Pig & Poultry Production
Aim: To enable students to solve problems encountered in pig and poultry production.
Content: Applied anatomy and physiology of male and female fowl. Environmental control of ovulation in hens.
Management of pullet, broiler, broiler breeder and pig production systems. Economic factors influencing management
decisions in broiler, egg and pork production. Pig and poultry welfare.
Practicals: Anatomy of pigs and poultry, incubation.
Assessment: Essays (12.5%), development of spreadsheet models (12.5%), oral & written presentations (7.5%),
practical reports (7.5%), participation in debate on animal welfare issues (5%), formal tests (5%); 3 h exam (50%).
An introduction to ruminant nutrition
Animal Growth & Meat Quality
ANSI 333
An area of study that prepares individuals to select, breed, care for, process, and market livestock and small farm animals. Includes instruction in basic animal science, animal nutrition, and animal health as applied to various species and breeds; design and operation of housing, feeding, and processing facilities; and related issues of safety, applicable regulations, logistics, and supply. In overall, this module will give you an insight into the production chain following the concept of "Farm to Fork" value chain.
