Nutrition of Broilers (ANNU-7121)

COURSE OUTLINE                                                                                         Spring 2020

Course Title: Nutrition of Broilers

Course Code: ANNU-7121

Credit Hours: 3(2-1)

DESCRIPTION & OBJECTIVES

 

This post-graduate level course critically focuses on the nutrition of broiler birds to get optimum performance. It is aimed at production problems related to broiler nutrition and feeding standards of the broiler birds.

CONTENTS

Theory

  1. Digestion, metabolism and absorption of nutrients in broilers
  2. Feed resources and their nutritional profile
  3. Nutritional requirement of broilers
  4. Effect of amino acid-energy ratio on the growth of broilers
  5. Essential amino acids and their role in broilers
  6. Feed additives: Micronutrients and their role
  7. Feeding program for broilers (starter, grower, and finisher) and broiler breeders
  8. Nutrient adjustments during hot weather and stress
  9. Nutrient deficiencies diseases and their prevention
  10. Effect of nutrition on meat quality

 

Practical

  1. Least cost feed formulation for different age groups of broilers and breeders
  2. Physical evaluation of feedstuffs
  3. Laboratory analysis of feeds and feed ingredients
  4. Visits to commercial feed mills and commercial broiler/ breeder farms

 

Pre-requisite: Nil

 

READINGS

 

  1. Leeson, S. & Summers, J.D. (2001). Scott’s Nutrition of the Chicken. International Book Distributing Co., Guelph, Ontario, Canada.
  2. Leeson, S. & Summers, J.D., (2010). Broiler Breeder Production, Nottingham University Press, UK.
  3. NRC. (1994). Nutrient Requirements of Poultry. 9th Ed. National Academy Press, Washington, DC, USA.
  4. Leeson, S. & Summers, J.D., (2009). Commercial Poultry Nutrition, Nottingham University Press, UK.

COURSE SCHEDULE

WEEK

Topics and Readings Give Reading No from your list of readings above and its page nos. relevant to the topic(s) covered each week

DATES

Weeks

Topic

 
  1.  

Digestion, metabolism and absorption of nutrients in broilers (Part 1)

 

Physical evaluation of feedstuffs (Practical)

3/3/20

 

2

Digestion, metabolism and absorption of nutrients in broilers (Part 2)

 

Physical evaluation of feedstuffs (Practical)

9/3/20

9/3/20

10/3/20

3

Broiler Management

 

Physical evaluation of feedstuffs (Practical)

16/3/20

16/3/20

17/3/20

4

Nutrient requirement of Broilers

 

Physical evaluation of feedstuffs (Practical)

23/3/20

23/3/20

24/3/20

5

Feed additives

 

Physical evaluation of feedstuffs (Practical)

30/3/20

30/3/20

31/3/20

6

Feeding program for broilers and broiler breeders

 

Physical evaluation of feedstuffs (Practical)

6/4/20

6/4/20

7/4/20

7

Nutrient adjustments during hot weather and stress

 

Feed Formulation (Practical)

13/4/20

13/4/20

14/4/20

8

Poultry Nutrition and Management

 

Feed Formulation (Practical)

20/4/20

20/4/20

21/4/20

9

Nutrient deficiencies diseases and their prevention

 

Feed Formulation (Practical)

27/4/20

27/4/20

28/4/20

10

Nutrition and Feeding

 

Feed Formulation (Practical)

4/5/20

4/5/20

5/5/20

11

Broiler Breeder Production

 

Laboratory analysis of feeds and feed ingredients (Practical)

11/5/20

11/5/20

12/5/20

 

12

Mycotoxins in Poultry Feeds

 

Laboratory analysis of feeds and feed ingredients (Practical)

18/5/20

18/5/20

19/5/20

13

Effect of nutrition on meat quality

 

Laboratory analysis of feeds and feed ingredients (Practical)

25/5/20

25/5/20

26/5/20

14

Essential amino acids and their role in broilers

 

Laboratory analysis of feeds and feed ingredients (Practical)

1/6/20

1/6/20

2/6/20

15

Effect of amino acid-energy ratio on the growth of broilers

 

Laboratory analysis of feeds and feed ingredients (Practical)

8/6/20

8/6/20

9/6/20

16

Feed resources and their nutritional profile

 

Laboratory analysis of feeds and feed ingredients (Practical)

15/6/20

15/6/20

16/6/20

 

 

ASSESSMENT CRITERIA

Sessional:8

Mid-term:12

Final Exam:40 (Practical 20 marks)

RULES AND REGULATIONS

Following items are mandatory:

  • 80% of class attendance.
  • Maintenance of Practical Copy.
  • Participation in all practical performances or class activities.

Course Material

Other Courses by Dr. Muhammad Arif