Bradi Jo BrownlowANSC 307 Ex 51. Evaluate the pork carcass assigned to you for the following traits:Sex class: barrowLean quality acceptability (yes or no): yesBelly suitable for bacon production (yes or no): yesLast rib thickness: 1.4inUSDA muscling score: 2USDA grade: 3Color score: 3Firmness/wetness score: RFNMarbling score: 1Adjusted warm carcass weight:10th rib fat depth: 2.4in10th rib LMA: 8.0in22. Predict the pounds of acceptable quality lean pork (containing 5% fat) adjusted to 170-pound carcass.88.307 - (.036 x 244Ibs) – (18.574 x 1.4in) + (3.734 x 8.0in2) = 83.39Ibs3. Using the “Lean Pork Value table,” arrive at a price/cwt and a total price for each carcass in your lab. How much difference in value did you find from top to bottom?Base Value: $75/cwt1 2 3 4Price/cwt $64.50/cwtTotal value