AGRI 109 Principles of Animal Science

The focus of this course is the scope and potential of the livestock industry and its relationship to society and food systems. Introductory scientific principles of animal science, livestock production systems, and current issues will be taught.

Credits

3

Semester Contact Hours Lecture

45

General Education Competency

[GE Core type]

AGRI 109Principles of Animal Science

Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.

I. General Information

Department

Agriculture

II. Course Specification

Course Type

Program Requirement

General Education Competency

[GE Core type]

Credit Hours Narrative

3

Semester Contact Hours Lecture

45

Grading Method

Letter grade

Repeatable

N

III. Catalog Course Description

The focus of this course is the scope and potential of the livestock industry and its relationship to society and food systems. Introductory scientific principles of animal science, livestock production systems, and current issues will be taught.

IV. Student Learning Outcomes

Upon completion of this course, a student will be able to:

  • Develop a basic understanding of livestock production systems, their components and interactions
  • Begin developing critical thinking skills and using/evaluating different resource materials to comprehend the science behind livestock production
  • Use and understand the scientific method in exploration of livestock production and associated issues
  • Evaluate the perceptions and realities behind livestock production issues currently in the popular press
  • Explore and articulate experiences and perceptions with respect to livestock production
  • Evaluate and compare different livestock production systems/methods
  • Determine how the livestock industry will continue to provide products for the world’s growing population
  • Gain a basic awareness, appreciation, and appropriate understanding of animal science and its relationship to the broad economy, traditions, and cultural experiences of the region, the US, and the world
  • Recognize animal science as an increasingly diverse and technology-intensive field providing careers viewed as exciting, important, and dynamic
  • Possess the understanding and leadership skills to meet and exceed challenges of ensuring a sustainable food system for the future
  • Understand the role of research, production, processing, distribution, nutrition, politics, social issues, cultural issues, ecology, environment, education, economics, botany, chemistry, agronomy, and medicine in animal sciences

V. Topical Outline (Course Content)

Week Lecture/Discussion Topics (online) 1 Animal Domestication Nomenclature Species External Anatomy of Farm Animals 2 Animal Protein Meats Hormones and Meat Production Milk and Eggs 3 Lactation Dairy Cattle Industry Beef Cattle Industry 4 Swine Production Industry Aquaculture Industry Poultry Industry 5 Introduction to Animal Anatomy and Physiology 6 Skeletal System Digestive System Digestion and Absorption Reproductive System 7 Animal Nutrition Nutrient Needs Proteins, Carbohydrates and Fats Vitamins and Minerals Feed Composition Mid-term exam 8 Animal Health Parasites Immunity 9 Sheep Wool Goats 10 Animal Cells Cell Functions and Types Mitosis and Meiosis 11 Fertilization Conception, Gestation & Parturition 12 Inheritance and Selection Interaction of Dominant and Recessive Genes Understanding Genotype and Phenotype 13 Animal Behavior Companion Animals 14 Issues in Animal Science 15 Presentations/

VI. Delivery Methodologies