ANS 231 Livestock Evaluation

Introduces criteria and principles in the physical evaluation of beef, sheep and swine. Emphasizes correctness of body type, relation of type to production, market standards, soundness and body parts. Extensive time is spent on applying techniques in evaluating live animals.

Credits

3

Offered

Offered Spring only

Notes

Lower Division Transfer (LDT) Course

Outcomes

Upon successful completion of this course, students will be able to:
Correctly appraise breeding livestock based on accurate visual observations. Understand current industry market grades and standards. Explain the value of feeder grades in beef, sheep and swine. Understand herd flock improvement through selection.