Dr. Chris Rude: Formulating Diets Across Egg Marketing Categories | Ep. 171

In this special rerun episode of The Poultry Nutrition Blackbelt Podcast, Dr. Chris Rude, Poultry Nutritionist at Pete & Gerry's Organics, explains how specialty egg markets shape layer diet formulation. He discusses certification requirements, omega-3 targets, yolk pigmentation, shell color, egg size, ingredient quality, and the health challenges of outdoor systems. Learn how nutritionists balance production performance with consumer expectations across organic, free-range, and pasture-based programs. Listen now on all major platforms!

"Yolk color requires careful adjustments because consumer preferences vary by category and dietary changes take weeks to appear."

Meet the guest: Dr. Chris Rude https://www.linkedin.com/in/chris-rude-7934a834/ is a Poultry Nutritionist at Pete & Gerry's Organics, where diet formulation supports organic and conventional free-range and pasture-based layer systems. He earned a Ph.D. in Poultry Nutrition from Kansas State University and has held nutrition and technical roles across poultry production, feed formulation, ingredient standards, quality assurance, and research. Learn more from Dr. Chris Rude on The Poultry Nutrition Blackbelt Podcast, available on all major platforms.

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What you'll learn:

(00:00) Highlight

(00:54) Introduction

(03:34) Diet formulation

(04:29) Yolk color management

(04:49) Purchasing decisions

(08:23) Ingredient selection