Course Syllabus
Course: AGBS 2400
Division: Business and Applied Tech
Department: Business
Title: Livestock Feeds and Feeding
Semester Approved: Fall 2020
Five-Year Review Semester: Fall 2025
End Semester: Spring 2026
Catalog 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.
Semesters Offered: TBA
Credit/Time Requirement: Credit: 4; Lecture: 4; Lab: 0
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:
Students will understand livestock feeding principles as associated with different livestock operations. Assessment will be done through short quizzes associated with individual readings that are assigned from the required text.
Students will understand the importance of analyzing feed ingredients, and the processes used in doing such. Students will be assessed through activities and short quizzes.
Students will know the nutritive composition of important feedstuffs used throughout livestock operations. Assessment will occur through activities and short quizzes.
Students will gain knowledge of the nutritional problems arising in feeding livestock. Assessment will be done through a research assignment with results being given in a verbal presentation format.
Students will understand how to balance rations for different livestock species. Numerous feeding scenarios will be evaluated for competency.
Students will understand the economics of feeding livestock and associated costs. Students will use math skills to calculate feed requirements and costs. Cost evaluation will be a portion of the feeding scenarios, as well as research of current market values.
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.
Key Performance Indicators:
Exams 30 to 40%
Activities/Exercises/Research/Scenarios 30 to 40%
Quizzes 15 to 30%
Representative Text and/or Supplies:
Marshall H. Jurgens, Animal Feeding and Nutrition, current edition, Kendall Hunt Publishing.
Pedagogy Statement:
Course instruction will take place in a lecture setting that incorporates hands-on learning and resources from outside of the classroom.
Instructional Mediums:
Lecture
Maximum Class Size: 30
Optimum Class Size: 24
