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.
News & Announcements
- 3MT Winners Announced!
- Making better milk through cow behaviour
- New Assistant Prof in Companion Animal Nutrition
- OAC Dean Rob Gordon to Become VP Research at Laurier
- Precision Feeding is The Future of Swine Production by Library PigCHAMP (Sep 15, 2015)
- New Ag Women’s Network being fuelled by passion
- Pointing Researchers To Practical, Beneficial Beef Industry Projects
2018/03/23 - 1:15pm to 2:25pm
2018/04/20 - 2:30pm to 3:30pm
2018/05/18 - 2:30pm to 3:30pm
2018/06/15 - 2:30pm to 3:30pm
2018/07/20 - 2:30pm to 3:30pm