Broiler additives must prove their value across the entire quality profile
A study published in Poultry Science on 25 October shows why microbial feed additives for broilers should not be judged solely by a promise of better performance. The research team compared four diets over 31 days in 336 Arbor Acres broilers: a control diet, a three-strain yeast preparation, a four-strain bacterial preparation, and a combined preparation.
Pig stunning is becoming a strategic investment decision
The UK government opened a consultation on 26 October on phasing out high-concentration carbon-dioxide stunning of pigs. The proposal considers replacing it with alternatives such as argon gas and automated electrical stunning. The consultation runs until 21 December 2026 and seeks evidence on welfare, feasibility, cost and transition timescales.
Convenience turns cooking expertise into an in-house meat-processing capability
SPAR Vorarlberg has expanded its TANN site in Dornbirn, linking the investment to additional capacity for cutting, sausage production, cold storage and cooking. According to the company, around €12 million was invested; production space increased from 5,300 to more than 6,100 square metres, while a further 1,100 square metres of existing space were renovated.
New World screwworm makes origin and movement data an immediate supply-chain task
USDA confirmed New World screwworm in a dog in Cochise County, Arizona, on 28 October. It is the first confirmed detection in the state. The diagnosis was validated by APHIS’s National Veterinary Services Laboratories, and federal and state authorities have begun a joint response.
Rising meat exports require cut-specific and market-specific reading
Preliminary AMA-Marketing data for the first half of 2026 show different dynamics across Austria’s meat-export categories. Beef export value rose 12.2% to about €366 million, while volume increased 3.8% to around 45,500 tonnes. For poultry meat, volume grew 10.2% and value increased 9.2% to €194.7 million.
