Justina Caldas, nutritionist at Cobb, advised colleagues to take a close look at vitamin levels in light of the genetic im- provements made in birds.
reduce the occurrence of breast meat myopathies, while some supplements have the potential to limit the prevalence of defects.”
Sustainability Peter Selle, adjunct associate professor at Sydney University, pointed out the importance of improving understanding of how the bird really works. “Experts predicted that global poultrymeat production would increase from 82 million tonnes in 2005-2007, to 181 million tonnes in 2050. That is a 2.2-fold factor or an average annual increase of 1.82 percent per annum. If their projection is valid this means that global poultrymeat production will increase from 105.6 million tonnes in 2020 to 181.3 million tonnes in 2050 – an increase of 73 percent,” Selle stated. “The increasing global demand for chicken-meat means that sustainable production is an imper- ative,” he added. His work focuses on the ability of phytase to help cut and digest phytate which is plentiful in high crude protein diets (soy). “However, in the quest for more sustaina- ble production, who wants to be responsible for cutting down rainforest for soy production? A reduced-crude protein broiler diet will become increasingly common. The question is: what is the role of phytase feed enzymes in this context?” Selle further noted that birds offered reduced-crude protein diets will not show a strong response to the reduced phytase because there will be less substrate in the intestine. However, lower substrate levels could be offset by greater increases in
14 ▶ POULTRY WORLD | No. 9, 2019
amino acid digestibilities due to the impact of phytase on more feed grain proteins in reduced-CP diets.
Microbiome If there is one area which is the current focus of many re- search projects, it is the microbiome. Filip Van Immerseel from the Faculty of Veterinary Medicine at Ghent University provided some insight into his work on unravelling the func- tions of gut microbiota using ‘-omics’ technologies. “The technology is revolutionary in that we can now find benefi- cial bacteria that are linked to performance and disease re- sistance and we can map microbial pathways and metabo- lites in relation to health.” Van Immerseel indicated that this is immensely helpful in the development of new probiotics. “Omics technologies will expand our knowledge of host-mi- crobiota interactions, we can then use the data for feed addi- tive testing, and design and use traditional wet lab testing to validate what the observed changes mean.” From the presentation of Dr Marion Bernardeau, principal sci- entist in the innovation department of Danisco animal nutri- tion, it was clear that Dupont is already fully exploring omics technology. “In pairing omics with big data we can run and in- terpret large sets of samples to gain a complete understand- ing of the microbial status of a region or even a farm complex. With that information we could develop tailored probiotic solutions to manage gut health and the performance of the poultry production unit involved.”
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