Introduction to Animal Science

1. Introduction to Animal Science Part II

2. Livestock Products • Food- meat, milk, cheese, eggs • Clothing- wool, leather from hides • Shelter- tents from hides

3. Livestock products • Power- work in less developed countries • Recreation- horse back riding, rodeos • Manures can be used as raw materials in methane gas biodigesters

4. Livestock products • Ruminants and other animals eat feed materials that humans will not eat and convert these materials into food that humans will eat- meat, eggs, milk, etc.

5. By-products • Wool • Leather • Candy and chewing gum from animal fat • Gelatin- from horns, hooves, bones, and hides

6. By-products • Glue, cosmetics, waxes, soap, lubricants, brushes, etc. • Animal feeds from scrap meat and bones and blood meal. • Historically, the insulin used to treat diabetics was produced from livestock pancreas. Today, insulin in produced more through biotechnology

7. By- products • Heparin for blood clotting from livestock lungs • Many other medicines • Fertilizer, candles, lanolin, etc

8. Economic use of animals • Provides use of land and other resources, conserves soil • Helps provide jobs and increases tax base.

9. Economic importance in NC • Income from livestock, poultry, and their products is about twice that from all crops in NC • Broilers- $1.5 billion per year • Hogs- $1 billion per year

10. Economic Importance in NC • Turkeys- $500 million • Cattle- $200 million • NC is near top nationally in production of hogs, turkeys, and broilers.

11. Trends • Swine farms are getting fewer and larger • Health concerns have caused an increase in the consumption of poultry

12. Trends • Most poultry farms are contract growers • Most swine farmers grow on contract

13. Quality features of beef • Quality grade is determined by the class or kind of animal (steer, heifer, cow, bull), age or maturity, firmness, and marbling of the carcass • Yield grade is determined by the percentage of the carcass that is boneless, closely trimmed retail cuts from the round, loin, rib and chuck.

14. Quality features of beef • Marbling is the dispersal or intermingling of fat among the muscle fiber in the ribeye between the twelfth and thirteenth ribs

15. Quality features of swine • Quality grade is determined by quality of lean meat and yield • Quality of lean is determined by firmness of lean, firmness of fat, and distribution of external finish (fat)

16. Quality features of swine • Yield is evaluated by thickness of backfat and degree of muscling. • Degrees of muscling are thick, average, and thin

17. Quality features of swine • US No. 1 hog must have at least average muscling • Thick muscling helps offset backfat thickness • Cutability is the yield of closely trimmed, boneless retail cuts that come from the major wholesale cuts of carcass • US No. 1 should yield 60.4% or higher

18. Cuts of Beef • Wholesale • High value- loin, rib, round, rump • Low value- chuck, brisket, flank, plate or navel, shank • Retail • High value- ribeye from rib, tenderloin from loin, sirloin from loin, rump from rump, and T-bone from loin • Low value- stew beef, ground beef, cubed steak, brisket

19. Cuts of Pork • Wholesale • High value- loin, leg or ham, picnic shoulder, Boston shoulder or shoulder butt • Low value- spareribs or belly, feet, jowl, backfat, spareribs or side, bacon

20. Cuts of Pork • Retail • High value- ham, loin, tenderloin, pork chops, Boston butt, picnic ham (shoulder) • Low value- hocks, spareribs, belly, bacon, jowl, fatback

21. Locations/Relationship of Wholesale Cuts • Known for high-value pork and beef cuts • Four primal cuts of pork include ham, loin, picnic shoulder, and Boston shoulder make up about 75% of the retail value of carcass • Examples: pork chops from loin, ribeye and T-bone steaks from rib and loin, Country-cured ham from ham

22. Poultry Carcass selection terms • Confirmations-ideal is normal breastbone, back, legs, and wings • Fleshing- ideal is well fleshed or muscled

23. Poultry Carcass selection terms • Fat covering- well covered is ideal • Discolorations- from bruises not allowed on breast and legs of grade A, some from other causes allowed

24. Poultry Carcass selection terms • Exposed flesh- none is ideal, to grade A- breast and legs cannot have exposed flesh (cuts, tears) other parts such as back and wings can have from 1” to 3” depending on weight of carcasses, with larger carcasses able to have more and still be grade A

25. Poultry Carcass selection terms • Disjointed and broken bones- no broken and one disjointed allowed for grade A • Missing parts- wing tips and tail can be missing on grade A • Freezing defects- slight ones allowed for grade A

26. USDA Ready to Cook Poultry Grades • A, B, C, No Grade- from best to worst • Ready to cook means the head, feet, feathers, blood and viscera (soft internal parts) have been removed. • USDA Grades indicate quality NOT sanitation

27. Marketing Livestock and Poultry • Terminal markets- central markets on public stockyards where livestock are consigned to a commission firm to bargain with purchases or buyers for a certain fee

28. Marketing Livestock and Poultry • Auction markets- public bidding with the animals selling to the buyer who bids the highest

29. Marketing Livestock and Poultry • Direct selling- farmer sells straight to buyer with no middle person or firm receiving commissions or fees

30. Marketing Livestock and Poultry • Electronic marketing- auctioning online using computers • Futures market and hedging- legal document calling for delivery in the future, locking in a future delivery price

31. Vertical integration • 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 3

32. Vertical integration • About 99% of all broilers and very high percentages of turkeys and laying hens and swine are grown and marketed through vertical integration contracts

33. Animal Welfare • The humane treatment of animals • Most animal producers and researchers believe in animal welfare, support animal nutrition, and oppose cruel treatment of animals

34. Animal Welfare • Scientific information should be the basis for decisions, laws, and regulations related to animal welfare • It is difficult to assess animal comfort and well-being because they do not talk and because there are no universally accepted measures to use

35. Animal Rights • Animals should not be used by humans • Compare to animal welfare • Animal welfare- involves good treatment, whereas animal rights means animals not used by humans

36. Animal rights vs. animal welfare • Animal welfare groups are usually less radical in their activities than rights groups • Rights movement supporters are usually vegetarians • Animal producers and researchers are usually supporters of animal welfare, but NOT animal rights

37. Animal Rights • The issue of animal rights and moral issues related to animals such as livestock and poultry date back thousands of years to the ancient Greeks

38. THE END!!