AN SC 201
Animal Science (4) Scope of animal and poultry science; genetic, physiological, nutritional, and health factors in food production.
AN SC 201 Animal Science (4)
This course examines the scope and diversity of disciplines comprising the animal and poultry sciences. The first portion of AN SC 201 focuses on animal products such as milk, meat, eggs, and wool. Students learn product compositions and their relevance to humans worldwide. Later lectures outline the roles that environmental, housing, nutrition, and health play in current animal production systems. A major focus of the course is digestive physiology. In-depth topics include nutrients, monogastric and ruminant digestion, and feed analysis methods. The final portions of the course focus on reproduction, lactation, behavior, genetics, and biotechnology. These areas are critical to successful animal production systems. Throughout the semester, current issues in animal sciences that are related to the course material are integrated into the lectures. The laboratories support the concepts presented in lecture related to animal products, nutrition, animal health, and reproduction.
Note : Class size, frequency of offering, and evaluation methods will vary by location and instructor. For these details check the specific course syllabus.