Post Graduate Programs.Poultry

Graduate Programs


       The course programme will be executed over two academic years, divided into four semester of fifteen weeks each. The first year is for course work, the second year is for research and the dissertation.


The First academic year is composed of two semesters of 15 weeks each.

a- First Semester

Name of Course   Code Credit hours Contact hours
Avian Biology Poult 601 3(2 + 1) 5
Poultry Breeding Poult 603 3(2 + 1) 5
Modern Poultry Production Poult 605 3(2 + 1) 5
Poultry Nutrition Poult 607 3(2 + 1) 5
Traditional Poultry Production Poult 609 3(2 + 1) 5
Total hours 15 25

b- Second  Semester

Name of Course   Code Credit hours Contact hours
Poultry Products and Processing Poult 602 3(2 + 1) 5
Poultry Diseases and Control Poult 604 3(2 + 1) 5
Poultry Economics Poult 606 3(2 + 1) 5
Experimental Design and Analysis Poult 608 3(2 + 1) 5
Seminar 1(1 + 0) 1
Scientific Writing Poult 610
Total hours 15 23

2. Second Academic Year:-

          Research and dissertation equivalent to 6 credit hours 6 (0 + 6). The total credit hours for the proposed M.Sc. is 36 credit hours, composed of 30 credit hours for courses and 6 credit hours for research and dissertation.

Course contents

First Semester Courses :-

(1) Avian Biology. (Poult 601)

a. Anatomy: The skeleton, muscular system skin, feathers, digestive endocrine glands, reproductive system, respiratory,  nervous system.    

b. Physiology: Reproduction, moulting, heat regulation, physiology of behavior, immuno-physiology, acid-base balance, egg formation. 

c. Biochemistry: Major metabolic pathways: Carbohydrate, lipids, proteins, bioenergtics, mineral and vitamin metabolism.  

d. Metabolic disorders: Sudan death syndrome, ascites, fatty liver and kidney syndrome skeletal disorders.  

(2) Poultry Breeding: (poult 603

 Poultry breeds, local poultry types, basic principles of poultry breeding, traits of economic importance, Repeatability's and heritabilities, phenotypical, environmental and genetic correlations between traits, inbreeding and cross-breeding, selection systems, inheritance of economic traits.

(3) Modern Poultry Production (Poult 605):

a- Husbandry: System of poultry keeping, types of poultry farms. Houses, and equipments.

b-Incubationand  Hatching: Methods of incubation types of incubators, selection and storage of hatching eggs, physical factors essential for incubation embryo development, hatching hygiene, embryonic mortality, sexing of chicks,

c. Management of chicks, growers, layers breeders, and broilers. Space requirement, lighting, culling, forced moulting, egg production curve, vices, egg characteristics.

(4) Poultry Nutrition ( Poult 607):

Digestion and metabolism, feed ingredients, nutrient requirements, non-feed additives, interaction of nutrients and antinutrients, feed formulation using a computer. Feed quality control.

(5) Traditional Poultry Production ( Poult 609)

System of production in villages and town houses. Baladi chickens, growth, sexual maturity, egg production and egg characteristics. Feeding, prevailing diseases and control measures, productive families, role of rural women in poultry keeping, constrains, improvement plans.

Second Semester Courses:-

(1)  Poultry Products and Processing (Poult 602):

       Structure of the egg: shell membranes, albumen, yolk. Egg                             composition, chemistry and physico-chemical basis. Nutritive value of egg. Measurement of egg characteristics: shell colour, porosity. Strength, albumen shape. Yolk shape and colour, egg grading and gravity. Factors affecting egg quality.Scientific and technical advances related to the processing of frozen and dried egg products. Preservation of egg quality.

Poultry meat processing. Chemical composition and nutritive value of meat. Processing of broiler chicken: Killling, bleeding, scalding, cropping,verting and evisceration. Carcass inspection, grading, cutting,deboning and meat preservation.

(2) Poultry Diseases and Control ( Poult 604):

     Occurrence, general signs, pathology, treatment and principles of prevention of the following diseases: Viral:  Marek's disease, Nnewcastle disease, Infectious. Bursal disease, Fowl pox Avian  influenza, Infectious bronchitis, Avian leucosis.  Bacterial: Avian salmonellosis, Avian tuberculosis, infectious coryza. Mycoplasmosis, CRD Protozoan diseases:

Coccidiosis histomouiasis. Fungal diseases. External and internal parasites. Nutritional deficiency diseases. Hatchery diseases.

Type of vaccines, methods of administration, vaccination programmes in Sudan.

(3) Poultry Economics (Poult 606)

     Economic importance of animal production in the national economy, The egg industry : structure and problems, prices, supply and demand, marketing. Factors affecting cost of production and returns from egg production. Financial statement for setting up a large farm, economics of rearing and extended lay.

       Economics of broiler production: supply and demand, marketing, cost of production, seasonal variation. Economic. Appraisal of poultry business, budgeting of poultry enterprise. Poultry farm records. Analysis of records.

(4) Experimental Design and Analysis (Poult 608)

      Estimation and hypothesis testing, randomization and replication, analysis of completely randomized designs, analysis of randomized Block designs, latin squares, Factorial treatment structure, design and analysis of two-factor and  2 experiments, analysis of split plots, confounding, analysis of covariance.

(5) Scientific Writing (Poult 610 ) :

       Definition of research. Writing research proposal, avenues of communications in science. Writing a research paper, scientific style, tables and illustrations, ethics, oral presentation in seminars and conferences, writing a dissertation.

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