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Viewing: ANS 260 : Basic Swine Science

Last approved: Fri, 24 Jun 2016 11:53:22 GMT

Last edit: Fri, 24 Jun 2016 11:53:22 GMT

Change Type
Major
ANS (Animal Science)
260
032309
Dual-Level Course
Cross-listed Course
No
Basic Swine Science
Basic Swine Science
College of Agriculture and Life Sciences
Animal Science (11ANS)
Term Offering
Spring Only
Offered Every Year
Spring 2017
Previously taught as Special Topics?
Yes
1
 
Course Prefix/NumberSemester/Term OfferedEnrollment
ANS 495Spring 20161
Course Delivery
Online (Internet)

Grading Method
Letter Grade Only
2
16
Contact Hours
(Per Week)
Component TypeContact Hours
Lecture2
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
LEC3030NoN/A
Restriction: Non-ANS (Animal Science) students only. ANS students cannot take this course for credit.
Is the course required or an elective for a Curriculum?
No
Basic disciplines and concepts involved in swine production including: industry structure, trends and statistics; production phases and buildings; genetic improvement; reproduction; nutrition; health and biosecurity; nutrient management; marketing, meat quality, and career opportunities in the swine industry.

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.  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 Science Online curriculum which is now part of the Ag*IDEA Consortium of which NC State University is a member.


The proposed course -- Basic Swine Science -- is a required course in the Swine Science Online program.  This course is the primary, foundation course in the program and will be taken by all students in the program that are not resident at the Raleigh campus.  The course is an overview of the swine industry and of the management practices associated with the production of pork and pork products.  The course is designed to provide students with a broad understanding of the swine industry and the information in the course is expanded upon in other required and elective courses in the program.


The swine industry in North Carolina is the second largest agricultural commodity in the state contributing significantly to the state's economy, and North Carolina is second in pork production among the states in the United States.  The Swine Science Online program provides educational and training opportunities for individuals interested in the swine industry so that their enhanced knowledge is beneficial to them within the industry and to the swine industry as a whole.


The proposed new course will be taught as part of the Swine Science Online certificate program in the Department of Animal Science and as part of the Ag*IDEA consortium, with the course being offered by qualified faculty at contributing institutions which may include NC State from time to time.  The course has been offered once previously at NC State to an student who is interested in pursuing the Swine Science Online certificate.  The course has been offered on a regular basis at of institutions that are part of Ag*IDEA.


No

Is this a GEP Course?
No
GEP Categories

Humanities Open when gep_category = HUM
Each course in the Humanities category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

Mathematical Sciences Open when gep_category = MATH
Each course in the Mathematial Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

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

 
 

 
 

 
 

Social Sciences Open when gep_category = SOCSCI
Each course in the Social Sciences category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
 

 
 

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

 
 

 
 

 
 

 
 

 
 

 
 

 
 

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

 
 

 
 

 
 

 
 

 
 

Health and Exercise Studies Open when gep_category = HES
Each course in the Health and Exercise Studies category of the General Education Program will provide instruction and guidance that help students to:
 
 

 
 

 
 

 
 

 
&
 

 
 

 
 

 
 

Global Knowledge Open when gep_category = GLOBAL
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:
 
 

 
 

 
Please complete at least 1 of the following student objectives.
 

 
 

 
 

 
 

 
 

 
 

US Diversity Open when gep_category = USDIV
Each course in the US Diversity category of the General Education Program will provide instruction and guidance that help students to achieve at least 2 of the following objectives:
Please complete at least 2 of the following student objectives.
 
 

 
 

 
 

 
 

 
 

 
 

 
 

 
 

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.

Student Learning Outcomes

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



  • Describe the basic pork production systems and the management skills required for efficient and sustainable operation.

  • Identify the scientific principles involved in pork production from farm to consumer.

  • Explain the structure of the U.S. swine and pork industry and list the trends in production, marketing, and integration.

  • Identify available career opportunities within the pork industry.


Evaluation MethodWeighting/Points for EachDetails
Multiple exams3 @ 100pts eachThree, 100 point exams; Specific information related to each exam (e.g., length, whether proctored,etc.) will be provided at the beginning of each semester in the syllabus.
Forum_post100This course does not meet face to face and discussion boards (forums) will be an important part of learning the material. The discussion board (forum) is a way for students to communicate with others in the class, seek additional help with the course, and to express view points. Students should not hesitate to post comments about the subject matter being covered or ask for more explanations of current subjects or previous posts. The discussion board (forum) is a means of learning. Students should refrain from using the forum to send abusive or harassing messages. It is understood that all forum posts express the view and opinions of the author and are not necessarily those of the course instructor or institutions involved in the Swine Science Online program.

Grading of the discussion board (forum) will be based on number of posts and quality of material posted. Students are expected to contribute at least one post each week. Failure to meet the minimum of one post per week will result in a score of 50 points (out of the 100 total). If the minimum number of posts are met, that quality of the posts will separate the number of points received. If the posts are relevant to the topic, clear, concise (5-8 sentences), grammatically correct and demonstrate depth of independent and creative thinking, than a grade of 90-100 will be given. Grades of 80-89, 70-79, and 60-69 will be given as the quality of the posts decrease from that expected and defined above.
Quizzes5 @ 10 pts eachFive short quizzes or activities will be given randomly throughout the course to ensure that students remain actively engaged with the subject matter.
TopicTime Devoted to Each TopicActivity
The Swine IndustryWeek 1Module 1 - Introduction to the Swine Industry
Module 2 - Industry Trends and Statistics
Module 3 - Industry Structure and Statistics
Pork organizations and swine farm managementWeek 2Module 4 - Pork Organizations - Pork Checkoff
Module 5 - Production Phases - Three-Site Production
Module 6 - Pig Flow and Scheduling
Swine genetics and breeding programsWeek 3Module 7 - U.S. Seedstock Industry
Module 8 - Industry Breeding Programs/Crossbreeding
Module 9 - Genetic Improvement Programs
Reproductive ManagementWeek 4Module 10 - Reproductive Management
Module 11 - Reproductive Management
Module 12 - Artificial Insemination
Exam 1Week 5Exam covers material in Modules 1-12
Swine management in the farrowing houseWeek 6Module 13 - Farrowing Management
Module 14 - Baby Pig Management
Module 15 - Lactation Management
Growth/Finish managementWeek 7Module 16 - SEW and Nursery Management
Module 17 - Finishing Management
Module 18 - Nutrition and Feeding Strategies
Nutrition, nutrient management, and buildingsWeek 8Module 19 - Nutrition and Feed Strategies
Module 20 - Manure Management
Module 21- Buildings and Ventilation
Carcass and meat qualityWeek 9Module 22 - Carcass Evaluation
Module 23 - Meat Quality - Genetics and Evaluation
Module 24 - Meat Quality - Genetics and Evaluation
Exam 2Week 10Exam covers material in Modules 13-24
Female swine managementWeek 11Module 25 - Gilt Selection
Module 26 - Sow Longevity
Module 27 - U.S. Packing Industry
Marketing and HealthWeek 12Module 28 - Marketing Options
Module 29 - Health and Diseases
Module 30 - Health and Diseases
Animal welfare and PQAWeek 13Module 31 - Health and Diseases
Module 32 - Welfare/PQA Plus
Module 33 - Welfare/PQA Plus
RecordkeepingWeek 14Module 34 - Niche Markets/Alternative Production
Module 35 - Production Records/Benchmarking
Module 36 - Financial Projections/Budget Worksheet
Exam 3Week 15Exam 3 covers material in Modules 25-36

msashwel (Wed, 17 Feb 2016 19:23:23 GMT): Part of Swine Online program.
Key: 9251