Welcome
Contact
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 Patrick
French
Assistant Professor
541-737-1898;
Use Blackboard's Communications Area to email the instructor.
Education
- BS, Accounting, University of Kentucky - Lexington, 1992.
- MS, Animal Science, University of Kentucky - Lexington, 1996.
- PhD, Animal Science, Virginia Tech, 1999
Teaching
- ANS 215, Beef/Dairy Industries
- ANS 310, Ration Formulation
- ANS 312, Applied Animal Nutrition Feedstuffs and Ration Formulation
- ANS 439/539, Dairy Production Systems
- ANS 440/540, Dairy Production Systems
Research Interests
Nutrition and management of dairy cattle. Trace element metabolism
in lactating dairy cattle and influence of prepartum nutrition on
postpartum productivity. Economic impact of decisions made on dairy
farms. |
 James
Thompson
Associate Professor
541-737-1908;
Use Blackboard's Communications Area to email the instructor.
Education
- BS, Animal Science, University of Wisconsin - River Falls, River
Falls, WI. 1969.
- MS, Animal Science, University of Missouri, Columbia, MO.1977.
- PhD, Animal Science, University of Missouri, Columbia, MO.1980.
Teaching
- ANS 210, Applied Animal Nutrition: Feeds and Feed Processing
- ANS 216, Sheep/Swine Industries
- ANS 312, Applied Animal Nutrition Feedstuffs and Ration Formulation
Research Interests
Sheep nutritional management to optimize production efficiency. |
Syllabus
Mission
Present the feedstuffs utilized by domestic animals, including their characteristics and processing. Provide instruction in ration formulation and evaluation; leading to development of the basic skills required to formulate and evaluate rations for domestic animals.
Objectives
- Students will gain comprehension in the following areas of feeds, feedstuff evaluation, and ration formulation:
- Understand the characteristics of feedstuffs and their evaluation;
- Exposure to feedstuffs consumed by different classes of domestic animals;
- Familiarization with nutrient requirements of domestic animals;
- Competent ration formulation and evaluation, with an emphasis on the impact of rations on productivity.
Grading
The grading system will consist of the twelve basic grades:
(A, A-, B+, B, B-, C+, C, C-, D+, D, D- and F).
Breakdown of points for grading
| Quizzes - 6 @ 20 Pts/Quiz |
120 |
30% |
| Problem Sets - 7 @ 20 Pts/Problem
Set |
140 |
35% |
| Final |
140 |
35% |
| Total |
400 |
100% |
Schedule
Weekly Schedule
| Available |
Week |
Topic |
Comments |
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1 |
Lecture: GI Tract and Nutrient Utilization |
Chapter 2 |
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1 |
Lecture: Nutrients |
Chapter 3 |
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1 |
Lecture: Feedstuffs and Nutritional Value |
Chapters 3-4 |
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1 |
Assignment: Discussion |
BB |
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1 |
Quiz 1 |
BB |
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2 |
Lecture: Energy Feedstuffs |
Chapter 5 |
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2 |
Lecture: Energy Feedstuffs |
Chapter 5 |
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2 |
Quiz 2 |
BB |
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3 |
Lecture: Protein Sources |
Chapter 6 |
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3 |
Lecture: Protein Sources |
Chapter 6 |
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3 |
Quiz 3 |
BB |
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4 |
Lecture: Roughages |
Chapter 7 |
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4 |
Lecture: Roughages |
Chapter 7 |
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4 |
Quiz 4 |
BB |
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5 |
Lecture: Mineral and Vitamin Supplements |
Chapter 8 |
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5 |
Lecture: Feed Additives and Labeling |
Chapters 9-10 |
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5 |
Quiz 5 |
BB |
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6 |
Lecture: Feed Processing |
Chapter 11 |
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6 |
Quiz 6 |
BB |
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6 |
Lecture: Ration Formulation |
Chapter 12 |
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6 |
Lecture: Excel Spreadsheets |
None |
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6 |
Problem Set 1 |
BB |
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7 |
Lecture: Dairy: Calves and Heifers |
Chapter 16 |
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7 |
Lecture: Dairy: Lactating Cows |
Chapter 15 |
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7 |
Problem Set 2 |
BB |
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8 |
Lecture: Beef: Cow-Calf |
Chapter 17 |
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8 |
Lecture: Beef: Growing-Finishing |
Chapter 18 |
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8 |
Problem Set 3 |
BB |
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9 |
Lecture: Equine |
Chapter 19 |
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9 |
Assignment: Problem Set 4 |
BB |
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9 |
Lecture: Goats |
Chapter 21 |
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9 |
Lecture: Sheep |
Chapter 20 |
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9 |
Assignment: Problem Set 5 |
BB |
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10 |
Lecture: Poultry |
Chapter 14 |
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10 |
Assignment: Problem Set 6 |
BB |
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10 |
Lecture: Swine |
Chapter 13 |
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10 |
Assignment: Problem Set 7 |
BB |
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10 |
Lecture: Dogs and Cats |
Chapter 22 |
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11 |
Final Exam |
BB |
Textbook
- Kellems, R. O., and D. C. Church. 2002.
- Livestock Feeds and Feeding, Fifth Ed. Prentice Hall, New Jersey.
Important Information
Course Assessment
Please fill in and return the evaluation form you receive at the end
of the term. In the future, there will be a link to an online universal
course evaluation form. Thank you for your patience.
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