animal & range sCienCes ANIMAL & RANGE SCIENCES

The Department of Animal & Range Sciences is part of the College of Agricultural, Consumer & Environmental Sciences

The Department of Animal & Range Sciences is part of the College of Agricultural, Consumer & Environmental Sciences

Four on-campus animal facilities house: beeF CaTTle/horses/swine/sheep

Students can major in Animal or Rangeland Resources and are provided with the very best of “hands on” academic instruction by our faculty. Fully equipped labs allow students access to cutting-edge research in:

LIVESTOCKNUTRITION / GENETICS / PHYSIOLOGY / ENDOCRINOLOGY / MEATSCIENCE / WOOL / TOXICOLOGY / WATERSHED & RANGELANDECOLOGY / WEED & BRUSHCONTROL / PLANTSYSTEMATICS / GRAZINGMANAGEMENT

The Department also offers pre-veterinary studies –our graduates have a high acceptance rate into veterinary medicine programs. We offer graduate degrees at the Master of Science and Doctor of Philosophy levels. The M.S. or Ph.D. in Animal Science can emphasize nutrition or physiology, and offers a Ph.D. in Range Science to study range management, range ecology and watershed management.

Department Also Operates

• The Chihuahuan Desert Rangeland Research Center (The College Ranch) –64,000 acre ranch just outside of Las Cruces

• The Corona Range & Livestock Research Center – 28,000 acre ranch & facilities in Corona, NM

• Student organizations, including a Block & Bridle Club, Pre-Vet Club, Range Club, Horsemen’s Association, Therapeutic Riding Club, & Judging Teams

• Clayton Research Center hosts research on shipping protocols, particularly evaluating the health and performance of newly received cattle, and nutrition and management from feedlot to slaughter THE

Dr. John Campbell –575/646-6180 / Dr. Dennis hallford –575-646-2515 http://aces.nmsu.edu/academics/anrs/ http://aces.nmsu.edu/academics/anrs this proposal is—particularly when it comes to the so-called ‘value chain’ rules. The SEC can claim compliance will fall to the publicly traded corporations the SEC oversees, but the reality is it will be up to America’s family farmers and ranchers who will have to keep up with an unprecedented amount of unnecessary paperwork,” Boozman said. “Our farmers and ranchers are struggling with record high input costs, supply chain bottlenecks, labor shortages, drought and other natural disasters. Yet, the administration, with its never-ending focus on climate change, wants to bury them with reams of paperwork as well.”

In March 2022, the SEC proposed a rule, “The Enhancement and Standardization of Climate-Related Disclosures for Investors” (climate disclosure rule), that would require publicly traded companies to disclose GHG emissions from operations a company owns or controls; from the generation of purchased electricity, steam, heat or cooling that is consumed by company operations; and, if material, indirect GHG emissions that occur in the upstream and downstream activities of a registrant’s entire value chain.

The value chain reporting component of this proposal would place a reporting burden on the farmers and ranchers that provide raw products to the value-chain, and would inundate small, family-owned farms with costly compliance requirements.

The Protect Farmers from the SEC Act is backed by leading agriculture organizations including the American Farm Bureau, National Pork Producers Council, National Cotton Council, USA Rice, American Soybean Association, U.S. Cattlemen’s Association, National Council of Farmer Cooperatives and the National Potato Council.

Lucas introduced the Protect Farmers from the SEC Act in the 117th Congress, alongside Ranking Member Boozman who introduced the Senate companion.

NMBC HOSTS ACF-NM

On Thursday, February 9, 2023, the New Mexico Chapter of the American Culinary Federation held their monthly meeting at the New Mexico Beef Council office. Professionals representing various aspects of the food service industry were represented; culinary instructors, food distributors, restauranteurs, food truck owners, caterers. Also attending were instructors from the ProStart® High School Culinary Arts program as well as college level students from the Southwest Indian Polytechnic Institute. Guests were served beef appetizers which included Beef Wellington Bites, Spicy Steak and Avocado Bruschetta and Beef & Cheese Sliders as well as red velvet mini cupcakes and, of course, Cow themed Cookies!! To access the