Animal Science Courses

Courses of Instruction (ASCI)

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Course Formats
ACE Outcomes
Overview of the industries in animal science; fundamentals of animal biology related to their application in those industries; and trends and current issues related to production and consumption of animal products important for human welfare.
This course is a prerequisite for: ASCI 210, ASCI 251, ASCI 271, ASCI 450, ASCI 454
Credit Hours: 4
Course Format: Lab 2, Lecture 3
Course Delivery: Classroom
ASCI 101
Introduction to Animal SciencesCrosslisted as VBMS 101
Survey of careers, internships, skills and information resources for students interested in animal sciences, animal health and veterinary medicine.  General skills and information for success in college.
Credit Hours: 1
Course Format: Lab 2, Lecture 1
Course Delivery: Classroom
ASCI 107
The companion animal food industry, products, processes, and career opportunities.
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Introductory course in skills related to proper care and management of production animals. Laboratory sessions develop fundamental skills of animal husbandry.
Credit Hours: 2
Course Format: Lab 4, Recitation
Course Delivery: Classroom
Roles of companion animals in society (therapy, research, and entertainment). The responsibilities of humans in these relationships.
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom
Prereqs:
Acceptance into the Nebraska Beef Industry Scholars (NBIS) program.
ASCI 181 is 'Letter grade only'.
Introduction to the Nebraska and United States beef industry. Discussion of issues by invited beef industry leaders and on-site visits of industry organizations.
This course is a prerequisite for: ASCI 281
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
Sophomore standing.
Comparative evaluation of animals and their carcasses and products. Basic animal growth and development and the characteristics of beef, pork, lamb, and poultry that determine carcass value. Federal and industry product standards. Introduction of economic selection objectives, measurements of animal performance, use of performance records to estimate genetic value and application of procedures of genetic evaluation.
This course is a prerequisite for: ASCI 300A, ASCI 300B
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Course Delivery: Classroom
ASCI 210
Prereqs:
Knowledge of edible animal products with particular emphasis to meat products from livestock and poultry. Includes all aspects of the meat industry from slaughter to consumption. Methods of slaughter and fabrication, conversion of muscle to meat, processing techniques, preservation and storage, and consumer related topics discussed and demonstrated.
This course is a prerequisite for: ASCI 211, ASCI 310, ASCI 410, ASCI 419, ASCI 452, ASCI 455, ASCI 457, ASCI 486
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
ASCI 210 or permission.
Practical experience in meat slaughter and fabrication of all major livestock species. Includes sanitation, quality assurance and merchandising of meat products.
Credit Hours: 2
Course Format: Lab 3, Lecture 1
Course Delivery: Classroom
ASCI 213
Meat Specifications and ProcurementCrosslisted as NUTR 213
ASCI/NUTR 213 is for those students who have an interest in a career in Culinary Science, Meat Science, and/or Dietetics.
Selecting and purchasing meat for the hotel, restuarant, institutional industry, and the retail markets.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
BIOS 101 or equivalent and CHEM 105 or equivalent.
Fundamentals of the anatomy and physiology of domestic animals.
Credit Hours: 4
Course Format: Lab 3, Lecture 3, Recitation
Course Delivery: Classroom
Prereqs:
Sophomore standing.
Principles of managing animals in typical production systems. Basics of managing beef, dairy, horses, poultry, sheep, and swine through the life cycle for economic and efficient production.
This course is a prerequisite for: AGRO 437, AGRO 438, AGRO 445, ASCI 452, ASCI 453, ASCI 455, ASCI 457, ASCI 485
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
ASCI 100 or 3 hrs biological sciences.
Overview of pets, their care, nutrition, reproduction behavior, and health issues; exploration of other ways in which these animals can be used (e.g., in therapy, teaching).
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Provides an introduction to the equine industry including history and basic biology of the horse, proper care and acceptable management procedures, and current issues.  An overview of basic equine anatomy and physiology will be discussed as it relates to managerial principles associated with proper hoof care, disease prevention, breeding and genetics, nutritional management, reproduction, and animal welfare.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
ASCI 260
Prereqs:
Sophomore standing.
Study and application of basic equitation principles for the novice rider. Basic horse handling practices and adapting dressage maneuvers toward Western and English performance excellence emphasized.
This course is a prerequisite for: ASCI 360
Credit Hours: 2
Course Format: Lab 4, Recitation
Course Delivery: Classroom
Prereqs:
ASCI 100 or 251 or course into introductory biology.
Companion animal behavior. Application of behavior principles to describe normal and problem behaviors of common companion animals.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
ASCI 281 is 'Letter grade only'.
Nebraska beef industry and supporting organizations (the Nebraska Cattlemen and the Nebraska Beef Council). Tours, attending meetings, and discussion of issues by invited beef industry leaders.
This course is a prerequisite for: ASCI 311E
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
Comparative evaluation of meat characteristics of beef carcasses, beef primal cuts, pork carcasses, pork primal cuts, and lamb carcasses. Federal grade standards for beef carcass and application of USDA Institutional Meat Purchase Specifications.
This course is a prerequisite for: ASCI 400A
Credit Hours: 1
Course Format: Lab 4
Course Delivery: Classroom
Prereqs:
Junior standing. ASCI 200 recommended.
Opportunity to become members of the University of Nebraska Livestock Judging Team.
Principles of livestock judging and presentation of oral reasons. Evaluation of body structure and composition differences in breeding and market livestock as related to their use in meat production. Live animal, performance records, genetic evaluations, and breeding livestock scenarios evaluated. Presentation of oral reasons to defend selection decisions.
This course is a prerequisite for: ASCI 300D, ASCI 400B, ASCI 456
Credit Hours: 2
Course Format: Lab 6
Course Delivery: Classroom
Prereqs:
ASCI 300B or permission.
The University of Nebraska Meat Animal Evaluation Team will be selected from students in this course.
Further expertise in breeding animal, market animal, and carcass evaluation. Live animal and carcass grading and pricing.
Course Format: Lab 3
Course Delivery: Classroom
Prereqs:
Junior standing recommended.
A student enrolled in ASCI 300E will have an opportunity to become a member of the University of Nebraska Horse Judging Team.
Conformation associated with equine structural form and performance standards. Evaluation of performance classes as governed by breed association standards and industry regulations. Presentation of oral reasons to defend selection decisions.
This course is a prerequisite for: ASCI 400E
Credit Hours: 2
Course Format: Lab 4
Course Delivery: Classroom
ASCI 310
Prereqs:
ASCI 210 or permission.
Fresh meat from beef, pork, lamb, and poultry. Characteristics of muscle, meat technology, preservation, merchandising concepts, and markets.
This course is a prerequisite for: ASCI 411
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Course Delivery: Classroom
ASCI 311
Prereqs:
Permission.
Tours will start on Sunday following the Spring Commencement in May with follow-up term paper and/or oral Powerpoint presentation completed prior to the final examination period for the fall semester. Students must contact the instructor by April 1 for early instructions. An additional Special Fee is assessed.
Study tour of livestock and/or meat/food processors. Provide an understanding of the industry's operations and problems. A. Equine Industry Study Tour (2 cr II) B. Meat Industry Study Tour (2 cr II) D. Pork Industry Study Tour (2 cr II)
This course is a prerequisite for: ASCI 381
Credit Hours: 2
Max credits per degree: 6
Course Delivery: Classroom
Prereqs:
Supplements to the class include invited speakers. A summer tour is required. ASCI 311E is 'Letter grade only'.
Identify beef cattle related enterprises that represent the breadth of the cattle industry. Prioritize these enterprises as candidates for inclusion in the summer tour.
This course is a prerequisite for: ASCI 381
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom
Prereqs:
Fundamentals of nutrition and feeding of domestic livestock, nutrients and nutrient requirements, characteristics of feedstuffs, methods of feeding, and the feed industry.
This course is a prerequisite for: ASCI 321, ASCI 421, ASCI 422, ASCI 450
Credit Hours: 3
Course Format: Lab 2, Lecture 2, Recitation
Course Delivery: Classroom
Prereqs:
ASCI 320 or equivalent.
Digestive anatomy and physiology of companion animals including dogs, cats, small mammals, and exotic species. Unique nutrient requirements, pet food formulation, and regulations.
Credit Hours: 3
Max credits per degree: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
ASCI 322
Offered in odd numbered calendar years.
Equine nutrition including digestive anatomy and physiology. Nutritional requirements of horses as related to growth, reproduction, and performance. The relationship of nutrition to disease and environment. Management practices and application of current equine nutritional research.
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom
ASCI 330
Prereqs:
AGRO 315 or BIOS 206; STAT 218 or equivalent.
Principles of animal breeding and their application to livestock improvement. Material includes explanations of genetic variation as a cause of variation in animal performance, characterization of the effects of selection, inbreeding and crossbreed-ing, and application of these procedures to development of breeding programs to improve efficiency of production.
This course is a prerequisite for: ASCI 431
Credit Hours: 4
Course Format: Lab 2, Lecture 3
Course Delivery: Classroom
Prereqs:
Comparative anatomy and physiology of reproduction in domestic animals. Endocrine regulation of reproductive function, patterns of reproduction, economic consequences of sub-optimal reproductive performance, environmental influences on reproductive efficiency, application of selected techniques for controlling reproduction. Laboratory provides application of techniques used in reproductive management.
This course is a prerequisite for: ASCI 342, ASCI 441
Credit Hours: 4
Course Format: Lab 3, Lecture 2, Recitation 1
Course Delivery: Classroom
Prereqs:
ASCI 240 or equivalent. ASCI 341 recommended.
Offered in even numbered calendar years.
Anatomy and physiology of stallion and mare reproductive systems. Estrous detection systems, artificial and natural breeding techniques, infertility, semen collection and processing, reproductive management, and record keeping.
Credit Hours: 2
Course Format: Lecture
Course Delivery: Classroom
ASCI 343
Prereqs:
ASCI/NUTR 210 or ASCI/NUTR 213 or ASCI/NUTR 310.
Cookery principles and methods role in maintaining meat yield and quality characteristics. Cookery techniques to maximize guest satisfaction and insure foodservice and/or restaurant financial integrity. Flavor enhancement and cookery technology application in center of the plate concept development.
This course is a prerequisite for: ASCI 411
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Junior standing, ASCI 260 and/or permission.
Lab fee: $60. Limit per section: 10 students.
Study and application of maneuvers basic to performance excellence. Assigned student mounts expected to show satisfactory progress toward standards of excellence in Western and English performance.
Credit Hours: 2
Course Format: Lab 4, Recitation
Course Delivery: Classroom
By permission only. Pass/No Pass only. May be repeated for a total of 4 credit hours.
Application of equestrian horsemanship and equitation skills through practices and horsemansip competitions in the Intercollegiate Horse Show Association.
Credit Hours: 1
Max credits per degree: 4
Course Format: Lab 1
Course Delivery: Classroom
ASCI 370
Prereqs:
Junior standing or permission.
In-depth exploration of the issues involved in animal use. The historical, biological, ethical, and social aspects of human/animal interactions in Western culture.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
Prereqs:
Acceptance into the Nebraska Beef Industry Scholars (NBIS) program; ASCI 311E.
ASCI 381 is 'Letter grade only'.
Financial risk management, beef processing, animal health, and related emerging issues.
This course is a prerequisite for: ASCI 481
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
Sophomore standing.
A faculty adviser for the area of interest must be identified prior to registering for the course.
Extension and application of the animal science curriculum within the context of industry (e.g., internship), extension and service, research, or teaching experience. A. Industry Experiences (1-6 cr, max 6) B. Extension and Service Experiences (1-6 cr, max 6) D. Research Experiences (1-6 cr, max 6) E. Undergraduate Teaching Experience (1-6 cr, max 6)
This course is a prerequisite for: ASCI 482
Credit Hours: 1-6
Max credits per degree: 12
Course Delivery: Classroom
Prereqs:
Permission.
Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
Credit Hours: 1-5
Max credits per degree: 12
Course Delivery: Classroom
Prereqs:
Comparative evaluation of the meat characteristics of beef, pork, and lamb that affect product merit and the scientific basis of the factors that influence the relative value. Federal meat grades and their application, industry grading system and their application, and application of Institutional Meat Purchase Specifications. Application of the above topics, as well as critical decision making and written justification of meat product merit, practiced in-depth.
Credit Hours: 2
Course Format: Lab 4, Lecture 2
Course Delivery: Classroom
Prereqs:
ASCI 300B or equivalent experience.
The University of Nebraska Senior Livestock Judging Team will be selected from students in this course.
Livestock judging and evaluation applying principles learned in ASCI 300B. Field trips to commercial and purebred livestock operations and exhibitions. Network with producers to learn varied livestock production philosophies. Develop a proficiency in brief, concise oral presentation of reasons for making a decision.
Credit Hours: 2
Course Format: Lab 6
Course Delivery: Classroom
Prereqs:
ASCI 300E or equivalent, recommended.
The University Horse Judging Team is selected from students enrolled in ASCI 400E. Field trips are a major component of the course.
Advanced horse judging and analysis. Evaluate conformation and score multiple performance events. The development and presentation of concise oral reasons to defend placing decisions.
Credit Hours: 2
Course Format: Lab 4
Course Delivery: Classroom
ASCI 410/810
Prereqs:
ASCI 210 or equivalent. Junior standing or permission.
3 cr II classroom. 3 cr I, II, III web.
Modern meat processing industry and its use of science and technology. The fabrication, processing, preservation, sanitation, food safety, ethnic evolvement, and utilization of manufactured and processed meat. Actual laboratory preparation of processed meats and by-products of the meat packing industry.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom, Web
Prereqs:
An understanding of food production and processing operations. Recommended: ASCI 310, 410, and FDST 205; or NUTR 343.
Principles, implementation, sanitation, and standard operating procedures that function to support the Hazard Analysis and Critical Control Point (HACCP) System. Food safety hazards and their relationship to food borne illness in the meat and food industry.
Credit Hours: 3
Course Format: Lecture 2, Recitation 1
Course Delivery: Web
ASCI 419/819
Meat InvestigationsCrosslisted as FDST 419/819
Prereqs:
ASCI 210 or permission.
Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
Credit Hours: 1-3
Max credits per degree: 3
Course Delivery: Classroom
Prereqs:
Advanced course dealing with the nutrition of domestic animals. In-depth coverage of nutrients, nutrient metabolism, and nutrient requirements. Biochemical and physiological functions of nutrients in life processes.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
ASCI 320 or equivalent.
ASCI 822 requires the completion of an independent analysis of published research in a selected area of nurition and submission of a written paper.
Feeding practices for domestic animals. Applied animal nutrition and feed formulation.
This course is a prerequisite for: ASCI 490, ASCI 490A
Credit Hours: 3
Course Format: Lecture 2
Course Delivery: Classroom, Web
Prereqs:
Application of genetic principles to animal breeding. Critical examination of current and potential selection programs and crossbreeding systems. Determination of performance objectives. Expected responses to selection methods and dissemination of improvement in an industry.
Credit Hours: 3
Course Format: Lecture 2, Recitation 1
Course Delivery: Classroom
Prereqs:
ASCI 341 or equivalent.
Mammalian early embryonic development. Basic aspects of embryology and development biology. Modern technologies in animal reproductive biology, in vitro maturation and fertilization, embryo transfer, cloning, assisted reproductive technologies, transgenic animals, and embryonic stem cells.
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Course Delivery: Classroom
ASCI 442/842
EndocrinologyCrosslisted as BIOS 442/842, VBMS 842
Prereqs:
A course in vertebrate physiology and/or biochemistry.
Mammalian endocrine glands from the standpoint of their structure, their physiological function in relation to the organism, the chemical nature and mechanisms of action of their secretory products, and the nature of anomalies manifested with their dysfunction.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
ASCI 450
Prereqs:
Junior standing and ASCI 100. ASCI 320 and 341 recommended.
Light horse production. Nutrition, reproduction, management, housing, and principle usage of light horses.
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Course Delivery: Classroom
ASCI 451/851
Livestock Management on Range and PastureCrosslisted as AGRO 445/845, RNGE 445
Prereqs:
ASCI 250 and AGRO 240 or 340; AECN 201 recommended.
Capstone course. All students required to participate in a one-week field trip in central or western Nebraska prior to beginning of fall semester. Therefore, students must notify instructor at time of early registration (Dates are given in class schedule.)
Analyzing the plant and animal resources and economic aspects of pasturage. Management of pasture and range for continued high production emphasized.
Credit Hours: 3
Course Format: Lecture 2
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Senior standing or permission; ASCI 250; AECN 201. ASCI 210, 240, 320 and 330 recommended.
Management of production units specializing in market eggs, hatching eggs, broilers, and turkeys. Housing, equipment, health, nutrition, and marketing of poultry and poultry products. Emphasis on integration of factors involved in efficient and economical production.
Credit Hours: 2
Course Format: Lab 2, Lecture 1
Course Delivery: Classroom
ASCI 453
Prereqs:
Senior standing and ASCI 250, or permission. ASCI 240, 320 and 330 recommended.
Management of a dairy enterprise for efficient production of a quality product. Emphasis on specific problems in breeding, feeding, reproduction, facilities, herd health, and in harvesting and marketing of milk and related economic considerations.
Credit Hours: 3
Course Format: Lecture 2, Recitation 2
Course Delivery: Classroom
ASCI 454
Prereqs:
Offered even-numbered calendar years. ASCI 454 is intended for upper-level students with an interest in animal production.
Integration and application of factors pertaining to nutrition, physiology, genetics, health, engineering, and economics in the production of pork. Factors affecting profitability of the swine enterprise.
Credit Hours: 3
Course Format: Lab 2, Lecture 1
Course Delivery: Classroom
Prereqs:
Senior standing or permission; ASCI 250; AECN 201. ASCI 210, 240, 320 and 330 recommended.
Integrated management specific to the beef cow-calf enterprise necessary to achieve biologic and economic efficiency.
Credit Hours: 2
Course Format: Lab 2, Lecture 1, Recitation
Course Delivery: Classroom
Prereqs:
Senior standing. ASCI 300B and 330 recommended.
Students enrolled in ASCI 456 are responsible for planning and conducting the annual UNL bull sale.
Develop skills to merchandise breeding cattle including advertising, genetic and phenotype selection, data collection, and conducting a bull sale.
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
Senior standing or permission; ASCI 250, 320; AECN 201. ASCI 210, 240 recommended.
Advanced preparation in the feeding of cattle for slaughter. Emphasis on the nutrition and management of feedlot cattle and related health and economic considerations. Covers the beef enterprise from weaning to market and relates closely to beef cow-calf production.
Credit Hours: 2
Course Format: Lab 1, Lecture 1, Recitation
Course Delivery: Classroom
Prereqs:
Acceptance into the Nebraska Beef Industry Scholars (NBIS) program; ASCI 381.
ASCI 481 requires working with the Nebraska Cattlemen and the instructor to develop the summit. ASCI 481 is 'Letter grade only'.
Identification of a major issue confronting the Nebraska beef industry. Organize a Nebraska summit meeting to discuss and bring the identified issue to resolution.
This course is a prerequisite for: ASCI 482
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
ASCI 482 requires attending the National Cattlemen's Beef Association (NCBA) annual convention and then, communicating the new policy and issues to local organizations and undergraduate student groups. ASCI 482 is 'Letter grade only'.
Discuss and dissect issues from the NCBA convention researching the pros and cons of current and proposed policy.
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
Prereqs:
Senior standing; ASCI 250; AECN 201; or permission.
Capstone course. ASCI 485 is for majors in the College of Agricultural Sciences and Natural Resources with an interest in careers in livestock production units, the meat industry, or related agribusiness.
Goal setting, information gathering, and application of problem solving methods in animal science. Develops ability to analyze and solve problems in all segments of animal science by integration of information from all pertinent disciplines and sources.
Credit Hours: 3
Course Format: Lecture 2, Recitation 2
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
Capstone course. ASCI *486 is for seniors with an interest in careers involving animal science disciplines, animal biology, and related fields.
How to integrate information from the animal science disciplines to understanding animals as biological systems. The processes of growth, adaptation, and lactation. Analyzing the interrelationship of each discipline within animal production. Using case studies, scenarios, and problem solving assignments to examine how alterations in nutrition and metabolism, genetic makeup, endocrine profile and/or the environment impact or effect the animal as a whole.
Credit Hours: 3
Course Format: Lecture 2, Recitation 2
Course Delivery: Classroom
ACE Outcomes: 10
Prereqs:
ACCT 201; AECN 325 and 452; ASCI 422 and 457; and permission.
Management internship in a beef feedlot. Organizational and financial structure of the beef feedlot and experience in making decisions related to: animal production, marketing, business management, and personnel management. A. Beef Feedlot Management (3 cr, max 6)
Credit Hours: 3
Max credits per degree: 6
Course Format: Field
Course Delivery: Classroom
Prereqs:
ACCT 201; AECN 325 and 452; ASCI 422 and 457; and permission.
Management internship in a beef feedlot. Organizational and financial structure of the beef feedlot and experience in making decisions related to: animal production, marketing, business management, and personnel management.
Credit Hours: 3
Max credits per degree: 6
Course Format: Field
Course Delivery: Classroom
Prereqs:
Senior standing.
Student-led discussion of selected current topics significant to the livestock, poultry, and meat industry. Concerns and issues of society as they relate to local, national, and international animal agriculture.
Credit Hours: 1
Course Format: Lecture, Recitation
Course Delivery: Classroom
Prereqs:
12 hrs animal science or closely related areas and permission.
Individual or group projects in research, literature review, or extension of course work under the supervision and evaluation of a departmental faculty member.
Credit Hours: 1-5
Max credits per degree: 12
Course Delivery: Classroom
ASCI 499H
Prereqs:
Admission to the University Honors Program and permission; AGRI 299H recommended.
Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.
Credit Hours: 3-6
Max credits per degree: 6
Course Delivery: Classroom
Prereqs:
Permission
Orientation in the animal science graduate program involving introduction to departmental research program, philosophy, and policies. Discussion of elements of an effective seminar; experience and critique in oral presentation of research data.
Credit Hours: 1
Max credits per degree: 2
Course Format: Lecture
Campus:
Course Delivery: Classroom
ASCI 817
Prereqs:
ASCI 410 or permission
Meat processing and fabrication technology. Practical application of tenderization, restructuring, freezing, dehydration, flavor modification, composition control and quality control technology to manufactured and processed meat products.
Credit Hours: 4
Course Format: Lab 6, Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
Offered odd-numbered calendar years. Nutritional requirements of and complete ration formulation for feedlot cattle. Management practices needed for successful feedlot operation.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
An advanced course dealing with the nutrition of domestic animals. In-depth coverage of nutrients, nutrient metabolism and nutrient requirements. Biochemical and physiological functions of nutrients in life processes.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 824
Forage QualityCrosslisted as AGRO 846
Prereqs:
AGRO/RNGE 240 and ASCI 320, or equivalents; 3 cr hrs of introductory statistics; and permission
The chemical characteristics of forage components. The interactions with ruminant physiology and digestion that influence forage feeding value. The laboratory procedures used to evaluate forages for grazing livestock.
Credit Hours: 3
Course Format: Independent Study
Campus:
Course Delivery: Classroom
Prereqs:
Application of genetic principles to animal breeding. Critical examination of current and potential selection programs and crossbreeding systems. Determination of performance objectives. Expected responses to selection methods and dissemination of improvement in an industry.
Credit Hours: 3
Course Format: Lecture 2, Recitation 1
Campus:
Course Delivery: Classroom
ASCI 845
Animal Physiology ICrosslisted as BIOS 813, VBMS 845, VMED 645
Prereqs:
For ASCI/VBMS *845/BIOS *813: An undergraduate course in biochemistry or biology or physiology. For VMED 645: First year standing in and admission to VMED.
Primarily for students in animal or biological sciences or veterinary medicine.
Mammalian physiology and cellular mechanisms. Physiology of the cell, embryology, and neuro-sensory, neuromuscular, endocrine, and reproductive systems.
Credit Hours: 4
Course Format: Lab 3, Lecture 3
Campus:
Course Delivery: Classroom
ASCI 846
Animal Physiology IICrosslisted as BIOS 814, VBMS 846, VMED 646
Prereqs:
For ASCI/VBMS *846/BIOS *814: An undergraduate course in biochemistry or biology or physiology. For VMED 646: First year standing in and admission to VMED.
ASCI/VBMS *846/BIOS *814/VMED 646 is designed for students in animal or biological sciences or veterinary medicine.
Mammalian physiology and cellular mechanisms. Physiology of the digestive, cardiovascular, respiratory, and renal systems.
Credit Hours: 4
Course Format: Lab 3, Lecture 3
Campus:
Course Delivery: Classroom
ASCI 847
Prereqs:
Degree in veterinary medicine or animal science, or allied agricultural degree, or permission
Classroom attendance is required during each of the modules. Between modules distance education technologies (laptop computer, Internet access, a computer operating system with a word processor, spreadsheet, and presentation software, email, etc.) are used and required for discussion and assignments. The contributions and interactions of the major academic disciplines upon the production, performance, health, profitability, and sustainability of beef cow and cattle feeding operations.
A. I (3 cr)
B. II (3 cr) Prereq: VBMS *847A.
Credit Hours: 3
Max credits per degree: 6
Campus:
Course Delivery: Classroom
This course has no description.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Prereqs:
VBMS *847A
This course has no description.
Credit Hours: 3
Campus:
Course Delivery: Classroom
Prereqs:
12 hrs animal science or closely related areas and permission
Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
Credit Hours: 1-5
Max credits per degree: 12
Campus:
Course Delivery: Classroom
ASCI 899
Prereqs:
Admission to masters degree program and permission of major adviser
This course has no description.
Credit Hours: 6-10
Campus:
Course Delivery: Classroom
Prereqs:
Permission
Current problems in the field of animal industry.
Credit Hours: 1
Max credits per degree: 4
Campus:
Course Delivery: Classroom
Prereqs:
CHEM 831 and FDST 848 or permission
Molecular events occurring during the conversion of muscle to meat. Molecular and cellular properties of meat responsible for the functional and palatability properties of meat products.
Credit Hours: 3
Course Format: Lab 1, Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
Strong background in biological sciences
ASCI/VBMS *845 and *846 recommended. BIOC, BIOS, and CHEM 831 and 832 advised. Growth and development of livestock animals with emphasis on the prenatal and postnatal differentiation and development of skeletal muscle, bone, and adipose tissue; organ growth discussed. Recent literature as well as classical concepts of animal growth discussed along with the genetic, hormonal, and nutritional factors that affect growth.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 921
Interdepartmental Nutrition SeminarCrosslisted as NUTR 921
Prereqs:
Permission
Presentation and discussion of current literature and research in the field of nutrition.
Credit Hours: 1
Max credits per degree: 4
Campus:
Course Delivery: Classroom
ASCI 924
Forage EvaluationCrosslisted as AGRO 940
Prereqs:
Permission
Offered even-numbered calendar years. Analytic procedures and research methods used in evaluating biochemical components and nutritive value of forages. An evaluation of the impact of forage quality on forage breeding and animal performance.
Credit Hours: 3
Campus:
Course Delivery: Classroom
ASCI 925
Energy MetabolismCrosslisted as NUTR 925
Prereqs:
ASCI 821, BIOC 831, or NUTR 455 or 950; or permission
Offered odd-numbered calendar years. Critically evaluate how research in bioenergetics has contributed to scientific discoveries in the fields of nutrition, biochemistry, and physiology. Methodologies for determination of human and animal energy expenditure and body composition. Specifically, direct calorimetry, indirect calorimetry and comparative slaughter techniques. Emphasis on components of organ and tissue energy expenditures. Background information important in other nutrition courses.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 926
Carbohydrate and Lipid NutritionCrosslisted as NUTR 926
Prereqs:
Offered even-numbered calendar years. Nutrition and metabolism of carbohydrates and lipids by animals and humans. Emphasis on fundamental principles and current concepts.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 927
Protein and Amino Acid NutritionCrosslisted as NUTR 927
Prereqs:
ASCI 421/821 or NUTR 455 or 950; BIOC/BIOS/CHEM 431/831
Offered even-numbered calendar years. Nutrition and metabolism of proteins and amino acids by animals and humans. Fundamental principles and current concepts.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 928
Mineral NutritionCrosslisted as NUTR 928
Prereqs:
ASCI 821 or NUTR 455 or 950 and BIOC 831; or permission
Offered even-numbered calendar years. Nutrition and metabolism of mineral elements by animals and humans. Information and current concepts on the metabolism of minerals and requirements for growth, finishing, maintenance, lactation, and reproduction. Interrelationships among minerals and other nutrients discussed and observed in the laboratory.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
ASCI 928L
Mineral Nutrition LaboratoryCrosslisted as NUTR 928L
Prereqs:
Parallel ASCI/NUTR 928
Laboratory experiments that complement material covered in ASCI 928.
Credit Hours: 1
Course Format: Lab
Campus:
Course Delivery: Classroom
ASCI 929
Vitamin NutritionCrosslisted as NUTR 929
Prereqs:
Offered odd-numbered calendar years. History, chemistry, assay procedures, food content, metabolism, biochemical functions, deficiencies, pharmacological doses, toxicities, and factors influencing vitamin status in animals, including humans.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
ASCI 931
Population GeneticsCrosslisted as AGRO 931, HORT 931
Prereqs:
Structure of populations, forces affecting gene frequency and frequency of genotypes, continuous variation, population values and means, genotypic and environmental variances and covariances.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
ASCI 931 or equivalent
Offered even-numbered calendar years. Use of biometrical and population genetics and related physiology, nutrition, pathology, meats, and economics, to develop intrapopulation breeding methods capable of increasing the net bio-economic efficiency of animal production.
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
Offered odd-numbered calendar years. Evaluation of methods for developing and exploiting genetic diversity among animal populations to improve bio-economic efficiency of animal production.
Credit Hours: 3
Course Format: Lab 2, Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
Permission
Offered only during 8-week summer session. Strategies and applications of DNA/RNA based methodologies in animal production systems and animal research programs. Practical and experimental approaches. Background, theory, and statistical methods underlying applications emphasized.
Credit Hours: 4
Course Format: Lab 9, Lecture 1
Campus:
Course Delivery: Classroom
ASCI 949
Biochemistry of NutritionCrosslisted as BIOC 949, BIOS 949, NUTR 949
Prereqs:
BIOC 832 or *839, or permission
Offered odd-numbered calendar years. Interrelationships of nutrients, nutritional state and metabolic processes. Energy metabolism, integration of nutrition and metabolism and nutritional regulation of gene function.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Prereqs:
Permission
Methods employed in livestock production research. Planning and conducting experiments, keeping records, and analysis of data.
Credit Hours: 1-24
Campus:
Course Delivery: Classroom
Prereqs:
Admission to doctoral degree program and permission of supervisory committee chair
This course has no description.
Credit Hours: 1-24
Max credits per degree: 55
Campus:
Course Delivery: Classroom