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Recent publications by Verhelle und Saremi (2024) and Westreicher-Kristen et al. (2025) reported broiler feeding experiments to evaluate the nutritional value of guanidinoacetic acid (GAA) in comparison to L-arginine (L-Arg). Basically, reported broiler performance responses are in agreement with expectations based on literature. However, the authors drew misleading conclusions on the efficacy of GAA. It is our objective to clarify this matter because both publications confirm high arginine...
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Faazi Adam from Evonik Animal Nutrition highlights how Evonik is tackling the critical challenges of food security and sustainability. Through innovative, science-backed solutions, Evonik is working to secure reliable food production, enhance agricultural sustainability, and meet the growing demands of a changing world....
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Michèle Tixier-Boichard, President of the World’s Poultry Science Association (WPSA), explains how the association works and shares their plans for 2025, in this Engormix interview during an AMEVEA Congress in Colombia. ...
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Caio Tellini (Technical Department Manager, Safeeds Animal Nutrition) shares his research on a gut-targeted blend of essential oils and organic acids, and its effect on broilers' diets in this Engormix interview. ...
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Nelson Ward
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Manager, New Business Development at DSM Nutritional Products Inc.
United States
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Guoming Li (University of Georgia) explains how broiler activities such as locomotion and movement can be quantified as an activity index, which is automatically computed by determining changes in pixels, during this Engormix interview. ...
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Kim Yun Ho, President of Korean Poultry Co, shares insights on South Korea's booming egg consumption and the company's long-standing partnership with Hy-Line....
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Paul Kabaiko Mbogo, Technical Specialts, Sub-Saharan Africa at Hy-Line, speaks about How Hy-Line is providing essential support, ensuring better production, and promoting eggs as a vital nutritional resource in Africa...
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Eduardo de Souza Pinto, President of Operations at Hy-Line International, shares insights on how the company is tackling global supply chain disruptions, especially in the face of avian influenza....
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Mr. O. P. Singh and Mr. Karan Singh on Leadership, Strategy, and the Future of India’s Livestock Industry
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1. Introduction Chickens represent the most widespread source of animal protein that is acceptable for nearly all communities, and, not surprisingly, the highly efficient commercial production of chickens is practised daily worldwide. However, chickens also represent a reservoir of zoonotic agents like Salmonella or Campylobacter. Chickens in commercial production are hatched from disinfected eggs in a clean hatchery environment, despite Gallus gallus being evolved to hatch in...
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Stamping out is not a viable proposition in developing countries, even the USA has permitted HPAI vaccines to be used under the supervision of technical people. It is high time that HPAI is prevented and its spread controlled through biosecurity and vaccination. ...
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The main problem is not the virus but how to react to the troubles the virus can cause in the flock, whether the flock is vaccinated or not. I think we can overcome the high risk of mortality by the production of breeds that resist this virus ---and or by minimizing the causes of mortality by treating the symptoms that lead to the death of birds ...
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Will New Version of GMP Boost the Veterinary Drugs Industry?
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Chronic Respiratory Disease (CRD) is one of the most common and economically significant diseases in the poultry industry worldwide. CRD primarily affects the respiratory system of chickens and turkeys, leading to symptoms such as coughing, nasal discharge, and reduced growth...
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Many thanks, Dr. Leeson, for an excellent article. I have only one comment regarding ideal temperature for layers. I agree with you that 26 degrees is ideal for layers in post-peak production but before peak production a lower temperature is desirable to stimulate them to eat more to meet adequate production and desirable body weight. I enjoyed your article immensely. Best regards ...
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All-in-one mycotoxin extraction method for faster time-to-results - Myco 5-in-1 PLUS
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We’re excited to announce the upcoming Poultry Nutrition 101 Online Course, which is currently in development. This course is designed for the general public, growers, industry professionals, and non-nutrition academic groups interested in poultry nutrition and feed management. This interactive course will provide fundamental and applied poultry nutrition knowledge. Stay updated by clicking...
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It is recommended to use different sources of minerals and not just SULFATES to avoid excess and negative interactions between other minerals, and sometimes toxicity. ¡Congratulations on this article! ...
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Evaluation of methionine sources on performance and carcass traits of broilers
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An essential oil shows promise for improving the immunity of broiler chickens before they hatch, according to University of Queensland research. Queensland Alliance for Agriculture and Food Innovation’s Dr Mila Meijer injected oregano essential oil compounds into fertile eggs to test its impact and found that it had a positive impact on the developing chick’s immune system. “Carvacrol is the main compound found in...
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1. Introduction Trace minerals such as zinc (Zn), manganese (Mn), and copper (Cu) play critical roles in bone formation and eggshell quality [1,2]. Zn supports bone and cartilage integrity by facilitating collagen formation and hydroxyapatite crystallization [3], while Mn contributes to bone development by activating enzymes involved in synthesizing mucopolysaccharides in bone cartilage [4,5]. Cu is essential for maintaining bone tensile strength by aiding in the cross-linking of...
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We are excited to announce dates for APSS 2026: 9th -11th February, 2026.
Next year's conference will be centered around this overarching theme: "Poultry Production Through a Futuristic Lens".
The APSS Organising Committee is pleased to confirm that the 2026 symposium will once again be...
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Context This note is an overview of trends in animal proteins and its traditional and emerging substitutes from a consumer point of view. It does not have the ambition of being exhaustive, it should rather be seen as an introduction to the rapidly evolving world of alternative proteins in the background of global warming. The choice of a protein interacts with numerous attributes that question consumers, as indicated by Figure 1. Some of these attributes are of the public good...
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