About this course

Lectures on pigs and poultry will be given separately (the order will vary from year to year). Pigs: Norwegian pig production, dimensions and structure. Nutritional requirements, feeding and feeding strategies of sows, piglets and slaughter pigs. Classification, slaughter and meat quality. Production systems, behaviour, health care and economics. Poultry: Norwegian poultry production, dimensions and structure. Nutritional requirements and feeding in egg and meat production. Feeding strategies. Production systems and effect of environmental factors. Diseases and health.

Learning outcome

Knowledge:

The candidate should have knowledge about pig and poultry production and relevant production systems, including feeding and management, and some breeding, economics, behavioral and health aspects

Skills:

The candidate should know the structure of pig production (sows, piglets, growing-finishing pigs) and poultry (layers, broilers, turkeys) in Norway, slaughter and meat quality, egg development and egg quality, preventative health activities and effect of environmental factors.

General competence:

The candidate should be able to give advice to pig and poultry producers on nutritional requirements, feeding and feeding strategies, breeding plans, and management.

  • Learning activities

    The course will include lectures on relevant topics, group exercises and, if possible, some excursions.

  • Syllabus

    Fjørfeboka. 3. edition (2016). Lecture notes about swine production is available in Canvas Relevant articles for pigs and poultry are available in Canvas.

  • Prerequisites

    HFX132, HFA200, HFE200.

  • Assessment method

    The grade is based on results from a 3-hour written examination, which is assessed by an examiner.

    One written exam Karakterregel: Letter grades Hjelpemiddelkode: B1 Calculator handed out, no other aids

  • About use of AI

  • Examiner scheme

    There is no external censor on the exam. The responsible teacher is the only censor..

  • Mandatory activity

    Assignments related to different subjects in the field of swine and poultry production.

  • Teaching hours

    The course consists of: Lectures: 50 hours, 31 - 2 excursions (if possible). Exercises (group work): 10 hours.

  • Admission requirements

    Special requirements in Science