ANIMAL SCIENCE 160 Introduction to Animal Science (3) Fall Semester, 2003 12:20-2:15 (M-W-F) Catalog Description: 160. Introduction to Animal Science (3). Preparation of academic plans and career discussion. Introduction to structure and production principles of the food animal and horse industries. Overview of companion and alternative livestock. Market classes and grades of cattle, poultry and poultry products, lamb and wool, and swine. 3 labs. F, Sp Objectives: 1. 2. 3. 4. 5. 6. 7. 8. 9. At the conclusion of the course students will:
Be able to plan their academic program of study. Be informed on career choices. Have a resume on-line and be registered with career services. Be able to define terms associated with the food animal and horse industries. Identify anatomical features of live animals. Have an understanding of the principles of animal production and marketing. Be familiar with the current status of the animal industry and recognize industry production standards. Be exposed to and have an appreciation for the differences between individual animals within species. Have an appreciation for the problems and opportunities that exist in the animal industry as well as future trends.
Text: Introduction to Animal Science – Global, Biological, Social, and Industry Perspectives by W. Stephen Damron. Second Edition. 2003. NOTE # 1: Classes are 2-hour sessions and are designed to be in the form of a lecture for the first part followed by hands-on animal, specimen, or product-related labs. NOTE # 2: Class session distribution relative to species interest are as follows: Poultry=5; Swine=5; Small ruminants and Alternative livestock=5; Companion/Laboratory animals=2; Beef=5; Dairy=4; Horses=5. NOTE # 3: Final grades will be assigned based on total points obtained as a percentage of 725. A 50-point quiz will be given after the introductory section followed by six 100-point examinations (one at the end of each commodity section and a 75- point quiz on alternative livestock, companion and laboratory animals). Pop quizzes and lab points may be used to encourage study and attendance. Final grade will be based on a percentage score as follows: A+ 90 and above: B+ = 86-89; B= 80-85; C+ = 76-79; C = 70-75; D = 60-69; F = 59 and below. Course Coordinator: Campus address: Telephone: E-mail address: Dr. Michael O. Smith 201C McCord Hall 974-7254 mosmith@utk.edu
Instructor Dr. Mike Smith Dr. Richard Heitmann Dr. Hank Kattesh Mr. Jeff Mitchell Mr. Aaron Fisher Dr. Warren Gill Session # Date
Office 201C McCord 205B Brehm 201B McCord 114 McCord 213B Brehm
Phone 974-7254 974-7291 974-7250 974-7289 974-8941 615-832-8341
E-mail mosmith@utk.edu rheitman@utk.edu hkattesh@utk.edu jmitchel@utk.edu afisher3@utk.edu wgill@utk.edu Instructor Smith Heitmann Heitmann Smith/Leach Smith 685-702 Text Page #
Topic Outline
1. Aug. 20 (W) Class orientation Department/College facilities 2. Aug. 22 (F) Animal Science Advising Guide Academic Plan
3. Aug. 25 (M) Academic Plan Library Presentation 4. Aug. 27 (W) Careers in animal science and veterinary medicine
Welcome Picnic for Animal Science Students, Staff and Faculty 5:30 P.M. 5. Aug. 29 (F) Resume-building Labor day – no classes Smith 3-68 194-212 Kattesh 739-757 36-65 249-273 297-310 393-394 232-237 3-35 Smith/Mahoney
September 1 (M) 6. Sept. 3 (W)
The meat animal industry Food uses of agricultural animals Non-food uses of agricultural animals Biotechnology and genetic engineering Overview of the livestock and poultry industries Animal welfare and well-being, ethics, controversy. Agricultural animal care and concerns Quiz on Sessions 1-7 (50 points) Introduction to poultry production Glossary of terms Biology of the bird (digestive and reproductive systems) Species comparison relative to consumption and prices
7. Sept. 5 (F)
8. Sept. 8 (M)
Smith
9.
Sept. 10 (W) Structure of the poultry industry Present status of the broiler, layer and turkey industries 10. Sept. 12 (F) Commercial chicken production Broiler industry; primary breeders, hatchery, broiler grow-out, processing, table-egg industry, marketing
Smith Smith
393-409 393-409 393-433
11. Sept. 15 (M) Breeds of poultry; body characteristics Evaluating layers and meat-type chickens 12. Sept. 17 (W) Poultry meat and egg products Food safety in the poultry industry 13. 14. Sept. 19 (F) Exam # 1 - Poultry (100 points)
Smith Smith
412-414 420-429 714-730
Sept. 22 (M) Introduction to swine production Glossary of terms Types of swine operations Geographical distribution Sept. 24 (W) The swine industry Swine management systems Herd health management Waste and environmental management Sept. 26 (F) Swine reproductive and digestive systems
Fisher
435-471
15.
Fisher
235-471
16. 17.
Fisher Fisher
95-101 180-183
Sept. 29 (M) Swine breeds and breeding Characteristics of swine breeds Breeding systems Evaluating breeding stock Oct. 1 (W) Pork and pork products Oct. 3 (F) Oct. 6 (M) Exam # 2 - Swine (100 points) Introduction to small ruminants and alternative livestock production Glossary of terms Geographic distribution Market classes and grades of lambs Evaluating market lambs
18. 19. 20.
Fisher
Fisher
473-514
21.
Oct. 8 (W)
Fisher
22. 23.
Oct. 10 (F) Oct. 13 (M)
Sheep and wool industry Lamb carcass evaluation Alternative livestock Camelids Ratites Goat industry Meat; dairy; hair Fall Break – No Classes
Fisher Smith 637-661
24.
Oct. 15 (W)
Gill
473-509
25. 26. 27.
Oct. 17 (F)
Oct. 20 (M) Exam #3 - Small Ruminants and Alternative Livestock (125 points) Laboratory animal uses Heitmann Oct. 22 (W) Companion animals Health products for livestock and companion animals Nutrition products for livestock and companion animals Heitmann 597-635
28.
Oct. 24 (F) Quiz #2 – Laboratory and Companion Animals (50 points) The beef cattle industry Fisher Beef cattle management systems Market classes and grades of beef Oct. 27 (M) Oct. 29 (W) Bovine reproductive and digestive systems Beef breeds and beef cattle breeding Beef cattle breeds Beef cattle performance programs Evaluation of market steers Beef carcass evaluation Exam # 4 - Beef Cattle (100 points) Introduction to the horse industry Relationship of form to function in the horse Fisher Fisher Fisher Fisher Fisher Fisher
311-348
29. 30.
31. 32. 33. 34. 35. 36. 37.
Oct. 31 (F) Nov. 3 (M) Nov. 5 (W) Nov. 7 (F)
Fisher Fisher
515-553
Nov. 10 (M) Horse reproductive and digestive systems Nov. 12 (W) Nov. 14 (F) Breeds of horses The gaits of horses and the mechanics of locomotion
38. 39. 40.
Nov. 178 (M) Evaluation of horses for their potential to perform a desired function and remain sound Nov. 19 (W) Exam # 5 – Horses (100 points) Nov. 21 (F) Introduction to the dairy industry The dairy industry – now and the future Evaluation of economic value of dairy cattle
Fisher
Mitchell
350-391
41. 42.
Nov. 24 (M) Evaluation of production – DHIA program Nov. 26 (W) Dairy cattle breeds and breeding Pedigree evaluation Type appraisal – evaluation of conformation Nov. 28 (F) Thanksgiving Break – No Classes Milk marketing and trends in the industry Food safety in the dairy industry Exam # 6 - Dairy (100 points) 2:45 P.M. – 4:45 P.M.
Mitchell Mitchell
43.
Dec. 1 (M) Dec. 8 (M)
Mitchell