A study of the chemical composition of feedstuffs and the application toward providing optimal nutrition to managed animals. Prereq: 3130.
Special topics area group studies proposed for a specific term by an animal sciences faculty member. Prereq: Permission of instructor. Repeatable to a maximum of 6 credit hours or 6 completions.
First in a two part series covering the physiology, behavior, and human interactions with various animals found in Southern Africa, establishing an appreciation of the daily struggles of animals and people in this geographic area.
Second of a two-part series covering the physiology, behavior, and human interactions with various animals found in Southern Africa, establishing an appreciation of the daily struggles of animals and people in this geographic area.
Principles of ruminant production, health, ruminant digestion, metabolism, physiology, nutrient requirements, behavior, growth and lactation in the production of meat and milk from ruminants. Prereq: 4002, 4004, or 4007; or Grad standing; or permission of instructor.
An introductory course that surveys organs/systems within the body and relates the functional physiology of those systems to animal production. Prereq: Honors standing, and Biology 1101, 1113, or 1113H; or permission of instructor. Not open to students with credit for 3140 or 3140H. GE nat sci bio course.
Application of science and basic principles of nutrition, physiology, genetics, health, economics, meats, and housing in integrated management systems for modern swine production. Prereq: 3130 and 3140; or 3140E and 3150. Prereq or concur: 3160, 3170, and 3200.
Basic understanding of animal and meat sciences and opportunities for undergraduate professional development. Cross-listed in MeatSci.
Anatomy, genetics, nutrition, physiology and behavior of dogs and cats. Human-animal companion relationships. Prereq: 3130 (330), and 3140 (310) or 3140H (310H), and 3150 (320). Prereq or concur: 3160 (318), 3170 (413), and 3200. Not open to students with credit for 545.
Exploring fundamental changes in soft animal tissues resulting from comminution and application of non-meat ingredients and a variety of cooking methodologies to enhance palatability and value. Prereq or concur: 3110, AnimSci 3110, or FdScTe 2400. Not open to students with credit for AnimSci 555.02.