| Course Code | LPM 203 |
| Course Title | Pig and Poultry Production |
| Credit Hour | 2(1+1) |
| Full Marks | 50 |
| Theory | 25 |
| Practical | 25 |
Objectives
Upon the completion of this course, the students will be able to identify different breeds, feed, and manage pigs and poultry.
Syllabus of Pig and Poultry Production in Bsc. Agriculture
Prominent breeds of pig, care and management and feeding of different age groups of swine, Housing systems, materials used and spacing required, commonly used manage mental practices. Prominent indigenous and commercial breeds of broilers and layers, Rearing and feeding of broilers and layers at different stages of growth, Housing systems, requirements and materials required, and design of houses. Egg formation, Selection of eggs for incubation. Factors essential for Hatching. Brooding methods, Common managerial practices, Vaccination, debeaking, candling, sexing, selection, and grading of eggs. Selection and culling of layers. Biosecurity in a commercial farm.
Course Outline
A. Theory
| S.N | Topic / Chapter Name | No. of Lectures. |
| 1 | Introduction, Scope, and statistics of pig and poultry | 1 |
| 2 | Care and management of newborn pigs | 1 |
| 3 | Care and management of pregnant sow and breeding boar | 1 |
| 4 | Housing systems, and materials essentials for housing swine | 1 |
| 5 | Commonly used managerial practices of poultry | 1 |
| 6 | Breeds characteristics of pigs (Landrace, Yorkshire, Tamworth, Durock, etc.) | 1 |
| 7 | Breeds of poultry (layers, broilers, and dual-purpose) | 2 |
| 8 | Materials and design of poultry housing | 1 |
| 9 | Egg formation, Selection of eggs for table purpose & incubation | 1 |
| 10 | Factors essentials for the best hatching | 1 |
| 11 | Brooding methods ( natural and artificial ) | 1 |
| 12 | Common managerial practices for broilers and layers | 1 |
| 13 | Bio-security in a commercial farm | 1 |
| Total | 15 |
B. Practical
| S.N | Topic / Chapter Name | No. of Lectures. |
| 1 | Identification of different breeds of swine | 1 |
| 2 | Housing and feeding of swine | 1 |
| 3 | Identification (tagging, and ear notching) of swine | 1 |
| 4 | Castration of pig, iron administration, and vaccination of swine | 2 |
| 5 | Identification of broiler and layer breeds | 2 |
| 6 | Methods of putting identification marks on poultry | 1 |
| 7 | Disease identification, vaccination, and control of diseases | 2 |
| 8 | Debeaking, candling, grading, and selection of eggs | 2 |
| 9 | Identification of layers and broilers | 1 |
| 10 | Feeding and watering of poultry | 2 |
| Total | 15 |
References
- Banerjee, G.C. 1991. A Text-Book of Animal Husbandry. Oxford and IBH Publishing, New Delhi. (7th edition)
- Banerjee, G.C. 1998 Feeds and Principles of Animal Nutrition, Oxford and IBH Publishing, NewDelhi
- Banerjee, G.C. 1995 Poultry. Oxford and IBH Publishing, New Delhi
- Arora, S.P. and Kaur, Harjit (2005). Principles of Animal Nutrition and Nutrients Dynamics. ICAR, New Delhi.
- Cheeke, Peter R. (1999) Applied Animal Nutrition: Feeds and Feeding. Second Edition. Prentice-Hall Upper Saddle River