Sam Shafer
The Poultry Science Association (PSA) is a community of academics, industry personnel, and students all with ties to the field of poultry science. PSA is dedicated to advancing the discovery, dissemination and application of knowledge in the poultry sciences. News, resources, and original conten...
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News published on August 30, 2021
by Sam Shafer Every year, waterfowl producers around the world suffer economic losses due to duck enteritis virus (DEV), also called “duck plague.” This virus is a member of the alphaherpesvirinae subfamily, and it causes severe illness and high mortality in ducks, geese, swans and other birds. DEV appears to rely on a protein called pUL13 to infect host cells, but little is known ab ...
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News published on August 30, 2021
by Sam Shafer Poultry producers maintain healthy, productive flocks by carrying out depopulation when hens reach 65 to 90 weeks old. Depopulation means hens need to be caught, carried and put in crates on their way to slaughter. The challenge is that hens in commercial systems are not used to being handled, and they often struggle to avoid being caught. As a result, each step of the depopulation ...
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News published on August 30, 2021
by Sam Shafer Are rice paddies and duck operations a match made in heaven? In a recent Poultry Science® study, researchers with Yangzhou University investigated the effects of integrating ducks into a rice farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition. The team found that a rice-duck (RD) farming system improved the carcass traits, intramuscular ...
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News published on August 18, 2021
PSA was pleased to welcome back the Student Competition as part of this year's Virtual Annual Meeting. To see the recipients of the 2021 Certificates of Excellence as well as other prestigious awards tied to the Student Competition.
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News published on July 29, 2021
by Sam Shafer Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of undercooked chicken livers, often served as a pâté, could lead to foodborne illnesses. Poultry scientists are curious whether the same concern is relevant for turkey livers—an important question as turkey consumption ...
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News published on July 29, 2021
by Sam Shafer When it comes to poultry feed, particle size makes a big difference for bird nutrition. Research shows that chickens increase their feed intake and performance when given pelleted feed or crumbled pellets, compared with mash. This has led researchers to wonder whether feeding crumbles could jumpstart very early chick growth and boost final broiler body weights. It is important to ...
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News published on July 29, 2021
by Sam Shafer Poultry scientists are taking on the challenge of preparing reduced-fat sausage products without compromising texture or flavor. One promising ingredient: duck skin. Duck skin is normally seen as a by-product of duck production, but new research suggests it may have value in meat emulsion sausages. The findings, published recently in Poultry Science? , show that gelatin and collage ...
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News published on July 29, 2021
by Sam Shafer As demand for goose products increases, poultry scientists and producers are working to combat bird mortality. One goal is to help geese fight infections without overusing antibiotics. In a new study, published The Journal of Applied Poultry Research, poultry scientists explore the use of dietary yeast culture (YC) supplementation as a strategy to boost goose health while also impr ...
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News published on June 16, 2021
CHAMPAIGN, Ill., June 16, 2021 – The Poultry Science Association is pleased to recognize this year’s award recipients. One of the highest achievements that PSA honors is the award of PSA Fellow. The distinction of Fellow is the highest award bestowed by the Poultry Science Association and is granted for professional contributions to the field of poultry science and service to the Ass ...
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News published on May 18, 2021
by Sam Shafer Properly cooking poultry products is key to avoiding bacterial infections such as Campylobacter, so there are concerns that the recent popularity of undercooked chicken livers, often served as a pâté, could lead to foodborne illnesses. Poultry scientists are curious whether the same concern is relevant for turkey livers—an important question as turkey consum ...
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Location:Champaign, Illinois, United States
Profile: Professional
Professional Title: Communications Specialist
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