AGRI 0203. Animal Feeds and Nutrition
Units: 4
Formerly known as AGRI 12
Advisory: Eligibility for ENGL 1A
Hours: 108 (54 lecture, 54 laboratory)
An introduction to the feeds and nutrition of animals including basic digestive system anatomy and physiology; composition and selection of feeds; characteristics of nutrients; principles of nutrition; nutrient requirements of non-ruminant and ruminant animals; and formulating diets to meet these requirements. (CSU)
AGRI 0203 - Animal Feeds and Nutrition
http://catalog.sierracollege.edu/course-outlines/agri-0203/
Catalog Description DESCRIPTION IS HERE: Formerly known as AGRI 12 Advisory: Eligibility for ENGL 1A Hours: 108 (54 lecture, 54 laboratory) Description: An introduction to the feeds and nutrition of animals including basic digestive system anatomy and physiology; composition and selection of feeds; characteristics of nutrients; principles of nutrition; nutrient requirements of non-ruminant and ruminant animals; and formulating diets to meet these requirements. (CSU) Units 4 Lecture-Discussion 54 Laboratory 54 By Arrangement Contact Hours 108 Outside of Class Hours Course Student Learning Outcomes Evaluate the role of livestock feeding in human nutrition and human food safety as well as agriculture production. Assess changing nutritional requirements based upon animal physiological development and stage of production. Evaluate economic, environmental and social factors and trends in feeding practices and management. Compare and contrast various types of roughages, protein, high-energy feedstuffs, mineral and vitamin supplements, feed additives, nutrient assessment techniques, primary and by-product feeds, forms and processing techniques and ration formulation techniques. Course Content Outline I. Concepts of Nutrition a. Historical Advancements b. Animal nutrition and its role in society c. Career opportunities in animal nutrition II. The Gastrointestinal Tract and Nutrient Utilization a. Classification of various digestive systems b. Characteristics and function of the digestive tract c. Relationship between type of GI tract and type of diet required III. Nutrients: Their Metabolism and Feeding Standards a. Protein b. Carbohydrates c. Fats d. Vitamins e. Minerals f. Water g. Dietary energy IV. Feedstuffs a. NRC Classification of feedstuffs b. Estimating nutritional value of a feed c. Nutrient content of major feedstuff groups d. Feed quality i. Physical evaluation ii. Proximate analysis e. Feed manufacturing terminology V. High-Energy Feedstuffs a. Cereal grains b. Relative feeding values of cereal grains c. Milling by-products of cereal grains d. High-carbohydrate liquid feeds e. By-product dry feeds f. Roots and tubers g. Fats and oils h. Other energy sources VI. Supplemental Protein Sources a. Plant protein sources b. Mill-feed protein sources c. Distillery and brewery by-products d. Other plant protein sources e. Animal protein sources f. Milk products g. Marine protein sources h. Misc. protein sources i. Non-protein nitrogen’ j. Liquid supplements k. Protein solubility and degradability by microorganisms (ruminants) VII. Roughages a. Differences in roughages b. Factors that affect roughage utilization c. Pastures and rangelands d. Chemical composition of herbage e. Factors affecting forage nutritive value f. Permanent Pastures and rangelands g. Hay and silage making h. Assessment of nutritive value of hays and silage i. Crop residues VIII. Mineral and Vitamin Supplements a. Mineral classification b. Variation in content and utilization of minerals c. Vitamin classification d. Variation in content and utilization of minerals IX. Ration Formulation a. Ration balancing process/Pearson Square b. Nutritional goals and sources of information c. Hand methods d. Feed composition values e. Feed formulas and conversions f. Computer methods g. Financial considerations and least-cost rations X. Feed Additives a. Feed additives classed as drugs b. Other feed additives XI. Feed Laws and Labeling a. Labeling regulations b. Medicated feeds XII. Feed Processing a. Grain-processing methods b. Roughage processing c. Effect of processing on nutritive value d. Feed processing for non-ruminant species e. Feed processing for ruminant species f. High-moisture grains g. Economics of feed processing and grain preservation h. Effect of processing on density i. Oxidized feed XIII. Feeding Practices of various animals a. Beef cattle b. Dairy cattle c. Sheep d. Swine e. Horses f. Goats g. Avian species (poultry & others) h. Dogs & cats i. Wild ruminants/herbivores, omnivores and carnivores j. Marine species Outline for each of the above will include: a. GI tract type b. Nutrient requirements (NRC Guidelines) c. Feedstuffs commonly consumed/used d. Least cost ration formulation d. Feeding management/behavior Course Objectives Course Objectives Lecture Objectives: 1. Identify career requirements and potential opportunities leading to successful employment. 2. Evaluate the role of livestock feeding in human nutrition and human food safety. 3. Analyze cultural inputs that have shaped the livestock nutrition industry. 4. Assess changing nutritional requirements based upon animal physiological development and stage of production. 5. Relate type of GI tract to the type of diet required and nutritional management. 6. Categorize nutrients by class and discuss the metabolism of each as well as their feeding standards. 7. Appraise animal behavior and relate it to feeding practices and management. 8. Assemble & organize data used in ration formulation. 9. Evaluate economic factors and trends in feeding practices and management. 10. Formulate rations with economic feasibility using the Pearson Square method. 11. Compare and contrast various types of roughages, protein, high-energy feedstuffs, mineral and vitamin supplements, feed additives, nutrient assessment techniques, primary and by-product feeds, forms and processing techniques and ration formulation techniques. 12. Interpret National Research Council (NRC) nutrition tables and apply the relevant information to the formulation of livestock rations. Laboratory Objectives: 1. Assemble & organize data used in ration formulation. 2. Formulate rations with economic feasibility. 3. Identify various feedstuffs. 4. Sort feedstuffs by classification. 5. Analyze feedstuffs for nutritive content. 6. Read and evaluate feedtags for nutritional value. 7. Access nutritional requirements from credible sources. 8. Read a label/feed table and compare and contrast diets. 9. Locate anatomical features of ruminant, monogastric and avian gastrointestinal tracts. Methods of Evaluation Essay Examinations Objective Examinations Projects Reports Reading Assignments 1. Students will read the assigned pages from the textbook and be prepared to discuss ruminant microbial symbiosis. Students will give specific examples of feeds that disrupt this microbial population and discuss feeding management strategies to prevent this. 2. Students will be responsible for reading current media and scientific articles regarding animal nutrition and feeding management. For example, students will read articles from peer-reviewed journals regarding ruminant by-pass fats and relate the information to dairy cattle nutrition management assessing its impacts on milk production. Writing, Problem Solving or Performance 1. Students will complete a series of one page reports on nutritional deficiencies, nutrition management & technology and other aspects of animal nutrition. 2. Students will be given specific livestock production scenarios and evaluate various feed options for: palatability, nutritional value, and economic feasibility. Other (Term projects, research papers, portfolios, etc.) Students will design a nutrition management program using least cost rations for the species of their choice. Nutritional requirement changes based on animal purpose and changes in physiological development will be incorporated. Methods of Instruction Laboratory Lecture/Discussion Distance Learning Other materials and-or supplies required of students that contribute to the cost of the course.
Agriculture
http://catalog.sierracollege.edu/departments/agriculture/
Overview Sustainable agriculture is an integrated system of plant and animal production practices having a site-specific application that will, over the long-term, satisfy human food and fiber needs; enhance environmental quality and the natural resource base upon which the agriculture economy depends; make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls; sustain the economic viability of farm operations and enhance the quality of life for farmers and society as a whole. TRANSFER AND MAJOR REQUIREMENTS in Agriculture are available in the Counseling Center. In all cases, students should consult with a counselor for specific transfer requirements. Faculty
Course Identification Numbering System (C-ID)
...L AGRI 0156 AG-PS 128 L AGRI 0221 AG-AS 132 L AGRI 0203...
