COLLEGE of AGRICULTURAL, CONSUMER and ENVIRONMENTAL SCIENCES
ANIMAL and RANGE SCIENCES
Professor Tim T. Ross, interim department head
Professors Bailey, Fernald, Hallford, Holechek, Ross, J. Thomas, Wise; Associate Professors Abbott, Burcham, Cibils, Ivey, Löest, Soto; Assistant Professors Ashley, Fasenko, Scholljegerdes, White; Instructors Campbell, Priest, Veeder; Co-operators (USDA) Anderson, Estell, Havstad, Herrick, Peters; Cooperative Extension Service Turner(CES)
(575) 646-2514; ascience@nmsu.edu
http://aces.nmsu.edu/academics/anrs/
DEGREE: Bachelor of Science in Agriculture
MAJOR: Animal Science
OPTIONS: Animal Industry
Science
MAJOR: Rangeland Resources
MINORS: Range Science
Livestock Production
Horse Management
The Department of Animal and Range Sciences provides opportunities for you to follow a variety of interests in modern scientific agriculture. The animal science curriculum provides a background for many phases of the food animal industry, from farm animal production on rangelands to management positions in the food processing industry to highly technical careers in research and companion animal management. The range science curriculum provides you with knowledge and skills necessary to sustainably manage rangelands for multiple uses. These curricula allow you to acquire the background necessary to adjust easily to variations in specific job opportunities. If you are majoring in either animal science or range science, you must meet general education requirements, have a minimum of 48 credits of upper-division courses (numbered 300 and above), and complete a minimum of 35 credits in courses in the College Agricultural, Consumer and Environmental Sciences.
DEGREE: Bachelor of Science in Agriculture
MAJOR: Animal Science
The animal industry option includes courses that prepare you for work in many phases of the livestock industry, such as livestock production on farms and ranches, the meat industry, the feed industry, livestock breed associations, and livestock publications. The science option provides you with a strong background in technical science and prepares you for advanced studies leading to graduate or professional degrees.
Animal Science Core of Requirements (Required of Industry and Science options)
| A ST 311, Statistical Applications | 3 |
| ANSC 100, Introductory Animal Science | 3 |
| ANSC 100 L, Introductory Animal Science Lab | 1 |
| ANSC 220, Animal Science Career Development | 1 |
| ANSC 303, Livestock, Meat, and Wool Evaluation, or both ANSC 265 Horse Evaluation and ANSC 355, Advanced Horse Evaluation | 4 |
| ANSC 304, Feeds and Feeding | 3 |
| ANSC 370, Anatomy and Physiology of Farm Animals | 4 |
| ANSC 402, Animal Science Seminar | 1 |
| ANSC 421, Physiology of Reproduction | 4 |
| ANSC 422, Animal Nutrition | 3 |
| ANSC 423, Animal Breeding | 3 |
| AXED 201G, Effective Leadership and Communication in Agricultural Organizations , or COMM 265G, Principles of Human Communication | 3 |
| BIOL 111G/111L, Natural History of Life or BIOL 211GL, Cellular and Organismal Biology | 4 |
| CHEM 111G, General Chemistry | 4 |
| ECON 201G, Introduction to Economics; or ECON 251G, Principles of Macroeconomics; or ECON 252G Principles of Microeconomics | 3 |
| MATH 121G, College Algebra, or MATH 191G, Calculus and Analytic Geometry I |
3 |
| RGSC 294, Rangeland Resource Management | 3 |
OPTION: Animal Industry
| AG E 200 or ANSC 325, Mastering Financial Agricultural Statements | 3 |
| ANSC 200, Introduction to Meat Animal Production | 3 |
| ANSC 201, Introduction to Genetics for Animal Production; or ANSC 305, Principles of Genetics | 3 |
| ANSC 261, Introduction to Animal Metabolism | 3 |
| Meat science electives (two courses): ANSC 262, ANSC 301, ANSC 306, or ANSC 363 | 6 |
| Production electives (three courses): any three production courses offered in the department. | 9 |
| Plant science electives (one course): RGSC 307, RGSC 318, RGSC 325, RGSC 440, SOIL 252 | 3-4 |
| Business electives (one course): ACCT 251, AG E 305, AG E 440, FIN 303V, MGT 315V, MGT 312 | 3 |
OPTION: Science
| ANSC 305, Principles of Genetics | 3 |
| BCHE 341, Survey of Biochemistry | 4 |
| CHEM 112G, General Chemistry II | 4 |
| CHEM 211, Organic Chemistry, or CHEM 313, Organic Chemistry I; and CHEM 314, 315, Organic Chemistry II and Laboratory | 4 |
| Meat science electives (one course): ANSC 262, ANSC 301, ANSC 306, ANSC 363 | 3 |
| Production electives (two courses): ANSC 314, ANSC 414, ANSC 415, ANSC 416, ANSC 417 |
6 |
| Designated electives (one course): MATH 191G, MATH 192G, PHYS 211G and 211GL, PHYS 212G and 212GL | 3-4 |
| Designated electives (one course): ANSC 462, ANSC 480, ANSC 484, TOX 461 or TOX 361 |
3 |
Credits sufficient to bring total to 128.
MAJOR: Rangeland Resources
The following course work prepares you for study and management of rangelands through an integrated ecological approach with special emphasis on rangeland plants, livestock, wildlife, soils, and watersheds. The course work is also well designed for those who want to continue study in graduate school. Any undergraduate student majoring in Range Science must earn a grade of C- or higher in Range Science (RGSC prefix) courses to satisfy degree requirements. Students earning a D or F in a Range Science (RGSC prefix) course will be expected to repeat that course until the student earns a grade of C- or higher. The following courses are required for a major in rangeland resources.
Range Science Core Requirements
| A ST 311, Statistical Applications | 3 |
| ANSC 261, Introduction to Animal Metabolism, or CHEM 211, Organic Chemistry |
3 or 4 |
| ANSC Elective above 300 | 3 |
| AXED 201G, Effective Leadership and Communication in Agricultural Organizations, or COMM 265G, Principles of Human Communication | 3 |
| BIOL 111G, Natural History | 3 |
| BIOL 211G, Cell and Organismal Biology | 3 |
| CHEM 111G, General Chemistry I | 4 |
| CHEM 112G, General Chemistry II | 4 |
| ECON 201G, Introduction to Economics; or 251G, Principles of Macroeconomics; or 252G, Principles of Microeconomics |
3 |
| EPWS 314, Plant Physiology | 3 |
| FWCE 255, Principles of Fish and Wildlife Management | 3 |
| GEOG 381, Cartography and Geographical Information Systems or a 300/400-level GIS course | 3 |
| MATH 121G, College Algebra | 3 |
| PHIL 100G, Philosophy, Law and Ethics, or PHIL 223G, Ethics | 3 |
| RGSC 150, Rangeland Science Profession | 1 |
| RGSC 294, Rangeland Resource Management | 3 |
| RGSC 302V, Forestry and Society | 3 |
| RGSC 307, Rangeland Grasses | 3 |
| RGSC 316, Rangeland Plants | 2 |
| RGSC 317, Rangeland Communities | 3 |
| RGSC 318, Watershed Management | 3 |
| RGSC 325, Rangeland Restoration Ecology | 3 |
| RGSC 402, Seminar | 1 |
| RGSC 440, Rangeland Resource Ecology | 3 |
| RGSC 440L, Rangeland Resource Ecology Lab | 1 |
| RGSC 452, Rangeland Analysis | 4 |
| RGSC 460, Advanced Rangeland Management | 4 |
| SOIL 252, Soils | 3 |
| SOIL 252L, Soils Laboratory | 1 |
| SOIL 472, Soil Morphology and Classification | 4 |
MINOR: Horse Management
A minor in Horse Management consists of at least 20 credits.
| ANSC 103, Introductory Horse Science | 3 |
| ANSC 265, Horse Evaluation | 2 |
| ANSC 288. Horse Fitting and Selling | 3 |
| ANSC 289, Management of Equine Operations or ANSC 390, Internship | 3 |
| ANSC 304, Feeds and Feeding | 3 |
| ANSC 320, Applied Horsemanship or ANSC 321, Applied Horsemanship II | 3 |
| ANSC 383, Equine Reproductive Management or ANSC 415, Horse Science and Management |
3 |
MINOR: Livestock Production
A minor in Livestock Production consists of at least 19 credits.
| ANSC 100, Introductory Animal Science or ANSC 200, Introductions to Meat Animal Production | 3 or 4 |
| ANSC 262, Introduction to Meat Science | 3 |
| ANSC 303, Livestock, Meat, and Wool Evaluation | 4 |
| ANSC 304, Feeds and Feeding | 3 |
| Students must complete at least 2 courses from the following list: ANSC 314, Swine Production; ANSC 414, Sheep and Wool Production; ANSC 415, Horse Production; ANSC 416, Beef Production; ANSC 417, Dairy Production | 6 |
MINOR: Range Science
A minor in Range Science consists of at least 18 credits in courses with a RGSC prefix and a cumulative grade-point of 2.0.