AN 316 - Bison Production

1.Contrast the economic impact of the beef industry in the various regions of Canada     

2.Demonstrate the ability to implement proper husbandry skills related to pre-parturition and post-parturition cows and their calves

3.Describe the different segments of the bison industry and discuss how they are related 

4.Describe typical bison behavior and discuss how it relates to raising bison in captivity

5.Understand how bison behavior affects the safe handling of bison and applies to designing a safe and effective bison facility

6.Demonstrate knowledge in the major welfare considerations in raising bison and describe the practices that would mitigate these concerns

7.Describe the basic nutritional requirements of bison at the various stages of production and list the ways that these requirements can be met

8.Describe the health concerns for captive bison and discuss how these concerns would be managed on a bison cow herd

9.Apply their knowledge of bison reproduction to help develop a plan for successfully managing a bison cow herd

10.Describe the basics of bison marketing

11.Apply their understanding of the economics of raising bison to create a realistic cash flow spreadsheet for a bison farm

12.Compare and contrast qualities of bison to beef and other livestock species

13.Be aware of the different government regulations that affect bison farms and describe what farmers must do to comply with them

Required Resource Materials:
Required Text:

None

Reference Text

Alberta Agriculture and Food. (2008). Managing a Cow-Calf Business- A Essential Guide.
Agdex 420/10-2.

Alberta Agriculture and Food. Hauer, Helbig, Orey. (2005) Bison Handling Facilities.
Agdex 492/723-1.

2nd edition of The Bison Producers Handbook, 2015

Optional Resource Materials:
None

Conduct of Course:
This course consists of approximately 21 hours of lecture that are a blend of notes, discussion, and practical skill development. Each topic discussion revolves around producer’s practices and the economics and regulations as to why producers may choose those practices within the Canadian bison industry. There is a combination of in class and take-home assignments the students are required to complete.

Laboratory:

Students enrolled in AN 316 start the semester in AN 315 (Beef Production) where a major portion of the lab time and mark in this course is related to the required calving checks with the college’s beef herd. Students will be required to check cows on certain evenings and weekends in pairs and be part of a calving team throughout the calving season, For this, and all AN 316 lab activities students are required to wear appropriate clothing and steel toe boots are required on the farm, in the corrals, and in the Red Barn at ALL times. A schedule for calving activities will be released at the start of the semester,

Other laboratory activities will include handling bison in the college facility and taking field trips to industry operations which may require time outside of regularly scheduled lab periods.

Attendance

Classroom and laboratory attendance is considered vital to the learning process and as significant to the students’ evaluation as examinations and reports.

• Students having a combination of excused and/or unexcused absence of 20 percent or higher for the scheduled course hours are required to withdraw and automatically receive a “RW” (required withdrawal) for the course, regardless of any other evaluation results. (RW is a failing grade.)
• An excused absence is one that is verified with your instructor. Verification should be prior to the absence or the next class day following the absence. Verification of the absence may take the form of a note from your doctor/College nurse regarding illness, or a note from another instructor regarding a field trip or other activity, or authorization by your instructor. An unexcused absence is anything NOT verified by the instructor prior to the absence or the next class day following the absence.

It is the students’ responsibility to know their own absentee record.

Normal hours are 8:30 a.m. to 6:30 p.m., with potential for evening courses, exams or extended field trips. Students are expected to be available for classes during these times.

Content of Course:

1. Beef Industry Overview 
2. Calving and Health Management
3. Economics and Budgeting in a Beef Cow-Calf Operation
4. Bison Industry Overview
5. History of Bison
6. Bison Behavior, Handling and Welfare
7. Feeding and Nutrition
8. Health Management
9. Reproduction
10. Marketing Bison
11. Economics of Raising Bison
12. Carcass and Meat Qualities
13. Regulations

• Official final grades will be available on My Lakeland. Grades posted in D2L should be considered interim grades.  
• “Lakeland College is committed to the highest academic standards. Students are expected to be familiar with Lakeland College policies and to abide by these policies. Violations of these policies are considered to be serious and may result in suspension or expulsion from the College.”  

Students must maintain a cumulative grade of C (GPA - Grade Point Average of 2.00) in order to qualify to graduate.

Every effort has been made to ensure that information in this course outline is accurate at the time of publication. Lakeland College reserves the right to change courses if it becomes necessary so that course content remains relevant.

In such cases, the instructor will give students clear and timely notice of changes.

No part of this course outline may be reproduced in any form or resold without written permission from Lakeland College.

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