Introductory Poultry Science PLS & L Department of Agriculture Stephen F. Austin State University Spring 2016

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1 Introductory Poultry Science PLS & L Department of Agriculture Stephen F. Austin State University Spring 2016 Professor: Dr. Joey Bray Telephone: (936) office (936) Department Office: Room 104 Office Hours: Monday & Wednesday 9:00 to 10:00 & 11:00 to 12:00 Tuesday & Thursday 9:30 to 12:00 Friday By appointment only Lecture: MW 10:00 10:50 am Room: 121 AG Lab: T 1:00 2:50 pm TBA Text: None required; Course notes can be purchased in a spiral bound copy or print the notes from D2L. Description: Two hours lecture, two hours lab per week. Introduction to the scope and the importance of the poultry industry. Introduction to the basics of poultry science and modern methods of producing, processing, and marketing of poultry and poultry products. Program Learner Outcomes: 1. Technical Thinking - The student will demonstrate competence of technical subject matter in poultry sciences. 2. Communication Skills- The student will demonstrate effective oral and written communication skills. 3. Leadership Skills- The student will exhibit leadership and other interpersonal skills needed for career placement and advancement. 4. Problem Solving Skills - The student will exhibit problem solving skills based on quantitative and analytical reasoning. 5. Critical Skills - The student will demonstrate knowledge of poultry production facilities. Student Learner Outcomes: 1. Problem Solving Skills - The student will exhibit problem solving skills based on quantitative and analytical reasoning. a. Assessment Method #1 - All students taking PLS 237 will be assessed. The assessment tool will include a question related to poultry science to measure their quantitative problem solving skills. The student s question will be assessed by the correct answer.

2 b. Assessment Method #2 - All students taking PLS 237 will be assessed. The assessment tool will include a question related to poultry science to measure their analytical problem solving skills. The student s question will be assessed by the correct answer. 2. Technical Thinking - The student will demonstrate competence of technical subject matter in poultry sciences. a. Assessment Method #1 - All students taking PLS 237 will be assessed. The assessment tool will include 10 fill in the blank embedded questions related to basic poultry management practices, commercial poultry housing and equipment, incubation, and processing practices. b. Assessment Method #2 - All students taking PLS 237 will be assessed. The assessment tool will include10 short answer and identification questions embedded on an exam. The questions will relate to breeds of livestock, identification of tools used in management and breeding of livestock, identification of feed sources, and identification of signs of health related issues. Grading Policy: Lecture and lab will be taught separate, but given the same grade. Lecture and Lab: 3 Major Exams pts. A = Comprehensive Final Exam pts. B = Weekly Quizzes (10 pts. each) pts. C = Lab Assignments (50 pts/each) pts. D = Total pts pts. Major Exams & Comprehensive Final Exam: All exams will to closed book and the final exam will be comprehensive. Each major exam will consist of a series of exam questions related to the information discussed in lecture and/or lab from the identified sections outlined under Tentative Lecture Outline (see below). Exams will be comprised from a variety of listing, multiple choice, fill-in-the-blank, short answer, and labeling questions. All information discussed in lecture and lab will be applicable for the comprehensive final exam. If you know in advance that you are going to miss an exam, please let me know as soon as possible. In case of an emergency, you or someone you know should contact me as soon as possible (refer to the top for contact info.). Only excusable or legitimate excuses will allow you to makeup the missed exam. The validity of the excuse will be determined by the instructor before the makeup exam will be scheduled. All makeup exams will be made up within three days of the missed exam date. All students will be required to take the comprehensive final exam scheduled on Monday, May 9, 2016 from 10:30 am to 12:30 pm. Weekly Quizzes: You will have 10 weekly quizzes worth 10 points each. The quizzes will be at the beginning of class on Wednesdays (unless instructed otherwise). If an exam is scheduled on a Wednesday then there will be no quiz. The quizzes will cover topics discussed during the two most recent lectures. Lab Assignments: You will be required to attend all schedules labs. The lab portion of the class consists of 1/3 of your total grade. You will be required to complete 5 lab assignments worth 50 points each. The lab assignments will be assigned to you during the scheduled lab time. Lab assignments will consist of writing papers, lab projects, and lab participation. Attendance: Attendance in lecture and lab is mandatory. Attendance will be checked daily. Attendance will directly affect your final grade. You will be allowed 2 unexcused absences without penalty. After the second absence, each consecutive absence will deduce 1 point from your final average for the course. Tardiness will be monitored and will be used to adjust any borderline grades at the end of the course. Chronic tardiness will not be allowed. It will be left to the discretion of the instructor to put a stop to chronic tardiness.

3 Academic Integrity: Academic integrity is a responsibility of all university faculty and students. Faculty members promote academic integrity in multiple ways including instruction on the components of academic honesty, as well as, abiding by university policy on penalties for cheating and plagiarism. Academic Dishonesty and Cheating: Any instance of academic dishonesty or cheating will be governed by the guidelines set in the General Bulletin. They are as follows: Academic dishonesty includes both cheating and plagiarism. Cheating includes but is not limited to (1) using or attempting to use unauthorized materials to aid in achieving a better grade on a component of a class; (2) falsifying or inventing any information, including citations, on an assigned exercise; and/or (3) helping or attempting to help another in an act of cheating or plagiarism. Plagiarism is presenting the words or ideas of another person as if they were your own. Examples of plagiarism are (1) submitting an assignment as if it were one s own work when, in fact, it is at least partly the work of another; (2) submitting a work that has been purchased or otherwise obtained from an Internet source or another source; and (3) incorporating the words or ideas of an author into one s paper without giving the author due credit. Please read the complete policy at Students with Disabilities: To obtain relates accommodations and/or auxiliary aids, students with disabilities must contact the Office of Disability Services (ODS), Human Services Building in Room 325, or as soon as possible. Once verified, ODS will notify the course instructor and outline the accommodations and/or auxiliary aids to be provided. Withheld Grades Semester Grades Policy (A-54): Ordinarily, at the discretion of the instructor of record and with the approval of the academic chair/director, a grade of WH will be assigned only if the student cannot complete the course work because of unavoidable circumstances. Students must complete the work within one calendar year from the end of the semester in which they receive a WH, or the grade automatically becomes an F. If students register for the same course in future terms the WH will automatically become an F and will be counted as a repeated course for the purpose of computing the grade point average. Acceptable Student Behavior: Classroom behavior should not interfere with the instructor s ability to conduct the class or the ability of other students to learn from the instructional program (see the Student Conduct Code, policy D-34.1). Unacceptable or disruptive behavior will not be tolerated. Students who disrupt the learning environment may be asked to leave class and may be subject to judicial, academic, or other penalties. This prohibition applies to all instructional forums, including electronic/online forums, classroom meetings, labs, discussion groups, field trips, etc. The instructor shall have full discretion over what behavior is appropriate/inappropriate in the classroom. Students who do not attend class regularly or who perform poorly on class projects/exams may be referred to the icare program This program provides students with recommendations for resources or other assistance that is available to help SFA students succeed. Responsible Use of Technology: It is expected that all students will only use cell phones, PDAs, laptop or tablet computers, MP3 players, and related devices outside of class time or when appropriate in class. Answering a cell phone, texting, listening to music or using a laptop/tablet for matters unrelated to the course may be grounds for dismissal from class or other penalties.

4 PLS 237 Tentative Lecture Outline Date Lecture Topic Jan 20 Feb 1 & 3 Feb 8, 10 & 15 Feb 17 & 22 Introduction & Course Information - Discuss the description and goals for the course, entire syllabus, and answer questions regarding objectives, assignments, & exams. Poultry Industries - Overview of the scale and scope of the commercial poultry industry. Brief history of the industry and the key components that comprise each segment. Poultry Anatomy - Introduction into the anatomy and physiology of the avian species. Poultry Breeds - Overview of important poultry breeds used for commercial production. Feb 24 Exam #1 - Exam will cover information from Poultry Industries, Poultry Anatomy, & Poultry Breeds. Feb 29 Mar 2 Mar 7 Formation of the Egg - Overview of reproductive anatomy and physiology from ovulation to ovipositing of the egg. Development of the Embryo - Chronological stages of embryogenesis. Pullet Production - Introduction into pullet rearing and commercial management practices. Mar 9 Exam #2 - Exam will cover information from Formation of the Egg, Development of the Embryo, & Pullet Production. Mar 21 & 23 Mar 30 & Apr 4 Apr 6 & 11 Broiler Breeders - Introduction into broiler-breeder management and the production of fertilized hatching eggs. Hatcheries - Discussion of commercial hatchery designs and flow. Overview of hatchery management and factors affecting hatchability. Broiler Production - Introduction into housing and rearing commercial broiler chickens. Apr 13 Exam #3 - Exam will cover information from Broiler Breeders, Hatcheries, & Broiler Production. Apr 18 & 20 Apr 25 & 27 May 9 Table Egg Industry - Introduction into the rearing of laying hens for the production of commercial table eggs. Biosecurity and Poultry Health - Overview of biosecurity and its key role in poultry health. Introduction into poultry disease management. Final Exam - Comprehensive examination of all topics covered.

5 PLS 237 Tentative Lab Outline Date Lecture Topic Jan 19 Jan 26 Feb 2 Feb 9 Feb 16 Feb 23 Mar 1 Mar 8 Mar 15 Mar 22 Mar 29 Apr 5 Apr 12 Apr 19 Apr 26 May 3 No lab No Lab Outside Assignment Broiler Research Center tour the broiler houses and discuss management practices. Anatomy Necropsy Lab necropsy chickens to examine the anatomy of the bird. Broiler Research Center discuss the growth of the chickens and changes in the rearing practices. Egg formation examine different embryological stages of development and discuss problems associated with hatchability. Hatchery tour local commercial hatchery Feedmill tour local commercial feedmill Spring Break Broiler Research Center examine the final stages of commercial broiler production. Invitational CDE Contest Processing Plant tour commercial poultry processing facility Poultry Video commercial egg production Feathercrest Farms tour egg laying facility Poultry Video biosecurity No Lab ** Disclaimer: The instructor reserves the right to change the syllabus and requirements for this course as the semester progresses. You will be notified of any changes as they may occur.

6 PLS & Introductory Poultry Science I have received, read, and understand the syllabus and the requirements for this course. Student Name: Date:

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