News and analysis on the global poultry
and animal feed industries.
Ioannis Mavromichalis

Ioannis Mavromichalis

Ioannis Mavromichalis, Ph.D., is an animal nutrition industry consultant. To contact Mavromichalis, email


Antioxidant protection for broilers under heat stress

Heat stress causes a multi-system failure due to work overload, leading to excessive production of free radicals that can cause irreparable oxidative stress.
Heat stress is what concerns nutritionists the most every summer, not only because birds grow slower and less efficiently, but also because their welfare and health can be severely impaired, leading to increased morbidity and mortality. 
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Metabolic acidosis, a silent summer enemy

How to avoid a common but unrecognized animal nutrition issue that robs productivity during summer months.
Animals suffering from metabolic acidosis will reduce their feed intake. I believe this is a good enough reason to pay attention to this barely acknowledged (summer) disorder. 
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Piglet porridge, an undervalued tool

Widely known as gruel-feeding, a warm porridge of a suitably designed feed can help underprivileged piglets survive and thrive.
I have experienced firsthand the positive response of piglets (of any age) to a moist or semi-moist feed offered right after weaning.
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Broiler super pre-starters: the clean soy concept

Newly hatched chicks require special nutrition care, but what this implies is currently under investigation.
Relying on the high availability of nutrients from the absorbed egg yolk sac, nutritionists have traditionally designed pre-starter diets based on simple ingredients like corn and soybean meal, something that would be suitable for an otherwise fully mature gut digestive system. Have they been right in their approach? 
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The upside to vegetarian-fed broilers

An opportunity exists in using high-quality rendered products when political restraints do not apply
With an increasing amount of broiler producers committing to an all-vegetable dietary regimen for their birds, one has to consider, what are we going to do with all the non-vegetable ingredients?
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