Module Details

Module Code: AGRI S7017
Full Title: Poultry and Pig Production Systems
Valid From: Semester 1 - 2021/22 ( September 2021 )
Language of Instruction:English
Duration: 1 Semester
Credits: 5
Module Owner::
  • Siobhan Jordan
  • Breda Brennan
  • John Kelly
Departments: Agriculture, Food and Animal Health
Module Description: This module should assist a learner to manage a modern commercial farm. It should enable him/her evaluate and make decisions on the feeding, breeding, housing and management requirements of pigs and poultry.
 
Module Learning Outcome
On successful completion of this module the learner will be able to:
# Module Learning Outcome Description
MLO1 Describe the pig and poultry industry structure and how they are improving sustainability.
MLO2 Discuss pig and poultry husbandry principles and skills.
MLO3 Discuss diseases, disorders and parasites within pigs and poultry production systems.
MLO4 Describe the detail and importance of nutrition within the pig and poultry production systems.
MLO5 Review pig and poultry housing requirements and management systems.
MLO6 Evaluate the main management options for the wastes generated from pig and poultry facilities.
Pre-requisite learning
Module Recommendations
This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named DkIT module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
No recommendations listed
 
Module Indicative Content
Pig and poultry industry structure
Industry population figures and trends in Ireland, and the top European producing countries. National performance and key performance indicators including economic indicators. Slaughtering, processing and marketing in Ireland. Main developments in the industries and likely future trends. Estimating the impact of production fluctuations on the value to the Irish economy. Understand the role of producer and processor partnerships, marketing strategies, schemes, quality and traceability, specifications and pricing. Latest developments in improving sustainability.
Pig and poultry husbandry principles and skills.
Pig and Poultry anatomical and physiological systems and their functioning. Reproduction and breeding within Pigs and Poultry. Husbandry factors for optimum performance in pigs including gilt, boar and dry sow performance, optimum lactating sow and litter performance, optimum weaner and finisher performance. Poultry production systems to include egg, meat and breeding stock production and optimum performance within these systems Understanding of the day to day skills associated with the different production systems with the pigs and poultry.
Diseases, disorders and parasites within pigs and poultry production.
Diseases, disorders and parasites of pigs and poultry and their respective curative and preventative measures. Traceability requirements in pig and poultry husbandry. Understanding of antimicrobial resistance (AMR) in the treatment of animals.
Nutrition within the pig and poultry production systems.
Digestion and metabolism in pigs and poultry. Roles and function of the major organs of the pig and poultry digestive system. Nutrition requirements and intake potential of common commercial units in terms of energy, protein, fibre and minerals. Understand the nutritional value of feedstuffs pertinent to pig and poultry production. Understand the effects of nutrition on metabolic diseases and disorders in pigs and poultry. Feed conversion efficiency, nutritional requirements, cost efficient diet management in pigs and poultry. Formulate feeding regimes for a common production systems. Manage feed stuffs in accordance with best practice and current legislation.
Pig and poultry housing requirements and management systems
Housing options, plans and costs. Design and planning. Meeting animal welfare and environment requirements of housing pigs and poultry. Housing climate control and lighting - their role in pig and poultry production, Pig and poultry equipment and labour saving devices associated with husbandry tasks. Equipment for mixing and delivering feed and managing water. IT management programs and control of various systems required for production systems. Energy usage and management.
Management of pig and poultry manure
Collection and storage of slurry or manure in pig and poultry production. Nutrient content and value of pig slurry. Handling and spreading systems. The implications of legislation on air and water quality and how this affects the handling of slurry and manure. Calculating quantity of slurry and manure produced on a farm, and calculate the storage requirement and actual on-farm capacity, and determine the maximum customer import capacity. Adding value to manure.
Practicals:
Slurry nutrient values, demonstration of environmental control systems. Site visits to pig, poultry and egg production units to understand husbandry skills. PC labs to review performance reports and interpret key performance indicators.
Module Assessment
Assessment Breakdown%
Project30.00%
Practical20.00%
Final Examination50.00%
Module Special Regulation
 

Assessments

Part Time

No Course Work
Project
Assessment Type Project % of Total Mark 30
Marks Out Of 100 Pass Mark 0
Timing n/a Learning Outcome 1,5
Duration in minutes 0
Assessment Description
Written Report on a either Poultry or Pig Production project, for example how to set-up a poultry unit for impending delivery of birds or a report on site visit of integrated pork to bacon unit.
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 20
Marks Out Of 0 Pass Mark 0
Timing n/a Learning Outcome 2
Duration in minutes 0
Assessment Description
Following delivery of key skills, student completes skills assessment.
Final Examination
Assessment Type Formal Exam % of Total Mark 50
Marks Out Of 100 Pass Mark 0
Timing End-of-Semester Learning Outcome 1,3,4,5,6
Duration in minutes 0
Assessment Description
An end of module exam to examine LO 1 and 3-5
Reassessment Requirement
A repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

DKIT reserves the right to alter the nature and timings of assessment

 

Module Workload

This module has no Full Time workload.
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Interactive lectures related to pigs and poultry production. Every Week 2.00 2
Practical Contact LO 2 Every Week 0.50 0.5
Online Contact Contact Online tutorial support Every Second Week 0.50 1
Independent Study Non Contact No Description Every Week 2.00 2
Directed Reading Non Contact No Description Every Week 2.00 2
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Recommended Book Resources
  • Arnold de Vries, Marrit van Engen, Kees Scheepers. Pig Signals (English edition), p.56, [ISBN: 9789087400323].
  • Arnold de Vries, Marrit van Engen, Kees Scheepers. Piglets (English edition) A practical guide to successful piglet production, p.56, [ISBN: 9789087400323].
  • Marrit van Engen, Kees Scheepers. Sows (English edition) A practical guide to lactation management and fertility, p.48, [ISBN: 9789087400125].
  • Mark Roozen, Kees Scheepers. Finishing pigs (English edition) A practical guide to growth, health and behaviour, p.48, [ISBN: 9789087400132].
  • Paul Smith, Hugh Crabtree, Nick Bird. (2009), Perfecting the Pig Environment, p.90, [ISBN: 9781904761815].
  • Colin Trengrove Whittemore. (1979), Practical Pig Nutrition.
  • Monique Bestmanm Marko Ruis, Jos Heijmans, Koos van Middelkoop. Poultry Signals, 2011, p.112, [ISBN: 978-90-8740-0].
Supplementary Book Resources
  • Mc Donald, et al.. (2011), Animal Nutrition, Prentice Hall.
  • M R Muirhead, T J L Alexander, Dr J Carr (Ed). Managing Pig Health: A Reference for the Farm - 2nd Edition, [ISBN: 9780955501159].
  • John Gadd. (2011), Modern Pig Production Technology: A Practical Guide to Profit, [ISBN: 9781907284472].
  • Luigi Faucitano, Allan L Schaefer. Welfare Of Pigs: From Birth to Slaughter, [ISBN: 978-908686066].
  • Maarten de Gussem, Koos van Meddelkoop, Kristof van Mullen, Ellen van't Veer. (2013), Broiler Signals: A practical guide for broiler focused management, p.120, [ISBN: 978-90-8740-1].
  • Maarten de Gussem, Koos van Meddelkoop, Kristof van Mullen, Ellen van't Veer. (2013), Egg Signals: A Practical Guide to Improving Egg Quality, p.164, [ISBN: 978-90-8740-2].
  • Various. (2012), Laying hens - A Practical Guide for Layer Focused Management, p.120, [ISBN: 9789087401245].
Recommended Article/Paper Resources
  • Irish Farmers Journal.
  • Farmers weekly.
  • Today's Farm.
Other Resources
  • [website], www.agiculture.gov.ie. www.agiculture.gov.ie.
  • [website], www.animalhealthireland.ie. www.animalhealthireland.ie.
  • [website], www.nadis.org.uk. www.nadis.org.uk.
  • [website], www.partners-in-reproduction.com. www.partners-in-reproduction.com.
  • [website], www.teagasc.ie. www.teagasc.ie.
  • [Link], Library Catalogue,