Nutrient Utilization Research
In the US, nine billion broilers are produced annually. Feed cost represents 60 to 70% of the cost for producing broilers; therefore, feed costs have a large impact on the global competitiveness of the poultry industry. Use of an effective nutritional program for broilers can achieve maximum meat production with minimum feed use (cost), which ultimately translates to minimal inputs with maximum outputs – the goal of efficient and sustainable meat production. Using such programs do not necessarily translate to the lowest dietary cost as the modern broiler responds to higher nutrient density diets than broilers produced of the past.
Dietary amino acid and energy content have a large impact on broiler feed costs, and understanding the utilization of feed ingredients is critical in obtaining production objectives. Dr. Bill Dozier is evaluating amino acid and metabolizable energy needs of broilers at various ages, as well as nutrient availability of feed
ingredients fed to poultry. The latter research is focused on co-products that are often utilized to lower broiler feed costs (e.g., distiller’s dried grains, distiller’s corn oil, bakery meal, and animal protein meals). Because these co-products vary in nutrient composition, Dr. Dozier develops scientific information to assist the industry in estimating their nutrient value.
Research information is being provided, in a very pragmatic manner, directly to nutritionists and live production managers to improve diet formulation and broiler production. Annual seminars are held to directly communicate findings to key industry personnel in the state and region. The impact of this nutrition research has had a pronounced economic effect primarily due to the large volume of broiler production; thus, much of the information from this research has been successfully implemented with broiler companies in the US and beyond.