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PPPI Outcomes
The Pig and Poultry Production Institute’s main areas of poultry research, expertise and outcomes are
- Development of rapid assays for the assessment of available energy, available amino acids, base chemical parameters and feed contaminants to enable more accurate dietary formulation
- Development of an interactive data base for provision of information on nutritional value of feed grains for livestock, specifications for quality requirements and quality assurance programs for feed grains
- Developed an AME bioassay and digestive physiology studies for use as a model for nutritional evaluation of poultry ingredients and diets and their provision to industry as a service
- Established that commercially formulated enzymes can enhance the digestibility of non-starch polysaccharides and hence reduce the problem of wet faeces in poultry.
- Establishing physiological limitations in energy metabolism that reduce efficiency in broiler production
- Completed a survey on the nutritional value of Australian wheats for poultry
- Established the effects of nutrition, husbandry and management practices on egg shell ultrastructure
- Improved profitability through increased fertility and hatchability of broiler eggs
- Understanding the interactions between animals and their environment and the impact of poor air quality on both animals and workers
- Evaluated the effects of cage modifications on layer performance for the Australian Egg Industry
- Defined strategies for improving feather cover in layers
- Established the benefits of cool drinking water for heat stressed poultry
- Established and demonstrated best husbandry practices to be used in the egg industry
- Established best practice procedures for beak trimming and declawing of birds. A video has been produced to assist managers in training staff
- Implementation of a broiler welfare audit
