1991-1993 Catalog - Catalogs - West Virginia University

Animal Physiology and Breeding (An. Ph.)100. Introduction to the Physiology of Domestic Animals. I. 3 hr. PR: Biol. 1 and 2 orconsent. The function and regulation of the principal systems of the animal body.200. Animal Growth and Lactation Physiology. II. 3 hr. PR: An. Ph. 100, or consent.Animal life cycles; nature of growth and lactation; effects of biological, environmental,and social-psychological variants; physiological regulation and control. 3 hr. lee.204. Animal Physiology Laboratory. I. 2 hr. PR: An. Ph. 100 or consent. Laboratorystudy of the physiological systems of animals and the influences of environment onthese systems.225. Physiology of Reproduction. II. 3 hr. PR: Course in biology. Comparativephysiology of reproduction in higher animals; endocrine functions involved in reproduction;genetic and environmental variations in fertility mechanisms.226. Breeding of Farm Animals. I. 3 hr. PR: Course in genetics or consent. Applicationof principles of quantitative genetics to the improvement of farm animals.280. Behavioral Patterns of Domestic Animals. II. 3 hr. Examination of the bases forexhibition and control of behavioral patterns of domestic animals. 1 lab.Animal Production (An. Pr.)* Generally, transportation for trips required by these courses is supplied by theCollege. Food and lodging are the responsibility of the student.108. Animal Production Experience. I, II. 1 hr. A maximum of 4 credit hours may beearned by enrolling in this course. Experience in operating a poultry, dairy, or livestockfarm, including trapnesting, incubation, and pedigreeing poultry; feeding, handling,calving, lambing, or farrowing of dairy and beef cows, sheep, and hogs. 3 hr. lab.137.* Dairy Cattle History and Selection. II. 3 hr. To familiarize the student with thebreeds of dairy cattle as well as modern concepts in phenotype and performancerecord evaluation. 2 labs.138.* Grading and Selection of Meat and Meat Animals. II. 3 hr. Appraisal of liveanimals and evaluation of scientific techniques used in selecting animals. Tours ofrepresentative flocks and herds will be required. 2 labs.139.* Selection, Evaluation, and Grading of Meat Animals. I. 2 or 4 hr. PR: An. Pr. 138and consent. Evaluation of breeding merit and potential carcass characteristics of redmeat animals. Tours of representative flocks and herds will be required.140.* Poultry Production 1 . 3 hr. PR: An. Nu. 101 . Special phases of broiler and eggproduction, disease control, labor-saving studies, and recent designs in housing andequipment for all types of poultry. 3 hr. lee.141.* Beef Production. I. 3 hr. PR: An. Nu. 101. Applying the principles of breeding,nutrition, physiology, and economics for the production of beef cattle.142.* Pork Production. I. 3 hr. PR: An. Nu. 101. Physiological and economical basesof pork production. 1 lab. (Offered in Fall of odd years.)144.* Light Horse Science. II. 3 hr. PR: An. Nu. 101. The application of breeding, nutrition,physiology, and pathology to production and management of light horses. 1lab.145.* Milk Production. II. 3 hr. PR: An. Nu. 101. Feeding and management of dairycattle. 1 lab.146.* Sheep Production. II. 3 hr. PR: An. Nu. 101. Physiological and economicalbases of sheep production. 1 lab. (Offered in Spring of even years.)Animal Production Courses 313