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Poultry Science Association 101st Annual Meeting Program

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<strong>Poultry</strong> <strong>Science</strong> <strong>Association</strong><br />

2012 <strong>Annual</strong> <strong>Meeting</strong> <strong>Program</strong><br />

President’s Welcome 3<br />

Schedule at a Glance 5<br />

Contact Information 11<br />

The Georgia Center Hotel and Convention Center Map 14<br />

Special Events 16<br />

History of <strong>Poultry</strong> <strong>Science</strong> at the University of Georgia 17<br />

Sponsors and Exhibitors 18<br />

<strong>Program</strong> Grid 21<br />

Monday Sessions<br />

Keynote Symposium:<br />

Tomorrow’s <strong>Poultry</strong>: Sustainability and Safety 25<br />

National Extension Workshop:<br />

Change and Challenge: What Lies Ahead for the <strong>Poultry</strong> Industry? 26<br />

Informal Nutrition Symposium:<br />

Metabolic Responses to Nutrition and Modifiers 26<br />

Issues Concerning Salmonella and Campylobacter in <strong>Poultry</strong> Symposium 27<br />

Tuesday Sessions<br />

Immunology I 29<br />

Environment and Management I 30<br />

Metabolism and Nutrition: Enzymes I 33<br />

Metabolism and Nutrition: Vitamins and Minerals 35<br />

Processing, Products, and Food Safety I 37<br />

Soybean Meal, the Past and Future Symposium 39<br />

Immunology II 40<br />

Environment and Management II 41<br />

Metabolism and Nutrition: Amino Acids 43<br />

Metabolism and Nutrition: Nutrition I 45<br />

Next-Generation Sequencing Tools: Applications for Food Safety<br />

and <strong>Poultry</strong> Production Symposium 47<br />

Physiology, Endocrinology, and Reproduction 48<br />

Student Symposium: Next-Generation <strong>Poultry</strong> <strong>Science</strong> and Production 50<br />

Wednesday Sessions<br />

Environment and Management III 51<br />

Extension and Instruction 53<br />

Feed Enzymes: Benefits on Performance, Health, and Welfare Symposium 54<br />

Genetics 55<br />

Metabolism and Nutrition: Feed Additives I 56<br />

Pathology 59<br />

Processing, Products, and Food Safety II 60<br />

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