791-037 Poultry

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Objectives:

The objective of this subject is to enable students to:

• explain the structure and function of the various Australian poultry industry organisations;

• appreciate the range of production alternatives in the Australian poultry industry and the factors which influence these alternatives;

• apply their understanding of the factors which underline the management of poultry enterprises to practical situations;

• analyse and evaluate biological, industry, marketing and physical production functions as factors affecting management decisions in the Australian poultry industry;

• utilise their understanding of the above in making competent practical management decisions in the poultry industry.

Content:

The structure and function of egg marketing authorities, the operation of the quota system, and patterns of consumption of eggs and meat. The cost structure of egg and poultry meat production. Production stages and types; incubation, brooding, rearing egg-type and meat-type birds, egg production, record keeping, handling birds and collection and storage of eggs. Poultry farm site selection and layout, housing systems, by-product disposal, and their effect on the bird's behaviour and welfare. Feeding strategies and nutrient requirements for various age groups of poultry for both egg and meat production. Poultry health and hygiene, quarantine regulations, flock health programs and hygienic handling of poultry products. Specific and applied aspects of industry, breeding, nutrition, reproduction, health, behaviour and marketing.

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