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Meatbird Production

  • Areas of Interest: Curriculum Course
  • Credits: 3
  • Class Hours: 2
  • Lab Hours: 2
  • Course Code: ANS-232
  • Prerequisites: None
  • Co-requisites: ANS 230
In Person
Fall, Spring

This course covers the fundamentals of meatbird production. Topics include breeding, hatching, brooding, and growout procedures for broilers and turkeys. Upon completion, students should be able to perform the fundamental skills required in meatbird production facilities.