INTRODUCTION TO THE LIVESTOCK AND POULTRY INDUSTRIES
Syllabus for Fall 2005
On the web at: http://www.ncsu.edu/ncsu/cals/course/ans020/
Welcome! Animal Science (ANS) /Food Science (FS) /Poultry Science (PS) 020 is a general course that will acquaint you with the importance of animal agriculture and will provide a general introduction to terminology, nutrition, reproduction, breeding, management and marketing of farm animals. A large portion of the course deals with the meat industry, equating live animal and carcass characteristics with market requirements.
LECTURES are Monday and Wednesday from 11:20-12:10 in room 5A Polk Hall.
LAB is on Wednesday. You must register for one of three available labs (12:25 2:15; 2:35 - 4:25, or 4:45 - 6:35). On-campus labs will meet in room 5H Polk Hall; for field trips, go straight to the van. In order to get credit for attending lab, you must attend the lab you are signed up for (if you go to the wrong lab w/o prior approval you will be counted absent). Meet the vans near the Polk Hall loading dock (between Polk Hall and Harrelson); the vans will leave promptly at 12:25, 2:35 or 4:45.
Lab Safety: Many labs are off-campus, and we will be taking roll. If you choose to drive to the lab units yourself, please make sure you realize it is your responsibility to not get lost and if you are more than 15 minutes late you will not be counted present for the lab session. Please dress appropriately for labs, and be prepared to be outside in the weather (rain, snow, mud, etc.) for labs that meet at the farms. If you do not use NCSU transportation and you are late or get lost, you will not get credit for the lab! (The College of Agriculture and Life Sciences will provide transportation to and from field trips, and students are encouraged to use it. The University assumes no responsibility for mishaps that occur when students provide their own transportation.)
Teaching Personnel :
Name Office Phone E-mail
Mrs.
Kimberly
Ange
111-C Polk Hall 515-4218
kim_ange@ncsu.edu
Office Hours: By request, please contact via phone or e-mail and times
will be arranged to best fit your schedule.
Teaching assistant : (E-mail is the best way to contact your
teaching assistant
he shares a large office and therefore may not quickly
receive all phone messages. If you want his help he will be happy to set
up a time to meet but make sure you contact him early enough that he can
arrange a time to meet).
Mr. Jon Holt : 208 Polk Hall 515-4004 jpholt@ncsu.edu
Required Lecture Notes (Course Pack):
Purchase at the bookstore before the second day of class. It is $15.75.
Recommended text (this is not required just a good secondary reference):
Animal Science & Industry , 5th Edition, by Duane Acker and Merle Cunningham. 1998, Prentice-Hall, Inc., Upper Saddle River, NJ 07458. ISBN# 0-13-524901-5.
Attendance :
Students are expected to be punctual and to attend all lectures and labs. Make-up exams will not be allowed except for EXCUSED absences, and only if arrangements were made in advance. If you wake up feeling sick and are going to the student health center call your instructor prior to the exam (leave a voice mail message if she is not available). Date and time of Student Health Center notes will be checked. Make-up exams will not be the same as the original exam. Make-up exams will be short essay questions.
Points are added toward a student's final grade for each day he / she is in class (excluding exam days; all other days count 2.5 points). If you arrive late to class or leave early without approval you will not receive these points regardless of signing the role. Attendance is 10% of the total class grade! This makes a big difference in your final grade!
Grading : (The + / - system is used in all classes at N.C. State)
3 Exams (100 pts each) 300 pts
Lecture Attendance (2.5 points x 26 classes)
65 pts
Laboratory (14 labs)
135 pts
Final Exam -
150 pts
__________________________________________________
Total
650
pts
|
A+ |
634 - 650 pts |
C |
462 - 503 pts |
|
A |
592 - 633 pts |
C- |
449 - 461 pts |
|
A- |
579 - 597 pts |
D+ |
439 - 448 pts |
|
B+ |
569 - 578 pts |
D |
397 438 pts |
|
B |
527 - 568 pts |
D- |
384 396 pts |
|
B- |
514 - 526 pts |
F |
£ 383 pts |
|
C+ |
504 - 513 pts |
|
|
Please note:
A student who has met the following criteria may
elect to be exempt from the final exam
Instructors do not give grades; you earn your
grade. Please do not ask us to change your grade at the end of the semester.
Please do not ask to be allowed to do make-up or extra work at the end of the
semester. You should work for your grade all semester
not just
at the end!
Incomplete grades:
It is very rare for a student to receive an Incomplete in this course. A student who has attended regularly and successfully completed the assignments and exams, but who cannot complete the final third or less of the class due to unforeseen and unpreventable circumstances, might be granted an incomplete. An Incomplete means the student would do make-up work and assignments the following semester (or within one year) to finish earning his / her grade. This is arranged with Mrs. Ange; contact her if you have a question about this. Arrangements must be made prior to the time grades are recorded at the end of the semester, and granting an Incomplete is up to Mrs. Ange. Any student who stops attending class, but has not made arrangements with Mrs. Ange, will not be granted an incomplete.
GOALS OF THIS COURSE - Upon completion of this course, students will:
1) Be
familiar with terminology in the livestock (swine, beef, dairy, sheep, goat,
horse) and poultry industries.
2) Be familiar with general practices in
the livestock (swine, beef, dairy, sheep, goat, horse) and poultry industries.
3) Have a general understanding of
nutrition, genetics, reproduction, health, and growth of livestock and poultry.
4) Be familiar with the Meat Industry
(influence of management practices on carcass characteristics; consumption and
consumer attitudes; food safety).
5) Be aware of current topics related to
livestock and poultry (animal waste, animal rights and welfare).
ACADEMIC INTEGRITY (Policy on cheating):
Please note that cheating of any kind will not be tolerated in this class or at NCSU. This includes (but is not limited to):
- Looking at someone else's paper during an exam.
- Allowing someone else to look at your paper during an exam.
- Using notes during an exam.
- Copying homework from someone else's paper.
- Allowing someone else to copy your homework or assignment.
- Forging someones name on the class role
To minimize temptation, the following
rules will be in effect during exams
:
-You may have nothing at your desk except something to write with.
-All books, day packs, notebooks, etc. must be left at the front of the class.
-You may not wear any of the following during an exam: hat, sunglasses, walkman, etc.
-No talking will be allowed during exams.
In lab, it is acceptable to talk with other people to discuss ideas, but your answers on the assignment must be your own work (except for the group assignments). If you have questions, please ask the instructor or TA!
In the event of suspected problems, rules from NCSU's Code of Student Conduct and Regulations will be followed. They can be found on the web at: http://www2.ncsu.edu/ncsu/stud_affairs/policies/code95.html
DISABILITY STATEMENT :
Please check the web at: http://www2.ncsu/stud_affairs/counseling_center/dss/ for information on services provided to students with physical or other disabilities. I will do all I can to discreetly accommodate students with documented disabilities, but you need to let me know at the beginning of the semester if special services are necessary.
ANS (FS, PO) 020 CLASS SCHEDULE (Fall 2005)
|
Introduction, objectives of the lecture and laboratory, livestock terminology, overview of animal agriculture in North Carolina. |
|
|
Animal contributions to
meet human needs (chapters 1.1 to 1.7 and 2) & Nutrients, digestion and
absorption (chapters 3 and 4). |
|
|
Evaluating animals; animal growth (chapters 8 and 9). |
|
|
M Aug. 29 |
Environmental
adaptation; animal health (chapters 11 and 12).
|
|
Animal reproduction (chapters 14 and 15). |
|
|
M Sep. 5 |
HOLIDAY NO CLASS
|
|
W Sep. 7 |
Animal reproduction, continued |
|
Animal
behavior (chapter 13) & Genetics (chapters 17 and 18). |
|
W Sep. 14 |
EXAM 1 Covers material from Aug 17 to Sep 12. |
|
The dairy industry (chapter 30 and handouts). |
|
|
The swine industry (chapter 28 and handouts). |
|
|
M Sep 26 |
Fish
industry & Companion Animal Industry in NC |
|
Fish industry & Companion Animal Industry in NC |
|
|
M Oct. 3 |
Special
Topics & Catch up day |
|
The horse industry (chapter 32). |
|
|
The
beef industry (chapter 29.1 - 29.7 and chapter 10; handouts). |
|
|
Sheep and goat production (chapter 29.8 29.13; handouts). |
|
|
M Oct. 17 |
Optional In
class Review for Exam 2 |
|
W Oct. 19 |
The poultry industry: egg production (chapters 33 and 34). Dr. Pardue |
|
M
Oct. 24 |
EXAM 2 Covers material from Sep 19 to Oct 19. |
|
W Oct. 26 |
The poultry industry: broilers and turkeys (chapter 35). Dr. Pardue |
|
Size and scope of the meat industry (ch 2.1, 2.4, 2.5, 2.8) & Consumption and consumer attitudes (ch 1.1 and 26.1 - 26.5). |
|
|
W Nov. 2 |
Growth and muscle composition (ch 9.1 - 9.3, 9.5, 9.6, 26.6). |
|
M Nov. 7 |
Conversion of live animal
to carcass(ch 25.1 - 25.3, 25.5, 25.6, 25.10, 25.11) Trends of the animal market (Dr. Hanson) |
|
W Nov. 9 |
Carcass evaluation (ch 23.1 - 23.6). |
|
Quality and yield grading (ch 24.1 - 24.11). |
|
|
Microbiology and safety of meats (pages 486, 515 - 516). |
|
|
M Nov. 21 |
EXAM 3 Covers
material from Oct 26 to Nov 16. Review
sessions on Thursday and Friday (17th & 18th) at
1:30 pm |
|
W Nov. 23 |
No Class (Thanksgiving
Holiday) |
|
M Nov. 28 |
Animal waste: management and regulations (handouts and web pages). |
|
W Nov. 30 |
What's on the final???? Review for final exam. Student progress reports handed out (your only chance to double-check our records!); Course evaluation. |
M Dec. 12 |
FINAL EXAM 8:00 - 11:00 a.m . Covers material from the whole semester, including Animal Waste and Animal Welfare/Rights. |
Book chapters and page numbers refer to the book: Animal Science & Industry.
ANS (FS, PO) 020 LAB SCHEDULE (Fall 2005)
|
Aug 17 |
No Lab! |
|
Aug 24 |
Introduction and lab safety; computer access to course information, & Important term identification. Meet in 1400 Williams Hall (computer lab). 7.5 pts. |
Digestive tracts &
feedstuffs. Polk 5H. 10 pts.
|
|
|
Reproductive tracts Lab. Polk 5H. 10 pts. |
|
|
Sep 14 |
Dairy
management. Dairy Educational Unit on Lake Wheeler Road. 10 pts |
|
Sep 21 |
Swine management. Swine Educational Unit on Lake Wheeler Road. 10 pts. |
|
Sep
28 |
Poultry
Industry lab; Lake Wheeler Poultry Unit. 7.5 pts. |
|
Oct 5 |
Horse management. Equine
Educational Unit on Reedy Creek Road. 10 pts. |
|
Oct 12 |
Sheep and goat management. Small Ruminant Educational Unit, Trenton Road. 10 pts |
|
SPECIAL LAB (any
time between Oct. 14 23) |
State Fair lab (on your own); visit animal events at the fairgrounds and fill out the lab sheet . You can visit the fairgrounds at any time, but Wednesday afternoon is not a good time because they are cleaning out the livestock building at that time. Check out the state fair website for specific information concerning the times that livestock judging will take place. The lab sheet is due no later than 10/24/2005 in class. 10 pts. |
|
Oct.
19 |
No in class
lab
Special projects day (work
either in teams or on your own). Assignment due in class on Nov.
2nd and will be discussed in lab on Nov. 9th) 10 pts. |
|
Oct 26 |
Beef cattle management. Beef educational unit. 10 points |
|
Nov 2 |
Meat Quality Lab I
(Polk 5H). 10 pts
|
|
Nov
9 |
Meat Quality Lab II (Polk 5H). 10 pts |
|
Animal welfare and animal rights (handouts and web pages). Meet in Polk 5H. 10 pts. |
|
|
Nov 23 |
No lab
today! (Thanksgiving
holiday). |
|
Nov. 30 |
No lab today (make-up for 2 labs the week of Oct. 19th) |
Please remember to dress appropriately for all labs. We will go to the farms rain or shine, heat wave or snow, and we will spend quite a bit of time outdoors. We will also get dirty during some of the labs, so please be prepared to get hands-on experience with the animals regardless of the weather. (It's fun!)
Please bring a clipboard and something to write with to all labs.