|Module Title||ANIMAL NUTRITION|
|Co-ordinator||Dr Michael T Rose|
|Course delivery||Lecture||22 Hours 22 x 1 hour lectures|
|Practical||9 Hours 3 x 3 hour practicals|
Evaluate the nutritional properties of foodstuffs.
a. The relevant laboratory techniques are explained.
b. The relevant laboratory techniques are carried out with due reference to safety and
c. The nutritional qualities of the foodstuff are identified.
DM; MAD-F; CP; NH3; pH.
Forage e.g. silage.
Ruminant animal e.g. dairy cows and pregnant ewe.
Formulate rations for farm livestock.
a. The factors that influence nutrient requirements are identified.
b. The factors that influence feed intake are identified.
c. The nutrient requirements and feed intake are correctly predicted.
d. The ration formulated accommodates the constraints identified in a, b, and c above.
ME; FME; ERDP; DUP; DM.
Forages e.g. silage; straights e.g. maize gluten; compounds e.g. dairy concentrates.
Cattle and sheep.
This module will concentrate on developing students' knowledge of factors influencing animal nutrition and hence their ability to manage the animal and its environment. Aspects of animal physiology will be covered, but most emphasis will be placed on
developing skills and knowledge in the areas of food evaluation and the prediction of nutrient requirements and feed intake. Students will be introduced to techniques associated with livestock ration formulation.
.2 IT and information handling
The internet may be used as a resource for help with the assignment
.3 Writing in an academic context
Developed by the assignment and examination
This module is at CQFW Level 5