SRJC Course Outlines

4/21/2021 1:20:48 AMANSCI 27 Course Outline as of Fall 2021

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  ANSCI 27Title:  BEEF CATTLE SCIENCE  
Full Title:  Beef Cattle Science
Last Reviewed:1/25/2021

UnitsCourse Hours per Week Nbr of WeeksCourse Hours Total
Maximum3.00Lecture Scheduled2.0017.5 max.Lecture Scheduled35.00
Minimum3.00Lab Scheduled3.0017.5 min.Lab Scheduled52.50
 Contact DHR0 Contact DHR0
 Contact Total5.00 Contact Total87.50
 
 Non-contact DHR0 Non-contact DHR Total0

 Total Out of Class Hours:  70.00Total 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:
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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: Untitled document
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:TransferableEffective:Fall 1981Inactive:
 
UC Transfer:TransferableEffective:Fall 2001Inactive:
 
C-ID:

Certificate/Major Applicable: Both Certificate and Major Applicable



COURSE CONTENT

Student Learning Outcomes:
Upon completion of the course, students will be able to:
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1. Demonstrate an understanding of proper cattle handling.
2. Develop a herd management that incorporates nutrition, selection, and health across different production classes.
 

Objectives: Untitled document
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
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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:
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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:
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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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