Syllabus For
Agriculture 2321
Live Animal
Evaluation
Trinity Valley
Community College
Athens, Texas
Prepared By Steve
Keith
Agriculture
Department
Syllabus For
Agriculture 2321
Live Animal
Evaluation
Trinity Valley
Community College
Athens, Texas
Prepared By Steve
Keith
Agriculture
Department
Introduction:
This course is designed to acquaint you with the
basic principles and concepts in selection of beef cattle, sheep, and
swine. The ability to present concise
and accurate oral and written reasons for selection, grading, and ranking
livestock is stressed. Emphasis is
placed of fitting and showing techniques currently practiced in the livestock
industry.
Objectives
and Competencies:
Upon
completion of this course you will be able to:
1.
Recognize merit
in breeding animals
2.
Recognize merit
in carcass animals
3.
Coordinate live
animal selection with carcass evaluation
4.
Make logical
analysis and exercise independence of thought in judging livestock.
5.
Give effective
reasons for the selection of superior animals written and oral.
Instructional Materials:
Text
Required:
·
Livestock and
Carcasses, An Integrated Approach to Evaluating, Grading, and Selection, by Donald L. Boggs, Robert A. Merkel, and Matthew E.
Doumit.
References:
·
Books and
Documents are available in the college library and in the Agriculture Reading
Room
Notebook:
·
It is suggested
that the student keep one for their own personal use.
Course Requirements:
1. Attend class and lab regularly and participate in
discussions, class projects, and laboratory experiences.
2. Take the three major exams, turn in all laboratory
exercises and assignments, participate in all class projects and activities,
turn in six (6) technical abstracts by last regular class date, and take the
final examination.
Semester Grade
Computation:
1. Your presence in class, class participation, and
interest is important to your overall class average. A total of eight (8) MWF unexcused absences
will be allowed with no penalty. On the ninth (9) absence you will be DROPPED
from the course. NO EXCEPTIONS!!!!!
2. Presence in class, class participation, and interest
shown in subject matter will count 15%.
3. Three major
exams combined will count 35%.
4. Lab exercises, assignments, and technical abstracts
25%.
5. The final exam will count 25%.
Course Outline:
1.
Introduction to
Evaluation
I. Growth,
Development, and Fattening of Meat Animals
2.
Livestock
Improvement through Selection
3.
Supplemental Aids
in Livestock Selection
4.
Live Hog
Evaluation, Grading, and Pricing
5.
Pork Carcass
Evaluation and Grading
6.
Evaluation of
Swine Performance Data
7.
Visual Evaluation
of Breeding Swine
8.
Live Cattle
Evaluation, Grading, and Pricing
9.
Beef Carcass
Evaluation and Grading
10.
Evaluation of
Beef Cattle Performance Data
11.
Visual Evaluation
of Breeding Beef Cattle
12.
Live Lamb
Evaluation, Grading, and Pricing
13.
Lamb Carcass
Evaluation and Grading
14.
Evaluation of
Sheep Performance Data
15.
Visual Evaluation
of Breeding Sheep
16.
Selection of
Feeder Livestock
17.
Wholesale and
Retail Pricing of Pork, Beef, and Lamb
18.
Additional
Information and Handouts