12/26/2024 7:04:17 PM	ANSCI 27 Course Outline as of Fall 2021	Changed Course
CATALOG INFORMATION
Discipline and Nbr:  ANSCI 27	Title:  BEEF CATTLE SCIENCE
Full Title:  Beef Cattle Science
Last Reviewed:1/25/2021

Units		Course Hours per Week			Nbr of Weeks	Course Hours Total
Maximum	3.00	Lecture Scheduled	2.00		17.5 max.	Lecture Scheduled	35.00
Minimum	3.00	Lab Scheduled	3.00		17.5 min.	Lab Scheduled	52.50
		Contact DHR	0			Contact DHR	0
		Contact Total	5.00			Contact Total	87.50
		Non-contact DHR	0			Non-contact DHR Total	0

Total Out of Class Hours:  70.00

Total Student Learning Hours: 157.50

Title 5 Category:  AA Degree Applicable
Grading:  Grade Only
Repeatability:  00 - Two Repeats if Grade was D, F, NC, or NP
Also Listed As: 
Formerly:  AG 62

Catalog Description:

A study of the principles of purebred and commercial beef cattle production throughout the World, United States, and California. Emphasis to be placed on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing, and recordkeeping to ensure scientifically based management decisions of beef cattle.

Prerequisites/Corequisites:

Recommended Preparation:
Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates

Limits on Enrollment:

Schedule of Classes Information
Description:

A study of the principles of purebred and commercial beef cattle production throughout the World, United States, and California. Emphasis to be placed on the importance of breeds, breeding principles, selection, nutrition, environmental management, health, marketing, and recordkeeping to ensure scientifically based management decisions of beef cattle.

(Grade Only)
Prerequisites:
Recommended:Eligibility for ENGL 100 or ESL 100 or appropriate placement based on AB705 mandates
Limits on Enrollment:
Transfer Credit:CSU;UC.
Repeatability:00 - Two Repeats if Grade was D, F, NC, or NP

ARTICULATION, MAJOR, and CERTIFICATION INFORMATION

Associate Degree:		Effective:		Inactive:
Area:
CSU GE:	Transfer Area			Effective:	Inactive:
IGETC:	Transfer Area			Effective:	Inactive:
CSU Transfer:	Transferable	Effective:	Fall 1981	Inactive:
UC Transfer:	Transferable	Effective:	Fall 2001	Inactive:
C-ID:
CID Descriptor: AG - AS 108L	Beef Cattle Science	SRJC Equivalent Course(s): ANSC27

Certificate/Major Applicable: Both Certificate and Major Applicable

COURSE CONTENT

Student Learning Outcomes:
At the conclusion of this course, the student should be able to:

1. Demonstrate an understanding of proper cattle handling.

2. Develop a herd management that incorporates nutrition, selection, and health across different production classes.

 

Objectives:

At the conclusion of this course, the student should be able to:

Overview of the beef industry, its history and economic significance.

1.   Describe the segments of the beef industry and how cattle are marketed.

2.   Outline the nutritional benefits of beef to humans.

3.   Discuss current trends/challenges/issues affecting the beef industry including the beef quality assurance program.

4.   Research current industry information (production & consumption data, etc.).

5.   Review basic genetic principles as they apply to animal selection, breeding programs, and genetic defects.

6.   Identify common beef breeds and list their economic benefits.

7.   Evaluate cattle using both visual conformation and performance data.

8.   Understand the importance of identification and record-keeping.

9.   Discuss the various aspects of cattle behavior.

10. List the benefits of good cattle handling facilities and proper handling techniques.

11. Explain the damaging effects of improper handling techniques and undue stress on cattle.

12. Develop a herd management calendar for a typical commercial cow-calf operation.

13. Outline a health management program, including common vaccinations and parasite control measures for a typical commercial cow-calf operation.

14. Understand basic nutritional management for cattle.

Topics and Scope

I. The Beef Cattle Industry

    A. Origin and importance of beef cattle

    B. Breeds of cattle

    C. Trends, challenges and issues affecting the beef industry

    D. Nutritional benefits of beef

    E. Economics

II. Systems of Production

    A. Purebred enterprise

    B. Cow/calf operations

    C. Stocker operations

    D. Feedlot operations

III. Establishing the Beef Herd

    A. Selecting the breed and breeding system

    B. Selecting and foundation stock

         1. Type and conformation

         2. Pedigrees

         3. Performance data

IV. Beef Cattle Management Practices

    A. Care and management of the breeding herd

    B. Beef animal preparation for seed stock sales

    C. Buildings and equipment

V. Beef Cattle Genetics

    A. Principles of beef cattle genetics

    B. Percentage of heritability of beef traits

    C. Economically important beef traits

VI. Beef Cattle Nutrition

    A. Digestion and utilization of feed

    B. Nutrient requirements for beef cattle

    C. Rations for beef cattle

    D. Range management

VII. Herd Health

    A. Common diseases of cattle

    B. Parasites

         1. Common parasites

         2. Management of parasites

    C. Poisonous plants that affect cattle

VIII. Marketing Beef Cattle

    A. Marketing purebred and commercial cattle

    B. USDA yield and quality grades

    C. Beef cattle production cycles

IX. Issues and Regulations in the Beef Cattle Industry

    A. Animal/welfare issues

    B. Quality assurance program

    C. Environmental issues

 

All lab topics will be aligned with lecture topics.

Assignments:

Lecture Assignments:

1. Read periodicals, handouts, and textbooks (20 pages per week)

2. Term paper (6 to 8 pages)

3. Midterm (1)

4. Quizzes (4-6)

5. Final exam

 

Lab Assignments:

1. Lab reports (12-16)

2. Lab practical

3. Case studies

Methods of Evaluation/Basis of Grade.

Writing: Assessment tools that demonstrate writing skill and/or require students to select, organize and explain ideas in writing.		Writing 10 - 30%
Lab reports, term paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.		Problem Solving 10 - 20%
Case studies
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.		Skill Demonstrations 10 - 30%
Lab practical
Exams: All forms of formal testing, other than skill performance exams.		Exams 30 - 60%
Quizzes, exams
Other: Includes any assessment tools that do not logically fit into the above categories.		Other Category 0 - 0%
None

Representative Textbooks and Materials:

Beef Production and Management Decisions. 2nd ed. Taylor, Robert. MacMillan Publishers. 2002 (classic)

Beef Cattle Science. Ensminger, M.E. The Interstate Publishers. 1996 (classic)

Cooperative Extension Cow-Calf Management (Magazine). Current.          

Drovers Journal

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