ANSC 307 Exam 3

What is relative merit determined by?

age, weight, sex, fatness, muscling

What are the 2 factors necessary to evaluate market animals?

relative merit, market situation

As animals increase in age, they are likely to become:

less tender, more flavorful, darker in lean, yellow in fat, diseased, fatter

Not all species are affected _________

equally

Which species has the highest Old:Young ratio?

swine

Which species have the lowest Old:Young ratio?

sheep

What are problems do you see in beef that affect the Old:Young ratio?

less tender, more intense in flavor, darker lean color, yellow fat color

What problems do you see in swine that affect the Old:Young ratio?

fatter

What problems do you see in sheep that affect the Old:Young ratio?

undesirable flavor, higher condemnation rate due to higher incidence of disease

_______ are the least impacted species by Old:Young ratio

swine

__________ are the most impacted species by Old:Young ratio

sheep

As animals increase in weight...

carcass becomes fatter, retail cuts become larger

Consumers object to both ______ and excessively _____ cuts

fatness; large

Sexes differ in:

dressing percentages, carcass proportions, cutability, palatability, acceptability

Beef markets at age ______ and puberty at ______

18 months; 12 months

Swine markets at age ______ and puberty at ______

7 months; 7 months

Sheep markets at age ______ and puberty at ______

8 months (spring lamb) or 14 months (old crop lamb); 8 months

What in beef can affect dressing percentage?

decrease 4% - 10%, heifers due to pregnancy, bulls due to heavier hides and heads and less fat

What in swine affect dressing percentage, carcass portions, or acceptability?

no effect

What in sheep can affect dressing percentage?

decrease 4%-10% in old crop lambs, same reasons as beef (pregnancy, hide/head, less fat)

What in beef affect carcass portions?

chuck adds 2% in bulls due to crest development; flank adds 2% in heifers due to udder fat deposition

What in sheep affect carcass portions?

shoulder adds 3% in old crop rams due to development of secondary sexual characteristics

What is the ranking of age class that affect cutability in beef?

bullock > steer > heifer

What is the ranking of age class that affect cutability in swine?

boar > gilt > barrow

What is the ranking of age class that affect cutability in sheep?

ram > whether > ewe

What in beef affects tenderness?

bullocks have a tenderness problem

What in swine affects palatability?

boar has a flavor problem due to "boar odor"

What in sheep affects palatability?

ram has a flavor problem

What in beef affect acceptability?

class designation, bullock has toughness problems

What in sheep affect acceptability?

ewes have class designation of "yearling mutton" because of earlier maturity

________ males and females are usually priced lower than the ______ males of the species but _______ are the exception

intact; castrated; swine

What contributes to fatness?

firmness and appearance of cuts, retards cooler shrink, retards cooking shrink, palatability

What is the sequence of fat deposited?

mesenteric, kidney, intermuscular, subcutaneous, intramuscular

Which fat deposits contribute the least to firmness and appearance, retarding shrink, and palatability?

mesenteric, kidney, and intermuscular

Which fat deposits contribute the most to firmness and appearance, retarding shrink, and palatability?

subcutaneous, intramuscular

Correlation of subcutaneous fat to marbling is what?

0.24

Because of the relationship between ____ vs _____ muscle fibers and fatness- muscling, it's difficult to select for very muscular animals that _________

red; white; marble

Which breeds have superior ability to deposit marbling?

duroc, southdown, angus

Which breeds have inferior ability to deposit marbling?

yorkshire, merino, limousin (more muscular)

Which breeds have predominantly red fibers?

angus, jersey, longhorn, shorthorn

Which breeds have predominantly white fibers?

charolais, limousin, maine anjou, gelbvieh

Marbling plays an important role in the ________ of beef and a large portion of this price deals with ________

price; supply/demand

What are the growth gradients for muscling?

starts at extremities, moves upward, progresses forward from rump and backward from withers, meets at rib-loin junction

Ratio of total muscle to total fat =

leanness

Ratio of total muscle to total bone =

muscling

Ratio of total muscle + "acceptable" fat to total bone + "trimmable" fat =

meatiness

Which breed has the highest bone percentage?

holstein steer

Which gender has more bone percentage?

steers

What is grades?

groups of livestock of similar market desirability in terms of predictions of the type of carcass they will provide

What does carcass value depend on?

age, weight, sex, fatness, muscling

Which carcass value variables are easily described?

weight and sex

Which carcass value variables have endless combinations?

age, fatness, muscling

Terminologies in 1920s were developed to facilitate what?

market news reporting, transactions sight unseen

What are the estimated palatability grades for beef?

prime, choice, select, standard, commercial, utility, cutter, canner

What are the estimated palatability grades for pork?

US, US utility

What are the estimated palatability grades for lamb?

prime, choice, good, utility, cull

What are the estimated cutability grades for beef?

1-5

What are the estimated cutability grades for pork?

1-4

What are the estimated cutability grades for lamb?

1-5

Once the ________ is defined, specific traits in _______ can be used to identify and stratify carcasses into ________ groupings

purpose; carcasses; homogeneous

_________ supply --> ________ groupings

heterogenous; homogenous

What are the dichotomous grading schemes?

acceptable, unacceptable

What are the hierarchical grading schemes?

superior, good, average, inferior

What are the original concepts of beef carcass grading?

group for elite consumers where taste is the only issue
groups for retail consumers with different priorities for taste and leanness
groups for further processed

_______ was identified for the elite consumers

prime

__________ was identified for retail consumers

choice, select, standard

___________ was identified for manufacturing beef

commercial, utility, cutter, canner

Cutability grades were developed to segment carcasses based on ___________ because it was possible to have very lean and very fat ________ carcasses

yield of closely trimmed, boneless retail cuts; choice

What is size measured by in beef?

carcass weight

What is size measured by in pork or lamb?

none

What is muscling measured by in beef?

ribeye area

What is muscling measured by in pork?

muscling score

What is muscling measured by in lamb?

none

What is trimmable fat measured by in and lamb?

adjusted fat thickness, 12th rib

What is trimmable fat measured by in pork?

backfat, last rib

What is internal fat measured by in beef?

KPH fat %

What is internal fat measured by in pork or lamb?

none

What is the impact of fatness on retail cut yields?

increased fatness = decreased retail cut yield

What is the impact of muscling on retail cut yields?

increased muscling = increased retail cut yield

What are 3 ways to produce a desirable carcass?

full feed, market when ready, do not hold

Why full feed?

well-bred animals with high inherent potential for growth will produce most efficiently on a full feeding program

What are the 4 types of priority of nutrient utilization?

highest, middle, low, lowest

Tissues with the greatest importance to life are ______ priority

first

Which tissue, body area, and fat depot are of highest priority?

nervous, head, perinephric

Which tissue, body area, and fat depot are of middle priority?

skeletal, neck and shoulder, intermusclar

Which tissue, body area, and fat depot are of low priority?

muscle, hind limb, subcutaneous

Which tissue, body area, and fat depot are of lowest priority?

fat, rib and loin, intramuscular

The _______ the plane of nutrition, the more _______ optimum composition is achieved

higher; rapidly

At some point and with the inherent growth potential of the specific animal, the proportions of ________ are optimal

muscles, bone, and fat

What is the optimal carcass tissue proportions for cattle?

1300 lbs

What is the optimal carcass tissue proportions for swine?

280 lbs

What is the optimal carcass tissue proportions for lamb?

120 lbs

Optimal weight or age at which to slaughter market animals differs among __________

sex classes and breeds

Optimal weight or age at which to slaughter market animals differs in...

composition caused by hormonal activity or frame size and maturity

What happens if we allow the animal go beyond the point in weight at which it would produce the optimal carcass composition?

decreased rate of gain, decreased feed efficiency, undesirable carcass composition

At what weight is considered small frame for cattle?

900 lbs

At what weight is considered medium frame for cattle?

1100 lbs

At what weight is considered large frame for cattle?

1300 pounds

Where is there a lack of accuracy in assessing value?

market animals, prospective breeding stock

Evaluation for _________ by expert evaluators is about _______ accurate

quality and yield grade; 60%