On completion of this topic you should be able to:
On completion of this topic you should be able to:
On completion of this topic you should be able to:
On completion of this topic you should be able to:
On completion of this topic you should be able to:
• Outline the effects of sex, age and reproductive status on wool production and quality
• Detail the major diseases of concern to the Australian wool industry
• Outline the key environmental factors affecting wool production and quality
• Describe the alternative strategies available to wool producers to manage the constraints imposed by physiological and environmental factors
On completion of this topic you should be able to:
On completion of this topic you should be able to:
• Demonstrate an understanding of the different requirements for supply of lamb and mutton for the domestic or export markets
• Describe the different production systems used to meet requirements for supply of lamb and mutton
On completion of this topic you should be able to:
• Understand why protein and energy requirements change during life of the lamb
• Explain the difference between supplementation, substitution and complementation when feeding lambs
• Describe non-nutritional issues that affect lamb performance and their management
• Discuss finishing options for lambs used in the Australian lamb industry
On completion of this topic you should be able to:
• Understand that simple preventative on-farm measures can be put in place that will minimise the ‘nasty surprises” that customers may find in the Australian sheepmeat
• Understand that these procedures need to be documented to provide evidence to customers on request that they have been followed
• Be aware of the industry wide quality assurance programs in which Australian sheepmeat producers may participate
On completion of this topic you should be able to:
• Understand the relative merits of different marketing methods
• Understand carcase feedback
• Understand the importance of receiving feedback in meeting a target market
• Understand the different marketing systems used to sell finished, store or live export sheep or lambs
• Understand the language which is used to describe sheep or lambs both live and in carcase form
• Have an appreciation of industry development of value–based marketing
• Understand the components of live assessment of sheep and lambs for sale
• Understand why live assessment of sheep and lambs is necessary
On completion of this topic you should be able to:
• Describe the processes involved in slaughter of sheep for meat
• Describe the importance of pre-slaughter management on product quality
• Outline the impact of processing method on product quality and methods to improve quality
• Introduce the importance of grading systems for sheep meat
On completion of this topic you should be able to:
• Understand and describe the way in which Sheep Genetics has improved sheepmeat production
• Understand the relevance of genetic correlation to ASBVs
• Be able to separate environmental from genetic effects
• Understand the measures of accuracy for ASBVs and FBVs
On completion of this topic you should be able to:
• Describe the major disease challenges faced by sheep during their lifecycle and the reasons why these challenges occur when they do
• Discuss the impact of disease on sheep productivity and underlying mechanisms for this
• Describe and the most important production diseases of sheep and their control.
On completion of this topic you should be able to:
• Demonstrate a thorough understanding of grazing management concepts and principles
• Discuss relevant literature relating to grazing management
• Access and utilise recent research and extension efforts describing sustainable grazing systems
• Understand terms and definitions used for describing different grazing methods/systems including benefits and limitations to these systems
• Discuss the influence of grazing management on livestock production
On completion of this topic you should be able to:
• Discuss planning and managing sheep production in expected and unexpected dry periods
• Justify your selection of strategies for the sheep producer in times of drought
• Explain your design and implementation of a program of supplementary feeding
• Discuss animal welfare and productivity
• Evaluate using crop residues for animal production
• Apply your knowledge to practical aspects of supplementary feeding – what nutrients are needed and when to start feeding, selecting the most appropriate supplement, how much to feed, feeding methods and when to stop
On completion of this topic you should be able to:
• Understand how real time ultrasound scanning fits into an annual flock reproduction program
• Understand different aspects of lambing management
• Understand the range of predators that influence lamb survival
• Understand the differences between primary and secondary predation
• Have the skills to identify different reasons why lambs die from birth to two weeks of age
• Understand target fat scores and nutritional needs through pregnancy
On completion of this topic you should be able to:
• Describe what Precision Sheep Management (PSM)involves
• Describe the tools available for precision sheep management
• Outline how PSM can be used to improve sheep enterprise profitability and how it applies to both wool and sheep meat enterprises
• Describe how PSM can be implemented on-farm
On completion of this topic you should be able to:
• Define what drives profitability in sheep enterprises
• Use the key principals that will enable prioritisation and organisation of management events in order to achieve the most profitable compromise for a farm
On completion of this topic you should be able to:
• Identify the three key variables in the profit equation
• Understand the relationship between production per hectare and cost of production
• Understand the relative importance of drivers of lamb and wool production per hectare
• Understand the impact that timing of sales has on price received for lamb
• Understand how the timing of sales will impact on production per hectare and cost of production