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Course Criteria
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2.00 Credits
Teaches state-of-art technology and trends in the beef industry to produce a competitive, safe, wholesome food source for consumers. Taught on a workshop basis with many industry expert presentations and local fi eld trips.
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3.00 Credits
Covers feedstuffs, their analysis, and animal use. Studies how processing affects bio-availability of feeds, mixing feeds to meet specifi c animal requirements, and meeting animal needs as they change due to increased production, reproduction, and growth. Teaches ration formulation by hand methods and computer.
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3.00 Credits
Covers all aspects of animal nutrition, including analysis of feedstuffs, the anatomy of ruminant and non-ruminant, nutrient metabolism, and the in-depth discussion on the required nutrients (water, protein, lipids, carbohydrates, minerals, and vitamins).
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3.00 Credits
Covers the history and development of beef cattle, their distribution and adaptation, the types and breeds of beef and dualpurpose cattle, and the fundamental principles of establishing a beef production herd. Discusses cattle, genetics, problems in breeding and feeding, buildings, and equipment.
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3.00 Credits
Teaches proper techniques for checking beef cows for pregnancy. Discusses anatomy and physiology of cows, the estrus cycle, and a review of diseases associated with reproduction. Much of the class taught in the fi eld under actual ranch conditions.
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3.00 Credits
Teaches proper procedure in thawing and placing semen in the target area of cattle through hands-on experience. Includes nitrogen tank procedure, pregnancy testing, health factors, and genetic selection. Concludes with testing for the Artifi cial Insemination Certifi cation for Oregon.
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3.00 Credits
Introduces various breeds of horses and their characteristics, including anatomy of the skeletal and muscular system, and parts of the horse and their functions. Discusses the maintenance and purchase of horse equipment, including bits, bridles, grooming supplies, and saddles.
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3.00 Credits
Studies horse health and soundness, including in depth anatomy, diseases, nutrition, soundness or lameness issues, and the available treatments.
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3.00 Credits
Examines correct procedures in genetic selection, pedigree and performance. Covers developing a bookkeeping system, and how to market, purchase and evaluate horses according to conformation.
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2.00 Credits
Applies principles learned in livestock breeding to dairy, horses, pigs, and sheep. Provides students a hands-on opportunity to apply what they have learned about selection. Includes several fi eld trips to local farms/ranches to learn breeding program management.
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