This unit introduces the concepts of sheep (wool and meat) and beef cattle production in the Australian environment within the context of world food and fibre consumption and production. The key products as well as domestic and export markets for these are presented. The course provides a historical perspective of the basis for each of these industries and describes each of the production systems designed to meet the demand for these products. Production in both the tropical and temperate regions of Australia will be covered and include the key elements of extensive grazing and intensive feedlot systems. Major issues will include breeds and breeding systems, basic nutrition and production practices and animal welfare issues as they affect the quality and quantity of product marketed. The concepts of first stage processing of both meat and fibre products in abattoirs and top-making plants respectively will be presented. The major factors that influence the quality of product and therefore grading and market demand will be presented. Lecture material will be supported with appropriate practical classes, a 2 day trip to the University's 'Arthursleigh' farm and a 5 day study tour to the Riverina to evaluate different commercial production systems. Students will also have an opportunity to compete in the annual Inter Collegiate Meat Judging (ICMJ) competition as a member of the University of Sydney team. This competition involves teams from numerous universities throughout Australia as well as Japan and the USA.
Lectures 3 hours per week, practicals 3 hours per week, five-day study tour to the Riverina
Case study (10%), practical report (20%), meat grading (15%), excursion report (15%) and written exam (40%)
Animal and Veterinary Bioscience years 1-3 OR Bachelor of Science in Agriculture years 1-3