Dec 10, 2023
AGS 401 - Swine Production
Last Date of Approval: Fall 2016
Total Lecture Hours: 45
Total Lab Hours: 0
Total Clinical Hours: 0
Total Work-Based Experience Hours: 0
Introduces principles, practices, and decisions impacting swine production. Topics include, but are not limited to, housing, breeding, nutrition, and heath. Learning these concepts will allow students to make educated production and financial decisions which are critical in being a successful operation. This class would be beneficial to those in any/all types of agricultural careers, particularly those in animal science careers and those entering the swine industry.
Prerequisites/Corequisites: AGS-113 Survey of the Animal Industry
Mode(s) of Instruction: Traditional/Face to Face
Credit for Prior Learning: There are no Credit for Prior Learning opportunities for this course.
Course Fees: None
Common Course Assessment(s): None
Student Learning Outcomes and Objectives:
• Describe the evolution of the swine industry.
• Identify the different stages of a swine production system.
• Develop management skills crucial to a modern swine operation.
• Identify consumer impacts on the swine industry.
- Outcome 1-Origins of the Modern Pig and Evolution of Modern Production Systems.
- Domestication and Early History
- Pig Production and Marketing in the US
- Societal Issues for Pork Production Outcome
- 2- Biology of the Pig - Swine Anatomy and Physiology.
- Reproductive biology
- Pig Genetics -Modern Breeds of Pigs
- Growth, Development and Survival
- Pork Composition and Quality Outcome
- 3-Nutrition and Feeding
- Nutrients, Nutrition, and Life-Cycle Feeding
- Feed Resources
- Formulating Diets for Pigs Outcome
- 4- Housing, Environment, and Nutrient Management
- Creating a Comfortable Microenvironment for Pigs
- Production Systems for Adult Pigs
- Production System for Growing Pigs
- Waste and Nutrient ManagementOutcome
- 5-Pig Production Applications That Make Business Sense
- Management of the Breeding Herd
- Management of Sows and Piglet: Before, During, and After Farrowing
- Management of Growing Pigs
- Management of Pig Health
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