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ANSC 1811: Introduction to Animal Agriculture
1.00 Credits
Fort Valley State University
1 Credit (1-0) Sp Students are exposed to the significance of animals as sources of food, fiber and other animal products. Opportunities widely available in the field of animal science are made known.
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ANSC 1811 - Introduction to Animal Agriculture
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ANSC 2803: General Animal Science
3.00 Credits
Fort Valley State University
3 Credits (2-2) Sp Students gain knowledge and practical experiences in the scientific principles associated with genetics and breeding, nutrition and feeding, processing and the utilization of animal products, animal sanitation and disease control, and the proper care and use of farm and companion animals.
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ANSC 2803 - General Animal Science
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ANSC 2813: Biotechnology in Animal Science
3.00 Credits
Fort Valley State University
3 Credits (2-2) F Students are exposed to recent molecular biology techniques in the field of animal science such as genetic engineering, embryo transfer techniques, cloning, sex control, and recombinant DNA technology.
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ANSC 2813 - Biotechnology in Animal Science
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ANSC 3803: Incubation and Brooding
3.00 Credits
Fort Valley State University
3 Credits (2-2) Sp Students learn the major aspects of poultry management systems including incubation of eggs and the brooding of chicks.
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ANSC 3803 - Incubation and Brooding
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ANSC 3813: Meat Science
3.00 Credits
Fort Valley State University
3 Credits (2-2) Sp Students acquire knowledge of the structure, chemistry, and nutrient composition of animal tissues. Quality factors in meat foods, meat storage, preservation, canning and packaging are understood.
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ANSC 3813 - Meat Science
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ANSC 3823: Anatomy and Physiology of Domestic Animals
3.00 Credits
Fort Valley State University
3 Credits (2-2) F Students acquire knowledge of the basic anatomic and physiologic systems of domestic animals including the various body systems that permit livestock to survive and interact with their environment.
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ANSC 3823 - Anatomy and Physiology of Domestic Animals
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ANSC 3833: Swine Production
3.00 Credits
Fort Valley State University
3 Credits (2-2) TBS Students learn the importance and characteristics of the U. S. swine industry. Special emphasis is placed upon selection, breeding and feeding processes, as well as knowledge of the facility and equipment needs. Students acquire knowledge of the marketing and management expertise required for a profitable swine enterprise. During laboratory periods, students acquire management skills associated with swine production.
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ANSC 3833 - Swine Production
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ANSC 3843: Livestock Judging
3.00 Credits
Fort Valley State University
3 Credits (2-2) Sp Students gain a thorough knowledge of the comparative judging of swine, beef cattle, dairy cattle, sheep and horses as well as defend their ratings in written and oral presentations. Students identify and characterize various breeds of livestock.
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ANSC 3843 - Livestock Judging
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ANSC 3853: Beef Cattle Production
3.00 Credits
Fort Valley State University
3 Credits (2-2) TBS Students acquire a full understanding of breed characteristics of the modern beef cattle. Special emphasis is placed upon the selection, breeding, nutrition and feeding, equipment needs, marketing and management required for a profitable beef cattle enterprise.
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ANSC 3853 - Beef Cattle Production
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ANSC 3863: Dairy Cattle Production
3.00 Credits
Fort Valley State University
3 Credits (2-2) TBS Students acquire a basic understanding of approved management systems of dairy cattle, lactation physiology, and the care and handling of milk on the farm. Feeding, judging and selection of dairy cattle skills are enhanced.
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ANSC 3863 - Dairy Cattle Production
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