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#Enzymes in poultry nutrition
Article published the October 5, 2023
An experiment was conducted to assess the potential for guanidinoacetic acid (GAA) to spare dietary energy and influence muscle myopathies when included in broiler diets. A total of 1,056 male Ross 708 broiler chicks were randomly assigned to 48 floor pens with 22 chicks per pen. Broilers were fed one of four experimental diets and reared to 50 days of age. Dietary treatments consisted of a contro ...
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This member gave a presentation on July 12, 2023
At the following event:
2023 PSA Annual Meeting
This member gave a presentation on July 11, 2023
At the following event:
2023 PSA Annual Meeting
This member gave a presentation on May 10, 2023
At the following event:
Animal Nutrition Conference of Canada 2023
This member gave a presentation on July 12, 2022
At the following event:
2022 PSA Annual Meeting
Article published the March 4, 2022
1. IntroductionPoultry and mycotoxins have been closely linked for several decades, as they are one of the most sensitive animal species to the toxic effects of mycotoxins. In the poultry industry, the ingestion of aflatoxin B1 (AFB1) lead to the impairment of all the essential productive parameters [1,2] and decreased resistance to common infectious diseases due to the depression of the humoral a ...
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News published on March 25, 2021
FAYETTEVILLE, Ark. – For 21 years, the main thrust of Casey Owens' research has been improving meat quality for the poultry industry. Which is good. Because during that time, the poultry industry has risen to the challenges of increasing consumer preferences for more and bigger chicken meat and growing export demands to feed a hungry world. But that growth has come at a cost. Processors a ...
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Article published the March 3, 2021
INTRODUCTIONThe domestic chicken has been an essential animal model and constitutes a remarkable source of high-quality protein for humans (Stern, 2005). Within the last 60 years, genetics of the domestic chicken (Gallus gallus domesticus) have been able to create a bird that reaches commercial body weight in 5 weeks (Burt, 2007). Unfortunately, with this astonishing genetic development, other dis ...
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This member gave a presentation on January 26, 2021
At the following event:
IPPE Marketplace - International Production & Processing Expo 2021
Video published on October 28, 2020
PSA interviewed Casey Owens (University of Arkansas) about the differences between red meat and white meat in poultry and pork. Let's Squawk About It is a monthly interview segment by the Poultry Science Association.
equalizer Statistics: Articles(5)Videos(2)
Location:Fayetteville, Arkansas, United States
Profile: Academic / scientific
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