ANIML SC 2503RW - Livestock Production Science II

Roseworthy Campus - Semester 2 - 2025

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.

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Course Details

Course Code	ANIML SC 2503RW
Course	Livestock Production Science II
Coordinating Unit	School of Animal and Veterinary Sciences
Term	Semester 2
Level	Undergraduate
Location/s	Roseworthy Campus
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	Y
Assumed Knowledge	BIOLOGY 1101, BIOLOGY 1202, AGRIC 1510WT & AGRIC 1520WT or ANIML SC 1015RW
Assessment	Exam, Tests, practical reports, written assignment

Course Staff

Course Coordinator: Professor Wayne Pitchford

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

On successful completion of this course students will be able to:

1	Demonstrate an intermediate knowledge of pasture species, and the assessment and management of pastures to optimise livestock production and environmental services
2	Demonstrate knowledge of livestock production systems, and describe key profit drivers for ruminant food & fibre producing species: wool and lamb sheep, dairy and beef cattle
3	Explain the management of reproduction and neonatal survival in ruminant livestock
4	Understand and describe factors affecting meat, milk and wool quality
5	Demonstrate practical skills in livestock handling and management

最新糖心Vlog Graduate Attributes

This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1,2,3,4
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	1,2,3,4,5
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	1,2,5
Attribute 4: Professionalism and leadership readiness Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.	1,2,3,4,5
Attribute 5: Intercultural and ethical competency Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.	1,2,4,5
Attribute 6: 最新糖心Vlogn Aboriginal and Torres Strait Islander cultural competency Graduates have an understanding of, and respect for, 最新糖心Vlogn Aboriginal and Torres Strait Islander values, culture and knowledge.	1
Attribute 7: Digital capabilities Graduates are well prepared for living, learning and working in a digital society.	1,2
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	5

Learning & Teaching Activities

Learning & Teaching Modes

Common requirement is:
• 3-4 hours of pre-recorded lectures
• 1 hour face to face per topic area
• 4 hours of practical and tutorial activities (up to 6 hours)

Note that delivery of core material is greater earlier in the semester to provide sufficient background for activities later in semester.

Outside of face-to-face contact:
• Students are expected to be prepared for classes so that they are able to participate fully including watching pre-recorded lectures
• Students are expected to be prepared for case studies and practical activities, and complete lecture-based quizzes as required
• Students will be expected to revise course material continuously over the semester in preparation for the end of semester final examination

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

Approximately 12 hours per week, comprising 3-4 hours of pre-recorded lectures, 4-5 hours of practical classes, and 3-4 hours on quizzes & assignments.

Learning Activities Summary

Lecture topics
• Pastures
• Cattle - milk and meat, including feedlotting
• Sheep - wool and meat

Practical topics:
• Sheep handling
• Pasture assessment
• Pasture budgeting
• Wool quality & processing
• Feedlot design
• Carcass composition & meat quality
• Fodder conservation
• Field trips to high-achieving livestock producers

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment task	Assessment type (Formative or Summative)	Assessment weighting % (Summative tasks must add up to 100%)	Hurdle Requirement (Yes or No)	Course learning outcomes being assessed
Practical reports
Pasture assessment II	Summative	4	N	1,2
Ram selection	Summative	4	N	2,5
Wool histology	Summative	4	N	2,4
WoolQ	Summative	9	N	1,2,4
Meat cuts test	Summative	5	N	2,4

Quizzes
Lecture content x 7	Summative	14	N	1,2,3,4,5

Production System Report
System calendar	Formative			1,2,3
Oral (group)	Summative	10	N	1,2,3,4,5
Written report (individual)	Summative	20	N	1,2,3,4,5
Final exam	Summative	30	N	1,2,3,4

Assessment Detail

Pasture Assessment II (4%):
feed budgeting calculations, discussion, application and summary based on the previous 3-4 weeks of pasture assessment

Ram selection (4%):
subjective and objective assessment of 15-25 Merino rams, with groups of 3-4 students writing brief summary about which rams were most suitable for their hypothetical sheep enterprise

Wool histology (4%):
microscopic and physical examination of a range of wool samples, with students summarising key skin and wool traits, and determining relationships and correlations between critical wool attributes

WoolQ (9%):
A consultant-style report based on real-time pricing of wool from a series of hypothetical farm management situations

Meat cuts test (5%):
Students must identify the locations of five muscles, five bones and ten meat cuts on a blank diagram of a side of beef. Must be completed in 15 minutes)

Quizzes – lecture content (14%):
15-20 MCQs based on content from five lecture topics (introduction of livestock, dairy, feedlotting, maternal productivity, wool production)

Production system report (30% total):
Students work in groups of 5-6 to develop a hypothetical farm (either dairy, beef, lamb or wool) with the support of a tutor. Students develop a system calendar early in the semester (formative only), present a 15 minute oral as a group (10%), and complete a 1,500 word report (20%) on an aspect of their production system.

Final exam (30%):
Three hour exam with a mixture of MCQs and SAQs. Largely based on lecture material, but also some content from practicals and field trips.

Submission

Late Submission
Unless otherwise agreed to and authorised, late submissions will be assessed and graded, but 10% of the achieved marks will be subtracted for every 24hr period the work is late.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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