Amy Moss

Dr Amy Moss is a postdoctoral fellow researching nutritional strategies to improve the efficiency and sustainability of chicken-meat production.

In Australia, 664 million chickens are grown annually to satisfy the large per capita consumption of 48.6 kilograms of chicken meat per person in 2018. Poultry feed accounts for 70% of production cost and remains an important avenue to improve the efficiency of chicken-meat production; reducing the inputs required and therefore lessening the environmental footprint.

To enhance the efficiency and sustainability of chicken meat production, Dr Moss’ areas of interest include whole grain feeding, exogenous enzyme inclusion, digestive dynamics, feeding behaviour and reduced crude protein diets. Dr. Moss’ current research projects include building a database of nutrient specifications for Australian feed ingredients to assist nutritionists and researchers with diet formulation, and exploring the precision feeding of broilers which involves monitoring feeding patters of individual birds and relating this with their feed efficiency, gut integrity, digestion of the feed, and gut health.

Dr. Moss has gained recognition both nationally and internationally as an expert in poultry nutrition with over 60 scientific communications including 22 published journal papers authored over the past 3 years.