I. General Information
1. Course Title:
Introduction to Animal Science
2. Course Prefix & Number:
ANSI 1100
3. Course Credits and Contact Hours:
Credits: 4
Lecture Hours: 3
Lab Hours: 2
4. Course Description:
This course is a broad introduction to animal science, and the role of animals in society from biological, social, global and industry perspectives. Topics covered include the fundamental concepts of nutrition, anatomy/physiology, breeding, behavior, health care, animal welfare, marketing, economics and management principles as they apply to both traditional and non-traditional species of livestock and poultry.
5. Placement Tests Required:
Accuplacer (specify test): |
No placement tests required |
Score: |
|
6. Prerequisite Courses:
ANSI 1100 - Introduction to Animal Science
There are no prerequisites for this course.
9. Co-requisite Courses:
ANSI 1100 - Introduction to Animal Science
There are no corequisites for this course.
II. Transfer and Articulation
1. Course Equivalency - similar course from other regional institutions:
U of M, St. Paul, ANSC 1101 Introductory Animal Science, 4 credits
NDSU, ANSC 114 Introduction to Animal Science, 3 credits
Ridgewater CC, AGRI 0126 Introductory Animal Science, 3 credits
U of M Crookston, ANSC 1004 Introduction to Animal Science, 4 credits
III. Course Purpose
1. Program-Applicable Courses – This course fulfills a requirement for the following program(s):
Agriculture, AS Degree
3. Other - If this course does NOT meet criteria for #1 or #2 above, it may be used for the purpose(s) selected below:
- Liberal Arts Elective
- Technical Elective
IV. Learning Outcomes
1. College-Wide Outcomes
College-Wide Outcomes/Competencies |
Students will be able to: |
Demonstrate oral communication skills |
Summarize research articles and current events and make class presentations. |
Demonstrate written communication skills |
Summarize research articles and create written livestock management plans. |
Work as a team member to achieve shared goals |
Collaborate with lab/team members to research, create and present a lecture, technique, management plan or activity summary to share with the class.
|
Discuss/compare characteristics of diverse cultures and environments |
Analyze, discuss and compare various methods of global animal agricultural production and the role that culture plays.
|
2. Course Specific Outcomes - Students will be able to achieve the following measurable goals upon completion of
the course:
- Define animal science and all of its component parts and be able to incorporate common animal science terminology into a discussion on the topic;
- Describe how, why and when domestication occurred;
- Explain to a nonagriculturist the contributions of domestic animals to humankind and state why domestic animals are so important to life as we know it;
- Describe the value of animal products in the human diet and in feeding the world’s people;
- Explain how social and cultural differences affect agriculture;
- Identify samples of feedstuffs used in livestock and poultry production, list the essential and non-essential nutrients they contain and explain the methods and terminology used in feedstuff analysis;
- Identify the anatomical organs of the digestive system of agricultural animals and poultry and their location and explain what digestive processes take place in each organ;
- Compare and explain differences between ruminants and monogastric animals, omnivores and carnivores, in their ability to utilize feeds and foods;
- Identify male and female reproductive structures in animals and poultry and explain hormonal regulation of the reproductive system and how man manipulates hormones for reproductive efficiency;
- Describe uses and advantages of new reproductive technologies used in animal production;
- Define heritability and genetic correlations and explain the role of genetics and animal breeding in animal production;
- Describe the anatomical structure of the mammary gland and the process of lactation and list the components contained in milk for the major agricultural animal species and humans;
- Define the terms, flight zone, novelty, and fear memories and explain how animal behavior is used in animal welfare and design of animal handling facilities;
- Explain basic production, management and marketing strategies that are employed in beef, dairy, swine, sheep and goat and poultry production operations and list the consumer products generated in each operation;
- Discuss common health problems encountered in traditional livestock and poultry production systems;
- Recognize and identify common livestock and poultry, breeds and characteristics within species;
- Explain the humane process of processing animals for meat and identify the carcass location of typical cuts of meat and byproducts generated in the slaughter process;
- List species that make up the bulk of U;S; aquaculture and discuss the facilities used and trend of aquaculture in world food production;
- List non-traditional livestock species and discuss their place in food production;
- Describe the horse industry by identifying and explaining breeds, uses, color genetics, feeding, healthcare and equipment used;
- Identify common species and characteristics of cats and dogs and discuss the companion animal industry in the U;S;
- List regulatory agencies involved with livestock production and describe their function;
- Explain the importance of animal welfare and consumer perception in animal production; and
- List careers available in the animal sciences;
V. Topical Outline
Listed below are major areas of content typically covered in this course.
1. Lecture Sessions
- The place of animals and animal science in the lives of humans
- Introduction to the animal sciences
- Define animal science and all of its component parts or disciplines.
- Define the term domestic animal, agriculture, farmer.
- Describe how, why and when domestication of animals occurred.
- Give an overview of the distribution of agricultural animals worldwide.
- List the world’s major farm species.
- State the most important dietary nutrient that animal products supply to humans.
- Compare the consumption of animal products between developed and undeveloped countries.
- Explain how consumption of animal products relates to living standards.
- Define the terms: omnivore, nutrient density, essential amino acids.
- Define the term draft animal, explain its importance and give examples of draft animals and how they are used.
- Explain what is meant by the livestock revolution and list its challenges.
- Value of animals to humanity
- List in order of meat production the top 3 species that provide the most of the world’s meat.
- Define the term variety meats and give several examples.
- Explain the origin of head cheese, sweetbread, tripe, mountain oysters & natural sausage casings. List in order of milk production the top 3 species that provide the most of the world’s milk.
- State which species of poultry is most important for egg production.
- Explain how humans use animal wastes like manure and urine
- Factors affecting world agriculture structure
- List and describe the 5 categories of natural or artificial environmental stress that can affect animals.
- Explain ways in which Islam, Judaism and Hinduism religions affect animal agriculture and name the primary class of livestock each religion affects the most.
- Differentiate between first, second and third world countries with regard to their levels of economic development.
- Explain the difference between market, centrally planned and transition economies.
- List the developed countries of Africa and Asia.
- Describe the characteristics of the 3 levels of agricultural development with regards to % of population that is engaged in agriculture and the type of farm power used.
- Explain why industrial development is necessary for a region to have a highly developed agricultural system.
- Discuss what needs to happen in animal agriculture to assure food security and where the biggest changes need to be made.
- Food security and world hunger
- Define the term food security. Describe the world population and food requirements estimated for 2050.
- List the predicted future dietary food plan for humans on the planet. Describe the geographic regions of the planet that will be most affected by food security threats.
- Discuss how alternative feed crops and livestock practices might be developed to help fight world hunger.
- Explain how exploration of use of byproducts of current foods and re- fining current non-food products to be used as food or feed sources is being accomplished and list examples.
- List and discuss the 4 technologies that have had the biggest impact on production of animal products.
- The biological sciences of animal science
- Introduction to nutrition
- Define the term nutrition and explain why it is important to understand basic nutrition in order to be profitable in animal production.
- Define the terms monogastric and ruminant and give examples of each.
- List the 6 classes of nutrients.
- List the major element in protein and the 10 essential dietary amino acids.
- List the 2 additional essential amino acids for poultry.
- List the 3 essential fatty acids.
- Differentiate between fat soluble and water soluble vitamins.
- List the micro and macrominerals.
- Define the term ration.
- Explain the nutrient needs and growth processes taking place during the following animal production phases: maintenance, growth, finishing, production, work, reproduction.
- Define the terms digestibility, palatability.
- Explain the purpose of chemical analysis of feedstuffs.
- Define the following terms: dry matter, ash, crude protein, non-protein nitrogen, ether extract, crude fiber, nitrogen-free extract.
- Explain how the energy content of feedstuffs is determined.
- Calculate crude protein from total nitrogen content.
- Explain the process and purpose of feeding, digestion and metabolism feed trials.
- Explain TDN and how it is calculated.
- Calculate dry matter basis of a nutrient.
- List the energy content of carbohydrates, proteins & fats.
- Explain what NRC stands for and what they do.
- Identify general differences in nutrient requirements for different species of animals.
- Gastrointestinal tract and nutrition
- Define the following terms: carnivore, omnivore, herbivore. List typical diet components for carnivores, omnivores, herbivores and poultry.
- Differentiate between an identify carnivore, omnivore and herbivore GI tracts on pictures or diagrams.
- Define the terms: prehension, mastication, rumination, salivation, deglutition, bolus, denaturation, chyme defecation, micturition.
- On pictures, diagrams, models or cadavers, identify the parts of the digestive system in omnivores, carnivores, herbivores and poultry and list their functions.
- Explain the function of enzymes and list the major ones in the GIT and their location and function.
- List the 4 sections of the rumen, give their relative content volume and describe what happens in each.
- Explain the reticular groove and its function.
- Define VFA and explain where they come from and their importance.
- Describe the process of eructation, the type of gas produced and problems associated with dysfunction.
- State the advantages/disadvantages of the ruminant digestive system.
- List the types of microorganisms found in the rumen.
- Explain why feed conversion ratio for ruminants is poor compared with monogastric animals.
- Explain how digestion occurs in poultry.
- Explain what it is to be a cecal fermenter and list some animals that use this method of digestion.
- Explain the anatomical structure of the equine stomach and its significance.
- Define coprophagy and explain why an animal may practice it.
- Feedstuffs classification
- List the 8 NRC categories of feedstuffs.
- Define forage and roughage and list examples.
- Explain the process and purpose of ensiling. Identify and give the name of samples of feedstuffs and explain what each feedstuff contributes to a ration.
- List the characteristics of good-quality forage.
- Define the term weathering.
- Describe the term energy feeds and give examples.
- Explain the term limiting amino acid and list the common ones.
- List and explain the major classes/sources of protein supplements.
- Explain in general why vitamin and mineral pre-mixes are added to all rations.
- Explain the addition of nonnutritive additives and give examples.
- Genetics
- Define the term gene. Differentiate between genotype and phenotype.
- Explain the structure of DNA and RNA with regard to the sugar- phosphate backbone and the 4 nitrogenous bases.
- Explain the process of DNA replication.
- Explain the process of making a protein from transcription to translation to protein.
- Define the term allele and locus.
- Define homozygous and heterozygous and be able to identify these using genetic language.
- Describe the difference in chromosome make-up of somatic cells vs. gametes.
- Identify the parts of a chromosome: centromere, sister chromatid.
- Explain the processes of mitosis and meiosis.
- Differentiate between dominant and recessive alleles.
- Explain codominance and incomplete dominance and give examples.
- Describe the concept of multiple alleles with relation to human blood typing.
- Discuss how sex affects the expression of some genes.
- Define the terms: population genetics, gene frequency, phenotypic frequency and genotypic frequency.
- Discuss how mutations, generic drift, migration and selection affect gene frequencies in a population.
- Differentiate between qualitative and quantitative traits.
- Explain how environment effects genetic expression.
- Define heritability and explain how it is used.
- Give an example of heritable traits.
- Discuss the following systems of mating: inbreeding, linebreeding, outbreeding, cross breeding.
- Explain the term, transgenic animal and explain why these animals may be useful to man.
- Animal breeding
- Define animal breeding.
- Explain why animal breeding is of economic importance in the beef industry.
- Discuss heritability with regards to reproductive traits, growth traits, and carcass traits in beef cattle.
- Explain how genetic correlations can be used to pick beef sires.
- Explain the importance of collecting performance information in a beef herd.
- Explain the purpose and procedure used to conduct a bull breeding soundness exam.
- Define EPD and explain why it is useful.
- Explain how the term accuracy applies to EPD.
- Explain maternal effect in beef cattle.
- Explain DHI and what they do.
- Explain TPI and what it includes.
- Explain what somatic cell counts are and why they are important.
- Define the term generation interval and explain why it allows for rapid advances in genetic improvement in swine.
- Explain NSIF and NPPC.
- List major economically important areas of emphasis in swine production.
- Explain porcine stress syndrome and why it is important.
- Describe how swine breeds are chosen to improve genetics.
- Explain how sheep breeds are grouped.
- Describe the type of sheep in ewe, ram and dual-purpose breeds.
- Define the term heterosis and explain why it is desirable.
- Animal reproduction
- Explain why reproduction is so important in livestock and milk production.
- Name the male and female gonad and their functions.
- Explain how the brain regulates function of gonads.
- Define the term puberty.
- List the terms used to identify different ages, sexes and groups for the following animals: cats, cattle, dogs, goats, sheep, horses, chickens, swine.
- List the age at puberty, length of estrous cycle and gestation period for: cats, cattle, dogs, goats, horses, chickens, sheep and swine.
- Explain how the hypothalamus and pituitary gland function in reproduction.
- List the hormones their target and function for both the female and male reproductive system.
- List and describe the function of the major sections of the female reproductive tract.
- Describe the differences in female reproductive tract structures between rabbits, mares, cows, primate and sows.
- List and describe the function of the major sections of the male reproductive tract.
- Define the term cryptorchid and explain its consequences to fertility.
- Explain the necessity for the testes to be located outside the abdominal cavity.
- Compare the penile structure of the horse with that of the bull.
- Describe the specialized penile structure of the boar and wherethe boar deposits semen.
- Explain why timing of ovulation and mating is important in successful conception.
- Describe the role of the corpus luteum in pregnancy.
- Define the term freemartin and explain how they are created.
- Explain what takes place in pregnancy disease of the ewe.
- Describe the steps in parturition.
- Describe the value of colostrums to babies and explain why it must be consumed soon after birth.
- Explain management of a retained placenta.
- Define the term passive immunity. Explain how nutrition plays a role in reproductive function.
- Explain the process of flushing, why it is used and in which species.
- Describe the effect of season on breeding and name the species most effected.
- Define the terms polyestrus and monoestrus and give species examples of each.
- Explain the value of artificial insemination to a breeding program.
- Describe how semen is collected and how long it can be stored.
- Describe signs of estrus in various species of animal.
- Explain the value of estrous synchronization and list 3 methods used.
- Describe the process of embryo transfer in cattle.
- Describe the process of in vitro fertilization.
- Describe the reproductive system of the hen and list the steps involved in producing an egg.
- Describe the rooster’s reproductive system.
- Lactation
- Define the terms lactation, parturition and milk.
- Explain how milk production and mammary gland development are regulated by hormones and list the hormones involved.
- As viewed externally, list the number of functional glands typical for sows, cows, ewes, does and mares.
- Describe the system of ducts and sphincters in the mammary gland.
- Explain the purpose of the streak canal sphincter and management issues associated with extra strong or weak sphincters or failure to close after milking.
- Explain the detrimental effects of extra teats on dairy heifers.
- Compare milk composition between cows, ewes, does, sows and mares.
- Define mastitis and discuss its impact on the cow and profitability.
- Define SCC and explain where it comes from, under what circumstances, how it effects milk quality and where it is used in the industry.
- Describe what is illustrated by a lactation curve.
- Define lactose and explain: how it is formed, where the raw ingredients come from and how its production affects the cow.
- Explain lactose intolerance, how it occurs and how it is managed.
- Describe casein, how it effects calcium concentration of milk and where it is used commercially.
- Define the term colostrum and differentiate between active and passive immunity.
- Describe the effect of feeding fiber on fat content of milk.
- List the differences in fat, protein and lactose content of milk from cows, ewes, does, sows, mares camels, and humans.
- Explain what effects milk flavor and odor.
- Describe what occurs in milk fever and how it is treated.
- Define the term dry cow and list management techniques specific to this group.
- Describe how BST was detected and developed.
- Describe the effects of BST on the cow and additional management considerations with its use.
- Discuss consumer concerns with BST and why they are probably not warranted.
- Animal behavior
- Describe the overall field of animal behavior and explain why the study of behavior is important.
- Explain how understanding behavior can improve animal handling techniques.
- List visual signs of fear and agitation in cattle. List methods used to train animals to accept restraint or procedures.
- What is novelty to livestock and how can a producer decrease his animals reaction to novelty.
- Discuss wide-angle vision, depth perception, lighting, color vision and noise and how they affect handling in livestock.
- Explain how to use the flight zone when handling cattle.
- Explain how herd instinct can be used to handle livestock.
- Draw an example of the perfect loading or handling chute for cattle.
- Discuss how genetics and genetic selection for certain traits affects movement of livestock.
- Discuss the concept of handler dominance on handling animals.
- Describe the best design for a chute to keep livestock calm and moving readily.
- Describe an effective design for a crowd pen that keeps livestock calm and moving readily.
- Discuss desired ramp steepness and flooring requirements to safely and readily move livestock.
- List several methods to improve handling practices.
- Animal health
- Define the following terms: disease, clinical sign, lesion, pathology etiology, pathogen.
- List motivating factors for keeping livestock healthy.
- Discuss the predisposing causes of disease and how they affect an animals resistance.
- Describe the difference between clinical and subclinical infection.
- Explain the difference between acute and chronic disease.
- List ways in which infectious disease can be introduced or spread.
- List the normal values for rectal temperature for cattle, sheep, horses, swine, dogs, cats.
- Define the term necropsy.
- Discuss the main segments of the immune system and how they work to prevent disease: surface barriers, adaptive immunity, innate immunity, active immunity, antibodies.
- List some practices to consider in a head health program to deal with manage or prevent disease.
- Define the term zoonotic.
- List several know food borne zoonotic diseases.
- List ways in which zoonoses can be transmitted to humans.
- Define APHIS and discuss its responsibilities.
- Examine the role of accredited veterinarians, who they are and their responsibilities to the livestock producer.
- The animal industries
- Market coordination in beef, pork, and poultry industries
- Define the following terms: vertical coordination, vertical integration, contract integration, and ownership integration. Explain how number of production stages, diversity in genetic base, and biological production cycle affect integration success.
- Explain how integration maintains quantity, quality and consistency of animal products.
- Compare integration levels between poultry, pork and beef and list them from highest to lowest.
- Beef cattle production
- List the scientific classification of cattle. Identify which species is most common in the U.S.
- List basic knowledge of beef cattle including: birth weight, mature weight, slaughter weight, gestation estrous cycle and duration, type of digestive system.
- Explain the economic place of beef cattle in U.S. economics.
- State and explain the purpose of the beef cattle industry in the U.S.
- Describe the beef cycle.
- Give a brief description of the history of the start of cattle in the U.S.
- including who brought them, when, where and who multiplied and distributed them across the U.S.
- Explain what led to the development of feedlot finishing of beef animals.
- List and describe the major segments of the beef industry.
- List areas in the U.S. that cattle populations are greatest and explain why each region specializes in different segments of the industry.
- Discuss tools available to the beef producer to help them make good decisions about which genetics to use.
- Describe the influence that development of the feedlot segment had on beef breed selection.
- List the 5 most dominant breeds of beef cattle.
- Using pictures, identify major breeds of beef cattle.
- Briefly describe management for maximal reproductive efficiency.
- Briefly discuss nutrition in beef cattle for each class of animal.
- Give a brief summary of the following health conditions: calf diarrhea, respiratory disease, blackleg, bloat.
- Describe the nutritional value of beef to humans.
- Briefly describe major factors affecting beef consumption.
- Explain why it is important to develop a universal animal ID system of traceability in the U.S.
- List several examples of issues of concern to the public regarding food safety in beef.
- Summarize the history of BSE and how it affected the beef industry.
- Dairy cattle production
- List basic knowledge of dairy cattle including: Birth weight, mature weight, weaning age, gestation, estrus cycle and duration, type of digestive system.
- Explain the economic place of dairy cattle in U.S. economics.
- Besides dairy products, list other products that the dairy industry provides.
- Explain the primary purpose or purposes of the dairy industry in the U.S. Give examples.
- Summarize the history of the dairy industry. Include in your discussion the following items: condensed milk, pasteurization, silos, Babcock Cream Test, Vitamin D.
- Describe the distribution of dairy farming in the U.S.
- Give a summary of the structure of the dairy industry.
- Describe the relationship between the number of cows milking and the amount of milk being produced nationally.
- Describe the function and value of the National Cooperative Dairy Herd Improvement Program.
- Name the major dairy breeds in the U.S. and rank them on milk production and popularity.
- Discuss crossbreeding and interest in imported European animals.
- Using pictures, identify the major breeds of dairy cattle.
- List and discuss issues and important aspects of reproductive management of dairy cattle, include goals and nutritional aspects.
- Explain the importance of nutrition in the dairy and list specific aspects of milking cow, calf and heifer-growing rations.
- Explain the rationale behind using a total mixed ration and list some of the advantages and disadvantages it entails.
- Summarize the cause, treatment and method of prevention or control of the following health issues: mastitis, milk fever, displaced abomasums, Johne’s disease.
- Discuss the usage, effectiveness and safety of using BST in milk production.
- Summarize the nutritional benefits of milk in the human diet.
- Describe trends occurring in the dairy industry: restructuring of the farm, technology, dairy product consumption, organic markets, environmental concerns.
- Poultry production
- List the order, genus and species of chickens and turkeys.
- List basic knowledge of poultry including: average number of eggs/hen/yr, incubation days.
- List the 4 classes of poultry and give examples or types in each class.
- Explain the economic place of poultry in the U.S.
- List species other than chickens and turkeys that have a place in the poultry industry.
- Define the purpose of the poultry industry in the U.S. and explain why there even is an industry.
- Explain the role of hobby farmers.
- Explain why the chick is a good research animal.
- Trace the development of the poultry industry from early colonial times to modern integration.
- Define the following terms: pelleting, molting, induced molting, sex- linked cross, litter.
- Summarize the main aspects of the broiler industry in the U.S. and draw a structural diagram of industry integration.
- Summarize the life of a broiler chick from hatch to slaughter, including housing, feed, age and time spent at each stage of growth.
- List the states where the majority of broiler production is located.
- Summarize the main aspects of the U.S. egg industry and draw a structural diagram of industry integration.
- List the states where the majority of egg production is based.
- Summarize the main aspects of the U.S. turkey industry and list states where the majority of turkey production is based.
- Describe the major ways in which genetics in poultry differ from genetics and breeding in other livestock species.
- Define the following terms: heterosis, basic breeder, inbred line, class, breed, variety, strain, bantam.
- Explain the American Standard of Perfection.
- Using pictures, identify chicken breeds that can be found in the U.S. and indicate which are common production breeds.
- Using pictures, identify common breeds of turkeys, ducks and geese that are raised in the U.S., indicate which are common production breeds, and distinguish between layers and broilers.
- Discuss the main breeding systems used in breeder flocks, mass mating, pen mating, stud mating, artificial insemination and to which species they apply.
- Describe how to collect, store and incubate eggs in a way that maximizes fertility.
- Explain the process of candling.
- List the number of days of incubation for chickens and turkeys.
- Describe the grading system for eggs and U.S. egg weight classes.
- From the standpoint of the chicken itself, explain why poultry nutrition more complicated than nutrition in other production animals.
- Briefly summarize the following challenges to poultry health: rickets, fowl cholera, mycoplasmosis.
- List the human nutritive value of poultry meats and eggs.
- Discuss the issue of human cholesterol and cholesterol content in eggs.
- Discuss the relationship between eggs and salmonella.
- Discuss how animal welfare is changing the poultry industry.
- List the biggest fear humans have about avian influenza.
- The egg
- Sketch the anatomy of a typical egg and identify major parts.
- Contrast the physical and nutritional characteristics of the egg albumin and yolk. List the USDA egg grades and the major factors that determine the grade of an egg.
- List major factors affecting egg quality. Explain the physiological process of egg production.
- Explain hoe eggs are normally handled after they leave the hen to insure maintenance of quality.
- Swine production
- List the order, genus and species for swine.
- List basic knowledge of swine including: birth weight, mature weight, slaughter weight, gestation, estrous cycle, duration of estrus, litter size, digestive system.
- Describe the magnitude of the swine industry in the U.S. and worldwide.
- In terms of feed and resource use, summarize the purpose of the swine industry in the U.S.
- Define the terms monogastric and omnivore.
- Briefly describe the history of the swine industry in the U.S.
- List and describe the major types of swine production in the U.S. today.
- Describe the geographical locations of the swine industry and discuss the reasons dictating location.
- Discuss productivity of a sow compared to cattle.
- List economically important traits in swine that the industry tracks.
- List the major hog breeds in the U.S. and be able to identify breeds on pictures.
- Describe the ideal according to the National Pork Board.
- Briefly summarize ideal how ideal reproductive management systems maximize profit.
- Discuss the role of artificial insemination in the swine industry.
- List the nutrients that are important in complete diets for swine.
- Describe feeding practices for each class of hog: boars & gestating females, farrowing and nursing sows, nursing pigs, nursery pigs, growing and finishing pigs.
- Discuss the importance of biosecurity in the swine industry and list and describe areas that are addressed in a good biosecurity program.
- Give a brief description of the following swine health issues: diarrhea respiratory disease, gastric ulcers.
- Define the following terms related to disease: subclinical, chronic, endemic.
- Describe the nutritional benefits to humans of consuming pork products.
- Discuss changes have been made in the pork industry to encourage pork consumption.
- Describe the amount of vertical integration in the swine industry and how this affects small swine operations.
- List areas in biotechnology where the swine industry is changing or improving production capabilities.
- Explain how work of animal welfare/animal rights groups has affected the swine industry.
- Sheep and goat production
- List the scientific classification of sheep and goats.
- List basic knowledge of sheep and goats including: birth weight, mature weight, slaughter weight, gestation estrous cycle and duration, fleece weight, average milk production per doe.
- Describe the relative size of the sheep and goat industry compared to other animal industries.
- Describe the purpose of the sheep/goat industry in the U.S., the resources they use and the products they return.
- List the 3 segments of the goat industry.
- Give a brief history of the sheep and goat industries in the U.S.
- List and describe the major sheep production classifications and their sub-systems: range production and farm flock production
- Define and explain the term Club lamb.
- Discuss sheep dairying: where and for what purpose.
- Summarize the sheep feedlot industry.
- Discuss the geographical distribution of sheep and goats in the U.S. and list the top production states.
- Define breed complementarity and explain how sheep and goat breeds and genetics are selected for production.
- List common breeds of sheep and goats used in the U.S., differentiating between wool, meat, dairy, hair, fiber, pygmy and dual purpose breeds.
- Recognize common sheep and goat breeds using pictures.
- Summarize good sheep and goat reproductive management.
- Discuss the role of day length in sheep and goat reproduction.
- Explain the process and purpose of flushing a ewe prior to breeding.
- Discuss the differences in nutritional requirements/strategies for sheep and goats.
- Discuss the following challenges to sheep and goat health: parasitism,
- Contagious ecthyma, caseous lymphadenitis, pregnancy toxemia, clostridial infection.
- Describe nutritional benefits of sheep and goat meat and goat milk to humans.
- Processing meat animals
- Define the terms packer, processor, slaughterhouse, viscera.
- Describe the slaughtering steps that yield a dressed carcass.
- Describe the inspection and grading processes and the agencies involved.
- Differentiate among slaughtering processes for beef intended for Jewish consumption and Muslim consumption.
- Differentiate between wholesale, primal and retail cuts.
- Explain the significance of hot boning, boxed beef, and mechanically deboned poultry in the efficiency of meat-processing operations.
- List specialty or processed meat items.
- List nonmeat byproducts of meat processing.
- Aquaculture industry
- Define aquaculture.
- Differentiate between capture fisheries and blended fisheries.
- Discuss the worldwide economic importance of aquaculture.
- Describe the magnitude of each of the following species in
- Relationship to the overall aquaculture industry: catfish, trout, tilapia, crawfish, salmon, mollusks and ornamental fish.
- Discuss the following types of aquaculture systems: levee ponds, watershed ponds, cages, raceways/flow through tanks, recirculating systems.
- Discuss the role of temperature, oxygen, ammonia/nitrogen compounds, and pH in water quality.
- List and define the life stages of aquatic organisms and how they are grouped into production units.
- List considerations in formulating aquatic livestock feeds.
- Non-traditional livestock species
- List the non-traditional livestock species of current interest and the products generated.
- Explain their contribution to food production.
- List and identify on pictures the commonly farmed members of the cervid family and describe the basic characteristics of each group.
- Explain the state rules/requirements to raise cervids.
- Horse industry
- List the genus and species of horses and donkeys.
- List basic knowledge of horses: terminology used to describe horse markings, mature weight and height of horses, ponies and drafts, gestation, estrous cycle and duration.
- Explain why it is difficult to classify the horse industry using the same statistics as are used in other animal industries.
- List some of the common purposes/classes of the horse industry in the U.S.
- Give a brief description of the history of the horse in the U.S.
- List where in the U.S. the majority of the horses are found.
- Explain the basics of horse color genetics.
- Discuss the following genetic diseases of horses: CID, HyPP, HERDA, PSS.
- List popular U.S. horse breeds and their use/purpose.
- Identify common horse breeds from pictures.
- Describe the breeding process in the mare, include terms such as: seasonally polyestrous, anestrus, estrous cycle, teasing, live cover, AI.
- List 5 of the most important things a horse owner should know about feeding their horse.
- Define the terms colic and laminitis.
- Explain the body condition scoring system used in horses.
- Explain why it is important to determine a horses weight.
- Describe these challenges to equine health: colic, laminitis, heaves.
- Discuss education as being the biggest problem in current trends in the horse industry.
- Discuss the current state of horse slaughter in the U.S.
- Pets and companion animals
- Summarize the historical perspective on the keeping of small animals as service animals or pets.
- Identify the common breeds of cats and dogs on pictures.
- Differentiate dogs by their breed purpose.
- Describe how to read a food label.
- Explain feeding requirements for carnivores versus omnivores. List ways that companion animals are employed in human society.
- Animals and society
- Regulatory agencies – USDA, MDA and MN Board of Animal Health
- Define each agency and identify their geographic and legal area of jurisdiction.
- List the responsibilities of each agency with regard to: food safety, animal movement, animal disease, animal identification, carcass disposal, farmers markets, animal by-product plant inspections.
- Animal welfare, animal rights and consumer perception
- Define and differentiate between animal welfare and animal rights.
- List aspects of modern agriculture that animal welfarists are concerned about.
- List difficulties encountered in determining best animal welfare practices.
- Careers and career preparation in animal sciences
- Research the multitude of jobs available in the industry.
- List resources that can be used in career research.
2. Laboratory/Studio Sessions
- Nutrition lab
- Guest speaker – industry feed rep./nutritionist
- Demonstration of how to formulate a ration
- Identify feed samples and name their purpose in the ration
- Determine relative particle lengths using shaker box
- Formulate and create a ration using bulk feedstuffs – Pearson squares
- Reproduction lab
- Guest speaker – AI breeding company representative
- Identify organs of the male and female reproductive systems for cattle, horses, swine, sheep/goats and poultry using pictures, models and cadavers and list their function
- Examine microscope slides of reproductive tissue
- Pass a breeding pipette through a bovine cervix
- Demonstrate semen collection on bull or ram
- Video of semen collection in equines
- Genetics lab
- Guest speaker – DHIA genetic score technician and Select Sires representative
- Demonstrate genetic mating selection
- U of Utah interactives
- Punnett squares
- Animal behavior lab
- Choose a species, observe them for a minimum of 1 hour at 2 different times of the day
- Complete lab report
- Carcass and meat lab
- Tour meat processing facility
- Observe butcher making meat cuts
- Glass Wall processing plant videos, pork, poultry, beef
- Livestock marketing lab
- Tour livestock market with owner & BAH representative
- Discuss animal identification methods
- Dairy cattle lab
- Tour dairy farm: carousel, tie stall barn, parlor (at least 1)
- Beef cattle lab
- Tour beef ranch
- Work with cattle handling facilities
- Tour beef feed lot
- Poultry lab
- Guest Speaker – Golden Plump representative
- Tour hatchery
- Tour custom or commercial slaughter facility
- Dissection of chicken
- Equine lab
- Catch, halter and lead a horse
- Groom and saddle a horse
- Tour tack shop
- Observe farrier
- Sheep/goat and swine lab
- Handle sheep using a chute
- Worm, vaccinate, trim hooves, shear sheep
- Video of milking goat facility
- Video of segments of swine production facilities
- Alternative livestock lab
- Tour cervid farm – participate in activities occurring at time of visit
- Discuss chronic wasting disease monitoring program.
- Perform sampling for CWD
- Livestock economics lab
- Guest Speaker - CLC FBM staff
- Farm cost analysis spreadsheet exercise
- USDA and MBAH rules and regulations lab
- Guest Speaker – BAH Regulatory Specialist
- Visit livestock market handling facilities during sale prep
- Observe paperwork, RIF tags and readers
- Carcass disposal using composting
- Discuss hog garbage feeders, by-product feeds
- Discuss reportable animal disease testing and monitoring programs
- Food safety lab
- Guest Speaker - County Public health food inspector & Minnesota Department of Health
- Microbiological food testing exercise