More than 90 participants attended the 9th Advancia International Seminar, which was held in Prague, Czech Republic, on Aug. 24 and organized by Adisseo. Advancia is the Scientific and Technical Community that gathers scientists and nutritionists to share research progress on sulphur amino acids. The seminar was held prior to the WPSA 20th European Symposium on Poultry Nutrition.

“We have decided to focus our 2015 Advancia on the interaction between amino acids, redox balance, immune function and product quality.” said Dr. Pierre-André Geraert, Director of Innovation Marketing for Adisseo.

Prof. Walter Bottje, University of Arkansas, first set up the frame of redox balance and its importance in explaining mitochondria metabolism and its relationship with feed efficiency. He further illustrated what proteogenomic studies can reveal on amino acid, redox balance and feed efficiency benefits. Then, the key antioxidant potential supported by selenoproteins through the selenocysteine amino acid (SeCys) was presented by Dr. Mickaël Briens, Expert Micronutrients and Antioxidants, Adisseo, France. He reviewed the large spectrum of selenoproteins in chickens and other animals, with roles not only as antioxidants but also effects on immune and other functions.


Prof. Sammy Aggrey, University of Georgia, and one of the Rhodimet Research Grant laureate 2012-2014, made an update on recent research of sulphur amino acids and immunity. Methionine deficiency showed a strong impact on immune capacity linked to the redox involvement of methionine and cysteine. Dr. Sophie Tesseraud of INRA Tours, France, further focused on the impact of methionine deficiency on protein metabolism regulation. Methionine deficiency appeared more an example of low availability in dietary methionine that can be met depending on the quality of the raw materials.

Dr. Mario Estevez, University of Estremadura, Spain, concluded the Advancia showing the importance of antioxidant factors on the quality of the meat products considering not only lipid oxidation but also protein oxidation related to meat nutritional value and aspect.

Prof. Mingan CHOCT, University of New England, Australia, and Prof. Peter Surai, Scottish Agricultural College, UK, concluded the Advancia seminar with a round table dedicated to exchanging practical recommendations for optimal formulations.