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 Phy Dom Animals Lab
Prerequisite
ADSC 2010 or ADSC 2010E or permission of department
Corequisite
ADSC 3410
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
Lab Introduction and body layout Heart and vessels Bone composition and structures of the skeleton 1. Muscle structure function and how muscles do work 2. Basic Muscle groups and use in meat 1. Intestinal tract physiology of monogastric and man 2. Intestinal tract physiology of ruminants 1. Reproductive system of pigs 2. Reproductive system of sheep and cattle Nervous system structure and function Lungs and hormone-producing organs Immune system tissues and structure-function of lymphatic tissue Microbial growth and location and food safety challenges from meat production
Syllabus