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Course Criteria
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2.00 Credits
Factors related to carcass quality and yield. USDA meat grading principles and practices. Judging of carcass and wholesale cuts. Field trip to meat packing plants required. 1 lecture, 1 laboratory. Prerequisite: ASCI 211.
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4.00 Credits
Nutrient digestion and absorption; basic functions of major nutrient classes; NRC feed classification and feedstuff characteristics; Van Soest system of fiber analysis and practical applications; feed processing: effects on feeds and nutrient availability; nutrient requirements of animals; diet formulation techniques. 3 lectures, 1 laboratory. Prerequisite: ASCI 112.
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4.00 Credits
Survey of industry characteristics, breeds, market classes, production systems, and current issues facing the beef industry. 3 lectures, 1 laboratory. Prerequisite: ASCI 112 or ASCI 231.
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4.00 Credits
Structure of the pork industry in the U.S.; production standards and new technologies; breed systems. Market classification, product quality and quality assurance. Swine behavior and husbandry systems; biosecurity, health and feeding systems and management. 3 lectures, 1 laboratory. Prerequisite: ASCI 112 or ASCI 231.
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4.00 Credits
Sheep industry overview, populations, trends, cultural implications, breed identification, nutritional, reproductive, health, and marketing management of sheep. 3 lectures, 1 laboratory. Prerequisite: ASCI 112 or ASCI 231.
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4.00 Credits
History, status of the horse industry, breeds. Application of management skills, safety, conformation evaluation, hoof and leg conformation and care. Understanding equine behavior. Insurance and tax ramifications. Pedigree analysis. Alternate therapies. 3 lectures, 1 laboratory. Prerequisite: ASCI 112 or ASCI 231.
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4.00 Credits
Introduction to modern techniques in poultry production, processing, marketing and price discovery. Consumption trends, breeds and consumer grades. Laboratory application of management skills, health care, keeping of production and accounting records and processing techniques. 3 lectures, 1 laboratory.
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3.00 Credits
Utilization of objective and subjective estimation measures in establishing economic worth of domestic animals of the three meat animal species and horses. 1 lecture, 2 laboratories.
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4.00 Credits
Companion animal anatomy and physiology, reproduction, nutrition, behavior, management, common parasites, and infectious diseases. Scientific method in studying the human-animal bond. Application of biological concepts to problems related to companion animals. Trends in pet industry including animal welfare issues. 3 lectures, 1 laboratory. Prerequisite: ASCI 112.
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2.00 Credits
Appraisal of equine breeds at halter and in performance classes. Evaluate horse classes, decide their order of placement, and then orally justify these decisions to a judge. The relationship of equine anatomy and physiology on competitive performance. 2 laboratories.
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