The Science Behind Modern Broilers скачать в хорошем качестве

The Science Behind Modern Broilers

In this episode of Unplucked, host Andy Vance sits down with Dr. Doug Korver to unpack what decades of genetics and nutrition have really done to modern broilers, and what it means for the next decade of poultry production. Dr. Korver explains why visual storytelling matters just as much as data, reflects on the iconic side-by-side comparisons of broilers across eras, and lays out the simple truth that biology has limits. The conversation explores the trade-offs behind faster growth and improved feed efficiency, the consequences for bone health and meat quality, and why issues like myopathy and breeder restrictions require fresh thinking about selection goals, management, and maternal nutrition. They move from the bench to the barn, discussing why tightly controlled research does not always translate cleanly to 60,000-bird houses, and how to bridge that gap through practical trial design and collaboration. Dr. Korver shares insights from his work on the National Academies committee updating poultry nutrient requirements, including the push for models that keep pace with changing genetics and the reality that many vitamins and minerals are still fed with wide safety margins. This episode also looks at forces beyond the farm, from consumer perception to policy, and why true sustainability must include economics, welfare, environmental impact, and a product people still want to buy.   CREDITS Host - Andy Vance (  / andyvance1  ) Producer - Lyndsey Johnson (  / lyndsey-murphy-johnston-26935647  ) Audio Editor & Engineer - Michael Lunt (  / miketjlunt  )   LEGAL The information provided in this episode of Unplucked is for informational and educational purposes only and should not be considered professional advice. While we discuss scientific research, public health, and industry practices, this podcast does not substitute for advice from qualified industry and scientific professionals. The views expressed in this episode are solely those of the host and guests and do not necessarily reflect the official opinions of The Poultry Science Association, their respective affiliates, or employees.