The turkeys planned for many Thanksgiving tables are eating better, thanks to
Michael Lilburn '74.
A poultry scientist with the Ohio Agricultural Research and Development Center (OARDC),
Lilburn studies what gobblers gobble to help improve what farmers feed them. Healthier
turkeys mean better health for those who consume them, as well as a number of benefits
to the farmers who raise them.
Lilburn received the 2002 Research Award from the National Turkey Federation (NTF), a
Washington, D.C.-based advocacy group for the U.S. turkey industry, for his work. He
joined the OARDC - the research arm of Ohio State University's College of Food,
Agricultural and Environmental Sciences - in 1987 and achieved the rank of full
professor in 2000. Lilburn holds a master's degree and Ph.D. in nutrition from
Pennsylvania State University, and earned his St. Lawrence degree in biology.
In technical terms, Lilburn's research focuses on intestinal development during
late-embryonic and early postnatal development in turkey poults, the physiological
mechanisms behind lipid transfer from the egg yolk into the developing embryo, and
applied studies of protein and amino-acid availability from conventional and
alternative feed ingredients. His work is published regularly in journals, and he is
a frequent presenter at scientific meetings, conferences and symposia. In addition,
he teaches at Ohio State's Columbus campus and works extensively with commercial poultry
Posted: November 13, 2003