Courses list

Wersja polska

Course code: BHS10035o14
Semester: 2014/2015 winter
Name: Poultry Management
Major: Animal Science
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 4
Hours (Lectures / Tutorials / Other): 15 / 38 / 0
Lecturer: prof. dr hab. Ewa Łukaszewicz
Language of instruction: Polish / English
The course taught in English if the group has ≥6 students. The course taught in Polish with a possibility of support in English if the group has <6 students

Learning outcomes: Knowledge: student knows the systematic and classification of poultry species, chicken origin, describes their external morphology, student knows general roles of poultry production; student knows the basic technologies in poultry production; student possesses the knowledge of technology of poultry products production (hen eggs, chicken broiler meat). Skills: student correctly carries out the embryo development in the chicken eggs; student correctly carries out the chicken broiler management and growth; student is able to prepare the oral presentation in Polish language on avian anatomy and other problems related to poultry production and management; student taking care on proper poultry houses environment condition and bird welfare, operates the equipment serving for chick rearing.

Competences: Personal and social competences (attitudes and behaviors): Student is responsible for proper treatment of poultry; student is responsible for correct broiler meat production and understands the necessity of providing of necessary environmental condition; student is aware of the necessity of continuous updating the knowledge related to poultry management and production.

Prerequisites: animal anatomy and physiology, genetics, basis of animal nutrition

Course content: Systematics and orign of chickens; characteristics of poultry production; external morphology and performances of laying and meat type chicken lines; technologies and management of chicken production; morphology of egg as avian female gamete; technology of egg incubation; embryonic development of birds; biological analysis of incubation; characteristics of bird digestive tract and basis of feeding the different technological groups of chicken; rearing, post mortem and economic analysis of chicken broiler production.

Recommended literature: 1. Bielańska-Osuchowska Z.: Embriologia, PWRiL, Warszawa 1993. 2. Hodowla i użytkowanie drobiu – praca zbiorowa pod red. J. Jankowskiego, PRWiL, Warszawa, 2012. 3. Faruga A., Jankowski J.: Indyki – hodowla i użytkowanie, PWRiL, Warszawa 1996. 4. Jamroz D., Podkański A.: Żywienie zwierząt i paszoznawstwo cz. II, PWN, Warszawa, 2001. 5. Mazanowski A.: Nowoczesna produkcja kurcząt brojlerów, Pro Agricola, 2011. 6. Świerczewska E., Wężyk S., Horbańczuk J.O.: Chów drobiu, Oficyna Wydawnicza, „Hoża” 1999.

Assessment methods: Grade component – exercises: two written tests during the semester, scored in points; scored oral presentation on avian anatomy or poultry production, student’s activity evaluated during the classes. The attendance in the exercises is obligatory. Student may have only one unauthorized absence. In the case of excused absences the student is required to pass the relevant part of the material. Grade level depends on the average number of obtained points. Completion of the course: Student who has completed the exercise positively has to pass the written examine, during which student should answer the problematic questions (4-5 questions). If the exam is failed in the first period, the student has the right to take it again in the second period.

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