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Evaluating lambs, Hogs, & Goats

Evaluating lambs, Hogs, & Goats. Evaluating Pigs!. What traits are important?. Muscle = PRODUCT Fat Want a moderately lean product! Volume/capacity Feed Efficiency Production Capabilities (sows - longevity in crate) Structural Design Economic Aesthetic “Looks Good”. The First Step!.

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Evaluating lambs, Hogs, & Goats

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  1. Evaluating lambs, Hogs, & Goats

  2. Evaluating Pigs!

  3. What traits are important? • Muscle • = PRODUCT • Fat • Want a moderately lean product! • Volume/capacity • Feed Efficiency • Production Capabilities (sows - longevity in crate) • Structural Design • Economic • Aesthetic “Looks Good”

  4. The First Step!

  5. LOIN OR TOP HAM STIFLE FOREARM WIDTH OF BASE Evaluating Muscle!

  6. Example of MUSCLE

  7. Example of MUSCLE

  8. LOIN EDGE TAILHEAD RIBS FLANK & ELBOW POCKET SEAM OF HAM JOWL Evaluating Fat!

  9. Example of FAT

  10. Example of FAT

  11. RIB SHAPE DEPTH OF BODY WIDTH OF CHEST LENGTH OF BODY Evaluating Volume!

  12. Example of VOLUME

  13. LEVEL DESIGN Evaluating Structure!

  14. Example of STRUCTURE

  15. Ear Notches • The hogs left ear is used for notches to show individual pig number in the litter. Each pig will have different notches in this ear. • The Hogs right ear is used for litter mark, and all pigs in the same litter must have the same ear notches in this ear. The right ear is on the pig's own right.

  16. Evaluating Lambs!

  17. What traits are important? • Muscle • = PRODUCT • Fat • Want a moderately lean product! • Volume/capacity • Feed Efficiency • Production Capabilities • Structural Design • Economic • Aesthetic “Looks Good”

  18. Top of Shoulder Dock Hindsaddle Neck Rack Loin Rump Side Shoulder Leg Stifle Twist (Between hind legs) Breast Flanks (Fore and Rear) Hock Forearm Knee Cannon Bone Pastern The First Step!

  19. RACK, LOIN (TOP) LEG STIFLE FOREARM WIDTH OF BASE Evaluating Muscle!

  20. Example of MUSCLE

  21. Example of MUSCLE

  22. RACK, LOIN (TOP) RIBS BREAST TWIST FLANK Evaluating Fat!

  23. Exampleof FAT

  24. Example of FAT

  25. RIB SHAPE DEPTH OF BODY LENGTH OF BODY WIDTH OF BASE Evaluating Volume!

  26. Example of VOLUME

  27. LEVEL DESIGN Evaluating Structure!

  28. Example of STRUCTURE

  29. Evaluating Goats!

  30. What traits are important? • Muscle • = PRODUCT • Fat • Want a moderately lean product! • Volume/capacity • Feed Efficiency • Production Capabilities • Structural Design • Economic • Aesthetic “Looks Good”

  31. The First Step!

  32. RACK, LOIN (TOP) LEG STIFLE FOREARM WIDTH OF BASE Evaluating Muscle!

  33. Example of MUSCLE

  34. Example of MUSCLE

  35. RACK, LOIN (TOP) RIBS BREAST TWIST FLANK Evaluating Fat! From The Inside Out!

  36. RIB SHAPE DEPTH OF BODY WIDTH OF BASE LENGTH OF BODY Evaluating Volume!

  37. Example of VOLUME

  38. LEVEL DESIGN Evaluating Structure!

  39. Example of STRUCTURE

  40. Practice Class 1

  41. Profile 1 2 4 3

  42. Rear 1 2 3 4

  43. Top 1 2 3 4

  44. Mark Your Cards!

  45. Practice Class 2

  46. Profile 1 2 4 3

  47. Rear 1 2 3 4

  48. Top 1 2 3 4

  49. Mark Your Cards!

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