ASI 105 Beef (Bovine) Exam

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Young

Calf

To give birth

Calving

Female after giving birth

Cow

Finish (Fatness)

FT .20 - .60 in

Female before giving birth

Heifer

Type of digestive tract

Herbivore (Ruminant)

Dressing Percent

(hot carcass weight/live weight) x 100

Bos Indicus Beef Breeds

- American Brahman - Beefmaster - Brangus - Santa Gertrudis - Simbrah - Belgian Blue

British Beef Breeds

- Angus - Red angus - Hereford (horned) - Polled Hereford - Shorthorn

3 types of beef breeds

- British - Continental - Bos Indicus

Continental Beef Breeds

- Charolais - Chianina - Gelbvieh - Limousin - Maine-Anjou - Salers - Simmental

Purebred vs Fullblood

- Fullblood is 100% original genetics of that breed - Purebred designation is determined by each breed

Traits of Importance - Beef Cattle

- calving ease - growth - carcass traits - maternal traits - adaptability to environment and resources

Dressing Percent Factors

- fill - finish (fatness) - muscling - sex - type - pregnancy - hide weight - mud, horns, etc.

F1 Cross

- first generation cross between two purebred animals

USDA Quality Grades

- grades of quality categorize meat on the basis of its acceptability for consumer cuts. Variables uses in assigning quality grades include factors related to palatability of the product.

Economically Important Traits

- live weight - dressing percent - quality grade - muscling - finish (fatness) - yield grade

Maternal Traits

- milking ability - mothering instincts

Growth

- pre-weaning and post-weaning - feed efficiency

Carcass Traits

- quality (marbling) - yield (trimness and muscle)

Calving Ease

- size of calf - shape of calf - position of calf

Hybrid Vigor or Heterosis

- the ability of crossbred livestock to outperform the average of their purebred parents (free growth)

Evaluating Maturity

- there is no concrete way to determine age of every slaughter animal - physiological age has a much stronger correlation with tenderness traits than does chronological age - graders will evaluate bone characteristics and ossification of cartilage in certain areas (with age bone whites and cartilage ossifies)

Live Weight

1100-1500 lbs.

Age to breed

14 to 15 months

Yield Grade

2.5 - 3.5

Gestation length

283 to 285 days

Dressing Percent

60-64%

Reproductive Efficiency

70 to 80%

Puberty

8 to 12 months

Palatability

= taste, tenderness, juiciness and flavor attributes

Intact male

Bull

Muscling

REA 12.0 - 16.0 in^2

Castrate male

Steer

Beef Quality Grades

Two major factors: - degree of maturity - degree of marbling Other factors: - color - texture - firmness

Maturity Score - B

approximate age: 30-42 months

Maturity Score - C

approximate age: 42-72 months

Maturity Score - D

approximate age: 72-96 months

Maturity Score - A

approximate age: 9-30 months

Maturity Score - E

approximate age: > 96 months

Visual Appraisal - Fatness

decreased Meat Yield, improves Quality

Visual Appraisal - Performance

high daily gain, efficient conversion of feed

Visual Appraisal - Muscling

increases Meat Yield

Visual Appraisal - Weight

optimum size of carcass

Quality Grade

select/choice

Visual Appraisal - Conformation

structural soundness, balance


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