Poultry Nutrition 602486 (3 Credit Hours)

Course Objectives:

1-Provide a basic and thorough understanding of poultry nutrition.

2-Review of nutrient constituents of feedstuffs and their role in poultry nutrition

3-Acquaint students with various components of poultry diets, specifically non-feed ingredients.

4-Provide an overview of feedstuffs used in by the poultry industry in Jordan and learn how to formulate diets.

5-Review some of the contaminants and feed toxins.

6-Shed some light on feed processing and milling technology

Learning Expectation:

At the end of the course students are expected to:

1-Understand basic concepts related to poultry nutrition

2-Know what are the main ingredients used in poultry nutrition with various programs associated with them for broilers, layers, and breeders.

3-Develop the ability to formulate diets for various classes of poultry based on nutrient requirements of each class.

Class Instructor and Office Hours:

Dr. Mohammad A. Jalal (Office 269)

Office Hours: 10:00-11:00 Sunday, Tuesday, and Thursday

9:00-11:00 Monday, and Wednesday

Learning/Teaching methods:

Class lectures, discussions, journals articles, and homework

Text:

No specific textbook is required for this course, however, two books will be assigned as primary reference and both are available at the library. Other references will be provided as well as refereed journals for the benefit of students.

Evaluation and Grading:

Students are expected to attend all classes on time, strongly encouraged to participate in class discussions, hand it their homework assignments on time, and be prepared for in class quizzes.

Exams

Activity / Grade (%)
1st Exam / 15
2nd Exam / 15
3rd Exam / 15
Homework / 5
Final Exam / 50
Final Grade / 100

*Final exam will be a comprehensive exam and inclusive of all material covered during the course.

* Kindly please keep your mobile phones switched off at all times during class time, otherwise they will be confiscated.

*You will not be allowed to use mobile phones as calculators during quizzes and/or exams and each student should bring his/her calculator to class and on exam day.

Course Content

1. General Introduction to Nutrition

2. Energy:

  • Energy Concepts
  • Energy metabolism
  • Sources of energy
  • Energy content of feedstuffs
  • Characteristics of energy deficiency and excess
  • Energy requirements of broilers, layers, and breeders

3. Protein and Amino Acids:

  • Introduction to protein and amino acids
  • Essential and nonessential amino acids
  • Amino acid degradation and gluconeogenesis
  • Energy cost of protein metabolism
  • Ideal protein concept
  • Amino acid requirements of broilers, layers, and breeders

4. Vitamins:

  • Fat-soluble vitamins (A, D, E, and K)
  • Water-soluble vitamins (B-complex and vitamin C)
  • Vitamin Supplementation

5. Essential Fatty Acids

6. Minerals:

  • Ca and P
  • Na, K, Mg, and Cl
  • Trace Minerals (Mn, Zn, Fe, Cu, Se, I, Mo, Cr, F, etc…)
  • Mineral toxicity and Interactions

7. Non-nutritive feed additives:

  • Pellet Binders
  • Anticoccidials
  • Antifungals agents
  • Probiotics
  • Enzymes
  • Antibiotics
  • Antioxidants
  • Carotenoids

8.Commercial Feed Ingredients:

  • Cereals
  • Plant and Animal Proteins
  • Fats and Oils
  • Synthetic Amino Acids
  • Vitamin and Mineral Premixes

9. Feed Evaluation

10. Feed Formulation Basics

11. Feed Processing and Manufacturing

12. Naturally Occurring Toxins

References:

*1) Nutrition of the chicken. S. Leeson and J.D summer, 4th edition, 2001.

Published by University Books, P.O. Box 1326, Ontario, Canada.

*2) Commercial Poultry Nutrition.S. Leeson and J.D Summers

3rd edition, 2005. Published by University Books, P.O. Box 1326, Ontario, Canada.

3) Poultry Feedstuffs: Supply and Nutritive Value. Edited by J .M. McNab, and K. N. Boorman, 2002. Published by CAB International, Wallingford, Oxon, OX10 8DE, UK.

4) Nutrition and Feeding of Poultry. M. Larbier and b. Leclercq. Translated and Edited by Julian Wiseman, 1994. Published by NottinghamUniversity Press, Sutton, Bonington Campus, Loughborough, Leicestershire, LE12 5RD, UK.

5) Poultry Nutrition and Feeding. G .M. Pesti, R. I. Bakalli, J. P. Driver, A. Atencio, and E. H. Foster. 2006. Trafford Publishing, Victoria, BC, Canada