By IOANNIS MAVROMICHALIS
As expected, most of the research reports presented at the last European Symposium of Poultry Nutrition (ESPN), which took place in June 2019 in Gdansk, Poland, focused on additives.
However, some research institutions talked about their attempts to find viable alternatives of protein-rich ingredients that can totally or partially replace the soy flour used in modern formulations for laying hens.
More research and commercial development is still needed so that these alternative ingredients can be considered a threat to the use of soy flour. However, in the European Union (EU) and elsewhere, efforts are maintained at an accelerated pace to ensure that egg producers have numerous options, regardless of location, availability and policies.