ATHENS, Ga. — The University of Georgia International Poultry Short Course provides a comprehensive overview of modern poultry production. It is intended for those individuals that have limited knowledge of poultry as well as those that might have considerable experience in one area of poultry production but would like to have a better understanding of the overall industry.
The 2022 course will start with a look at the evolution of the industry, then move on to nutrition, broiler breeders, commercial layers, bird health, egg quality/safety, and broiler processing. The UGA International Poultry Short Course is formatted to be interactive and hands on.
Participants will have the opportunity to take part in bird necropsy, troubleshooting why eggs did not hatch, and participate in bird processing in a pilot processing facility. The 3 ½-day short course is loaded with practical information meant to help you make a difference to the bottom line of your operation.
Dates and topics include:
Tuesday, Jan. 18, 2022
- U.S. poultry industry culture and evolution.
- U.S. industry structure: Integrators and farms.
- Introduction to poultry nutrition.
- Identifying common poultry health diseases in a timely manner.
- Laboratory exercise: Hatching egg residue breakout; Necropsy.
- Table egg production: Layer management; Layer house environmental control system; Layer house air quality management.
Wednesday, Jan. 19,2022
- Egg quality and egg safety.
- Hatching egg production: Feeding the modern broiler breeder; Importance of breeder lighting and new light sources; Broiler breeder nesting and mating behavior.
- Laboratory exercise: UGA research facilities; Eggshell quality; Table egg quality.
- Broiler management: Feeder/drinker systems; Cold weather poultry house environmental control.
Thursday, Jan. 20,2022
- Broiler management: Hot weather poultry house environmental control; Broiler lighting programs; Basic broiler house design concepts; External environmental pressures that impact the poultry industry.
- Broiler processing: How to slaughter 9 million broilers a year — the U.S. poultry processing industry; Video tour of a modern poultry processing plant and instruction for poultry processing laboratory exercise.
- Laboratory exercise: Slaughter; Evisceration; Cut-up and debone; Further processing.
Friday, Jan. 21, 2022
- Broiler processing: Carcass quality evaluation and what it tells us about our live production and processing practices.
- Food Safety: Salmonella and campylobacter detection, regulation, and control; Poultry processing automation and developing an effective quality assurance/quality control program; Poultry processing by-product recovery and rendering.
The course will be held in UGA Poultry Science Extension locate on 2415 Milledge Ave, Athens, Ga. Registration fees of $950 covers course notebook and other materials, meals, and refreshments.
You can make hotel reservations at SpringHill Athens/Downtown/University Area at 706-850-2072 for $124 per night using Poultry Short Course Group discount codes: King SUITE – PSCPSCA/Two queen suite – PSCPSCB.
For course registration, click here.
