- Pg. 56o Sheep Diseases Urinary Calculi similar to kidney stones, ratio of Ca: P incorrect, solid forms in bladder and clog urethra Overeating dies really quickly, caused by bacteria (C. Perfringens), reproduce and proliferate with readily digestible carbs Filiform appendage tube at end of penis, usually where the clog of solids is; it is normally used to ejaculate over opening of cervix (not necessary to have)- Pg. 59o Market Classes and Grades Describe what we are buying and selling accuratelyo Large frame, 1, OKIE steer no Brahman influence, large, thick (heavy muscle) steero Look at cannon bone and forearm to determine potentialo Grade choice benchmark for eating quality and palatabilityo Large steer ~1200 lbso Small frame matures fastero Large frame steer, medium frame steer, and large frame heifer? Which has yield grade of 1? Large frame steer leanero Heifers mature faster and then start getting more fat and grow widero Yield amount of boneless, closely trimmed retail cutso Yield grade 1 ~50%, more lean product, more efficiento Yield grade 5 more wasted, fattero YG for cattle adjusted fat thickness, REA, KPH, carcass weighto Carcass weight tells us how large cuts areo Average carcass weight shoot for 600 poundso Todays average carcass weighs 900 pounds PROBLEM- Pg. 65o REA indicator of muscularity, muscles are proportional in the body, LD used to measure muscle in REAo Don’t have to do beef yield grade!!o Whole sale cuts on beef round, chuck, loin rib Valued different support muscles (loin, rib) are worth more than round or chucko Adj. fat thickness .38 3.8 and then add 0.4 4.2 Yield grade=4 (do not round)o Lamb neck, loin, rack, shouldero Pork ham, loin, Boston butt, picnic shoulder Need muscle score, last rib back fat Last rib back fat=1, muscle score=1 (light muscled, opposite of beef) 1X4=4-1=3 YGo Monogastrics skin stays on it, feed stay on higher dressing %o Ruminant animals bigger stomach, hide or pelt comes off, feet come off decrease dressing %o Lamb increase dressing % by adding more FAT, cannot add more muscle- Need some fat must have marbling (last thing deposited), must have fat, prevents cooler shrinkage (insolation on the carcass)- Benchmark choice, marbling, age- Beef carcass age spineous process (buttons, rip down middle, two identical halves)- Young no ossification, lean is red A- Middle age little bit of ossification, color darkening B- Old ossification, dark  could never grade prime or choice, don’t want consumer to have bad eating quality- BC line once cross into C maturity cant prime or choice- Age in lamb break and spool joint- Age in pork harvested young- Gilts leaner than barrow different from the rest because we harvest them early- USDA federal inspection is federally mandated? True- Feedlot cattle problem with acidosis liver abscesses lose value- Feed low levels of antibiotics to protect animal from bacteria getting away and causing abscesses- Inbreeding breed closely related animals together homozygous gene pairs confident trait will be passed on more likely to breed true negative: lose growth and production and reproduction traits, lose hardiness- EPD Expected Progeny Differenceso Records, measurements, identification, in sheep want to know if they are multipleso Muscle and growth rates highly heritableo Look weaning weight, yearling weight, rib eye scores, birth rate- Bull to breed to first class heifer? Want low birth rate- All three same weaning weight, use ACCURACY to break tie- Accuracy tells you how much confidence you can have in that bull- Accuracy tells us repeatability- Look at daughters of bulls and look at maternal weaning weight in order to pick bull to raise replacement females - Maternal weaning weight combination of milking and genetics- Maternal milk how much she can produce, want to optimize milk production in moderate frame size cow when not enough rain (inputs are going to be low), small to medium