LPM 203: Pig and Poultry Production
Credit Hours: 2 (1+1)
Full Marks: 50 (Theory: 25, Practical: 25)
Course Objectives
Upon completion of this course, students will be able to:
- Identify prominent pig and poultry breeds.
- Understand care, feeding, and management of pigs and poultry at different growth stages.
- Learn housing systems, materials, and design principles.
- Apply incubation, brooding, vaccination, and biosecurity practices.
- Manage common managerial tasks including debeaking, candling, and egg selection.
I. Syllabus Overview
Topics include:
- Prominent pig breeds and poultry breeds (layers, broilers, dual-purpose).
- Care and management of newborn pigs, pregnant sows, and breeding boars.
- Housing systems and materials for pigs and poultry.
- Egg formation, selection, incubation, brooding, and hatching.
- Common managerial practices, disease control, vaccination, and biosecurity.
II. Course Outline
A. Lecture Topics (15 Lectures)
| S.N. | Topic | No. of Lectures |
|---|---|---|
| 1 | Introduction, scope, and statistics of pig and poultry | 1 |
| 2 | Care and management of newborn pigs | 1 |
| 3 | Care and management of pregnant sow and breeding boar | 1 |
| 4 | Housing systems and essential materials for swine | 1 |
| 5 | Common managerial practices of poultry | 1 |
| 6 | Breed characteristics of pigs (Landrace, Yorkshire, Tamworth, Duroc) | 2 |
| 7 | Breeds of poultry (layers, broilers, dual purpose) | 2 |
| 8 | Materials and design of poultry housing | 1 |
| 9 | Egg formation, selection for table use & incubation | 1 |
| 10 | Factors essential for best hatching | 1 |
| 11 | Brooding methods (natural and artificial) | 1 |
| 12 | Common managerial practices for broilers and layers | 1 |
| 13 | Biosecurity in a commercial farm | 1 |
| Total | 15 |
B. Practical Topics (15 Sessions)
| S.N. | Practical Activities | No. of Practicals |
|---|---|---|
| 1 | Identification of different breeds of swine | 1 |
| 2 | Housing and feeding of swine | 1 |
| 3 | Identification (tagging, ear notching) of swine | 1 |
| 4 | Castration of pig, iron administration, and vaccination | 2 |
| 5 | Identification of broiler and layer breeds | 2 |
| 6 | Methods of putting identification marks on poultry | 1 |
| 7 | Disease identification, vaccination, and control | 2 |
| 8 | Debeaking, candling, grading, and selection of eggs | 2 |
| 9 | Identification of layers and broilers | 1 |
| 10 | Feeding and watering of poultry | 2 |
| Total | 15 |
References
- Banerjee, G.C. (1991). A Text Book of Animal Husbandry. Oxford & IBH Publishing, New Delhi (7th edition).
- Banerjee, G.C. (1998). Feeds and Principles of Animal Nutrition. Oxford & IBH Publishing, New Delhi.
- Banerjee, G.C. (1995). Poultry. Oxford & IBH Publishing, New Delhi.
- Arora, S.P., & Kaur, H. (2005). Principles of Animal Nutrition and Nutrients Dynamics. ICAR, New Delhi.
- Cheeke, P.R. (1999). Applied Animal Nutrition: Feeds and Feeding, 2nd Edition. Prentice Hall, USA.
