ANSC 240 - Live Animal and Carcass Selection and Evaluation
Credit(s): 3 Lecture Hours: 2 Lab Hours: 2 When Offered: Fall
Evaluation and selection techniques for live animals based on economic merit. Principles of selection and grading of beef, swine and sheep. Relationship of live animal traits to carcass merit. Presentation of oral reasons. Students representing the university in the Spring Intercollegiate Livestock Judging Contests will be chosen from this course.