Free AI Website MakerObjectives
> It aims to provide the student with the basic knowledge on the ruminant production systems, taking into account the factors affecting the strategies to manage key aspects such as feeding and reproduction. This will aid in increasing the efficiency of ruminant animal production systems through identification of possible corrections, based on a suitable process of data collection and interpretation.
> It will explore the fundamental genetics and physiology that underpin animal production in terms of: reproductive technology, genetic improvement, dairy cattle production systems, Beef cattle production systems, Sheep and Goat production systems, meat, milk, wool and cashmere quality, and disease prevention and management.
> It will also aid students to gain an understanding of the issues and challenges currently facing ruminant producers in South Africa
Course Outline
> Economics of large and small ruminant industries in South Africa
> Management programmes, production Systems and techniques applicable to ruminant animals - Brief overview of current production systems of beef, dairy, sheep and goats (Intensive: Feedlots, Zero grazing, cultivated pasture grazing; Intensive versus Extensive grazing systems)
> Industry market objectives
> Principles of growth and development in ruminant livestock species
feeding and reproduction management strategies in the different systems focusing on latest research
> Aspects of business management of the ruminant production enterprises
production efficiency indicators
> Profit drivers of the different production systems
> Reproductive technology and management for ruminants
> Applied breeding and genetics
> Principles of nutrition as it relates to sustainable and efficient ruminant livestock production
> Common diseases for different production systems and their prevention
> Management systems for sheep, goats, dairy and beef enterprises
> Product quality and marketing as it relates to ruminant livestock production
> Current and future issues affecting industry development, e.g. welfare and human health concerns
Instruction
> Lectures: Two lectures per week
> Practical: Assignment to work at a Farm Livestock Unit, develop and execute Projects to test/compare theory with practice, Discussions with cross flow information between students/lecturers. Visits to different ruminant production systems.
> WIL - 10% of the credit hours for this course will allocated to work integrated learning (WIL) – students will evaluate the productivity of a chosen ruminant farm and provide a report of the findings and suggested solutions to the farmer (problem based learning).
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 16
Pre-requite
> None
Objectives
> To enable learners to understand recent developments and application of basic nutritional concepts for ruminant and non-ruminant livestock production
Course Outline
> Detailed consideration of digestion, metabolism, and assimilation of nutrients
> Recent advances and developments in basic nutrition
Ruminant Nutrition
> Procedures and theories in beef, dairy, and sheep nutrition
> Feeding programs and requirements for lactation, growth, and reproduction.
> Evaluation of feed resources for ruminant feeding in South Africa
> Recent findings in energy, protein and mineral concepts
> Selected aspects and concepts of computer diet formulation
> The use of computer systems in feeding management
> Formulation of rations , Estimation of energy and protein requirements
> Specialised nutrition of beef and dairy cattle, and sheep and goats according to production systems
> Recent trends in utilization of crop residues and alternative feeds (emphasise costs)
> Feeding practices for efficient protein utilization, protected proteins.
> Digestive physiology and nutrient metabolism in ruminants
Non-Ruminant Nutrition
> Recent developments and application of basic nutritional concepts for pig and poultry production.
> Selected aspects and concepts of computer diet formulation
> Fiber digestion in Mono gastric animals
> Evaluation of feed, protein, protein quality
> Digestion and metabolism of nutrients.
> Nutritional requirements and current research and feeding programs for poultry and pigs
Instruction
> Lecturing (20 %)
> Student research and present on selected topics (60%)
> Student to conduct specified feed formulation and nutritional analysis practical (Work integrated learning)(20%)
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 14
Pre-requite
> None
Objectives
> To enable students to understand importance of pasture and fodder development, selection of suitable pasture and fodder for different agro- climatic zones, pasture management and pasture conservation.
> To enable students to understand ecological principles that drive rangeland ecosystem function and structure, and adapt them to rangeland management decision and be able to predict the potential management outcomes
Course Outline
> The classification, establishment, maintenance and utilisation of cultivated pasture and fodder crop species
> germination principles of fodder plants in pasture cultivation and veld restoration
> suitable fodder crops for planting/cultivating, which include cultivation aspects, choice of crops, quality, quantity, utilization and conservation
> Fertility and Nutrient Management
> Strategic irrigation of pastures
> Insect, Disease and Weed Control
> Forage Quality, pasture assessment and pasture allocation
> Forage Utilization
> Grazing Management Systems and pasture growth
> Grazing Management Methods (Feed wedges and rotation planners)
> Considerations in Developing Grazing Systems
> Forage Conservation Techniques and surplus pasture management strategies
> Fodder flow planning
> Develop a grazing plan
> The production potential and quality of pastures as influenced by botanical composition, vegetation cover, livestock grazing and browsing potential, soil chemical, physical and biological conditions in addition to other important environmental processes
> Grazing habits of livestock and selective grazing
> Determining grazing capacity and stocking rates
> Evaluation of grasses and other vegetation types in terms of adaptation, acceptability and adaptability to environmental and management conditions
> Determination of veld condition
> Developing veld management systems for farms in different veld types, and recommended special treatment depending on veld condition
> Causes and results of veld deterioration and associated control measures
> Range improvements
> Rangeland Monitoring
Instruction
Lectures
> Two lectures per week
Practical
> Students will work in small groups to collect data on crop growth and development in the field and at the end of the semester all groups will submit and brief research paper on their findings
> Student to conduct specified practical from establishment of cultivated pastures up to fodder conservation in surrounding
> Student research and present on selected topics
> Use of fourth quadrant in pasture allocation
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 14
Pre-requite
> None
Objectives
> This course will provide students with an opportunity to enhance their understanding of the principles and processes of agricultural research. Emphasis will be placed on techniques used in identifying problems, forming hypotheses, constructing and using data-gathering instruments, designing research studies, and employing statistical procedures to analyse data and also communicating research findings and outcomes in both oral and written formats.
Course Outline
Introduction to Research
> Definition, Concepts, Ethics
Research methods
> Study the nature of research and the various methods for acquiring information
> Quantitative and Qualitative Research
Research design
> Concepts of design for experimental investigations
> Methods of data collection and organisation
Research proposal development
> The identification and definition of a research topic and its rationale
> Development of literature review and appropriate literature citation
Experimental design and statistics
> Experimental procedures, cause and control of experimental error
> Applications of statistical estimation and inference
> Use of statistical software for data processing
> Approaches to analysing data
> Analysis of variance, one way and multiple ways classification; factor experiments, split-plot designs and analysis of results.
Regression analysis, correlation analysis, Mean comparison techniques.
Data interpretation
Instruction
> In-class discussions, group activities, and case studies. On their own time, students must complete weekly course readings and written assignments
Assessment
> A written assignment in which students will be asked to develop a research proposal on a discipline related topic.
Credits
> 12
Pre-requisite
> None
Objectives
> To provide an understanding of the pig and poultry industries in terms of: scale, production systems, industry structure and management factors influencing efficiency of production
> To facilitate the acquisition of knowledge and understanding of the breeding, feeding, management and marketing practices of modern poultry and pig production units
Course Outline
1) Pig Production
> Background to South Africa/World pig production, consumption patterns.
> ndustry trends, strengths, weaknesses, opportunities and threats.
> Industry structure: integration, processing and marketing.
> Breeding, housing and feeding strategies.
> Breed selection and genetic improvement.
> Outdoor production systems/ Organic systems
> Primary pig diseases
> Marketing and Quality Assurance
> Economics of pig production, targets and performance indicators.
2) Poultry Production
> Industry structure, production in world/South Africa and consumption levels.
> Broiler industry: market requirements, lifecycle, feeding, welfare, physical & financial performance.
> Egg industry: market requirements, feeding, production system, welfare, physical & financial performance.
> Indigenous poultry production
> Geese and Ostrich production
> Free range and or Organic systems
> Breed selection and genetic improvement.
> Primary poultry diseases
3) General
> Size, distribution and value of the pig, poultry and other intensive animal industries
> Breed selection and genetic improvement in intensive animal production
> Practical feeding of breeding and growing animals
> Optimisation of reproductive output
> Environmental effects and the use of buildings in intensive animal production
> Management regimes to maintain animal health
> Animal welfare
> Maximisation of product output and quality
> Analysis of production systems and consideration of alternative
Instruction
Lectures
> Two lectures per week
Practical
> Assignment to work at a Farm Livestock Unit, develop and execute Projects to test/compare theory with practice, Discussions with cross flow information between students/lecturers. Visits to different monogastric production systems.
> WIL - 10% of the credit hours for this course will allocated to work integrated learning (WIL) – students will evaluate the productivity of a chosen monogastric farm and provide a report of the findings and suggested solutions to the farmer (problem based learning).
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 16
Pre-requite
> None
Objectives
> To give students a basic understanding of modern techniques of genetic evaluation of farm animals, and how genetic differences between individual animals as well as breed differences are utilized to improve animal characteristics in modern production systems
Course Outline
Population Genetics
> Basic definitions
> Types of gene action
> Gene and genotypic frequencies
> Factors affecting gene frequency
> Hardy-Weinberg law
> Genetic drift
> Inbreeding and quantifying population subdivision
> Effective population size
Genetic model for quantitative traits
> Simply inherited and polygenic traits
> Mean and genetic variance for quantitative traits
> Genetic value
> Breeding value
> Gene combination value
> Producing ability
Genetic parameters
> Components of phenotypic variation
> Heritability and repeatability
> Estimation of genetic parameters
Genetic evaluations
> Prediction of breeding values
> BLUP
Selection methods
> Selection for single traits
> Selection for multiple traits
> Selection index
Expected genetic improvement
> Selection response
> Genetic correlation and correlated response
Mating systems
> Inbreeding systems and inbreeding depression
> Crossbreeding systems and Heterosis
Genetic improvement schemes
> MOET and Progeny testing schemes
> Open and closed nucleus schemes
New approaches in animal breeding
> Gene detection and gene mapping
> Major genes and QTL
> Marker assisted selection
> Genomic selection
Instruction
Lectures
> Two lectures per week
Practical
> The student estimates heritability; genetic and phenotypic correlation and other parameters
> Practical through observing demonstrations of reproductive biotechnologies
> The student interprets performance test data and herd profiles; conduct practical selection of breeding stock; evaluate breeding programmes.
> Written exercises on basic breeding calculations
Assessment
> Two tests, 2 assignments, and examination (1 x 3hr paper)
Credits
> 16
Pre-requite
> None
Objectives
The learners should be able to:
> Identify/formulate the research question or problem statement
> Formulate a research topic, hypothesis and justification
> Set specific, measurable, accurate, realistic and time-frame based research objectives
> Review literature and synthesise it in line with the set topic and outlined objectives and be able to determine information gap
> Set the experiment/study through defining materials and methods (methodology), collect and analyse data through academically acceptable methods (e.g. statistical, socio-economical, econometrical, geo-statistical etc.).
> Report and discuss the research results
> Draw conclusions as guided by classical model (abductive, deductive and inductive), pragmatic model or logical model (logical empiricism)
> Develop recommendations as guided by the research results at least to address knowledge/information gap, policy reference, or practice improvement proposals, affirmations etc.
Course outline
> Identification/formulation of problem
> Formulation of a research topic, hypothesis and justification
> Setting research objectives
> Literature review and synthesis
> Setting the experiment/study
> Defining materials and methods (methodology),
> Data collection and analysis (e.g. statistical, socio-economical, econometrical, geo-statistical etc.).
> Reporting and interpretation of the research results
> Drawing conclusions as guided by classical model (deductive and inductive), pragmatic model or logical model (logical empiricism)
> Develop recommendations as guided by the research results Analysis of research data, as appropriate to the research project undertaken
Instruction
> Each student selects and executes a special project under a supervisor. Duration of the project is 2 semesters
Assessment
Submission of research project report, Oral presentation
Credits
> 16
Pre-requisite
> None
Objectives
> To expose students to more advanced concepts of aquaculture including aquaculture engineering and system design; broodstock management; live feeds and algae production; economics and marketing; as well as biosecurity. Application of principles and concepts will be emphasized.
Course Outline
> Aquaculture overview; Water quality/chemistry
> Recirculating system design and considerations
> Broodstock management
> Induced spawning and captive reproduction of fishes
> Larval systems/production
> Protozoan and metazoan parasites in aquacultured fishes
> Bacterial diseases and viruses in aquacultured fishes
> Prophylaxis of fish diseases
> Nutrition for aquaculture
> Feeding different types of fishes
> Live feeds culture
> Management, husbandry and sustainability
> Stock enhancement; Restoration aquaculture
> Different ways of harvesting fishes
> Knowledge of slaughtering fishes
> Markets, products, processing and food safety
> Aquaculture economics
Instruction
Lectures
> Two lectures per week
Practical
> Students will visit surrounding aquaculture farms and participate in feeding, and basic management of fish, harvesting and processing.
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 12
Pre-requite
> None
Objectives
> To provide students with an in-depth understanding of animal product development, principles and practices, biochemistry, modern technologies used to assess product quality, sensory analysis, food safety as well as regulations associated with animal products.
Course Outline
Egg processing
> The Egg Industry Overview
> Shell Egg Formation and Structure
> Shell Egg Quality
> Shell Egg Processing and Composition
> Egg handling, storage and safety
Meat processing
> The Meat industry overview
> Slaughtering Operations and By-products
> Carcass evaluation and grading systems
> Muscle chemistry pre- and post-mortem
> Properties of fresh meat
> Palatability of fresh meat
> Principles of meat processing
> Fresh processed meat products
* Cured and smoked products
* Emulsified products
* Fermented products
* Coating products
* Restructured meat products
> Preservation and storage
> Packaging
> Legislation
> Quality control and hygiene
> Effect of processing on the nutritional value of meat products
> Meat cookery and cooked meat products
Milk processing
> The Dairy Industry Overview
> Chemistry and physical characteristics and properties of milk
> General aspects of milk microbiology
> Principles of milk processing
* Milk for liquid consumption
* Fermented dairy products
* Concentrated milks
* Cream/frozen dairy products
> Possible defects, causes and prevention when processing milk products
Instruction
Lectures
> Two lectures per week
Practical
> Preparation of condensed milk, custard, ready-to-eat milk-based desserts, flavoured milk beverages, dairy-fruit juice mixtures; ice cream and other frozen desserts; yoghurt and cultured milk products; cheeses. Evaluation and analysis of the products. Effect of processing on the nutritional value of dairy products. Factory visits.
> Manufacturing of dried, cured, fermented and emulsion type products. Visits to processing factories.
Assessment
> Practical reports ,Two tests, 2 assignments, WIL report, and examination (1 x 3hr paper)
Credits
> 12
Pre-requite
> None
Objectives
> Integrate management, finance, operations, and risk concepts required to successfully manage a farm business
> Provide an understanding of decision-making methods and tools used for farm business decisions
> Provide insights into the ingredients that make up outstanding farm management and entrepreneurship
> Improve students’ critical thinking skills.
Course Outline
> Introduction- Farm Business Management (Definition and theoretical background and importance)
> Functions of Management (Planning, implementation, organising and control)
> Record Management
> Managing Risk and Uncertainty
> Credit Management
> Managing Income Taxes
> Agricultural aspects of commercial law
Instruction
> 2 lectures per week
> 1 Practical session and/or tutorial per week (students will visit the farms and assist farmers in record keeping, drawing financial statements, decision making from those financial statements, analysis of investment portfolio, use of laws usable documents)
> 10% of the credit hours for this course will allocated to work integrated learning (WIL) – relevant aspects will include communication, recording, monitoring and mentoring systems.
Assessment
> Practical reports, Assignments, oral presentations, WIL report, two tests and three hour final examination paper
Credits
> 12
Pre-requite
> None
Objectives
> To introduce students to various extension approaches and methods that will help them to effectively interact with the farming community, initiate capacity development, undertake planning, monitoring and evaluation of extension programmes
> To provide students with an understanding of the roles of agricultural extension in rural development
> To enable students to design, develop and execute context-specific and community tailored extension projects/programmes, following the principles of participatory development which fosters community involvement and impact.
Course Outline
> The concept of extension, aims, functions, and principles
> Organisation and management structure of extension in South Africa
> Human behaviour, decision making and behavioural change (adoption of technologies)
> Environmental factors and technology adoption
> Group dynamics, rural leadership and community facilitation (participatory extension approaches)
> Extension programme planning, execution, monitoring and evaluation
> Gender issues in extension
> Applied rural sociology ( social and cultural factors)
> Adult learning as it relates to extension
Instruction
> 2 lectures per week, self -study/independent study, group discussions, case studies
> 1 practical per week (including participatory approaches to needs assessment)
> 10% of the credit hours for this course will allocated to work integrated learning (WIL) – relevant aspects will include communication, recording, monitoring and mentoring systems
Assessment
> Practical reports, Assignments, presentations, WIL report, two tests and three hour final examination paper
Credits
> 12
Pre-requite
> None
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