Animal Systems

This subject has the following teaching availabilities in 2016:

170 hours

It is a core participation requirement of this subject that students be vaccinated against Q Fever. Do not enrol into this subject if you are unable or unwilling to be vaccinated against Q Fever. For further information please go to: http://students.fvas.unimelb.edu.au/my-studies/q-fever

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and the Disability Liaison Unit: http://www.services.unimelb.edu.au/disability/

This subject provides students with a sound knowledge base for decision making in relation to the management of health, nutrition and breeding programs of animals. Students will be introduced to integrated animal systems and the inter-relation of nutrition, health, genotype and environment, general anatomical organization and physiological function of animals, major body systems and their functions with emphasis on the digestive and reproductive systems; nutritional requirements of animals for maintenance and production, stages of growth and development from conception to maturity; reproductive management of animals for optimum fertility, new technology in animal breeding; the nature of animal diseases, immunity and its development; common causes of disease in animals, and animal behaviour, genetic and environmental influences, welfare issues affecting the production and management of animals. The subject will focus on the ruminant species but students will be given the opportunity to develop knowledge of other farmed species.

This subject introduces student to knowledge in:

• Animal products: factors influencing quality of meat, wool, dairy products
• Nutritional requirements of farm animals for maintenance and production stages of livestock growth and development from conception to maturity, matching feeds to animal requirements, ration formulation, intensive feeding systems
• Reproduction: enhancement of fertility and challenges to fertility in modern production systems
• Animal improvement: economically important traits and their inheritance, breeding programs; genetic modification in animal production
• Common causes of disease and planning health programs
• Animal behaviour, genetic and environmental influences, welfare issues
• General livestock marketing
• Basic techniques in handing and working with animals

• A one-hour mid-semester exam due approximately Week 7 worth 25%
• Six practical/excursion reports throughout semester (due one week following the practical or excursion worth 12.5%)
• A five-minute oral assessment due approximately Week 12 worth 12.5%
• A two-hour exam to be held in the end-of-semester exam period worth 50%
• Hurdle requirement: satisfactory completion of 75% of the online module work

This subject is not available as a breadth subject.

This subject encompasses particular generic skills so that on completion of the subject students should have developed skills relating to:

• The use of electronic forms of communication
• Greater in-depth understanding of scientific disciplines and the practical and ethical aspects of working in the nutrition industry
• The student's flexibility and level of transferable skills should be enhanced through improved time management
• Working collaboratively with other students
• Enhanced ability to communicate their ideas effectively in both written and verbal formats
• Accessing information from the library via both electronic and traditional means
• Problem solving and critical thinking