ANIMAL SCIENCE (AN SCI-060)

110 Introduction to Animal Science (3) Fundamental principles of animal agriculture. Biological and scientific aspects of development, inheritance, and feeding. Animal products and scope of the animal industry.

120 Basic Equitation (1) An introduction to basic horsemanship. Designed for students with limited experience in the handling of horses. Includes instruction in grooming, care of tack, saddling, bridling, and mounting. Development of basic riding s kills at the walk, trot and canter.

210 Light Horse Management (3) Breeds of light horses and scope of the industry. Selection, feeding, disease control, tack and equipment, and fundamental management practices. Two one-hour lectures and one two-hour lab.

220 Food Animal Production and Management (3) Care and management of farm livestock and poultry, including dehorning, castrating, vaccinating, shearing, parasite control, preparation for show and sale, record keeping systems, and livestock equipment and housing. Basic disease prevention and feed management concepts. Field trips to commercial production facilities. Two one-hour lectures and one two-hour lab. Prereq: An Sci 110.

230 Exotic and Companion Animal Management (3) A survey of the basic principles involved in the care and management of exotic and companion animal species. Particular emphasis will be on nutrition and feeding programs, breeding cycles, vaccination programs, and diseases of exotic and companion animals generally regarded as household pets.

240 Live Animal and Carcass Selection and Evaluation (3) Evaluation and selection techniques for live animals and carcasses based on economic merit. Principles of selection and grading of beef, pork, and lamb carcasses. Relationship of live animal traits to carcass merit. Two one-hour lectures and one two-hour lab.

260 Behavior and Welfare of Farm and Companion Animals (3) An introduction to animal behavior and welfare, and ethical issues in the animal industry. Behavioral topics will focus on the development of behavior, communication, learning, social structure: and sexual, maternal, feeding, aggressive and stereotypic behaviors in domestic farm and companion animals.. The second half of the course will focus on philosophies related to animal welfare, myths and facts, animal and human relationships, issues related to animal welfare and animal activism.

270 Dairy Cattle Evaluation and Selection (2) Techniques of evaluating type characteristics of dairy cattle and selection of breeding stock. Linear classification and judging techniques commonly used in the dairy industry will be discussed. Oral pr esentation required. One four-hour lab.

301-302 Special Problems (1,1) Individually supervised project for students showing special interest in some phase of animal science. Topics may be selected from nutrition, breeding or selection, physiology, management, or meat science. Written pro ject outline required. Maximum of one hour applicable to concentration requirements. Taught only by arrangement prior to registration.

305-306 Practicum in Animal Science (2, 2) Application of principles of livestock management, animal nutrition and animal breeding in cooperation with Martin Agricultural Experiment Station and local private farms. Students will be required to work a minimum of six (6) hours per week under supervision of instructor and cooperating farms. Written report required. May not be substituted for any required Animal Science course. Prereq: Junior standing and consent of instructor.

320 Farm Animal Health (3) Principles of etiology, pathology, symptomatology, diagnosis, and suggested treatment as applied to common viral, bacterial, and parasitic diseases of livestock. Topics to be emphasized include herd immunization programs, sanitation, quarantine, herd health programs, and economic aspects of disease control. Prereq: Chem 122 and Micro 251.

330 Basic Meat Science (3) Principles of the science of muscle tissue and its conversion to fresh meat. Study of the anatomy and biochemistry of muscle tissue. Physiological function of muscle in the animal. Properties of fresh and processed meats. Preservation of meat and meat products and the fabrication of beef, pork, and lamb carcasses into retail cuts and selected processed cuts. Prereq: Biol 120 and Chem 121.

340 Basic Animal Nutrition (3) Biochemical and physiological aspects of animal nutrition including digestion, absorption, and metabolism of carbohydrates, fats, proteins, minerals, and vitamins. Nutrients, nutritive value, and utilization. Role of feed additives and growth stimulants. Students will be required to write reports and give oral presentations. Prereq: Chem 122 and Biol 120.

350 Advanced Animal Nutrition (3) Application of the principles of nutrition to animal feeding. Feeding systems in their relationship to economic efficiency. Nutrient requirements of domestic animals and applicable ration formulation as related to nutrient availability and cost feasibility. Two one-hour lectures and one two-hour lab. Prereq: An Sci 340.

360 Breeding and Improvement of Farm Animals and Poultry (3) Application of genetic principles to breeding and improvement of farm animals and poultry. Role of selection, inbreeding, outbreeding, and crossbreeding as related to development of breed ing plans for each major species of farm animals and poultry. Prereq: Biol 110 or equivalent.

371-372 Anatomy and Physiology of Domestic Animals I, II (3, 3) The study of the anatomy and physiology of domestic animals. Basic principles of physiological and functional organization of nervous, muscular, respiratory, circulatory, digestive, re nal, reproductive, and mammary systems. Control and regulation of organ activity in domestic animals will be studied. Written reports will be required. Two one-hour lectures and one two-hour lab. Prereq: Biol 110 and 120 or permission of instructor.

400 International Studies in Animal Agriculture (3) A study of the relationship of American animal agriculture to similar enterprises in Great Britain and other members of the European Common Market. Particular emphasis on marketing strategies for red meat and poultry products and differences in consumer attitudes. Includes field trips to production farms, processing facilities, markets and governmental agencies. Opportunity to experience and visit historical sites of interest, especially origin of common breeds of meat animals. Investigations into influence of European attitudes toward animal welfare practices and diet-health issues. Requires five-week summer study session in Great Britain for completion and credit. Enrollment by permission of ins tructor only. May be repeated once for credit.

401-402 (601-602) Research Participation (3, 3) Research project involving supervised independent study in a specialized area. Topics may be selected from nutrition, breeding or selection, physiology, management or meat science. Maximum of three ho urs applicable to concentration requirements. Presentation of written project outline and written and oral reports of results required. Taught only by arrangement prior to registration. Prereq: Senior standing, minimum GPA of 2.75.

410 (610) Beef Sciences (3) Feeding, management, and health of the beef herd. Emphasis on production records, marketing technology, and consumer affairs. Prereq: Animal Science 350 and 360.

420 (620) Swine Science (3) Programs in breeding, feeding, management, marketing, and methods of production. Trends in production, processing, and consumption. Research results. Trips to swine farms, feeding operations, and markets. Two one-hour l ectures and one three-hour lab. Prereq: An Sci 350.

430 Advanced Horse Production (3) Integration of principles of anatomy and physiology, nutrition, genetics, reproduction, nd ethology into a comprehensive, advanced program of horse production and management. Economic importance of the industry, ki nds of horse enterprises, management of feed and pasture resources. Health maintenance and first aid, equine emergency relief, breeding and foaling, horse farm structures, and equine legalities will be covered. Prereq: Successful completion or current enr ollment in Animal Science 340, 360, and 371, or consent of instructor. Two one-hour lectures and one two-hour laboratory.

441-442 Advanced Meat Animal Evaluation and Livestock Selection (2, 2) Techniques of evaluation of market swine, beef cattle, and sheep. Selection of breeding animals for functional efficiency. Judging evaluation of soundness, selection and scoring of working and pleasure horses for functional efficiency. Field trips and presentation of oral reasons. Two two-hour labs. Prereq: An Sc 240 and instructor's approval.

451 Equine Selection and Evaluation (3) Techniques related to the selection and evaluation of working and pleasure horses. Includes analysis for functional efficiency and presentation of oral reasons. Requires numerous field trips and participation in Intercollegiate Horse Judging Competitions. Two three hour labs may be repeated one time. Prereq: Permission of instructor and eligibility for intercollegiate competition.

460 (660) Dairy Science and Practices (3) Feeding, management, and health of the dairy herd. Milking management, records, marketing, sanitation requirements, equipment, field trips. Two one-hour lectures and one two-hour lab. Prereq: An Sci 350.

465 Advanced Dairy Cattle Evaluation and Selection (2) Techniques of evaluating type characteristics of dairy cattle. Selection of breeding stock based on functional type and performance. Includes analysis of type traits and presentation of oral re asons. One four-hour lab. May be repeated one time. Prereq: An Sci 270, permission of instructor, and eligibility for intercollegiate competition.

470 Poultry Science (3) Principles of production and management of the poultry flock, including broilers, layers and turkeys. Incubation and hatchery management, brooding and rearing, houses and equipment, feeding, health, processing, marketing, breeding, records, waste management. Current research results, field trips. Prereq: Animal Science 350 or consent of instructor. Two one-hour lectures and one two-hour laboratory.


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