This Good Practice (GP) aims to improve broiler productivity and environmental sustainability by reducing crude protein levels in diets while maintaining an optimal profile of essential amino acids. The approach is based on aligning nutrient supply with the animals’ actual physiological requirements, thereby reducing protein excesses that are normally catabolized and excreted as nitrogen, resulting in negative environmental impacts.

The GP addresses the main challenges of the modern poultry sector, including the need to combine high production efficiency, reduced ammonia emissions, animal welfare, and economic sustainability, in a context characterized by a progressive reduction in antibiotic use and increasing environmental expectations.

In addition to diet reformulation, the practice involves the inclusion of functional additives, particularly short- and medium-chain fatty acids, which support gut health by reducing oxidative stress, chronic inflammation, and dysbiosis. This leads to improved nutrient absorption, enhanced animal resilience, and more efficient feed utilization.

On-farm implementation requires precise feed formulation and coordinated management among nutritionists, farmers, and other company functions. The results demonstrate tangible benefits, including an average improvement in feed conversion ratio (FCR) of approximately 1%, a reduction in the incidence of footpad dermatitis of around 10%, and decreased nitrogen excretion.

From an economic perspective, the average additional cost is approximately +€2 per tonne of feed, mainly related to the use of specialized additives. However, the improvement in feed efficiency generates savings of about €0.003 per kg of live weight, ensuring a positive economic return. Overall, this GP represents an effective strategy to enhance productivity, animal welfare, and the environmental and economic sustainability of poultry production systems.