Basic principles and their practical application in efficient, economical pork production; all areas of production--breeding and selection, nutrition, housing and equipment, marketing, herd health and economic management. Prerequisites: Grade of C or better in ANSC 305, ANSC 307, ANSC 318, and ANSC 333; junior or senior classification or approval of instructor Credits 4. 3 Lecture Hours. 2 Lab Hours.
Basic principles and their practical application in efficient, economical pork production; all areas of production--breeding and selection, nutrition, housing and equipment, marketing, herd health and economic management. Prerequisites: Grade of C or better in ANSC 305, ANSC 307, ANSC 318, and ANSC 333; junior or senior classification or approval of instructor Credits 4. 3 Lecture Hours. 2 Lab Hours.
