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 tmorishita@westernu.edu
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
I am registering for the Turkey & Broiler
Health Management School
Name_____________________________
Affiliation__________________________
Address___________________________
City_______________________________
State_____________ZIP______________
Telephone ( )_____________________
Fax ( )__________________________
E-mail____________________________
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

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 disease s of importance to today’s turkey and broiler producer. Certificates will be awarded upon successful completion of the 2-day workshop.
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.
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
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!