AGRI 1101 Introduction to Animal Science

Description

Introduction to Animal Science provides students an introduction to animal science with an emphasis on the fundamental concepts of physiology, nutrition, animal breeding and management as applied to beef cattle, dairy cattle, poultry, sheep and swine production.

Credits

3

Prerequisite

None

Corequisite

None

Topics to be Covered

1. Overview of Livestock Industry (Beef, Swine, Sheep, Poultry, Dairy)

2. Red Meat Products

3. Poultry and Egg Products

4. Milk and Dairy Products

5. Marketing Livestock

6. Animal Breeding and Reproduction

7. Animal Nutrition

8. Animal Health

9. Managing Production Livestock

Learning Outcomes

1. Explain the role of animal agriculture in the U.S. and global economies.

2. Describe the global distribution of livestock.

3. Explain the nutritive value of animal food products and trends in consumption.

4. Classify the market classes and grades of livestock.

5. Differentiate the breeds of livestock and importance of genetics in livestock improvement.

6. Explain nutrient requirements for various livestock operations and classify feedstuffs.

7. Identify the primary male and female reproductive structures and their functions.

8. Describe the structures and functions of monogastric and ruminant digestive systems.

9. Describe the approaches of animal health and role of quality assurance in livestock production.

Credit Details

Lecture: 2

Lab: 1

OJT: 0

MnTC Goal Area(s): None