Department of Poultry Science
Texas A&M University
Kleberg Center, Rm 107
2472-TAMU
College Station, TX 77843-2472

Curriculum Vitae

Recent Presentations:

North Atlantic Poultry Health and Management Conference
Mitigation Strategies for Ammonia Management -

Powerpoint Notes       Proceedings Paper      References

State of the Science - Animal Manure and Waste Management

Powerpoint notes        Proceedings Paper

2005 Multi State Poultry Feeding and Nutrition Conference
May 24-26, 2005, Indianapolis Indiana

Powerpoint notes      Proceedings Paper

Education:

Ph.D., Kansas State University
M.S., South Dakota State University
B.S., Kansas State University

Courses Taught:

POSC 209 -- Poultry meat production (4 credit hrs, 1 lecture section, 2 lab sections). This course is the student's first exposure to many concepts from the commercial poultry industry. The broiler industry is used as a model to explain the impact of vertical integration on production economics, nutrition, physiology and all other management related issues. Since 1992, 609 students have taken the course, primarily from Poultry Science but also representing a wide cross-section of many other majors.

POSC 326 -- Commercial egg production (3 credit hrs, 1 section). This course provides students with management, physiology, nutrition and health issues involved in the production of eggs. The course is divided into modules dealing with fundamental material, commercial egg production and broiler breeder hatching egg production. Since 1991, 582 students, primarily from Poultry Science have taken the course.

POSC 427 -- Animal waste management (3 credit hrs, 1 section). This is the only course in the College of Agriculture and Life Sciences that deals with the issues related to animal wastes in production agriculture. The course was developed by Dr. Carey in 1993, prior to this no course directly dealt with these issues. Through the fall of 2003, 780 students from several majors have taken the course.

Research:

Methionine Sources and Broiler Excreta Odor
Understanding and managing odor related to poultry production facilities is of increasing concern. Research has revealed that the form of methionine in broiler feed has an impact on the odor characteristics of he broiler excreta. Further characterization of these differences will allow poultry managers to reduce the production of potentially odorous compounds thereby reducing nuisance related complaints.

Fate of Nitrogen in Broiler Production and Nutrient Buildup in Broiler Litter
Through extensive nutrient balance studies with built-up broiler litter, the amount of nitrogen lost to the atmosphere through dust and ammonia has been accurately quantified. The quantification of the ultimate fate of nutrients throughout the production cycle will allow better regulatory policy and management decisions to address environmental issues related to poultry production.

Role of Amino Acid Nutrition of Laying Hens on Egg Functionality
In an era of declining consumption of shell eggs, liquid egg products have experienced a dramatic increase. The economic and nutritional goals of liquid egg production are different that those for shell egg production. Research into the impact of amino acid nutrition on the yield and composition of liquid egg components has provided producers with information that allows more optimum utilization of resources to produce eggs destined for liquid products. These research findings have been incorporated into the nutritional paradigms of several liquid egg producing firms.

UV Sanitation of egg shell surfaces
This work involves the utilization of UV radiation to address the need for improved and alternative egg shell sanitizers for the hatching egg and the commercial egg industries. This method show promise of adaptation to industry and will provide an effective method for reduction of egg shell microbial populations that is safe for users and has low impact on the environment. Recent field trials with a Texas turkey company resulted in significant increases in percentage of hatched turkey eggs.

Extension Responsibilities:

Provide leadership for extension programming of the department.
Oversight of extension educational programs related to poultry.
Coordinate program planning and implementation with Extension Specialists, Regional Program Directors, District Extension Directors, County Agents, and other faculty.