Poultry
| Course Code | BAG208 |
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| Fee Code | S2 |
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| Number of Assignments | 9 |
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| Duration (approx) | 100 hours |
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COURSE STRUCTURE
There are eight lessons in this unit, as follows:
1. Introduction: Terminology, Breeds
2. Nutrition
3. Diseases In Poultry
4. Layers
5. Broilers
6. Incubation
7. Brooding
8. Record Keeping,
9. Economics & Marketing
AIMS
On successful completion of the course you should be able to do the following:
- Select appropriate poultry breeds for use in different production situations.
- Explain the techniques used in the management of condition, including both feeding, and pest and
- disease control, of poultry.
- Explain the management of poultry as layers.
- Explain the procedures for the management of poultry as broilers.
- Explain the techniques used in the management of poultry incubation.
- Explain the management of brooding poultry.
- Develop management strategies for a poultry business.
WHAT YOU WILL DO IN THIS COURSE
Through the a combination of reading, interacting with tutors, undertaking research and practical tasks, etc. you will learn about many aspects of poultry, and carry out a variety of activities, including:
-Distinguish between cross bred and pure bred poultry, being grown in your locality.
-Categorise different breeds of poultry, including ducks, geese, chickens and turkeys; into groups, including: *Egg laying birds *Meat/Table birds *Dual purpose breeds.
-Explain the advantages of cross breeding poultry for two different specified purposes.
-Label the parts of a chicken on a supplied unlabelled illustration.
-Evaluate ten different poultry breeds to determine the most suitable breeds for three different specified purposes.
-Label on an unlabelled illustration, the parts of the digestive tract of a fowl.
-Describe the function of different parts of the digestive system of poultry.
-List the dietary sources of different nutrients for poultry.
-Describe the function of five different ingredients in specified poultry feeds.
-Explain how rations of feed are determined for poultry.
-Describe the feeding of poultry stock in a specified situation.
-Describe possible dietary disorders in poultry.
-Describe commercially significant pests and diseases in poultry.
-Develop a checklist to be used for regular inspections to detect signs of ill health in poultry.
-Explain the treatment of six different pests and diseases in poultry.
-Describe a poultry vaccination program for a specified property.
-Explain the techniques for, and the value of, quarantine procedures for poultry.
-Compare extensive (free range), semi-intensive and intensive production systems, in terms of: *management *production cost *product quality product quantity.
-Describe different housing requirements for poultry.
-Explain a commercially viable method of collecting eggs.
-Explain three procedures used in an egg production system which are critical to the efficient operation.
-Develop a production plan for laying poultry, which includes details of; *birds required *facilities required *materials needed *a schedule of husbandry tasks *cost estimates.
-Describe the brooding period for a typical fowl.
-Explain how brooders are successfully fed.
-Explain appropriate housing for broilers.
-Explain how hygiene and health are managed in a broiler production system.
-Evaluate the successful management of broilers in a specified situation.
-Describe daily routine tasks carried out in farming of broilers at a poultry enclosure or farm.
-Describe the process of incubation, as observed by you.
-Compare natural with artificial incubation methods.
-List criteria for selecting eggs for incubation in a specified situation.
-List five different reasons for poor hatchability.
-Compare two different incubator designs with respect to cost and application.
-Inspect and describe the management of a specific incubator.
-Describe the characteristics which distinguish brooding poultry from other poultry.
-Explain how to create an appropriate brooding environment for a specific situation.
-Compare different types of brooders.
-Describe the operation of different brooding equipment.
-Prepare a timetable of husbandry tasks from hatching to maturity for a brooding fowl.
-Explain problems that may occur during rearing, including: *crowding *cannibalism.
-Develop a checklist for monitoring the condition of a brooding fowl.
-List records which should be kept by a poultry grower.
-Analyse purchasing procedures for routine supplies used by a specified poultry operation.
-Explain the value of different records kept by a poultry grower, including:
*growth records *egg production records.
-List the minimum machinery required for a specified poultry enterprise.
-Calculate the cost of production, showing a breakdown of the costs, of one marketable produce
item in a small poultry business.
-List factors which may be critical to successful marketing for a poultry farm.
-Explain any legal requirements which apply to a specified poultry enterprise.
-List poultry products being marketed in your locality.
-Write a job specification for one member of staff on a poultry property.
-Prepare a report on innovations in the poultry industry being used in your locality.
-Develop a detailed poultry production plan.
-Recommend an innovative approach to marketing for a poultry enterprise.
Covers all aspects of poultry care and management, relevant to keeping poultry either as an amateur or for commercial purposes.
