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.
Offered
Offered Spring only
Notes
Lower Division Transfer (LDT) Course
Outcomes
Upon successful completion of this course, students will be able to:
Accurately evaluate breeding livestock based on visual observations. Assess current industry market grades and standards. Explain the value of feeder grades in the beef, sheep and swine industry. Compute yield grade and percent muscle calculations. Apply Expected Progeny Differences (EPD) in the selection of breeding stock.