ANSC 314
Meat and Wool Production Science
Course overview
You¡¯ll examine the science that shapes the production of meat and wool in sheep, beef and deer farming systems in Aotearoa-New Zealand. Then use scientific literature to explore the role of genetics and nutrition in determining the quality and quantity of the meat and wool produced.
Course information
Prerequisites and Restrictions | You must satisfy the following requirement(s): pre-requisite
and
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Available semesters | Semester 2 2024 Semester 2 2025 |
Credits | 15 |
Domestic fees | $1,074.00 |
What you will learn
After successfully completing this course, you¡¯ll be able to:
- Identify key aspects that contribute to the quality of meat and wool products.
- Recognise the potential to improve product quality and quantity.
- Discuss the importance of nutrition on meat and wool quality and quantity, including how aspects of growth and feed supply systems impact on the meat and wool produced.
- Evaluate the role of reproduction in determining the efficiency of meat production and identify possible methods through which this can be manipulated.
- Outline the key animal health and welfare issues surrounding meat and wool production.
- Understand the importance of sheep and beef production and how both the environmental and social limitations influence extensive farming in Aotearoa-New Zealand.
Course examiners
Professor Pablo Gregorini
Head of ÃØÃÜÖ±²¥ University Centre of Excellence for Designing Future Productive Landscapes
Department of Agricultural Sciences
pablo.gregorini@lincoln.ac.nz