ANSC 1010 Intro to Animal Science
This introductory course focuses on modern livestock production and management practices. The student will study meat and dairy products of livestock production, selection, nutrition, breeding, genetics, reproduction, health, and disease. Domestic livestock species studied in this course include sheep, beef cattle, dairy cattle, swine, and horses. (3 lect., 2 lab)
Major Topics
- Meat and dairy products of livestock production
- Livestock selection
- Livestock nutrition
- Livestock breeding and genetics
- Livestock reproduction
- Livestock health and disease
- Sheep and wool production
- Beef production
- Dairy production
- Swine production
- Horse production
Outcomes
In order to successfully complete this course, the student will:
1. Analyze selection criteria for phenotypical characteristics desired for livestock production.
2. Describe the nutritional requirements for multiple livestock species at various stages of development.
3. Categorize the physiological characteristics of the digestive tracts of the various livestock species.
4. Define basic genetic terms and breeding practices common in industry.
5. Summarize common production practices of the livestock industry.
6. Distinguish positive and negative characteristics of common livestock breeds.
Other Information
Any information placed here must be adhered to by all instructors:
For textbook information contact the Agriculture/Range Management Instructor.