Animal & Dairy Science: Academic Programs: Course Syllabi
ADSC 3200-3200L Evaluation and Composition
Course Description:
Evaluation and livestock and their carcasses for composition. Emphasis will be on development of value-determining traits and how they can be controlled to influence livestock value.
Instructor:
Dr. Susan Duckett
Room 206 ADS Complex
542-0942
sduckett@arches.uga.edu
Office Hours: T or F, 1 pm to 3 pm
Teaching Assistants:
| Binod Jacob 207 ADSC 542-0989 |
Newton Paiva 307 ADSC 542-0886 |
Class Time:
Lecture: Monday and Wednesday 11:15-12:05
Lab: Monday and Wednesday 1:25-2:15 or 2:30-3:20
Course Objectives:
- Provide the basis for determining quality, cutability, and value of meat animals and their carcasses.
- Provide students with hands-on experience in live animal and carcass evaluation.
WEB-CT:
Handouts, Grades, Schedule, Definitions, and Pictures for ADSC 3200 will be posted on Web-CT. (Requires UGA MyID to access; available at http://www.uga.edu/myid )
Optional Text:
Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection , 5 th Edition. Boggs, Merkel and Doumit
Grading Policy:
| Exams and Assignments | Points |
| 2 Exams (100 pts each) | 200 |
| Final Comprehensive Exam | 200 |
| Pop Quizzes (5 @ 10 pts each) | 50 |
| Research Paper Report ( Due 11/4/2002 by 5 pm ) | 50 |
| Individual, in-class lab reports | 200 |
| Total points | 700 |
Grading System:
> 90% = A
80 - 89% = B
70 - 79% = C
60 - 69% = D
< 60% = F
Attendance Policy:
Because of the nature of this course with live animal and carcass evaluation, no make-ups for laboratory sessions will be available. The only excused absences will be for: 1) illness (requires note from doctor), 2) death in family, or 3) official university function (requires official note given to instructor in advance of absence).
All academic work must meet the standards contained in "A Culture of Honesty." Each student is responsible to inform themselves about those standards before performing any academic work.
3200 Lecture Schedule, Monday and Wednesdays at 11:15
| Date | Lecture | Subject | Assignment | Location |
| 8/19, M | Lecture | Syllabus | ADSC 104 | |
| 8/21, W | Lecture | World Meat Production/Consumption | ADSC 104 | |
| 8/26, M | Lecture | Growth and Development | ADSC 104 | |
| 8/28, W | Lecture | Skeletal and Muscle Growth | ADSC 104 | |
| 9/4, W | Lecture | Adipose deposition | ADSC 104 | |
| 9/9, M | Lecture | Growth Modifiers-anabolic compounds | ADSC 104 | |
| 9/11, W | Lecture | Growth Modifiers-repartitioning agents | ADSC 104 | |
| 9/16, M | Lecture | Live Lamb Evaluation | ADSC 104 | |
| 9/18, W | Lecture | Lamb Quality and Yield Grades | ADSC 104 | |
| 9/23, M | Lecture | Review Evaluation and Pricing | ADSC 104 | |
| 9/25, W | Lecture | US Lamb Industry | ADSC 104 | |
| 9/30, M | Lecture | TSEs | ADSC 104 | |
| 10/2, W | Lecture | Live Beef Evaluation | ADSC 104 | |
| 10/7, M | Lecture | Beef Quality and Yield Grades | ADSC 104 | |
| 10/9, W | Lecture | Exam 1 (8/19 - 9/30 material) | ADSC 104 | |
| 10/14, M | Lecture | Review Evaluation and Exam | ADSC 104 | |
| 10/16, W | Lecture | Value Based Marketing/Grid Pricing | ADSC 104 | |
| 10/21, M | Lecture | Dark Cutting Beef | ADSC 104 | |
| 10/23, W | Lecture | US Beef Industry | ADSC 104 | |
| 10/28, M | Lecture | Live Pork Evaluation | ADSC 104 | |
| 10/30, W | Lecture | Pork Grading System/Percent Muscle | ADSC 104 | |
| 11/4, M | Lecture | Review Evaluation and Pricing | Papers Due | ADSC 104 |
| 11/6, W | Lecture | Pale Soft and Exudative Pork | ADSC 104 | |
| 11/11, M | Lecture | US Pork Industry | ADSC 104 | |
| 11/13, W | Lecture | Muscle color | ADSC 104 | |
| 11/18, M | Lecture | Safety of Meat Products | ADSC 104 | |
| 11/20, W | Lecture | Contribution of Meat to Human Diet | ADSC 104 | |
| 11/25, M | Lecture | Palatability | ADSC 104 | |
| 12/2, M | Lecture | Course Evaluations | ADSC 104 | |
| 12/4, W | Lecture | Exam 2 (10/2-12/25 material) | ADSC 104 | |
| 12/9, M | Lecture | Review exam | ADSC 104 | |
| 12/13, F | 12:00 noon | FINAL EXAM | ADSC 104 |
3200 Laboratory Schedule, Monday and Wednesdays at 1:15 or 2:30
| Date | Lecture | Subject | Assignment | Location |
| 8/19, M | Lab | No Lab | ||
| 8/21, W | Lab | Market information | Report 1 (10 pts) | ADSC 116 |
| 8/26, M | Lab | Skeletal Anatomy | ADSC 104 | |
| 8/28, W | Lab | Muscle Anatomy | ADSC 104 | |
| 9/4, W | Lab | Adipose Anatomy | ADSC 104 | |
| 9/9, M | Lab | Identification lab | Report 2 (25 pts) | ADSC 104 |
| 9/11, W | Lab | Discuss research paper assignment | ADSC 104 | |
| 9/16, M | Lab | Live lamb evaluation 1 | ARENA | |
| 9/18, W | Lab | Lamb Carcass evaluation 1 | ADSC 104 | |
| 9/23, M | Lab | Live lamb evaluation 2 | ARENA | |
| 9/25, W | Lab | Lamb carcass evaluation 2 | ADSC 104 | |
| 9/30, M | Lab | Live lamb evaluation 3 | Report 3 (25 pts) | ARENA |
| 10/2, W | Lab | Lamb carcass evaluation 3 | Report 4 (25 pts) | ADSC 104 |
| 10/7, M | Lab | Live beef evaluation 1 | ARENA | |
| 10/9, W | Lab | Beef carcass evaluation 1 | ADSC 104 | |
| 10/14, M | Lab | Live beef evaluation 2 | ARENA | |
| 10/16, W | Lab | Beef carcass evaluation 2 | ADSC 104 | |
| 10/21, M | Lab | Live beef evaluation 3 | Report 5 (25 pts) | ARENA |
| 10/23, W | Lab | Beef carcass evaluation 3 | Report 6 (25 pts) | ADSC 104 |
| 10/28, M | Lab | Live pork evaluation 1 | ARENA | |
| 10/30, W | Lab | Pork carcass evaluation 1 | ADSC 104 | |
| 11/4, M | Lab | Live pork evaluation 2 | ARENA | |
| 11/6, W | Lab | Pork carcass evaluation 2 | ADSC 104 | |
| 11/11, M | Lab | Live pork evaluation 3 | Report 7 (25 pts) | ARENA |
| 11/13, W | Lab | Pork carcass evaluation 3 | Report 8 (25 pts) | ADSC 104 |
| 11/18, M | Lab | Muscle color | ARENA | |
| 11/20, W | Lab | Shelf life of meat | Report 9 (15 pts) | ADSC 104 |
| 11/25, M | Lab | Palatability | ARENA | |
| 12/2, M | Lab | No class | ADSC 104 | |
| 12/4, W | Lab | No class | ARENA |
August 13, 2002
The course syllabus is a general plan for the course; deviations announced to the class by the instructor may be necessary .