Dr. Christopher Bailey’s research was highlighted by the College of Agriculture and Life Sciences

From left to right: Hector Leyva-Jimenez, Justin Fowler, Mohammed Hashim, Dr. Chris Bailey, and Akhil Alsadwi.

From left to right:
Hector Leyva-Jimenez, Justin Fowler, Mohammed Hashim, Dr. Chris Bailey, and Akhil Alsadwi.

The article, “Maintaining the Standard: Keeping Chickens Cheap While Protecting the Environment” was recently published by Tara Hale from the College of Agriculture and Life Sciences in the College News section. In the article, Justin Fowler describes the work Dr. Bailey’s lab has done with respect to reducing the environmental impact of poultry production through precision nutrition: specifically as it relates to the prevention of aflatoxicosis using clay-based feed additives and also using yeast cell wall extracts as prebiotics to improve intestinal health.

“We want the average person to be able to enjoy a home-cooked chicken meal three to four nights a week,” Fowler said, “instead of going back to the 1920’s where people had chicken on Sunday because that’s the only time you could afford to have a chicken meal.”

 

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