The Open School of Neo-tropical Animal Science and Production

VETM 1003 Outline

 

1. Purpose of the Course
This course is to introduce the student of Veterinary Medicine to the World of Animals from the standpoint of Animal Nutrition, Animal Genetics and Breeding, Economics and Farm Management. It is the one of the four (4) courses in which you the student will be exposed to domestic and non-domestic animal species. It was designed specifically for the students in the five (5) year degree programme in Veterinary Medicine.

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2. Course Schedule
January 19 to February 21, 2015 
Lectures:
Tuesday 10:00am-12:00pm (SVM AMPHI)
Wednesdays 9:00am-10:00am (SBB LAB)

February 24 to April 18, 2015
Lectures:
Monday 9:00am-10:00am (SBB LAB)
Tuesdays 10:00am-12:00pm (SVM AMPHI)

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3. Learning Outcome

Learning outcomes of VETM 1003 are:

  • To have an understanding of the Basic Principles of Animal Nutrition and to be able to explain the concepts as outlined in Part 1 of the course outline.
  • To have an understanding of the Basic Principles of Animal Breeding and Genetics and to be able to explain the concepts as outlined in Part 2 of the course outline.
  • To have an understanding of the Basic Principles of Animal Farm Management and to be able to explain the concepts as outlined in Part 3 of the course outline.

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4. Course Content
This course contains an introduction to and concepts involved in Animal Nutrition and Feeding, Animal Breeding and Genetics, and Agribusiness Management (the Economic and Socio-economic factors affecting livestock production).

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5. Course Organization
This course is organized into three parts that would be taught by different persons as follows:

  • Part 1: Introduction to Animal Nutrition –
    Dr Upporr Krishnamoorthy (51% of this course)
  • Part 2: Principles of Animal Breeding and Genetics –
    Dr. Ridley Holder (34% of this course)
  • Part 3: Principles of Agribusiness Management –
    Dr. Govin Seepersad (25% of this course)

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6. Course Topics

    1. 1.1 The Animal and its Food
    2. 1.2 Feeding and Balancing Rations
    3. 1.3 What is a Feed?
    4. 1.3 Breeds of swine
      1. 1.4.1 Lipids/Fats
      2. 1.4.2 Carbohydrates
        1. 1.4.3.1 Animal Acids
        2. 1.4.3.2 True Proteins
        3. 1.4.3.3 Non-Protein Nitrogen
        1. 1.4.4.1 Fat Soluble
        2. 1.4.4.2 Water Soluble
        1. 1.4.5.1 Macro Minerals
        2. 1.4.5.2 Micro Minerals
      3. 1.4.6 Water
    5. 1.5 Classification of Feeds and Feedstuffs
      1. 1.6.1 Probiotics
      2. 1.6.2 Essential Amino Acids
    6. 1.7 Ideal Protein Concept
    7. 1.8 Anti Nutritional Factors
    8. 1.9 What is a Ration?
      1. 1.10.1 Chemical Composition
      2. 1.10.2 Digestibility
      3. 1.10.3 Energy Content
      4. 1.10.4 Partitioning of Feed
      5. 1.10.5 Energy Value of Feeds
      6. 1.10.6 Feed Protein
      1. 1.11.1 As Feed
      2. 1.11.2 Dry Matter
      3. 1.11.3 Voluntary Feed Intake
    9. 1.12 Feeding Standards
      1. 1.13.1 Monogastrics
      2. 1.13.2 Ruminants
    10. 1.14 Feed Conversion Ratio
    11. 1.15 Feed Conversion Efficiency
    12. 1.16 Economics of Feeding Animals
      1. 2.1.1. Mendel’s first law
      2. 2.1.2. Mendel’s second law
      3. 2.1.3. Co-dominance
      4. 2.1.4. Lethal genotypes
      5. 2.1.5. Pleiotropy
      6. 2.1.6. Incomplete penetrance
      1. 2.2.1 Quantitative and qualitative traits
      2. 2.2.2 Partitioning of phenotypic variance
      1. 2.3.1 Definition estimation
      2. 2.3.2 Uses
      1. 2.4.1 Definition
      2. 2.4.2 Uses
      1. 2.5.1 Definition
      2. 2.5.2 Uses
      1. 2.6.1 Definition
      2. 2.6.2 Uses
      1. 2.7.1 Breeding value and estimation
      2. 2.7.2 EPDs
      3. 2.7.3 Indirect selection
      4. 2.7.4 Multiple trait selection
      5. 2.7.5 Tandem selection
      6. 2.7.6 Independent culling level
      7. 2.7.7 Index selection
    1. 2.8 Crossbreeding Systems
      1. 2.9.1 Uses
      2. 2.9.2 Disadvantages
    2. 2.10 Transgenic animals
    1. 3.1 The Farm or Animal as a Business
    2. 3.2 Components of a Farm Business
    3. 3.3 Nature of the Products
    4. 3.4 Cost of Producing Products
    5. 3.5 The Law of Supply and Demand
    6. 3.6 Factors affecting the Demand
    7. 3.7 Factors Affecting the Supply
    8. 3.8 The Types of Markets
    9. 3.9 Records and Record Keeping

 

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7. Course Calendar

 

Date  Time & Place Topic Name 

Week 1 Tuesday 20th January

10am-12pm SVM AMPHI Animal Nutrition Prof. Gary Garcia and  Dr Upporr
Wednesday 21st January  9am-10am SBB Lab   Dr Upporr
Friday 23rd January 9am- 11am SVM AMPHI   Dr Upporr
Week 2 Tuesday 27th January  10am-12pm SVM AMPH   Dr Upporr
Wednesday 28th January   9am-10am SBB LAB 
7 pm to 10 pm SLIDE SESSION Lecture Room B Sir Frank Stockdale Building, Main Campus
  Dr Upporr  
Prof. Gary Wayne Garcia
Week 3 Tuesday 3rd February   10am-12pm SVM AMPHI   Dr Upporr
Wednesday 4th February  9am-10am SBB LAB   Dr Upporr
Week 4 Tuesday 10th  February   10am-12pm SVM AMPHI    Dr Upporr
Wednesday 11th February  9am-10am SBB LAB    Dr Upporr
Week 5 Tuesday 17th February   NO CLASS  Carnival Tuesday  
Wednesday 18th  February5 9am-10am SBB LAB   Dr Upporr
Week 6 Monday 23rd  February   9am-10am SBB LAB  QUIZ #1 Animal Nutrition Dr Upporr
       
Tuesday 24th February 2012 10am -12pm SVM AMPHI  Animal Breeding and Genetics Dr Holder
Week 7 Monday 2nd March   9am-10am SBB LAB    Dr Holder
Tuesday 3rd  March  10am -12pm SVM AMPHI    Dr Holder
Week 8 Monday 9th March   9am-10am SBB LAB    Dr Holder
Tuesday 10th March  10am -12pm SVM AMPHI    Dr Holder
Week 9 Monday 16th March   9am-10am SBB LAB    Dr Holder
Tuesday 17th March  10am -12pm SVM AMPHI    Dr Holder
Week 10 Monday 23rd March   9am-10am SBB LAB    Dr Holder
Tuesday 24th March  10am -11am SVM AMPHI  QUIZ #2 Animal Breeding Dr Holder
Tuesday 24th March  11am -12pm SVM AMPHI  Farm Management Dr Seepersad
Week 11 Monday 30th March   NO CLASS  SPIRITUAL BAPTIST  
Tuesday 31st March  10am -12pm SVM AMPHI   Dr Seepersad
Week 12 Monday 6th April   9am-10am SBB LAB   Dr Seepersad
Tuesday 7h April  10am -12pm SVM AMPHI   Dr Seepersad
Week 13 Monday 13th April   9am-10am SBB LAB   Dr Seepersad
Tuesday 14th April  10am -12pm SVM AMPHI   Dr Seepersad

 

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8. Assessment

Marks for VETM 1003 will be broken down as follows:

  • Coursework (40%)
  • Final Examinations (60%)

 

Coursework breakdown

Assessment

Weight

Mid Semester Quiz #1

20%

End of Semester Quiz #2

20%

Final Exam

50%

Oral Exam

10%

Total

100%

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9. Teaching Strategies
This is a blended course, presented face to face in the classroom and also hosted on myelearning. Myelearning will provide the student access to all the content for the course including powerpoint slides that are used in class (to ensure that you pay attention to classroom discussions & activities without worrying about capturing information on slides) and other reading materials.

 

We will also use myelearning to mount online interactive activities such as quizzes, assignments, and choices, to enhance your knowledge of animal anatomy and physiology. In the classroom, we will use the traditional lecture, interspersed with short individual, pair, or small-group activities (PBL – Problem Based Learning) to ensure active learning.

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10. Lecturers and Communication

Course Coodinator:

Prof. Gary Wayne Garcia
Professor of Livestock Science
Department of Food Production
prof.gary.garcia@gmail.com
gary.garcia@sta.uwi.edu
662-2002 Ext. 82598 
Room 212, Sir Frank Stockdale Building
Website: The Open School of Tropical Animal Science and Production

Lecturers: 

Dr Upporr Krishnamoorthy
Senior Lecturer in Animal Nutrition

Department of Food Production
Faculty of Food and Agriculture
upporr.krishnamoorthy@sta.uwi.edu

Dr. Ridley Holder
Lecturer - Swine Medicine

Clinical Veterinary Sciences
School of Veterinary Medicine
ridley.holder@sta.uwi.edu
645-2640 ext.4322
Dr. Govin Seepersad
Lecturer in Agribusiness
Department of Agricultural Economics &  Extension
Faculty of Food and Agriculture
govind.seepersad@sta.uwi.edu
662-2002 ext.83274

 

Office hours: All students can communicate on line with the Course Coordinator and Course Lecturers on Line through the Google Group e-Mail account. I would like to advise ALL students that they also get a GMail e-mail address. It has very useful electronic information storage and Transfer Features.

 

Communication policy: Use the course group email account. In this manner we could all communicate with each other 24 hours a day. All discussions must be polite.

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11. Attendances/Absences
Students are expected to attend most (75%), if not all, classes. Students absent during an exam or when an assignment is due must have an excused absence (requested in writing) to avoid being awarded a zero mark. Discuss any planned absences with the lecturer prior to the absence. Emergency absences should be discussed immediately after return to class. Medical excuses must be signed by a physician.

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12. Required Reading
Course material would be provided by the individual lecturers electronically or through directed library or internet readings.

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Prof. Gary W. Garcia, Department of Food Production, University of the West Indies, St. Augustine. Updated: 18-Jan-2015