Poultry Production and Management

Catalog description

The application of fundamental concepts and preparation for careers in the economically integrated commercial poultry industry. ANSC 311 Poultry Production and Management (4) Poultry Production and Management will provide a comprehensive review of the business-related and production oriented concepts associated with modern commercial poultry production. The course will provide the student with an overview of poultry nutrition, physiology, genetics, health, welfare, and products and describe how these disciplines integrate with effective and efficient management, quality control, and marketing of poultry and poultry products. Additional emphasis will be given to the economics of poultry production, as well as current issues and challenges facing the industry. Throughout the course, students will be provided with experiential learning opportunities and will be required to use this knowledge to solve problems and to evaluate "real world" production scenarios in order to develop effective management and production skills.Having completed this course, students will be able to:1. Describe and evaluate the key operational and management factors in a commercial broiler, egg-layer, and turkey operation.2. Describe and understand the important business, environmental, food safety, and welfare issues and challenges facing the poultry meat, and egg industries in Pennsylvania, the nation, and the world.3. Critically evaluate poultry business and production scenarios to provide a fact based analysis and recommended course of action for solving management or production problems.