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ASCI 213: Meat Specifications and Procurement
3.00 Credits
University of Nebraska-Lincoln
(3 cr) Lec 3. ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics. Selecting and purchasing meat for the hotel, restaurant, institutional industry, and the retail markets.
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ASCI 213 - Meat Specifications and Procurement
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ASCI 240: Anatomy and Physiology of Domestic Animals
4.00 Credits
University of Nebraska-Lincoln
Lec 3, rct/lab 3. Prereq: 4 hrs biological sciences. Fundamentals of the anatomy and physiology of domestic animals.
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ASCI 240 - Anatomy and Physiology of Domestic Animals
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ASCI 250: Animal
3.00 Credits
University of Nebraska-Lincoln
Management ( 3 cr I, II) Lec 3. Prereq: Sophomore standing. Principles of managing animals in typical production systems. Basics of managing beef, dairy, horses, poultry, sheep, and swine through the life cycle for economic and efficient production.
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ASCI 250 - Animal
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ASCI 251: Introduction to Companion Animals
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: ASCI 100 or 3 hrs biological sciences. Overview of pets, their care, nutrition, reproduction behavior, and health issues; exploration of other ways in which these animals can be used (e.g., in therapy, teaching).
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ASCI 251 - Introduction to Companion Animals
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ASCI 252: Fundamentals of the Horse Industry
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 2. Scope and role of the horse industry. Development and use of breeds, industry involvement and practices dealing with nutrition, breeding, marketing and management; selection of horses for use in breeding and/or performance based on current industry standards. Career options dealing with the horse industry.
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ASCI 252 - Fundamentals of the Horse Industry
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ASCI 260: Basic Equitation
2.00 Credits
University of Nebraska-Lincoln
Rct/lab 4. Prereq: Sophomore standing. Study and application of basic equitation principles for the novice rider. Basic horse handling practices and adapting dressage maneuvers toward Western and English performance excellence emphasized.
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ASCI 260 - Basic Equitation
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ASCI 271: Companion Animal Behavior
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: ASCI 100 or 251 or course in introductory biology. Companion animal behavior. Application of behavior principles to describe normal and problem behaviors of common companion animals.
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ASCI 271 - Companion Animal Behavior
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ASCI 300A: Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Evaluation,Grading and Judging
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 4. Prereq: ASCI 200. Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.
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ASCI 300A - Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Evaluation,Grading and Judging
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ASCI 300B: Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Livestock Evaluation and Judging
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 6. Prereq: Junior standing. ASCI 200 recommended. Opportunity to become members of the University of Nebraska Livestock Judging Team. Principles of livestock judging and presentation of oral reasons. Evaluation of body structure and composition differences in breeding and market livestock as related to their use in meat production. Live animal, performance records, genetic evaluations, and breeding livestock scenarios evaluated. Presentation of oral reasons to defend selection decisions.
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ASCI 300B - Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Livestock Evaluation and Judging
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ASCI 300D: Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Animal Evaluation
1.00 Credits
University of Nebraska-Lincoln
(1 cr II) Lab 3. Prereq: ASCI 300B or permission. The University of Nebraska Meat Animal Evaluation Team will be selected from students in this course. Further expertise in breeding animal, market animal, and carcass evaluation. Live animal and carcass grading and pricing.
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ASCI 300D - Principles of Intercollegiate Livestock and Meats Evaluation and Judging-Principles of Meat Animal Evaluation
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