In this episode of the Poultry Keepers Podcast, Jeff Mattocks, Carey Blackmon, and Rip Stalvey explore the complexities of proteins, fats, and fibers in poultry nutrition.

They delve into protein sources, comparing vegetable-based (mostly soybean and canola meal) and animal-based (fish meal and meat meals) proteins, and discuss essential amino acids like lysine and methionine. The conversation covers the importance of sustainable fishing for fishmeal, concerns over overfeeding protein, and specific nutritional needs during different growth stages of poultry, including chicks, growers, developers, layers, and breeding stock.

The hosts emphasize the need for balanced amino acid profiles and adequate vitamins for healthy poultry development and productivity.

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The Role of Proteins, Fats, and Fibers in Poultry Nutrition-Part 1