2018 International Poultry Short Course on February

The UGA International Poultry Short Course provides poultry professionals with a comprehensive educational experience containing up to date information related to modern broiler hatching egg and broiler production. Topics in the 2018 course will focus on broiler and broiler breeder management, health, incubation 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 and hands on. 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.

Program

Monday – February 5, 2018

Broiler Genetics, Nutrition & Health Session:

• Comparing the modern high-yield broiler to a heritage chicken strain

• Broiler nutrition for the modern broiler

• Identifying common poultry health issues in a timely manner

• Necropsy lab Broiler Breeder Session:

• Understanding nesting and mating behavior

• Breeder evaluation techniques

• Identifying and preventing common broiler breeder health issues

• Feeding the modern broiler breeder

Tuesday – February 6, 2018

Broiler Hatchery Session:

• Handling and sanitation of hatching eggs

• Optimum hatchery operation to maximize broiler hatchability

• Breeder/Hatchery vaccination

• Investigation of hatching eggs through candling and residue analysis

Broiler Session I:

• Why poultry house environmental control is more important now than ever

• Optimizing air and litter quality during cold weather

• Feeder, drinker and lighting systems in modern broiler housing

• Keeping broilers cool during hot weather

Wednesday – February 7, 2018

Broiler Session II:

• Designing a modern broiler house

• The growing impact of animal welfare

• Managing environmental concerns in broiler production

• Disposal options for bird mortalities and composting overview

Broiler Processing Session:

• How to slaughter 9 billion broilers a year – the U.S. Poultry Processing Industry

• Video Tour of a modern poultry processing plant

• Poultry processing by-product recovery and rendering

• Preparation and instruction for poultry processing laboratory exercise

• Laboratory Exercise: Poultry Processing

- Slaughter

- Cut-up and Debone

- Evisceration

- Further Processing

Thursday – February 8, 2018

Broiler Processing and Products:

• Food Safety I: Salmonella and Campylobacter detection and regulation

• Food Safety II: Intervention technologies and challenges for pathogen control in poultry processing

• Laboratory Exercise: Food Safety

- Whole carcass rinse techniques

- Rapid methods for pathogen detection

- Sensory evaluation of further processed poultry products.

Registration

The course registration fee of $950 covers course notebook and other materials; Continental breakfasts, lunches, refreshments and dinners. Direct questions regarding the UGA International Poultry Short Course to: Jeniece Vinson - jgvinson@uga.edu (706) 542-1371 To register go to: http://bit.ly/2dcES97.