A systematic introduction to the anatomy and physiology of the dairy animal, emphasizing structure and function. The practical aspects that relate to type, production, health, management and general knowledge are stressed. The laboratory follows the lecture course with a more in-depth application of lecture material in regards to functional anatomy. Lab includes dissection of fresh tissues.
3 credits (2 lecture hours, 2 laboratory hours), spring semester
This course satisfies the Liberal Arts and Sciences requirement and the SUNY General Education Requirement for Natural Science.