Les défis de la technologie de l’aliment en nutrition volaille: pertinence et enjeux pour répondre aux attentes industrielles et sociétales

Numerous feed technology innovations have been communicated over the last years in poultry nutrition: wet feeding, coarse grinding, use of novel criteria describing the physical properties of the feed and on-line near infrared reflectance spectroscopy. Such innovations influence both the feeding behavior and the digestive physiology of poultry. Hence, they may help egg and poultry meat producers to improve zootechnical performance while reducing environmental impact and antibiotics use, thereby addressing both industrial and societal concerns. Nowadays, the use of such innovations remains, however, experimental. Industrial upscaling of such innovations requires a better understanding of the feeding behavior of poultry: feed technology should be fully committed to support the gut development of birds.