This course provides an in-depth exploration of nutrition in poultry farming, focusing on both general feed formulation and clinical nutrition to address health challenges. Designed for poultry farmers, veterinarians, students, and professionals in the livestock industry, the course offers practical, step-by-step guidance to optimize poultry health, productivity, and economic performance.

The course begins with the fundamentals of poultry biology and nutritional requirements, covering macronutrients, micronutrients, and their roles in growth and reproduction. Participants will learn how to formulate balanced diets for different poultry species and production stages, including broilers, layers, and breeders. Advanced topics will address feed additives, supplements, and the use of natural ingredients to enhance productivity.

In the clinical nutrition component, the course delves into the diagnosis and management of nutritional deficiencies, metabolic disorders, and diet-related diseases such as rickets, fatty liver syndrome, and coccidiosis. Practical strategies for improving gut health, immune function, and disease resistance through nutritional interventions are also emphasized.

Each week combines theoretical lectures with practical assignments, including diet formulation exercises, case studies, and problem-solving scenarios. By the end of the course, participants will be equipped to design effective feeding programs, recognize and address clinical nutritional issues, and implement cost-effective nutrition strategies to maximize flock performance.