Winter 2008
ANS 217 Poultry Industries
CRN 21256

Department of Animal Sciences

Oregon State University

 

Lecture Schedule Recitation Schedule Web Links

**Feb 11, 2:28 PM, Embyology slides posted

T-R (lecture)-
1300-1350, Dryden 100A
      
R (recitation)-
1400-1550, Dryden Hall 100A  

Instructors:

J.C. Hermes			                      T. F. Savage
Withycombe Hall 206			        Withycombe Hall 114
Phone: 737-2254				          Phone: 737-5066	
Email: James.Hermes@oregonstate.edu            Email: Thomas.Savage@oregonstate.edu

Office Hours: By appointment

Course Prerequisites: ANS 121 or consent of the instructor(s)

Primary Text: Poultry Science, 4th ed., by C.G. Scanes, B.Brant, and M.E. Ensminger, 2004.

Study aids: Handouts will be used as supplementary materials. Lecture notes will be placed on the Blackboard Web (for Dr. Hermes) and hyperlinked below (for Dr. Savage, by Lecture Date and Topic) for the class.

Course Description: Two 1-hour lectures and one 2-hour recitation per week. Organization and current trends of the poultry industry, nomenclature of the common breeds, discuss anatomy and physiology, reproduction, genetics, hatchery management, embryology, managerial techniques and practices, housing, nutrition, disease management, egg and meat processing, animal rights, and commercial production of rare breeds. Field trips will be scheduled to several local producers operations.

Course Objectives:

1. To give students a background in the basics of Avian biology including: anatomy, physiology, reproduction, genetics, nutrition, etc.

2. To give students a sense of the diversity of birds, poultry types in particular.

3. To give students an overview of principles and practices of poultry production used in the poultry industry. Poultry production exists as an industry, because poultry and eggs are valuable as human food.

4. To provide students with an opportunity for a hands-on learning experience focused on poultry with opportunities to handle, examine, observe, keep records, and apply techniques and practices used in the poultry industry.

5. To provide opportunities for students to observe various production practices through field trips.

6. To stimulate interest in poultry science.

Field Trips: At least two field trips will be scheduled to local producer production units. A typed report is required by the following week for each field trip. Grading will be based upon accuracy, organization, grammar, and spelling. Innovation in report writing is always welcome.

Insurance: To enhance the learning experience of this class, field trips and bird handling will occur. While safety precautions will be used there is a small possibility of injury. Students must make sure that their health insurance coverage is up-to-date and in force in case of an accident.

Note: Each student must not have been around any birds the day of the field trips, and should wear clean clothes and shoes. Students will receive disposable boots and possibly coveralls to be worn while visiting production units. Students should not attempt to pick up birds, eggs, or other items while visiting farms unless invited to do so by the owner. Remember, these producers are providing us a great service by allowing us an opportunity to visit their operations and you are a representative of OSU while visiting, please conduct yourself accordingly.

Lecture Schedule

See hyperlinks in Lecture No. for additional information.

* Material to be read prior to the lecture 

Recitation Schedule

Week	Date	Instructor	Topics
1	January 10	Hermes	Poultry Breeds External Anatomy: chicken,turkey, geese Common breeds of chickens and varieties of turkeys Video: Birds
2	17	Hermes	Field Trip: Norton Creek Farm -Blodgett, OR
3	24*	Staff	Anatomy and Physiology of the Avian System Dissection
4	31*	Hermes	Pulling the hatch and pen placement Beak Trimming; Wing and Leg Banding; Dubbing and Desnooding; Toe Clipping; Vaccination
5	February 7	Staff	Field Trip: Broiler Hatchery
6	14	Savage	Incubation and Embryology
7	21*	Staff	Weigh Birds
8	28	Hermes	Examination #2 Poultry and Eggs as Food
9	March 6	Staff	Field Trip: TBA
10	13 *	Hermes	Poultry Processing

* Students must be prepared to handle birds.

Field trips: At least two field trips will be scheduled to local producers facilities. A typed report is required by the following week for each field trip. Grading will be based on accuracy, organization, grammar, and spelling. Innovation in report writing is always welcome.

Notes :

• To enhance the learning experience of this class, field trips and bird handling will be used. While safety precautions will be used there is a small possibility that an injury will occur. Students must make sure that their health insurance coverage is up-to-date and in force in case of accident.
• Each student must not have been in contact with or in the presence of any birds the day of the field trips, and should wear clean clothes and shoes. Students will receive disposable boots and possibly coveralls to be worn while visiting production units. Students should NOT attempt to pick up birds, eggs, or other items while visiting the farms unless invited to do so by the owner. Remember, these producers are providing us a great service by allowing us an opportunity to visit their operations, and you are a representative of OSU while visiting. Please conduct yourself accordingly.

Examinations: Two announced exams will consist of 100 points each from material presented in lectures, recitations, and the text. The final examination (comprehensive) will consist of 200 questions, about 25% of which will be a practical from the recitation. Questions will be in the form of short answer, fill-in, true/false, or essay.

 Grading