The Faculty of Agriculture discussed a doctoral thesis on improving the nutritional value of the local sunflower used in broiler meat by adding enzymes or bacteria and its impact on production and physiological performance. The thesis presented by the student Sara Karim Najmuddin aimed to find out the effect of partial substitution of peeled sunflower protein and treatment in different ways to replace soybean cassava protein on the productive and physiological performance of broilers, and to find the best level of substitution that can be used in relays and improve the nutritional value of peeled sunflower by treating it with a mixture of enzymes and lactic acid bacteria.