Animal Sciences

College of Agricultural and Life Sciences

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.

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

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.

Students participate in beef cattle production systems under close supervision of faculty and staff. Students gain knowledge of best management practices regarding cattle handling, tractor and equipment use, as well as cattle hauling by participating in experiential learning opportunities.

Dairy management including milk sample collection and analysis, production records, cow handling and restraint, calf delivery and care, metabolic disorders and foot care, plus milking, mastitis and estrus detection.

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

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

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.

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.

Application of the principles of genetic evaluation of farm animals to the livestock industry.

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.

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.

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

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 young 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.

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.

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 and methods of processing poultry meat and eggs. Emphasis will be on broiler harvesting, slaughter, evisceration, inspection, grading, quality control, further processing, and packaging and storage of the products, plant sanitation, wastewater handling and HACCP plans. The collecting, grading, inspecting, packing and storage of eggs, and the further processing of eggs.

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

An individual special project course restricted to students in the College of Agricultural and Life Sciences’ Honors Program. Students will complete a project on a selected topic, issue, or problem. Projects may relate to research, teaching, or extension. The project will be reviewed by at least two faculty members chosen by the honors coordinator.

Oral presentation and papers on issues facing the livestock industry.

Special training in livestock judging and classification.