2017 UGA International Poultry Short Course on February 4-7

The UGA International Poultry Short Course provides poultry professionals with an intensive educational experience containing relevant, up to date information related to modern broiler production. Topics in the 2017 course will focus on management, health and processing issues related to maximizing performance of the modern broiler.

The University of Georgia Poultry Science faculty are internationally recognized, have decades of "real world" experience and are considered to be among the best in the world in their respective areas of expertise. The UGA International Poultry Short Course is formatted to be interactive. The 3 ½-day short course is loaded with practical information meant to be directly applied to making a difference to the bottom line of your operation.

General Session:
Modern broiler nutrition.
How poultry genetics have been used to create the modern broiler.
Identifying common poultry health issues in a timely manner.
Posting chickens to identify diseases (laboratory exercise).

Broiler Hatchery Session:
Handling and sanitation of hatching eggs to prevent disease.
Operating modern broiler incubators to maximize hatchability.
Investigation of hatching eggs through candling and residue analysis (lab. exercise).

Broiler Breeder Session:
Impact of light source and day length for breeder production.
Feeding for modern high yielding broiler breeders.
Breeder evaluation techniques (laboratory exercise).
Understanding nesting and mating behaviors.

Broiler Management Session I:
Why poultry house environmental control is more important now than ever.
Optimizing air and litter quality during cold weather.
Managing broilers to maximize paw and leg quality.
Keeping modern high yield broilers cool during hot weather.

Broiler Management II:
Feeder, drinker and lighting systems in modern broiler housing.
Designing a modern broiler house.
The growing impact of animal welfare.
Managing the growth of environmental concerns in broiler production.

Broiler Processing I:
How to slaughter 9 billion broilers a year-the US.
Poultry Processing Industry.
The modern poultry processing plant.
First processing - slaughter to chill (lab exercise).
Second processing - evisceration, cut-up and debone (lab exercise).

Broiler Processing II:
Simple tests to determine broiler meat qualit (lab. exercise).
The impacts of live production on processed broiler meat quality.
Pathogen rapid detection methods (lab. exercise).
Meeting environmental targets in poultry processing.
Simple tests to determine broiler meat quality (lab exercise).