A growing number of farmers, grocery stores and restaurants are offering antibiotic-free poultry in response to consumer demand for more naturally-raised meat. Animal biosciences professor Elijah Kiarie, who holds the McIntosh Family Professorship in Poultry Nutrition, is looking at ways to raise healthier poultry by improving their diets and reducing the use of antibiotics.
Feed accounts for 60 per cent of the cost of producing meat and eggs, he says, so it’s important to maximize the chickens’ nutritional intake. “The more they digest from their feed, the less the farmer has to feed them and the more money they make,” says Kiarie. Adding enzymes and probiotics to feed can help poultry digest more of their food.
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