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Just Hatched
D E PA R T M E N T O F P O U LT R Y S C I E N C E | A U B U R N U N I V E R S I T Y | F A L L 2 0 1 5 N E W S L E T T E R | V O L U M E 2 I S S U E 2
FROM SM ALL ACORNS, MIGHT Y OAKS GROW...
A LE T TE R FROM O U R D E PA R TME NT HE A D, D O N CO N NE R
IN FEBRUARY 2015 TWO NEW OAKS WERE PL ACED AT TOOMER’S CORNER NEAR CAMPUS.
In the last Just Hatched (Spring 2015), I talked about the new seeds that our Department is sowing to grow programs and position us as the premiere Poultry Science Department. For this newsletter installment, I am pleased to report that some of these newly sown seeds are beginning to germinate – just the beginning of great things to come. As we progress, I become increasingly optimistic about the impact our Department will make in supporting the poultry and food industry in Alabama and beyond. I am pleased that we are continuing to hire outstanding new faculty. Dr. Amit Morey joined our faculty this semester, and he will add strength to our poultry processing and products efforts. At the time of this writing, we are engaged in searches for three new faculty members: one in poultry production teaching and research, one in poultry processing extension, and one in poultry health research and teaching that will be split 50/50 with the College of Veterinary Medicine. We hope to have these three individuals on board next semester
Our undergraduate enrollment for Fall 2015 “officially” came in at 79, which is one of highest enrollments ever. Our 2+2 program at Wallace State CC, Hanceville continues to go well, and we will be investing heavily in developing our 2+2 with Gadsden State CC this coming year. In support of AP&EA President, Tim Esslinger’s agenda, we are also finalizing a 2+2 agreement with Wallace CC, Dothan/Eufaula this semester. While getting student numbers up to meet industry workforce needs is critical, it is also important to prepare our students to develop as leaders upon graduation. To that end we are revamping our poultry production curriculum and courses to broaden the scope of production topics as well as strengthen students’ business knowledge. I am happy also to report that significant progress in being made in achieving new “farm” facilities. Our next phase of planned building includes two floor-pen research facilities and a National Poultry Technology Center modeling and testing facility. Fund raising has progressed to the point that I
optimistically project that these three building will be up and running in the first half of 2016. Beyond this, we have developed a phased growth plan to achieve full farm facilities in the near future. I am extremely grateful for the generous gifts made by numerous donors. These new facilities will provide the research and educational environment in which our students and faculty can thrive. As you look though this installment of Just Hatched, I hope you see where we continue to plant and cultivate new ideas and efforts. Therefore, I look forward to continuing to report progress in future newsletters and other posts. As always, Thank You for your continual support! It is our relationships with YOU – our industry partners, alumni, stakeholders and friends that bring meaning and fulfillment to our work! War Eagle!
DON E. CONNER D E PA R TM E N T H E A D
SAVE THESE DATES! Visit Our IPPE Booth
JAN
We’ll be in the breeze way at booth #B1 at the 2016 International Processing & Products Expo. Visit with us and grab some goodies this January!
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Friends of Poultry Dinner
Dinner & drinks on us is a tradition before each Ag Classic golf tournament! Don’t miss a night of friends & colleagues visiting before golfing!
Ag Classic Golf Tournament Join us for breakfast and golf at the annual Ag Classic. You don’t want to miss this tournament, details to come this winter!
C O N G R AT U L AT I O N S! Shout out to Thorsby High School & Ag Teacher Brian Lucas for placing 11TH in the nation, and as a Gold Emblem team, at the FFA National Poultry Judging Competition in October!
FIND US ON FACEBOOK! “ L I K E ” U S TO DAY, YO U M I G H T E V EN W I N A P R I Z E : facebook.com/auburnpoultryscience
POULTRY SCIENCE STUDENT JOHN ALLEN NICHOLS (FAR RIGHT) MEETS WITH FRIENDS FOR THE FOURTH OF JULY CELEBRATION ON THE HILL, SUMMER 2015.
POULTRY ON THE HILL: STUDENT GAINS INSIGHT AND EXPERIENCE DURING SUMMER INTERNSHIP John Allen Nichols, currently a senior majoring in poultry science, spent his summer interning with the National Turkey Federation in Washington D.C. Working closely with Government Relations, he was able to work within governmental policies and systems surrounding the poultry industry. This invaluable experience in the Capitol is just one of the many ways our program encourages students to learn beyond the classroom outside of the classroom. “I learned more than I ever expected to this summer, not only about the turkey industry specifically, but about our governmental system as a whole,” says John Allen, “I also have a much deeper appreciation for state associations and departments of agriculture. This experience gave me insight into how necessary each level of a governing body is to its success.” Student internships are an integral part of our poultry program, allowing students to experience the industry first-person, and to begin critically applying their coursework in the real world. When asked
how his classes helped shape his internship experience, John Allen remarked, “Poultry classes truly did help me to understand issues that we discussed. Though our classwork is not “turkey specific” it was easily carried over to turkey issues.” He continued, “Dr. Lien’s physiology class in particular helped me to understand and discuss with confidence the Avian influenza issue. Internships usually help students firmly grasp their career goals beyond graduation. “While my experience was fantastic, I realized that the federal government is not where I want to forge a career path,” John Allen says. He hopes to attend law school next year and wishes to focus on agricultural law & policy.
DEPARTMENT’S ANNUAL FALL BBQ A SUCCESS You could practically feel the relief and relaxation of the crowd at the 17th Annual Alumni, Friends and Recruiting BBQ when the Tigers came back to win against Jacksonville State. Complete with a Grab-a-duck Booth for children, delicious grilled chicken courtesy of the Poultry Farm and a special appearance by Rock the Rooster, the event was a fun wrap-up to the first home game. Thanks to all who attended our event!
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NEW FACULT Y SPOTLIGHT:
WELCOMING DR. AMIT MOREY
Dr. Amit Morey is an Auburn Alumni having graduated with his Ph.D. from Auburn University in Poultry Science in 2012. His expertise is poultry meat quality, protein and lipid chemistry, sensory analysis of foods, and shelflife extension as well as process and product development. He has also worked on pathogens such as Salmonella spp., Listeria monocytogenes and Campylobacter spp. in raw and RTE poultry products. Morey aims to bring in a novel multi-disciplinary approach to modernize poultry processing, further processing and products technology. He intends to work closely with the poultry and allied industries to achieve this aim With plans to conduct research on resolving poultry meat quality issues such as woody breast and white stripping, poultry product development, as well as novel technologies in poultry processing, his experience in byproduct utilization will also lead to researching the potential to increase the value of poultry byproducts. Morey is passionate about poultry research and contributing his
knowledge for the development of the poultry industry. Auburn University is among the leading research institutes located in the 2nd highest poultry producing state in the U.S., which made it an obvious choice for Morey to come back to. And of course he remarks, “Its Great To Be An Auburn Tiger”.
SUPPORTIVE INDUSTRY PARTNERS MOVE
FARM DEVELOPMENT FORWARD
DR. AMIT MOREY
FOLLOW FOR A CHANCE TO WIN A SELFIE-STICK! W H E N W E H I T 30 0 F O L LO W E R S , W E ’ R E G I V I N G AWAY A S E L F I E S T I C K TO C E L E B R AT E! C H E C K U S O U T:
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REPRESENTATIVES FROM THE COLLEGE OF AGRICULTURE SHOW THEIR APPRECIATION FOR T YSON’S GIFT OF $250,00, THE L ARGEST TO DATE.
Development of our new North Auburn Poultry Research and Educational Center (aka “poultry farm”) is progressing well, from the standpoint of both planning and fundraising. The new feed mill is our initial new farm facility, with the next phase of construction to include two broiler research facilities. Plans for this project also include a National Poultry Technology Center modeling and testing facility. Design of these three facilities are complete, and we anticipate bidding construction work in December. Our current time-line projects the completion of these buildings in April 2016. Globally, we have developed a “master layout”
of future facilities for a full and comprehensive farm. Based on projected fundraising support, we optimistically look to build the next phase of facilities later in 2016. The rate of building out our entire new farm will be dependent on funding. The Tyson gift, along with many other corporate and private donations, supports our goal of raising $2.5 M by year’s end in order to leverage other funding. This support also contributes to the college’s goal of raising $10 million in support of facilities — and $51.4 million overall — through Because This is Auburn — A Campaign for Auburn University. If interested in supporting these new facilities, please contact Dr. Conner, or go to because.auburn.edu/ag to learn more about the campaign.
FOOD SAFET Y & QUALIT Y REGIONAL EXTENSION AGENTS
INTE G R ATE INTO THE FO O D S CIE N CE PRO G R A M
The Food Safety & Quality Regional Extension Agent team has moved into the Food Science program within the Department of Poultry Science. These 8 Regional Extension Agents under the leadership of Dr. Jean Weese, Extension Specialist & Professor, serve 67 counties across the state of Alabama. Their work ranges from individual online education programs to large workshops covering a range of Food Safety topics and certifications. Among these programs are Cottage Food Law Safety Classes that educate individuals who run small food businesses from their homes. Since the implication of Cottage Food Laws in the state of Alabama in June of 2014, specific certifications are needed in
DR. JEAN WEESE
order to make and sell products in a small-scale home environment. “We certified 419 individuals in the Cottage Food Law, and if they were to meet the full potential of this law, it could mean $20,000 in revenue to each individual,” Dr. Weese stated, “this would have a huge impact on bringing people out of poverty, and could result in a collective revenue for the state of over 12 million dollars.” Extension agents also travel the state to provide ServSafe classes and certification opportunities to small restaurants in outlying counties that otherwise have trouble traveling for larger class opportunities in Montgomery and Birmingham areas. Because every food service establishment in the state of Alabama must complete this course every five years, facilitators of this program are in high demand. “While there are other groups that teach these classes, our agents address the rural areas that are under served,” Dr. Weese said, pointing out, “smaller operations are not able to send employees to larger metropolitan areas, so we come straight to them.” This group also provides access to food safety tests and nutrition labels for Food Entrepreneurs alongside a Food Entrepreneur Workshop where 67 individual’s attended in 2014. To support growers and farmers, this extension group assists individuals
REGIONAL EXTENSION AGENTS MEET TO RECONNECT AND SHARE UPDATES ON THEIR PROGRAMS.
in GAP certification by helping small operations to write their Standard Operating Procedures. In 2014 alone, this program reached 82 farmers over 8 workshops. These examples are just a snapshot of the wide variety of programs and services surrounding food safety offered by the Food Safety & Quality team. Reaching over 5,000 individuals with their educational programs and services for the calendar year of 2014, their work impacts children, parents, consumers, growers, and entrepreneurs. To learn more about these Regional Extension Agents and their work, you can visit them on the ACES website:
THE FOOD QUALITY AND SAFETY TEAM REGULARLY HOSTS WORKSHOPS THAT HELP IMPROVE FOOD SAFETY AROUND ALABAMA
WWW.ACES.EDU/FCS/FSPP
DURING CHICK PLACEMENT, STUDENTS WEIGHED FEED AND FILLED FEEDERS AND FEEDER TRAYS IN EACH PEN.
STUDENTS GET HANDS-ON
EXPERIENCE WITH COMMERCIAL POULTRY PRODUCTION COURSE
STUDENTS KEEP TRACK OF THEIR MEASUREMENTS AT EACH PEN. STUDENTS WERE RESPONSIBLE FOR THE WEIGHING AND PLACEMENT OF EACH CHICK. STUDENTS ADJUST WATER LINES AND FEEDER TRAYS IN EACH PEN.
STUDENTS LEARN TO FEATHER SEX CHICKS DURING PLACING.
Dr. Jessica Starkey’s POUL 3030 Commercial Poultry Production course covers principals of commercial poultry management for meat and egg production through a lecture combined with a series of laboratory experiences and writing assignments. “In class this fall, students are raising a class demonstration broiler flock in a research setting to give them as much hands-on broiler management experience as possible.” Dr. Starkey says, “This experience includes principles of broiler chicken temperature, feeder, water line, and litter management.” The class is comparing a heritage-type or dual purpose line to a current commercial broiler line while observing the differences between males and females, stocking density,
and various management practices. While growing out the flock, which students feather-sexed, weighed, and placed themselves, they will measure growth performance data, including feed intake, weight gain, and FCR. At the end of the 42-day grow-out, students will process their flock at the AU processing plant, debone them, and determine breast meat yield. These hands-on experiences are accompanied with writing assignments that challenge students to think critically about the different aspects of broiler production from chick placement to processing. “Since I did not grow up in or around the poultry industry this class is allowing me to grasp how big and what all goes on in the industry,” said poultry science student, Cammie Weaver.