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Livestock Evaluation “MUST” Haves

Livestock Evaluation “MUST” Haves. 3 body tissue – fat, muscle, bone Nutritional priorities finish, Finish, FINISH (fat, Fat, FAT) The basics of fat deposition Fat and muscle “thickness” The “kinds” of fat Learn as much as you can about how the livestock were handled, fed, cared for, etc.

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Livestock Evaluation “MUST” Haves

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  1. Livestock Evaluation “MUST” Haves • 3 body tissue – fat, muscle, bone • Nutritional priorities • finish, Finish, FINISH (fat, Fat, FAT) • The basics of fat deposition • Fat and muscle “thickness” • The “kinds” of fat • Learn as much as you can about how the livestock were handled, fed, cared for, etc.

  2. Nutritional Priorities • Nervous • Bone • Tendon • Muscle • Fat

  3. Fat Deposition Priorities • Internal Fat – Kidney, Pelvic & Heart (KPH) • Seam Fat • External Fat • Marbling

  4. Jorgenson’s Muscling Theory

  5. Jorgenson’s Muscling Theory

  6. U.S. No. 1 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  7. U.S. No. 4 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  8. U.S. No. 1 Hog U.S. No. 4 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  9. U.S. No. 1 Hog U.S. No. 4 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

  10. U.S. No. 1 Hog U.S. No. 4 Hog Adopted from: R.E. Taylor. Scientific Farm Animal Production. 4th Ed. 1992.

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