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The rapid increase in the global human population, particularly in Low-Income Food Deficit Countries (LIFDCs), causes severe food shortages. Food shortages are complex and can be linked to economic, environmental, social, and political variables. Harnessing village chicken products serves as a cheap commercial chicken substitute to address food shortages. The consumption and sales of protein products from village chickens, such as meat, eggs, and internal organs, ensures food security and poverty alleviation in limited-resource communities. However, village chickens have poor-quality end products due to poor management and animal-rearing resources. Village chicken production challenges include the absence of high-quality feed, biosecurity, recordkeeping, housing, and commercial marketing of its end products. Management being based on cultural gender roles instead of the possession of formal poultry management training further limits village chicken production. To improve village chicken end-product quality, poultry management trainings for rural women are suggested due to studies showing that women mainly manage village chicken production. Furthermore, to create a formal market share of village chickens, sensory evaluations need to be conducted using mainstream poultry consumers. This review examined the potential contribution of village chickens in achieving Sustainable Development Goals—one, No Poverty and two, Zero Hunger—to benefit vulnerable groups in resource-poor communities. [ABSTRACT FROM AUTHOR]

The objective of this paper was to evaluate factors affecting tannin dietary inclusion on enteric methane emission (CH4) and performance in dairy cows. Dairy production contributes to the greenhouse effect as it naturally emits enteric CH4. Therefore, this has sparked a need to control enteric methane emissions using anti-methane natural compounds such as tannins. Even at moderate dietary inclusions, tannin use in animal diets can occasionally reduce dairy performance and enteric CH4. This is due to the fact that most studies employ tannins to reduce enteric CH4 in dairy cows excluding other influential factors by focusing on the tannin inclusion effect alone. Therefore, there is a need to study different factors that influence the effect of tannins on enteric CH4 and dairy performance regardless of dietary tannin inclusion to improve the control of enteric CH4 at no expense to dairy performance. Hence, there is a need to identify factors that affect dietary tannin inclusion, such as tannin source, diet and animal factors that need consideration to prevent the control of enteric CH4 by tannins at the expense of animal performance. This approach would inform future studies relevant to the use of tannins in dairy diets to improve the effect of this treatment through in vivo and in vitro studies to ensure dairy production is harmless to the environment while meeting production targets. [ABSTRACT FROM AUTHOR]