THE REPLAY

Managing egg quality up to 100 weeks can be a challenge when it comes to guaranteeing feed efficiency, eggshell quality, technological and nutritional properties of eggs.

Watch scientific experts discussions exploring levers to help define solutions!

Hot climates and heat stress are challenging the production of animal proteins: on efficiency, safety, health and product quality. Worldwide experts explore levers to help developing a sustainable animal protein production under hot conditions.

European scientists and experts revisit the nutrition of the sows and the piglets to get more robust piglets, to improve the pork meat quality and to ensure a sustainable pig production.

Two worldwide experts on phosphorus share their ideas on how to determine P availability within feedstuffs and P requirements of poultry and swine.

Prof Layi Adeola (Purdue Univ, USA) and Prof Markus Rodehutscord (Hohenheim Univ, Germany)

During the 2017 Poultry Science Association annual meeting, five speakers addressed the issue from different viewpoints as part of the Oxidative Stress Symposium.

The challenge of the layer industry: producing eggs in the most sustainable way: economic, social and environmental.

Recent research progresses have largely demonstrated the additional benefits of amino acids beyond their basic needs.

Professores e pesquisadores discutem sobre os desafios constantemente enfrentados pelos produtores de frango.

Watch more on the basis of Meat Quality with Prof Massimiliano Petracci, Cécile Berri and Paul Lopez.

The 5th Intestinal Health Scientific Interest Group welcomed 470 participants in Bangkok.

Discover the keynote speaches addressing not only gut health but also feedstuffs, intestinal barrier integrity, coccidiosis, virus and much more

The European Symposium on Poultry Nutrition organized every two years by WPSA is the major scientific event in poultry production.

2017 was truly a success with participants from all over the world.

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

Gut health: from gut microbiota (Prof Filip van Immerseel) to gut inflammation (Prof Theo Niewold) and access some interviews conducted during last ATA conference.

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.

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 and promoting antioxidant mechanisms. Watch scientists testimonials on Amino Acids research.