Reducing the amount of crude protein in poultry diets has many benefits. In this episode, Dr Peter Selle from the Poultry Research Foundation, within the University of Sydney, talks about some of these benefits he discovered as a result of his research on amino acids.  

Further Resources: 

• Final report summary: Utilisation of synthetic amino acids by poultry
• Find out more about the AgriFutures Chicken Meat Program

This mini episode is part of a 21-part series on AgriFutures' Chicken Meat Program research projects.