19 Tex. Admin. Code § 127.49 - Livestock and Poultry Production (One Credit), Adopted 2024
(a) Implementation. The provisions of this
section shall be implemented by school districts beginning with the 2025-2026
school year.
(b) General
requirements. This course is recommended for students in Grades 10-12.
Prerequisite: a minimum of two credits with at least one course in a Level 2 or
higher course from the Agriculture, Food, and Natural Resources Career Cluster.
Recommended prerequisite: Principles of Agriculture, Food, and Natural
Resources. Students shall be awarded one credit for successful completion of
this course.
(c) Introduction.
(1) Career and technical education
instruction provides content aligned with challenging academic standards and
relevant technical knowledge and skills for students to further their education
and succeed in current or emerging professions.
(2) The Agriculture, Food, and Natural
Resources Career Cluster focuses on the production, processing, marketing,
distribution, financing, and development of agricultural commodities and
resources, including food, fiber, wood products, natural resources,
horticulture, and other plant and animal products/resources.
(3) In Livestock and Poultry Production,
students acquire knowledge and skills related to the livestock and poultry
production industry. Livestock and Poultry Production may address topics
related to beef cattle, dairy cattle, swine, sheep, goats, and poultry. To
prepare for careers in the field of animal science, students must attain
academic knowledge and skills, acquire knowledge and skills related to
livestock and poultry systems and the workplace, and develop knowledge and
skills regarding career opportunities, entry requirements, and industry
expectations. To prepare for success, students need opportunities to learn,
reinforce, apply, and transfer their knowledge and skills in a variety of
settings.
(4) Students are
encouraged to participate in extended learning experiences such as career and
technical student organizations and other leadership or extracurricular
organizations.
(5) Statements that
contain the word "including" reference content that must be mastered, while
those containing the phrase "such as" are intended as possible illustrative
examples.
(d) Knowledge
and skills.
(1) The student demonstrates
professional standards/employability skills as required by business and
industry. The student is expected to:
(A)
identify career development, education, and entrepreneurship opportunities in
the field of livestock and poultry production;
(B) identify and demonstrate interpersonal,
problem-solving, and critical-thinking skills used in livestock and poultry
production;
(C) describe and
demonstrate appropriate personal and occupational safety and health practices
for the workplace;
(D) identify
employers' legal responsibilities and expectations, including appropriate work
habits and ethical conduct;
(E)
describe and demonstrate characteristics of good citizenship in the
agricultural workplace, including promoting stewardship, community leadership,
civic engagement, and agricultural awareness and literacy; and
(F) identify training, education, and
certification requirements for occupational choices.
(2) The student develops a supervised
agricultural experience program. The student is expected to:
(A) plan, propose, conduct, document, and
evaluate a supervised agricultural experience program as an experiential
learning activity; and
(B) use
appropriate record-keeping skills as they relate to the supervised agricultural
experience program.
(3)
The student develops leadership skills through participation in an agricultural
youth organization. The student is expected to:
(A) participate in youth agricultural
leadership opportunities;
(B)
review and participate in a local program of activities; and
(C) create or update documentation of
relevant agricultural experience such as community service, professional, or
classroom experiences.
(4) The student analyzes the history,
domestication, and selection of livestock and poultry. The student is expected
to:
(A) research and describe the history,
domestication, and evolution of livestock and poultry species;
(B) describe the impacts other industries
such as entertainment, recreation and leisure, and exhibition of animals have
on the livestock and poultry industry; and
(C) evaluate and select livestock and poultry
breeds based on purpose and conformation.
(5) The student explains the anatomy and
physiology of livestock and poultry species. The student is expected to:
(A) identify and explain the skeletal,
muscular, respiratory, and circulatory systems of livestock and
poultry;
(B) identify and interpret
ranges for healthy livestock and poultry vital signs; and
(C) compare normal and abnormal behavior of
livestock and poultry.
(6) The student determines nutritional
requirements of livestock and poultry. The student is expected to:
(A) describe and compare the digestive
systems of ruminant and non-ruminant animals;
(B) identify sources of nutrients and classes
of feed for livestock and poultry;
(C) identify vitamins, minerals, and feed
additives for livestock and poultry;
(D) formulate feed rations based on
nutritional needs and economic factors for livestock and poultry;
(E) research and discuss feeding practices
and feed quality issues for livestock and poultry;
(F) identify forage plants used for livestock
grazing; and
(G) research and
explain livestock and poultry grazing practices such as rotational grazing and
deferred grazing.
(7) The
student explains livestock and poultry genetics and reproduction. The student
is expected to:
(A) describe and compare the
reproductive systems of various livestock and poultry;
(B) identify and explain livestock and
poultry breeding systems such as grading up, crossbreeding, linebreeding, and
inbreeding;
(C) use Expected
Progeny Differences (EPDs) to evaluate livestock production;
(D) research and explain current and emerging
technologies in livestock and poultry reproduction such as cloning, embryo
transfer, in vitro fertilization, and artificial insemination;
(E) use Punnett squares to predict phenotypes
and genotypes of livestock offspring; and
(F) explain the relationship between body
condition scores and reproductive efficiency for livestock and
poultry.
(8) The student
understands how livestock and poultry are affected by pests and diseases. The
student is expected to:
(A) identify and
describe how bacteria, fungi, viruses, genetics, and nutrition affect livestock
and poultry health;
(B) identify
signs, symptoms, and prevention of livestock and poultry diseases;
(C) identify parasites and explain the signs,
symptoms, treatment, and prevention of livestock and poultry parasites;
and
(D) calculate dosage and
identify administration methods of livestock and poultry
medications.
(9) The
student analyzes the management skills needed for livestock and poultry
production. The student is expected to:
(A)
identify tools and equipment for safe handling and restraining of livestock and
poultry and select the appropriate tools or equipment for such tasks and
purposes;
(B) identify types and
essential features of facilities for livestock and poultry such as housing,
veterinary, and reproduction facilities;
(C) evaluate and describe industry practices
such as dehorning, castrating, docking, and vaccinating and sire, dam, and
newborn care to maximize the efficiency of livestock and poultry;
(D) explain and demonstrate methods of
identifying ownership of livestock and poultry such as branding, ear tagging,
ear notching, wing bands, and tattooing; and
(E) explain the use of technology such as
aircraft, robotics, and smart irrigation in modern livestock and poultry
production.
(10) The
student examines the interrelationship of the factors impacting livestock and
poultry production operations. The student is expected to:
(A) research and explain livestock and
poultry biosecurity and waste management practices;
(B) create an effective financial management
plan for a livestock and poultry production operation;
(C) analyze and discuss environmental
regulations, governmental regulations, and animal welfare policies related to
livestock and poultry production;
(D) analyze the United States Department of
Agriculture (USDA) standards and guidelines for organic livestock and poultry
production;
(E) analyze and
describe the interrelationship between grain markets and the livestock and
poultry industry;
(F) assess the
impact of the United States livestock and poultry industry on world commodity
markets;
(G) use charts, tables,
data, or graphs to evaluate the efficiency of livestock and poultry production;
and
(H) develop and present a
livestock or poultry operation plan that includes health, reproduction,
nutrition, and management practices necessary for maximum efficiency.
Notes
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