Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection
Edition: 6
Copyright: 2006
Pages: 262
Edition: 6
Copyright: 2006
Pages: 262
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Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection provides your students with guidelines for evaluation and selection procedures for feeder, breeding, and market swine, as well as for beef cattle and sheep. It presents a flexible, integrated approach to the principles and procedures involved in the evaluation, grading, and selection of meat animals.
Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection features:
- A brief discussion of the process of meat animal growth and fattening, the factors affecting growth and fattening, and their effect on body composition.
- A brief discussion of livestock improvement through selection to highlight the progress that has been made in that area, and to expose students to breeding and genetic information.
- The principles of improvement through aids used in the selection and the evaluation of performance data.
- Visual appraisal of breeding stock to determine which animals should be culled and which kept in the breeding herd.
- Current industry recommended evaluation and performance procedures.
- A brief discussion of the complex pricing procedure used in the livestock and meat industry.
Preface
Acknowledgments
About the Author
1 Introduction to Evaluation
2 Growth, Development, and Fattening of Meat Animais
Growth, Development, and Fattening
Criteria Used to Evaluate Growth, Development, and Fattening
3 Livestock Improvement through Selection
Heritability
Selection Differential
Generation Interval
Other Factors Affecting Selection Progress?
Estimated Breeding Values and Expected Progeny Difference
Selection Systems
4 Supptemental Aids in Uvestock Selection
Aids in Determining Growth
Electronic Aids in Determining Body or Carcass Composition
5 Live Hog Evaluation, Grading, and Pricing
Evaluation
Cutability
Live Hog Grading
Pricing Live Hogs
Estimating Carcass Traits of Live Market Hogs
6 Pork Carcass Evaluation and Grading
Evaluation/Determination of Class
USDA Pork Carcass Grading
7 Evaluation of Swine Performance Data
Sow Productivity
Growth Rate
Feed Efficiency
Carcass Merit
Selection Indexes
Expected Progeny Differences
Evaluation of Market Hog Performance
8 Visual Evaluation of Breeding Swine
9 Live Cattle Evaluation, Grading, and Pricing
Evaluation
Live Cattle Grading
Live Cattle Pricing
Estimating Carcass Traits of Live
Market Cattle
Slaughter Cow Evaluation and Prices
10 Beef Carcass Evaluation and Grading
Beef Carcass Evaluation
Beef Carcass Grading
Veal and Calf
11 Evaluation of Beef Cattle Performance Data
Herd Performance
Individual Performance-Reproduction
Mothering Ability
Growth Rate and Feeding Efficiency
Carcass Composition
12 Visual Evaluation of Breeding Beef Cattle
13 live Lamb Evaluation, Grading, and Pricing
Evaluation
Maturity
Lamb Grading
Calculation of Price of Live Lambs
Estimating Carcass Traits of Live Market
Lambs
14 Lamb Carcass Evaluation and Grading
Lamb Carcass Evaluation
Lamb Carcass Grading
15 Evaluation of Sheep Performance Data
National Sheep Improvement Program
16 Visual Evaluation of Breeding Sheep
17 Selection of Feeder Livestock
Feeder Cattie Selection
Feeder Pig Selection
Feeder Lamb Selection
A Scoring System for Placing Classes
B Scoring System for Keep-Cull Classes
C Scoring System for Livestock and Carcass Evaluation and Grading Classes
D External Parts of Swine
E Extemal Parts of a Steer
F Extemal Parts of Sheep
G Swine Ear Notching System
H Swine Evaluation Form
I Beef Evaluation Form
J Lamb Evaluation Form
Index