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 t...
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...
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 c...
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 s...
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...
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....