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Information on global poultry, pig and animal feed markets.

Fernando Rutz

Dr. Rutz has a degree in veterinary medicine and a master’s degree in animal science from the Universidade Federal de Pelotas, Brazil and a doctorate in animal science from the University of Kentucky. Rutz is a professor at the Universidade Federal de Pelotas in Brazil and consults with Alltech. He may be reached at frutz@alltech.com and

ARTICLES

Nutritional approaches to broiler breast meat quality

White striping, woody breast and other myopathies can reduce the value of chicken breast meat, but diet changes can help to mitigate their impact.
Genetic selection has brought amazing progress in broiler performance, as demonstrated by improved growth rate, feed conversion and breast meat yield over the past few decades. This selection has concentrated mainly on the breast muscle, particularly motivated by North American and European market requirements.  
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Feed and genetics

Feeding to meet the genetic potential of poultry

There remains a gap between birds reaching their genetic potential and feeding practices in poultry production. However, with new feeding techniques, producers may be able to get more than they realize from their flocks.
There remains a gap between birds reaching their genetic potential and feeding practices in poultry production. However, with new feeding techniques, producers may be able to get more than they realize from their flocks.
Read more