VETT 2050 - Large Animal Techniques-Lecture

Credit Hours: 1.00

Objectives:

1. Identify various breeds of horses.
2. Identify and understand the anatomy and physiology of the horse.
3. Discuss in depth the anatomy of the legs, hooves, digestive system, skull, mouth, and the common problems affecting those structures.
4. Define basic equine terminology.
5. Recognize and describe various forms of equine body language.
6. List and describe the components of the equine physical exam.
7. List normal values for the horse including: temperature, pulse, respiration, pubescent age, heat cycle, and gestation period.
8. Discuss bandaging techniques.
9. Identify and describe the various gaits of the horse.
10. Discuss in detail the restraint techniques used in the equine species.
11. List common injection and venipuncture sites in the horse.
12. Recognize and describe various colors and markings used to identify the horse.

Outcome B: Upon completion of this course, students will be able to discuss all attributes of the ovine and caprine species and recognize normal and abnormal conditions.

Objectives:

1. Identify various breeds of sheep and goats.
2. List the normal values for the sheep and goat including: temperature, pulse, respiration, pubescent age, heat cycle, and gestation period.
3. List and describe the components of the physical exam for the sheep and goat.
4. Describe and recognize the anatomy and physiology of the sheep and goat with emphasis on the digestive system.
5. Define basic terminology used when working with sheep and goats.
6. Describe restraint techniques used with sheep and goats.

Outcome C: Upon completion of this course, students will be able to discuss all attributes of the porcine species and recognize normal and abnormal conditions.

Objectives:

1. Define basic porcine terminology.
2. Identify various breeds of pigs.
3. List and describe the components of the physical exam of the pig.
4. List the normal values for the pig including: temperature, pulse, respiration, heat cycle, and gestation period.
5. Identify and discuss the anatomy of the pig, focusing on the digestive tract and circulatory system.
6. Describe restraint techniques used when handling pigs.
7. Discuss the venipuncture methods used in pigs.

Outcome D: Upon completion of this course, students will be able to discuss all attributes of the bovine species and recognize normal and abnormal conditions.

Objectives:

1. Define basic bovine terminology.
2. Identify various breeds of cows.
3. List and describe the components of the physical exam of the cow.
4. List the normal values for the cow including: temperature, pulse, respiration, heat cycle, and gestation period.
5. Identify and discuss the anatomy of the cow, focusing on the digestive system.
6. Describe restraint techniques used when handling cows.
7. Discuss behavior characteristics of the cow.
8. Recognize and describe the stages of parturition in the cow.
9. Discuss sample collection for mastitis testing.

Outcome E: Upon completion of this course, students will be able to discuss all attributes of the poultry species and recognize normal and abnormal conditions.

Objectives:

1. Define basic poultry terminology.
2. Identify various breeds of poultry.
3. List and describe the components of the physical exam of poultry.
4. List the normal values for poultry including: temperature, pulse, and respiration.
5. Identify and discuss the anatomy of poultry.
6. Describe restraint techniques used when handling poultry.
7. Describe techniques for clipping wings.
8. Identify the sex of poultry.
9. List common venipuncture sites and methods of injection in poultry.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

1. Equine
2. Ovine
3. Caprine
4. Porcine
5. Bovine
6. Poultry