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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.

DESCRIPTION: Judging, grading, and methods of selection of market animals and carcasses. 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.
TAUGHT: Fall, Summer
CONTENT AND TOPICS: *Process of meat animal growth and fattening
*Factors affecting growth and fattening and the combined effect on body composition
*Livestock improvement through selection
*Aids used in selection and evaluation of performance data
*Visual appraisal of breeding stock to determin cull vs. retained animals
*Current industry recommendations surrounding evaluation and performance procedures
GOALS AND OBJECTIVES: 1. Provide guidelines for evaluation fo breeding, feeder and market swine, beef, chickens and sheep.
2. Apply basic skill for livestock and meat judging.
3. Recognize the advantage of livestock improvements through selection and genetic information.
4. Understand the principles of improvement through aids used in selection and the evaluation of performance data.
5. Define industry recommendation evaluation and performance procedures.
REQUIREMENTS:
PREREQUISITES:
OTHER:
EFFECTIVE DATE: August 2003