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National FFA Organization
FFA is a federally chartered organization for students interested in agriculture. The levels of the FFA in North Carolina are:
Local _________________. Region. North Carolina FFA _________________. ________________ Organization.
Parts of a Total Agriculture Program Classroom and ___________________. ______________________ Experience. _______________.
Structure of the FFA National FFA Officers
Comprised of ____________________________________
__________________________ is currently the National FFA Advisor
He is employed by ______________________________________ Chapter Officers
President ___________________________ Vice President ___________________________ Secretary ___________________________ Treasurer ___________________________ Reporter ___________________________ Sentinel ___________________________ Chaplain ___________________________ Historian ___________________________
Southwest Regional FFA Officers
Composed of at least _____ members from the region ___________________________________
FFA Traditions and Ceremonies
The FFA Mission Statement ___________________________________________________ ___________________________________________________ ___________________________________________________ ___________________________________________________
FFA Motto- _________________, _________________, _________________, _________________.
FFA Colors-______________ blue and _______________ gold.
FFA Official Dress Males
________________________________ ________________________________ ________________________________ Official FFA Jacket zipped to the top ________________________________
Females
________________________________ ________________________________ ________________________________ Official FFA Jacket zipped to the top
FFA Opening and Closing Ceremony-
Ritual that _______________ the beliefs of the FFA and _____________the meanings of certain _____________.
Opening Ceremony- “All in Unison” President: “FFA members, why are we here?” All members say: “_________________________________________, honor agricultural opportunities and _______________________, and develop _______________________________ ________________________________________________________should possess.” Closing Ceremony- The FFA Salute ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ FFA Programs of Activities (_________)
It is a plan that ____________________________________________________ Activities are determined by the ___________________________________________________________ ___________________________________________________________ Committees are appointed to look at different areas of the POA Voted on by the total membership
Career Development Events – Competitive events designed to build career skills of FFA members. Speaking Events- develop communication skills.
Parliamentary Procedure- ______________________________________________________________________________________________________________________
Prepared Public Speaking- ______________________________________________________________________________________________________________________
Skill Events- develop knowledge and build communications skills.
Livestock Evaluation- ______________________________________________________________________________________________________________________
Poultry Evaluation- ______________________________________________________________________________________________________________________
Farm Business Management- ______________________________________________________________________________________________________________________
Proficiency Awards- Entrepreneurship or placement individual awards growing out of a student’s _____________________. Conventions State FFA Convention
________________________________ ________________________________
National FFA Convention ________________________________
North Carolina FFA Center (White Lake) ________________________________ ________________________________
Banquets, conferences, social events, community service The FFA Emblem
The Ear of Corn- ______________________________________________________________________________________________________________________ The Eagle- ______________________________________________________________________________________________________________________ The Rising Sun
______________________________________________________________________________________________________________________
The Plow ______________________________________________________________________________________________________________________ The Owl ______________________________________________________________________________________________________________________
FFA Officers and Stations
President _______________________________ _______________________________
Vice President _______________________________ _______________________________
Secretary _______________________________ _______________________________
Treasurer _______________________________ _______________________________
Reporter _______________________________ _______________________________
Sentinel _______________________________ _______________________________
The Advisor _______________________________ _______________________________
Minimum of six officers Additional officers may be established by the local chapter
Chaplin Historian
FFA Degrees _________________________ FFA Degree (Middle School) _________________________ FFA Degree _________________________ FFA Degree _________________________ FFA Degree _________________________ FFA Degree
Types of FFA Membership
Active Students in ______________________________________(up to age 21) ____________________
Former active members, parents of FFA members, and others interested in and supportive of FFA
____________________ ____________________
FFA Code of Ethics FFA has established ____________________________________________________________________________________________________________________________________________ All FFA members should follow the code and should use it as a guideline to live by. FFA Websites National FFA Organization ___________________________________ North Carolina FFA Association ___________________________________ Crest FFA Chapter ___________________________________ Parliamentary Law Basics What is Parliamentary Procedure? ________________________________________________________________________________________________________________________________ Parliamentary procedure is governed by ________________________________________________________________________________________________________________________________ Purposes of Parliamentary Procedure
_____________________________________________________
Extends ______________________________________________
Observes the rule of the _________________________________
Ensures the ___________________________________________
Presiding Officer
_____________________________________________________
Must be ______________________________________________
Must relinquish the chair when the president desires to ___________________
The Gavel
The ____________________ uses the gavel to control aspects of the meeting.
The number of taps determines the meaning. One Tap
Tells members to be ____________________________________ Used after passing or rejecting a __________________________ Used after the announcement that the meeting is _____________
Two taps -___________________________________________________
Three taps -symbol to rise during _________________________________
Series of taps -used to bring ________________________________________ Parliamentary Procedure Vocabulary Agenda
List of what will be _______________ at a business meeting. The agenda should be prepared _____________ the meeting.
Motion To present a _____ _______ or item of business. (“I Move To” or “I Move That”)
Amend
To ____________- a motion.
Majority ________ ________ half; group that controls the most votes.
Minority _________ than half; opposite of majority.
Quorum ________ of the total membership.
This amount of people must be _______________for the group to make decisions or ______________.
The Agenda
Opening ceremony Call to order by the ______________ Minutes of last meeting read ________________ Old Business ________________ Adjournment
Parliamentary Abilities Main Motion- presents a new idea or item of business. Only one can be on the floor or before the group at the same time. It is debatable, amendable, requires a second and majority vote.
Steps to make a main motion: ______________________________ Receive recognition to speak. State motion-“I move to…” or “I move that…”. Another member seconds the motion (to show that more than one person wants the item of business before the group). _____________________________ _____________________________ Chair announces result of vote.
Discussion gives members opportunities to discuss ____________________ of the main motion. Voting (there are two kinds of votes)
____________________ ____________________
Four Methods of Voting
___________ Visual vote (standing or raising hands). ___________ Ballot.
Other Parliamentary Procedure Abilities Amendments
______________________________ 3 ways to amend: __________________, ______________, ______________.
Wording: “________________________________________” ______________________________ Debatable ______________________________ ______________________________ ______________________________
Adjourn
Used to _________________________________ Wording: “_______________________________”
____________________________________ ____________________________________ ____________________________________ Requires second ____________________________________
Suspend the Rules
___________________________________________________ Wording: “I move to suspend the rule of _______”
____________________________________ ____________________________________ Can be reconsidered ____________________________________
2/3 vote required Point of Order
Used when one believes a parliamentary error has been made ____________________________________ ____________________________________ ____________________________________ Does not require second ____________________________________ ____________________________________
Division of the House
___________________________________________________________ ____________________________________ ___________________________________ ____________________________________ Cannot be reconsidered ____________________________________
Lay on the table
__________________________________________
Motion must be taken from the table at the next meeting to be discussed Wording: “I move to lay this motion on the table”
____________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________
Previous question
_______________________________________________ Wording: “I move to previous question”
___________________________________ ____________________________________ ____________________________________ ____________________________________ ____________________________________
Refer to committee
Used to gain more information on a motion before voting Wording: “I move to refer this motion to a committee to report at our next meeting.”
____________________________________ ____________________________________ ____________________________________ Can be reconsidered ____________________________________
Public Speaking Communicating with others Oral Communication is one of the most important factors in being successful Types of Speeches
Informative Provide ___________________
Persuasive Speeches given to change or ________________ of the audience to align with the message of the _________________.
Extemporaneous Speech with little or no ______________ A speech that is delivered without being written __________________
Building a Speech Introduction
__________the attention of your audience _______________________________________ Indicate the need for the speech _______________________________________ Short stories and real life is a good start
Body
Begins with the __________________ and arranges them in ________ order The ____________ part of the speech Contains the ________________ you want to tell Consist of several major points surrounded by a central ______________
Conclusion
__________________ the main points of your speech _________________ the audience of the objective or topic Move people to ____________ Use _______________ well planned words
Keys to a good Speech
Preparation, practice and more practice Practice in ______________ Have people provide feedback Watch and listen to yourself Use a ______________ _______________________________
Preparing and writing a speech Speech Preparation
Purpose – ___________________________________________________ ___________________________________________________
Audience – ___________________________________________________ ___________________________________________________
Occasion – ___________________________________________________ ___________________________________________________
Topic Selection
___________________________________________________________ ___________________________________________________________
Choose a topic that _________________ Choose a topic that you are _________________ about Choose a topic of interest to your ___________________ _______________ with a list of topics and write down key words
Writing the speech Gather information from a variety of materials, books, internet, personal interviews, etc. ________________________________________________________________ ________________________________________________________________ Create and outline to help you organize your ideas Write the speech the way you talk, but do not use slang terms. Be enthusiastic, smile, use gestures, have good eye contact, and be sincere when presenting your speech Delivering a Speech Stage Presence _______________________ Appearance _______________________ Confidence _______________________ Poise and body posture
Careers in Animal Science (2.00 – Understand careers in the animal science industry)
Scientists, Engineers, and Related
________________________________________________________________________________________________________________
Animal scientist, biochemist, entomologist, food scientist, geneticist, microbiologist. _______________________________________________________ Nutritionist, veterinarian.
These workers do essential research and development that improves the competitive position of the United States in world markets.
Managers and Financial
________________________________________________________________________________________________________________ Business manager, food service manager, retail manager, wholesale manager. __________________________________________
Marketing, Merchandising, and Sales Representatives
________________________________________________________________________________________________________________ Marketing manager, livestock buyer, market analyst. Food broker, grain merchandiser. ________________________________________________________
About one-third of the projected openings for college graduates with degrees in agriculture are in this category.
Education, Communication, and Information
________________________________________________________________________________________________________________ Agriculture education teacher, college faculty member, extension agent. Public relations specialist, reporter, editor.
Social Services Professionals
______________________________________________________________________________________________________________________ ____________________________________ Food inspector
Agricultural Production
________________________________________________________________________________________________________________ Farmer, ranchers. ________________________________________________________
Three Steps in Choosing an Occupation Self-Analysis
__________________________________________ Talent- natural aptitude to do a job. __________________________________________ Previous experience- work done in the past. __________________________________________ Educational aspirations- how much education a person wants and can obtain. ______________________________________________________ ________________________ Personality- how others see a person’s traits.
Study an Occupation
Nature of the work- hours, location, conditions, skills, etc. ________________________________________________________ Demand, pay, benefits, opportunity for promotion, job security. ________________________________________________________
Make a Decision
Match oneself with the best occupation for the person. ___________________________________________ Leave opportunities to change plans in the future.
Occupational Information Counselors and career development coordinators. ______________________________________ Parents and relatives. ______________________________________________ ______________________________________________ Dictionary of Occupational titles- provides descriptions of more than 20,000 jobs in the United States. _________________________________ Internet sites. _________________________________ Educational Requirements Scientists and engineers usually require masters or doctoral college degrees. __________________________________________________________________________________________________________________________ Most jobs that have “laborer, helper, aide, attendant or worker” in the title require high school diplomas.
Supervised Agriculture Experience (2.02 – Understand importance of SAE to work based learning.)
What was the same in all 3 ads? __________________________________________________________________________________________________________________________________________________________________________________________________________________ People who have experience have the edge in landing a job. But:
How do you get _________________________ without first having a job?
How do you get a job without first having _____________________?
Gaining Experience!!
Question:
How can you gain experience to get a job (or prepare for college)?
Answer:
____________________________________________________
What is SAE? Supervised Agricultural Experience (SAE) Programs consists of ________________________________________________________________ conducted outside of class time in which students develop and apply _________________________________________. Project that deals with any division of agriculture.
Plants ___________________ Agriculture Business ____________________________________
How Does a SAE Help Me?
______________________________________________________ ______________________________________________________
Develops skills that can be used in starting you own business Helps development management skills ______________________________________________________ Improves analytical and decision making skills ______________________________________________________ ______________________________________________________ Develops knowledge and skills that could be helpful in college, as a hobby or for recreation. Provides the opportunity to win awards: ________________________________ are based on the SAE program. In addition to winning awards, money can be won at regional, state and national levels FFA ___________________________are partially based on the SAE. You must have a SAE program to advance. In order to be a ___________________ or national officer, you first must have an advanced FFA degree which is partially based on SAE.
Will affect your grade in _________________________ class Types of SAE
________________
Research
Experimental
Analytical (Non-Experimental)
_________________
Exploratory
_________________
Supplemental
Entrepreneurship The student plans, implements, operates and assumes financial risks in a farming activity or agricultural business. In Entrepreneurship programs, the student owns the materials and other required inputs and keeps financial records to determine return to investments. Entrepreneurship examples:
_____________________________________________________
_____________________________________________________
Raising a litter of pigs
_____________________________________________________
_____________________________________________________
Owning and operating a lawn care service
____________________________________________________
Research There are two major types of Research Projects - ______________________________________________________ Experimental
An extensive activity where the student plans and conducts a major agricultural experiment using the scientific process. The purpose of the experiment is to provide students "hands-on" experience in:
1. Verifying, learning or demonstrating scientific principles in agriculture
2. ____________________________________________
3. ____________________________________________
Research Examples
_____________________________________________________
Determining the impact of different levels of protein on fish growth
_____________________________________________________
_____________________________________________________
Analyzing the effectiveness of different display methods on plant sales in a
garden center
_____________________________________________________
Determining the strength of welds using different welding methods
Analytical (non-Experimental Research) Students choose an agricultural _______________________ that is not amenable to experimentation and design a plan to investigate and analyze the problem. The students gather and evaluate data from a variety of sources and then produce some type of finished product. Analytical (Non-Experimental) Examples:
_____________________________________________________
A series of newspaper articles about the environment
_____________________________________________________
_____________________________________________________
_____________________________________________________
Placement
Placement programs involve the placement of students on farms and ranches, in agricultural businesses, in school laboratories or in community facilities to provide a "learning by doing" environment. This is done outside of normal classroom hours and may be paid or non-paid. Placement Examples
____________________________________________________
____________________________________________________
____________________________________________________
Working in the school greenhouse after school and on weekends and holidays
____________________________________________________
Exploratory Exploratory SAE activities are designed primarily to help students become literate in agriculture and/or become aware of possible careers in agriculture. Exploratory SAE activities are appropriate for beginning agricultural students but are not restricted to beginning students. Exploratory Examples:
Observing and/or assisting a florist
_____________________________________________________
_____________________________________________________
Interviewing an agricultural loan officer in a bank
_____________________________________________________
_____________________________________________________
Improvement Improvement activities include a series of learning activities that improves the value or appearance of the place of employment, home, school or community; the efficiency of an enterprise or business, or the living conditions of the family. An improvement activity involves a series of steps and generally requires a number of days for completion. Improvement Examples:
_____________________________________________________
Building a fence
_____________________________________________________
Overhauling a piece of equipment
_____________________________________________________
_____________________________________________________
_____________________________________________________
Supplementary (Minor) A supplementary activity is one where the student performs one specific agricultural skill outside of normal class time. This skill is not related to the major SAE but is normally taught in an agricultural program, involves experiential learning and does contribute to the development of agricultural skills and knowledge on the part of the student. The activity is accomplished in less than a day and does not require a series of steps. Supplementary Examples:
_____________________________________________________
Changing oil in a sod cutter
_____________________________________________________
_____________________________________________________
_____________________________________________________
Staking tomatoes
Record Keeping Assets
Things that one owns and completely pays for. Example: _____________________________________
_________________________-items quickly converted to cash or that will be sold within 12 months
___________________
___________________
___________________
___________________
Non-current-
___________________________________________________________
___________________________________________________________
land machinery breeding livestock
Liabilities
Things that you owe money to other people for or debts Example: _____________________________________
Current-debts that are due to be paid this year
________________________________________
________________________________________
________________________________________
Non-Current-________________________________________
mortgages not due this ________________
Net Worth
One’s assets minus their liabilities You have $3000 in the bank, but you owe $1750 for your bills. Your net worth is ___________________________
Current Assets + Non-Current Assets=Total Assets Current Liabilities + Non-Current Liabilities=Total Liabilities
Inventory
An itemized ___________________ of things owned by a business with the beginning value and depreciated value
Non-depreciable-items that will be used or sold within a year
___________________________________
___________________________________
Depreciable-items that have a useful life of more than one year and lose value because of age, wear or becoming out-of date because of technology advancements. Land is NOT depreciable property
____________________________________
____________________________________
____________________________________
Animal Science Terminology (Objective 3.00: Remember terminology relevant to animal agriculture)
Species Uncastrated
Male
Immature Castrated
Male
Immature Female
Mature Female
Newborn
Cattle Bull
Swine Barrow
Poultry Pullet
Turkey Hen
Supplemental Animal Terminology
Sheep Lamb
Goat Doe
Dog Neutered
Cat Tomcat
Physical Characteristics Used to Distinguish Identify Animals
A. ____________- generally more muscular overall. Typically larger in stature and
grow faster than females. Often exhibit extra muscle in the neck area.
B. _____________________- slower growing and have less muscle overall than the
intact male. Look for evidence of male genitalia such as a sheath to distinguish
from females.
C. ___________________- larger body structure than immature females. Mammary
glands more evident even when the animal is not lactating.
D. ___________________- smaller stature than mature female. Examine genitalia
to distinguish from young male animals.
Breeds of Livestock Animals
A. Breeds are categorized by their phenotypic traits:
1. _______________________________
2. Frame and size-heavy versus light boned, tall versus short, long body
versus short body, etc.
3. ___________________- amount of muscle overall as well as more muscle
in a particular section of the animal such as the hindquarter.
4. _____________________- extra skin to improve heat tolerance and insect
resistance
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
–________________________________________
–________________________________________
–________________________________________
–________________________________________
–________________________________________
–________________________________________
Simmental
•________________________________________
•________________________________________
•________________________________________
Other Beef Breeds
•________________________________________
•________________________________________
•________________________________________
•________________________________________
•________________________________________
•________________________________________
Dairy Breeds
Holstein
________________________________________________
________________________________________________
Leading producer of milk
________________________________________________
Jersey
________________________________________
________________________________________
Number one in milk fat
Others Dairy Breeds Include
•________________________________________
•________________________________________
•________________________________________
Identifying Swine Breeds
American Landrace
____________________________________________
____________________________________________
________________________________ ears
Duroc
___________________________________________________
___________________________________________________
___________________________________________________
Excellent feed conversion
Hampshire
Black with a white belt
___________________________________________________
___________________________________________________
___________________________________________________
Yorkshire
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
Excellent growth and mothering ability
___________________________________________________
Other Swine Breeds Include
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
___________________________________________________
Identifying Breeds of Poultry
No Breed _______________________ for poultry unlike other farm animals.
Breeds, Varieties, Types & Classes
Breed- _____________________________________________
Type- ______________________________________________
Classes- ____________________________________________
Egg Producers
Layers- _________________________________________________
White egg producers- ______________________________________
White Leghorns- ________________________
Brown egg producers- ___________________________________
–Rhode Island Reds- _________________________
–New Hampshire- 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 __________________________________________
Cuts of Meat (Objective 3.02: Recall retail and wholesale cuts of meat) General Meat Carcass Information
A. Beef, pork, lamb and goat animals that are processed before ____________
years of age typically yield higher quality meat. Older animals are also
processed, but _____________________
B. After following ____________________ for stunning an animal, the carcass is
bled out and hung upside down on a rail for further _________________.
C. Animals are initially processed into ____________ or “primal” cuts. These
wholesale cuts are then broken into either ___________ cuts and/or a variety of
retail cuts.
1. Beef Example
i. Wholesale/Primal: chuck.
ii. ___________________
iii. Retail: blade steak.
2. Pork Example
i. _____________________
ii. Subprimal: tenderloin.
iii. _____________________
Wholesale (Beef)
–High value
•______________________________________________
–Low Value
•______________________________________________
Cuts of Beef
–loin
–rib
–rump
–round
–chuck
–brisket
–flank
–plate or navel
–shank
Retail Cuts (Beef)
–High Value
•_________________________________________
•tenderloin from the _________________________
•_______________________________from the loin
•rump from the _____________________________
•T-bone form the _____________________________________
Cuts of Pork
Wholesale (Pork)
–High Value
•loin, _________, picnic shoulder, Boston shoulder or butt
–Low Value
•spareribs or belly, __________, ____________, backfat, spareribs or
side, _________________________
Retail (Pork)
–High Value
•ham, loin, tenderloin, _____________________, Boston butt, picnic ham
(shoulder)
–Low Value
•__________________, spareribs, belly, bacon, jowl, fatback
Cuts of Poultry
• Not Classified into __________ and ____________ cuts like pork and beef due
to size
• ______ sets standards for all “ready to cook” chicken and turkey
Parts include
– ___________
– Breast
– ___________
– Drumstick
– ___________
– Tenderloin
Agriculture Animals Objective: 4.00 Understand agriculture animals
Beef and Swine Evaluation
Livestock producers use visual observations to:
o Select ______________ or ________ based on conformation, breed
character, structural soundness of feet and legs, and body capacity.
o Select market animals based on muscle, ___________, body
____________, finish and ____________ soundness.
Terms to Know
Anatomy-
o ___________________________________________________________
___________________________________________
Conformation-
o ___________________________________________________________
___________________________________________________________
___________________________________
Breed Character-
o ___________________________________________________
Muscle-
o ___________________________________________________________
___________________________________________________________
___________________________________
Finish-
o ___________________________________________________
Structural Soundness-
o ___________________________________________________
o The legs of animal should be long and straight and have adequate bone
and foot to carry the animal throughout its life span.
Body Capacity-
o ___________________________________________________________
___________________________________________
Frame Size-
o The length and size of the animal. Used to compare animals that are of
similar age to indicate growth and breeding potential. Frame should be
proportional to muscle development.
Why?
Producers use these traits to select animals that carry desirable traits and cull
(remove) animals that display poor traits and qualities.
________________________________________________________________
________________________________________________
Producers typically use additional data tools such as Average Daily Gain and
Expected Progeny Differences to analyze breeding animals.
Livestock External Anatomy
Cattle Parts
Swine Parts
Poultry Parts
o comb
o wattles
o beak
o eye ring
o ear lobe
o vent
o hock
Broiler Breed Conformation Selection
Broiler Breeders
o Live birds are evaluated by ___________________, body confirmation
and ___________________________. These birds are classified as
either keep or cull animals to improve the overall flock traits that are
passed on to their offspring.
o Producers should have the bird _____________________ to accurately
assess traits and characteristics the bird carries.
Body Conformation
o Refers to the bird’s structure and includes factors such as: width
___________________, length of the back, depth of body, spring of rib
and __________________.
Breast Meat Quantity
o Closely related to ________________________.
o Refers to amount of meat the bird carries. Producers measure the length,
_________, depth and how the muscle is carried on the ____________.
When evaluating birds, raise the bird and ask the animal to walk in
order to evaluate legs, feet and toes.
Live Bird Deformities
o Traits that will cause the bird to be culled from the flock to prevent
undesirable traits being passed down.
Crooked Toes - ______________________________
Leg and Foot Abnormalities -____________________
Crossed Beak -_______________________________
Severely Crooked Back -________________________
Understanding Quality Features of Beef, Pork, and Poultry
Objective 4.02
Quality Standards
The ______________________________________ sets forth quality features
for beef, pork and poultry.
The quality features are classified into _________ as determined by the USDA.
Grades indicate quality NOT _________________.
Beef Quality Grades
Beef Cattle Classes
o Age classes
Calves
___________________
Cattle
___________________
Veal calves
___________________
Slaughter calves
___________________
Feeder calves
___________________
o Sex Classes
Steer
_________________________
Heifer
______________________________
Cow
Bull
Stag
______________________________
Feeder Cattle Grades
o Feeder Cattle Grades
Determined by:
_____________
_____________
_____________
o Slaughter Cattle Grades
________________________
USDA Feeder Steer & Heifer Grades
____________
USDA No. 2.
____________
o Each USDA grade also has a ________________________
_______________________________________________
Slaughter Cattle Grades
Quality Grades
o Prime
o _____________
o Select
o _____________
o Commercial
o _____________
o Cutter
o _____________
Yield Grades
o Yield Grade __
o Yield Grade __
o Yield Grade __
o Yield Grade __
o Yield Grade __
Feeder Steer & Heifer Grades
Animals are divided into three groups- calves, yearlings and older feeders based
on their age and weight.
____________________________________________________
Feeder cattle grades are the basis for reporting market prices for cattle.
Factors Used to Determine Grade
Thriftiness- the apparent health of the animal and its potential to fatten and grow
normally.
Frame Size- the size of the animal’s skeleton (height & body length).
Large- _____________________________________
Medium- ___________________________________
Small- _____________________________________
________
Thickness- development of muscle in relation the size of the skeleton.
o US No. 1- _______________________________________
o US No. 2- _______________________________________
_______________________________________________
o US No. 3- _______________________________________
Feeder Cattle Grade Examples
________________- animal that is taller in size compared to others and displays
thick muscling throughout body.
________________- same frame size as No. 2, but less muscling as compared
to No. 1. Loin and back have a sunken appearance.
________________same frame size as No. 2, but less thickness and width than
No. 2
________________- feeder cattle that are unthrifty and not expected to grow or
fatten normally. Usually indicative of disease, parasites, etc
Quality Grades
Determined by the class or kind of animal (steer, heifer, cow, bull), age or
maturity, firmness and marbling of the carcass.
o _____________
o Choice
o _____________
o Standard and Commercial
o Utility, Cutter, and Canner
Prime grade
o ___________________________________________________________
___________________________________
Choice grade
o _______________________________________________
Select grade
o ___________________________________________________________
___________________________________
o 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
o ___________________________________________________________
___________________________________
Utility, Cutter, and Canner grades
o ___________________________________________________________
___________________________________
o _______________________________________________
o Prime grades have maximum marbling
o _______________________________________________
o About 80% of grain fed beef is graded as choice
Maturity
A - 9 to 30 Months
B - ____________________
C - 42 to 72 Months
D - ____________________
E - More Than 96 Months
Cutability?
The term ‘cutability’ describes the proportion of an animal which is saleable meat.
o Dressing percentage
__________________________________________
o Saleable meat yield or retail yield
__________________________________________
o No two animals are the same
o ______________________________________________
o This variation affects financial returns to producers, wholesalers and
retailers.
High Cutability
o ____________________
o Convex shoulders and hindquarters
o ____________________
o Wide over the shoulders
o ____________________
Low Cutability
o Animals with low cutability do not look muscular, indicating a low ratio of
muscle to bone.
a narrow stance, especially through the lower hindquarters;
_____________________________________________________
_________________________________
flat forearms and shoulders;
_____________________________________________________
_________________________________
Animals that are overfat and have an uneven distribution of fat have:
o lumpy deposits of fat in the brisket flank and tailhead
o ______________________
o a level underline;
o ______________________
o flatness over the top of the rump;
o a smooth tail setting;
o __________________
Yield Grades (Beef)
Percentage of the carcass that is boneless, closely trimmed retail cuts from the
round, loin rib, and chuck
o Numbered 1 to 5
Yield 1
_____________________________________
Yield 5
Worst grade with the less muscle and more fat waste
The terms "yield" and "yield grade" should not be ____________
"Yield" alone means dressing percentage (carcass weight divided by live weight
multiplied by 100), and is not ________________
____________________________________________________
Adjusted fat thickness- _________________________________
Percentage of Kidney, Pelvic and Heart Fat (KPH)- ____________
____________________________________________________
Marbling
____________________________________________________
Observed in the ribeye muscle between the 12th and 13th rib
Adequate marbling must be present for tenderness and high quality grades
____________________________________________________
Swine Quality grades
Swine Classes
Use Classes
o Slaughter
________________________________________
o Feeder
________________________________________
Sex Classes
o Barrow
________________________________________
o Gilt
________________________________________
o Sow
o ____________________
o ____________________
Feeder Pig Grades (Sample)
o USDA No. 1 Feeder Pig – ___________________________
_______________________________________________
o USDA No. 3 Feeder Pig – Slightly smaller than frame with think muscling.
Ham and Loin are about the same width. Back is flat.
o ________________________ – Unthrifty, diseased, poor care, skin
wrinkles, head appears larger than body.
Grading Meat
o Quality grade is determined by quality of lean meat and yield.
o _______________________________________________
_______________________________________________
o Yield is evaluated by thickness of backfat and degree of muscling.
o Thick muscling helps offset backfat thickness
o _______________________________________________
o _______________________________________________
o Grade is determined by the percent of carcass weight made up of ham,
loin, boston butt, and picnic shoulder
o Backfat and degree of muscling are used to evaluate live hogs for yield.
Slaughter Barrows and Gilts
USDA grades:
o U.S. No. 1
o ______________
o U.S. No. 3
o ______________
o U.S. Utility
Calculating Grades
The estimated backfat thickness over the last rib and the muscling score are
used to determine the USDA slaughter barrow and gilt grade.
o Degrees of Muscling are Thick, Average, Thin
__________________ =3.0
Average Muscle Score = 2.0
__________________ = 1.0
The formula used to calculate slaughter barrow and gilt grades is:
o Grade = ______________________________________
Poultry Carcass Evaluation
Why Grade Poultry Carcasses?
o _____________________________________
o ____________________________________________
Grading Poultry Carcasses
o USDA Grades indicate quality not sanitation
o Ready-to-cook means that certain parts have been removed
head
___________
___________
viscera (soft internal organs)
What are the Grades?
Poultry Carcass Grades:
o Grade A
___________________________
o Grade B
________________________________
o Grade C
___________________________________
Evaluation Factors
o confirmation
o ____________________
o fat covering
o _____________________
o discoloration
o _____________________
o missing parts
o _____________________
Other Evaluation Factors
Confirmations
o normal breastbone, back, leg and wings
Fleshing
o _____________________________
Fat covering
o _____________________________
Exposed Flesh
o (2 pound to 6 pound birds)
o Grade A
Breast and leg cannot have over _________________
Other parts can have a maximum of ______________
o 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)
o Grade C
_________________
Disjointed and broken bones
o (2 pound to 6 pound birds)
o Grade A
________________________________
o Grade B
2 disjointed and no broken or 1 disjointed and 1 broken non-
protruding
o Grade C
No limit
_________________________________
Missing Parts
o (2 pound to 6 pound birds)
o Grade A
___________________________________________
o Grade B
___________________________________________
Back area not wider than base of tail and extending half way
between the base of tail and hip joints
o Grade C
___________________________________________
Back area not wider than the base of tail extending to area between
the hip joints
Impact of animal agriculture
Objective: 5.01: Explain the economic impact of animal agriculture.
Livestock Products
• Food
o ________________________________
• Clothing
o ________________________________
• Shelter
o ________________________________
• Power
o ________________________________
• Recreation
o ________________________________
• Fuel
o ________________________________
• Animals are converters
o __________________________________________________
o meat, eggs, milk, etc.
By-Products
• Wool
• _____________
• Candy and chewing gum from animal fat
• __________ - from horns, hooves, bones, and hides
• Glue, cosmetics, waxes, soap, lubricants, brushes, etc.
• Animal feeds from scrap meat and bones and blood meal
• Insulin
o ____________________
o ____________________
• Heparin
o ____________________
o ____________________
• Lanolin
o ____________________
• Fertilizer, Printer Ink,
o ____________________
Economic Impact & Importance
• Broilers = $2.6 billion per year
• Hogs = _______________________
• Turkeys = $775,000 dollars
• Cattle = ______________________
o Income from livestock, poultry, and their products is about twice that of
crop production in NC!
o NC is near top nationally in hogs, turkeys, and poultry
Trends in North Carolina
• _________________________________________
• Health concerns have caused an increase in the consumption of poultry
• _________________________________________
• Most swine farmers grow on contract
Animal Welfare and Rights
Animal Welfare
• _________________________________
• Most animal producers and researchers believe in animal welfare
o _____________________________
o oppose cruel treatment
• Scientific information should be the basis for decisions, laws, and regulations
related to animal welfare
• It is difficult to assess animal comfort because they do not talk and there are no
universally accepted measures to use
• ______________________________
o ___________________ – Sets minimum standards for animals used for
sale, research, transport, and exhibited
Last updated 2008
o ___________________ – Passed in 1985, Standards for animals used in
biomedical and behavior research
Animal Rights
• ____________________________________________________
o The issues of animal welfare and animal rights date back thousands of
years to the __________________________
• Largest animal rights group is the _____________________________
Animal Agriculture Processes
Objective 5.02: Understand the process for producing, breeding and marketing
agriculture animals.
Animal Agriculture Process
The process for ________________for animals varies greatly depending on the
type of animals, location, facilities and overall producer goals.
There has been an increase in consumer demand for ______________ and
organically raised products.
Animal Agriculture Process
Consumers have increased their awareness of how agriculture products are
______________________________.
The majority of livestock and poultry products are still produced and sold to
_______________________________________ them through various outlets
such as grocery stores.
Producers must decide:
___________________________________________
The type of breeding system to use based on how they elect to produce the
animals.
_________________________________
Beef Cattle Production
Types of Beef Cattle Operations
Beef cattle producers may specialize in one type of cattle operation or combine
various types.
◦ _________________________- a herd of cows are bred each year to produce
calves. These calves are often sold sometime after weaning (6 months to 1
year old animals).
Types of Beef Cattle Operations
◦ ____________________-
___________________________________________.
Keeps herds of purebred breeding animals and provide replacement bulls
for _____________________.
These operations focus more specifically on __________________ within
a given breed.
Types of Beef Cattle Operations
◦ Cattle Feeders
____________________-
Purchase calves from a cow-calf producer and care for them for
approximately 5 months (12 months to 17 months of age).
Feedlot-
Raises large numbers of animals in a more confined area.
Animals are fed to a “__________” market weight and then sent to
be processed between _________ months of age.
________________animals are purchased from stockers or cow-
calf producers through one of the various types of livestock
markets.
Processing Beef Products
___________________________________ (slaughter houses).
◦ Most packing facilities process animals into primal cuts and _____cuts. These
products are sold to retailers and foodservice companies.
◦ Some packing facilities sell subprimals to meat processors who create value
added products such as pre-cooked items, sandwich meat, etc.
Processing Beef Products
The amount of time involved in producing beef cattle is significantly longer
compared to __________________________.
◦ ______________________________________________________
Dairy Cattle Production
Dairy cattle production in the United States continues to shift towards larger herds
that allow producers to ___________________________.
Types of Dairy Cattle Operations
________________________________
◦ Animals are raised in a more confined setting such as an open lot or tie stall
barn.
________________________________
◦ Cattle are turned out on pasture continuously or for portions of the day.
__________________________________________.
Production Cycle of Dairy Cattle
Mature cows are milked _____________ a day after they give birth and their
lactation cycle begins.
◦ Calves are removed from the cow _____________ after being born.
A. Male calves are typically used for veal or are raised as slaughter steers.
B. _________________________________________________
___________________________________________________
C. Replacement heifers are typically raised in feedlot or pasture settings
until they are ready to be moved in with the dairy herd.
Production Cycle of Dairy Cattle
◦ Replacement heifers are bred around 15 months of age and begin producing milk
9 months later (2 years of age).
◦ __________________________________________________.
_______________________________ before they give birth again, they are “dried
off” (quit producing milk) in preparation for their next calf to born.
◦ The average production cycle of dairy cattle is ___________. Animals are then
processed for their meat.
Processing Dairy Products
Milk is collected into large _____________ at the farm and then transported to
processing facilities.
The fluid milk is separated and then re-blended to make skim, _____, whole milk,
etc.
◦ ________________________________.
Pasteurization- rapid heating and cooling of milk to remove harmful
bacteria.
Homogenization- dispersing fat droplets so the milk stays uniformly mixed.
The excess fat removed from the fluid milk to make low __________ such as skim
and ___ is used to make products such as eggnog, butter, whipping cream, etc.
◦ Other dairy products made from ________________ at value added facilities
include ice cream, yogurt and cheese.
Swine Production
Most _______ are grown through vertical integration contracts.
◦ ____________________________
Two or more steps of production, marketing, and processing are linked
together usually by contract between producers and feed manufacturers or
between producers and processors or include all three.
Vertical Integration Example
A corporation such as ________________, Inc. purchases feeder hogs from a
producer and then raises the animals to a market weight in their company owned
finishing house. Then they transport animals to the slaughter house that is also
owned by ____________, Inc.
◦ ______________________ swine are typically raised in confinement type
houses.
Types of Swine Operations
________________________-
◦ Maintains sows for breeding, gestation and farrowing. Manages piglets until
they are weaned at approximately 21 days.
________________________-
◦ Manages piglets after they are weaned until approximately 10 weeks or 50lbs.
________________________-
◦ Manages barrows and gilts until they are ready for market.
________________________-
◦ Manages a group of breeding sows and maintains piglets to market weights.
_________________________________________.
________________________ will typically house animals in separate facilities to
manage disease.
◦ _________________________________________________________
________________________________________________________________________________________________________________________
Processing Pork Products
◦ Finishing operations send animals to processing facilities. In many cases the
finishing operation and the slaughterhouse are vertically integrated.
◦ ______________________________________________________________
____________________________________________________
◦ Some packing facilities sell subprimals to meat processors who create value
added products such as ham, bacon, pre-cooked items, sandwich meat, etc.
Poultry Production
_________________________________________________________________
_________________________________________________
Egg Production
Laying hens are typically confined to cages or a floor-pen system.
◦ _________________________________________________.
The laying hens produce eggs for approximately 72 weeks and then they are then
sold for meat once their production cycle is complete.
◦ __________________________________________________
Broiler Production
Poultry are fed high quality feed to maximize growth.
◦ ____________________________________________________
◦ _____________________________________________________
Broilers are processed into cuts of meat and also value added products such as
sandwich meat, _______________, etc.
◦ Approximately ______ of broilers are raised through vertical integration
contracts.
_________________________________
Raising _____________ to replace either egg production or broiler production
operations.
Breeding Livestock Animals
Various breeding systems exist due to the various types of livestock operations.
◦ ______________________________________________________________
______________________________________________
_________________________________________________.
◦ In general, cattle use all types of breeding systems while swine and poultry
tend to utilize crossbreeding to develop industry owned hybrids.
Types of Breeding Systems
Straightbreeding-
__________________________________________________:
◦ Pure-breeding
◦ ______________
◦ Grading Up
Purebred Breeding
Mating registered purebred male and female of the same breed.
___________________________________________________.
Example: Angus x Angus
Inbreeding
Mating closely related animals. Increased the genetic purity of the stock produced,
but is not used as often by the typical producer.
◦ Two types of inbreeding:
____________________- mating animals that are very closely related.
Example: son X mother
_______________- mating animals more distantly related than
closebreeding.
Example: cousin to cousin
Grading Up
___________________________ (sires) to grade or unregistered or crossbred
females (dams) to improve the herd.
Crossbreeding
Mating a male and female of different breeds. Usually results in improved traits of
the offspring which is referred to as ________________.
◦ Example: Yorkshire boar x Yorkshire = Hampshire sow
Crossbreeding Systems Include
Terminal sire
◦ ______________________________________________________.
Rotational
◦ Uses a two, three or four breeds to rotate between sires and females.
_____________________________________________.
Methods of Marketing Animals
_____________________-
◦ Central markets on public stockyards where livestock are consigned to a
commission firm to bargain with purchasers or buyers for a certain fee.
______________________-
◦ Public bidding with the animals selling to the buyer who bids the highest.
________________-
◦ Farmer sells straight to buyer with no middle person or firm receiving
commissions or fees.
Electronic Marketing-
◦ _________________________________________.
Futures Market and Hedging-
◦ ______________________________________________________________
______________________________________________
___________________________-
◦ Animals are produced as well as marketed as a part of the vertical integration
enterprise.
Animal Management
6.00 Understand Animal Management
Common Causes of Human Injury
o Human Error- _______________________________________
o ______________- workers are not properly trained on how to handle animals
or equipment.
o Failure to use personal protective equipment (PPE). Injuries occur from
slippery floors, dusty conditions, etc when individuals do not use PPE.
o ______________________________________
Chemical Safety
o All chemicals must be properly labeled and stored. Material Safety Data
Sheets must be maintained.
o _______________________________________
o Personal Protective Equipment must be used and properly cleaned following
contact with chemicals.
Animal Handling
o Facilities-
Should provide safe environment for workers and animals.
_________________________________
Adequate space to maneuver animals.
__________________________
__________________________
Animal Behavior
o Vision-
o ______________________________________________________________
______________________________________________________________
______________________________________
Animal vision causes reaction to movement and contrasting patterns.
________________________________________________________
__________________________________________
o Noise- animals react negatively to loud noises and high-pitched sounds.
______________________________________
______________________________________
o Companion & livestock animals typically do not attack humans unless
provoked or out of fear.
Animals tend to show aggression when cornered and they cannot
escape. This concept of animal behavior is often referred to as “fight or
flight.”
________________________________________________________
__________________________________________
Animal Handling Recommendations
o Animal Restraint- use recommended equipment to restrain animals:
Head Gate and Squeeze Chutes for Livestock- design facilities to meet
recommended specifications such as curved chutes with solid walls to
encourage animals to move better and with less stress.
Halters- __________________________________________
_________________________________________________
Muzzles- use muzzles to restrain companion animals such as dogs
and cats.
o “Flight Zone” of Cattle-
______________________________________________________________
______________________________________________________________
______________________________________
o Awareness of Animal Behavior- watch for behavior of animals that indicate
they are suspicious or scared:
Head raised.
_______________
_______________
Tense muscles.
_______________
o Acclimating Animals to Human Contact- livestock are not accustomed to
human contact as compared to companion animals.
Handlers should attempt to make human contact a positive experience.
Avoid yelling, waving arms, and other loud noises.
________________________________________________________
________________________________________________________
___________________________________
Animal Management
Preventative Maintenance
o Record Keeping- keep accurate breeding records, health protocols,
production records, vaccination schedules, etc.
o ______________________________________________________________
______________________________________________
o Vaccination- utilize a vaccination program and correctly administer and store
all vaccines for the prevention of diseases.
o ______________________________________________________________
______________________________________________
o Animal Observation- routinely check animals and be familiar with typical
behavior and vital signs.
Isolate new animals.
Detect visual signs that indicate disease:
Open wounds.
_______________________
_______________________
o Sanitation- ____________________________________________
______________________________________________________
o Biosecurity- protection from biological harm from living things including
diseases, parasites, and bioterrorism. This can be accomplished by:
____________________________________________
Disinfect any equipment including footwear that is brought onto the
farm from another location.
_____________________________________________
Keep adequate distance from one farm facility to the next even when
owned by the same individual or company.
o _____________________- consult with a veterinarian to establish a viable
animal health program.
Diseases & Parasites
_______________________
o Faulty Nutrition- ration is not balanced.
o ______________- not adequately digested.
o ______________- wounds or injuries.
o Toxic substances- poisonous materials such as chemicals, plants, snakes
and spiders.
o ______________- birth defects.
Infectious Disease Causes
o _____- a microscopic infective agent that causes disease.
Common viruses include: influenza, rabies, shipping fever, etc.
Many viruses can be controlled by vaccinating animals.
o ________- one-celled microorganisms that can cause disease.
Common bacterial infections include: salmonella, e-coli, streptococcus,
etc.
________________________________________________________
________________________________________________________
___________________________________
Parasites
o ________________- organisms that live inside of an animal.
________________________________________________________
__________________________________________
Internal parasites are controlled through routine de-worming programs,
and pasture and herd management.
o ________________- organisms that affect the outside areas of an animal’s
body.
_________________________________________________
External parasites are controlled through chemical and biological
methods.
Animal Identification Systems
6.02:Classify animal and financial records (for financial record notes see SAE) Types of Identification Systems
•Branding cattle
•Ear Tagging cattle goats
•Ear Notching swine
•Tattooing cattle rabbits
Branding
________________________________________________ Two types
1. ___________________________ 2. Hot Iron Branding
Uses a metal instrument to burn or freeze a mark on the animal’s hide _________________________________________________ Branding
Usually done after the ________________
_________________method of identification
The beef improvement federation recommends letter systems to mark year of
birth
Example: 2013 = A, 2014 =B, etc.
___________________________________________
___________________________________________
Ear _____________________
Use special pliers to attach pieces with numbers on them ____________________________________________ _____________________________________________ Can be lost or removed Tattooing
Uses a special tool to put inked numbers in an animal’s skin ________________________________________________ Can be used on the lips or other locations ________________________________________________ ________________________________________________ ________________________________________________
Ear Notching- Swine
Why Notch? ________________________________________________ ________________________________________________
Animal Digestion
7.00: Understand Animal Digestion
Ruminant Animals
Animals with _____________________________________
Capable of digesting material with a high _______concentration
________________________________________________
– Cattle
– _____________________
– _____________________
– _____________________
Parts and Functions
Mouth
– _________________________________________
Esophagus
– _________________________________________
Four Compartment Stomach
1. _______________________________
2. _______________________________
3. _______________________________
4. _______________________________
Ruman
– Largest of the four parts “room-in-it”
– Filled with bacteria
– Converts large amounts of roughage to amino acids
Fact!!!!
The average cow rumen can hold over ____________________
Reticulum
– _________________________________________
– _________________________________________
Omasum
– _________________________________________
– Removes some liquid
Abomasum
– ____________________________________________
– ____________________________________________
Small Intestine
– Partially digested feed is mixed
__________________________________
__________________________________
__________________________________
– _____________________________________________
Villi or Papillae
Cecum
– ____________________________________________
Horses, rabbits, and guinea pigs have an enlarged cecum that helps
breakdown roughages.
Large intestine
– _____________________________________________
– _____________________________________________
Feces
Non-Ruminant
Simple digestive system
– _____________________________________________
– Feed must be highly quality concentrates
– Cannot digest large amounts of fiber
_________________________
_________________________
_________________________
Rabbits
_________________________
_________________________
Mouth
________________________________________________
Stomach
– ______________________________________
– ______________________________________
_________________________________________________
Small intestine
_________________________________________________
Non-Ruminant Parts & Functions
Accessory system
– ___________________________
Produces bile that acts on fat
– ___________________________
Produces insulin
_______________________________
– End of the digestive tract
Poultry
Chickens
___________________________
___________________________
___________________________
Poultry Digestive Systems
Mouth or beak
– ____________________________________________
Esophagus
– ____________________________________________
Crop
– ____________________________________________
Gizzard
– Crushes feed
__________________________________________
– Mixes feed with digestive juices
______________________________________________
______________________________________________
______________________________________________
– Removes solid and liquid waste
Inspecting Animal Digestive Systems
Esophagus
– Tube like structure
Stomach
– _________________________________________________
Liver
– _________________________________________________
Small intestine
– _________________________________________________
– _________________________________________________
Large intestine
– _________________________________________________
– _________________________________________________
Nutrient Information
Nutrient
________________________________________________________________
_________________________________________________
Ration
________________________________________________________________
_________________________________________________
Roughages
High in ___________________
Forage Crops
– ___________________
– ___________________
– ___________________
Concentrates
___________________in Nutrient Value
Grains
– ______________
– ______________
– ______________
Nutritional Value
Measured in Total Digestible Nutrients (TDN)
Concentrates are ________________ in TDN
Roughages are __________________ in TDN
Smaller Producers will _________________________________________
Larger Producers will make their own feed rations
__________________________________________________
Functions of a Ration
_________________________
_________________________
_________________________
_________________________
_________________________
_________________________
Groups of Nutrients
Carbohydrates
Composed of sugar, starches, cellulose and lignin
____________________________________________________
____________________________________________________
– ___________________________
– Hydrogen
– ___________________________
Fats and Oils
_______________________the energy value of carbohydrates
____________________________________________________
– Example: cooking lard
____________________________________________________
– Carbon, hydrogen, oxygen
____________________________________________________
Proteins
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
Vitamins
_____________________________________________________
Helps regulate body functions
Designated by letters
– ___________________________________
Sources:
– ___________________________________________________
– Feed additives made from animal by-products
– ___________________________________________________
Minerals
Needed in __________________ amounts
– Calcium, phosphorus, sodium, etc.
____________________________________________________
Provide growth for:
– __________________
– __________________
– Tissue
Example: calcium is needed in poultry for
______________________development
Water
___________________________________________________
Dissolves other nutrients and helps carry them to parts of the body
Sources of Nutrients
Carbohydrates
– _____________________________________________
corn
__________________________
__________________________
__________________________
__________________________
__________________________
Proteins
– Plant sources
___________________________
___________________________
___________________________
– Animal sources
___________________________
___________________________
___________________________
Synthetic nitrogen source called urea
Fats and Oils
– Grains and protein concentrates
Vitamins and Minerals
– __________________________________
– Supplements
__________________________
Mineral blocks
Other sources and exceptions:
– Alfalfa (roughage) can be used to provide energy and fiber
– Molasses
______________________________________
Reduce feed ________________
Animal Reproduction and Genetics 8.00: Understand animal reproduction
Terminology
• Castration
– __________________________________________________
• Colustrum
– __________________________________________________
• Gestation
– __________________________________________________
• Estrus
– __________________________________________________
• ____________________________
– Period of time that milk is secreted by the mammary glands
• Parturition
– __________________________________________________
• Estrus Cycle
– __________________________________________________
• Puberty
– __________________________________________________
• Ovulation
– __________________________________________________
• Fertilization
– __________________________________________________
Female Reproductive System Ovary - the ovary is comparable to the male testicle and is the site of ___________________ production.
– A bovine animal has __________________ potential eggs per ovary, while a
human female has __________________ potential eggs per ovary.
– Ova are fully developed at ____________________ and are not continuously
produced as in the male.
– All species contain two functional ovaries except for the hen which has only a
_________________ functioning ovary.
The ovaries have three major functions:
• ____________________ production
• Secrete _______________________________ (hormone)
o absence of muscle development
o development of mammary glands
o development of reproductive systems and external genitalia
o fat deposition on hips and stomach (source of energy)
o ______________________________________________
• Form the ___________________________________________
Infundibulum - the ____________________shaped portion of the fallopian tube near the ovary that ___________________ the ovulated egg. _______________________________ - pair of small tubes leading from the ovaries to the horns of the uterus (5 - 6 inches).
– ______________________________ occurs in the oviduct.
– Egg travels from ovary to uterine horn in ______________ days
_______________________________ - The anterior, divided end of the uterus in the cow, ewe, and mare. Sow has only 2 horns, no body, woman has no horns, only body. Uterus - Muscular sac connecting fallopian tubes and cervix 1. Sustains the sperm and aids in its _______________________
2. __________________________________________________________________________________________________________
3. Expels fetus at parturition Cervix
– ____________________________________________________
– Normally closed
– Opens at estrus and parturition
– (2 -3 inches)
Vagina - ________________________________________________________________________________________________________________________________
1. admits penis
2. receives semen (except in __________________)
3. passageway for _________________________ at parturition
Bladder - ________________________________________________ ______________________ - extended genitalia; opening for both urinary and genital tracts
Reproductive Functions (Female) Steps in the female reproductive process:
1. Ovulation
— Produce gamete (ova or ovum)
— ________________________________________________
— Infundibulum pushes the ovum into the fallopian tube
2. Estrus (heat, estrous period)
–Period of time when a female will accept a male in copulation
–The female must stand (standing heat) to be mounted before the reproductive
process can begin
3. Gestation
— ________________________________________________
— ________________________________________________
4. _________________________
— Expel fully developed young at birth
5. Lactation
— _________________________________________________
Ovulation Rates by Specie Cow-__________________________________________
Ewe- __________________________________________
Sow- __________________________________________
Mare-__________________________________________
Hen- Approx. ______________________ eggs per month
Gestation and Lactation Periods Species Gestation Period Lactation(Milking) Cow 283 days beef 180 - 270 days dairy 305 - 365 days Ewe 148 days 60 - 90 - 120 days Sow 114 days 21 - 42 days Mare 330 - 345 days 90 - 150 days
Estrous period length by species: Cow ________________ hours Ewe 24 - 36 hours Sow 48 - 72 hours Mare 90 - 170 hours Hens & Women ________________ Estrous cycle - time from one ________________ (or menstrual cycle) to the next.
Length of estrous cycle by species: Cow 21 days Ewe 22 days Sow 21 days Mare 22 days Hen none
The Male Reproductive Tract
_______________________ - external sac that holds testicles outside of the body to keep sperm at _______________ cooler than the body temperature Testicles - the primary male organs of reproduction
• _______________________________________________
• _______________________________________________
Epididymis - _________________________ that is a path for sperm
– Provide passageway for sperm out of the seminiferous tubules
– __________________________________________________
– Fluid secretion to nourish sperm
– __________________________________________________
___________________________ - slender tube from epididymis to urethra which moves sperm to the urethra at ejaculation Urethra - long tube from _________________________; passageway for urine and sperm out of the body ____________________________ - male organ of copulation which conveys semen and urine out of the body Penis retractor muscle - allows extension and retraction of the penis; sigmoid flexure extends in copulation Accessory Glands:
•Seminal vesicles- add fructose and citric acid to nourish the sperm
•Prostate Gland - located at the neck of the bladder
– ________________________ prior to and during ejaculation
– _________________________________________________
– provides the medium for sperm transport
•Cowper’s gland
•Also called the _________________________________ gland
•Paired organs
•Cleans the urethra prior to semen passage
Reproduction in Poultry The poultry oviduct has five parts: 1) Vagina
– _____________________________________________
2) Uterus – _____________________________________________
3) Isthmus – _____________________________________________
4) Magnum – _____________________________________________
5) Infundibulum – _____________________________________________
Reproduction in Poultry Major difference:
o Embryo of livestock develop inside the
female’s body while the embryo of
poultry develops inside the egg.
o Poultry only have the ___________ ovary
and oviduct when mature
o Chicken Incubation
– __________________ days
Parturition Normal Position
o _______________________
o _______________________
o Shoulders
o ___________
o Hips
o Back legs
o Any other presentation can cause serious problems for the animal
Process
o ______________________________________
o ______________________________________
o Second water bag emerges and breaks (contains fetus)
o Several hours later, the placenta and other membranes (afterbirth) are
expelled
Animal Genetics The body is made up of _____________________ of tiny cells
•Most of the cell is made up of protoplasm
Cell Parts Protoplasm
• ____________________________________________________
Cell membrane
• ________________________________________________________________
________________________________________________
Nucleus
• ________________________________________________________________
________________________________________________
Cytoplasm
• ________________________________________________________________
________________________________________________
Lyosome
• ________________________________________________________________
________________________________________________
Mitochondrion
• ________________________________________________________________
________________________________________________
Nucleous
• ________________________________________________________________
________________________________________________
Endoplasmic
• ________________________________________________________________
________________________________________________
Nuclear Membrane
• ________________________________________________________________
________________________________________________
Golgi Body
• ________________________________________________________________
________________________________________________
Centrosome
• ________________________________________________________________
________________________________________________
Vacuole
• ________________________________________________________________
________________________________________________
Ribosome
• ________________________________________________________________
________________________________________________
Cell Division
• Mitosis
–__________________________________________
–__________________________________________
–__________________________________________
1. Prophase
______________________________________________________________________________________________________________________
2. Metaphase
______________________________________________________________________________________________________________________
3. Anaphase
______________________________________________________________________________________________________________________
4. Telophase
______________________________________________________________________________________________________________________
• Meiosis
–__________________________________________
–Only have one-half the chromosomes of normal cells
• Gamete Formation
– ______________________________________________________________
______________________________________________
– The zygote that is created during fertilization has chromosomes from each
parent. Chromosomes match up with one another based on the genetic
information they carry.
• Production of sperm is called spermatogenesis.
– Male animals begin producing sperm at sexual maturity.
– ____________________________________________
• Production of an ovum is called oogenesis.
– ____________________________________________
– The oocytes divide and form an ovum. The ovum contains cytoplasm and
stored food. It provides nourishment for the zygote and embryo.
Chromosomes
•_________________________________________________
•_________________________________________________
•Found in the cell nucleus
•_________________________________________________
The number of chromosome pairs differ for various animals
– Cattle _______
– Swine _______
– Horses _______
– Chickens _______
– Humans _______
Genes
•Located on __________________________________
•Thousands found in each animal
•Control inherited characteristics
– Carcass traits
– Growth rate
– Feed efficiency
•Two types of inherited traits
___________________________
___________________________
•Dominant gene
–__________________________________________________
–__________________________________________________
–__________________________________________________
•Recessive
–__________________________________________________
–__________________________________________________
Example:
The dominant gene is written- P The recessive gene is written-p P= Polled p= horned Homozygous and Heterozygous
• ___________________________ gene pair
–Carries two genes for a trait
–Polled cow might carry the gene PP
• ___________________________
–Carries two different genes that affect a trait
–Polled cows might carry a recessive gene with the dominant Pp
Predicting Genotype
• Genotype-___________________________________________
• Phenotype- the ___________________ appearance of an animal
• ___________________________ are used to predict genotypes and phenotypes
of animals
Heritability Heritability-
____________________________________________________________________________________________________________________________________________________________________________________________________________
–Low heritability
•___________________ herd improvement
–High heritability
•___________________ improvement
Heritability
•Swine rates are usually __________________ than cattle
•Heritiability for carcass traits are _________________ than reproductive traits
•Estimates vary from __________________%
Heritability Review
•Herd improvement
–____________________________________________
–____________________________________________
•Estimates are higher for:
–____________________________________________
–____________________________________________