PO 3313 COMMERCIAL POULTRY PRODUCTION

Instructor:

Timothy N. Chamblee, Ph.D.

Telephone: 325-3374

Text:

Poultry Meat and Egg Production
by Carmen R. Parkhurst and George J. Mountney

Objective:

Familiarize the student with the poultry industry, past and present, and introduce the student to the basic concepts of poultry that will be covered in depth in other poultry science courses.

Structure of course:

The course will consist of lectures, demonstrations and group discussion. Exam material will come from lecture notes. The textbook will provide supplemental information to the student and will be a valuable reference.

Exams and Grading System:

Exams	% of final grade
Hour Exam 1	25%
Hour Exam 2	25%
Hour Exam 3	25%
Final Exam (Comprehensive)	25%

There will be NO drop grade for the hour exams. If you miss taking an hour exam, NO makeup exam will be given. In the event you miss an hour exam, your final exam will count twice to replace the missed exam grade. The grading system will be on a 10-point scale.

90-100 = A
80-89 = B
70-79 = C
60-69 = D
<59 = F

Lecture Topics:

Biological Classification of Chickens

Structure of the Poultry Industry

Economic Impact of the Poultry Industry

Poultry Anatomy and Physiology

Poultry Reproduction and Endocrinology

Poultry Genetics and Breeding

Poultry Nutrition

Feed Manufacturing

Poultry Diseases

Poultry Housing & Poultry House Environment

Hatching Egg Production

Embryology

Incubation and Hatchery Management

Broiler Production

Poultry Processing

Commercial Egg Production

Poultry Waste Management

Careers in the Poultry Industry

Return to:
Poultry Science Home Page

College of Agriculture & Life Sciences

Mississippi State University

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Last modified: Friday, 27-August-1999.
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