Pigs

This subject is not offered in 2013.

50 hours.

Successful completion of all subjects in Year 2 of Bachelor of Veterinary Science course.

Years 1 and 2 (Semesters 1-4) of the BVSc course

None

Students should be familiar with the Faculty's Academic Requirements Statementhttp://www.vet.unimelb.edu.au/docs/CoreParticipationReqs.pdf

Topics include clinical signs, diagnosis, pathogenesis, and epizootiology of diseases in individual pigs as well as affected swine herds; and swine management, nutrition and preventive medicine.

At the end of this subject students should:

• be aware of the management and welfare issues associated with the keeping of pigs;
• be aware of the variety of diseases affecting pigs;
• understand the factors influencing outbreaks of disease in herds and/or individual animals; be able to suggest a probable diagnosis/differential diagnosis from the history, epidemiology, clinical signs and gross post-mortem lesions;
• be able to recommend appropriate ancillary tests to facilitate a definitive diagnosis and prognosis; be able to specify appropriate therapy or other course of action for affected herds and/or individual animals;
• be able to recommend appropriate measures for disease control and/or prevention;
• know the statutory regulations applicable to the husbandry, welfare, disease control and use of therapeutic substances/vaccines in these animals;
• be aware of the major factors affecting the productivity and profitability of pig farms;
• be aware of new issues facing the pig industry locally, nationally and internationally that are likely to affect the way pigs are produced in Australia.

• One group presentation before the Semester 2 intra-semester break (5%)
• One 1-hour written paper after the Semester 2 intra-semester break (30%)
• One 1-hour written paper at the end of Semester 2 (50%)
• One 15-minute oral examination at the end of Semester 2 intra-semester break (15%)
  

Students are required to pass on aggregate mark.

None.

This subject is not available as a breadth subject.

Students completing this subject should have:

• cognitive, analytic and problem solving skills, involving independent thought, rational enquiry and self-directed learning;
• professional and technical skills; and
• respect for intellectual integrity and professional ethics.