Drs. Francisco Najar and Phil Bass are speaking with Iowa State University’s Dr. Rodrigo Tarte in a rather salty episode of MeatsPad. The language is fine, but the topic of the discussion focuses on salt and its use in the production of processed meats.
Boehringer Ingelheim’s Rick Phillips shares some insights on how focusing on maximizing the overall health of their flocks can help poultry producers to better protect against more serious avian infections and raise a higher quality bird.