ANSC - Animal Science

ANSC 100 Introduction to Animal Science: 3 Credits (3 Lec)

(F, Sp) Introductory Animal Science includes basic principles of animal genetics, nutrition, live animal evaluation, reproduction, and their application to the production of beef and dairy cattle, sheep, swine, horses, and poultry. Offered F, S.

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Identify the function of animals in agriculture
Describe and differentiate the function of different animal breeds
Distinguish the basic physiology of nutrition and reproduction of livestock species
Identify contemporary issues facing animal agriculture
Identify the different products produced by animal agriculture

ANSC 106 Careers in Animal Agriculture: 1 Credits (1 Lec)

(Sp) This course will a). Introduce students to the livestock industry and associated careers, b). familiarize them with departmental, campus, and industry resources to aid their academic journey, c). help students connect their academic journey to their professional goals, and d). facilitate networking with key industry contacts.

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Describe programs and opportunities in the Department of Animal and Range Sciences and develop an awareness of campus resources for student success.
Evaluate current and emerging job opportunities in animal agriculture and the related skills, responsibilities, and compensation for these jobs.
Design a plan for career development and evaluate their current readiness for positions in the industry.
Demonstrate a knowledge of the experiential learning process and the skills needed to be a successful intern in a livestock industry.

ANSC 202 Livestock Feeding & Nutrition: 3 Credits (2 Lec, 1 Lab)

PREREQUISITE: ANSC 100 and placement in Math level 300 or above or C- or above in M021/M121Q, and sophomore standing or above. (F) Nutrient composition and classification of feedstuffs, feeding recommendations, diet formulation, and ration balancing for various classes of livestock. Offered Fall

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Identify common livestock feeds
describe proximate analysis of feedstuffs
interpret feedstuff nutrient analyses to classify feedstuffs as roughages, high energy feeds, high protein feeds, or vitamin/mineral supplement
describe anti-nutritional compounds in feedstuffs and develop strategies to manage them
analyze livestock feeding scenarios to choose appropriate feedstuff combinations to meet nutrient requirements of different classes and physiological stages of livestock

ANSC 205 Intro to Meat Evaluation: 2 Credits (2 Lab)

PREREQUISITE: ANSC 100. (F) Techniques for the evaluation of carcasses. Procedures include U.S. grading standards, introduction to carcass pricing and objective carcass measurements

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Identify and understand importance of individual carcass parts for beef pork, lamb and goat.
Collect and analyze data used determine carcass yields
Describe carcasses and support evaluation decisions in writing.
Utilize Institutional Meat Purchasing Specification to determine yield of carcass and to apply them to theoretical orders

ANSC 215 Calving Management: 2 Credits (1 Lec, 2 Lab)

PREREQUISITE: ANSC 100 or consent of instructor. (Sp) Procedures to correctly identify calving problems and subsequently assist the birthing process and application of techniques to maximize calf survival

ANSC 222 Livestock in Sustain Systems: 3 Credits (3 Lec)

PREREQUISITE: Sophomore standing, ANSC 100 is also recommended. (Sp) The role of livestock in balanced sustainable and organic systems will be explored with a primary focus on incorporating targeted grazing into farming systems. The principles of sustainable animal production and the regulations associated with organic animal production will be presented

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Students develop an appreciation and understanding through reading assignments and lectures of the environmental, social, economic, ethical, and animal welfare components that define sustainable livestock and agricultural production systems.
With a "yard stick" sustainability based on the above components, students will evaluate a variety of livestock production systems ranging from pastoral grazing operations to intensive confinement systems
Students will investigate the opportunities and potential mutual benefits and costs of incorporating livestock into grain, vegetable, and specialty crop production systems.
Students will develop an understanding of the state regulations that legally define the standards and practices for organic livestock production

ANSC 232 Livestock Management - Sheep I: 1 Credits (1 Lab)

PREREQUISITE: ANSC 100. (Sp) Management practices associated with farm flock and range sheep enterprises

ANSC 234 Livestock Management - Beef I: 1 Credits (1 Lab)

PREREQUISITE: ANSC 100. (Sp) Hands-on laboratories to familiarize students with the principles of beef cattle handling and management

ANSC 265 Anatomy and Physiology of Domestic Animals - Lecture: 3 Credits (3 Lec)

PREREQUISITE: BIOB 160, Sophomore standing. The lecture explains the physiology of organ systems in domestic farm animals

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Identify epithelial tissues by cell shape, arrangement, function, and location.
Identify connective tissues based on cell type, fiber type, extracellular materials, and location.
Be able to compile connective tissue and epithelial tissues into the organs of skin and
Identify cartilage and bone tissues based on cell type, fiber type, extracellular materials, and location.
Identify stages and types of tissue growth. Classify bones and joints by function and location.
Be able to identify different types of muscle cells based on cellular shape, location, and function. Students will be able to understand the relationship between the muscle cell and the nerve cell. Understand the intracellar structure of skeletal muscle and the mechanism of contraction and relaxation of the muscle cell. Be able to classify skeletal muscles based on shape and function.
Understand the nervous tissue components on a cellular level. Be able to describe the mechanisms of nervous signals, transmissions, chemical neurotransmitters, synapse, and
Understand the basic anatomy and functions of different areas of the central nervous system.
Understand the basic anatomy and functions of different areas of the peripheral nervous system.
Understand the basic anatomy and functions of the autonomic nervous system.

ANSC 266 Anatomy and Physiology of Domestic Animals - Lab: 1 Credits (1 Lab)

PREREQUISITE: BIOB 160, Sophomore standing. CO-REQUISITE: ANSC 265 Location, structure and identification of various tissues, organs, and systems of domestic animals through dissection of cadaver animals through dissection of cadaver animals. Lab utilizes ruminants and monogastric species

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locate, dissect, and identify key structures for each of the body systems.
read and follow anatomical descriptions of location of structures.
locate and name the indicated structures in the skeletal specimens of dogs, horse, bovine, sheep, pig, cat, badger, raccoon, deer.
dissect, locate, and name the indicated muscle structures in the dog and goat specimens.
dissect, locate, and name the indicated nervous structures in whole animal specimens and individual brains
dissect, locate, and name the indicated circulatory structures in whole animal specimens and individual organs
dissect, locate, and name the indicated digestive structures in whole animal specimens and individual organs
dissect, locate, and name the indicated renal structures in whole animal specimens and individual organs
identify species differences where indicated in lab manuals.

ANSC 290R Undergraduate Research: 1-6 Credits (1-6 Other)

PREREQUISITE: Consent of instructor and approval of department head. (F, Sp, Su) Directed undergraduate research which may culminate in a written work or other creative project. Course will address responsible conduct of research. May be repeated
Repeatable up to 99 credits.

ANSC 291 Special Topics: 1-4 Credits (1-4 Lec)

PREREQUISITE: None required but some may be determined necessary by each offering department. On demand. Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number
Repeatable up to 12 credits.

ANSC 292 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Consent of instructor and approval of department head. (F, Sp, Su) Directed research and study on an individual basis
Repeatable up to 6 credits.

ANSC 305 Advanced Meat Evaluation: 2 Credits (2 Lec)

PREREQUISITE: ANSC 205 or consent of instructor. (F) Advanced skills in carcass evaluation, U.S. grading standards, and carcass pricing

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Have extensive knowledge of individual carcass parts for beef pork, lamb and goat.
Utilized data collected to determine carcass yields and value
Describe carcasses and support evaluation decisions in writing.

ANSC 308 Livestock Evaluation: 2 Credits (2 Lab)

PREREQUISITE: ANSC 100 or consent of instructor. (F, Sp) Techniques and experience in live animal evaluation. Practical use of production data and other evaluation techniques. Offered fall

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Explain the fundamentals of livestock evaluation
Analyze live animal attributes for both breeding or carcass purposes and orally support decisions\\n
Describe end value differences due to crossbreeding, gender, age, nutrition, and other management variables
Utilize selection scenarios to improve critical thinking

ANSC 316 Meat Science: 4 Credits (3 Lec, 1 Lab)

PREREQUISITE: ANSC 100 and BIOB 160 and CHMY 121IN or CHMY 143. (Sp) The meat industry within North America and beyond will be discussed. Live animal evaluation, pricing and carcass evaluation will be discussed. Development of fat and muscle tissue and hormones that effect growth are part of the production of meat and will be discussed. The class will include an explanation of muscle structure and function and its effect on tenderness and functionality. Offered Spring

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List and discuss the steps in harvest and identify requirements for inspection and food safety
Calculate prices of live animals and carcasses utilizing information published by USDA
Describe animal growth and development, contrast muscle, fat and bone development and effect on meat composition. Integrate this information into a product management system
Interpret scientific data to help identify causes of problems in growth and tenderness and develop solutions to identified problems
Evaluate the importance of the composition and nutritive value of animal derived food products and their impact on human health
Integrate information from class and scientific papers into papers that addresses the pros and cons of a controversial topic along with developing balanced opinions. Short oral presentations to inform people about the pros and cons of the subject will be developed

ANSC 320 Animal Nutrition: 3 Credits (3 Lec)

PREREQUISITE: ANSC 100, ANSC 202, ANSC 265, ANSC 266, and CHMY 123 or CHMY 211. (F) Concepts of digestion and metabolism of nutrients, integrated with practical feeding of various classes of livestock

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Understand the nutrients, their interactions, and their effects on animal health.
Be able to relate production and practical feeding management.
Understand the nutritive value of feeds.
Understand methods of feed analysis.
Be able to use basic ration balancing and apply it to practical animal feeding.

ANSC 321 Physiology of Animal Reproduction: 4 Credits (4 Lec)

PREREQUISITE: ANSC 100, ANSC 265, ANSC 266, and CHMY 123 or CHMY 211. (F) A study of the anatomy and physiology of reproduction of vertebrates with major emphasis on mammalian domestic animal and wildlife species. This class introduces students to emerging concepts and current technologies for altering reproductive efficiency in a variety of animal species, including humans

ANSC 322 Principles of Animal Breeding and Genetics: 3 Credits (3 Lec)

PREREQUISITE: ANSC 100, BIOB 160, and STAT 216Q. (Sp) Genetic improvement of farm animals through performance testing, methods of selection, and application of mating systems such as crossbreeding. Offered spring and summer

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Apply molecular biology including knowledge of DNA, PCR, genes and gene expression, and variation in DNA sequence to make informed livestock selection decisions that improve performance and increase profitability.
Analyze genomic breeding value information to make sire selection decisions.
Evaluate the expected increase or decrease in performance of animals in specific scenarios by applying population genetics and statistics to predict performance.
Develop appropriate selection criteria, breeding management in order to develop and implement a genetic improvement plan and associated processes in a hypothetical livestock enterprise.

ANSC 337 Disease of Domestic Livestock: 3 Credits (3 Lec)

PREREQUISITE: ANSC 100, ANSC 202, ANSC 265 and ANSC 266. (Sp) This course is structured to familiarize students with the common diseases of domestic livestock. Infectious and non-infectious diseases of horses, cattle, sheep and swine will be covered. Particular emphasis will be placed on regional diseases

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The successful student will learn:
1. Scientific and medical terminology associated with the livestock industry.
2. The principles of biosecurity.
3. Proper methods to identify, categorize and control disease.
4. The principles of drug use in livestock.
5. The etiology, pathogenesis, clinical signs, epidemiologic factors, morbidity and
mortality for diseases that affect modern livestock.
6. The mechanisms of transmission for infectious diseases.
7. Proper techniques for disease prevention and control.
8. Common diseases of the respiratory system.
9. Common diseases of the gastro-intestinal disease.
10. Common metabolic diseases
11. Common diseases that affect multi-organ Systems.

ANSC 395 Field Experience: Livestock: 1 Credits (2 Lab)

PREREQUISITE: ANSC 100 and junior standing. On demand. Exposure of students to livestock operations and related business enterprises in different geographical locations. One three-day field trip. Graded P/F

ANSC 408 Advanced Livestock Evaluation: 3 Credits (3 Lec)

PREREQUISITE: ANSC 308 or equivalent. (F, Sp) Advanced skills in evaluation of animals and data associated with growth and genetic improvement. Develop decision making and oral communication skills

ANSC 416R Meat Processing: 3 Credits (2 Lec, 1 Lab)

PREREQUISITE: ANSC 316 or consent of instructor. (F) The students will learn the science behind the manufacture of processed meat products from fresh sausages through fermented and dried products. They will develop the ability to analyze different products for problems, develop questions to ask processers to identify a problem with a product and utilize the answers to the questions to identify the scientific cause of the problem and develop recommendations for preventing the problem from occurring again. The trouble shooting of processed meat products are done as teams which allows the students to express their ideas and collaborate with others. The students also interact with the professor who poses as the processor to help the students develop the ability to communicate with people at different levels of knowledge of the science of processed meats. Students will also learn to manufacture processed meat products such as fresh sausage, ham, bacon and cooked sausages. They will use these skills to develop a new flavor profile and new product. They will use written, spoken, and visual communication to create a presentation and final report on the development of a new meat product that will be presented to a panel with proposed marketing plans which includes the development of a short commercial. Offered Fall

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Utilize written and oral communication skills to express ideas for developing new products, the processing of the new product and how the product will be marketed. The students will also use written and oral communication skills to obtain information about a product so that they can trouble shoot the process.
Collaborate with others to develop a new product as well as evaluate processed products for problems.
Utilize scientific literature to help solve problems in a processed product, suggest processing procedures to have a safe processed product along with application of the published data to a problem.
Critique products presented as pictures or product for tasting, develop questions directed at the producer to aid in the solving of problems presented with the product, identify the problem and suggest solutions to prevent the problem. Also use scientific literature to support recommendations.
Demonstrate the skills necessary to manufacture value-added meat products
Discuss and apply techniques for meat product production and preservation
Describe the chemical processes associated with manufacturing processed meat products
Apply meat regulations to the manufacture and development of new meat products
Integrate the information to develop a new meat product

ANSC 421 Assisted Reproduction Technologies w/ Lab: 4 Credits (2 Lec, 2 Lab)

PREREQUISITE: ANSC 321. (F) Reproductive management programs applying physiological knowledge to increase meat and milk production in cattle. Experience in the techniques of artificial insemination and pregnancy evaluation in cattle

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A working knowledge of the anatomy of the reproductive tract, and physiology and endocrinology of the estrous cycle and pregnancy of domestic females.
A basic understanding of the current techniques used to synchronize estrus in female cattle and of the management required to implement these technologies.
A general working knowledge of embryonic development and understand the importance fetal membrane fluid and fetal structure as it relates to pregnancy diagnosis in domestic cattle.
A working knowledge of the techniques involved in rectal palpation and ultrasonography of the reproductive tract of the female bovine and understand the basis for technologies used in pregnancy diagnosis in domestic animals, i.e., ultrasound and pregnancy specific protein assays.
A working knowledge of the techniques employed for superovulation and embryo transfer in domestic ruminants.
The ability to detect and discuss the differences of an early, mid, and late pregnant female by using fetal size and fetal fluid volume, and size of placentomes.
A working knowledge of the techniques required for artificial insemination of female farm animal species and specific knowledge of those techniques for insemination of female cattle.
The ability to handle and manipulate frozen semen for optimizing artificial insemination conception rates in female cattle.
The ability to successfully inseminate a minimum of 50 cows during the course and a working knowledge of technologies employed to successfully transfer embryos in female cattle

ANSC 432R Sheep Management: 3 Credits (2 Lec, 1 Lab)

PREREQUISITE: ANSC 232 and ANSC 320 and ANSC 321
COREQUISITE: ANSC 232. Management of the ewe flock, nutrition, reproduction, economics, breeding, and health related to efficient sheep production will be discussed. Production preparation and wool marketing in U.S. and world markets and economics of Montana wool production will be covered
-Department of Animal Range Sciences.

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Be able to effectively manage a range flock to optimize production given set resources
Identify and utilize various methods and management techniques to improve production efficiency in the sheep industry
Develop a knowledge base on general sheep management including common diseases, genetic principles, and nutrition management.
Be able to prepare a wool clip that would meet American Sheep Industry standards for national international marketing

ANSC 434R Beef Cattle Management: 4 Credits (2 Lec, 4 Lab)

PREREQUISITE: NRSM 101, NRSM 102 and ANSC 320. (F) ANSC 321 and ANSC 322 are preferred. Integration of the principles of nutrition, genetics, physiology, range ecology, and economics into practical and profitable ranch management and business plans. Utilization of performance and financial records, budgeting, feed resource planning, marketing strategies, breeding plans, computer applications, and case studies

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have the knowledge and skills required to be successful in beef production management.
analyze beef production/management problems and develop solutions or strategies to solve them.
communicate effectively.
understand research results and apply these results to production situations.

ANSC 436 Professional Development in Beef Production Systems: 2 Credits (2 Lec)

PREREQUISITE: ANSC 100 or ANSC 408. (F) This course will allow for hands-on experiences in livestock operations. Students will directly interact with professionals and be exposed to topics such a nutrition, health care, management and marketing in the beef cattle industry. Offered fall

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Demonstrate critical aspects of the feedlot and beef packing industry including describing concepts focused on nutrition, health and operational management.
Apply hands-on experiences to the classroom-learned cattle management cycle.

ANSC 437 Professional Development in Beef Feedlot Systems: 2 Credits (1 Lec, 1 Lab)

PREREQUISITE: ANSC 100 or ANSC 408. (Sp) This course will allow for hands-on experiences in beef cattle operations, specifically the feeding and marketing for finished beef. Students will directly interact with industry professionals and be exposed to topics such as nutrition, health, management and marketing in the beef cattle industry. Offered spring

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Demonstrate critical aspects of the feedlot and beef packing industry including describing concepts focused on nutrition, health and operational management.
Apply hands-on experiences to the classroom-learned cattle management cycle.

ANSC 464 Precision Technology in Livestock Production Systems: 3 Credits (3 Lec)

PREREQUISITE: ANSC 222. (Sp) In this course, students will learn about the use of advanced technology and data analysis techniques to improve the efficiency and productivity of livestock operations. The course will cover a range of topics, including the use of data management software, sensors, and other technology to monitor animal health and well-being, optimize feed and water use, and improve overall productivity

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Describe how precision technology can be used to monitor and manage animals in multiple sectors of livestock production systems.
Discuss the pros and cons of incorporating data management systems, sensors, imagery, and GPS into livestock production scenarios.
Process data from commercially available sensors and data management software and develop report summaries useful for livestock management.
Identify contemporary issues facing precision technology in animal agriculture.
Identify the different currently available precision technology products and their application to animal agriculture.

ANSC 490R Undergraduate Research: 1-6 Credits (1 Other)

PREREQUISITE: Consent of instructor and approval of department head. (F, Sp, Su) Directed undergraduate research which may culminate in a research paper, journal article, or undergraduate thesis. May be repeated
Repeatable up to 12 credits.

ANSC 491 Special Topics: 1-4 Credits ()

PREREQUISITE: Course prerequisites as determined for each offering. On demand. Courses not required in any curriculum for which there is a particular one-time need, or given on a trial basis to determine acceptability and demand before requesting a regular course number
Repeatable up to 12 credits.

ANSC 492 Independent Study: 1-3 Credits (1-3 Other)

PREREQUISITE: Junior standing, consent of instructor and approval of department head. (F, Sp, Su) Directed research and study on an individual basis
Repeatable up to 6 credits.

ANSC 494 Seminar: 1 Credits (1 Other)

PREREQUISITE: Junior standing and as determined for each offering. On demand. Topics offered at the upper division level which are not covered in regular courses. Students participate in preparing & presenting discussion material
Repeatable up to 4 credits.

ANSC 498 Internship: 1-6 Credits (1-6 Other)

PREREQUISITE: ANSC 202, ANSC 222 and junior standing or above; Consent of instructor. (F, Sp, Su) An individualized assignment arranged with an agency, business, or other organization to provide guided experience in the field
Repeatable up to 6 credits.

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Describe the cooperator’s business, including its structure, history, philosophies, and commodity production. (Knowledge)
Recognize, extend, and apply knowledge acquired during course work and describe how the internship enhanced understanding and use of discipline theories. (Knowledge, Comprehension and Understanding, Application)
Demonstrate effective oral and written communication skills. (Communication)
Use scientific principles to formulate questions, explore solutions, advocate, and solve real-world problems within the context of the internship experience. (Problem Solving)
Practice ethical conduct appropriate to the professional community the student is serving. (Ethics)