POUL-1000: Introduction to Poultry Science
SYLLABUS
Credit Hours: 3 total = 2 lecture + 1 lab
Lecture time: 11:00‐ 11:50 AM, Monday and Wednesday
Lecture location: Poultry Science 120
Laboratory time: 1:00‐ 3:00 PM, 3:00‐ 5:00 PM Wednesdays (or as scheduled by class
announcement) Laboratory location: Poultry Research and Teaching Unit (farm) classroom
Instructor: Wallace Berry, Room 202D Poultry Science Building, 844‐ 2607,
berrywd@auburn.edu
Overall Course Content and Objectives:
This course is intended to provide the student with comprehensive overview and
understanding of modern poultry production. The primary focus of the course will be the
commercial production of chicken meat and eggs. However, attention will be given to home
and hobby poultry interests and poultry species other than chickens.
Specific Aims: (also see “Course Detailed Course Objectives and Competencies” below)
Provide a basic understanding of:
The natural history of poultry species and the history of the poultry industry
Basic anatomy and biology of birds in general and poultry species in particular
Scope and organization of the poultry industry
Poultry housing and equipment
Poultry diseases and health programs
Poultry reproduction, including breeder operations
Artificial incubation of poultry eggs
Table egg production
Sustainability of poultry production
Text: Class notes and supplementary readings as provided by the instructor.
Grading and Evaluation:
There will be 4 regular exams and a final exam. That’s roughly 1 exam per 5 lectures.
The exams will cover material from the lectures and class handouts. There will be two lab exams to
cover material from the labs, the two lab exams will count as much as one class exam. So, you will
have six grades for this course. Your final grade will be calculated from your highest five grades.
The breakdown of how much each exam counts is listed below:
1. Four regular exams
2. Final Exam
3. Laboratory: Grade based on 2 lab exams
= 70%
= 15%
= 15% Percent of total grade
100%
Grading System:
100 ‐ 90 = A
89 ‐ 80 = B
79 ‐ 70 = C
69 ‐ 60 = D
< 60 = F
Note: I don’t grade on the curve.
Class Policies:
Attendance: If there is one key secret to success in life, career, whatever, it is: Show up! Being
there, on time, every time is 90% of success. The next 5% is: Don’t be a jerk.
The last 5% is minor stuff like studying, being competent, etc. We’re all adults here,
so I’m not going to take roll as if this is grade school. There will be stuff that I talk about in
lecture that will NOT be in the class handouts. That stuff will certainly be on the exams.
Come to class, stay awake, you’ll do fine.
Making Up Missed Exams or Scheduling Special Exam Times:
I will only do this if you have been hospitalized or are in a similarly serious situation, or in the case of
sanctioned university events such as judging teams, band, field trips. I will require documentation
out of a concern for fairness to the other students. The only exception is for the University Policy
towards students with verified special instructional needs.
Final Exam : To be Scheduled.
Honesty Code:
1. The Auburn University Academic Honesty Code, found in the SGA Code of Laws
(see the current edition of the Tiger Cub), will be strictly enforced.
2. Cheating: I hate cheating! Don’t make me have to enforce the academic honesty
code. You won’t like it!
Extra Credit: In the interest of fairness to all students, there will be no extra credit
assignments given. DON’T EVEN ASK!
Contingencies: In the situation that the University is closed for an extended period due to
weather, influenza outbreak, etc., course materials such as the regular class handouts,
assignments, and supplemental study materials will be provided online via electronic
means such as Blackboard, or they will be emailed to class members. Exams will be
administered either by email or other electronic means.
Disclaimer: The instructor reserves the right to modify course description, syllabus,
organization, and content.
Cell phones, and other personal electronic devices: Be considerate. Turn your
phone and other stuff off or at least put it on silent when you come to class. By the same
token, don’t answer your phone in class and for heaven’s sake, don’t have your phone,
laptop, or iPod out on the desk during exams! See “D” above.
Students with special needs: Please let me know if you have documented special needs.
Also, if you have special needs, please do not hesitate to contact the Director of the
Program for Students with Disabilities in 1244 Haley Center, phone: 844‐ 2096.
Detailed Course Objectives and Competencies:
1. To understand “Poultry Science” as a scientific and technological discipline.
a. Be able to define poultry science
b. Know the scientific disciplines that contribute to poultry science
c. Know the major contributions of poultry science to poultry production and
sustainability of poultry based agriculture
2. Familiarization with the modern poultry industry in the U.S. and worldwide
a. General knowledge of the scale and organization of the U.S. and world poultry
industry
b. Alabama’s place in national and international poultry production
c. History of the development of the poultry industry and factors that have
contributed to the development of the industry
d. Contribution of poultry to world food resources
e. Trends in the industry and future development
3. Understand the natural history and biology of poultry species and relevance to
production of domestic poultry species.
a. Origin and domestication of poultry species
b. Basic anatomy and physiology
c. Genetics and genetic selection of poultry
4. Be familiar with production systems (housing, equipment, management) for meat, table
egg, and breeder birds.
a. Commercial table egg production systems: conventional and "cage-free"
b. Broiler chickens: conventional and "free-range"
c. Turkeys: conventional and "free-range"
d. Hatching egg (breeder) production systems for laying hens, broiler breeders,
breeder turkeys
e. Ducks, quail, hobby flocks
5. Know basics of artificial incubation and embryology
a. Basic embryology of avians
b. Incubation technology
c. Hatchery operations
6. Fundamentals of poultry nutrition
a. Nutritional requirements
b. Feedstuffs
7. Basics of poultry health
a. Poultry diseases
b. Health programs
c. Biosecurity
8. Sustainability of the poultry enterprise
a. Be able to define sustainability with reference to the "Triple Bottom Line"
b. Understand challenges related to a sustainability in a complex food system
such as the poultry industry
c. Understand efforts by the poultry industry to improve sustainability
9. Current and emerging issues in poultry production
a. Animal welfare
b. Antibiotics
c. Organic production
d. "Local food"