This course covers the basics of swine production and management, with a focus on current practices in North America. Emphasis will be on production techniques involved in intensive pork production and the underlying scientific principles. Lectures include the role of pork production in the global, Canadian and Saskatchewan economies, types of production systems, breeding, management and feeding, diseases, behaviour and challenges facing modern pork production. Weekly hours: 3 Lecture hours and 2 Practicum/Lab hoursPrerequisite(s): ANSC 315.3; ANSC 316.3 is recommended
This course covers the basics of swine production and management, with a focus on current practices in North America. Emphasis will be on production techniques involved in intensive pork production and the underlying scientific principles. Lectures include the role of pork production in the global, Canadian and Saskatchewan economies, types of production systems, breeding, management and feeding, diseases, behaviour and challenges facing modern pork production. Weekly hours: 3 Lecture hours and 2 Practicum/Lab hoursPrerequisite(s): ANSC 315.3; ANSC 316.3 is recommended
