ANSC 432 Swine Production

Syllabus

http://www2.hawaii.edu/~halina/432/


Last updated: August 21, 2017


This syllabus is for the benefit of the student and does not constitute a contract. The instructor reserves the right to change the course content or the sequence of instruction.


Course Description:

Principles of efficient pork production, including comparative breed evaluation, breeding, feeding, management, marketing, and business aspects. Problems and practices associated with tropical environment emphasized.


Course Objectives:

1.         Students will integrate and apply scientific principles of genetics, environmental physiology, nutrition, health and reproduction to swine production and management.

 

2.         Students will combine science and practical considerations in describing and comparing swine production systems, including breeding, reproduction, growth, feeding, housing, health, and their relationship to quality pork and profitability.

 

3.         Students will develop a written technical description of a swine production farm. The course is writing intensive.

 

4.         Students will present their swine production plans orally and engage in discussion. The course meets the oral communications requirement.

 

5.         Students will use creativity, problem-solving and critical thinking skills.


Prerequisites:

ANSC 321 Applied Animal Nutrition

ANSC 445 Genetics and Animal Breeding


Offered:

Fall Semester in Odd Years


Instructor:

Halina M. Zaleski, Ph.D., Extension Specialist in Swine

Office: Ag Sciences 314O

Phone: 956-7594

Email: halina@hawaii.edu

Office hours: by appointment


Teaching Assistant:

Brittany Castle, Master's Student

Email: bcastle9@hawaii.edu

Office: Ag Sciences 302P

Office hours: Monday 1:30-2:30 or by appointment


Class Schedule:

Lecture:                      MW 12:30-1:20 pm    Ag Sci 220

Lab and Field Trips:   W 1:30-4:20 pm         Ag Sci 220

Final due:                   No later than 2:00 pm on Friday, Dec. 15, in laulima drop box


Text: None


General References:

National Pork Board

US Pork Center of Excellence

Pork Information Gateway

National Pork Producers Council

National Agricultural Library

US Farmer and Rancher Alliance

The Pig Site

Pork Facts

Pig History

Swine Health Information Center

Swine Care Handbook


Grading:

Written Project                                                           35%    Grading criteria

Team Evaluations                                                       10%    Grading Criteria and Form

Weekly Journals                                                          5%

Farmer Interviews                                                       5%    Graded by the farmer

Class Oral Presentations                                             30%    Grading criteria

Discussion                                                                  10%    Grading criteria

Final Exam                                                                  5%    Grading criteria  


Guidelines for Assignments:

Handing in assignments: Assignments are to uploaded in laulima on the due date. Attachments, such as diagrams, can be handed in as hard copy on the due date.

 
Policy on late assignments: For each day that each assignment, including drafts, is late, 1% will be subtracted from the final grade.

 
Students are expected to abide by the
Student Conduct Code. All work produced, including drafts, final copies and any other work, must be the student's own original work.


Student Lab Safety: For all field labs students should wear closed shoes and long pants. Avoid loose or dangling clothing or jewelry. Students should be sure to thoroughly wash their hands after handling animals. We will be visiting commercial sites that are not open to the public, so students need to take responsibility for being aware of potential dangers (e.g. slippery floors) and for taking appropriate care to avoid problems. The Assumption of Risk and Release must be turned in before participating in any field labs.


Biosecurity and Farm Safety: To protect the pig farms, all field trip participants must have no contact with any pigs for 24 hours before a field trip, and all clothing, jewelry and footwear must be thoroughly cleaned between farm visits. Disposable plastic overshoes will be provided to help protect the pig farms from any disease organisms that might be transmitted by class members.


Confidentiality: Farmers have agreed to allow students to visit their farms and to share detailed information about their farming operations. Students must ask permission before taking any photographs or video. All information obtained on the farms or about the farms in class is strictly confidential and is not to be shared with anyone outside the class without the written permission of the farmer. The Confidentiality Agreement must be signed before visiting any pig farms.