Broiler and Turkey Production (Prod I)

When you finish this course, you will be able to:

1. Discuss the history of the development of the U. S. poultry industry, diagram a typical vertically integrated poultry company, and outline the advantages and disadvantages of modern poultry production.

2. Discuss the role of hatcheries and hatchery management in chick and poult production, and explain hatchery quality assurance/quality control procedures for evaluating chick quality and breeder flock performance.

3. Design a flow chart for the movement of birds through typical production systems for broilers or turkeys.

4. Discuss aspects of facility design, and explain the interactions of poultry physiology, facility design, ventilation, lighting and nutrition.

5. Explain modern production practices involved in brooding and growing management of broilers and turkeys.

6. Explain the impact of animal production on the environment, list current methods of reducing the potential impact, and project future changes in production that may be necessary.

7. Critique procedures used in the production of turkeys or broilers, which includes justifying best management procedures and recommending appropriate changes to maximize economic production of poultry.