Course overview
Livestock Production Science II examines the application of science to animal production systems. Production systems include beef, dairy, lamb and wool. Topics include on-farm management to maximise profit and quality, animal welfare and handling, and meat, milk and wool processing. The course also includes anatomy and physiology of muscles and skin in the context of meat and wool production. Practicals include modelling production systems, assessing product quality and assessing live animals.
- Production Systems
- Feedbase and Nutrition
- Production Quality
Course learning outcomes
- Demonstrate an intermediate knowledge of pasture species, and the assessment and management of pastures to optimise livestock production and environmental services
- Demonstrate knowledge of livestock production systems, and describe key profit drivers for ruminant food and fibre producing species: wool and lamb sheep, dairy and beef cattle
- Explain the management of reproduction and neonatal survival in ruminant livestock
- Understand and describe factors affecting meat, milk and wool quality
- Demonstrate practical skills in livestock handling and management
- Demonstrate skills in problem-solving, critical analysis, teamwork and communication.