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COURSE OUTLINE

I. Course Information: Course Number : Agriculture 2 Pre-requisite : Course Title : Principles and Practices of Animal Production Semester Offered : Second Semester Credit : 3 units Degree Sought : Bachelor of Elementary Education/Bachelor of Secondary Education Laboratory : 3 hours laboratory, 2 hours lecture Year Level : First Year Instructor : ENGR. EVELYN C. AVILA Email Address : corinthians301981@gmail.com II. Course Description: The course offers a broader and deeper understanding of principles and practices in animal production, the proper care and management of farm animals for efficient production of quality meat, milk, eggs and by-products. III. Course Objectives: At the end of the semester, the students must be able to: 1. Discuss the fundamental principles of animal breeding, nutrition and physiology of the domestic and species of economic importance to the industry; 2. Relate the principles of animal nutrition, breeding and physiology to animal production; 3. Identify processing methods and proper marketing of animals and animal products, and understand the role of animal science and production in promoting animal industry. 4. Perform processes that improve the quality of products like castration (which improves palatability of meat for male swine), feather sexing (which improves uniformity of the flock required for weight management), and dressing of chicken. UNIT 1 INTRODUCTION 1. Scope of Animal Science 2. Advantages of animal Production 3. Disadvantages of animal Production 4. Factors to consider Ensuring success in Animal Production UNIT 2 PHYSIOLOGY OF FARM ANIMALS 1. The Nervous System 2. The Endocrine System 3. The Cardiovascular System 4. The Respiratory System 5. The Excretory System 6. The Reproductive System 7. Body Temperature Regulation UNIT 3 ANIMAL NUTRITION 1. Classes of Nutrients, Functions and Deficiency Symptoms a. Water b. Carbohydrates c. Fats d. Proteins e. Minerals f. Vitamins 2. Digestion and Absorption a. Energy metabolism b. Protein metabolism 3. Nutrient Requirement of Farm Animals a. Maintenance b. Growth c. Reproduction

d. e. f. g.

Lactation Egg production Wool production Work

UNIT 4 GENETICS AND LIVEESTOCK IMPROVEMENT 1. Genes and their Role in Animal Productivity 2. The Mechanisms of Inheritance 3. Genes in population 4. Animal Breeding 5. Reproduction and Genetic Improvement of Animals UNIT 5 ANIMAL PRODUCTION 1. Poultry Production a. Overview of the Poultry Industry b. Species of Poultry c. Specialized Fields in Poultry d. Production and Management e. Broiler Production f. Egg/Layer Production 2. Swine Production a. Overview of swine Industry b. Breeds of Swine c. Management of the Boar d. Care and Management of Sows and Gilts e. Care and Management of Baby Pig from Birth to Weaning f. Care and Management of Growing-Finishing Pigs 3. Beef and Dairy Cattle Production and Dairy Cattle Industry a. Overview of the industry b. Beef Production systems in the Philippines c. Beef and Dairy Cattle Breeds, Breeding and Reproduction d. Buffalo Production e. Breeds, Breeding, Reproduction and Management UNIT 6 SLAUGHTER, PROCESSING AND MARKETING OF FARM ANIMALS 1. Slaughtering and Fabrication a. Basic Principles of Selecting animals for slaughter b. Handling prior to Slaughter 2. Composition of Meat, Milk and Eggs a. General Characteristics b. Composition common test c. Constituents separation of constituents d. Value of Food 3. Basic Principles of Proper Handling and Processing of Meat and Milk a. Causes of Deterioration b. Processing of Milk c. Pasteurization and Sterilization d. Processing of Meat e. Processing of other Livestock Products 4. Marketing of Livestock and Livestock Products a. Marketing Live Animals b. Marketing Livestock Products A. LABORATORY EXERCISES
Laboratory Exercise # 1 Common Terminologies in Animal Production Laboratory Exercise # 2 Anatomy of Farm Animals (Swine) Laboratory Exercise # 3 Anatomy of Farm Animals (Broiler Chicken) Laboratory Exercise # 4 Measurement of Farm Animals Laboratory Exercise # 5 Classes of Nutrients, Functions & Deficiency Symptoms Laboratory Exercise # 6 Classification of Feeds

Laboratory Exercise # 7 Feeding Systems and Feed Formulation Laboratory Exercise # 8 Feather Sexing (Broiler) Laboratory Exercise # 9 Swine Evaluation and Selection Laboratory Exercise # 10 Cost Calculations for an Animal Enterprise

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Course Requirements: 1. Shall take two sets of examinations (Midterm and Final Examinations) 2. At least 80% attendance of the total number of meeting hours 3. Participate in class and related outdoor activities. 4. Shall submit requirements, home works and projects on time. 5. Shall perform the major laboratory practicum, namely: a. Feather sexing b. Castration c. Dressing of chicken Course Grading System: 1. Class Standing ---------------------------------------------------70% a. Class Participation/Discussion -------------------10% b. Quizzes ------------------------------------------------15% c. Field Laboratory--------------------------------------15% d. Written reports/Exercises -------------------------15% e. Practical Examination-------------------------------15% 2. Examination ------------------------------------------------------30% Midterm Final ----------Total: 100%

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