ANSC 415: Spring 2016 ANSC 415 BEEF CATTLE PRODUCTION AND MANAGEMENT SPRING 2016 Instructor: Dr. Samantha (Sam) Cunningham, Assistant Professor B12 Knoblauch Hall Office Phone: 298-1288 Cell: 979-220-5681 Email: s-cunningham@wiu.edu Office Hours: M & W 2 to 3:30, T 8:30 to 10, or by appointment Class Time: Lecture: Lab: MWF Th 11 to 11:50pm 10 to 11:50pm in 305 Knoblauch Hall in 305 Knoblauch Hall Reference Text: Beef Production and Management Decisions, 5th ed. T.G. Field. 2007. Prentice-Hall, Inc. Beef Cattle Production Systems, A.D. Herring. 2014. CABI. Additional Course Materials: Any additional course materials may also be found online on Western Online: www.westernonline.wiu.edu Prerequisite: ANSC 322 and ANSC 314 or approval of instructor. **It is not mandatory that students have completed all prerequisites before enrolling, but, extra reading/studying will probably be required for certain course components. Course Description: Major principles involved for profitable and sustainable, integrated beef cattle production from the perspective of the U.S. cow-calf sector. Course Objective: 1. Understand the fundamental concepts associated with cow-calf production and how they interact 2. Become Beef Quality Assurance certified 3. Communicate production recommendations for a specific scenario through an oral presentation and complementary written report as a group project 4 Complete the Masters of Beef Advocacy training to better understand and to better communicate the beef industry Course Fee: TBD Should there be a course fee; students may not receive final grades until balance is paid. ANSC 415: Spring 2016 Academic Dishonesty: Any violation of the Academic Dishonesty Policy in Student Handbook (http://www.wiu.edu/provost/students/) will result in an automatic failure in the course. Plagiarism and cheating are areas of concern for the course. Plagiarism and cheating WILL NOT be tolerated. ADA Compliance: In accordance with University policy and the Americans with Disabilities Act (ADA), accommodations in the area of test and note-taking may be made for any student who notifies the instructor of the need for accommodation. It is imperative that you take the initiative to bring such needs to my attention, as I am legally not permitted to inquire about the particular needs of students. Furthermore, I would like also to request that students who may require special assistance in emergency evacuations contact me as to the most appropriate procedures to follow in such an emergency. Attention Education Majors: The changes within the state certification requirements, which go into effect immediately for all of those students who graduate in the spring 2014 and after, you are required to receive a grade of a "C" or better in this course in order to meet these new requirements. With the new university +/- grading system, receiving a "C-" or below will require you to retake this course or find a substitute course to meet School of Agriculture graduation requirements. Attendance: Attendance and participation are important components of this course and are crucial for learning. Attendance is expected and will be monitored at each lecture and lab meeting. Students having 2 or fewer unexcused absences will be eligible for a curve at the end of the semester. Students having 6 or more unexcused absences will have their final course grade reduced by a letter grade at the end of the semester. If you anticipate an excused absence, please notify me in advance, prior to an exam, quiz, or homework due date, for example. Accepted excuses would include university related activities/ and personal health with a written excuse from a faculty advisor or a doctor’s note. All other excuses will be handled at the discretion of the instructor. The student is responsible for any missed information and/or class material, as well as making arrangements for making up any missed work. Class conduct: Asking of questions and discussion of relevant information in and outside class is highly encouraged; however, talking to neighbors, texting, sleeping, or studying for other courses during class time will not be tolerated. Come to class ready for discussions (you will be called upon). NO CELL PHONES. If you have a cell phone that rings during class, you will automatically receive an unexcused absence for that class meeting. If you have an emergency situation where you need to have a cell phone on during class, let me know ahead of time. Cell phones, blackberries, iPhones, or other electronic communication devices with built‐in calculators cannot be used for exams and will not be tolerated; only actual calculators will be allowed. ANSC 415: Spring 2016 Course Grade: 3 Hour Exams Final exam Quizzes and homework Group ranch project Masters of Beef Advocacy Beef Quality Assurance Participation 30% 15% 15% 15% 10% 10% 5% Grading Scale: 90 to 100 87 to 89 82 to 86 80 to 81 77 to 79 72 to 76 70 to 71 67 to 69 62 to 66 60 to 61 < 59 A B+ B BC+ C CD+ D DF Homework and Quizzes: You will be assigned approximately 6-8 homework assignments over the course of the semester. Do not start or try to finish your homework a few minutes before class/lab time. Take home assignments are generally due one week from the date assigned unless otherwise specified. If they are turned in one to seven days after the due date, the student will receive an automatic 25 point discount. Assignments turned in over 7 days late WILL NOT be accepted, and the resulting grade will be “0”. Students with excused absences will be allowed to make up homework assignments within these same guidelines with modified due dates. Masters of Beef Advocacy: The Maters of Beef Advocacy program is funded through the National Beef Checkoff program. The MBA program is hosted by the National Cattlemen’s Beef Association. It is an e-learning opportunity that was designed to help beef producers become effective spokespersons for the industry. The new Masters of Beef Advocacy 2.0 is made up of 5 lessons designed to help you engage in conversations with consumers about how beef is raised, from pasture to plate, and answer their questions about issues like animal care, safety, nutrition, and sustainability. Students will enroll in this free online program and complete the program online over the course of the semester. MBA Due dates: Proof of Registration Lesson 1 Lesson 2 Lesson 3 Lesson 4 Lesson 5 Monday, February 1 Monday, February 8 Monday, February 22 Monday, March 7 Monday, March 28 Monday, April 11 Beef Quality Assurance: Beef Quality Assurance is a national program that provides guidelines for beef cattle production. The program raises consumer confidence through offering proper management techniques and a commitment to quality within every segment of the beef industry. Students will complete this online certification program prior to Monday, February 8. Students will turn in a printed copy of completion certifricate for credit of completion in class on Monday, February 8. Cost of the certification is TBD. ANSC 415: Spring 2016 Group Farm and Ranch Project: You will be assigned to a group of 4 or 5 students to conduct an in‐depth ranch plan for a specific production scenario. Your group will give a 15‐minute presentation during lab on May 5 that highlights your most important points. This presentation must be done in Microsoft PowerpointTM. A written report that describes the ranch project will be due on April 28. Details on the ranch project will be given during lab, and you will work on components of the project as well as activities in lab as a group throughout the semester. Participation by all members of your group is crucial for your success! You will confidentially evaluate all members of your group (and they will evaluate you). This peer evaluation will add or subtract up to 20 points from the instructor base grade for the project. Unfavorable evaluations of you by your group may result in you receiving a grade of “F” for the project. The peer evaluation form is attached. Class (and Lab) Participation: Many labs for this course have been designed to be hands on. Likewise, this is a senior level course and discussion will play a large role in lecture and lab meetings. Your participation (in addition to your attendance) regarding lecture and lab activities can contribute to your success in this course. OTHER IMPORTANT DATES Jan 19 Scan Bulls Feb 09-10 Bulls Off of Test Feb 11--Mar 11 Bull Sale Prep Feb 22 Begin Calving WIU 1st Calf Heifers Feb 24-28 Illinois Beef Expo, Springfield Mar 11 Bull Sale; 7 pm @ Livestock Center Mar 21 Begin Calving WIU Mature Cows ANSC 415: Spring 2016 Tentative Course Schedule Jan Feb W 20 Course Introduction and Overview F 22 Structure of the U.S. Beef Cattle Industry; Current Industry Statistics (Ch. 1-Field; Handout-NCBA) M 25 Structure of U.S. Beef Cattle Industry Introduction to Beef Cattle Production Systems (Ch. 1-Herring) W 27 History and Domestication of Cattle (Ch. 2-Herring) F 29 Breeding and Genetics (Ch. 3-Herring; Ch. 12 and 13-Field) Breed and Animal Choices M 01 Breeding and Genetics (Ch. 3-Herring; Ch. 12 and 13-Field) Fundamentals of Crossbreeding Proof of MBA Registration Due W 03 Breeding and Genetics (Ch. 3-Herring; Ch. 12 and 13-Field) Crossbreeding Systems and Management Considerations F 05 Breeding and Genetics (Ch. 3-Herring; Ch. 12 and 13-Field) Genotype x Environment Interactions M 08 W 10 Growth and Development (Ch. 7-Herring; Ch. 17-Field) BQA Certification Due Completion of MBA Lesson 1 Growth and Development (Ch. 7-Herring; Ch. 17-Field) F 12 LINCOLN’S BIRTHDAY; NO CLASS M 15 Growth and Development (Ch. 7-Herring; Ch. 17-Field) W 17 EXAM I F 19 Animal Identification and Record Keeping M 22 Reproduction (Ch. 8-Herring; Ch. 11-Field) Female Reproduction Fundamentals and Management Considerations Completion of MBA Lesson 2 W 24 Reproduction (Ch. 8-Herring; Ch. 11-Field) Female Reproduction Fundamentals and Management Considerations F 26 Reproduction (Ch. 8-Herring; Ch. 11-Field) Female Reproduction Fundamentals and Management Considerations ANSC 415: Spring 2016 Mar 29 M Reproduction (Ch. 8-Herring; Ch. 11-Field) Bull Reproduction Management Reproductive Health Management for Bulls and Females 02 W Health (Ch. 9-Herring; Ch. 16-Field) Fundamentals of Health, Vaccination and Immunity 04 F Health (Ch. 9-Herring; Ch. 16-Field) Importance of a Herd Health Plan 07 M Behavior, Temperament, Handling and Welfare (Ch. 10-Herring; Ch. 18-Field) Completion of MBA Lesson 3 09 W EXAM II 11 F WIU BULL SALE PREP (meet at Livestock Center) SPRING BREAK MARCH 16-20 NO CLASS!! Apr 21 M Nutrition (Ch. 4-Herring; Ch. 14-Field) Review of Beef Cattle Nutrition 23 W Nutrition (Ch. 4-Herring; Ch. 14-Field) Feeding Beef Cattle: Cow-Calf 25 F Nutrition (Ch. 4-Herring; Ch. 14-Field) Feeding Beef Cattle: Stocker, Yearling, Finishing 28 M Grazing and Pasture Management (Ch. 5-Herring; Ch. 15-Field) Grazing Animal Considerations Completion of MBA Lesson 4 30 W Grazing and Pasture Management (Ch. 5-Herring; Ch. 15-Field) Pasture Management/Grazing Systems 01 F Grazing and Pasture Management (Ch. 5-Herring; Ch. 15-Field) END OF MATERIAL FOR EXAM III 04 M Beef Cattle Carcass and Meat (Ch. 11-Herring) 06 W EXAM III 08 F TBD 11 M Retail Beef Products and Consumers (Ch. 2-Field) Completion of MBA Lesson 5 13 W Beef Supply Chain and Integrated Production Considerations (Ch. 13-Herring; Ch. 8-Field) ANSC 415: Spring 2016 May MAY 15 F The Marketing System (Ch. 9-Field) 18 M The Marketing System (Ch. 9-Field) 20 W The Marketing System (Ch. 9-Field) 22 F Financial and Economic Aspects (Ch. 12-Herring) 25 M Global Comparisons of Cattle and Beef (Ch. 14-Herring; Ch. 10-Field) 27 W Global Comparisons of Cattle and Beef (Ch. 14-Herring; Ch. 10-Field) 28 F Threats and opportunities for the U.S. Beef Industry 02 M TBA 04 W TBA 06 F TBA 11 W FINAL EXAM @ 10 AM ANSC 415: Spring 2016 Tentative Lab Schedule Jan Feb Mar Apr May 21 Genomic Testing—MEET AT BULL TEST—Zoetis Rep. Barney Gehl 28 Cattle Biological Types and Breeds—CLASSROOM (Ch. 13-Field; Ch. 3-Herring) 04 Crossbreeding System Comparisons—CLASSROOM 11 Bull Breeding Soundness Exam—MEET AT BULL TEST 18 Beef Cattle Performance Records & Breeding Cattle Evaluation and Selection (Ch. 6-Herring; Ch. 4-Field) MEET AT BULL TEST 25 FIELD TRIP (pending weather)—ILLINOIS BEEF EXPO, SPRINGFIELD, IL 03 Beef Cattle ID—MEET AT BULL TEST 11 Bull Sale Prep—MEET AT LIVESTOCK CENTER 18 NO LAB—SPRING BREAK 25 Herd Health—MEET AT BULL TEST 31 Fed Cattle (tentative—possible field trip) 07 Pasture Evaluation and Feed Resources Management—MEET AT KERR FARM 14 Marketing/production system coordination (tentative—possible field trip) 21 Grazing Systems Field Trip—Mr. Trevor Toland; Macomb, IL 28 Marketing (Skype speaker TBA)—MEET IN CLASSROOM Farm & Ranch Written Reports Due 05 Ranch Project Presentations Calf Check: Students will be assigned, by the instructor, into groups that will be responsible for monitoring both cows at the Kerr and heifers at the Bull Test during calving season. Instruction to follow as time draws near. ***INFORMATION PROVIDED IN THIS SYLLABUS IS SUBJECT TO CHANGE*** ANSC 415: Spring 2016 Farm and Ranch Enterprise Group Project As a group, you will develop a ranch management plan with a beginning scenario and certain fixed factors that will be provided. Your goal is to act as a consultant group and provide the owners of the ranch with recommendations. At the end of the semester you will turn in a written report (due April 28) and make a 15‐minute presentation in lab (May 5) highlighting the main points in the report. Copies of reports from previous years will be provided. The outline below should be followed to prepare the written report. I. Introduction County and ranch location Starting scenario and owner profile Initial financial aspects (cash on hand, what is invested, etc.) II. Topography Types of grasses (predominant species, improved vs. native, warm season vs. cool season, etc.) Soil type Historical annual rainfall Water table and sources Predominant mineral deficiencies and/or concerns for area III. Improvements Fences that need repair (options in fence type and costs, time frame for completions, etc. if necessary) Types of materials used and costs Pasture improvements (improved forages, cost of grass seed and establishment, fertilizer, installing new cross fences, annual maintenance issues, etc.) Water improvements (wells drilled, pipeline put in, tanks/ponds built, etc. and associated costs and maintenance considerations) Facilities (working facilities, pens, pen layout, new cross fences, etc.) IV. Production Systems Identify which production systems need to be and/or could be used (purebred/seedstock, commercial cow‐calf, replacement heifers, stocker cattle, bull ANSC 415: Spring 2016 development, etc., and, which combination(s) might be most effective) Breed(s) and/or crossbred combination(s) – breed production advantages and disadvantages, regional adaptation, market acceptance, target market etc. Sire selection criteria (reasons for selection, EPDs emphasized, traits to evaluate, etc.) Calving and breeding season(s) considerations V. Animal Health and Nutritional Considerations Mature cows Bulls Replacement heifers Calves pre‐weaning and post‐weaning Other cattle (i.e. stocker calves, animals destined for specialized marketing programs, etc.) VI. Marketing Strategies What types of animals (calves, steers, heifers, cows) can be marketed in different ways Target market(s) to go after VII. Financial Aspects Total annual operational budget Expenses and income projected on a per cow annual basis VIII. Summary and Overall Recommendations ANSC 415: Spring 2016 ANSC 415 Group Farm and Ranch Project Member Evaluation Spring 2016 Group Members for Ranch Project: Do not put your name on this form. On a scale of 0 to 10 (0 = extremely poor, 10 = superior) rank each member of your group, including yourself, for the following points: Overall level of participation: Contribution of ideas for project: Ability to draw useful information from sources, references, etc.: Willingness to work for success of your group: ANSC 415: Spring 2016 INSTRUCTOR EVALUATION ANSC 415 Group Farm and Ranch Projects Spring 2016 Members for Ranch Project: Organization: Thoroughness: Presentation Aspects: General Comments: ________ points out of 100 1/26/16