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Poultry Production

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    • An-Najah National University
      Faculty of Agriculture
      Department of Animal Production & Animal Health
       
      Course Title and Number: Poultry Production (95211)
      Instructor(s) Name(s): Maen Samara
      Contact Information: samaram@najah.edu
      Compulsory / Elective: Compulsory
      Prerequisites: 24102
      _______________________________________

       

      Course Description:
      The poultry industry in Palestine. Integration of principles of nutrition breeding, physiology, and marketing into complete production and management programs.
      Laboratory part included applications in production, marketing and industry. 
        

       

      Course Objectives:
      At the end of this course students should be able to;
      1.       Recognize the economic importance of the poultry industry in Palestine.
      2.       Be Familiar with the origin of poultry breeds, breeding systems, sex determination and various biological systems.
      3.       Be familiar with principles involved in broiler production, broiler breeder production and layer production.
      4.       Recognize the importance of environmental stress factors in poultry production and be familiar with animal welfare issues.
      5.       Successfully incubate eggs and raise a group of broilers to market age.

       

      Textbook :
      Ensminger, M.E. Poultry Science 3rd Edition

       

      For full outline click here

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    • url icon
      URL
      zoom link URL

      Maen Samara is inviting you to a scheduled Zoom meeting.


      Topic: Poultry Production

      Time: This is a recurring meeting Meet anytime


      Join Zoom Meeting

      https://najah.zoom.us/j/96127035641?pwd=NDBNK05pbXQzVndZK0hIdTFyTHl0QT09


      Meeting ID: 961 2703 5641

      Passcode: 287524



    • url icon
      URL
      Poultry Production-Handout URL

  • Section 1

    Topic One: The Poultry Industry in Palestine and Other Countries
    • Introduction:
      This unit gives you information related to the poultry sector in Palestine and selected countries around the World. This unit also provide you with information the structure of the modern poultry industry
       
      Intended learning Outcome:
      At the end of this unit you will be able to:
      1. Describe the poultry industry situation in the pat, important changes that occurred, and the current situation of the industry in Palestine and World wide.
      2. Describe the vertical integration in the poultry industry.
      3. Describe the function of the primary breeding companies.
      4. Describe reasons that make poultry production is especially important.
       
      Plan :
      1. Read the material in the handout of (Poultry industries: broiler, egg, and turkey industries)
      2. Watch the 3 videos related to the poultry industry ( lab session 1 and ).
      Note:Lab session will be given to you weekly.
    • Watch the following video to be able to submit the report number one of the lab. session Poultry industry

      Practical 1
      The Poultry Industry (Broiler industry)
      Objectives
      Be able to:
      1. Be able to identify types of enterprises found in broiler industry.
      2. Understand routine practices of operations hatcheries, broiler breeders, and broiler farms.
      3. Know international industry standards for broilers production.
       
      Activities
      1. Students will watch a video on broiler industry.
      2. Students will write a report on elements involved in broiler production: space, stocking density, vaccination, lighting, marketing, feed efficiency, and processing
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      Fichier
      Practical 1 Fichier

  • Section 2

    Topic Tow: Poultry Biology , Anatomy and Physiology 

    • : Objectives

      At the end of this section you be able to complete the following learning objective
      1. Describe the external and internal features of the chicken
      2. Name and describe the main function of the external features of the chicken
      3. Describe the chicken reproductive system and the function of each part
      4.Explain how management and nutrition impact the process of egg formation
       
      Plan :
      • 1. Read the material in the handout of (Poultry industries: broiler, egg, and turkey industries)
      • Ensminger (pp 24-42)
      • 2. Attend the lab session (anatomy of the domestic chicken)
      • 3. Read the attached for more information
    • resource icon
      Fichier
      Practical 2 Fichier
    • url icon
      URL
      Zoom Lecture; 12/10/2023 incubation and brooding URL
    • url icon
      URL
      Zoom lecture: 6/11/2023 URL

  • Section 3

    Topic Three :Poultry Biology: Breeds and Breeding
    • Introduction
      This unit deals with the origin of poultry breeds, how breeding of poultry differs from breeding of four-footed animals. It also deals with the commercial breeding of economically important poultry.

      objective

      At the end of this section you be able to complete the following learning
      1. Describe the chronology of genetic improvements that facilitated changes in poultry products
      2. Define and describe genetic terms that facilitated genetic progress in breeding programs of poultry
      3. Describe the positive as well as negative consequences of poultry breeding programs
       
      Plan:
      • 1. Read the material in the handout of (poultry breeding. Ensminger pp 66-89)
      • 2. Read the attached handout as a supplemetary material
    • resource icon
      Fichier
      Practical 3 Fichier
    • url icon
      URL
      Zoom lecture: Wed 8/11/2023 URL

  • Section 4

    Topic Four: Incubation and Hatching

  • Section 5

    Topic Five: Brooding and Growing Management

  • Section 6

    Topic Six: Poultry House and Equipment
    • Introduction
      This unit deals with the study of poultry housing and equipment. It discusses types of houses used for broiler and space allowances for all typres of poultry. In addition, you have the opporunity to study means house mangement of houses such as temperature and lighting programs.

      Objectives:

      At the end of this section you be able to complete the following learning objective
      1. List criteria for establishment of poultry houses
      2. Define and explain management factors necessary for broiler and layer housing
      3. Compare feeding , and lighting programs for broilers and pullets.
      4. Explain current practices for controlling house temperature, ventilation and lighting for broilers, layers and breeders.
       
      Plan :
      First:Read the material in the handout of (poultry Incubation and Hatching. Ensminger pp)
      Second :Read the attached handout as a supplementary material
    • resource icon
      Fichier
      Practical 6 Fichier
    • assign icon
      Devoir
      Assignment 1 : First Semester 2023/2024 Devoir

  • Section 7

    Topic Seven:Principles of Poultry Nutrition: Feed Ingredients Additives
    • Introduction :
      The primary purpose for raising poultry is to produce eggs and meat from available feed ingredients. This needs to be done efficiently and economically. TO do so, there is a need to understand the basic principles of nutrition and nutrients. This unit deals with nutrients and feed ingredients that are commonly used for poultry. It also deals with basic ration formulation for poultry and with feeding programs for broilers, layers and turkey.
       

      Objectives:

      At the end of this section you be able to complete the following learning objective
      1. List major feed ingredients used for poultry.
      2. Explain major concerns associated with the use of each feed ingredient.
      3. Compare feeding programs for broilers and layer.
       
      Plan :
      First :Read the material in the handout of (poultry Incubation and Hatching. Ensminger pp 94-111)
      Second : Read the attached handout as a supplementary material
    • resource icon
      Fichier
      Practical 7 Fichier

    •  

      Third :The following video describe Poultry Equipments

      Poultry%20Equipments%20unit%207.flv

    • url icon
      URL
      Zoom lecture: Wed 22/11/2023 In fundamentals of Nutrition URL

  • Section 8

  • Principles of Poultry Nutrition: Feeds and Nutrients

    Topic Eight:Principles of Poultry Nutrition: Feeds and Nutrients
    • Introduction :
      The primary purpose for raising poultry is to produce eggs and meat from available feed ingredients. This needs to be done efficiently and economically. TO do so, there is a need to understand the basic principles of nutrition and nutrients. This unit deals with nutrients and feed ingredients that are commonly used for poultry. It also deals with basic ration formulation for poultry and with feeding programs for broilers, layers and turkey.
       

      Objectives:

      At the end of this section you be able to complete the following learning objective
      1. List the main nutrients of importance for poultry.
      2. Explain means of basic feed evaluation methods.
      3. Explain the role and function of each nutrient.
      4. Understand and explain the nutrient requirements for broilers, layers and turkey.
      5. List some of the common interactions between nutrients and the effects on poultry performance.
       
      Plan :
      First :Read the material in the handout of (poultry Incubation and Hatching. Ensminger pp 125-144)
      Second :Read the attached handout as a supplementary material
    • resource icon
      Fichier
      Practical 8 Fichier
    • url icon
      URL
      Zoom lecture: 13/11/2023 URL
    • url icon
      URL
      Zoom lecture: Monday 20/11/2023 URL
    • url icon
      URL
      Zoom lecture: Monday 28/11/2023 URL

  • Poultry Health

    Topic Nine & Ten: (Poultry Health)

  • Broiler Production and Management

    Topic Elven & Twelve :Broiler Production and Management
    • Introduction:
      Broiler (a young chickens up to 5-6 weeks of age) production has changed form from small independent farm flocks to highly integrated and efficient industry. Broiler production takes shorter production time, high feed efficiency. This brought increasing demand for more expertise in breeding, disease control, management, processing and marketing.
       

      Objectives:

      At the end of this section you will be able to complete the following learning objective
      1. Describe steps for broiler placement
      2. Explain feeding, watering and light programs for broilers.
      3. List factors affecting broiler performance
      4. List steps of processing broilers
      5. Explain marketing channels of broilers
       
      Plan :
      First:Read the material in the handout of (Broilers, roasters and capons. Ensminger (pp 314-322)
      Second:Study the following video .
    • resource icon
      Fichier
      4-H Poultry Judging Class G unit 11 Fichier
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      Fichier
      4-H Poultry Judging Class H unit 12 Fichier
    • resource icon
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      4-H Poultry Judging Class I unit 12 Fichier

  • Layer Management

    Topics Thirteen & Fourteen : Layer Management
    • Introduction
      Today’s egg laying hen is characterized by increased egg production, feed efficiency and increased automation. It is less integrated compared to broilers or commercial layers in other countries. Management of laying flocks differs during the rearing and production phases compared to other poultry flocks.
       

      Objectives:

      At the end of this section you be able to complete the following learning objective
      1. List major differences between egg laying birds and broilers.
      2. Name important characteristics of commercial layers.
      3. Compare management practices of egg laying hens to those of broilers.
       
      Plan :
      First : Read the material in the handout of (Broilers, roasters and capons. Ensminger (pp 286-299)
      Second :Study the following videos
    • resource icon
      Fichier
      4-H Poultry Judging Class A and B unit 13 Fichier
    • resource icon
      Fichier
      4-H Poultry Judging Class C unit 13 Fichier
    • resource icon
      Fichier
      4-H Poultry Judging Class K unit 14 Fichier

  • Environmental Stress and Welfare

    Topic Fifteen :Environmental Stress and Welfare

    • Introduction :
      Poultry production is more intensified than any other animal production sector. This requires that more attention needs to be paid to care for the birds. Housing, heat stress, transportation, molting for laying hens and health issues will be major factors affecting the bird response.
       
      Objectives :

      At the end of this section you be able to complete the following learning objective:

      1. Describe the major factors related to the influence of heat stress in performance of laying hens and broilers.
      2. Understand management practices to face stress factors of poultry.
      3. Find poultry resources like publication and poultry sites.
      4. Explain molting procedures for laying hens.
      Plan :
      First :Read the material in the handout of the class notes.

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  • Section 17

  • Section 18

  • Section 19

  • Section 20

  • Section 21

  • Section 22

  • Section 23

  • Section 24

  • Section 25

  • Section 26

  • Section 27

  • Section 28

  • Section 29

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