Understanding and enhancing caecal access and fermentation of feed dietary fibre fractions to promote broiler health and performance

The use of antibiotics in poultry feed continues to be reduced globally. Hence, the feed industry is turning to new tools to address the challenges this brings. Stimulating the intestinal microbiota by increasing its fermentation capacity toward the dietary fibre fraction of the feed is an emerging strategy to further improve animal health and performance. The objective of this research project is to investigate the relationship between physical aspects of dietary fibre fractions in broiler feeds and their impact on the fermentation characteristics along the broiler’s gut to further improve broiler health and performance. By using a dual approach of in vitro and in vivo trials in this research project, valuable insights into the full nutritional and physiological potential of the dietary fibre fraction in broiler feeds will be gained.