Information
Massey University
Occupation: Associate Professor of Poultry Nutrition for the Monogastric Research Centre at Massey University
I work as an Associate Professor of Poultry Nutrition at Massey University. I was awarded my Ph.D. in 2011 on poultry nutrition and feed processing and have over 200 scientific communications (80 peer-reviewed articles and two book chapters). I presented my research at international conferences such as EPC, ESPN, International Broiler Nutritionists’ Conference, Asia-Pacific Poultry Conference, APSS, First International Feed Technology Conference, 2021 PSA Annual Meeting, and over 40 more. My current interest is feed processing, feed evaluation, nutrient digestibility, and energy utilization
Location: Manawatu, New Zealand
Article published the May 18, 2026
AbstractThe effect of addition of sunflower hulls (SFH) as an insoluble fiber on performance and some physiological parameters of broiler chickens fed diets containing full-fat canola seed (CS) was evaluated from 11 to 42 d of age in a 2 × 2 factorial arrangement of treatments. A total of 240 one-day-old broilers (Ross 308) were randomly devoted to 4 treatments, with 6 replicates ...
This member gave a presentation on May 7, 2026
At the following event:
Animal Nutrition Conference of Canada 2026
Article published the October 14, 2025
The use of barley in broiler diets is limited because of the presence of β-glucans, which negatively influence nutrient utilisation and bird performance. These negative effects may be partly overcome by exogenous carbohydrases containing β-glucanases. In the current study, the influence of a multi-component carbohydrase (Ronozyme multigrain, DSM Nutritional Products, Singapore) on nitrog ...
Participation in Forum on August 24, 2025
@Antônio Mário Penz Junior@George EntzThank you all for this very interesting and important topic. Feed intake is the major factor driving the growth rate of meat chickens. The modern broilers and Turkeys are more susceptible than ever to feed intake stressors, and to achieve their genetic potential, it is vital to recognize, minimize or even eliminate feed processing-related factors ...
Article published the December 4, 2024
I. INTRODUCTIONCurrently, the majority of feed used in the production of broilers is fed in pelleted or crumbled form. One of the major issues in the manufacture of pellets is the application of high conditioning temperatures. The need to reduce potential levels of feed-borne pathogens such as salmonella and campylobacter for feed safety and to achieve high pellet quality has led to the applicatio ...
Article published the November 15, 2024
I. INTRODUCTIONPoultry feed is routinely pelleted for many reasons such as increased feed intake, feed efficiency, and feed hygiene (Abdollahi et al., 2013). However, pelleting is not without its drawbacks, particularly when using higher pelleting temperatures (Abdollahi et al., 2010). The industry has been trending towards ever higher conditioning temperatures due, at least in part, to efforts to ...
Article published the July 11, 2024
I. INTRODUCTIONSoybean meal (SBM) is the most important plant protein source in broiler diets. Although most of the proteins in SBM are highly digestible, some proteins including glycinin, protease inhibitors, and antigenic proteins are indigestible and can cause intestinal damage and impair immune functions resulting in sub-optimal growth performance (Pan et al., 2016). The supplementation of SBM ...
Article published the January 16, 2024
I. INTRODUCTIONCalcium (Ca) and phosphorous (P) are two essential minerals for the skeletal growth and other biological functions in poultry. Maintaining an appropriate balance between Ca and P is necessary as these minerals are closely associated in their absorption and post absorptive utilisation. Because of the recent works on the measurement of digestible Ca in feed ingredients, initiative has ...
Article published the December 20, 2023
I. IntroductionGrains are the major energy sources in broiler diets. However, they also supply about 40% of the total dietary protein and contribute significantly to the provision of some indispensable amino acids (IAA; Szczurek et al., 2020). Despite the low protein content in maize, owing to its higher inclusion levels (50-70%) it may contribute approximately up to one third of the protein requi ...
Participation in Forum on October 8, 2023
Nice study and findings. It would be interesting to see if the inorganic P source, MCP here, could be completely removed by higher dose of phytase, especially during the finisher phase.