ANIML SC 2503RW - Livestock Production Science II

Roseworthy Campus - Semester 2 - 2018

Livestock Production Science deals with the application of science to animal production systems. The primary species are sheep and cattle but with reference to other species. Topics include on-farm management to maximise profit and quality, animal welfare and handling, meat, milk and wool processing. A major focus is grazing management and supplementary feeding common to all systems. The course also includes anatomy and physiology of muscles, skin, and the mammary system. Practicals include modelling production systems, assessing product quality, assessing live animals, and field trips.

  • 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 deals with the application of science to animal production systems. The primary species are sheep and cattle but with reference to other species. Topics include on-farm management to maximise profit and quality, animal welfare and handling, meat, milk and wool processing. A major focus is grazing management and supplementary feeding common to all systems. The course also includes anatomy and physiology of muscles, skin, and the mammary system. Practicals include modelling production systems, assessing product quality, assessing live animals, and field trips.
    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
    1 Knowledge of pasture species, assessment and management of pastures
    2 Audit of intensive livestock production systems
    3 Knowledge of Egg and broiler production systems
    4 Knowledge of Sheep and cattle production systems
    5 Factors affecting meat, egg and wool quality
    6 Management of reproduction in livestock
    7 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)
    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)
    1,2,3,4,5,6
    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
    2,3,4,6,7
    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
    2
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1,7
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • Able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    2
    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
    3,4,5
  • Learning & Teaching Activities
    Learning & Teaching Modes
    Face to face contact (average week):
    · 3 hours of lectures
    · 3 hours of practical and tutorial activities

    Outside of face-to-face contact:
    • Students are expected to be prepared for classes so that they are able to participate fully
    • Students will be expected to revise course material continuously over the semester in preparation for the end of semester final examination.
    Workload

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

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g.,
    lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary
    Lecture topics
    ·  Pastures
    ·  Beef
    ·  Poultry
    ·  Sheep

    Practical topics:
    ·  Pasture assessment
    ·  Beef operations
    ·  Sheep operations
    ·  Glycolysis
    ·  Egg and wool 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 Due Weighting Hurdle Learning Outcome
    Practical skills Formative & Summative 15% No 7
    Practical reports Formative & Summative 25% No 1, 3, 4, 5, 6
    Audit Summative 10% No 2
    Exam Summative End of Semester 50% No 1, 3, 4, 5, 6
    Assessment Detail
    Practical reports (worth 25% of final grade): Students will submit reports based on practical sessions throughout the semester. These include the meat pH testing report (worth 10%), egg quality report (10%) and the meat cuts report (5%).

    Practical Skills (worth 15% of final grade): Students are assessed on their skills during practicals and receive a score (0-1-2) on their competence for a given session of which there will be up to 9.

    Audit (worth 10% of final grade): Students prepare a questionnaire and perform a visit to one of two farms to undertake an audit. Results from the audit are presented as a group oral presentation which is
    assessed based on their understanding of the husbandry practices and impacts of factors on productivity, welfare & health. Students receive a group mark. The questions the students develop in class form part of the presentation. The presentation assessment rubric includes an assessment for the questions.

    Exam (worth 50% of final grade): Students will undertake a 3 hr end of semester theory exam.

    Submission

    Late Submission
    If an extension is not applied for, or not granted then a penalty for late submission will apply. A mark of zero will be allocated to late submitted assessment.

    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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

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