This course introduces students to the principles and practices of non-ruminant animal production, focusing on species such as poultry, pigs, and rabbits. It covers anatomy, physiology, nutrition, breeding, housing, health management, and production systems of these animals. Emphasis is placed on sustainable management practices, record keeping, and the economic importance of non-ruminant livestock in food production and agribusiness. The course combines theory with practical skills to prepare learners for effective management and entrepreneurship in non-ruminant animal enterprises.
- Teacher: Admin User