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ANSC 311: Equine Behavior & Trng
3.00 Credits
Texas A & M University-Galveston
Equine Behavior and Training. (1-5). Credit 3. Equine behavior and application of principles of psychology to training horses; systematic approaches to horse training emphasizing principles of learning; equipment and its use; stable management and preparation of horses for competition; separate laboratory sections for students with varying backgrounds.
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ANSC 311 - Equine Behavior & Trng
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ANSC 312: Equestrian Technology
2.00 Credits
Texas A & M University-Galveston
Equestrian Technology. (1-3). Credit 2. Advanced scientific methods and techniques for execution of equine performances in hunter, dressage and stock horse events; anatomical, physiological and psychological implications; preparation of horses and riders.
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ANSC 312 - Equestrian Technology
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ANSC 314: Wool Eval & Grading
2.00 Credits
Texas A & M University-Galveston
Wool Evaluation and Grading. (1-3). Credit 2. Evaluation of U.S.D.A. grades for wool and mohair; steps involved in processing raw wool into finished fabric; genetic and environmental factors affecting quality characteristics of wool and mohair; grading, evaluation and selection of fleeces for economic value; oral and written defense of judgments.
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ANSC 314 - Wool Eval & Grading
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ANSC 315: Livestock Judging
2.00 Credits
Texas A & M University-Galveston
Livestock Judging. (1-3). Credit 2. Selection and evaluation of beef cattle, swine, sheep and horses. Ability to present accurate, clear and concise oral and written reasons stressed. Prerequisites: ANSC 107 and 108; junior or senior classification.
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ANSC 315 - Livestock Judging
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ANSC 316: Equine Select And Judg
2.00 Credits
Texas A & M University-Galveston
Equine Selection and Judging. (1-3). Credit 2. Detailed evaluation and comparison of horses; selection and critique of athleticism and performance in horses; industry trends addressed; oral and written defense of judgments also explained and expected of student; a prerequisite for participation on the Horse Judging Team. Prerequisite: ANSC 311 or equivalent experience.
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ANSC 316 - Equine Select And Judg
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ANSC 317: Meat Select,Eval&Grad
2.00 Credits
Texas A & M University-Galveston
Meat Selection, Evaluation and Grading. (1-3). Credit 2. Selection and grading of carcasses and wholesale cuts of beef, pork and lamb; principles of evaluation included in carcass contests and progeny testing. Prerequisites: ANSC 107 and 108.
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ANSC 317 - Meat Select,Eval&Grad
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ANSC 318: Feeds & Feeding
3.00 Credits
Texas A & M University-Galveston
Feeds and Feeding. (2-3). Credit 3. Characteristics of feedstuffs used in livestock enterprises; manual and computer ration formulation procedures and life cycle nutritional management of beef, swine, sheep, dairy, horses, fish and pets; methods of grain, protein supplement and forage processing and evaluation; commercial and on-the-farm feed mixing methods and feed control laws. Prerequisite: ANSC 303.
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ANSC 318 - Feeds & Feeding
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ANSC 320: Animal Nutr & Feeding
3.00 Credits
Texas A & M University-Galveston
Animal Nutrition and Feeding. (3-0). Credit 3. Nutritional functions of water, protein, carbohydrates, fats, minerals and vitamins and their digestion, absorption, use and excretion; energy, protein and forage feedstuff characteristics and processing; nutritional requirements, ration formulation and feeding methods for farm animals; general course for non-animal science majors. Prerequisite: CHEM 222 or 227.
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ANSC 320 - Animal Nutr & Feeding
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ANSC 335: Purebred Beef Cattle Mgmt
2.00 Credits
Texas A & M University-Galveston
Purebred Beef Cattle Management. (1-2). Credit 2. Information and skills needed to be successful in the production, management and merchandising of purebred beef cattle; purpose and organization of the purebred beef cattle industry, and career opportunities in the industry. Prerequisite: Junior or senior classification.
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ANSC 335 - Purebred Beef Cattle Mgmt
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ANSC 337: Meat Merchandising
2.00 Credits
Texas A & M University-Galveston
Meat Merchandising. (1-3). Credit 2. Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution. Prerequisites: ANSC 307; junior or senior classification.
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ANSC 337 - Meat Merchandising
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