Program Overview

BA Animal Production Program

The BA Animal Production program is designed to provide students with a comprehensive understanding of animal production sciences. The program covers various aspects of animal production, including breeding, nutrition, health, and management.

Program Structure

The program is divided into eight levels, each with its own set of courses and requirements.

• Level 1: Introduction to animal production, including courses on English, writing skills, differential calculus, general chemistry, and Islamic culture.
• Level 2: Courses on introduction to probability and statistics, IT skills, entrepreneurship, fitness and health education, and university skills.
• Level 3: General courses for the College of Food and Agriculture Sciences, including botany, principles of general zoology, introduction to animal production, introduction to plant production, introduction to plant protection, principles of food sciences, and principles of agricultural economics.
• Level 4: Courses on introduction to organic chemistry, breeding and genetic improvement, farm animal physiology, and Islamic culture.
• Level 5: Courses on general biochemistry, camel production, poultry production, animals and poultry health, and Islamic culture.
• Level 6: Courses on firm management, sheep and goat production, practical animal and poultry production, ruminant nutrition, poultry nutrition, and dairy cattle production.
• Level 7: Cooperative training, where students gain practical experience in animal production.
• Level 8: Courses on feed and feed formulation for poultry and ruminants, meat production, poultry breeding, dairy breeding, animal diseases, poultry diseases, modern technology in animal breeding, and research and seminar.

Elective Courses

Students are required to select 17 credit hours from a list of elective courses, including:

• Comparative physiology of farm animals
• Animal production and poultry housing
• Secondary poultry production
• Rearing of exotic birds
• Pets care and husbandry
• Horse production
• Fish production
• Poultry breeding
• Dairy breeding
• Animal diseases
• Poultry diseases
• Modern technology in animal breeding
• Agricultural and food marketing
• Extension applications
• Forage crop production
• Agricultural microbiology
• Range science
• Records analysis of agricultural organization
• Communication skills
• Principles of management and business
• Principles of accounting and financial reporting

Course Descriptions

Each course has a detailed description, including the course title, code, credit hours, and prerequisites.

• ANPR 200: Introduction to Animal Production: Introduction to animal production sciences, including poultry, large animals, and dairy cattle.
• ANPR 226: Breeding and Genetic Improvement: Applications of Mendelian genetics in farm animals, probability and tests of genetic hypotheses, and principles of population genetics.
• ANPR 250: Farm Animal Physiology: Discussion of the course syllabus, teaching strategy, intended learning outcomes, and assessment methods, including homeostasis and physiological control systems.
• ANPR 252: Comparative Physiology of Farm Animals: Introduction, homeostasis, autonomic nervous system, endocrine system, cardiovascular system, gastrointestinal system, respiratory system, thermoregulatory system, and seminars.
• ANPR 256: Camel Production: Geographic distribution of camels, camel breeds, adaptation of dromedaries to desert life, camel's role as a milk animal, and camel management and prospects of improvement.
• ANPR 258: Poultry Production: Discussion of class syllabus and introduction to poultry production, including structure and economic impact of the poultry industry, poultry housing, and poultry house environment.
• ANPR 262: Animal and Poultry Housing: Introduction, heat balance in farm animals, heat requirements of farm animals, thermal insulation in animals, and behavioral and physiological responses to environmental changes.
• ANPR 318: Secondary Poultry Production: Discussion of class syllabus and general introduction to secondary poultry production, including commercial breeds and breed characteristics of turkey, waterfowls, quail, ostrich, and rabbits.
• ANPR 326: Sheep and Goat Production: Numbers of livestock in the world and the Kingdom, breeds, management of ram and buck, animal feed, management of ewe and doe, and raising lamb and kid.
• ANPR 328: Animal and Poultry Health: Introduction, signs of health and disease, predisposing factors of disease, infectious agents of disease, and principles of diagnosis and control of animal and poultry diseases.
• ANPR 330: Rearing of Exotic Birds: Brief introduction to bird history and evolution, taxonomy, morphology, and habitat of commonly kept exotic birds, and bird behavior.
• ANPR 336: Practical Animal and Poultry Production: Introduction, species and breeds of agricultural important animals and poultry, feeding, visit to a poultry farm, milk production, reproduction, records and information systems, and health care.
• ANPR 338: Ruminant Nutrition: Classification of ruminants, rumen microbiology, factors affecting microbial population of the rumen, fermentation of carbohydrates, protein, lipids, vitamins, and minerals metabolism.
• ANPR 340: Pets Care and Husbandry: Discussion of course syllabus and general introduction to pets husbandry and care, including species, breeds, and characteristics of pets.
• ANPR 342: Poultry Nutrition: Anatomy and physiology of the digestive system, nutrients, nutrient metabolism, and nutrient requirements for poultry, ingredient evaluation, and diet formulation.
• ANPR 346: Horse Management: History of horses, anatomy and physiology of the horse, equine nutrition, anatomy and physiology of the male and female, and mare folliculogenesis and estrous cycle control.
• ANPR 348: Fish Production: Introduction to general considerations, fish classification, regional and geographic distribution of fish, and history of aquaculture and its present state.
• ANPR 380: Dairy Cattle Production: Milk production in dairy cattle, dairy traits and udder morphology, hormonal control and milk ejection, reproductive function in dairy cattle, and nutrition in dairy cattle.
• ANPR 388: Reproduction in Farm Animals: Applied anatomy of male and female reproductive systems, physiology of male and female reproductive systems, spermatogenesis and oogenesis, puberty, and estrous cycle.
• ANPR 400: Cooperative Training: Commercial enterprises, poultry production, dairy and sheep production, management of chemical and biological analysis, and production and analysis of poultry and livestock feed.
• ANPR 444: Feed and Feed Formulation for Poultry and Ruminants: Introduction, nutrient classes, feed additives, feed analysis and evaluation, feed classification, and nutritive and feeding values of various feed ingredients.
• ANPR 452: Poultry Breeding: Origin of the fowl, chromosomal map, gamatogenesis, qualitative and quantitative traits, and characteristics of meat and egg type chickens.
• ANPR 454: Meat Production: Introduction, livestock production, beef meat industry, beef cattle breeds, beef cattle selection, animal growth and development, and reproductive in cattle.
• ANPR 456: Dairy Breeding: Basic concepts and terminology, dairy cattle breeds, dairy traits and udder morphology, management in dairy cattle, factors affecting milk production, and principles of breeding cows and genetic improvement.
• ANPR 462: Animal Diseases: Direct and indirect factors of disease, predisposition factors of disease, interplay of the components of the epidemiological triangle, and selected examples of infectious, nutritional, metabolic, and reproduction diseases.
• ANPR 464: Poultry Diseases: Introduction, poultry disease caused by viruses, Chlamydia, bacteria, fungus, mycoplasma, external parasites, and internal parasites.
• ANPR 466: Modern Technology in Animal Breeding: Introduction, animal handling and identification technologies, reproductive technologies, molecular genetics, gene mapping, and marker-assisted selection technologies.
• ANPR 468: Research and Seminar: Brief introduction, scientific background, experimental design, implementation, data analysis, writing final report, and seminar presentation.