This document outlines the course objectives and content for several applied poultry genetics and management courses. The courses cover topics like genetics of qualitative and quantitative traits in poultry breeds; selection tools for genetic improvement; inbreeding and crossbreeding techniques; application of molecular tools; housing and environmental management; parent flock management; feed formulation; and poultry processing. The courses have both theory and practical components, including simulations, farm visits, calculations, and demonstrations of techniques. Recommended textbooks are also provided for each course.

1. ANBG-604 APPLIED POULTRY GENETICS 3(2-1)
THEORY:
Genetics of the qualitative and quantitative traits in meat type, egg type and breeding
birds; heritability and repeatability for various productive and reproductive traits like plumage,
skin color, growth rate, meat quality, fat deposition, skeletal condition, disease resistance, feed
efficiency, egg production, egg quality, age at sexual maturity, fertility, hatchability, hatching
traits, no. of A-grade saleable chicks etc; Selection as a tool of genetic improvement in
commercial and rural poultry. Practical aspects of inbreeding, additive gene action and non-
additive gene action in meat type, egg type and breeding birds; Development of inbred lines,
correction of faults in inbred lines. Malecot’s concept of relationship and inbreeding; breeding
and genetics to improve disease resistance; cross breeding and its role in genetic improvement
of poultry, development of synthetic strains of layers and broilers; Application of molecular
biological tools for the genetic improvement of meat type, egg type and breeding birds; problems
and constraints for genetic improvement of productive and reproductive traits and their solution;
breeding for fancy birds; breeding for improvement of rural poultry; conservation of poultry
genetic resources.
PRACTICAL:
Estimation of inbreeding coefficients; estimation of inbreeding depression on various
productive and reproductive traits; Exercises on simulation of inbreeding; genetic engineering
techniques in poultry; visits to various poultry breeding farms.
BOOKS RECOMMENDED:
1. Crawford, R.D. 1990. Poultry Breeding and Genetics. Elsevier, New York, U.S.A.
2. Gardener, E.J., M.J. Simmons and D.P. Snustad. 1991. Principles of Genetics. John
Wiley and Sons. Inc., New York, U.S.A.
3. Muir, W. M. 2003. Poultry Genetics, Breeding and Biotechnology. CABI Publishers,
Cromwell Press, Trowbridge, U. K.
4. North, M.O. and D.D. Bell. 1990. Commercial Chicken Production Manual. AVI
Publishing Co., Inc. Westport, Connecticut, U.S.A.

2. POSC-607 POULTRY HOUSING AND ENVIRONMENTAL MANAGEMENT 3(2-2)
THEORY:
Role of environment in poultry production; poultry production in tropical and temperate
zones; physiological factors and environment; environmental conditions favorable for poultry;
heat production; heat loss; moisture production and moisture build up in the house;
concentration of harmful gases; insulation of poultry house; air movement and systems of
ventilation; influence of macro and micro climate on performance; operation of open sided and
environmentally controlled poultry houses; evaporative cooling system; poultry house design;
recommended standards of poultry housing; use of symbols and equations for environmental
calculations; properties of light and its effect on production performance; lighting systems;
feasibility of open and environmental control housing.
PRACTICAL:
Measuring heat and moisture production; calculations of heating and lightening costs in
poultry house; calculation of ventilation needs; air intake computation; housing practices; visits
to modern commercial poultry houses.
BOOKS RECOMMENDED:
1. Moberg, G.P. and J.A. Mench, 2000. Biology of Animal Stress: Basic Principles and
Implications for Animal Welfare. CAB International UK.
2. Maton, A., J. Daelemans and J. Lambrecht, 1985. Housing of Animals. Elsevier Science
Publishers B.V. Amsterdam, The Nether Lands.
3. Esmay, M.L, 1978. Principles of Animal Environment. AVI Publishing Company Inc.
Westport, Connecticut.
4. Parkhurst, C.R. and G.J. Mountney. 1997. Poultry Meat and Egg Production. Van
Nostrand Reinhold Co., New York, U.S.A.
5. Austic, R.E. and M.C. Nesheim. 1990. Poultry Production. Lea and Febiger,
Philadelphia, U.S.A.
6. North, M.O. and D.D. Bell, 1990. Commercial Chicken Production Manual. Van
Nostrand Reinhold Co., New York, U.S.A.

3. POSC-608 MANAGEMENT OF PARENT FLOCKS 4(1-3)
THEORY:
Introduction, historical perspective of breeder production; commercial breeding
programs; bio-security; breeder house lay out and equipment requirements; environment control
vs. open sided housing; care and management during brooding period; rearing management; light
and feed management during growing; monitoring body weights and uniformity during growing;
vaccination programs during growing; grading and selection during growing period; growing
costs; significance of fleshing, feathering, shank and keel length; sexing errors; transportation or
shifting of growing flock to breeding house; pre-breeder nutrition; feeding programs for adults;
production standards; male to female ratio; sex separate feeding systems; nest management; egg
collection, handling, cleaning, storage and transportation; fumigation of hatching eggs; spiking;
cost of production of hatching eggs; causes of poor fertility and hatchability; in season and out
season flocks; major management health concerns with breeders; labour management; electrical
and mechanical appliances and their maintenance; summer and winter strategies to enhance
production; induced moulting in the breeder flocks; trouble shooting at different stages in the
breeder; record keeping.
PRACTICAL:
Demonstration of commercial breeding programs; reproductive systems of male and
female; vaccination programs and methods; blood and tissue sampling; environment control
housing; ventilation and heating systems; monitoring body weights during growing and
uniformity calculations; basic practices for male management; sex separate feeding system;
summer and winter strategies; hatching egg fumigation, storage and transportation; toe clipping,
dubbing and beak trimming; artificial insemination; calculating cost of producing hatching eggs
and chicks; calculations and conversions; feasibility report of 1000 broiler and layer breeder
flocks; record keeping.
BOOKS RECOMMENDED:
1. Leeson, S. and J.D. Summers. 2000. Broiler Breeder Production. University Book
Foundation, University of Guleph, Canada.
2. Leeson, S. and J.D. Summers. 2001. Nutrition of the Chicken. International Book
Distributing C., Lucknow, India.
3. North, M.O. an d D.D.Bell. 2001. Commercial Chicken Production Manual. Van
Nostrand ReinholdCo., New York, U.S.A.

4. POSC-609 POULTRY FARM ENGINEERING AND CONSTRUCTION 3(2-1)
THEORY:
Exclusion of water, rainfall and wind, groundwater; method of construction; heat
insulation; function of heat insulation; heat loss from buildings; economics of heat insulation;
condensation ventilation due to wind pressure; ventilation due to stack pressure; ventilation due
to wind and stack pressures; combined ventilation openings; sound insulation problem; units of
measurement, mechanism of sound transmission; sound absorption; masking noise; practical
treatment; day lighting; the amount of light required for good seeing; the calculation of daylight
necessary levels of daylight; sunlight glare; the measurement of daylight; fire protection;
incidence and cause of fires design of buildings to reduce spread of fire means of escape;
economic of fire protection; principles of use of materials concrete, mortars , timber sheet
claddings for walls movement joints and jointing compounds; internal linings; appearance of
building, cleaning and restoration strength and stability; loading masonry monolithic concrete;
curtain walling; orientation wind direction; natural light; construction mode; brick masonry
R.C.C. frame structure; roof insulation; bitumen coating; polyethylene, thermo pore, tile work,
flooring: P.C.C, mosaic tile, marble ceramic tile and wooden floor; introduction to electricity;
basic electricity ;basic wiring; earthing; electricity safety codes for farms. Type of Farm
building, plans drawing, construction steps, material required for form building, estimate work,
farm building regarding electrical work, cages.
BOOKS RECOMMENDED:
1 Principles of ModernBuilding. Volume 1, 3rd Edition. The English Language Book
Society, London.

5. POSC-610 POULTRY PROCESSING AND PRESERVATION TECHNOLOGY 3(2-1)
THEORY:
Collection, handling and transportation of live poultry; structure, chemical composition
and nutritive value of poultry meat; factors affecting meat quality; poultry flavor and tenderness;
processing shrinkage; moisture absorption during washing and chilling; measuring
characteristics of fat and tenderness; microbiology of poultry meat; assembling, weighing,
slaughtering and defeathering of poultry; sorting of carcasses and chilling; packing and frozen
poultry; refrigeration requirement and freezing poultry; canning poultry products and soups;
freeze drying; advantages and disadvantages of radiation preservation; government regulation for
poultry processing; packaging and marketing of poultry meat.
PRACTICAL:
Processing techniques for meat products; meat preservation techniques; feasibility report
of poultry processing plant; quality control procedures for cooking and deboning; visit to
Processing plant.
BOOKS RECOMMENDED:
1. Stadelman, W. J. and O. J. Cotterill. 2002. Egg science and Technology. CBS Publishers
and Distributors, Delhi, India.
2. Mounteny, G. J. and C. R. Parkhurst, 2001. Poultry products Technology. Viva Books
Private Ltd. Delhi, India.
3. Panda, P. C.,1996. Text Book on Egg and Poulty Technology. Vikas Publishing House
Pvt. Ltd. 576. Masjid Road Jangpura, New Delhi 110014.
4. Austic, R.E. and M.C. Nesheim. 1990. Poultry Production. Lea and Febiger,
Philadelphia, U.S.A.
Potter, N. N. and J. H. Hotchkiss. 1996. Food Science (5th ED). CBS Publishers and Distributors,
Delhi, India.

6. NUTR-610 FEED FORMULATION & PROCESSING TECHNOLOGY 3(1-2)
THEORY:
Components of poultry feed; feed stuff for poultry; nutrient requirement of poultry;
minerals for poultry; ingredient evaluation & diet formulation; techniques for estimating
nutritional value of feed stuffs; formulating layer, broiler & breeder feeds; quality control for
optimum bird Performance; feedstuff handling, storage, grinding, mixing processing & storage
of finished feed; types of feeds and least cost feed formulation; feed additives; natural anti
nutritional factors/ toxicants of feedstuff and methods of detoxification; amino acid index for
poultry feed; feed stuff laws & regulations.
PRACTICAL:
Least cost feed formulation for layers, broilers and breeders; availability pattern of feed
stuffs & their price structures; manufacturing process of feed; visits to feed mills; raw material
checking procedure prior to feed formulation. Demonstration of proximate analysis techniques.
BOOKS RECOMMENDED:
1. Pathak, N. 1997. Text book of feed processing Technology. Vikas Publishing House Pvt.
Ltd. New Dehli.
2. Lesson, S. and J.D. Summers. 2002. Scott’s Nutrition of the Chicken. International Book
Distributing Co. Guleph, Ontario, Canada.
REFERENCE BOOKS:
1. Lesson, S. and J.D. Summers. 1991. CommercialPoultryNutritionUniversity Books,
Guleph, Ontario, Canada.
2. Reddy, V.R. and D.T. Bhosale.2001. Handbook of Poultry Nutrition. American Soybean
Association, New Dehli, India.
3. Lesson, S. and J. D. Summers. 2001. Broiler Breeder Production. University Book,
Guleph, Ontario, Canada.
4. Nutrient Requirements of Poultry. 1994. National Academy Press, Washington, D.C.