› Dr. Douglas Zaviezo



Douglas Zaviezo LPN Congress

Benefits and risks of reducing protein in poultry and pig diets” will be the title of the presentation made by Dr. Douglas Zaviezo on October 25th at 11:15 a.m. in the Monogastric Nutrition and Feeding Hall.

Agronomist specializing in Zootechnics from the Universidad de Concepción, Chile. He began his professional career as a researcher and then leader of the Poultry Production Program of the Institute of Agricultural Research of Chile. During that same period, he was a professor of poultry farming at the Catholic University of Valparaíso, Chile.

After completing his master’s degree and a doctorate in nutrition with a specialty in poultry and biochemistry at Washington State University he joined the group of nutritionists of Central Soya-Provimi, where he conducted research and formulation for the integrations of chickens, turkeys and laying hens of the company.

Subsequently, he was appointed Technical Director of Central Soya-Provimi in Brazil; in the Caribbean area and then throughout Latin America, with the formulation and technical service responsibilities in pre-mix factories, food factories, and poultry integrations.

When the company Archer Daniels Midland acquired Central Soya, he was appointed Technical Director of ADM for Latin America.

Then, he joined Novus International, assuming research and technical service responsibilities in Latin America; contributing to the implementation of nutritional decisions in important integrations of birds of the region.

For 10 years (1991-2001) he has participated as a member of the editorial board of the Journal of Applied Poultry Research.

From 2002 until his retirement in 2017 he worked as a Technical Director of Special Nutrients, developing and coordinating research and technical service. Since 2001 he works as an International Consultant.

Dr. Zaviezo has extensive experience in research, teaching and nutrition applied to production poultry. His main areas of participation in poultry nutrition are concentrated in: the formulation of rations using non-traditional ingredients; protein nutrition and balance of digestible amino acids; vitamins and microminerals; nutrition under conditions of heat stress; chicken nutrition in posture; interrelations between nutrition-fungi-mycotoxins-mycotoxicosis and interrelations between nutrition-additives-medications.

 



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