News and analysis for the global poultry industry.

WEBINAR: How gut microbiome metabolites drive broiler health and productivity

12/1/20 9:00 am CST

WP_FS_Webinar logoRegister to learn how microbial metabolites of interest affect the intestinal health of chickens.

The global trend away from the use of antimicrobials in many poultry production systems and rapid advances in the understanding of the chicken gut microbiome are changing the way the industry looks at the microbiome, as a functional organ that performs essential functions in the birds. The chicken gut microbiome contains more genetic potential than the chicken itself and produces thousands of metabolites. Microbial metabolites have an incredible potential to affect the biology of the chicken and environmental emissions of poultry production. What if we could harness the potential of the microbial gut metabolites to reach higher levels of welfare, performance, and sustainability? In the second of a DSM Webinar series, world experts Prof. Filip van Immerseel from the University of Ghent in Belgium and Prof. Todd Applegate from the University of Georgia in the USA will talk about how the gut microbial metabolites affect poultry nutrition, health, and productivity, and new opportunities to modulate microbiome function and their metabolites to obtain measurable benefits in commercial poultry production. 

This webinar will broadcast at 9:00 AM CST (Chicago) / 3:00 PM GMT (London) / 11:00 PM CST (Beijing).


  1. How microbial metabolites of interest affect the intestinal health of chickens.
  2. Strategies to maintain gut health through the modulation of gut microbial metabolites.
  3. How the gut microbiome and its metabolites affect energy absorption, partitioning and efficiency.
  4. How the microbial metabolism of amino acids modulates protein deposition, welfare, and nitrogen emissions.
  5. How microbiome science might enhance nutrition, health, and sustainability of chicken production in the future.

This webinar is proudly sponsored by DSM and presented by WATTPoultry, Feed Strategy, and WATT Global Media.


Speaker Info:

Prof. Filip van Immerseel, Department of Pathology, Bacteriology and Avian Diseases of the Faculty of Veterinary Medicine at Ghent University in Belgium

Filip van ImmerseelProf. Filip Van Immerseel is Master in Bio-engineering Sciences and Master in Laboratory Animal Sciences and received his PhD in Veterinary Medical Sciences in 2004, studying environmental triggers in the gut that influence Salmonella invasion. Prof. Van Immerseel is head of a research group that studies host-bacterium interactions in the gut. He currently has more than 200 scientific papers in international peer-reviewed journals, has written book chapters and edited books on Salmonella and Clostridium perfringens and is a well-known speaker at international events. He is editor of the journal Avian Pathology and involved in many international collaborative research networks, has a dozen patents and has out-licensed multiple gut health solutions to companies. His group is a leading group on intestinal health in poultry worldwide. The general approach is always to study host-pathogen or host-bacterium interactions and to collect scientific data on mechanisms of a) the pathogenesis of diseases or b) the protective effects of bacterial strains and bacterial metabolites on gut homeostasis.


Prof. Todd Applegate, Professor and Head of the Department of Poultry Science at the University of Georgia

Todd ApplegateProf. Todd Applegate is responsible for recruiting and building teams of faculty and students to effectively respond to challenges affecting Georgia and the global poultry industries through scientific research and technology transfer for efficient and environmentally sustainable production of poultry products while providing for optimal animal well-being. Prior his current appointment, he obtained degrees in animal sciences from Ohio State and Iowa State Universities, and afterwards as a research associate at the University of Maryland. Preceding his current appointment, he served on faculty at Purdue University where he developed an active research program which complemented his outreach program by providing readily applicable research answers to everyday management and nutrition questions by the poultry industry. Todd has been a member of several national committees and has served as President of the Poultry Science Association, member of the national (US) Coordinating Animal Nutrition Committee of State Agricultural Experiment Stations, and past-chair of a USDA working group to minimize impact of animal agriculture on the environment.