POUL 2040 - Poultry Evaluation

The following principles of poultry selection and evaluation of live poultry and poultry products will be discussed: layer past egg production, interior egg quality, candling, and market egg broken out quality, exterior egg quality, broiler breeder selection, breed selection, carcass quality, meat quality, poultry knowledge team activities, and poultry management. Reading material will be provided on a weekly basis.

Hours:
1