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ANP503Agricultural Sciences2 Unitsintermediate

Swine And Rabbit Production

This course provides a comprehensive overview of swine and rabbit production, covering essential aspects of non-ruminant animal management. It explores breeding stocks, young animal rearing, housing, equipment, and feeding principles. Students will learn about production and management practices, health management, processing, and marketing strategies for both pigs and rabbits, equipping them with the knowledge and skills to enhance protein production.

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25h
Study Time
13
Weeks
2h
Per Week
basic
Math Level
Course Keywords
Swine ProductionRabbit ProductionAnimal ManagementNon-RuminantsLivestock

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Swine Taxonomy and Importance

2

Swine Breeds and Selection

3

Swine Breeding and Management

4

Swine Nutrition and Feeding

5

Swine Diseases and Prevention

6

Rabbit Characteristics and Taxonomy

7

Rabbit Breeds and Selection

8

Rabbit Breeding and Management

9

Rabbit Nutrition and Feeding

10

Rabbit Diseases and Prevention

11

Processing and Marketing of Swine and Rabbit Products

Total Topics11 topics

Requirements

Knowledge and skills recommended for success

Basic knowledge of animal science or agriculture is helpful.

💡 Don't have all requirements? Don't worry! Many students successfully complete this course with basic preparation and dedication.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assessments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Livestock Farmer

Apply your skills in this growing field

Animal Breeder

Apply your skills in this growing field

Farm Manager

Apply your skills in this growing field

Agricultural Extension Officer

Apply your skills in this growing field

Animal Nutritionist

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

AgricultureLivestock ProductionFood ProcessingAnimal HealthAgribusiness

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Importance, Breeds and Nutrition of Pigs

3h

Unit 1: Importance of Swine in the Tropics

1.5 study hours
  • •Read the introduction to swine production.
  • •Understand the taxonomy of pigs.
  • •List the advantages and disadvantages of pig farming.
  • •Define common terminologies used in pig husbandry.

Unit 2: Breeds of Swine

1.5 study hours
  • •Identify and describe indigenous breeds of pigs.
  • •Identify and describe exotic breeds of pigs.
  • •Compare the characteristics of different pig breeds.
Week
2

Module 1: Importance, Breeds and Nutrition of Pigs

2h

Unit 3: Breeding Methods and Management of Swine

2 study hours
  • •Enumerate and describe different breeding methods.
  • •Explain the management of swine for breeding.
  • •Discuss the selection of boars for service and sows for breeding.
Week
3

Module 1: Importance, Breeds and Nutrition of Pigs

2h

Unit 4: Feeding and Nutrition

2 study hours
  • •Discuss the importance of proper feeding of pigs.
  • •Explain the significance of various classes of nutrients.
  • •Feed the correct diets to different classes of pigs.
Week
4

Module 2: Management, Processing and Record Keeping

2h

Unit 5: Management Practices in Swine Production

2 study hours
  • •Carry out basic farm management practices.
  • •Mark and identify pigs on the farm.
  • •Implement creep feeding and iron provision.
Week
5

Module 2: Management, Processing and Record Keeping

2h

Unit 1: Diseases and Their Management

2 study hours
  • •Define parasites, their causative agents, mode of transmission, signs, and control measures.
  • •Discuss common bacterial and viral diseases of swine.
  • •Give examples of non-specific diseases of swine.
Week
6

Module 2: Management, Processing and Record Keeping

2h

Unit 2: Pig House and Its Equipment

2 study hours
  • •Explain the importance of providing adequate housing for pigs.
  • •Discuss factors to consider when designing a pig house.
  • •Highlight common equipment available in a piggery.
Week
7

Module 2: Management, Processing and Record Keeping

2h

Unit 3: Processing of Pig Products and Record Keeping

2 study hours
  • •Describe measures to reduce stress when transporting pigs.
  • •Explain the steps to process a live pig into meat.
  • •Discuss meat hygiene and different marketing systems.
Week
8

Module 3: Importance, Breeds and Management of Rabbits

3h

Unit 1: The Rabbit and Its Characteristics

1.5 study hours
  • •Classify the domestic rabbit.
  • •State the advantages of keeping rabbits.
  • •Describe the biology of the domestic rabbit.

Unit 2: Breeds of Rabbits

1.5 study hours
  • •Classify rabbits based on their body size.
  • •Describe the various breeds of rabbits.
  • •Compare the characteristics of different rabbit breeds.
Week
9

Module 3: Importance, Breeds and Management of Rabbits

2h

Unit 3: Breeding Methods in Rabbit Keeping

2 study hours
  • •Select a doe for breeding purposes.
  • •Confirm pregnancy from characteristic behavior.
  • •Differentiate male from female rabbits.
  • •Discuss special care during weaning.
Week
10

Module 3: Importance, Breeds and Management of Rabbits

2h

Unit 4: Management Practices in Rabbit Husbandry

2 study hours
  • •Appreciate routine management practices.
  • •Discuss different methods of rabbit identification.
  • •Recognize the importance of record keeping.
Week
11

Module 3: Importance, Breeds and Management of Rabbits

2h

Unit 5: Housing and Its Equipment

2 study hours
  • •Discuss basic requirements of a rabbit house.
  • •Explain indoor and outdoor hutches.
  • •Examine the floor system of keeping rabbits.
  • •Explain hutch equipment, their types, uses, and maintenance.
Week
12

Module 4: Feeding, Disease Control and Products

3h

Unit 1: Feeds and Feeding

2 study hours
  • •Identify different nutrients required by rabbits.
  • •Explain how to feed rabbits correctly for maximum production.
  • •Understand the concept of caecotrophy.

Unit 2: Record Keeping

1 study hours
  • •Explain the importance of record keeping in rabbit production.
  • •Identify types of records to be kept.
  • •Maintain financial and animal records.
Week
13

Module 4: Feeding, Disease Control and Products

4h

Unit 3: Rabbit Diseases and Their Management

3 study hours
  • •Explain the signs of a healthy rabbit.
  • •Identify a diseased rabbit.
  • •List common diseases of rabbits.
  • •Give advice on disease prevention and control measures.

Unit 4: Processing and Handling of Rabbit Products

1 study hours
  • •Discuss preparation and requirements for slaughtering and processing rabbits.
  • •Explain killing methods and their procedure.
  • •Apply modern ways of skinning and cleaning rabbits.
  • •Compare chemical composition of rabbit meat with other livestock.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review all unit objectives and ensure you can address each one.

2

Create detailed summaries of key concepts from each module.

3

Practice answering tutor-marked assignment questions to improve application of knowledge.

4

Focus on understanding the differences between swine and rabbit management practices.

5

Pay close attention to disease prevention and control measures for both animals.

6

Develop a strong understanding of nutritional requirements for different life stages.

7

Create flashcards for key terms and definitions related to breeds, diseases, and management practices.

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