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Course Criteria
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 3400, 3500, 3600 or departmental approval for non-majors. Overview of the beef cattle industry. Modern concepts, ideas and methodology associated with the application of technology to reproduction, breeding, nutrition, management and the use of facilities in a modern beef cattle enterprise.
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4.00 Credits
LEC. 3, LAB. 4. Pr., departmental approval. Application of the principles of animal science to the successful production of stocker cattle. Emphasis placed on marketing and management strategies. Lab will involve a considerable amount of traveling.
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3.00 Credits
LEC. 3. Pr., BCHE 7210 or departmental approval. Digestive physiology, mechanisms of rumen fermentation, postruminal nutritional biochemistry.
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3.00 Credits
LEC. 3. Pr., BCHE 7210 or departmental approval. Digestion, absorption and utilization of macro and micro nutrients, nutrient interrelationship in swine and other non-ruminant species.
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3.00 Credits
LEC. 3. Pr., graduate standing. General principles of nutrition and toxicology applied toward understanding and managing livestock responses to toxicants in feeds and plants.
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3.00 Credits
LEC. 3. Pr., STAT 7010. Research methods used in the animal sciences for the analysis and interpretation of data. Included are experimental designs and computing techniques.
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3.00 Credits
LEC. 3. Pr., BIOL 3000 or departmental approval, STAT 7010. Principles of population genetics; gene frequency, biometric relationships between relatives, additive, dominance and epistatic effects, estimation and use of repeatability, heritability, genetic correlations, and breeding values.
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3.00 Credits
LEC. 3. Pr., ANSC 3600, BIOL 6240 or departmental approval. Physiological, endocrinological, cellular and molecular mechanisms regulating reproduction, with emphasis on mammalian systems.
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3.00 Credits
LEC. 3. Pr., BCHE 7210 or departmental approval. Molecular and cellular basis of tissue differentiation, growth and development with emphasis on muscle, adipose and connective tissues and factors influencing gene expression controlling such events.
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4.00 Credits
LEC. 3, LAB. 2. Pr., ANSC 3700, BCHE 7210 or departmental approval. Investigations of muscle microanatomy, biochemistry of muscle proteins and lipids, biochemistry of skeletal muscle contraction, lipid/protein interactions, antemortem and postmortem factors affecting fresh and processed meat quality; discussion of classic and current scientific literature.
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