Livestock and Carcass Evaluation

Catalog description

This is a study of the basic principles of selection for the major livestock species--beef cattle, swine, and sheep. Topics will include selection of breeding stock and evaluation of market animals and carcasses. Emphasis will be placed on practical selection of breeding stock utilizing visual appraisal and production records with a major focus on improvement of the final meat product. Therefore significant effort will be devoted to grading and pricing of market animals and carcasses and the correlation between the two. Prerequisites: ANSC 111, 150, or 151 and sophomore standing. (F)