11/26/14
X
DATE
REQUIRED COURSE
ELECTIVE COURSE
Agriculture
X
DIVISION
NEW COURSE
REVISION
LAKE LAND COLLEGE
Course Information Form
COURSE NUMBER AGR 206
SEM CR HRS 4
LT HRS
COURSE PCS #
TITLE
Introduction to Animal Science
3
LAB HRS 2 SOE HRS
ECH 4.5
(Assigned by Administration)
PREREQUISITES:
Catalog Description (40 Word Limit): Focuses on a study of beef, swine, sheep,
poultry, and horses; and the scientific factors affecting nutrition, selection and genetics,
products, environment, and physiology.
CONTENT
LECTURE
LAB
OUTLINE
HOURS
HOURS
Introduction
3
Breeds, Selection, and Genetics
10
4
Anatomy and Physiology
10
4
Animal Nutrition
7
4
Growth
2
2
Animal Environment
3
4
Livestock Products
5
4
Grading, Classification, and Marketing
2
2
Animal Health
6
4
EVALUATION: Quizzes X
Lab Work
Textbook: Title
X
Exams
Projects
X
Oral Pres.
Comp. Final
Scientific Farm Animal Production
Author
Publisher
Robert E. Taylor
Prentice Hall
Volume/Edition
10th Edition
Copyright Date
2011
SEE REVERSE FOR CONTENT DETAIL
Papers
Other
AGR 206 – Page 2
Major Course Segment
Introduction
Hours
3/0
Learning Outcomes
Review the history, growth and
development of the animal industries.
Breeds, Selection, and Genetics
10/4
Analyze and compare the various breeds
within species and review the principles of
genetics, selection and mating systems
and programs for improvement.
Anatomy and Physiology
10/4
Analyze and describe endocrine,
respiratory, circulatory, skeletal and
muscular systems.
Animal Nutrition
7/4
Evaluate various feedstuffs, animal
requirements, nutrients and formulating
balanced rations.
Growth
2/2
Discuss and demonstrate an
understanding of measurements and
factors affecting growth.
Animal Environment
3/4
Describe and evaluate the animal’s need
for proper space, temperature, humidity
and ventilation.
Livestock Products
5/4
Demonstrate an understanding of the
major livestock producers of meat, milk
and wool.
Grading, Classification, and
Marketing
2/2
Illustrate the steps for grading of meat
products derived from livestock.
Animal Health
6/4
Describe the importance of sanitation,
identify livestock diseases and their
recommended control and list potential
antibiotics.
Course Outcomes: At the successful completion of this course, students will be able to:
 Describe the endocrine, respiratory, circulatory, skeletal, and muscular systems.
 Identify various feedstuffs, animal requirements, and nutrient and ration
formulation.
 Evaluate live animals for carcass merit and grade meat products derived from
livestock.
 Explain sanitation, and identify livestock diseases and their recommended
control and treatments.
 Analyze animal genetics, livestock selection, mating systems, and livestock
programs of improvement.