How to achieve sustainable antibiotic-free broiler production
by Predrag Persak, Regional Technical Manager North Europe, EW Nutrition The main sustainability challenge for broiler production lies in securing enough high-quality, nutritious, safe, and readily available food at a reasonable cost. At times, feed ingredients have to be included that are not nutritionally ideal and might compromise one’s broilers’ health and wellbeing. However, counteracting […]
Challenging times for broilers? Phytomolecules, not antibiotics, are the answer
by Ajay Bhoyar, Global Technical Manager, EW Nutrition Anyone working with today’s fast-growing broiler chicken knows that it is a sensitive creature – and so is its gut health. Thanks to continuous improvements in terms of genetics and breeding, nutrition and feeding, as well as general management strategies, broiler production has tremendously upped performance and efficiency […]
Want antibiotic-free broilers? Raise low-AB breeders
Strong demand by consumers; restaurant chains and wholesalers for antibiotic-free (ABF) meat; the threat of antimicrobial resistance; and stringent regulations on the use of antibiotics – there are many good reasons for poultry producers to strive for antibiotic-free production systems. Crucially, to successfully produce poultry meat without antibiotics requires a paradigm shift that starts right […]