Overview and Intro

Introduction, Exam 1, Terms, Market Weights

Growth

expansion of size as produced by the accretion of tissues similar in composition to that of the original tissue or organ 

Hint: Just gets bigger

Hypertrophy

cells increase in SIZE

Hyperplasia

addition of cells

True Growth

Results from increase in amount of bone and muscle

Fattening

Accumulation of fat

Development

Gradual progression from a lower to a higher state pf complexity

Why Study Growth and Development 

Efficiency

Consumer Preference

Meat quality

Can Effect animal Productivity

Increase in world beef production

Avg daily gain (ADG)

the amount gained per day 

Why are they more lean?

Consumer preference

Market Steer Performance

1950 Weight: 850-1100

Present Weight: 1100-1300 lbs

Trends: Market weight, needs to be lean for equipment used for the assembly line 

Fat thickness, consumers want less marbling

Market Lamb Performance

1950 Weight: 85-90 lbs

Present Weight: 120-140

Trends: Low demand so less change then the others

Tom Turkey Performance

Weight: 35 lbs (no chnage from 1950 to present)

Trends: Reason for difference in wild and domesticated feather coloring, consumers did not like the spots on skin caused by brown feathers so they were bread to be white feathered

Broiler  Preformance

Weight 1950: 3.0-3.5 lbs

Present Weight: 5.0-6.0 lbs

Trends: Most Popular

An example of Efficacy at the expensive of quality

Woody Breast, White Striping, and Spaghetti meat

Woody breast

White Striping

Spaghetti Meat

How to increase meat production?

• Time

• Feed (nutition requirements)

• Genetics

• Hormone Removal

Why do we spay and neuter (hormone removal)?

cause the hormones ruin the taste