October 27, 2016


Aviagen holds 1st European Nutrition Forum



Aviagen® held its first European Nutrition Forum in Edinburgh, Scotland from October 4 to 6 to update customers and feed suppliers on parent stock nutrition.


The interactive event offered delegates insights into current breeder nutrition research and its practical application for future developments in Europe.


About 100 delegates from 26 countries, representing each of Aviagen's European business units, attended. Delegates were encouraged to participate through a series of discussion forums and panel sessions.


Renowned external speakers Dr. Rick van Emous, researcher at Wageningen University, Netherlands; consultant Dr. Robert Renema; and Dr. Christoph Mülling, professor at the University of Leipzig, Germany,  joined Aviagen team members in sharing scientific knowledge, expertise and field experience throughout the event. The presentations gave an overview of the genetic approaches for the future of the poultry industry. They focused on how nutritionists can deal with current and future challenges in rear and production to achieve high performance results and good profitability, while consistently looking after bird welfare. 


"Overall delegates responded well to our theme of how nutritionists can adjust diets in order to manipulate the body composition. This approach provides birds with enough fat reserves to achieve high peaks of production along with a high standard productivity until the end of the production cycle," Leonardo Linares, head of the European nutrition team, Aviagen, said.


Ales Valenčič, nutritionist, Pivka, Slovenia, commented, "I found the Nutrition Forum to be a great way to connect with peers. The best part was the way the speakers shared practical information in a thought-provoking way. I learned so much over the two days!


I especially appreciated the insight on selection work behind the Ross® brand. All speakers were excellent but of particular value to me were the two lectures from Dr. Mülling and Dr. Linares, as they provided a big contribution to my understanding of feathers and the nutrition involved in feathering."
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