Animal Husbandry
Agri 1420
Fall 2010
Instructor:
Melisa Bertz
Office Phone: 584-6077
Home Phone: 237-4988
email: bertzm@huskers.k12.mo.us
Text: Taylor- Scientific Farm Animal Production, 8th Edition
Statement of Purpose:
Agri 1420, Animal Husbandry gives student’s a knowledge of the basic farm animals and
the production methods used to select and care for the various species.
Course Objectives
1.
2.
3.
4.
5.
6.
7.
8.
9.
Define the professional/career opportunities available in the livestock and
related industries.
Describe the components of the U.S. animal products food system.
Quantify and describe the economic impact, structure, and geographic
concentration of the primary livestock industries.
Outline the major scientific disciplines that contribute to the ability of
livestock managers to make sound decisions.
Define the impacts of societal issues on the livestock industry – animal
welfare, environment, food safety, diet-health – and develop management
strategies to successfully deal with these issues.
Understand the major drivers of consumer demand for animal products.
Describe the role of genetics, nutrition, reproduction, growth, health, quality
assurance, and management in the production cycle of beef cattle, dairy
cattle, sheep, swine, and poultry.
Stimulate student enthusiasm for additional educational experiences in the
animal sciences.
Encourage students to be involved in departmental and school
extracurricular experiences.
Course Outline:
I. Introduction to Course-Products and How Used
Chapters: 1, 2, 37, 3, 7, 8, 9
II.
a. Animal Contributions to Human Needs
b. Career and Career Preparation in Animal Science
c. Meat products
d. By-Products of Meat Animals
e. Evaluation of Red Meat Animals/Market & Visual
Breeding and Reproduction
Chapters: 10, 11, 12, 14, 18, 25, 13
a. Male and Female Reproduction Anatomy
b. AI and Embryo Transfer
c. Genetics
d. Mating Systems
e. Growth and Development
f. Beef Cattle Breeds
g. EPD's
III.
Feeding of Beef and Swine
Chapters: 15, 16, 26, 29, 30
a.
b.
c.
d.
e.
IV.
Nutrients and Their Functions
Digestion and Absorption of Food
Feeding Beef Cattle
Swine Breeds
Feeding Swine
Breeds of Sheep, Dairy, and Swine/ Management of Livestock
Chapters: 22, 31, 32, 27, 33, 23
a. Animal Behavior
b. Breeds of Sheep
c. Feeding and Management of Sheep
d. Breeds of Dairy/Selection and Conformation
e. Breeds of Horses/Selection and Conformation
f. Issues in Animal Agriculture
Final Course Grades:
A test or quiz will be given at the end of each session. The final grade will be based on
these tests (approximately 400 points) and the final (approx. 100 pts) plus any
unannounced quizzes/tests of 10 points each.
Minimum Percent:
A= 90%
B= 80%
C= 70%
D=60%
F= <60%
Attendance: Lecture- 5 points deducted for any un-excused absence over three.
Academic Integrity:
It is felt you are well aware of what actions violate the standards of academic honesty,
which have been established at the University. If you are not aware of what constitutes
and academic violation, or not aware of regulation/policies, please refer to the Student
Calendar/Handbook. It would be unfair to violators and to other students for your
professor not to follow through with the disciplinary process, which has been established
when, he/she is certain, a violation has occurred.