1. Functional Anatomy
2. Farm Buildings and Equipment
3. Meat Production
4. Fish Production
5. Skin &Hide Production &Animal by-Products
6. Principles of Agricultural Economics and Marketing
7. Meat Science
8. Meat Technology
The Academic Courses for the Undergraduate B.Sc. of Animal Production
|Subject||Year||Semester||Hours of Connection||Credit Hours|
|Farm Buildings and Equipment||Third||First||2||2||3|
|Principl of Agricultural Economics &Marketing||Fourth||First||5||0||5|
|Skin&HideProduction & Animal by-Products||Fourth||Second||3||2||4|
1. Functional Anatomy
· Functions and divisions of the digestive system.
· Ruminants and nonruminants digesive systems.
· Relative development of various segments.
· Avian digestive system.
· Feastures and functions of the reproductive system.
· Morphological changes at puberty.
· The skeletal system.
· Major groups of muscles in trucnk and limbs.
· Functions of the skin and skin glands.
· Regional characteristics of the skin.
· The mammary glands.
· The lymphatic in lyglands endocrise glands.
2. Fisheries Science
· Fish biology and physiology.
· Capture fisheries
· Fish pathobiology.
· Fish technology.
3. Beef Production
· Growth and development of meat aniamls and factors.
· Affecting them.
· Beef cattle breeds.
· Beef production systems.
· Problems of beef production in Sudan.
· Transportation of animals< cattle routes and discease free zones.
· Nutritional requirements of beef cattle.
· Live animal evaluation and asessement of degree of finish.
· Classes and grades of beef.
· Feed-lot facilities.
4. Meat Science
· Structure, composition and nutritive value of muscles and associated tissues.
· Anatomical, Biochemical, Histological and Physical.
· Factors associated with transformation of muscle into meat .
· Meat inspection and hygiene.
· Cooking methods and palatability.
· Microbiology, contamination and deterioration of meat.
· Storage and preservation of meat.
· Principles of meat processing.
· Meat by-product.
· Live Animal and caracass Evaluation
· Introduction to evaluation.
· Live cattle evaluation and grading.
· Visual evaluation of breeding beef cattle.
· Live lamb evaluation and grading.
· Visual evaluation of breeding sheep.
· Performance data.
· Slaughter and dressing of meat animals.
· Beef, Lamb and goat carcss evaluation and grading.
· Carcass fabrieation and cutting whole sale and retail pricing of meat.
5. Principles of Agricultural Economics and Marketing
· Use of computer in live stock farm management.
· Basic principles of national income.
· Introduction to price theory.
· Supply, demand production theory.
· Theory of consumer behavior.
· Perfect and imperfect competition.
· Combination of resoures and enterprises.
· Basic concepts marketing.
· Demand and supply analysis.
· Markets and the general system of marketing.
· Marketing functions.
· Marketing costs and margins
· The role of government in marketing
· Co-operative marketing.
· Marketing boards..
· Livestock market in Sudan
6. Farm Management
* Introduction and definations.
* Evaluation of livestock in the farm for book keeping.
* Analysis of the farm business with special reference to livestock.
* Organization and planning of livestock farms.
* Use – computer in mamagement of livestock farms.
* Farm records and recording for livestock.
* Livestock enterprise studies for management purposes.
· A detailed example for starting a new livestock farm.
7. Leather Production and Animal By-product
· -Hide and skin production
- usage of leather – Econoimc value –Sources and types of hide and skin.
- Anatomical and histological structure of skin – physical prperties of skin.
- Methods of skins and hides production ( Slaughter – Bleading – Flaying Washing - Fleshing – Trimming)
- Damages and defects of hides and skin (Damages while the animal living - Damaege following death- during storage and transport.
- Methods of preservation of hides and skin – Folding-Baling-Transport.
- Sorting and grading of shides and skins.
- Camel hides (Flaying-Preparation-Tanning).
- Game animal skins (Flaying-Preparation-Tanning).
- Beaum house operations-tannage materials-tannage materials – tannery operations).
· Finishing operations.
· Chamical analysis and physis and physical tests of finished leather
· Properties of natural and synthetic leather in the industry.
· Problems of leather production and improvement of hides and skins
· Live stock by-products
· Nature of livestock by-products
_ Economic value
_ Usage and Manufacturing
_ Impact on environment
· Sources livestock by – products
_ Slaughtering by-products and meat processing
_ Contents of Rumen and Intestines
_ Tanning by-products
_ Poultry by-products
· Classification of livestock by-products (Blood- meat – Bones – Fats and Oils – endocine glands – hair).
· Ways of collection
· Ways of processing- General principle -Meat processing – Blood – Fats –Drying - Normal cooking- Steam
_ Animal feed
_ Oils, Soaps and Gelesrine_ Gelatine _ Cosmeticsies –fancy goods
_ Problems of collection and processing of livestock by-products in Sudan.