Print Version

Effective: Summer 2015

Advisory: Advisory: All instruction will take place on the farm at Hidden Villa.
Grade Type: Letter Grade, the student may select Pass/No Pass
Not Repeatable.
FHGE: Non-GE Transferable: CSU
1 hour lecture, 2 hour lecture-laboratory. (36 hours total per quarter)

Description -
A series of lectures, live demonstrations, and hands-on experiences. Introduction to the principles of husbandry and health management of swine. Breed identification; housing and restraint; nutrition and feeding; common infectious disease and vaccinations; common internal and external parasite management; common veterinary medicines and food animal restrictions; breeding, gestation, and parturition. Intended for students in the veterinary technology program.

Course Objectives -
The student will be able to:
  1. identify breeds of swine, and discuss breed associated traits and production values.
  2. describe housing and husbandry practices for swine.
  3. demonstrate restraint and medical techniques on live swine.
  4. discuss feeding and nutritional requirements for starting, growing and finishing swine.
  5. discuss feeding and nutritional requirements for gestation and lactation in swine.
  6. list the common infectious diseases of swine and identify vaccinations give to each species.
  7. demonstrate techniques of physical examination and first aid on swine.
  8. list the common internal and external parasites of swine and the anthelmintic treatments commonly prescribed.
  9. discuss parasite population management
  10. identify the use restrictions of common veterinary medications in animals intended for human consumption.
  11. Describe the roles of natural breeding and artificial insemination in swine.
  12. Identify the nutritional needs of swine.
  13. Administer pre-parturition supportives and vaccinations.
  14. Demonstrate vaccination, tail docking, castration, tooth clipping and feeding techniques for piglets.
Special Facilities and/or Equipment -
Live swine. Appropriate animal housing, handling facilities, equipment, and supplies.

Course Content (Body of knowledge) -
  1. Breed identification, characteristics, and associated diseases of swine
  2. Husbandry practices and housing facilities
    1. Confinement buildings
    2. Pasture-based management
    3. Drylots
  3. Restraint and handling techniques
    1. Swine handling
  4. Medication Techniques various species
    1. Oral intubation
    2. Intramuscular injection
    3. Intravenous injection
    4. Drench administration
    5. Bolus administration
    6. Pour-on administration
  5. Feeds, feeding and nutritional requirements swine
    1. Starter rations
    2. Grower rations
    3. Finishing rations
    4. Gestation rations
    5. Lactation rations
  6. Infectious diseases and vaccinations swine
    1. Vaccinations
    2. Antitoxins
    3. Antibiotics
    4. Probiotics and supportives 5. Drug use restrictions for food animals
  7. Swine physical examination
  8. Swine first-air procedure
  9. Swine parasites
    1. Internal parasites
    2. External parasites
    3. Anthelmintic therapy
    4. Parasite population control through environmental management
  10. Common swine clinical procedures
    1. Venipuncture
    2. Castration
    3. Tail docking
    4. Tooth clipping
  11. Swine breeding
    1. Natural breeding
    2. Artificial Insemination
    3. Sire and dam selection
Methods of Evaluation -
  1. Written examinations.
  2. Practical examinations.
  3. Written Case Studies.
  4. Completion of an Essential Skills Competency Checklist using Standard Criteria.
Representative Text(s) -
Battaglia, Richard A. Handbook of Livestock Management, 4th ed., Prentice Hall, 2006.
Haynes, N. Bruce and Robert F. Kahrs Keeping Livestock Healthy: A Veterinary Guide to Horses, Cattle, Sheep, Goats, and Pigs., 4th ed., Storey Publishing, 2001.

Disciplines -
Veterinary Technology.
Method of Instruction -
Lecture, Discussion, Field work, Oral presentations, Demonstration.
Lab Content -
A series of live demonstrations and practical hands-on sessions with swine under the supervision of the instructor. Includes:
  1. Breed identification;
  2. feeding,
  3. husbandry,
  4. handling and restraint;
  5. performing common animal management and minor veterinary procedures;
  6. animal breeding, parturition and care of the newborn animal.
Types and/or Examples of Required Reading, Writing and Outside of Class Assignments -
Reading Assignments: Weekly reading assignments from text, class handouts, and outside sources ranging from 30 to 60 pages per week.
Written short answer essay questions; and two written case studies.