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Watch on-demand now to learn about the inclusion of DDGS and effects on swine and poultry performance, click here.
Feed costs represent the greatest expense associated with swine or poultry production. Utilizing less expensive ingredients during diet formulation, such as DDGS, reduces costs and at the same time, maintains animal performance. However, the process for ethanol production continues to evolve as ethanol producers become more efficient, changing nutritional characteristics of DDGS. As a result, strategies for DDGS inclusion in monogastric diet formulation need to also adapt. This webinar will discuss practical approaches for including DDGS in both swine and poultry diet formulations as well as provide insights into how DDGS can provide an economical alternative to other higher priced ingredients.
WHAT YOU’LL LEARN:
This webinar is sponsored by POET Nutrition, and is presented by WATT Global Media.
Dr. Hans H. Stein, professor, University of Illinois
Dr. Hans H. Stein is a professor of nutrition at the University of Illinois. His research focuses on energy and nutrient digestibility in humans and pigs as well as mineral nutrition in pigs. Dr. Stein has published approximately 200 peer-reviewed manuscripts and he has delivered invited presentations in thirty-five countries around the world. He has served as the external examiner on Graduate Student Defense committees in Canada, Australia, Spain, The Netherlands, The Philippines, and Denmark; and has been an external evaluator of the undergraduate Animal Science Program at the National University of Colombia in Bogota, Colombia, and of the Graduate Animal Science Program at the University of Sao Paolo, Pirassununga, SP, Brazil. He directs nine PhD students, three Masters students, a post-doctoral research fellow, four research technicians, a communication specialist, and three visiting scholars. He was also a member of the committee that was invited by the National Academies to write the 11th revised edition of Nutrient Requirements of Swine.
Dr. Bill Dozier, professor, Auburn University
Dr. Bill Dozier is a Professor at Auburn University in the Poultry Science Department. Dr. Dozier’s research efforts have focused on defining nutritional needs of broilers and the use of alternative ingredients and exogenous enzymes which can lower feed costs. His emphasis on broiler research has been practical and application oriented so as to benefit the broiler industry both in the USA and abroad. Dr. Dozier’s numerous papers on the metabolizable energy and amino acid requirements of broilers has allowed the industry to formulate diets closer to the bird’s requirements and subsequently improve performance and lower the cost of production. Dr. Dozier holds B.S. and Ph.D. degrees from Auburn University and a M.S. from the University of Kentucky.