Animal Science
Resources
- Animal Science Class Preparation Page
- Animal Science Workbook
- Animal Science Workbook - Avian Option
- Animal Science Workbook - Beef Cattle Option
- Animal Science Workbook - Dairying Option
- Animal Science Workbook - Hog Option
- Animal Science Workbook - Horse Option
- Animal Science Workbook - Sheep Option
- Scoutmaster Bucky's Merit Badge Advancement Quick Reference
- Scoutmaster Bucky's Acknowledgement Form
Related
Animal Science Requirements Current Scouts BSA requirements
as of March 8, 2025
as of March 8, 2025
1.
Name two breeds of livestock in each of the following classifications:
horses, dairy cattle, beef cattle, sheep, hogs, poultry, and goats. Tell
their principal uses and merits. Tell where the breeds originated.
2.
List two diseases that afflict the animals in each of the classifications
in requirement 1. Describe the symptoms of each disease and explain how
each is contracted and how it could be prevented.
3.
Draw models of the digestive tracts of ruminants, horses, pigs, and
poultry. Explain how the differences in structure and function among these
types of digestive tracts affect the nutritional management of these
species.
4.
Select one type of animal-beef cow, dairy cow, horse, sheep, goat, or hog,
or a poultry flock-and tell how you would properly manage it. Include in
your discussion nutritional (feeding) concerns, housing, disease
prevention, waste control/removal, breeding programs, and biosecurity as
appropriate.
5.
Do the following:
a.
Explain how agricultural producers make desired improvements to their
stock through breeding practices and programs.
b.
Explain the terms pure breeding and cross breeding.
c.
List two modern technologies used in the production of horses, dairy
cattle, beef cattle, sheep, hogs, poultry, or goats. and tell what the
advantages are of using the technology.
6.
Complete ONE of the following options:
Beef Cattle Option
a.
Visit a farm or ranch where beef cattle are produced under any of these
systems:
1.
Feeding market cattle for harvest
2.
Cow/calf operation, producing cattle for sale to commercial feeders
3.
Producing purebred cattle for sale as breeding stock to others
Talk with the operator to learn how the cattle were handled, fed,
weighed, and shipped. Describe what you saw and explain what you
learned. If you cannot visit a cattle ranch or farm, view a video
from a breed association, or research the internet (with your
parent or guardian's permission) for information on beef cattle
production. Tell about your findings.
b.
Sketch a plan of a feedlot to include its forage and grain storage
facilities, and loading chute for 30 or more fattening steers; or
sketch a corral plan with cutting and loading chutes for handling 50 or
more beef cows and their calves at one time.
c.
Make a sketch showing the principal wholesale and retail cuts of beef.
Tell about the U.S. Department of Agriculture (USDA) dual grading
system of beef. Tell the basis of each grade in each system.
d.
Define the following terms: bull, steer, bullock, cow, heifer,
freemartin, heiferette, calf.
Dairy Option
a.
Tell how a cow or a goat converts forage and grain into milk. Explain
the differences in feeds typically used for dairy cows versus those fed
to beef cows.
b.
Make a chart showing the components in cow's milk or goat's milk.
Chart the amount of each component.
c.
Explain the requirements for producing grade A milk. Tell how and why
milk is pasteurized.
d.
Tell about the kinds of equipment used for milking and the sanitation
standards that must be met on dairy farms.
e.
Define the following terms: bull, cow, steer, heifer, springer; buck,
doe, kid.
f.
Visit a dairy farm or a milk processing plant. Describe what you saw
and explain what you learned. If you cannot visit a dairy farm or
processing plant, view a video from a breed or dairy association, or
research the internet (with your parent or guardian's permission) for
information on dairying. Tell about your findings.
Horse Option
a.
Make a sketch of a useful saddle horse barn and exercise yard.
b.
Tell about the history of the horse and the benefits it has brought to
people. Using the four breeds of horses you chose in requirement 1,
discuss the different special uses of each breed.
c.
Define the following terms: mare, stallion, gelding, foal, colt, filly;
mustang, quarter horse, draft horse, pacer, trotter; pinto, calico,
palomino, roan, overo, tobiano.
d.
Visit a horse farm. Describe what you saw and explain what you learned.
If you cannot visit a horse farm, view a video from a breed
association, or research the internet (with your parent or guardian's
permission) for information on horses. Tell about your findings.
e.
Outline the proper feeding of a horse doing light work. Explain why the
amount and kind of feed will change according to the kind of horse and
the work it does. Describe what colic is, what can cause it, and its
symptoms.
Sheep or Goat Option (choose one and complete the following based
upon the choice)
a.
Make a sketch of a live lamb or goat. Show the location of the various
wholesale and retail cuts.
b.
Discuss how wools are sorted and graded.
c.
List products that can be made from the milk.
d.
Based on your choice, do ONE of the following:
1.
Raise a lamb or goat from weaning to market weight. Keep records of
feed intake, weight gains, medication, vaccination, and mortality.
Present your records to your counselor for review.
2.
Visit a farm or ranch where sheep or goats are raised. Describe
what you saw and explain what you learned. If you cannot visit a
sheep or goat farm or ranch, view a video from a breed association,
or research the Internet (with your parent's permission) for
information on sheep or goats. Tell about your findings.
e.
Define the following terms for a sheep (wether, ewe, ram, lamb) OR a
goat (doe, nanny, kid, buck, billy).
Hog Option
a.
Make a sketch showing the principal wholesale and retail cuts of pork.
Tell about the recommended USDA grades of pork. Tell the basis for each
grade.
b.
Outline in writing the proper feeding programs used from the breeding
of a gilt or sow through the weaning of the litter. Discuss the feeding
programs for the growth and finishing periods.
c.
Do ONE of the following:
1.
Raise a feeder pig from weaning to market weight. Keep records of
feed intake, weight gains, medication, vaccination, and mortality.
Present your records to your counselor for review.
2.
Visit a farm where hogs are produced, or visit a packing plant
handling hogs. Describe what you saw and explain what you learned.
If you cannot visit a hog production unit or packing plant, view a
video from a packer or processor, or research the internet (with
your parent or guardian's permission) for information on hogs. Tell
about your findings.
d.
Define the following terms: gilt, sow, barrow, boar.
Avian Option
a.
Make a sketch of a layer house or broiler house showing nests, roosts,
feeders, waterers, and means of ventilation. Explain how insulation,
ventilation, temperature controls, automatic lights, and other
environmental controls are used to protect birds from heat, cold, and
bad weather. Explain the importance of light for egg production.
b.
Explain why overcrowding is dangerous for poultry flocks.
c.
Tell about the grading of eggs. Describe the classes of chicken meat.
d.
Do ONE of the following:
1.
Manage an egg-producing flock for five months. Keep records of feed
purchased, eggs sold, medication, vaccination, and mortality.
Present your records to your counselor for review.
2.
Raise five chickens from hatching. Keep records of feed intake,
weight gains, medication, vaccination, and mortality. Present your
records to your counselor for review.
3.
Visit a commercial avian production facility. Describe what you saw
and explain what you learned. If you cannot visit a commercial
facility, view a video from a poultry association, or research the
Internet (with your parent's permission) for information on poultry
production. Tell about your findings.
e.
Define the following terms: chick, pullet, hen, cockerel, cock, capon.
7.
Find out about three career opportunities in animal science. Pick one and
find out the education, training, and experience required for this
profession. Discuss this with your counselor, and explain why this
profession might interest you.
