Dual Credit-Animal Science demonstrates principles relating to the interrelated human, scientific, and technological dimensions of animal agriculture and the resources necessary for producing domesticated animals; applies the principles of genetics and breeding to livestock improvement; examines animal anatomy and physiology in livestock species; recognizes policies and issues in animal science; discusses slaughter livestock operations; and explores methods of marketing livestock. The course is recommended for students in grades 9-12. Table of Contents TAKS
The course provides opportunities for students to:

evaluate market classes and grades of livestock (live animal and carcass);
identify animal products and consumption patterns relative to human diet and health issues;
describe the growth and development of the livestock industry;
identify livestock reproductive cycles and mating systems and explain the embryo transfer process;
discuss sex-linked characteristics;
explain animal behavior and its relationship to livestock management;
recognize parts of the circulatory, genito-urinary, respiratory, nervous, and endocrine systems;
identify epithelial, connective, and muscular tissue and the external anatomy of livestock;
explain animal disease prevention and control;
discuss the impact of animal biotechnology and review the issues surrounding animal welfare;
examine environmental physiology, comparative anatomy, and physiology of digestion in livestock;
apply principles of nutrition to maximize feed efficiency in livestock;
design and conduct research to solve self-identified problems in scientific animal agriculture;
describe the stages of animal growth;
discuss the slaughter process and federal and state meat inspection; and
identify meat and meat by-products and list methods of marketing those products.

8837-A Body Condition Scoring of Beef Cattle
8644-A Live Animal Evaluation and Grading
8644-B Poultry Carcass Evaluation
8820-A Evaluating and Grading Carcasses and Wholesale Cuts
8642-A Livestock, Dairy, and Poultry Production in the United States and the World
8642-B Consumption and Production Trends of Animal Products
8832-A History of Livestock Domestication
8832-B Importance of Livestock Domestication
8832-C Livestock Breeds of Economic Importance
8894 Breeds of Horses
8891 Selection of Horses
8895-E Feeding Management Techniques for Horses
8896-B First Aid for Horses
8896-C Equine Dental Problems and Treatments
8898 Anatomy and Care of Horses’ Feet
8897-A Daily Grooming of Horses
8899-E Feeding and Watering Equipment for Horses
8899-F Facilities for Horses
8835-A Reproductive Cycles of Domesticated Animals
8818-C Pregnancy Diagnosis (Palpation)
8818-D Care of Livestock at Parturition
8407 Methods of Animal Breeding
8818-B Embryo Transfer
8406 Animal Genetics
8834-A Early Mendelian Theories of Genetics
8834-B DNA, RNA, and Protein Synthesis
8834-C Animal Cell Division
8817-C Animal Behavior
8833-A External Anatomies of Domesticated Animals
8833-B Skeletal Systems of Domesticated Animals
8833-D Circulatory Systems of Domesticated Animals
Table of Contents (continued)
Catalog
Number Title
8833-E Genito-Urinary Systems of Domesticated Animals
8833-F Respiratory Systems of Domesticated Animals
8833-G Nervous Systems of Domesticated Animals
8833-H Endocrine Systems of Domesticated Animals
8833-I Epithelial, Connective and Muscle Tissues of Domesticated Animals
8822-B Causes, Symptoms, Prevention and Treatment of Various Animal Diseases
8822-D External and Internal Parasites of Livestock
8822-E Use of Pharmaceuticals in Vaccination and Immunization
8535-A Using Biotechnology to Improve Animal Health
8535-B Using Biotechnology to Improve Animal Productivity
8535-C Using Biotechnology to Improve Animal Reproduction
8538-A Bioethics: Ethical Issues in Biotechnology
8823-B Animal Welfare and Animal Rights
8392 Anatomy and Physiology of Animals
8833-C Digestive Systems of Domesticated Animals
8821-B Formulating Rations for Domestic Animals
8821-C Quality of Commercially Prepared Feeds
8821-D Feeding Practices for Beef Cattle, Swine, and Sheep
8823-C Research in Animal and Food Science and Technology
8391 Animal Growth and Development
8656 Preparing Livestock Carcasses for Market
8659-A The Poultry Slaughtering Process
8657 USDA Inspection of Beef, Pork, and Lamb
8010 Foodservice Meat Charts (Beef, Pork, and Lamb)
8662 Identifying By-Products of the Meat Industry
8517 Electronic Video Marketing
8714-D Types of Agricultural Markets
8714-E Marketing Alternatives for Production Agriculture
8654 Nutritive Value of Food Groups
8661-A Preserving Red Meat, Poultry, and Fish
8667-A The Food Marketing Process

Students will be enrolled in the College of Instruction and pay the tuition, purchase a textbook and maintain a rigourous course of instruction and lab. Students will be required to maintain an Supervised Agriculture Experience (SAE) and follow the Texas FFA Agri-Science Fair handbook listed on the Texas FFA website at www.texasffa.org/Competitions/AgriScienceFair/tabid/6462/Default.aspx