ANSC 421Poultry Evaluation and Selection
Poultry Evaluation and Selection is a hands-on course that will provide the opportunity for students to apply the principles used and standards that directly relate to evaluate the evaluation and selection of Purebred and meat breeding birds, egg production traits, as well as the processing aspects of the poultry industry. In addition, the course will cover practical and safe handling techniques of live poultry and poultry products. This course is taught every spring semester.