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THE REPLAY

52'

Feedase: The Global Feed Digestibility Approach

More about the feedase effect. Prof K.E. Bach Knudsen, Prof M. Kidd and Dr J. Noblet discuss about the indigestible fraction of feed and its impact on the global feed...

Prof Knud Erik Bach Knudsen; Prof Mike Kidd; Dr Jean Noblet

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50'

Understanding Gut Health in poultry production

Watch more on gut health, from gut microbiota (Prof Filip van Immerseel) to gut inflammation (Prof Theo Niewold) & share questions and answers during the roundtable.

Prof Theo Niewold; Prof Filip Van Immerseel

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54'

Oxidative Stress in Animal Production

Watch more on the basis of oxidative stress (Prof Peter Surai) and its impact on meat quality (Dr Mario Estevez) & share questions and answers during the roundtable.

Prof Peter Surai;Dr Mario Estevez

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2'

Advancia 2016 : celebrating 10 years of research on sulfur amino acids

Sulfur amino acids: more than essential amino acids! 10 years of new research to demonstrate their roles in cell signaling, modulating lipid and energy metabolisms...

Dr Pierre-André GERAERT, Director Innovation Marketing, Adisseo France SAS, Antony, France

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1'

An overview of synthetic amino acids

More than 50 years of development of synthetic amino acids and how each new one has helped to revise amino acid supply and lower dietary protein content

Prof Mike T. KIDD, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR, USA

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1'

Sulfur Amino Acids: essential building blocks for protein deposition

The need to revise sulfur amino acid requirements with the evolution of the genetic potential of broilers and to adapt to the different growth phases ?

Prof William A. DOZIER & Kate J. MELOCHE, Department of Poultry Science, Auburn University, Auburn, AL, USA

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1'

Sulfur Amino Acids: a molecular switch for oxidative stress signaling

Beyond their role in protein synthesis, sulfur amino acids have important signaling roles in the redox balance and the antioxidant mechanisms

Dr Alain LESCURE, UPR ARN CNRS, Université de Strasbourg, Institut de Biologie Moléculaire & Cellulaire, Strasbourg, France

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2'

Oxidation and poultry meat quality: impact of sulfur amino acids

Keys in the synthesis of glutathione, sulfur amino acids have shown antioxidant capacities which influence the meat quality and conservation

Dr Mario ESTEVEZ, Dep. Animal Production and Food Science, University of Extremadura, Cáceres, Spain

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1'

From inflammation to immune competence: sulfur amino acids and gene expression

Through deficiency or adequate supply, methionine showed its potential to reduce inflammation and stimulate immune system

Prof Sammy AGGREY, NutriGenomics Laboratory, Department of Poultry Science, University of Georgia, Athens, GA, USA

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