117254

Principles of Animal Science and Production

The processes of animal; nutrition, reproduction, selection and breeding, growth and development, mammary development and lactation as major components of animal science and production. The emphasis will be placed on common principles applied across differing species.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

117254

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

200-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

15

Subject

Animal Science

Course planning information

Course notes

Students must achieve a qualifying mark of at least 40% in the final exam to pass the course.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.

General progression requirements

You must complete at least 45 credits from 100-level before enrolling in 200-level courses.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Discuss the principles of reproduction and lactation; nutrition and feeding; animal breeding and genetics and their influence on milk, meat and fibre production.
  • 2 Discuss the major issues relevant to the production of meat, milk and fibre and how these issues are affected by the processes of reproduction, lactation, nutrition and genetics.
  • 3 Elucidate interrelationships within animal production systems.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Test 1 3 10%
Test 1 3 20%
Test 2 3 10%
Written Assignment 1 2 3 10%
Exam (centrally scheduled) 1 2 3 50%
Distance only
Assessment Learning outcomes assessed Weighting
Written Assignment 1 3 10%
Written Assignment 1 3 20%
Written Assignment 2 3 20%
Exam (centrally scheduled) 1 2 3 50%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

Textbooks can change. We recommend you wait until at least seven weeks before the semester starts to buy your textbooks.

Recommended

MEAT PRODUCTION AND PROCESSING.

Author
PURCHAS, R.W.; BUTLER-HOGG, B.W.; DAVIES, A.S. (EDITORS) 1989.
Edition
OCCASIONAL PUBLICATION NO. 11.
Publisher
Hamilton, NZ: New Zealand Society of Animal Production (Inc.)

LIVESTOCK PRODUCTION IN NEW ZEALAND

Author
KEVIN STAFFORD
ISBN
9780994136312
Edition
FEB 2017
Publisher
Massey University Press

MEAT SCIENCE: AN INTRODUCTORY TEXT.

Author
WARRISS, P.D. (2000).
ISBN
0-851-99424-5
Publisher
Wallingford, UK: CABI Publishing, CAB International

REPRODUCTION IN FARM ANIMALS

Author
HAFEZ, B AND HAFEZ, E.S.E. (EDITORS) 2000.
ISBN
0-683-30577-8
Edition
7TH EDITION
Publisher
Philadelphia, USA: Lippincott Williams & Wilkins.

DALTON'S INTRODUCTION TO PRACTICAL ANIMAL BREEDING

Author
WILLIS, M.B. (1991).
ISBN
0-632-03126-3
Edition
3RD EDITION
Publisher
Carlton, Victoria: Blackwell Scientific.

MILK PRODUCTION FROM PASTURE. 142

Author
HOLMES, C.W., BROOKES, I.M., GARRICK, D.J., MACKENZIE, D.D.S., PARKINSON, T.J. AND WILSON, G.F. 2002
ISBN
0-473-08308-6
Publisher
Palmerston North, NZ: Massey University Press.

PASTURES AND SUPPLEMENTS FOR GRAZING ANIMALS.

Author
RATTRAY, P.V., BROOKES, I.M. AND NICOL, A.M. EDS. 2007.
ISBN
0-473-05236-9
Edition
OCCASIONAL PUBLICATION 14.
Publisher
New Zealand Society of Animal Production. Hamilton, New Zealand.

REPRODUCTIVE MANAGEMENT OF GRAZING RUMINANTS IN NEW ZEALAND.

Author
FIELDEN, E.D., SMITH, J.F. (EDITORS) 1998.
ISBN
0-473-05236-9
Edition
OCCASIONAL PUBLICATION NO. 12.
Publisher
Hamilton, NZ: New Zealand Society of Animal Production.

STRUCTURE AND FUNCTION OF DOMESTIC ANIMALS.

Author
CURRIE, W.B. 1988.
ISBN
0-409-90044-3
Publisher
Boston,USA: Butterworths.

ANIMAL NUTRITION

Author
MCDONALD, P., EDWARDS, R.A., GREENHALGH, J.F.D., AND MORGAN, C.A. 2001.
ISBN
9781408204238
Edition
7TH EDITION (2011)
Publisher
PRENTICE HALL, HARLOW, U.K.

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Course delivery details

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