To develop an outline of-and supporting-information on the
uniqueness of the RUMINANT in animal agriculture by: 
A. Presenting an in-depth discussion on the development of the
functional anatomy of the ruminant from the neonate to the 
adult and a concise evaluation of the rumen microbes' 
contribution to ruminant nutrition  
B. Presenting and discussing the pertinent research on 
principles of digestion, site and mechanisms of nutrient
absorption, post-absorption nutrient metabolism and efficiency 
of metabolite utilization, consequences on nutrient 
deficiencies in a manner such that each student will understand 
and be able to apply the material presented to practical 
ruminant feeding and production and feeding situations.

This is an online class that will be taught asynchronously in 
the Ag*Idea Program.  The course is one of five courses that 
students take toward earning a certificate in Animal Science.  
Course material will consist of recorded lectures and other
material. 
The material used in this course is presented in specific 
topic areas outlined below:
A. The Ruminant in World Agriculture
B. The Neonate Ruminant
C. The Forestomach-Development and Control
D. The Mature Ruminant's GI Tract Anatomy and Function
E  Saliva-Production and Value
F. Digestion and Flow Markers
G. The Microbes-Anaerobic Bacteria, Protozoa, and Fungi
H. The Nutrients
   1. Carbohydrates 
      a.Fermentation to VFA
      b.VFA Absorption
      C.VFA-Post Absorption Metabolism 
   2. Protein
      a.Ruminal Degradation
      b.Ruminal Microbial Synthesis and efficiency
      c.Postruminal Digestion-AA and peptide Absorption 
      d.AA utilization
   3. Lipids
      a.Ruminal Digestion and interactions with Rumen Anaerobes
      b.Lipids-Postruminal Digestion, Absorption, and 
metabolism 
   4. Vitamins
      a. Vitamins A,D,and E Supplemental needs and Utilization  
      b. The B-vitamins
      c. Ruminal Synthesis/Supplemental needs, 
Interrelationships in Nutrient metabolism and Deficiencies
   5. Minerals
      a.Selected macro elements
      b.Selected micro elements
I. Intake
      a.Physical/dietary factors influencing intake
      b.Chemical/hormonal factors
J. Metabolic Disorders Influencing Ruminant Animals
   1. Milk fever - Ca+2, prevention and treatment
   2. Ketosis - glucose, ketone generation and prepartum diet
   3. Grass tetany
K. Students prepare and orally present 6-8 topics (~25 minutes 
in length) on current popular topics in ruminant nutrition 
during the semester.