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):


  • Livestock Production Science, ANSC-213


  • restriction Beef and Deer Production, ANSC-271
  • restriction Sheep Production, ANSC-273
  • restriction Beef and Deer Science, ANSC-311
  • restriction Sheep and Fibre Science, ANSC-313

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:

  1. Identify key aspects that contribute to the quality of meat and wool products.
  2. Recognise the potential to improve product quality and quantity.
  3. 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.
  4. Evaluate the role of reproduction in determining the efficiency of meat production and identify possible methods through which this can be manipulated.
  5. Outline the key animal health and welfare issues surrounding meat and wool production.
  6. 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

Pablo Gregorini

Professor Pablo Gregorini

Head of Lincoln University Centre of Excellence for Designing Future Productive Landscapes

Department of Agricultural Sciences