AGS 113 - Survey of the Animal Industry

Credits: 3
Lecture Hours: 2
Lab Hours: 2
Practicum Hours: 0
Work Experience: 0
Course Type: Voc/Tech

1. Analyze contributions of domestic animals and animal agriculture to humanity
   1. Characterize the roles of domesticated animals in the development and advancements of civilization
   2. Discuss the role of animal products in the global food supply and the impact of trends in the production and use of animals and animal derived products throughout human history
   3. Compare the nutrient value of beef, pork, lamb, poultry, eggs, milk and dairy products
   4. Describe the domestic and international nonfood contributions of livestock
   5. Acknowledge the existence and sentiments of groups opposed to animal agriculture and prospective challenges to animal production and utilization
   6. Identify careers within animal agriculture and affiliated industries
2. Explain domestication and the importance of animal agriculture to the economy and society
   1. Describe differences in food production and agricultural productivity between regions of the world
   2. Quantify the economic impact of the U.S. livestock industry and the role of international trade on livestock and livestock products
   3. Describe innovations, natural advantages and other factors contributing to improved U.S. agricultural productivity
   4. Explain factors influencing domestic consumption patterns of red meat, poultry and eggs, milk and dairy products
   5. Identify common production goals and decision-making dynamics influencing each segment of vertically integrated livestock production systems
3. Assess basic biological and anatomical features of domesticated animals
   1. Identify common terms and functions of primary anatomical structures and hormones associated with the reproductive process
   2. Compare and contrast standard life-cycles including duration, timing and potential manipulation of reproductive benchmarks for the major livestock species
   3. Describe the conditions required to achieve pregnancy, the normal birthing process, proper management of newborn animals and implications of abnormal parturition
   4. Describe the potential advantages, possible disadvantages and processes involved when employing various reproductive technologies
   5. Describe basic principles of inheritance, available predictive information and strategies to generate genetic change in a population
   6. Categorize breeds according to original purposes, biological type and expected genetic contributions to animal agriculture
   7. Discuss applications of alternative selection methods and mating strategies by improvement-oriented animal breeders
   8. Indicate the role of nutrients necessary for support of animal health and productivity
   9. Contrast digestive tract variation between species and corresponding differences in consumption and utilization of common feed ingredients
   10. Articulate animal health management and environmental conditions conducive to achieving optimum growth and productivity
4. Evaluate safe, humane and effective animal handling and restraint techniques
   1. Identify indicators of dangerous behavior rooted in fear, aggression or protective instinct
   2. Examine the function and intended purpose of animal handling facilities and equipment
   3. Demonstrate capability to appropriately use basic animal husbandry tools
   4. Display comprehension and appropriate utilization of animal flight zones
   5. Identify factors which alter typical behavior
   6. Utilize restraint techniques appropriate for the species and individual animal based on informed judgments of their temperament
   7. Distinguish acceptable and unacceptable animal handling practices
   8. Acknowledge factors which inhibit animal movement
   9. Predict animal response to various stimuli
5. Evaluate the basic structures of the industry surrounding the production, care and marketing of domestic animals
   1. Describe common performance goals and ambitions of all livestock producers regardless of management style
   2. Describe production systems used on livestock farms in Iowa and around the world
   3. Explain the challenges presented by alternative housing, rearing and management methods and the influence of those decisions on productive expectations
   4. Contrast marketing alternatives for red meat, poultry and eggs and milk products
   5. Describe the physical structure and composition of animal products
   6. Summarize processing of red meat, poultry, egg, milk and dairy products
   7. Recall wholesale and retail cuts of beef, veal, pork and lamb
   8. Outline the factors affecting production, processing and value of wool and mohair
   9. Identify major edible and inedible by-products from livestock and the role of the rendering industry
   10. Differentiate animals and animal product value according to market classes and calculated USDA grades
   11. Infer conformational and compositional characteristics of market animals from visual appraisal
6. Outline current issues of society that are affecting the animal industry
   1. Identify organizations who support, promote and oppose animal agriculture
   2. Interpret current issues as they apply to the animal industry

 
Competencies Revised Date: 2024