Inside Perdue Farms: Reinventing Poultry Feed

In this episode of Unplucked, host Andy Vance sits down with Dr. Randy Mitchell, VP of Nutrition at Perdue Farms and a newly named Fellow of the Poultry Science Association, to examine how one of America’s most recognized poultry brands turns values into daily practice. Dr. Mitchell traces his path from a North Georgia farm to corporate leadership and explains how Perdue’s family-owned culture shapes decisions that reach from feed mills to grower barns. The conversation looks closely at two defining shifts for the company, the move to all-vegetarian feed and the transition to no antibiotics ever, and unpacks the research, cross-functional coordination, and grower engagement needed to make those commitments work at scale.

Listeners get a practical view of formulation under new constraints, including how broader access to plant proteins, synthetic amino acids, and feed-grade vegetable oils helped close performance and cost gaps. Dr. Mitchell discusses why the hardest work was not removing in-feed antibiotics but redesigning hatchery and farm programs to protect chick quality, litter condition, and overall flock health. He shares how Perdue evaluates tradeoffs, from bird welfare to customer expectations, and how the company weighs the real "cost of being Perdue" while staying competitive on throughput and efficiency.

 

CREDITS

Host - Andy Vance Producer - Lyndsey Johnson Audio Editor & Engineer - Michael Lunt

 

LEGAL

The information provided in this episode of Unplucked is for informational and educational purposes only and should not be considered professional advice. While we discuss scientific research, public health, and industry practices, this podcast does not substitute for advice from qualified industry and scientific professionals. The views expressed in this episode are solely those of the host and guests and do not necessarily reflect the official opinions of The Poultry Science Association, their respective affiliates, or employees.