Course Code : ABF 431

Course Title : Meat and Egg Production (non-ruminants)

Weekly lecture and application hours of the course: 5-0

Course Description:The course covers general aspects of pig and chicken production and to a lesser extent, production of the turkey and rabbitspecies. The course includes several topics such as growth and development, production methods, reproduction, genetics, product quality,technological aspects and animal welfare. The theoretical part is supplemented by practical’s and field trips.

Textbooks and supplementary books:

  1. Commercial Chicken Meat and Egg Production by Donald D. Bell (ed.) & William D. Weaver (ed.) ISBN 10: 079237200X / ISBN 13: 9780792372004

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory