Animal Scinces B SC Final Curriculum April 2021

Revised Curriculum for Bachelor of Science Degree in Animal Sciences
Curriculum Review Team
Hirut Yirga (PhD)

Kefelegn Kebede (PhD)
Mitiku Eshetu (PhD)
Ewonetu Kebede (MSc)
Adane Shegaw (MSc)
Gemechu Taffa (MSc)
April 2021
Haramaya University
TABLE OF CONTENTS
Content Pages
1. Background of the Program 1

2. Rationale for Curriculum Revision 3
3. Vision and Mission of the Department 3
4. Program Objectives (general and specific) 3
4.1. General objectives 3
4.2. Specific objectives 3
5. Professional Profile 4
6. Graduate Profile 4
7. Program Profile 5
7.1. Admission Requirements 5
7.2. Duration of Study 5
7.3. Mode of Delivery 5
7.4. Assessment and Evaluation Mechanisms 5
7.5. Grading System 6
7.6. Graduation Requirements 6
7.7. Degree Nomenclature 6
7.8. Quality Assurance Mechanisms 7
8. Description of Course Code Assignment 7
9. Course Categories 8
10. Semester Wise Courses Breakdown 10
11. Course Profiles 12
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1. Background of the Program
The Ethiopian economy is mostly based on agriculture, with industry and services slightly
increasing recently. The country’s Gross Domestic Product (GDP) is US$ 84.36 billion in 2018
with a 6.8% annual change, placing Ethiopia among the fastest growing non-oil producing
economies in Africa. The performance of the Ethiopian economy as a whole is highly
correlated with the agricultural sector. Having a share of roughly 44% of GDP, agriculture
employs approximately 80% of the workforce and accounts for 70% of export earnings (IGAD,
2013). The livestock subsector contributes nearly 20% of the total GDP and foreign exchange
earnings of the country, and some 35 to 40% of agricultural GDP. With the rapidly growing
population, increasing urbanization, and rising incomes, the domestic demand for meat, milk,
and eggs is expected to increase significantly in the foreseeable future. Furthermore, the
country’s foreign exchange from livestock products has seen an increase, especially by
supplying red meat to the Gulf and within Africa, as well as by providing leather and other
livestock product to Europe (Mohammed and Fatih, 2019).
Ethiopia has the largest livestock population in Africa and the fifth-largest in the world. The
national herd, consisting of about 65.4 million cattle, 39.9 million sheep, 50.5 million goats,
7.7 million camels, and close to 49 million chiken, produces currently about 1,128 metric tons
of meat, 174 million eggs, and 5.2 billion liters of milk per year (CSA, 2020). Besides, it
provides about 68 million tons of organic fertilizer and almost 617 million days in animal
traction (Shapiro et al., 2017). This huge animal resource, however, makes a disproportionately
small contribution to national income, especially export income, and to national food
production. Besides, the country has not experienced significant productivity gains in the
livestock sector. Even though the country’s total meat production increased by 4.6%, with
mutton and goat meat registering growth rates of 12 and 13% respectively, the growth is
because of the increase in the slaughtered animals, but not from an in-crease in productivity.
Milk yield averages 1.5 liters per day, which is about one-eighth of the milk yield for improved
dairy breeds which can manage 9 liters per day per cow. Average yields are much lower
compared with other countries in the region such as Kenya and Rwanda (3.6 kg per day) (World
Bank, 2017). Similarly, there is a substantial productivity difference between local and
improved poultry breeds. The local poultry breeds lay only 50 eggs per year, which is one-third
the number laid by modern breeds. As a result of these low productivity levels, the livestock
sector is characterized by relatively high greenhouse gas (GHG) emissions per unit of product.
Average GHG emissions are 19 kg CO2 eq/kg milk among mixed crop-livestock systems in
Ethiopia, against an average of 9kg CO2 eq/kg milk in Sub-Saharan Africa.
The key challenges that undermine the performance and potential of the livestock sectors
include reduced availability and access to communal grazing and natural pasture; insufficient
access to forage, forage seeds, and feed supply; poor animal health due to disease prevalence;
and low livestock genetic make-up. Limited adoption of improved livestock practices and poor
provision of livestock support services are major sources of low productivity levels. The public
sector dominates livestock support service delivery, which is weak for animal health, breeding,
feed, and extension services. Besides, the sector has a low commercial market off-take due to
inadequate processing and marketing infrastructure. Most farmers do not participate in the
livestock market and household livestock production is ultimately consumed with-in the
household or sold on the local market.
The government seeks to scale up its investment and institutional support for the livestock
sector. It is taking measures to address the challenges and overall weak performance of these
sub-sectors, limited access to quality livestock services and markets, limited participation of
the private sector, and instructional and policy gaps and challenges existing in the sector. It
wishes to focus particularly on the subsistence level and smallholder farmers, where the
maximum benefits can be obtained for the sector and its participants. Productivity
improvements can have a substantial impact on farmer incomes and thus on poverty reduction.
Improvements in quality can increase the potential to build value chains in the processing
sector, contributing to the country’s broader aims of industrialization as well as export earnings.
Increasing investment for livestock development, reduction of the role of the state in production
and trade as well as the encouragement of the private sector are some of the measures to be
undertaken. The government promises that a greater share of budgetary and human resources
will be devoted to the rehabilitation and expansion of the sector. Besides, the government
encouraging professionals in the field of agriculture to enter into the livestock business and
simultaneously insisted the higher institutes to revise their curriculum.
Accordingly, revision of the existing curriculum in a synchronized way is needed all over the
higher institutes of the country to train and supply adequate human resources specialized in the
area of animal science to alleviate quality human power shortage in the field.
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2. Rationale for Curriculum Revision
Animal Sciences program is crucial to produce professionals, scientists and experts that can
educate, do research and transfer technologies for solving animal production constraints
including feed related issues, poor animal genetic resources, and animal health problems. The
contribution of the program is for education sectors, livestock research institutes, Ministry
of Agriculture, governmental and non-governmental organizations, private sectors and
industries.
3. Vision and Mission of the Department
The department has a venerable vision to have proven competence in animal science training,
research and extension by producing highly competent and skilled professionals in the areas of
livestock sector and conducting multidisciplinary research which is innovative, result oriented
and demand driven.
Its mission is to offer training of high caliber, practically oriented, competent and responsive
professionals in the fields of animal sciences with integrated, applied and problem-solving
research and extension services.
4. Program Objectives (general and specific)
4.1. General objectives

The program is aimed at producing qualified and competent professionals in the field of animal
sciences for the nation and beyond. It is also aimed to cultivate research oriented and competent
professionals for research center, Universities, Colleges, Ministry of Agriculture, other
governmental and non-governmental organizations as well as self-employed entrepreneurs.
4.2. Specific objectives

The specific objectives of the program are:
• To produce competent animal sciences professionals who could serve as experts and
entrepreneurs.
• To produce professionals who carry out extension activities in animal sciences
• To produce professionals who participate in animal sciences research activities
• To develop professionals with positive attitude to rural development including
responsibility, dedication, hard work, accuracy and team work.
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• To produce professionals who can give consultative services to solve problem of animal
sciences for various community groups.
• To produce professionals who have technical innovation in animal sciences development.
• To produce innovative graduates with good professional ethics and responsibility to work
towards national development goals.
5. Professional Profile
The professional profile of animal science experts includes the ability to:
• Enhance sustainable livestock production in Ethiopia through effective and efficient
utilization of the required resources;
• Implement, manage and evaluate livestock development projects;
• Develop team spirit in conducting feasible studies, consult investors and financial
institutions interested in livestock production;
• Manage livestock production information (formulate data collection tools, collect data,
analyze and interpret it to develop livestock policies and strategies);
• Monitor and design environmentally friendly animal production system;
• Develop and implement programs and strategies for the conservation and improvement of
livestock species using conventional and /or advanced technologies;
• Conduct researches in livestock sector;
• Design livestock development plans to enhance livestock commercialization;
• Consult on identification, appraisal and implementation of livestock development policies,
projects and programs;
• Contribute, professionally, to promote livestock development at national and international
level;
• Train in Universities and agricultural colleges;
• Serve as experts in livestock products and by products processing industries; and
• Provide extension service in dissemination of new applicable technologies for animal
product value chain.
6. Graduate Profile
Upon completion of the BSc. degree program, the graduates:

• Could work as professionals in Universities/Colleges, research institutions, private
sectors, government and non-government organizations;
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• Realize scientific methods of raising farm animals either directly as entrepreneur or
indirectly through extension;
• Design and conduct research geared towards enhancement of livestock production and
productivity;
• Consult/advice in the area of livestock development;
• Manage livestock sector;
• Plan/devise livestock development projects;
• Supervise livestock development activities;
• Would be capable to integrate livestock production with other farming enterprises;
• Able to work in animal feed processing plants; and
• Able to process livestock products and by-products.
7. Program Profile
7.1. Admission Requirements

• Successful completion of the Ethiopian Secondary Schools (grade 12) with natural science
background.
• Advance standing placement for holders of diploma in animal science and/or related fields
who meet the criteria set by the department.
• Special admission, admission as part-time students, admission for students with general
certificate of education equivalent to the preparatory program and students who seeks to
transfer from other higher learning institutions of equivalent standard to the program may
be granted admission provided that they qualify the respective admission criteria of the
department, and
• All other admission requirements of the University including pass points in its entrance
examination shall be taken into consideration.
7.2. Duration of Study

• Four years
7.3. Mode of Delivery

• Parallel
7.4. Assessment and Evaluation Mechanisms
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• The performances of the students will be assessed and evaluated continuously using class
work, practical work, individual and group assignments, presentations and examinations
(quizzes, presentation, final exam, etc.).
• Evaluation and assessment results should be disclosed to each student in time.
7.5. Grading System

The grading scale and letter grade system for Ethiopian public universities set by MOSHE, as
per indicated in table1, will be used.
Table 1: Grading scale and letter grade system

Raw Mark Interval Corresponding Corresponding
Status Description
[100%] Letter Grade Fixed Number Grade
[90-100) A+ 4.00
[85-89.99) A 4.00 Excellent
[80-84.99) A- 3.75
[75-79.99) B+ 3.5
Very Good
[70-74.99) B 3.00
[65-69.99) B- 2.75
Good
[60-64.99) C+ 2.50
[50-59.99) C 2.00 Satisfactory
[45-49.99) C- 1.75 Unsatisfactory
[40-44.99) D 1.00 Very Poor
< 40) F 0.00 Fail
7.6. Graduation Requirements

In order to graduate with a B.Sc. degree in Animal Sciences, the student:
• Should take a miniumum of 148 and a maximium of 150 credit hours with an equivalent
of 224 and 243 ECTS courses, respectively.
• Should score a minimum CGPA of 2.00.
• Should not have F grade.
7.7. Degree Nomenclature
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Up on successful completion and fulfillment of all the desired courses and regulations, the
candidate will be awarded ‘Bachelor of Science degree in Animal Sciences’ (የመጀመሪያ ዲግሪ
በእንስሳት ሳይንስ).
7.8. Quality Assurance Mechanisms

• Making available the necessary literature materials such as books, proceedings, journals,
laboratory manuals and others teaching materials.
• Equipping laboratories with the necessary equipment’s and consumables.
• Course outlines are evaluated by Departmental/School Council and given to students at
the beginning of each semester.
• Recruiting qualified instructors in the Department/School.
• Prior to exam administration, let the Departmental/School exam committee assess the
standards of examinations.
• Collecting feedbacks from our graduates and employers regarding the quality of their
performance.
• Let students evaluate their instructors on the subject matters each semester; the outcome is
used in all decision-makings related to staff and course administration.
• Curriculum is subjected to internal and external evaluation as required by the
Department/School/college/university.
8. Description of Course Code Assignment
In the course coding, the alphabets (of four digits) should indicate the course offering
program:
• The numbers should be also three digits and:
o The first number indicates the year in which the course is given;
o The second number indicates the course's serial number for animal science; courses,
and for non-departmental courses sequentially as they appear; and
o The third number indicates the semester in which the course is given.
Example: - AnSc 212
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9. Course Categories
Table 2: List of core courses

S/No. Course Name Cr. Hr. ECTS
1. Anatomy and Physiology of Farm Animals 3 5
2. Fishery and Aquaculture 3 5
3. Swine Production and Management 2 3
4. Principle of Genetics 3 5
5. Principle of Animal Nutrition 3 5
6. Sheep and Goat Production and Management 3 5
7. Forage and Pasture Production and Management 3 5
8. Camel Production and Management 2 3
9. Animal Breeding 3 5
10. Reproductive Physiology and Arteficial Insemination 2 3
11. Applied Animal Nutrition 4 6
12. Poultry Production and Hatchery Management 4 6
13. Dairy Cattle Production and Management 3 5
14. Practical in Animal Science I 1 2
15. Beef Cattle Production and Management 3 5
16. Equine Production and Draft Animals Management 3 5
17. Biometry 3 5
18. Research Methods in Animal Sciences 2 3
19. Animal Biotechnology 3 5
20. Range Ecology and Management 3 5
21. Veterinary Parasitology 2 3
22. Practical in Animal Science II 1 2
23. Practical Attachment 2 3
24. Apiculture 3 5
25. Sericulture 2 3
26. Animal Behaviour and Welfare 2 3
27. Hide and Skin Processing 2 3
28. Animal Health and Disease Control 3 5
29. Senior Seminar 1 2
30. Food Hygiene and Veterinary Public Health 2 3
31. Livestock Products Processing Technology 3 5
32. Senior Research Project 2 3
Total 81 131
Table 3: List of supportive courses
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1. Biochemistry 3 5
2. General Microbiology 2 3
3. Introduction to Soils 2 3
4. Introduction to Statistics 3 5
5. Rural Sociology and Agricultural Extension 2 3
6. Farm Management 2 3
7. Livestock Economics and Marketing 2 3
Total 16 25
Table 4: List of common courses

1. Communicative English Language Skills I 3 5
2. General Physics 3 5
3. General Psychology 3 5
4. Mathematics for Natural Science 3 5
5. Critical Thinking 3 5
6. Physical Fitness 0 0
7. Geography of Ethiopia and the Horn 3 5
8. Communicative English Language Skills II 3 5
9. Social Anthropology 2 3
10. General Biology 3 5
11. General Chemistry 3 5
12. Economics 3 5
13. Introduction to Emerging Technologies 3 5
14. Moral and Civic Education 2 3
15. Introduction to Computer Application 3 5
16. Inclusiveness 2 3
17. Global Trends 2 3
18. Entrepreneurship 2 3
19. Nutrition Sensitive Agriculture 3 5
Total 49 80
Table 3: List of elective courses

1. Agricultural Project Planning and Analysis (E) 2 3
2. Farm Stead Structure (E) 2 3
Total 4 6
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10. Semester Wise Courses Breakdown
Table 4: Year I Semester I

No. Course Code Course Name Cr. Hr. ECTS
1. FLEn 1011 Communicative English Language Skills I 3 (3+0) 5
2. Biol 1011 General Biology 3 (2+1) 5
3. Psyc 1011 General Psychology 3 (3+0) 5
4. Math 1011 Mathematics for Natural Science 3 (3+0) 5
5. LoCT 1011 Critical Thinking 3 (3+0) 5
6. SpSc 1011 Physical Fitness P/F P/F
7. GeEs 1011 Geography of Ethiopia and the Horn 3 (3+0) 5
Total 18 30
Table 5: Year I Semester II

1. FLEn 1012 Communicative English Language Skills II 3 (3+0) 5
2. Anth 1012 Social Anthropology 2 (2+0) 3
3. Phys 1012 General Physics 3 (2+1) 5
4. Chem 1012 General Chemistry 3 (2+1) 5
5. Econ 1011 Economics 3 (3+0) 5
6. EmTe 1012 Introduction to Emerging Technologies 3 (3+0) 5
7. MCiE 1012 Moral and Civic Education 2 (2+0) 3
Total 19 31
Table 6: Year II Semester I

1. VetM 211 Anatomy and Physiology of Farm Animals 3(2+1) 5
2. Chem 211 Biochemistry 3(3+0) 5
3. Biol 211 General Microbiology 2(1+1) 3
4. CoSc 211 Introduction to Computer Application 3(2+1) 5
5. AnSc 211 Fishery and Aquaculture 3(2+1) 5
6. NaRM 211 Introduction to Soils 2(1+1) 3
7. AnSc 221 Swine Production and Management 2 (1+1) 3
Total 18 29
Table 7: Year II Semester II

1. AnSc 212 Principle of Genetics 3(3+0) 5
2. AnSc 222 Principle of Animal Nutrition 3(3+0) 5
3. Stat 212 Introduction to Statistics 3(3+0) 5
4. SNIE 212 Inclusiveness 2(2+0) 3
5. AnSc 232 Sheep and Goat Production and Management 3(2+1) 5
Forage and Pasture Production and
6. REBD 212 3(2+1) 5
Management
7. AnSc 242 Camel Production and Management 2(2+0) 3
Total 19 31
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Table 8: Year III Semester I
No. Course Code Course Name Cr.Hr. ECTS
1. AnSc 311 Animal Breeding 3(2+1) 5
Reproductive Physiology and Aficial
2. AnSc 321 2(1+1) 3
Insemination
3. AnSc 331 Applied animal Nutrition 4(3+1) 6
4. AnSc 341 Poultry Production and Hatchery Management 4(3+1) 6
5. AnSc 351 Dairy Cattle Production and Management 3(2+1) 5
6. IRGI 1021 Global Trends 2(2+0) 3
7. AnSc 361 Practical in Animal Science I 1(0+1) 2
Total 19 30
Table 9: Year III Semester II

1. AnSc 312 Beef Cattle Production and Management 3(2+1) 5
2. AnSc 322 Equine Production and Draft animals Management 3(2+1) 5
3. AnSc 332 Biometry 3(3+0) 5
4. AnSc 342 Research Methods in Animal Sciences 2(2+0) 3
5. AnSc 352 Animal Biotechnology 3(2+1) 5
6. REBD 322 Range Ecology and Management 3(2+1) 5
7. VetM 322 Veterinary Parasitology 2(1+1) 3
8. AnSc 362 Practical in Animal science II 1(0+1) 2
Total 20 33
Table 10: Year IV Semester I

1. AnSc 411 Practical Attachment 2(0+2) 3
2. AnSc 421 Apiculture 3(2+1) 5
3. AnSc 431 Sericulture 2 (1+1) 3
4. AnSc 441 Animal Behaviour and Welfare 2(2+0) 3
5. Mgmt 411 Entrepreneurship 2(2+0) 3
6. AnSc 451 Hide and Skin Processing 2(1+1) 3
7. VetM 431 Animal Health and Disease Control 3(2+1) 5
8. RDAE 411 Rural Sociology and Agricultural Extension 2(2+0) 3
9. AnSc 461 Senior Seminar 1(0+1) 2
Total 19 30
Table 11: Year IV Semester II

No. Course Code Course Name Cr.Hr. ECTS
1. VetM 442 Food Hygiene and Veterinary Public Health 2(1+1) 3
2. AnSc 412 Livestock Products Processing Technology 3(2+1) 5
3. AgEc 412 Agricultural Project Planning and Analysis (E) 2(2+0) 3
4. AgEc 422 Farm Management 2(2+0) 3
5. AgEc 432 Livestock Economics and Marketing 2(2+0) 3
6. FSPT 412 Nutrition Sensitive Agriculture 3(2+1) 5
7. AgEg 412 Farm Stead Structure (E) 2(2+0) 3
8. AnSc 422 Senior Research Project 2(0+2) 3
Total 16/18 25/28
E-elective
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11. Course Profiles
Course Title: Anatomy and Physiology of Farm Animals
Course Code: VetM 211
Course Credit Hours: 3 (2+1)
Course Pre-requisite: None
Course Category: Core
Course Description:
This course covers terminologies used in anatomy and physiology; the gross structure and its
physiological activity; and the merit of the body of an animal. Introduction to cytology and
histology, gross and topographic anatomy and physiology of the skeletal, neuromuscular,
cardiovascular, respiratory, digestive, urinary, and endocrine system; rumen and lactation
physiology; stress physiology, types of stressors, effects of stress on physiology and
productivity, mechanisms of adaptation to environmental stresses; behavioural and
physiological response to stress and possible interventions. Important species differences with
special emphasis to those anatomical features in terms of clinical and production will be
addressed.
Learning Outcomes:
Upon successful completion of this course, students should be able to:
• Explain anatomical and physiological terminologies and concepts related to structural and
functional morphology of animals;
• Describe the normal gross body structures, location and the relative relationship of the
different tissues, organs and systems;
• Describe anatomical differences between different domestic animals; and relate the form
and structure of different body parts to their function;
• Understand stress physiology, types of stressors and mechanism of adaptation to
environmental stress; and
• Identify the control mechanisms for body functions, and correlate the various body systems
with the whole animal.
Mode of Delivery:
Lectures, discussions, reading assignments, group work, clinic (farm) visit and presentations
Teaching Aids:
Teaching videos, handouts, power points, lab experiments
Course Contents:
1. Introduction to Anatomy and Physiology
1.1. Definitions
1.2. Branches of anatomy
1.3. Descriptive terms used in the study of anatomy
1.4. Methods of studying anatomy
1.5. The general plane of the animal body
1.6. Concepts of cells
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1.7. Components of cells and their physiology
2. Skeletal System
2.1. Terminologies
2.2. Anatomy of bone
2.3. Physiology of bone
2.3.1. Composition of bone
2.3.2. Functions of the skeleton
3. Articular System
3.1. Classification of joints
3.2. Joints of the axial skeleton
3.3. Joints of the appendicular skeleton
3.4. Joints of the hind limb
3.5. Functions of articular system
4. Muscular System
4.1. Anatomy of muscular system
4.2. Nomenclature of muscles
4.3. Types of muscles
4.4. Muscle fiber
4.5. The neuromuscular synapse
4.6. Physiology of muscular system
4.7. Function of the muscular system
5. Nervous System
5.1. Microscopic neuro anatomy
5.2. The central nervous system
5.3. Peripheral nervous system (PNS)
5.4. Cranial nerves
5.5. Autonomic nervous system
5.6. Parasympathetic nervous system
5.7. Sympathetic nervous system
5.8. Conduction of a nerve impulse
6. Endocrine System
6.1. Types of endocrine glands
6.1.1. Pituitary gland
6.1.2. Adrenal glands
6.1.3. Thyroid gland
6.1.4. Parathyroid glands
6.1.5. Ovaries
6.1.6. Testes
6.1.7. Pancreas
6.1.8. Placenta
6.1.9. Other organs
6.1.10. Hormone receptors
6.2. Hormone metabolism
6.3. Endocrine cycles
6.4. Disturbances of endocrine function
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7. Circulatory System
7.1. Anatomy of circulatory system
7.2. Blood
7.3. Heart
7.4. Vessels
7.5. Circulation system
7.5.1. Portal circulation
7.5.2. Systemic circulation
7.5.3. Portal circulation
7.5.4. Coronary circulation
7.6. Physiology of circulatory system
7.7. Heart action
7.8. Stroke volume
7.9. Heart beat and its source
7.10. Electrical activity of the heart
8. Lymphatic System
8.1. Anatomy of lymphatic system
8.2. Physiology of lymphatic system
9. Respiratory System
9.1. Anatomy of respiratory system
9.2. Air passages
9.3. Lungs
9.4. Physiology of respiration
9.4.1. Ventilation
9.4.2. Gas Exchange in the lungs
9.4.3. Gas Exchange in the tissues
9.4.4. Gas Transport in blood
9.4.5. Control of ventilation
10. Digestive System

10.1. Anatomy of parts of the digestive tract
10.2. Physiology of digestive system
10.2.1. Food intake
10.2.2. Mastication and secretion of saliva
10.2.3. Swallowing (Deglutition)
10.2.4. Stomach digestion
10.2.5. Gastric secretions
10.2.6. Fermentative digestion in fore stomach of ruminants
10.2.7. Intestinal digestion
10.2.8. Physiology of the small intestine, exocrine pancreas, and liver
10.2.9. Nutrient absorption in the small intestine
10.2.10. Physiology of the cecum and colon
10.2.11. Rectum and defecation
11. Urinary System

11.1. Anatomy of urinary system
11.2. Kidney
11.3. Ureter
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11.4. Bladder
11.5. Urethra
11.6. The physiology of urinary system
11.6.1. Composition of urine
11.6.2. Functions of urinary system
12. Reproductive System

12.1. Female reproductive system
12.1.1. Anatomy of female reproductive system
12.1.2. Physiology of female reproductive system
12.2. Male reproductive system
12.2.1. Anatomy of male reproductive system
12.2.2. Physiology of male reproductive system
13. Integumentary System and Sense Organs

13.1. Integumentary system
13.1.1. Anatomy of integumentary system
13.1.2. Physiology of integumentary system
13.2. Sense organs
13.2.1. Anatomy of sense organs
13.2.2. Physiology of sense organs
Practical
• Examination of gross and microscopic appearance of the bones, joints, muscles and internal
organs (respiratory system, cardiovascular system, urinary system, nervous system,
digestive system, endocrine system, reproductive system, and integumentary system).
• Examination of the blood and blood forming organs.
Assessment Methods
• Practical/ laboratory work and report 30%
• Quizzes and assignment 20%
• Mid exam 20%
• Final exam 30%
References
1. Michael Akers R. and Michael Denbow, D. 2008. Anatomy and Physiology of Domestic
Animals, 2nd Edition. Wiley-Blackwell.
2. Anna Dee Fails and Christianne Magee. 2018. Anatomy and Physiology of Farm
Animals, 8th Edition. Wiley-Blackwell.
3. Colville, T and Bassert, J. M (2008): Clinical Anatomy and Physiology for Veterinary
Technician, 2nd Edition.
4. James G. Cunningham and Bradley G. Klein, 2007. Textbook of Veterinary Physiology.
Saunders, an imprint of Elsevier Inc edition.
Course Title: Biochemistry
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Course Code: Chem 211
Course Category: Supportive
Course Description
Unique properties of water as applied to life, structure and chemistry of biomolecules (proteins,
carbohydrates, lipids, nucleic acids, minerals and hormones); enzymology; intermediary
metabolism and generation and storage of metabolic energy; oxidative-reductive processes;
selected metabolic pathways of carbohydrates and fats; integration of metabolism, and their
roles in metabolic regulations.
Learning Outcomes:
After successful completion of this course students should be able to:
• Understand the structures and chemistry of biological molecules namely proteins,
carbohydrates, lipids and nucleic acids;
• Discuss about the different metabolic reactions that take place in our body;
• Describe enzymology and enzymatic reactions
• Describe the applications of biochemistry in life and write the different metabolic reactions
and pathways
Modes of Delivery:
Lectures, lab observation, assignment (group and individual), presentation
Teaching Aids:
Reference books, Handouts
Course Contents:
1. Introduction to Biochemistry
1.1. Definition and scope of biochemistry
1.2. Chemical and biochemical reactions
1.3. Chemistry of organelles
2. Water, pH, and Buffer

2.1. Introduction
2.2. Unusual properties of water to be used as a biological solvent
2.3. Role of water in biological system
2.4. Intermolecular forces
2.5. Colligative properties
2.6. Hydronium ion and pH
2.7. Physiological buffers and buffering agent
2.8. Buffers used by cells
2.9. Some common buffers used in biochemical reactions
3. Protein Structure and Function
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3.1. Structure and function of amino acids
3.2. Introduction to amino acids (essential and non-essential amino acids)
3.3. Structure of amino acids
3.4. Amino acids as buffers
3.5. Peptide bond formation (Peptide linkage)
3.6. Structure and function of proteins
3.7. Primary structure of proteins
3.8. Secondary structure of proteins
3.9. Tertiary structure of proteins
3.10. Quaternary structure of proteins
3.11. Denaturation of proteins
3.12. Uses of proteins
4. Enzymes
4.1. Definition of enzymes
4.2. Properties of enzymes
4.3. Major classes of enzymes
4.4. Enzyme kinetics
4.5. Enzyme mechanism (mechanism of catalysis)
4.6. Regulation of enzyme activity (Activation/Inhibition)
5. Lipids
5.1. Definition of lipids
5.2. Different classes of lipids
5.3. Biological membranes
5.4. Membrane transports
6. Carbohydrates
6.1. Definition and classification,
6.2. Monosaccharides
6.3. Disaccharides
6.4. Polysaccharides
7. Introduction to Metabolism
7.1. Metabolic pathways
7.2. Bioenergetics
7.3. Regulations
8. Carbohydrate Metabolism
8.1. Structure of carbohydrate
8.2. Digestion of carbohydrate
8.3. Glycogen metabolism
8.4. Degradation of glycogen
8.5. Metabolism of monosaccharides and disaccharides
8.6. Glycolysis
8.7. Fates of pyruvate
8.8. Energy yield of glycolysis
8.9. Citric acid cycle
8.10. Electron transport chain and oxidative phosphorylation
8.11. Hexose monophosphate pathway (pentose phosphate pathway)
17
8.12. NADPH/pentose
8.13. Gluconeogenesis
8.14. Reactions unique to gluconeogenesis
8.15. Substrates for gluconeogenesis
8.16. Regulations of gluconeogenesis
9. Lipid Metabolism
9.1. Introduction
9.2. Metabolism of dietary lipids
9.3. Fatty acid and triacylglycerol metabolism
9.4. Mobilization of stored fats and oxidation of fatty acids
9.5. Phospholipid metabolism
10. Amino Acids/Nitrogen Metabolism

10.1. Nitrogen fixation and synthesis of amino acids
10.2. Digestion of dietary proteins
10.3. Removal of nitrogen from amino acids
10.4. Urea Cycle: The major pathway of disposal of nitrogen
10.5. Amino Acids: Metabolism of carbon atoms
10.6. Catabolism of the carbon skeletons of amino acids
10.7. Biosynthesis of nonessential amino acids
10.8. Conversion of amino acids to specialized products: an overview
11. Integration of Metabolism

11.1. Metabolic effects of insulin and glucagon
11.2. Starvation and fasting; similarity and differences
11.3. Nutrition
11.4. Vitamins
12. Nucleic Acid Structure and Function

12.1. Structure of DNA and RNA
12.2. DNA synthesis (overview) (replication)
12.3. RNA synthesis
12.4. Protein synthesis
Assessment:
• Assignments and presentation 20%
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References
1. Berg, J.M., J.L. Tymoczko and L. Stryer. 2005. Biochemistry, 5th Ed., Student’s
Companion to Stryer’s Book.
2. Champe, P.C.; R.A. Harvey, 2007. Biochemistry, 4th Ed., Lippincott,s Illustrated
Reviews.
3. Cohn E.E and P.K Stumpf. Outlines of Biochemistry John Will & Sons, Inc.
4. Elliott, WH &Elliott, DC 2001. Biochemistry and Molecular Biology, 2nd edn, Oxford
University Press, Oxford.
18
5. Mathews, CK, Van Holde, KE & Ahern, K.G. 2000. Biochemistry, 3rd edn,
Benjamin/Cummings Publishing Company, 2000 (Pearson Educ)
6. Nelson, D.L., Lehninger, A.L. and Cox, M.M., 2018. Lehninger principles of
biochemistry. Macmillan.
7. Voet, D, Voet, J G & Pratt, C. W. 1998. Fundamentals of Biochemistry, John Wiley
&Sons, New York.
19
Course Title: General Microbiology
Course Code: Biol 211
Course Credit Hours: 2(1+1)
Course Pre-requites: None
Course Description:
Historical developments of the science of microbiology; microbial taxonomy and survey of the
major groups of microorganisms: bacteria, fungi, viruses etc; culture techniques; microbial
growth and nutrition, control of microbial growth, microbial metabolism and their regulatory
mechanisms, microbial genetics (bacterial DNA, plasmids, mutations, bacterial genetic
recombination); applied microbiology (soil, water, food, etc.).
Learning Outcomes:
• State the infective microorganisms of the animal body and describe the host parasite
relationship;
• Identify the major groups of microorganisms; their morphology, biology, importance and
ecology;
• List pathogenic bacterial organisms and describe the pathogenesis of the disease produced
by them;
• State or indicate the modes of transmission of pathogenic and opportunistic microorganisms
and their sources;
• Describe the mechanism of immunity to infection;
• Recommend laboratory investigation regarding bacteriological examination of food, milk,
water and air;
• Describe the historical development, major concepts, principles and applications of
microbiology; and
• Explain the main concepts and importance of microbial growth and metabolism.
Mode of Delivery:
Lecture, discussions, assignment, practical and laboratory sessions
Teaching Aids:
Reference books, handouts, manuals, teaching videos
Course Contents:
1. History and Introduction to microbiology
1.1. Introduction and historical development of microbiology
1.2. Germ theory
1.3. Classification, scientific nomenclature and taxonomic hierarchy of bacteria
1.4. Morphological features and structures of bacteria
1.5. Bacterial growth, reproduction and metabolism
1.6. Bacterial genetics
1.7. Bacterial pathogenicity
20
2. Basic Concepts in Microscopy and Culture Techniques
2.1. Microscopes
2.1.1. Light microscope
2.1.2. Preparation and staining of specimens
2.2. Development of culture medium
2.2.1. Theory and practice of sterilization
2.2.2. Culture media and its preparation
2.2.3. Pure culture techniques
2.2.4. Preparation of smears and staining technique
3. Virology
3.1. Introduction
3.2. Virus structure
3.3. Classification of virus (viral taxonomy)
3.4. Cultivation and replication of animal virus
3.5. Pathogenesis of viral infection
3.6. Prevention and control of viral infection
4. Mycology
4.1. Introduction
4.2. Classification
4.3. Morphology (structure of fungi)
4.4. General features of fungal infection
4.5. Growth condition of fungi
4.6. Diagnosis of fungal infection
4.7. Treatment of mycotic infection
5. Immunology
5.1. Historical development of immunology
5.2. Body’s defenses mechanisms
5.3. Physical barriers
5.4. Responsive defense
5.5. Adaptive immunity
6. Serology
6.1. Introduction
6.2. Types of serological tests
6.2.1. Enzyme linked immune sorbent assay (ELISA)
6.2.2. Complement fixation test (CFT)
6.2.3. Fluorescent antibody test (FAT)
6.2.4. Precipitation test
6.2.5. Agglutination test
7. Applied Areas of Microbiology

7.1. Water microbiology
7.2. Food microbiology
7.3. Soil microbiology
7.4. Industrial microbiology
21
Practical:
• General precaution to be observed in bacteriological laboratory and short description of
different equipment under use in the laboratory.
• Preparation of general laboratory media
• Isolation of bacteria on blood plates from the laboratory environment techniques of staining
• Method of isolation of pure culture
• Demonstration of anaerobic cultivation
• Demonstration of bacterial sensitivity to antimicrobial agent
Assessment Methods:
• Mid exam 20%
• Final exam 30%
References
1. Arora, D. K., Mukerji, K. J and Marth E. H., 1991. Hand book of applied microbiology,
Vol. 3.
2. Arora D. R. and Bharti, A. 2007. Practical microbiology, 1st edn
3. Axel Kornerup Hansen. 2000. Hand book of Animal Bacteriology: Boca Raton Washington
DC CRC press
4. Collee, J.G. 2008. Mackie and McCarthey Practical Medical microbiology, 14th edn.
Elsevier
5. Engelkirk, P. K., and Burton, G. R. W. 2007. Burton’s microbiology for health science, 8th
edn. Lippincott Williams & Wilkins
6. Hirsh, D.C. MacLachlan, N. J., and Walker, R.L. 2004. Veterinary microbiology, 2nd edn.
Wiley
7. Mark S.C. 2001. Soil microbiology: An expletory approach
8. Tortota, G.J., Funk, B.R. and Case, L.R. 2007. Microbiology: An introduction, 9th edn.
Pearson Education
22
Course Title: Introduction to Computer Application
Course Code: CoSc 211
Course Credit Hour: 3 (2+1)
Course Description:
This course is intended to equip students with theoretical and practical aspects of fundamentals
of computer application. In this course, an overview of computing; historical development of
computers; logical organization of a computer system; data representation inside computers;
an overview of computer networks & computer security; and computer technologies for animal
sciences. Moreover, the laboratory session introduces the use of Personal Computer, Microsoft
Office Applications(Microsoft Word, Microsoft Excel and Microsoft PowerPoint, and
Microsoft Access), Animal Sciences Computing Technologies and Internet Usages.
Learning Outcomes:
• Find out what computer science is about and explore its applications and impact in Animal
Sciences field;
• Explain how the computer understands words, numbers, and how data and instructions are
stored, retrieved and processed;
• Describe basic characteristics of components of a computer system, and basics of Computer
architecture illustration;
• Discuss and explain importance of securing computer-based resources (including
hardware, software, and information);
• Explain what the Internet is, browse and use the Internet for information and
communication purpose;
• Identify, discuss and use important categories of application software: word processing,
spreadsheet, database management, and internet usage; and
• Demonstrate searching, validation, and evaluation of information found online and in
animal science related digital libraries.
Mode of Delivery
Lecture, group discussions, homework exercise, and practical/lab activities.
Teaching Aids
Handouts, manuals, computer, teaching videos
Course Contents:
1. Overview of Computing
1.1. Introduction to computing
1.2. Definition of computer and computing
1.3. Computers characteristics
1.4. Types of computers
1.5. Applications of computers
1.5.1. Generic applications
23
1.5.2. Computer applications for animal science
1.5.3. Smart computing and sensing applications
1.6. Animal informatics and animal health technology
2. Development of Computers
2.1.History of computing
2.2.Computers generations
2.3.Current trends in computing
3. Computer System
3.1.Introduction to computer systems
3.2.Computer hardware
3.1.1.Input-output units
3.1.2.Processing unit
3.1.3.Storage units
3.1.4.Ports and connectors
3.1.5.Network hardware
3.2.Computer software
3.2.1.System software
3.2.2.Applications software
4. Data Representation
4.1.Data and computer (units of data representation)
4.2.Number systems
4.2.1. Binary, octal, and hexadecimal
4.2.2. Number systems conversion
4.2.3. Binary arithmetic
4.3.Encoding methods
5. Computer Networks and Communications and Computer Security

5.1.Computer networking fundamentals and its applications
5.2.Types of networks and communication services
5.2.1. LANs (Local Area Networks) and WANs (Wide Area Networks)
5.2.2. Internet and its protocols
5.3.Network of sensors for animal health and production monitoring
5.3.1. Livestock technology and the ‘connected cow’
5.4.Computer security
5.4.1. Virtual society and security
5.4.2. Issues and ethics in computer technology
5.4.3. Information system vulnerabilities and associated risks
5.4.4. Computer viruses and worms
6. Computing Technologies for Animal Science

6.1.Overview of computing technologies
6.2.Animal health and products monitoring technologies
6.3.Current technological advancement for animal science
6.3.1. Remote sensing
6.3.2. Computer intelligencs
6.3.3. Robotics
Practical Part
24
• Windows Operating System Installation and Usage
- Operating system installation
- Computer boot-up
- Manipulating desktop windows and applications
- Work with applications and file explorer
- Organizing files and folders
- Windows personalization and computer setting management
- Common computer programs and their usage
• Microsoft Office Installation and Usage

- Installation
- First use setup and activation
- Interacting with office applications using ribbon
- Microsoft office word
- Microsoft office excel and access (animal health and production data processing)
- Microsoft powerpoint
• Technologies for Animal Scientists

- Inter of Things (IoT) for animal science
- Tools for animal health and production
• Internet Usage
- Email
- Search engine usage (searching, validation, and evaluation of information found
online and in library databases for animal science)
- Computer securing strategies
Assessment Methods:
Continuous Assessments (50%):
• Lab works
• Quizzes
• Assignment
• Tests
Final exam-50%
References
1. Dida Midekso, Information Technology: Addis Ababa University Printing Press, Revised
Press, 2006.
2. Fikire Sitota and Belay Tedla: Fundamentals of Information Technology; Addis Ababa,
Mega Publishing Enterprise, 2002.
3. Prasant Kumar Pattnaik, Raghvendra Kumar, Souvik Pal, S. N. Panda, "IoT and Analytics
for Agriculture" Series: Studies in Big Data 63, Publisher: Springer Singapore, Year: 2020
4. Sinha, Pradeep K., and Priti Sinha. Computer Fundamentals. BPB publications, 2010.
Course Title: Fisheries and Aquaculture
25
Course Code: AnSc232
Course Status: Core
Course Description:
This course will address issues related to the overview on the world’s and Ethiopian aquatic
ecosystems and fisheries with respect to their importance for fish production; the main physical,
chemical and biological factors affecting fish production in inland water bodies, community
structure and dynamics in aquatic environments including fishery biology such as feeding
habits, growth, major disease of fish and their treatments; taxonomy and distribution of bony
fishes (teleosts) in Ethiopia providing attention for fresh water ecosystem (lakes and rivers);
aquaculture (fish farming) and culture methods, management/husbandry practices of fresh
water fishes in ponds; fishing methods, handling, processing, preservation, transportation and
marketing of fish.
Learning Outcomes:
• Understand about marine and fresh water aquatic ecosystems;
• Identify the main physico-chemical factors affecting fish production in aquatic
ecosystems;
• Explain and examine general biology (anatomy and physiology), production technique
and management of fresh water fish;
• Understand the importance of fisheries and fish farming in Ethiopia;
• Describe the distribution and feeding habits of fish, and identify the important
commercial fish species in Ethiopia;
• Know methods of fish farming, harvesting, preservation, transportation and marketing
fishes; and
• Develop keen interest in fisheries and aquaculture sector.
Mode of Delivery:
Lecture, discussions, assignment, demonstrations and educational tours/field visits.
Teaching Aid:
Reference books, handouts, teaching videos
Course Contents:
1. Aquatic Ecosystems (AES)
1.1. Types and components of aquatic ecosystems
1.1.1. Marine aquatic ecosystems
1.1.2. Fresh water aquatic ecosystem
1.1.3. Wetland aquatic ecosystems
1.1.4. Estuary Aquatic ecosystems
1.2. Functions and productivities of AES
1.2.1. Ecological and economic functions
1.2.2. Productivity in aquatic ecosystems (feeding relationships)
1.3. Threats to aquatic ecosystems
26
1.3.1. Physical alterations
1.3.2. Chemical alterations (Eutrophication)
1.3.3. Biological alterations
2. Fisheries and Aquatic Resources

2.1. Concepts and types of fisheries
2.2. Types of aquatic resources
2.2.1. A biotic aquatic resource
2.2.2. Biotic aquatic resources
2.3. Significance of fisheries and aquaculture
2.4. Status of fisheries and aquaculture in Ethiopia
2.5. Determinant factors for under development of the Ethiopian capture fisheries
2.6. Principle and practices of fisheries management legislation and regulation in Ethiopia
(designed fisheries management measures in Ethiopia)
3. Fisheries Biology
3.1. External anatomy and morphology of fish
3.2. Internal anatomy and physiology of fish
3.2.1. Digestive systems
3.2.2. Respiratory system
3.2.3. Gas bladder
3.2.4. Excretory and osmo-regulatory system in fish
3.2.5. Reproductive system
3.3. Taxonomy and classification of fishes
3.3.1. Ethiopian fish fauna distribution
3.3.2. Economically important fish families in Ethiopia
4. Feeding of Fish
4.1. Biological cycle in fresh water
4.2. Methods of determining the food and feeding habits of fish (occurrence, numerical,
gravimetric and volumetric methods)
5. Growth and Reproduction in Fishes

5.1. Age determination in fishes (Empirical, statistical and anatomical approach)
5.2. Length and weight relationship
5.3. Reproduction in fishes
5.3.1. Types of reproduction in fish
5.3.2. Determination of sex and sexual maturity stages
5.3.3. Time and Place of spawning
5.3.4. Fecundity
6. Fish Diseases
6.1. Types of fish diseases
6.1.1. Infectious diseases (bacterial, virus and protozoan diseases)
6.1.2. Non infectious diseases (feed and water stress diseases)
6.2. Prevention strategies of fish diseases
6.2.1. Therapeutic application (recommended drugs)
6.2.2. Proper management (water/feed quality control, and proper hygiene)
7. Fish Farming, Harvesting, Products Handling and Marketing
7.1. Types of fish farming
27
7.1.1. Extensive, semi-intensive and intensive
7.1.2. Pond farming (earthen and concrete)
7.1.3. Cage culture system
7.2. Advantages of fish farming
7.3. Fish harvesting and fishing technologies
7.3.1. Types of fishing gears (aassive and active)
7.3.2. Fish products handling, preservation and transportation
7.3.3. Fish products marketing (10, 20, 30 and central markets)
Practical:
• Designing field and laboratory equipment
• Physico-chemical analysis of water
• Site selection for pond construction,
• Fish harvesting using different fishing gears
• Identification of different types of fish
• Dissection and observation of internal and external structures
• Fish preservation and transportation methods
Assessment:
• Practical/lab/field work and report 30%
• Mid exam 20%
• Final exam 30%
References:
1. Gashaw Tilahun. 2009. Fisheries and Aquatic Resources; Module-I and Module-II
2. Getahun, A. 2003. The Nile: Riverine fish and fisheries. Presented at the Food and Water
Challenge International Workshop that took place in Addis Ababa, Ethiopia on Dec. 10-11,
2003.
3. Lemma, B. 2008. Introduction to Lake Ecology, Aquaculture and Fisheries in Ethiopia.
4. Mulugeta Wakijira. 2003. A module on Aquatic Sciences and Wetland Management. Jimma
University, Ethiopia.
28
Course Title: Introduction to Soils
Course Code: NaRM 211
Pre-requisite: None
Course Description:
The course focus on the understanding of concepts and importance of soils, components of
soils and definition of mineral soils; rocks and rock-forming mineral; weathering and soil
forming factors and processes of soil formation and profile development. The most important
soil properties such as physical (colour, texture, structure, particle and bulk densities, porosity,
aeration, consistence and temperature); chemical (soil reaction/pH [acidity, alkalinity and
salinity]) and, biological (soil organisms and their activities); soil organic matter and its
importance, source, decomposition and maintenance in mineral soils will be discussed.
Moreover, this course covers soil water and its characteristic, classification and importance;
soils of Ethiopia and their distribution, potential and limitations.
Learning Outcomes:
• Understand the basic concepts of soil and recognize it as a natural medium for plant growth;
• Explain soil forming factors and processes, soil profile, and the dynamic nature of soil
properties;
• Understand different physical, chemical and biological properties of soils;
• Acquire knowledge on modern soil classification systems;
• Comprehend the properties and distribution of Ethiopian soils;
• Differentiate the organic and inorganic minerals, their structures, sources of charges; and
• Elucidate the forms and roles of essential nutrients and their management.
Modes of Delivery:
Lecture, discussions, assignment, demonstration and practical sessions
Teaching Aids:
Reference books, handouts, manuals
Course Contents:
1. Introduction
1.1 Concepts and definition of soil
1.2 Approaches in soil study
1.3 Major components of soil
2. Origin, Formation and Development of Soils

2.1 Soil forming rocks and minerals
2.2 Soil forming factors
2.3 Weathering of rocks and minerals
2.4 Pedogenic processes
2.5 Soil profiles and it's major horizons
29
3. Physical Properties of Soils
3.1 Soil texture and structure
3.2 Soil air and temperature
3.3 Soil density and porosity
3.4 Soil consistence
4. Soil Colloids
4.1 Genesis of soil colloids
4.2 General properties and types of soil colloids
4.3 Structures of silicate clays
4.4 Sources and types of changes in soil colloids
4.5 Properties of soil colloids
5. Soil Water
5.1 Importance of soil water
5.2 Basic properties of water
5.3 Soil water energy concepts
5.4 Retention of soil water
5.5 Measuring soil moisture
5.6 Soil moisture classification
5.7 Soil water movement
5.8 Water uptake by the plant
6. Chemical Properties of Soils

6.1 Source of hydrogen and hydroxyl ions
6.2 Classification of soil acidity
6.3 Buffering capacity of soils
6.4 Influence of soil acidity on plant growth
6.5 Reclamation of acidic soils
6.6 Soil Salinity and alkalinity/Sodicity
6.7 Origin and source of soil salinity, alkalinity/sodicity
6.8 Relation of higher plants to soil salinity and alkalinity
6.9 Management and reclamation of saline and alkaline soils
7. Soil Organisms and Organic Matter

7.1 Classification of soil organisms
7.2 Role of soil organisms in soil ecosystem
7.3 Decomposition of organic compounds
8. Soil Classification
8.1 Principle of soil classification
8.2 Systems for soil classification
8.3 Major soil orders of Ethiopia
9. Essential Plant Nutrients

9.1 Essentiality of elements
9.2 Elements required in plant nutrition
9.3 Function of nutrients in plants
Practical/ Laboratory sessions:
30
1. Identification of soil forming rocks and minerals
2. Field observation of soil profiles of different soil types.
3. Identification of soil colours using munsel colour chart
4. Soil texture analysis by feel method and hydrometer
5. Determination of soil bulk density
6. Soil pH and electrical conductivity measurement
7. Soil Water content determination
Assessment:
• Mid exam 20%
• Final exam 30%
References:
1. Biswas, T.D. and Mukherjee, S.K., 2001. Textbook of soil sciences. Tata McGraw-Hill
Education.
2. Das, B.M. and Luo, Z., 2016. Principles of soil dynamics. Cengage Learning.
3. Fratta, D., Aguettant, J. and Roussel-Smith, L., 2007. Introduction to soil mechanics
laboratory testing. CRC press.
4. Huang, P.M., Li, Y. and Sumner, M.E. eds., 2011. Handbook of soil sciences: properties
and processes. CRC Press.
5. Rowell, D.L., 1994. Soil science: Method and applications. Addison Wesley Longman
Limited, England. 350p.
31
Course Title: Swine Production and Management
Course Code: AnSc 221
Course Pre-requisites: None
Course Description:
This course covers about swine industry and its trends; internationally important breeds of
swine and important breeds adaptable to tropical climates; commonly imported swine breeds to
Africa and tropical countries. Taxonomical classification, Economic importance of swine and
its advantages over other livestock species, reproductive and mating behaviour, fertility and
factors affecting fertility; breeding and genetic improvement, selection methods for production
of different kinds of pork and to improve hybrid vigor, testing procedures, genetic disorders of
swine, feed resources and feeding methods, digestive systems and efficiency of utilization of
different feed resources, nutrient requirement of swine, types of housing, housing and type of
pens, swine farm management; criteria to select swine breeds to open a swine farm, and major
diseases and their prevention and control methods; and swine grading and marketing.
Learning Outcomes:
After successful completion of this course, the students should be able to:
• Describe the purpose of swine industry;
• Quantify the role of genetics in swine industry;
• Explain the major breeding programs for swine;
• Explain the basic outline for managing swine for reproductive efficiency;
• Describe the feeding practice for different classes of swine;
• Know Swine health and disease control and prevention methods;
• Describe different housing systems in relation to local environment; and
• Discuss the trend in swine industry and future perspectives.
Mode of Delivery:
Teaching Aids:
Reference books, handouts, swine farms, teaching videos
Course Contents:
1. Introduction
1.1. Terminologies and scientific classification of swine
1.2. Swine production systems in Ethiopia
1.3. Potential, importance and limitations of swine production
2. Swine Breeds and Their Characteristics

2.1. Major breeds of swine
2.2. Maternal breeds (Chester White, Landrace, Yorkshire and Meishan)
2.3. Terminal sire breeds (Berkshire, Hampshire, Spot, Duroc, Poland China and Pietrain)
3. Swine Production Systems
32
3.1. Intensive
3.2. Semi-intensive
3.3. Extensive
4. Swine Selection and Breeding Systems

4.1. Selection of breeding stock (boar and gilt)
4.2. Swine breeding systems
4.1.3. Mating systems (pen and hand mating)
4.1.4. Problems of inbreeding
4.1.5. Crossbreeding (Rotational, Terminal, Rota-terminal)
5. Swine Reproduction
5.1. Female and male reproductive systems
5.2. Puberty, oestrus cycle and its signs
5.3. Gestation and farrowing
5.4. Onset of oestrus cycles after farrowing
6. Swine Feeds and Nutrition

6.1. Types of feeds and feeding methods
6.2. Nutrient requirements (sow, boar, gilts)
4.1.6. Energy requirement
4.1.7. Protein and amino acids requirements
4.1.8. Minerals and vitamins requirements
4.1.9. Water requirement
6.3. Ration formulation
7. Swine Management
7.1. Sow management
7.2. Farrowing management
7.3. Gilt and boar management
7.4. Piglet management
7.5. Dry sow management
7.6. Record keeping
8. Swine Health, Disease and Disease Control

8.1. Major diseases, and their control and prevention
8.2. Zoonosis associated with swine (Erysipelas, Influenza, Leptospirosis)
9. Swine Housing and Facilities

9.1. Swine farm location
9.2. House types and space requirement for different classes of swine
9.3. Swine house equipment and their importance
9.4. Environmental condition in swine houses
9.5. Swine welfare
10. Marketing and Processing of Swine Meat

10.1. Market classes and grades
10.2. Weight and time to sell
10.3. Stunning and slaughtering
10.4. Swine product processing
33
10.5. Swine business and marketing
Practical:
• Introduction to swine farm and breed identification;
• Farrowing attendance, piglet handling, needle teeth cutting, ear tagging;
• Feeding, and ration formulation;
• Slaughtering and dressing of swine; and
• Record keeping and analysis of recorded data
Assessment:
• Mid exam 20%
• Final exam 30%
References:
1. Devendra and Fuller, 1979. Pig production in the Tropics.
2. Dick M. and Geert W. 2004. Pig Keeping in the Tropics. Agromisa Foundation,
Wageningen,
3. Holness, D. H. 1991. Pigs. The Technical Center for Agricultural and Rural Co-operation
(TCTA)
4. Ilias Kyriazahis and Colin T. Whittemore. 2006. Whittemore’s Science and Practice of Pig
Production. Blackwell Publishing, 3rd ed.
5. James R. Gillespie and Frank B. Flanders. 2010. Modern Livestock and Poultry Production,
Delmar Cengage Learning (8th ed).
6. John Abraham, 2020. Swine Production and Management. Publisher: CRC Press
7. John Gadd. 2011. Modern Pig production Technology: A practical guide to Profit.
Nottingham University press.
8. John McGlone, Wilson Pond, 2003. Pig Production Biological Principles and Applications
9. Pyne, W. J. A. and Wilson, R. T. 1999. An introduction to Animal Husbandry in the
Tropics. (5th ed.)
10. Wilson G. Pond, Jerome H. Maner, Dewey L. Harris. 1991. Pork Production Systems:
Efficient Use of Swine and Feed Resources. Springer publisher.
34
Course Title: Principles of Genetics
Course Description:
Introduction and history of genetics; basic concepts and branches of genetics; principles of
Mendelian law of genetics; Non-Mendelian laws; cytogenetics, difference between animal and
plant cells; biosynthesis and function of DNA, RNA and protein; sex determination; mutation;
crossing-over and chromosomal mapping; gene regulation principles of molecular genetics;
application of recombination DNA and genetic engineering; recombination in bacteria.
Learning Outcomes:
• Develop a general understanding regarding the genetics of animals;
• Describe the basic principles of gene actions influencing animals;
• Explain basic genetic principles including DNA replication and mutations, Mendelian
inheritance, codominance, epistatis, and complex traits;
• Discuss the principles of chromosomal aberration and gene mutations; and
• Explain the practical application of genetic engineering in animal reproduction and
production.
Mode of Delivery:
Lectures, assignment (group and individual), lab observation, presentation and etc..
Teaching Aids:
Reference books, Handouts, laboratory, teaching videos etc.
Course Contents:
1. Introduction
1.1. Historical development in genetics
1.2. Basic concepts
1.3. Classification of genetics
1.3.1. Cytogenetics
1.3.2. Molecular genetics
1.3.3. Population genetics
1.3.4. Quantitative genetics
2. Cytogenetics
2.1. Cell, components, and types
2.2. Meiosis and mitosis
2.3. Gametogenesis
2.3.1. Spermatogenesis
2.3.2. Oogenesis
3. Mendel’s Law of Inheritance
35
3.1. Mendel’s laws
3.1.1. The law of segregation
3.1.2. The law of independent assortment
3.2. Population dynamics
3.2.1. Static population: Hardy-Weinberg equilibrium
3.2.2. Dynamic population: changes in gene frequencies
4. Sex Determination and Sex Linkage

4.1. Understand how sex is determined
4.2. Sex linkage, and pedigree analysis
4.3. Chromosomal theory of inheritance
4.4. Gene effects
4.4.1. Types of gene action (dominance, over-dominance, partial-dominance, co-
dominance, epistasis)
4.4.2. Sex-related inheritance (sex-linked, sex-influenced, and sex-limited)
4.5. Multiple alleles
5. Linkage, Crossing over and Gene Mapping

5.1. Morgan’s work on drosophila
5.2. Cytological basis for crossing over
5.3. Crossing over
5.3.1. The two- and three-point crosses
5.3.2. Detection of linkages
5.4. Recombination
5.5. Gene mapping
6. Mutations
6.1. Mutation: types and causes
6.2. Chromosomal aberration: variation in chromosomal structure and number
6.3. Gene mutations
6.3.1. Spontaneous mutations
6.3.2. Induction of mutations
6.4. Causes of mutations
6.4.1. UV radiation
6.4.2. Chemicals as mutagens
6.4.3. Environmental mutagens
6.5. Reverse mutations
7. Molecular Structure and Replication of the Genetic Material

7.1. Molecular structure: DNA and RNA
7.1.1. Identification of DNA as the genetic material
7.1.2. Nucleic acid structure
7.2. DNA replication
7.3. Molecular properties of genes
7.4. Gene transcription and RNA modification
7.5. Translation of mRNA
7.6. Gene expression
7.7. Gene regulation
Practical:
36
• Introduction to microscopy and other genetic lab equipment’s,
• Study on cell structure of animals’,
• Problem solving in Mendelian and population genetics,
• Calculation of allelic and genotypic frequencies
• Exercises on Two- and three-point crosses
Assessment Methods:
• Laboratory report 5%
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References
1. Brooker, R. J. 2012. Genetics. Analysis and principles. McGraw Hill, Boston,
Massachusetts, fourth edition.
2. Griffiths, A.J.F. et al. 2003. An Introduction to Genetic Analysis. 7th Edition. W.H.
Freeman and Company, New York.
3. Hartl. D.L. and Jones, E.W. 2005.Genetics: Analysis of genes and genomes, 6th edition,
Jones and Bartlett publishers, Inc.
4. Karvita B. Ahluwalia, 2009. Genetics. Second Edition.
5. King, R.C. and Stansfield, W.D. 1997. A Dictionary of Genetics. 5th Edition. New York:
Oxford University Press. 7.
6. Klug, W.S. and Cummnings, M.R. 2000. Concepts of Genetics. Sixth Edition. Prentice.
7. Robert Scleif, 1993. Genetics and Molecular Biology. Second Edition.
8. Robert H. Tamaril. 2001. Principles of Genetics. The McGram-Hill Companies.
Course Title: Principles of Animal Nutrition
37
Course Pre-requisite: Biochemistry
Course Description:
In this course, topics including classification of various nutrients and their functions; processes
of nutrient digestion, absorption and metabolism of nutrients in different species of farm
animals; and nutritional deficiencies, toxicities and metabolic disorders in farm animals will be
addressed.
Learning Outcomes:
• Know the characteristics and functions of basic nutrients;
• Understand the similarities and differences among digestive systems of farm animals;
• Discuss processes of digestion, absorption and metabolism of nutrients; and
• Understand nutritional deficiencies and toxicities related to the nutrients, and metabolic
disorders.
Mode of Delivery:
Lecture, group discussion, assignment (group and individual) and presentation.
Teaching Aids:
Reference books, handouts, teaching videos.
Course Contents:
1. Introduction
1.1. Basic concepts of animal nutrition
1.2. Role of nutrition in animal production and reproduction
1.3. Animal and its feed
2. Water and its Function

2.1. Importance of water
2.2. Sources of water
2.2.1. Drinking water
2.2.2. Water in feed
2.2.3. Metabolic water
2.3. Loss of body water
2.3.1. Evaporation
2.3.2. Urine
2.3.3. Faeces
2.3.4. Lactation
2.4. Water requirement
3. Carbohydrates
38
3.1. Description
3.2. Classifications
3.3. Sources
3.4. Functions
4. Proteins and Amino Acids

4.1. Description of protein
4.2. Amino acids
4.2.1. Classifications
4.2.2. Properties
4.3. Classifications of protein
4.3.1. Simple proteins
4.3.2. Conjugated proteins
4.4. Sources of protein
4.5. Functions of protein
4.6. Other nitrogenous compounds
5. Lipids
5.1. Description of lipids
5.2. Classifications of lipids
5.3. Classifications of fatty acids
5.3.1. Saturated
5.3.2. Unsaturated
5.4. Sources of lipids
5.5. Functions of lipids
6. Vitamins
6.1. General aspects
6.3. Sources
6.4. Functions
6.5. Symptoms of vitamin deficiency
6.6. Toxicity of vitamin
7. Minerals
7.3. Sources
7.4. Functions
7.5. Symptoms of mineral deficiency
7.6 Toxicity of minerals
8. Anti-nutritional Factors in Animal Feeds

8.2. Types of anti-nutritional factors
9. Digestion and Absorption

9.1. Digestion in monogastric animals
9.1.1. Alimentary canal
9.1.2. Digestion and absorption
39
9.2. Digestion in ruminants and other herbivores
9.2.1. Anatomy and physiology
9.2.2. Rumen microorganisms
9.2.3. Digestion and absorption
10. Metabolism of Nutrients

10.1. Carbohydrate
10.2. Protein
10.3. Lipid
10.4. Function of liver in nutrient metabolism
10.4.1. Carbohydrate metabolism
10.4.2. Fat metabolism
10.4.3. Protein metabolism
11. Metabolic Disorders and Their Treatments in Ruminants

11.1. Bloat
11.2. Rumen acidosis
11.3. Hardware disease
11.4. Milk fever in dairy animals
11.5. Ketosis in dairy animals
11.6. Parakeratosis of the rumen
Assessment:
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References:
1. Chahal, U.S., Niranjan, P.S. and Kumar, S. 2008. General Animal Nutrition, 1st edition.
International Book Distributing Co.
2. D’Mello, J.P.F. 2004. Farm animal metabolism and nutrition. CABI Pub.
3. Greenhalgand Morgan, 1995. Animal Nutrition, 5th edition pp. 142-175
4. John M. King, 1983. Livestock water needs in pastoral Africa in relation to climate and
forage. ILCA Research Report No.7
5. Lee I. Chiba, 2009. Animal nutrition hand book, second revision.
6. McDonald, Edwards, Greenhalgand, Morgan, Sinclair and Wilkinson. 2010. Animal
Nutrition, 7th edition.
7. Perry, T.W., A.E.Cullison and Lowrey, R.S. 2002. Feeds and feeding, 6th edition. 675pp
8. Pond, W.G., Church, D.C., Pond, K.R. and Schoknecht, P.A. 2004. Basic Animal Nutritoin
and Feeding, 5th edition. John Wiley & Sons.
9. Wu, Guoyao, 2017. Principles of Animal Nutrition
Course Title: Introduction to Statistics
40
Course Code: Stat 212
Pre-requisite: None
Course Descriptions
Meaning of statistics; methods of data collection; methods of data presentation; measures of
central tendency; measures of variation; moments; skewness; kurtosis; concepts of probability;
counting techniques; sampling, hypothesis testing; time series analysis
Learning Outcomes:
• Have a broad knowledge of the basic understanding of statistical techniques demonstrated
through principles of data collection, descriptive statistics, linear regression, correlation,
computation and data analysis;
• Identify different techniques of sampling and understand the methods of data collection,
organization, presentation, analysis and interpretation;
• Differentiate among common types of data, and summarize and display them appropriately;
• Learn some desirable properties of averages and measures of variation; and
• Have basic skills in exploratory data analysis and problem solving.
Mode of Delivery:
Lectures, tutorials, discussions, demonstration, assignments and worksheets,
Teaching Aids:
Teaching videos, handouts, power points,
Course Contents:
1. Introduction
1.1. Definitions and classification of statistics
1.2. Stages in statistical investigation
1.3. Definition of some terms
1.4. Applications, uses and limitations of statistics
1.5. Scales of measurement
2. Methods of Data Collection and Presentation

2.1. Methods of data collection
2.1.1. Source of data
2.1.2. Types of data
2.2. Methods of data presentation
2.2.1. Frequency distributions: qualitative, quantitative (absolute, relative, %age,
cumulative)
2.2.2. Diagrammatic presentation of data: bar charts, pie-chart, pictogram, Steam and leaf
plot
2.2.3. Graphical presentation of data: histogram, frequency polygon, and an ogive
41
3. Measures of Central Tendency
3.1. Objectives of measuring central tendency
3.2. The summation notation
3.3. Important characteristics of measures of central tendency
3.4. Types of measures of central tendency
3.4.1. The mean (arithmetic, weighted, geometric and harmonic)
3.4.2. The mode
3.4.3. The Median
3.4.4. The quantiles (quartiles, deciles, %iles)
4. Measures of Variation
4.1. Objectives of measuring variation
4.2. Absolute and relative measures
4.3. Types of measures of variation
4.3.1. The range and relative range
4.3.2. The variance, the standard deviation and the coefficient of variation
4.4. The standard scores
5. Elementary Probability
5.1. Definition and some concepts (random experiment, sample space, event, equally likely
outcomes and mutually exclusive event)
5.2. Counting rules: addition, multiplication, permutation and combination rule
5.3. Approaches in probability definition (Classical and Axiomatic)
5.4. Some probability rules
5.5. Conditional probability and independence
6. Sampling and Sampling Distribution of the Sample Mean

6.1. Basic concepts: population, sample, parameter, statistic, sampling frame, sampling
units
6.2. Reasons for sampling
6.3. Types of sampling techniques
6.3.1. Non-probability sampling: basic concepts and definitions
6.3.2. Probability sampling: basic concepts and definitions
6.4. Sampling distribution of the sample mean
6.5. The central limit theorem
7. Statistical Inference
7.1. Estimation
7.1.1. point estimation of population mean
7.1.2. Interval estimation of population mean
7.2. Hypothesis testing
7.2.1. Important concepts in testing statistical hypothesis
7.2.2. Hypothesis testing about population mean
7.2.3. Tests of association
8. Introduction to Analysis of Variance

8.1. One-way analysis of variances
8.2. Two-way analysis of variances
9. Simple Linear Regressions and Correlation
9.1. Fitting simple linear regression
42
9.2. The covariance and the correlation coefficient
9.3. The rank correlation coefficient
Assessment Methods
• Worksheet and report 20%
• Mid exam 20%
• Final exam 40%
References
1. Bluman, A.G. (1995). Elementary Statistics: A Step by Step Approach (4th edition). Wm.
C. Brown Communications, Inc.
2. Coolidge, F.L. (2006). Statistics: A Gentle Introduction (2nd edition).
3. David, S.M., McCabe, P. and Craig, B. (2008). Introduction to the Practice of Statistics
(6th edition). W.H. Freeman
4. Eshetu W. (2000). Introduction to Statistics. Addis Ababa University Press.
5. Freund, J.E and Simon, G.A. (1998). Modern Elementary Statistics (9th Edition).
6. Gupta, C.B. and Gupta, V. (2004). An Introduction to Statistical Methods. Vikas
Publishing House, Pvt. Ltd, India.
7. Snedecor, G.W and Cochran, W.G. (1980). Statistical Methods (7th edition).
8. Spiegel, M.R. and Stephens, L.J. (2007). Schaum's Outline of Statistics, Schaum's Outline
Series (4th edition). McGraw-Hill.
43
Course Title: Inclusiveness
Course Code: SNIE 212
Course Category: Common
Course Description:
Special needs education refers to people with divers’ disabilities, gifted and talented, and
divers’ population being at risk of education and development. As per the institutional reform
that is focusing on enhancing development for all population, the field of inclusive education
is taking center stage in institutional planning and improvement. This course introduces the
process of achieving inclusion with all appropriate accessibility and established support system
at institutional level.
In this course, the higher education students will learn how to assess, understand and address
the needs of persons with disabilities and provide relevant support or seek extra support form
experts. He/she also learns how to adapt and implementing services for an inclusive
environment that aimed to develop holistic development such as affective, cognitive and
psychosocial skills of the population with disabilities. Identification and removal/management
of environmental barriers would find a crucial place in the course. The students learn how to
give more attention and support for students with; hearing impairments, visual impairment,
deaf-Blind, autism, physical and health impairments, intellectually challenged, emotional and
behavior disorders, learning difficulty, communication disorders, gifted and talented student,
and those at risk due to different reason (population who are environmentally and culturally
deprived, abused, torched, abandoned, and orphaned and vulnerable..etc). All University
students will be given the chance to study the specific developmental characteristics of each
group of students with disabilities and come up with appropriate intervention strategies in
inclusive settings of their respective professional environment and any development settings
where all citizens are equally benefited.
Learning Outcomes:
The goal of this course is to provide the tools and strategies that help to create a convenient
environment that accommodates population with divers’ disabilities and potential. This course
encourages exploring the benefits of collaborating with colleagues to design and implement
inclusion an all sphere of life. It also guides the discovery of ways to modify environment as
well as services and practices to meet the needs of all persons with disabilities in inclusive
environment.
As a result of reviewing various reading materials, completing the assignments, engaging in

related discussions, and strongly workings on activities, towards the completion of the course,
the University students of all fields in Ethiopia will be able to:
• Aware the needs of people with special needs, their potential and include all aspects of
developmental needs;
• Identify population with special needs, their potentials and the learning and working
styles of all population with special needs in their environment;
44
• Demonstrate desirable attitude towards all population with special needs in their learning,
working and living environment;
• Apply various assessment strategies for evidence-based planning to meet their needs;
• Attempt to adapt environments they are working and living in according to the need and
potential of the population with special needs;
• Develop an accommodative and inclusive attitude help to think for the wellbeing and
development of population with special needs;
• Identify and select appropriate support and services method that addresses the life needs
of population with special needs individually and on group bases;
• Collaborate with experts and relevant others for the life success of all persons with
disabilities in all environments; and
• Create and maintain successful inclusive environment.
Mode of Delivery:
Lecture, discussions, and assignment.
Teaching Aids:
Course Contents:
1. Understanding Students with Diverse Needs/Special Needs
1.1. Overview of students with various special needs;
1.2. Theoretical models such as the right model, medical model and social model of
special needs and its relevance.
1.3. Educational of students with various special needs.
1.4. Attitudinal barriers and means to enhance awareness among the community members
and political leaders.
1.5. The relationship between poverty and disability
1.6. Planning effective development of population with special needs in inclusive settings
2. Understanding Inclusion
2.1.Definition of inclusive environment and the support system
2.2.Elements of Inclusive environment
2.3.Characteristics of inclusive environment
2.4.Special needs population’s right in the inclusive environment
2.5.Benefits and challenges of inclusion
2.6.Strategies in addressing individual needs.
2.7.Policies, legislations, strategies, legal framework and other related documents.
3. Identification of Population with Special Needs

3.1. Development of checklists for identification of various difficulties.
3.2. Procedure of identification
3.3. Identifying learners needs, potentials and difficulties in learning
4. Assessment in Special Needs

4.1.Strategy and procedure to develop assessment instrument.
4.2.Relevant components of assessment instrument.
4.3.Progressive assessments
4.4.Portfolios
45
4.5.Implication of assessment
5. Differentiated Services for Populations of Special Needs

5.1. Content-specific resources for students
5.2. Instructional technology
5.3. Individualized service plan
5.4. Interdisciplinary individualized services plan teams
5.5. Curriculum enrichment
5.6. The role and responsibilities of a general education teacher in the
5.7. Implementation of the individualized services
5.8. Planning group intervention
6. Promoting Positive Behaviors Institution-wide

6.1.Behavior management modifications
6.2.Classroom management for inclusive environment
6.3.Social relationships and collaboration in an inclusive environment
7. Resources for the Inclusive Environment

7.1. Modification of environment and materials
7.2. Adapting learning and working process according to the needs
7.3. Identifying human material and other resources that help inclusive environmental
activities.
7.4. Accessing adapted technologies
7.5. Accessing communication through various means such as sign language
8. Collaborative Partnerships with Stakeholders

8.1. Collaboration to successfully move towards inclusion
8.2. Planning inclusive development in all sectors
8.3. Implementing inclusive
8.4. Individualized support as per the law, policies and directives
8.5. Evaluation and monitoring
Assessment:
• Assignment…………....20%
• Overall Performance…..10%
• Test……………………20
• Final exam…………….50%
References
1. Alemayehu Teklemariam and Temsegen Fereja (2011). Special Need Education in
Ethiopia: Practice of Special Needs Education around the World. Washington:
Gallaudet University Press.
2. Alemayehu Teklemariam (2019). Inclusive Education in Ethiopia: WILEY and
3. Blackwell: Singapore
4. A Teachers Guide (2001). UNESCO. Inclusive Education and Classroom Practice in
Secondary Education (2004).
5. Berit H. Johanson and Alemayehu Teklemariam (2006). Towards Special Needs
Education as a University Discipline: An Important step on the way to Education for
All. In When All Means All. Hakapaino Oy: Helsinki
46
6. Tirussew Teferra and Alemayehu Teklemariam (2007). Including the Excluded:
Integrating disability into EFA Fast Track Initiative Process and National Education
Plans in Ethiopia. World Vision
7. MOE (2007). School Improvement Program
8. MOE (2010). Special Needs Program strategies implementation guide.
9. MOE (Ministry of Education). (2006). Special Needs Education Program Strategy.
Addis Ababa
10. Understanding and responding to children’s need in inclusive classroom (2010).
www.european-agency.org
11. ዓለማየሁ ትክለማርያም (2009). በመተባበር መማር፡- አንድ ለሁሉም፣ ሁሉም ለአንድ፣ አዲስ
አበባ፡- ፋርኢስት አታሚ
12. ዓለማየሁ ትክለማርያም (2011). አካቶ ትምህርት ለምን፣ምን፣ለነማን እንዴት፤ አዲስ አበባ፡-
ፋርኢስት አታሚ
47
Course Title: Sheep and Goats Production and Management
Course Description:
The course intends to provide students with both theoretical knowledge and practical skills. It
focuses on sheep and goat husbandry practices for understanding and analysing commercial
and small scale small ruminant production with special reference to traditional production
systems in Ethiopia. An overview of anatomy and physiology of sheep and goats shall be looked
into; however, more attention should be given to the management aspects. In addition to theory,
substantial amount of time should be alloted for the practical aspect of the course which can
enable students to apply theoretical knowledge obtained in class.
Learning Outcomes:
• Have a clear image of domestication and distribution of sheep and goats;
• Get scientific and theoretical background of sheep and goats management leading to
improved production and give professional advice;
• Develop keen interest in sheep and goats farming practices; and
• Advise and encourage farmers to involve in modern sheep and goat farming
Mode of Delivery:
Teaching Aids:
Reference books, handouts, sheep and goat farms, teaching videos
Course Contents:
1. Introduction
1.1. Common terminologies used in sheep and goat production
1.2. Taxonomic classification of sheep and goat
1.3. Origin and domestication of sheep and goats
1.4. Geographical distribution
1.5. Advantages of small ruminants over large ruminants
1.6. Disadvantages of small ruminant keeping
2. Types and Breeds of Sheep and Goats

2.1. Methods of sheep and goat classification
2.2. Exotic breeds of sheep and goat breeds
2.3. Types, breeds and common characteristics of Ethiopian sheep and goats
3. Sheep and Goat Production Systems in Ethiopia

3.1. Highland sheep–barley system
3.2. Mixed crop–livestock system
48
3.3. Pastoral and agro-pastoral production systems
3.4. Urban and peri-urban (landless) sheep and goat production system
3.5. Ranching
4. Reproduction and Breeding of Sheep and Goats

4.1. Reproductive system
4.2. Hormones controlling reproduction
4.3. Reproductive performance
4.4. Reproductive behaviour
4.5. Mating management and pregnancy testing
4.6. Breeding systems employed in sheep and goat production
4.6.1. Breeding schemes
4.7. Selection of breeding stock
5. Growth and Development of Sheep and Goats

5.1. Definition of development and growth
5.2. Pre and postpartum growth and development
5.3. Factors influencing growth and development
6. Sheep and Goats Feeding

6.1. Nutrients requirement
6.2. Feed intake and feeding strategies
6.3. The feeding habits
6.4. Ration formulation
7. Sheep and Goat Management

7.1. Lactating, and dry ewes and does
7.2. Buck/Ram
7.3. Lambs and kids
7.3.1. Birth to weaning
7.3.2. Weaning management
7.4. Management for meat, milk and hair/wool production
8. Routine Husbandry Practices and Housing

8.1. Routine husbandry practices
8.1.1. Identification methods
8.1.2. Routine managements
8.2. Housing and handling facilities
8.2.1. Housing
8.2.2. Farm facilities (troughs…)
8.2.3. Handling facilities (collecting yard, crush…)
8.3. Record keeping
9. Processing and Marketing of Sheep and Goats Products

9.1. Market classes (grades) and marketing of live animals
9.2. Slaughtering and carcass processing
9.3. Processing and marketing of wool
10. Sheep and Goat Health Care

10.1. Factors that predispose animals for disease
49
10.2. Major sheep and goat diseases and prevention and control mechanisms
11. Sheep and Goat Stress Management, and Welfare Issues

11.1. Major stress factors
11.2. Methods to reduce stress
11.3. Sheep and goat welfare issues
Practical:
• Individual identification and breed characterization
• Body condition scoring of small ruminants
• Farm visit and report about sheep and goat house and facilities
• Common husbandry techniques
o Dentition
o Hoof trimming, castration. dehorning tail docking and disbudding
o Restraining and treatment
• Farm visit and report about mating management of particular sheep/goat farm
o Mating management
o Heat detection
• Weight and linear body measurements
• Ration formulation for
o Kids/lamb/doe/dam/buck/ram
o Pregnant, lactating and dry
o Meat/milk sheep/goat
• Record Keeping and examination for culling decision
• Slaughtering procedure (visit)
Assessments:
• Mid exam 20%
• Final exam 35%
References:
1. Cottle, DJ. 2010. International Sheep and Wool Handbook. Nottingham University Press.
United Kingdom.
2. Devendra, C. and Mcleroy, G., B. 1987. Goat and Sheep in the Tropics. Long man Scientific
Technical. Singapore.
3. Ethiopia Sheep and Goat productivity Improvement Program (ESGPIP). 2008. Sheep and
Goat Production Handbook for Ethiopia. ESGPIP.
4. James R. Gillespie, Frank B. Flanders. 2016. Modern Livestock and Poultry Production.
Delmar.9th ed.
5. Margaret Melling. 1998. Sheep and Goat Practice 2, the In Practice Handbooks.
6. Niemann, Deborah. 2018. Raising goats naturally: the complete guide to milk, meat, and
more. New Society Publishers.
7. Veerasamy Sejian, Raghavendra Bhatta, John Gaughan, Pradeep Kumar Malik, S.M.K
Naqvi, Rattan Lal (eds.). 2017. Sheep Production Adapting to Climate Change. Springer
Singapore.
50
Course Title: Forage and Pasture Production and Managment
Course Code: REBD 212
Course Pre-requites: Introduction to Soils
Course Description:
The course covers feed resources in Ethiopia, limitation of pasture and forage resources, and
opportunities for improvement of forage resources; importance and different classification of
forage crops. Structure and morphology of grasses and legumes; factors that affect the growth
of forage/pasture crops; introduction and evaluation of improved forage crops, agronomic
practices and management of forage and pasture crops. Pasture/forage establishment and
conservation. Herbage seed production, management and storing.
Learning Outcomes:
• Identify the major livestock feed resources;
• Identify some of the most important grass, legume and forage tree species that yield
maximum production under tropical conditions;
• Clarify about factors affecting pasture improvement and methods of improving natural
pasture;
• Know appropriate agronomic practices that will help to establish pasture crops and increase
their productivity;
• Know important pasture management practices that yield maximum forage production; and
thereby support optimum animal production.
Mode of Delivery:
Lecture, discussions, assignment, demonstration and practical session
Teaching Aids:
Course Contents:
1. Introduction
1.1. General description of forage crops and their importance
1.2. Definition of some terminologies
2. Feed Resources and Feed Production Systems in Ethiopia

2.1. Feed resources in Ethiopia,
2.2. Feed production systems in Ethiopia
2.3. Limitation of pasture and forage resources
2.4. Opportunities for improvement of forage resources
3. Botany of Legumes and Grasses

3.1. Grouping of grass pasture
3.2. Grouping of legume pasture
51
4. Climatic Factors and Pasture Growth
4.1. Climatic factors (light, temperature, moisture and carbon dioxide)
4.2. Soil factors (physical and chemical characteristics)
5. Forage Crops Introduction and Evaluation

5.1. Desirable characteristics of forage crops
5.2. Selection of forage crops
5.3. Forage crops evaluation process/stages
6. Pasture Yield and Quality

6.1. Forage quality
6.2. Agronomic factors affecting forage yield and quality
7. Pasture Establishment and Seed Production

7.1. Procedures of seed production
7.2. Management of grasses and legumes for optimum seed production
7.3. Harvesting, threshing and storage condition of seeds
8. Management of Improved Pasture

8.1. Grazing management
8.2. Grazing systems
Practical:
• Identifying the different feed sources,
• Identifying morphological parts, growth habit and seeds of grasses and legumes,
• Introduction to herbarium procedures (collection, pressing, identification of
legumes/grasses and determination of botanical composition);
• Establishment of forage crops (seed bed preparation, seed treatment, germination tests and
sowing), and
• Exercise on quality hay and silage making and crop residue improvement.
Assessment:
• Practical work and report 25%
• Mid exam 20%
• Final exam 35%
References:
1. Alemayehu Mengistu, 2002. Forage Production in Ethiopia: A case study with implication
for livestock production
2. Barnes, 2003. Forages: an introduction to grassland agriculture, Volume 1.
3. Gibson, D. J. 2009. Grasses and grassland ecology. Oxford University Press, Oxford.
4. Humphreys, L. R. 1984. Tropical Pasture and Fodder Crops.
5. Miller, Darrell A. 1984. Forage Crops. McGraw- Hill Book Company.
52
Course Title: Camel Production and Management
Course Description:
This course covers; taxonomy and origin, domestication, population and distribution, breeds
and types of camels; comparative anatomical, physiological and behavioural adaptation features
of camels, camel production systems in the tropics; reproduction and fertility of the camels;
importance of camels; feeds and feeding; camel milk and meat utilization and marketing; camel
disease and health management; constraints in camel production and opportunity for
development.
Learning Outcomes:
After successful completion of this course, students should be able to:
• Characterize camel production systems;
• Recognize role of camel in the world as well as in Ethiopian economy;
• Identify economically important camel breed types ;
• Explain origin, taxonomy, domestication and current distribution of camels;
• Identify camel diseases and organize control measures to be taken;
• Identify constraints and opportunities of camel production;
• Explain how to manage feeding and reproduction of camels;
• Understand the difference between old world and new world camels; and
• Familiarize with adaptive features of camel in the tropics.
Mode of Delivery:
Lecture, group discussion, practical session, assignment (group and individual) and
presentation
Teaching Aids:
Reference books, handouts, camel farms, teaching videos
Course Contents:
1. Introduction
1.1 Origin and distribution
1.2 Domestication
1.3 Population and population trend
2. Taxonomy of Camels
2.1.Taxonomic classifications of camels
2.2.Natural habitats of camels
2.3.Types/Breeds of camels
2.3.1. Old world camel and their features
2.3.2. New world camel and their features
53
3. Camel Production in Ethiopia
3.1. Ethiopian camel types
3.2. Regional distribution of camels in Ethiopia
3.3. Contributions of camel to the Ethiopian economy
3.4. Camel production system
3.5. Opportunities and constraints of camel production in Ethiopia
3.6. The perspectives of camel research in Ethiopia
4. Reproduction in Camel
4.1. Reproductive anatomy of male and female
4.2. Puberty (male and females)
4.3. Sexual behaviour (rutting, courtship and mating behaviour)
4.4. Estrus (cycle, length, sign, phases, interval)
4.5. Pregnancy and parturition
4.6. Reproduction problems (male and female)
5. Adaptation Mechanisms of Camels

5.1. Anatomical mechanism
5.2. Physiological mechanism
5.3. Behavioural mechanism
6. Feeds and Feeding

6.1. Digestive system and its special features
6.2. Feeding habits and strategies
6.3. Water requirement and watering frequency
6.4. Nutrient requirements
6.5. Mineral supplementations
7. Health and Diseases Control

7.1. Camel diseases
7.1.1. Parasitic
7.1.2. Bacterial and fungal
7.1.3. Viral
7.1.4. Diseases caused by multi-microbial pathogens (Pneumonia, Camel calf diarrhoea)
7.1.5. Deficiency diseases (Calcium and phosphorus imbalance)
7.2. Diseases control methods
8. Camel Products and By-products

8.1. Milk
8.1.1. Yield, composition and characteristics of camel milk
8.1.2. Comparison of camel milk with others
8.1.3. Medicinal value of camel milk
8.2. Meat
8.2.1. Slaughter weight and dressing percentage
8.2.2. Camel meat yield and quality
8.2.3. Medicinal value of camel meat
8.3. Hide (hair, wool)
9. Management of Camels
9.1. Handling and training
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9.2. Housing
9.3. Camel calf rearing and feeding
Assessment:
• Practical work and report 10%
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References
1. Bello A, Bodinga HA. 2020. Common reproductive problem associated with one humped
camel (Camelus dromedarius) in West Africa. Insights Vet Sci. 4: 001-003. DOI:
10.29328/journal.ivs.1001018
2. Farah, Z. and A. Fischer, 2004. Milk and meat the from camel. Handbook on products and
processing.
3. Kadim, I T. 2013. Camel meat and meat products. CABI
4. Melaku Tefera and Getachew Abebe, 2012. Camel in Ethiopia. Ethiopian Veterinary
Association: ISBN 9789994498192
5. Payne, W.J.A. 1990. An Introduction to Animal Husbandry in the Tropics. Tropical
Agricultural Series, New York, USA
6. Robert Irwin, 2010. Camel. Reaktion Books
7. Simenew, K., Dejen, T., Tesfaye, S., Fekadu, R., Tesfu, K. and Fufa, D., 2013.
Characterization of camel production system in Afar pastoralists, North East Ethiopia.
Asian journal of agricultural sciences. 2013 Mar 25; 5(2): 16-24.
8. Yagil, R. and C. C. Van. 2000. Proceeding of the 2nd International Camelid Conference on
Agro-economics of Camelids Medicinal use of camel milk. Fact or Fancy? In Almaty,
Kazahstan.
55
Course Title: Animal Breeding
Course Pre-requites: Principles of Genetics
Course Description:
Traits in farm animals; variation in quantitative traits and causes of variation; components of
variation and their partitioning; genetic parameters including heritability, genetic correlation
and repeatability; selection and mating systems (inbreeding and crossbreeding); hybrid vigour
and inbreeding depression; characterization of indigenous livestock /poultry/ and principles and
methods of conservation of animal genetic resources; breeding schemes, application and use of
biotechnology in animal breeding.
Learning Outcomes:
• Understand tools available to maximize response to genetic selection;
• Understand the effects of inbreeding and crossbreeding, heritability and repeatability, and
breeding value estimation;
• Understand selection theory and breeding methods;
• Predicting the rate of genetic improvement;
• Optimize selection and mating decisions;
• Estimate genetic parameters and breeding values; and
• Designing breeding program.
Mode of Delivery:
Lecture, discussions, assignment, practical sessions and field visits
Teaching Aids:
Reference books, handouts, animal farms, teaching videos
Course Contents:
1. Introduction
1.1. Definition and history of animal breeding
1.2. Goals of animal breeding
1.3. Overview of animal breeding industries
1.3.1. Value of improvement
1.3.2. Role of the government
1.4. Contribution of animal breeding to livestock and poultry improvement
1.5. Genetic vs. environmental improvement
2. Categories of Traits in Livestock and Poultry

2.1. Qualitative traits
2.2. Quantitative traits
2.3. Threshold traits
2.4. Component traits
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2.5. Economically important traits: description, measurement and inheritance
2.5.1. Growth, feed efficiency and carcass traits
2.5.2. Milk production and composition traits
2.5.3. Reproduction and survival traits
2.5.4. Type and conformation traits
2.5.5. Egg production traits (quantitative and qualitative)
2.5.6. Other Traits (wool, pelt, …)
3. Quantitative Effects of Genes in Populations

3.1. Genetic and environmental effects
3.2. Genetic components of variance
3.3. Additive variance
3.4. Dominance variance
3.4.1. Epistatic variance
3.5. Environmental components of variance
3.6. Resemblance between relatives
3.6.1. Phenotypic resemblance
3.6.2. Genetic covariance (parent and offspring, half-sibs, full-sibs)
3.7. Heritability and repeatability
3.7.1. Concepts and usefulness of heritability
3.7.2. Estimation of heritability (regression of offspring on parents, sib-analysis (half-sib
and full-sib)
3.7.3. Repeatability
3.7.3.1.Basic concepts
3.7.3.2.Heritability vs repeatability
3.8. Correlations (phenotypic, genetic and environmental correlations)
4. Selection
4.1. Natural vs. artificial selection
4.2. Classification of selection
4.2.1. Individual (mass / phenotypic) selection
4.2.2. Selection based on performance of relatives
4.2.3. Family selection
4.2.4. Sib selection
4.2.5. Selection on progeny performance
4.3. Methods of selection
4.3.1. Tandom method of selection
4.3.2. Independent culling level
4.3.3. Total score or selection index method
4.4. Response to selection and prediction of genetic gain
4.4.1. Improving response to selection: (accuracy of selection, selection differential,
genetic variability, generation interval)
4.4.2. Correlated response to selection
5. Mating Systems
5.1. Inbreeding and line breeding
5.1.1. Classification of mating systems
5.1.1.1. Random mating (panmixia)
5.1.1.2. Non-random mating
5.1.1.3. Mating based on phenotypic relationship
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5.1.1.4. Mating based on degree of genetic/pedigree relationship
5.1.2. Inbreeding
5.1.3. Genetic consequences of inbreeding
5.1.4. Measurement of inbreeding and relationship coefficients
5.2. Line breeding
5.3. Outbreeding and heterosis
5.3.1. Genetic effects of outbreeding
5.3.2. Phenotypic effects of outbreeding: hybrid vigor
5.3.3. Types and measurements of heterosis
5.4. Systems of crossbreeding
5.4.1. Uses of crossbreeding
5.4.2. Two-, three-, four-breed crossing
5.4.3. Terminal crossbreeding
5.4.4. Rotational crossbreeding
5.4.5. Grading-up
5.4.6. Species hybridization
6. Genotype by Environment Interaction

6.1. Classification of G x E interaction
6.2. Extent of G x E interactions
6.3. Examples of G x E interaction
7. Animal Evaluation and Computation of Breeding Values (BVs)

7.1. Station vs field test/evaluation
7.2. Performance testing
7.3. Progeny testing
7.4. Why compute BV?
7.5. Different criteria used for predicting BV
7.5.1. Individual’s own performance (single and repeated records)
7.5.2. Pedigree performance
7.5.3. Family performance
7.5.4. Performance of sibs
7.5.5. Performance of progeny
8. Breeding Industry Structure

8.1. Traditional breeding pyramid: closed nucleus breeding scheme
8.2. Open nucleus breeding scheme
8.3. Group breeding scheme
8.4. Sire referencing scheme
9. Animal Genetic Resources (AnGR) and Conservation

9.1. Vastness of AnGR
9.2. Breed and species diversity
9.3. Global breed risk status
9.4. Causes of loss of AnGR
9.5. Why conserve genetic diversity: rational for conservation
9.6. Methods of conservation
58
Practical:
• Estimation of variance components
o phenotypic
o genetic and
o environmental
• Heritability and repeatability
• Coefficient of inbreeding and relationship
• Practical application of methods for genetic evaluation
• Estimation of breeding value
Assessment:
• Practical/lab/field report work and report 25%
• Mid exam 20%
• Final exam 35%
References
1. Bourdon, Richard M. (2000) Understanding Animal Breeding
2. Daniel L. Hart and Andrew G. Clark (1997). Principles of Population Genetics
3. Falconer D.S. (1989). Introduction to Quantitative Genetics. 3rd ed.
4. Gerald Wiener (1994) Animal Breeding
5. Malcolm, B. W. (1991) Dalton’s Introduction to Practical Animal Breeding
6. Michael L. and Bruce W. (1998). Genetics and Analysis of Quantitative Traits
59
Course Title: Reproductive Physiology and Artificial Insemination
Course Pre-requites: Animal Anatomy and Physiology
Course Description:
This course covers the following major points: structure and function of the male and female
reproductive system; hormones of the male and female reproductive system; reproductive
failure in females; reproductive behaviour in male and female farm animals; puberty and the
estrous cycle; conception and gestation; parturition and artificial insemination in farm animals.
Learning outcomes:
Upon successful completion of the course, students should be able to:
• Identify and describe the different structures of male and female reproductive system in
Farm Animals;
• Develop skills to palpate and diagnose pregnancy in female animals;
• Explain the endocrinology of female and male reproductive system;
• Know techniques to collect and freeze semen of different domestic animals;
• Describe and explaining the advantages and disadvantages of AI;
• Apply techniques, producers and equipment’s of AI in different farm Animals; and
• Realize techniques for increasing reproductive efficiency in farm animals.
Mode of Delivery:
Teaching Aids:
Course Contents:
1. Overview of Reproduction Physiology in Farm Animals
1.1. Structures and functions of the male and female reproductive systems
1.2. Hormones of the male and female reproductive systems
1.3. Reproductive process in mammals and poultry
1.4. Reproductive failures
2. Reproductive Behaviour in Farm Animals

2.1. Sexual behaviour in male and female animals
2.1.1. Pre-copulatory
2.1.2. Copulatory
2.1.3. Post-copulatory
2.2. Maternal behaviour
2.2.1. Pre-parturient
2.2.2. Parturient
2.2.3. Post-parturient
3. Puberty and Estrous Cycle
60
3.1. Puberty in male and female animals
3.2. Estrus
3.2.1. Variation in estrous cycles
3.2.2. Estrus length
3.2.3. Visual signs of estrus
3.2.4. Phases of oestrous cycle
3.3. Conception and gestation
3.3.1. Conception
3.3.2. Methods of impregnation
3.3.3. Stages of pregnancy
3.3.4. Pregnancy testing
3.3.5. Gestation
3.3.5.1. Gestation and incubation lengths
3.3.5.2. Factors influencing gestation length
3.3.6. Mammary gland development
3.4. Parturition
3.4.1. Physical signs of parturition
3.4.2. Hormones and parturition
3.4.3. Problems during parturition
3.4.4. Malpresentations
3.4.5. Postpartum management factors
4. Artificial Insemination in Farm Animals

4.1. History of AI and its success
4.2. Semen collection methods
4.3. Semen preparation
4.4. Equipment needed for AI
4.5. Technical steps and procedures in application of AI
4.6. Advantages and disadvantages of AI
Practical:
Students should practice the following activities:
• Observation of male and female reproductive organs at nearby abattoirs;
• Practice on procedures and techniques of semen collection, evaluation, dilution and
Deposition;
• Exercise on artificial insemination and pregnancy testing;
• Observe and recognize sexual and maternal behaviours in male and female animals through
visiting nearby farms; and
• Observe and recognize visual signs of estrus and physical signs of parturition in female
animals through visiting nearby farms;
Assessment:
• Mid exam 20%
• Final exam 30%
61
References
1. Bahr, J. (1997). Advanced Endocrinology. University of Illinois Reproductive Training
Program. Champaign-Urbana. University of Illinois.
2. Cupps, P.T. (1991). Reproduction in Domestic Animals 4th ed. San Diego, CA. Academic
Press, Inc.
3. Eric M. Walters.2008. Comparative Reproductive Physiology of Domestic Animals.
4. Hadley, M.E. (1996). Endocrinology. 4th ed. Upper Saddle River, NJ.: Prentice Hall, Inc.,
1–518. Hafez, E.S.E (1993). Reproduction in Farm Animals 6th ed. Malvern, PA.: Lea and
Febiger.
5. Hurley, W. (1998). AnSc 308 Lactation Biology. University of Illinois Reproductive
Training Program. Champaign-Urbana, University of Illinois.
6. Oystein V. Sjaastad. 2010. Physiology of Domestic Animals.
7. Rowen D. Frandson W. Lee Wilke Anna Dee Fails. 2009. Anatomy and Physiology of Farm
Animals (Seventh Edition).
8. Senger, P.L. (1999). Pathway to Pregnancy and Parturition 1st revised ed. Pullman, WA:
Current Conceptions, Inc.
62
Course Title: Applied Animal Nutrition
Course Pre-requisite: Principles of Animal Nutrition
Course Description:
In this course, topics including nomenclature and general characteristics of common feedstuffs
(roughage, protein, energy, feed additives, non-conventional feed stuffs); feed evaluation;
feeding standards, nutrient requirements of livestock, ration formulation, conservation and
storage of feed stuffs, feeding practices and feed processing technology, and the role of
biotechnology in animal nutrition should be addressed.
Learning outcomes:
• Understand systems of feed nomenclature and different feed evaluation techniques;
• Classify feedstuffs based on their nutritive value;
• Analyse chemical composition and digestibility of feedstuffs;
• Determine nutrient requirements and formulate balanced rations for various classes of
livestock;
• Involve in the process of feed conservation and processing; and
• Understand the role and application of biotechnology in animal nutrition.
Mode of Delivery:
Lecture, discussions, assignment, practical and laboratory sessions
Teaching Aid:
Reference books, handouts, laboratory manual, teaching videos
Course Contents:
1. Introduction
1.1. Common terminologies
1.2. Nomenclature of feedstuffs
2. Feedstuffs and Their Classification

2.1. Roughages
2.1.1. Dry roughage
2.1.2. Green feeds
2.2. Concentrates
2.2.1. Energy concentrate
2.2.2. Protein concentrate
2.2.3. Vitamin supplement
2.2.4. Mineral supplement
2.3. Feed additives
2.4. Non-conventional feeds
63
3. Chemical Composition Analysis
3.1. Proximate analysis (Weende system)
3.2. Van Soest methods of analysis
3.3. Modern analytical methods
3.3.1. Near infrared reflectance spectroscopy
3.3.2. Chromatography, and others
4. Digestibility of Feeds
4.1. Measures of feed digestibility
4.1.1. In Vivo/conventional
4.1.2. In Vitro
4.1.3. In Sacco / nylon bag techniques
4.1.4. Indicator/marker techniques
4.2. Factors affecting feed digestibility
5. Evaluation of Energy and Protein Values of Feeds

5.1. Energy value
5.1.1. Energy value of feeds
5.1.2. Measures of the energy requirement of animals
5.2. Protein value
5.2.1. Protein value of feeds
5.2.2. Measures of protein quality
6. Voluntary Feed Intake and Its Regulation

6.1. Factors affecting feed intake
6.2. Feed intake regulation
6.2.1. In monogastric animals
6.2.2. In ruminant animals
7. Feeding Standards and Nutrient Requirements

7.1. Feeding standards
7.2. Factors affecting nutrient requirement
7.3. Nutrient requirements for different activities
7.3.1. Maintenance and growth
7.3.2. Reproduction
7.3.3. Production
8. Ration Formulation
8.1. Considerations in ration formulation
8.2. Methods of ration formulation
8.3. The principle of total mixed ration
9. Feed Conservation and Feeding Strategies

9.1. Forage conservation
9.1.1. Hay making
9.1.2. Silage making
9.2. Feeding strategies
10. Feed Processing Technology and Storage

10.1. Purpose of processing
64
10.2. Methods of processing
10.2.1. Processing grains
10.2.2. Processing roughage feeds
10.3. Processed feed quality and safety control
10.4. Feed storage
11. Role of Biotechnology in Animal Nutrition
Practical:
• Feed sample collection, preparation and preservation
• Proximate analysis
• Fiber determination
• Feed processing plant (visit/video show)
• Roughage feed improvement techniques (silage making and urea treatment)
Assessment:
• Mid exam 20%
• Final exam 35%
References:
1. Chahal, U.S., Niranjan, P.S. and Kumar, S. 2008. Handbook of General Animal Nutrition,
1st edition. International Book Distributing Co.
2. D’Mello, J.P.F. 2004. Farm animal metabolism and nutrition. CABI Pub.
3. Kundu, S.S., Mahanta, S.K., Singh, S. and Pathak, P.S. 2016. Animal Feed technology.
Satish Serial Pub.
4. Mattur, M.M and Arora, N. 2004. Manual of Animal Nutrition. International Book,
Lucknow.
5. McDonald, Edwards, Greenhalgand, Morgan, Sinclair and Wilkinson. 2010. Animal
Nutrition, 7th edition.
6. Perry, T.W., A.E.Cullison and Lowrey, R.S. 2002. Feeds and feeding, 6th edition. 675pp
7. Ranjan, S.K. 2001. Animal nutrition and in the tropics and subtropics. Vikas publications.
8. Reddy, D.V. 2001. Principles of Animal Nutrition and feed Technology. Oxford and IBH
publishing.
9. Tripathi, H.P., Singh, A.P., Upadhyay, V.S., Kessels, H.P.P., Harika, A.S., Sahab, S. and
Ibrahim, M.N.M. 1995. Forage Conservation, Storage and Feeding. In: Kiran Singh and
J.B. Schiere (eds.), Handbook for Straw Feeding Systems. ICAR, New Delhi, India
65
Course Title: Poultry Production and Hatchery Management
Course Description:
This course addresses and focuses on the following course structures: poultry terminologies and
classifications; overview of the ethiopian poultry industry, development, constraints and
opportunities, poultry production systems, chicken anatomy and physiology, structure of male
and female reproductive system, types of poultry housing systems, poultry management,
poultry nutrition and feeding, poultry breeding and mating systems, poultry health management
and the common poultry diseases and their prevention. This course also covers practical
activities such as identification of different poultry breeds, external and internal body parts,
exercise on site selection and observe poultry houses, acquaintance with different poultry
equipment’s, feed ingredients and additives, incubation and hatchery management, process of
egg formation, methods of improvement of hatching eggs, factors influencing fertility and
hatchability, techniques of artificial incubation, incubation environment, embryonic
development, hatching process and chick sexing and grading; external and internal egg quality
examination, egg candling, and exercise on ration formulation. Practice on chicken brooding,
vaccination, debeaking, and feeding and practice on layer selection criteria and equipment’s
disinfection.
Learning Outcomes:
• Demonstrate knowledge of poultry production facilities;
• Demonstrate competence of technical subject matter in poultry;
• Select appropriate chicken breeds adapted to the environment;
• Advise different stakeholders on poultry houses for different age groups;
• Understand techniques of incubation and manage hatchery process;
• Formulate ration for different age groups of egg-type and meat-type chickens;
• Take prevention and control measures on poultry diseases; and
• Know how to manage a poultry farm business
Mode of Delivery:
Lecture, discussions, assignment, demonstrations, practical and laboratory sessions
Teaching Aids:
Reference books, handouts, laboratory manual, poultry farm, teaching videos
Course Contents:
1. Introduction
1.1. Terminologies and classifications
1.2. Overview of the Ethiopian poultry industry
1.2.1. Development of poultry industry
66
1.2.2. Constraints and opportunities for the development
2. Poultry Production Systems

2.1. Free range/extensive system
2.2. Backyard/semi intensive system
2.3. Intensive system
3. Chicken Anatomy and Physiology

3.1. Integumentary system (external anatomy and physiology of moulting)
3.2. Digestive system
3.3. Structure of male and female reproductive system
3.4. Physiology of egg formation
4. Incubation and Hathery Management

4.1. Process of egg formation
4.2. Incubation and hatchery management
4.2.1. Methods of improvement of hatching eggs
4.2.2. Factors influencing fertility and hatchability
4.2.3. Techniques of artificial incubation
4.2.4. Incubation environment
4.2.5. Embryonic development and hatching process
4.2.6. Chick sexing and grading
5. Poultry management
5.1. Breeders flock management
5.2. Brooder management
5.3. Grower management
5.4. Layer management
5.5. Broiler management
5.6. Flock management and performance
6. Poultry Housing and Equipment’s

6.1. Site selection
6.2. Housing requirements and environment
6.3. Equipment’s and their importance
6.4. Types of housing systems
7. Poultry Nutrition and Feeding

7.1. Feed ingredients and additives
7.2. Nutrient requirements of chicken
7.3. Ration formulation to different classes
8. Poultry Breeding and Mating Systems

8.1. Breeding objectives and economic traits in layers and broilers
8.2. Principles of breeding and breed development
8.3. Methods of Mating
9. Poultry Health Management

9.1. Farm biosecurity and hygiene sanitation
9.2. Common diseases and their control
67
9.2.1. Viral diseases
9.2.2. Bacterial diseases
9.2.3. Fungal diseases
9.2.4. Parasitic diseases
Practical:
Students will practice on the following points:
• Identification of different poultry breeds and their external and internal body parts
• Site selection and observation of houses for different age groups (Brooder/chick house,
grower house, brooder cum grower house, layer house, broiler house and breeder house)
• Acquaintance with different poultry equipment’s and system of management
• Acquaint with poultry feed ingredients and exercise on ration formulation for different age
and productive stages (chicks and replacement pullets, Layers, Breeders, Broilers)
• Acquaint with hatchery technology and hatchery process, hatchery sanitation and its
surrounding areas and equipment’s, disinfection, and fumigation
• Practice on methods of hatchery waste reutilization (collecting hatchery waste and process)
• Selection and grading of eggs, egg candling, external and internal egg quality evaluation
• Practice on hatchery operation (setting of eggs and manage incubator environment)
• Separation of sex at day-old and adult ages
• Practice on chicken brooding practice, vaccination, debeaking, and feeding chicken
• Practice on layer selection criteria
Assessment:
• Mid exam 20%
• Final exam 35%
References
1. Daghir, N. J. (2008). Poultry production in hot climates. 2nd Edition. Lebanon, Beirut: CABI
International.
2. Donald D. Bell.2012. Commercial Chicken Meat and Egg Production.
3. Etches, R.J. (1996). Reproduction in poultry. London, Uk: CABI Publishing.
4. Isabel Guerrero-Legarreta, 2010. Handbook of Poultry Science and Technology, Secondary
Processing (Volume 2).
5. Joy Mench. 2017. Advances in Poultry Welfare. Woodhead Publishing Series in Food
Science, Technology and Nutrition.
6. Pattision, M. (1993). The health of poultry. Longman Veterinary health Series. Singapore:
Longman Singapore publishers (Pte.Ltd).
7. Rose, S.P. (1997). Principles of poultry Science. London, UK: CABI Publishing.
8. Van Eekeren N., A. Maas, H.W. Saatkamp, M. Verschuur.2006. Small-scale Chicken
production. Agrodok 4.
9. Wilson, K. (2012) A Handbook of poultry practice. New Delhi: Updesh Purohit for
Agrobios(India), Jodhpur.
68
Course Title: Dairy Cattle Production and Management
Credit Hours: 3 (2+1)
Course Description:
This course covers history and development of world dairy industry; role of milk production in
the world economy; major dairy breeds of the world and their distribution, potential ethiopian
dairy cattle breeds; dairy cattle production systems in tropics and subtropics; dairy farming in
ethiopia; establishment of dairy herd; physiology of lactation and milk letdown; milk synthesis
and secretion; proper milking procedures, milk handling and hygiene; factors influencing milk
yield and composition; feeds and feeding of dairy cattle: nutrient requirements, ration
formulation; breeding dairy cattle; culling, replacement policy and reproductive management;
dairy herd management: cows and calf care at birth, management of stock at different age and
different physiological stages; dairy cattle judging and body condition scoring; dairy cattle
health care and diseases controls; dairy cattle housing and welfare; and sustainable dairy cattle
production.
Learning outcomes:
After successful completion of this course, the student should be able to:
• Have the general backgrounds of dairy cattle breeds and production systems;
• Formulate dairy cattle feed for different animal groups;
• manage dairy cattle farms;
• Describing lactation physiology, milk handling and processing procedures;
• Undertake dairy cattle body condition scoring and judging;
• Developing keen interest in dairy cattle business;
• Realize major challenges and opportunities of dairying in Ethiopia; and
• Give training on dairy cattle production and management.
Modes of Delivery:
Lecture, discussions, assignment, demonstration, practical and laboratory sessions
Teaching Aids:
Reference books, handouts, dairy cattle farms, teaching videos
Course Contents:
1. Introduction and Terminologies
1.1. Terminologies
1.2. Overview of dairy production in the world economy
1.3. Features of the dairy industry
1.4. Dairy production and development in Ethiopia: potential and constraints
1.5. Dairy cattle production systems in tropics
1.6. Advantages and disadvantages of keeping dairy cattle
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2. Breeds of Dairy Cattle and Distribution
2.1. Classification of dairy cattle breeds
2.1.1. Exotic dairy cattle breeds
2.1.2. Indigenous Ethiopian cattle breeds
2.2. Origin and distributions
3. Dairy Cattle Housing and Management

3.1. Site selection and farm layout for dairy cattle housing
3.2. Types of housing and housing equipment
3.3. Dairy cattle management
3.4.1. Pregnant cow
3.4.2. Lactating cow
3.4.3. Dry cow
3.4.4. Calves
3.4.5. Heifers
3.4.6. Breeding bulls
4. Reproduction and Breeding of Dairy Cattle

4.1. Reproductive system of dairy cattle
4.2. The oestrus cycle of the cow
4.3. Selection of dairy cattle breeds
4.3.1. Selection methods of dairy animals
4.3.2. Economically important traits
4.4. Methods of impregnation (AI and Bull)
5. Feeds and Feeding of Dairy Cattle

5.1. Digestive system of dairy cattle
5.2. Nutrient requirement of dairy cattle
5.3. Ration formulation for dairy cattle
5.4. Feeding strategies of dairy cattle (milking cow, dry cow, bull, calve)
5.5. Aflatoxin: causes and measures to reduce
6. Anatomy and Physiology of Lactation

6.1. Mammary gland development
6.2. Embryonic and fetal development
6.3. Birth to puberty
6.4. During pregnancy
6.5. Lactogenesis
6.6. Milk synthesis and secretion
6.7. Milk let down and hormonal regulation
6.8. Factors affecting milk yield and milk composition
6.8.1. Genetic factor
6.8.2. Environmental factor
6.9. Practices of milking of dairy cattle and milk handling
6.10. Dairy cattle body condition scoring and judging
7. Dairy Herd Health Care

7.1. Disease prevention and health control: regular observation
7.2. Causes of ill health
7.3. Common dairy cow diseases and disorders
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7.4. Disposal of a dead animal
7.5. Dairy cattle welfare and handling
8. Identification and Record Keeping

8.1. Purpose and benefits of records keeping
8.2. Identification methods
8.3. Dairy herd recording and management
9. Sustainable Dairy Production and Environment

9.1. Greenhouse gas emissions from dairy cattle production
9.2. Methods for calculating emissions
9.3. Sustainability and resilience of the dairy sector in changing world
Practical:
• Restraining techniques and halter making;
• Heat detection
• Dairy ration formulation and feeding;
• Analysis of milk composition
• Dairy cattle judging;
• Body condition scoring (BCS);
• Hoof trimming, dehorning; Age determination using dentition
• Attending calf delivery and types of birth difficulties
• Hand and machine milking, mastitis detection using CMT and other methods; and
• Record keeping and analysis of dairy record for optimum production and reproduction.
Assessment:
• Mid exam 20%
• Final exam 35%
References
1. Hafez E.S.E. B. Hafez. 2000. Reproduction in Farm Animals. 9th ed Wiley-Blackwell
2. John Moran. 2002. Calf Rearing: A Practical Guide, 2nd edition, Land Links Press,
3. John Moran. 2005. Tropical Dairy Farming: Feeding Management for Small Holder Dairy
Farmers in the Humid Tropics, Land Links Press,
4. John Wiley and Sons 2000. Introduction to Animal Science. Inc.
5. Kutty Khan 2004. Milk Production and Processing
6. Lalat Chander 2004. Text Book of Dairy Plant Layout Design. Indian council of Agriculture
Research Center.
7. Merle Cunningham, Mickey Latour, Duane Acker 2009. Animal Science and Industry.
8. Mudgal V.D. Singhal K.K., Shama D.D. 2003. Advances in Dairy Animal Production 2nd
edition. International Book Distributing Co.
9. Nico von Belzen, 2017: Dairy Herd Management and Welfare. In: Achieving Sustainable
Production of Milk. John webster.
10. Peter de Jong, 2013. Sustainable Dairy Production. Wiley-Blackwell Publisher
11. Venkateshwara Roa, P. 2008a. Dairy farm Business management Biotechnology book.
12. Venkateshwara Roa, P. 2008b. Principles of Dairy Management. Biotech books.
71
Course Title: Global Trends
Course Code: IRGI 1021
Credit Hours: 2 (2+0)
Course Description:
The course is designed to familiarize learners on the nature and development of international
relations and global issues. It deals with nations, states, national interest, cooperation and
conflict among states, and the role of state and non-state actors in the international system.
Additionally, it explains the nature of international law, global political economy and the nexus
between regionalism and globalization. It also critically examines the contemporary global
issues and how the international community is trying to address them. It is organized to
systematically examine international issues by employing different theories and providing
concrete examples from different parts of the world. Last but not least, after providing rigorous
understanding of how the international system functions, it will equip learners to consciously
observe and critically understand the Ethiopia’s Relations with the outside world. As the saying
goes “Think globally act locally!”
We live in an exciting yet challenging period in history. The world seems to dominantly
progress in constantly opposing directions. On the one hand, because of globalization, the
world is getting closer and becoming interconnected in ways never experienced before
generating more wealth, scientific innovation, and cross-national cooperation. On the other
hand, the challenges of war, terror, arms trade, money laundering, disease, poverty,
environmental problems, human and drug trafficking still generate an aura of uncertainty for
the present and future generations. As such, decisions made by states, multinational
corporations, non-governmental organizations, and terrorists have a direct impact on our life.
Thanks to global flow of information, there may be a multitude of individuals who know the
events that are occurring in the world. But some still do not understand why events happened
the way they have happened; and what consequences they may bring. In light of this, this course
is designed to equip students with a necessary knowledge and skill which enable them to
understand the political, economic and social dynamics of the global system, how it works, its
actors, its influence and ways to cope up global issues from theoretical and practical point of
view.
Course Objectives and Expected Learning Outcomes:

At the end of the course, students will be able to:
• Understand nations, nationalism and states
• Explain the nature and historical development of international relations
• Gain basic knowledge of the major theories in the discipline of International Relations
and develop the ability to critically evaluate and apply such theories
• Elucidate national interest, foreign policy and diplomacy
• Explicate the nature and elements of international political economy and international
law
• Examine the extent and degree of influence of state and non-state actors in the
international system
72
• Examine the roles major international and regional institutions play in world politics
• Critically evaluate the major contemporary global issues
• Assess the overriding foreign policy guidelines of Ethiopia in the past and present
Mode of Delivery:
Lecture, discussions, assignment, demonstration, practical sessions and educational
tours/field visits
Teaching Aids:
Course Contents:
1. Understanding International Relations
1.1. Conceptualizing nations, nationalism and states
1.2. The nature and evolution of international relations
1.3. Actors of international relations
1.3.1. State actors
1.3.2. Non-state actors
1.4. Levels of analysis in the international relations
1.5. Power, anarchy and sovereignty in the international system
1.6. The structure of international system
2. Contending Theories of International Relations

2.1. Realism and neo-realism
2.2. Liberalism and neo-liberalism
2.3. Marxism and neo-marxism
2.4. Critical theory
2.5. Constructivism
2.6. Modernism and post-modernism
3. Foreign Policy and Diplomacy

3.1. Conceptualizing national interest, foreign policy and diplomacy
3.2. National interest and foreign policy
3.2.1. Determinants of national interest and foreign policy
3.2.2. Objectives of foreign policy
3.2.3. Foreign policy orientations
3.2.4. Instruments of foreign policy
3.3. A Survey of foreign policy and diplomacy of Ethiopia
3.3.1. Foreign policy of Ethiopia during the Reign of Emperor Menilik II
3.3.2. Foreign policy of Ethiopia during the Reign of Emperor Hailesillassie
3.3.3. Foreign policy of Ethiopia during the Derg Regime
3.3.4. Foreign policy of Ethiopia during the EPRDF
4. The International Political Economy (IPE)

4.1. Meaning and nature of IPE
4.1.1. The nexus between politics (state) and economics (market)
4.2. Theoretical perspectives on IPE
4.2.1. Classical mercantilism and economic nationalism
4.2.2. Classical liberalism and Adam Smith
4.2.3. Comparative advantage and David Ricardo
73
4.2.4. Neoliberalism and Keynesianism
4.2.5. Marxism and dependency theory
4.2.6. Hegemonic stability theory
4.2.7. Developmental state model
4.3. The political economy of North-South, South-South: conflict and cooperation
5. International Law
5.1. Meaning, nature and areas of international law
5.2. Sources and subjects of international law
5.3. Law making and enforcement process at international and domestic level
5.3.1. Formation, recognition and responsibility of state under international law
6. Regionalism and Globalization

6.1. The concept, nature and development of regionalism and regional
6.2. Integration
6.2.1. The old and new regionalism
6.3. Major theories of the regional integrations
6.3.1. Functionalism
6.3.2. Neo-functionalism
6.3.3. Inter- governmentalism
6.3.4. Supra-nationalism
6.3.5. Selected cases of regional integration (EU, AU...)
6.4. Definition and evolution of globalization
6.4.1. Aspects of globalization
6.4.2. Actors of globalization
6.4.3. Pros and cons of globalization
6.4.4. Ethiopia in a globalized world
6.5. Regionalization versus globalization and state
6.5.1. The convergence, divergence and overlapping relations of regionalization and
globalization
6.5.2. The hypocrisy of sovereignty
7. Major Contemporary Global Issues

7.1. Conceptualizing global issues
7.2. Survey of global issues
7.2.1. Security issues
7.2.1.1. Terrorism, religious fundamentalism and political extremism
7.2.1.2. Weapons of mass destruction and the nuclear power paradox
7.2.1.3. Illicit human trafficking, drug trafficking, firearms trafficking
7.2.2. Environmental issues
7.2.2.1. Climate change and global warming
7.2.3. Technology related issues
7.2.3.1. Cyber crime and cyber security
7.2.4. Other social, economic and political issues
7.2.4.1. Human rights
7.2.4.2. Migration and refugee
7.2.4.3. Trade war
74
Assesment:
• Tests: 20%
• Assignment and presentation: 15%
• Mid-Exam: 25%
• Final Examination: 40%
References
1. Altinay, Hakan (2011) Global Civics: Responsibilities and Rights in an Interdependent
World. The Brookings institution:Washington
2. Armstrong, David(ed.)(2009). Routledge Handbook of International Law. London:
Routledge
3. Baylis, J. and Smith, S. (eds.) (1997).The Globalization of World Politics. Oxford:
Oxford University Press.
4. Browlie, Ian (2003). Principles of Public International Law. (6th ed.). New York: Oxford
University
5. Copson, Raymond w.(2007)The United States inAfrica:Bushpolicyand beyond in
association with InternationalAfrican InstituteRoyalAfrican Societyof SocialScience
Research Council, Zed Books:London
6. Crane, George T. and AbalAmawi (1997). The Theoretical evolution of International
Political Economy: A Reader (2nd Edition). Oxford University Press: New York.
7. Crawford, Robert (2000) Idealism and Realism in International Relations: Beyond the
Discipline. Routledge: USA
8. DeLombaerde,Philippe(ed.)(2008)GoverningRegionalIntegrationforDevelopment:Monito
ringExperiences,MethodsandProspects.AshgatePublishingCompany:England
9. Demelo, Jaime and ArvindPanagariy(eds.) (1993)ANew Dimensionsin
RegionalIntegration,Centre for Economic PolicyResearch 1993, Cambridge University
Press:USA
10. Demelo, Jaime and ArvindPanagariy(eds.)(1993)ANew Dimensionsin
RegionalIntegration,Centre for Economic PolicyResearch 1993, Cambridge University,
Press:USA
11. Der, James D. (2009) Critical Practices in International Theory: Selected
Essays,Routledg, Abingdon, Oxon
12. Farrell,Mary(ed.) (2005)GlobalPoliticsofRegionalism:Theoryand Practice. Pluto Press:
London
13. Genest, Mark A. (1996). Conflict and Cooperation: Evolving Theories of International
Relations. Fourth Worth: Harcourt Brace and Co.
14. Goldestein, Joshua S. and John C. Pevhouse (2006). International Relations brief 3rd ed.
PrisscillaMcGreehon.
15. Goldstein J. S. (2003) International Relations. 5th edition. Washington, D.C. Pearson
Education Press, Inc
16. Griffiths, Martin (Ed.) (2007). International Relations Theory for the Twenty-First
Century:An introduction. New York: Routledge
17. Griffiths, Martin and Terry O’Callaghan (2002) InternationalRelations: The Key
Concepts. Routledge: London
18. Griffiths, Martin, et al. (2008). International Relations: The Key Concepts (Second
Edition). New York: Routledge
19. Griffiths, Martin, Steven C. and M. Scott (2009), Fifty Key Thinkers in International
Relations (2nd edition)
20. Hancock, KathleenJ.(2009)RegionalIntegration;ChoosingPlutocracy,
PalgraveMacmillan:United States
75
21. Henderson, Conway W.(1998) International Relations: Conflict and Cooperation at the
Turn of the 21 st Century. Guilford: McGraw-Hall.
22. Hollis, Martin and Steve Smith (1990) Explaining and Understanding International
Relations. United States: Oxford University Press.
23. Holsti, K.J. (1995) International Politics: A Framework for Analysis. 7 th ed. New
Jersey:Prentice Hall.
24. J.M. Biswaro. (2012) The Quest for Regional Integration in the Twenty First Century:
Rhetoric versus Reality - A Comparative Study, MkukinaNyota Publishers Ltd, Dar es
Salaam: Tanzania
25. Macdonald, David B.et.al (ed.)(2007)The Ethics of Foreign Policy. Ashgate Publishing
Limited: England
26. Malm, Endreas and ShoraEsmailian (2007). Iran on the Brink Rising Workers and
Threats of War. Pluto Press
27. Mintz, Alex and Karl De Rouen (2010) Understanding Foreign Policy Decision Making,
Cambridge University Pres: Cambridge
28. Rengger,N.J.(2000) International Relations,Political Theory and theProblem of Order:
Beyond International Relations theory?Routledge: London
29. Rourke, John T. and Mark A. Boyer (1998). World Politics: International Politics on the
world Stag., brief. 2nd ed. Guilford: Dushkin/McGraw-Hall.
30. Salmon, Trevor C. (Ed.) (2005). Issues in International Relations. New York: Routledge
31. Steans, Jill and LloyndPettiford (2005). Introduction to International relations:
Perspectives and Themes. 2 nd ed. Harlow: Pearson Prentice Hall.
32. Sutch , Peter and Juanita Elias (2007 ) International Relations, the basics. Taylor &
Francis.
33. Todaro, Michael P. and Stephen Smith (2003).Economic Development (8thed).
34. Trevor S. Salmon and Mark F. Imber (ed) (2008). Issues in International Relations.
Routledge Publishing, 2 nd Edition
35. Vinay Bhargava (2006). Introduction to Global Issues.
36. Walts, Kenneth N. (2003) Progress in International Relations Theory. Belfer Center for
Science and International Affairs John F. Kennedy School of Government, Harvard
University Cambridge, Massachusetts
37. Weber,Cynthia (2001) International Relations Theory: A Critical Introduction(2nd
edition) Routledge: London
76
Course Title: Practical in Animal Science I
Course Credit Hour: 1(0+1)
Course Description:
The course practical in animal sciences I is focusing on introducing students to animal science
laboratories, their equipment’s, and safety protocols). This course will have two phases. The
first phase is lecture regarding laboratory facilities, practical procedures, and rules to potential
hazards in laboratories with their standard procedures and safety protocols. The second phase
is practical session in which the students shall be assigned randomly to animal nutrition, poultry,
dairy, meat technology, genetics and biotechnology, animal anatomy and physiology,
parasitology and other laboratories to collect sample, prepare and conduct an experiment
following the procedures.
Learning Outcomes:
Upon successful completion of this course, students should be:
• Familiarized with different animal science laboratories, equipment’s, potential hazards
and safety protocols; and
• Able to conduct experments in animal science laboratories.
Mode of Delivery:
Orientation, Supervision, Lab exercises, Group work, Presentation.
Teaching Aids:
Books, manuals, laboratories, teaching videos.
Course Contents:
1. Introduction
1.1. Orientation on laboratory practical’s
1.2. Introduction to laboratories under animal sciences
2. Animal Sciences Lab Equipment’s and Safety

2.1. Potential hazards in animal sciences laboratories
2.2. Working with hazardous materials
2.3. Standard procedures and safety rules
3. Practical’s in Laboratories under Animal Sciences

3.1. Animal nutrition
3.1.1. Sample collection
3.1.2. Sample preparation
3.1.3. Nutrient in feedstuff
3.2. Poultry
3.3. Dairy technology
3.4. Meat technology
77
3.5. Genetics and biotechnology
3.6. Animal anatomy and physiology
3.7. Parasitology
Assessments:
• Practical report: 50%
• Presentation: 30%
• Oral exam: 20%
78
Course Title: Beef Cattle Production and Management
Course Description:
Types and breeds of beef cattle; systems of beef production; opportunities, constraints and
development efforts related to beef production in Ethiopia. Growth and development of beef
cattle, factors that influence it and beef grade. Economically important traits, selection and
breeding. Keeping different types of performance records; feeds and feeding; and health care
of beef cattle. Routine husbandry and management practices in beef cattle farms. Transportation
and marketing of beef cattle.
Learning Outcomes:
• Identify opportunities and challenges of beef cattle production;
• Differentiate tropical and temperate beef breeds;
• Know beef cattle production systems;
• Formulate beef cattle ration;
• Grade beef cattle and undertake beef quality assessment;
• Measure growth, score body condition and record performance measurements;
• Undertake routine management activities; and
• Know how to transport and market beef cattle.
Mode of Delivery:
Lecture, discussions, assignment and practical sessions
Teaching Aids:
Reference books, handouts, beef cattle farm, teaching videos
Course Contents:
1. Introduction
1.1. Common terminologies
1.2. Taxonomic classification of cattle
1.3. Origin and domestication of cattle
1.4. Importance of cattle production
2. Types and Breeds of Beef Cattle

2.1. Exotic
2.2. Indigenous
3. Beef Cattle Production

3.1. Trends in beef production and consumption
3.2. Beef cattle production in Ethiopia
3.2.1. Challenges and opportunities
79
3.2.2. Development efforts
3.3. Beef cattle production systems
3.3.1. Extensive
3.3.2. Semi intensive
3.3.3. Intensive
3.3.4. Specialized programs
3.4. Fattening systems in Ethiopia
3.4.1. Traditional highland practices
3.4.2. By-product fattening
3.4.3. Hararghe fattening systems
4. Growth and Development in Beef Cattle

4.1. Basic concepts and definitions
4.2. Compensatory growth
4.3. Growth and gain measurements
4.4. Carcass components
4.5. Factors affecting growth and development
5. Calf – Rearing and Beef Cattle Sources

5.1. Calf rearing
5.2. Beef cattle sources
5.2.1. Dairy farms
5.2.2. Cow-calf operations
5.2.3. Feedlots
6. Beef Cattle Breeding

6.1. Economically important traits
6.2. Methods of genetic improvement
6.2.1. Selection
6.2.2. Cross breeding
7. Feeds and Feeding

7.1. Feed additives
7.1.1. Antibiotics
7.1.2. Hormones
7.2. Nutrient requirements of beef cattle
7.3. Balancing ration
8. Husbandry and Management Practices

8.1. Beef cattle housing and handling facilities
8.1.1. Housing
8.1.2. Farm facilities
8.2. Handling beef cattle
8.2.1. Handling facilities
8.2.2. Behavioural approaches to beef cattle handling
8.3. Management practices
8.3.1. Identification
8.3.2. Dehorning
8.3.3. Castration
8.3.4. Age determination
80
8.3.5. Health management
8.3.6. Body condition scoring
8.4. Record Keeping
9. Transportation and Marketing of Beef Cattle

9.1. Transportation beef cattle
9.2. Welfare issues
9.3. Effect of transportation stress on carcass yield and quality
9.4. Marketing of beef cattle
9.5. Profit analysis of a fattening farm
10. Carcass Yield and Quality

10.1. Definitions
10.2. Dressing percentage
10.3. Carcass components
10.4. Yield grade
10.4.1. Classification of carcass
10.4.2. Factors affecting yield
10.4.3. Assessment techniques
10.5. Quality grade
10.5.1. Factors affecting quality
10.5.2. Assessment techniques
10.6. Ethiopian carcass classification system
Practical:
• Introduction to beef fattening farms (Visit or video show)
• Hands-on farm practices (Identification, dentition, dehorning & castration, age estimation)
• Body weight estimation by girth measurement
• Judging and body condition scoring
• Identification and evaluation of carcass (Visit to abattoir/video)
Assessments:
• Mid exam 20%
• Final exam 35%
References
1. Banerjee, D.C. 2006. Text book of animal husbandry, 6th ed. Chaman enterprise, New Delhi
2. Battaglia A. and Myrose B. Veron. 1981. Handbook of livestock management techniques.
Macmillan publishing company, USA
3. Canningham M. and Acker Duane. 2001. Animal science and industry, 6th ed. Prentice hall,
New jersey, USA
4. Ethiopian Standard Agency, 2012. Ethiopian carcass classification system. AA Ethiopia
5. Gillespie R. J.1998. Animal science. Delmar publishers, USA
6. Kellems O. Richards and Church C.D. 2003. Livestock feeds and feeding. Pearson education
inc. USA
7. Robert, E. Taylor and Thomas, G. Field. 2007. Beef Production and Management
Decisions, 5th edition. Prentice Hall, ISBN 9780131198388
81
Course Title: Equine Production and Draft Animals Management
Course Description:
Under this course the following major topics will be discussed. Equine species and their
distribution; characteristics and uses of equines; anatomy and physiology of feeding and
reproduction in equines; management; selection of animals for different purposes, basic
principles to train animals for work, strategies for improvement of working animal power
utilization, working animals’ welfare issues, and welfare in Ethiopia.
Learning Outcomes:
• Know different species of equine and draft animals and their role in developing countries;
• Comprehend the attributes of different species of draft animals;
• Explain the different management practices and its importance for draft animals;and
• Understand the welfare issues related to working animals.
Mode of Delivery:
Lecture, discussions, assignment and practical sessions
Teaching Aids:
Course contents:
1. Introduction
1.1. Terminologies
1.2. Origin, domestication and classification equines
1.3. Equine species and their attributes
1.4. Role of draft animals in Ethiopia and beyond
1.5. Major constraints and opportunities of draft animal production and utilization
2. Characteristics and Uses of Equines

2.1. Taxonomic classification of equines
2.2. Species of equines
2.2.1. Horse
2.2.2. Donkey
2.2.3. Mule
2.3. Type and characteristic features of Ethiopian equines
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2.3.1. Horses (for riding, transport and other)
2.3.2. Donkeys
2.3.3. Mules
3. Equine Feeding and Nutrition

3.1. Anatomy and physiology of the equine digestive tract
3.2. Feeding and nutritional requirement
3.3. Digestion and nutrient utilization
4. Equine Reproduction
4.1. Reproductive anatomy and physiology
4.1.1. Horses
4.1.2. Donkey
4.1.3. Mule
4.2. Mating system
5. Animal Drawn Implements

5.1. Farming (tillage, planting, weeding)
5.2. Transport (cart, pack)
6. Draft Animal Power Utilization

6.1. Draft animal power utilization in developing countries
6.2. Selection for power
6.3. Training and handling for power utilization
6.4. Impact of workload (over utilization) on animal performances
7. Management of Draft Animal

7.1. Housing
7.2. Routine practices
7.3. Health management
7.3.1. Common diseases, preventive and control mechanisms
7.3.2. Work related injuries on animals
7.4. Record Keeping
8. Strategies for Improvement of Working Animal Power utilization

8.1. Proper working strategies
8.1.1. Time and duration of work
8.1.2. Avoid seasonal use of working animals
8.1.3. Care and management
8.1.4. Proper feeding strategies of working Animals
8.2. Welfare issue
8.2.1. Welfare issues in working animals’
8.2.2. General Status of working animal welfare in Ethiopia
Practical:
• Draft animal feeding, management practices (visit/video)
• Evaluation of the physical traits of draft animal power
• Application of basic principles to train animals for work(visit/video)
• Draft animal power implements, harness & harnessing systems (visit/video)
83
Assessments:
• Mid exam 20%
• Final exam 35%
References
1. Berihane Mekete and Nigusie Bekele. 2000. Draft Animal Power Module.
2. Chanie, M., Fentahun, T., Mitiku, T., & Berhan, M. (2012). Strategies for Improvement of
Draft Animal Power Supply for Cultivation in Ethiopia: A Review. European Journal of
Biological Sciences, 4(3), 96–104.
3. Kefena, E., Dessie, T., Han, J. L., Kurtu, M. Y., Rosenbom, S., & Beja-Pereira, A. (2012).
Morphological diversities and ecozones of Ethiopian horse populations. Animal Genetic
Resources/Ressources Génétiques Animales/Recursos Genéticos Animales, 50, 1–12.
4. Levine, M. A. (2005). Domestication and early history of the horse. The Domestic Horse:
The Evolution, Development, and Management of Its Behaviour, 5, 5–22.
5. Oudman, L. (2004). Donkeys for traction and tillage.
6. Starkey P. 1989. Harnessing and Implements for Animal Traction. Animal Traction
Resource Book for Africa.
7. Valette, D. (2015). Invisible Workers. The Economic Contributions of Working Donkeys,
Horses and Mules to Livelihoods. The Brooke.
8. William Martin-Rosset. 2018. Equine nutrition. Wageningen Academic Publishers
The Netherlands.
9. Zeleke B. Status and growth trend of draught animals’ population in Ethiopia. J Dairy Vet
Anim Res. 2017;6(1):238‒241.
84
Course Title: Biometry
Course Pre-requisites: Introduction to Statistics
Course Description:
Review of statistical concepts. Principles of animal and related experimentations, commonly
used experimental designs (CRD, RCBD, Latin SD, nested design (Repeated Latin Squares,
Graeco-Latin Squares), split plot designs, ANCOVA, repeated measures. Principles of designs,
randomization and experimental layout, experimental error, mean separation, interpretation and
presentation of results. Efficiency of blocking in case of blocked experiments and the
assumptions behind the use of ANOVA. Factorial experiments: principles, treatment structure,
two, three or more factors designs, their main effect and interaction, correlation and regression
analyses, Chi-square tests.
Learning outcomes:
• Explain the importance of randomization and describe methods for ensuring appropriate
random allocation of individuals/groups;
• Elaborate the basic concept of hypothesis testing;
• List and verify the assumptions that underlie the use of ANOVA;
• Explain the purposes of data transformation and choose appropriate transformation;
• Draw appropriate conclusions and interpretations from ANOVA results;
• Interpret correlation, and regression results; and
• Use the regression equation for prediction.
Mode of Delivery:
Lectures, Exercise / work sheet, Assignment (group and individual) and presentation
Teaching Aids:
Reference books, handouts, and teaching videos
Course Contents:
1. Introduction to Biometry
1.1. Definition of some basic terminologies in biometry
1.2. Definition and meaning of design of experiments
1.2.1. Classification of animal and related experiments
1.2.2. Principles of experiments (replication, randomization, and blocking)
2. Descriptive Statistics
2.1. Describing data graphically
2.2. Organizing and summarizing quantitative data
3. Comparing Groups
3.1. One-sample t-test
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3.2. The Paired t-test: comparing paired groups
3.3. Two-sample t-test: comparing two independent groups
4. Common Designs of Animal and Related Experiments

4.1. Completely randomized design (CRD)
4.1.1. Randomization and layout
4.1.2. One-way ANOVA
4.2. CRD with unequal replication
4.3. Advantage and disadvantage of CRD
4.4. Randomized Complete Block Design (RCBD)
4.4.1. Blocking techniques
4.4.3. Model, analysis and interpretation of results
4.4.4. Missing plot technique
4.4.5. Block efficiency
4.4.6. Advantage and disadvantage of RCBD
4.5. Latin Square Design (Latin SD)
4.5.1. Blocking techniques
4.5.3. Model, analysis and interpretation of results
4.5.5. Efficiencies of raw and column – blocking
4.6. Factorial experiments
4.6.1. Concepts of factorial experiments
4.6.2. Factor and levels
4.6.3. Interaction between factors
4.6.4. Types of factorial experiments and their models
4.6.6. Advantages and disadvantages
4.7. Split- plot design
5. Assumptions and Transformation of Data

5.1. Assumption behind ANOVA
5.2. Data Transformation techniques
5.2.1. Logarithmic transformation
5.2.2. Square-root transformation
5.2.3. Arcsine transformation
5.2.4. Other types of transformation
6. Correlation Analyses
6.1. The pearson correlation coefficient
6.2. Applications of correlations
6.3. Rank correlation
7. Regression Analyses
7.1. Simple linear regression
7.2. Multiple linear regression
8. Analysis of Covariance (ANCOVA)

8.1. CRD with a covariate
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8.2. Testing the difference between regression slopes
9. Repeated Measures
9.1. Homogenous variances and covariances among repeated measures
9.2. Heterogeneous variances and covariances among repeated measures
10. Analysis of Frequencies

10.1. Test for goodness of fit
10.2. Single-classification goodness of fit
10.3. Tests of independence: Two-way tables
11. Practicing Course Application: Software Application

11.1. Field layout and randomizations of experimental designs
11.2. Practical data analysis of variance for each experimental design
11.3. Data Interpretation and conclusions for each design
11.4. Correlation and regression analysis of data
Assessment:
• Worksheet, assignments and presentation 20%
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References:
1. Agarwal, B.L.1996. Basic Statistics. New Age International Pub. Ltd New Delhi.
2. Agarwal, B. L. 2011. Theory and Analysis of Experimental Designs. CBS publisher and
distributers Pvt Ltd, New Dekhi.
3. Gomez, K.A and Gomez, A.A.1992. Statistical Procedures for Agricultural Research, 2nd
ed. John Wiley and Sons, New York.
4. Johnson, R.A and Bhattacharya, G.K. 1992. Statistics: Principles and Methods. John Wiley
& Sons, New York.
5. Kaps, M. and W. Lamberson. 2004. Biostatistics for Animal Sciences. CABI publishing,
UK.
6. Morris, T.R.1999. Experimental Design and Analysis in Animal Sciences. CABI
publishing, UK.
7. Petrie, A. and Watson, P. 2013. Statistics for Veterinary and Animal Science, Third Edition
978-0-470-67075-0
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Course Title: Research Methods in Animal Science

Course Description:
This course is designed to cover the concept of research methods, research characteristics,
research types, animals in research, structures/components of research proposal and report
writing, expected research results, time frame and work schedule of research and its importance,
research logistics, reference and research appendices. It also covers research report writing and
characteristics.
Learning Outcomes:
• Identify research types and problems;
• Distinguish a research question or hypothesis, and a research objective;
• Design research experiment pertain to animal sciences;
• Describe the key components of research proposal and research reporting;
• Access information from the scientific literatures;
• Choose appropriate data collection methods;
• Explain and apply appropriate methods of data presentation; and
• Critically analysis research papers.
Mode of Delivery:
Lectures, Assignment (group and individual), reviewing related documents, and Presentation
Teaching Aids:
Course Contents:
1. Introduction to the Concept of Research Methods
1.1. Research characteristics
1.2. Importance of research (what makes people do research)
1.3. Research types
1.3.1. Basic Vs. applied research
1.3.2. Descriptive, correlational, explanatory and exploratory
1.3.3. Qualitative Vs. quantitative research
1.3.4. Experimental Vs. non-experimental research
1.4. Animals in research
1.5. Types of research variables
1.5.1. Control
1.5.2. Dependent
1.5.3. Independent
2. Research Components
2.1. Divisions/layout of research components
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2.1.1. Preliminary component
2.1.2. Body component
2.1.3. Supplementary component
2.2. Research proposal
2.2.1. Topic/title
2.2.2. Introduction and background
2.2.3. Review of literature
2.2.4. Materials and methods
2.2.5. Expected research results (output, outcome, and impact)
2.2.6. Work plan
2.2.7. Logistics and sources of finding
2.2.8. Reference citations and its styles
2.2.9. Appendices
2.3. Research report writing
2.3.1. Characteristics
2.3.2. Types of research report (informational, analytical and persuasive)
2.3.3. Components and their features
3. Differentiation of Different Research Papers

3.1. Published Vs unpublished research paper
3.2. Thesis Vs dissertation paper
4. Critical Analysis of Research Papers

4.1. Steps for writing a critical analysis of a research paper
4.2. Structures of a critical paper Analysis
Assessment:
• Continuous assessment: 30%
• Proposal writing assignments and assessment: 30%
• Critical analysis of research papers: 15%
• Final examination: 25%
References
1. Dawson C.2007. A practical Guide to Research Methods: A practical guide to research
methods.
2. Kothari C.R.1985. Research Methodology: Methods and Techniques.
3. Kothari CR.2004. Research Methodology (Second edition). New Age International (P) Ltd.,
Publishers Published by New Age International (P) Ltd., Publishers.
4. Laurentina Paler-Calmorin and Melchor A. Calmorin. 2007. Research Methods and Thesis
Writing (Second edition).
5. Louis Cohen, Lawrence Manion, Keith Morrison. 2000. Research Methods in Education.
6. Phyllis Tharenou, Ross Donohue, Brian Cooper.2007. Management Research Methods.
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Course Title: Animal Biotechnology
Course Pre-requites: Reproductive Physiology and Animal Breeding
Course Description:
This course will give a highlight about history, origin and definition of biotechnology; old and
new biotechnology; importance of biotechnology in developing countries; prokaryotes and
eukaryotes; micro-organisms and biotechnology; molecular biology; introduction to genetic
engineering; reproductive technologies: artificial insemination, semen sexing, embryo transfer,
embryo production through invitro fertilization, embryo sexing, cloning; cryopreservation;
veterinary biotechnologies; biotechnology in animal nutrition; hormones with physiological
effect. biotechnology and environmental concerns.
Learning Outcomes:
• Differentiate the new (modern) and the traditional (old) biotechnology
• Know the advantage of biotechnology in improving animal breeding, animal health and
nutrition
• Know the concept of molecular biology and genetic engineering
• Explain different views about the impact of biotechnology on the environment
• Discuss public and ethical concerns over the use of animal biotechnology
Mode of Delivery:
Lecture, discussions, assignment, practical and laboratory sessions and educational tours/field
visits
Teaching Aids:
Reference books, handouts, laboratories, and teaching videos
Course Contents:
1. Introduction
1.1. Terminologies
1.2. Origin and history of biotechnology
1.3. New (modern) and old (traditional) biotechnology
1.4. Branches of biotechnology
2. Molecular Biology and Genetic Engineering

2.1. DNA and RNA – composition and structure
2.2. DNA – replication, recombination, and repair
2.3. Transcription and translation
2.4. Regulation of gene expression
3. Genetic Engineering and Its Techniques

3.1. PCR: Definition and principles
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3.2. PCR: Steps and applications
4. Genetically Modified Organisms

4.1. Transgenesis
4.2. Main applications of transgenesis in animal production
4.3. Somatic cell nuclear transfer (SCNT)
4.4. Stem cell nuclear transfer
4.5. Male germ cell transplantation
5. Cloning
5.1. Cloning process
5.2. Embryo splitting
6. Reproductive Technologies
6.1. Arteficial Insemination
6.2. MOET and ET based technologies
6.3. Semen and embryo sexing
6.4. Embryo cloning
6.5. Flow cytometry
7. Molecular Genetic Technologies

7.1. Marker assisted selection (MAS)
7.2. Molecular or DNA markers and their use in selection
7.3. Genetic transfer (transgenesis)
7.4. DNA fingerprinting
8. Biotechnology in Animal Health

8.1. Monoclonal antibodies
8.2. Diagnostic technology
8.3. Therapeutic
8.4. Xenotratrans plantation
8.5. Vaccine production
9. Biotechnology in Animal Nutrition

9.1. Improving nutritive value of feeds
9.2. Removing anti-nutritional factors
9.3. Improving nutritive value and digestibility
9.4. Improving rumen functions
10. Biotechnology and Environmental Concerns

10.1. Risks and food safety
10.2. Ethics and environmental concerns
Practical:
• Blood collection from farm animals
• Chromosome preparation
• Preparation of culture media and sterilization methods
• Extraction of DNA,
• Agarose gel electrophoresis,
• Polymerase chain reaction (PCR)
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Assessment:
• Mid exam 20%
• Final exam 35%
References
1. Ball PJH & Peter AR. 2004. Reproduction in Cattle. Blackwell.
2. Gordon I. 2005. Reproductive Techniques in Farm Animals. CABI.
3. Peter Snustad, D., 2000. Principles of Genetics. 7th ed . USA.
4. Purohit, S.S. 2004. Biotechnology: Fundamentals and applications. Agrobiops, India. PP.
720
5. Satyanarayana, U. 2005. Biotechnology. Arunabha Sen Books and Allied (P) Lted. PP. 872.
Gupta P.K. Elements of Biotechnology. Rastogi publications, India. PP. 602
6. Srivastava, A.K; R.K. Sigh and M.P. Yadav, 2005. Animal biotechnology. 3rd ed. Oxford
& IBH Publishing Co. Pvt. Ltd . pp 443.
92
Course Title: Range Ecology and Management
Course Code: REBD 322
Course Pre-requites: Forage and Pasture Production and Management
Course Description:
The course provides students basic knowledge about rangeland concepts and principles; range
community composition; community pattern in space and in time-succession; gradient analysis;
primary and secondary productivity. Specifically, it deals with rangeland management theories
(equilibrium versus disequilibrium), models and paradigms such as the concept of rangeland
success theory; range condition and trend analyses; plant – animal – and soil interaction,
nutrient cycling in rangelands; range improvement practices including weed and bush
encroachment control, range re-seeding, fertilization, and grazing systems.
Learning Outcomes:
• Understand about the distribution and types of rangelands;
• Understand about the ecology of rangelands and how it differs from other ecosystems;
• Gain knowledge to undertake rangeland inventory and rangeland improvement planning; and
• Understand the role of rangelands in wildlife conservation and their interactions.
Mode of Delivery:
Lecture, discussions, assignment, demonstration, practical sessions and educational tours/field
visits
Teaching Aids:
Reference books, handouts, and teaching videos.
Course Contents:
1. Introduction
1.1. Definitions
1.2. Statues of rangelands in Ethiopia
1.3. Importance of rangelands
1.4. Limitations of rangelands
2. Rangeland Ecosystem
2.1. Types of rangelands ecosystems
2.2. Distributions of rangelands ecosystems
2.3. Distributions of rangeland ecosystems in Ethiopia
3. Ecology of Rangelands
3.1. Ecosystem concept and components
3.2. Functioning of ecosystem
3.3. Succession and climax
3.4. Tropical rangelands and climax vegetation
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3.5. Plant-animal interactions in rangeland ecosystems
3.6. Rangelands in equilibrium and dis-equilibrium
3.6.1. Equilibrium rangeland ecosystem (Range model)
3.6.2. Dis-equilibrium rangeland ecosystem (State-and-transition models)
3.7. Rangeland restoration ecology
3.7.1. Principles of ecological restoration
3.7.2. Rangeland restoration challenges
4. Rangeland Productivity
4.1. Range plant physiology and phenology
4.1.1. Phenology of range plants
4.1.2. Range plant physiology
4.2. Range plant growth and growth regulations
4.3. Effects of grazing on range plants
4.3.1. Detrimental effects
4.3.2. Growth promoting effect
4.4. Grazing and morphology of range plants
4.4.1. Grazing avoidance
4.4.2. Grazing tolerance
5. Rangeland Management
5.1. Cocepts of rangeland management
5.2. Rangeland inventory and evaluation
5.3. Range condition assessments
5.3.1. Ecological based methods
5.3.2. Productivity based methods
5.4. Range trend
5.5. Grazing management and stocking rate
5.5.1. Stocking rate
5.5.2. Grazing managements
5.6. Livestock distribution
6. Rangeland Improvement
6.1. Regeneration of degraded rangelands
6.2. Rehabilitating methods and range improvements
6.3. Seeding/reseeding
6.4. Water conservation
6.5. Control of bush encroachment
6.6. Fire Managements
7. Rangeland and Wildlife
7.1. Overview of wildlife ecology
7.2. Wildlife-rangeland Interaction
7.3. Functions of rangeland habitat
7.4. Structures of rangeland habitat
7.4.1. Horizontal habitat structure (Patchiness)
7.4.2. Vertical habitat structure(Canopy layer)
7.5. Ecology of Ethiopian wildlife
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Assessment:
• Practical/field work and report 25%
• Mid exam 20%
• Final exam 35%
References
1. Coppock, L.D. 1994. The Borana Plateau of Southern Ethiopia: Synthesis of Pastoral
Research. In: Study, I.S., Ed., Development and Change, 1980-91, International Livestock
Center for Africa (ILCA), Addis Ababa, 393.
2. Diress Tsegaye, 2003. Range Ecology Teaching package (text book)
3. Holechek, J., Pieper, R. D., and Herbel, C. H. 2001. Range management: Principles and
practices, 5th edition, Pearson education, New Jersey
4. Ian Scones. 1995. Living with uncertainty: The direction of Range Management in Africa.
5. Pamo, E and Rex D. 2000. Introduction to Range management in Free and Open access
Environment of Sub-Saharan Africa. CTA publication
95
Course Title: Veterinary Parasitology
Course Code: Vet 322
Course Description:
The course covers introduction to parasitology: basic terminologies and concepts; symbiotic
relationships (mutualism, commensalism and predatorism); parasites and parasitism; types of
parasites, types of hosts; host-parasite interactions; nomenclature and classification of
economically important internal and external parasites of livestock species and poultry:
helminths, arthropods and protozoa’s of farm animals and poultry in tropical countries with
special emphasis to Ethiopia; structure and function (morphology) of parasites, life cycles,
means of transmission, epidemiology and pathophysiology of parasitic infection; diagnostic
techniques, prevention and control; parasitic zoonosis and impact of parasitic disease on
productivity of farm animals. Different types of mange mites in Ethiopia, their morphology,
life cycle, prevention and control will be addressed.
Learning Outcomes:
• Acquire basic knowledge on common helminthiasis, prevalent protozoans and major
external and internal parasites of domestic animals and associated economic and public
health effects in tropics in general and in Ethiopia in particular;
• Acquaint with scientific and practical techniques useful to deal with the parasitic
disease conditions;
• Discuss morphological and physiological features of parasites, epidemiology, life-cycles,
pathogenesis, clinical symptoms, diagnosis, treatment, control and prevention of helminths,
protozoans and other arthropod-born parasitic diseases;
• Understand about the host-parasite interactions and the chronology of mechanisms in the
disease process and their importance with regard to animal production; and
• Exercise scientific protocols and practical laboratory techniques to enable them for making
diagnosis of diseases caused by the aforementioned animal parasites.
Mode of Delivery:
Lectures, discussions, reading assignments, group work, clinic (farm) visit, and presentations
Teaching Aids:
Teaching videos, handouts, power points, and lab experiments
Course Contents:
1. Introduction
1.1. Terms and concepts
1.2. Types of associations
1.3. Parasitism and host
1.3.1. Classification of parasites
1.3.2. Classification of hosts
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1.4. Host-parasite interactions
1.5. Life cycles of parasites
1.6. Effects of parasites
1.6.1. The pathogenic effects of parasites
1.6.2. Economic impact of parasites
1.6.3. Nomenclature and groups of parasites
1.6.4. Nomenclature
1.6.5. Major groups of veterinary parasites
2. Phylum Nemathelminthes (Round worms)

2.1. Class nematoda
2.2. Structure and function
2.3. Classification of nematodes and superfamily
2.3.1. Trichostrongyloidea
2.3.2. Strongyloidea
2.3.3. Ascaridoidea
2.3.4. Oxyuroidea
2.3.5. Spiruroidea
2.3.6. Filarioidea
3. Phylum Platyhelminthes
3.1. Class trematoda and family
3.1.1. Fasciolidae
3.1.2. Dicrocoelidae
3.1.3. Paramphistomatidae
3.1.4. Schistosomatidae
3.2. Class cestoda and family
3.2.1. Taeniidae
3.2.2. Anoplocephalidae
4. Protozoans of Veterinary Importance

4.1. Trypanosomes
4.2. Class coccidia
4.3. Order piroplasmidia
5. Phylum Arthropoda
5.1. Class Insecta and order
5.1.1. Diptera (Flies)
5.1.2. Phthiraptera (Lice)
5.1.3. Siphonaptera (Fleas)
Practical:
• Clinical visit to veterinary helmithology laboratory and demonstration of veterinary
equipments (names and function) and reagents.
• Clinical visit to veterinary helmithology laboratory to make demonstration on important
external and internal parasites
• Practical visit to a veterinary clinic to exercise simple clinical diagnostic techniques (history
taking and physical examination, case prediction (identification), suggesting preventive and
control measures)
• Demonstration and discussion on basic laboratory methods in parasitology
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Assessment:
• Mid exam 20%
• Final exam 30%
References
1. Cox, F.E.G. (1982). Modern parasitology, a text book of parasitology (2nd edition)
2. Richards, W. and David, S. (2001). Veterinary Ectoparasites: biology, pathology and
control (2nd edition)
3. Smyth, J.M. (1994). Introduction to Animal parasitology (3rd edition)
4. Tylor, M.A., Coop, R.L. and. Wall, R.L. (2007). Vterinary parasitology, (3rd edition),
Blackwell publishing.
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Course Title: Practical in Animal Science II
Course Credit hour: 1(0+1)
Course Description:
This course is a hands-on practice where students are assigned throughout the semester by the
course coordinator to the University or nearby animal and related farms/plants/industries such
as dairy, poultry, swine, zoo, beef, forage, sheep, goat, camel, feeding and livestock product
processing plants/industries and etc. In this course students should acquire knowledge and skills
or work related experiences under close supervision of course coordinator and/or farm/unit
manager. The course focuses on actual routine practical activities ranging from overall animal
farm husbandry to farm business plan development.
Learning outcomes:
Up on the successful completion of the course, students should be able to:
• Identify routine activities applied to farm animals/plants or enterprises;
• Explain layout of different farms/plants/enterprises and their impact in relation to waste
management;
• Familiarize with existing farming system and routine management activities;
• Develop skill of enterprise or farm management;
• Handle different farm animals and undertake different activities;
• Realize necessary farm/enterprise/plant input variables and output products and develop
business plan;
• Evaluate loss and profitability of farm/plant or enterprise;
• Develop confidence in their specific activities; and
• Know technical procedures applied to livestock product processing and preservation.
Practical:
Students should choose activities among the following practices based on the respective
farm/plant to which they are assigned and cover the activities under close supervision of
farm/plant manager and mentoring instructor:
1. General principles of hygiene and sanitation of farms;
2. Farm animal handling and restraining;
3. Animal identification (ear tagging/ ear notching, tattooing/branding);
4. Routine herd/flock health management (assessment of health conditions for different farm
animals to distinguish between signs of good health and disease; practice drenching,
dipping/spraying, hoof trimming);
5. Forage field management and production (field preparations, sowing and propagation,
fertilizer/manure application, weeding and harvesting; hay and silage making);
6. Feeding different livestock species (identification of different feed materials such as
forages, concentrates, crop residues, etc.) and feed formulations for different classes of
livestock species);
7. Farm animal management (young animal rearing practices such as calf, chicks, piglets and
etc and management of replacement stock, lactating, dry, pregnant and breeding male
99
animals);
8. Judging and body condition scoring; linear body measurements and weight estimation;
castration; dehorning/debudding; tail docking;
9. Reproduction activities (breeding and pregnancy diagnosis; Identifications of heat signs;
natural mating of animals or artificial insemination; male and female animal selection for
production and reproduction traits; assisting parturition process);
10. Livestock product and processing (egg collection and incubation; hand milking;
Slaughtering of animals and flaying; carcass dressing; product inspection; Product
processing procedures such as cream separation, churning milk to produce butter, cottage
cheese production, meat processing, hide and skin processing and preservation, and etc.;
11. Operation and maintenance of farm machinery (e.g. milking machine; incubator machine,
and others);
12. Record keeping such as production and reproduction record for breeding and production
purposes, e.g. for culling and selection of animals, and enterprise/farm/plant record for
enterprise evaluation and business development.
For instance,
• Student/s assigned to dairy farm should undertake all dairy farm related practical activities.
• Student/s assigned to dairy product processing industry should undertake all dairy product
processing related practical activities being performed in a given farm/center.
Mode of Delivery:
Orientation, supervision, practical work, progressive reports writing, and report presentation.
Teaching Aids:
Guiding instruction/s
N.B:
1. Instructors who mentor student/s should be assigned for individual/group of students
throughout the semester.
2. Each student should present his/her compiled report at the end of the same semester.
Assessment:
• On-farm mentor and weekly progressive report assessment by assigned instructor: 30%
• Attaching company/organisation/farm manager student performance assessment: 30%
• Report presentation and sharing experience to classmate: 40%
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Course Title: Practical Attachment
Course Description:
This course is a hands-on career-related work experience where students are temporarily
attached to different organizations or livestock farms, agricultural offices, animal science
laboratories, and livestock product processing industries/plants during the summer period of
two months at the end of their third year under supervision of academic staff. In addition, this
course enables students to apply their skills and knowledge or acquire new work-related
experiences.
Learning Outcomes:
• Exhibit hands-on working professional experience in the real world;
• Develop self-confidence and competency associated to their specific practical attachment;
• Identify career options by considering opportunities in livestock farms, agricultural offices,
animal science laboratories, livestock product processing industries/plants and other
organizations working on animal science related activities;
• Know the existing animal production system in the country;
• Develop the competency and confidence to start their own entrepreneur/ business; and
• Acquire practical knowledge.
Mode of Delivery:
Orientation, supervision, practical work, progressive reports, and report presentation.
Teaching Aids:
Guiding instruction/s
Practical:
This course focuses on the following activities:
1. Agricultural offices/livestock offices:

• Familiarize the livestock extension activities at farmer level;
• Put into practice the gained skills, techniques and knowledge through advice or
information share to the farmers;
• Identify problems facing farmers working on livestock and learn from it;
• Assist farmers by providing information about animal farming techniques appropriate to
the local condition;
• Learn livestock record keeping and data management
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2. Regional/national Animal science laboratories:
• Apply scientific laboratory skills and knowledge to the regional/national laboratories
working on animal related activities such as animal nutrition, biotechnology or AI centre,
and others.
• Assist and build capacity of technical staffs working in the regional/national laboratory;
• Keep laboratory records and manage data
3. Livestock product processing industries:

• Recognize the importance of the livestock processing industries,
• Apply scientific skills and knowledge to the livestock and livestock product processing
such as meat, milk, hide and skin and etc.
N.B: Students are expected to record any activities they undertake then compile and present
when they are back to the campus during the 1st semester of 4th year.
Assessment:
• Practical reports: 20%
• Attaching company/organisation student performance assessment: 30%
• Report presentation and sharing experience to classmate: 50%
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Course Title: Apiculture
Course Description:
This is a course designed to help students to recognize the biology and biodiversity of honey
bee, honeybee keeping, honeybees and the environment, social life of bees, principles and
practices of beekeeping, bee breeding and techniques of queen rearing, bees management,
honeybee forages and flora of Ethiopia, beekeeping equipment’s, hive products, modern
techniques in honey production, honey extraction and marketing, and disease and pests of
honeybees.
Learning Outcomes:
After successful accomplishing this course, the students should be able to:
• Know the contribution of beekeeping to ecosystem, pollination, domestic and foreign trade;
• Understand taxonomy, general biology, anatomy and physiology of honeybees;
• Know Species and races of honeybees;
• Understand how sex and cast are determined in honeybee colony;
• Work with different types of hives and beekeeping equipment;
• Know seasonal management of honey bees, honeybee nutrition, and flora of Ethiopia;
• Know how to maximize the quantity and quality of bee products and protect honeybees
from various problems which endanger their lives; and
• Successfully manage, advise, and encourage farmers to involve in modern bee farming.
Mode of Delivery:
Lecture, discussions, assignment, practical, and laboratory sessions
Teaching Aids:
Course contents:
1. Introduction
1.1. Terminologies
1.2. Why people keep honeybee colonies?
1.3. Advantages and disadvantage of beekeeping
1.4. Beekeeping in Ethiopia
2. Biology of the Honeybees

2.1. Taxonomic classification
2.2. Major honeybee species and races
2.2.1. In the world
2.2.2. In Ethiopia
2.3. Biology, anatomy and physiology
2.3.1. Life-cycle of bee
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2.3.2. Anatomy and physiology
2.3.3. Castes differentiation
3. Colony Organization and Division of Labour

3.1. The Queen
3.2. Drones
3.3. Workers
4. Honeybee Behaviour and Communications

4.1. Fanning
4.2. Aggression
4.3. Absconding
4.4. Ways of Communications
4.4.1. Through movement
4.4.2. Pheromone
5. Apiary Site Selection and Layout

5.1. Factors to be considered for ideal site selection
5.1.1. Natural vegetation and field crops
5.1.2. Fresh water
5.1.3. Presence of native bees in the locality
5.1.4. Weather condition
5.2. Apiary layout and required facilities
6. Bee Feeding and Flora of Ethiopia

6.1. Honeybee nutrition and feeding
6.2. Honeybee flora of Ethiopia
7. Breeding and Queen Rearing

7.1. Bee breeding
7.2. Economic importance of bee breeding
7.3. Limiting factors for bee breeders
7.4. Queen rearing
7.4.1. Queen rearing theory
7.4.2. Queen rearing techniques
8. Types of Beekeeping, and Their Advantages and Disadvantages

8.1. Traditional beekeeping
8.1.1. Forest beekeeping
8.1.2. Back yard beekeeping
8.2. Transitional /Top Bar Hive / beekeeping
8.3. Improved (Modern) beekeeping
9. Routine Apiary Management

9.1. General apiary management practices
9.1.1. Hive hanging
9.1.2. Hive inspection
9.1.3. Supering
9.1.4. Swarm management
9.1.5. Uniting/ Split bee colonies
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9.2. Seasonal management of honey bees
9.2.1. Honey flow season management
9.2.2. Management during dearth period
9.2.3. Rainy season/monsoon management
9.2.4. Attract bees to the new hive
9.3. Record keeping
10. Honey Bee Diseases and Enemies

10.1. Bee diseases
10.1.1. Brood diseases
10.1.2. Adult diseases
10.2. Honeybee enemies
10.2.1. Pests
10.2.2. Predators
10.3. Parasites: pseudo scorpions (chelifer species)
10.4. Honeybee poisoning
11. Honeybee Products Properties, Processing and Marketing

11.1. Hive products collection, properties and processing
11.1.1. Honey
11.1.2. Wax
11.1.3. Pollen
11.1.4. Propolis
11.1.5. Royal Jelly
11.1.6. Bee Venom
11.1.7. Adult, larva and others
11.2. Marketing
Practical:
• Apiary facilities and equipment’s (visit and report)
• Queen cell making and grafting
• Wiring frames, attaching the foundation sheet
• Placing the queen excluder, supering and super reducing
• Smearing the top bars
• Identification/working with different bee equipment
• Beeswax processing (rendering) and candle making
• Physical determination of the quality of honey and beeswax
• Hive inspections
• Feeding of honeybees
• Collecting important bee plant samples and preserving
• Visiting bees while foraging
Assessments:
• Mid exam 20%
• Final exam 35%
References
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1. David Cramp. 2010. A Practical Manual of Beekeeping: How to Keep Bees and Develop
Your Full Potential as an Apiarist. Spring Hill \/ How to Books.
2. Enderiase Zewudu. 2001. Beekeeping reference manual. APRIL
3. FAO. 1990. Beekeeping in Africa. Agricultural services bulletin 68/6.
4. Frank Linton. 2017. The Observation hive handbook: Studying Honey Bees at Home.
Cornell University.
5. Leen van 't Leven, Willem-Jan Boot, Marieke Mutsaers, Piet Segeren, Hayo Velthuis. 2005.
Beekeeping in the Tropics, 6th ed. Wageningen: Agromisa Foundation.
6. Marieke Mutsaers, Henk van Blitterswijk, Leen van 't Leven, Jaap Kerkvliet, Jan van de
Waerdt. 2005. Bee products properties, processing and marketing. Wageningen: Agromisa
Foundation
7. Owen, Robert. 2015. The Australian Beekeeping Manual. Exisle Publishing Pty Ltd
8. Phillips. 2006. Beekeeping E.F, 638.1 PHI
9. Russell H. Vreeland and Diana Sammataro Eds. 2017. Beekeeping – From Science to
Practice. DOI 10.1007/978-3-319-60637-8.
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Course Title: Sericulture
Course Description:
Under this course the following major topics will be discussed. Introduction to sericulture and
its industries; biology and classification of silkworm in terms of voltinism and moultinism;
Incubation and rearing and mountage of silkworm, grainage and seed technology; Host plant
cultivation; Silkworm and hostplant protection; sericulture products and by product utilization
and marketing; and finally, sericulture based integrated farming systems.
Learning Outcomes:
After successful completion of this course, students should be able to:
• Explain the Importance of sericulture;
• Know the types of silk and classifications of silkworms;
• Understand silkworm rearing, and host plant cultivation;
• Have a know-how on silkworm and hostplant diseases and pest protection;
• Describe the process of mountage, spinning, cocoon harvesting and sericulture products
and by-product utilization and marketing;
• develop skills to manage sericulture; and
• Advise and encourage farmers to involve in sericulture.
Mode of Delivery:
Lecture, assignment, practical and laboratory, and educational tours/field visit.
Teaching Aids:
Reference books, handouts, manuals, and teaching videos
Course Contents:
1. Introduction to Sericulture
1.1. Terminologies
1.2. Sericulture and types of silks
1.3. Origin and history of sericulture
1.4. Importance of sericulture
1.5. International demand of silk
1.6. Overview of sericulture in Ethiopia
2. Sericulture Industry
2.1. Characteristics of sericulture industry
2.1.1. Agro based part of industry
2.1.2. Industrial aspect (silk reeling as a cottage industry)
2.2. Textile fibers
2.2.1. Natural and synthetic fibers
2.2.2. Advantage of silk fiber over other fibers
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2.3. Entrepreneurial opportunities
3. Biology of Silkworm
3.1. Silkworm taxonomy and life-cycle
3.2. Classification of silkworm
3.2.1. Moultinism
3.2.2. Voltinism (uni-, bi- and multi-voltine)
3.3. Stage wise silkworm Morphology
3.4. Anatomy and physiology
3.4.1. Digestive system
3.4.2. Circulatory system (larva, pupa, adult)
3.4.3. Nervous system (larva, adult)
3.4.4. Silk gland (larva)
3.4.5. Reproductive system (adult)
4. Silkworm Rearing
4.1. Pre-requisites for rearing
4.1.1. Selection (site, breeds: silkworm and host plant, rearing appliances)
4.1.2. Silkworm rearing house (characteristics and accommodation for: Chawki, late
age, mounting and spinning)
4.2. Rearing operations
4.2.1. Cleaning and disinfection
4.2.2. Brushing
4.2.3. Feeding
4.2.4. Bed cleaning
4.2.5. Spacing
4.2.6. Mounting
4.3. Chawki rearing
4.4. Late age rearing
4.4.1. Rearing methods (tray, shelf and floor)
4.4.2. Environmental conditions for rearing
4.4.3. Leaf harvest, transportation and preservation
4.4.4. Feeding management
4.5. Non-mulberry silkworm rearing
4.5.1. Eri silkworm
4.5.2. Others non-mulberry silkworm
5. Pupae and Cocoons Management

5.1. Pupation and pupa
5.1.1. Duration
5.1.2. Environmental condition
5.2. Cocoons
5.2.1. Febron
5.2.2. Sericin
5.2.3. Silk gland
5.2.4. Properties of silk
5.3. Cocoon post-harvest
5.3.1. Harvesting, sorting, and weighing cocoons
5.3.2. Quality parameters of cocoon
5.3.3. Economically important cocoon traits
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5.3.4. Defective cocoons and its factors
5.3.5. Cocoons drying process
5.3.6. Cocoon transport
5.3.7. Cocoon marketing cocoons
6. Grainage and Seed Technology

6.1. Breeding station and grainage management
6.2. Diapausing and non-diapausing eggs
6.3. Methods of egg storage and incubation
7. Host Plant Cultivation

7.1. Establishment of mulberry garden
7.2. Mulberry cultivation practices
7.3. Non-mulberry (castor) cultivation practices
7.3.1. History of castor plant
7.3.2. Castor cultivation practices
8. Silkworm and Hostplant Protection

8.1. Silkworm diseases and pest management
8.2. Hostplant diseases and pest management
9. Sericulture By-products and the Importance

9.1. What is a by-product?
9.2. By-products
9.2.1. Moriculture
9.2.2. Rearing
9.2.3. Grainage operation
9.2.4. Reeling (silk floss, pupa, and sericin)
9.3. Importance
9.3.1. Compost
9.3.2. Feed
9.3.3. Potential source of medicine
9.3.4. Cosmetics
9.3.5. Bio-factories and
9.3.6. Others
10. Sericulture Based Integrated Farming System
Practical:
• Morphology of egg, larva, pupa and adult of silkworm
• Sex identification in larva, pupa and adult of silkworm and anatomy of silkworm (dissection)
• Disinfection: types of disinfectants; concentration and dosage requirement; preparation of
spray formulation of disinfectants.
• Rearing techniques: harvesting and preservation technique of leaf
• Biology of mulberry plant: - anatomy of petiole, leaf lamina, stem and root
• Raising of nursery
• Estimation of:
o Hatching and brushing percentage of silkworm eggs
o Moisture content of mulberry leaves for chawki rearing
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o Silkworm larval density in the rearing bed and silkworm
o Cocoon shell ratio
o Defective cocoon percentage from the given sample of cocoon
• Evaluation of different types of mountages and its effects on defective cocoons
Assessments:
• Mid exam 20%
• Final exam 30%
References
1. Deuri, J. 2018. From Soil to Silk. Guwahati-1, Assam: HDI Educational publishers.
2. Food and Agriculture Organization (FAO). 1990. Sericulture Training Manual. (Hoo-Ho
im, Y.-T. Kim, S. Lee, I.-J. Rhee, J. Lim, and B.-H. Lim, Eds.) (Issue 80). Rome: FAO.
3. Food and Agriculture Organization (FAO). 2009. Why natural fibers? Five good reasons.
4. Ganga, G., and Chetty, J. S. 1997. An Introduction to Sericulture (Second). Vijay primlani
for Oxford and IBH publishing.
5. Hissao, A. 1994. Principle of Sericulture: Translated from Japanese. (translated by A.
Gopal, Ed.). New Delhi, India: Oxford and IBH.
6. Krishnaswami, S. 1990. New technology of silkworm rearing. (T. Shri P. S. S., Ed.)
(Reprinted). Bangalore: Central Silk Board.csrtimys.res.in/sites/default/files
110
Course Title: Animal Behaviour and Welfare
Course Credit hour: 2 (2+0)
Course Description:
This course covers the competence required to identify animals’ behaviour and welfare and use
them in livestock management. The behaviours to be covered in this course include: sexual,
reproductive, social, homing and feeding behaviour, Behaviour of aggression and cannibalism;
Behavioural adaptation to an environment; learning and memory. Animal welfare during
slaughtering, transportation and handling, health and welfare implications of mutilations; the
interplay between animal behaviour and welfare; animal welfare issues in Ethiopia, and
international organizations working with animal welfare.
Learning Outcomes:
• Describe different animal behaviours and welfare issues
• Mange animals based on welfare guidelines and their behaviour
• Developing the knowledge and skills needed to understand animal behaviour and
welfare when working with farm animals
• Explain how the innate and the environment influence the different behaviours of
animals
• Know how animals interact and communicate with each other
• Understand the welfare of farm animals during handling, transportation and
slaughtering
• Understand the five freedoms of animals
Mode of Delivery:
Lecture, group discussion, assignment (group and individual) and presentation
Teaching Aids:
Reference books, handouts, animal farms, and teaching videos
Course Contents:
1. Introduction to Animal Behaviour
1.1. Definition and concept of behaviour
1.2. Importance of studying animal behaviour
1.3. Types of animal behaviour
1.4. Factors influencing animal behaviours
2. Behaviour and the Ecological Environment

2.1. Behaviour and ecology
2.2. Evolution of behaviour
2.3. Adaptation of animals to their environment
2.3.1. Behavioural adaptation
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2.3.2. Structural /physical/ adaptation and behavioural diversity
2.3.3. Natural selection
2.4. Learning and memory in farm animals
2.4.1. Associative learning
2.4.2. Non-associative learning
2.4.3. Complex learning
3. Feeding Behaviour in Farm Animals

3.1. Grazing and browsing
3.2. Patterns of feeding
4. Social Behaviour in Farm Animals

4.1. Sexual and reproductive behaviour
4.1.1. Courtship and mating
4.1.2. Mate selection
4.2. Pecking order
4.3. Aggression and cannibalism
4.4. Behaviour towards predators and social attackers
4.5. Communication and Learning in Animals
4.5.1. Why do animals need to communicate?
4.5.2. Types of communication in animals
4.5.3. Learning and learned behaviours in animals
4.5.4. Ethology and instinctive animal behaviours
4.5.5. Motivation for communication and learning behaviours in animals
5. Homing Behaviour
5.1. Definition of homing
5.2. Methods
5.3. Compass orientation
5.4. Classification of homing phenomena
5.5. Habitat selection
5.6. Migration
5.7. Territoriality
6. Animal Welfare
6.1. Definition and concept of animal welfare
6.2. The five freedoms
6.3. The interplay between animal behaviour and welfare
6.4. Assessment of animal welfare
6.4.1. Animal based indicators
6.4.2. Resource based indicators
6.5. Animal welfare in animal farms
6.5.1. Handling and routine activities (dehorning, disbudding, castration, teathering)
6.5.2. Transportation and slaughtering
6.5.3. Power utilization
6.6. Health and welfare implications of mutilations (damage, injury, etc)
6.7. Welfare issue in fishing and fish farming
6.8. Animal welfare issues in Ethiopia and the world
6.9. International organizations working with Animal welfare
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Assessment:
• Quizzes 15%
• Mid exam 25%
• Final exam 40%
References
1. Bonnie V. Beaver and Donald L Höglund, 2016. Efficient livestock handling: the practical
application of animal welfare and behavioural science. Academic Press/Elsevier
2. Broom, DM and AF Fraser, 2007. Domestic animal behaviour and welfare. 4th edition,
CABI.
3. Johnsen, P. F., Johannesson, T., & Sandøe, P. 2001. Assessment of Farm Animal Welfare
at Herd Level: Many Goals, Many Methods. Acta Agriculturae Scandinavica, Section A-
Animal Science, 51(sup030), 26–33. https://doi.org/10.1080/090647001316923027
4. Manning Aubery and Dawkins Stamp Marian. 2005. An introduction to animal behaviour
5th ed. Manas saikia for foundation books, New Delhi, pp.371-401
5. Manning Aubery and Dawkins Stamp Marian.2005. An introduction to animal behaviour
5th ed. Manas saikia for foundation books, New Delhi pp. 35-113, pp. 318-302
6. Paul A. Rees, 2015. Studying Captive Animals: A Workbook of Methods in Behaviour,
Welfare and Ecology. Wiley-Blackwell
7. Rere Stephen. 2004. Introduction to Animal Science. Vishal printers, Delhi Pp . 35-53
8. Webster John. 1986. Calf husbandry, health and welfare. Collins professional and technical
books USA pp. 98-117 and 187-200.
113
Course Title: Entrepreneurship
Course Code: Mgmt 411
Course Description:
This interdisciplinary course is designed to introduce students to the meaning and concept of
entrepreneurship, creativity, innovation, and manageable processes that can be applied across
careers and work settings. It focuses on building entrepreneurial attitude and behaviour that will
lead to creative solutions within the community and organizational environments. The course
topics include the history of entrepreneurship, the role of entrepreneurs in the globalized
economy, and the identification of entrepreneurial opportunities. The development of business
ideas, products and services, marketing and developing new ventures, the examination of
feasibility studies, and the social and ethical implications of entrepreneurship are incorporated.
Besides, issues related to starting and financing a new venture are included. Finally, managing
the growth, transition, and sustainability of the venture is considered. Also, forms of business
organizations, legal and regulatory frameworks of governing the whole system are
encompassed in the course syllabus.
Learning outcomes:
• Define entrepreneurship within the context of society;
• Identify business opportunities;
• Prepare business plan;
• Distinguish forms of business ownership;
• Comprehend intellectual property rights in business practices;
• Define basic marketing concepts;
• Formulate context-based marketing strategies;
• Identify and evaluate sources of financing new ventures;
• Manage business growth and transition; and
• Practice ethical business with all stakeholders.
Mode of Delivery:
Lecture, group discussion, assignment (group and individual), and presentation.
Teaching Aids:
Reference books, and handouts
Course Contents:
1. Definition and Concepts
1.1. Definition and philosophy of entrepreneurship versus entrepreneurs
1.2. Type of entrepreneurs
1.3. Role within the economy
1.4. Entrepreneurial competence and environment
1.4.1. Entrepreneurial mindset
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1.4.2. Demographic factors
1.4.3. Entrepreneurial environment
1.5. Entrepreneurship, creativity, and innovation
2. Business Planning
2.1. Opportunity identification and evaluation
2.2. Business idea development
2.2.1 Business idea identification
2.2.2 Sources of business ideas
2.2.3 Methods for generating business ideas
2.3. The concept of business planning
2.4. Business feasibility
2.5. The business plan
2.6. Developing a business plan
3. Business Formation
3.1. The concept of business development
3.2. Forms of business (a short explanation)
3.3. Definition and importance of SMEs
3.4. Setting up small scale business
3.5. Roles of SMEs
3.6. Business failure and success factors
3.7. Organizational structure and entrepreneurial team formation
4. Product or Service Development

4.1. The concept of product or service technology
4.2. Product or service development process
4.3. Legal and regulatory frameworks
4.4. Intellectual property protection/product or service protections
4.4.1. Patent
4.4.2. Trademarks
4.4.3. Copyrighting
4. Marketing
5.1. The concept and philosophy of marketing
5.2. Marketing mix and strategies
5.3 Marketing information system
5.3.1 Marketing intelligence
5.3.2 Marketing research
5.5. Competitive analysis
5.6 Selling and customer service
6. Financing the New Business
6.1 Overview of business financing
6.2 Source of financing
6.2.1 Equity financing
6.2.2 Debt financing
6.2.2.1 Trade credit
6.2.2.2 Lease financing
6.3 Traditional financing (Equib/Edir, etc.)
6.4 Crowd funding
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6.5 Microfinance in Ethiopia
7. Managing Growth and Transition
7.1. Managing business growth
7.2. New venture expansion strategies
7.3. Business Ethics and Social Responsibility
Assessment Methods:
• Quizzes and Assignment 20%
• Mid Exam 20%
• Business plan preparation and presentation 20%
• Final exam 40%
Reference
1. Donald. Kutatko and Richard M. Hodgetts, “Entrepreneurship: A Cotemporary Approach”
Fourth Edition.
2. Hailay Gebretinsae, Entrepreneurship and Small Business Management, 2nd Edition.
approach “. Fourth Edition, the Dryden Press, 1998.
3. Hirsh Robert D. & D. and Peters MichaelP. “Entrepreneurship” Fifth Edition, Tata McGraw
Hill Edition, 2002.
4. Holt David H. “Entrepreneurship – New Venture Creation “Eastern Economy Edition,
2000.
5. Justin G. Longenecker and Carlos W. Moore, Small Business Management 12th edition,
College Division South-Western Publishing Co. Dallas, 2003
116
Course Title: Hide and Skin Production and Processing
Course Description
This course is intended to provide prospective expertise to differentiate hide from skin, the
basics for processing and preservation of hide and skin. Physical and chemical characteristics
of hide and skin that affect the process of changing them into leather. Designing ware houses,
defects, grading, storage and transportation of hide and skin. The stage of tanning operation and
the uses of leather, maintenances of hide and skin quality before delivered to tanneries, and the
nature of hide and skin production and processing in Ethiopia.
Learning Outcomes:
• Characterize the sources of hide and skin;
• Have clear image of the physical and chemical characteristics of hide and skin;
• Differentiate factors that affect hide and skin qualities;
• Assess and grade the quality of hide and skin;
• Identify ante-mortem and post-mortem defects/damages of hide/skin;
• Manage storage and transportation of hide and skin;
• Give idea for the design and construction of hide/skin ware house;
• Know tanning operation; and
• Develop keen interest in hide and skin processing.
Mode of Delivery:
Lecture, discussions, assignment, practical and laboratory sessions, and educational tours/field
visits.
Teaching Aids:
Reference books, handouts, animal farms, and teaching videos.
Course Contents:
1. Introduction
1.1. Terminologies
1.2. Sources of hides and skins
1.3. Utilities and importance in the world market
2. Characteristics of Hides and Skins

2.1. Physical characteristics
2.2. Pattern
2.3. Histological structure
2.4. Chemical composition
2.5. Unique features of Ethiopian hides and skins
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3. Hides and Skins Production Operation
3.1. Slaughtering
3.1.1. Slaughtering facilities and equipment
3.1.2. Slaughtering techniques
3.2. Ripping and flaying
4. Hides and Skins Damage/Defects

4.1. Pre-mortem damages/defects
4.1.1. Mechanical damages
4.1.2. Damages due to disease
4.2. Peri-mortem damages/defects
4.2.1. Bruising
4.2.2. Incomplete bleeding
4.2.3. Dragged or rubbed grain
4.3. Post-mortem damages/defects
4.3.1. Poor pattern (irregular shape)
4.3.2. Flay cuts, gouge marks, scores (notch cut), corduroy
4.3.3. Putrefaction
4.3.4. Insects and rodents’ attack
4.3.5. Damage during baling and transportation
5. Preservation and Spoilage of Hides and Skins

5.1. Objectives and principles of preservation
5.2. Methods of preservation
5.2.1. Drying
5.2.2. Salting
5.3. Causes of spoilage
5.4. Courses of spoilage
5.5. Signs and determination of spoilage
6. Grading of Hides and Skins

6.1. Importance of grading
6.2. Grading based on defects
7. Storage, Transportation, and Marketing of Hides and Skins

7.1. Storage
7.2. Transportation
7.3. Marketing of hides and skins in Ethiopia
7.3.1. Market structure in Ethiopia
7.3.2. Export performance
7.3.3. Constraints of hides and skins marketing
8. Tanning and Its Environmental Impact

8.1. Types of lather
8.2. The stages of tanning
8.3. Environmental impacts of leather industry
8.4. Mitigation of potential releases to the environment
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Practical
• Fleshing of hides and skins exercise.
• Trimming of hides and skins.
• Construction of hides and skins drying frames.
• Preservation of hides and skins using frame drying.
• Preservation of hides and skins by salting.
• Identifying defects of hides and skins.
• Grading of hides and skins based on defects.
• Sorting of hides and skins (at local hides/skins collectors) and demonstration at local hides/
skins collection centers.
• Educational visit to local abattoirs, hides and skins collection centers and tanneries.
Assessment:
• Mid exam 20%
• Final exam 30%
References:
1. Ahmed Mohammed. 2000. Ethiopian hides and skins. Proceedings of a Conference Held at
Debub University, Awassa Ethiopia, 10–12 November 2000, pp.133–137.
2. Devasy, T.D. and Getachew Argaw. 1989. Hides and Skins Improvement Handbook.
MOA/FAO.
3. Elliot, R.G.H. 1985. Hides and Skins Improvement in Developing Countries, FAO/Rome.
4. Gatenby, R.M. 2002. The Tropical Agriculturist (sheep), Second Revised Edition.
5. Gonzalaz M. Victor. 1981. Hides and Skins Improvement Manual (unpublished). NPC
(National Productivity Center). Addis Abeba, Ethiopia.
6. Leach, L. 1995. Hides and Skins for the Tanning Industry. FAO.
7. MOTI/LLPTI. 2004. Concept note on classification and grading of hides and skins, semi-
processed and finished leather standardization.
8. Quality and Standards Authority of Ethiopia. 2005. Grading of raw lamb, sheep, kid, goat
and pickled sheep skins. Ethiopian standard (ES) 1201–2005.
9. Tekle Zeleke. 2008. Sheep and Goat Products and By-products. In: Ethiopia Sheep and Goat
Productivity Improvement Program (ESGPIP). . Sheep and Goat Production Handbook for
Ethiopia. Alemu Yami and R.C. Merkel (ed.)
119
Course Title: Animal Health and Disease Control
Course Descriptions
The course covers the health aspects of animal production with regard to animal diseases and
their prevention and control methods; describes epidemiological concepts on the occurrence
and distribution of the disease and factors incriminated for their occurrence; classification of
animal diseases and their general effect on the production and productivity. Economically
important animal diseases in the tropics in general and Ethiopia in particular; gives emphasis to
important infectious diseases in Ethiopia through systematic description of their aetiology,
mode of transmission, occurrence, pathogenesis, clinical signs, pathological finding, diagnosis,
treatment, prevention and control of those diseases will be addressed.
Learning Outcomes:
• Identify various common diseases found in farm animals;
• Design and implement an effective herd or flock health program which would include
considerations for sanitation, nutritional disorders, and vaccination programs;
• Evaluate various types of chemotherapy for the treatment of diseases outlined in item one
• Evaluate various anthelmintic on their cost and therapeutic effectiveness;
• Have skills on a systematic approach to diagnose cases and decision making in treatment
and control measures; and
• Have skills in examining sick animals, recording, interpretation of observations and in
critical assessment of data.
Mode of Delivery:
Lectures, individual and group assignments, laboratory work, group discussions, and
presentation/s.
Teaching Aids:
Teaching videos, handouts, power points, and lab experiments.
Course Contents
1. General Concepts of Animal Health
1.1. Concept of disease and its importance
1.2. Signs of health and diseases
1.3. Classification and cause of disease
1.4. Methods of disease transmission
1.5. Factors associated with the spread of infection
1.6. Prevention and control strategies of infectious disease
2. Factors Influencing Disease Occurrence (Disease Determinates)

2.1. Primary and secondary determinant
120
2.2. Determinate associated with host, agent or environment
3. Factors Associated with the Host (Intrinsic Factors)

3.1. Age, sex, species and breed
3.2. Immunity
3.3. Genetic
4. Factors Associated with Disease Causing Agents (Extrinsic Factors)

4.1. Virulence and pathogenicity
4.2. Host and agent interaction
5. Environmental Factors (Extrinsic Factors)

5.1. Physical factors: climate (macroclimate: terrestrial and microclimate: biological)
5.2. Husbandry: housing, diet and management
5.3. Stress
6. Major Animal Disease and Their Management

6.1. Non infectious disease
6.1.1. Metabolic disorder
6.1.2. GIT disorder
6.1.3. Vitamin deficiencies (specifically in poultry)
6.1.4. Toxicosis (chemical, plant and others)
6.2. Infectious disease
6.3. Bacterial infectious diseases
6.3.1. Anthrax, blackleg, tuberculosis, brucellosis, and tetanus
6.3.2. Navel ill and neonatal diarrhea
6.3.3. Mastitis, shipping fever, CCPP, and CBPP.
6.3.4. Fowl thyphoid, pullorum disease, and infectious coryza
6.4. Viral diseases
6.4.1. Foot and Mouth Disease (FMD), lumpy skin disease, rift valley fever, and
African horse sicknss
6.4.2. Sheep pox and goat pox, Orf, PPR, rabies
6.4.3. Newcastle disease, fowl pox, infectious bursal disease (Gumboro), Marek's
disease (Visceral Leukosis)
6.5. Fungal diseases
6.6. Parasitic diseases
6.6.1. Definitions and importance
6.6.2. Internal parasites (round worms, tapeworms, and others)
6.6.3. External parasites (ticks, lices fleas, Mangemites, and flies)
6.6.4. Other important parasites (trypanosomosis, coccidiosis, and others)
7. Basic Principles of Disease Prevention and Control

7.1. Definition of terminologies (prevention, control, and eradication)
7.2. Biosecurity
7.3. Hygiene and sanitation
7.4. Vaccination and chemoprophylaxis
7.5. Quarantine and isolation of sick animals
7.6. Eliminating anthropod vectors
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8. Impacts of Animal Disease on Production and Productivity
8.1. Direct impact
8.2. Indirect impact
Practicals:
• Practical Clinical examination of individual animals (history talking, general physical
examination, specific physical examination), Clinical diagnosis at herd level.
• Collection and processing of microbiological, and histopathology samples. Measures used
for the prevention and control of disease.
• Laboratory procedure for confirmatory diagnosis
o Specimen collection
o Specimen preservation
o Specimen submission and specimen examination
Assessment Methods:
• Laboratory work and report 25%
• Mid exam 20%
• Final exam 35%
References
1. David Wilks, Mark Farrington, David Rubenstein. 2003. The Infectious Diseases Manual.
2nd edt. Blackwell Science Ltd.
2. Hall, H.T.B. 1985. Diseases and parasites of livestock in the tropics. 5th edition. Blood,
D.C and Handerson, J.A. 1974. Veterinary Medicine. Bailaliere Tindhall. London.
3. Koneman’s Atlas and Textbook of Diagnostic Microbiology 6th edn. Washington W. Jr.
Stephen Allen, Wiliam Janda, Elmen Koneman, Paul Schrecken Berger and Gail Woods
2006: Kluwer Company
4. Seifert, H.S.H. 1996. Tropical animal health. 2nd edition. Kluwer Academic Publishers.
The Netherlands.
5. Simon M. Shane. 2005. Handbook on Poultry Diseases. 2nd edt. American Soybean
Association
6. Textbook of Veterinary Internal Medicine Diseases of dogs and cat 2000 6th edn. Volume1
Stephen J. Ettinger and Edward C. Feldman
7. Thrusfield, M.V. 2005. Veterinary epidemiology.3rd edt. Blackwell publishing
122
Course Title: Rural Sociology and Agricultural Extension
Course Code: RDAE 411
Pre-requisite: None
Course Description:
Concept of sociology and rural sociology, historical development of rural sociology, theories
and methods in sociology, basic concepts and principles of social life, culture social
stratification, rural social institutions, social change. Meaning and aim of extension education,
history of extension education with particular emphasis to Ethiopia and agricultural, principles
of extension, communication dimension of extension; different extension approaches; diffusion
and adoption of agricultural innovation, different extension methods and techniques for transfer
of technologies.
Learning Outcomes:
• Understand theoretical perspectives of rural sociology;
• Understand the concept of rural family and households, rural community;
• Explain the different concepts such as culture, social change, rural institutions and their
functions;
• Understand the concept and objectives of extension;
• Describe the history of agricultural extension in the world and Ethiopia;
• Explain the basic approaches to agricultural extension;
• Recognize diffusion and adoption of innovation; and
• Apply different types of extension methods.
Modes of Delivery:
Lecture, group discussion, assignment (group and individual), and presentation
Teaching aids:
Reference books, and handouts
Course Contents:
1. Concept of Sociology and Rural Sociology
2. Historical Development of Rural Sociology
3. Theories and Methods in Rural Sociology
4. Basic Concepts of Rural Social Life
5. Culture and Social Stratification
6. Rural Social Institutions
7. Social Changes
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8. Concepts of Extension and Agricultural Extension
8.1. Definitions of extension and agricultural extension
8.2. History of extension education at global level
8.3. History of agricultural extension in Ethiopia
8.4. Principles of agricultural extension
8.5. Communication processes within extension systems
9. Extension Approaches
9.1. General clientele approaches
9.2. Training and visit extension approach (T&V)
9.3. Integrated (project) approach
9.4. Educational institution (University based) extension approach
9.5. Farming systems research/extension (FSR/E) approach
9.6. Commodity specialized extension approach
9.7. Participatory extension approach (PEA)
9.8. Cost sharing approach (extension as a commercial service)
10. Diffusion and Adoption of Innovation

10.1. Terminologies
10.2. Attributes of innovations and rate of adoption
10.3. Innovation diffusion process
10.4. Adopter categories and their characteristics
10.5. Research and extension linkage
11. Extension Methods and Methods of Influencing Human Behaviour

11.1. Individual extension method
11.2. Group extension methods
11.3. Mass extension methods
11.4. Perception, attitude and decision making
11.5. Methods of influencing human behaviour designing effective extension messages
Assessment:
• Term paper 10%
• Quizzes 10%
• Mid exam 25%
• Final exam 40%
References
1. Anderson, J. R., & Feder, G. (2003). Rural extension services: World Bank Policy Research
Working Paper, 2976, World Bank, Washington D.C.
2. Ban, van den, A.W., and Hawkins, H.S. 2002. Agricultural Extension (2nd ed.). CBS
Publishers and Distributors, New Delhi.
3. Bekele, T. 2004. Comparative Agricultural Extension. Addis Ababa, Ethiopia.
4. Cohen, M. J., & Lemma, M. (2011). Agricultural extension services and gender equality:
An institutional analysis of four districts in Ethiopia. IFPRI Discussion Paper, 01094.
5. FAO. 2001. Agriculture and Rural extension Worldwide. Rome, Italy
6. FAO. 2003. Agricultural Extension, Rural Development and the Food Security Challenges.
Rome, Italy
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7. Gerba Leta, Girma Kelboro, Till Stellmacher and Anna-Katharina Hornidge (2017). The
agricultural extension system in Ethiopia: operational setup, challenges and opportunities.
ZEF Working Paper Series, ISSN 1864-6638: Bremen, Germany
8. Giddens, A. 2005. Sociology, 4th ed. Cambridge. Polity Press
9. Ian Mac Donald and David Hearle, Communication skills for Rural Development
10. IIRR. 1998. Sustainable Agricultural Extension Manual. Nairobi, Kenya. International
Institute of Rural Reconstruction.
11. Kumar, A. 1999. Rural Sociology: an introduction. Mehra offset press, Delhi.
12. OAKLEY, P. 1985. Guide to Extension Training.
13. Schaefer, R.T. 2005. Sociology; 9th edition. The McGraw-Hill Companies, Inc., New York
14. Vander Zen den, J. 1990. The Social Experience: An Introduction to Sociology 2nd.ed. New
York. McGraw-Hill Publisher Ltd.
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Course Title: Senior Seminar
Course Credit hour: 1(1+0)
Course Description:
The student will undertake a literature review work on the topic he/she has been identified in
the first semester of final year. The execution of the literature review work might be on areas
related to animal nutrition, animal breeding and genetics, physiology, overall livestock
production and management, processing of animal products or biotechnological issues. He/she
will be assigned to academic advisor/s who can guide him/her during topic identification,
writing and defense. The student will present and defend the seminar to his/her classmate and
the academic staffs.
Learning Outcomes:
• Upgrade their ability to organize and write scientific papers for presentation; and
• Develop the skill of sound oral presentations.
Mode of Delivery:
Orientation, advise/mentor, supervision, progressive reports, and presentation
Assessment methods:
• Progressive report: 20%
• Paper evaluation: 50%
• Seminar presentation: 30%
References:
• Students can refer different text books, journals and other sources available in the library
related with their project topic/work
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Course Title: Food Hygiene and Veterinary Public Health
Course Description:
Food hygiene and public health deals with food safety, contamination of food of animal origin
with microbial and non-microbial agents (residues), food preservation, transportation of
slaughter animals, their management in the shelter, ante mortem and post mortem inspection of
food animals, slaughtering methods, differentiation of carcasses, construction of abattoirs,
maintenance of hygiene in the abattoir, quality control of poultry, eggs and fish. Moreover, brief
introduction is also given on the application of hazard analysis critical control point (HACCP)
in the food chain, quantitative and qualitative risk analysis (RA).
Learning Outcomes:
• Clearly understand, analyse and apply the principles food hygiene and veterinary public
health practices
• Elucidate major zoonotic diseases in the tropics their means of transmission, prevention and
control options
• Design and implement an effective quality assurance practices
Mode of Delivery:
Lecture, discussions, assignment, demonstration and practical session
Teaching Aids:
Reference books, Hand-out, teaching videos and laboratory manual
Course Contents:
1. Introduction to Veterinary Public Health (VPH)
1.1. Definitions
1.2. Duties and responsibilities of VPH at different levels
1.3. Food hygiene and principles of food preservation
1.3.1. Criteria of food contamination
1.3.2. Food spoilage
1.3.3. Food borne infections and intoxications
1.3.4. Food safety and principles of food preservation
1.3.5. Concepts and highlights of HACCP
2. Meat Hygiene
2.1. Introduction to meat hygiene
2.2. Sources of meat
2.3. Qualitative changes in meat
2.4. Transportation of food animals and pre-slaughter care of food animals
2.5. animal welfare issue and methods of slaughter and bleeding practices
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2.6. Abattoir
2.6.1. Definition and types
2.6.2. Importance of constructing abattoir
2.6.3. Slaughtering animals in slaughterhouses
2.6.4. Points considered in building abattoir
2.7. Meat inspection
2.8. Ante-mortem and post mortem inspection practices
2.9. Fish and poultry hygiene
3. Milk Hygiene
3.1. Composition of milk
3.2. Physical properties of milk
3.3. Microbial flora of milk and milk products
3.4. Contamination of row milk
3.5. Milk hygiene practice
3.6. Milk processing and milk products
3.7. Public Health significance of milk and milk products
3.8. Quality control of milk and milk products
3.9. Mastitis and its diagnosis
4. Zoonoses
4.1. Introduction, definition and types
4.2. Classification of zoonoses
4.3. Mode of transmission
4.4. Important zoonotic diseases of tropics and sub-tropics
4.4.1. Bacterial zoonosis
4.4.2. Viral zoonosis
4.4.3. Parasitic zoonosis
4.5. Public and economic importance of zoonotic diseases
4.6. Prevention, control and eradication of zoonotic diseases (there principles)
Practical:
• Collection of milk samples for chemical and bacteriological examination.
• Organoleptic test of the milk quality.
• Detection of adulteration and preservatives in milk.
• Test for pasteurization.
• Test of plant sanitation.
• Detection of PH level of milk.
• Bacteriological examination of raw and pasteurized milk, milk products and water for
processing plant.
• S.P.C, coliform count.
• faecal streptococcal count.
• psychrophilic count.
• mesophilic count.
• thermophilic count.
• Preparation of concentrated, dehydrated, and fermented milk products.
• Detection of adulteration in butter/ghee.
• Isolation and identification of organisms of public health significance from milk and its
products.
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• Mastitis and its Diagnosis.
• Test of mastitis milk in relation to public health.
Assessment:
• Quizzes, assignments and presentation 20%
• laboratory work and report 30%
• Mid exam 20%
• Final exam 30%
References
1. Cooper M. H. 2005. Beef production, Growth, Development and body farms in cattle.
Chalwala Offset Printer.
2. Cooper, M.D. 2001. Activity and inhibitory immunoglobulin- like receptors, 1st ed
3. Dennis R. Burton. 2001. Antibodies in viral infection, 1st ed. Ellen Mazo. 2002. The
immunology advantage, 1st ed.
4. Frank C.Hay. 2002. Practical immunology, 4th ed. Kimball. 1986. Introduction to
immunology, 2nd ed.
129
Course Title: Livestock Products Processing Technology
Credit hours: 3 (2+1)
Course Pre-requisite: Dairy cattle, Beef cattle, Camel, Poultry, and Sheep and goat production
and management
Course Description
This course covers concepts and importance of livestock products processing; principles and
practices of production, handling, processing, preservation, transportation of meat & meat
products, milk and milk products and poultry products. Traditional milk and meat products
processing, industrial milk and meat products processing; significance of meat processing
technology; Selection and grading of raw materials for meat processing; the nutritional value
of meat and meat products. Importance of poultry product processing, the slaughter of poultry,
the steps of poultry meat processing, grading and equipment used. Quality of meat and meat
products, milk and milk products and poultry products should be addressed.
Learning Outcomes:
• Have clear concept on livestock products processing;
• Know common operations in dairy, poultry and meat processing;
• Internalize important livestock products processing techniques and the scientific principles
involved in preservation and storage;
• Understand the selection and grading of raw materials for meat processing;
• Understand milk and meat products transportations and distributions; and
• Have intense skills on the quality and safety of milk, milk products, meat, meat products
and poultry products.
Mode of Delivery:
Lecture, discussions, assignment, practical and laboratory sessions and educational tours/field
visits
Teaching Aids:
Reference books, handouts, and teaching videos.
Course Contents:
Part I. Dairy Processing

1. Importance of Dairy Processing
2. Common Operations in Dairy Processing

2.1. Filtration
2.2. Cooling
2.3. Homogenization
2.4. Pasteurization
2.5. Souring by fermentation or acidification
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3. Dairy Products Processing
3.1. Traditional milk products processing
3.2. Industrial milk products processing
3.3. Fermented milk products
3.3.1. Main processing steps of yogurt
3.3.2. Factors affecting quality of yogurt
3.4. Cheese
3.4.1. Common steps of cheese making
3.4.2. Cheese type (based on water content)
3.4.3. Texture and sensory attributes of cheese
3.4.4. Factors affecting cheese making
3.5. Butter and ghee making
3.6. Dried milk products (milk powder)
3.7. Frozen milk products (ice cream, sweets, desserts)
3.8. Milk and milk products quality measurement
3.8.1. Texture and sensory attributes
3.8.2. Raw milk quality and contamination of raw milk
Part II. Meat Processing
1. Sources of Meat, Fat and Animal By-Products

1.1. Muscle meat
1.2. Meat by-products
1.3. Chemical composition of meat
2. Selection and Grading of Meat from different animal spicies

2.1. Beef
2.2. Sheep and goat
2.3. Pigs
3. Principles of Meat Processing Technology

3.1. Meat processing technology
3.2. Equipment used in meat processing
4. Meat Processing Technologies – Standard Practices

4.1. Purely technical process
4.1.1. Cutting (chopping, comminuting)
4.1.2. Mixing (tumbling)
4.1.3. Stuffing (filling)
4.1.4. Heat treatment
4.2. Chemical or biological process
4.2.1. Salting and curing
4.2.2. Utilization of spices and additives
4.2.3. Smoking
4.2.4. Fermentation and drying
5. Heat Treatment of Meat Products

5.1.1. Types of heat treatment
5.1.2. Categories of processed meat products
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6. Traditional Meat Products Preservation Method in Ethiopia
Part III. Poultry Product Processing
1. Meat Processing and Equipments

2. Egg Processing (In-line and off-line processing)
3. Product grading system (meat and egg)
4. Preservation Techniques (Meat and Egg)
Practical:
• Observing dairy processing equipment (MilkoScan, Icinac, Reorox, cheese bath, water bath,
cream separator, butter churner, sterilizer, pasteurizer).
• Chemical and physical analysis of milk (using MilkoScan, detection of adulteration).
• Cheese and Yogurt making: using commercial starter culture.
• Visiting abattoirs (during slaughtering).
• Chemical and physical test of meat.
• Meat preservation techniques.
• Visiting poultry farm how to preserve egg for commercial and breeding purpose.
• Visiting poultry meat processing plants.
Assessment:
• Mid exam 20%
• Final exam 35%
References
1. Chavan, Rupesh S., Goyal, Megh Raj, 2018. Technological interventions in dairy science:
innovative approaches in processing, preservation, and analysis of milk products.
Innovations in agricultural and biological engineering. Apple Academic Press Inc
2. Eshetie T, Hussien K, Teshome T. Meat production, consumption and marketing trade-offs
and potentials in Ethiopia and its effect on GDP growth: a review. J Nutr Health Food Eng.
2018;8(3):228‒233. DOI: 10.15406/jnhfe.2018.08.00274
3. Gunter Heinz and Peter Hautzinger. 2007. Meat processing technology for small to medium
scale producers. FAO of the United Nations Regional Office for Asia and the Pacific. Pp.
1-18, 339- 360.
4. Shai Barbut, 2015. The Science of Poultry and Meat Processing. University of Guelph,
Guelph, Ontario, Canada
5. Toldrá F. ed., Hand book of meat processing. John Wiley and Sons; 2010 Jan 21.
6. Walstra, 2006. Dairy science and Technology. Tylor and Francis, 2nd edition.
132
Course Title: Agricultural Project Planning and Analysis (E)
Course Code: AgEc 412
Course Category: Elective
Course Description:
This course is primarily designed to introduce students to the basic concepts of agricultural and
rural development projects and to make them have an insight into the role of projects towards
the development of the country. The course acquaints students with basic principles,
approaches, techniques, and activities in the project cycle, starting from conceiving the idea of
a project to its screening, analysis and project appraisal, financing of the project and project
implementation and finally, its evaluation is part of the discussion in the course. The
introduction about different aspects of an agricultural project, reasons why agricultural projects
fail, projects cycle management, and the concept of logical frame work approach. Furthermore,
project planning and analysis as a learning task in this educational unit focus on investment
appraisal by using financial and economic approaches.
Learning Outcomes:
• Understand the concept of agricultural projects, their features, and their role in national
development;
• Insight into project costs and benefits, and project cycle;
• Understand the different aspects of project preparation and analysis;
• Identify different approaches to cost-benefit analysis of agricultural projects; and
• Understand the different methods of selecting or appraising agricultural projects.
Mode of Delivery:
Lecture, group discussion, assignment (group and individual), and presentation
Teaching Aids:
Reference books, handouts
Course Contents:
1. Concepts, Features and Importance of Agricultural Projects
1.1. The project concepts
1.2. Linkage between programs and projects
2. Aspects of Project Preparation and Analysis

2.1. Aspects of project preparation
2.2. Analysis of project framework
3. Project Cycle Management

3.1. Project life cycle – world bank approach
3.2. Project life cycle – UNIDO approach
133
3.3. The logical framework approach (LFA)
3.4. Problem tree analysis
3.5. Gender in the project cycle
4. Project Costs and Benefits

4.1. Objectives, costs, and benefits
4.2. Costs and benefits: in financial and economic analysis
4.3. Intangible costs and benefits
4.4. Tangible benefits of projects
5. Financial Analysis
5.1. Objectives of financial analysis
5.2. Pricing project costs and benefits
5.3. Financial ratios
6. Economic and Social Analysis

6.1. Purpose of economic analysis
6.2. Economic and social cost-benefit analysis
6.3. Approaches of measuring economic cost and benefit of a project
6.4. Economic export and import parity price
6.5. Valuation of non-traded goods
6.6. Valuing externalities
7. Evaluation and appraisal of projects

7.1. Undiscounted methods
7.2. The discounted measure of project worth
Assessment:
• Term Papers 10%
• Quizzes 10%
• Mid exam 20%
• Final exam 40%
References:
1. Behrens, W., and P. Hawrank. (1991). Manual for the preparation of industrial feasibility
studies.
2. Edwin Flippo and Gary Munsinger. (1970). Project Management, 3rd edition Boston: Allyn
and Bacon.
3. Gittinger P. (1982). Economic Analysis of Agricultural Projects, 2nd Edition, EDI Series in
Economic Development Institute of the World Bank, the Johnson Hopkins University Press,
USA.
4. Lumpy, Stephen. (1991). “Investment Appraisal and Financing Decisions”, fourth edition,
Chapman and Hall, London.
5. McGraw-Hill Publishing Company Limited, New Delhi.
6. Potts D. (2002). Project planning and Analysis for development. Lynne Rienner publishers.
7. United Nations Industrial Development Organizations (UNIDO).
Chandra P. (1995). Projects: Planning, Analysis, selection, implementation, and 4th edition.
Tata
134
Course Title: Farm Management
Course Description:
This course deals with concepts of farm management, objectives and characteristics of farm
management, Relationships of farm management with other sciences; farm management
problems and decisions making, identification of farm resources and their management, Input-
output relationship to determine profit (factor - product relationships, factor-factor
relationships, product - product relationships) production and costs; farm strategic planning and
budgeting, farm business analysis, management of major farm resources; principles of farm
accounting and record-keeping (balance sheet, income statement, financial and economic
business analysis), risk and uncertainty analysis, and coping strategies.
Learning Outcomes:
• Define the concepts and scope of farm management;
• Explain the objectives of farm management;
• Discuss decision making in farm management;
• Identify the basic function of farm management;
• Describe the major production relationships;
• Discuss farm planning and its procedure;
• Distinguish different types of budgeting techniques;
• Analyze, diagnose and make decisions related to the management of animal farm business;
• Develop skills in planning and budgeting, business financial analysis, and investment
analysis;
• Manage all resources (production, staff, physical resources, and natural resources);
• Explain concepts of risk and uncertainty in agriculture;
• Enumerate sources of risk and uncertainty; and
• Identify and explain methods of managing risks.
Mode of Delivery:
Lecture, group discussion, assignment (group and individual), and presentation.
Teaching Aids:
Reference books, and handouts.
Course Contents:
1. Concept/Basics of Farm Management Science
1.1. Terminologies and concept
1.2. Objectives and scope
1.3. Farm management decision-making process
1.4. Farm management problem in developing countries
135
2. Reduction Relationship
2.1. Factor-product relationship
2.2. Factor-factor relationship
2.3. Product-product relationship
3. Production Cost
3.1. Concept and classification of costs
3.2. Principles to determine maximize profit
4. Farm business Planning and Farm Budgeting

4.1. An introduction to farm business planning
4.2. Setting goals and objectives
4.3. Analyzing farm business
4.4. Production and human resource planning
4.5. Farm budgeting
4.6. Types of farm budgeting
5. Farm Resources Management

5.1. Land
5.2. Labor
5.3. Capital management
6. Farm Records and Financial Analysis

6.1. Farm record keeping (FRK)
6.2. Parts of farm records
6.3. Farm business record components
6.4. Measures of farm performance
6.5. Financial analysis
7. Risk and Uncertainty in Agriculture

7.1. Definition of risk and uncertainty
7.2. Types of risk and uncertainty risk management strategies
8. Farm Planning and Budgeting

8.1. Farm planning
8.2. Farm business analysis
9. Farm Efficiency Measures

9.1. The measure of farm size
9.2. The measure of physical efficiency
9.3. Financial measure
9.4. Farm recordkeeping
9.4.1. Farm record and account
9.4.2. Advantage of keeping farm records
9.4.3. Problem and difficulties in farm accounting
9.4.4. Parts of farm records Farm inventory
Assessment Methods:
136
• Practical/worksheet exercise 15%
• Quizzes 10%
• Mid exam 20%
• Final exam 40%
References:
1. Bullock, D.S. and Bullock, D.G., 2000. From agronomic research to farm management
guidelines: A primer on the economics of information and precision technology. Precision
Agriculture, 2(1), pp.71-101.
2. Collinson, M., 2019. Farm management in peasant agriculture.CRC Press.
3. Ford strurrock, 1971. Farm Accounting and Management.16th ed. Pitman Publishing,
PtyLTD.
4. Johl, S.S and T.R., 2003.Fundamentals of farm business management,
5. Max well l. Brown, 1982. Farm budgets. The Johns Hopkins University press.
6. Michael Collision, 1983. Farm Management. Praeger Publisher.
7. Nix, J., 2008. The John Nix farm management pocketbook (No. Ed. 39). The Andersons
Centre.
8. Panada S.C. 2007. Farm Management and Agricultural marketing. kalianspublisher
9. Ronald, D.kay and William Edwards, 1999. Farm management.4thed.
Course Title: Livestock Economics and Marketing
137
Course Description:
This course is designed to acquaint students with economic principles and ways of efficient
utilization of the livestock resources. It will help students to develop sustainable methods of
managing the livestock resources and ensure their efficient utilization. The course mainly
focuses on application of economic theories to animal production and marketing. Emphasis
will be given to principles and practices of marketing livestock and livestock products,
institutions and agencies concerned with pricing and product flows. Moreover, principles of
assembling, transporting, selling, pricing distribution, marketing margins in livestock
marketing, integration and management of livestock enterprises, integration of livestock and
crop enterprises will be addressed.
Learning Outcomes:
• Have a good understanding of application of economic principles in livestock production
and marketing;
• Understand the principles of demand and supply in livestock production and marketing;
• Determine the structure conduct and performance of the livestock sector;
• Understand principles and nature of livestock demand and supply dynamics;
• Compute marketing margins; and
• Understand intra and inter integration of livestock and crop enterprises.
Mode of Delivery:
Lectures, reading assignments, practical exercises, presentations of term papers and
assignments.
Teaching Aids:
Reference books and handouts.
Course Contents:
1. Introduction
1.1. The role of livestock sector in Ethiopian economy
1.2. Current and future perspectives of the livestock sector
1.3. The nature and dynamics of demand and supply of livestock products
2. Economic Principles of Livestock Production

2.1. Production relationships
2.2. Factor product relationship
2.3. Production function
2.4. Average and marginal products and their relationship
2.5. Factor-factor relationship
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2.6. Product-product relationship
2.6.1. Competitive enterprises
2.6.2. Cupplementary enterprises
2.6.3. Complementary enterprises
2.6.4. Joint enterprises
3. Livestock Market Performance Analysis
3.1. Market structure
3.1.1. Features of livestock market structure
3.1.2. Measuring livestock market and industrial concentration
3.2. Market conduct
3.3. Market performance
3.4. Basics of marketing channels
3.5. Factors of channel performance
3.6. Market outlet choices
4. Livestock Demand and Supply Analysis
4.1. Objectives of demand analysis
4.2. Revealed and stated preference methods of demand analysis in livestock marketing
4.2.1. Hedonic pricing
4.2.2. Cost based pricing
4.3. Objectives of supply in livestock marketing
4.3.1. Market orientation
4.3.2. Livestock supply chain analysis
Assessment Methods:
• Continuous assessment (assignments, practical exercises, tests) 30%
• Term paper 20%
• Final examination 50%
References
1. Textbook On Livestock Economics Marketing and Business, Bardhan D.
2. Principles of Agricultural Marketing, 6th edition, Roger Brown
3. Agribusiness: Fundamentals and Applications, 2nd edition, Cliff Ricketts, Kristina
Ricketts
4. Economics of Agricultural Markets, Ronald Schrimper
139
Course Title: Nutrition Sensitive Agriculture
Course Code: FSPT 412
Course Pre-requisite:
Course Descriptions
This course is designed to equip agriculture students with the basics of human nutrition and the
various nutrition sensitive agricultural practices. The course will enable them to design and
implement nutrition sensitive agricultural programs, promote and assist production and
consumption of diversified foods, and contribute for improvement of the nutritional status of
mothers, children and the public at large.
Learning Outcomes:
• Apply the basic principles of human nutrition;
• Explain the life cycle approach of human nutrition;
• Assist production and household consumption of diversified and nutritious foods;
• Apply safe production and post-harvest handling techniques including preservation and
processing of animal origin foods;
• Analyze community level food production and consumption trends;
• Describe the role of the agriculture sector in nutrition interventions in terms of nutrition-
sensitive production and consumption;
• Describe good agricultural practice (GAP) and good hygienic practice (GHP);
• Describe concepts and principles of hazard analysis critical control point (HACCP);
• Identify the effect of post-harvest handling, processing and preservation on nutrient content
of foods;
• Discuss the role of gender in food production and consumption;
• Explain the importance of empowering women farmers on nutrition sensitive production
and consumption with appropriate technologies;
• Promote and assist in accessing of labor, time and energy saving technologies to reduce
women workload;
• Identify SBCC strategies and tools, food taboos, aversions and cravings that contribute to
malnutrition for successful nutrition promotion;
• Explain use of nutrition promotion to improve nutritional status of individuals and groups
through basic nutrition-sensitive production, utilization trends, diversification and food
safety practices;
• Plan nutrition interventions jointly with other nutrition stakeholders in feasible agricultural
activities by respecting their boundaries;
• Monitor and evaluate implementation of nutrition sensitive agriculture interventions and its
impacts on the community;
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Mode of Delivery:
Interactive lectures, group work, case study, lab, field trip, reading assignment, and
demonstration.
Teaching Aids:
Teaching videos, handouts, and power points.
Course Contents:
1. Introduction to Human Nutrition
1.1. Terminologies
1.2. Nutrients and their functions
1.3. Food groups and their sources
1.4. Food and nutrition security
1.5. Malnutrition
1.5.1. Courses of malnutrition
1.5.2. Forms of malnutrition
1.5.3. Status of malnutrition in Ethiopia
1.5.4. Impacts of malnutrition
1.6. Nutrition intervention strategies to combat malnutrition
2. Diversified Agricultural Food Production and Consumption

2.1. Definitions and concepts
2.2. Nutritional benefits of plant and animal origin foods
2.2.1. Nutritional value of plant source food
2.2.2. Nutritional value of animal source food
2.3. Importance of consumption of diversified foods
2.4. Dietary diversification strategies
2.4.1. Diversified food production strategy
2.4.2. Reducing postharvest loss and improve postharvest process
2.4.3. Nutrition education
2.4.4. Income generation
2.5. Factors to be considered in the diversification of food production and consumption
2.6. Nutrient enrichment/ modification strategies
2.6.1. Food fortification
2.6.2. Bio fortification
2.7. Agriculture-nutrition impact pathways
2.7.1. Food production pathways
2.7.2. Agriculture income pathways
2.7.3. Women’s empowerment pathways
3. Safe Production and Post-Harvest Handling of Animal Origin Foods

3.1. Safety of agricultural products
3.1.1. Definition of food safety and related terms
3.1.2. Food quality versus food safety
3.1.3. Food safety hazards
3.1.4. Safety and quality management systems
3.1.5. Food safety and nutrition linkage
3.2. Postharvest handling
3.2.1. Basic principles of post-harvest handling
3.2.2. Postharvest loss
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3.2.3. Causes of postharvest losses
3.2.4. Post-harvest loses of animal source food
3.2.5. Impacts of postharvest loss on food and nutrition security
3.2.6. Pre and post-harvest food safety problems and associated health risks
4. Gender and Nutrition

4.1. Basic gender related terminologies
4.2. Gender role in food production and consumption
4.3. Gender equality and equity for nutrition
4.4. Empowering women in food production and consumption
4.4.1. Women’s access and control over assets
4.4.2. Labor, time and energy saving technologies for women
4.4.3. Involvement of male in feeding and caring practices
5. Social Behavioural Change Communication (SBCC) for Nutrition

5.1. The Culture of food consumption in Ethiopia
5.1.1. Food preferences and nutrition
5.1.2. Food taboos and nutrition
5.1.3. Food sharing among family members
5.2. Nutrition education, counseling and communication
5.3. Nutrition Behavioural Change Communication (NBCC)
5.4. Tools for nutritional behavioural change communication
5.5. Nutrition Extension through SBCC/NBCC
6. Multi-Sectoral Collaboration for Nutrition

6.1. Multi-sectorial nature of nutrition
6.2. Ethiopian national nutrition programs
6.3. Roles and responsibilities of various sectors
6.4. Role of agriculture and livestock sector in NNP II
6.5. Strengthening multi-sectoral coordination
7. Planning, Monitoring and Evaluation of Nutrition Sensitive Agriculture Interventions

7.1. Basic principles of planning for NSA interventions
7.1.1. Program principles
7.1.2. Policy principles
7.1.3. Monitoring and evaluation indicators for NSA activities
Assessment Methods:
• Laboratory work and report 15%
• Project work 15%
• Mid exam 20%
• Final exam 35%
References
1. FAO. 2013. Milk and Dairy Products in Human Nutrition
2. FAO. 2013. Synthesis of Guiding Principles on Agriculture Programming for Nutrition
3. FAO. 2014. Improving Diets and Nutrition, Food-based Approaches
4. FAO. 2015. Designing nutrition-sensitive agriculture investments, Checklist and guidance
for program formulation
142
5. FAO. 2015. Ending Malnutrition from commitment to action
6. FAO. 2016. Compendium of indicators for nutrition-sensitive agriculture
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Course Title: Farm Stead Structure (E)
Course Code: AgEg 412
Course credit Hours: 2 (2+0)
Course Category: Elective
Course description:
Farm buildings: elements of construction, foundation walls, roofs, floors, ceilings, windows,
doors. Introduction to the construction of animal shelter: sanitary installation, site planning,
farm shop, and farm machinery storage and canals. Dairy and poultry housing: elements of
reinforced concrete constructions beams and columns, quantity surveying and construction
costing. Environmental control in animal housing and farm stores: including air, moisture, and
temperature relationships, ventilation and cooling systems, ventilation of insulated and un-
insulated buildings; manure, and waste management.
Learning outcomes: Upon successful completion of the course, students should be able to:
• Design complete farmstead structures with consideration of economical, ecological, and
societal constraints;
• Develop and visualize a functional design of agricultural buildings;
• Estimate the cost of construction and make an investment decision for buildings;
• Formulate and analyze climate control and aerial management of farmstead structures; and
• Gain good knowledge on principles and types of contracts and be able to prepare
specifications, bill of quantities, and tender documents.
Mode of Delivery:
Lectures, Practical work/exercise, assignment (group and individual), and presentation.
Teaching Aids:
Reference books, manuals, handouts, and teaching video.
Course Contents:
1. Introduction
1.1. Terminologies
1.2. Building classifications
1.3. Components of a building
1.4. Design and performance requirement
1.5. Main parties in building construction
1.6. Resource for building construction
2. Functional Planning of Buildings
3. Elements of Building Construction

3.1. Setting out building works
3.2. Foundation construction
3.3. Wall construction
3.4. Floor construction
3.5. Roof construction
144
3.6. Finishing
4. Farmstead Planning
5. Animal Housing
5.1. Animal behaviour
5.2. Animal environmental requirements
5.3. Manure handling
5.4. Cattle housing
5.5. Sheep and goat housing
5.6. Poultry housing
5.7. Slaughterhouse and slaughter slabs
5.8. Diary processing building and necessary installations
6. Structural Design
7. Contract
7.1. Introduction
7.2. Types of construction contracts
7.3. Condition of contracts
8. Quantity Surveying and Analysis of Rate
9. Materials Take Off Preparation and Writing of Bill of Quantity
Assessment:
• Continuous Assessment 20%
• Project work 20%
• Mid-examination 20%
• Final examination 40%
References:
1. AgEgestsson, L. P, and J.H. Whitaker. 1988. Farm structure in tropical Climates. FAO,
Rome
2. Argawal, K. 1971. Hand Book of Farm Structures in Tropics and Subtropics, AUA
3. Tariku Belay. 1992 Building Construction I and II. AAU, 1992
4. John Adriaanse, (2004), Construction Contract Law, Palgrave Macmillan.
5. Ivor H. Seeley, George P. Murray, (2001) Civil Engineering Quantities, Palgrave
Macmillan.
6. R.W. Thomas, (2001), Construction Contract Claims, Palgrave Macmillan.
7. Duncan Cartlidge, (2006), New Aspects of Quantity Surveying Practice, Butterworth-
Heinemann; 2 editions.
8. FIDIC, (1991), Conditions of Contract for works of Civil Engineering Constructions. 6.
BATCODA, (1991), Conditions of Contract.
145
Course Title: Senior Research Project
Course Pre-requites: Research Methods in Animal Sciences
Course Description:
This course is an independent research work that enables students to learn how to identify
research problems and experience how to solve it using appropriate methods. Therefore,
student/s should select a specific topic along with their advisor/s in animal sciences or related
fields and conduct their research as per their proposal. The course requires a development of
research proposal and comprehensive report of research findings under the guidance of
advisor/s and presentation of their major findings.
Learning Outcomes:
• Identify animal science related problems;
• Develop scientific research proposal and undertake research; and
• Analyze data, interpret, writeup and present research results.
Mode of Delivery:
Orientation, advise/mentor, supervision, progressive reports, and presentation
Assessment methods:
• Proposal write-up 20%
• Proposal presentation 20%
• Research report write-up 30%
• Presentation of research findings 30%
References: Students can:

1. Refer different text books, Thesis and Dissertations, journal Articles and other sources
available online and/or in the library related with their project topic/work.
2. Refer to teaching materials of the courses Biometry and Research Methods in Animal
Sciences
146

Animal Scinces B SC Final Curriculum April 2021

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Animal Scinces B SC Final Curriculum April 2021

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Revised Curriculum for Bachelor of Science Degree in Animal Sciences

Curriculum Review Team

Hirut Yirga (PhD)

1. Background of the Program 1

3. Vision and Mission of the Department

4. Program Objectives (general and specific)

4.1. General objectives

4.2. Specific objectives

Upon completion of the BSc. degree program, the graduates:

7.1. Admission Requirements

7.2. Duration of Study

7.3. Mode of Delivery

7.4. Assessment and Evaluation Mechanisms

7.5. Grading System

Table 1: Grading scale and letter grade system

7.6. Graduation Requirements

7.7. Degree Nomenclature

7.8. Quality Assurance Mechanisms

8. Description of Course Code Assignment

Example: - AnSc 212

Table 2: List of core courses

Table 3: List of supportive courses

Table 4: List of common courses

Table 3: List of elective courses

Table 4: Year I Semester I

Table 5: Year I Semester II

Table 6: Year II Semester I

Table 7: Year II Semester II

Table 9: Year III Semester II

Table 10: Year IV Semester I

Table 11: Year IV Semester II

Course Title: Anatomy and Physiology of Farm Animals

Course Code: VetM 211

Course Credit Hours: 3 (2+1)

Course Pre-requisite: None

Course Category: Core

10. Digestive System

11. Urinary System

12. Reproductive System

13. Integumentary System and Sense Organs

Course Title: Biochemistry

Course Credit Hours: 3 (3+0)

Course Pre-requisite: None

Course Category: Supportive

2. Water, pH, and Buffer

3. Protein Structure and Function

10. Amino Acids/Nitrogen Metabolism

11. Integration of Metabolism

12. Nucleic Acid Structure and Function

Course Code: Biol 211

Course Credit Hours: 2(1+1)

Course Pre-requites: None

Course Category: Supportive

7. Applied Areas of Microbiology

Course Code: CoSc 211

Course Credit Hour: 3 (2+1)

Course Pre-requisite: None

Course Category: Supportive

5. Computer Networks and Communications and Computer Security

6. Computing Technologies for Animal Science

• Microsoft Office Installation and Usage

• Technologies for Animal Scientists