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Apr 28, 2024
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2022-2023 Catalog [ARCHIVED CATALOG]
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AGRI 233 - Poultry Production
PROGRAM: Agriculture
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 2
LAB HOURS MIN: 2
DATE OF LAST REVISION: Spring, 2019
This course is designed to introduce students to the principles of poultry production and management. Topics include anatomy, physiology, reproduction, incubation, embryonic development, breeding and genetics, nutrition and feeding, disease control, animal welfare, housing and environmental control, flock management, poultry and egg products, harvest/processing and the structure of the poultry industry.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:
- Have an understanding of the basic biological systems of poultry including: reproductive, digestive, circulatory systems and embryology.
- Explain the basic components of genetics and breeding systems in poultry production.
- Apply fundamental concepts of poultry nutrition and feeding management.
- Know the basic structure of broiler, layer and turkey industry in the U.S.
- Compare and contrast the components and functions of various poultry management and production systems.
- Understand diseases that cause major economic damage in the poultry industry and common biosecurity and disease management strategies.
- Explain modern slaughter/processing/food safety programs in poultry production.
- Understand the factors related to eff quality.
COURSE CONTENT: Topical areas of study include -
- Poultry Terminology
- Various breeds and varieties
- Anatomy & Physiology
- Poultry Nutrition & Feeding management
- Poultry genetics & breeding
- Embryology
- Poultry Health & Disease
- Poultry Welfare issues
- Management systems
- Processing, food safety
- Egg Quality
- Poultry Products
Course Addendum - Syllabus (Click to expand)
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