Dietary fiber (DF) in poultry nutrition was once viewed mainly as an anti-nutritional factor that reduced energy density and nutrient digestibility. Current research shows DF can play important functional roles in gut health, nutrient utilization, and overall performance when its type and inclusion level are carefully managed. Fiber fractions differ widely in chemical composition and physical properties such as solubility, water-holding capacity, and water-binding capacity. These factors influence digesta viscosity, passage rate, microbial fermentation, and satiety, making precise fiber characterization critical for effective diet formulation. Traditional methods like crude fiber analysis underestimate total fiber and miss key soluble fractions. Modern approaches, including total dietary fiber analysis and near-infrared spectroscopy allow for better quantification of both insoluble and soluble components and support incorporation into real-time feed formulation. By understanding and targeting specific non-starch polysaccharides or oligosaccharides, nutritionists can promote beneficial fermentation, encourage short-chain fatty acid (SCFA) production, and minimize undesirable protein fermentation or pathogen growth. Dietary fiber also supports intestinal barrier function by stimulating gut development, increasing villus height, and fueling epithelial cells through SCFAs. However, poorly balanced fiber can impair nutrient absorption, increase maintenance energy needs, or elevate digesta viscosity, particularly in young birds. Monitoring gut health is now possible by using biomarkers as tools to evaluate intestinal integrity, inflammation, and microbial balance as we investigate the impact of dietary fiber, but further work is needed to standardize these measures and account for flock variability When properly applied, DF can enhance feed efficiency, improve welfare by reducing hunger-driven behaviors, support reproductive performance, and strengthen disease resilience. A data-driven, precision approach combining accurate fiber analysis, enzyme supplementation, microbiome profiling, and non-invasive gut health biomarkers offers the greatest potential to optimize both productivity and sustainability in poultry systems. The purpose of this symposium was to stimulate discussion and enhance understanding of dietary fiber and its potential benefits in improving poultry production. This paper provides an overview of each contributing author’s role in the symposium. Dr. Caitlin Evans addressed the challenges associated with current fiber nomenclature and emphasized the need to improve analytical methods and overall understanding of fiber. She brings strong credibility to this topic as a Technical Manager for Near-Infrared Spectroscopy and Feed Milling Engineer at AB Vista, and as a Ph.D. graduate of Kansas State University. Dr. Amy Petry shared her expertise on the impact of fiber in swine nutrition and how these findings can be applied to poultry. She is an Assistant Professor in the Division of Animal Sciences at the University of Missouri, where her research focuses on improving fiber utilization and its effects on energy efficiency and animal health. Dr. Tim Johnson, Professor in the Department of Veterinary and Biomedical Sciences at the University of Minnesota, highlighted the importance of understanding the poultry microbiome and its role in developing strategies to enhance bird performance. Dr. Mike Kogut contributed his expertise as a Research Microbiologist and Lead Scientist with the Food and Feed Safety Research Unit at the Southern Plains Agricultural Research Center. Finally, Dr. Carrie Walk, Head of Research at AB Vista, along with Dr. Tara York, AB Vista’s Technical Director for North America, integrated the key themes of the symposium, connecting the presented research and practical applications.
Evans et al. (Sun,) studied this question.