2017 Annual Report: We Believe in work, hard work. by aupoultryscience

AUBURN UNIVERSIT Y D E PA R T M E N T O F P O U LT R Y S C I E N C E

We believe in

WOR K hard work. 2017 ANNUAL REP ORT

#ThisIsOurWork

IN THIS edition RESEARCH Equipping the industry to meet consumer quality expectations Improving research by improving feed mill operations New faculty brings poultry health expertise to department Assessing and optimizing poultry production Researching effective & safe vaccines Addressing aquaponics and food safety concerns Preseving and ensuring food safety using natural antimicrobials

E D U C AT I O N Hands-on learning in poultry courses Academic Advising position enhances academic experience Assessment and learning outcomes improve student learning Faculty integrate ePortfolios into poultry and food science curriculum HACCP program certifies students 2+2 partnerships thrive state-wide

EXTENSION Safe food in a modern world: specialized training helps growers comply with food safety laws Defending the food supply Supporting produce growers with access to accredited testing lab Successful efforts in Avian Influenza preparedness and response Producing safe and high quality poultry feed efficiently Reaching our young people through 4-H and FFA

LO C A L + G LO B A L R E AC H Department faculty travel the globe to present and network Poultry Science Club philanthropy impacts Auburn community International internships connect Auburn with universities abroad

2017 F I N A N C I A L R E P O R T

WE BELIEVE IN WORK, hard work. A L E T T E R F R O M D E PA R TM E N T H E A D, D O N A L D CO N N E R

As I look over our accomplishments for 2017, the first thing that strikes me is how hard everyone has worked to help us meet our mission and advance the department. It truly reflects a “roll up your sleeves and get to work” mentality. My second thought is how this approach to teaching, research and extension reflect the values of Auburn University that are evident in the Auburn Creed. Auburn’s first football coach and history professor, George Petrie, penned this creed which has now been lived out by Auburn men and women for 75 years. We’ve formatted this annual report to highlight how our work in the Department of Poultry Science reflects our commitment not only to the institution’s values, but also our commitment to you, our stakeholders. As you read this brief report, I believe you too will see the impact of our work and its practicality to the real world. Our researchers continue to address current issues in the poultry and food industries, and work to develop new knowledge to allow future growth or improvement in production and processing. Students continue to be a top priority in the department. As such, we implemented a new curriculum model in 2017, expanded our efforts to provide hands-on learning, and worked to improve the professional skills of our students to prepare them for life-long

career success. Through our extension programs we reach out to stakeholders to provide workforce training, disseminate accurate information to respond to critical needs, and help prepare the next generation. While focusing on our state and its well-being, we continue to make an impact around the world as we work to strengthen the world’s food chain. I believe this hard work reflects our vision of becoming a premier poultry and food science program. We are taking steps to fully develop needed resources including attracting faculty with needed expertise and completing the Charles C. Miller, Jr. Poultry Research and Education Center. As we develop resources and programs, we will continue to keep our students as a top priority to make sure our graduates enter the workforce prepared to make a difference. With hard work, I sincerely believe the department is well positioned to accomplish even more to serve our stakeholders. On behalf of the faculty, staff and students, thank you for taking time to learn more about us. WAR EAGLE!

Don Conner Professor and Department Head

THE AUBURN Creed I believe that this is a practical world and that I can count only on what I earn. Therefore, I believe in work, hard work. I believe in education, which gives me the knowledge to work wisely and trains my mind and my hands to work skillfully. I believe in honesty and truthfulness, without which I cannot win the respect and confidence of my fellow men. I believe in a sound mind, in a sound body and a spirit that is not afraid, and in clean sports that develop these qualities.

I believe in obedience to law because it protects the rights of all. I believe in the human touch, which cultivates sympathy with my fellow men and mutual helpfulness and brings happiness for all. I believe in my Country, because it is a land of freedom and because it is my own home, and that I can best serve that country by "doing justly, loving mercy, and walking humbly with my God." And because Auburn men and women believe in these things, I believe in Auburn and love it.

OUR YEAR by the numbers

NE W FACULT Y MEMBERS HIRED IN THE L A S T THREE YE ARS

E XPERIMENTS CONDUC TED AT DEPARTMENTAL RESE ARCH FACILITIES

INTER AC TIVE FACULT Y C V S ONLINE AT P OUL . AUBURN.EDU

NE W COURSES ADDED TO THE NE WLY RE VISED P OULTRY PRODUC TION CURRICULUM

BUSINESS COURSES NOW REQUIRED OF E ACH S TUDENT M A J ORING IN P OULTRY PRODUC TION

NUMBER OF INTERNSHIP S ALL S TUDENTS MUS T COMPLE TE BEFORE GR ADUATING

STUDENT RECRUITING numbers

Students visited Auburn to meet with our Student Coordinator

2+2 transfer students came to campus for events

Students interested in poultry attended the College’s PreProfessional Day

Auburn students founded the “Poultry Science Student Recruiters” student group

Freshman entered the department in Food and Poultry science majors

THE CHARLES C. MILLER JR. POULTRY RESEARCH & EDUCATION CENTER numbers

$11.75

8,000

$14.3

Invested in the Charles Miller Jr. Poultry Research and Education Center

Square feet of educational and administrative space under construction at Miller Center

Needed to complete the vision of research and education excellence at the Miller Center

MILLION

R ESE A RCH DISCOVERY AND KNOWLEDGE TO SERVE OUR PR AC TIC AL WORLD

EQUIPPING THE POULTRY INDUSTRY TO MEET consumer expectations P O U LT R Y S C I EN C E R E S E A R C H ER A D D R E S S E S WO O DY B R E A S T CO N C ER N S TO H EL P I N D U S T R Y M EE T CO N S U M ER D E M A N D S Poultry Science professor, Amit Morey, is among seven other Auburn researchers in 2017 awarded the LAUNCH Innovation Grant, a program whose goal is to advance the commercial potential of innovative research and help translate lab findings into the consumer market. Morey’s research focuses on poultry meat quality in an industry that is currently encountering cases of myopathies like “woody” or “wooden” breast that affect consumer purchasing habits. “This is simply a chicken breast that is very hard to the touch in raw form,” Morey said. “It’s also very chewy and leathery when it’s cooked, and that’s causing consumer concerns.” Morey and his team are addressing a key concern in their work: how to reduce consumer complaints about the meat quality and, in turn, reduce economic losses that are occurring in the poultry industry. This work has a particular significance in Alabama, of course, with the state being the second largest poultry producer in the United States. With innovative ideas and technology, Morey’s lab is using MRI scans to explore meat at a molecular level. “If there’s a textural issue, and the meat is becoming hard and chewy, then it has to have something to do with the chemistry of the meat,” he said. “So I started looking at the MRI images and the biochemical parameters.” His findings showed a quantifiable difference between normal breast meat

and cuts considered woody or wooden. As Morey pursues solutions to meat myopathies, he continues to explore new technology and processes that will help solve industry problems without breaking the bank. “The devices we are using are relatively inexpensive, considering the benefits,” says Morey, “They don’t require new infrastructure or changing the current procedure, so the process is easy to adopt and easy to adapt to.” The implications of Morey’s research may open the door for processing plants to provide information to farmers, nutritionists and breeding companies in an industry-wide effort to reduce the incidence of woody breasts in broilers. Morey and his team were featured in In the Spring 2017 Issue of the College of Agriculture’s magazine, The Season. To read the full article, visit agriculture. auburn.edu/theseason.

IM PROV IN G R E S E A RCH BY IM PROV IN G FE E D M ILL O PE R ATI O N S The department’s Poultry and Animal Nutrition Center and related teaching, research and extension programs continue to grow. For continued excellence in our practices and programs, Stephen Kirk has been promoted to Nutrition Center Coordinator. This position, created to improve feed mill operations, will in turn improve the quality of departmental research efforts. In this position, Kirk oversees dayto-day operations of the feed mill, which primarily is the production of feeds for the wide range of research conducted in the department. A departmental Feed Mill Committee comprised of faculty and staff has also been established to provide long-term planning for the facility.

RU E D I G E R H AU CK J O IN S D E PA R TM E NT Ruediger Hauck joined the department in spring 2017 in a joint position with the Department of Pathobiology in the College of Veterinary Medicine. A veterinarian by trade, and with extensive work in infectious disease, his experience and expertise will position the department to continue serving the poultry industry and educating students in the field of avian health. Hauck begins teaching poultry health classes in Spring 2018.

FUTURE POULTRY processing While electrical stunning is by far the most common stunning method used for broiler poultry processing and is accepted as humane, shifting views regarding animal welfare may lead to increased use of controlled atmosphere stunning systems both in the United States and worldwide. Controlled atmosphere stunning systems allow for improved animal welfare during the reception of birds at the processing plant, but also come at a higher initial and daily cost. Objective information on the humane acceptability and meat quality impacts of each stunning system are required for both the poultry industry and customers when making decisions regarding preferred broiler stunning methods. Poultry Science faculty and Extension Specialist, Dianna Bourassa, has

developed a research program that includes assessment and optimization of broiler stunning systems, including both electrical and controlled atmosphere stunning. This work will provide the poultry industry with the practical but critical information on animal welfare and meat quality implications of available stunning systems while clarifying needed improvements for future stunning technology.

A MO D E R N , Y E T PR AC TI C A L ILT VACCIN E Infectious laryngotrachietis (ILT) continues to be a major broiler health concern in Alabama and the southeast US. Vaccines are widely used to control infectious ILT in chickens, however; they possess limitations leading to deficiency in preventing periodic infectious ILT outbreaks. With funding from US Poultry, poultry science faculty Joseph Giambrone and research fellow Teresa Dormitorio are working hard to develop a recombinant vaccine that is efficacious and safe for use in controlling ILT. Their approach has been to utilize modern molecular techniques and a recently patented Newcastle disease virus molecular vector (provided by

Icahn School of Medicine at Mount Sinai) to develop an improved ILT vaccine. Through a great deal of focused hard work in the molecular biology lab, significant and needed progress has been made toward achieving a safe and effective vaccine. Discovery and development of new genetic information represents significant progress. The developed recombinant virus that is at the heart of the envisioned new vaccine will be screened and purified. When optimum expression is achieved, its safety and ability to induce effective protective responses will be evaluated and compared to the current commercial vaccines.

AQ UACU LT U R E + H Y D RO P O N I C S = AQ UA P O N I C S At Auburn the School of Fisheries, Aquaculture and Aquatic Sciences, the Department of Horticulture and Auburn University Campus Dining have worked together to develop a practical aquaponics system for research and extension purposes. Recycled water can be used to irrigate food crops, but one major hurdle in developing aquaponics systems is the lack of knowledge regarding the food safety of produce products. Because this recycled water contains waste products, concerns that contamination of the produce grown in an aquaponics systems could impact human health exist.

New requirements in the Food Safety Modernization Act (FSMA) for meeting microbial standards have been developed to address these food safety issues. In our department, faculty members Jean Weese Tung-shi Huang, along with graduate student Evelyn Willmon are working to assess the microbial quality of the water from our aquaponics system’s tilapia production water that was used for the production of cucumbers and tomatoes. Results from this work will aid in the further development of aquaponics as a practical means or producing foods that are wholesome and safe.

R E S E A RCH FO R B E T TE R P O U LTRY N U TR ITI O N Bill Dozier has been selected among the nation’s poultry nutritionists to serve on the Poultry Nutrients Requirements Committee (Poultry NRC) of the National Academies of Sciences, Engineering and Medicine. This Committee is extensively reviewing research information to generate recommendations on the nutrient requirement of all poultry species at all life phases under different production systems. This is very hard work, but the end-result will likely impact poultry production on a global basis.

G O IN G G R E E N I M P R OV I N G F O O D S A F E T Y N AT U R A L LY A N D P R AC T I C A L LY Emefa Monu is working to determine the feasibility of compounds from a variety of sources as natural antimicrobial alternatives to preserve and ensure the safety of foods. These sources include plants commonly used for culinary purposes such as mustard, thyme and oregano; biopreservatives in the form of bacteriocins from a common soil bacteria; and indigenous plants used for medicinal and culinary purposes from West Africa. The latter research involved international collaboration with the Mampong Centre for Scientific Research into Plant Medicine in Ghana, Africa. The goal is to provide knowledge in support of food processors that need practical ways to produce safe and wholesome products that are desired as “natural” or “green” or “antibiotic free” by the consumer.

EDUCAT ION T R A I N I N G M I N D S A N D H A N D S T O W O R K S K I L L F U L LY

HANDS-ON LEARNING PROCESSES EVOLVE WITHIN poultry courses. P R OV I D I N G E X P ER I EN C E S T H AT EN H A N C E S T U D EN T I N VO LV E M EN T A N D L E A R N I N G I N T H E C L A S S R O O M Developing future innovators, problem solvers and industry leaders remains a core departmental value. To maintain the high expectations, we have for food and poultry science programs in our department, we continually evaluate the learning value of our curricula. As of Fall 2017, we have completed the transition to the new Poultry Production curriculum model. The most significant change in this model aims to increase student learning experiences and broaden the breadth of required major courses. Added courses include: a cornerstone professional development (POUL 2100), further poultry processing (POUL 5140), animal housing (BSEN 5450), feed milling (POUL 5020), and advanced poultry production (POUL 5030). Existing courses remain, but several have been amended to improve learning outcomes. In addition, courses outside of the department were added to enhance our students’ business skills. Detailed explanations of courses for the new poultry production curriculum model can be found in the Auburn University Bulletin. Impending infrastructure improvements, including facilities at the Charles C. Miller, Jr. Poultry Research and Education Center, our department will expand the ability of our faculty to improve hands-on learning in their classes. While the job market continues to be strong for our students and career placement is essentially 100%, the

department continues to work hard to improve the students’ technical and scientific knowledge base. Acknowledging that formation of future leaders requires interdisciplinary training, we also emphasize development of professional skills via use of ePortfolio, targeted writing efforts and required internships. The end game is life-long career preparation for our graduates. By assuring that the department puts a premium on student recruitment, experiential learning and career placement, the “Auburn Brand” will be visible to employers, which in turn helps in recruiting qualified and highly motivated students. To view the revised Curriculum in Poultry Production at Auburn University, visit poul.auburn.edu/ revised-poultry-production-major.

CO D I PL A S TE R N A M E D AC A D E M I C A DV I S O R Codi Plaster, has taken on the role of Academic Advisor II. “This change comes as the College of Agriculture shifts faculty from academic advisors to mentors” said Donald Conner, Department Head, “Which allows faculty to help students with career and professional path options and opportunities, while an academic advisor focuses on student’s time at Auburn.” Plaster formerly served as student recruiter and student coordinator, visiting with prospective families and presenting poultry science opportunities to high school and transfer students across Alabama. In her new role as Academic Advisor, Plaster will advise students on course selection, explore requirements for their areas of concentration and develop postcollege plans that set realistic scholastic goals for each student. Plaster, who received her Masters in Higher Education Admininstration in December of 2017, is a natural fit for the position. “The best part of my job is meeting with students to hear about how their college experience is going, what they want to get out of it and where they’re headed when they leave here,” she said. “As an advisor I get to offer guidance, knowledge of policies and procedures, and information on good opportunities based on each student’s personal and career interests.”

DEPARTMENT ASSESSMENT EFFORTS IMPROVE student learning L EO N A R D B EL L L E A D S T H E EF F O R T TO A S S E S S S T U D EN T L E A R N I N G O U TCO M E S A N D I M P R OV E C U R R I C U LU M Since the 2013-14 academic year, the poultry and food science programs have utilized assessment methodology to measure student learning and then to use that data to devise strategies for improving educational opportunities for our students. After four years of collecting assessment data, the Department of Poultry Science has become a leader in the area of academic assessment at Auburn University. Annual assessment reports are required by Auburn’s Office of Academic Assessment. Our department submits four reports: undergraduate poultry science, undergraduate food science, Master’s level programs, and doctoral level programs. In 2016, the undergraduate food science assessment report was one of only three reports recognized across Auburn’s entire campus as being “exceptional”. In 2017, three of our four assessment reports were recognized as “exceptional”, which demonstrates the efforts faculty are putting forth

FACULT Y BRING

to improve assessment activities and student learning. One significant result from analysis of our assessment data along with conversations with poultry industry leaders was a major revision of the poultry production option. The new curriculum model became effective in the Fall 2017 semester and includes new poultry courses and business courses to better prepare poultry science students for employment in the poultry industry. The food science program similarly used their assessment data to modify the course sequences in their curriculum model to better serve the students. The Office of Academic Assessment recognized the Department of Poultry Science in 2017 as the department who best used assessment data to “purposely and meaningfully” improve student learning. Academic assessment does not end. Our department will continue to collect assessment data to ensure our poultry and food science students have the best education possible.

e P ORTFOLIOS

Faculty in the Department of Poultry Science are working to strategically integrate student ePortfolios into their major-specific courses, improving student comprehension, critical thinking and writing skills. The ePortfolio project is a campuswide initiative that offers Auburn students the opportunity to create personal websites that communicate and showcase skills, experiences and knowledge. They contain writing samples, images and projects that contextualize their educational experiences for a real audience. In the spring of 2017 Jessica Starkey, Charles Starkey and Amit Morey were awarded an ePortfolio Project Grant through the Office of University Writing to fund their join project titled “Integration of Student ePortfolio Use into the Auburn University Poultry Science Curriculum.”

INTO THE CL A SSRO OM

In their application, the faculty elaborate on their goal to include ePortfolios in each majorrelated course, weaving together communication skills with traditional poultry and food science knowledge in individual courses. The use of ePortfolios also enables faculty and students to comprehend how each course relates to one another, building a better understanding of how to assess and improve student skills upon graduation. As a leader of ePortfolio usage in the College of Agriculture, the department also hopes to improve visibility and also to build recognition among industry stakeholders as their students write and promote their personal ePortfolios. To learn more about Auburn’s ePortfolio Project, you can visit wp.auburn.edu/ writing/eportfolio-project.

FOOD SAFET Y CERTIFIED Commercial poultry processing plants must comply with USDA’s HACCP regulations, which require that responsible plant personnel be trained in HACCP. Through our Food Safety course, taught by food science faculty Emefa Monu, students learn the hazards and risks associated with poultry, and the seven principles of HACCP to address these hazards. Her course also requires students to work together to develop a model HACCP plan. Thus, completion of this course enables students to be certified in HACCP by the International HACCP Alliance, and students receive an actual certificate of completion from the Alliance and department. This certification meets the USDA requirements, so student can enter positions in processing ready to contribute to the plant’s food safety programs.

2+2 PARTNERSHIP S THRIVE ACROSS S TATE The 2+2 programs with Gadsden and Wallace State Community Colleges provide a pathway to Auburn for poultry science transfer students. In 2017, the Department of Poultry Science hosted recruiting events on campus for these transfer students, including an overnight visit for students from both Gadsden state and Wallace campuses (Hanceville and Dothan). Luanne Hayes, Gadsden State CC Cherokee’s Campus Director noted the impact of that visit on her students. “Our students enjoyed every minute of their trip to Auburn, and appreciated the opportunity to learn more about the career paths in poultry science,” she added, “We love working with Auburn and look forward to sending many more students there!”

E X T ENSION RE ACHING HUM ANS FOR MUTUAL HELPFULNESS

PROTEC TIN G LOV E D O N E S BY D E FE N D IN G TH E FO O D S U PPLY

SAFE FOOD IN A modern world AUBURN EX TENSION PARTNERS WITH AL ABA M A DEPARTMENT OF AGRICULTURE AND INDUSTRIES TO OFFER SPECIALIZED TR AINING In the mid to late 1990’s the meat and poultry processing industry modernized their plants and procedures to comply with new federal food safety regulations, and departmental faculty were heavily involved with providing needed training and other support. In the meantime, federal food safety regulations have continued to evolve to encompass the vast array of foods that comprise the US food chain. In 2011, the Food Safety Modernization Act (FSMA) was passed into law and since then a number of regulations have been adopted by the various federal agencies charged with ensuring safe food. One such regulation, the Produce Safety Rule is being put into place. Again, departmental faculty will be working with the Alabama produce farmers and operations to help them comply with these new rules. Jean Weese and other Extension personnel have partnered with the Alabama Department of Agriculture and Industries to offer the required training and assist producers in developing necessary processes and testing-validation procedures. Depending on the size of the operation, farms will need to comply with the Produce Safety Rule beginning in 2018

through 2020. Our personnel worked hard to develop training materials and began offering Produce Safety Alliance Grower approved training programs in 2017 free of charge. These efforts will continue through the compliance date period to insure all producers subject to the new rule will meet the training requirement. The training addresses food safety issues relate to: worker health, hygiene and training; agricultural water; biological soil amendments (e.g., compost, manure); domesticated and wild animals; and equipment, tools, buildings and sanitation. The objective of these new programs is to improve the safety of fresh produce, which according to the US Centers for Disease Control accounts for 46% of all foodborne illness.

Poultry Science faculty member Robert Norton leads a working group of the interdisciplinary Auburn University Food Systems Institute that is interested, individually and as a group, in helping to make sure that the U.S. food supply remains safe. This working group focuses very specifically on identifying threats to the U.S. food and water systems and developing detection and mitigation strategies that can be used by corporations, commodities, and utilities. Once threats are identified and mitigation strategies are developed, the working group will disseminate that information to corporations, commodities, utilities, and the general public. Norton posts timely food defense information his blog at aufsi.auburn.edu/fooddefense/blog.

WHAT’S IN YOUR WATER? As consumer demands for safe food and federal requirements grow, the need for microbial testing also grows. To that end, the department has worked to establish an “accredited” testing laboratory to support produce farmers, entrepreneurial food enterprises, and others who are subject to meeting microbial standards. This lab will test mostly water samples, but also food samples. Test results from this lab will meet FSMA guidelines. Initial steps have been taken to have this laboratory operational in 2018.

NO FAKE NEWS: AVIAN INFLUENZA

preparedness and response Extension Specialists in the department, along with other Alabama Cooperative Extension System (ACES) personnel, play an important role in protecting the poultry industry from disease. In March of 2017, Avian Influenza was identified in several North Alabama flocks (commercial and backyard birds) after being identified first in Tennessee. Immediate efforts by Alabama Department of Agriculture and Industries, the Office of the State Veterinarian, the commercial poultry industry and ACES were aimed at containing the spread of the disease and informing consumers to avoid concern. Much of the spring and summer were consumed with this effort. Prior to the outbreak, professor Ken Macklin (Poultry Science Department) and Maggie Lawrence (ACES) produced an avian influenza informational website that was populated with basic information on the disease and state veterinary contacts to report suspect flocks. This website, www.aces.edu/eden/ agricultural-disasters/avian-influenza, was kept under wraps during development

and revealed as soon as avian influenza was confirmed in the state. The website was updated daily as flocks were confirmed with the disease, and county and regional ACES staff members were directed to the website for current information. Questions and reporter contacts were redirected to ACES staff in the Poultry Science Department and Extension Communications to coordinate answers with the Office of the State Veterinarian. This proactive and reactive approach proved effective in providing consistent and accurate information in real time.

PRO D U CIN G S A FE A N D H I G H Q UA LIT Y P O U LTRY FE E Dâ&#x20AC;Ś A N D D O IN G IT E FFI CIE NTLY Poultry Science faculty and Extension Specialist, Wilmer Pacheco, works extensively in the area of feed milling technology. In 2017, his efforts involved training poultry industry feed mill personnel and consulting with feed mills to improve production efficiency. Two feed mill meetings in Auburn were completed in 2017 including an industry nutrition school in which ingredient quality, feed decontamination and general feed quality control were emphasized. In addition, training specific to Preventative Control Qualified Individual (PCQI) was completed to help feed mills comply with FDA requirements. Participants in the PCQI course were certified to develop and implement written animal food safety plans for animal food facilities.

Three on-site feed mill visits were completed in 2017. Pacheco routinely provides new information to the industry via various media outlets including Feedstuffs magazine. Pachecoâ&#x20AC;&#x2122;s work is helping feed mills reduce feed nutrient variability; in one case from 27% to 6.28%. Previous assessments indicate that this reduction in variability saved $1,600 per week in feed efficiency and an improvement in mortality as well. In another feed mill he worked to improve pellet quality 10 to 15%. Improvements of this magnitude have been shown to increase broiler productivity by $15,000 per week in an operation of this size (i.e., 2,000 tons per week). Overall feed mill efforts will continue to improve feed mill efficiency and produces safe feeds with desired qualities.

R E ACH IN G O U R YO U N G PEO PLE FA C U LT Y A N D E X T E N S I O N SPECIALIS TS INVES T IN YO U N G E R S T U D E N T S W I T H P O U LT R Y I N T E R E S T S In 2017 Poultry Science Extension Specialists and faculty participated in four regional and one state-wide FFA Poultry Career Development Events in Alabama. FFA Teams totaling 360 high school students competed and learned about poultry as a food source and career choice. In addition, 800 4-H participants raised laying hens in the 4-H Chick Chain program. Chick Chain is currently the largest animal-based 4-H program in Alabama and has participants in the majority of Alabama counties. Brigid McCrea, a 4-H Specialist who is an adjunct faculty member in the department, included a Golden Egg program this year in which 4-H participants from Chick Chain could submit their best dozen eggs for judging. In preparing for the future, a small flock processing workshop organized by Dianna Bourassa presented knowledge essential to launching a new 4-H broiler program, which includes meat bird production and processing.

GLOBA L R E ACH SERVING MY COUNTRY AND MY WORLD

DEPARTMENT FACULTY travel abroad. FAC U LT Y T R AV EL T H E G LO B E TO P R E S EN T I N N OVAT I V E R E S E A R C H I D E A S TO T H E I N D U S T R Y O N A G LO B A L S TAG E

Poultry and Food Science faculty embraced the opportunity to travel abroad in 2017 to attend and present at several significant international meetings in their industries. On September 4th, Joseph Giambrone and Ruediger Hauck represented Auburn’s Department of Poultry Science at the XXth World Veterinary Poultry Association Congress in Edinburgh, Scotland. The four-day meeting hosted over 2,000 attendees from 80 countries. Our faculty presented poster and oral presentations emphasizing the prevention and control of Avian Influenza. “This was a unique opportunity to learn about poultry diseases around the world, network with professionals and meet and catch up with German and European colleagues and friends,” said Hauck. Later that month Donald Conner, Department Head, and professors Bill Dozier and Dianna Bourassa attended the 25th Latin American Poultry Congress in Guadalajara, Mexico. The congress drew over 3,000 attendees and focused on sound

agricultural practices and farming in connection to poultry and bird health and management. Mexico is a key egg producer and one of the top ten largest producers of poultry products globally providing an excellent backdrop for researchers and growers to exchange knowledge and industry insight. “This important poultry industry conference provided a unique opportunity for our faculty to present research to a large audience,” said Conner, “Myself and Drs. Dozier and Bourassa were all invited to speak to attendees.” Dozier also attended the 6th International Broiler Nutritionist’s Conference in October 2017, hosted in Queenstown, New Zealand. This “invitation only” conference is one of the premier conferences in the world that focuses on the area of poultry nutrition. Dozier was tapped to present at the prestigious meeting that hosted 20 other speakers from a dozen countries. His presentation was titled “Minimizing protein; How far down the essential amino acid list do we go?”

INTE R N ATI O N A L INTE R N S H IP S CO N N EC T AU B U R N TO U N I V E R S ITIE S ACRO S S TH E G LO B E Students from Zamorano University in Honduras, and Yangzhou University in China gained experience and insight from faculty and courses as interns in the Department of Poultry Science in 2017. The highly successful internship effort established with Zamorano University by Wilmer Pacheco lead to expansion of the program to other international universities.

In February 2017, Donald Conner visited Yangzhou University in China to discuss collaborations, including an internship program. Consequently, two undergraduate interns from the Yangzhou College of Veterinary Medicine are currently employed to gain research experience. Jessica Starkey and Ken Macklin serve as mentors for these visiting scholars.

P O U LTRY S CIE N CE CLU B S E RV E S AU B U R N COM MU N IT Y Under the leadership of Chelsea Hooks, President, and the organization of Thomas Knott, Philanthropy Chair, Poultry Science Club members served their community in 2017 through several philanthropic events that positively impacted people on and off campus. The club has a rich history of involvement with a local non-profit, Our House, whose mission is to serve families and children affected by poverty in Auburn, Alabama with a home environment that empowers them to grow spiritually, academically, and socially. Students in the club participated in monthly dinners and play dates with Our House families. To learn more about Our House and their mission, you can visit them online at www.byourloveauburn.org. In addition, the club hosted the “Breasts for Breasts” fundraising event on campus for the third year in a row to raise awareness and financial support for breast cancer in America. In 2017 this event was particularly special, as the club fundraised specifically for a local family battling breast cancer. Supporting this mother financially, and by volunteering to babysit, do yard work and other supportive chores, their efforts directly impacted the Auburn community. Each year the club also donates smoked chickens and packs food boxes for the Food Bank of East Alabama. Several club members also took up the opportunity to sign up as a group and volunteer time at the bank helping to sort food among other tasks.

OUR 2017 FINANCIAL report 5% OTHER

1% OTHER

1% NUTRITION CENTER

12% RESEARCH EXPENDITURES

14% GIFTS, CONTRACTS & GRANTS

2% DEPARTMENT OPERATIONS

IN COM E

11% FARM OPERATIONS

$5, 399,000

E XPE N S E S $5,656 ,000

80% STATE APPROPRIATIONS

74% PERSONNEL COSTS

IN COM E R E P O R T

E XPE N S E R E P O R T

In 2017, the total funding for the department was $5,399,000. As shown above, the majority was state appropriated. This support comes via Auburn University instruction, Alabama Experiment Station, or Alabama Cooperative Extension System funds. The remaining department income is derived from extramural sources. This funding scenario has remained fairly steady over past years.

In 2017, the total expenses for the department came to $5,656,000. As expected the primary expenditure was personnel costs, while farm and research expenditures represent major categories as well. This support comes via Auburn University instruction, Alabama Experiment Station, or Alabama Cooperative Extension System funds.

T H I S A N N UA L R E P OR T I S M A DE P O S S I BL E I N PA R T W I T H S U PP OR T F ROM T H E US P OU LT RY & E G G F OU N DAT ION .

THIS IS

our work. O U R D E PA R TM E NT R E M A IN S COM M IT TE D TO TH E VA LU E S O F H A R D WO R K IN S TILLE D IN U S BY TH E AU B U R N CR E E D

The Department of Poultry Science continues to roll up our sleeves and get to work. With innovative faculty and facilities, we are serving the industry with discovery and knowledge that enhances the understand of our practical world. We instill in our students hard-working values that form leaders whose influence will grow the food industry to meet future needs by training their minds and hands to work skillfully. Weâ&#x20AC;&#x2122;re working for you: the stakeholders, locally and globally, to sustain healthy food sources that improve life for billions. Thank you for your interest, encouragement and support, and as always... WAR EAGLE! COVER PHOTO: JOSH WOODS Construction of Miller Poultry Center Administration Building January 2018.

AUBURN UNIVERSIT Y IS AN EQUAL OPPORTUNIT Y E D U C AT I O N A L I N S T IT U T I O N/E M PLOY E R .