Innovative research. Quality education. Impactfulextension. This is how we make it all work.

D E P A R T M E N T O F P O U L T R Y S C I E N C E | A N N U A L R E P O R T 2 0 1 4 | V O L U M E 1

This isn’t impossible.

This is our WORK.

DEPARTMENT OF POULTRY SCIENCE ANNUAL REPORT 2014 | VOLUME 1

P R O V I D I N G A C H I C K E N F O R E V E R Y P O THow we’re growing to meet our nation’s increasing needs for poultry and food production.

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P R OV I D I N G R E S O U R C E S F O R L O C A L FA R M S & W O R L D W I D E15

H O W W E ’ R E P R OV I D I N G E D U C AT I O N F O R T H E F U T U R E9

I N N OVAT I V E R E S E A R C H T E C H N O L O G I E S & M E T H O D S3

D E PA R TM E N T D I R E C T O R Y & C O N TAC T I N F O R M AT I O N27

T H E P E O P L E B E H I N D T H E W O R K :P U B L I C AT I O N S & D E G R E E S CO N F E R R E D

F I N A N C I A L R E P O R T: S C H O L A R S H I P S , G R A N T S & M O R E

H OW WE IMPAC T THE WO RLD : O U R G LO BA L IN VO LV E ME NT

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N U T R I E N T U T I L I Z AT I O N R E S E A R C HHow we are helping achieve efficiency and sustainability in the broiler industry.

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R E C R U I T I N GOur 2+2 programs and student recruiting efforts have brought great success to our department this year.

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B I O S E C U R I T Y R E S E A R C H & E D U C AT I O NHow we’re protecting flocks and consumers who de-pend on these animals for food.

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P R OT E C T I N G O U R FO O D S U P P LYDr. Tung-shi Huang’s food safety research benefits consumers both in Alabama and world-wide.

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37 Y E A R S A N D CO U N T I N G . . .Dr. Giambrone’s experiences in education over the past three decades show a drastic change in teaching methods.

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A D D R E S S I N G P R O D U C T S & P R O C E S S I N GDr. Bilgili approaches various topics in production & processing here and in his monthly newsletter.

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A M M O N I A CO N T R O L R E S E A R C HHow we care for the animals we depend on, while developing environmental awareness programs.

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M E A S U R I N G S U CC E S S A M O N G S T U D E N T SWe assess learning outcomes within our programs to ensure our students are successful in the classroom.

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L E N D I N G FA R M E R S A H A N DOur connection with Regional Extension Agents explained.

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G R A D UAT E & U N D E R G R A D UAT E R E S E A R C HInvesting in student research means thriving research assistantships within our department.

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E D U C AT I N G F R O M A D I S TA N C EDr. Curtis’s work with our department and Auburn University’s Food Science Institute reaches students world wide.

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F E E D I N G A L A B A M A C H I L D R E NDr. Weese’s food science and food safety programs benefit school cafeterias in the state of Alabama.

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Providing a chicken for every pot:how we’ve grown with the nations needs

Since the Middle Ages, having a chicken dinner has symbolized

prosperity. As the economic prosperity of the 1920s roared across America, politicians again latched onto this symbol, promising that continued prosperity would enable each American to afford a chicken dinner. To put this into perspective, in 1928 chicken cost about $25 per pound when equated to today’s dollars. Now that is expensive! Of course that promise of prosperity abruptly vanished in 1929 with The Great Depression. For most Americans at that point in history, eating chicken was an elusive dream, far from reality. However, as the USA emerged from world war two, chicken began to show up on the dinner table, indicating its affordability. No, chicken wasn’t $25 a pound, it was cents per pound. Today, the average American eats over 80 pounds of chicken in a year, which is bought a very affordable price. Indeed, the dream of a chicken for every American pot has not only been achieved, but has far exceeded what the people of the 1920s could have ever imagined.

Why? It certainly wasn’t through happenstance. Rather, innovation, increases in productivity, and advancements in agricultural science and technology put poultry on the path to being the meat of choice for Americans. As a land-grant institution with its three missions of teaching, research and extension, Auburn and its Department of Poultry Science significantly contributed the science, knowledge and technology that enabled the rapid expansion and success of poultry as an agricultural enterprise. Today’s poultry industry is just one chapter in the success

story that is the American food system. So, given this success, is the dream of a “chicken in every pot” and the work of our Department remotely relevant today?

Absolutely! The challenges faced by the food system today are every bit as dire as those faced in the 1920s. The chicken, along with every other food product in today’s pot must be readily available, sustainable, wholesome, safe, nutritious, and affordable (let us not lose sight of the $25/lb. chicken of the 1920s!). However, these qualities must be achieved in a time of unprecedented changes on a global scale. While the 1920s world failed to anticipate the abrupt end to an age of prosperity and entered a horrendous era of food insecurity, we not only have the benefit of history, but also the benefit of education, science and technology to draw upon to face the food challenges of the 21st century. Therefore, our departmental efforts to support the food system in Alabama and beyond continue to be at the heart of our mission.

Simply put, it is our work to ensure that Alabama and the Nation have a safe, wholesome, sustainable and affordable food supply. Our work and its impact extend across the globe. Just as America stood on the threshold of prosperity in the 1920s, much of the rest of world now stands at a similar position - hopeful of having a “chicken in every pot.” As you read this Annual Report, we hope you will see how our academic efforts are positioned to support poultry and food systems, because this truly is our work. This is the Department of Poultry Science.

Don ConnerProfessor and Department Head

“We just can’t say ‘no’ to new projects or new work.”- DR. SACIT BILGILI , PROFESSOR

How we are ensuring healthy and sustainable foods.

With the global demand for poultry and other foods increasing rapidly, science and technology certainly will play a significant role in meeting this demand. Today’s challenges require our best ideas and the best research to generate new knowledge needed to ensure a healthy and sustainable food system. Building on a rich history of research that has led to significant advances in food production and efficiency that has helped our industry remain globally competitive, our research is continuing in three broad focus areas: Sustainability and Efficiency; Health; and Stewardship. We are working to better understand the conversion of feed stuffs to meat and eggs, which will lead to production and processing of high quality products in a sustainable, healthy and economical manner. We continue to build our research capacity at the interface of nutrition, growth and processing. Our heath-focused research encompasses both human health and poultry health and their interrelationship. Food safety is one of our primary thrusts in this regard. Our stewardship research is helping protect birds from disease, but also helping reduce potential environmental impacts – in a practical manner.

A large component of our overall research effort is education and training of graduate students; and now more recently, education and training of undergraduate students. Our graduate students accomplished a great deal in 2014, and our undergraduate research efforts were increased. This commitment to student education is essential to training the next generation of scientists that will be needed to produce the next wave of new ideas, knowledge and technology.

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O U R RE S E A RCH: NE W ID E A S , NE W KN OWLE D G E , NE W WAYS

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In the US, nine billion broilers are produced annually. Feed cost represents 60 to 70% of the cost for producing broilers; therefore, feed costs have a large impact on the global competitiveness of the poultry industry. Use of an effective nutri-tional program for broilers can achieve maximum meat production with minimum feed use (cost), which ultimately translates to minimal inputs with maximum outputs – the goal of efficient and sustainable meat production. Using such programs do not necessarily translate to the lowest dietary cost as the modern broiler responds to higher nutrient density diets than broilers produced of the past. Dietary amino acid and

energy content have a large impact on broiler feed costs, and under-standing the utilization of feed ingredients is critical in obtaining production objectives. Dr. Bill Dozier is evaluating amino acid and metabolizable energy needs of broilers at various ages, as well as nutrient availability of feed ingredients fed to poultry. The latter research is focused on co-products that are often utilized to lower broiler feed costs (e.g., distiller’s dried grains, distiller’s corn oil, bakery meal, and animal protein meals). Because these co-products vary in nutrient composition, Dr. Dozier develops scientific information to assist the industry in estimating their nutrient value.

Research information is being provided, in a very pragmatic manner, directly to nutritionists and live production managers to improve diet formulation and broiler production. Annual seminars are held to directly communicate findings to key industry personnel in the state and region. The impact of this nutrition research has had a pronounced economic effect primarily due to the large volume of broiler production; thus, much of the information from this research has been successfully implemented with broiler companies in the US and beyond.

Nutrient Utilization Research

NEW MUSCLE DEVELOPMENT RESEARCH: HOW DR. JESSICA STARKEY’S DIVERSE RESEARCH ENRICHES OUR DEPARTMENT.

HOW WE ARE HELPING ACHIEVE EFFICIENCY AND SUSTAINABILITY IN THE BROILER INDUSTRY.

The primary mission of Dr. Starkey’s research group is to advance the understanding of the basic cellular and mo-lecular mechanisms controlling normal skeletal muscle development and growth as well as elucidate those underly-ing the myopathies currently impacting the poultry indus-try. Their work will focus on investigating the mechanisms behind how various dietary factors as well as feeding and management strategies impact muscle stem cell activity and regulatory molecules that mediate muscle develop-ment and growth. Their aim is to conduct experiments that will ultimately be useful in devising production strategies to maximize the efficiency of muscle growth without sacri-ficing animal health, well-being, or product quality.

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PROTECTING OUR FOOD SUPPLY, PROTECTING CONSUMERS: THIS IS OUR WORK.

THI S I S H OW FIB RO ID TUMO R RE S E A RCH IN B IRDS C A N HE LPTO IMPROV E H UM A N HE A LTH .

DR . TUNG S -S HI HUA NG ’ S FO O D SA FE T Y RE S E A RCH B E NE FIT S CO N SUME R S BOTH IN A L A BA M A A ND WO RLD -WIDE .

Food safety continues to be a major issue to the food industry and consumers. In the United States alone, there are an estimated 47 mi llio n i llness es, 12,0 0 0 hospitalizations and 3,000 deaths caused by food-borne pathogens. In addition to public health co n s e quences, p r o duc t contamination or adulteration can lead to product recalls, which can lead to decreased consumer confidence and loss of markets. Therefore, the food industry continues to look for effective food safety knowledge and practices. Our faculty and students have been intensively involved in studying current food safety issues and share their research findings through seminars, special classes, meeting and conference presenta-tions, as well as through Extension programs. Dr. Tung-shi Huang, professor of food safety/food microbiology, is working on the development of rapid detection and disinfection

food-borne pathogens, such as Listeria monocytogenes, E. coli O157:H7, Salmonella, and Staphylococcus aureus. Rapid detection is achieved through the use of antibodies with special sample preparation procedures of enrichment and immuno-magnetic beads concentration; as a result, the detection of food-borne pathogens within several hours will become feasible. Research is also being conducted to develop non-thermal treatments to reduce the food contamination. In particular, the use of recombinant proteins, edible mushroom extract, chlorine dioxide, electrolyzed water and ultra-sonication, individ-ually or in combination, are being evaluated as potential means to reduce or eliminate bacterial pathogens in foods while maintaining food quality and flavor. These non-thermal treatments potentially offer many advantages over traditional heat treatments, especially in ready-to-eat foods. Related work is also being done to explore the antimicrobial activities and toxicities of chlorinated fabric materials to seek the feasibility of applying this technology to food packaging materials.

Over 70% of women will develop uterine fibroid tumors at some point in their lives. Dr. Wallace Berry’s research has established the chicken as a valid system for studying reproductive tract fibroids. Using laying hens as their model, Dr. Berry and Dr. Haruka Wada of Biological Sciences are studying how nutrition and age at puberty affect the onset of these tumors. The ultimate goal of this research is to reduce or prevent the incidence of reproductive tract fibroids in humans and hens.

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Ammonia Control Research at Auburn University.

in broilers on litter. Because heating can affect litter quality, field research has been done to deter-mine how heating broiler houses with wood pellet burning furnaces affects litter quality. Data collected over several years indicate that heating with a wood pellet burning furnace can reduce house humidity and lead to lower ammonia levels. It is unlikely that litter treatments alone will be the total solution to ammonia control in poultry production. Good broiler litter management to maintain dry litter continues to be the main factor in ammonia control. Cold weather heating systems such as wood pellet burning furnaces may be another tool for growers to utilize to maintain broiler health and performance.

Growers know the importance of good litter quality in achieving top broiler performance. Reuse of litter in built-up systems puts more emphasis on managing lit-ter carefully to benefit bird health and performance. Good litter management helps insure an optimum environment for broilers from animal welfare (paw quality), air quality (ammonia), and economic (performance) standpoints. The advent of chemical and microbiological litter treatments have added important tools to aid growers in providing high quality litter and air for young birds; therefore, litter treatments have found their place in starting birds off on a healthy foot. Practical research in the Department compared litter treatments for efficacy and delineated how long ammonia control lasts. More recently, the use of “feed-through” products has emerged as another potential means of ammonia control. Recent departmental research showed that an elemental sulfur product, when fed at relatively low levels to laying hens, substantially reduced ammonia levels in manure, and preliminary research suggests that similar effects may be achievable

TH I S I S H OW WE ’ R E TA KI N G C A R E O F TH E A N IM A L S WE D E PE N D O N F O R A H E A LT H Y F O O D S U P P LY, W H I L E D E V E L O P I N G E N V I R O N M E N T A L A W A R E N E S S P R O G R A M S A N D A S S I S T I N G G R O W E R S W I T H A M M O N I A R E D U C T I O N .

We’re propelling graduates toward vital, fulfilling careers.I N V E S TI N G I N G R A D UATE A N D U N D E RG R A D UATE R E S E A RCH PROJ E C T S M E A N S P O S ITI O N I N G O U R S T U D E NT S WE LL I N A G ROWI N G J O B M A R KE T, AND PROVIDING THEM SKILLS FOR A WIDE RANGE OF CAREER POSSIBILITIES. TH RO U G H O U R PRO G R A M S , WE H O PE TO I N S PI R E O U R S T U D E NT S A N D E Q U I P TH E M P O S ITI V E LY IM PAC T TH E I N D U S TRY A N D O U R S O CI E T Y.

T I A N R E N , M A S T E R S S T U D E N TTian’s research is focused on isolation and identification of antimicrobial compounds from Clitocybe nuda extract, which has been reported having antibacterial activity towards some typical foodborne pathogens such as E. coli O157: H7. She hopes these active compounds can be applied in the food industry as natural preservatives in the future.

K U R T P E R R Y M A N , P H D C A N D I D AT EPhosphorus is the 3rd most expensive nutrient to feed to poultry and over feeding of phosphorus can be detrimental to the environment. Therefore, I am assessing a potential assay to determine phosphorus digestibility of common feed ingredients. This assay will give nutritionists a better understanding of phosphorus absorption when formulating poultry diets.

K L I N T O N M C C A F F E R T Y, U N D E R G R A D U AT EKlinton’s research on non-ruminant nutrition has propelled his undergraduate career, and his interest in ultimately earning a doctorate. His 46-day trial showed how a commonly practiced diet could compromise bird health and nutrition. He was awarded a prestigious Fellowship through our College of Agriculture, becoming one of the few Poultry Science undergraduate students to participate in such a program.

K AT H R Y N M E L O C H E , P H D S T U D E N TMyopathies may alter the appearance and eating experience of breast meat as perceived by consumers. The poultry industry is dedicated to producing a consistently high quality source of protein. Kate’s research will support the industry in addressing these current quality issues so that consumers can continue to enjoy chicken products that meet or exceed their expectations.

“This type of work is in your blood.”-DR. JOSEPH GIAMBRONE, PROFESSOR

This is how we’re helping produce the next generation of leaders.Our Instruction: Education, Experience, PreparationAs in past years, the job demand for poultry science and food science graduates remained very high in 2014. Therefore, we continued to work hard to recruit students into our department. Our enrollment for Fall semester (66) was among the highest yet, indicat-ing the success of our recruiting efforts. Faculty continued to implement new efforts to reach students and improve learning outcomes with the goal of pre-paring them for success upon graduation.

Our 2+2 program with Wallace State Community College grew to nine students in 2014, and we established a similar program with Gadsden State CC. We envision that 2+2 programs will expand and provide an added avenue for students to enter our program. Our faculty provided a quality educational experience for our students via hands-on learning, active engagement, internships, and development of professional skills. This year we offered our first study-abroad program, which will become an annual opportunity.

Again, our instructional mission is to prepare the next generation of leaders in poultry and food systems. Successful preparation goes well beyond “teaching.” Our goal remains to provide our students with a strong educational foundation, give them practical experience, and provide professional and leadership opportunities. This work helps prepare our students to successfully address the future challenges facing not only our agricultural systems, but society as a whole, as well.

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Y E A H , WRITE !: THI S I S H OW WE A RE IMPROV IN G O U R S TU D E NT S ’ COM MU NIC ATIO N S KILL S .

Our industry stakeholders continue to identify good communication skills as essential for our graduates. In 2014, the Department expanded its “writing-in-the-major” effort by strategically utilizing writing assignments in more courses. The goal is to sequentially and incrementally improve a student’s writing ability as they progress through the curriculum. Various writing assignments are modeled on types of written communication they are likely to encounter in the workplace. This writing emphasis in conjunction with our assessment of learning outcomes is helping prepare our graduates for future success.

OUR INSTRUCTION: EDUCATION, EXPERIENCE, PREPARATION

This his how we’re reaching out to students at Auburn and beyond.

In our department, quality knows no limits.

The Department is now in its third year of a 2+2 arrangement with Wallace State Community College, Hanceville, and in 2014 a similar arrangement was established with Gadsden State CC, Cherokee. As part of the WSCC 2+2 efforts, Dr. Berry offers the Introduction to Poultry Science course to students at WSCC via real-time, interactive video link. In addition to offering a course in the Poultry Science Major, this introductory course is a means to reach out to

students who were already interested in the poultry industry and to recruit students who are interested in science and agriculture, but might not know about poultry science as a field of study or career. Dr. Berry feels strongly that the 2+2 program is highly beneficial to students because it provides CC students with entry into Auburn with many opportunities for rewarding and well-paying careers. To date, we have offered the class three times at WSCC. Regardless of the quality

of the video technology, face-to-face contact with students at WSCC is important, so Dr. Berry traveled to WSCC during the semester to meet with the students. However, the success of this course has come down to the assistance of colleagues at WSCC, and the poultry industry who has helped promote the program and provide scholarship assistance. WSCC administrators and faculty have been very generous in supporting the course and program; thus, the program grew in 2014.

For Fall 2014, 25 new students entered the Department, which represents one of the largest numbers of incoming students that we have experienced. We are pleased with our recruiting efforts, and are making significant progress in attracting students. The most successful recruiting tool utilized by our Student Recruiter, Codi Plaster, is word of mouth. Simply put, students hear from (Ag) teachers, friends, or at an event about our programs, job opportunities, and scholarships, which pique their interest to learn more. Thus, we continue to reach out to students, teachers and counselors. Relationships established with community colleges, including new 2+2 programs, have also been invaluable. In 2014, the department expanded communication and marketing efforts, which improved our visibility to potential students.

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OUR 2+2 PROGRAM WITH WALLACE STATE ENGAGES JUNIOR COLLEGE STUDENTS, PROVIDING A BRIDGE PROGRAM TO MAJOR IN POUTRY SCIENCE.

T H AT ’ S WH Y O U R S T U D E N T N UM B E R S A R E G R OWI N G , WH I L E O U R P R O G R A M S R E M A I N E N G AG I N G A N D C H A L L E N G I N G .

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37 years & counting: Poultry Science Education over the last three decadesFROM CHALK DUS T TO A MOUSE CLICK

In the late 1970s, our Poultry Science classes were taught in a small room with a table for 12 students (all male, by the way), a chalk board, slide projector, overhead projector, and a podium to stand behind and lecture with little engagement or active learning. Most faculty provided students with notes and text books were usually not required. Student learning was basically memorization of the information provided. Over the years, class size grew, slides went digital and video became popular. The slide projector and overhead morphed into a computer; but again there was little active learning. However, use of the computer in the classroom did signal a significant shift in teaching and learning. Now instructors had access to office computer and more importantly, a whole host of amazing material from the World Wide Web. With new technology, Auburn like most universities has moved to robust (on-line) teaching programs that allow students access to notes,

photos, videos, grades, and not to mention, access to professors and class mates 24-7. Thus, educating our students has evolved to be highly interactive. Today’s teaching methods allow students (now 50/50 male/female) to be engaged in their education, and students take ownership of their learning. Students can be given reading assignments and asked to point out important aspects during the class. More and more written, lecture assignments and class presentation assignments are given to in-crease students’ communication and critical thinking skills. Their newly acquired knowledge and skill set, coupled with hands-on learning experiences such as laboratory work and industry internships, serve to increase our students’ competitiveness and chance for advancement upon gradu-ation.

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WHEN IT COMES TO ACADEMIC SUCCESS, WE DON’T JUST MEASURE RESULTS, WE VALUE THE WHOLE PROCESS.

HELPING OUR STUDENTS FIND THEIR WAY: WHY INTERNSHIP EXPERIENCES ARE VITAL TO OUR PROGRAMS.

Assessment… Student Learning Outcomes… These buzzwords are circulating around academic communities with increasing reg-ularity. Assessment refers to evaluating the quality of something while student learning outcomes identify knowledge or abilities students should have upon completing a course and eventually their college career. Combining these two concepts, we end up with the assessment of student learning outcomes, or strategies for determining to what extent students are gaining the expected skills from our courses. When a student completes poultry nutrition or food chemistry, how do we know the student actually learned? Both the poultry science and food science programs have recently employed a rigorous approach to collect data that assess student learning outcomes. Many departmental

Experiential learning is a key in preparing our students for successful careers; therefore, each of our students is required to complete an internship to enhance their view of job opportunities and workplace expectations. The internship experience opens students’ eyes to how poultry and other food companies operate, and allows them to find work environments that stimulate their interests. While one is mandatory, many students complete more than one internship. The number and variety of internship opportunities continue to expand, and national or international experiences are not uncommon. In 2014, students interned in seven different states, and their experiences ranged from highly focused projects to broad-based assignments across multiple company business units or operations. Internships remain an excellent means for employers to spend quality time with a potential employee, while students gain valuable skills needed by our industries.

faculty members are using pre-test/post-test comparisons. An ungraded pre-test is administered during the first course period to determine baseline knowledge, and the same test is given as a post-test near the end of the semester. From this assessment method, we can determine where knowledge increased and where students failed to gain the expected knowledge. Numerous poultry science and food science courses were assessed during the 2013-14 academic year. The assessment methods showed our students’ overall knowledge increased during the semester. However, we also identified specific areas where learning fell short of our expectations. These results enable us to recognize where our teaching can be improved. By improving teaching, our students will graduate better prepared for their respective careers, which is a high priority!

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This is how we’re using innovative technology to educate from a distance.

Our work;student work

Dr. Curtis, Director of Poultry Products Safety & Quality Peak of Excellence Program, discussed some of the distance education programs we have here in the Poultry Science Department. On our website (aufsi.auburn.edu/training) we offer 11 online courses with three future courses still in development. These programs are aimed at industry employees and government inspectors. These distance education programs have very positively impacted our department. “Some of the faculty members in the department have created some of the courses or tools and they can use those in their teaching,” explained Dr. Curtis. Students can take Dr. Curtis’ food law course in the spring online through this program. These courses can be utilized through podcast, audio, video, simulation or iBook. By the end of the year Dr. Curtis plans for a new video game to be added in these online courses as a learning technique. These

online courses allow Auburn University to encourage our faculty to reach a broad audience, both nationally and internationally. “We have an agreement with the Food and Drug administration to provide training for the Food and Drug inspectors; federally, in the state, and locally,” explained Dr. Curtis. As of now, Dr. Curtis is in the process of signing an agreement with the European Union Food Association which will make these courses available in Europe, extending the outreach of our faculty here at Auburn University beyond our own borders.

D R . CU R TI S ’ WO RK B OTH IN O U R P O U LTRY SCIE N CE D E PA R TME NT A ND WITH THE AU B U RN U NI V E R S IT Y FO O D S YS TE MS IN S TITUTE H A S BROADENED OUR RE ACH THROUGH INTERESTING AND ENGAGING ONLINE PROGRAMS THAT EDUCATE WITHIN THE P O U LTRY INDU S TRY E MPLOY IN G THE L ATE S T TECHN O LO G Y.

Poultry Science majors are encouraged to work at our research and education unit (aka, the poultry farm) during each semester. Student workers have assignments in all areas of animal care and are often involved in data collection and other tasks associated with research trials. This work provides hands-on practical experience to complement the students’ classroom education. For 2014, sixteen students were employed at the farm.

H OW WE PROV ID E O U R S TU D E NT S WITH A N O PP O R-TU NIT Y TO LE A RN BY D O IN G .

“Every one of us believes in feeding people.”-DR. KEN M ACKLIN , PROFESSOR

This is how we engage the world around us. The poultry industry is a $15 Billion enterprise in Alabama, alone. Food processing is the biggest manufacturing sector in the USA. We all need to eat. Therefore, our department was heavily engaged in supporting the educational and technical needs of our poultry and food systems in the State and beyond. In 2014 we provided educational workshops/programs and technical consultations to audiences ranging from producers to processors (small

The Poultry and Animal Nutrition Center experienced its first full year of operation in 2014, and supported all of our live production research. For the year, the feed mill produced approximately 900,000 pounds of feed. In October, we partnered with US Poultry and Egg Association and offered our first training course – a two half-day hands-on program on pelleting and conditioning for 25 feed mill supervisors/employees from across the country. This new facility provided an excellent venue for this type of industry training, so more training is planned for the future. In 2015, an Extension Specialist in Feed Manufacturing and Quality will be hired; therefore, the full potential of the new feed mill will be leveraged to provide a wide range of industry educational programs to support the poultry industry in Alabama and beyond.

and large!) to consumers. We provided information neededby producers to improve and protect their operations, markets, and consumers. We worked with processors to improve efficiency, develop new products/markets, and comply with state and federal regulations. We worked with food service operators to educate them on best food safety practices. These various efforts helped develop our workforce, protected key

business enterprises, and protected the food supply. Our Extension efforts continued to be both reactive and proactive. The range of activities listed above certainly was offered in response to critical needs; however, our faculty and staff continue to be heavily engaged with our key stakeholder to anticipate and avoid future challenges.

OUR EXTENSION: WORK THAT MAKES THE WORLD WORK .

NEW FEED MILL COMES INTO ITS OWN

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Biosecurity Education and Research in the Department

Protecting Alabama’s commercial poultry from disease is an important extension effort of the Department.Although there haven’t been any serious poultry disease outbreaks in Alabama in several years, the industry can still be vulnerable to catastrophic and serious economic losses without effective biosecurity. Effective biosecurity is achieved primarily through vigilant a dherence to scientifically-sound practices and procedures. Therefore, educational efforts on the standard practices and procedures, as well as training on new disease control practices have been developed and delivered. Failure in biosecurity diligence at almost any phase of broiler production can greatly compromise flock health. The most common types of infectious organisms effecting poultry in Alabama will not have any effect on human health or food safety. However a number of viruses and bacteria can infect flocks and led to significant economic losses, and in rare cases, catastrophic losses. Research in the Department has generated new knowledge on poultry pathogens, which has led to improved biosecurity in broiler growout. One such success has been defining spe-cific procedures and

conditions for in-house windrow composting of broiler litter that eliminates viruses and other organisms so that subsequent flocks are protected and litter removal does not spread organisms to adjacent farms. Developed procedures add to the arsenal of biosecurity procedures that growers can use to control infectious organisms on their farms. Auburn University’s Poultry Science Department is helping to educate poultry growers in the latest and most scientific sound means of disease control as well as conducting practical research into improved procedures and techniques. This work in conjunction with the industry’s vigilance in biosecurity helps ensure that each flock that is processed is healthy, which leads to safe products for the consumer.

THIS IS HOW WE PROTEC T POULTRY FLOCKS AND PROVIDE CONSUMERS WITH SAFE POULTRY PRODUCTS.

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Addressing products & processing topics with Dr. S. F. Bilgili. Many factors contribute to the global popularity of poultry meat and eggs, including their relative cost, nutritional value, universal acceptability, year-around availability, convenience, consistency in quality, and health aspects. Poultry markets are continually evolving, from local farmer markets that are still vibrant in many parts of the world, to fully processed poultry meat that is increasingly being transformed into diverse value-added ready-to-cook (RTC) and ready-to-eat (RTE) products. The Department continued to provide Extensionprograms to the modern poultry processing in the state, region and nation in support of maintaining and improving the availability and affordability of wholesome and safe poultry products. Poultry meat and eggs continue to be the most efficient and economical way to convert feed grains to animal protein. Rapid growth of poultry meat and egg production is attributed to many factors, including the adoption of intensive production methods, the centralization of the commercial industry, availability and affordability of feed ingredients, development of

consumer friendly products, rapid expansion of fast-food chains, wide-spread use of refrigeration and distribution, global tra de, and more importantly, ever increasing purchasing power of the consumer. The processing plant represents the nucleus of an integrated poultry meat production system. It is the central site where the live poultry are transformed into diverse food products. It’s location, size, capacity, physical layout, and operation is dictated primarily b y m a r k e t i n g g o a l s . Mechanization, automation and innovation in all phases of the processing and marketing system have helped increase

throughput and reduce cost. Of course, this could not have been possible without the organizational efficiency brought about by vertical integration. Today, and many years into the future, the poultry processing industry faces an array of challenges, including availability of human resources and labor, increased concerns over animal welfare, food safety and quality, resource conservation and environmental stewardship. Therefore, developing and offering Extension programming for poultry processing continues to be a major focus.

For more information visit:POUL.AUBURN.EDU/OUTREACH/WOGS/

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LENDING FARMERS A HAND

Extension efforts within our department include the incorporation of Regional Extension Agents, who travel across Alabama to meet with farmers and implement regulations as needed. They also dedicate time and energy into educating producers about new laws and regulations as they arise in our state. Our Food Science Program incorporates these Regional Extension Agents and their

workshops that pertain to food safety and compliance with Alabama food regulations. These agents have trained several hundred farmers to assist them in writing their Standards of Operation (SOP’s) to meet the USDA inspection guidelines that enable them to sell produce to local grocery stores, such as Kroger, Wal-Mart, and Publix among others. Over the past year, these Regional Extension

Agents have trained over 300 producers since the on-set of the Cottage Food Law, which monitors foods that are sold in Farmer’s Markets. The law allows growers to sell non-haz-ardous foods from their home, opening up the market to smaller operations and allowing entrepreneurial expansion in Alabama. Our agents have been at the forefront of educating these produces to fully comply with the law.

O U R CO NNEC TIO N WITH E X TE N S IO N PRO G R A MS E N A B LE FO O D SCIE N CE A ND S A FE T Y REG IO N A L E X TE N S IO N AG E NT S TO TR AV E L S TATE-WID E HE LPIN G G ROWE R S FLO U RI S H A S E NTRE PRE NE U R S .

EDUCATING FROM A DISTANCE:ONLINE EGG HACCP CERTIFICATIONOne of the requirements of implementing a USDA-recog-nized HACCP (Hazard Analysis and Critical Control Points) program in a food processing facility is to have employees who are certified by the International HACCP Alliance. The department’s online Egg HACCP course is accredited by the International HACCP Alliance and has been designed specifically for Egg Processors. The objective of this course is to provide needed certification and to facilitate compliance with other federally regulated programs such as the upcoming FSMA (Food Safety Modernization Act) regulations. A typical HACCP course requires an employee to be away from the processing facility for 3-5 days, while the online course provides an option to obtain the certification without time away from the processing facility. Learn more online:

POUL.AUBURN.EDU/OUTREACH/EGG-HACCP/

Feeding Alabama children Food Science and Food Safety Extension Specialist, Jean Weese, partnered with the Alabama Department of Agriculture and Industries to assist and teach school nutrition programs around the state how to incorporate Alabama grown produce into their menus. As a means to improve the nutrition of Alabama’s school children, Dr. Weese developed a program to train school cafeterias how to best utilize fresh ingredients, cooking methods, and recipes to better regulate the amount of salt and sugar in their menus. Currently, many meals served in cafeterias are pre-prepared or pre-cooked, which limits the cafeteria’s ability to provide the healthiest meals possible. Five schools across Alabama are currently participating in this new program. However, every school in the state will be asked to comply with new guidelines to nutritionally improve menus and regulate ingredients such as salt and sugar. To help educate partic-ipating schools, Dr. Weese held hands-on preparation programs for Alabama-grown foods. For example, she held a

workshop for the preparation of sweet potato salad, made with Alabama grown sweet potatoes. Last year, the Child Nutrition Programs mandated that schools cook with more fruits and vegetables, so Alabama’s schools are working hard to get their recipes and menus to reflect these new guidelines. Therefore, Dr. Weese is also working hard to help Alabama schools reach the healthy standards being set forth by the Child Nutrition Programs. Her experience in food safety and nutrition has helped improve the nutrition of school children and help expand markets for Alabama agriculture.

This is how we impact the whole wide world. In 2014, the Department continued to make a global impact primarily through our research efforts. This year we hosted visiting scientists from Brazil and China. Other collaborations involved work with scientists in Australia, Israel, New Zealand, the EU, and the UK. Beyond research efforts, we did plan and implement programs to enhance our global educational efforts, too. Again, we implemented our first study abroad program, a study tour of food and agriculture to Italy.

O U R G LO BA L PRO G R A M : CU LTU RE , B U S INE S S , E DU C ATIO N

OUR WORK ISN’T LIMITED JUST TO AL ABAMA, OR EVEN THE UNITED STATES. WE ENCOURAGE

OUR FACULT Y TO SPEAK ABROAD, AND SUPPORT STUDY ABROAD TRIPS FOR OUR STUDENTS.

FACULTY MEMBERS OFTEN TRAVEL TO PRESENT AT PRESTIGIOUS MEETINGS. WE HAVE PRESENTED

IN COUNTRIES SUCH AS ITALY, CHINA, AND TURKEY, PICTURED HERE, JUST TO NAME A FEW.

International work demands international experience.

When it comes to international experiences, our work knows no boundaries. Study abroad opportunities give students an incredible perspective on various industries all over the world. That’s why our department provided the Poultry & Food Science programs an industrial and cultural tour of the poultry industry in Italy. Our students were glad to see this opportunity in their pro-gram, and took advantage of the tour, exploring Italian cities from May 6th through May 9th, 2015. While there, the students and faculty stayed at Bologna University, and took trips to different companies in the area including the Garanarolo Dairy Company, the Parmigiano Reg-giano factory, and the Fratelli Galloni ham factory. Students and Faculty members stayed in the Bologna University dorms. Bologna University was established in 1088, making it the oldest university in the western world. Graduate stu-dent, Laci Olivia described, “The University has campuses spread

across the state, each campus specializing in something different.” Students on the trip described Bologna University as very large, with approximately 86,000 students. Bologna differs from Auburn University in that, 80% of their students are gradu-ate students. Megan Watson, poultry science minor, described Bologna University as “a very urban campus that was right in the heart of Bologna.” She felt that it was similar to Auburn in that Auburn is also in the heart of Auburn, AL, but “Auburn is more country and laid back than the bustle of the city-life accompanies Bologna.” The Erovo Egg Company was one of the most interesting tours, according to students. During their factory tour, students were able to see the egg-breaking machine. This machine splits the eggshell perfectly, separating the yolk from the albumen. Though our students have great hands-on opportunities here in Auburn, seeing machinery like this

abroad expanded the scope of their understanding for the industry abroad. Along with touring factories in the food industry, students were exposed to the cultural history of Italy. They took full advantage of their European trip, visiting ancient Roman architecture and taking part in four course meals across the country. We look forward to providing more study abroad trips in the future, including our upcoming tour of Turkey in the summer of 2015.

TH AT ’ S WH Y WE ’ RE TA KIN G O U R S TU D E NT S A RO U ND THE WO RLD FO R U NIQ U E FO O D & P O U LTRY S CIE N CE TO U R S .

A LIT TLE BIT ABOUT OUR SCHOL ARSHIP SUPPORT & DISPERSION FOR THE 2013 - 2014 ACADEMIC YE AR.

We’re investing in the future, by using our resource to further our reasearch, teaching, and extension efforts.

The Department continued its commitment to financially supporting our students through our scholarship program. For the 2013-14 academic year, we provided over $117,000 to 54 students. Individual awards ranged from $500 to $7,500. Given current costs, awards do not cover the full cost of tuition, which has been the case for a number of years. Availability of scholarships to potential students is a significant recruitment tool. Thus, our strategy is to award some money to as many students as possible. Initial award amounts are based on our Scholarship Committee’s assessment of the student’s application, and on overall availability of scholarship funds. Typically, any scholarship awarded by our Department was in addition to other scholarships earned by a student. A student can maintain their scholarship from year to year if they meet departmental guidelines that include GPA and extracurricular requirements. Scholarships were derived from multiple sources, primarily foundation endowments held by Auburn University and Alabama Poultry and Egg Association. With increasing enrollment and tuition costs, the department continued to look for additional scholarship sources, and in 2014 two new endowments were established.

• STATE APPROPRIATIONS

• GIFTS/CONTRACTS & GRANTS

• SALES

• OTHER

The 2014 departmental budget was $4,369,000, of which 80% came from state appropriations. This state funding was provided via three routes: Auburn University instruction; Alabama Agricultural Experiment Station and the Alabama Cooperative Extension System. The remaining 20% of departmental income was derived from extramural sources, predominantly contracts, grants and gifts. This funding scenario is similar to that seem in past years.

Departmental expenditures for 2014 total $4,335,000. The primary expenditure, 68%, was personnel costs (salary and fringe benefits), and the remaining 32% represents operational costs. Operation of farm facilities, including the new feed mill, accounted for 17% of our departmental costs, while other departmental operations accounted for 6% of costs. Expenditures for research, not includingpersonnel and other department/farm costs, accounted for 8% of total departmental expenditures. For 2014, expenditures and income were balanced.

• SALARIES/BENEFITS

• FARM OPERATIONS

• DEPARTMENT OPERATIONS

• RESEARCH EXPENDITURES

• OTHER

TOTAL INCOME

2014: $4,369,000

$3,515,000

$636,000

$103,000

$115,000

$2,950,000

$750,000

$350,000

$235,000

$50,000

TOTAL EXPENSES

2014: $4,335,000

Noteworthy awards & publications

1 B O O K P U B L I S H E D

25 R E F E R R E E D J O U R N A L A R T I C L E S

3 C H A P T E R S P U B L I S H E D

26 C O N F E R E N C E P R O C E E D I N G S

The primary goals of our research program are discovery and application. By adding to the scientific knowledge base, new technologies and advancements can be achieved. Our faculty disseminated new research data through a variety of means, including presentations at scientific meetings and publication of articles in scientific journals. To be accepted for presentation or publication, research must be sound in the eyes of peer scientists, and must be well communicated. In 2014, departmental faculty were highly successful in generating and communicating new scientific information that will serve to advance the fields of poultry and food science on a global basis. Therefore, many of our faculty are recognized as global authorities in their respective fields and routinely are invited participants in international scientific and industry conferences.

THE GOOD WORD ON GOOD SCIENCE:H O W W E C O M U N I C A T E N E W S C I E N T I F I C K N O W L E D G E A C R O S S T H E G L O B E

25

We are proud to introduce well-prepared students into a growing industry.

Since Spring 2013, twenty students have earned their BS degree in Poultry Science. These graduates are highly qualified and bright; therefore, they entered excellent career paths. Our 12 Poultry Production degree graduates entered industry positions across three states working for companies such as Tyson, Aviagen, Wayne Farms, Pilgrim’s Pride, Cal-Maine, and the Dixie Egg Company. Students who graduated in the Food Science degree option (4) also have found awesome employment opportunities around the country including Nestle in California, and R.L. Schriber, Inc. in Kentucky. Out of the four students who graduated with a Pre-Professional degree, three are currently enrolled in graduate and professional programs at Auburn University including the Harrison School of Pharmacy and the College of Veterinary Medicine. As in the past, a vast majority of our BS graduates received multiple job offers, which indicates a strong job market for our students. The IPPE College Program that is held

each January in Atlanta, as well as Department, College, and University career fairs play an important role in placement of our students. Our internshipprogram is also a key in helping our students decide on a career path. Through industr y internships, students are able to experience “real world” working conditions and requirements that they will encounter once they graduate and enter the workforce. Students are coached to consider their internship as a 10—week interview. It is not uncommon for interns to gain employment with the same companies for whom they interned. Our Department appreciates the continued support of the industry in making internships available to our students.

GIVING OUR STUDENTS THE ADVANTAGE IN CHOOSING A C ARE E R PATH THAT SUIT S THEM , WHILE PROVIDING TH E I N D U S TRY WITH H I G H LY TR A I N E D E M PLOY E E S .

DR. LEONARD BELLProfessor of Food Sciencebellleo@auburn.edu

L AURA BAUERMEISTER bauerlj@auburn.edu

DR. DONALD CONNER Department Head conned@auburn.edu

DR. WALL ACE BERRYProfessor of Poultry Reproductive Healthberrywd@auburn.edu

TERESA DORMITORIOdormitv@auburn.edu

MITCHELL PATE Farm & Feed Mill Director jmp0001@auburn.edu

DR. SACIT BILGILIProfessor of Poultry Production & Processingbilgisf@auburn.edu

MICHELLE HAYDEN perdumd@auburn.edu

STEVEN MARTIN Assistant Farm Director martisw@auburn.edu

DR. PAT CURTISProfessorcurtipa@auburn.edu

JAMES KREHLING krehljt@auburn.edu

THINA BIBLIS Lead Administrative Assistantteb0019@auburn.edu

DR. WILLIAM DOZIERProfessor of Poultry Nutritionwad0005@auburn.edu

AMNUAY SEGRESTsegreae@auburn.edu

ASHLEY WISKIRCHEN Communications & Marketing Specialist Iawiskirchen@auburn.edu

AG TECHNICIANSSedat BilgiliDwain HoltJohn JonesStephen KirkEddie PhilpottMikos RadfordDaniel TankerslyPhillip Thompson

DR. JOSEPH GIAMBRONEProfessor of Poultry Sciencegiambjj@auburn.edu

DENISE L ANDERS ddl0002@auburn.edu

LISA GRIFFIN Administrative Support Assistant IIavilali@auburn.edu

DR. JOSEPH HESSProfessor of Poultry Health & Nutritionhessjos@auburn.edu

SUZANNE OATES oatesss@auburn.edu

CODI R. PL ASTER Coordinator of Student Services IIplastcr@auburn.edu

DR. TUNG-SHI HUANGProfessor of Food Sciencehuangtu@auburn.edu

CHARLOTTE WILSON wilscop@auburn.edu

DR. KEN MACKLINProfessor of Poultry Health & Nutritionmacklks@auburn.edu

DR. JESSICA STARKEYProfessor of Poultry Science jessica.starkey@auburn.edu

DR. JEAN WEESE Professor & Food Safety Specialistweesesj@auburn.edu

DR. ROBERT NORTONProfessornortora@auburn.edu

FACULT Y

RESEARCH ASSOCIATES

ADMINISTRATORS & STAFF

Our work makes the world work.

Thank you.On behalf of the faculty, staff and students of the Poultry Science Department, thank you for taking the time to review our 2014 Annual Report. I hope that you gained a glimpse of the important work in which we are engaged and the impact we are making to support poultry and food systems in Alabama and beyond. Much of work we do would not be possible without the support and input from our stakeholders. We sincerely appreciate your support, and look forward to continuing our efforts in 2015. It is essential that our work, whether teaching, research or extension, remain highly relevant and impactful for our stakeholders. Therefore, I also look forward to your input as we advance our efforts.

WAR EAGLE!

Don Conner Department Head

This isn’t just our goal.

This is our WORK.

Our work makes the world work.

WHAT WE STRIVE TO ACHIEVE & HOW WE REALIZE OUR VISION.

The vision of the Department of Poultry Science is to be a fully comprehensive and integrated department of world class poultry and food scientists who serve and advance global poultry and food systems.

Our mission is to utilize a comprehensive and integrated teaching-research-outreach approach to address needs and opportunities in poultry and food systems at a state, national and global level.

THIS IS AUBURN.

A U B U R N U N I V E R S I T Y I S A N E Q U A L O P P O R T U N I T Y E D U C AT I O N A L

I N S T I T U T I O N/E M P LOY E R.

AuburnPoultryScience

@aupoultrysci

poul.auburn.edu

AUPoultryScience