ASC227 Animal Industries (8)
CSU Discipline Area: Animal and Vet Science (ANVET)
Duration: One session
Abstract:
The subject presents an introduction to the beef, dairy and sheep industries of Australia, their relevance to global and national production of animal products, the nutrition, genetics, health and husbandry of each species and the principles of meat production and live animal assessment. Writing and literature research skills are developed through a series of self-directed learning exercises.
+ Subject Availability Modes and Locations
No offerings have been identified for this subject in 2013.Continuing students should consult the SAL for current offering details prior to contacting their course coordinator: ASC227
Where differences exist between the handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Enrolment restrictions:
Not available to students who have completed VSC110 or ASC370
Objectives:
Upon successful completion of this subject, students should:
- Be able to describe the economic characteristics of the beef, meat-sheep and dairy industries at farm, national and global levels;
- Be able to develop simple programs for management of each animal species;
- Be able to describe the nutritional requirements of each animal species in terms of metabolisable energy, kg of feed and how the requirements vary with production level;
- Be able to describe an animal's condition score and, for beef cattle, their frame score and muscle score;
- Be able to locate and identify reliable and credible sources of scientific information about animal production, using electronic and physical library resources;
- Be able to prepare written documents about aspects of animal production, using literature resources, in ways which are acceptable and usual in scientific fora.
- Be able to describe the pattern of growth and development in meat animals and the differences between the breeds.
- Be able to describe the major criteria affecting the value of animal carcasses.
Syllabus:
The subject will cover the following topics:
- Overview of the beef industry - Growth and development in meat animals - Origins and breeds of beef cattle - Condition scoring systems - Frame and muscle scoring in beef cattle - Husbandry and management of beef cattle - Overview of the meat sheep industry - Breeds of meat sheep; heterosis and its exploitation - Husbandry and management of meat sheep - Overview of the dairy cattle industry - The basics of lactation - Husbandry and management of dairy cattle
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.