Download
slide1 n.
Skip this Video
Loading SlideShow in 5 Seconds..
Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky PowerPoint Presentation
Download Presentation
Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky

Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky

103 Views Download Presentation
Download Presentation

Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Judging Sheep Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture Edited for Georgia by Frank B. Flanders Georgia Agriculture Education Curriculum Office March 2002

  2. Slide 1 Steps to Judging Sheep 1. Evaluate animals from the ground up and from the rump (rear) forward 2. Rank the traits for their importance 3. Evaluate the most important traits first 4. Eliminate any easy placings in the class 5. Place the class based on the volume of the important traits

  3. Slide 2 Ranking of Traits for Market Lambs 1. Degree of muscling 2. Degree of finish 3. Balance and style 4. Frame size 5. Soundness and structural correctness

  4. Slide 3 Ranking of Traits for Breeding Ewes 1. Style and balance 2. Frame size 3. Soundness and structural correctness 4. Capacity or volume 5. Degree of muscling 6. Degree of leanness 7. Wool

  5. Slide 4 Evaluating Degree of Muscling To evaluate degree of muscling, pay close attention to: 1. Thickness through the center of the leg 2. Width between the rear legs when the animal is on the move 3. Length of the hindsaddle 4. Width and length of the loin 5. Grooved shape over the rack

  6. Light muscled (narrow) Average muscled (average width) Heavy muscled (wide) Slide 5 Evaluating Degree of Muscling- Center Leg and Base Width -

  7. A wide loin is desired in market lambs A long loin is desired in market lambs Slide 6 Evaluating Degree of Muscling- Width and Length of Loin -

  8. Hindsaddle Foresaddle Greater length of hindsaddle (relative to the foresaddle) is desired in sheep Slide 7 Evaluating Degree of Muscling- Length of Hindsaddle -

  9. Rack Grooved shape over the rack is desired in sheep Slide 8 Evaluating Degree of Muscling- Shape Over Rack -

  10. Slide 9 Evaluating Degree of Finish • Lambs should be lean with an ideal backfat thickness of 0.15 to 0.20 inches • Degree of muscling, frame size, and stage of maturity influence degree of finish • Watch out for short, light muscled lambs • Fat sheep will be widest over the top • 3. Lambs that are lean will be: • Very trim over and behind the shoulder • Extremely clean and neat through underline

  11. Fat Alert !! Sloppy, loose middle Heavy fronted Flat, wide top Good rule to follow: Fat sheep go last in the class Slide 10 Evaluating Degree of Finish

  12. Ideal finish Lamb is very trim with base width is at least as wide as width of top Slide 11 Evaluating Degree of Finish

  13. Ideal finish Clean and trim over and behind shoulder Trim and neat through underline Slide 12 Evaluating Degree of Finish

  14. Slide 13 Evaluating Balance and Style Balance deals with having equal portions of width, depth, and length, with special emphasis on length: • Sheep should be wide and deep at the rear and tight and trim through the front-end (Christmas tree shape) • Volume of weight in leg and loin Style deals with correctness of structure and straightness of design: • A straight top line is desired • A neat, smooth shoulder that blends smoothly into the neck and ribs is desired

  15. Nasty Sheep Alert !! (no balance) Steep rumped Heavy fronted Deep necked Low necked Too heavy through middle Slide 14 Evaluating Balance and Style Broken topped

  16. Unbalanced Wrong angle: heavier in the front half than in the rear half Slide 15 Evaluating Balance and Style

  17. Nice balance Slide 16 Evaluating Balance and Style

  18. Poor Style Neck too deep and low in its placement Too open shouldered Weak topped Steep rumped Slide 17 Evaluating Balance and Style

  19. Good style points Straight top line Very high, correct neck- shoulder connection Level rump Slide 18 Evaluating Balance and Style

  20. Clean, flat breast Smooth at point of shoulder Very high set to neck Tight over shoulders, correct angular shape Slide 19 Evaluating Balance and Style Good Style Points!

  21. Slide 20 Evaluating Soundness andStructural Correctness When evaluating soundness and structural correctness, pay close attention to: 1. Feet and pasterns 2. Hocks 3. Knees 4. Rumps 5. Shoulders

  22. Not good Too much set to pastern Poor depth of heel (hoof- skin junction too low) Cripple Alert ! Extreme set to pastern Very poor depth of heal Slide 21 Evaluating Soundness- Feet and Pasterns -

  23. Big, even toes Nice feet and pastern Correct set to pastern Foot sits flat and even on ground Good depth of heal Slide 22 Evaluating Soundness- Feet and Pasterns - Nice!

  24. Too much set to hocks Correct hocks Flex and power Slide 23 Evaluating Soundness- Hocks -

  25. Knees that need improvement Buck-knee and restricted Knee bowed slightly inward Slide 24 Evaluating Soundness- Knees -

  26. Good Knees Straight and strong knee Proper knee flex for movement Slide 25 Evaluating Soundness- Knees -

  27. Rumps that need improvement Short and steep rumped Long but steep rumped Level but short rumped Slide 26 Evaluating Soundness- Rump -

  28. Just Right Level rump design Very long rumped Slide 27 Evaluating Soundness- Rump -

  29. Poor shoulder structure Open shouldered Coarse shouldered Slide 28 Evaluating Soundness- Shoulders -

  30. Good shoulders Tight at top of shoulder Smooth at point of shoulder Blends smoothly from shoulder to forerib Slide 29 Evaluating Soundness- Shoulders -

  31. Slide 30 Example Market Lamb Class I

  32. Slide 31 Official Placing: 1 - 2 - 3 - 4 Cuts: 2 - 3 - 6 1 2 4 3