Introduction to the livestock industries with emphasis on food and fiber animals. Overviews of the industry structures, and historical and future trends. Product quality evaluation and factors influencing animal performance such as management, nutrition, genetics, and reproduction are presented. Non-animal sciences majors only.
This course is restricted to non-animal sciences majors only.
Textbooks and Materials
Please check the CSU Bookstore for textbook information. Textbook listings are available at the CSU Bookstore about 3 weeks prior to the start of the term.
Dr. Brett Kirch grew up on a small farm in the Nebraska Panhandle close to Lewellen, Nebraska. Brett received his B.S. in animal science from the University of Nebraska–Lincoln and worked as an Extension aide in Garden County, Nebraska, during those years. He attended Kansas State University for an M.S. in ruminant nutrition where he was introduced to the forage-animal interface through his research project. Brett completed a Ph.D. at the University of Nebraska-Lincoln in range and forage sciences working jointly between the agronomy and animal science departments in evaluating escape protein in grazed warm-season grasses. Following graduation, Brett took a position with Iowa State University as a regional extension beef specialist in west-central Iowa working in beef, sheep, and horse programming.
Brett’s career took a slight change in direction when he was accepted and graduated from the College of Veterinary Medicine at Iowa State University, with clinical equine rotations at the University of California-Davis.
Brett’s return to research was as a result of a unique post-doctoral position with USDA-ARS Forage-Animal Production Research Unit on the campus of the University of Kentucky in Lexington, Kentucky. His work in Kentucky allowed the unique opportunity to marry his interests in veterinary medicine, forages, and nutrition.
In 2008, Brett became the head of the Youth Livestock Extension program and research at Colorado State University. His research programs continue to look at the health, production, and nutritional aspects of the forage-animal interface.