SRJC Course Outlines

4/21/2021 1:44:36 AMANSCI 29 Course Outline as of Fall 2021

Changed Course
CATALOG INFORMATION

Discipline and Nbr:  ANSCI 29Title:  DAIRY CATTLE SCIENCE  
Full Title:  Dairy Cattle Industry/Dairy 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 64

Catalog Description:
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History, development and management strategy of the dairy industry. General information on the economics of dairy production and management including trends, selection, culling, genetics, reproduction and production management; employment opportunities will be covered as well.

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
History, development and management strategy of the dairy industry. General information on the economics of dairy production and management including trends, selection, culling, genetics, reproduction and production management; employment opportunities will be covered as well.
(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. Explain factors affecting milk production in dairy cows.
2. Analyze production records related to herd management in the dairy industry.
 

Objectives: Untitled document
Students will be able to:
1.  Discuss and recall historical developments of the dairy industry in the United States.
2.  Explain the importance of the dairy industry in California and the United States.
3.  Distinguish between the major dairy cattle breeds, and recall the origin, adaptation and production of each breed.
4.  Examine and evaluate the business opportunities and requirements in the dairy industry.
5.  Analyze production, breeding and management records related to the dairy industry.
6.  Identify the anatomical parts of the cow and relate each part to its form and function.
7.  Define the nutritional needs and demonstrate proper feeding techniques of dairy cattle.
8.  Analyze, translate and discuss dairy cattle pedigrees, linear scores and production records.
9.  Demonstrate proper management skill involving dehorning, vaccinating, castrating, hoof trimming and teat removal of dairy cattle.
10.  Identify cultural influences on the dairy industry.
11.  Practice dairy cattle selection.
12.  Analyze animal welfare concerns and the importance of educating the general public.
13.  Research and discuss career opportunities and requirements for successful employment in the dairy industry.
14.  Evaluate housing strategies in calves, heifers and milk cows for best management practices including economic and welfare considerations.

Topics and Scope
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I. Introduction to the Dairy Industry
    A. History of dairying including the contributions of ethnic groups
    B. Economic importance to agriculture
    C. Past, present and future trends in the dairy industry
    D. Milk and by-product consumption and trends
    E. Inventions and new discoveries
II. Opportunities and Careers in the Dairy Industry
    A. Employment in production, processing and associated industries
    B. Degree and skill development requirement
III. Essentials of Success in the Dairy Business
    A. Financial needs to operate a dairy
    B. Sources of feed, animals and equipment
    C. Selection and management of the labor force
    D. Government regulations
    E. Herd records
    F. Animal welfare
IV. Dairy Breeds, Origin and Adaptation
    A. Bos Taurus versus Bos Indicus
    B. Production traits of common dairy breeds
    C. Rank in popularity and demand
    D. Advantages and disadvantages of each breed
V. Development of a Dairy Herd
    A. Developing a dairy enterprise
    B. Selecting a breed
    C. Locating a market for milk
    D. Understanding quota, base and overbase milk
VI. Managing a Dairy Herd
    A. Selecting animals
    B. Analysis of pedigree and production records
    C. Dehorning, vaccinating, castrating, teat removal and other treatment skills
    D. Cow comfort
VII. Reproductive Management
    A. Anatomy of the reproductive tract
    B. Mating systems
    C. Methods of heat synchronization in cows and heifers
    D. Comparison of natural service vs artificial insemination
    E. Embryo transfer
    F. Calving
     G. Genomics
VIII. Care and Management of Calves
    A. Calf management
         1. Nutrition
         2. Health
               a. Calf diseases
              b. Vaccination
              c. Colostrum
              d. Best practices at birth
         3. Dehorning
         4. Weaning
         5. Housing
    B. Heifer management
         1. Nutrition
         2. Puberty
         3. Replacement heifers
         4. Breeding
    C. Growth of heifers and calves
IX. Facilities
     A. Milk barn design
    B. Housing for cows and calves
    C. Equipment
X. Lactation
    A. Udder anatomy and development
    B. Milk Synthesis
    C. Cow management through the stages of milk production
    D. Health issues of lactating cows
    E. Factors affecting milk and component production
    F. Principles of milking
XI. Nutrition
    A. Anatomy of the digestive tract
    B. Nutrient requirements of production stages
    C. Feed management
    D. Common feeds
 
All lab topics will be aligned with lecture topics.

Assignments:
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Lecture Assignments:
1. Read periodicals, handouts, and textbooks (20-30 pages per week)
2. Case studies (3-5)
3. Presentation(s) (1-2)
4. Term paper (one paper, 2-3 pages)
5. Quizzes (3-4)
6. One Midterm
7. Final Exam
 
Lab Assignments:
1. Lab reports (14-16)

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%
Written homework, Lab reports, Term paper
Problem solving: Assessment tools, other than exams, that demonstrate competence in computational or non-computational problem solving skills.Problem Solving
20 - 30%
Lab reports
Skill Demonstrations: All skill-based and physical demonstrations used for assessment purposes including skill performance exams.Skill Demonstrations
10 - 30%
Case studies, presentation(s)
Exams: All forms of formal testing, other than skill performance exams.Exams
30 - 60%
Midterm, quizzes, final exam
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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Dairy Cattle Science. Ensminger, M.E. The Interstate Publishers. 2005 (classic)
Dairy Production and Processing: The Science of Milk and Milk Products. Campbell, J.R. and Marshall, R.T. Waveland Press. 2016 (classic)

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