Registration Information
This course will be held at the Kellogg Hotel & Conference Center on the campus of the Michigan State University in East Lansing, Michigan. Since the course is designed to provide personalized training in a small group setting, registration will be limited to 30 participants on a first-come, first-serve basis. To ensure a place in the course, please complete the attached form and return it with the registration fee made payable to Western University of Health Sciences no later than March 31, 2009. The registration fee for the course is $375, which includes course proceedings, a diagnostic sampling kit, 2 continental breakfasts, 2 lunches, dinner, and refreshment breaks. For more information about this year’s Turkey & Broiler Health Management School, please contact Dr. Teresa Y. Morishita at (909) 469-5512 or
School Director Dr. Teresa Morishita, Western University of Health Sciences (WUHS)
2009 Program Director Dr. R. Mick Fulton, Michigan State University
Poultry Health Management
School Planning Team Dr. Todd Applegate, Purdue University
Dr. Rob Porter, Jr., University of Minnesota
Dr. Teresa Morishita, WUHS
Mr. Ralph Stonerock, Biomin, Inc.
Registration Coordinator
Ms. Mary Paine, Western University of Health Sciences Program Coordinator Dr. D. Karcher, Michigan State University
Registration Form
I am registering for the Turkey & Broiler Health Management School
Name______
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Please make checks payable to:
Western University of Health Sciences
Please send registration form and payment by March 31, 2009 to:
College of Veterinary Medicine
Western Univ. of Health Sciences Attn: Mary Paine
309 E. Second Street
Pomona, California 91767
Phone: (909) 469-5557
Fax: (909) 469-5635
Turkey & BROILER health management school
MANAGEMENT & HEALTH
Monday & Tuesday,
May 4 & 5, 2009
Presented by
Michigan State University
In collaboration with
Purdue University
University of Minnesota
Western University of Health Sciences
Turkey & Broiler Health Management School:
Management & Health
The 2-day Turkey & Broiler Health Management School is designed to provide in-depth lecture presentations and hands-on training to those individuals working in the turkey and broiler industries. The primary goal of this year’s school is to provide practical information on the effects of management factors as it relates to diseases in the turkey and broiler industry. Participants will learn about disease prevention and control in turkeys and broilers and how to become more proficient in evaluating management factors that impact health. Moreover, participants will be able to work-up real disease cases to evaluate their field diagnostic training and to learn about the impacts of management factors on these diseases. The school will conclude with an interactive discussion of turkey and broiler diseases of importance to today’s turkey and broiler producer. Certificates will be awarded upon successful completion of the 2-day workshop.
Hotel Information
A block of rooms are reserved at the Kellogg Hotel & Conference Center (800) 875-5090 or (517) 432-4000. When making a reservation, please mention that you are with the “Poultry Health Management Schools”. Lodging rates range from $94/night (single or double).
The airport closest to Michigan State University, East Lansing campus is the Capital City Airport.
Health Management School Tentative Schedule
Day 1 – Monday, May 4, 2009
7:00 REGISTRATION AND CONTINENTAL BREAKFAST
8:00 Introduction & Welcome to Michigan!
8:15 Management-Related Turkey & Broiler Respiratory Anatomy, Physiology, and Diseases
9:00 Management-Related Turkey & Broiler Digestive Anatomy, Physiology, and Diseases
10:15 BREAK
10:30 Hatchery Effects on Chick & Poult Quality
11:15 A Production Veterinarian’s Insight on Environmental & Management Factors Impacting Turkey & Broiler Health
12:00 Problems Associated with Feed Delivery Systems
12:30 LUNCH
1:00 Biosecurity Updates
1:30 Principles of Building Ventilation and Trouble Shooting Problems
2:00 Effect of Ammonia and Litter on Bird Health and Production
2:30 BREAK
2:45 Litter and Pest Management Basics
3:45 Water Quality Basics
4:30 -6:00 LABORATORY / SNACK TIME
4:30 -5:00 Necropsy Techniques
5:00-6:00 Evaluating Feed Quality
6:30 DINNER
Day 2 – Tuesday, May 5, 2009
7:00 CONTINENTAL BREAKFAST
8:00 Working with Actual Cases of Environmental Factors Impacting Bird Health (Practical Assessment)
10:00 BREAK
10:30 Discussion of Practical Assessment Results
12:30 LUNCH
1:30 Field Perspectives in Turkey Management-Related Diseases across the U.S.
2:00 Field Perspectives in Broiler Management- Related Diseases across the U.S.
2:30 BREAK
2:45 Emerging Diseases and Disease Roundtable Discussion
4:00 Awards Program
HAVE A SAFE TRIP HOME!