The laboratories of the Department of Animal Production at the College of Agriculture, University of Kerbala, recently hosted an important practical application session for first-year students, as part of the “Principles of Poultry” practical course. The session focused on the dissection of chickens and the identification of their internal organs.
The practical lesson included a series of integrated steps, beginning with slaughtering, scalding, and defeathering, and culminating in the opening of the bird’s body cavity. These hands-on procedures aim to familiarize students with proper and safe poultry handling practices prior to studying internal anatomy.
Following this, the students engaged in a detailed dissection phase, during which they closely examined and identified all major internal organs of poultry. This included the recognition and differentiation of the components of the:
• Reproductive system
• Digestive system
• Urinary system
• Respiratory system
Special emphasis was placed on identifying the location of key organs such as the kidneys, liver, and heart within the bird’s body, along with understanding their vital functions and interrelationships.
This practical session represents a fundamental step in building the knowledge and technical skills of first-year students and contributes significantly to reinforcing their understanding of poultry science and avian health from a hands-on, applied perspective.
