Transcript Animal Science Merit Badge - North American Meat Institute

Animal Science Merit Badge
Program
Based Upon
Boy Scouts of America
Merit Badge Series
Introductions
• Your instructors
• Our jobs
• Our qualifications
(Sample) Agenda for Today
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Classroom instruction – one hour
Break – 15 minutes
Classroom instruction – one hour
Break – 15 minutes
Lunch – 45 minutes
Livestock visit – 90 minutes
Fun quiz and competition – 30 minutes
Final questions and comments – 15 minutes
Signing of blue cards
Special Notes
• Take notes right onto your worksheet when
possible
• We will be doing the (INSERT SPECIES) track
• Be prepared to tell us about the name and
location of your livestock operation, the Super
Breed you’ll create and why it will work for your
location and business model
• Sounds hard, but by the end of this lecture, you
will have the answer!!!!
Livestock Breeding and
Breeds
Breeds and Their Purposes
• Beef cow: produces calves that will be
raised for meat
• Milk cow: produces milk
• Different breeds known for different
characteristics. For example:
– Holstein, Jersey known for milk
– Angus, Hereford known for good muscle,
which means good beef
Livestock Breeding
• Animal breeds result from generations of
breeding to develop animals with key traits
• Breed associations set standards for
characteristics that make a true breed
• Purebred = only animals of same breed
• Cross-bred = animals of more than one
breed
Beef Cattle
• People don’t eat
grass, hay or
coarse vegetation
• Cattle do – and
they can convert
grass and
roughages into
meat, milk and
usable byproducts
Cattle are the most efficient means to
derive food from wooded and
mountainous lands unsuited for crops
Terms to Describe Beef and Dairy
Cattle
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Bull – a sexually intact (uncastrated) adult male
Bullock – a young bull
Steer – a male castrated before reaching sexual maturity
Cow – a mature female
Calf – a young animal of either sex
Heifer – a young cow that has not produced a calf
Heiferette – a young cow that has not produced more
than one calf
• Springer – a heifer or cow that is nearly ready to calve
• Freemartin – a female calf that is more as a twin with a
male and is sterile
Major Breeds of European Beef Cattle
Limousin -- Developed in
Angus -- From Scotland, came to U.S. in
France, came to U.S. in 1971. Noted
for extra thickness and muscling.
1873. Noted for high quality beef. Popular in
central, southern and western U.S.
Shorthorn -- Originated in England, came
Hereford -- English breed, came to U.S. in
to America in 1780s. Valued for meat and as
draft animals. Adaptable, nurturing, good
reproduction, disposition and feed
conversion.
1817. Can graze on open range and known for
good mothering. Popular in West and
Southwest.
Major Breeds of European Cattle
Chianina -- One of world’s oldest breeds.
Charloais-- Developed in France,
came to U.S. Known for ability to grow
rapidly and produce lean, tender beef
that is fine textured and of excellent
quality.
Came to U..S. from Italy in 1971. Good beef
breed, well muscled with thin layer of fat.
Simmental -- Came to U.S.
from Europe In 1971. Often
crossed with Angus and
Charloais. Good beef animals.
Major U.S. Breeds of Cattle
Polled Hereford
-- Bred to have no
horns (polled). Can
graze over vast range;
do well in Southwest.
Beefmaster -- Dual purpose breed:
excellent mothers and carcasses/beef yield.
Santa
Gertrudis -Shorthorn cows
bred to Brhaman
bulls; do well in
hot weather.
Brangus -- Cross bred
Brahman/Angus, do well in hot
weather.
Cross Breeding Example
Angus
+
Simmental
=
Simmangus
Rationale: Angus females have good milk supply; Angus males
produce good beef. Simmentals are large.
If cattle live in a desert environment, a
breeder might choose a Brahman (at
left) to cross because they can
withstand harsh conditions.
Registered or Commercial?
• Registered usually in smaller operations.
– Purebred can produce superior, more uniform
animal that generates premium
– Must be market for premium animals
• Commercial operations typically use
cross-breeds for adaptability and
productivity
– Less work to maintain “pedigree”
Dairy Cattle
• Produce milk, a high quality protein and
source of vitamins and minerals
• California, Wisconsin, New York,
Pennsylvania and Minnesota lead way in
milk production
• Older dairy cows that don’t produce milk
any longer are processed for beef
Major Dairy Breeds
Holstein
Descended from cattle developed in northern
Netherlands and Germany. Most popular dairy breed in
U.S. Noted for producing large volumes of milk with
low butterfat.
Jersey
From Isle of Jersey in the English Channel. Often were
kept aboard ships to provide milk on sea journeys and
probably came to America with early Colonists.
Produce rich milk with high butterfat and protein.
• Milking Shorthorn
Dual purpose breed important to pioneers, who relied
on it for milk and meat. Modern Milking Shorthorns
raised mainly to produce milk.
Major Dairy Breeds
Brown Swiss
One of world’s oldest dairy breeds,
Came to Massachusetts in 1869 from
Switzerland. Known for their calm
dispositions.
Ayrshire
Originated in Scotland. Today is found
mostly in Northeast and Midwest U.S.
Well built, strong and rugged. Calves
must be dehorned.
Guernsey
Originated on the Isle of Guernsey off the
northern Coast of France. Guernseys
found mostly in central states of U.S.
Medium sized, gentle and easy to handle.
Horses
• In 1920, 27 million
horses lived in the
U.S.
• Today, there are
approximately 4
million.
• Cars, trucks and
tractors caused the
decline.
Horse Terms
• Stallion – a sexually intact male horse more
than three years of age
• Stud – a stallion used for breeding
• Colt – and intact male up to three years of age
• Gelding – a castrated male horse of any age
• Mare – a mature female
• Filly – a female horse age three years or
younger
• Foal – a male or female less than one year old
• Weanling – a just weaned horse of either age
Terms to Describe Horses
• Baldface – a mostly white face
• Blaze – a large white patch on
the face
• Star – any small white patch on
the forehead
• Snip – any small white patch
near the muzzle
• Sock – a white patch above
the foot
Horse Breeds
American Saddlebred
Developed during Colonial days in Virginia, Kentucky and
Tennessee. Popular for its easy, comfortable ride.
Appaloosa
Probably came to U.S. with Spanish explorers. In 1900s,
owned by the Nez Perce Indians of the Northwest. Mostly
stock and recreation horses.
Morgan
Founded by single outstanding bay stallion named Justin
Morgan, who was born in 1789. Renowned for strength,
speed and stamina and for his ability to pass traits to
offspring. Morgans are popular saddle horses, rotting
racers, carriage horses and show horses. Some used as
cow horses on cattle ranches.
Horse Breeds
Arabian
Developed in Arabia and bred in the U.S. since the Colonial
period. Noted as an “easy keeper,” Arabians can be kept on less
than ideal pasture and grain rations, making it an economical
horse to keep.
Paint
From early human cave paintings, Egyptian wall murals, and early
Chinese statues, we known this horse has been around for a long
time. Spanish brought them to the U.S. in the 1600s. By 1800s,
Paints, also called pintos, were favorites of American Indians and
Cowboys. Well muscled, powerful animals that perform well
under saddle. Have calm disposition and intelligence.
Quarterhorse
First horse breed developed and established in the Americas.
Stallions of Arab, Barb and Turk Breeds shipped to Americas by
Spanish explorers were crossed with mares from England in
1611. Famous for “cow sense.” Used in ranch work and rodeos.
Horse Breeds
Shetland
Shetland pony was developed in the Shetland
Islands 100 miles north of Scotland. It was
originally used in coal mines to pull heavy loads in
tight spaces. Widely used today as a child’s mount
and show pony.
Standard Bred
A thoroughbred standard named Messenger bred in
the 18th century to native mares that were natural
trotters gave birth to this breed that is used mostly
in racing.
Tennessee Walking Horse
Known for smooth and easy gait, the breed was
founded in middle Tennessee. It is the favorite of
park rangers, mounted police, hunters, show ring
performers, competitive trail rides.
Horse Breeds
Thoroughbred
Developed in England for racing, arrived
here in the 18th century. Used almost
exclusively for racing. Tend to be
nervous and excitable.
Draft Horse
Type of horse that includes several
breeds like Clydesdale, Percheron, Shire
and Suffolk. Known as the truck and
tractor of the 19th century, they work
animals primarily.
Sheep
• Good foragers that can be produced
economically on land that is useless for
crops.
• Can graze on land that other livestock
cannot.
• 200 sheep breeds in the world and 35 in
the U.S. Most are of British and European
origin.
• Produce lamb, mutton and wool.
Terms to Describe Sheep
• Ewes – mature female sheep
• Rams – mature, sexually intact males
• Wethers – male sheep castrated before
sexual maturity
• Lambs – young sheep
Meat Cuts of Sheep
• Younger sheep
produce meat we
call lamb
• Older sheep
produce mutton,
which is a more
strongly flavored
lamb not
commonly
consumed in the
U.S.
Sheep: Ewe Breeds
Merino
First imported into the U.S. in the 18th
century. There are three types – A and B of
the American Merino, and type C of the
Delaine Merino. The major difference is the
skin wrinkles (Delaine is the smoothest).
They are strong, hardy and herd well.
Rambouillet
A good wool producer that offers
acceptable meat. Herd well and are popular
in range country. Breed was developed
from Merino stock imported from Spain into
France in 1786. Came to the U.S. in the 19th
century.
Sheep: Ram Breeds
Suffolk
Developed in England and brought to U.S. in 1800s.
Large hardy breed tolerates heat well and adopts to
range conditions of western states. Ewes are
excellent mothers and lambs mature rapidly.
Hampshire
From southern England, Hampshire is a large,
active breed, well muscles, hornless and noted for
strength, vigor and mild disposition. Do well on the
range.
Columbia
Originated in Wyoming and Idaho from the crossing
of Lincoln rams (a long-wool breed) and
Rambouillet ewes. Produces high quality fleece.
Adapts well to range.
Sheep: Ram Breeds
Shropshire
Developed in England and first appeared in U.S. in
1855. Good meat animal, grows rapidly and shears
8 to 12 pounds annually.
Oxford
Developed in south-central England, the Oxford
arrived in this country in 1846. Shears heavier than
other ram breeds with 10 to 12 pounds of wool each
year.
Southdown
Native to Southeastern England, Southdown arrived
in the U.S. by the 17th century. An excellent meat
breed, the Southdown also produces good wool but
in small amounts.
Sheep: Ram Breeds
Dorset
Originated in England and found throughout U.S.
except in Mountain states and extreme Southeast.
Multiple births and out of season lambs are
common. Good carcass quality.
Corriedale
A dual purpose breed, the Corriedale was
developed in New Zealand from Lincoln rams and
Merino ewes. Breed imported into Wyoming in
1914. Breed sheers 10-12 pounds of wool per year.
Both sexes polled.
Cheviot
Also a dual purpose breed, the Cheviot originated
on the border between Scotland and England and
arrived in the U.S. in 1838. Noted for its vigor, good
milking and nurturing and ability to adapt to rugged
grading conditions. Fleece is light at 5-7 pounds
annually. Legs have no wool. Both sexes are
polled.
Goats
• Goats are grazing animals that eat lots of
plants.
• Some ranchers used them to clear plants
from pastures.
• Thrive in harsh environments.
• Domestic goats produce milk, meat,
leather and wool.
• Goat meat is increasingly popular in the
U.S. among ethnic populations.
Goat Terms
• Billy goat or buck – adult male goat
• Nanny goat or doe – adult female
• Kid – goat less than a year
Goat Milk vs. Cow Milk
• Both are 87 percent
water, 3 to 4 percent
protein, 3 to 5 percent fat
and 5 percent lactose
(milk sugar)
• Goat’s milk has more
vitamin A but smaller
amounts of certain B
vitamins including B12
Hogs
• Came to the U.S. in the 1500s with explorer de
Soto.
• Pioneers brought hogs to Jamestown in 1609.
• By 1840, production moved to the Midwest
where much of it remains, although hogs make
contributions to every state’s economy.
• Hogs are bred for meat primarily and quality
hogs are well muscled and lean.
Meat Cuts of a Hog
Interesting Fact: The butt comes from the shoulder.
The ham comes from what we think of as “the butt.”
Hog Breeds
American Landrace
From Landrace stock from Denmark and other
European countries. Long body size and large
litters.
Berkshire
English breed; oldest improved swine breed.
Long bodied and produces fine quality meat.
Chester White
Good mothering abilities, large litters, durability
and soundness. Mature earlier and can be
marketed at lighter weights. Carcasses are noted
for large hams.
Hog Breeds
Duroc
Originated in New Jersey and New York in mid1800s. Popular, hardy breed known for excellent
rate of weight gain and feed efficiency. Large
litters and good nurturers.
Hampshire
Developed from English breeds in Kentucky in the
19th century, Hampshires are noted for leanness,
durability, carcass quality and efficiency. They are
large framed and deep bodied.
Poland China
Originated in Ohio (no connection to China!), and
was nicknamed by a Polish farmer. Known for
large hams.
Spotted Swine
Long-sided, hardy breed with excellent carcass
quality. Spot is noted for mothering ability, litter
size and muscling.
Poultry
• Poultry kept for human use include: turkeys,
geese, ducks, guinea fowl and chickens.
• Chickens produce meat and eggs and are two
very significant sources of nutrition for
Americans.
• Many poultry farms located in Georgia,
Arkansas, North Carolina, Alabama, Mississippi,
Texas, California, Virginia, Pennsylvania,
Minnesota, Iowa and Ohio.
Chicken Varieties
• White Leghorn
• White Plymouth Rock
• Barred Plymouth Rock
• Rhode Island Red
• New Hampshire
• Dark Cornish
Types of Chicken
• Broilers – Chickens used to produce chicken
meat. Commercial poultry farms usually buy
chickens from companies that specialize in chick
production. They grow the chicks to full weight.
• Layers – Hens that are used to produce white
eggs from the White Leghorn breed or strains of
it. Commercial egg producers use high
producing hens that have been bred for egg
production.
External Parts of a Chicken
Chicken Cuts
Management Practices
Feeding and Watering
• Nutrition needs vary, but all animals require:
– Water – Fresh, clean water is a must. Cows, for
example, will drink about 12 gallons a day, more in hot
water than cold. Pigs don’t sweat and fluids are critical
to temperature management.
– Carbohydrates – Sugars, starches and cellulose are
carbohydrates that the body burns for energy.
– Fats – Fats provide high amounts of energy and supply
fatty acids, which are required for proper growth.
– Proteins – These complex compounds provide amino
acids for an animal’s normal growth and functioning.
Feeding and Watering
• Nutrition needs, cont’d:
– Vitamins – Complex substances that are vital
to normal growth and health. Vitamins are
required in small amounts and play specific
roles in the body.
– Minerals – Normal body function requires iron,
copper, phosphorus, potassium, selenium,
calcium and iodine.
Ruminant Digestive Systems
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Ruminant chews food little before
swallowing.
Feed travels to rumen where it is
stored.
Cow regurgitates a cud of partially
chewed feed/fluid and chews again.
Once small enough, the feed flows
though the small opening of the
rumen and reticulum.
Next comes the omasum, which
removes the water.
Next stop is the abomasum, often
called the “true stomach.” Digestive
juices break food down into building
blocks, which are absorbed in the
small intestine.
Cattle, sheep and goats are ruminants.
Undigested material moves through
the large intestine and rectum and is A ruminant stomach takes 72 hours
to empty.
expelled as manure.
Non-Ruminant Digestive Systems
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Feed is chewed and moistened
to ease feed down esophagus
and into stomach.
In the stomach, it mixes with
gastric juices that break down
fats in proteins.
In small intestine, enzymes
break down proteins, fats and
sugars into substances that can
be absorbed.
Food passes through the cecum
and colon. In the cecum,
microbes break down forage into
absorbable nutrients.
Undigested fiber and wastes are
expelled through the rectum.
Examples of non-ruminants are
horses, pigs and poultry.
Feeding Cattle
• Feed rations depend upon goal:
fattening a steer for market,
feeding diary cows to increase
milk production, feeding show
cattle or wintering cattle.
• Rations are prepared with
computers and complicated
nutritional data.
• Two percent of body weight
may be fed daily as hay or three
times this amount for silage
(fermented, moist feed).
Feeding Cattle
• For protein, cattle need
approximately 1 ½ to 2 pounds of
oil meals or three times this
amount of alfalfa or other
leguminous hay like vetch or
clover.
• To fatten cattle, feed at least 60
percent grains and 40 percent
roughage in amount equal to 3
percent of body weight.
• Corn or grain finished cattle
typically spend 16-20 weeks in a
feedlot where they gain weight
and develop intramuscular fat,
which makes meat tender and
juicy.
Feeding Horses
• Horses can use high-energy
concentrate fees, but require
some bulk (forage) to keep food
from being compacted.
• Linseed oil meal is a popular
protein meal because it
promotes a shiny coat, while
grains like oats provide energy.
• Always feed in hay bunks. Hay
on the ground can lead to worm
infestations and “sand colic,” a
common horse digestive
disorder.
• If no pasture is available, green
leafy forages may be substituted.
Feeding Sheep
• Sheep eat mostly roughages.
• They thrive on food pasture.
• Ewes need 4 ½ to 5 pounds
of dry feed or equivalent each
day.
• Often, ½ to 1 ½ pounds are
added to daily diet during
pregnancy.
• Finishing lambs (putting on
weight) will require 3 to 4
pounds of rations each day
containing 70 percent grain.
Feeding Dairy Goats
• Feed adult dairy goats good quality hay and
grain.
• Kids can get milk from mothers or be raised by
hand using a model or pan.
• They are 1 to 2 quarts of goat’s milk, cow’s milk
or goat or sheep milk replacer per day.
• They need milk three to four times per day in
first week of life, then twice daily for three to four
months.
• After weaning, they need 1 pound of grain a day
and all they hay they will eat.
Feeding Hogs
• Swine rations normally contain only
concentrates. Fiber content must be
less than 5 percent.
• Protein in the diet:
– Weaned piglets need 20 to 22 percent
protein.
– At five weeks, they should eat 20
percent protein.
– At 65 to 70 pounds, reduce to 16
percent protein until slaughter.
– Or, put hogs weighing more than 120
pounds on finisher rations with 14
percent protein.
– Lactating sows need 4 to 6 pounds of
feed per day per 1 pound of nursing
piglet with 16 to 17 percent protein.
Feeding Hogs, Cont’d.
• Roughage must be high
quality, like alfalfa leaf
meal, legumes or grazing
cereal grains.
• Pigs eat 1 pound of feed
for each 30 pounds of
body weight from 120
pounds to market weight.
• Finisher hogs (120-245
lbs.) while on full feed will
eat 4 to 6 pounds of
feed/day per 100 lbs. of
weight.
Feeding Chickens
• Corn is the most common
grain in chicken rations
followed by sorghum and
wheat.
• Soybean oil meal is often
used as a protein
supplement.
• Common calcium
supplements includes
crushed oyster shells and
ground limestone.
Housing
• Every kind of livestock needs
protection against severe weather
and predators, shelter for times of
illness and protection for its young.
• For range cattle in most areas,
open shelters are adequate.
• Sheep need weather shelter – even
a plain open shed facing away from
wind can be sufficient for sheep
and goats too.
Housing, Cont’d.
• Hogs cannot sweat and do best
in sanitary, cool quarters.
• People should wear clean
footwear in farrowing houses to
protect piglets who are highly
susceptible to disease.
• Sanitation in these quarters is
especially important.
• Contrary to popular belief, a pig
does not prefer to live in a mud
wallow. Swine are clean animals.
Layer and Broiler Housing
• Layer and broiler houses
protect birds from the
elements.
• Houses today are wellventilated with controlled
temperatures, automatic
lights, feeders and
waterers.
Grooming
• Except for horses, most farm
animals are not groomed.
• Grooming serves several
purposes:
– Keeps animals clean
– Stimulates blood circulation
– Prevents skin disease
• Hoof care essential for horses
and dairy cattle -- they stand
on feet for extended periods.
Livestock Diseases and
Prevention
Diseases of Cattle
• Each year, livestock losses from disease and parasites run
into the millions. Common diseases of cattle include.
• Blackleg – contagious disease caused by microorganism;
causes lameness, fever and eventually death. Preventable
through vaccination.
• Bloat – Abnormal swelling of the left side of the animal that
puts pressure on the diaphragm and lungs and causes
animals to gasp for breath. To help prevent bloat, feed cattle
dry hay before turning them out to graze legume pastures.
• Brucellosis – a contagious disease that typically causes
cows to spontaneously abort in the 5th month pregnancy.
Herds with brucellosis must be quarantined. It is not
transmitted to people through meat, but can be transmitted
through unpasteurized milk causing something called
undulant fever.
Diseases of Cattle, Contd.
• Calf scours – Calf scours is a form of newborn diarrhea.
Calves that recover are often stunted for life. Can be
caused by bacteria and viruses and made worse with
poor management and sanitation. It is essential that
newborn calves be given colostrum milk (about 2
quarts) within one hour after birth.
• Foot Rot – An affliction that can occur
in operations where cattle are confined
in muddy areas. The skin between the
toes becomes swollen and red and
sometimes breaks open. Cattle may
develop a fever and stop eating due
Foot Rot
to pain.
The Scoop on BSE or “Mad Cow
Disease”
• A “prion” disease – neither virus
nor bacteria
• First diagnosed in UK cattle in 1986
• Disease transmitted through contaminated feed
– Infected brains recycled into feed fed back to cattle
– 179,000 cases diagnosed in UK cattle
• Epidemic has nearly ceased since feeding
practices changed
• 188,000 cases in cattle worldwide
• 3 cases in U.S. herd (one from imported animal)
The Scoop on BSE or “Mad Cow
Disease”
• Human version = variant Creutzfeldt-Jakob Disease or
vCJD
• Fatal disease similar to Alzheimer’s but occurs much
younger and is very rapid – typically less than a year.
– 172 of 178 cases worldwide diagnosed in UK
– BSE not transmitted through meat – only found in neurological
tissues like the brain and spinal cord
– Brits routinely ate brains as part of traditional dishes
– More than 460,000 infected cattle are estimated to have entered
UK food supply before disease was understood
– Americans don’t traditionally consume brains and infected
animals are not believed to have entered food supply
– Three people now living in U.S. diagnosed with vCJD, but they
spent time living abroad and most likely were infected outside
the U.S.
Diseases of Dairy Cattle
• Leptospirosis – kidney disease
caused by microorganism. Can kill
young dairy animals. Vaccinations
recommended. Deer can carry and
infect cattle herds.
• Mastitis – caused by bacterial infection
in udder. Untreated can spread
throughout the body.
• Milk Fever – nutrition condition from
calcium deficiency. Cow is weak, wideeyed with low-body temp. May be
treated by vet.
Mastitis
Diseases of Dairy Cattle
• Pinkeye – Bacterial infection that
causes a milky film to cover eyeballs.
Can blind cattle, cause weight loss and
decreased milk production. Treatable.
Prevention includes controlling flies and
dust and mowing pastures.
• Shipping Fever – Caused by stress,
bacteria and virus. May occur after
castration, vaccination, dehorning,
weaning and other stressful events.
Symptoms include high fever, difficulty
breathing, coughing, runny eyes and
nose and diarrhea.
Pinkeye
Diseases of Horses
• Colic – A digestive problem that may
be brought on by overeating, drinking
too much water or eating moldy
feeds. Intestine is blocked and horse
feels pain. Vet may give mineral oils
to relieve constipation.
• Equine Encephalomyelitis (EE) –
Inflammation of the brain and spinal
cord that causes fever, rapid heart
rate. Horse may act depressed,
show compulsive circling, muscle
weakness and wall leaning.
Vaccination recommended.
• Influenza – much like flu in humans.
Causes coughing, runny nose, nasal
discharge and high fever. Vaccines
available for some strains.
Horse with colic (above)
and EE (below)
Diseases of Horses
• Strangles – contagious disease caused by
microorganism that causes high fever, coughing, pus
discharge from nose, swelling of glands under jaw.
Glands can break open. Isolate affected horse and call
vet. Horses usually recover, develop immunity.
• Swamp fever – Virus carried by flies/mosquitoes.
Symptoms include high fever, labored breathing,
pounding heartbeat and exhaustion. Most afflicted die
with 30 days. Can be prevented by keeping horses out
of low land and properly draining land.
• Tetanus (Lockjaw) – Puncture wounds may be infected
with tetanus organism, which produces powerful poison
that causes muscle contractions. Stiff legs, noise
sensitivity and folding of the inner eyelid over the eye are
symptoms. Death may occur within 24 hours. Vaccine
can prevent disease.
Disease of Sheep
• Bluetongue – Symptoms are
• depressed appetite, an inflamed
nose and blue mouth lining. Caused
by virus. Prevented with vaccination.
• Circling Disease (Encephalitis) – Caused by
Blue tongue
bacterial infection of brain and prevented through
good sanitation. Animal walks in circles, staggers
and may be paralyzed.
• Enterotoxemia (overeating disease) -- High level
of concentrate feeding can bring on condition
afflicting feedlot lambs with staggering and
convulsions, which may lead to death. Toxins
produced by bacteria in digestive tract cause
enterotoxemia. Vaccines are available.
Diseases of Sheep
• Lamb Dysentery (scours) – Caused
by microorganism, good sanitation
can prevent lamb dysentery.
Condition leads to high death losses
in first few days of life.
• Scrapie – A prion disease similar to
BSE (Mad Cow). Sheep scrape off
wool because of unbearable itching,
walk with unsteady gait. Paralysis
and death follow. No treatment
known. Infected flocks must be
destroyed.
• Blue bag – Mastitis of sheep which
causes swollen udders, infection,
pain.
Sheep with scrapie
sometimes rub their off
their wool
Sheep with
bluebag
or mastitis
Diseases of Goats
• Soremouth – Contagious disease that causes sores in
the mouth.
• Caprine arthritic encephalitis – Causes arthritis in
goats and reduced milk production and can cause
paralysis in goat kids.
• Tetanus – Infection often from puncture wounds;
causes lock jaw. Preventable with vaccination.
• Entero-toxemia – Same as for sheep.
• Worms – Parasite that attaches to the walls of the
digestive tract and feeds off an animal’s blood, causing
anemia, or off ingested food, causing nutrition loss.
Goats may be treated by feeding a dewormer that kills
the parasite.
Diseases of Hogs
• Anemia – Lack of iron most common among
confinement hogs. Symptoms are rough hair coat,
listlessness and pale eye and mouth membranes.
Labored breathing and rapid heartbeat may appear.
May be treated with iron supplement in feed.
• Brucellosis – Bacterial infection that causes sows to
abort. Herds should be tested annually. Pigs that carry
the infection should be destroyed.
• Cholera – Highly contagious viral disease that causes
lack of appetite, high temperature, diarrhea and weight
loss. May have eye discharge, wobbly gait. Infected
herds must be quarantined and destroyed. One of the
most serious diseases of swine that was eradicated in
the U.S. in 1978.
Diseases of Hogs
• Erysipelas – Symptoms are red patches on skin,
fever, low appetite, sore muscles, tender feet, arched
back and shuffling gait. Pigs may remain lying down.
Caused by bacteria. Sanitation and vaccination can
prevent disease.
• Mycoplasma Pneumonia – Dry, rasping, persistent
cough caused by bacteria infection. Affected pigs
grow slowly. Producers should stock herds from
sources free of this disease.
• Transmissible Gastroenteritis – Infectious virus that
causes death in many young pigs. Symptoms are
poor appetite, vomiting, scours and weight loss.
Afflicted pigs pass whitish, yellowish or greenish feces
and soon die from dehydration. Prevention requires
strict sanitation, disinfection and vaccination.
Erysipelas
Diseases of Chickens
• Chronic Respiratory Disease – Microorganisms
cause respiratory disease, which causes air sacs to fill
with fluid and the lungs to harden. Isolating sick birds
and proper sanitation can help prevent spread.
• Fowl Pox – Birds with fowl pox have black, raised
scabs on the comb, wattles, shanks and feed. Egg
production drops, growth slows and fertility is reduced.
Disease causes by virus spread by infected birds and
mosquitoes. Vaccination can prevent.
• Hysteria – Birds subjected to loud noises, rapid light
changes and quick movements may panic, fly into a
corner and suffocate. Egg layers may break wings.
Playing of radio may help birds acclimate to noises.
Calm handling is essential.
Fowl Pox
Diseases of Chicken
• Infectious Bronchitis – Coughing, sneezing
and difficulty breathing are common symptom of
viral bronchitis, a highly contagious disease that
often causes death. Vaccination is essential.
• Newcastle Disease – Viral disease that causes
difficulty breathing, gasping and sneezing.
Death losses can be high among broilers and
layers and fail to produce eggs. Vaccination
recommended.
‘Bird Flu’ or Avian Influenza
• Highly contagious disease that can infect chicken,
ducks and turkeys.
• Infected birds act depressed, stop laying eggs;
watery diarrhea common. Heads appear dark
and fluid may build around eyes in, in the wattle
and comb.
• High pathogenic and low pathogenic
• Affects birds only – rarely infects people.
• Exception: those in extremely
close contact with infected poultry.
• Not transmitted by handling or
eating poultry.
Production Notes
Length of Estrous Cycle and
Pregnancy in Farm Animals
Animal
Cow
Sow
Ewe
Goat
Mare
Length of Estrous Cycle
(Heat Period)
21 days
20 to 21 days
16 to 17 days
19 to 20 days
19 to 23 days
Length of
Pregnancy
282 days
114 days
150 days
150 days
336 days
Beef Cattle Performance
• Fattening cattle – cattle are fattened with
roughage to increase muscle mass (beef)
– Calves weighing 400 lbs in October can gain 1.5
pounds per day over winter.
– In spring/summer, they are finished on roughage and
grain to increase muscle and meat marbling.
• Carcass grading – beef carcasses are graded
by USDA for quality and quantity.
– Quality = Prime, Choice, Select. Prime is best. Less
than 3 percent of beef grades prime.
– Yield Grade (1 – 5) = amount of salable meat on
carcass. 1 is best.
Performance Characteristics
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Carcass Merit
Feed Efficiency
Fertility
Longevity
Mothering and Nursing Ability
Rate of Gain
Dairy Cow Performance
• Diary cow normally produces milk for 305
days/60-day dry period.
– May vary from a 270-day milking period to
lactation of more than 400 days.
– Average cow produces 15,000 to 25,000
gallons of milk in a year or 50-100 per day.
– Places huge demands on metabolism and
requires careful nutritional management.
Horse Performance
• Correlation between conformation and work
done.
• Example: Quarter horse should have balanced,
muscled body, long straight legs and long
underline.
• Eyes should be prominent and set well apart so
horse can see forward without moving head.
• Nostrils should be large to allow intake of air for
hard-working horse.
Sheep Performance -- Meat
• Carcass classified as lamb for young
animals, mutton for older animals.
• Carcass yields 46 to 53 percent meat.
• Rest of the carcass produces glue, soap
and fertilizer.
Sheep Performance -- Wool
• Wool – Wool-type sheep are larger, more angular and less
muscular, but have heavier fleeces than meat breeds.
– Sheep are sheared once a year, usually in the spring.
– Fleece examined and undesirable wool removed.
– Shorter/coarser wool is sorted and bagged separately to prevent mixing
of wools of varying qualities.
– Fleeces graded according to fineness (thickness) of individual fibers.
– American or “blood system” of grading compares quality with that of
Merino wool.
– Grades are fine for full-blooded Merino, half blood, three eighths blood,
quarter blood, low quarter blood, common and braid.
– Fine wools make lightweight fabrics for clothing.
– Coarser wools used in blankets and carpets.
• Sheep skin is “chamois,” which are often used to dry cars in car
washes.
Dairy Goat Performance
• Produce up to 8 quarts of milk a day,
averting 2 quarts a day over 10 months.
• Doe should be milked twice daily on a
regular schedule.
Hog Production
• Market hogs -- finished market hogs are barrows and
gilts (castrated males and young females). Reach
market weight at 200 to 250 pounds.
• Sows – usually weight more than 220 pounds. Produce
two litters of 10 market pigs each per year. Meat is
mainly for processing, like sausage.
• Boars (uncastrated males)– low in market value
because little of the carcass is suited to human
consumption due to “boar taint.” Used for breeding
primarily.
• Grades – carcasses are graded based on upon quality:
lean to fat ratio, firmness, color, backfat thickness, belly
fatness and loin marbling.
– U.S. No. 1, U.S. No. 2, U.S. No. 3, U.S. No. 4 and U.S. utility.
Poultry Production -- Eggs
• Commercial hens produce 20 eggs a month
– With good management, takes 4 ½ pounds of feed to
produce a dozen eggs.
• Layers seldom kept for more than 19 months
because production drops.
• Eggs graded according to weight and quality.
– Consumer Grades AA or Fresh Fancy; Grade A and
Grade B and Jumbo, Extra Large, Large, Medium,
Small and Peewee.
Poultry Production -- Broilers
• Weight -- Broiler weighs 5 ½ pounds at 50
days of age.
• Feed conversion -- should average 2
pounds of feed per pound of gain.
• Live bird grades -- A or No. 1, B or No. 2
and C or No. 3
• Dressed Birds (poultry cuts) -- U.S.
Grade A, B and C
Humane Handling & Slaughter
• Humane Methods of Slaughter Act
– USDA inspectors in plants at all times to
oversee treatment
– Animals must be stunned before slaughter
(religious exemption)
• Plant Guidelines and Audits By Dr. Temple
Grandin
• On-Farm guidelines in place
Nature Isn’t Always Kind
Modern production methods designed in part to protect livestock from predators,
disease and weather.
Good Welfare = Good Quality
• Studies show that animals that are
stressed produce meat that is of lower
quality
– Dry, firm and dark
– Pale, soft and exudative (watery)
Careers in Animal Science
Farm and Ranch Managers
• Oversee farm or ranch
• Supervise care of livestock
• Ensure that buildings are
clean and in good repair
• Maintain financial records and production
records of herd of block
Farm and Ranch Workers
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•
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•
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Maintain facilities
Feed and water animals
Monitor for signs of disease
Vaccinate
Use machinery like tractors and milking
machines
• Maintain and repair barns, fences and
equipment
Researcher
• Animal scientists study breeding, feeding
and marketing problems
• Develop improved methods of
housing, sanitation and
disease control
• Research technicians
help scientists with their
work
Educator
• Vocational teachers
teach secondary school
and adult education
classes in farm and
ranch management, ag
production, supplies
services, sales and related
areas.
County Extension Agent
• “Community teachers”
• Provide information to individuals, families
and communities
• Offer ed programs in ag and natural
resources,
• Work with youth through 4-H and school
programs
• Need bachelor’s or master’s
in ag or related field
Production Services and
Specialists
• Farms and ranches are larger
and more complex
• Specialists provide services
like artificial insemination
of cows, sheep shearing,
vaccination, etc.
Graders
• Inspect agriculture products to determine
quality and grade
• Generally specialize in a commodity, like
dairy or eggs
• Meat is graded in part based
upon marbling of fat and
muscle
Inspectors
• Meat and poultry inspectors work
for USDA or state inspection
programs
• Working under the supervision of a
vet, they inspect meat and poultry
slaughtering and processing
• Ensure proper sanitation, food
safety and labeling
• Plants that slaughter have
inspectors present at all times
– Large plants may have 20-25
inspectors present each day
– Processing plants have daily visits
Colleges and Vet Schools
• Some occupations require vocational
training
– Offered at vocational schools or junior
colleges
• Others require bachelor’s, master’s or
Ph.D. in animal or meat science or doctor
of veterinary medicine
Questions?