Webinar on demand: Sustainability and Welfare

If you missed out on the live session, the webinar is now available to view.

Click here to view webinar: Sustainability and Welfare in Poultry Production

The 3 highly knowledgeable speakers shared their insights on Sustainability and Welfare and zoomed in on the core, how sustainability and welfare can go hand in hand in poultry production. Learn what Dr Leon Marchal’s take is on the subject in his presentation on ’ Cost neutral strategies to improve sustainability and welfare’, hear Anna Karwacińska speak about ‘The power of good bacteria and how they contribute to a better world’ and listen to Laura Star’s insights on ‘How alternative protein sources and protein reduction in diets influence production performance and welfare’.

Some highlights from Dupont’s Dr Leon Marchal’s presentation concerning the positive effect of high phytase dosing:

• Less N&P pollution in the manure
• Globally 1000 -> 2000 FTU is ~ 550,000 ton N emissions
• Less ammonia in the barn (ventilation, workers & animal welfare)
• Supports reduction of foot pad lesions (animal welfare)
• Higher bioavailability of Ca but also Zn, Cu, Se etc
• Cost saving (P, Ca, AA & energy matrix)

Click here to view webinar: Sustainability and Welfare in Poultry Production

Some key take away’s from Chr Hansen’s Anna Karwacinska’s presentation on inner workings of good bacteria in the gut:

• Sustainability is a key for future Chr. Hansen innovation.
• The impact is measurable and supported with data and numbers.
• Higher value poultry products can be obtained while using probiotic.
• Chr. Hansen poultry portfolio contributes to UN sustainability goals, and brings benefits for producers like:
• More healthy birds
• Reduced antibiotic use
• Less condemnation (better economics)
• Reduced gas emission
• Better nutrient use
• Better animal health (mortality, foot pad lesions, heat stress )

The main conclusion from Laura Star, Schothorst Feed Research, with the ‘focus on protein source and level’ is that in the near future we will use more local feedstuffs and lower CP levels in the poultry diets, but we have to overcome some hurdles regarding volumes, quality, prices, legislation and bird performance. Questions that are put forward as food for thought are:

Protein sources

• More local sources → to define local?
• Lower performance → what is acceptable?
• More expensive feedstuffs → who will pay?
• Alternative sources → high volumes, legislation

Protein level

• Lower CP level in broiler and layer diets → small reduction will also help
• Make sure AA will not become limiting

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Click here to view webinar: Sustainability and Welfare in Poultry Production