In this episode of the Poultry Keepers Podcast, Rip Stalvey, Jeff Mattocks, and Carey Blackmon dive into the critical role that proteins, fats, and fibers play in poultry nutrition.

They emphasize the differences between vegetable-based and animal-based protein sources, detail the importance of specific amino acids like lysine and methionine, and discuss the use of fish meal and its sustainability. The hosts also cover age-specific protein requirements for poultry, from chicks to layers, and the importance of balanced amino acid levels for optimal growth and egg production.

They touch on the issues of overfeeding protein and the unique protein needs of breeding stock. The episode concludes with a nod to their sponsors, the Fertrell Company, and a teaser for next week’s conclusion of proteins, fats and fibers.

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Protein, Fats, and Fiber in Poultry Nutrition