HFX253 Swine and Poultry Production
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Showing course contents for the educational year starting in 2020 .
Course responsible: Nils Petter Kjos
Teachers: Birger Svihus, Knut Egil Bøe
ECTS credits: 10
Faculty: Faculty of Biosciences
Teaching language: NO
Limits of class size:
If less than 5 students sign up for the course, the originally planned lecturing routine will be altered.
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel.
Course frequency: Annually
First time: 2004V
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.
The students should have knowledge about pig and poultry production and relevant production systems, including feeding and management, and some breeding, economics, behavioural and health aspects. After participation in the course, the students should be able to give advice to pig and poultry producers on nutritional requirements, feeding and feeding strategies, breeding plans, and management. Students should know the structure of pig production (sows, piglets and growing-finishing pigs) and poultry (layers, broilers and turkeys) in Norway, slaughter and meat quality, egg development and egg quality, preventative health activities and effect of environmental factors.
The course will include lectures on relevant topics, group exercises and excursions.
Fjørfeboka. 3. edition (2016). Lecture notes about swine production. Relevant articles.
HFX132, HFA200, HFE200, HFE202.
Assignments related to different subjects in the field of swine and poultry production.
The grade is based on results from a 3-hour written examination, which is assessed by an external examiner.
Special requirements in Science
Reduction of credits:
Type of course:
The course consists of: Lectures: 50 hours, 3 excursions. Exercises (group work): 10 hours.
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.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: One written exam: Passed / Failed