Print Syllabus

Syllabus

HV0170 Production Biology, 15.0 Credits

Produktionsbiologi

Subjects

Animal Science Biology Biology

Education cycle

Master’s level

Modules

Title	Credits	Code
Anatomy, eggs and milk	5.0	0102
Meat, fish, insects, wool and work	5.0	0103
Synthesis	5.0	0104

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirements
Master’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to

- 180 credits at first cycle level, of which

- 60 credits biology, animal science, equine science, veterinary nursing or veterinary medicine

or 60 credits agricultural sciences (of which at least 30 credits animal science/zoology)

and

- English 6

Objectives

The aim of the course is to provide advanced knowledge of physiological-, genetic-, ethological and maintenance factors that regulate production of eggs, meat, milk, fur and work in animals. The course will also develop the students’ ability to integrate new information within these subjects in their previous knowledge by improving their ability to evaluate research publications critically in these subject areas.

On completion of the course, the student should be able to:

• Explain the anatomy and physiology of bone, muscle and adipose tissue of chicken and mammals, the reproductive tract of the hen bird and the mammary gland of mammals,

• Explain the physiology and behaviour of milk production in mammals and egg production in hen birds,growth of body and fur in chicken, mammals, fish and insects and of work in mammals,

• Explain the importance of genotype for production of meat, milk, eggs, fur and work,

• Explain how quality, processability and shelf life of eggs, meat, fur and milk and the ability to work is affected by feeding and management routines,

• Describe the interaction between human, animal and technology regarding egg production, growth, milk production and work,

• Describe the most common pathogens and health problems that affect the egg producing hen, growing chicken, pigs, sheep, bulls, heifers and horses, fish and insects, lactating animals and working animals,

• Describe and suggest different methods used to determine quality and shelf life of eggs, meat, fur and milk and factors that affect the ability to work and how this can be assessed,

• Discuss and critically analyse scientific publications in areas relating to the course under supervision and extract new knowledge from scientific publications in this field,

• On the basis of knowledge in production biology and understanding of the effects of production on animal health and welfare, productivity, the environment and climate and of ergonomics assess, evaluate and suggest production systems for eggs, meat, milk, fur and work.

Content

The course covers anatomy of bone, muscle, adipose tissue, udder and the reproductive tract of the hen bird, physiology of bone, muscle, adipose tissue, tissue growth, hen bird reproduction, fur formation, milk synthesis and lactation, exercise, fluid and temperature regulation and partitioning of nutrients in producing animals and incorporation of nutrients into meat, milk, fur and eggs. This involves in depth understanding of endocrine regulation of growth, milk- and egg synthesis, fur and work. Furthermore, the course covers behaviors specific to production and the importance of genotype for the ability to produce meat, milk, eggs, fur and work. Amount and quality of eggs, meat, milk and fur and the ability to work is described as effects of breeding, housing and management routines like light, temperature, handling and feeding. The course is comparative across different species like chicken, turkey, cows, buffalo, goat, sheep, camel, horse, dog, salmon, tilapia and also insects that are kept for food production.

The course includes dissections, lectures and group discussions on aspects of production biology. Teaching is carried out on location in Uppsala. Study visits are also included in the course.

Compulsory components occur within e g presentations, group discussions, dissections, group work and study visits.

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Passed written and oral examination. Passed participation in compulsory course modules.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
• For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Transitional provisions

Exams: At least three retake sessions (renewed exams) must be offered within two years of the decision to cancel the course. Compulsory elements: At least one opportunity for a retake session must be offered within two years of the decision to cancel the course.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Additional information

It is recommended that course participants have prior knowledge equivalent to at least 15 credits in physiology (animals or man). The course uses a text book in physiology as introductory literature and scientific papers as the main course literature. Students are offered to buy printed copies of the included papers at the cost of printing them. All course participants need printed copied of the papers for the written open-book exam.



Costs for study visits can be added.

Responsible department

Department of Animal Nutrition and Management