Advanced Course




Zaragoza (Spain), 9-14 May 2011


Objective of the course
Teaching organization
Guest lecturers

Objective of the course

Worldwide, proteins of poultry origin rank first among animal proteins targeted for human consumption. The production of poultry meat and eggs has increased dramatically over the last ten years, especially in developing countries and in warm climatic areas. For example, broiler production has increased by more than 40% in Mediterranean countries and Latin America over the past ten years. The dramatic increase in poultry production has been due, at least in part, to a reduction in costs and to the high degree of acceptance of poultry products in the Mediterranean region. Among species involved, chicken is the most important accounting for about 90% of the total production.


The major constraint for poultry production in the Mediterranean region and other parts of the world under warm climates is the high temperatures reached during prolonged periods of time that affect viability and bird performance. However, indigenous poultry production is not hampered. Another area of concern is the availability and quality of ingredients for feed formulation since most of these areas lack sufficient feed resources to satisfy a growing local demand. Moreover, social and economic peculiarities of these areas make it necessary to adopt new technologies to produce high quality poultry meat and eggs at acceptable costs. Finally, the development of poultry production in those countries requires more skilled professionals to contribute to further growth of this industry.


The objective of this course is to provide participants with basic and applied knowledge regarding selected aspects of poultry production relevant to warm climates. In this respect, the most recent information will be presented by well known experts in the fields of poultry genetics, physiology, handling, pathology, nutrition, housing and management. Although the programme will focus on chicken and laying hen production, examples from other species will be included.


The course is aimed at professionals and researchers with experience and knowledge of Mediterranean poultry production systems and wishing to update their knowledge of the sector and become familiar with modern technologies under warm climatic conditions.


The course will take place at the Mediterranean Agronomic Institute of Zaragoza (IAMZ) of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), and will be given by well qualified lecturers from international organizations, research centres, universities and private companies in different countries.


The course will be held over a period of 1 week, from 9 to 14 May 2011, in morning and afternoon sessions.


The course is designed for a maximum of 25 professionals with a university degree who are already directly involved in the subject matter of the course.


Given the diverse nationalities of the lecturers, knowledge of English and French will be valued in the selection of candidates, since together with Spanish, they will be the working languages of the course. However, if necessary, the IAMZ will provide simultaneous interpretation of the lectures.


Application forms may be obtained from:


Instituto Agronómico Mediterráneo de Zaragoza

Avenida de Montañana 1005, 50059 Zaragoza (Spain)

Tel.: +34 976 716000 - Fax: +34 976 716001




Candidates should send the completed application form to the above address, accompanied by a detailed curriculum vitae, stating degree, diplomas, experience, professional activities, language knowledge and reasons for applying to the course. Copies of certificates should be enclosed with the application.


The deadline for the submission of applications is 4 March 2011.


Applications from those candidates who cannot present their complete records when applying, or those requiring authorization to attend the course, may be accepted provisionally.


Registration fees for the course amount to 450 euro. This sum covers tuition fees only.


Candidates from CIHEAM member countries (Albania, Algeria, Egypt, France, Greece, Italy, Lebanon, Malta, Morocco, Portugal, Spain, Tunisia and Turkey) may apply for scholarships covering registration fees, and for scholarships covering the cost of travel and full board accommodation in the Hall of Residence on the Aula Dei Campus.


Candidates from other countries who require financial support should apply directly to other national or international institutions.


It is compulsory for participants to have medical insurance valid for Spain. Proof of insurance cover must be given at the beginning of the course. Those who so wish may participate in a collective insurance policy taken out by the IAMZ, upon payment of the stipulated sum.

Teaching organization

The course requires personal work and interaction among participants and with lecturers. The international characteristics of the course favour the exchange of experiences and points of view. Formal lectures are complemented by a round table discussion and technical visits. Participants will also have the opportunity to present their own professional experiences.


1.      Present status and future of poultry production in warm regions (1 hour)

2.      Effects of heat stress on bird behaviour, physiology and growth performance (6 hours)

2.1.    Chick response to hot weather conditions: acclimatization, acute exposure and epigenetic adaptation to high temperatures

2.2.    Physiological changes under heat stress conditions

2.3.    Thermo-regulation and growth performance response of poultry exposed to heat stress and high relative humidity

2.4.    Reproduction under heat stress

3.      Breeding for heat resistance (1 hour)

3.1.    Major genes affecting heat tolerance

3.2.    Feasibility of developing commercial poultry stocks with heat resistance

4.      Housing for improved performance in warm regions (3 hours)

4.1.      Management of the hatchery and of the new born chicks under warm weather conditions

4.2.      Management of pullets and broiler breeders under warm weather conditions

4.3.      Management of broilers under warm weather conditions

4.4.      Poultry housing. Basic concepts and maintenance techniques

4.5.      Water quality in poultry farms

5.      Poultry feeding and management in warm regions (6 hours)

5.1.    Management strategies to improve performance of broilers under warm weather conditions

5.2.    Energy requirements of poultry under warm weather conditions

5.3.    Amino acid requirements of poultry under warm weather conditions

5.4.    Dynamics of ventilation of poultry farms in warm regions: housing design

5.5.    Free range systems for poultry: management and production

5.6.    Animal welfare, food safety, and international regulations

6.      Raw materials and feed additives (2 hours)

6.1.    Energy ingredients in poultry feeds

6.2.    Protein ingredients in poultry feeds

6.3.    Minerals, vitamins and other feed additives in poultry feeds

7.      Practical formulation of poultry in warm climates (5 hours)

7.1.    Pullet and laying hen feeding

7.2.    Broiler feeding

7.3.    Turkey feeding

7.4.    Nutrition-management interactions under warm weather conditions

8.      Disease prevention and control in warm climates (2 hours)

9.      Round table: Poultry production systems in warm climates – evolution, economics and limitations (2 hours)

10.  Participants’ presentation on their own experience in their countries (2 hours)

11.  Technical visits

Guest lecturers

B. BESBES, FAO, Roma (Italy)

J.P. BRILLARD, INRA, Nouzilly (France)

R. CEPERO, Univ. Zaragoza (Spain)

W. DOZIER, Auburn Univ. (US)

M. GORRACHATEGUI, Consultant, Madrid (Spain)

G.G. MATEOS, Univ. Politécnica de Madrid (Spain)

J.C. MUÑIZ, Exafan, Zaragoza (Spain)

A. NILIPOUR, Grupo Melo S.A., Panama (Panama)

J.L. VALLS, Avicu S.A., Guadalajara (Spain)

S. YAHAV, Agricultural Research Organization, Bet Dagan (Israel)