250-206 Veterinary Anatomy 2

Students completing this subject should:

Comprehend: the terminology of gross anatomy, histology and embryology; the relationships between structure and function of each of the following types of anatomical structures: skin, fascia and skeletal muscles; bones and joints, viscera; vessels and nerves; the structural/functional differences of organs/tissues between the major domestic animals; the appearance, consistency and colour of normal structures; the identification of organs from different domestic animals; the appearance of normal structures in radiographs; the principles and essential information on the light and electromicroscopic structure of normal cells and tissues; the organisation of cells and tissue into specific organs and systems; the fundamental process of development, formation of the embryo, the placenta and development of organs; and the embryological basis of certain malformations.

Develop: practical skills in dissection and proper use of microscopes; skills in observation and recording, in interpretation of observation and in critical assessment of data; and familiarity with works of reference and methods of sourcing information.

Appreciate: the range of variation in normal organs/tissues due to age, sex and physiological status; species variation of organ structure and function among the domestic animals; common occurrence of variations from text-book descriptions of anatomical structures; and the existence of microscopic structural variation in normal tissue.

Topics include: Reproductive system; neuroanatomy; special senses and regional anatomy of the dog.

Students completing this subject should have:

• skills in observation and recording, in interpretation of observation and in critical assessment of data;

• familiarity with works of reference and methods of sourcing information relating to project activity; and

• skills in collaborative learning.

One 2-hour end-of-semester written examination (60%). One 80-minute end-of-semester practical examination (40%).