FROM THE ROOST sPRING 2026

• Research Highlights
• Hauck’s Poultry Health Lab refining method to determine vital vaccine strains
• Morey Lab expands capabilities to serve the poultry industry
• Srikumar Lab drives innovation in food safety through molecular science
• Rethinking Broiler Management: How autonomous robots could transform poultry production
• Undergraduate Research Highlight
• Bourassa Lab facilitates hands-on undergraduate research opportunities
• Academic/Teaching Highlights
• Academic Program Review identifies departmental strengths, areas of potential improvement
• Outreach Highlights
• Empowering youth in poultry through winter activities and Alabama 4-H events
• Department outlines undergraduate recruitment initiative
• Expanding Auburn’s global leadership in feed milling education and outreach

Research Highlights

Hauck’s Poultry Health Lab refining method to determine vital vaccine strains

The prevalence of coccidiosis is a long-time and costly challenge of the commercial poultry industry. This intestinal disease is highly contagious and affects the health and growth of poultry.

As poultry production increases, so does the economic impact that coccidiosis has on the poultry. To help curb the economic impact, it has become common practice for producers to vaccinate broilers against coccidiosis.

This is especially true for antibiotic free poultry production systems where fewer anticoccidial feed additives can be used. The hope is that the coccidia vaccines will not only protect birds from infection but also help replace the field or “wild-type” strains with resistances against anticoccidials or interbreed with the field strains to restore their sensitivity to antimicrobials. However, the challenge currently is there are no tests to differentiate the vaccine strains from the field strains. This makes it hard for researchers to test that hypothesis and further investigate the epidemiology of coccidia in broiler flocks. In collaboration with the Thompson Bishops Sparks State Diagnostic Laboratory, Associate Professor Rüdiger Hauck’s Poultry Health Lab is refining a method used to differentiate Eimeria maxima strains. While the older method required there to be only one strain in the sample, the new method utilizes advanced genetic sequencing which allows typing of samples with multiple strains present, increasing the number of samples that can be successfully typed. The early results from the new testing method show that the vaccine strains do not replace the field strains. However, further testing and improvements to the method are planned to gain a better understanding of how the strains interact.

Morey Lab expands capabilities to serve the poultry industry

Associate Professor Amit Morey’s lab is unique in Alabama — and possibly the country — for its highly sophisticated technologies and advanced methods, allowing these researchers to serve stakeholders at different levels.

The team is committed to innovation and integrating technology into the poultry industry. As with other labs in the department, the team is embracing the power of AI and how it can serve as a valuable tool in the industry.

Currently, the lab has expanded its research capabilities in poultry meat biochemistry and machine learning (ML). The aim is to make poultry products safer and higher quality while also making the industry more efficient. The team includes eight graduate students, seven undergraduate researchers, three AI/ML Core researchers and one research fellow. Morey also provided research opportunities for students outside of Auburn University, including one high school student, one medical school student and one international scholar. Graduate students in the lab have won several awards at the university, national and international levels, reflecting Morey’s commitment to mentorship and research. The lab uses these capabilities to understand how the quality of poultry meat is affected by the breakdown of proteins and fats from macro to molecular levels. To achieve this, they have used several scientific methods and machines to measure how proteins break down, how meat quality changes during storage and how different ingredients affect product quality. With this understanding, companies can implement better processing and storage practices that ensure safer, higher-quality poultry products. Additionally, AI and ML are being used to sort through massive amounts of data from the poultry industry. Morey has established an AI/ML Core in his lab to integrate and add value to the data already being collected. By analyzing this data, the team seeks to predict outcomes related to shelf life, contamination and other poultry processes. This tool will help companies improve efficiency, reduce waste and respond quickly to problems which lead to safer products for consumers. Morey has established two start-up companies, SENS-D LLC and Trace R2C LLC, to turn this research into real-world tools for the industry. SENS-D LLC is funded through the National Science Foundation and has developed rapid detection technologies for Salmonella contamination. It has also developed data-driven decision support systems, which includes predicting shelf life of raw poultry through the supply chain. Trace R2C LLC has developed two of its own AI-powered software solutions: the Supplier Documentation Compliance and Targeted Recall System. These tools help companies streamline supplier paperwork and quickly recall products. Part of the department’s mission is serving industry and students, and Morey’s team is connecting students, industry, research and practical solutions. They are improving food safety and quality for consumers and providing the tools needed to meet the demands of the growing population.

Srikumar Lab drives innovation in food safety through molecular science

Assistant Professor Shabarinath Srikumar’s lab focuses on understanding and solving challenges caused by Salmonella. The team uses a combination of classic microbiology and modern molecular approaches to gain a better understanding of pathogens at a molecular level. Srikumar also seeks out ways to partner with other top research institutions, including Stanford University, University College Dublin and University of Alabama at Birmingham, to share knowledge and improve their research. By understanding how Salmonella survives and spreads on a molecular level, the lab’s research will help the industry determine better strategies to keep chicken, egg and other food products safe for consumers. One project in Srikumar’s lab concentrates on how Salmonella’s biology contributes to its abilities to survive on various food products. The lab tests chicken meat, eggs and milk to study how Salmonella survives on those food products. The team uses gene knockouts to remove certain genes from the Salmonella genome and compare those strains to wild-type strains. Their aim is to identify which genes help Salmonella persist on food products found in stores and kitchens. Their lab also tests various compounds to identify which ones can be used in conjunction with antimicrobials to reduce multi-drug resistant Salmonella in processing and post-harvest environments.

This research is critical as more Salmonella strains exhibit antimicrobial resistance to regular treatments, making them harder to control. Determining which compounds work to reduce drug-resistant Salmonella will allow the industry to develop more effective treatments and reduce outbreaks.

Srikumar’s lab is also examining how Salmonella can survive in dry foods like baby formula and powdered milk. While most bacteria need moisture to live in an environment, Salmonella and other pathogens have developed survival mechanisms that allow them to persist in dry environments. The team uses gene knockouts to determine which specific genes help Salmonella survive under these conditions. If companies better understand how these bacteria survive, they can design safer processing and storage methods to lower the risk of contamination and protect public health. In addition to lab work, Srikumar encourages his graduate and undergraduate students to showcase their work at major national and international conferences. Students have shared their research at the IPSF, the International Association for Food Protection’s annual meeting, the American Society for Microbiology and Auburn University’s campus-wide research showcases. Srikumar was also invited to the Gordon Research Conference: Salmonella Biology and Pathogenesis, where he delivered a talk titled, “Functional genomics identifies unique insights into Salmonella proliferation in food matrices.” These presentations support the department’s efforts to impact global food safety and address emerging challenges posed by foodborne pathogens.

Rethinking Broiler Management: How autonomous robots could transform poultry production

Autonomous mobile robots are beginning to carve out a place in modern poultry production, and early results suggest they may become one of the industry’s most promising management tools. In commercial broiler farms across South America and Canada, Avirobots - developed by Apelie Robotics - have already demonstrated improvements in flock performance. Recent trials in Canadian broiler houses showed that birds raised with the assistance of Avirobots achieved higher final body weights and experienced fewer condemnations compared to those in control houses. As labor shortages continue to challenge producers, technologies that can supplement routine flock management are becoming increasingly valuable. Avirobots offer a range of potential benefits such as encouraging bird movement, promoting feed and water intake, improving body weight uniformity, reducing leg issues and monitoring house conditions. By collecting thermal maps of temperature and humidity profiles, these robots can identify areas where equipment may not be functioning properly. This allows growers to detect and address problems early, which can help save money for them and the company.

Their value may be especially notable during brooding. One major advantage of Avirobots is their ability to encourage chick movement, which increases feed and water consumption.

This is particularly promising for producers in the southeastern U.S. since bird movement can help dissipate heat during the summer months. Looking ahead, additional features such as mortality collection attachments and high-definition imaging systems could further expand their use in welfare monitoring and environmental assessment. To better understand these possibilities, Professor Bill Dozier and collaborators from Apelie Robotics Dave Wicker, Lucas Jagodnik and Facundo Garzón are conducting a paired-house trial in a commercial farm in the southeastern U.S. Each broiler house, measuring 50 × 500 ft and stocked with 27,500 chicks, is being monitored throughout the grow-out phase. One house operates with an Avirobot system approximately seven hours per day, gathering continuous thermal mapping data while guiding chicks along the sidewalls and end walls to stimulate early feeding and drinking. Throughout the study, the team is tracking numerous production metrics including crop fill at 24 and 48 hours, starter feed consumption timeline, water and feed intake, body weight and uniformity, feed conversion, mortality, weight distribution, condemnations and paw quality. At processing, birds from each house will be caught and transported separately, allowing for a clear comparison of outcomes with and without robotic intervention. A second paired-house trial is planned for early 2026, further expanding this line of research. As technology continues to evolve, Avirobots may become an integral part of broiler management, offering producers new ways to improve performance, enhance welfare and respond to economic pressures.

Undergraduate Research Highlight

Bourassa Lab facilitates hands-on undergraduate research opportunities

Another method in providing a well-rounded education for poultry science students is offering opportunities to be part of high-impact experiences. These experiences, such as internships and undergraduate research, allow students to apply their knowledge in real world situations. Associate Professor & Extension Specialist Dianna Bourassa encourages undergraduate students to participate and even lead research projects. In her lab, undergraduate research fellow Matthew Hughes conducted a series of studies to investigate the impact of duck breeds and table-egg production types — such as cage-free or free-range — on egg quality, functionality and sensory characteristics over a 14-day storage period. The research showed that the breed of duck does influence egg functionality throughout storage. Hughes also found differences in quality and sensory attributes between different chicken production systems, indicating the production environment does play a role in egg preservation and consumer perception of the product. Across both chicken and duck eggs, the longer they are stored negatively impacts key quality parameters such as albumen height and yolk index with a notable change occurring over the two-week period.  Hughes also conducted a sensory evaluation to assess consumer perception and preferences. The consumer panels evaluated sensory characteristics of eggs from different duck breeds and various table-egg production types. These panels did reveal that there was consumer preferences based on breed and production type. This information can be used to inform marketing and product development strategies. To share these findings, Hughes traveled to several international conferences to present his work, including the IPSF, PSA Annual Meeting and the European Symposium on the Quality of Eggs and Egg Products. His research shows the importance of breed selection and production practices in maintaining egg quality and consumer satisfaction during storage.

Undergraduate research opportunities allow students to strengthen their critical thinking, leadership and communication skills. Students also see how their education and research apply in real-world situations to benefit the poultry industry.

Academic/Teaching Highlights

Academic Program Review identifies departmental strengths, areas of potential improvement

The department underwent an academic program review (APR) in fall 2024 and spring 2025 to examine areas where it has performed well over the past seven years and areas it can improve upon to strengthen the academic programs further. This process helps the department respond to future challenges and opportunities and establish priorities. The APR process includes a departmental self-study report, a peer review team visit, review committee report and the Dean’s Action Plan. The peer review team consisted of faculty members from other departments at Auburn University and department heads from other universities’ poultry science departments. The peer review team met with departmental faculty, staff and students to hear firsthand the department’s strengths and weaknesses from different perspectives. During these meetings, the peer review team pinpointed the department’s strengths and areas for growth in teaching, research and extension. The department stood out for its research and teaching facilities, which exceeded those of other poultry science departments. Undergraduate students stated that they benefited from the opportunities provided by these facilities in research and hands-on learning alongside faculty. Departmental faculty were consistently complimented by students for their teaching abilities and support that they provide throughout students’ education.

The department also boasted impressive outcomes for graduates, including a 100% job placement rate and strong placement in professional schools. The department has also increased its graduate student enrollment by 40% since 2018, reflecting its growing reputation.

Additionally, the peer review team identified areas the department could improve upon. Students suggested including more exposure to turkeys and layers in the undergraduate curriculum to ensure students gain a broader understanding of the poultry industry. Students also commented that expanding opportunities for them to earn certifications, such as HACCP, and further strengthen their professional development. Graduate and undergraduate students suggested adding more courses to enhance the curriculum and providing more course options so students can tailor the curriculum to their interests. Another area for growth is undergraduate enrollment. While undergraduate enrollment declined steadily from 2018 to 2023, the department has seen an increase in new student enrollment since Fall 2023, reflecting positive momentum. By undergoing the APR, the department has identified strengths and areas for improvement to better meet the needs of the students and the poultry industry. The department also completed a strategic plan in 2025 to set goals and identify action items. The plan has been approved by the College of Agriculture, and the department plans to begin implementing elements of the strategic plan in spring 2026. A committee of students, staff and faculty has been established to provide various perspectives and ensure action items are carried out collaboratively and reflect the needs of the entire department.

Outreach Highlights

Empowering youth in poultry through winter activities and Alabama 4-H events

Wondering what activities you can enjoy with your kids and their chickens during the winter months? While outdoor options may be limited, there are plenty of engaging indoor activities to consider. Did you know that chickens are highly trainable and can see in color? Take advantage of this by teaching your chickens to peck at different images or interact with items of various colors. Not only is this entertaining, but it also provides your children with an introduction to psychology and animal behavior. This is a great opportunity to introduce concepts such as classical conditioning and operant conditioning. For classical conditioning exercises, you might use freeze-dried mealworms, scratch grains, or finely chopped hot dogs as rewards. Pair specific activities with sounds, like a whistle or clicker, to reinforce learning. You can even turn these activities into a school science fair project. If you have two breeds of chickens, compare how quickly each learns a new behavior. You might also investigate whether males or females learn faster. These projects encourage critical thinking and scientific exploration.

There are also many poultry-related 4-H projects and programs available in Alabama. These programs offer comprehensive learning experiences in general management, showmanship, breed identification, egg candling, nutrition, and participation in other 4-H contests. All that is needed is a dedicated volunteer leader who is willing to help youth succeed in various areas—such leaders are invaluable.

For example, the 4-H Avian Bowl is a quiz competition filled with poultry-related questions. Participants gain extensive knowledge about chickens, anatomy and physiology, avian influenza, biosecurity, poultry genetics and more. This year, a new team from St. Clair County qualified for the Alabama 4-H Avian Bowl. Team members Sophia Gibbs and Ava Mullins described their experience with three words each: camaraderie, fun, and educational. They are excited to compete for a first-place ribbon at the national contest and to share their experience with others across the state. Additionally, the 4-H Poultry Judging Contest is one of the largest in the nation. In Alabama, the winning senior team from Morgan County—consisting of Kate Glasscock, Parker Warren, and MacKenzie Speakman—will attend the National 4-H Poultry and Egg Conference. If quiz bowls and judging contests are not your preference, consider participating in the 4-H Chicken BBQ or 4-H Turkey BBQ contests. These competitions teach grill safety, food safety, information about the poultry industry, the nutritional value of chicken and turkey and grilling techniques for preparing delicious dishes. Attend our training sessions starting in the new year to begin a BBQ project in your home county. If you are interested, please contact your county’s 4-H extension agent at the local extension office for more information. Want to become involved? Register for these upcoming events by becoming a member and visiting 4-H Online.

Department outlines undergraduate recruitment initiative

The Industry Advisory Council and Academic Program Review reiterated the importance of increasing the department’s undergraduate enrollment. In response to this decrease, the Department of Poultry Science has employed dynamic and proactive recruitment initiatives. Since the department boosted its recruitment efforts in 2023, it has increased new undergraduate student enrollment by 75 percent. This growth is only the beginning, and the department continues to find new ways to share its story and opportunities with prospective students.

Led by Student Recruitment Coordinator Bethanie Gulley, the recruitment team hosted seven events at the Miller Center, 42 individual prospective student visits and 16 group campus visits in 2025 along with participating in eight on-campus events.

In addition to the on-campus activities, the team also traveled across the state and the country. They visited 21 high schools or community college campuses through college fairs or classroom presentations as well as participating in other events off campus. Specifically, the department has focused on targeting students with a previous interest in poultry or agriculture by attending 4-H and FFA events. To provide learning opportunities for high school and middle school students in poultry science, the department organized summer camps for 9 – 18-year-old students. The Jr. PoultryU Camp hosted 9 -13-year-olds at the Miller Center, where students learned about the science behind the poultry industry, including nutrition, reproduction, technology and more. The department also arranged the Sr. PoultryU Camp for 14 – 18-year-olds, which incorporated the science aspect of poultry with an extra emphasis on career opportunities. Both camps utilize hands-on experiences and lab activities to educate these students about their options in poultry science.  Moving forward, the department is partnering with the Alabama Poultry & Egg Association to recruit students from ten high poultry-producing counties in Alabama. These industry and alumni volunteers will assist the department by attending career fairs and visiting classes in their area. To further enhance these visits, current students will attend the classes with them to give another perspective on the department. This initiative will help the department reach more students and allow prospective students to hear from alumni and other professionals about their career journey in the poultry industry. With the department’s current and planned efforts, it is confident that the undergraduate enrollment will continue to increase over the next few years. The support provided by alumni, faculty, industry and students has contributed significantly to the department building momentum in student recruitment.

Expanding Auburn’s global leadership in feed milling education and outreach

The Department of Poultry Science’s Feed Mill Education and Extension Team significantly expanded its global reach through international trainings, invited lectures and keynote presentations at various conferences. Associate Professor and Extension Specialist Wilmer Pacheco is at the forefront of this international movement to share practical expertise in feed manufacturing, safety and ingredient quality control with professionals from more than a dozen countries and across three continents.

These efforts strengthened Auburn University’s reputation as a key international collaborator in workforce development, feed mill optimization and the advancement of animal agriculture.

Pacheco began international travel in May 2025 by serving as an invited instructor at the U.S. Soy Excellence Center’s (SEC) Intermediate Feed Milling Training in Lima, Peru. This training provides continuing education for early and mid-career professionals across the animal agriculture supply chain in Latin America and the Caribbean. Through 11 in-person modules, the program focuses on improving feed production efficiency and leveraging the nutritional value of U.S. soy. Pacheco taught core modules on various topics to participants from eight countries and reinforced Auburn’s leadership in applied feed milling. Next, Pacheco traveled to Cairo, Egypt to co-instruct the 7th SEC Feed Milling Training, collaborating with Kansas State University Instructor Carlos Campabadal on this program.  More than forty animal feed industry professionals joined this one-week training from across Egypt and the Middle East/North Africa (MENA) region. The instruction focused on feed milling operations, extrusion systems and quality control. The department’s involvement in this high-impact program supported urgent workforce development needs in a region experiencing rapid growth in poultry and livestock production. Pacheco traveled to Madrid, Spain in November 2025 to speak at the FEDNA symposium — one of Europe’s most prominent applied nutrition conferences — which attracted around 800 professionals from the poultry, swine, ruminant and pet food industries. In his presentation, “Pellet characteristics and their influence on poultry productivity,” he explained recent research and shared practical strategies to improve pellet quality and bird performance. Notably, Pacheco was the only speaker invited for two consecutive years, demonstrating sustained interest in the department’s feed milling program and Pacheco’s industry-relevant expertise. To conclude the year, Pacheco delivered the keynote address at the Poultry Veterinary Symposium organized by Huvepharma in Athens, Greece. More than 30 veterinarians from major European companies attended the keynote, “Improving bird performance by optimizing feed mill productivity, safety and feed quality.” The presentation provided attendees with a clearer understanding of the whole feed production system and how different feed manufacturing parameters influence flock health and performance. Pacheco’s address at this symposium expanded international awareness of the department’s work in feed manufacturing, nutrition and poultry health.  The department’s global presence in feed milling education and technology transfer was expanded by Pacheco and the team’s presentations at these international events. The Feed Mill Education and Extension Program continues to strengthen global poultry and livestock industries by delivering industry-relevant trainings to feed milling professionals worldwide.