News and analysis for the global poultry industry.

David A. Roland

David Roland. Ph.D., Distinguished University Professor Emeritus, Poultry Science Department, Auburn University

ARTICLES

white hens eating in enriched cages

Low protein feed, fewer eggs but better bottom line?

Could lower protein layer rations be the optimum choice for egg producers in times of excessive supply and low egg prices?
Prior to the mid 2000s low egg prices were common in the U.S., particularly during the summer months. For various reasons egg prices have remained high for the last several years with some hopefully thinking that prices would not return to more typical cyclic patterns. However, we now know that thinking was false.
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1103FMadvances hens-eating

Advances in feeding programs for laying hens

Progressive advances in nutrition and computer technology have developed feeding programs over the last 60 years
Feeding programs have undergone increasing complexity and sophistication since the 1950’s following progressive advances in nutrition and computer technology. Applying accumulated knowledge to the needs of specific production segments of egg production has facilitated a relative reduction in feed cost expressed per dozen eggs or pound of liquid. 
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Selecting dietary energy levels for layers

Increased levels lead to improved feed efficiency
Selecting dietary energy levels for layers Increased levels lead to improved feed efficiency By David A. Roland Sr., Ph.D., Auburn University David A. Roland Sr., Ph.D., is a distinguished professor at Auburn University who specializes in feeding and management of laying hens. He has developed an Eco
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