Progress 08/01/24 to 07/31/25
Outputs
Target Audience:The intended audience includes poultry and meat science professionals across academia and the poultry industry, particularly those engaged in production and processing. Additionally, stakeholders in the carrot industry--focused on its cultivation and application--are additional recipients of this work. Ultimately, health-conscious poultry consumers seeking high-quality, safe meat products represent the broader, end-user audience. Changes/Problems:One student was unable to complete the training course due to a personal matter, and another student was brought in as a replacement. What opportunities for training and professional development has the project provided?In this project, students received training in poultry production and processing. Currently, approximately 90% of students entering the School of Agriculture have no prior hands-on experience in animal production or processing. Furthermore, over 90% of students majoring in animal science intend to pursue careers in veterinary medicine rather than other areas within the animal science field. This project aims to address that gap by preparing students to enter the poultry and red meat industries, which are currently facing significant labor shortages. Additionally, students participating in the project learned how to convert food waste--such as carrot pomace--into feed ingredients or food products. Given that roughly one-third of all food produced globally is lost or wasted along the supply chain, it is critical to educate students on strategies to reduce food waste. Doing so not only supports climate change mitigation and resource conservation but also enhances food security, productivity, and economic efficiency. How have the results been disseminated to communities of interest?The distinctive findings from broiler production using carrot pomace supplements, along with advancements in broiler processing, were presented at the 2024 REEU Science Influencers' Research Symposium (virtual presentation) and the 2025 Pacific Rim Scientific Conference (Macau, China). Additionally, the promising outcomes of algae-based feeding were shared through the publication of two theses. What do you plan to do during the next reporting period to accomplish the goals?To prepare for the next reporting period, student recruitment is scheduled to begin early in the year, with selected participants committing to a year-long, hands-on training program. The focus will be on both broiler production and processing, where students will raise chicks and process market-ready broilers during the summer months. In addition to practical training, students will gain exposure to the broader meat industry through immersive study tours--one in California over winter break and another out-of-state during summer vacation. The program also includes HACCP certification training and personalized, structured mentoring through one-on-one mentor-mentee engagement.
Impacts
What was accomplished under these goals?
Student Recruitment and Training At the start of winter quarter, recruitment materials were circulated, and candidates were chosen through a comprehensive selection process that evaluated their applications, resumes, and interviews conducted by staff from Allan Hancock College, Cuesta College, and Cal Poly. The final cohort consisted of five students--one male and four female--with two identifying as members of underrepresented groups. Poultry Unit, Carrot Pomace, and Feed Preparation Students set up broiler pens with wood shavings, established experimental units, and formulated corn-soybean meal diets incorporating carrot pomace at inclusion levels of 0%, 2.5%, and 5%. The diets were specifically designed for three growth phases: starter (days 1-14), grower (days 15-28), and finisher (days 29-42). In addition, students gained practical experience in maintaining the broiler facility, grinding carrot pomace for feed supplementation, and preparing three types of feeds for each production stage. Broiler Production A total of 360 one-day-old, unsexed Ross 708 broiler chicks were obtained from a local commercial hatchery. They were transferred and allocated into 26 pens (18 pens per algae group, with 15 birds per pen).Upon arrival, chicks were weighed and sorted into 24 floor pens (1.2 m2 of area per pen, wood shaving) of 15 birds each. Each pen was randomly allocated to one of three dietary treatments (8 pens/treatment) consisting of corn-soybean meal-based diets containing graded levels of carrot pomace: 0 % (control), 4 %, or 8 %. Diets were formulated to meet or exceed the nutrient requirements recommended by NRC and Ross 708 Broilers nutritional guidelines for a three-phase feeding program: Starter (day 1-14), Grower (day 15-28), and Finisher (day 29-42). Water was provided ad libitum via nipple drinkers. Feed intake and body weight were recorded weekly throughout the six-week trial. Students collaboratively managed bird care and growth at the Cal Poly poultry unit, attending to the flock twice daily to provide feed and water and monitor bird health. During each visit, they refilled feeders, removed any sick or dead birds, and maintained proper temperature and lighting conditions. Weekly, the students recorded live bird weights, measured feed intake, and calculated feed conversion ratios. Broiler Processing At 42 days of age, feed was withdrawn for eight hours before the birds were scooped and transported to the Cal Poly Meat Processing Center (MPC). There, students received hands-on training in standard poultry processing procedures, including shackling, stunning, bleeding, scalding, defeathering, and evisceration. The processed carcasses were then chilled using a conventional water immersion chilling method. During the chilling process, students recorded data of chilling time, hot carcass weight, chill carcass weight, and chilling yield. After chilling, they measured the color of breast skin and skinless breast fillets. After fabrication, breast fillets were analyzed for muscle pH, sarcomere length, cooking yield, and shear force to assess meat quality and tenderness. Poultry and Meat Industry Tour During the winter break, students took part in an educational meat industry tour across California, visiting facilities such as Foster Farms (broiler and turkey processing), Alpha Inc. (poultry farm and processing equipment), Certified Meat Products (meat and poultry processing), Courage Production (sausage and hot dog manufacturing), and Abco Laboratories (spice extracts and blends). In the summer, students continued their experiential learning through a study tour in Arkansas, where they visited Tyson Foods (poultry processing plant - big size), Sommons (poultry processing plant - medium size), and the Departments of Poultry Science and Food Science at University of Arkansas. HACCP and Mentor/Mentee Students successfully completed an intensive four-day training course to earn HACCP certification accredited by the International HACCP Alliance. They also participated in individualized mentoring sessions with professionals from academia and industry, focusing on career development, professionalism, and leadership growth.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2025
Citation:
Combination of Hot Water Spray and Subzero Saline Chilling Improved Chilling Efficiency, Bacterial Decontamination, and Meat Tenderness of Broiler Carcasses
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Effects of dietary carrot pomace on the growth performance, feed intake and feed conversion ratio in broiler chickens
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2025
Citation:
EFFECTS OF SPIRULINA AND NANNOCHLOROPSIS SUPPLEMENTATIONS
ON THE MEAT QUALITY AND SENSORY PROPERTIES OF BROILER
CARCASSES
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2025
Citation:
EFFECTS OF SPIRULINA AND NANNOCHLOROPSIS SUPPLEMENTATIONS ON THE MEAT QUALITY AND SENSORY PROPERTIES OF BROILER CARCASSES
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Progress 08/01/23 to 07/31/24
Outputs
Target Audience:The target audience would be the meat and poultry scientists in academia and the poultry industry who are working on poultry production and processing. In addition, the people in the algae industry for production and utilization will be the target audience. Poultry consumers who look for good safety and quality meat would be the ultimate target audience. Changes/Problems:One student did not complete the meat industry tours due to a medial issue and another student was replaced with an alternative. What opportunities for training and professional development has the project provided?Throughout the year, students received extensive training and professional development opportunities in line with the project schedule. All undergraduate students gained hands-on experiences and collaborated with graduate students and a postdoctoral researcherduring sample collection and subsequent analysis. They also developed professional connections during industry tours and virtual meetings with USDA personnel. Students were equipped with the certification of HACCP, poultry production, and poultry processing skills. Graduate students developed their leadership skills by supervising undergraduate participants in the project activities. Key experiences included: Poultry ban preparation - broiler floor pen, experimental unit, and feed including diet formulation for starter, grower, and finisher. Algae production - media preparation, inoculation, and weight calculation. Broiler production - bird weight, feed consumption, and feed conversion rate. Broiler transportation - following the guidelines of institutional animal care and use committee (IACUC). Broiler processing - shackling, stunning, bleeding, defeathering, evisceration, and chilling. Chilling evaluation - chilling efficiency and chilling yield using traditional and innovative methods. Carcass evaluation - muscle pH, sarcomere length, shear force, and visual defects. Microbiological assessment - evaluating the populations of total plate count, E. coli, coliforms, and Salmonella. Sensory attribute - evaluating consumer sensory attributes of broiler fillets. Industry tour - visiting 7 industry plants and farms in California, and 3 industry/academic plants in North Carolina. HACCP - receiving the certification of HACCP for all students. Mentor/Mentee - receiving one-on-one mentor/mentee activity from 5 mentors. How have the results been disseminated to communities of interest?The unique results of broiler production using algae supplements and broiler processing using an innovative method have been disseminated through conference presentations. Five oral and poster presentations have been made in the national and international conferences such as The 2024 Poultry Science Association, The 100th Pacific Egg and Poultry Association, and The 36th CSU Biotechnology Symposium. What do you plan to do during the next reporting period to accomplish the goals?To accomplish the goals for the upcoming reporting period, student recruitment will begin late this year, and new students will be confirmed for year-long training. The training will focus on boiler production and processing, with students raising young chicks and processing market size broiler during summer. Additionally, students will participate in meat industry study tours in California during winter break and in another state during summer vacation. They will also receive training for HACCP certification and engage in one-on-one mentor and mentee activities.
Impacts
What was accomplished under these goals?
Student Recruitment At the beginning of the spring semester, recruitment flyers were distributed, and students were selected based on their application materials, resumes, and interviews conducted by staff at Allen Hancock Community College, Cuesta College, Modesto Junior College, and Cal Poly. The selected participants include one male and four female students (three from underrepresented group). Poultry Unit, Feed Preparation, and Algae Growth Students prepared broiler pens with wood shavings, set up experimental units, and formulated corn/soybean meal diets with and without algae supplement (Uronena or Spirulina) at 0%, 2.5%, and 5%. The diets were formulated for starter (1 - 14 days), grower (15 - 28 days), and finisher (29 - 42 days). They also gained hands-on experience in algae media preparation, inoculation, and growth on a small scale. Broiler Production A total of 700 one-day-old broiler checks (350 per algae) were vaccinated, transferred, and sorted into 26 pens (18 pens/algae, 15 broilers/pen). Students shared their responsibility for caring for birds twice per day for feed, water, and health at the Cal Poly poultry unit. Each time, feeders were filled, sick and dead birds were removed, and appropriate temperature and light were ensured. Once a week, live birds were weighed, feed consumption was recorded, and feed conversion rate was calculated. Broiler Processing At 42 days of age, feed was withdrawal for 8 hours, birds were placed into crates, and transferred to the Cal Poly Meat Processing Center (MPC). At the MPC, students were trained on how to process live birds using standard processing methods such as shackling, stunning, bleeding, scalding, defeathering, and evisceration. Carcasses were then chilled using either a traditional water immersion chilling method or an innovative subzero saline chilling method. During chilling, students measured chilling time, hot carcass weight, chilled carcass weight, and chilling yield. After chilling, students measured the color of breast skin and skinless breast. After fabrication, breast fillets were used to evaluate muscle pH, sarcomere length, cooking yield, and shear force for meat tenderness. Meat industry tour and USDA Livestock & Poultry Program During the winter break, students participated in a meat industry and study tour in California such as Foster Farms (broiler and turkey processing), Alpha Inc (poultry farm/processing equipment), Denaire (squab huts), certified meat products (meat/poultry processing), Courage Production (sausage, hot dog), and Abco Laboratories (spice extract and mixture). During the summer break, students participated in an additional meat industry and study tour in North Carolina for Morris Associates (poultry equipment production), BioResource International, Inc (poultry feed ingredients), and Poultry Science Department at North Carolina State University. They also attended virtual meetings with USDA Livestock & Poultry Program staff in California and North Carolina to gain insight into agricultural marketing and industry standards. Mentor/mentee and HACCP Students completed an intensive four-day training program to achieve HACCP certification through the International HACCP Alliance. They engaged in one-on-one sections with professionals from academia, industry, and USDA to discuss career development, professionalism and leadership skills.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Ahn, D., Patel, S., Kang, I., Beckerman, E., Bennett, D., Pokharel, S. 2024. The Dietary Supplement of Spirulina on Carcass Traits and Quality Characteristics of Broiler Meats . Poultry Science Association, Louisville, KY. July 2024.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Beckerman, E. Kang, I., Patel, S., Thiessen, N., Bennett, D. 2024. Effects of Spirulina Supplementation on Broiler Performance. The 100th Pacific Egg and Poultry Association, Kona, Hawaii.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
3) Patel, S., Beckerman, E. Pokharel, S., Bennett, D., Kang. 2024. Effects of Spirulina Supplementation on Carcass Weight, Visual Appearance, and Meat Quality of Broilers. The 100th Pacific Egg and Poultry Association, Kona, Hawaii.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Beckerman, E. Kang, I. S. Patel, N. Thiessen, Bennett, D. 2024. Effects of Spirulina Supplementation on Broiler Performance. The 36th CSU Biotechnology Symposium. Santa Clara, CA.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
Patel, S., Beckerman, E. Pokharel, S., Bennett, D., Kang. 2024. Effects of Spirulina Supplementation on Carcass Weight, Visual Appearance, and Meat Quality of Broilers. The 36th CSU Biotechnology Symposium. Santa Clara, CA.
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