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ANSC 2000: Companion Animal Management
3.00 Credits
Auburn University
LEC. 3. Practical aspects of behavior, nutrition, breeding, reproduction, health and management of dogs, cats and other animals generally considered to be human companions.
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ANSC 2050: Introduction to Horse Management And Training
3.00 Credits
Auburn University
LEC. 1, LAB. 4. An introduction to the management, training and enjoyment of horses.
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ANSC 2150: Skills And Concepts of Equestrian Sports
1.00 Credits
Auburn University
LAB. 4. Pr., departmental approval. Basic management and care of animals used in intercollegiate equestrian and rodeo sports. Course may be repeated for a maximum of 2 credit hours.
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ANSC 2650: Equine Biomechanics And Shoeing
2.00 Credits
Auburn University
LAB. 4. Pr., ANSC 1000, BIOL 2500. Anatomy, function and care of the horse foot; mechanical forces and joint/tissues health; hoof traits, quality and correction through shoeing.
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ANSC 2700: Value- Based Analysis of Meat Animals
2.00 Credits
Auburn University
LAB. 4. Pr., ANSC 1000. Comparative evaluation of body composition and application of federal grading standards to determine relative value and price of live animals, carcasses and wholesale cuts.
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ANSC 2710: Commercial Meat Management
4.00 Credits
Auburn University
LEC. 3, LAB. 2. The importance of meat in the food service industry, including food safety, purchasing, cooking and meat in the diet. For non-majors only.
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ANSC 3000: Herd Health Management
3.00 Credits
Auburn University
LEC. 3. Pr., ANSC 1000 and BIOL 3200. The prevention and control of the major diseases of farm animals and the development of heard health programs.
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ANSC 3150: Equine Marketing
2.00 Credits
Auburn University
LAB. 4. Pr., ANSC 1000 and ECON 2020. Practical concepts of equine marketing including evaluating the horse, assessing the market, targeting customers, and presenting the horse.
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ANSC 3300: Introductory Livestock Evaluation And Marketing
2.00 Credits
Auburn University
LAB. 6. Pr., ANSC 1000. Comprehensive study of live animal and carcass evaluation techniques used in the selection and marketing of beef cattle, swine and sheep. The development of decision-making and oral communication skills is emphasized.
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ANSC 3310: Introduction to Meat Selection And Grading
2.00 Credits
Auburn University
LAB. 6. Pr., ANSC 1000. Development of grading standards and application of federal grades to beef, pork and lamb carcasses. Comparative evaluation of carcasses, primal and sub-primal cuts.
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