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Course Criteria
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1.00 Credits
Nutritional management of grazing beef cattle. Nutrition of beef cows and stocker cattle maintained under grazing conditions. Major topics to be covered include nutrient requirements, forage intake, forage quality, and supplementation.
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1.00 Credits
Nutritional management of growing and finishing beef cattle maintained under confined feeding conditions. Utilization of cereal grains and byproducts in the production of beef. Major topics include nutrient requirements, feed processing, growing-finishing systems, feed additives, metabolic disturbances, and nutrient management.
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1.00 Credits
A study of nutrient conservation in various stored forage systems including storage facilities and equipment, nutrient loss, aerobic deterioration, chemical and physical analysis. Discussions will also include the impact of stored forage systems on forage quality and the subsequent effects on digestion and utilization in ruminant animals.
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3.00 Credits
Physiological systems reactions and adaption to exercise and training in the equine athlete. Additional topics addressed will include biomechanics, injury prevention and rehabilitation. Two hours lec. and two hours lab a week.
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3.00 Credits
The physiological aspects of reproduction in farm animals including endocrine inter-relationships controlling reproductive cycles and gamete production. Periodic demonstrations deal with specialized reproductive anatomy of farm animals, experimental techniques used in animal reproduction, and contemporary animal production practices.
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2.00 Credits
Study of anaerobic bacteria, anaerobiosis, description of anaerobic techniques, and physiology and biochemistry of anaerobes of natural environment including gastrointestinal tract, and of veterinary, medical, and industrial importance.
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3.00 Credits
Application of genetic principles to livestock improvement, selection methods, mating systems, heritability estimates and methods of analyzing genetic data.
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3.00 Credits
Apply concepts and information about meat composition, product safety and spoilage, quality; formulation, processing and evaluation of cured, precooked, and sausage; packaging, troubleshooting, and plant organization. This is a web-based lecture class intended for distance education students.
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3.00 Credits
Physical, chemical, and microbiological effects of processing technologies on meat products. Non-meat ingredient functionality, processing techniques, and quality parameters associated with processed meat maufacturing.
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1.00 - 4.00 Credits
In-depth work-study experiences on beef cattle, sheep, dairy cattle, swine, horse or poultry production operations or in animal food products plants.
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