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Live Animal & Carcass Evaluation
LIVESTOCK EVAL
CLASS CODE: AS 165 CREDITS:  2
DIVISION: AGRICULTURAL AND LIFE SCIENCES
DEPARTMENT: ANIMAL SCIENCE
GENERAL EDUCATION: This course does not fulfill a General Education requirement.

CATALOG DESCRIPTION: Judging, grading, and methods of selection of market animals and carcasses.
DESCRIPTION: This course will provide students with guidelines for evaluation and selection procedures as applied to breeding, feeder, and market swine, beef cattle, and sheep. Will also provide principles for livestock and meat judging.
TOPICS: The process of meat animal growth and fattening, factors affecting growth and fattening, and the combined effect on body composition. A discussion of livestock improvement through selection. Understanding aids used in the selection and the evaluation of performance data. Visual appraisal of breeding stock to determine cull vs. retained animals. Current industry recommendations surrounding evaluation and performance procedures.
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EFFECTIVE DATE: August 2003