Prevent bone diseases in poultry

Due to the imbalance between bone and muscle growth in fast-growing birds, the pressure on the bones is changing, which causes deformities. The most common skeletal defects occur in leg bones (Tibial Dyschondroplasia, Rickets, Black bone syndrome) and joints (Femoral head necrosis). Bone fractures are a combination of inadequate management and hygiene, as well as the lack of nutritional adjustments with the new genetics on bone structure.  The tibia is the fastest-growing bone in young broilers, so 6.5% of tibial fractures are related to Tibial Dyschodroplasia (TD), which is an abnormality in tibial growth plate development (see Figure 1).

Many nutritional factors have been shown to influence the occurrence and severity of TD. One of them is related to a moderate imbalance of dietary Ca and P, which can be counteracted by increasing the levels of vitamin D3. Calcification in modern broilers is impaired. There is indication that this may be due to low enzyme activity.

Bone fractures are of concern to the poultry industry as they affect broiler gait, animal welfare, and production performance.

Around 1% of all heavy-meat-type birds that are reared worldwide have some degrees of this disease. It occurs around 5-8 weeks of age in broilers, while in turkeys it happens at a later stage in their growth period.

Birds suffering lameness and TD generally need to be treated with antibiotics.