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An advanced course on animal growth and meat science, particularly with respect to the main meat-producing species farmed in New Zealand. Topics include factors affecting the rate, efficiency and composition of growth, measurement of body and carcass composition and meat quality, constraints to animal growth, the bases of variation in meat quality characteristics and physiological explanations for variation in growth. Opportunities are provided for individual students to focus on areas of personal interest.
Note: You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.
|2020||Semester Two full semester||Internal||Manawatu Campus|
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