ANSC 301

spring 2017

All Classes

Food Animal Production, Management, and Evaluation

Credit: 3 hours.

Provides an overview of how nutrition, genetics, and environment affect beef cattle, swine, and sheep growth, development, and end-product quality and value. Students get hands-on experience evaluating and determining value of live animals and carcasses.

Prerequisite: Credit or concurrent enrollment in ANSC 223 and ANSC 224; or consent of instructor.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor