Michael Lilburn, Ph.D.
College of Food, Agricultural, and Environmental Sciences
My background is in poultry nutrition and my contribution to the Center will relate to how nutrition and production practices influence the quality of poultry products. One aspect of quality relates to nutrients that are purported or perceived to enhance the nutritional value of the product (omega-3 fatty acids, Vitamin E) and their enhancement. A second aspect of quality encompasses nutritional practice outside the conventional box, such as raising poultry without antibiotics. We have a considerable research effort dedicated to understanding the interactions between diet, management practice, and age of the bird on the normal intestinal microbiome.
Michael Lilburn, a Food Innovation Center member, is conducting a study to develop a way to reduce the cost of organic chicken. Read more