Poultry: Beyond efficiency:
The opportunity of the cheapest white meat
Monday
1:00-1:05
Introduction
Chairs: James Pierce and Nick Adams
1:05-1:25
2010 and Beyond. How statistics and benchmarking can help identify the strengths and opportunities for U.S. broiler production
M. Donohue, Agri Stats, Inc., Rhode Island, USA
1:30-1:50
The next 10 years: Adding value to poultry – Survey results indicate what supermarkets and food companies really want
P. Holroyd, Peel Holroyd & Associates, Berkshire, UK
1:55-2:15
Quality and traceability – Dioxins, PCB’s, lead and arsenic: How can our industry guarantee quality while at the same time improve animal performance?
S. Shane, North Carolina State University, North Carolina, USA
2:20-2:50
BREAK
2:55-3:15
Natural minerals – Have we made a mistake by following the route of using inorganic minerals? What lessons have we learned?
B. Humphrey, California Polytechnic State University, California, USA
3:20-3:40
Mycotoxins 2010 – A year when our industry had to cope with waterlogged fields and corn – How can we deal with mycotoxin problems in the future?
T. Smith, University of Guelph, Ontario, Canada
3:45-4:05
Formula for the Future – Nutrition or Pathology. Emerging Pathologies – Are we prepared?
S. Collett, University of Georgia, Georgia, USA
6:00
Buses leave for Kentucky Night
Tuesday
8:30-8:35
Introduction
Chairs: James Pierce and Nick Adams
8:35-8:55
Meta-analysis on the use of novel digestibility enhancer in broilers and laying hens
D. Hooge, Hooge Consulting Service, Inc., Utah, USA
9:00-9:20
Feeding chickens in a world of fiber – The role for solid state fermentation enzymes
U. Kanto, Kasetsart University, Nakhon Pathom, Thailand
9:25-9:45
Dried Distillers Grains – Opportunities and strategies to maximize profitability
S. Scheideler, University of Nebraska, Nebraska, USA
9:50-10:20
BREAK
10:25-10:45
Going natural – What science tells us. From options to Actigen™
G. Mathis, Southern Poultry Research, Inc., Georgia, USA
10:50-11:10
Muscle myopathy and meat integrity – A genetic challenge or a nutritional opportunity ?
F. Rutz, Universidade Federal de Pelotas, RS, Brazil
11:15-11:35
Using the gene chip to produce revolutionary new products and address the antioxidant dilemma
F. Edens, North Carolina State University, North Carolina, USA
11:40-12:00
Questions & Answers: Wrap Up
A brief discussion with the speakers
12:00-1:25
Break for lunch