Animal Science is a branch of Agriculture that is concerned with the rearing and production of livestock and poultry. Animal Science is therefore the art and science of rearing domestic livestock and poultry species. An animal scientist applies principles of the biological, physical, and social sciences to the problems associated with livestock production and management. It is also concerned with foods of animal origin: meat, dairy foods, and eggs for human use. Animal scientists must have formal training and appropriate experience to learn and apply the complex principles involved in animal production, care, and use. Knowledge of such basic subjects as animal behavior and management, genetics, microbiology, nutrition, physiology, reproduction, and meat science, is essential to persons entering most animal science professions. Animal Production is the technology applied to the keeping of animals for profit. This includes; feeding, breeding, housing, and marketing. The most important aspect is making of the financial arrangements necessary for the successful carrying out of each enterprise in the light of the market conditions for the sale of the end products.
Graduates of Animal Production who wish to further their education at the Postgraduate level may specialize in any of the following areas; Animal Breeding and Genetics, Reproductive and Environmental Physiology, Animal Nutrition, Agricultural Biochemistry, Animal Production and Management, Animal Products, Processing and Handling, Pasture/forage Production and Rangeland Management, and Micro-livestock Production.
What you’ll learn
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- Perform the agricultural processes as applicable to animal production, taking responsibility for the quality and quantity of outputs under supervision.
- Take responsibility for her/his own actions at lower levels within an animal production context, under guidance and evaluation.
- Implement procedures and ensure the relevant safety, quality, hygiene and technical standards as applicable within the industry, under guidance and evaluation.
- Evaluate and manage animals according to specific criteria related to anatomical and physiological systems.
- Describe the scientific and technical principles of animal nutrition, feed, technology and feeding management.
- Apply basic genetic principles in the planning and maintenance of animal breeding systems.
- Describe potential damage and harmful effects to animal products and suggest alternatives.
- Apply repetitive and basic clinical procedures and apply correct dosages for the treatment of common diseases.
- Describe the historic and geographic origin and distribution of animal species.
Requirements
Candidates must;
- Hold a Bachelor’s Degree (or equivalent).
- Have a minimum of 3 years’ experience in the Animal Production Sector.
- Have access to either a computer or smartphone with internet connectivity.
- Be equipped with quality webcam and headphones.
Duration & Fees
- Regular – 8 Weeks – ₦200,000
- Fast-Track – 6 Weeks – ₦300,000
Program Dates
- August – October, 2024
- October – December, 2024
- February – April, 2025
- May – July, 2025
Curriculum
- 8 Sections
- 81 Lessons
- 10
- Module 1: Introduction to Animal Agriculture9
- 1.1Lesson 1: The role of livestock in national economy
- 1.2Lesson 2: Livestock breeds and distribution in Nigeria
- 1.3Lesson 3: Livestock Management Systems
- 1.4Lesson 4: Introduction to Animal Breeding.
- 1.5Lesson 5: Element of climate and effect of climate on animal production.
- 1.6Lesson 6: Introduction to animal health and diseases.
- 1.7Lesson 7: Introduction to livestock products and by-products.
- 1.8Lesson 8: Record keeping on livestock farms.
- 1.9Lesson 9: Common animal husbandry terminologies
- Module 2: Ruminant Animal Production and Husbandry8
- 2.1Lesson 1: Cattle production, problems and prospects in Nigeria.
- 2.2Lesson 2: Indigenous and exotic breeds of beef and dairy cattle.
- 2.3Lesson 3: Dairy and beef production systems and enterprises
- 2.4Lesson 4: Sheep and goat production
- 2.5Lesson 5: Common diseases and control in cattle, sheep and goats.
- 2.6Lesson 6: Marketing of animals and their products.
- 2.7Lesson 7: Methods of ageing in animals.
- 2.8Lesson 8: Common farm operations, handling and control of animals.
- Module 3: Non-Ruminant Animal Production and Husbandry16
- 3.1Lesson 1: Poultry production – problems and prospects.
- 3.2Lesson 2: Management Systems: management of broilers, layers and cockerels.
- 3.3Lesson 3: Management of ducks and turkeys.
- 3.4Lesson 4: Diseases and control.
- 3.5Lesson 5: Hatchery enterprises.
- 3.6Lesson 6: Marketing and record keeping.
- 3.7Lesson 7: Pig Production – problems and prospects.
- 3.8Lesson 8: Management Systems: management of pregnant sows, piglets, growers, gilts, breeding sows and boars.
- 3.9Lesson 9: Diseases and control.
- 3.10Lesson 10: Planning Production Targets: record targets and record keeping.
- 3.11Lesson 11: Pig Production Enterprise.
- 3.12Lesson 12: Rabbit production – problems and prospects.
- 3.13Lesson 13: Management Systems: management of pregnant does, litters, growers, breeding does and bucks.
- 3.14Lesson 14: Diseases and Control.
- 3.15Lesson 15: Planning Production Targets: record targets and record keeping.
- 3.16Lesson 16: Rabbit production enterprise.
- Module 4: Livestock Diseases and Control7
- 4.1Lesson 1: Disease-Causing Organisms
- 4.2Lesson 2: Symptoms, Diagnosis, Treatment, and Control of Common Livestock Diseases.
- 4.3Lesson 3: Life cycle of parasites.
- 4.4Lesson 4: Principles of parasite control, the immune system of the body.
- 4.5Lesson 5: Care of sick animals – isolation, quarantine, and culling.
- 4.6Lesson 6: Simple animal operations – castration, dehorning, drenching, drug administration.
- 4.7Lesson 7: Public health, significance of animal diseases, and common zoonotic diseases.
- Module 5: Animal Products and By-Products11
- 5.1Lesson 1: Pre-slaughter handling of different farm animals.
- 5.2Lesson 2: Slaughtering methods, dressing and postmortem changes in meat.
- 5.3Lesson 3: Meat quality.
- 5.4Lesson 4: Methods of meat preservation.
- 5.5Lesson 5: Processing of abattoir by-products.
- 5.6Lesson 6: Meat inspection and grading.
- 5.7Lesson 7: Meat processing Unit 8: Milk products and processing
- 5.8Lesson 8: Egg quality, handling, storage and grading.
- 5.9Lesson 9: Animal by-products, blood, hooves, faeces and their uses.
- 5.10Lesson 10: Hides and skin processing- flaying, curing, tanning
- 5.11Lesson 11: Hides and skin utilization.
- Module 6: Dairy Production8
- 6.1Lesson 1: A survey of dairy industry in Nigeria.
- 6.2Lesson 2: Production systems and breeds used in dairy production.
- 6.3Lesson 3: Management of dairy animals.
- 6.4Lesson 4: Physiology of milk production.
- 6.5Lesson 5: Feeding of dairy animals.
- 6.6Lesson 6: Dairy chemistry.
- 6.7Lesson 7: Specific diseases of dairy animals.
- 6.8Lesson 8: Establishment and maintenance of a dairy enterprise.
- Module 7: Hatchery Technology and Management13
- 7.1Lesson 1: Establishment of hatchery and layout of infrastructure.
- 7.2Lesson 2: Management of breeders with particular reference to nutrition and health.
- 7.3Lesson 3: Major factors affecting fertility of eggs.
- 7.4Lesson 4: Prevention of trans-ovarian diseases in breeders.
- 7.5Lesson 5: Egg formation in female reproductive tract, egg abnormalities.
- 7.6Lesson 6: Physical characteristics of hatch-able eggs.
- 7.7Lesson 7: Incubation of Poultry Species
- 7.8Lesson 8: Egg candling and turning.
- 7.9Lesson 9: Embryonic development and mortality.
- 7.10Lesson 10: Major factors influencing hatchability of eggs.
- 7.11Lesson 11: Sexing and marketing of chicks.
- 7.12Lesson 12: Brooding and management of chicks.
- 7.13Lesson 13: Hatchery waste management.
- Module 8: Beef Animal Production9
- 8.1Lesson 1: Prospects and problems of beef industry in Nigeria.
- 8.2Lesson 2: Sources of beef animals.
- 8.3Lesson 3: Brief review of beef production systems.
- 8.4Lesson 4: Factors to consider in establishing beef herd/industry.
- 8.5Lesson 5: Grazing methods, uses and problems.
- 8.6Lesson 6: Factors affecting beef quality.
- 8.7Lesson 7: Mating methods in beef herd.
- 8.8Lesson 8: Cost of beef production.
- 8.9Lesson 9: Health problems in beef production.
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