Swine Program

CVM 6965: Food and Fiber selective II, production medicine

 

Pig eating

Description

This course will build on general knowledge obtained in Food Animal Selective I to provide swine and bovine specific skills and knowledge on priority topics that are essential to providing veterinary services to contemporary swine and bovine producers. The course will provide a detailed understanding of general principles of swine and bovine health and production, analytical skills applied to production records and economics, and therapeutic and preventative decision-making for prevalent clinical diseases and syndromes in US swine and bovine herds. Students taking this elective will be better prepared to participate and learn in food animal rotations in the senior year.

Objectives

By the end of the course, the student will be able to:

  • Explain approaches used in the design and management of swine and bovine populations and systems to optimize health and production
  • Understand the major performance and economic indices used to assess herd productivity in swine and bovine production systems.
  • Identify the key components that need to be considered when evaluating a decision from an economic perspective
  • List the components and evaluate treatment and prevention protocols for the major clinical diseases in bovine and swine production systems
  • Describe welfare challenges in the swine and bovine industries and discuss alternative approaches to achieve welfare.

Other information

Maximum enrollment: 35

Type of class: Selective

Year: 3rd