Innovation and Smart Technologies Inject New Momentum into China’s Poultry Industry

Following a day of engaging discussions on October 18, the 6th Poultry Nutrition and Health Forum continued on October 19 with a series of forward-looking presentations. Experts shared the latest achievements in net energy systems, precise nutritional evaluation, novel feed ingredients, intestinal health, and the integration of digital and intelligent technologies—offering comprehensive solutions to reduce costs and enhance efficiency across the poultry industry.

Moderated by leading scholars from Northwest A&F University, the Chinese Academy of Agricultural Sciences, and Jiangsu Academy of Poultry Science, the forum featured 13 keynote speakers who elaborated on the theme: “Integrated Innovation • Precision Nutrition • Smart Technology • Cost Efficiency.”

Net Energy Systems & Smart Evaluation: Building a New Framework for Efficiency

Experts emphasized that traditional energy evaluation methods often overlook the true value of dietary fiber. Prof. Mingan Choct from the University of Sydney revealed that fiber fermentation contributes up to 4.5% of metabolic energy in poultry diets—reshaping the understanding of fiber from an “anti-nutritional factor” to a potential energy source. Chinese researchers also reported advances in intelligent respiratory calorimetry devices and localized net energy systems that help reduce feed and production costs.

Studies on feed additive safety, such as research on guanidinoacetic acid impurities, highlighted that “ingredient safety ≠ product safety,” laying the groundwork for more precise regulation and safer feed production. Meanwhile, digital platforms integrating net energy databases, growth models, and intelligent environmental control systems have already helped reduce feed costs by 7–20 RMB per ton and significantly improve feed conversion rates.

Precision Nutrition & Gut Health: From Cost Reduction to Quality Enhancement

Prof. Zhang Bingkun from China Agricultural University revealed how intestinal integrity influences meat and egg quality. His team discovered that intestinal inflammation triggers muscle degeneration (“breast muscle white striping”) and introduced the concept of “inflammatory aging” in laying hens. They developed a betaine-phosphate nutritional solution that enhances gut-liver health, promoting muscle growth and eggshell quality even under low-protein diets.

Research from South China Agricultural University, presented by Prof. Wang Wence via video, explored gout in geese from a gut microbiota perspective. His team identified beneficial strains (such as Lactobacillus rhamnosus LGG and Akkermansia muciniphila) and plant extracts that alleviate gout through the gut-liver-kidney axis, offering promising alternatives to antibiotics.

Furthermore, Dr. Zhang Cheng from Betta Biotechnology introduced a fully emulsified multi-oil technology and granulation process that improves lipid utilization and feed physical quality, reinforcing the concept that “technological innovation in feed processing directly supports gut health and precision nutrition.”

New Protein Resources & Low-Protein Diets: Exploring Sustainable Feed Solutions

To reduce reliance on imported soybean meal, the forum presented numerous innovations in protein-saving strategies.

Prof. Yuan Jianmin from China Agricultural University introduced a starch-structure-based amino acid precision delivery technology for low-protein diets. By modeling the correlation between starch digestibility and amino acid metabolism, his team achieved high-performance production using low-protein diets—effectively decreasing reliance on soybean meal.

International expert Prof. Ines Andretta from the Federal University of Rio Grande do Sul (Brazil) discussed variability challenges in unconventional ingredients such as DDGS. She proposed a “raw material-to-formulation” management model encompassing supplier-specific databases, dynamic nutrient profiling, and enzyme application tailored to ingredient characteristics.

Science + Brand Value: Upgrading from Production to Market-Oriented Growth

Researcher Wang Jing from CAAS addressed the annual economic loss caused by eggshell breakage, proposing a systematic solution covering calcium selection, metabolism optimization, and uterine inflammation control. Meanwhile, Researcher Jiang Shouqun from Guangdong Academy of Agricultural Sciences constructed the first scientific flavor evaluation system for yellow-feathered chickens using electronic nose, electronic tongue, and metabolomics techniques.

Dr. Qiu Rongsheng, founder of the premium egg brand “Gulong Spring Egg,” shared how science-backed nutrition and consumer-driven innovation reshaped market value. Through DHA- and astaxanthin-enriched eggs and an aseptic traceability system, he successfully positioned eggs as high-value functional foods.

Looking Ahead

Prof. Zhang Bingkun of China Agricultural University concluded that China’s poultry nutrition research is evolving from isolated breakthroughs to systematic innovation—driven by precision nutrition, digital technology, gut health mechanisms, and value-focused production. The forum successfully connected academia, industry, and application, offering a roadmap for high-quality, efficient, and sustainable development of the poultry industry.

The event closed with a call for continued global collaboration to drive innovation and contribute to the sustainable future of animal agriculture.