AP2A72-Animal Production

Module Provider: School of Agriculture, Policy and Development
Number of credits: 20 [10 ECTS credits]
Level:5
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

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, and factors affecting sustainability 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, and important considerations for the long-term sustainability of animal production systems. 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 ruminants (dairy cattle, beef cattle, sheep) and non-ruminants (pigs, laying hens and broilers).


• Discuss and evaluate factors affecting the sustainability of ruminant and non-ruminant production systems, such as environmental impacts, resource requirements, and animal welfare.

Additional outcomes:

Students will also enhance/develop a range of transferrable skills including

• written communication


• observational skills


• critical analysis

Outline content:

The module is intended to provide an overview of the principles and practice of managing and feeding ruminant and non-ruminant animals including dairy cattle, beef cattle, sheep, pigs, and poultry, along with consideration of factors that impact on the sustainability of these systems. A series of study visits compliments the lecture course. The module will primarily be of interest and relevance to students studying agriculture and animal science.

The lecture content covers:

• Calf and heifer rearing


• Feeding dairy cows for milk yield and composition


• Managing dairy cows throughout the lactation cycle


• 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.


• Mitigating environmental impacts of animal production systems, including land use change and sustainability of feed supply, reactive nitrogen emissions, greenhouse gasses, and eutrophication


• Animal health and welfare considerations for animal production systems

The Practical Content covers:

• Study visits to three livestock enterprises.

Global context:

The primary focus is on UK livestock production, but systems of production used in the UK are compared to systems used in other countries throughout the module.

Brief description of teaching and learning methods:

There will be a series of weekly lectures and reading/study tasks, supported by study visits.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	16	12
External visits	4	8
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	10	10
Ìý Ìý Wider reading (directed)	20	20
Ìý Ìý Exam revision/preparation	12	22	32
Ìý Ìý Revision and preparation	6	12
Ìý Ìý Reflection	8	8
Ìý	Ìý	Ìý	Ìý
Total hours by term	76	92	32
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	70
Class test administered by School	30

Summative assessment- Examinations:

An examination contributing 70% to the overall assessment.Ìý Students will answer questions on ruminant production, monogastric production and on the sustainability of livestock production

Summative assessment- Coursework and in-class tests:

Three online (Blackboard) sets of questions that are based on each of the three study visits

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

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

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:ÌýSturdy footwear/boots and cold/wet weather clothing required for farm visits provided by student

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 30 March 2023