Ingredients for Poultry

Accurate diet formulation is critical for efficient and sustainable poultry production. Improved knowledge of ingredient and feed composition has been necessary to provide limits of inclusion and precision in diet formulations, improving the efficiency of the poultry industry. This research topic focuses on the nutrient digestibility and energy values of ingredients, from either vegetable or animal origin, that present interest in broiler nutrition. These ingredients may also have an impact on the economy and sustainability of broiler production. Additionally, as many byproducts present variable nutrient composition, more data is needed to create databases to formulate diets for broiler chickens. All this information will contribute to an accurate knowledge of the actual nutritional value of feed ingredients as well as complete diets. Therefore, it can contribute to enhance the poultry nutrition for regional development or to improve the efficiency of the feed industry worldwide.

The objective of this Special Issue is to publish recent and valuable research on nutrition and metabolism as well as on additive and ingredient evaluation for poultry.

This special issue welcomes contributions that address or explore the following topics:
- Effects of alternative or common ingredients in poultry feeds
- Inclusion levels of ingredients in diets for broilers, breeders and laying hens
- Methods to determine energy and nutrient digestibility
- Ingredients and diet composition
- Means of improving novel ingredients (i.e. exogenous enzymes, probiotics, prebiotics, essential oils, herbal extracts)

Topic Editor Dr. Xixi Chen is affiliated with Nutribins (LLC) company in California. All other Topic Editors declare no competing interests with regard to the Research Topic subject.