Associate of Applied Science
Animal Science
Animal Science is concerned with the science and business of producing domestic livestock species, including but not limited to beef cattle, dairy cattle, horses, poultry, sheep, and swine. An animal scientist applies principles of the biological, physical, and social sciences to the problems associated with livestock production and management. Animal Science is also concerned with foods of animal origin: meat, dairy foods, and eggs. The food industry is one of the largest and most important industries in the United States. In addition, animal science is concerned with aspects of companion animals, including their nutrition, care, and welfare.
NMJC Animal Science has recently signed articulation agreements with Texas Tech University and New Mexico State University. These degree plans should transfer all 60 credit hours from NMJC Animal Science to one of those universities.
Degrees and Certificates
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Animal Science,
Courses
ANSC103: Equine Science
Credits 3This course is designed to introduce students to the history, breeds, anatomy, selection, genetics, reproduction, nutrition, and management of the horse.
ANSC113: Intro to Veterinary Science
Credits 3This course is an introductory course in veterinary science. It will cover basic information about animal health, handling, nutrition, reproduction, genetics, facilities, maintenance, anatomy and physiology, and business management.
ANSC114: Intro to Animal Science
Credits 4This course is an introduction to the livestock industry and provides a survey of modern animal science. It isll include application of physiology, meat science, genetics, endocrinology, and nutrition as well as breeding selection, feeding, and management of farm animals. Area covered include sheep, swine, cattle and horses.
ANSC114L: Intro to Animal Science Lab
Co-requisite for Introduction to Animal Science.
ANSC203: Animal Metabolism & Nutrition
Credits 3This course will explore the mechanisms of animal metabolism and nutrition as they relate to production, maintenance, performance, and health of animals.
ANSC213: Meat Science
Credits 3This course will cover the fundamental aspects of the red meat industry. Lecture topics will include the nutrient value of the meat, meat preservation, meat safety, muscle structure and contraction, slaughter and processing of beef, lamb, and pork, sausage manufacture, meat cutting, meat cooker, and muscle and bone anatomy. Several field trips maybe included with this course.
ANSC223: Introduction to Genetics
Credits 3Introduction to genetics and inheritance relative livestock production and the use of performance information in livestock improvement programs. Covers fundamental principles of reproduction, variation, and heredity in plants and animals.