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The webinar “Liquid additives: an opportunity of value!” enabled exchanges on liquids additives use at mixer and at post-pelleting stages.
The Answers to the questions sent during the live are available now on the Forum.
Prof Charlotte LAURIDSEN (Aarhus University, Denmark), Prof Bernd KASPERS (Munich University, Germany) and Prof Peter SURAI (Feed-Food Ltd, UK) help us to understand the role of Selenium.
Top experts and researchers in ruminant nutrition shared timely perspectives on the latest advancements and research in amino acid nutrition and formulation. Topics cover amino acid requirements, nutritional benefits of amino acids, ration formulation systems, product assessment, and more.
Managing the indigestible fraction to get more out of the feed with the Feedase approach and maximizing the benefits at the gut level through strengthening redox balance, optimizing microbiota and reinforcing butyrate production are parts of the topics addressed last Oct. But feed intake and appetite are the first step to deal with to support sow productivity.
The bird and its ecosystem: a global approach for an efficient production
How to work with a complete and dynamic ecosystem is the challenge facing today’s nutritionist. Having a global and integrative view of how the intestinal microbiome and the animal’s body function together is the basis of sustainable nutrition.
The 22nd European Symposium on Poultry Nutrition organized in Gdansk, Poland last June, reached a new attendance record with more than 1800 participants.
Click on one of following buttons to watch the sessions and enjoy lots of scientific reviews and discussions
Dietary Electrolyte Balance (DEB) based on Na+, K+ and Cl- is important to consider when formulating feeds to guarantee optimal zootechnical performance. Dr. Nathalie QUINIOU (IFIP, France), Dr. Agnès NARCY (INRA, France) and Dr. Jean-Yves DOURMAD (INRA, France) help us to understand the role of electrolytes, discuss practical situations and give recommendations.
Dr Alex CORZO & Prof Mike KIDD
Refining the sulfur amino acid requirements: a necessity or an opportunity?
Dr Raquel MARTIN-VENEGAS & Dr Joaquim BRUFAU
What roles of sulfur amino acids beyond building blocks?
How to monitor its impact to improve feed formulation?
Feed is the largest contributor to the cost of animal protein production. It is therefore, the main cause of uncertainty and anxiety for nutritionists and feed formulators. Dealing with variability to prepare consistent feeds is the objective of nutritionists worldwide.
There are no bad raw materials… only wrongly evaluated and incorrectly used raw materials.
Videos of the scientific reviews
Rome – April 3-5th, 2019
Produced by the endogenous bacteria or supplemented through the diet, butyrate exhibits lots of positive effects on intestinal integrity, gut immune function, regulation of gut-brain axis up to acting on pathogens such as Salmonella. Worldwide experts explore all potentials of butyrate from endogenous microbiota or dietary supplementation to strengthen health of the animals.
The first day focuses on reviews from academic and professionals to address common topics for the poultry industry: consumer expectations, proteins, antibiotic usage, welfare, campylobacter and economy.
More scientific update on nutrition, health, genetic, quality and sustainability are available in the proceedings.
Gérard Deman (Adisseo Former CEO) and Prof Pierre Monsan (Founding Director of TWB) share their views on how chemistry and biotechnology supported nutrition over the last 20 years and how will the future look.
Watch how the microbiota is crucial for the development of life. It is true for plant, animals and humans and our relationship with microbiota. Microbiota is not only involved on our health but also on our brain functioning
The intestinal wall is the last digestive frontier before the blood and has to face absorbing nutrients and avoiding entrance of unfavorable bacteria and dietary components. Worldwide experts explore levers to strengthen the intestinal frontier to support optimal performance.
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.
1st Advancia Academy - May 2017 – Barcelona
Nutritionist: a challenging job!
Feeding an ecosystem to transform feedstuffs into animal proteins 3 sessions:
1-Transforming feedstuffs into digestible nutrients,
2-Producing desirable meat,
3-Feeding the birds or the bugs: toward nutrition ecology.
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.
