ANIML SC 2503RW - Livestock Production Science II

Roseworthy Campus - Semester 2 - 2024

Livestock Production Science II examines the application of science to animal production systems. Production systems include beef, dairy, lamb and wool. Topics include on-farm management to maximise profit and quality, animal welfare and handling, and meat, milk and wool processing. The course also includes anatomy and physiology of muscles and skin in the context of meat and wool production. Practicals include modelling production systems, assessing product quality and assessing live animals.

  • General Course Information
    Course Details
    Course Code ANIML SC 2503RW
    Course Livestock Production Science II
    Coordinating Unit School of Animal and Veterinary Sciences
    Term Semester 2
    Level Undergraduate
    Location/s Roseworthy Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Assumed Knowledge BIOLOGY 1101, BIOLOGY 1202, AGRIC 1510WT & AGRIC 1520WT or ANIML SC 1015RW
    Course Description Livestock Production Science II examines the application of science to animal production systems. Production systems include beef, dairy, lamb and wool. Topics include on-farm management to maximise profit and quality, animal welfare and handling, and meat, milk and wool processing. The course also includes anatomy and physiology of muscles and skin in the context of meat and wool production. Practicals include modelling production systems, assessing product quality and assessing live animals.
    Course Staff

    Course Coordinator: Professor Wayne Pitchford

    Course Timetable

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

  • Learning Outcomes
    Course Learning Outcomes
    On successful completion of this course students will be able to:

    1 Demonstrate an intermediate knowledge of pasture species, and the assessment and management of pastures to optimise livestock production and environmental services
    2 Demonstrate knowledge of livestock production systems, and describe key profit drivers for ruminant food & fibre producing species: wool and lamb sheep, dairy and beef cattle
    3 Explain the management of reproduction and neonatal survival in ruminant livestock
    4 Understand and describe factors affecting meat, milk and wool quality
    5 Demonstrate practical skills in livestock handling and management
    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)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.


    Attribute 6: Australian Aboriginal and Torres Strait Islander cultural competency

    Graduates have an understanding of, and respect for, Australian Aboriginal and Torres Strait Islander values, culture and knowledge.


    Attribute 7: Digital capabilities

    Graduates are well prepared for living, learning and working in a digital society.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning & Teaching Activities
    Learning & Teaching Modes
    Common requirement is:
    • 3-4 hours of pre-recorded lectures
    • 1 hour face to face per topic area
    • 4 hours of practical and tutorial activities (up to 6 hours)

    Note that delivery of core material is greater earlier in the semester to provide sufficient background for activities later in semester.

    Outside of face-to-face contact:
    • Students are expected to be prepared for classes so that they are able to participate fully including watching pre-recorded lectures
    • Students are expected to be prepared for case studies and practical activities, and complete lecture-based quizzes as required
    • Students will be expected to revise course material continuously over the semester in preparation for the end of semester final examination

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    Approximately 12 hours per week, comprising 3-4 hours of pre-recorded lectures, 4-5 hours of practical classes, and 3-4 hours on quizzes & assignments.
    Learning Activities Summary
    Lecture topics
    • Pastures
    • Cattle - milk and meat, including feedlotting
    • Sheep - wool and meat

    Practical topics:
    • Sheep handling
    • Pasture assessment
    • Pasture budgeting
    • Wool quality & processing
    • Feedlot design
    • Carcass composition & meat quality
    • Fodder conservation
    • Field trips to high-achieving livestock producers

  • 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

    Assessment type

    (Formative or Summative)

    Assessment weighting % (Summative tasks must add up to 100%)

    Hurdle Requirement

    (Yes or No)

    Course learning outcomes being assessed

    Practical reports





    Pasture assessment II





    Ram selection





    Wool histology










    Meat cuts test















    Lecture content x 7










    Production System Report





    System calendar





    Oral (group)





    Written report (individual)





    Final exam





    Assessment Detail
    Pasture Assessment II (4%):
    feed budgeting calculations, discussion, application and summary based on the previous 3-4 weeks of pasture assessment

    Ram selection (4%):
    subjective and objective assessment of 15-25 Merino rams, with groups of 3-4 students writing brief summary about which rams were most suitable for their hypothetical sheep enterprise

    Wool histology (4%):
    microscopic and physical examination of a range of wool samples, with students summarising key skin and wool traits, and determining relationships and correlations between critical wool attributes

    WoolQ (9%): 
    A consultant-style report based on real-time pricing of wool from a series of hypothetical farm management situations

    Meat cuts test (5%):
    Students must identify the locations of five muscles, five bones and ten meat cuts on a blank diagram of a side of beef. Must be completed in 15 minutes)

    Quizzes – lecture content (14%):
    15-20 MCQs based on content from five lecture topics (introduction of livestock, dairy, feedlotting, maternal productivity, wool production)

    Production system report (30% total):
    Students work in groups of 5-6 to develop a hypothetical farm (either dairy, beef, lamb or wool) with the support of a tutor. Students develop a system calendar early in the semester (formative only), present a 15 minute oral as a group (10%), and complete a 1,500 word report (20%) on an aspect of their production system.

    Final exam (30%):
    Three hour exam with a mixture of MCQs and SAQs. Largely based on lecture material, but also some content from practicals and field trips.


    Late Submission
    Unless otherwise agreed to and authorised, late submissions will be assessed and graded, but 10% of the achieved marks will be subtracted for every 24hr period the work is late.

    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 ( 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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

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