|Module Title||ANIMAL NUTRITION|
|Co-ordinator||Dr Michael T Rose|
|Course delivery||Lecture||2 x 1 hour lectures per week|
|Practical||3 x 3 hour practicals during semester|
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 accuracy.
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.
|Problem_solving||Developed by assignment. The construction of the animals' rations requires the balancing of a number of competing constraints of feed and nutrient inclusion within the ration.|
|Application of Number||Developed by assignment, which requires the calculation of nutrient requirements of animals, and the construction of rations.|
This module is at CQFW Level 5