Cattle and small ruminants are taught in block periods. Production is initially presented in a national perspective, including historical, local and economic importance. A fundamental learning of animal nutritional requirements, growth and development, slaughter quality and classification ensues. This knowledge will be used to discuss different production systems for cattle and small ruminants. Topics such as breeds, cultural landscape resource utilisation are included in discussions of production systems.

To provide knowledge of meat production systems for cattle and small ruminants. The main topic is feeding, although social issues such as cultural landscape, predatory animals, economics and resource utilisation will also be included. After course completion, students will be able to advise meat producers about feed planning. Students will be familiar with the extent and structure of meat production of cattle and small ruminants in Norway, growth and development of meat stock, slaughter and meat quality and wool production. Students will also be familiar with the different businesses and production systems, including organic production and cultural landscape management.

The course will include lectures on relevant topics, demonstrations and excursions.

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Lecture notes (Powerpoints) and relevant articles will be available on the course website Canvas, or handed out. Sheep:  Lønsamt sauehald - meir å hente i utmarka (manuskript til beitestudiesirklar), 2004. NSG, Oslo. 78 pp. Cattle: All relevant articles will be available on Canvas. 

HFX130F, HFA200, HFE200.

HFE100, HFE202, HFE203.

Obligatory excercise

Written examination counts 2/3. Exercises count 1/3.

300 hours.

Special requirements in Science

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The course consists of: Lectures: 50 hours. Demonstrations: 4 hours. Excursions: two fieldtrips (each one day).

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An external examiner will assess the written examination.