Poultry courses offered by SA Poultry Association – Learn all about poultry farming and chicken farming. Take a short course in poulltry management ro any other aspect of chicken farming in South Africa.
KZNPI / SAPA TRAINING 2010
SUMMARIES OF COURSES ON OFFER
WATER MANAGEMENT
The role of water in movement and digestion of feed
The role of water in transportation of nutrients and excretion of waste products
The importance of water in keeping the respiratory tract healthy
Management practices that encourage water consumption in day-old chicks
How to recognise the signs of dehydration in chicks
How water enables evaporative cooling
The influence of relative humidity on effectiveness of evaporative cooling
The benefits of water chlorination
The effects of dissolved solids on water equipment in poultry houses
The reasons for water sampling
Problems associated with wet manure and ammonia
Advantages of measuring water consumption.
ANATOMY AND PHYSIOLOGY OF POULTRY
Structure and functions of skin, feathers and skeleton
The external openings – eye, nose, mouth – and their sensory functions
The cloaca – common opening for urine, faeces, egg and sperm
Movement by muscle contraction
The components of the circulatory and respiratory systems
How and why birds are so efficient at extracting oxygen from the air
Why poultry pant in hot weather
The digestive system: the parts and their functions
The female reproductive system
Egg formation in hens
The male reproductive system
Mating and fertilisation in breeders.
POULTRY NUTRITION
The raw materials used in poultry feeds and their nutrient content
How poultry feeds are formulated and blended at the mill
The role of proteins in growth of broilers and egg production in layers
The role of minerals and vitamins
Why poultry become fat
The digestive system: the parts and their functions
The role of enzymes in digesting feed
The sources of energy in poultry feeds
The importance of energy in maintaining life processes
The importance of monitoring feed intake
Calculation of feed conversion in broilers and layers
Factors influencing feed intake and feed conversion
Procedures for feed sampling and the reasons for keeping samples.
MAINTAIN BIOSECURITY
The types of disease-causing organisms
How these pathogens survive in the environment
Conditions conducive to their multiplication in the host
How the disease-causing organisms enter a farm or hatchery
Procedures for keeping them out of the premises
The importance of protective clothing and personal hygiene
Standards for sanitation of poultry buildings
The danger presented by dead birds left lying around
Reasons for one-way flow of activities
Procedures for disposing of mortalities and hatchery waste
The disposal of effluent from washing areas.
BROODING POULTRY CHICKS
Installing and testing poultry house equipment
Reasons for fumigation
Importance of protective clothing
Appearance and behaviour of healthy day-old chicks
The signs of dehydration
Energy reserves of day-old chicks
Reasons for their limited ability to maintain body heat
Preheating the brooding area
Correct handling procedures and placement of chicks
The consequences of rough handling
The importance of early feed intake for gut development
Importance of proper yolk absorption
The nutrients that provide energy
Identifying chicks that are not eating by feeling the crop
Role of water in maintaining good health and for evaporative cooling
Achieving minimum ventilation during brooding
Preventing hot and cold spots and draughts in the house.
BROILER BREEDER MANAGEMENT
Preparing the poultry house for the arrival of hens and cocks
Reasons for separate feeding of the sexes
Factors causing obesity in breeders and its effect on fertility and egg production
The process of fertilisation and how to identify fertile eggs
The concept of a thermoneutral temperature range
The setting of ventilation rates
Limitations of mist and roof sprayers
Monitoring the health status of breeders
Vaccination procedures and blood sampling
Criteria for identifying cull birds
Abnormalities in appearance and behaviour that indicate stress or disease
The effect of light on the reproductive organs
Minimising the contamination of hatching eggs by pathogens
Influence of the condition of the bedding on hatchability
Importance of maintaining the cold chain
Egg handling and storage procedures
The interpretation of records and graphs
Adjusting the feed allowances according to body weight and production
Mating ratios and spiking
Depopulation and cleanout to minimise the spread of disease.
COMMERCIAL LAYER MANAGEMENT
Preparing the layer house to receive point-of-lay pullets
The correct method of handling pullets
Factors that cause stress at transfer
Why it is important not to exceed the recommended stocking density
Mechanical and natural ventilation systems
Effect of ammonia on layers and ways to manage ammonia levels
Effect of temperature extremes on feed intake and egg production
Monitoring and measuring the daily water intake
The role of water in egg formation and feed intake
Signs of water deprivation in laying hens
Reasons for feeding calcium grit
Factors affecting feed intake and shell quality
Preventing mould growth in feed troughs
The importance of recording feed intake and controlling feed trough levels
How daylength and light intensity affect layers
Selecting an appropriate photoperiod for open houses
Controlling wet manure and flies.
MANAGE THE INCUBATION PROCESS IN HATCHERIES
The effects of temperature and humidity on embryo development
Why incubators need ventilation and cooling
The importance of turning the eggs regularly in the setter
Why eggs are candled and weighed early on during incubation
The correct procedures for handling eggs during transfer to the hatcher
Evaluating the moisture loss from eggs in the setter
Why eggs are fumigated at the pipping stage
The types of disease-causing organisms that are present at pipping
Ventilation and humidity requirements in hatchers
The correct environment in the chick take-off area
First grade and sub-standard chicks
The importance of sanitary conditions and protective clothing
The purpose of collecting swabs and fluff samples
Causes of naval and yolk sac infections
The principles of vent, feather and colour sexing
Vaccinating day-old chicks and storage of vaccines
Identification of fertile and infertile eggs
Recording and interpreting hatchery information
Trouble-shooting: causes of poor hatchability
Cleaning and disinfection procedures
Restricting movement of people and handling of hatchery waste.
P O Box 1202, HONEYDEW 2040
Tel: +27(0)11 795 2051
Fax: +27(0)86 500 4149
E-mail: hendrien@sapoultry.co.za
Learn about chickens take a poultry course in South Africa. – poultry course, chicken course, learn about chicken farming, learn about poultry farming, short lessons on poultry, poultry south africa
REGISTRATION FORM
GAUTENG: GARDEN LODGE, MULDERSDRIFT
BROODING POULTRY CHICKS
BROILER BREEDER MANAGEMENT DURING LAY
ANATOMY AND PHYSIOLOGY OF POULTRY
MAINTAIN BIOSECURITY
POULTRY PRODUCTION INDUSTRY &WATER
MANAGEMENT
POULTRY NUTRITION
COMMERCIAL LAYERMANAGEMENT
MANAGE THE INCUBATION PROCESS IN
HATCHERIES
WESTERN CAPE: UNIVERSITYOF STELLENBOSCH
BROODING POULTRY CHICKS
BROILER BREEDER MANAGEMENT DURING LAY
ANATOMY AND PHYSIOLOGY OF POULTRY
MAINTAIN BIOSECURITY
POULTRY PRODUCTION INDUSTRY &MANAGE
WATER
POULTRY NUTRITION
COMMERCIAL LAYERMANAGEMENT
MANAGE THE INCUBATION PROCESS IN
HATCHERIES
KWAZULU-NATAL: KZNPI, PIETERMARITZBURG
BROODING POULTRY CHICKS
BROILER BREEDER MANAGEMENT DURING LAY
ANATOMY AND PHYSIOLOGY OF POULTRY
MAINTAIN BIOSECURITY
POULTRY PRODUCTION INDUSTRY &MANAGE
WATER
POULTRY NUTRITION
COMMERCIAL LAYERMANAGEMENT
3, 4, 5 August (119409 – 10 Credits)
Name of delegate/s
3, 4, 5 August (119474 – 15 Credits)
Name of delegate/s
10,11,12 August (119452 – 5 Credits)
Name of delegate/s
10,11,12 August (119441 – 8 Credits)
Name of delegate/s
17, 18, 19 August (119402 – 6
credits & 119442 – 2 credits)
Name of delegate/s
17, 18, 19 August
(119430 – 10 Credits)
Name of delegate/s
24, 25, 26 August (119489 – 15 Credits)
Name of delegate/s
24, 25, 26 August(119439 – 15
Credits)
Name of delegate/s
7, 8, 9 September
(119409 – 10 Credits)
Name of delegate/s
7, 8, 9 September (119474 – 15 Credits)
Name of delegate/s
14, 15, 16 September (119452 – 5 Credits)
Name of delegate/s
14, 15, 16 September (119441 – 8 Credits)
Name of delegate/s
21, 22, 23 September (119402 – 6 credits &
119442 – 2credits)
Name of delegate/s
21, 22, 23 September (119430 – 10 Credits)
Name of delegate/s
28, 29, 30 September (119489 – 15 Credits)
Name of delegate/s
28, 29, 30 September
(119439 – 15 Credits)
Name of delegate/s
5, 6, 7 October (119409 – 10 Credits)
Name of delegate/s
5, 6, 7 October (119474 – 15 Credits)
Name of delegate/s
12, 13, 14October (119452 – 5 Credits)
Name of delegate/s
12, 13, 14October (119441 – 8 Credits)
Name of delegate/s
19, 20, 21October (119402 – 6 credits & 119442 – 2
credits)
Name of delegate/s
19, 20, 21October (119430 – 10 Credits)
Name of delegate/s
26, 27, 28October (119489 – 15 Credits)
Name of delegate/s
MANAGE THE INCUBATION PROCESS IN
HATCHERIES
NAME OF COMPANY
POSTAL ADDRESS
TEL & FAX NO.
E.MAIL ADDRESS
VAT NO.
R4 500 + VAT per 3 day course
Accommodation for your own account
PLEASE RETURN TO:
KZNPI / SAPA TRAINING 2010
SUMMARIES OF COURSES ON OFFER
WATER MANAGEMENT
ANATOMY AND PHYSIOLOGY OF POULTRY
POULTRY NUTRITION
26, 27, 28October (119439 – 15 Credits)
Name of delegate/s
Signature:……………………………………………… Date: …………………………………
SA Poultry Association, P O Box 1202, HONEYDEW 2040
Tel: +27(0)11 795 2051
Fax: +27(0)86 500 4149
E-mail: hendrien@sapoultry.co.za
The role of water in movement and digestion of feed
The role of water in transportation of nutrients and excretion of waste products
The importance of water in keeping the respiratory tract healthy
Management practices that encourage water consumption in day-old chicks
How to recognise the signs of dehydration in chicks
How water enables evaporative cooling
The influence of relative humidity on effectiveness of evaporative cooling
The benefits of water chlorination
The effects of dissolved solids on water equipment in poultry houses
The reasons for water sampling
Problems associated with wet manure and ammonia
Advantages of measuring water consumption.
Structure and functions of skin, feathers and skeleton
The external openings – eye, nose, mouth – and their sensory functions
The cloaca – common opening for urine, faeces, egg and sperm
Movement by muscle contraction
The components of the circulatory and respiratory systems
How and why birds are so efficient at extracting oxygen from the air
Why poultry pant in hot weather
The digestive system: the parts and their functions
The female reproductive system
Egg formation in hens
The male reproductive system
Mating and fertilisation in breeders.
The raw materials used in poultry feeds and their nutrient content
How poultry feeds are formulated and blended at the mill
The role of proteins in growth of broilers and egg production in layers
The role of minerals and vitamins
Why poultry become fat
The digestive system: the parts and their functions
The role of enzymes in digesting feed
The sources of energy in poultry feeds
The importance of energy in maintaining life processes
The importance of monitoring feed intake
Calculation of feed conversion in broilers and layers
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Factors influencing feed intake and feed conversion
Procedures for feed sampling and the reasons for keeping samples.
The types of disease-causing organisms
How these pathogens survive in the environment
Conditions conducive to their multiplication in the host
How the disease-causing organisms enter a farm or hatchery
Procedures for keeping them out of the premises
The importance of protective clothing and personal hygiene
Standards for sanitation of poultry buildings
The danger presented by dead birds left lying around
Reasons for one-way flow of activities
Procedures for disposing of mortalities and hatchery waste
The disposal of effluent from washing areas.
The principles of selecting breeding material
Grandparent and parent stock and their hatcheries
The source of day-old broiler chicks
Link between broiler farm and abattoir
The marketing of poultry meat and its nutritional value
The source of day-old pullets in the layer industry
Battery and free-range systems of egg production
The nutritional value of eggs
Use of agricultural by-products in poultry feeds
Maintaining hygiene standards to protect the health of consumers.
Installing and testing poultry house equipment
Reasons for fumigation
Importance of protective clothing
Appearance and behaviour of healthy day-old chicks
The signs of dehydration
Energy reserves of day-old chicks
Reasons for their limited ability to maintain body heat
Preheating the brooding area
Correct handling procedures and placement of chicks
The consequences of rough handling
The importance of early feed intake for gut development
Importance of proper yolk absorption
The nutrients that provide energy
Identifying chicks that are not eating by feeling the crop
Role of water in maintaining good health and for evaporative cooling
Achieving minimum ventilation during brooding
Preventing hot and cold spots and draughts in the house.
Preparing the poultry house for the arrival of hens and cocks
Reasons for separate feeding of the sexes
Factors causing obesity in breeders and its effect on fertility and egg production
The process of fertilisation and how to identify fertile eggs
The concept of a thermoneutral temperature range
The setting of ventilation rates
Limitations of mist and roof sprayers
Monitoring the health status of breeders
Vaccination procedures and blood sampling
Criteria for identifying cull birds
Abnormalities in appearance and behaviour that indicate stress or disease
The effect of light on the reproductive organs
Minimising the contamination of hatching eggs by pathogens
Influence of the condition of the bedding on hatchability
Importance of maintaining the cold chain
Egg handling and storage procedures
MAINTAIN BIOSECURITY
POULTRY PRODUCTION INDUSTRY
BROODING POULTRY CHICKS
BROILER BREEDER MANAGEMENT
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The interpretation of records and graphs
Adjusting the feed allowances according to body weight and production
Mating ratios and spiking
Depopulation and cleanout to minimise the spread of disease.
Preparing the layer house to receive point-of-lay pullets
The correct method of handling pullets
Factors that cause stress at transfer
Why it is important not to exceed the recommended stocking density
Mechanical and natural ventilation systems
Effect of ammonia on layers and ways to manage ammonia levels
Effect of temperature extremes on feed intake and egg production
Monitoring and measuring the daily water intake
The role of water in egg formation and feed intake
Signs of water deprivation in laying hens
Reasons for feeding calcium grit
Factors affecting feed intake and shell quality
Preventing mould growth in feed troughs
The importance of recording feed intake and controlling feed trough levels
How daylength and light intensity affect layers
Selecting an appropriate photoperiod for open houses
Controlling wet manure and flies.
The effects of temperature and humidity on embryo development
Why incubators need ventilation and cooling
The importance of turning the eggs regularly in the setter
Why eggs are candled and weighed early on during incubation
The correct procedures for handling eggs during transfer to the hatcher
Evaluating the moisture loss from eggs in the setter
Why eggs are fumigated at the pipping stage
The types of disease-causing organisms that are present at pipping
Ventilation and humidity requirements in hatchers
The correct environment in the chick take-off area
First grade and sub-standard chicks
The importance of sanitary conditions and protective clothing
The purpose of collecting swabs and fluff samples
Causes of naval and yolk sac infections
The principles of vent, feather and colour sexing
Vaccinating day-old chicks and storage of vaccines
Identification of fertile and infertile eggs
Recording and interpreting hatchery information
Trouble-shooting: causes of poor hatchability
Cleaning and disinfection procedures
Restricting movement of people and handling of hatchery waste.
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Good evening.
My name is Molefe Kgomongwe and am resident in Johannesburg.
I am very much interested in poultry courses. I do not have either poultry practical or academic background except for reading about it and developing such huge interest.
Therefore, I humbly ask you to kindly assist me with the following:
1. Where (the location) are the courses held?
2. How are they provided (physical attendance or correspondence)?
3. Is there academic or practical experience required?
4. When do courses start?
5. How much do they cost?
6. How long do they take?
7. Are there different kinds of jobs that one can undertake within the poultry industry upon the acquisition of the certification in poultry courses.
Yours faithfully
Molefe Kgomongwe
I need training on poultry management, layer hen management to be specific. When is your next training course, what is the duration and cost.
Please let me know when you conduct the courses and what the cost is
We do not run training courses unless you buy a chicken house – then the training is for the equipment – you can try http://www.kznpi.co.za/courses.htm or the Agri Seta department.
Any course in poultry management , specially in free range chicken
can we we have the cost of your chicken housrs
rgds
dexter