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POULTRY HUSBANDRY Demonstrate knowledge of poultry

nutrition

© New Zealand Qualifications Authority 2013

level: 3 credit: 10 planned review date: December 2008 sub-field: Poultry Production purpose: People credited with this unit standard are able to

demonstrate knowledge of: the process of digestion in poultry; nutrient requirements of poultry; feed ingredients used in poultry diets; and feeding methods and feeding levels for poultry.

entry information: Open. accreditation option: Evaluation of documentation and visit by NZQA, industry and

teaching professional in the same field from another provider.

moderation option: A centrally established and directed moderation system has

been set up by the Primary Industry Training Organisation. special notes: None. Elements and Performance Criteria element 1 Demonstrate knowledge of the process of digestion in poultry. performance criteria 1.1 The components of the digestive tract are identified and described in terms of

their role in the movement of food through the digestive tract. 1.2 Enzymes and other chemicals and substances involved in digestion in poultry

are identified and described in terms of their location in the digestive tract and of their actions.

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1.3 The products of digestion are identified, and their absorption is described in terms of the site of absorption, transport, final destination, and use.

1.4 The by-products and waste products of digestion are identified and described in

terms of their use or removal from the body. 1.5 Feed processing is described in terms of the implications for digestibility.

Range: mash, pellet, crumbles. element 2 Demonstrate knowledge of the nutrient requirements of poultry. performance criteria 2.1 The major nutrients and their components are identified and described in terms

of their utilisation by poultry.

Range: water, carbohydrates, sugars, fats, oils, proteins, amino acids, minerals, vitamins.

2.2 Nutrient requirements of poultry are described according to class of stock.

Range: breeding, brooding, rearing, laying birds. 2.3 Signs of nutrient deficiency, oversupply, and imbalance exhibited by poultry are

described in terms of their symptoms and cause.

Range: behavioural, physical, egg production, egg quality. element 3 Demonstrate knowledge of feed ingredients used in poultry diets. performance criteria 3.1 The major feed ingredients used in poultry diets are identified, and their

contribution to poultry nutrient requirements is described.

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POULTRY HUSBANDRY Demonstrate knowledge of poultry

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3.2 Feed digestibility is defined and described in terms of the factors contributing to variability, and importance to poultry nutrition.

3.3 The effects of the presence of anti-nutritional factors and mycotoxin

contamination in feed ingredients are described in terms of cause and the symptoms exhibited by poultry.

Range: behavioural, physical, egg production, egg quality.

element 4 Demonstrate knowledge of feeding methods and feeding levels for poultry. performance criteria 4.1 Feeding systems for poultry are identified and described in terms of their degree

of automation, accuracy, and feed wastage. 4.2 Feeding methods for poultry are identified and described in relation to class of

stock, sex of stock, and stage of production. 4.3 Feeding levels for poultry are defined in relation to class and sex of stock, and

are described in terms of their effect on poultry breeding, growth, and laying performance.

Comments on this unit standard Please contact the Primary Industry Training Organisation standards@primaryito.ac.nz if you wish to suggest changes to the content of this unit standard. Please Note Providers must be accredited by the Qualifications Authority or a delegated inter-institutional body before they can register credits from assessment against unit standards or deliver courses of study leading to that assessment. Industry Training Organisations must be accredited by the Qualifications Authority before they can register credits from assessment against unit standards. Accredited providers and Industry Training Organisations assessing against unit standards must engage with the moderation system that applies to those standards.

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POULTRY HUSBANDRY Demonstrate knowledge of poultry

nutrition

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Accreditation requirements and an outline of the moderation system that applies to this standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The AMAP also includes useful information about special requirements for providers wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements. This unit standard is covered by AMAP 0052 which can be accessed at http://www.nzqa.govt.nz/site/framework/search.html.