Modern poultry production has undergone dramatic changes over the last 50-60years: genetic selection for high growth rates as well as improved management and nutrition strategies, have led to increased performance standards.Havenstein et al compared the male Ross 308 broiler from 2001 with a male heritage broiler strain (ACRBC) from 1957, both fed 2001 diets in order to evaluate the effect of genetic selection (Table 1).At 42 days, the Ross broiler fed a 2001 diet reached a final weight of 2903g with a FCR of 1.58; while the heritage strain obtained a final weight of only 641g with an FCR of 2.05. However, in the near future, animal performance could reach a ceiling dueto genetic and physiological limits. As the intestine is the most important organ to convert feed into meat, it is no secret that 'gut health' has entered the collective consciousness and has become the standard of the poultry industry and research.
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