Course Description
Comparison of the anatomy and physiology of food and companion animals. Special focus will be paid to the anatomical structures of animals, their physiological functions, and how they impact animal growth and health. Specific attention on how the individual physiological systems work together to maintain the homeostasis of the animal to enhance growth and ensure animal health.
Athena Title
Comp Anat Phys of Dom Animals
Prerequisite
ADSC 2010 or ADSC 2010E or permission of department
Corequisite
ADSC 3410L
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
After completing this course, a student will have examined the basic relationship between anatomical structures of animals, their physiological functions, and how they impact animal growth and health. Students will be able to identify the basic structures and actions of the physiological systems of the body of food and companion animals.
Topical Outline
Introduction; Comparative vertebrate anatomy of food and companion animals Phylogeny of mammals, origin of Chordata Body form and physiological terminology Integument Skin, hair, wool formation Circulatory Main artery and vessels Blood and buffering system Skeletal system Bone development and structure Joint articulations Muscles, exercise, and meat Muscle structure and function Type of skeletal muscle Adipose tissue accumulation Where we get meat Nutritional system Mouth structures and role Intestinal structure and function Amino acid requirements Liver and pancreas function and enzymes Ruminant adaptations Reproductive and urogenital system Egg formation/estrus Lactation Kidney function Nervous system Sensor functions Taste Spinal cord, brain structure, and functions Respiratory system Lungs Endocrine system Hormones and action Immune system Passive Active (acquired) Microbial organ system Skin population Gut population Species-specific Issues of physiology Horse, pig, ruminant, dog, cat Epigenetics on physiology
Syllabus