AGRI 1419
Introductory Animal Science

Western Texas College

  1. Basic Course Information
    1. Course Description: Scientific animal production and the importance of livestock and meat industries.Selection, reproduction, nutrition, management, and marketing of livestock.
    2. Lab:  The required laboratory activities will reinforce the lecture material.
  2. Student Learning Outcomes - Upon successful completion of this course, students will:
    1. Explain the role of animal agriculture in providing benefits for mankind.
    2. Identify common livestock breeds and classes.
    3. Define terminology specific to animal science disciplines.
    4. Demonstrate understanding of fundamental animal science principles including selection, reproduction, nutrition, and health.
    5. Apply animal science principles by solving common problems.
    6. Identify animal issues of interest to society, and related responsibilities.
    7. Apply scientific reasoning to investigate questions and utilize animal science tools to collect and analyze data and demonstrate methods.
    8. Use critical thinking and scientific problem-solving to make informed decisions.
    9. Communicate effectively the results of scientific investigations.
  3. Course Requirements
    1. Six Major Exams – 600 points
    2. Research Paper – 100 points
    3. Laboratory Attendance/Activity – 300 points
    4. Comprehensive Final Exam – 200 points
  4. Information On Books
    1. Scientific Farm Animal Production: An Introduction (11th Edition)
      ISBN-13:  978-0133767209  ISBN-10:  9780133767209
  5. Other Policies, Procedures and important dates.  Please refer to the WTC Catalog for the following:
    1. Campus Calendar
    2. Final exam schedule
    3. How to drop a class
    4. Withdrawal information
    5. Student Conduct/Academic Integrity
    6. Class Attendance
    7. Students with disabilities
  6. Course Content and Tentative Schedule*

Week 1


Week 2

Chapter 1:  Animal Contributions to Human Needs
Chapter 2:  An Overview of the Livestock and Poultry Industries

Week 3

Chapter 23:  Issues in Animal Agriculture
Exam #1
LAB:  Animal Industry in Snyder, Texas

Week 4

Chapter 3: Red Meat Products
Chapter 4:  Poultry and Egg Products
Chapter 5:  Milk and Milk Products
Chapter 6:  Wool and Mohair
Chapter 7:  By-Products of Meat Animals
LAB:  Dairy Tour

Week 5

Exam #2
Chapter 8:  Market Classes and Grades of Livestock, Poultry and Eggs
LAB:  College Farm – Iron Shots/Vaccinations

Week 6

Chapter 9:  Visual Evaluation of Animals
Exam #3
LAB:  College Farm – Vaccinations

Week 7

Chapter 10:  Reproduction
Chapter 11:  Artificial Insemination, Estrous Synchronization, and Embryo Transfer
Chapter 19:  Lactation
Chapter 14:  Mating Systems
Chapter 12:  Genetics
Chapter 13:  Genetic Change Through Selection
LAB:  Castration

Week 8

Exam #4
Chapter 20:  Adaptation to the Environment
LAB:  Ear Notching

Week 9

Chapter 21:  Animal Health
Chapter 22:  Animal Behavior
LAB:  Pill Bug Lab

Week 10

Exam #5
Chapter 15:  Nutrients and Their Functions
Chapter 17:  Providing Nutrients for Body Functions
LAB:  Digestive System Models

Week 11

Chapter 16:  Digestion and Absorption of Feed
Chapter 18:  Growth and Development
LAB:  Punnett Squares

Week 12

Chapter 24:  Beef Cattle Breeds and Breeding
Chapter 25:  Feeding and Managing Beef Cattle
Chapter 26:  Dairy Cattle Breeds and Breeding
Chapter 27:  Feeding and Managing Dairy Cattle
Chapter 28:  Swine Breeds and Breeding
Chapter 29:  Feeding and Managing Swine
LAB:  Breed Associations

Week 13

Chapter 30:  Sheep and Goat Breeds and Breeding
Chapter 31:  Feeding and Managing Sheep and Goats
Chapter 32:  Horse Breeds and Breeding
Chapter 33:  Feeding and Managing Horses
LAB:  Sheep Ranch Tour

Week 14

Chapter 34:  Poultry Breeding, Feeding and Management
Exam #6
LAB:  Quail Research

Week 15

Animal Disease Research Papers Due, Review for Final Exam

Week 16

Final Exam

*The above schedule, policies, procedures and assignments in this course are subject to change.



Last Modified: August 21, 2019