Dr. Bill Dozier: Innovative Research in Poultry Nutrition | Ep. 74

In the latest episode of The Poultry Podcast Show, we engage with Dr. Bill Dozier, a distinguished professor and extension specialist in poultry science at Auburn University. Dr. Dozier shares his extensive journey in poultry science, highlighting his research on broiler nutrition and the impact of amino acids and energy. His insights into the role of enzymes and alternative ingredients in poultry feed are particularly enlightening. This episode is a treasure trove of knowledge for anyone involved in the poultry industry, offering deep insights into nutritional needs and innovative research in poultry science.

"I've really enjoyed the relationships not only at different academic institutions but also with integrated poultry operations as well as allied industry."

What you'll learn:

• (00:00) Highlight
• (01:16) Introduction
• (11:38) Nutritional research in poultry science
• (16:39) The evolution and impact of Dr. Dozier's career
• (21:53) Leadership and hiring in academic departments
• (27:00) Extension work and industry impact
• (31:16) Current trends and challenges in poultry nutrition
• (35:22) Final questions
• (47:33) Closing thoughts and episode wrap-up

Meet the guest: Meet Dr. Bill Dozier, an esteemed Professor at Auburn University's Office of Professional and Continuing Education. With a profound impact on the poultry industry, Dr. Dozier's expertise lies in advancing poultry nutrition and feed efficiency. His dedication to research and teaching continues to shape the future of poultry science, making significant contributions to both academia and industry. His work is a beacon of innovation in the realm of poultry science.

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