SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Demonstrate an understanding of poultry nutrition 
SAQA US ID UNIT STANDARD TITLE
119430  Demonstrate an understanding of poultry nutrition 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
To supply feed as a source of nutrients to ensure the optimal production and growth of poultry 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Operate feeding practices for poultry production level 2. 

UNIT STANDARD RANGE 
N/A 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Name the major raw materials and their contribution to the nutrient content of poultry diets. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The major raw materials used in the formulation of poultry feeds are described. 
ASSESSMENT CRITERION RANGE 
Maize, wheat, sorghum, bran, soybean meal, sunflower meal, fish meal, poultry by-product meal, limestone powder, limestone grit, calcium phosphate.
 

ASSESSMENT CRITERION 2 
The function and nutrient value of the raw materials is described. 

ASSESSMENT CRITERION 3 
The formulation and blending of a poultry diet is explained. 
ASSESSMENT CRITERION RANGE 
Ratios of raw materials, nutrient balances, blending process, feed mills.
 

SPECIFIC OUTCOME 2 
Identify the main nutrients that are necessary for the growth and egg formation in poultry. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The formation (enlargement) of muscle tissue is explained. 
ASSESSMENT CRITERION RANGE 
Feed proteins, egg albumen, egg yolk.
 

ASSESSMENT CRITERION 2 
The minerals that are needed for the formation of the skeleton and egg shell are described. 
ASSESSMENT CRITERION RANGE 
Calcium, phosphorus, calcium phosphate in balanced feed, limestone powder.
 

ASSESSMENT CRITERION 3 
The role that vitamins have in the growth and reproduction processes is described. 
ASSESSMENT CRITERION RANGE 
Essential to enable reactions, enzymes to catalyze reactions.
 

ASSESSMENT CRITERION 4 
The reasons for the growth of fat tissue in poultry is explained. 
ASSESSMENT CRITERION RANGE 
Storage of unused energy.
 

SPECIFIC OUTCOME 3 
Show an understanding of the process of digestion and the functions of the different parts of the digestive tract. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The different parts of the digestive tract in poultry are described. 
ASSESSMENT CRITERION RANGE 
Mouth, crop, proventriculus, gizzard, duodenum, cecas, claoca.
 

ASSESSMENT CRITERION 2 
The movement and breakdown of food through the digestive tract is explained. 
ASSESSMENT CRITERION RANGE 
Muscle contraction, bile, enzyme.
 

ASSESSMENT CRITERION 3 
The secretion of enzymes and the function that they perform is explained. 
ASSESSMENT CRITERION RANGE 
Enzymes, particle breakdown, absorption, amino acids, glucose, minerals.
 

SPECIFIC OUTCOME 4 
Show an understanding of the main source of energy in feedstuffs and the role that feed energy plays in the life processes. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The origin of glucose, as an energy source for poultry is described. 
ASSESSMENT CRITERION RANGE 
Starch, glucose.
 

ASSESSMENT CRITERION 2 
The role that oxygen plays in the utilization of energy is described. 
ASSESSMENT CRITERION RANGE 
Glucose, heat production, oxygen, carbon dioxide, growth, muscle and fat formation, vitamins.
 

ASSESSMENT CRITERION 3 
The formation of carbon dioxide and the effect that this has on the ventilation requirements of poultry buildings and incubators is described. 
ASSESSMENT CRITERION RANGE 
Carbon dioxide, heat production, oxygen requirements, energy metabolism.
 

ASSESSMENT CRITERION 4 
The role that the energy yielding processes have on the formation of meat is explained. 
ASSESSMENT CRITERION RANGE 
Muscle formation, protein formation.
 

ASSESSMENT CRITERION 5 
The interrelationship between body temperature and energy utilization is explained. 
ASSESSMENT CRITERION RANGE 
Oxygen utilization and heat production, carbon dioxide formation, combustion processes.
 

ASSESSMENT CRITERION 6 
The effect that an over-consumption of energy has on the body composition of poultry is explained. 
ASSESSMENT CRITERION RANGE 
Surplus energy stored as fat.
 

SPECIFIC OUTCOME 5 
Understand the factors that influence the consumption and utilization of feed by poultry. 
OUTCOME RANGE 
Environmental temperature, disease, water availability, palatability, growth rate, production rate, pelleting. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
The importance of monitoring the feed intake of poultry is explained. 
ASSESSMENT CRITERION RANGE 
Efficiency of production, disease, feed palatability.
 

ASSESSMENT CRITERION 2 
The unit for measuring the efficiency of feed utilization for broilers or layers is explained. 
ASSESSMENT CRITERION RANGE 
Feed consumption per kg against kg of mass gained, or eggs produced, feed wastage, feed records.
 

ASSESSMENT CRITERION 3 
The calculation of the feed conversion ratio for broilers is demonstrated. 
ASSESSMENT CRITERION RANGE 
As per company SOP's.
 

ASSESSMENT CRITERION 4 
The factors that influence the feed conversion ratio are explained. 
ASSESSMENT CRITERION RANGE 
Environmental temperature, disease, production, growth rate, feed wastage, mortalities.
 

ASSESSMENT CRITERION 5 
The bio-security practices that are necessary to maintain feed quality are described. 
ASSESSMENT CRITERION RANGE 
Prevent contamination by rodents, wild birds, mould growth due to moisture.
 

ASSESSMENT CRITERION 6 
The reasons for the taking of feed samples when the feed is delivered, are explained. 

ASSESSMENT CRITERION 7 
The procedures for the feed sampling are described. 
ASSESSMENT CRITERION RANGE 
As per company SOP's.
 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities; and
  • Developing entrepreneurial opportunities. 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been mad. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organization or community. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyze, organise and critically evaluate information.

    Specific Outcome:
  • Name the major raw materials and their contribution to the nutrient content of poultry diets
  • Identify the main nutrients that are necessary for the growth and egg formation in poultry
  • Show an understanding of the process of digestion and the functions of the different parts of the digestive tract
  • Show an understanding of the main source of energy in feedstuffs and the role that feed energy plays in the life processes
  • Understand the factors that influence the consumption and utilization of feed by poultry 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Specific Outcome:
  • Name the major raw materials and their contribution to the nutrient content of poultry diets
  • Identify the main nutrients that are necessary for the growth and egg formation in poultry
  • Show an understanding of the process of digestion and the functions of the different parts of the digestive tract
  • Show an understanding of the main source of energy in feedstuffs and the role that feed energy plays in the life processes
  • Understand the factors that influence the consumption and utilization of feed by poultry 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.

    Specific Outcome:
  • Name the major raw materials and their contribution to the nutrient content of poultry diets
  • Identify the main nutrients that are necessary for the growth and egg formation in poultry
  • Show an understanding of the process of digestion and the functions of the different parts of the digestive tract
  • Show an understanding of the main source of energy in feedstuffs and the role that feed energy plays in the life processes
  • Understand the factors that influence the consumption and utilization of feed by poultry 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49578   National Certificate: Poultry Production  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Chicken Chain Farming Enterprise 
    2. ELSENBURG AGRICULTURAL COLLEGE 
    3. Peritum Agri Institute 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.