Edgar Oviedo

Bio

Dr. Edgar Oviedo earned his DVM from University of Tolima in Colombia, his master’s degree from the Universidade Estadual de Maringá, Brazil, his Ph.D. from the University of Arkansas, and an MBA from NC State University. Dr. Oviedo is a member of the American College of Poultry Veterinarians. His expertise includes poultry nutrition, feeding, health and management, the effects of broiler breeder management and nutrition on broiler performance, the effects of hatchery and incubation management on broilers and the evaluation of feed additives and nutritional factors that affect enteric health and meat quality. Dr. Oviedo also manages a program in Data Analytics applications for the Poultry Industry.

Pigs, Poultry, the Planet and Data-Driven Problem-Solving

Coordinator of Pigs, Poultry, the Planet and Data-Driven Problem-Solving. Pigs, Poultry, the Planet and Data-Driven Problem-Solving (nicknamed “P4”) is a Research and Extension Experience for Undergraduates summer fellowship program. The P4 program is designed to develop the next generation of data-savvy food animal production professionals, Extension associates and researchers.

Areas of Expertise

• To improve the understanding of avian bone development and leg disorders in broilers and turkeys;
• To evaluate feed additives, feedstuffs, feed processing methods, and their effects on intestinal pathobiology, specific immunity against Eimeria spp., gut microbiota dynamics, and microbial uricase activity;
• To understand mechanisms of nitrogen and amino acid utilization, to improve efficacy of low crude protein diets in broiler chickens and minimize nitrogen environmental impact, including air emissions;
• To develop computerized growth models to be used as tools to determine economical optimal management practices and feeding programs;
• To estimate the optimum dietary electrolyte balance and mineral requirements for optimum performance.

Extension Responsibilities

• Broiler nutrition & management, and nutrient & waste management
• The NC Broiler Supervisors’ Short Course
• The NC State International Course on Poultry Production
• The Poultry Decision Makers Workshop Series: Mathematical Modeling & Operations Research in Poultry Production
• The Carolina Poultry Nutrition Conference, Poultry Nutritionists Round Tables, Workshops and Seminars held periodically throughout the state and abroad

Topics include: Broiler nutrition & feeding, and broiler health & management; Effects of broiler breeder management and nutrition on broiler performance; Effects of hatchery and incubation management on broiler performance, bone development and welfare; Evaluation of efficacy of feed additives and nutritional factors that affect enteric health and meat quality.  This includes evaluation of coccidiostats, antibiotics, probiotics, prebiotics, symbiotics, crystalline amino acids, vitamins, trace minerals, and vaccines against Eimeria spp.; and technologies to improve broiler house air quality and reduce gas emissions.

Extension Programs

• Eastern NC Broiler Production Short Course
• Hatchery Management Workshop
• International Course On Poultry Health
• NC Broiler Supervisors’ Short Course
• Poultry Decision Makers Workshop Series

Publications

• Effects of full-fat high-oleic soybean meal in layer diets on performance, egg quality and chemical composition , POULTRY SCIENCE (2024)
• Effects of high oleic full-fat soybean meal on broiler live performance, carcass and parts yield, and fatty acid composition of breast fillets , POULTRY SCIENCE (2024)
• Egg Quality, Yolk Fatty Acid Profiles from Laying Hens Housed in Conventional Cage and Cage-Free Production Systems in the Andean Tropics , ANIMALS (2024)
• Full-Fat Soybean Meals as an Alternative Poultry Feed Ingredient-Feed Processing Methods and Utilization-Review and Perspective , ANIMALS (2024)
• Influence of extruded soybean meal with different fat contents and varying oleic acid content on floating fish feed quality and composition , ANIMAL FEED SCIENCE AND TECHNOLOGY (2024)
• Influence of extruded soybean meal with varying fat and oleic acid content on nitrogen-corrected apparent metabolizable energy in broilers , POULTRY SCIENCE (2024)
• Multiprotease improves amino acid release in vitro, energy, and nutrient utilization in broilers fed diets varying in crude protein levels , POULTRY SCIENCE (2024)
• Soybean meal nutrient composition, amino acid digestibility, and energy content according to the country of origin and year of harvest evaluated via NIRS , JOURNAL OF APPLIED POULTRY RESEARCH (2024)
• Variations in soybean nutritional and anti-nutritional quality based on location and planting dates , INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2024)
• Corn kernel hardness and drying temperature affect particle size post-hammer-milling and pellet quality in broiler and swine diets , ANIMAL FEED SCIENCE AND TECHNOLOGY (2023)