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Course Criteria
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2.00 Credits
Covers, in depth, basic fundamentals of livestock evaluation and selection of cattle, sheep, and swine for herd replacement and market. Teaches students to see differences between two or more animals in the areas of structure, muscle, capacity/volume, femininity/masculinity, and eye appeal.
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2.00 Credits
Reviews performance data (including EPD's), and situations/ scenarios. Teaches students to describe written and oral differences between cattle, sheep, and swine; also to take notes and describe differences between animals with proper terms and phrases. Prerequisite: ANS 231
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3.00 Credits
Combines all information from the Introduction and Intermediate Livestock Evaluation classes. Teaches students to place livestock classes based on the situation/scenario, performance data, and visual evaluation. Requires students to express their placings with written and oral reasons. Prerequisites: ANS 231 and 232.
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3.00 Credits
Provides the opportunity to compete at regional and national livestock judging contests. Prepares for competition with weekly work-outs, placing livestock classes based on the situation/ scenario, performance data, and visual evaluation. Requires students to express their placings with written and oral reasons. Prerequisites: ANS 231, 232, and 233.
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2.00 Credits
Presents information on what ultrasound technology is and how it can be used in animal agriculture. Familiarizes students with ultrasound terminology and machine operations. Includes handson opportunities for scanning cattle, sheep, and hogs.
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3.00 Credits
Reviews ultrasound terminology, machine operations, preparing the animal for scanning, and proper procedures for scanning. Practices scanning cattle, sheep, and hogs for fat thickness, ribeye/ loineye area, and percent intramuscular fat. Includes interpreting and entering data into a spreadsheet to make carcass predictions. Prerequisite: ANS 240.
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3.00 Credits
Follows market animals (cattle, sheep and swine) from the fi nishing phase to the meat counter. Includes slaughter, meat grading and evaluation, inspection, structure and composition of muscle, conversion of muscle to meat, microbiology and sanitation, cookery of meat, and nutritive value of meat.
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3.00 Credits
Covers the practical application of designing and managing a stable for all ages of horses.
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2.00 Credits
Presents newer ideas and procedures involved with impregnating mares, along with common problems facing the mares and stallion during the breeding.
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3.00 Credits
Covers reproduction anatomy of male and female livestock, and basic genetic terms and principles. Teaches students to design a breeding program utilizing EPD's and performance data based on different breeding systems used in today's livestock operations.
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