Department of Poultry Science
Major Advisor: Assistant Professor Aaron Kiess
Office: Hill Poultry Science
The U.S. poultry industry is a $21 billion+ business employing hundreds of thousands of people in the United States. Mississippi ranks 4th in broiler production and is continuing to expand. This dynamic industry employs about 25,000 Mississippians directly and another 25,000 indirectly.
The Poultry curriculum provides for in-depth study of scientific principles important in the production, processing and marketing of poultry and poultry products. The curriculum is designed with academic and experiential components to ensure that graduates are prepared to manage people and resources vital to this important food industry. Poultry students should also expect to develop creative thinking skills that will allow them to develop solutions for complex real world problems as they develop their careers as managers. The strong science content of the curriculum also makes it an excellent fit for pre-vet students and students interested in graduate studies. The department provides one-on-one advising for all Poultry Science students. Concentrations available are:
- Production Systems
- Business Management
- Processed Products
- Pre-Veterinary Medicine
Only grades of C or higher will be accepted for all PO courses as well as BIO 3103, GNS 3103, and VS 2033.
BS in Poultry Science (PO)
Degree Requirements
| English Composition | ||
| EN 1103 | English Composition I | 3 |
| or EN 1163 | Accelerated Composition I | |
| EN 1113 | English Composition II | 3 |
| or EN 1173 | Accelerated Composition II | |
| Mathematics | ||
| MA 1313 | College Algebra | 3 |
| Choose one of the following: | 3 | |
| Trigonometry (Pre-Vet Conc. Only) | ||
All other concentrations select from General Education courses | ||
| Science | ||
| See major/concentration | 9 | |
| Humanities | ||
| Select from General Education courses | 6 | |
| Fine Arts | ||
| Select from General Education courses | 3 | |
| Social Sciences | ||
| Select from General Education courses | 6 | |
| Major Core | ||
| MGT 3513 | Introduction to Human Resource Management | 3 |
| PO 3011 | Seminar | 1 |
| PO 3021 | Seminar | 1 |
| PO 3103 | Genetics I | 3 |
| PO 3313 | Commercial Poultry Production | 3 |
| PO 4031 | Seminar | 1 |
| PO 4041 | Seminar | 1 |
| PO 4313 | Management of Commercial Layers | 3 |
| PO 4324 | Avian Reproduction | 4 |
| PO 4333 | Broiler Production | 3 |
| PO 4413 | Poultry Nutrition | 3 |
| PO 4423 | Feed Manufacturing | 3 |
| PO 4514 | Poultry Processing | 4 |
| PO 4844 | Avian Anatomy and Physiology | 4 |
| VS 2033 | Diseases of Poultry | 3 |
| PO 3353 | Poultry Production Internship | 3 |
| PO 3363 | Poultry Processing Internship | 3 |
| FLS 1113 | Spanish I | 3 |
| FNH 4414 | Microbiology of Foods | 4 |
| Oral Communication Requirement | ||
| Satisfied by successful completion of PO 3021, 4031, and 4041 | ||
| Writing Requirement | ||
| Satisfied by successful completion of PO 4324 and 4844 | ||
| Computer Literacy | ||
| Satisfied by successful completion of PO 4324 and 4844 | ||
Choose one of the following concentrations:
Production Systems Concentration (POPS)
The technical aspects of poultry production demands knowledge of business operation, building construction and the operation of the sophisticated equipment utilized throughout the industry. This concentration is appropriate for students interested in entering into a personal poultry operation of field services with large poultry enterprises.
| ABE 1863 | Engineering Technology in Agriculture | 3 |
| ABE 4383 | Building Construction | 3 |
| ABE 4473 | Electrical Applications | 3 |
| ACC 2013 | Principles of Financial Accounting | 3 |
| AEC 3133 | Introductory Agribusiness Management | 3 |
| BIO 1123 | Animal Biology | 3 |
| BL 2413 | The Legal Environment of Business | 3 |
| CH 1043 | Survey of Chemistry I | 3 |
| EG 1143 | Graphic Communication | 3 |
| PSS 3303 | Soils | 3 |
| AEC 2713 | Introduction to Food and Resource Economics | 3 |
| BIO 2113 | Plant Biology | 3 |
| Free Electives | 6 | |
| Total Hours | 122 | |
Business Management Concentration (POBM)
Poultry is one of the largest agribusinesses in the U.S. The business management concentration satisfies all the requirements for a minor in Agribusiness. Thus, this concentration offers lucrative employment opportunities to the poultry science major.
| ACC 2013 | Principles of Financial Accounting | 3 |
| ACC 2023 | Principles of Managerial Accounting | 3 |
| AEC 4123 | Financial and Commodity Futures Marketing | 3 |
| BIO 1123 | Animal Biology | 3 |
| BL 2413 | The Legal Environment of Business | 3 |
| CH 1043 | Survey of Chemistry I | 3 |
| EC 2113 | Principles of Macroeconomics | 3 |
| AEC 3133 | Introductory Agribusiness Management | 3 |
| AEC 2713 | Introduction to Food and Resource Economics | 3 |
| AEC 3233 | Introduction to Environmental Economics and Policy | 3 |
| BIO 2113 | Plant Biology | 3 |
| Free Electives | 9 | |
| Total Hours | 122 | |
Processed Products Concentration (POPP)
The future growth of the poultry industry is closely associated with advancements in processing technology. There is a large demand for well trained poultry scientists with this capability. This processed products concentration satisfies the requirements for a minor in Food Science.
| BCH 4013 | Principles of Biochemistry | 3 |
| BIO 1134 | Biology I | 4 |
| BIO 1144 | Biology II | 4 |
| CH 1213 | Chemistry I | 3 |
| CH 1223 | Chemistry II | 3 |
| CH 4513 | Organic Chemistry I | 3 |
| CH 4523 | Organic Chemistry II | 3 |
| FNH 4164 | Quality Assurance of Food Products | 4 |
| FNH 4241 | Applied Food Chemistry | 1 |
| FNH 4243 | Composition and Chemical Reactions of Foods | 3 |
| FNH 4583 | Food Preservation Technology | 3 |
| Free Electives | 8 | |
| Total Hours | 122 | |
Pre-Veterinary Concentration (PVSP)
The Pre-Veterinary concentration allows a student to satisfy the pre-veterinary requirements while completing a B.S. in Poultry Science. The Poultry Science department offers a 3 + 1 program for admission to the College of Veterinary Medicine. Contact the Poultry Science department for these requirements.
| ACC 2013 | Principles of Financial Accounting | 3 |
| AEC 3133 | Introductory Agribusiness Management | 3 |
| BCH 4013 | Principles of Biochemistry | 3 |
| BIO 1134 | Biology I | 4 |
| BIO 1144 | Biology II | 4 |
| CH 1211 | Investigations in Chemistry I | 1 |
| CH 1213 | Chemistry I | 3 |
| CH 1221 | Investigations in Chemistry II | 1 |
| CH 1223 | Chemistry II | 3 |
| CH 4511 | Organic Chemistry Laboratory I | 1 |
| CH 4513 | Organic Chemistry I | 3 |
| CH 4521 | Organic Chemistry Laboratory II | 1 |
| CH 4523 | Organic Chemistry II | 3 |
| PH 1113 | General Physics I | 3 |
| PH 1123 | General Physics II | 3 |
| Free Electives | 5 | |
| Total Hours | 124 | |
Poultry Minor
The need for people who have specialized knowledge outside of classic poultry science is growing rapidly. Currently the industry recruits and employs personnel trained in areas such as accounting, biological sciences, computer science, human nutrition, nursing, microbiology, engineering, food technology, advertising and marketing, veterinary medicine, human resource management and law. A minor in Poultry Science provides these individuals with enhanced employment opportunities in the poultry industry.
Students will be required to complete the following courses to receive a minor in Poultry Science.
| PO 3313 | Commercial Poultry Production | 3 |
| PO 4313 | Management of Commercial Layers | 3 |
| PO 4333 | Broiler Production | 3 |
| PO 4413 | Poultry Nutrition | 3 |
| PO 4514 | Poultry Processing | 4 |
Courses
PO 1013 Animal Agriculture & Society: Food for Thought: 3 hours.
Three hours lecture. Exploration of connections between animal agriculture and society including animal production systems, food and fiber production, consumer perceptions and addressing concerns regarding the growing world population. (Same as ADS 1013)
PO 2990 Special Topics in Poultry Science: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
PO 3011 Seminar: 1 hour.
One hour lecture. Preparation and presentation of specially assigned current problems in poultry science
PO 3021 Seminar: 1 hour.
One hour seminar. Preparation and presentation of specially assigned current problems in poultry science
PO 3103 Genetics I: 3 hours.
Two hours lecture. Two hours laboratory. (Prerequisites: MA 1313 or higher, BIO 1134 or higher or BIO 2113 or higher ). Principles of heredity, genetic material, and gene expressions. (Same as BIO 3103, GNS 3103)
PO 3313 Commercial Poultry Production: 3 hours.
Three hours lecture. An introduction to practical management problems encountered in the production of commercial eggs, broiler production, and breeding flocks
PO 3353 Poultry Production Internship: 3 hours.
(Prerequisite: Consent of instructor). Structured, progressive experiential learning with the live production division of a poultry integrator
PO 3363 Poultry Processing Internship: 3 hours.
(Prerequisite: Consent of instructor). Structured, progressive experiential learning with the processing of a poultry integrator
PO 3423 Poultry Evaluation I: 3 hours.
Two Hour Lecture. Two Hour Laboratory. Grading/evaluation of live poultry and market products using different methods and grading scales based on USDA standards and the American Standard of Perfection
PO 3433 Poultry Evaluation II.: 3 hours.
Two Hour Lecture. Two Hour Laboratory. (Prerequisites: PO 3423 or consent of instructor). Grading/evaluation of live poultry including turkeys and market products using different methods and grading scales based on USDA standards and cull factors
PO 4000 Directed Individual Study in Poultry Science: 1-6 hours.
Hours and credits to be arranged
PO 4031 Seminar: 1 hour.
One hour seminar. Preparation and presentation of specially assigned current problems in poultry science
PO 4033 Diseases of Poultry: 3 hours.
Two hours lecture. Two hours laboratory. Survey of cause, effects, diagnosis, prevention, and control of common poultry diseases
PO 4041 Seminar: 1 hour.
One hour seminar. Preparation and presentation of specially assigned current problems in poultry science
PO 4313 Management of Commercial Layers: 3 hours.
Three hours lecture. Management of laying flocks as related to production of edible eggs; including housing, cage design, equipment, feeding techniques, lighting, molting and other factors involved with efficient production
PO 4324 Avian Reproduction: 4 hours.
Three hours lecture. Two hours laboratory. Principles of avian reproductive physiology and applications in poultry management to maximize reproductive performance. Reproductive characteristics of several bird species are included
PO 4333 Broiler Production: 3 hours.
Three hours lecture. Practical management problems encountered in the production of broilers including breeding, housing, brooding, diseases, and feeding; field trips to intensified broiler areas
PO 4413 Poultry Nutrition: 3 hours.
Three hours lecture. Study of the digestion, absorption, and metabolism of nutrients in avian species. Special emphasis is given to practical nutritional needs of commercial poultry flocks
PO 4423 Feed Manufacturing: 3 hours.
Two hours lecture. Two hours laboratory. Mill design and equipment; procurement, storage and quality control for ingredients and complete feeds; formulation of practical type poultry rations
PO 4512 Poultry Products Safety and Sanitation: 2 hours.
(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations (same as FNH 4512/6512)
PO 4514 Poultry Processing: 4 hours.
Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as FNH 4514/6514)
PO 4844 Avian Anatomy and Physiology: 4 hours.
Three hours lecture. Two hours laboratory. Anatomy and physiology of the fowl with emphasis on morphology, structure, and function of the avian body. (Same as PHY 6844)
PO 4990 Special Topics in Poultry Science: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
PO 6313 Management of Commercial Layers: 3 hours.
Three hours lecture. Management of laying flocks as related to production of edible eggs; including housing, cage design, equipment, feeding techniques, lighting, molting and other factors involved with efficient production
PO 6324 Avian Reproduction: 4 hours.
Three hours lecture. Two hours laboratory. Principles of avian reproductive physiology and applications in poultry management to maximize reproductive performance. Reproductive characteristics of several bird species are included
PO 6333 Broiler Production: 3 hours.
Three hours lecture. Practical management problems encountered in the production of broilers including breeding, housing, brooding, diseases, and feeding; field trips to intensified broiler areas
PO 6413 Poultry Nutrition: 3 hours.
Three hours lecture. Study of the digestion, absorption, and metabolism of nutrients in avian species. Special emphasis is given to practical nutritional needs of commercial poultry flocks
PO 6423 Feed Manufacturing: 3 hours.
Two hours lecture. Two hours laboratory. Mill design and equipment; procurement, storage and quality control for ingredients and complete feeds; formulation of practical type poultry rations
PO 6512 Poultry Products Safety and Sanitation: 2 hours.
(Prerequisite: Junior standing or greater.) Two hours lecture. Poultry product safety hazards, food safety systems (HACCP), principles and practices of food sanitation related to poultry products and poultry safety regulations (same as FNH 4512/6512)
PO 6514 Poultry Processing: 4 hours.
Three hours lecture. Two hours laboratory. Study of commercial poultry processing including poultry inspection, regulations, processed poultry products, egg processing, and food safety. (Same as FNH 4514/6514)
PO 6523 Advanced Poultry Processing: 3 hours.
(Prerequisite:PO 4513/6513). Three hours lecture. Study of preparation of poultry for consumption including all pertinent technology, product flow, equipment and applicable regulations
PO 6833 Avian Anatomy: 3 hours.
Two hours lecture. Two hours laboratory. Anatomy of the fowl with emphasis on morphology and organization of the avian body structures
PO 6844 Avian Anatomy and Physiology: 4 hours.
Three hours lecture. Two hours laboratory. Anatomy and physiology of the fowl with emphasis on morphology, structure, and function of the avian body. (Same as PHY 6844)
PO 6990 Special Topics in Poultry Science: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
PO 7000 Directed Individual Study in Poultry Science: 1-6 hours.
Hours and credits to be arranged
PO 8000 Thesis Research/ Thesis in Poultry Sciences: 1-13 hours.
Hours and credits to be arranged
PO 8011 Graduate Seminar in Poultry Science: 1 hour.
One-credit course for graduate students. Focus will include, but will not be limited to, exploration of current and historical literature; in-depth analysis of selected research topics/journal articles; discussion of relevant analytical techniques in research; preparation and presentation of original research
PO 8123 Methods in Nutrition Research: 3 hours.
Two hours lecture. Three hours laboratory. Application of analytical methods used in research techniques;practice in writing research proposals, conducting a research project, and preparing research finds suitabale for scientific publication
PO 8443 Avian Nutrition: 3 hours.
Three hours lecture. Study of the nutrient functions, dietary relationships deficiency symptons,distribution in feedstuffs and quantitative requirements of nutrients
PO 8990 Special Topics in Poultry Sciences: 1-9 hours.
Credit and title to be arranged. This course is to be used on a limited basis to offer developing subject matter areas not covered in existing courses. (Courses limited to two offerings under one title within two academic years)
PO 9000 Dissertation Research /Dissertation in Poultry: 1-13 hours.
Hours and credits to be arranged