Chapter 1 Domestication and Importance of Livestock

Animal Science Curriculum

Students will be instructed on proper procedures of raising livestock for today’s consumers. Instruction will be provided on animal nutrition, reproduction, selection and product identification. Although this is a production class, most of the instruction will be through the view of the consumer rather than the producer since all students will become adult consumers. If time permits we will expand curriculum to horse, poultry, dairy and small animal. Various FFA activities will be addressed throughout the semester, which include record books and proficiency applications. During the months of April and May students will complete a shop project is all students provide a project.

Text – Modern Livestock & Poultry Production, Seventh Edition, James Gillespie, Delmar Publishing

Chapter 1 – Domestication and Importance of Livestock Objectives: Learn history, functions, and size of livestock industry in US today Chapter 2 – Career Opportunities in Animal Science Objectives: explore employment opportunities and required knowledge to enter a livestock-related filed. Identify good worker and citizenship skills Chapter 3 – Safety in Livestock Production Objectives: Become aware of hazards and safety concerns when handling livestock Chapter 4 – Livestock and the Environment Objectives: Discover the livestock production problems relating to the environment and explore solutions to those problems Chapter 5 – Anatomy, Physiology, and Absorption of Nutrients Objectives: Name, locate and describe the functions of skeletal, muscle, respiratory, circulatory, and digestive systems of livestock. Understand and classify ruminant and non-ruminant animals Chapter 6 – Feed Nutrients Objectives: Identify major functions and characteristics of basic nutrient groups Chapter 7 – Feed additives and Hormone Implants Objectives: Discuss the general use and proper method of feed additives and hormone implantation for various species of animals Chapter 8 – Balancing Rations Objectives: Classify feed as roughage or concentrate, describe six functions of a good ration, explain characteristics of good ration, and balance livestock rations using commonly accepted practices Chapter 9 – Genetics of Animal Breeding Objectives: Explain how genetics relates to improving the livestock industry, describe cell division, explain how animal characteristics are transmitted, and diagram sex determination, linkage, crossover, and mutation Chapter 10 – Animal Reproduction Objectives: Identify male and female reproductive organs, describe function of endocrine and hormones in reproduction, understand fertilization, gestation, parturition, and estrus cycle Chapter 11 – Biotechnology in Livestock Production Objectives: Discuss the use of biotechnology in animal science and problems which may occur Chapter 12 – Animal Breeding Systems Objectives: Explain the affects, advantages, and disadvantages of various animals breeding systems. Identify the factors involved in selecting a breeding system Chapter 13 – Breeds of Beef Cattle Objectives: Describe the characteristics of beef industry. Name describe and identify various breeds of the beef industry Chapter 14 – Selection and Judging of Beef Objectives: Describe the different types of beef animals, name parts of beef animals, and select superior animals Chapter 15 – Feeding and Management of the Cow-calf Herd Objectives: Plan a feeding program and approved practices for managing a cow-calf herd Chapter 16 – Feeding and Managing of Feeder Cattle Objectives: Describe feeder cattle feeding systems, identify grades of feeder cattle, select feeding programs for various kinds of feeder cattle and learn approved practices for managing feeder cattle Chapter 17 – Diseases and Parasites of Beef Cattle Objectives: Explain the importance of maintaining healthy cattle, identify prevention and treatment of cattle diseases, and recognize/control common nutritional health disorders Chapter 18 – Beef Housing and Equipment Objectives: Describe steps in planning for facilities and equipment required for beef enterprises Chapter 19 – Marketing Beef Objectives: Describe supply and demand cycles, learn beef grading systems, explore various methods of marketing beef, and become familiar with futures marketing Chapter 20 – Breeds of Swine Objectives: List main characteristics of the swine enterprise, identify major breeds and their body types, and learn origin and development of swine breeds Chapter 21 – Selection and Judging of Swine Objectives: Identify parts of a hog and wholesale cuts of carcass, select high quality breeding stock, correctly place and give oral reasons for market and breeding hogs Chapter 22 – Feeding and Management of Swine Objectives: describe the different types of swine production and develop feeding programs for different purposes and stages of life. Describe accepted management practices for stages in life cycles of hogs Chapter 23 – Diseases and Parasites in Swine Objectives: Explain the importance of maintaining good swine health. Describe causes, symptoms, prevention and control of swine diseases and learn good management practices to help prevent swine disease and parasites Chapter 24 – Swine Facilities and Equipment Objectives: describe facilities and equipment required for swine production Chapter 25 - Marketing Swine Objectives: Describe three methods of marketing swine and understand grading system of market hogs and feeder pigs Chapter 26 – Selection of Sheep Objectives: Describe major characteristics of breeds of sheep and select high quality breeding sheep using generally accepted criteria Chapter 27 – Feeding, Management and Housing of Sheep Objectives: Describe systems for feeding, housing and managing sheep production Chapter 28 – Feeding, Selection, and Management of Goats Objectives: describe goat enterprises and learn common breeds of goats. Select quality breeding goats and learn generally accepts methods of feeding and management Chapter 29 – Diseases, and Parasites of Sheep and Goats Objectives: Describe common diseases and parasites and find ways of preventing and treating them. Chapter 30 – Marketing Sheep, Wool, Goats and Mohair Objectives: Describe methods of marketing sheep, wool, goat meat, goat milk, and mohair. Learn grades of wool and mohair.