Animal Science

General principles of the livestock industry and relationships to humankind.

Principles of feeding livestock including digestive systems, nutrient requirements, nutrient characteristics, and sources utilized in the formulation of balanced rations.

This course focuses on basic equine nutrition throughout the various stages of equine development and performance. These concepts will be integrated with a practical application of equine feeding.

General production and management of major meat animal species. Topics include production systems, feeding, facilities, health, economics, and marketing.

Introduction to the meat processing industry, livestock meat primal and cuts, and meat grading. This course will expose students to principles and procedures of meat processing, fabrication, and cleaning.

Review of evolution, historical roles of the horse, breeds, and the modern day western equine industry. Topics include introduction to equine anatomy, physiology, selection, nutrition, health care, and general management.