0 or 2 credits
Fall 2025 Laboratory Lecture Upper Division
Provides an overview of how nutrition, genetics, and environment affect beef cattle, swine, and sheep growth, development, and end-product quality and value. Students receive hands-on experience evaluating and determining the economic value of live animals and carcasses in various market grids.
Learning Outcomes1Summarize animal growth and development and its relation to carcass and live animal traits.
2Evaluate meat animals and their carcasses. Students will be expected to learn the techniques discussed and be able to apply them to slaughter animals and carcasses. Students will be expected to demonstrate knowledge of the accuracy and objectivity of these evaluation techniques.
3Explain carcass composition. Students will be expected to know the yields of carcasses obtained from meat animals and the yields of edible product and waste materials obtained from meat animal carcasses.
4Compare economically important traits of carcasses to traits of meat animals. Students will be expected to learn how carcass value is established and its relation to value of slaughter animals.
Restrictions
made by Purdue students.