Building sustainable poultry production

Agenda

Monday, May 18

1:00-1:05
Introduction
Chairs: James Pierce and Nick Adams

1:05-1:25
Reshaping education and research to promote a sustainable future for poultry production
P. Ferket, North Carolina State University, North Carolina, USA

1:30-1:50
Staying in business: Long term strategies and short term goals
A. Sacranie, Alltech, United Kingdom

1:55-2:15
Practical pathogen control: Present and future - from viruses ro bacteria
D. Wages, North Carolina State University, North Carolina, USA

Special 5 Minute Business Bookend
Using corporate social responsibility as a source of competitive advantage
Frank Bradley, University College Dublin, Dublin, Ireland

2:20-2:50
BREAK

2:55-3:15
Focus on food safety: Reducing salmonella using novel in-feed anti-infective agents
C. Moran, Alltech, Co. Meath, Ireland

3:20-3:40
Immunomodulation vs. immune stimulation: Are we ready to formulate for maximum health?
B. Humphrey, California Polytechnic State University, California, USA

3:45-4:05
Can we control the poor grain quality syndrome in poultry? What role does mycotoxins play
E. Santin, Federal University of Paraná, PR, Brazil

Special 5 Minute Business Bookend
How a company can gain strategic advantage from having a sustainability policy
Damien McLoughlin, University College Dublin, Dublin, Ireland

6:00
Buses leave for Kentucky Night

Tuesday, May 19

8:00-8:05
Introduction
Chairs: James Pierce and Nick Adams

8:05-8:25
A geneticist’s perspective: What are the traits that further sustainable production?
N. O’Sullivan, Hy-Line International, Iowa, USA

8:30-8:50
Trace minerals - Improvements in egg quality
S. Scheideler, University of Nebraska, Nebraska, USA

8:55-9:15
The decline in quality of the shells of breeder and consumer eggs. How do we reverse the trend?
S. Solomon, Vigonac, Brantome, France

Special 5 Minute Business Bookend
Focus on traceability
David Byrne, Former EU Commissioner for Health and Consumer Protection and World Health Organization Special Envoy on the Revision of the International Health Regulations

9:20-9:50
BREAK

9:55-10:15
The product quality goal: Can dietary antioxidants stabilize the omega-3 PUFA in enriched chicken meat and eggs during cooking?
R. Renema, University of Alberta, Alberta, Canada

10:20-10:40
Solid state fermentation: Lifting limitations on ingredient digestion - Cellulose the new raw material. 90% of the energy or grain yet only 15% of the cost
B. Hoskins, Alltech, Kentucky, USA

10:45-11:05
Use of enzyme supplements to conserve feed resources: Promoting sustainability, profitability and benefit to consumers
S. Shane, North Carolina State University, (emeritus), North Carolina, USA

Special 5 Minute Business Bookend
Motivating your team in a time of crisis
Declan Coyle, Andec Communications – Media, Dublin, Ireland

11:10-11:30
Questions & Answers: A brief discussion with the speakers

12:00-12:20
Reflecting on Muhammad Ali’s humanitarian efforts, his life and legacy. Launching the Alltech - Muhammad Ali Center Global Education and Charitable Fund
Lonnie and Muhammad Ali
Lexington Convention Center – Heritage Hall West

followed by Poster Discussion Luncheon
(Refer to Plenary Sessions page for details)