ANBG-604 APPLIED POULTRY GENETICS 3(2-1)

THEORY:

Genetics of the qualitative and quantitative traits in meat type, egg type and breeding

birds; heritability and repeatability for various productive and reproductive traits like plumage,

skin color, growth rate, meat quality, fat deposition, skeletal condition, disease resistance, feed

efficiency, egg production, egg quality, age at sexual maturity, fertility, hatchability, hatching

traits, no. of A-grade saleable chicks etc; Selection as a tool of genetic improvement in

commercial and rural poultry. Practical aspects of inbreeding, additive gene action and non-

additive gene action in meat type, egg type and breeding birds; Development of inbred lines,

correction of faults in inbred lines. Malecot’s concept of relationship and inbreeding; breeding

and genetics to improve disease resistance; cross breeding and its role in genetic improvement

of poultry, development of synthetic strains of layers and broilers; Application of molecular

biological tools for the genetic improvement of meat type, egg type and breeding birds; problems

and constraints for genetic improvement of productive and reproductive traits and their solution;

breeding for fancy birds; breeding for improvement of rural poultry; conservation of poultry

genetic resources.

PRACTICAL:

Estimation of inbreeding coefficients; estimation of inbreeding depression on various

productive and reproductive traits; Exercises on simulation of inbreeding; genetic engineering

techniques in poultry; visits to various poultry breeding farms.

BOOKS RECOMMENDED:

1. Crawford, R.D. 1990. Poultry Breeding and Genetics. Elsevier, New York, U.S.A.

2. Gardener, E.J., M.J. Simmons and D.P. Snustad. 1991. Principles of Genetics. John

Wiley and Sons. Inc., New York, U.S.A.

3. Muir, W. M. 2003. Poultry Genetics, Breeding and Biotechnology. CABI Publishers,

Cromwell Press, Trowbridge, U. K.

4. North, M.O. and D.D. Bell. 1990. Commercial Chicken Production Manual. AVI

Publishing Co., Inc. Westport, Connecticut, U.S.A.

POSC-607 POULTRY HOUSING AND ENVIRONMENTAL MANAGEMENT 3(2-2)

THEORY:

Role of environment in poultry production; poultry production in tropical and temperate

zones; physiological factors and environment; environmental conditions favorable for poultry;

heat production; heat loss; moisture production and moisture build up in the house;

concentration of harmful gases; insulation of poultry house; air movement and systems of

ventilation; influence of macro and micro climate on performance; operation of open sided and

environmentally controlled poultry houses; evaporative cooling system; poultry house design;

recommended standards of poultry housing; use of symbols and equations for environmental

calculations; properties of light and its effect on production performance; lighting systems;

feasibility of open and environmental control housing.

PRACTICAL:

Measuring heat and moisture production; calculations of heating and lightening costs in

poultry house; calculation of ventilation needs; air intake computation; housing practices; visits

to modern commercial poultry houses.

BOOKS RECOMMENDED:

1. Moberg, G.P. and J.A. Mench, 2000. Biology of Animal Stress: Basic Principles and

Implications for Animal Welfare. CAB International UK.

2. Maton, A., J. Daelemans and J. Lambrecht, 1985. Housing of Animals. Elsevier Science

Publishers B.V. Amsterdam, The Nether Lands.

3. Esmay, M.L, 1978. Principles of Animal Environment. AVI Publishing Company Inc.

Westport, Connecticut.

4. Parkhurst, C.R. and G.J. Mountney. 1997. Poultry Meat and Egg Production. Van

Nostrand Reinhold Co., New York, U.S.A.

5. Austic, R.E. and M.C. Nesheim. 1990. Poultry Production. Lea and Febiger,

Philadelphia, U.S.A.

6. North, M.O. and D.D. Bell, 1990. Commercial Chicken Production Manual. Van

Nostrand Reinhold Co., New York, U.S.A.

POSC-608 MANAGEMENT OF PARENT FLOCKS 4(1-3)

THEORY:

Introduction, historical perspective of breeder production; commercial breeding

programs; bio-security; breeder house lay out and equipment requirements; environment control

vs. open sided housing; care and management during brooding period; rearing management; light

and feed management during growing; monitoring body weights and uniformity during growing;

vaccination programs during growing; grading and selection during growing period; growing

costs; significance of fleshing, feathering, shank and keel length; sexing errors; transportation or

shifting of growing flock to breeding house; pre-breeder nutrition; feeding programs for adults;

production standards; male to female ratio; sex separate feeding systems; nest management; egg

collection, handling, cleaning, storage and transportation; fumigation of hatching eggs; spiking;

cost of production of hatching eggs; causes of poor fertility and hatchability; in season and out

season flocks; major management health concerns with breeders; labour management; electrical

and mechanical appliances and their maintenance; summer and winter strategies to enhance

production; induced moulting in the breeder flocks; trouble shooting at different stages in the

breeder; record keeping.

PRACTICAL:

Demonstration of commercial breeding programs; reproductive systems of male and

female; vaccination programs and methods; blood and tissue sampling; environment control

housing; ventilation and heating systems; monitoring body weights during growing and

uniformity calculations; basic practices for male management; sex separate feeding system;

summer and winter strategies; hatching egg fumigation, storage and transportation; toe clipping,

dubbing and beak trimming; artificial insemination; calculating cost of producing hatching eggs

and chicks; calculations and conversions; feasibility report of 1000 broiler and layer breeder

flocks; record keeping.

BOOKS RECOMMENDED:

1. Leeson, S. and J.D. Summers. 2000. Broiler Breeder Production. University Book

Foundation, University of Guleph, Canada.

2. Leeson, S. and J.D. Summers. 2001. Nutrition of the Chicken. International Book

Distributing C., Lucknow, India.

3. North, M.O. an d D. D. Bell. 2001. Commercial Chicken Production Manual. Van

Nostrand ReinholdCo., New York, U.S.A.

POSC-609 POULTRY FARM ENGINEERING AND CONSTRUCTION 3(2-1)

THEORY:

Exclusion of water, rainfall and wind, groundwater; method of construction; heat

insulation; function of heat insulation; heat loss from buildings; economics of heat insulation;

condensation ventilation due to wind pressure; ventilation due to stack pressure; ventilation due

to wind and stack pressures; combined ventilation openings; sound insulation problem; units of

measurement, mechanism of sound transmission; sound absorption; masking noise; practical

treatment; day lighting; the amount of light required for good seeing; the calculation of daylight

necessary levels of daylight; sunlight glare; the measurement of daylight; fire protection;

incidence and cause of fires design of buildings to reduce spread of fire means of escape;

economic of fire protection; principles of use of materials concrete, mortars , timber sheet

claddings for walls movement joints and jointing compounds; internal linings; appearance of

building, cleaning and restoration strength and stability; loading masonry monolithic concrete;

curtain walling; orientation wind direction; natural light; construction mode; brick masonry

R.C.C. frame structure; roof insulation; bitumen coating; polyethylene, thermo pore, tile work,

flooring: P.C.C, mosaic tile, marble ceramic tile and wooden floor; introduction to electricity;

basic electricity ; basic wiring; earthing; electricity safety codes for farms. Type of Farm

building, plans drawing, construction steps, material required for form building, estimate work,

farm building regarding electrical work, cages.

BOOKS RECOMMENDED:

1 Principles of Modern Building. Volume 1, 3rd Edition. The English Language Book

Society, London.

POSC-610 POULTRY PROCESSING AND PRESERVATION TECHNOLOGY 3(2-1)

THEORY:

Collection, handling and transportation of live poultry; structure, chemical composition

and nutritive value of poultry meat; factors affecting meat quality; poultry flavor and tenderness;

processing shrinkage; moisture absorption during washing and chilling; measuring

characteristics of fat and tenderness; microbiology of poultry meat; assembling, weighing,

slaughtering and defeathering of poultry; sorting of carcasses and chilling; packing and frozen

poultry; refrigeration requirement and freezing poultry; canning poultry products and soups;

freeze drying; advantages and disadvantages of radiation preservation; government regulation for

poultry processing; packaging and marketing of poultry meat.

PRACTICAL:

Processing techniques for meat products; meat preservation techniques; feasibility report

of poultry processing plant; quality control procedures for cooking and deboning; visit to

Processing plant.

BOOKS RECOMMENDED:

1. Stadelman, W. J. and O. J. Cotterill. 2002. Egg science and Technology. CBS Publishers

and Distributors, Delhi, India.

2. Mounteny, G. J. and C. R. Parkhurst, 2001. Poultry products Technology. Viva Books

Private Ltd. Delhi, India.

3. Panda, P. C.,1996. Text Book on Egg and Poulty Technology. Vikas Publishing House

Pvt. Ltd. 576. Masjid Road Jangpura, New Delhi 110014.

4. Austic, R.E. and M.C. Nesheim. 1990. Poultry Production. Lea and Febiger,

Philadelphia, U.S.A.

Potter, N. N. and J. H. Hotchkiss. 1996. Food Science (5th ED). CBS Publishers and Distributors,

Delhi, India.

NUTR-610 FEED FORMULATION & PROCESSING TECHNOLOGY 3(1-2)

THEORY:

Components of poultry feed; feed stuff for poultry; nutrient requirement of poultry;

minerals for poultry; ingredient evaluation & diet formulation; techniques for estimating

nutritional value of feed stuffs; formulating layer, broiler & breeder feeds; quality control for

optimum bird Performance; feedstuff handling, storage, grinding, mixing processing & storage

of finished feed; types of feeds and least cost feed formulation; feed additives; natural anti

nutritional factors/ toxicants of feedstuff and methods of detoxification; amino acid index for

poultry feed; feed stuff laws & regulations.

PRACTICAL:

Least cost feed formulation for layers, broilers and breeders; availability pattern of feed

stuffs & their price structures; manufacturing process of feed; visits to feed mills; raw material

checking procedure prior to feed formulation. Demonstration of proximate analysis techniques.

BOOKS RECOMMENDED:

1. Pathak, N. 1997. Text book of feed processing Technology. Vikas Publishing House Pvt.

Ltd. New Dehli.

2. Lesson, S. and J.D. Summers. 2002. Scott’s Nutrition of the Chicken. International Book

Distributing Co. Guleph, Ontario, Canada.

REFERENCE BOOKS:

1. Lesson, S. and J.D. Summers. 1991. Commercial Poultry Nutrition University Books,

Guleph, Ontario, Canada.

2. Reddy, V.R. and D.T. Bhosale.2001. Handbook of Poultry Nutrition. American Soybean

Association, New Dehli, India.

3. Lesson, S. and J. D. Summers. 2001. Broiler Breeder Production. University Book,

Guleph, Ontario, Canada.

4. Nutrient Requirements of Poultry. 1994. National Academy Press, Washington, D.C.