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ANS 101 Animal Industry
Credit Hours:  3
Effective Term: Fall 2008
SUN#: None
AGEC: 
Credit Breakdown: 2 Lecture, 3 Lab
Times for Credit: 1
Grading Option: A/F
Cross-Listed:


Description: Fundamental principles of animal, dairy, equine and poultry science focusing on production, marketing and distribution.

Prerequisites: RDG 094

Corequisites:

Recommendations: None

Measurable Student Learning Outcomes
1. Recognize the trends in animal and poultry science as they relate to today's livestock production.
2. Identify US and world regions of poultry and livestock production.
3. Recognize the importance of reproduction and its place in the management of the livestock herd.
4. Identify essential feed nutrients needed by livestock for proper growth and development.
5. Describe proper selection procedures to select breeding stock including judging, pedigrees and production records.
6. Identify grades and grading systems used for live animal and carcass evaluation.
7. Identify some of the diseases associated with livestock production in Pinal County and Arizona.
8. Describe the place of the American horse in today's society.
9. Recognize the importance of reproduction, management, feeding and selection in the equine industry.
10. Recognize the importance of reproduction, management, feeding and selection in the poultry industry.
Internal/External Standards Accreditation
1. List important import and export product in the livestock industry.
2. Compare per capita consumption of pork, beef, chicken and other livestock products.
3. Identify areas of beef, pork and poultry production.
4. Compare areas of livestock production to areas of human consumption and feed availability.
5. Draw and label the reproductive tract of cattle, swine, sheep, horse and fowl.
6. Identify diseases associated with reproductive failure.
7. Explain the estrus cycle and the hormones involved in reproduction and parturition.
8. List and give the function of the six essential nutrients for livestock.
9. Identify feed sources of the essential nutrients.
10. Draw and label the ruminant and monogastric digestive systems giving the function of each part.
11. List traits of economic importance used to evaluate livestock.
12. Describe how pedigrees are used in livestock selection.
13. Explain the role of genetic inheritance in livestock selection.
14. Explain the process for determining quality grades in livestock carcasses.
15. Identify the components that are used to determine the yield grade in livestock carcasses.
16. List common livestock diseases in Arizona.
17. Describe preventive measures used to prevent diseases in livestock.
18. Compare the difference in viral and bacterial infections.
19. Explain current acceptable management practices for different breeds in the equine industry.
20. Describe selection criteria used in evaluating horses.