AGSC 100 - Elements of Livestock Production

(3 units)

Fundamental concepts in care, management and economics of food producing animals. Includes contributions of the Nevada and U.S. animal industries in providing food on an international basis.

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. categorize animal reproductive anatomy, breeding practices, and genetic improvement techniques between the various livestock species.
2. differentiate the major parts of the gastrointestinal system, distinguish differences in digestion in various species, and categorize various feedstuffs.
3. describe the history of cattle production in the U.S., categorize beef industry sectors, distinguish breeds, and identify basic principles of cattle management.
4. identify areas of dairy production in the U.S., detail the structure of the dairy industry, distinguish breeds, and identify basic principles of dairy management.
5. distinguish swine breeds, classify different swine productions systems in the U.S., identify basic swine management practices.
6. distinguish basic breeds of poultry, describe various grading systems for poultry and eggs, identify poultry management practices.
7. distinguish basic breeds of sheep and goats, delineate the production cycle of the range and pasture sheep herds, and identify management principles for small ruminants.
8. distinguish basic breeds of horses, identify the nutritional and reproductive management practices for horses, and predict horse colors from genetic information.

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