Consumer demand hatches poultry nutrition research

Consumers are pushing for antibiotic-free meat, but reducing antibiotics in feed needs to be done in a way that doesn't put poultry health at risk.

A growing number of farmers, grocery stores and restaurants are offering antibiotic-free poultry in response to consumer demand for more naturally-raised meat.

At the University of Guelph in Ontario, animal biosciences professor Elijah Kiarie, who holds the McIntosh Family professorship in poultry nutrition, is looking at ways to raise healthier poultry by improving their diets and reducing the use of antibiotics.

Feed accounts for 60% of the cost of producing meat and eggs,

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