Adding whole grains to chicken food boosts meat production efficiency and could improve global food security. It’s also likely to be good for backyard chickens, says Sydney scientist Amy Moss.
Amy’s research at The University of Sydney’s Poultry Research Foundation showed that replacing some of the ground grain in chickens’ feed with whole grain both improved their digestion and how efficiently they produced meat.
Amy is available for interview and is presenting her research at the 29th Australian Poultry Science Symposium, which starts in Sydney on Monday 5 February.
She’s the NSW winner of Fresh Science 2017—our national competition helping early-career researchers find, and then share, their stories of discovery.
We’ll be sharing the other winners’ stories via this bulletin in the coming weeks.
Nobel Laureate Steven Chu launches new institute at UTS – 9.30 am Friday 2 February 2018, UTS Great Hall (Building 1).
Instant results at home, at the surgery, and at the bedside for every major medical test. That’s the vision for a new research institute at UTS.
They plan to use quantum dots and other nanotech to make small, inexpensive diagnostics as simple to use as a pregnancy test and as ubiquitous as smartphones.
And with their technology the human eye can now watch a single molecule at work inside a living cell.
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