D E PA R T M E N T O F P O U LT R Y S C I E N C E | A U B U R N U N I V E R S I T Y | FA L L 2014 N E W S L E T T E R | V O L U M E I I S S U E 2

Just Hatched

My name is Kasey Blore, and I have been an active member of the Poultry Science club since my freshman year. This year, my senior year at Auburn, I have the privilege of serving at the Poultry Science Club President. As President, I work closely with the department and farm to coordinate club activities that promote the growth of our Poultry Science students.

The purpose of the Poultry Science Club is to encourage leadership, career development, and hands on experience within the industry and department. To do this, we host a mini career fair in the fall where we have industry professionals speak on interview etiquette, resumes, and how to conduct one’s self in professional situations. We also have biweekly club meetings where we have industry representatives come and speak about their company and what is has to offer

students. We have had speakers from Aviagen, Wayne Farms, JBS, and many more. Having guest speakers is a great way for students to make industry connections and gain insight from industry professionals.

Students are able to utilize these professional skills and connections when we attend the International Poultry and Processing Expo in January. Club members have the opportunity to travel to Atlanta and attend this expo where they have the chance to interview for internships and jobs as well as network with industry professionals. This is a great experience for students to learn about different aspects of the industry and meet new people while in a professional environment.

Though fall semester is coming to a close, we are already excited about spring semester and have a lot of things to look forward to. We will be

Educating the next generation goes beyond the classroom.

attending IPPE in January, and it is always really exciting to see where all of students end up working and interning. We also have several industry speakers scheduled to come and speak at meetings, and of course we have our annual spring smoked chicken sale. We hope to spend some time this spring giving back to the community and doing some service projects as well. Although club members are kept busy with club activities, everything they are doing is helping in preparing them for the future. These activities enhance the growth of our students, prepare them to be future industry leaders, and is what makes them stand out from the rest.

THAT’S ONE REASON WE INVEST OUR RESOURCES IN PROVIDING EXCELLENT POULTRY AND FOOD SCIENCE STUDENT ORGANIZATIONS FOR OUR STUDENTS. WE’VE INVITED THE POULTRY SCIENCE CLUB PRESDIENT TO SHARE HER THOUGHTS ABOUT THE CLUB WITH YOU.

KASEY BLORE IS A SENIOR MA JORING IN POULTRY SCIENCE AND SERVES AS THE POULTRY SCIENCE CLUB PRESIDENT FOR THE 2014-2015 ACADEMIC YEAR.

THANKFUL FOR THANKSGIVING FEASTS: KEEPING YOUR FAMILY SAFE THIS HOLIDAYSave these dates

Our students are traveling to Atlanta, GA where they will interview for internships and make valuable industry contacts.

I N T E R N AT I O N A L P R O D U C T S & P R O C E S S I N G E X P OJAN

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The Poultry Science Department at Auburn University hosts the Annual State Poultry Judging Contest each year. Here, FFA Students compete in various events to show their expertise.

F FA S TAT E P O U LT R Y J U D G I N G C O N T E S TFEB

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This clinic is staffed by Poultry Science Club members, who set up judging stations to help prepare FFA students looking to compete in the FFA State Poultry Judging Contest.

S P R I N G J U D G I N G C L I N I CFEB

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Mark your calendars for the Friends of Poultry reception and the following Golf tournament with the College of Agriculture.

F R I E N D S O F P O U LT R Y A N D T H E 18T H A N N UA L A G C L A S S I CMAY

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Poultry products should be cooked to a minimum of 165° F. In sensory tests, studies show that poultry is just as tasty at 170° F as 165° F, so if you over do it by a few degrees your family will still devour that turkey, but are garenteed to avoid any possibility of undercooked food. Be sure to use a meat thermometer for accuracy.

IS IT DONE YET?

165° F

A good Thanksgiving meal leaves everyone full and sometimes sleepy. Be sure to spend the time after your meal refridgerating leftovers. Your refrigerator should be set to 40° F. Food should be put away within two hours of serving. Any time beyond two hours is known as the “danger zone” and can cause potential health problems.

AVOID THE DANGER ZONE

2 HOURS OR LESS

CLUB ADVISOR, CODI PLASTER, POSES WITH OFFICERS OF THE POULTRY SCIENCE CLUB, INCLUDING PRESIDENT KASEY BLORE AT TOP RIGHT.

POUL.AUBURN.EDU

INSTAGRAM.COM/AUPOULTRYSCI FACEBOOK.COM/AUBURNPOULTRYSCIENCE

TWITTER.COM/AUPOULTRYSCI

This summer, ten of our Poultry Science students trav-eled all over the country, from Alabama and Mississippi, to Georgia and even Washington D.C. to complete internships. Internships are an important part of their studies here at Auburn University. Through these internships, students gain real life experience about the industry, and what their career could look like after graduation. While these students worked this summer, they mad important industry contacts, and built up a social network with impressive companies, which can positively impact their future employment. Just as many students thrive in their internship and realize their

passions, some look at their summer internship as a trial and error period. This program allows them to visit a city or state over the summer, providing an opportunity to explore whether or not they want to move far away, stay close to home, or anywhere in between. For the students that loved their internships, they start to make plans for the future. Throughout their years at Auburn University, students are searching for and learning what they find enjoy-able, not only through studies, but working in the field as well. As one Poultry Science student notes, “This is one of the best experiences you can receive as a student working toward your future.”

Interns rule the roost this summer

NEW FACULTY, NEW RESEARCH: DR. JESSICA STARKEY BRINGS CELLULAR & MOLECULAR DEVELOPMENT RESEARCH TO POULTRY SCIENCE

THE 4-H CHICK CHAIN MOVEMENT:HOW WE’RE SUPPORTING STUDENTS ACROSS AL ABAMA.

The Chick Chain program has continued to increase in scope in Alabama, increasing to 40 counties and 600 youth this year. As the program has gained popularity, both Extension personnel and the Poultry Science Department have been proactive in providing new materials to make county programs successful.

Efforts by Galen Grace, 4-H Development Officer, and our department have purchased and outfitted a third trailer used to put on shows and sales as the culmination of the students 4-H efforts.

New written materials have been added by Extension re-gional staff and Poultry Science to support student efforts in raising and showing their birds. Extension is in the process of making this program a State-wide event, and the Poultry Science Department will help to keep this a successful 4-H program through training and materials support.

The Chick Chain program allows young students to learn about the poultry industry in their own backyard. We’re proud to support this program and help to educate younger members of our community on the importance of poultry health and nutrition.

THIS SUMMER TEN POULTRY SCIENCE STUDENTS INTERNED ALL OVER THE COUNTRY, FROM THEIR HOME STATE OF AL ABAMA ALL THE WAY TO WASHINGTON D.C.

Dr. Starkey’s work in cellular & molecular development of muscle tissue offers new opportunities in research for our department. She has contributed this piece as an introduction to her work and teaching philosophy.

In my view, the future of enhancing livestock production efficiency will ultimately depend on our ability to understand how factors such as nutrition, genetics, stress, and disease affect animals at the cellular and molecular level. My goal is to conduct research that is both novel

and practical, and can facilitate the development of innovative management strategies to benefit the poultry industry while still addressing consumer demands. Execution of the highest quality, most innovative research possible in order to advance our knowledge of basic mechanisms of development and growth, while still providing benefit for the poultry industry and consumers is of the utmost importance to me as a researcher.

Designing and executing experiments that prove

valuable in devising production strategies to maximize the efficiency of lean tissue accretion without sacrificing animal health, well-being, and product quality is a major objective of my research program. Determining how various dietary factors as well as feeding & management strategies impact skeletal muscle stem cell activity and regulatory transcription factors to mediate muscle development and growth is of particular interest to me.

Contribution to the education of the next generation of

agriculture professionals is something that I take very seriously. I believe that the sustainability of the agriculture industry ultimately depends on our young people’s ability to be motivated, self-learners who possess superior problem solving, critical thinking, and communication skills. Facilitating the acquisition of these life-long learning skills is my overall objective as a teacher. As these skills are attained, the students are also able to gain understanding of the subject matter.

SARAH STEPHENSON INTERNED WITH TYSON FOODS IN WASHINGTON D.C. THIS SUMMER AS A CONGRESSIONAL AID.

AS WE LOOK BACK ON OUR FALL 2014 SEMESTER, WE ARE THANKFUL FOR ALL OF THE OUTSIDE SUPPORT AND ENCOURAGEMENT FOR OUR DEPARTMENT. IN TURN, WE’D LIKE TO SHOW YOU HOW WE’RE MOVING FORWARDLOOKING FOREWARD IN OUR RESEARCH, TEACHING, AND EDUCATION EFFORTS.

THANKS FOR ATTENDING OUR EVENTS THIS SEMESTER, YOUR SUPPORT HELPS OUR WORK CHANGE THE WORLD. SEE MORE PICTURES ON OUR FACEBOOK PAGE!

A department full of thanks.

I have so very many things to be thankful for, and being part of a Department that is focused on students and the future is on my list. We continue to work hard to recruit students and give them a great hands-on education so they are well-prepared to embark on great careers upon graduation. Wonderful career and advancement opportunities continue to abound in the poultry and food in-dustries. One of my greatest rewards as department head is seeing our students grow into competent and confident young professionals – well on the track to becoming tomorrow’s leaders.

That is why we strive to educate children, at an early age, about agriculture and food production and the local and global impact they can have by pursuing their education. I strongly believe that if we can get students interested in pursuing a Poultry or Food Science degree, they will have a bright future. There-fore, our faculty focus on providing our students with a foundation education,

giving them practical experience, and equipping them for leadership.Our Department has a rich history of producing industry leaders, and

we will work hard to continue to do so. Over the coming months we will be bringing on several new faculty members; adding new programs; and plan-ning and building new facilities. These improvements will not only serve our students, but will improve our research and extension efforts, as well. I look forward to sharing this progress with you in upcoming newsletters!

Stay tuned and WAR EAGLE!

P.S. My family and I wish you a very Happy Thanksgiving, a most joyous Christmas and a blessed 2015!

We work hard, and we play hard too.

AS A STUDENT EMPLOYEE AT THE POULTRY RESEARCH FARM STUDENTS LIKE BRENDON KIRBY, PICTURED HERE, HAVE THE CHANCE TO LEARN MORE ABOUT POULTRY PRODUCTION THROUGH HANDS-ON EXPERIENCE.