Download ANS 4103 POULTRY MANAGEMENT II

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%.