UGA Researcher Improving Sustainability, Profitability for Poultry Processors

Over time, the U.S. poultry industry has bred strains of birds that grow rapidly to meet consumer demand for chicken products — especially breast meat — but that rapid growth has led to a higher incidence of muscle tissue defects that could lead to revenue loss.

Now a team of University of Georgia and U.S. Department of Agriculture poultry scientists have received a Critical Agricultural Research and Extension (CARE) grant from the USDA to help develop ways to use the meat that increase sustainability and profitability.

Led by Harshavardhan Thippareddi, the John Bekkers Professor of Poultry Science in the College of Agricultural and Environmental Sciences (CAES), the team has received a $300,000 grant from the USDA’s National Institute of Food and Agriculture to support their work.

To read the rest of the story, please go to: College of Agricultural & Environmental Sciences UGA Cooperative Extension