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Course Criteria
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3.00 Credits
3 semester hours This course focuses on anatomy and physiology of reproduction in farm animals with emphasis on the unique differences in reproductive physiology among the major species of farm livestock. Topics may include reproductive endocrinology, artificial insemination, embryo transfer, genetics, breeding systems, care and management of breeding stock, among others.
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3.00 Credits
3 semester hours Prerequisites: EQST 101 or ANSC 131 and MATH 123 This course covers a systems approach to selection and mating of livestock: gene frequency, heritability, relationship, inbreeding, linebreeding, heterosis, crossbreeding, direct and correlated response to selection, and the use of pedigree, family, progeny testing, and indices for selection.
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3.00 Credits
3 semester hours Prerequisite: EQST 101 or ANSC 131 This course involves live animal and carcass evaluation of beef, sheep, and swine, with discussion of tissue growth, tissue development, and general anatomy of the various animal species as it relates to food production. Also discussed will be factors that influence the product quality and marketability.
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3.00 Credits
3 semester hours Prerequisite: EQST 101 or ANSC 131 This course covers growth characteristics, adaptations, and utilizations of different plant species for hay, pasture, silage, and land conservation. This course covers the plant, animal, and environmental factors which relate to establishment, management, productivity, and utilization of forage plants.
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3.00 Credits
3 semester hours Prerequisites: junior standing and permission of instructor This course is designed to enhance the small animal medical skills of pre-veterinary students. Topics of discussion will include physical examination of the dog and cat, collection and interpretation of laboratory data, diagnostic and therapeutic procedures, infectious diseases of the dog and cat, pharmacology, and preventative medicine.
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3.00 Credits
3 semester hours Prerequisite: junior standing or permission of the instructor Food Animal Medicine is a course designed to discuss preventive medicine, diagnosis, treatment, and prevention of diseases in cattle, sheep, goats, and swine. Other in depth topics will include immunology, vaccination strategies, preventive medicine programs, and the economic impact of disease on animal agriculture.
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2.00 Credits
2 semester hours Prerequisite(s): ANSC 131, 231, 232, or permission of the instructor This course provides comprehensive coverage of the fundamental principles and management systems involved in beef cattle. There will be an integration of principles of nutrition, breeding, physiology, and marketing into complete production and management programs. The structure of industry, enterprise establishment, systems of production, production practices, and improvement programs will also be addressed.
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2.00 Credits
2 semester hours Prerequisite(s): ANSC 131, 231, 232, or permission of the instructor This course offers comprehensive coverage of the fundamental principles and management systems involved in the dairy cattle and milk production. There will be an integration of principles of nutrition, breeding, physiology, and marketing into complete production and management programs. The structure of the dairy industry, enterprise establishment, production practices, and improvement programs will be addressed as well as performance standards, selection criteria, record keeping systems, product markets, reproduction options and production techniques for modern dairy operations.
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2.00 Credits
2 semester hours Prerequisite(s): ANSC 131, 231, 232, or permission of the instructor This course covers practical application and integration of principles of nutrition, breeding and genetics, health, physiology, and marketing into a complete management programs. The structure of the sheep industry, pasture management and improvement programs as well as performance standards, selection criteria, product markets, reproduction options and production techniques for modern sheep operations will be discussed.
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2.00 Credits
2 semester hours Prerequisite(s): ANSC 131, 231, 232, or permission of the instructor This course covers integration and practical applications of principles of animal breeding and genetics, health, nutrition, reproduction, housing and equipment, and economics of a swine operation. The structure and dynamics of the swine industry, and economic importance to the national economy, performance standards, selection criteria, product markets, reproduction options and production techniques for modern swine operations will be discussed.
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