Study of management and the facilities used in the production of beef cattle, swine, sheep, and horses. Optional for others. Laboratory two hours.

A study of the American livestock industry and the scientific principles underlying the management and production of livestock and poultry. Lecture three hours, laboratory two hours.

Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food. Lecture meets three days per week for fifty minutes and Lab meets one day per week for 110 minutes.

Principles of animal nutrition, characteristics of feed ingredients, feeding strategies and formulation of rations for farm animals. Lecture three hours, laboratory two hours.

Anatomy and physiology of the reproductive system of farm animals; to include a study of the causes of reproductive failure, management to improve reproductive efficiency, and practical training in pregnancy testing and artificial insemination of cattle. Lecture three hours, laboratory two hours.

A study of practices in management of beef cattle including breeding, feeding, care and marketing, with emphasis on production in the South. Lecture three hours, laboratory two hours.

This course is offered as a study in livestock selection according to desirable characteristics for cattle, swine, sheep, goats, and poultry. Evaluation criteria are presented according to industry standards for species' breeds and expected market production. Students will be expected to develop safe handling practices with live animals.

A study of current practices during the farrowing, growing, and finishing phases of swine production. Topics covered include housing, feeding, scheduling, reproduction, disease control, and waste disposal. Lecture three hours, laboratory two hours.

A study of breeding, feeding, management, and disease control practices in light horse production.

A study of the management practices involved in the various phases of the production of eggs, broilers, turkeys, and breeders.

Regulatory Affairs of the Food Industry course is designed to offer a combination of theory and practical training for students in the field of food regulatory affairs. In this field, rapidly evolving regulations and expansion of international markets create an increasing need to train students in the implementation of regulatory guidelines, industry's compliance with regulations, and the regulatory strategies of companies looking to create a sustainable competitive advantage in the food industry.

Basic principles of Mendelian and quantitative genetics as they apply to the improvement of farm animals. Selection, inbreeding, crossbreeding and their application to the improvement of beef cattle, dairy cattle, swine, horses and poultry as well as the genetic control of coloration and defects in cattle and horses are included.

Digestion, absorption of nutrients, and metabolism of farm animals. Includes a study of the requirements for maintenance, growth, activity, and reproduction of ruminants and non-ruminants.

A study of the diseases of poultry and livestock, particularly those common to Arkansas and surrounding states. Emphasis will be placed on the recognition of the disease and methods to control and/or prevent the disease.