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France Culls Over 600,000 Poultry in New Bird Flu Outbreak

France has culled 600,000 to 650,000 chickens, ducks and other poultry over the past month, officials said Friday, in a race to contain a bird flu virus threatening to become the fourth major outbreak in the country since 2015.

The Agriculture Ministry reported  clusters at 26 factory farms, mainly in the southwest—home to France's lucrative foie gras pate industry—as well as 15 cases in wild fowl and three at barnyards.

Several European countries are now battling a highly contagious flu strain, H5N1, just a year after a similar virus decimated flocks.

Belgium and Britain have announced outbreaks, while Czech veterinarians said Wednesday that 80,000 birds would be culled at a single farm where over 100,000 animals have died from the virus since last week.

In France, the government ordered farmers in November to keep poultry indoors in a bid to stop the spread of the virus by migratory birds, though the first case was detected later that month, at a site in the north.

The first case to strike the southwest, where most outbreaks are now located, came on December 16, the ministry said.

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Validating Net Energy in Commercial Swine Systems - Gustavo Lima

Video: Validating Net Energy in Commercial Swine Systems - Gustavo Lima


In this episode of The Swine Nutrition Blackbelt Podcast, Gustavo Lima, PhD candidate at Iowa State University, explains how soybean meal net energy is evaluated using growth assays and calorimetry. He discusses caloric efficiency, validation under commercial conditions, and differences between controlled and real-world environments. Gustavo also highlights practical implications for diet formulation and ingredient valuation. Listen now on all major platforms!

“Indirect calorimetry provides a precise estimation of ingredient energy, yet validation under production conditions remains essential for accurate application in real systems.”

Meet the guest: Gustavo Lima / gustavo-lima-a9867127 is a PhD candidate in Animal Science at Iowa State University, specializing in swine nutrition, ingredient evaluation, and energy metabolism. With over 15 years of experience across Latin America, his work focuses on soybean meal utilization, caloric efficiency, and applied research for commercial production systems.