Chairs: Hembry, F.G., Animal Science; Natzke, R.P., Dairy-Poultry Science; Undergraduate Coordinator: Marshall, T.T.; Advisers: Bachman, K.C. (DY); Brendemuhl, J.H. (AL); Johnson, D.D. (AL); Lieb, S. (AL); Mather, F.B. (PY); Olson, T.A. (AL); Ott, E.A. (AL); Sloan, D.R. (PY); TenBroeck, S.H. (AL); Umphrey, J.E. (DY); West, R.L. (AL). Others: (Animal) Ammerman, C.B.; Bates, D.B.; Elzo, M.A.; Fields,
M.J.; Kunkle, W.E.; Leak, F.W.; McDowell, L.R.; McQuagge, J.A.; Reiling, B.A.; Sand, R.S.; Sharp, D.C.; Simmen, R.; White, C.E.; Williams, S.K.; Yelich, J.V. (Dairy) Bray, D.R.; DeLorenzo, M.A.; Hall, M.B.; Hansen, P.J.; Head, H.H.; Simmen, F.A.; Staples, C.R.; Thatcher, W.W.; Van Horn, H.H.; Webb, D.W.; (Poultry) Damron, B.L.; Harms, R.H.; Jacob, J.; Miles, R.D.; Wilson, H.R.

Consumer oriented elective covering meat as a food, its inspection for wholesomeness, meat grading, identification, processing, selection, preparation and serving. Preparation of economical, nutritious and palatable meals centered around meat will be emphasized.

An integration of the physiological, genetic and nutritional bases of animal growth, development, and body composition with application to livestock production.

Principles of conformation and performance evaluation of horses. A study of the anatomy, physiology and dynamics of the horse as it affects athletic potential and performance.

Provides students with livestock production and management work experience, including daily responsibilities at UF livestock units.

Overview of the equine industry and its allied industries and agencies. Includes discussion of employment opportunities and interaction with industry leaders.

Designed for students with an interest in equine sciences but with limited equine experience. Principles of equine selection, care and utilization.

Principles and practices for planning, implementing and maintaining equine herd health.

Introduction of the knowledge, horseback and management skills required for proper daily horse care and conditioning. Designed for those seeking employment requiring basic horse care skills and for novice horse owners.

A basic nutrition course designed to familiarize students with the nutrient requirements of food animals (primarily beef cattle and swine) at specific stages of growth, production and reproduction and how scientific methods and experimentation are applied to animal nutrition.

The influence of growth, reproduction and work on the nutrient requirements of horses and the application of that information to the planning of life cycle feeding programs.

Basic principles of livestock evaluation, grading and pricing of meat animals, carcasses and meat cuts.

Integrated studies of the science and technology involved in the utilization of meat animals for food with focus on animal growth, carcass cutability, wholesomeness, palatability and merchandising of red meat.

Careers in the livestock industry. Interactive exposure to employment opportunities in the animal sciences.

Management principles essential to the planning and operation of commercial horse enterprises.

Horse behavior, instinct and senses as they relate to training. Principles of training the young foal; ground work, liberty training and starting the long yearling under saddle; and principles of performance training.

Development and implementation of management programs for commercial cow-calf and purebred beef cattle enterprises.

Management, marketing and utilization of beef cattle after weaning. Spring break field trip required.

Lectures and laboratories in the production of swine to include feeding, breeding programs, selection of breeding animals, reproduction, health management, housing, and equipment and management of all classes.

Fundamentals in grading and classifying carcasses and cuts of meat from beef, pork and lamb. Includes field trips to packing plants and exercises in practical grading and selection.

Basic principles of the use of muscle as food, process technology, meat inspection, regulations, quality control procedures and marketing aspects.

Qualified students will be assigned a problem involving care and management of livestock or the investigation of a current topic in animal science.

An special project course restricted to students in the college's Honors Program. Students complete a project on a selected topics issue or problem in research, teaching or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator. May be repeated for up to 6 credits.

Role of beef cattle, dairy cattle, swine, sheep, poultry and horses in serving humans. Intro. Anatomy and physiology of digestion, growth, reproduction and the application of genetics to livestock improvement.

Basic principles of Mendelian genetics and quantitative genetics as applied to improvement of farm animals. Selection, inbreeding and crossbreeding strategies for the improvement of cattle, swine, horses and poultry.

Principles of reproduction in avian and mammalian farm animals including factors related to the estrous cycle, pregnancy, lactation, semen-production, artificial insemination, pregnancy diagnosis and environmental factors affecting reproduction.

Ruminant reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

Swine reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

Horse reproduction including anatomy, collection, evaluation and freezing of semen, artificial insemination, embryo transfer, pregnancy diagnosis, lactation and reproductive management.

The nutrients required by animals, their functions interrelationships, and processes of utilization; feedstuff composition and their use in diet and ration formulation.

Oral presentation and papers on issues facing the livestock industry.

Special training in livestock judging and classification.

Management principles necessary for successful dairying with emphasis on large dairy herds.

Information sources and decision analysis used to manage large dairy herds.

Planning, direction and management techniques employed in large dairy herds.

Principles of nutrition and their application to dairy cattle feeding.

Practical application of the principles of nutrition to diet formulation and dairy herd management.

Qualified students may choose an approved problem concerning some phase of dairy science.

Practical work must be a new experience and related to the field of study.

(For other dairy production related courses, see Animal Science – General.)

Management practices for broilers, layers, turkeys, hatcheries, and commercial egg and poultry processing plants.

Genetic characteristics, breeds and principles of applied poultry breeding.

Nutritive requirements, feed formulation, economics and systems of feeding poultry. Production of various vitamin and mineral deficiencies in the laboratories.

Structure and function of the body systems with major emphasis on domestic birds. Also included are embryology, metabolism, energy balance, food intake regulation, acid-base balance, thermoregulation and photoperiodism. Laboratory includes demonstrations and discussions.

Qualified students may choose an approved problem concerning some phase of poultry science.

Evaluation of poultry, eggs and meat products with application to commercial production.