POULTRY NUTRITION

Course ID: BZO-SE>┼╗PU
Course title: POULTRY NUTRITION
Semester: 5 / Winter
ECTS: 3
Lectures/Classes: 15 / 30 hours
Field of study: Animal Science
Study cycle: 1st cycle
Type of course: optional
Prerequisites:
Contact person: dr Tomasz Hikawczuk tomasz.hikawczuk@upwr.edu.pl
Short description: Fundamentals of physiology of the digestive systems of different bird species. Feeds used in the nutrition of birds. The nutritional needs of different poultry species.
Full description: The nutritional requirements of various species of birds. The nutritional value of forage and concentrate feeds, and their use in poultry nutrition. Concentrate mixtures, mineral supplements and vitamins, microbiological and environmental contamination of feed. During activities will be explained the criteria for the selection of appropriate species and varieties of plants in terms of the nutritional needs of various species of birds. Will be presented also opportunities to optimize poultry nutrition with the use of different sets of feed and possibilities of nutritional prevention of metabolic diseases of birds and improve the quality of meat and eggs.
Bibliography: McDonald (ed) Animal Nutrition; Pearson Education, 2002 NRC, Nutrient Reqiurements of Poultry, National Academy of Science, 1994.
Learning outcomes: After course completion In area of knowledge 1. The student knows the value of food and basic chemical composition and roughage used to feed birds. 2. The student has knowledge of the transformation of energy and nutrients in the gastrointestinal tract of poultry. 3. The student knows the basic principles of standardization of feeding different groups of birds. In area of skills 1. The student determines the applicability of feed for poultry in different housing systems. 2. The student knows how to construct a proper concentrate mixture and rations for various species of birds. 3. The student is able to determine the effect of nutrition of birds on their physiological state, prevent metabolic diseases and affect the quality of the final animal products. In area of social competences 1. The student is aware of the relationship between quality and nutritional value of feed used, compound fodder and rations, and the quality of animal products and animal and human health. 2. The student demonstrates knowledge of opportunities to reduce the risk of negative impact of bad nutrition through a fair assessment and selection of components for rations for various poultry groups. 3. The student understands the need for continuous replenishment knowledge of the new rules and methods of feeding birds.
Assessment methods and assessment criteria: Passing classes, evaluation of design work.

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