Course Syllabus

AGBS 2400 Livestock Feeds and Feeding

Course Description

Students will study the differences in digestive tracts of farm animals and the related digestive physiology. The composition of feeds and their uses are analyzed and ration balancing is practiced. Least cost rations are balanced for farm animals and pets using a pencil, a calculator, and a computer.

Justification

Animal feeding is an important activity in the world of agriculture. Feed costs make up about 70% of the expense of raising meat animals. With profit margins tight, it is important that feed costs are kept in check. It is also becoming more important as people pay more attention to human and pet nutrition. This course is also a prerequisite to most upper-division nutrition courses in the animal science and nutrition area.

Student Learning Outcomes

1. Students will understand livestock feeding principles as associated with different livestock operations.
2. Students will understand the importance of analyzing feed ingredients, and the processes used in doing such.
3. Students will know the nutritive composition of important feedstuffs used throughout livestock operations.
4. Students will gain knowledge of the nutritional problems arising in feeding livestock.
5. Students will understand how to balance rations for different livestock species.
6. Students will understand the economics of feeding livestock and associated costs.

Course Content

Course objectives will be accomplished by providing students with the following learning experiences: the digestive tracts of ruminants, non-ruminants, and poultry; the general function of feed nutrients; the feed nutrients (carbohydrates, fats, proteins, vitamins, minerals); nutrient digestion, absorption, and transport; the proximate analysis of feedstuffs; feeds and the various feed groups; balancing rations for various species; processing feeds; harvesting and storage of feeds. Field trips are taken to local agricultural operations.