Unit 2: Introduction to Animal Science
ANIMAL DOMESTICATION:
__________________________________________________
__________________________________________________
__________________________________________________
__________________________________________________.
REASONS FOR DOMESTICATION:
1. To ensure a steadier supply of food and clothing
2. __________________________
3. __________________________
RESULTS OF DOMESTICATION:
•Less dependence on _____________________________
•A surer source of __________________________
•A more settled way of life
Selective breeding
WHAT IS SELECTIVE BREEDING?
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
____________________________________________.
Origin of Cattle
•Bos taurus- _________________________________________
•Bos indicus- _________________________________________
First brought to the U.S. by
_________________________________________
1
Bos ________
Bos ________
Major ________________ of large herds in Great Plains states
because of grazing.
__________________ and _____________ central states became the
main area for ___________________ cattle because of grain.
Origin of Swine
Scientific name of swine:
Sus _______________ and Sus ______________
•_________________________ were first to tame pigs
•Brought to new world by ___________________
•__________________ took hogs westward
Midwestern corn belt states became largest hog producing area
2
ORIGIN OF SHEEP
•One of the __________________________________
•Brought to new world by __________________
•Used by colonists mainly for _______________
•__________________and ______________________ states are
main sheep producing areas
ORIGIN OF GOATS
•______________________________- Wild goats found in Asia Minor
•_______________________________________________________
ORIGIN OF HORSES
•Evolved from _______________________________
•First tamed ________________________________
•Brought to new world by ______________________
•__________________________________________
•__________________________________________
ORIGIN OF POULTRY
•______________ ____________- Wild jungle fowl, ancestor of tame
chickens
•_______________________________________________________
________________________________________________________
OBJECTIVE 1.01
Define terms used to identify animals by sex, age, & physical
traits in the beef, swine, and poultry industry.
Terms
Not castrated
Castrated (young)
Castrated (old)
Young female
Older female
Young
Cattle
Swine
Bull
_______
_______
_______
Cow
_______
________ Rooster
________ ________
________
________
________
________ Chick
3
Poultry
OBJECTIVE 1.02
Identify the major breeds of beef, swine, and poultry.
Beef Breeds
Angus
–Black
–________________________________________
–________________________________________
–It is the most “registered” purebred
–________________________________________
Hereford
–Red and White face
–_________________________________________
–________________________________________
–________________________________________
–________________________________________
Charolais
–________________________________________
–Naturally Horned
•Breeding-up has created polled animals
–________________________________________
–________________________________________
Brahman
–________________________________________
–________________________________________
–________________________________________
–________________________________________
–________________________________________
–________________________________________
Polled Hereford
•________________________________________
•________________________________________
•________________________________________
•Des Moines, Iowa
4
Limousin
•________________________________________
•________________________________________
Beefmaster
•Developed from:
–__________________________________
–__________________________________
–__________________________________
•Developed by ___________________________
Shorthorn
________________________________________________________
________________________________________________________
Texas Longhorn
__________________________________________________
__________________________________________________
____________________________________________
Chianina (pronounced kee-a-nee-na)
Dairy Breeds
Holstein
 ____________________________________________
______
 ____________________________________________
______
 Leading producer of milk
 ____________________________________________
______
Jersey


________________________________________
Number one in milk fat
Guernsey
___________________________________________________
5
Ayrshire
___________________________________________________
Brown Swiss
___________________________________________________
Identifying Swine Breeds
American Landrace
 ____________________________________________
 ____________________________________________
 ________________________________ ears
6
Duroc
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 Excellent feed conversion
Hampshire
 Black with a white belt
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
Yorkshire
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 Excellent growth and mothering ability
 ___________________________________________________
Poland China
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
Chester White
 ___________________________________________________
 ___________________________________________________
Tamworth
 English breed
 ___________________________________________________
 ___________________________________________________
Berkshire
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
 ___________________________________________________
7
Spotted Swine
________________________________________________________
________________________________________________________
_______________________________________________________
Total Confinement
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Farrowing Crate
________________________________________________________
________________________________________________________
________________________________________________________
________________________________________________________
Identifying Breeds of Poultry
Breeds, Varieties, Types & Classes
 Breed- _____________________________________________
 Type- ______________________________________________
 Classes- ____________________________________________
Egg Producers
Layers- _________________________________________________
8
White egg producers- ______________________________________
White Leghorns- ________________________
Brown egg producers- ___________________________________
–Rhode Island Reds- _________________________
–New Hampshires- red plumage
–Plymouth Rocks- __________________________
Meat Producers
•Chickens used for meat production are called ________________
•Birds used for __________________ are usually commercial crosses
–Example: White Plymouth Rock females mated to Cornish
(English class) males
Turkeys
Broad Breasted White
•White plumage
•Shanks, feet, and beak is white to pink
•_______________________________________
 ___________________ the value of the carcass
•Can survive better in ___________________ climates
•Good body confirmation but ____________________________
Broad Breasted Bronze
•__________________________________________________
•__________________________________________________
•__________________________________________________
•Poor fertility and ____________________________ problems
–______________________________________________
Beltsville Small Whites
•Developed by __________________________
•__________________________________________________
•Averages __________________________________________
Commercial Livestock
•Used in the _________________________________________
9
•__________________________________________________
•__________________________________________________
–Livestock have more desired traits
–Undesirable traits can be lessened
•__________________________________________________
Livestock External Anatomy
OBJECTIVE: 1.03
Recognize the major external parts of cattle, swine, and poultry.
Anatomy
–The science of __________________________
•Modified skin:
–____________________
–____________________
–____________________
–____________________
–____________________
–____________________
Selective Breeding
Only the best animals are chosen as breeding stock:
–________________________________________
–________________________________________
–________________________________________
–________________________________________
COMPETENCY: 2.00
Recognize the benefits and importance of agricultural animals.
OBJECTIVE: 2.01
State the importance of livestock products and by-products.
10
Livestock Products
1. _________________
–_________________________________________________
2. Clothing
–_________________________________________________
3. _________________
–tents from hides
4. _________________
–work in less developed countries
5. _________________
–horse back riding, rodeos
6. _________________
–burn dry animal manure
7. ______________________________________
–__________________________________________________
___________________________________________________
–meat, eggs, milk, etc.
By-Products
1. ___________________________
2. ___________________________
3. _____________________________________________________
4. _____________________________________________________
5. _____________________________________________________
6. _____________________________________________________
7. Insulin
–__________________________________________
–__________________________________________
8. ___________________
–for blood clotting
–____________________________
9. _____________________
10. ____________________
OBJECTIVE: 2.02
Describe the economic importance and trends for each of the
major classes of livestock and poultry produced in North
Carolina.
11
Trends in NC Swine
•__________________________________________________
–found mostly in the ______________________1/2 of the state
•North Carolina ranks ___________________________ nationally
–Iowa is _____________________
•The swine industry brings in over _____________ dollars to the state
•The number of swine farms is _______________________
–The size of farms is ______________________
Trends in NC Poultry
•Broilers are ____________________________top agriculture
commodity
•Broilers are NC’s __________________________ ranked commodity
•Broilers bring in over
________________________________________________________
________________________________________________________
•Recent health concerns has
________________________________________________________
________________________________________________________
–__________________________________________
–___________________________________fat layer
Animal Agriculture
•North Carolina livestock commodities brings in
________________________________________________________
________________________________________________________
Marketing Systems for Livestock and Poultry
COMPETENCY: 3.00
Identify marketing systems used in the livestock and poultry
industry.
OBJECTIVE: 3.01
Define cutability, degree of lean, marbling, and quality features
used to market beef and swine.
12
What is Cutability?
•
The term ‘cutability’ describes the
__________________________________________________
__________________________________________________
________.
–Dressing percentage
•Percentage of the live animal which forms its
carcass
–Saleable meat yield or retail yield
 Percentage of the carcass which is
________________________________.
•
•
•
No two animals are the same
Cutability varies widely between individual animals
This variation affects
__________________________________________________
__________________________________________________
__________________________________________________
High Cutability
•Wide _____________________
•Convex shoulders and hindquarters
•Trim _____________________
•Wide over the shoulders
•_________________________
Low Cutability
•Animals with low cutability do not look ________________,
indicating a low ratio of _____________________________.
–narrow stance, especially through the lower hindquarters;
–prominent _________________ that is the widest point
of the animal when it is viewed from behind;
–flat forearms and shoulders;
–narrow, poorly developed _____________ sloping down
from the backbone.
•Animals that are overfat and have an uneven distribution of fat have:
–lumpy deposits of fat in the brisket flank and tailhead
–______________________________
–______________________________
–______________________________
–flatness over the top of the rump;
–______________________________
13
–______________________________
Grading Meat
Beef and Swine are graded using
–Quality Grades
•The worthiness of the meat produced
•Tenderness, juiciness, and flavor
–Yield Grades
•The amount of meat produced from a specific carcass
Quality Grades
–Determined by the ____________ or kind of animal (steer,
heifer, cow, bull), age of __________________, firmness and
marbling of the __________________________.
•
•
•
•
•
Prime
_______________________
_______________________
Standard and ________________________________
___________________________________________
•
_________________________
–Produced from young, well-fed beef cattle.
–It has abundant marbling and is generally sold in
___________________________________________________
•
Choice grade
–High quality, but has _________________marbling than Prime
•
•
•
Select grade
–Very uniform in quality and normally leaner than the higher
grades
–Fairly tender, but, because it has less marbling, it may lack
some of the juiciness and flavor of the higher grades
Standard and Commercial grades
–Frequently are sold as ____________________________meat
Utility, Cutter, and Canner grades
–Are seldom, if ever, sold at retail but are used instead to make
___________________________________________________
Maturity
A - 9 to 30 Months (________________________ years)
14
B - 30 to 42 Months
C - 42 to 72 Months
D - 72 to 96 Months
E - More Than 96 Months (_________________________years)
Yield grade
•Percentage of the carcass that is boneless, closely trimmed
retail cuts from the round, loin rib, and chuck
– Grades 1, 2, 3, 4, 5
Marbling
–_________________________of fat among the muscle fiber
–Measured in the ribeye between the ___________________rib
Grading Meat
Swine
–1.Quality grade is determined by _________________of lean
meat and yield.
–2. Quality of lean is determined by _____________________of
lean, firmness of fat, and distribution of
_______________________ (fat).
–3. Yield is evaluated by thickness of __________________ and
degree of ____________________________.
–4. Degrees of muscling are
___________________________________________________.
–5. United States No. __________ hog must have at least
average muscling.
–6. Thick muscling helps offset _________________________.
–7. _____________________is the yield of closely trimmed,
boneless retail cuts that come from the major wholesale cuts of
carcass.
–8. United States No. 1 should yield ________________ higher.
15
OBJECTIVE: 3.02
Identify the wholesale and retail cuts of beef and swine
Cuts of Beef
Wholesale
–High value
•______________________________________________
–Low Value
•______________________________________________
Cuts of Beef
–loin
–rib
–rump
–round
–chuck
–brisket
–flank
–plate or navel
–shank
Retail Cuts
–High Value
•_________________________________________
•tenderloin from the _________________________
•_______________________________from the loin
•rump from the _____________________________
•T-bone form the _____________________________________
Cuts of Pork
Wholesale
–High Value
•loin, _________, picnic shoulder, Boston shoulder or butt
–Low Value
•spareribs or belly, __________, ____________, backfat,
spareribs or side, _________________________
Retail
–High Value
•ham, loin, tenderloin, _____________________, Boston
butt, picnic ham (shoulder)
16
–Low Value
•__________________, spareribs, belly, bacon, jowl,
fatback
OBJECTIVE: 3.03
Define terminology used in poultry carcass selection and
evaluation
Poultry Carcass Evaluation
Why Grade Poultry Carcasses?
• _____________________________________________________
• Prevent the ___________________________________________
Grading Poultry Carcasses
• USDA Grades indicate _______________________ not sanitation
• ____________________________ means that certain parts have
been removed
–________________________
–________________________
–________________________
–________________________(soft internal organs)
What are the Grades?
•
Poultry Carcass Grades:
–Grade A
•_________________________________________
–Grade B
•_________________________________________
–Grade C
•Usually used for
__________________________________________
_________________________________________.
Evaluation Factors
–______________________________
–fleshing
–______________________________
–exposed flesh
–______________________________
–disjointed and broken bones
17
–______________________________
–______________________________
Evaluation Factors (we will use)
•
•
•
•
Confirmations
–_______________________________, back, leg and wings
Fleshing
–well fleshed or muscled is ideal
Fat covering
–____________________________________
Exposed Flesh
(2 pound to 6 pound birds)
–Grade A
•Breast and leg can not have over ___________________
•Other parts can have a maximum of _________________
–Grade B
•No more than 1/3 of the total flesh of each particular part
can be exposed
•Meat yield cannot be affected (i.e. no cuts into the meat)
–Grade C
•_________________________
•
Disjointed and broken bones
(2 pound to 6 pound birds)
–Grade A
•______________________________________________
–Grade B
•2 disjointed and no broken or 1 disjointed and 1 broken
non-protruding
–Grade C
•No limit
•__________________________bones automatic Grade C
•
Missing Parts
(2 pound to 6 pound birds)
–Grade A
•_______________tips and tail (removal of the preen
gland
–Grade B
•Wing tips to the _______________________________
18
•Back area not wider than the _________________ of tail
and extending ___________________ way between the
base of tail and hip joints
–Grade C
•Wing tips, wings and tail
•Back area not wider than the base of tail extending to
area between ___________________________________
OBJECTIVE: 3.04
Describe the methods used to market livestock and poultry
Methods of Marketing
•
_____________________________________
–Central markets on public stockyards
–Livestock are consigned to a commission firm to bargain
with buyers for a certain fee
•
Auction Markets
–___________________________________________
–Sell to the buyer that bids the ___________________
•
•
•
________________ selling
–No ____________________________________
–Producer sells straight to the buyer
–_______________________________________
___________________ marketing
–auctioning on-line using computers
Futures marketing and hedging
–______________________________________________
–______________________________________________
–prices are locked in to a ____________________ price
Vertical Integration
Definition:
–____________or more steps of production, marketing
and processing are _________________ together usually
by a contract between the producer and feed manufactures
or between producers and processors including all three
19
•
About __________________ of all ___________________ and a
very high percentage of turkeys, laying hens and swine are grown
and marketed through vertical integration contracts
COMPETENCY: 4.00
Identify social issues with animal science.
Animal Welfare
• ____________________________ treatment of animals
• Most animal producers and researchers believe in animal welfare
–support animal ______________________________
–oppose ____________________________________
• _______________________________ information should be the
basis for decisions, laws, and regulations related to animal welfare
• It is difficult to assess animal ___________________ because
they do not ______________________ and there are no
universally accepted measures to use
Animal Rights
•
Animal should not be _____________________________________
–The issues of animal welfare and animal rights date back
thousands of years to the ancient ___________________
Welfare vs Rights
•Involves good treatment of animals
•Less radical
•Supported by most animal producers and researchers
•No use whatsoever
•Radical activities including violence
•Usually vegetarians
20