Optimising energy utilisation is one of the keys to allowing modern poultry to fulfil their genetic potential. Increasing the fat content of the diet is not without problems but a new, specially formulated sugar by-product might be the answer.
Optimising energy utilisation is one of the keys to allowing modern poultry to fulfil their genetic potential. Increasing the fat content of the diet is not without problems but a new, specially formulated sugar by-product might be the answer.
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