ANSC 110 Chapter 9 Study Guide

ANSC 110 Intro to Animal Science

Type

The physical conformation of an animal; all those physical attributes that contribute to the value of an animal for a specific purpose.

Conformation

The physical form of an animal; its shape and arrangement of parts.

Fat

Adipose tissue.

Brisket

Front chest region of cattle and serves as one of the primary wholesale cuts of beef.

Dewlap

Loose skin under the chin and neck of cattle.

Jowl

The area of the throat underneath the jaw.

Red meat animals have three productive stages: (1) breeding (reproduction), (2) feeder (growth), and (3) slaughter (carcass or product).

What are the three productive stages of red meat-producing animals?

Both type and conformation describe an animal according to its external form and shape that can be evaluated visually or measured more objectively with aa tape, ultrasound, machine, or other device.

Why are type and conformation important?

Cattle: poll, face, muzzle, crest, dewlap, shoulder, brisket, fore flank, forearm, cannon, dew claw, forerib, rib, loin, hook, flank, tail head, pin, quarter, stifle, hock, and pastern.

Swine: ear, face, snout, cheek, jowl, neck, shoulder, picnic, forearm, pastern, forerib, fore flank, loin, side, belly, flank, rump, ham, and hock.

Sheep: poll, face, muzzle, neck, shoulder, breast, cannon, fore flank, rack, side, belly, loin, rear flank, rump, dock, leg, hock, and pastern.

Describe the external body parts of cattle, swine, and sheep.

Cattle: chuck, brisket, fore shank, rib, short plate, short loin, flank, sirloin, and round.

Hogs: blade shoulder (Boston), picnic shoulder, loin, side, and ham.

Lambs: shoulder, shank (front), rank, breast, loin, and leg.

Locate and label the wholesale cuts on live cattle, hogs, and lambs.

Accurate visual appraisal can be used as one tool in producing red meat animals with a more desirable carcass composition of lean to fat.

How can visual appraisal aid in determining compositional differences?

Thickness through the center of the round (cattle), ham (pig), and leg (lamb) gives a visual estimate of muscling. Squareness over the animal’s top and rectangular appearance from a side view usually gives a visual assessment that the animal is excessively fat.

Describe the anatomical reference points to determine the degree of fatness in livestock.