Poultry Owners Urged to Protect Birds from Avian Influenza Virus

Jul 19, 2022

The Nevada Department of Agriculture (NDA) is reminding owners of poultry flocks and pet birds to practice biosecurity measures and report illnesses. A strain of Highly Pathogenic Avian Influenza (HPAI) has been detected throughout the U.S., including in Nevada, and can infect poultry (such as chickens, turkeys, pheasants, quail, domestic ducks, geese, and guinea fowl) and wild birds. To mitigate impacts of the disease, it is important that bird owners quarantine and report any sick birds to the USDA at (866) 536-7593 or the NDA state veterinarian Dr. Amy Mitchell. The NDA also recommends the suspension of poultry shows, events and exhibitions to prevent the spread of this highly contagious disease. View the NDA press release to learn more.

Infected poultry will not enter the food system and according to the U.S. Centers for Disease Control and Prevention, the public health risk associated with these avian influenza detections in birds remains low. As a reminder, the proper handling and cooking of all poultry and eggs to an internal temperature of 165 ˚F is recommended as a general food safety precaution.

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Video: Validating Net Energy in Commercial Swine Systems - Gustavo Lima

In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.