Poultry Research Foundation

Providing an interface between the Australian poultry and allied industries, and The University of Sydney.

The Poultry Research Foundation (PRF) carries out industry-related research, assists in the training of the next generation of poultry scientists, and acts as an industrial liaison.

PRF's contribution to the development of the Australian poultry and allied industries has been achieved through research programs in nutrition, health, welfare and their interactions.

The PRF runs the annual Australian Poultry Science Symposium as well as regularly hosts workshops and seminars. Our publications represent frontier science and industry-relevant research.

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Header photo by Dr José A. Quinteros

Research areas

Low protein diets

Our research focuses on decreasing the protein level in poultry diets without impairing bird performance, to improve the sustainability of the poultry industry in Australia.

Lower protein levels will reduce the use of imported vegetable protein sources, improve shed conditions due to less ammonia production, and improve gut health resulting from less protein reaching the bird's hindgut. 

Digestive dynamics

Digestive dynamics in poultry consider the synchrony of nutrient digestion, particularly starch as the main energy source, and protein as the amino acid source. Considering these factors ensures that the rates and sites of glucose and amino acids released are appropriate for their most efficient absorption, leading to greater growth and better feed efficiency of poultry.

The role of feed additives in antibiotic-free poultry production

Feed additives can enhance gut health and immune function in poultry. By understanding the role of additives in diets, we can optimise immune responses including  macrophage activation and phagocytosis (innate immune response), antibody production (humoral immune response) and upregulation of chemokine expression (cellular immune response).

Optimal amino acid and energy balance in broiler diet formulation

Energy and amino acids are key nutrients and among the most expensive components of meat chicken diets, making their precise optimisation essential for enhancing performance and cost-efficiency.

Our research focuses on unraveling these complex interactions to refine diet formulations that enhance broiler performance, feed efficiency and carcass quality while also minimising feed costs.

Mineral and amino acid nutrition in layers

Minerals and amino acids are fundamental nutrients in layer hen diets, playing crucial roles in numerous physiological and metabolic processes that directly influence production efficiency, egg weight, eggshell quality, bone strength and overall bird well-being. Imbalances or deficiencies in these nutrients can lead to reduced laying performance, poor eggshell quality, and compromised immunity, ultimately affecting flock productivity and health.

Our research aims to optimise mineral and amino acid nutrition to support sustained production efficiency and improve the quality of eggshells in modern layer strains.

Climate, variety and feed grain quality

Grains are the main energy source in poultry diets, and their quality is profoundly influenced by the interplay of climate, crop variety, and cultivation practices. Our research seeks to address these challenges by identifying optimal grain varieties and formulation strategies to ensure consistent feed quality and nutritional specifications under varying climatic conditions.

Surveillance of endemic and emerging diseases

The poultry industry is constantly challenged by diseases that are a continuous threat and other diseases that have been constantly emerging during the last decade such as Spotty Liver Disease or diseases induced by Enterococcus cecorum and E. faecalis. Our focus is on alternatives to antibiotics to minimise the incidence and impact of emerging diseases.

The role of feed additives in immune response enhancement

Feed additives can enhance gut health and immune function in poultry. By understanding the role of additives in diets, we can optimise immune responses including  macrophage activation and phagocytosis (innate immune response), antibody production (humoral immune response) and upregulation of chemokine expression (cellular immune response).

Layer hen egg production, egg quality and hen welfare

Eggs are a vital food source and improving the sustainability of egg production is a key goal for the industry. Extending the egg-laying cycle from 75-80 weeks to 100 weeks can increase egg production per hen. 

Our research aims to optimise hen nutrition and management practices to ensure that hens can produce high-quality eggs throughout an extended laying cycle, while maintaining their health and well-being.

Stay in touch

Address
425 Werombi Rd, Brownlow Hill, NSW 2570

Email us for opportunities to study or collaborate
prf.admin@sydney.edu.au