| CODE | AGR2652 | ||||||||||||||||
| TITLE | Poultry Production | ||||||||||||||||
| 今日黑料 LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||||||
| EQF/MQF LEVEL | 5 | ||||||||||||||||
| ECTS CREDITS | 6 | ||||||||||||||||
| DEPARTMENT | Rural Sciences and Food Systems | ||||||||||||||||
| DESCRIPTION | Objectives: This course gives the student an in-depth appreciation of the important management factors affecting profitable poultry production. Contents: Students will be provided with the opportunities to learn both the principles and the skills necessary to manage and care for poultry according to industry standards. Emphasis is placed on the application of the sciences of genetics, nutrition and physiology at all phases of poultry production. The effect of various production parameters on the level of production and the net return to producers will also be studied. Factors considered include: housing, breeding, feeding, reproduction, health, marketing, and enterprise economics. Reading List: - North - Commercial Chicken Production Manual |
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| STUDY-UNIT TYPE | Lecture | ||||||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | George Attard |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2026/7. It may be subject to change in subsequent years. |
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