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Course Criteria
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3.00 Credits
General introduction to nutrition, reproduction, breeding, management and description of marketing channels of animals and poultry. Equates live animal and carcass characteristics with market specifications. Factors of pre- and post-slaughter treatment are related to the shelf life of fresh and processed meats. MCCRAW/GREGORY
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3.00 Credits
Basics of animal nutrition and feeding. Identification and classification of common feedstuffs, including relative nutritional value for livestock and poultry. General nutrition and changes in requirements as influenced by production and the animal's life cycle. Applied aspects of feeding and nutrition of livestock and poultry. Agricultural Institute Students Only (Class= 01 or 02).
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3.00 Credits
Introduction to poultry science and production. Domestication of key poultry species, embryology and hatchery management, anatomy and physiology, poultry rations, housing refinements, and diseases relative to the production of poultry meats and eggs.
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3.00 Credits
Principles and practices of commercial market turkey, broiler, and roaster managment. Includes breeding, nutrition, housing, related production parameters, and an examination of contracts and grower-company relationships.
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3.00 Credits
Modern poultry industry vertical integration of industry structure, breeding stock management, pest control, ventilation and environmental control, sanitation and biosecurity, waste management, processing, and financing a poultry operation
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3.00 Credits
Basic principles of disease and disease management in livestock and poultry. Disease prevention through sanitation and vaccination. Diseases of horses, pigs, ruminants, poultry, and disease prevention programs for each species
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3.00 Credits
Fundamental principles of broiler, turkey and egg production including poultry physiology, breeding, incubation, housing, nutrition, disease control, management and marketing.
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1.00 Credits
This laboratory course will cover the fundamental principles of broiler, turkey and egg production including poultry physiology, breeding, incubation, housing, nutrition, disease control, management and marketing. This course includes field trips for which transportation will be provided.
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1.00 Credits
Exploration of topics related with current and future potential to influence the poultry industry. Guest lectures from industry representatives will include: vertically integrated poultry production, primary breeders, marketing, animal health, veterinary medicine as it relates to poultry, allied equipment manufacturers, and management of poultry companies. Special emphasis on summer internships and career services.
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3.00 Credits
Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items.
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