An introductory survey of the scientific principles and applied practices related to livestock production. Topics include genetics,animal breeding and selection, anatomy and physiology, nutrition, reproduction, health, and marketing of livestock and livestock products.

Grade Basis: L
Lecture hours: 3.0
Lab or Clinical hours: 1.0
Credit hours: 3.0

An overview of the sheep and goat industry. Topics include the organization and operation of sheep and goat enterprises, selection, breeding, reproduction, health, nutrition, management, and marketing of sheep and goats and their products.

Grade Basis: L
Lecture hours: 3.0
Credit hours: 3.0

Study of organs, functions, endocrinology, and common management practices related to reproduction.

Grade Basis: L
Lecture hours: 3.0
Credit hours: 3.0

An overview of the beef cattle industry. Topics include the organization and operation of beef cattle enterprises, selection breeding, reproduction, health, nutrition, management, and marketing.

Grade Basis: L
Lecture hours: 3.0
Credit hours: 3.0

Study of the role and application of feed nutrients and additives. Topics include comparative aspects of digestion, absorption, and metabolism of nutrients. Emphasis on identification of nutrient requirements and formulation of dietary feeding regimens.

Grade Basis: L
Lecture hours: 3.0
Credit hours: 3.0