HFX253 Swine and Poultry Production
Credits (ECTS):10
Course responsible:Nils Petter Kjos
Campus / Online:Taught campus Ås
Teaching language:Norsk
Limits of class size:If less than 5 students sign up for the course, the originally planned lecturing routine will be altered.
Course frequency:Annually
Nominal workload:250 hours.
Teaching and exam period:This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.
About this course
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.
- The course will include lectures on relevant topics, group exercises and, if possible, some excursions.
- HFX132, HFA200, HFE200.
- The grade is based on results from a 3-hour written examination, which is assessed by an external examiner.
One written exam Grading: Letter grades Permitted aids: B1 Calculator handed out, no other aids - The external examiner will be actively used to plan the course, and to make exercises and questions for the examination. The external examiner conducts an individual assessment of the written examination.
- Assignments related to different subjects in the field of swine and poultry production.
- The course consists of: Lectures: 50 hours, 31 - 2 excursions (if possible). Exercises (group work): 10 hours.
- Special requirements in Science