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:

5. Placement Tests Required:

6. Prerequisite Courses:

9. Co-requisite Courses:

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

Program-Applicable Courses – This course is required for the following program(s):

Agriculture, AS Degree

Other - If this course is not required in a program or is not part of the MN Transfer Curriculum, it may be used for the purpose(s) listed below:

• Liberal Arts Elective
• Technical Elective

IV. Learning Outcomes

1. College-Wide Outcomes

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

1. 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.
2. 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.
3. 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.
4. 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

1. 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
2. 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
3. Genetics lab
• Guest speaker – DHIA genetic score technician and Select Sires representative
• Demonstrate genetic mating selection
• U of Utah interactives
• Punnett squares
4. Animal behavior lab
• Choose a species, observe them for a minimum of 1 hour at 2 different times of the day
• Complete lab report
5. Carcass and meat lab
• Tour meat processing facility
• Observe butcher making meat cuts
• Glass Wall processing plant videos, pork, poultry, beef
6. Livestock marketing lab
• Tour livestock market with owner & BAH representative
• Discuss animal identification methods
7. Dairy cattle lab
• Tour dairy farm: carousel, tie stall barn, parlor (at least 1)
8. Beef cattle lab
• Tour beef ranch
• Work with cattle handling facilities
• Tour beef feed lot
9. Poultry lab
• Guest Speaker – Golden Plump representative
• Tour hatchery
• Tour custom or commercial slaughter facility
• Dissection of chicken
10. Equine lab
• Catch, halter and lead a horse
• Groom and saddle a horse
• Tour tack shop
• Observe farrier
11. 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
12. Alternative livestock lab
• Tour cervid farm – participate in activities occurring at time of visit
• Discuss chronic wasting disease monitoring program.
• Perform sampling for CWD
13. Livestock economics lab
• Guest Speaker - CLC FBM staff
• Farm cost analysis spreadsheet exercise
14. 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
15. Food safety lab
• Guest Speaker - County Public health food inspector & Minnesota Department of Health
• Microbiological food testing exercise