Animal Anatomy And Physiology (Animal Husbandry I )

Course CodeBAG101
Fee CodeS2
Duration (approx)100 hours
QualificationStatement of Attainment

Why Study Animal Anatomy and Physiology?

-Foundation to underpin future studies and career opportunities
-There are no short cuts to building a level of expertise that lasts a lifetime ...this is a longer but more extensive course than some; and graduates are better prepared than most.
 

The term anatomy refers to the science that deals with the form and structure of animals. Physiology deals with the study of functions of the body or any of its parts. A thorough knowledge of the structure of an animal imparts a lot of information about the various functions it is capable of performing.

The course may be used as an introductory course to further studies; to assist you in recognising the normal, in order to determine the abnormal; to help you understand how to diagnose disease or determine if an animal has sustained an injury; to help understand the physical capabilities or limitations of particular species;  to understand what happens in the nutrition and growth processes; and to assist you to get better performance from your animals.

This knowledge is essential if you want to work with animals in any capacity.


Lesson Structure

There are 11 lessons in this course:

  1. Introduction to cells & tissues - Livestock classes, livestock products, interrelationship between crops and livestock, cells and tissues, special properties of cells, osmosis, nutrient waste.
  2. The Digestive System - Digestive system, mouth, tongue, teeth, oesophagus, simple stomach, small intestine, large intestine, ruminant stomach, accessory organs of the digestive system, digestion, absorption and utilisation in the simple stomach, enzymes, breakdown by microorganisms, digestion, absorption and utilisation in the ruminant stomach, mechanical action, action of micro-organisms, utilisation of the end products of digestion,
  3. The Circulatory System - Circulatory system, composition of blood, functions of blood, clotting mechanism, immunity, blood vessels, arteries, veins, capillaries, physiology of the circulatory system, rates of heart beats, spleen, lymphatic system, circulatory networks.
  4. The Urinary System - Anatomy of the urinary system, kidneys, ureter, bladder, physiology of urinary system, excretion in different animals.
  5. The Nervous System - central and peripheral nervous system, main parts of the nervous system, neurons, sensory neurons, motor neurons, central nervous system, the brain, spinal cord, peripheral nervous system, cranial nerves, spinal nerves, autonomic nervous system, reflex actions, endocrine system, structure and function of the ear, hearing, structure and function of the eye, the iris, structure and function of the nose.
  6. Respiration - Anatomy of respiration, trachea, bronchial tree, lungs, physiology of respiration, gaseous exchange, rate and depth of breathing.
  7. The Reproductive System - Anatomy of the male reproductive system, testes, accessory organs, penis, physiology of male reproductive system, hormone production, sperm production, erection, ejaculation, fertility problems in males, venereal diseases, other diseases, injury, physical immaturity, emotional immaturity, nutrition, poor handling, anatomy of female reproductive system, ovaries, fallopian tubes, uterus, cervix, physiology of the female reproductive system, ovulation, oestrus cycle, fertility problems, difficulties conceiving, venereal and other diseases, physical abnormalities, nutrition, inability to carry a foetus to full term, pregnancy and parturition, fertilisation, pregnancy, parturition,birth process, difficult births, structure of the mammary glands, secretion of milk, milk ejection, reproduction data for cows, sows and ewes.
  8. Muscles & Meat - Muscles and meat, smooth muscle, striated voluntary muscle, cardiac muscle, structure of meat, dressing out percentage, composition of the beef animal, meat quality and tenderness, juiciness, flavour, cuts and joints of meat.
  9. The Skeleton - Bones, how bones are formed, anatomy of bones, fractures and fracture healing, five types of bone, joints of bone, the skeleton, dentition, the dental formula, cattle, dental formula of an ox and cow, eruption of permanent teeth, pigs.
  10. Animal Growth, Development, and the Endocrine System - Growth and development, growth curve, prenatal growth, post-natal growth, fat, factors which affect the size of newborns, factors affecting post-natal growth, early maturing, compensatory growth, endocrine system, pituitary gland, thyroid, parathyroid, thymus, adrenal bodies, pancreas, testes, ovaries, pineal body, mucous membrane of the stomach.
  11. Comparing Different Animals - Poultry, digestion, gullet, crop, proventriculus, gizzard, intestine, caecum, rectum, incubating eggs, natural incubation, symptoms of a broody hen, fish.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

  • Explain the structure of animals, including bones, organs, cells and tissues.
  • Explain the digestion of animals.
  • Explain the circulatory system of animals.
  • Explain the structure and function of the animal urinary system.
  • Explain the nervous system of animals.
  • Explain the respiratory system of animals.
  • Explain the animal reproductive system.
  • Explain the muscular system in animals.
  • Explain the skeletal system of a typical mammal.
  • Explain biological mechanisms underlying the growth and development of animals.
  • Explain the endocrine system of animals.
  • Explain differences between different types of animals, in terms of both structure and function.

Feedback on this course:

"I think it is absolutely brilliant. I have never come across such a friendly, helpful staff and am so enjoying my course. I will definitely recommend A.C.S to anybody who wants to study" Tanya Sadler - United Arab Emirates

"The course teaches you the different systems within animals in terms of structure and function, cell and tissue structure, and also the differences between different categories of animals." Marius Erasmus - A.C.S Tutor - B. Science (Agriculture,) B. Science (Wildlife), Master of Science (Agriculture)


Get the inside information on what makes animals tick!
Click the link below to get the most out of the effort you put in.
 
     

 
 

 

 
     
  Dr. Gareth Pearce

Veterinary scientist and surgeon with expertise in agriculture and environmental science, with over 25 years of experience in teaching and research in agriculture, veterinary medicine, wildlife ecology and conservation in the UK, Australia and New Zealand. Post-graduate qualifications in Education, Wildlife Conservation Medicine, Aquatic Veterinary Studies and Wildlife Biology & Conservation. Gareth has a B.Sc.(Hons), B.V.Sc., M.A., M.Vet.S,. PhD, Grad. Cert. Ed.(HE), Post-Grad.Cert. Aq.Vet.Sc., Post-Grad. Cert. WLBio&Cons., Dipl. ECPHM, MRCVS.
  Alison Pearce

Alison brings a wealth of knowledge and experience to ACS students. She has worked as a University Lecturer, has also run a veterinary operating theatre; responsible for animal anaesthesia, instrument preparation, and assistance with surgical techniques and procedures. She has worked in the UK, Australia and New Zealand. She has extensive experience of handling, husbandry, and management of a wide range of both small and large animals and has a particular love for nature and wildlife. Alison has a BSc (Hon) Animal Science.
  Peter Douglas

Over 50 years experience in Agriculture and wildlife management. Former university lecturer, Wildlife park manager, Animal breeder, Equestrian. Peter has both wide ranging experience in animal science, farming and tourism management, and continues to apply that knowledge both through his work with ACS, and beyond.
  Marius Erasmus

Subsequent to completing a BSc (Agric) degree in animal science, Marius completed an honours degree in wildlife management, and a masters degree in production animal physiology. Following the Masters degree, he has worked for 9 years in the UK, and South Africa in wildlife management, dairy, beef and poultry farming.
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