AP2A36-Animal Production

Module Provider: Agriculture
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Prof Christopher Reynolds
Email: c.k.reynolds@reading.ac.uk

Type of module:

Summary module description:

Livestock production accounts for over half of UK Agriculture income, highlighting its importance in the food production chain. Consumers require that their food is of high quality, but low-cost, and produced in an ethical and sustainable way. Understanding underlying factors that will ultimately influence the management of food producing animals is of paramount importance in meeting these criteria. This module, through a series of lectures and farm visits, will contribute to and enhance your understanding of livestock production systems, animal nutrition and management, across a range of food producing livestock species.

Aims:
This module aims to provide the student with an understanding of the basic principles of the production of cattle (beef and dairy), sheep, pigs and poultry (egg and meat production), with emphasis on management, feeding systems and aspects of nutrition. Principles underpinning efficient animal production as well as industry led initiatives will be introduced.

Assessable learning outcomes:
At the end of the module it will be expected that the student will be able to:
£ Describe, discuss and evaluate the principles of managing and feeding dairy cattle, beef cattle, sheep, pigs and layers and layers and broilers.

Additional outcomes:

Outline content:
The module is intended to provide an overview of the principles and practice of managing and feeding dairy cattle, beef cattle, sheep, pigs, and poultry. A series of study visits compliments the lecture course. The module is of interest and relevance to students of agriculture and animal science.

The lecture content covers:
£ Calf and heifer rearing
£ Feeding dairy cows for milk yield and composition during summer and winter
£ Factors affecting yield and quality of pig meat
£ Management and feeding of dry and lactating sows, weaned and finishing pigs
£ Factors affecting meat yield and quality from cattle and sheep.
£ Management and feeding of beef suckler herds and ewe flocks
£ Management and feeding of finishing beef cattle and lambs
£ Management, housing and feeding of poultry for breeding, egg and meat production.

The Practical Content covers:
£ Study visits to two livestock enterprises.

Brief description of teaching and learning methods:
There will be a series of 50-minute lectures each week, supported by videos, and study visits.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		16
External visits		8
Guided independent study:		76
Ìý	Ìý	Ìý	Ìý
Total hours by term		100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	60
Class test administered by School	40

Summative assessment- Examinations:
A two hour examination requiring the answers to two questions from six (Section A) and a series of compulsory multiple-choice questions (Section B).

Summative assessment- Coursework and in-class tests:
Two on-line (Blackboard) sets of questions (mixture of multiple choice, true false and single response) that are based on each of the two study visits. Tests are available one week after each visit and must be completed within a two week window.

Unless the test is completed within the two week window a mark of zero will apply. Exceptions to this rule include agreed extenuating circumstances.

Formative assessment methods:

Penalties for late submission:

Unless the test is completed within the two week window a mark of zero will apply. Exceptions to this rule include agreed extenuating circumstances.

Assessment requirements for a pass:
A mark of 40% overall.

Reassessment arrangements:
Re-examination in August/September only.

Additional Costs (specified where applicable):

1) Required text books:Ìý None

2) Specialist equipment or materials:Ìý None

3) Specialist clothing, footwear or headgear:Ìý None

4) Printing and binding:Ìý None

5) Computers and devices with a particular specification:Ìý None

6) Travel, accommodation and subsistence:Ìý None

Last updated: 29 March 2022