ANSC 1010 Intro to Animal Science
This is an introductory course focusing on modern livestock production and management practices. Students study meat and dairy products of livestock production, livestock 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. Identify the consumable products and by-products of meat animal and dairy production and their origin.
2. Define selection criteria for phenotypical characteristics desired for meat animal and dairy production.
3. Describe nutrition requirements for multiple species of domestic livestock and the changes that occur in different stages of production.
4. Differentiate the physiological characteristics of the digestive tracts of the various domestic livestock species
5. Define basic genetic terms and describe breeding systems utilized in domestic livestock production
6. Describe the physiological characteristics and diagram the hormonal patterns associated with domestic livestock reproduction
7. Identify economically significant diseases common to domestic livestock species
8. Identify symptoms of the common diseases of domestic livestock species and treatment options
9. Summarize common production practices of the sheep industry
10. Summarize common production practices of the beef cattle industry
11. Summarize common production practices of the dairy industry
12. Summarize common production practices of the swine industry
13. Summarize common production practices of the horse industry
Other Information
Any information placed here must be adhered to by all instructors:
For textbook information, contact the Agriculture/Range Management Instructor.