Lecture: 2 hours/week
Learning activities may include online video lectures, written assignments, discussion board, classroom activities such as case studies, student presentations and group work.
Breed recognition:
- horses
- ruminants
Restraint:
- movement of herds and flocks
- methods of restraint
- ropes and knots
- restraint devices and methods
Physical examination:
- vital signs
- cardiorespiratory and abdominal auscultation
- dental assessment
- lameness assessment
Procedures:
- grooming techniques including hoof care
- bandaging
- permanent identification
- oral and injectable medication administration
- venipuncture
- record keeping
Anesthesic techniques:
- sedation and general anesthesia
- analgesia
- local and regional blocks
Herd health:
- housing
- biosecurity
- vaccination and deworming protocols
- prevention strategies for common conditions
Nutrition:
- equine nutrition
- nutritional requirements for dairy and beef cattle, with emphasis on feeding for different types of production
- feeding recommendations for pigs, poultry, sheep and goats
Upon successful completion of the course, students will be able to:
- recognize common breeds of horses and ruminants;
- describe the safe handling, restraint and physical examination of horses and ruminants;
- discuss husbandry principles required to optimise the health and welfare of horses and ruminants;
- describe permanent identification methods used in horses and ruminants;
- complete medical records following examination of horses and/or ruminants;
- describe common methods of medication administration and venipuncture in horses and ruminants;
- discuss wound care and bandaging techniques used in horses;
- discuss appropriate analgesia and common anesthetic techniques used in horses and ruminants;
- discuss programs to promote health in horses and food animals;
- discuss the nutritional needs of horses and feeding methods used in equine nutrition;
- assess forages and grains for type and quality;
- discuss and compare the basic nutritional needs and feeding methods of dairy and beef cattle;
- discuss the nutritional needs of, and feeding methods for, pigs, poultry, sheep and goats.
Assessment will be in accordance with the ºÚÁϳԹÏÍøÆØÒ»Çø¶þÇø Evaluation Policy. The instructor will present a written course outline with specific evaluation criteria at the beginning of the semester.
Evaluation will be based on:
Assignments: 20-50% (no assignment worth more than 25%)
Quizzes: 0-20% (no quiz worth more than 10%)
Term test(s): 10-20%
Final exam: 30-40%
Total: 100%
Consult the ºÚÁϳԹÏÍøÆØÒ»Çø¶þÇø Bookstore for the latest required textbooks and materials. Required textbooks and materials may include:
- JM Bassert, AD Beal, OM Samples. (Current Edition). McCurnin's Clinical Textbook for Veterinary Technicians. Elsevier.
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