Olumide Olowe: Brown Seaweed for Broilers | Ep. 156

In this episode of The Poultry Nutrition Blackbelt Podcast, Olumide Olowe, PhD Candidate at Purdue University, discusses the potential of brown seaweed as a functional ingredient in broiler nutrition. He explains its effects on growth performance, nutrient digestibility, intestinal health, microbiota composition, and short-chain fatty acid production, while addressing challenges related to ingredient variability and consistency. Listen now on all major platforms!

"During the broiler trial, body weight increased linearly through twenty-one days of age even though nutrient digestibility was reduced at higher seaweed inclusions."

Meet the guest: Olumide Olowe is a Ross Research Fellow and PhD Candidate in Animal Sciences at Purdue University. His research focuses on sustainable poultry nutrition, alternative feed ingredients, gut health, nutrient digestibility, and reducing reliance on antibiotics in broiler production. Previously, he worked in aquaculture nutrition and feed additive research across Asia and Africa. Listen to The Poultry Nutrition Blackbelt Podcast with Olumide Olowe on all major platforms.

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What you'll learn:

• (00:00) Highlight
• (01:30) Introduction
• (03:27) Brown seaweed benefits
• (05:04) Growth performance effects
• (06:19) Digestibility challenges
• (06:57) Microbiota changes
• (10:00) Seasonal variation
• (12:33) Closing thoughts

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- Poultry Science Association

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