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Course Criteria
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4.00 Credits
Theory and fundamentals of training of the pleasure horse. Lec. 1 Lab. 4 Cr. 3
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3.00 Credits
Fundamental principles and practices of poultry production under Louisiana conditions. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Application of nutritional concepts to the practical feeding of cattle, swine, sheep, poultry, horses, dogs, and cats. Emphasis on the nutritional value of feedstuffs, critical nutrient requirements, feed processing, ration formulation, and computer formulation of least-cost rations. Prerequisite: Completion of 3 hours of Mathematics and ANSC 201. Lec. 3 Lab. 3 Cr. 4
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3.00 Credits
Role of nutrients in the metabolism of farm animals, nutrient utilization, and energy efficiency in production. Prerequisites: BIOL 101, CHEM 101 or CHEM 121, or permission of department head. Lec. 3 Cr. 3
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3.00 Credits
Study of the nutritional requirements of the light horse. Attention given to practical application. Formulation of rations for foals, brood mares, stallions, working horses, and pleasure horses. Prerequisite: ANSC 301 or permission of department head. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Systems of beef production, including the practical application of the principles of breeding, feeding, managing, and marketing beef cattle in the South. Prerequisite: ANSC 301 or permission of department head. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Study of management, nutrition, reproduction, genetics, marketing, economics, housing, health, and production record programs as they apply to small ruminant production systems. History of the U.S. sheep and goat industries will be explored, along with a study of wool production, marketing, and processing. Prerequisite: ANSC 201 or permission of department head. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Systems of swine production, including the practical applications of the principles of breeding, feeding, managing, and marketing swine in the South. Prerequisite: ANSC 301 or 302 or permission of department head. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Study of the anatomy and physiology of the horse. Lec. 2 Lab. 3 Cr. 3
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3.00 Credits
Instruction in the selection and evaluation of beef cattle, sheep, swine, and horse. Ability to give accurate, clear and concise reasons. Prerequisite: ANSC 101 or permission of department head. Lec. 1 Lab. 5 Cr. 3
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