AN 335 - Livestock Production Management

3 Credits

This course is a practical study of sheep, goats, pigs, and poultry management.  The course will focus on commercial production but will include small enterprise management of each species.  The students will become familiar with various industry organizations as well as the climate of the related industry.  Students will look at breeds and how they can be chosen to fit the goals of the operation.  Husbandry of sheep, goats, pigs, broilers, layers, and turkeys will be explored.  The students will also understand common diseases, housing, grazing, meat quality, and food safety as is practically applied to each species.

Rationale:

This is a required course for Animal Science Technology Livestock Science major and an elective for General Agriculture Animal Science stream. Livestock Management gives a concentrated overview of the sheep, goat, pork, and poultry industry, and supplies some of the practical skills required for the successful management of an operation. In addition, an integrated approach to management and the relationships between production enterprises are discussed.

Prerequisites: None
Corequisites: None

Course Learning Outcomes:
 

Upon successful completion of this course, students will be able to

1. Analyze various enterprise management strategies as applied to sheep, goats, pork, poultry.
2. Apply industry knowledge and understand current challenges in order to establish marketing strategies for sheep, goat, pork, and poultry enterprise
3. Develop strategies of animal husbandry of sheep, goats, pork, and poultry including, but not limited to, nutrition, health, housing, and sustainability  
4. Perform basic practical skills of sheep, goat, pork, or poultry husbandry. 

Reference Texts/materials:

Simmons, P., & Ekarius, C. (2019). Storey’s guide to raising sheep: breeding care, facilities

(5th ed.). Storey Publishing, LLC.

Editors of Storey Publishing (Author). (2006). Storey’s barn guide to sheep. Storey

Publishing, LLC.

Sayer, M. (2010). Storey’s guide to raising meat goats: Managing, breeding, marketing (2nd ed.) Storey Publishing.

National Farm Animal Care Council. Codes of Practice.

Alberta Lamb Producers

Alberta Goat Association

Alberta Pork

Alberta Chicken Producers

Egg Farmers of Alberta

Turkey Farmers of Canada

Optional Resource Materials:
None

Conduct of Course:

This course is lecture only. The lecture portion of the course provides information and discussion on various topics related to the industry, including feeding, reproduction, herd/flock health, as well as current issues faced by producers in Western Canada.

In addition to lectures, students participate in a short practicum. 

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

1. Students having a combination of excused and/or unexcused absence of 20 percent or higher for the scheduled course hours will be required to withdraw and will automatically receive a “RW” (required withdrawal) for the course, regardless of any other evaluation results. (RW is a failing grade.).
2. 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:
 

Students play an integral role in caring for the small ruminants housed on campus. Responsibility, reliability, and independent initiative are considered key prerequisites for the development of a herdsperson.

Marking Scheme: