INTRODUCTION TO POULTRY: FROM BACKYARD CHICKENS TO COMMERCIAL PRODUCTION

ANSCI 140

Course Description

Overview of poultry science and production. Topics include anatomy and physiology, nutrition, health, reproduction, genetics, egg and meat quality, and management. Includes information on poultry flocks of various sizes and purposes, from hobby flocks to commercial production.

Prerequisties

None

Satisfies

This course does not satisfy any prerequisites.

Credits

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Offered

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Grade Point Average

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Completion Rate

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A Rate

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Class Size

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Instructors (2025 Fall)

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