Upon completion of this course, students will be able to:
1. posess a basic knowledge concerning the productive poultry, the races and their anatomical - morphological traits.
2. evaluate the mechanisms in relation with the reproduction, incubation - hatching, egg formulation and productive systems.
Course Content (Syllabus)
Significance and evolution of poultry production. Races. Mophological and physiological characteristics of egg hens and other poultry. Reproduction. Egg formulation and production. Genetic improvement of hens. Incubation and hatching of eggs. Systems and general conditions of hens for reproduction, egg production and broiler production. Genetic evaluation for egg and meat production. Carcass, egg quality and classification.
productive poultry, layers, broilers etc., races, characteristics, reproduction, genetics, incubation, hatching, productive systems.