Type:
Solution Manual
Scientific Farm Animal Resource: Production: An Introduction to Animal Science Edition:
10
Author(s):
Thomas G. Field Robert E. Taylor
Online Instructor’s Manual to accompany
Scientific Farm Animal Production Tenth Edition Tom G. Field
Contents Class Syllabus Lab Syllabus Chapter 1
Animal Contribution to Human Needs
1
Chapter 2
Overview of the Livestock and Poultry Industries
2
Chapter 3
Red Meat Products
4
Chapter 4
Poultry and Egg Products
5
Chapter 5
Milk and Milk Products
6
Chapter 6
Wool and Mohair
7
Chapter 7
By-Products of Meat Animals
8
Chapter 8
Market Classes and Grades of Livestock, Poultry, and Eggs
9
Chapter 9
Visual Evaluation of Market Animals
10
Chapter 10 Reproduction
11
Chapter 11 Artificial Insemination, Estrous Synchronization, and Embryo Transfer
13
Chapter 12 Genetics
15
Chapter 13 Genetic Change through Selection
17
Chapter 14 Mating Systems
18
Chapter 15 Nutrients and Their Functions
19
Chapter 16 Digestion and Absorption of Feed
21
Chapter 17 Providing Nutrients for Body Functions
23
Chapter 18 Growth and Development
24
Chapter 19 Lactation
26
Chapter 20 Adaptation to the Environment
27
Chapter 21 Animal Health
28
Chapter 22 Animal Behavior
29
Chapter 23 Issues in Animal Agriculture
31
Chapter 24 Beef Cattle Breeds and Breeding
33
Chapter 25 Feeding and Managing Beef Cattle
36
Chapter 26 Dairy Cattle Breeds and Breeding
38
Chapter 27 Feeding and Managing Dairy Cattle
39
Chapter 28 Swine Breeds and Breeding
41
Chapter 29 Feeding and Managing Swine
43
Chapter 30 Sheep and Goat Breeds and Breeding
45
Chapter 31 Feeding and Managing Sheep and Goats
47
Chapter 32 Horse Breeds and Breeding
49
Chapter 33 Feeding and Managing Horses
50
Chapter 34 Poultry Breeding, Feeding, and Management
52
Chapter 35 Aquaculture
54
Visuals for Instructors
56
Food Animal Sciences Time: Instructor: I.
Phone:
Email:
Course Objectives 1. 2. 3. 4. 5.
6. 7.
8. 9.
II.
Office: .
Define the professional/career opportunities available in the livestock and related industries. Describe the components of the U.S. animal products food system. Quantify and describe the economic impact, structure, and geographic concentration of the primary livestock industries. Outline the major scientific disciplines that contribute to the ability of livestock managers to make sound decisions. Define the impacts of societal issues on the livestock industry – animal welfare, environment, food safety, diet-health – and develop management strategies to successfully deal with these issues. Understand the major drivers of consumer demand for animal products. Describe the role of genetics, nutrition, reproduction, growth, health, quality assurance, and management in the production cycle of beef cattle, dairy cattle, sheep, swine, and poultry. Stimulate student enthusiasm for additional educational experiences in the animal sciences. Encourage students to be involved in departmental and university extracurricular experiences.
Grading Lecture material will account for 75% of the grade and Lab material will account for 25%. Grade Scale Lecture (75%) A = 90-100% 3 midterm exams (100-125 points each) B = 80-89.9% 1 midterm exam (80 – 100 points) C = 70-79.9% Quizzes and problem sets (150 points) D = 60-69.9%
An optional final exam will be given. The score on the optional final will be used to substitute for missed midterm exams. No make-up exams or quizzes will be given. Homework assignments will be assessed a discount of 5% for every day late.