Anatomy of Livestock and Poultry 1.03 Recognize the major
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Transcript Anatomy of Livestock and Poultry 1.03 Recognize the major
Livestock producers use visual observation to:
Select breeding cattle or swine based on
confirmation, breed character, structural soundness
of feet and legs, and body capacity.
Select market animals based on muscle, frame size,
body capacity, finish, and structural soundness.
Anatomy
The science of body structure or parts of an animal.
External anatomy terms are used to classify animals.
Modified skin:
horns
hooves
feathers
fur
wool
hair
The physical arrangement of bone and body
tissue.
Includes skeletal structure, muscling, fat
balance, straightness of the animal’s lines and
structural soundness.
Visible in the head and general appearance of
the animal.
Refers to the distribution of muscle
throughout the animal
Well muscled animals will show fullness
through the back, loin, and rump.
Refers to the amount of fact cover on the
animal.
The arrangement of bone and muscle tissue
Legs of animals should be long and straight
and have adequate bone and foot to carry the
animal throughout its life span
Depth of rib in the animals’ displays
Typically analyzed from the side view of the
animal
Length and Size of the animal
Used to compare animals that are of similar
age to indicate growth and breeding
potential
Frame should be proportional to muscle
development
Livestock animals are compared to other
animals of similar breed, age, and sex to
determine their ability to produce high
quality beef or pork.
Producers use these traits to select animals
that carry desirable traits and cull (remove)
animals that display poor traits and qualities.
Animals that display undesirable traits should
not be used for breeding purposes.
Producers typically use additional data tools
such as Average Daily Gain (ADG) and
Expected Progeny Differences (EPDs) to
analyze breeding animals.
Using your diagram provided or textbook,
draw a picture of a cow.
Be sure to label the anatomical parts starred
in the following diagram.
Rump – Part of the animal between the loin and tail
Round – Muscled portion of the rear leg
Loin – Muscled portion along the backbone
Shoulder – Muscled portion between the neck and
ribs of the animal
Brisket – Muscled portion between the front legs
Switch – Hair at the bottom of the tail
Poll – top of the animals’ head
Flank – Pelvic region of the animal
Hock – part of the rear leg that corresponds
with the knee but bends the other direction
Ribs – Side section of the animal between the
belly and top of the animal
Heart Girth – Area that encircles the animal’s
body just behind the front legs
Pin Bones – Bones on each side of the
tailhead
Using the diagram provided or textbook,
draw a picture of a hog.
Be sure to label the anatomical parts starred
in the following diagram.
Ham – Rear leg of the animal
Loin - Muscled portion along the backbone
of the animal
Shoulder – Muscled portion between the
neck and ribs of the animal
Rump - Part of the animal between the loin
and tail
Ribs – Side section of the animal between the
belly and top of the animal
Jowl – Chin area
Pastern – Part of the animals’ leg between
the fetlock and hoof
Side – Section of the belly and top of the hog
(Ribs included)
Belly – Underside of the animal
Hock – Part of the rear leg that corresponds
to the knee but bends the other direction
Diagram a chicken in your notes labeling these parts:
(use the diagram in your textbook for help)
comb
wattles
beak
eye ring
ear lobe
vent
hock
toes
breast
back
abdomen
body
shank
Poultry Anatomy is used to evaluate live birds
and laying hens.
Comb – Red Structure on top of the birds’
head
Wattles – Fleshy structure on each side of the
head just below the beak
Beak – Pointed structure on the front of the
bird’s face; Gathers the food
Eye Ring – Ring of color that surrounds the
eye
Ear Lobe – Slightly thickened tissue just
below the ear opening
Vent – External opening at the back of the
bird
Hock – Corresponds to the knee of the human
Shank – Leg of the animal
Toes – Structures at the bottom of the bird’s
foot
Breast – Muscled portion at the front of the
animal along the breastbone
Back – Flattened area behind the head of the
animal
Abdomen – Front of the bird
Body – Area on the side of the bird
Live birds are evaluated by assessing:
Deformities
Body Confirmation
Breast Meat Quantity
Classified as either Keep or Cull
Improves the overall flock traits that are passed
on to their offspring
Producers should have the bird stand and move
to accurately assess traits and characteristics
the bird carries.
Refers to the bird’s structure
Includes:
Width across the shoulder
Length of the back
Depth of body
Spring of rib
Width of Keel
Refers to traits the birds carry that will cause
them to be culled from the flock to prevent
undesirable characteristics in future generations
of birds
Common deformities include:
Severely crooked toes
Leg and foot abnormalities
Crossed beak
Severely crooked back
Closely related to body confirmation
Amount of meat the bird carries
Producers measure:
Length, Width, Depth
How muscle is carried on bird
Evaluation: Raise the bird and ask the animal to walk
in order to evaluate legs, feet, and toes.
Keep - Cull Poultry Class
Anatomy
Structural soundness
Ways to modify an animals skin
One card per anatomical part for:
5 anatomical parts of cattle
5 anatomical parts of swine
5 anatomical parts of poultry
18 Total Cards