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Poultry production and science: future directions in nutrition1

Published online by Cambridge University Press:  18 September 2007

P.E.V. Williams
P.E.V. Williams
Affiliation:
Rhône-Poulenc Animal Nutrition, 42 Avenue Aristide Briand, BP 100, 92164 Antony Cedex, France
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Abstract

A number of major influences that will affect the formulation of poultry diets in the decades ahead are considered. Their impact will be mediated by the changing structure of the poultry industry where vertical integration, especially in the case of poultry meat, is a dominant feature. This forward looking review focuses on the impact of the health conscious consumer seeking foods with desiable characteristics, particularly in terms of the types and content of fatty acids; the need for increased antioxidant content of products to help enhance quality and shelf life; the potential for improved dietary composition of poultry feedstuffs to promote stock health; the use of enzymes to enhance nutrient availability and neutralize antinutritional factors in some feedstuffs; and the potential for new feed raw materials, including crops with genetically enhanced nutrient composition.

Keywords

Eggsfeed industryfuturehealthmarketingmeatnutritionpoultryquality
Type
Research Article
Information
World's Poultry Science Journal , Volume 53 , Issue 1 , March 1997 , pp. 33 - 48
Copyright
Copyright © Cambridge University Press 1997

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Footnotes

1

Paper presented as part of the WPSA UK Branch 50th anniversary symposium The Next 50 Years, Scarborough, UK, 22 March 1996.

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