Poultry production and science: future directions in nutrition

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.