(POSC)
Professors C.A.Bailey,
J.B.Carey, C.R.Creger, W.F.Krueger, T.W.Odom, A.R.Sams (Head),
F. D. Thornberry; Associate Professors D.
J. Caldwell, A.L.Cartwright, R.C.Fanguy, S. D. Pillai, S. M.
Reddy, S.C.Ricke, R. L. Walzem; Assistant
Professors L. R. Berghman, S. Birkhold, J. El-Attrache,
B. Lupiani, J. J. Zhu; Lecturers K.
M. Beathard, J. Daniels
201. General Avian Science. (3-0). Credit
3. I, II, S
Introduction to the poultry industry to include
past, present and future industry dynamics; avian anatomy/physiology
as they impact commercial production; management principles
and practices of breeding, incubation, brooding, nutrition,
disease control and marketing technology.
202. Avian Science Laboratory. (0-2). Credit
1. I, II, S
Field trips and application of basic skills
in production of poultry meat and eggs. Recommended supplement
to POSC 201.
209. Poultry Meat Production. (3-2). Credit
4. I
Modern integrated broiler and turkey production;
breeding and selection, housing and equipment, incubation,
nutrition, flock health, marketing and financial management.
Lab involves hatchery management, blood testing, semen evaluation,
artificial insemination, growth trials, processing and observation
of a local integrated operation.*
281. Sophomore Seminar. (1-0). Credit 1.
An introduction to the research process as applied
to poultry science and related fields such as biology and environment.
285. Directed Studies. Credit 1 to 4.
Directed studies in specific problem areas of
poultry science. Prerequisite: Approval of department head.
289. Special Topics in... Credit 1 to 4.
Selected topics in an identified area of poultry
science. May be repeated for credit. Prerequisite: Approval
of instructor.
304. Judging. (0-6). Credit 3. I
Intensive, individualized training in selection
standards for meat and egg strains of poultry, grading standards
for egg and live and ready-to-cook poultry, and organizing
and managing poultry shows. Practice requires visits to processing
plants.
308. Avian Anatomy and Physiology. (2-3).
Credit 3. II
Anatomy and physiology of the major body systems
of the bird, including the cardiovascular, gastrointestinal,
respiratory, endocrine and reproductive systems; influence
of the environment on bird physiology, including effects of
stress. Laboratory exercises include dissection and microscopic
analysis of the major body system and assessment of environmental
conditions. Prerequisites: BIOL 113 and 123; POSC 201.
313. Game Birds and Ornamental Fowl. (3-0).
Credit 3. I
Commercial game bird production; nutrition,
incubation, rearing, breeder care, diseases, marketing, housing
requirements and economic considerations; management of rare
and ornamental fowl.
326. Commercial Egg Industry. (3-0). Credit
3. II
Production, management, economics and integration
of commercial laying hen and broiler breeder operations.
333. Instincts and Behavior. (3-0). Credit
3.
Investigation of the reasoning behind evolved
reproductive strategies with integration of veterinary and
avian science perspectives; examination of individual differences
in behavior and their development in particular environments.
402. Skills in Poultry Evaluation. (0-2).
Credit 1. I, II
Practical application of judging and husbandry
skills used in poultry exhibition and production. Primarily
designed for preservice vocational agriculture teachers.
406. Poultry Processing and Products. (3-2).
Credit 4. II
The science and practice of the processing and
products of poultry and eggs; physical, chemical, microbiological
and functional characteristics of value-added poultry products
as they affect consumer acceptance, efficiency of production,
and regulatory approval. Prerequisites: POSC 209; CHEM 222;
FSTC 326. Cross-listed with FSTC406.*
411. Poultry Nutrition. (3-0). Credit 3.
II
Principles of poultry nutrition with emphasis
on all major nutrient classes and their relationships with
the avian digestive system. Prerequisite: CHEM 222 or equivalent.*
412. Poultry Feed Formulation. (1-0). Credit
1. I
Practical feeding of poultry with emphasis on
specific nutrient requirements of various species and computer
least cost diet formulations. Prerequisite: POSC 411.
414. Avian Genetics and Breeding. (2-2).
Credit 3. I
Basic concepts of avian genetics and breeding
principles, inheritance of economically important qualitative
and quantitative traits; statistical analysis of breeding results;
application of molecular genetics, mating systems analyses,
breeder management; and incubation of hatching eggs. Prerequisite:
GENE 310.
427. Animal Waste Management. (3-0). Credit
3.
An applied approach to current and emerging
issues relating to responsible management of animal waste;
the role of biological aspects of production management decisions
evaluated in an examination of regulatory and environmental
requirements; current case studies and exposure to field situations.
Field trips will be required for which departmental fees may
be assessed.
429. Advanced Food Bacteriology. (3-2).
Credit 4.
Microbiology of foodborne human pathogens of
food animals, raw and processed food, and human disease; methods
to control incidence of pre- and post-harvest contamination.
Prerequisite: FSTC 326.
481. Poultry Science Systems. (1-2). Credit
2. I
Individual and team approaches for the collection,
interpretation, synthesis and presentation of information on
integration of all aspects of the poultry industry to address
issues facing it; emphasis on oral and written communication.
Prerequisite: Senior classification.
484. Internship. Credit 1 to 5.
A supervised internship in the poultry industry
to provide practical experience in a real world setting that
is consistent with the student's professional interests. Prerequisite:
Approval of department head.
485. Directed Studies. Credit 1 to 4 each
semester. I, II, S
Directed study of selected problems not covered
by other courses in the department. Content of course will
be adapted to interest and needs of students. Prerequisite:
Approval of department head.
489. Special Topics in... Credit 1 to 4.
I, II, S
Selected topics in an identified area of poultry
science. May be repeated for credit. Prerequisite: Approval
of instructor.
