Course Description

Judging of live poultry and poultry products.

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Athena Title

Poultry Judging

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Prerequisite

POUL 2040

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Semester Course Offered

Offered spring

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Grading System

S/U (Satisfactory/Unsatisfactory)

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Course Objectives

Students will become knowledgeable about the basics of poultry judging. Students will learn how judging contests are set up and conducted. They will become competent in judging live birds, eggs, and processed poultry.

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Topical Outline

1. Judging principles 2. Live bird - past production layers 3. Live bird - broiler selection 4. Live bird - reasons presentation 5. Processed poultry - carcass quality 6. Processed poultry - further processed 7. Processed poultry - parts identification 8. Table eggs - exterior quality 9. Table eggs - interior quality 10. Table eggs - candling 11. Production/management tests 12. Team activities

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