Transcript Anatomy of Livestock and Poultry 1.03 Recognize the major

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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.
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Anatomy
 The science of body structure or parts of an animal.
 External anatomy terms are used to classify animals.
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Modified skin:
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horns
hooves
feathers
fur
wool
hair
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The physical arrangement of bone and body
tissue.
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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.
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Refers to the distribution of muscle
throughout the animal
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Well muscled animals will show fullness
through the back, loin, and rump.
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Refers to the amount of fact cover on the
animal.
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The arrangement of bone and muscle tissue
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Legs of animals should be long and straight
and have adequate bone and foot to carry the
animal throughout its life span
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Depth of rib in the animals’ displays
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Typically analyzed from the side view of the
animal
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Length and Size of the animal
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Used to compare animals that are of similar
age to indicate growth and breeding
potential
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Frame should be proportional to muscle
development
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Livestock animals are compared to other
animals of similar breed, age, and sex to
determine their ability to produce high
quality beef or pork.
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Producers use these traits to select animals
that carry desirable traits and cull (remove)
animals that display poor traits and qualities.
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Animals that display undesirable traits should
not be used for breeding purposes.
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Producers typically use additional data tools
such as Average Daily Gain (ADG) and
Expected Progeny Differences (EPDs) to
analyze breeding animals.
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Using your diagram provided or textbook,
draw a picture of a cow.
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Be sure to label the anatomical parts starred
in the following diagram.
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Rump – Part of the animal between the loin and tail
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Round – Muscled portion of the rear leg
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Loin – Muscled portion along the backbone
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Shoulder – Muscled portion between the neck and
ribs of the animal
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Brisket – Muscled portion between the front legs
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Switch – Hair at the bottom of the tail
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Poll – top of the animals’ head
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Flank – Pelvic region of the animal
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Hock – part of the rear leg that corresponds
with the knee but bends the other direction
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Ribs – Side section of the animal between the
belly and top of the animal
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Heart Girth – Area that encircles the animal’s
body just behind the front legs
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Pin Bones – Bones on each side of the
tailhead
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Using the diagram provided or textbook,
draw a picture of a hog.
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Be sure to label the anatomical parts starred
in the following diagram.
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Ham – Rear leg of the animal
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Loin - Muscled portion along the backbone
of the animal
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Shoulder – Muscled portion between the
neck and ribs of the animal
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Rump - Part of the animal between the loin
and tail
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Ribs – Side section of the animal between the
belly and top of the animal
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Jowl – Chin area
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Pastern – Part of the animals’ leg between
the fetlock and hoof
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Side – Section of the belly and top of the hog
(Ribs included)
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Belly – Underside of the animal
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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)
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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.
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Comb – Red Structure on top of the birds’
head
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Wattles – Fleshy structure on each side of the
head just below the beak
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Beak – Pointed structure on the front of the
bird’s face; Gathers the food
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Eye Ring – Ring of color that surrounds the
eye
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Ear Lobe – Slightly thickened tissue just
below the ear opening
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Vent – External opening at the back of the
bird
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Hock – Corresponds to the knee of the human
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Shank – Leg of the animal
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Toes – Structures at the bottom of the bird’s
foot
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Breast – Muscled portion at the front of the
animal along the breastbone
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Back – Flattened area behind the head of the
animal
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Abdomen – Front of the bird
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Body – Area on the side of the bird
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Live birds are evaluated by assessing:
 Deformities
 Body Confirmation
 Breast Meat Quantity
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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.
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Refers to the bird’s structure
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Includes:
 Width across the shoulder
 Length of the back
 Depth of body
 Spring of rib
 Width of Keel
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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
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Common deformities include:
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Severely crooked toes
Leg and foot abnormalities
Crossed beak
Severely crooked back
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Closely related to body confirmation
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Amount of meat the bird carries
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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
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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