Credit Hours:3 Lecture Hours:2 Lab Hours:2 Contact Hour Total:64 Introduction to the poultry industry. Practices and principles in the production and marketing of turkeys, layers, broilers, and specialized fowl. Management, automated equipment, product technology, incubation, and production economics. A general course in poultry, including types, breeds, poultry houses and construction, breeding, feeding, incubation and brooding, culling, diseases and insects. Texas Higher Education Coordinating Board Lower Division Academic Course Guide Manual (ACGM) course