Poultry processing companies around the world focus on the level of carcass downgrades due to skin lesions. Nutritional and management strategies can reduce the incidence of this issue. Skin scratches in the broiler industry are related to many factors, including stocking density, light and feed management, sudden climate changes, equipment in the broiler house, genetic susceptibility and nutrition.
Ten years ago Dr. Joe Hess and Prof. Sarge Bilgili from Auburn University suggested that by boosting the bird’s immune function the severity of infections resulting from skin lesions could be reduced. Their recommendation was to use chelated zinc products as dietary supplements, and in particular those complexed with amino acids, due to their ability to strengthen skin, and enhance the healing of scratches, and other lesions.