Source: Michael Fielding, MEATINGPLACE, 1/4/16

Researchers at the University of Arkansas have identified a species of bacteria that had never before been associated with lameness in broiler chickens, bringing scientists closer to finding a way to prevent infections.

Using genetic tools and chickens raised on wire flooring, the research team determined the bacterium Staphylococcus agnetis is involved significantly with a condition leading to lameness in those broilers, said Douglas Rhoads, University Professor of biological sciences and director of the Cell and Molecular Biology interdisciplinary graduate program.

The bacteria had been associated with inflammation of the mammary gland in cattle but not in the legs of broiler chickens. The diseased birds are not fit for human consumption.

“Lameness in broiler chickens is a significant animal welfare and financial issue,” Rhoads said. “This is the first report of this poorly described pathogen in chickens.” Lameness in the Arkansas poultry industry could cost growers an estimated $20 million a year due the loss of birds, he added.

The researchers published their findings in PLOS ONE, the online, open-access journal from the Public Library of Science.

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