Dr. Mary Anne Amalaradjou: Probiotics in Poultry - Part 1 | Ep. 44
In this episode of The Poultry Nutrition Blackbelt Podcast, Dr. Mary Anne Amalaradjou, an esteemed associate professor at the University of Connecticut, discusses the innovative use of probiotics in poultry nutrition, focusing on lactobacillus species, selection processes, and impacts on poultry health and production. Dr. Amalaradjou shares insights from her extensive research, offering valuable knowledge on enhancing poultry through probiotic application. Tune in on all major platforms for this enlightening discussion.
"One of the criteria that we used to select the strains was if they were going to affect embryonic development.” - Dr. Mary Anne Amalaradjou
Meet the guest: Dr. Mary Anne Amalaradjou, an Associate Professor at the University of Connecticut, specializes in food safety and gut health, focusing on pathogen control in food systems through protective cultures and probiotics. With experience from a DVM in India to a Ph.D. in Food Microbiology at the University of Connecticut, her work spans from rapid pathogen detection techniques to the application of functional foods for gut pathology prevention.
- (00:00) Highlight
- (00:57) Episode Introduction
- (03:46) Food Safety Focus
- (05:28) Egg Application Research
- (07:06) Hatchability Concerns
- (08:09) Strain Selection Criteria
- (09:23) Muscle Production Focus
- (10:00) Closing
The Poultry Nutrition Blackbelt Podcast is trusted and supported by innovative companies like:
* Cargill
* Kerry
- Anitox
- BASF
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