Spent hemp biomass in broiler diets: low inclusion is not a licence for broad substitution
A by-product from cannabidiol extraction, spent hemp biomass cannot automatically be regarded as a safe poultry-feed ingredient merely because it may reduce costs or repurpose residual material. A newly published broiler feeding trial shows clearly that, even when diets are formulated to provide equal energy and protein, the inclusion rate determines the outcome.
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A human medicine is being tested as a possible additional tool against screwworm
The re-emergence of New World screwworm is putting animal health back at the centre of supply security. The pest attacks wounds in warm-blooded animals; beyond the direct suffering it causes, infestations can affect handling, animal movements and trade. The Foundation for Food & Agriculture Research and the University of Notre Dame are now funding a pilot project to assess a possible additional control tool.
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Heat management must be treated as a carcass-quality control point
Heat stress does not begin only when the thermometer reaches extreme temperatures. Scotland’s Farm Advisory Service stresses that the combination of temperature and humidity should be assessed through the temperature-humidity index, or THI. In cattle, stress is considered to begin at a THI of 68; at summer humidity around 60%, that threshold can be reached at roughly 22°C.
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Local processing needs more access—not a weaker inspection chain
The debate over how to strengthen regional meat processing in the United States has reached a fundamental point: added capacity and easier access for smaller operators can be expanded, but meat placed on the commercial market must remain subject to verifiable controls. In a statement on 28 August, the Meat Institute responded to the US administration’s announcement that farmers and ranchers would be allowed to process their own food; details of the initiative were still pending.
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At BBQ service, egg-based sauces are part of the food-safety system
An update from the UK Health Security Agency shows that the safety of apparently secondary ingredients can determine the risk profile of a meat dish. British authorities are continuing to investigate several Salmonella Enteritidis case clusters which, based on the information available, have links to imported eggs. No definitive cause has been established, and the official assessment remains that the overall risk to the public is low.
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