ANIML SC 3047RW - Intensive Animal Production Science III

Roseworthy Campus - Semester 1 - 2024

Intensive Animal Production Science deals with the application of science to intensive animal production systems. Production systems include pigs, poultry and aquaculture. The management of these systems are discussed in detail, covering all aspects of production, including genetics and breeding, animal nutrition and growth performance, environmental and welfare requirements, health status, reproductive efficiency and product (meat and egg) quality. This course will also consider the advantages and disadvantages of various modern production systems, including biosecurity measures, welfare considerations, economic factors, the demand for product consistency, food safety issues, and other consumer expectations.

  • General Course Information
    Course Details
    Course Code ANIML SC 3047RW
    Course Intensive Animal Production Science III
    Coordinating Unit School of Animal and Veterinary Sciences
    Term Semester 1
    Level Undergraduate
    Location/s Roseworthy Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Incompatible ANIML SC 3018RW
    Assumed Knowledge ANIML SC 1015RW (Animal Science and Vet Tech students only), AGRIC 1510WT (Ag students only), AGRIC 1520WT (Ag students only)
    Course Description Intensive Animal Production Science deals with the application of science to intensive animal production systems. Production systems include pigs, poultry and aquaculture. The management of these systems are discussed in detail, covering all aspects of production, including genetics and breeding, animal nutrition and growth performance, environmental and welfare requirements, health status, reproductive efficiency and product (meat and egg) quality. This course will also consider the advantages and disadvantages of various modern production systems, including biosecurity measures, welfare considerations, economic factors, the demand for product consistency, food safety issues, and other consumer expectations.
    Course Staff

    Course Coordinator: Dr Rebecca Forder

    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. Describe the science underlying the genetics, reproduction, nutrition, environment and health of pigs, poultry and aquaculture species
    2. Demonstrate how factors such as genetics, environment, nutrition and health can be manipulated to improve the efficiency of an intensive production enterprise
    3. Discuss the importance and complexity of biosecurity measures in intensive production enterprises
    4. Integrate and assess individual management strategies to design a complete intensive production enterprise that can be analysed
    5. Discuss the impact of contemporary issues (e.g. animal welfare, antibiotic use and environmental) and application of new technologies in intensive production enterprises
    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.

    1,2,3,4,5

    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.

    2,4,5

    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.

    1,2,3,4,5

    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.

    4,5

    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.

    4,5

    Attribute 7: Digital capabilities

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

    1,2

    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.

    5
  • Learning Resources
    Recommended Resources

    1. Aquaculture: An Introductory Text, Robert Stickney, 3rd Ed 2017, CABI.
    2. Aquaculture: Farming Aquatic Animals & Plants, 3rd Ed, John S Lucas Ed, Wiley-Blackwell 2019
    3. Poultry Science. Scanes, C.G., Brant, G. and Ensminger, M.E., Pearson/Prentice Hall 5th ed. 2019
    4. Sturkie's Avian Physiology Scanes, C.G., Academic Press 7th ed. 2022
  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.

    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
    Students must demonstrate sound knowledge and application of the content presented in lectures; the practicals/workshops will be designed to develop and test theoretical knowledge and technical skills as well as teamwork/communication skills. The course will be taught with an overarching application of the scientific method and critical thinking.

    Invited industry experts in conjunction with online resources will also aid in student learning and engagement, with application to real work scenarios and career opportunities.

    Poultry: Lecture Topics

    1. Overview of poultry industries (structure refresh)
    2. Introduction to Biosecurity in poultry industry
    3. Legislation and policy (PIRSA, RSPCA, auditing, accreditation and reporting)
    4. Avian Physiology and Anatomy (Basic: Musculoskeletal, Gastrointestinal and Reproduction)
    5. Principles of Poultry Nutrition
    6. Poultry Nutrition Cont. (breeder and progeny)
    7. Pasture management and free range (broilers and layers)
    8. Principles of welfare (pullets, breeders and broilers)
    9. Flock Health (overview)
    10. Food Safety (risks, interventions)
    11. Food Quality (profit drivers)
    12. Environment and sustainability (waste management)

    Practical/Workshops

    1. Hatchery Visit
    2. Chicken Meat Farm Visit
    3. Setting up a layer farm (egg biz) workshop
    4. Egg quality

    Aquaculture: Lecture Topics

    1. Global aquaculture review, Production and hatchery system designs (all species)
    2. Overview of farmed fish species, teleost fish physiology and anatomy review
    3. Aquatic animal nutrition – Hatchery vs grow out (all species)
    4. Reproduction – hatchery management (all species)
    5. Aquatic animal health, biosecurity & disease outbreak response
    6. Overview of Crustacean aquaculture industries and review of crustacean physiology and anatomy.
    7. Crustacean health
    8. Overview of aquaculture mollusc industry and overview of Mollusc anatomy
    9. Mollusc health
    10. Seafood quality of Fish, Crustacean and Mollusc aquaculture produced species
    11. Legislation relevant to all aquaculture industries within Australia
    12. Welfare and sustainability in all industries

    Practicals/Workshops

    1. Oyster Practical & Crustacean Practical
    2. Fish system design exercise
    3. Reproduction Practical
    4. Fish production facility visit

    Pigs: Lecture Topics
    1. Overview of pig industry, including KPI and performance measures
    2. Pig Welfare and management to maximise welfare
    3. Pig Health 1 (Biosecurity)
    4. Pig Health 2 (Disease management)
    5. Pig Health 3 (Disease management)
    6. Pig Reproduction 1 (Reproductive physiology)
    7. Pig Reproduction 2 (Breeding herd management: gilts and sows)
    8. Pig Reproduction 3 (Farrowing house management)
    9. Pig Welfare and Behaviour 1 (introduction)
    10. Pig Nutrition 1
    11. Pig Nutrition 2
    12. Pig Nutrition 3

    Practicals/Workshops

    1. Breeding herd and farrowing house management workshop
    2. Pig necropsy/Health and Welfare Workshop
    3. Farm Visit
    4. Nutrition formulation/workshop
    Specific Course Requirements
    Attendance at practical classes, workshops and site visits is compulsory.

    Students are able to apply for an allowed absence from a class by submitting the application form, with appropriate supporting documentation, to the Course Co-ordinator. If students do not, and are continuously absent, they may be precluded from sitting the final examination and/or from being eligible for additional assessment opportunities. Application forms are available at https://sciences.adelaide.edu.au/study/student-support/forms-and-policies#animal-and-veterinary-sciences-resources.

  • 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 Assessment
    weighting %
    Hurdle Course learning outcomes being assessed Week
    Online MCQ Quizzes Summative & Formative 30% No 1
    Practical Report (Poultry) Summative & Formative 20% No 1,2,3
    Pig Report and Business Case Summative & Formative 20% No 1-4
    Aquaculture Review topic Summative & Formative 20% No 1,2,3
    Practical Assessment Summative & Formative 10% No 1-5
    Assessment Detail
    Quizzes (30% of the total grade): Students will complete a total of 3 quizzes worth 10% each over the course of semester. The quizzes are taken online (CANVAS) and will be based on lecture content from each 4 week “module” i.e. pigs, poultry and aquaculture production. Students will be able to assess their understanding of the lecture material through their performance in the quizzes over the semester.

    Practical Report (Poultry) (20% of total grade).
    Students will prepare a 3000 word practical report based on the Broiler Growout Trial. Class data will be collected and collated for the report. Students must demonstrate sound knowledge and application of specific core topics presented in lectures as well as demonstrate sound technical skills to produce results they can discuss in their report.

    Report and Business Case (Pigs) (20% of total grade)
    Students will prepare a 3000 word report / Business case based on creating commercial piggery. This will allow an expansion of learning from core topics covered within the pig module. Students must demonstrate sound knowledge and practical application of specific topics covered in lectures and workshops, as well as demonstrate commercial application of the theoretical knowledge delivered.

    Review Topic (Aquaculture) (20% of total grade).
    Students will prepare a 3000 word review of an assigned topic relevant to aquaculture production. This will allow an expansion of learning from the core topics covered within the aquaculture module. Students must demonstrate a sound knowledge of specific core topics presented in lectures as well as demonstrate the ability to apply this knowledge on an expanded scope of topics within aquaculture.

    Practical assessment (10% of the total grade)
    Students submit answers to questions at the end of each practical session and are provided with formative feedback on the answers in addition to receiving grades. The assessment tests the student’s ability to apply theoretical knowledge in a practical setting.
    Submission

    No information currently available.

    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
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