Emily Burton

Poultry Research Unit, Nottingham Trent University, UK
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Background
Advancing our knowledge of poultry nutrition has been a globally significant research field for approaching a century. This has enabled poultry to become established as the most efficient of all animals as a protein source. From the 1940s to the 1990s, poultry scientists initially established the concept of apparent metabolisable energy as a basis for feed formulation, before systematically working to establish the requirements for vitamins, amino acids and minerals (Elwinger et al., 2016). Through the 1980s the role of exogenous enzymes in enhancing digestion was investigated and quickly adopted universally through a diverse range of enzymes from alpha galactosidases to xylanases (Bedford et al., 2022).

Wolfgang Siegert
Department of Animal Science, Georg-August-University Göttingen, Germany
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INTRODUCTION
Poultry meat and eggs currently are the most common animal-based foods worldwide. Production of animal-based food requires land area and water, mainly through the production of feed crops.
1 Hence, arable land and water for feed cropping is expected to become an increasingly scarce resource. Another aspect is the environmental impact of animal farming, which has led to growing concerns over the past decades. Feed production and emissions from excreta represent the major impacts of animal farming in this regard.

Simone Bastianoni, Nicoletta Patrizi and Anna Ruini
Ecodynamics Group - University of Siena. Piazzetta Enzo Tiezzi, 1 - 53100 Siena (Italy)
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INTRODUCTION
Minimizing the environmental impact of poultry industry is gaining higher interest due to raising world population and meat demand. The ONE Health approach to animal production (Alders and Tomley, 2022) and the United Nations 17 Sustainable Development Goals (UN, 2015) call for a holistic approach that look at all aspects of sustainability. Usually, sustainability is depicted as the junction point of three partially intersecting circles: environment, economy, and society (Barbier, 1987); however, this representation does not explain any of the cause-effects linkages among the three components.

Susan E. Watkins
Center of Excellence for Poultry Science, University of Arkansas, Arkanas, USA
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Water is the single greatest nutrient input in poultry production. Yet due to its relatively inexpensive cost compared to protein or energy requirements, water quality has received little research attention since the introduction of nipple drinkers in the early nineties. Improved efficiencies in genetics, diets and environment plus the dominance of antibiotic free production models are all factors contributing to the need for poultry operations to implement water programs which monitor and control quality and quantity.

Edgar Orlando Oviedo-Rondón
Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC
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INTRODUCTION
Antibiotic-free (ABF) poultry production has multiplied worldwide. The motives are different in each country or region. They can vary between governmental regulations as a precaution for antimicrobial resistance, local consumer pressure, or the exportation of poultry products to countries with regulations for foodstuffs free of antibiotics or its metabolites. In some areas of the world, ABF is still difficult to accept for some poultry producers, technical personnel, and farmers. But some poultry companies in many countries voluntarily decided to produce without antibiotic growth-promotors (AGPs) two decades ago. Several producers can already claim successful ABF production. However, reaching productivity, health, livability, food safety, and environmental impacts similar to conventional systems with AGPs is still a challenge for many. Data from AgriStats (the largest benchmarking company in the USA) indicates a clear gap in productivity aspects between ABF programs and traditional production systems..

Richard Ducatelle, Evy Goossens, Venessa Eeckhaut & Filip Van Immerseel
Livestock Gut Health Team, Faculty of Veterinary Medicine; Ghent University, Belgium
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INTRODUCTION
Bacteria have been on this planet for millions of years before the vertebrates evolved. Thus vertebrates emerged in a world that was already conquered by the microbes. When considering the animals microbiome, we are thus looking at millions of years of coevolution. It is therefore not surprising that the interactions between both kingdoms are extremely complex.

Knud Erik Bach Knudsen, Tofuko Awori Woyengo and Sanna Steenfeldt
Department of Animal and Veterinary Sciences, Aarhus University, Denmark
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INTRODUCTION
The nutritional value of a feed refers to “the amount of nutrients contained in a feed that can be utilized by the animal” and its estimation consequently involve how well the nutrients are digested and utilized by the animals.

Michael R. Bedford
AB Vista, Marlborough, Wilts, UK
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One hundred years ago the broiler chicken industry as we know it today did not exist. Birds were grown in small flocks on small holdings and fed whatever grains and protein sources were at hand, with the result that the diet they received was based on many ingredients, most of which rarely exceeded 20% of the total ration. Modern-day poultry rations are quite different, often being based upon two or three major ingredients making up 70% or more of the total diet. Thus the antinutritional factors (ANF) present in an ingredient employed could now present itself at levels hitherto unseen in the past. The majority of ANFs that enzymes address today are fibre, phytate and to a lesser extent proteinaceous ANF’s, but for the sake of this short paper the focus will be on the major cereal NSP and phytic acid.

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Sonia Liu (1,2), Shemil Macelline (1,2), Mehdi Toghyani (1,2) and Peter Selle (2,3)
1- School of Life and Environmental Sciences, The University of Sydney, Australia
2- Poultry Research Foundation, Faculty of Science, The University of Sydney, Australia
3- Sydney School of Veterinary Science, The University of Sydney, Australia
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DIGESTIVE DYNAMICS MATTER
In typical broiler diets, protein and amino acids are primarily the building blocks of protein and starch and glucose are the principal source of energy. Both are required for optimal growth performance and an appropriate balance of amino acids and glucose should be made available at sites of protein synthesis to generate efficient protein accretion and growth. The various body proteins require a specific profile of amino acids and each gram of protein synthesised demands an energy input of 5.35 kJ for in broiler chickens (Aoyagi et al., 1988). This is the fundamental construct of digestive dynamics.

Achille Schiavone (1) and Annelisse Castillo (2)
1 - Dipartimento di Scienze Veterinarie - University of Turin (Italy). L.go Paolo Braccini 2; 10095
Grugliasco (TO) - University of Turin (Italy) 
2 - Dipartimento di Scienze Veterinarie - University of Pisa (Italy). V.le delle Piagge 2; 56124 Pisa (Italy)
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The consumer’s demand for animal products still increases, and further increase is expected determined by the global population growth, therefore the food industry and the farmers face a great challenge (Avendaño, Sánchez, and Valenzuela 2020; WHO 2007; Govorushko 2019). Different aspects of the productive chain need to be further optimised and improved, since the consumer becomes more demanding and selective too. The increase production of animal origin foods generates a huge pressure in the environment, the water sources, and the biodiversity, with consequential climate changes (Avendaño, Sánchez, and Valenzuela 2020).