ANS 110: Introduction to Livestock Evaluation- Three Market Specieso Cattle Beefo Hogs Porko Sheep Lamb- Knowledge in Livestock Evaluation Benefitso Establish valueo Communicate differenceso Meeting consumer demands Amount of product- Size/Weighto Cattle: 900-1450 lbso Hogs: 250-290 lbso Sheep: 90-150 lbs Ratio of product- Productso Leano Fato Boneo Viscera (organs)o Hide/Wool- Dressing Percentageo Higher=more desirableo Calculate: Hot carcass weight/Live weight- Hot carcass weight: one, lean, and fat (hogs: skin included)- Live weight: weight of animal before slaughtero Cattle: 62%o Hogs: 72%o Sheep: 52%- Yield Gradeo Cattle & Sheep 1, 2, 3, 4, 5 Lower number=greater lean to fat ratio- Percent Leano Hogs 52-58% Quality of product- Cattleo Direct Influential Factors Age Intramuscular fat percentageo Outside Influential Factors Genetics Feed source Days on feed- Hogs & Sheepo Have technologyo Harvested too young for major difference in qualityo Doesn’t work well with production line agenda Consistency of product- Hogso Fat: 0.4-0.8 in.o Muscle: 6.0-8.0 sq. in.- Cattleo Fat: 0.25-0.55 in.o Muscle: 1sq. in./100 lbs- Sheepo Fat: 0.1-0.3 in.o Muscle: 2.5-3.5 sq.
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