Animal Science Program

This course includes the principles of breeding, physiology, nutrition, and management as they apply to modern livestock and poultry production.

This courseprovides technicians with the necessary skills and knowledge to work withcalves and cowsand knowbasic handling, nutrition, and milk quality standards.Students will get on-the-farm experience with three industry experts to learn more about each of the topics.

Introduction to beef and dairy industries; history, current industry status, and demonstration and practice of basic husbandry skills.

Provides a broad view equine science, including evolution, general health, behavior and nutrition, form to function, current industry information and general management.

Phenotypic evaluation of dairy cattle in relation to the productive life of the animals as well as efficiency and the economic impact on dairy producers. Labs consist of students spending time cow-side evaluating animals via knowledge gained from lectures. Cow anatomy will be mastered, value of type traits will be learned, differentiation of the dairy breeds will be understood, and oral presentation skills honed.

ANS 231 is a course that focuses on an individual animal's economic merit as compared to a sample group. Visual appraisal, performance data, and carcass merit are stressed. This course will include the evaluation of both market and breeding animals. The livestock species of concentration include: beef cattle, swine, sheep, and meat goats.