74879 - Poultry Production

Learning outcomes

At the end of the course the student acquires the basic knowledge about the techniques of production of poultry meat and table eggs. In particular, the student is able to deal responsibly with the management aspects of the production system; acquires basic knowledge of genetic selection of commercial hybrids; is able to understand and apply the techniques of artificial incubation of eggs, the management of the rearing environment, the laying hens of laying hens and chicken meat, the different feeding phases of the birds; the issues related to welfare and animal protection legislation

Course contents

Structure and organization of poultry production. Classification of domestic birds. Local breeds and commercial hybrids. Notions of poultry genetics.
Artificial incubation of eggs. Characteristics of poultry plants and microclimate management. Rearing of chickens and turkeys: flock management and performance. Egg production: pullet rearing, management of growth, use of light for reproductive purposes, lighting programs, rearing systems of laying hens and performance. Animal welfare and products quality.  Extensive farming and organic systems.
Breeding of meat type breeders: management of growth and reproduction.
  Characteristics of poultry feeds and diet formulation.

Readings/Bibliography

Cerolini S., Marzoni M., Romboli I., Schiavone A., Zaniboni L. (2008) - Avicoltura e Coniglicoltura. Le Point Veterinaire, Milano.

Notes from the lectures

S.P. Rose S.P. (1997). Principles of Poultry Science. CAB International, New York.

Teaching methods

Lectures

Technical visits to laying hen and broiler farms, broiler slughtering and meat processing plant

Seminars on topics to be defined during the course

Assessment methods

The assessment of learning will be carried out by oral examination based on three questions and aims to verify the acquisition of basic knowledge on production techniques, nutrition of poultry species, management of the breeding environment and on the topics treated at lesson and in seminars. The final grade is defined by the arithmetic average of the votes reported in the 3 questions.

Students wishing to take the exam in English must request it to the teacher at least two days before the exam.

Teaching tools

The material presented in class will be made available in electronic format to the students during the course and published on IOL

Office hours

See the website of Adele Meluzzi