ECTS
ECTS Course Catalogue
Course details
Course code: BBS20232o11Semester: 2011/2012 winter
Name: Avian biology
Major: Biology
Study Type: second cycle
Course type: compulsory
Study Semester: 1
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr hab. Ewa Łukaszewicz
Language of instruction: Polish
Learning outcomes: Student will posses the basic theoretical and practical knowledge allowing to recognize the different poultry species; physiology and anatomy of selected organs; specifics and performances; will knew the rules of avian egg incubation; biology of embryo development; ability of bird application in commercial poultry production; functional properties of hen eggs; methods of avian protection and gene pools preservation.
Competences: After completing the course student will be able to work in institutions (zoological gardens, pet shops) where such knowledge is necessary.
Prerequisites: Zoology, animal physiology.
Course content: Birds significance in nature and food production; morphology, physiology and anatomy of selected organs; technology of egg incubation, embryo development; biological analysis of egg incubation; nutritive and functional properties of hen eggs; nutrition, growing and behavior at different stages of bird life; protection and gene pools preservation.
Recommended literature: Appleby M.C., Mench J.A., Hughes B.O. - Poultry Behaviour and Welfare. CABI Publishing, 2004. Bielańska-Osuchowska Z.: Embriologia. PWR i L, Warszawa 1993. Hanzok J. Wielki atlas ptaków. PWR i L, Warszawa 1976. Horbańczuk J.O.: Strusie, Auto-Graf, Warszawa 2003. Jabłoński K., Gorazdowski M.: Kury ozdobne. Agencja wydawnicza „Ergos”, Warszawa 2002 Kruszewicz A. Ptaki Polski. MULTICO Oficyna Wydawnicza, Warszawa 2005. Muir W.M., Aggrey S.E. - Poultry Genetics, Breeding and Biotechnology. CABI Publishing, 2003. Sturkie P. Fizjologia ptaków. PWR i L, Warszawa 1970. Sturkie’s avian physiology – G. Causey Whittow – Academic Press, wydanie piąte.
Assessment methods: Completion of laboratory training and lecture information; minimum 70% of knowledge to pass.
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