Net Energy: Best practices

Hello, In our operation, mostly broilers, we currently use AME or a form of AMEn to formulate diets. We track energy values based on NRC 1994, CVB tables, and Brazilian Tables using their equations on the ingredients for all diets. I have read some about NE and it seems there is a disagreement amongst industry if NE is advantageous in broilers. So our aim is to try and get NE values for our ingredients and track it's Energy Value in the diets along with the previously mentioned ones and see if there is an advantage in our operation. But I know very little about NE, so any help on resources, Research Articles or advice would be appreciated, especially if there are equations that use Proximate Analysis values for ingredients to determine NE. Cheers,