Dr. Bill Dozier: Energy Variability in Feed | Ep. 72

Hello there!

In this episode of The Feed Science Podcast Show, Dr. Bill Dozier from Auburn University takes us through the key aspects of feed ingredient variability and how it affects poultry nutrition. Dr. Dozier emphasizes the role of consistent sampling, thorough analysis, and smart ingredient selection to boost bird performance and improve feed efficiency. Join us as we unpack why understanding ingredient variability is essential for crafting the best feed formulations in the poultry industry. Listen now on all major platforms!

"Feed efficiency and conversion rates are directly influenced by ingredient variability, making it critical to maintain a standard process."

Meet the guest: Dr. Bill Dozier, a seasoned expert in poultry nutrition, serves as an extension specialist and professor at Auburn University’s Department of Poultry Science. With a distinguished background in amino acid nutrition, he has contributed over 20 years to advancing feed science research, spanning roles from USDA research scientist to department head at Auburn.

What will you learn: 

• (00:00) Highlight
• (00:32) Introduction
• (03:40) Ingredient energy variability
• (06:09) Ingredient sampling
• (09:46) Feed efficiency
• (12:54) Over/underfeeding energy
• (17:50) Fat source oxidation
• (24:39) Final Questions

The Feed Science Podcast Show is trusted and supported by innovative companies like:

- Bestmix

- Evonik

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

Instagram: The Feed Science Podcast Show

LinkedIn: The Feed Science Podcast Show