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Viewing: ANS 271 : Swine Nutrition

Last approved: Fri, 24 Jun 2016 11:53:51 GMT

Last edit: Fri, 24 Jun 2016 11:53:44 GMT

Change Type
Major
ANS (Animal Science)
271
032310
Dual-Level Course
Cross-listed Course
No
Swine Nutrition
Swine Nutrition
College of Agriculture and Life Sciences
Animal Science (11ANS)
Term Offering
Fall Only
Offered Every Year
Fall 2016
Previously taught as Special Topics?
No
 
Course Delivery
Online (Internet)

Grading Method
Letter Grade Only
1
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture1
Course Attribute(s)


If your course includes any of the following competencies, check all that apply.
University Competencies

Course Is Repeatable for Credit
No
 
 
Kenneth L. Esbenshade
Professor

Open when course_delivery = campus OR course_delivery = blended OR course_delivery = flip
Open when course_delivery = distance OR course_delivery = online OR course_delivery = remote
Delivery FormatPer SemesterPer SectionMultiple Sections?Comments
LEC1616NoN/A
Prerequisite: ANS 150 or ANS 260 or Equivalent Restriction: Restricted to non-ANS (Animal Science) students. ANS students cannot take the course for credit.
Is the course required or an elective for a Curriculum?
No
Principles involved with developing and implementing a swine feeding program, including fundamentals of feeding pigs, understanding nutrients used in pig diets, factors affecting nutrient recommendations, feeding systems for pigs, feed ingredients, and formulation of swine diets.

In 2006, the National Pork Board and the United States Department of Agriculture identified the lack of a universal curriculum for swine industry professionals as a national need.  About the same time many land grant universities that had traditionally taught swine management courses stopped doing so due to budgetary constraints or low course enrollments which further exacerbated this situation.  In response, Iowa State University, North Carolina State University, and the U.S. Pork Center of Excellence received a U.S.D.A. Higher Education Challenge Grant to develop an on-line curriculum in swine production and management.  The result was the Swine On-Line curriculum which is now part of the Ag*IDEA Consortium of which NC State University is a member.


The proposed course is an elective course in the Swine On-Line curriculum which was developed to meet an identified national need in higher education.  Feed is the largest cost in pork production and an understanding of feed ingredients, preparation and delivery are critical components of a pork production enterprise.  This course is designed to introduce students to a modern feedmill, including operations such as feed mill design, basic feed mill operations, feed quality control, ingredients and their inventory, and feed storage and delivery. 


Within the animal science curriculum at NC State, students are exposed to swine production and management in ANS 150 – Introduction to Animal Science and ANS 151 – Introduction to Animal Science Laboratory.  The next course offered in swine management is ANS 403 – Swine Management which is a capstone, senior level course that fulfills the departmental Animal Management elective.  There are a significant number of students who would like to learn more about nutrient requirement of pigs, feed delivery systems for pigs and the best management practices relative to swine nutrition than is provided in ANS 150 and 151.  This course provides students to receive specialized information regarding swine nutrition and the feeding management of pigs.  


The proposed new course will be taught as part of the Ag*IDEA consortium, with the course being offered by qualified faculty at contributing institutions.  The course has not been taught previously at NC State University, although it has been offered to other institutions through Ag*IDEA.


No

Is this a GEP Course?
No
GEP Categories

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Each course in the Natural Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

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Interdisciplinary Perspectives Open when gep_category = INTERDISC
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Each course in the Visual and Performing Arts category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

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&
 

 
 

 
 

 
 

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Each course in the Global Knowledge category of the General Education Program will provide instruction and guidance that help students to achieve objective #1 plus at least one of objectives 2, 3, and 4:
 
 

 
 

 
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US Diversity Open when gep_category = USDIV
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Requisites and Scheduling
 
a. If seats are restricted, describe the restrictions being applied.
 

 
b. Is this restriction listed in the course catalog description for the course?
 

 
List all course pre-requisites, co-requisites, and restrictive statements (ex: Jr standing; Chemistry majors only). If none, state none.
 

 
List any discipline specific background or skills that a student is expected to have prior to taking this course. If none, state none. (ex: ability to analyze historical text; prepare a lesson plan)
 

Additional Information
Complete the following 3 questions or attach a syllabus that includes this information. If a 400-level or dual level course, a syllabus is required.
 
Title and author of any required text or publications.
 

 
Major topics to be covered and required readings including laboratory and studio topics.
 

 
List any required field trips, out of class activities, and/or guest speakers.
 

No new department or college resources are required to offer this course

The goals of this course are for students to understand:



  1. How the pig's digestive system works

  2. Which nutrients are essential and how they are provided to the pig

  3. Which factors affect the pig's nutrient requirements

  4. The overall goal is for the students to be able to critically evaluate a swine feed program and make it better


Student Learning Outcomes

Upon completion of this course, students will be able to:



  • Design a feeding program for all classes of pigs

  • Evaluate feed ingredients from an economic and performance standpoint

  • Troubleshoot basic nutritional problems commonly observed on a commercial swine farm.


Evaluation MethodWeighting/Points for EachDetails
Multiple exams6 @ 70 points each6 Exams; 70 points each; Total possible points of 420; Given at the conclusion of Modules 3,5,7,10, 13 and 16; Specific instructions related to the exams (e.g., length, whether proctored, etc.) will be provided at the beginning of each semester in the syllabus.
Forum_post15 @ 5 points eachWeekly posts to a forum (15 weeks total) will be evaluated with each weeks postings worth a maximum of 5 points.

Weekly topics for discussion will be posted in the forum and students are expected to post to the forum at least once before the deadline that was established. Failure to post on time will result in a zero. Full credit (5 points) will be given to posts that contain pertinent content, well thought out, and concise. Three points will be given for posts that only partially address the topic and/or ramble without the evidence that much thought as been given to the topic.
TopicTime Devoted to Each TopicActivity
1. Introduction: Class basics, define nutrient classes, factors affecting nutrient recommendationsWeek 1
2. Vitamins and Minerals: Options, limitations, cost/unit of available nutrient, premixes, base mixes, supplements and how they are usedWeek 1
3. Water: Quality, quantity, interactions, and methods to supply waterWeek 2
4 Energy Sources: Option, Limitations, and Cost/unit of available nutrientWeek 3
5. Proteins and Amino Acids: Option, Limitations, and Cost/unit of available nutrientWeek 4
6. Nutrient Digestion and Absorption in the Pig: Start at the mouth and end at the anus, show how and where each nutrient is digested and absorbed, and factors affecting digestion and absorptionWeek 5
7. Nutrient Digestion and Absorption in the Pig (continued): Start at the mouth and end at the anus, show how and where each nutrient is digested and absorbed, and factors affecting digestion and absorptionWeek 6
8. Nursery Pig Nutrition: Phase feeding and budgeting, and ingredient selectionWeek 7
9. Finishing Pig Nutrition: Establishing genotype of pig, phase feeding, split-sex feeding, feed budgets, lean growth curves, and benchmarking/close-outsWeek 8
10. Sow Nutrition: Gestation and LactationWeek 9
11. Other Breeding Herd: Developing gilts, boars, and cull sowsWeek 10
12. Feed Additives: Improvement needed to pay for itself, antimicrobials, beta agonists, enzymes, flavors, mycotoxin binders and mold inhibitorsWeek 11
13. Ingredient Selection: Nutritional considerations, non-nutritional considerations, quality control, alternate ingredients and by-productsWeek 12
14. Feed Processing: Particle size reduction, pelleting, weighing, mixing, liquids, and quality controlWeek 13
15. Other: Nutritional disorders, feeding systems for swine, feeder design,and nutritional factors affecting nutrient excretion, air quality, and pork qualityWeek 14
16. Professional Nutritionists Comments: Producers and feed companyWeek 15

msashwel (Wed, 17 Feb 2016 19:27:36 GMT): Part of Swine Online curriculum
Key: 7891