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ANS 4103 POULTRY MANAGEMENT II Lecturer: Dr. Connie Kyarisiima BSc.(Agric)- Makerere University; MSc. (Agric.) – University of Sydney; PhD – Makerere University; Dip Educ. - Makerere University Course Type: CORE for B.Sc. Agric. IV Animal Science option 1. COURSE STRUCTURE Course Credits (CU): 3 CU i.e. 45 Contact Hours i.e. 30 LH, 30 PH Course Duration: 15 weeks (60 hours) COURSE DESCRIPTION: Recent developments in the poultry industry, worldwide as well as regional (trends in poultry nutrition, breeding, health, housing and marketing). Practical poultry feeding: Nutrient requirements of poultry and deficiency diseases. Common feedstuffs for poultry feeding; evaluation of unconventional feedstuffs; least-cost poultry ration formulation, mixing and packaging; principles of restricted and ad libitum feeding. Management and nutrition of poultry breeding stock. Approaches to improving productivity of indigenous chickens. Marketing of poultry products (live birds, processed meat and eggs). Poultry in crop/livestock farming systems. Pre-requisites: FST 1101 Biochemistry I, ANS 1203 Zoology and Animal Physiology, FST 1201 Biochemistry II, ANS 2104 Animal Nutrition, ANS 3105 Poultry Management I, ANS 3203 Animal Feeds and Feeding. 2. COURSE OBJECTIVES: The overall objective is to transform scientific knowledge acquired from the basic science courses, namely Animal nutrition, Animal physiology, Biochemistry, and Genetics, plus courses in Production Economics and Marketing; into practical skills required for proper management of poultry so that the final year BSc. students are able to clearly understand the nutritional and production concepts that are specific and unique to poultry. The specific objectives By the end of this course, the students should be able to: i) have a global view in the main aspects of poultry science, forming a basis for innovations in poultry production ii) apply the knowledge acquired in basic sciences to poultry nutrition. iii) Acquire competences and skills in feeding various types of poultry. iv) appreciate the relationship between management and marketing of poultry products. 3. RECOMMENDED REFERENCES FOR READING 1) Wiseman J. and Garnsworthy P.C. 1999. Recent Developments in Poultry Nutrition. Nottingham University Press, U.K. 2) Etches R.J. 1996. Reproduction in Poultry. CABI Publishing, CAB International, U.K. 3) Smith A. J. 2001. Tropical Agriculturalist – Poultry. Macmillan Publishers. UK. 4) Ensminger M.E. 1992. Poultry Science 3rd Ed. Interstate Publishers, Inc., Illinois, USA. 5) Bland D. 1996. Practical Poultry Keeping. The Crowood Press , UK. 6) Leeson S. and Summers, D. J. 2000. Broiler Breeder Production. University Books Ontario, Canada. 7) NRC (National Research Council), 2004. Nutrient requirements of Poultry. Natl. Acad. Press, Washington, D.C. 8) Larbier M. and B. Leclercq 1994. Nutrition and Feeding Poultry. Nottingham University Press, U.K. 9) Rose S.P. 1997. Principles of Poultry Science. CAB International, U.K. 4. COURSE CONTENT, METHODS OF INSTRUCTION, TOOLS AND EQUIPMENT REQUIRED TOPIC 1. Recent development s in the global poultry industry 2. Nutrient requirements of poultry 3. Feedstuffs for poultry feeding 4. Manufacture of poultry rations CONTENT Trends in poultry nutrition, Trends in poultry breeding, Trends in poultry health and housing Trends in poultry marketing Energy requirements of various poultry species Protein requirements and importance of amino acid balance in poultry nutrition Mineral requirements for growth and egg production Vitamin requirements and deficiency diseases Water requirements Review of cereal and legume grains and their byproducts Antinutrients in poultry nutrition METHOD OF INSTRUCTION / Time Interactive lecture (2 hrs) TOOLS / MATERIALS NEEDED, etc Chalk / BB or Markers / Flip charts Interactive lecture (2 hrs) Chalk / BB or Markers / Flip charts Feeding Standards in NRC and ARC Interactive lecture (2 hrs) Interactive lecture (2 hrs) Chalk / BB or Markers / Flip charts Practical (3 hrs) Feedstuff samples Feed mill Feedstuffs of animal origin in poultry nutrition Mineral and vitamin supplements for poultry feeding Interactive lecture (2 hrs) Peculiarity of poultry rations Ration formulation for various poultry diets Practical (3 hrs) Interactive lecture (6 hr) Feedstuff processing, mixing and packaging of poultry rations 2 computer based practicals and on-station practical (9 hrs) 5. Practical feeding programmes for various types of poultry 6. Management of breeding poultry Methods of feeding various types of poultry Feeding programmes for light breeders Interactive lecture (2 hrs) Field visit (3hrs) Feeding programmes for broiler breeders Principles of restricted feeding A test Cock:hen ratios Feeding regimes Lighting regimes Health Care of fertile eggs Interactive lecture (2 hrs) Interactive Lecture (2 hr) Field visit (3hrs) Chalk / BB or Markers / Flip charts Computer lab Feedstuffs University farm feed mill Chalk / BB or Markers / Flip charts An equipped poultry farm Chalk / BB or Markers / Flip charts Chalk / BB or Markers / Flip charts Breeder farm 7. Marketing of poultry products 8. Improvement of local chickens 9. Poultry in crop/livestock farming systems Marketing live birds Processing, packaging, storage and marketing of poultry meat Marketing table eggs Lecture (2 hr) Chalk / BB or Markers / Flip charts Assignment on marketing of poultry products in the local area. Approaches to improving productivity of local/indigenous chickens in developing countries: Fieldwork (3 hrs) City markets Interactive Lecture (2hr) Practical (6hrs) Case studies of the efforts to improve local chickens -their strengths and weaknesses Integration of poultry in crop/livestock farming systems: advantages and challenges Group discussions (4 hrs) Interactive Lecture (2hr) Chalk / BB or Markers / Flip charts/ Local chicken farm units Case study materials Chalk / BB or Markers / Flip charts 5. SUMMARY OF TIME NEEDED Interactive lectures covering theory Practicals Field visits 30 hrs 15 hrs 15 hrs 6. OVERALL COURSE EVALUATION Continuous Assessment Final examination 40% 60%.