Course Descriptions & Syllabi

Course Descriptions & Syllabi

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Note: some or all of the courses in the subjects marked as "Transfer" can be used towards a transfer degree: Associate of Science and Arts or Associate of Engineering Science at DACC. Transferability for specific institutions and majors varies. Consult a counselor for this information.

Areas of Study | | AGRI101 syllabus




COURSE NUMBER: AGRI101
COURSE TITLE:Introduction to Animal Science
DIVISION:Technology
IAI CODE(S): AG 902
SEMESTER CREDIT HOURS:4
CONTACT HOURS:75
STUDENT ENGAGEMENT HOURS:180
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
Research and development of new technology and genetics has been implemented in the livestock industry to increase production of higher quality animals to feed an increasing world population. This course covers traditional animal breeds, methods of breeding and selection, anatomy, physiology, nutrition, growth, environment, health and sanitation, products and marketing, processing, production technology and economics, animal behavior and current issues in the animal science industry. The course will also introduce students to organic, natural and sustainable methods of livestock production. 3 lecture hours, 2 lab hours.

PREREQUISITES:


NOTES:

STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
  • To demonstrate the application of the science of genetics, physiology, and nutrition to the improvement of the animal industries
  • To acquaint the student with the management and production practices of these industries
  • To familiarize the student with the products of these industries and their contribution to mankind and his environment

TOPICAL OUTLINE:
****Subject to change ****
  1. Introduction
    • History and development of the animal industries
    • The animal science industry and career opportunities
  2. Genetics
    • Animal breeding and tools for genetic selection
    • Principles of animal genetics and mating systems
    • Biotechnology and genetic engineering
  3. Nutrition
    • Nutrients and food analysis
    • Digestion and gastrointestinal tracts
    • Feedstuffs classifications
  4. Reproduction
    • Endocrine system
    • Male and female reproductive systems
    • Current animal reproduction technologies
    • Lactation
  5. Animal Behavior
    • Importance and areas of animal behavior
    • Livestock handling
    • Production facilities
  6. Animal Health
    • Disease control
    • Parasite control
    • Sanitation programs and public health
  7. Agriculturally important species, products and industries
    • Beef cattle
    • Dairy cattle
    • Swine
    • Poultry
    • Sheep and goats
    • Horses

TEXTBOOK / SPECIAL MATERIALS:
Scientific Farm Animal Production, Current Edition.
Field and Taylor, Pearson/Prentice-Hall.

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:
Class Discussion
Home Assignments
Quizzes
Mid-Term Examination
Final Exam
10%
25%
25%
20%
20%

Grade Scale:
A- 90% or above
B- 80-90%
C- 70-80%
D- 60-70%
F- Below 60%

BIBLIOGRAPHY:

STUDENT CONDUCT CODE:
Membership in the DACC community brings both rights and responsibility. As a student at DACC, you are expected to exhibit conduct compatible with the educational mission of the College. Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A DACC student is also required to abide by the acceptable use policies of copyright and peer-to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook

DISABILITY SERVICES:
Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.

REVISION:
Spring 2019

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