GAINESVILLE, Ga. — The poultry industry in the Midwest has faced the loss of 48 million egg-laying hens, pullets and turkeys since the beginning of the year. Production facilities deal with the disposal of farm mortalities every day. Even though farm mortality is common, appropriate handling is required to help prevent the spread of disease, odor and pest problems and possible contamination of water.
According to Dr. Casey W. Ritz, Extension poultry scientist at University of Georgia, a production farm with 25,000 broilers will average a 3 percent mortality rate which will produce 2,000 pounds of carcasses during a six-week period.
Read the full article at poultrytimes.com.