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and animal feed industries.
Poultry Nutrition / Pig Nutrition
on October 29, 2014

Scotland’s Rural College forms monogastric research center

New center unites college’s research work on pig and poultry nutrition

Scotland’s Rural College (SRUC) has launched a new Monogastric Science Research Centre, a focus for the college’s work on pigs and poultry, in particular bringing together vital research on nutrition.

Currently avian research at SRUC is carried out under the auspices of the Avian Science Research Centre. However, that will now be dissolved and its work will become part of the Monogastric Science Research Centre. 

The center will be headed up by Dr. Jos Houdijk, one of SRUC’s senior animal scientists, who has spent many years at the forefront of animal nutrition and health research internationally. 

“This approach, integrating pig and poultry work, will enable us to bring two highly related fields together to the benefit of both areas,” said Houdijk. “We are already approached regularly by clients looking to do studies on both species, so launching this center is timely, appropriate and logical. The center will allow us to expand the cross-species approach, giving us the opportunity to take forward the concept of comparative biology to more such projects.”

Currently SRUC has two large projects assessing the nutritional value of animal feed ingredients in relation to both pigs and poultry. The first is researching alternative sources of nutrition from faba beans, while the other is looking into the nutritional value of rapeseed varieties. Both are part of ongoing work to find alternative food sources and technologies for monogastric species, which will reduce the UK farming industry’s reliance on imported feed such as soybean meal.

Pigs and poultry have much in common with each other biologically, and the center will allow concepts developed for pigs to be explored in poultry, and vice versa, and open up the possibility of working on other monogastric species such as fish.

For Houdijk, this cross-species emphasis will be essential in addressing future challenges, in particular those related to gut health.

“The gut is incredibly important, both when it comes to efficiently processing food and effectively resisting disease, and there are many questions still to be answered when it comes to balancing these two priorities under the overall objective to increase sustainability of animal production systems,” said Houdijk. “Our new center will help facilitate joint research in this area in the years ahead.”

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