In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Vivian Vieira from the University of Alberta discusses how ingredient quality directly affects poultry nutrition outcomes. The conversation focuses on the quality control of feedstuff ingredients, emphasizing grain hardness, processing effects, and nutrient utilization. Practical insights highlight how nutritionists can better interpret ingredient differences across regions. Listen now on all major platforms.

"It is important to look beyond the usual parameters like starch content and energy to understand intrinsic characteristics of the kernel."

Meet the guest: Dr. Vivian Vieira is a Postdoctoral Fellow in the Department of Agricultural, Food and Nutritional Science at the University of Alberta. She earned her MSc and PhD in Animal Science at the Federal University of Paraná, with a focus on poultry nutrition. Her research explores ingredient quality, processing effects, and nutritional variability in poultry diets.

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What you'll learn:

• (00:00) Highlight
• (01:10) Introduction
• (02:10) Ingredient variability
• (04:35) Grain hardness
• (06:40) Starch utilization
• (07:22) Soybean meal quality
• (10:00) Quick tests insights
• (12:16) Closing thoughts

The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:

* Fortiva

- BASF

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- Poultry Science Association

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