Advanced Beef ProductionAdvanced Beef Production is aimed at students with an interest in the Beef Cattle Industry. The course combines principles of farm and ranch land acquisition and management, along with: breeding, nutrition, reproduction, health and disease prevention, life cycle management of the calf crop, as well as marketing alternatives for the producer. Retained ownership of the calf crop past weaning through the stocker and/or feedlot phase will be discussed and evaluated financially. New and emerging technologies will also be discussed.
Advanced Equine NutritionThis course explores concepts in equine nutrition including digestive physiology of horses, nutrient requirements for different classes of horses and feed management. Ration evaluation and balancing, as well as problem solving will be a core component to this course.
Animal Growth and DevelopmentIntroduction to the basic concepts of growth with emphasis on domestic mammals. Growth of the major classes of animal tissues and regulation by endogenous and exogenous factors. Relationship to efficiency of animal production.
Advanced Non Ruminant NutritionConcepts and theories of the basis for and determination of nutrient requirements in non-ruminant species including principles of feed formulation. An emphasis on scientific literature and current research related to non-ruminant nutrition.
Advanced Ruminant NutritionApplied concepts in ruminant nutrition for the practicing agricultural professional. Protein, energy, vitamin and mineral nutrition in relation to the nutritional needs and practical feeding of beef cattle, dairy cattle, sheep, and goats. New developments in feeding systems, feed additives and the prevention and treatment of metabolic disorders. Emphasis on solving problems in case studies.
Evaluation & Use of Breeds in LivestockEvaluation of breeds of cattle, sheep and swine with emphasis on breed comparison research and breed history. Examination of appropriate use of existing breed resources and development of new breeds.
Meat ScienceTheories and methods used in meat science in determination of tissue growth; compositional techniques; muscle protein and lipid organization, structure, and function; biochemical conversion of muscle to meat, and its impact on meat quality and palatability in meat animals.
Reproductive Physiology of Farm AnimalsCurrent reproductive management techniques for each of the major mammalian livestock species. Enable students to develop reproductive decision making skills.
Selection of Domestic AnimalsQuantitative and population genetic theory of sound breeding programs for domestic animals including, variation, heredity, selection, estimation of breeding values, systems of mating, and performance testing.