Republic of the Philippines

Romblon State University

COLLEGE OF AGRICULTURE, FORESTRY AND ENVIRONMENTAL SCIENCE
Agpudlos Campus
Agpudlos San Andres, Romblon

LECTURES FOR ANIMAL SCIENCE

Lecture Notes: Economic Utility Derived from Animals (Animal Breeding)

I. Introduction to Economic Utility in Animal Breeding
 Definition of Economic Utility: Economic utility refers to the value or benefit derived
from using animals in agriculture, which includes their contributions to food production,
labor, and other resources.
 Importance of Animal Breeding: Animal breeding plays a critical role in enhancing the
economic utility of livestock by improving productivity, health, and efficiency.
II. Types of Economic Utility from Animals
1. Food Production:
o Meat: The primary source of protein for human consumption. Different species
provide various types of meat (e.g., beef, pork, poultry).
o Dairy Products: Milk and its derivatives (cheese, yogurt) are essential sources of
nutrition and income.
o Eggs: Poultry breeding contributes to the production of eggs, a vital food source
globally.
2. Fiber and By-Products:
o Wool and Hair: Sheep and goats provide wool and hair used in textiles and
clothing.
o Leather: Cattle and other animals are leather sources, an important material in
fashion and manufacturing.
o By-Products: Animal by-products such as gelatin, fats, and blood meal have
various industrial and agricultural uses.
3. Labor and Draft Power:
o Working Animals: Animals like horses, oxen, and donkeys are used for
transportation, plowing, and other labor-intensive tasks in agriculture.
4. Companionship and Recreation:
 o Pets: Dogs, cats, and other pets provide emotional support and companionship,
contributing to human well-being.
o Recreational Activities: Animals are involved in various recreational activities,
including horse racing, dog shows, and wildlife tourism.
III. The Role of Animal Breeding in Enhancing Economic Utility
1. Genetic Improvement:
o Selective Breeding: Choosing specific animals with desirable traits to produce
offspring, enhancing productivity and performance.
o Crossbreeding: Mating different breeds to combine advantageous traits, leading
to hybrid vigor and improved characteristics.
2. Increased Productivity:
o Growth Rates: Breeding programs focus on increasing growth rates in meat
animals, leading to faster production cycles and reduced costs.
o Reproductive Efficiency: Enhanced breeding practices improve reproductive
performance, resulting in more offspring and increased production.
3. Disease Resistance:
o Healthier Animals: Breeding for disease resistance reduces veterinary costs and
losses due to illness, improving overall profitability.
o Sustainable Practices: Healthy animals require fewer resources, contributing to
more sustainable production systems.
4. Adaptation to Environmental Conditions:
o Hardiness: Breeding programs can develop animals that are better adapted to
local climates and conditions, ensuring resilience in diverse environments.
IV. Economic Implications of Animal Breeding
1. Market Demand:
o The demand for high-quality animal products drives breeding programs focused
on meat quality, milk production, and disease resistance.
o Consumer preferences for organic and ethically raised animals influence breeding
strategies.
2. Cost-Benefit Analysis:
o Investments in breeding programs must be evaluated for their return on
investment (ROI) in terms of increased productivity and profitability.
 o Long-term genetic improvements can lead to significant economic benefits for
farmers and the agricultural sector.
3. Policy and Regulation:
o Understanding the economic utility derived from animal breeding can inform
agricultural policies and regulations that support sustainable practices.
o Breeding programs may require compliance with animal welfare standards and
genetic modification regulations.
V. Conclusion
 Summary of Economic Utility: Animal breeding significantly enhances the economic
utility derived from livestock, contributing to food security, rural livelihoods, and
economic development.
 Future Directions: Continued advancements in genetics, technology, and sustainable
breeding practices are essential for maximizing the economic benefits of animal
production while addressing challenges such as climate change and disease management.

Lecture Notes: Animal Breeding

I. Introduction to Animal Breeding
 Definition: Animal breeding is the science of improving the genetic quality of livestock
through selective mating and genetic management.
 Importance: Enhances productivity, disease resistance, and adaptability to
environmental conditions.
II. Principles of Animal Breeding
1. Genetics Basics:
o Genes and Alleles: Understanding dominant and recessive traits.
o Genotype vs. Phenotype: Genotype refers to the genetic makeup, while
phenotype is the observable characteristics.
2. Breeding Methods:
o Selective Breeding: Choosing specific animals with desirable traits to reproduce.
o Crossbreeding: Mating different breeds to combine beneficial traits, resulting in
hybrid vigor (heterosis).
o Artificial Insemination (AI): A technique that allows for controlled breeding
using collected semen.
 3. Breeding Strategies:
o Line Breeding: Breeding within a specific line to maintain desirable traits.
o Inbreeding: Mating closely related animals, which can increase the risk of
genetic disorders.
o Outcrossing: Introducing unrelated genetic material to enhance genetic diversity.
III. Economic Impact of Animal Breeding
 Increased Productivity: Enhancements in growth rates, reproductive efficiency, and
product quality (meat, milk, eggs).
 Disease Resistance: Breeding for resilience against common diseases reduces veterinary
costs and losses.
 Market Demand: Breeding programs must adapt to consumer preferences for specific
traits (e.g., organic, grass-fed).
Lecture Notes: Anatomy and Physiology of Farm Animals
I. Overview of Animal Anatomy
 Definition: The study of the structure of animals, including their organs and systems.
 Importance: Understanding anatomy is crucial for managing animal health and
production.
II. Body Systems
1. Skeletal System:
o Provides structure and support.
o Composed of bones, cartilage, and joints.
o Important for movement and protection of vital organs.
2. Muscular System:
o Responsible for movement through contraction.
o Types of muscles: skeletal (voluntary), smooth (involuntary), and cardiac (heart).
3. Circulatory System:
o Composed of the heart, blood vessels, and blood.
o Functions to transport oxygen, nutrients, and waste products throughout the body.
4. Respiratory System:
o Involves the lungs and airways.
 o Responsible for gas exchange (oxygen intake and carbon dioxide removal).
5. Digestive System:
o Composed of organs involved in the intake, digestion, and absorption of food.
o Key components: mouth, esophagus, stomach, intestines, liver, pancreas.
6. Reproductive System:
o Responsible for producing offspring.
o Differences between male and female anatomy.
III. Physiology of Farm Animals
 Metabolism: The chemical processes that occur within an animal to maintain life,
including energy production and nutrient utilization.
 Homeostasis: The ability of an animal to maintain a stable internal environment despite
external changes.
Lecture Notes: Animal Nutrition
I. Introduction to Animal Nutrition
 Definition: The study of how animals obtain and utilize nutrients to support growth,
reproduction, and overall health.
 Importance: Proper nutrition is essential for optimal performance and productivity in
livestock.
II. Nutritional Requirements
1. Macronutrients:
o Proteins: Essential for growth, tissue repair, and enzyme production.
o Carbohydrates: The primary source of energy; includes sugars and starches.
o Fats: Concentrated energy source; important for hormone production and nutrient
absorption.
2. Micronutrients:
o Vitamins: Organic compounds necessary for various metabolic processes (e.g.,
Vitamin A, D, E, K).
o Minerals: Inorganic elements essential for bone formation, muscle function, and
metabolic processes (e.g., calcium, phosphorus, selenium).
III. Feed Composition
  Forages: Plant-based feeds that are high in fiber (e.g., hay, silage).
 Concentrates: Energy-dense feeds that are low in fiber (e.g., grains, protein meals).
 By-products: Secondary products from processing that can be used as animal feed (e.g.,
soybean meal, distillers’ grains).
IV. Feeding Strategies
1. Ration Formulation: The process of creating balanced diets tailored to the specific
needs of animals based on age, weight, and production goals.
2. Feeding Systems:
o Total Mixed Ration (TMR): A method of feeding where all feed ingredients are
mixed.
o Pasture-Based Systems: Grazing livestock on pasture, can enhance animal
welfare and reduce feed costs.
V. Nutritional Management
 Monitoring Feed Intake: Ensuring animals receive adequate nutrition to meet their
production needs.
 Adjusting Diets: Modifying rations based on growth stages, health status, and
production goals.

Conclusion
Understanding the principles of animal breeding, anatomy and physiology, and nutrition is
essential for effective livestock management. These disciplines are interconnected and play a
vital role in enhancing productivity, ensuring animal welfare, and meeting the growing demands
of the agricultural sector.
Lecture Notes: Genetics and Livestock Improvement
I. Introduction to Genetics
 Definition of Genetics: The study of heredity and variation in organisms, focusing on
how traits are passed from one generation to the next.
 Importance in Livestock: Genetics plays a crucial role in animal breeding, influencing
traits such as growth rate, feed efficiency, and disease resistance.
II. Principles of Genetics
1. Genes and Chromosomes:
o Genes are units of heredity located on chromosomes.
 o Chromosomes come in pairs, with one set inherited from each parent.
2. Mendelian Genetics:
o Law of Segregation: Alleles for a trait segregate during gamete formation.
o Law of Independent Assortment: Genes for different traits are inherited
independently.
3. Genotype vs. Phenotype:
o Genotype: The genetic makeup of an organism.
o Phenotype: The observable characteristics resulting from the genotype.
III. Animal Breeding Techniques
1. Selective Breeding: Choosing specific animals to reproduce based on desirable traits.
2. Crossbreeding: Mating animals from different breeds to enhance genetic diversity and
improve performance.
3. Genomic Selection: Using DNA information to select animals with superior genetic
potential.
IV. Livestock Improvement
 Goals:
o Increase productivity (growth rate, milk production).
o Enhance disease resistance.
o Improve reproductive efficiency.
 Applications:
o Implementing performance testing and genetic evaluations.
o Utilizing artificial insemination and embryo transfer techniques.
Lecture Notes: Slaughter, Processing, and Marketing of Farm Animals
I. Overview of Slaughter and Processing
 Definition of Slaughter: The process of humanely killing animals for food.
 Importance: Ensures a stable supply of meat and by-products for consumers.
II. Slaughter Process
1. Pre-Slaughter Handling:
o Importance of humane treatment to minimize stress.
 o Proper facilities and handling techniques.
2. Slaughter Techniques:
o Methods such as stunning (electrical, captive bolt) to ensure humane slaughter.
o Procedures for bleeding, skinning, and evisceration.
III. Processing of Meat
1. Meat Processing Steps:
o Chilling, cutting, and packaging.
o Importance of hygiene and safety standards (HACCP).
2. By-Products:
o Utilization of organs, bones, and other by-products for various industries (e.g.,
gelatin, leather).
IV. Marketing of Farm Animals
1. Market Strategies:
o Understanding consumer preferences and trends.
o Branding and promotion of meat products.
2. Regulations:
o Compliance with food safety and quality standards.
o Traceability and labeling requirements.
Lecture Notes: Poultry Production
I. Overview of Poultry Production
 Importance: Poultry is a major source of protein and income in agriculture.
 Types of Poultry: Broilers (meat), layers (eggs), and specialty birds (turkeys, ducks).
II. Breeding and Genetics
 Breeding Goals: Improve growth rates, feed efficiency, and egg production.
 Genetic Selection: Use of hybrid strains for optimal performance.
III. Nutrition
 Nutritional Requirements: Balanced diets with appropriate protein, energy, vitamins,
and minerals.
 Feeding Strategies: Formulation of rations based on growth stages and production goals.
IV. Management Practices
1. Housing: Importance of proper ventilation, space, and biosecurity.
2. Health Management: Vaccination programs and disease prevention strategies.
Lecture Notes: Swine Production Management
I. Overview of Swine Production
 Importance: Swine is a critical source of meat and contributes significantly to the
agricultural economy.
 Production Systems: Commercial and smallholder systems.
II. Breeding and Genetics
 Breeding Techniques: Selective breeding, crossbreeding, and artificial insemination.
 Genetic Improvement: Focus on growth rates, reproductive performance, and disease
resistance.
III. Nutrition
 Nutritional Requirements: Balanced diets for different growth stages.
 Feeding Strategies: Use of high-quality feeds and precision feeding techniques.
IV. Management Practices
1. Housing: Importance of appropriate space and environmental controls.
2. Health Management: Regular health monitoring and biosecurity measures.
Lecture Notes: Goat and Sheep Production
I. Overview of Goat and Sheep Production
 Importance: Provides meat, milk, wool, and other products; important for rural
livelihoods.
 Types of Production: Meat (chevon/lamb), dairy (goat milk), and fiber (wool).
II. Breeding and Genetics
 Breeding Goals: Improve meat yield, milk production, and wool quality.
 Selection Practices: Use of purebred and crossbred systems.
III. Nutrition
 Nutritional Needs: Importance of forage quality and balanced rations.
 Feeding Practices: Grazing management and supplementation strategies.
IV. Management Practices
1. Housing: Adequate shelter and space considerations.
2. Health Management: Regular health checks and vaccination protocols.
Lecture Notes: Beef Cattle Production
I. Overview of Beef Cattle Production
 Importance: Beef is a major source of protein; a significant economic impact.
 Production Systems: Cow-calf, backgrounding, and feedlot systems.
II. Breeding and Genetics
 Breeding Objectives: Focus on growth rate, feed efficiency, and carcass quality.
 Genetic Selection: Use of performance data and EPDs (Expected Progeny Differences).
III. Nutrition
 Nutritional Requirements: Importance of energy, protein, and mineral supplementation.
 Feeding Strategies: Pasture management and feedlot finishing.
IV. Management Practices
1. Housing: Importance of shelter and pasture management.
2. Health Management: Vaccination schedules and disease prevention strategies.
Lecture Notes: Dairy Production
I. Overview of Dairy Production
 Importance: Provides milk and dairy products, essential for nutrition and economy.
 Types of Dairy Cattle: Holstein, Jersey, Guernsey, and others.
II. Breeding and Genetics
 Breeding Goals: Enhance milk production, butterfat content, and reproductive
efficiency.
 Genetic Improvement: Use of AI and genomic selection for superior traits.
III. Nutrition
 Nutritional Needs: Balanced diets for lactating cows, including energy, protein, and
minerals.
 Feeding Strategies: TMR (Total Mixed Ration) and forage management.
IV. Management Practices
 1. Housing: Importance of ventilation, space, and comfort for dairy cows.
2. Health Management: Regular health checks and mastitis prevention strategies.

Lecture Notes: Carabao Production

I. Overview of Carabao Production
 Importance: Carabaos are vital for draft power, milk, and meat in many rural areas.
 Uses: Agricultural labor, milk production, and meat source.
II. Breeding and Genetics
 Breeding Objectives: Focus on improving milk yield and draft power.
 Selection Practices: Use of indigenous breeds and crossbreeding for desired traits.
III. Nutrition
 Nutritional Needs: Importance of high-quality forages and mineral supplementation.
 Feeding Practices: Grazing management and supplementation during dry seasons.
IV. Management Practices
1. Housing: Adequate shelter and space considerations for comfort and productivity.
2. Health Management: Regular health monitoring and vaccination protocols.

Conclusion
These lecture notes provide a comprehensive overview of essential topics in Animal Science,
focusing on the production and management of various livestock species. Understanding these
concepts is crucial for effective livestock management and improving animal productivity.
Key Terminologies in Animal Science
1. Animal Breeding
 Genotype: The genetic makeup of an organism.
 Phenotype: The observable characteristics of an organism resulting from the interaction
of its genotype with the environment.
 Selective Breeding: The process of choosing specific animals to reproduce based on
desired traits.
 Crossbreeding: Mating animals from different breeds to produce offspring with a
combination of desirable traits.
  Hybrid Vigor (Heterosis): The improved or increased function of any biological quality
in a hybrid offspring.
2. Animal Nutrition
 Macronutrients: Nutrients required in large amounts, including carbohydrates, proteins,
and fats.
 Micronutrients: Nutrients required in smaller amounts, including vitamins and minerals.
 Ration: The daily allowance of feed given to an animal.
 Total Mixed Ration (TMR): A method of feeding where all feed ingredients are mixed
together to provide a balanced diet.
 Forage: Plant material (grass, legumes) used as animal feed, usually high in fiber.
3. Animal Physiology
 Homeostasis: The ability of an organism to maintain a stable internal environment despite
external changes.
 Metabolism: The set of chemical processes that occur within a living organism to
maintain life, including energy production and nutrient utilization.
 Digestive System: The organs involved in the ingestion, digestion, and absorption of
food.
 Endocrine System: The system of glands that produce hormones regulating various
bodily functions.
4. Animal Welfare
 Animal Welfare: The well-being of animals, encompassing their physical and
psychological health.
 Ethology: The scientific study of animal behavior in natural conditions.
 Stress: A physiological and psychological response to external pressures that can affect
health and productivity.
5. Animal Management
 Biosecurity: Measures taken to prevent the introduction and spread of diseases in
livestock operations.
 Husbandry: The care, cultivation, and breeding of animals for food, fiber, or labor.
 Stocking Rate: The number of animals per unit area of land, influencing grazing
management and animal health.
6. Animal Production
  Finishing: The final stage of feeding livestock to prepare them for market.
 Weaning: The process of separating young animals from their mothers to transition to
solid food.
 Market Weight: The weight at which animals are considered ready for slaughter or sale.
7. Species-Specific Terminologies
 Cattle:
o Heifer: A young female cow that has not yet given birth.
o Bull: Intact male cattle used for breeding.
o Steer: A castrated male cattle raised for beef production.
 Poultry:
o Broiler: A chicken raised specifically for meat production.
o Layer: A hen raised for egg production.
 Swine:
o Gilt: A young female pig that has not yet given birth.
o Boar: An intact male pig used for breeding.
o Sow: A female pig that has given birth.
 Sheep:
o Ewe: A female sheep.
o Ram: A male sheep used for breeding.
o Lamb: A young sheep.
 Goats:
o Doe: A female goat.
o Buck: A male goat used for breeding.
o Kid: A young goat.
 Dairy:
o Lactation: The period during which a female mammal produces milk.
o Colostrum: The first milk produced after giving birth, rich in antibodies.
8. Health and Disease
  Zoonosis: Diseases that can be transmitted from animals to humans.
 Vaccination: The administration of a vaccine to stimulate an immune response against
specific diseases.
 Quarantine: The isolation of animals to prevent the spread of disease.
9. Processing and Marketing
 Carcass: The body of a slaughtered animal after the removal of the hide, organs, and
other inedible parts.
 Value-Added Products: Products that have been processed or enhanced to increase their
market value (e.g., processed meat, cheese).
Pertinent Laws in the Philippines Related to Animal Production
1. Animal Welfare Act of 1998 (Republic Act No. 8485)
 Purpose: To promote animal welfare and prevent animal cruelty.
 Key Provisions:
o Establishes standards for the humane treatment of animals.
o Prohibits acts of cruelty, including neglect, abuse, and inhumane slaughter.
o Mandates the creation of an Animal Welfare Commission to oversee
implementation.
2. The Code of Animal Welfare (Administrative Order No. 1, Series of 2000)
 Purpose: To provide guidelines for the humane treatment of animals in various sectors,
including livestock production.
 Key Provisions:
o Outlines the responsibilities of animal owners and caretakers.
o Establishes standards for housing, feeding, and health care of animals.
o Addresses the humane handling and transport of animals.
3. RA 10631: Animal Health Law
 Purpose: To strengthen the regulation of animal health and prevent the spread of animal
diseases.
 Key Provisions:
o Provides for the establishment of a national animal disease prevention and control
program.
o Mandates the registration of veterinary drugs and biologics.
 o Implements measures for the surveillance and control of animal diseases.
4. RA 9296: Meat Inspection Code of the Philippines
 Purpose: To ensure the safety and quality of meat products.
 Key Provisions:
o Mandates inspection of all meat products before and after slaughter.
o Establishes standards for meat processing and handling.
o Provides guidelines for the establishment of meat inspection services.
5. RA 7581: Price Act
 Purpose: To protect consumers from excessive pricing of basic commodities, including
meat and livestock products.
 Key Provisions:
o Regulates the prices of essential goods and services.
o Provides for the establishment of price ceilings during emergencies.
6. RA 10611: Food Safety Act of 2013
 Purpose: To protect the public from food-borne and water-borne illnesses and unsanitary,
unwholesome, misbranded, or adulterated foods.
 Key Provisions:
o Establishes a regulatory framework for food safety and quality.
o Mandates the establishment of food safety standards for all food products,
including those derived from animals.
7. RA 9003: Ecological Solid Waste Management Act of 2000
 Purpose: To promote an ecological approach to waste management, including waste
generated by animal production.
 Key Provisions:
o Mandates the segregation and proper disposal of solid waste.
o Encourages recycling and composting of organic waste, including livestock
manure.
8. Department of Agriculture (DA) Administrative Orders
  Various administrative orders issued by the Department of Agriculture provide specific
guidelines and regulations for livestock and poultry production, biosecurity measures,
and animal health management.
9. Local Government Unit (LGU) Ordinances
 Many local government units in the Philippines have their own ordinances related to
animal control, registration, and welfare. These ordinances can vary significantly
between municipalities and cities.
Conclusion
Understanding the pertinent laws relating to animal production in the Philippines is essential for
ensuring compliance, promoting animal welfare, and maintaining food safety. Stakeholders in
the livestock and poultry sectors must be aware of these regulations to effectively manage their
operations and contribute to sustainable agricultural practices.