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
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