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
|
|---|---|
| Available semesters | Semester 2 2024 |
| Credits | 15 |
| Domestic fees | $1,014.00 |
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 Lincoln University Centre of Excellence for Designing Future Productive Landscapes
Department of Agricultural Sciences
pablo.gregorini@lincoln.ac.nz