ANIML SC 3018RW - Pig Production - Science into Management III

Roseworthy Campus - Winter - 2021

Pork is the most consumed meat in the world and the second largest agricultural commodity. The management of modern pork production systems is based on detailed information on all aspects of the enterprise, including genetics and breeding, animal nutrition and growth performance, environmental and welfare requirements, health status, reproductive efficiency and product (meat) quality. This course will consider the advantages and disadvantages of various modern pork production systems (including welfare considerations, economic factors, the demand for product consistency, food safety issues, and other consumer expectations). The main factors that are required for the successful management of pigs are discussed, focusing on the management of suckling piglet, the weaner/grower pig and the breeding sow. It includes lectures; site visits to commercial operations, and other practical sessions. It is intended that students completing the course will understand both commercial pork production and the science that underlies it.

  • General Course Information
    Course Details
    Course Code ANIML SC 3018RW
    Course Pig Production - Science into Management III
    Coordinating Unit School of Animal and Veterinary Sciences
    Term Winter
    Level Undergraduate
    Location/s Roseworthy Campus
    Units 3
    Contact 10 day intensive course involving blocks of lectures, and tutorials / interactive learning sessions and field trips (practicals); 3rd week allowed for assignment completion and preparation of theory exam
    Available for Study Abroad and Exchange Y
    Assumed Knowledge ANIML SC 2503RW
    Course Description Pork is the most consumed meat in the world and the second largest agricultural commodity. The management of modern pork production systems is based on detailed information on all aspects of the enterprise, including genetics and breeding, animal nutrition and growth performance, environmental and welfare requirements, health status, reproductive efficiency and product (meat) quality. This course will consider the advantages and disadvantages of various modern pork production systems (including welfare considerations, economic factors, the demand for product consistency, food safety issues, and other consumer expectations). The main factors that are required for the successful management of pigs are discussed, focusing on the management of suckling piglet, the weaner/grower pig and the breeding sow. It includes lectures; site visits to commercial operations, and other practical sessions. It is intended that students completing the course will understand both commercial pork production and the science that underlies it.
    Course Staff

    Course Coordinator: Dr Will van Wettere

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes
    1 To understand the science underlying the genetics, reproduction, nutrition, environment & health of pigs
    2 To understand how these inputs can be manipulated to improve the efficiency of a pork production enterprise
    3 To understand how these inputs fit together into a complete enterprise that can be analysed
    4 To understand the impact of contemporary issues (e.g. animal welfare, antibiotic use & effluentpollution of the local environment) on the pork enterprise
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    1, 4
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    3
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    3,4
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    3,4
  • Learning Resources
    Recommended Resources
    CDs required for the major assignment are available in the Roseworthy Library and have been installed on the Roseworthy Library computers.
    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.

    Workload

    No information currently available.

    Learning Activities Summary
    Lecture topics
    • Pig industry overview
    • Pig production systems, management and efficiency
    • Pig Reproduction
    • Farrowing house management
    • Pig Nutrition
    • Breeding herd management
    • Environmental impact of pig production systems
    • Domestic and International marketing
    • Product quality
    • Pig Health       
    • Welfare and Behaviour
    • Waste management
    Practical activities
    • Commercial site visit
    • Commercial abattoir
    • Boar stud
    Tutorial activities and interactive learning sessions
    • Pig Reproduction
    • Farrowing house management
    • Breeding herd management
    • Welfare and Behaviour
    • Pig Health and Post Mortems


    Discussion session on marketing, environmental impacts and product quality.
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Task Type Weighting Hurdle?
    Yes/No
    Learning Outcome/s Approximate timing of assessment
    Theory Examination Summative 50% No 1, 2 & 4 One week after course has been completed
    Piggery Consultancy Assignment Summative 50% No 1 - 3 Week 3
    Assessment Detail
    Theory Examination (50% of final grade) – 3 hours, combines short and long answer questions

    Piggery Consultancy Assignment (50% of final grade) – guidelines will be provided at the beginning of the course. A 3,000 word report describing the management of a pig production system.
    Submission
    If an extension is not applied for, or not granted, then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

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  • Policies & Guidelines
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