Subject: Animal Science
Credit units: 3
Offered: Term 2 only
Weekly hours: 3 Lecture hours and 2 Practicum/Lab hours
College: Agriculture and Bioresources
Department: Animal and Poultry Science

This course covers the basics of swine production and management, with a focus on current practices in North America. Emphasis will be on production techniques involved in intensive pork production and the underlying scientific principles. Lectures include the role of pork production in the global, Canadian and Saskatchewan economies, types of production systems, breeding, management and feeding, diseases, behaviour and challenges facing modern pork production.

Prerequisite(s): ANSC 315.3; ANSC 316.3 is recommended

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