A look from a nutritionist - Dr. Justina Caldas, Cobb at World Rising Nutritionists Conference, Lisbon 2019The broiler industry has developed very rapidly over the years. Gains are mainly due to genetics (65%) but also improved housing/ventilation, better vaccines, more efficient processing and nutrition. Nutrition has evolved at a slower pace, and we still need to learn more about the response of the current broiler to macronutrients, and micronutrients levels and interactions. Broilers need about 45 essential nutrients, and it our job to find the most sustainable, efficient, and economic way to feed these modern broilers and provide the best quality source of protein for the consumers under constant change and pressure.
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