Ulcerative Enteritis in Quail
Often quail will lose weight and muscling of the breast before they die. The condition usually exists in various stages within the entire population of birds. The breast bone will lack any muscle covering and seems to be covered only by a layer of skin. The name of the condition is Ulcerative Enteritis, or Quail Disease.
The disease is caused by a bacterial infection in the small intestine of the bird. Ulcers appear and reduce the amount of nutrients that the intestine can absorb. The lack of nutrients causes the extreme weight loss and muscle deterioration.
More information on this disease is available in the Diseases of Poultry publication. It is generally recommended that a preventative drug like bacitracin or penicillin be included in the feed to reduce the incidence of outbreaks. Use of a coccidiostat like monensin has also shown to be beneficial.
Many strains of the disease causing bacteria have been isolated and some strains have shown high resistance to the more beneficial drugs we use. Good management practices will help reduce the severity of these outbreaks. These practices include:
- Keep water troughs clean or use nipple waterers.
- Do not let visitors into the bird producing areas.
- Clean and disinfect all equipment before taking it near the birds.
- Do not bring any new birds onto the premises. If you need to increase flock size, hatch chicks from purchased eggs or eggs you produce.
- Addition of 6-10 lb salt to each 100 square feet of litter or growing area has been reported to reduce ulcerative enteritis outbreaks.
- Maintain a good insect pest and rodent control program to reduce disease spread.
- Wear clean clothes and disinfect footwear before entering quail rearing facilities.
The key point to remember about this disease is that most disease outbreaks are spread by the bird caretaker, not by the birds. Precautions you take to prevent the disease from entering the premises will be much more rewarding than trying to "treat" yourself out of a disease problem.
STARKVILLE, Miss. -- The poultry industry is the giant in the state’s agricultural economy, as its estimated 2017 production value of $2.8 billion nearly doubles the value of forestry.
Early figures from the Mississippi State University Extension Service show the industry grew at an estimated 13.4 percent from the 2016 value. Brian Williams, Extension agricultural economist, said higher broiler prices are responsible for the value increase.
In three days, Teresa Dyess shifted her business focus from produce to poultry.
The change began two years ago with an offhand remark from her husband, Joe Dyess.
“He told a broiler grower in Wayne County we wouldn’t mind building pullet houses because we wanted to diversify our farm,” she said. “We didn’t think any more about it, and then the next day a poultry processor called and offered us a contract. A banker came the next day, and everything fell into place.”
Lanette Crocker, coordinator for the MSU Extension Service in Wayne County, said Teresa Dyess’ adaptability has helped her maintain success through the farm’s transition.
RAYMOND, Miss. -- Mississippi's poultry industry remains healthy with a strong demand for broilers and a positive outlook for the remainder of 2017.
STARKVILLE, Miss. -- All Mississippians who raise any species of poultry are being urged to follow strict biosecurity practices and review new requirements regarding sales and exhibitions.
Tom Tabler, poultry specialist with the Mississippi State University Extension Service, said that while avian influenza is not a threat to human health or food safety, an outbreak would endanger backyard flocks and the state’s nearly $3 billion commercial poultry industry.
STARKVILLE, Miss. -- Families willing to host a flock of feathered friends reap the benefits of fresh eggs delivered daily just outside the door.
What started several years ago as an underground "urban chicken" movement has become much more common and widely accepted. Today, raising backyard chickens has gained popularity nationwide, boosted by interest in locally grown foods that avoid the energy use and carbon emissions typically associated with transporting food.