This course introduces students to the species and breeds of domestic livestock and development of an appreciation
for the principles of livestock production, and issues facing product marketing. Topics
include: breeds, basic management and marketing of farm animals, composition, evaluation and marketing of farm animals, composition,
evaluation and marketing of animal products; including beef and dairy cattle, horses, goats, poultry, sheep and swine.
COURSE PREREQUISITE: NONE
COURSE OBJECTIVES:
Appreciate and understand
the contributions, products and by-products derived from animals.
Understand basic reproductive,
genetic nutritional, health, growth and behavior of animals.
Demonstrate the ability
to describe species used in production agriculture and the various breeds of each species.
Discuss controversial topics
within the animal industry and the means to defend their positions.
STUDENT LEARNING
ACTIVITIES:
Lectures, discussions,
hands-on laboratory, in-class problem solving and student assignments.
INSTRUCTIONAL
RESOURCES:
Required text plus handouts
and audio visual materials.
EVALUATION:
Written quizzes and exams, work sheets and assignments.
AGS-113 Survey of the Animal Industry
COURSE OUTLINE
I. General Production
A. Introduction
B. Reproduction and breeding
C. Nutrition
D. Health
E. Efficiency factors
F. Animal behavior
II. Introduction to Species
A. Beef
B. Dairy
C. Swine
D. Sheep
E. Poultry
F. Horse
G. Small animal
H. Aquaculture
III. Livestock Products & Marketing
A. Classes or grades of product
B. Marketing
1. Meat
2. Milk
3. Eggs
4. Wool
C. Product composition
D. Factors and trends in consumption
IV. Current Concerns of the Livestock Industry
A. Feed safety
B. Animal welfare
C. Vertical integration
D. Concentration of packers
AGS-113 Survey of the Animal Industry
PERFORMANCE OBJECTIVES
I. General Purpose: The student will be able to perform
the following competencies.
1. Identify and understand the various segments of the
animal industry and its economic impact.
2. Describe the reproductive cycle of various species
concerning function of parts and physiological processes of estrus, ovulation and insemination.
3. Explain various breeding programs and the basic process
of genetic improvement.
4. Describe ruminant and non-ruminant digestion and their
application to feeding management practices.
5. List common feedstuffs and use tables to determine
level of nutrients.
6. Describe health factors which influence animal performance.
II. Introduction to Species: The student will be able to perform the following
competencies.
1. List major breeds and evaluate their contribution
to genetic improvement.
2. Identify and evaluate species (beef, sheep, dairy,
swine and horses) for desirable market and breeding characteristics.
3. List basic production systems and practices for each
species (beef, sheep, dairy, swine, horses and poultry).
4. List basic economic characteristics of each species
industry.
III. Livestock Products and Marketing: The student will be able to perform the following competencies.
1. Be aware of the market structure of each species and
grading system of the end product.
2. Be familiar with an animal's behavior as it relates
to handling by humans.
3.
Demonstrate knowledge of current issues affecting the livestock
