ASCI 11A Introduction to Livestock Evaluation

Units: 2
This course is designed to introduce the student to the basic factors involved in evaluation and selection of beef, sheep, goats, swine and horses concerning functional and economic value. The visual appraisal of live animals and carcasses combined with production records are used to determine the practical usefulness and productivity of livestock and horses. Written and oral summaries of evaluation will be learned. (UC, CSU)