ANSC 107 1nd Edition Exam 2 Study Guide Lectures 7 11 Lecture 7 September 25 Swine industry Farrow to finish Highly valuable very efficient Confinement poultry and swine Very concerned about health issues PEDS virus originally from China transferred by shoes 2 million pigs died already Price of pork increases 30 and 60 by spring Animal welfare confinement Farrowing Crates illegal in California Used so babies do not get squished by the mother Feeder operations Young immature animal Farrow wean Have babies then sell them 12 14 lbs average weaning weight Farrow to finish operations All stages of production From breeding to market conception to consumption Breeding herd is maintained Offspring are sent to market Emphasis Maternal traits NBA and litter weaning NBA Number born alive Litter weaning weight Growth and Carcass traits Highly heritable Vertically integrated OWN EVERYTHING Make more money Farrow to Wean Operations Sell weaned pigs to nursery grow finish farms 10 15 lbs 21 days old Breeding herd maintained High labor requirements Big operations Utilize AI Other types of operations Grower finisher operations Purchase feeder pigs Feed until market weight Nursery grower finisher operations Purchase 21 day old pigs Protein dense feed then more to finishing program Poultry industry Vertical integration Own everything Components of the industry Producers Processors Marketing specialists Poultry Reproduction Sexual maturity at 18 weeks 21 days to hatch chicks 28 days to hatch turkey poultry Produce an egg every 28 hours Roosters do not need to be present for hen to lay eggs Market Classes and Grading Why do we have grades Higher the grade the more its worth What do grades mean Marbling What are branded products Tyson KFC How has marketing changed Vertical integration Market classes and grades are designed to accurately describe livestock that are being sold around the country Type price trends Makes sales understandable by all parties Case ready products we buy parts Changes in Marketing In the past whole animal Currently Whole carcass vs specific cutes or products Global marketing Ethnic marketing Online sales Changes in advertising Market Classes Groups of animals separated according to use Slaughter Feeder Bred heifers Pairs cows with calves ewes with lambs Subclasses allow for uniformity Age Sex Weight Grades Designed to group animals according to relative merit within a market class Grades for slaughter animals generally fall into quality or cutability Quality denotes eating quality or palatability Cutabilty refers to leanness or trimness Feeder grades are subjective and utilized less frequently Feeder cattle are described in the industry as OKIE no brahman or CROSSBREED has Brahman genetics Lecture 8 September 30 Learning objectives Why do we have grades o Increase the grade worth more What do grades mean o Marbling how good steaks taste What are branded products o Value always same o Tyson KFC How has marketing changed o Vertical integration keeps everything uniform Marketing classes and grades are designed to accurately describe livestock that are being sold around the country o Type prices trends Changes in marketing In the past whole animal Currently o Whole carcass vs specific cuts or products o Global marketing o Ethnic marketing o Online sales Changes in advertising Marketing Classes Groups of animals separated according to use o Slaughter o Feeder o Bred heifers o Pairs cows with calves ewes with lambs Subclasses o Age o Sex o Weight Grades Yield grade of closely trimmed retail cut Designed to group animals according to relative merit within market class Grades for slaughter animals generally fall into quality or cutability o Quality denotes eating quality or palatability o Cutability refers to leanness or trimness Feeder grades are subjective and utilized less frequently o Feeder cattle are described in the industry as OKIE no Brahman Cross has Brahman genetics genetics or breed o Numbering indicates muscling 1 2 3 4 o 1 heavy muscular round o 4 light wider muscles triangular Feeder Grades Feeder Cattle o Frame size small medium large Indication of weight when animal should grade choice o Muscle thickness 1 2 3 4 Indication of muscle mass when animal reaches market wt Feeder pigs o Grades correspond to slaughter pigs o US 1 2 3 4 and utility o Rarely used because swine industry is commercialized o PSE Moisture low Tastes dry o DFD dark firm dry ship to China Tastes moist Feeder Cattle Grades Steers Heifers Large Medium Small Frame large medium small o Predicts weight at which grade choice Muscling thick 1 Average 2 Thin 3 Inferior 4 o Predicts muscularity of cattle at slaughter 1200 1000 1200 1000 1000 850 1000 850 Grades USDA grads are voluntary Cattle o Sex class heifer cow steer bull bullock Swine o Sex class barrow guilt sow boar stag Sheep o Sex class ewe lamb wether ram ewe Quality grades are designed to provide an estimate of palatability 3 major protein commodities are o Beef 24 months to market ready o Pork 10 months to market ready o Chicken 6 weeks to market ready Differences in these products o Cattle are less uniform o Pork and chicken uniform Quality grades retail Beef Lamb Pork Poultry Prime Prime Acceptable US A Choice Choice US 1 US B Select Good US 2 US C Standard Utility US 3 Commercial US 3 Utility US 4 Cutter Unacceptable Canner US utility Factors used to determine quality grades Beef o o Lamb o o o o Pork o Maturity physiological age look at bones Color and ossification Rib spineous process buttons cartilage Marbling intramuscular fat Maturity spool joint or break joint Spool old age cannot break Break joint youth break at plate Flank streaking streaks of fat in flank muscle Conformation shape of carcass Width to length Color color of lean light tannish pink Belly thickness 6 Must be 6 10 to create bacon o Lean color grey pink fine muscle fibers fine marbling too dark too pale o Free from soft oily fat feeding and genetics Younger and more marbling better quality grade prime slightly abundant Poultry US A B C A quality free of deformities o Well developed covering of flesh no tears o No feathers o No broken bones B quality slight deformities o o o o Moderate deformities Moderate covering of skin and fat Occasional pinfeather Disjointed bones but no broken Yield Grades Provides an estimate of retail cutabilty or leanness o More lean 1 yield grade o More fat 5 yield grade o Window of acceptability for fat in meat 3 7 Factors to determine yield