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Article published the June 9, 2017
Introduction Given the fact that the poultry industry has been a main contributor to the U.S. food supply over the past two decades, with an increase from $44.4 billion in value of production in 2013 to $48.3 billion in 2014, the necessity of capitalizing on the production of poultry is evident (1, 2). With the increasing trend to systematically remove sub-therapeutic levels of antibiotics from p ...
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Article published the June 1, 2017
Background Disease caused by foodborne pathogens contributes to serious public health concerns [1]. The Food Safety and Inspection Services (FSIS) have stated that Salmonella is the most common cause of foodborne illness among enteric pathogens [2]. The World Health Organization (WHO) has reported that salmonellosis is reemerging as an important infectious disease worldwide [3]. According to the ...
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Video published on February 28, 2017
Steven Ricke, Professor and Director of the Center for Food Safety at the University of Arkansas, discussed the effect of prebiotics, probiotics and organic acids to control Salmonella and Campylobacter, as well as the relevance of biosecurity, during IPPE 2017.
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This member gave a presentation on January 30, 2017
At the following event:
IPPE - International Production & Processing Expo 2017
Article published the November 18, 2016
Introduction The differences in broiler chicken growth systems between conventional environmentally controlled housing and on pasture include rearing environments, feed components and what are considered acceptable dietary additives. Broiler chickens raised in conventional rearing systems are supplemented with antimicrobial agents or growth promoters for the purposes of production enhancement as ...
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This member gave a presentation on November 14, 2016
At the following event:
Symposium on Gut Health in Production of Food Animals
Article published the August 26, 2016
Introduction Poultry production in the past century has transitioned from predominantly breeding layers to breeding a mixture of both layers and broilers, based on the evolution of consumer demand (1–3). Success in the optimization of different broiler lines is due to genetics as well as optimizing diets with more precise nutritional formulations (4, 5). Comparison of individual genetic lin ...
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This member gave a presentation on January 26, 2016
At the following event:
IPPE 2016 - International Production & Processing Expo 2016
This member gave a presentation on January 26, 2016
At the following event:
IPPE 2016 - International Production & Processing Expo 2016
This member gave a presentation on July 16, 2014
At the following event:
2014 Poultry Science Association Annual Meeting
equalizer Statistics: Articles(4)Videos(1)
Information
Location:Springdale, Arkansas, Estados Unidos de América
Profile: Academic / scientific
Occupation: Professor Department of Food Science
Participations in events:
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