| Unit name | Animal Production (Distance Learning) |
|---|---|
| Unit code | VETSM0028 |
| Credit points | 20 |
| Level of study | M/7 |
| Teaching block(s) |
Teaching Block 2 (weeks 13 - 24) |
| Unit director | Dr. Ian Richardson |
| Open unit status | Not open |
| Pre-requisites |
Core Skills 1 and Biochemistry and Meat Quality. |
| Co-requisites |
Other units required to complete PgC (Core Skills 1, Biochemistry and Meat Quality), PgD (six 20 credit units) and MSc (six 20 credit units, Core Skills 2 and Research Project). |
| School/department | Bristol Veterinary School |
| Faculty | Faculty of Health Sciences |
The unit explains the principles of animal production and how factors such as genetics, breed and feed, growth rate and liveweight at slaughter can influence carcass and meat quality. It also shows how carcasses are traditionally graded in Europe, the distribution of grades for beef and sheep within the UK and the development of automated grading systems. The unit deals primarily with carcass meat from cattle, sheep and pigs but also introduces exotic species as sources of food. Sustainability, trends in the meat industry and the development of farm assurance schemes are also covered.
Students will be able to demonstrate a systematic knowledge and understanding of:
Students will also be able to:
A blended learning approach has been adopted, combining online delivery of course material with periodic face to face contact, developed in accordance with the ‘principles for designing and providing distance learning at the University of Bristol’ (annex 3 in the Regulations and Code of Practice for Taught Programmes).
The distance learning material is hosted on a web-based platform (Blackboard) that supports written, audio and video material. Students have password-protected access to Blackboard and other electronic resources at the University of Bristol via the internet. Students can work online or download the core materials to study in their own time thus providing a highly flexible learning environment for students who combine full-time work with part-time study. Coursework is submitted electronically via Blackboard which also hosts discussion groups. Course tutors are on hand via email and telephone to support students and deal with any queries. Interaction with staff and networking with other students is encouraged with the aim of developing a community of active learners.
The online taught material is divided into 4 lecture sets which develop the subject in a logical order and includes a ‘discussion board’ at the end of each set of lectures. Usually there are 5 lectures in each lecture set. Each lecture has a set of powerpoint slides, written notes (with references for further reading), and an audio presentation. The latter are usually no longer than 20 minutes or, if longer, broken up with multiple choice questions (MCQs).
All students also have access to University of Bristol online journals, the e-book collection and electronic search engines eg Web of Science.
Attendance is required for the abattoir visit, student-led oral presentations and the examination.
Knowledge, understanding and other M level skills are assessed by a combination of coursework (50% of available marks) and a 3 hour written examination (50% of available marks).
Coursework consists of a fully referenced essay (~2500 words) and a visit report (~1500 words) which account for 70 and 30%, respectively, of the coursework.
Students can select an essay from a list of titles, allowing individuals to develop an area of particular interest. Students must review the available literature on the topic using appropriate electronic resources, present a summary of the main findings in 2500 words (excluding tables, references and figures), and demonstrate a critical awareness of current issues. The essays are submitted electronically through Blackboard and checked for plagiarism.
The unit includes a visit to a high throughout beef abattoir. Students must produce a 1500 word report that summarises and analyses what they have observed.
The 3 hour unseen examination paper has a mandatory 5-part question designed to test breadth of knowledge, and a choice of essay-style questions (3 from 6) designed to test depth of knowledge and understanding of the subject area, including past and current research.
There will be a strong reliance on original research papers from various journals (eg animal, meat science) that can be accessed through the library or using the University’s electronic resources. Students will also be directed to specific meat-oriented internet sites. The following books are also helpful.
1. Swatland, H. J (1994). Structure and development of meat animals and poultry. CRC Press.
2. Kempster, T., Cuthbertson, A. & Harrington, G. (1982). Carcass evaluation in livestock breeding, production & marketing. Granada Publishing.
3. Kerry, J., Kerry, J. and Ledward, D. (2002). Meat Processing: improving quality. Woodhead Publishing, Cambridge.
4. Lawrence, T.L.J. and V.R. Fowler (2002). Growth of farm animals. 2nd Edition CABI Publishing, Wallingford
