Introductory Animal Science
Laboratory Topics
for text
Scientific Farm Animal Production
by T. G. Field and R. E. Taylor
9th Ed.
The lab topics will not necessarily be covered in the order listed; a laboratory schedule will be handed out in class.
TOPIC
TEXT REFERENCES
pg. 446 (first paragraph under “Bull Selection”)
(SNU)
Chap. 9 (Visual Evaluation of Red-Meat Animals)
Color Plate Selection (following pg. 144)
Chap. 29; also note tables and figures (Breeds and selection)
Chap. 9 (Visual Evaluation of Red-Meat Animals)
Color Plate Selection (following pg. 144)
Chap. 25; also note tables and figures (Breeds and selection)
Chap. 9 (Visual Evaluation of Red-Meat Animals)
Color Plate Selection (following pg. 144)
Chap. 31 (note Tables 31.1 31.2, 31.3; Figures 31.1, 31.2, 31.3, 31.4;
sheep breeds, selection, and general management)
Chap. 6 (pg. 110-125; 113; fig. 6.8, 6.9; table 6.1; wool terms,
factors affecting wool value, and wool)
Review Chap. 28 for general management practices; note breed color plates following pg. 144
pg. 593-595 & color plates following pg. 144 (Breeds)
pg. 596-605 (Selection, feet and legs)
pg. 598 (parts of animal)
pg. 602 (parts of hoof)
pg. 607-608 (Determining age)
Terminology (Table B, including footnote d, inside back cover of text)
inspection, quality grades, and yield grades
Chap. 9 (fig. 9.4) and Chap. 3 - wholesale cuts of beef and pork carcasses;
color plates A and C following pg. 144.
(daily gain, feed efficiency,
feed costs, profit/loss)
