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Unit of study_

AVBS3008: Intensive Animal Industries

Poultry and pig farmers are faced with ever increasing challenges, from the increasing demand for affordable meat and eggs to the ever-present issues related to welfare and wellbeing of these traditionally intensively managed animals. This unit will investigate poultry and pig production with an emphasis towards giving you an understanding of the pig meat, poultry meat and whole egg industries under Australian conditions. You will examine and evaluate various aspects of the poultry and pig production systems important in maintaining efficiency and profitability. Current challenges in pig and poultry productions and hot topics in research will be discussed in lectures. Through examining aspects such as breeding, nutrition, housing, growth, performance, health and welfare you will develop practical skills that can be applied to aid local and international poultry and pig farmers as they strive to produce food of the highest quality in a sustainable and ethical fashion.

Code AVBS3008
Academic unit Life and Environmental Sciences Academic Operations
Credit points 6
12 credit points from (ANSC3101 or AVBS2XXX or BIOL2XXX or FOOD2000 or GEGE2X01 or GENE2001 or GENE2002 or ITLS2000)
Assumed knowledge:
Familiarity with data analysis and animal handling

At the completion of this unit, you should be able to:

  • LO1. Describe current poultry and pig production​
  • LO2. Integrate knowledge and skills as individuals and in groups to provide potential solutions to production problems​
  • LO3. Critically evaluate scientific and technical information and use it to identify potential solutions to production problems​
  • LO4. Apply pig and poultry science research methods to investigate pig and poultry production issues​
  • LO5. Develop management strategies to optimize the pig and poultry production systems with ethical, efficient and sustainable practices that account for diverse social and cultural demands​
  • LO6. Communicate findings and advice that is articulate, evidence-based and appropriate for the pig and poultry industries​​

Unit outlines

Unit outlines will be available 2 weeks before the first day of teaching for the relevant session.