11 courses with the subject ANSC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
ANSC 1010Intro to Animal Science4
This introductory course focuses on modern livestock production and management practices. The student will study meat and dairy products of livestock production, 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)
This course will encompass a thorough understanding of equine evolution, anatomy, physiology, care and management. Students will learn about equine health concerns and how to manage them. (3 lect.)
This class is a detailed consideration of the factors involved in the selection and evaluation of cattle, sheep, goats, and swine for breeding and slaughter. The Collegiate Livestock Judging Team is selected from this class. This is primarily a lab class. (1 lect., 4 lab)
This class is a continuation of the topics of Livestock Judging 1. The student will be evaluated on their knowledge of livestock breeds, ages, and sex classifications. The student will explore animal evaluation, classification, grading, and usage in all segments of the animal agriculture industry. This is primarily a lab course. Prerequisite: Completion of ANSC 1210. (1 lect., 4 lab)
This course integrates cellar and whole-animal metabolism through introduction to metabolic regulation. The student will be introduced to the nomenclature, structures and functions of cellular metabolites and vitamins. Chemical structure will be related to cellular reaction in various tissue types of domestic animals. Ruminants and non-ruminants will be contrasted. (3 lect.)
This course introduces the student to the basic concepts of animal nutrition, feeding, and the usage of various feedstuffs to meet livestock nutritional objectives. The student will study gastrointestinal tract anatomy and physiology of common livestock species and nutritional requirements during the various phases of livestock production. The course explores nutritional classification and characteristics of various feedstuffs, digestibility, nutrient analysis, and the role nutrients perform in the diet of livestock species. Calculations of least cost feeding rations are completed manually and by using computerized ration balancing software. (3 lect., 2 lab)
This class is designed to coordinate with the Animal and Meat Evaluation, Livestock Judging I and II courses to continue the development of individual livestock judges toward collegiate competition. The student will be evaluated on their knowledge of breeds, ages, and sex classifications of livestock. The student will heighten their understanding of evaluation, classification, grading, and their usage in all segments of the animal industry. This is primarily a lab course. Prerequisite: Completion of ANSC 1220. (1 lect., 4 lab)
This class is designed to coordinate with the Animal and Meat Evaluation, Livestock Judging I, II, and III courses to continue the development of individual and teams of livestock judges to the point of collegiate competition. The student will be evaluated on their knowledge of breeds of livestock, ages, and sex classifications. The student will heighten their understanding of evaluation, classification, grading and their usage in all segments of the animal industry. This is primarily a lab course. Prerequisite: Completion of ANSC 2230. (1 lect., 4 lab)
This course provides a detailed examination of the anatomical, physiological, and biochemical processes within an equine's digestion, absorption, metabolism, and nutritional maintenance for equines. The student will explore the function of nutrients and the development of appropriate rations and dietary requirements. Prerequisites: Completion of BIOL 2022. (3 lect.)
