8860 version 4
27-Aug-13
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POULTRY HUSBANDRY
Demonstrate knowledge of poultry
nutrition
level:
3
credit:
10
planned review date:
December 2008
sub-field:
Poultry Production
purpose:
People credited with this unit standard are able to
demonstrate knowledge of: the process of digestion in
poultry; nutrient requirements of poultry; feed ingredients
used in poultry diets; and feeding methods and feeding
levels for poultry.
entry information:
Open.
accreditation option:
Evaluation of documentation and visit by NZQA, industry and
teaching professional in the same field from another
provider.
moderation option:
A centrally established and directed moderation system has
been set up by the Primary Industry Training Organisation.
special notes:
None.
Elements and Performance Criteria
element 1
Demonstrate knowledge of the process of digestion in poultry.
performance criteria
1.1
The components of the digestive tract are identified and described in terms of
their role in the movement of food through the digestive tract.
1.2
Enzymes and other chemicals and substances involved in digestion in poultry
are identified and described in terms of their location in the digestive tract and of
their actions.
 New Zealand Qualifications Authority 2016
8860 version 4
27-Aug-13
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POULTRY HUSBANDRY
Demonstrate knowledge of poultry
nutrition
1.3
The products of digestion are identified, and their absorption is described in
terms of the site of absorption, transport, final destination, and use.
1.4
The by-products and waste products of digestion are identified and described in
terms of their use or removal from the body.
1.5
Feed processing is described in terms of the implications for digestibility.
Range:
mash, pellet, crumbles.
element 2
Demonstrate knowledge of the nutrient requirements of poultry.
performance criteria
2.1
The major nutrients and their components are identified and described in terms
of their utilisation by poultry.
Range:
2.2
Nutrient requirements of poultry are described according to class of stock.
Range:
2.3
water, carbohydrates, sugars, fats, oils, proteins, amino acids,
minerals, vitamins.
breeding, brooding, rearing, laying birds.
Signs of nutrient deficiency, oversupply, and imbalance exhibited by poultry are
described in terms of their symptoms and cause.
Range:
behavioural, physical, egg production, egg quality.
element 3
Demonstrate knowledge of feed ingredients used in poultry diets.
performance criteria
3.1
The major feed ingredients used in poultry diets are identified, and their
contribution to poultry nutrient requirements is described.
 New Zealand Qualifications Authority 2016
8860 version 4
27-Aug-13
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POULTRY HUSBANDRY
Demonstrate knowledge of poultry
nutrition
3.2
Feed digestibility is defined and described in terms of the factors contributing to
variability, and importance to poultry nutrition.
3.3
The effects of the presence of anti-nutritional factors and mycotoxin
contamination in feed ingredients are described in terms of cause and the
symptoms exhibited by poultry.
Range:
behavioural, physical, egg production, egg quality.
element 4
Demonstrate knowledge of feeding methods and feeding levels for poultry.
performance criteria
4.1
Feeding systems for poultry are identified and described in terms of their degree
of automation, accuracy, and feed wastage.
4.2
Feeding methods for poultry are identified and described in relation to class of
stock, sex of stock, and stage of production.
4.3
Feeding levels for poultry are defined in relation to class and sex of stock, and
are described in terms of their effect on poultry breeding, growth, and laying
performance.
Comments on this unit standard
Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if
you wish to suggest changes to the content of this unit standard.
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
 New Zealand Qualifications Authority 2016
8860 version 4
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POULTRY HUSBANDRY
Demonstrate knowledge of poultry
nutrition
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0052 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.
 New Zealand Qualifications Authority 2016