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K–12 Standards

Animal Science II - Food Animal (2026)

Other North Carolina CTE sets

Apply leadership and durable employability skills.1.00

  • 1

    Implement leadership skills necessary for employment.1.01

    1. A

      Professionalism in the workplace1.01.A

      1. 1

        Verbal communication1.01.A.1

        1. a

          Voice – pitch, quality, articulation, pronunciation, force1.01.A.1.a

        2. b

          Stage presence – appearance, poise, attitude, confidence, ease before1.01.A.1.b

        3. c

          Power of expression – fluency, sincerity, emphasis, directness,1.01.A.1.c

        4. d

          Response to questions – accurate, ability to think quickly.1.01.A.1.d

        5. e

          General effect – interesting, understandable, convincing, pleasing,1.01.A.1.e

      2. 2

        Non-verbal communication1.01.A.2

        1. a

          Eye contact – maintain during conversations, interviews, and1.01.A.2.a

        2. b

          Handshake – firm, brief handshake1.01.A.2.b

        3. c

          Personal appearance – dress appropriately with proper workplace1.01.A.2.c

        4. d

          Posture – sit/stand upright and appear engaged.1.01.A.2.d

        5. e

          Body language – use hand gestures and posture to display active1.01.A.2.e

      3. 3

        Digital etiquette1.01.A.3

        1. a

          Email writing – compose an email much like a letter with a subject line,1.01.A.3.a

        2. b

          Social media – an online presence should be treated as an extension1.01.A.3.b

    2. B

      Workplace expectations1.01.B

      1. 1

        Best practices for employees1.01.B.1

        1. a

          Adhere to organization guidelines.1.01.B.1.a

        2. b

          Work toward the organization's goals1.01.B.1.b

          1. 1)

            Treat everyone with respect1.01.B.1.b.1

          2. 2)

            Use best effort.1.01.B.1.b.2

          3. 3)

            Become an expert at the job.1.01.B.1.b.3

          4. 4)

            Offer value to the workplace.1.01.B.1.b.4

          5. 5)

            Focus on solutions.1.01.B.1.b.5

          6. 6)

            Be open to change.1.01.B.1.b.6

          7. 7)

            Own mistakes.1.01.B.1.b.7

          8. 8)

            Build relationships.1.01.B.1.b.8

      2. 2

        Professional dress1.01.B.2

        1. a

          Business professional – for any first meeting, business presentation,1.01.B.2.a

          1. 1)

            Men – suit with matching jacket and pants with black belt;1.01.B.2.a.1

          2. 2)

            Women – black skirt or pant suit, other neutral colors (dark gray,1.01.B.2.a.2

        2. b

          Business casual – a step down from business profession, usually1.01.B.2.b

          1. 1)

            Men – pressed, collared, long-sleeved shirt with tie; Dress1.01.B.2.b.1

          2. 2)

            Women – dress pants, skirt (at or below knee), or dresses.1.01.B.2.b.2

    3. C

      Traits of a successful employee1.01.C

      1. 1

        Integrity – honesty1.01.C.1

      2. 2

        Courage – willing to go forward under difficult conditions.1.01.C.2

      3. 3

        Management – using people, resources, and processes to reach a goal.1.01.C.3

      4. 4

        Selflessness – placing the desires and welfare of others above yourself.1.01.C.4

      5. 5

        Loyalty – reliable support for an individual, group or cause1.01.C.5

      6. 6

        Enthusiasm – energy to do a job and the inspiration to encourage others.1.01.C.6

      7. 7

        Plan – think through, determine procedures.1.01.C.7

      8. 8

        Knowledge – awareness, understanding.1.01.C.8

      9. 9

        Tact – saying or doing the right thing without offending.1.01.C.9

    4. D

      Employment application skills1.01.D

      1. 1

        Resume1.01.D.1

        1. a

          Basics of a resume1.01.D.1.a

          1. 1)

            Designed to give the employer information about a candidate’s1.01.D.1.a.1

          2. 2)

            Should be tailored for each job applied for1.01.D.1.a.2

          3. 3)

            Purpose is to get an interview1.01.D.1.a.3

          4. 4)

            Should be one page, but no more than two pages1.01.D.1.a.4

          5. 5)

            The Agricultural Experience Tracker is a resource that1.01.D.1.a.5

          6. 6)

            Should be updated frequently to keep up with experience and1.01.D.1.a.6

        2. b

          Items to include in resume1.01.D.1.b

          1. 1)

            Name and address1.01.D.1.b.1

          2. 2)

            Objective1.01.D.1.b.2

          3. 3)

            Education1.01.D.1.b.3

          4. 4)

            Experience1.01.D.1.b.4

          5. 5)

            Activities1.01.D.1.b.5

          6. 6)

            Skills1.01.D.1.b.6

          7. 7)

            References1.01.D.1.b.7

      2. 2

        Cover letter1.01.D.2

        1. a

          Serves as preview to the resume1.01.D.2.a

        2. b

          Should be brief ½ page, but not more than one page.1.01.D.2.b

        3. c

          Items to include:1.01.D.2.c

          1. 1)

            The position being applied for.1.01.D.2.c.1

          2. 2)

            An outline of key selling points.1.01.D.2.c.2

          3. 3)

            Address the needs of the employer.1.01.D.2.c.3

          4. 4)

            An invitation for the employer to initiate contact.1.01.D.2.c.4

    5. E

      Job interview1.01.E

      1. 1

        Cover letter sent in advance to assist in establishing an interview date.1.01.E.1

      2. 2

        Follow-up phone call is typically recommended to secure an interview.1.01.E.2

      3. 3

        Resume is submitted with the job application. Typically suggested that the1.01.E.3

      4. 4

        Individuals should dress in professional attire.1.01.E.4

      5. 5

        Prepare for the interview and application process.1.01.E.5

      6. 6

        Practice common questions asked during interview:1.01.E.6

        1. a

          “What are your three greatest attributes or strengths?”1.01.E.6.a

        2. b

          “What are your three biggest weaknesses or areas you would like to1.01.E.6.b

        3. c

          “Where do you want to be in five years?”1.01.E.6.c

        4. d

          “What leadership qualities can you bring to our company?”1.01.E.6.d

        5. e

          “Why are you the best candidate for the job?”1.01.E.6.e

        6. f

          Situational questions related to ability to work with a team, problem1.01.E.6.f

      7. 7

        Gather information typically requested during application process.1.01.E.7

        1. a

          General applicant information – name, date of birth, address, email,1.01.E.7.a

        2. b

          Education – name of school attended, relevant coursework, degree1.01.E.7.b

        3. c

          Previous work experience – dates employed, address, name of1.01.E.7.c

        4. d

          References – name, address, phone, email1.01.E.7.d

  • 2

    Execute meetings using principles of parliamentary procedure.1.02

    1. A

      Parliamentary procedure1.02.A

      1. 1

        Definition of parliamentary procedure – using well-defined rules to conduct1.02.A.1

    2. B

      Parliamentary procedure abilities1.02.B

      1. 1

        Main Motion - Used to present a new item of business for consideration and is1.02.B.1

      2. 2

        Amendment – used to change a motion by striking out, adding or substituting1.02.B.2

      3. 3

        Division of the House (Assembly) – used to get a re-vote on a “voice” vote or1.02.B.3

      4. 4

        Refer to a committee – used to place the motion in the hands of a small group1.02.B.4

        1. a

          Power to act for the group1.02.B.4.a

        2. b

          Power to investigate and report back1.02.B.4.b

        3. c

          Power to investigate and make recommendations.1.02.B.4.c

      5. 5

        Previous Question – the formal motion to stop discussion. (This is not to be1.02.B.5

      6. 6

        Point of Order – used to correct a parliamentary mistake or enforce rules. The1.02.B.6

      7. 7

        Appeal – used to ensure that the majority of the group agrees with a ruling of1.02.B.7

      8. 8

        Suspend the Rules – used to temporarily suspend the rules of an1.02.B.8

      9. 9

        Adjourn – used to close the meeting. The member upon receiving proper1.02.B.9

      10. 10

        Lay on the Table – used to lay aside a pending question temporarily in order1.02.B.10

        1. a

          Member stands and is recognized to make this motion.1.02.B.10.a

        2. b

          Motion must be seconded.1.02.B.10.b

        3. c

          Cannot be debated.1.02.B.10.c

        4. d

          Cannot be amended.1.02.B.10.d

        5. e

          Requires a majority vote to table.1.02.B.10.e

        6. f

          Negative vote on the motion may be reconsidered.1.02.B.10.f

        7. g

          Often used wrongly to postpone indefinitely or to postpone action to a1.02.B.10.g

      11. 11

        Reconsider – used to bring for further consideration a motion that has already1.02.B.11

        1. a

          Member stands and is recognized to make this motion and says, “I1.02.B.11.a

        2. b

          Motion must be seconded.1.02.B.11.b

        3. c

          Can be debated if the motion being reconsidered is debatable.1.02.B.11.c

        4. d

          Cannot be amended.1.02.B.11.d

        5. e

          Requires a majority vote to pass.1.02.B.11.e

        6. f

          Cannot be reconsidered.1.02.B.11.f

        7. g

          Must be made by someone who voted on the prevailing side.1.02.B.11.g

      12. 12

        Rescind – used to cancel or countermand a motion previously adopted.1.02.B.12

        1. a

          Member stands and is recognized to make this motion and says, “I1.02.B.12.a

        2. b

          Motion must be seconded.1.02.B.12.b

        3. c

          Can be debated and can be on the motion being rescinded itself.1.02.B.12.c

        4. d

          Can be amended.1.02.B.12.d

        5. e

          Requires a majority vote with notice or 2/3 vote without notice.1.02.B.12.e

        6. f

          Negative vote only can be reconsidered.1.02.B.12.f

      13. 13

        Take from the Table – used to bring an item back before the assembly that1.02.B.13

        1. a

          Member stands and is recognized to make this motion and says “I1.02.B.13.a

        2. b

          Motion must be seconded.1.02.B.13.b

        3. c

          Cannot be debated.1.02.B.13.c

        4. d

          Cannot be amended.1.02.B.13.d

        5. e

          Requires a majority vote to take from the table.1.02.B.13.e

        6. f

          Cannot be reconsidered.1.02.B.13.f

Apply work-based and experiential learning in animal science.2.00

  • 1

    Apply records used in work-based and experiential learning.2.01

    1. A

      Financial statement2.01.A

      1. 1

        A written record that conveys the financial activities, position, and2.01.A.1

      2. 2

        Often used during auditing by accountants, governing boards, firms, etc. to2.01.A.2

    2. B

      Elements of a financial statement2.01.B

      1. 1

        Assets – items owned of value.2.01.B.1

        1. a

          Current assets – items that can quickly be converted to cash or that2.01.B.1.a

        2. b

          Non‐current assets – items that have a useful life of more than one2.01.B.1.b

          1. 1)

            Depreciation- provides a value to items as age, use and2.01.B.1.b.1

        3. c

          Inventory – an itemized list of business or personal assets. Includes2.01.B.1.c

      2. 2

        Liabilities – debts owed.2.01.B.2

        1. a

          Current liabilities – accounts and notes payable, this year’s part of2.01.B.2.a

        2. b

          Non‐current liabilities – mortgages and other debts not due this year2.01.B.2.b

      3. 3

        Net worth or owner’s equity = total assets minus total liabilities2.01.B.3

      4. 4

        Debt to equity ratio = total liabilities / net worth2.01.B.4

      5. 5

        Balance sheet – the financial status of a business. Generated periodically to2.01.B.5

    3. C

      Personal budget – a financial plan that allocates future personal income towards2.01.C

      1. 1

        Developing a personal budget2.01.C.1

        1. a

          Assess the individual’s personal and financial situation (needs, values,2.01.C.1.a

        2. b

          Set personal and financial goals.2.01.C.1.b

        3. c

          Create a budget and for fixed and variable expenses based on income2.01.C.1.c

          1. 1)

            Fixed costs – expenses that are constant (rent, employee2.01.C.1.c.1

          2. 2)

            Variable costs – expenses that changes in proportion to how2.01.C.1.c.2

        4. d

          Monitor spending patterns.2.01.C.1.d

        5. e

          Compare the budget to what is spent.2.01.C.1.e

        6. f

          Review financial progress and revise, if necessary.2.01.C.1.f

      2. 2

        Personal and business finance tools2.01.C.2

        1. a

          Checking account – a checking account is a service provided by2.01.C.2.a

        2. b

          Credit – money that is made available based on the ability of the2.01.C.2.b

        3. c

          Individual retirement account (IRA) – a savings account with tax2.01.C.2.c

      3. 3

        Non-wage compensation – benefits provided to employees in addition to their2.01.C.3

      4. 4

        Taxes – a mandated contribution to local, state, and federal government2.01.C.4

  • 2

    Implement a Supervised Agricultural Experience (SAE).2.02

    1. A

      Supervised Agricultural Experience2.02.A

      1. 1

        Purpose of SAE2.02.A.1

        1. a

          Explore and identify agricultural interests.2.02.A.1.a

        2. b

          Develop or expand employability skills.2.02.A.1.b

        3. c

          Expand personal financial literacy.2.02.A.1.c

        4. d

          Generate awareness and knowledge of workplace safety.2.02.A.1.d

        5. e

          Develop agricultural literacy.2.02.A.1.e

      2. 2

        Components of SAE2.02.A.2

        1. a

          Career alignment – project should change and grow as the students2.02.A.2.a

        2. b

          Student-led – the student creates, and designs project based on2.02.A.2.b

        3. c

          Instructor supervised – the instructor guides project design,2.02.A.2.c

        4. d

          Work-based learning opportunity – students gain employability skills for2.02.A.2.d

        5. e

          Measurable – project is recorded and evaluated.2.02.A.2.e

      3. 3

        Steps of the SAE Model2.02.A.3

        1. a

          Be enrolled in agricultural education class.2.02.A.3.a

        2. b

          Select the type of SAE – Foundational SAE or Immersion SAE2.02.A.3.b

        3. c

          Get coaching and feedback from agriculture teacher and employer,2.02.A.3.c

        4. d

          Enjoy the benefits.2.02.A.3.d

          1. 1)

            Real experience2.02.A.3.d.1

          2. 2)

            Real earnings2.02.A.3.d.2

          3. 3)

            Real employability skills2.02.A.3.d.3

          4. 4)

            College and career ready2.02.A.3.d.4

          5. 5)

            FFA awards and recognition2.02.A.3.d.5

        5. e

          Maintain SAE records.2.02.A.3.e

          1. 1)

            Agricultural Experience Tracker – digital platform to maintain2.02.A.3.e.1

          2. 2)

            Paper copy or digital media platform – designed by student or2.02.A.3.e.2

    2. B

      Types of SAEs2.02.B

      1. 1

        Foundational SAE is a project completed based on exploring passions and2.02.B.1

        1. a

          Parts of a Foundational SAE2.02.B.1.a

          1. 1)

            Career exploration and planning – research and explore2.02.B.1.a.1

            1. a

              Examples – complete an interest inventory and career2.02.B.1.a.1.a

          2. 2)

            Employability skills for college and career readiness – develop2.02.B.1.a.2

            1. a

              Examples – create a resume and compare skills attained2.02.B.1.a.2.a

          3. 3)

            Personal financial planning & management- learn personal2.02.B.1.a.3

            1. a

              Examples – create a personal budget and consider2.02.B.1.a.3.a

          4. 4)

            Workplace safety – gain an understanding of the importance of2.02.B.1.a.4

            1. a

              Example – create a workplace safety risk assessment2.02.B.1.a.4.a

          5. 5)

            Agricultural literacy – understand the nature and role of2.02.B.1.a.5

            1. a

              Examples – research a policy or issue that impacts a2.02.B.1.a.5.a

      2. 2

        Immersion SAEs2.02.B.2

        1. a

          Develops as a student identifies interests and abilities and how these2.02.B.2.a

        2. b

          Types of Immersion SAE Projects2.02.B.2.b

          1. 1)

            Placement/Internship – the student is in an employment setting2.02.B.2.b.1

            1. a

              Examples – interning with the livestock extension agent,2.02.B.2.b.1.a

          2. 2)

            Ownership/entrepreneurship – students operate an individual2.02.B.2.b.2

            1. a

              Examples – raising a litter of puppies, creating a power2.02.B.2.b.2.a

          3. 3)

            Research – a student investigates materials, processes, and2.02.B.2.b.3

            1. a

              There are three types of Research SAEs2.02.B.2.b.3.a

              1. i

                Experimental – applying the scientific process to2.02.B.2.b.3.a.i

              2. ii

                Analytical – begins with a question that asks why2.02.B.2.b.3.a.ii

              3. iii

                Invention – applying the engineering design2.02.B.2.b.3.a.iii

          4. 4)

            School-based enterprise – an entrepreneurship project based at2.02.B.2.b.4

            1. a

              Examples – raising market goats for profit, building dog2.02.B.2.b.4.a

          5. 5)

            Service learning – investigate, plan, conduct, and evaluate a2.02.B.2.b.5

            1. a

              Examples – assist with the set-up and tear-down of local2.02.B.2.b.5.a

Understand anatomy and physiology of food animals.3.00

  • 1

    Explain the anatomy of body systems. 3.01

    1. A

      Body system structure3.01.A

      1. 1

        Organisms begin as a single cell created from the fertilized ovum.3.01.A.1

      2. 2

        As cells divide and grow, they differentiate into various tissues and serve3.01.A.2

        1. a

          There are 5 tissues found in the body.3.01.A.2.a

        2. b

          Muscle – contractile tissue that allows for movement of the animal.3.01.A.2.b

        3. c

          Connective – holds various tissues together such as bone.3.01.A.2.c

        4. d

          Nerve – tissue that transmits information to various parts of the body.3.01.A.2.d

        5. e

          Epithelial – tissue that covers other tissue such as skin.3.01.A.2.e

        6. f

          Fluid – liquid type tissue such as blood.3.01.A.2.f

        7. g

          The tissues work together to form the organs that sustain life and serve3.01.A.2.g

      3. 3

        Each body system will have a variety of different tissues with each depending3.01.A.3

    2. B

      Skeletal system anatomy3.01.B

      1. 1

        Functions – protect vital body organs and give form or shape to the body.3.01.B.1

      2. 2

        Major parts include bones, cartilage, teeth and joints.3.01.B.2

      3. 3

        Kinds of bone – based on the different structure of the bone.3.01.B.3

        1. a

          Cancellous bone – also known as spongy bone. Soft bone tissue filled3.01.B.3.a

        2. b

          Compact bone – consists of a structure known as the Haversian3.01.B.3.b

        3. c

          Types of bone – classified based on the shape or structure of the bone.3.01.B.3.c

        4. d

          Long – long cylindrical shaped bones that support the body. Example:3.01.B.3.d

        5. e

          Short – cube shaped bones. Example: carpus/knee.3.01.B.3.e

        6. f

          Flat- long, wide bones that protect vital organs. Example: scapula.3.01.B.3.f

        7. g

          Pneumatic – contains sinuses (spaces) that come into contact with the3.01.B.3.g

        8. h

          Irregular – various shapes that protect and support the nervous3.01.B.3.h

        9. i

          Sesamoid – flat and round shaped bones. Located along tendons.3.01.B.3.i

      4. 4

        Components to the skeletal system3.01.B.4

        1. a

          Axial skeleton – bones that are on or close to the midline of the animal.3.01.B.4.a

        2. b

          Major bones of the axial skeleton:3.01.B.4.b

          1. 1)

            Vertebral column – includes 5 sections.3.01.B.4.b.1

          2. 2)

            Cervical vertebrae – section closest to the skull.3.01.B.4.b.2

          3. 3)

            Thoracic vertebrae3.01.B.4.b.3

          4. 4)

            Lumbar vertebrae3.01.B.4.b.4

          5. 5)

            Sacral vertebrae3.01.B.4.b.5

          6. 6)

            Coccygeal vertebrae – tail section3.01.B.4.b.6

          7. 7)

            Ribs3.01.B.4.b.7

          8. 8)

            Sternum – breastbone3.01.B.4.b.8

          9. 9)

            Skull3.01.B.4.b.9

        3. c

          Appendicular skeleton – bones that project from the midline of the3.01.B.4.c

        4. d

          Major bones of the appendicular skeleton:3.01.B.4.d

          1. 1)

            Pectoral limb – front limb of the animal. Major bones of pectoral3.01.B.4.d.1

          2. 2)

            Scapula – shoulder blade3.01.B.4.d.2

          3. 3)

            Humerus – arm3.01.B.4.d.3

          4. 4)

            Radius and ulna – forearm3.01.B.4.d.4

          5. 5)

            Carpals – knees of the forelimb3.01.B.4.d.5

          6. 6)

            Metacarpals – feet/hoof3.01.B.4.d.6

          7. 7)

            Phalanges – toes3.01.B.4.d.7

        5. e

          Pelvic limb – hind limb of the animal.3.01.B.4.e

        6. f

          Major bones of pelvic limb:3.01.B.4.f

          1. 1)

            Femur – upper leg bone3.01.B.4.f.1

          2. 2)

            Tibia and fibula – lower leg bones3.01.B.4.f.2

          3. 3)

            Tarsals – hocks3.01.B.4.f.3

          4. 4)

            Metatarsals – feet/hoof3.01.B.4.f.4

          5. 5)

            Phalanges – toes3.01.B.4.f.5

    3. C

      Muscular system anatomy3.01.C

      1. 1

        Functions – provide movement, form and also generate heat for animals. Also3.01.C.1

      2. 2

        Lean portion of the carcass of meat animals used for human food.3.01.C.2

      3. 3

        Classes of muscles3.01.C.3

        1. a

          Voluntary – under control of the animals will.3.01.C.3.a

        2. b

          Involuntary — not under control of the animals will.3.01.C.3.b

      4. 4

        Types of muscle3.01.C.4

        1. a

          Striated – voluntary and involuntary muscles that are attached to the3.01.C.4.a

          1. 1)

            Also known as skeletal muscle.3.01.C.4.a.1

          2. 2)

            Most meat consumed by humans is striated muscle tissue.3.01.C.4.a.2

          3. 3)

            Makes up a majority of muscle tissue in the body.3.01.C.4.a.3

        2. b

          Smooth – involuntary muscle found in internal organs and blood3.01.C.4.b

          1. 1)

            Acts more slowly than other muscle types.3.01.C.4.b.1

          2. 2)

            Can react to stimuli other than nerve endings such as chemicals3.01.C.4.b.2

        3. c

          Cardiac – a type of involuntary muscle found in the heart.3.01.C.4.c

    4. D

      Respiratory system anatomy3.01.D

      1. 1

        Functions – provides oxygen to tissues and removal of carbon dioxide, control3.01.D.1

      2. 2

        Major organs include:3.01.D.2

        1. a

          Nostrils – draw in air.3.01.D.2.a

        2. b

          Nasal cavity – air is warmed and moistened while dust particles are3.01.D.2.b

        3. c

          Pharynx – site where air and food passages (trachea and esophagus)3.01.D.2.c

        4. d

          Larynx – cartilage structures that contain vocal cords.3.01.D.2.d

        5. e

          Trachea – tube that connects larynx to bronchi.3.01.D.2.e

        6. f

          Bronchi – two branch shaped structures that connect trachea to each3.01.D.2.f

        7. g

          Bronchioles – smaller branches inside lungs.3.01.D.2.g

          1. 1)

            Alveoli – thin microscopic sacs located at the terminal end to3.01.D.2.g.1

        8. h

          Lungs – large lobed organs that contain parts essential for oxygen3.01.D.2.h

        9. i

          Diaphragm – large muscle which separates the chest from the3.01.D.2.i

    5. E

      Circulatory system anatomy3.01.E

      1. 1

        Functions – supply body tissues with nourishment, collect waste materials3.01.E.1

      2. 2

        Major organs/parts include:3.01.E.2

        1. a

          Heart – major involuntary muscle that pumps blood throughout the3.01.E.2.a

        2. b

          Arteries – small tube-like structures that carry blood from the heart to3.01.E.2.b

        3. c

          Veins – small tube-like structures that carry blood to the heart from3.01.E.2.c

        4. d

          Capillaries – vessels that exchange nutrients, oxygen, carbon dioxide,3.01.E.2.d

    6. F

      Lymphatic system anatomy3.01.F

      1. 1

        Works with the circulatory system.3.01.F.1

      2. 2

        Carries lymph fluid from vessels and glands to the capillaries that feed into3.01.F.2

    7. G

      Nervous system anatomy3.01.G

      1. 1

        Functions – coordinate the physical movement of the body, respond to3.01.G.1

      2. 2

        Major parts/organs include:3.01.G.2

        1. a

          Central nervous system – functions to coordinate and control body3.01.G.2.a

        2. b

          Peripheral nervous system – includes all the nerves that send3.01.G.2.b

          1. 1)

            Somatic nerves – voluntary process of relaying information3.01.G.2.b.1

          2. 2)

            Autonomic nerves – involuntary process of relaying information3.01.G.2.b.2

    8. H

      Endocrine system anatomy3.01.H

      1. 1

        Function – works with the nervous system to control internal body functions.3.01.H.1

      2. 2

        Affects and controls growth, reproductive functions (heat, lactation, birth, etc.),3.01.H.2

      3. 3

        Hormones are the primary substance involved in functioning of the endocrine3.01.H.3

      4. 4

        Major organs/parts include:3.01.H.4

        1. a

          Pituitary gland – major gland of the endocrine system. Secretes3.01.H.4.a

        2. b

          Ovaries – secrete hormones such as estrogen and progesterone that3.01.H.4.b

        3. c

          Testicles – secrete hormones such as testosterone that are involved in3.01.H.4.c

        4. d

          Thyroid gland – secretes the hormone thyroxine that stimulates growth3.01.H.4.d

        5. e

          Hypothalamus – secretes hormones involved in the reproductive cycle.3.01.H.4.e

        6. f

          Adrenal glands – secrete hormones such as adrenaline that respond to3.01.H.4.f

    9. I

      Urinary system anatomy3.01.I

      1. 1

        Functions – filter fluid and remove waste.3.01.I.1

      2. 2

        Major organs/parts include:3.01.I.2

        1. a

          Kidneys – blood passes through and waste products and water are3.01.I.2.a

        2. b

          Ureters – the liquid (urine) from the kidneys travel through tube-like3.01.I.2.b

        3. c

          Bladder – stores urine3.01.I.2.c

        4. d

          Urethra – tube-like structure that excretes the urine waste3.01.I.2.d

      3. 3

        Poultry do not have a bladder or urethra. The ureters are directly connected3.01.I.3

  • 2

    Understand the physiology of body systems and its correlation to anatomy. 3.02

    1. A

      Skeletal system physiology3.02.A

      1. 1

        Formation of bone3.02.A.1

      2. 2

        Embryo skeletal development begins as cartilage.3.02.A.2

      3. 3

        Cartilage is tough yet flexible and elastic connective tissue.3.02.A.3

      4. 4

        As the mammal develops, most cartilage is replaced as bone tissue.3.02.A.4

      5. 5

        Bone composition3.02.A.5

        1. a

          26% minerals – calcium compounds.3.02.A.5.a

        2. b

          50% water3.02.A.5.b

        3. c

          4% fat3.02.A.5.c

        4. d

          20% protein3.02.A.5.d

      6. 6

        Transformation of cartilage to bone occurs when specialized cells called3.02.A.6

      7. 7

        Bone tissue contains blood, lymph vessels and nerve fibers that continue to3.02.A.7

      8. 8

        Bone tissue requires adequate nutrition to function properly.3.02.A.8

    2. B

      Muscular system physiology3.02.B

      1. 1

        Striated muscle – contains dark bands that cross each muscle fiber.3.02.B.1

        1. a

          Exist in bundles that are enclosed in connective tissue called the3.02.B.1.a

        2. b

          Nerve endings are located on every muscle fibril.3.02.B.1.b

        3. c

          Muscle contracts when stimulated by an impulse from the nerve.3.02.B.1.c

        4. d

          Energy for muscle contraction comes from ATP (adenosine3.02.B.1.d

        5. e

          The muscle contraction process generates heat for the body.3.02.B.1.e

      2. 2

        Smooth muscle – activated by the autonomic nervous system.3.02.B.2

        1. a

          Do not contain the myofibrils or dark bands found in skeletal muscle.3.02.B.2.a

        2. b

          The cellular structure of smooth muscle is smaller, and more spindle3.02.B.2.b

        3. c

          Myofibrils are replaced by bundles of thick filaments.3.02.B.2.c

      3. 3

        Cardiac muscle – functions like striated muscle except fibers are3.02.B.3

    3. C

      Respiratory system physiology3.02.C

      1. 1

        Animal breathes by using diaphragm and rib muscles to enlarge the chest3.02.C.1

      2. 2

        Air enters the body through the mouth and nasal cavity.3.02.C.2

      3. 3

        Passes through the pharynx and larynx.3.02.C.3

      4. 4

        Larynx contains vocal cords.3.02.C.4

      5. 5

        As air passes over the vocal cords, sound is produced by the animal.3.02.C.5

      6. 6

        Air continues down through trachea, bronchi, and bronchioles to clusters of3.02.C.6

      7. 7

        Alveoli are surrounded by minute blood vessels called capillaries.3.02.C.7

      8. 8

        The capillaries pick up oxygen through the thin walls of the alveoli.3.02.C.8

      9. 9

        The oxygen goes into the bloodstream and locks onto red blood cells in the3.02.C.9

      10. 10

        The heart pumps the oxygen rich red blood cells to other tissues throughout3.02.C.10

      11. 11

        The bloodstream then picks up carbon dioxide from tissues, carries it to the3.02.C.11

    4. D

      Circulatory system physiology3.02.D

      1. 1

        The heart is the major circulatory system organ and pumps blood throughout3.02.D.1

      2. 2

        Blood flow through the heart:3.02.D.2

        1. a

          Contractions of the heart begin in the atria and proceed to the3.02.D.2.a

        2. b

          The contraction and relaxation of the heart forces blood to move3.02.D.2.b

      3. 3

        Mammals have four chambers:3.02.D.3

        1. a

          Left and right ventricles – in the lower part of the heart.3.02.D.3.a

        2. b

          Left and right atria- in the upper part of the heart.3.02.D.3.b

      4. 4

        Valves between the atria and ventricles keep blood flow moving in one3.02.D.4

      5. 5

        Blood enters the right atrium through:3.02.D.5

        1. a

          Cranial/superior/anterior vena cava-head area.3.02.D.5.a

        2. b

          Caudal/inferior/posterior vena cava-lower body.3.02.D.5.b

      6. 6

        This blood is low in oxygen and high in carbon dioxide (deoxygenated blood)3.02.D.6

      7. 7

        Contraction of the right ventricle forces the blood into the pulmonary artery3.02.D.7

      8. 8

        Gas exchange takes place in the lungs and then the blood is sent back to the3.02.D.8

      9. 9

        Pulmonary veins enter the left atrium of the heart.3.02.D.9

      10. 10

        Then the left atrium contracts and forces blood into the left ventricle.3.02.D.10

      11. 11

        Then goes to the aorta that carries oxygenated blood to the body.3.02.D.11

    5. E

      Blood3.02.E

      1. 1

        Material that circulates throughout the body through veins and arteries.3.02.E.1

      2. 2

        Major functions include:3.02.E.2

        1. a

          Transport nutrients from the digestive system to various body tissue3.02.E.2.a

        2. b

          Transport oxygen from the lungs to various body tissues3.02.E.2.b

        3. c

          Transport waste products3.02.E.2.c

        4. d

          Helps regulate body temperature.3.02.E.2.d

        5. e

          Transport hormones3.02.E.2.e

        6. f

          Help protect the body against disease and organisms by transporting3.02.E.2.f

        7. F

          Nervous system physiology3.02.E.2.F

      3. 1

        Neurons are cells that conduct impulses in the nervous system.3.02.E.1

      4. 2

        Neurons control different parts of the reaction to stimuli based on their type3.02.E.2

      5. 3

        Sensory neurons- carries impulses from internal and external stimuli to the3.02.E.3

      6. 4

        Interneurons – processes the impulses received from sensory neurons inside3.02.E.4

      7. 5

        Motor neurons – carry the impulses away from the brain and spinal cord.3.02.E.5

      8. 6

        Stimuli response example3.02.E.6

        1. a

          Receptors in the skin identify touch or other stimuli.3.02.E.6.a

        2. b

          Sensory neurons carry stimuli messages to the brain and spinal cord.3.02.E.6.b

        3. c

          The interneurons in the brain process the “message” and determine a3.02.E.6.c

        4. d

          Motor neurons transmit a response reaction to the stimulated tissue.3.02.E.6.d

    6. G

      Endocrine System Physiology3.02.G

      1. 1

        Hormones in the animal’s body control various body functions such as growth,3.02.G.1

      2. 2

        Hormones – chemical substances that affect glands and organs in the body.3.02.G.2

      3. 3

        Glands – cells or groups of cells that secrete fluids.3.02.G.3

      4. 4

        Hormones are passed into the bloodstream as the blood passes through3.02.G.4

      5. 5

        The hormones then travel to the “target” organ in the body which stimulates a3.02.G.5

    7. H

      Urinary system physiology3.02.H

      1. 1

        Blood in the animal’s body passes through the kidneys. Waste products are3.02.H.1

      2. 2

        The urine containing the waste products travels through the ureters to the3.02.H.2

      3. 3

        Urine is stored in the bladder until it is full.3.02.H.3

      4. 4

        The urethra excretes the urine.3.02.H.4

Evaluate animal genetics and selection.4.00

  • 1

    Analyze genetics for selection. 4.01

    1. A

      Types of cell division4.01.A

      1. 1

        Mitosis4.01.A.1

        1. a

          Type of cell division that increases the total number of cells and results4.01.A.1.a

        2. b

          Results in animal growth.4.01.A.1.b

        3. c

          Animals begin as a single cell.4.01.A.1.c

        4. d

          Chromosomes are duplicated in each new cell as division occurs.4.01.A.1.d

      2. 2

        Meiosis4.01.A.2

        1. a

          Type of cell division that produces the sex cells or gametes that have4.01.A.2.a

        2. b

          Results in gamete formation4.01.A.2.b

        3. c

          One set of chromosomes come from the sperm and one from the4.01.A.2.c

        4. d

          The zygote that is created during fertilization has chromosomes from4.01.A.2.d

        5. e

          Sex cell formation of the sperm and ova are also produced through4.01.A.2.e

        6. f

          Production of sperm is called spermatogenesis.4.01.A.2.f

        7. g

          Male animals begin production sperm at sexual maturity.4.01.A.2.g

        8. h

          Spermatocytes divide into spermatids through meiosis.4.01.A.2.h

        9. i

          Production of an ovum is called oogenesis.4.01.A.2.i

        10. j

          Females also begin producing ova at sexual maturity.4.01.A.2.j

        11. k

          The oocytes divide and form an ovum. The ovum contains cytoplasm4.01.A.2.k

    2. B

      Chromosomes and genes4.01.B

      1. 1

        Chromosomes – rod-shaped bodies that are in pairs.4.01.B.1

        1. a

          Cattle – 30 pairs4.01.B.1.a

        2. b

          Hogs – 19 pairs4.01.B.1.b

        3. c

          Chickens – 39 pairs4.01.B.1.c

        4. d

          Sheep – 27 pairs4.01.B.1.d

      2. 2

        Genes – located on chromosomes, control characteristics that are inherited4.01.B.2

      3. 3

        Allele – an alternative form of a gene (one member of a pair) that are located4.01.B.3

      4. 4

        Dominant genes – hide the effect of recessive genes (covers recessive traits).4.01.B.4

      5. 5

        Recessive genes – masked by dominant genes but can show up when4.01.B.5

      6. 6

        Homozygous – genes are the same on each allele. For example, PP = polled4.01.B.6

      7. 7

        Heterozygous – gene pairs that carry two different genes that affect a trait.4.01.B.7

    3. C

      Sex determination4.01.C

      1. 1

        After meiosis, one half of sperm carries an X chromosome, and one half of4.01.C.1

      2. 2

        All ova carry an X chromosome.4.01.C.2

      3. 3

        The combination that produces male offspring in mammals is XY, and for4.01.C.3

      4. 4

        In poultry the chromosome configuration is opposite of mammals. Males are4.01.C.4

    4. D

      Sex linked characteristics4.01.D

      1. 1

        Some traits are carried on only the X chromosome and some on only the Y4.01.D.1

      2. 2

        Certain genes are expressed only in one sex although they are carried on the4.01.D.2

      3. 3

        Sex-linked traits are often recessive and are covered by dominate genes4.01.D.3

    5. E

      Other genetic examples4.01.E

      1. 1

        Linkage – the tendency for certain traits to appear in groups in the offspring4.01.E.1

      2. 2

        Crossover – sometimes the chromosomes cross over one another and split to4.01.E.2

      3. 3

        Mutation – when a new trait appears which did not exist in the genetics of the4.01.E.3

    6. F

      Heritability estimates4.01.F

      1. 1

        Heritability is the likelihood of a trait being passed on from parent to offspring,4.01.F.1

      2. 2

        Traits with low heritability estimates are improved most through4.01.F.2

    7. G

      Animal production records4.01.G

      1. 1

        Heritability performance data4.01.G.1

        1. a

          Encourage producers to select animals based on desired traits4.01.G.1.a

        2. b

          Vary considerably based on various traits ranging from almost 0 to 704.01.G.1.b

        3. c

          Fertility is from 0-10 percent which indicated that management affects4.01.G.1.c

        4. d

          Carcass traits have higher heritability estimates and therefore can be4.01.G.1.d

        5. e

          Reproductive performances – records on the breeding animals and the4.01.G.1.e

        6. f

          Growth and size – provide information on the breeding and marketing4.01.G.1.f

    8. H

      Types of livestock production data4.01.H

      1. 1

        Reproductive performance data4.01.H.1

        1. a

          Conception rate – measures the number of females that conceived4.01.H.1.a

          1. 1)

            Formula: Conception Rate = number of breeding age females4.01.H.1.a.1

        2. b

          Percentage born – the number of offspring born compared to the total4.01.H.1.b

          1. 1)

            Formula: Percentage born = offspring born/ females exposed to4.01.H.1.b.1

        3. c

          Percentage weaned – the number of offspring weaned compared to4.01.H.1.c

          1. 1)

            Formula: Percentage weaned = offspring weaned/ females4.01.H.1.c.1

        4. d

          Expected Progeny Difference (EPD) – the ability of the sire to transmit4.01.H.1.d

          1. 1)

            Measures the difference between the progeny of the sire (bull,4.01.H.1.d.1

          2. 2)

            Calculated from the progeny of the sire. Therefore, a sire with4.01.H.1.d.2

          3. 3)

            Examples of EPD data:4.01.H.1.d.3

            1. a

              Birth Weight (BW) – expressed in pounds. Predicts the4.01.H.1.d.3.a

            2. b

              Weaning Weight (WW) – expressed in pounds. Predicts4.01.H.1.d.3.b

            3. c

              Yearling Weight (YW) – expressed in pounds. Predicts4.01.H.1.d.3.c

            4. d

              Maternal milk (Milk) – expressed in pounds. Predicts the4.01.H.1.d.3.d

            5. e

              Ribeye Area (RE) – expressed in square inches. Predicts4.01.H.1.d.3.e

            6. f

              Number of lambs born (NLB) – expressed as a4.01.H.1.d.3.f

            7. g

              Number of Live Pigs Born per litter – compares the4.01.H.1.d.3.g

      2. 2

        Growth performance data4.01.H.2

        1. a

          Average Daily Gain – measures how much weight the animal gained4.01.H.2.a

          1. 1)

            Formula: Average Daily Gain = pounds of gain on test/ days on4.01.H.2.a.1

        2. b

          Feed efficiency – measures the animal’s ability to convert feed into4.01.H.2.b

          1. 1)

            Formula: Feed Efficiency = amount of feed/ amount of gain4.01.H.2.b.1

        3. c

          Types of poultry production data4.01.H.2.c

          1. 1)

            Past performance – looks at the performance of other birds in4.01.H.2.c.1

          2. 2)

            Present performance – evaluates the individual and siblings4.01.H.2.c.2

          3. 3)

            Rate of gain and feed efficiency of broilers4.01.H.2.c.3

    9. I

      Uses of poultry production records4.01.I

      1. 1

        The type of record used to select poultry by pedigree is past performance.4.01.I.1

      2. 2

        The type of record used to select poultry by physical appearance of4.01.I.2

      3. 3

        If all the birds in the flock are high performers, the most effective present4.01.I.3

      4. 4

        Checking or testing the offspring which is called progeny testing is the only4.01.I.4

    10. J

      Punnett Square4.01.J

      1. 1

        Used to predict the results of crossing various kinds of animals4.01.J.1

      2. 2

        Male gametes are shown across the top of the Punnett Square4.01.J.2

      3. 3

        Female gametes are shown down the left side of the square4.01.J.3

      4. 4

        Capital and lowercase letters indicate if the trait is dominant or recessive4.01.J.4

      5. 5

        Examples of dominant and recessive traits4.01.J.5

        1. a

          Polled is dominant to horns.4.01.J.5.a

        2. b

          Black in cattle is dominant to red.4.01.J.5.b

        3. c

          White face in cattle is dominant to colored face.4.01.J.5.c

        4. d

          Color in animals is dominant to albinism.4.01.J.5.d

        5. e

          Rose comb in chickens is dominant to single comb.4.01.J.5.e

        6. f

          White wool is dominant to black wool.4.01.J.5.f

        7. g

          In swine, curly tails are dominant to straight tails.4.01.J.5.g

    11. K

      Using the Punnett Square Diagram4.01.K

      1. 1

        Step one – determine the genetic alleles the male and female carry.4.01.K.1

      2. 2

        Step two – set up the Punnett Square by placing the alleles of the male4.01.K.2

      3. 3

        Step three – cross the associate allele for the male and female and write the4.01.K.3

      4. 4

        Step four – use the information in the square to determine the genotype and4.01.K.4

  • 2

    Evaluate animals for selection based on quality standards.4.02

    1. A

      General livestock evaluation information4.02.A

      1. 1

        Consider breed and sex characteristics as animals are evaluated. For4.02.A.1

      2. 2

        View the animal from a distance and assess the animal from three positions4.02.A.2

        1. a

          Front view – inspects the leg structure, muscle, and balance of the4.02.A.2.a

        2. b

          Side view – inspects leg structure, muscle, and balance4.02.A.2.b

        3. c

          Rear view – inspects leg structure, muscle, and balance4.02.A.2.c

      3. 3

        As the animal moves and during closer inspection, the evaluator can confirm4.02.A.3

      4. 4

        Structural soundness – all animals should be structurally sound, but extra4.02.A.4

        1. a

          Cow Hocked – rear view conformation fault. The hock joints on the4.02.A.4.a

        2. b

          Bowlegged – rear view and front view conformation fault. The knees or4.02.A.4.b

        3. c

          Knock kneed – front view conformation fault. The knees of the animal4.02.A.4.c

        4. d

          Splay footed – front view conformation fault. The hooves and pasterns4.02.A.4.d

        5. e

          Pigeon toed – front view conformation fault. The hooves of the animal4.02.A.4.e

        6. f

          Buck kneed – side view conformation fault. The knees of the animal4.02.A.4.f

        7. g

          Calf kneed – side view conformation fault. The knees of the animal are4.02.A.4.g

        8. h

          Post legged – side view conformation fault. The angle of the hock is4.02.A.4.h

        9. i

          Sickle Hocked – side view conformation fault. The angle of the hock4.02.A.4.i

        10. j

          Weak pasterns – side view conformation fault. The pastern joint of the4.02.A.4.j

      5. 5

        Take notes on the positive and negative characteristics each animal4.02.A.5

      6. 6

        Performance records – in addition to physical evaluation, producers also use4.02.A.6

    2. B

      Beef cattle, sheep and goats4.02.B

      1. 1

        Market animals – the ideal market animal grows quickly and converts feed4.02.B.1

        1. a

          Muscling – refers to the flesh the animal carries and is an inherited4.02.B.1.a

          1. 1)

            Determined through physical touch (handling) in sheep and4.02.B.1.a.1

        2. b

          Finish – refers to the amount of fat the animal carries. Market animals4.02.B.1.b

        3. c

          Carcass merit and yield – refers to the kind and quantity of carcass the4.02.B.1.c

        4. d

          Balance and style – indicates the general structure of the animal and4.02.B.1.d

          1. 1)

            Balance deals with equal proportions of width, depth, and4.02.B.1.d.1

          2. 2)

            Style deals with the correctness of the structure and4.02.B.1.d.2

        5. e

          Breeding animals – evaluate based on the characteristics the producer4.02.B.1.e

        6. f

          Feet, legs and bone – the animal should display strong and straight4.02.B.1.f

        7. g

          Body capacity and size – animals should display long well sprung ribs4.02.B.1.g

        8. h

          Muscle and condition – the animal should display balanced muscling4.02.B.1.h

        9. i

          Breed character – evaluate animal based on breed standards.4.02.B.1.i

        10. j

          Sex character- should display characteristics that are ideal to their4.02.B.1.j

        11. k

          Performance records – productivity measures such as Expected4.02.B.1.k

    3. C

      Swine marketing and breeding evaluation4.02.C

      1. 1

        Market barrows and gilts – the ideal market hog is a fast growing, firmly4.02.C.1

        1. a

          Muscle and finish – indicate the amount of flesh and fat the animal4.02.C.1.a

        2. b

          Evaluate muscle from the rear, side and top of the animal.4.02.C.1.b

          1. 1)

            From the rear, side and top of the animal. Evaluate the width4.02.C.1.b.1

          2. 2)

            From the top, the loin and back should be wide and the rump4.02.C.1.b.2

          3. 3)

            From the side, the hog will for an “arc” shape from head to tail4.02.C.1.b.3

          4. 4)

            Muscled animals, viewed from the top, will display a butterfly4.02.C.1.b.4

        3. c

          Type – refers to the conformation of the hog’s body. Evaluates the4.02.C.1.c

        4. d

          Breeding animals – traits used to evaluate market hogs are also used4.02.C.1.d

          1. 1)

            Structural soundness – additional emphasis is placed on4.02.C.1.d.1

          2. 2)

            Underline quality for breeding sows – due to large litter sizes.4.02.C.1.d.2

          3. 3)

            Performance records – breeding animals are also evaluated4.02.C.1.d.3

    4. D

      Dairy cattle evaluation4.02.D

      1. 1

        The ideal dairy cow or heifer has solid feet and leg structure, with excellent4.02.D.1

      2. 2

        Evaluate animals from a distance and assess from all three views as with4.02.D.2

      3. 3

        The Purebred Dairy Cattle Association developed a Dairy Cow Unified4.02.D.3

        1. a

          Frame – accounts for 15% of the overall score. Evaluates skeletal4.02.D.3.a

        2. b

          Dairy strength – accounts for 25% of the overall score. A combination4.02.D.3.b

        3. c

          Rear feet and legs – accounts for 20% of the overall score. Evaluates4.02.D.3.c

        4. d

          Udder – accounts for 40% of the overall score. Evaluates the udder4.02.D.3.d

    5. E

      Live poultry evaluation4.02.E

      1. 1

        Commercial broilers and turkeys4.02.E.1

        1. a

          Most producers of broilers and turkeys have no input in selecting the4.02.E.1.a

        2. b

          Broilers and turkeys must be healthy and well-fleshed or muscled with4.02.E.1.b

      2. 2

        Laying hens4.02.E.2

        1. a

          Evaluated in reverse or culled based on less desirable characteristics4.02.E.2.a

        2. b

          Three things are considered when culling layers – present production,4.02.E.2.b

        3. c

          A hen that is laying has large, bright red, soft and waxy comb and4.02.E.2.c

        4. d

          Past production is indicated by the amount of yellow pigment left in the4.02.E.2.d

        5. e

          Pigment bleaches or leaves the body of a laying hen in this order4.02.E.2.e

          1. 1)

            Vent4.02.E.2.e.1

          2. 2)

            Eye ring4.02.E.2.e.2

          3. 3)

            Ear lobe4.02.E.2.e.3

          4. 4)

            Beak starting at the base4.02.E.2.e.4

          5. 5)

            Front of the shanks4.02.E.2.e.5

          6. 6)

            Rear of shanks4.02.E.2.e.6

          7. 7)

            Tops of the toes4.02.E.2.e.7

          8. 8)

            Hock joint4.02.E.2.e.8

        6. f

          A hen that is only bleached in the vent has laid less eggs than a hen4.02.E.2.f

        7. g

          A soft and pliable abdomen and a moist, enlarged, and bleached vent4.02.E.2.g

    6. F

      Grading Ready-to-Cook broilers and turkeys4.02.F

      1. 1

        United States Department of Agriculture Grades A, B or C are used to4.02.F.1

      2. 2

        Grades do NOT indicate health or cleanliness4.02.F.2

      3. 3

        Factors used to determine USDA grades4.02.F.3

        1. a

          Confirmation4.02.F.3.a

        2. b

          Fleshing (muscle)4.02.F.3.b

        3. c

          Fat covering4.02.F.3.c

        4. d

          Exposed flesh on breast and other parts4.02.F.3.d

        5. e

          Discoloration4.02.F.3.e

        6. f

          Disjointed and broken bones4.02.F.3.f

        7. g

          Missing parts4.02.F.3.g

        8. h

          Freezing defects4.02.F.3.h

      4. 4

        General rule – the more things wrong, the lower the grade4.02.F.4

        1. a

          Larger carcasses can have more exposed flesh and more discoloration4.02.F.4.a

        2. b

          Grade C is the lowest grade regardless of how bad the carcass is4.02.F.4.b

    7. G

      Grading eggs4.02.G

      1. 1

        The USDA sets standards for weight classes and grades of eggs4.02.G.1

      2. 2

        General rules for grading eggs4.02.G.2

      3. 3

        The more things wrong, the lower the grade4.02.G.3

      4. 4

        Foreign material such as manure, egg yolk, blood etc., makes the egg grade4.02.G.4

      5. 5

        Grades of eggs are based on four factors:4.02.G.5

        1. a

          Shell – exterior evaluation of the egg4.02.G.5.a

        2. b

          Air cell – size of the air cell determines grade and indicates the age of4.02.G.5.b

        3. c

          White – albumen should be clear and firm instead of weak and watery4.02.G.5.c

        4. d

          Yolk – should be slightly defined and free from defects. Should not be4.02.G.5.d

        5. e

          To determine the interior quality of an egg, it is candled. Candling is a4.02.G.5.e

    8. H

      Interior quality grades4.02.H

      1. 1

        AA – air cell 1/8” or less4.02.H.1

      2. 2

        A – air cell 3/16” or less4.02.H.2

      3. 3

        B – air cell is larger than 3/16”4.02.H.3

      4. 4

        If blood is found, it is labeled bloody and rejected for sale and human4.02.H.4

    9. I

      Exterior quality grades4.02.I

      1. 1

        AA – clean, unbroken shell, with a practically normal shape, texture, and4.02.I.1

      2. 2

        A – clean, unbroken shell, with a practically normal shape, texture, and4.02.I.2

      3. 3

        B – clean to slightly stained, unbroken but abnormal due to ridges, excess4.02.I.3

      4. 4

        Dirty – dirt or foreign material present. Prominent stains can also be present4.02.I.4

      5. 5

        Grades are based on shell cleanliness, shape, texture, thickness, ridges or4.02.I.5

Apply requirements to formulate feeds.5.00

  • 1

    Implement feed principles to formulate rations. 5.01

    1. A

      Livestock ration terminology5.01.A

      1. 1

        Nutrient – chemical element or compound that aids in the support of life.5.01.A.1

      2. 2

        Ration – the amount and kind of feed given to an animal on a daily basis.5.01.A.2

      3. 3

        Roughages – feeds that contain more than 18% crude fiber when they are5.01.A.3

        1. a

          Examples of roughages5.01.A.3.a

          1. 1)

            Hay5.01.A.3.a.1

          2. 2)

            Pasture grasses5.01.A.3.a.2

          3. 3)

            Silage5.01.A.3.a.3

          4. 4)

            Hulls5.01.A.3.a.4

          5. 5)

            Straw5.01.A.3.a.5

          6. 6)

            Fodder5.01.A.3.a.6

      4. 4

        Concentrates – feeds that contain less than 18% crude fiber when they are5.01.A.4

        1. a

          Examples of Concentrates5.01.A.4.a

          1. 1)

            Grain: corn, oats, barley, wheat, etc.5.01.A.4.a.1

      5. 5

        Processed by-products – wheat bran, middlings, etc.5.01.A.5

      6. 6

        Liquid supplements – molasses, urea5.01.A.6

      7. 7

        Animal-based proteins – meat scraps, tankage, fish meal, blood meal5.01.A.7

      8. 8

        Plant-based proteins – cottonseed meal, soybean meal, peanut meal, linseed5.01.A.8

    2. B

      Groups of Nutrients5.01.B

      1. 1

        Carbohydrates – main energy nutrients made up of sugars, starches,5.01.B.1

      2. 2

        Fats and Oils – 2.25 times the energy value of carbohydrates, at body5.01.B.2

      3. 3

        Proteins – organic compounds made up of amino acids and contain carbon,5.01.B.3

      4. 4

        Vitamins – trace organic compounds, all contain carbon.5.01.B.4

      5. 5

        Minerals – inorganic materials or compounds needed in small amounts.5.01.B.5

      6. 6

        Water – makes up 40%-80% of an animal’s body.5.01.B.6

    3. C

      General Principles of a Good Ration5.01.C

      1. 1

        Balanced – has all nutrients needed in the right amounts and proportions at5.01.C.1

      2. 2

        Palatable – tastes good so that animals will eat it.5.01.C.2

      3. 3

        Variety – mix of feedstuffs to improve palatability and make it easier to5.01.C.3

      4. 4

        Succulent – makes the feed fresh and appealing.5.01.C.4

      5. 5

        Bulky – satisfies hunger and helps digestive system function properly.5.01.C.5

      6. 6

        Slightly laxative – improves feed efficiency and prevents constipation.5.01.C.6

      7. 7

        Low cost – best nutritional value possible at lowest cost5.01.C.7

        1. a

          Feed costs are about 75% of the total costs of raising livestock.5.01.C.7.a

        2. b

          Price per pound of energy and digestible protein determines if the5.01.C.7.b

      8. 8

        Safe – not harmful to health or quality of animal products.5.01.C.8

      9. 9

        Proper proportions of concentrates and roughages for type and age of animal.5.01.C.9

        1. a

          Examples: more roughages for cattle, more concentrate for swine and5.01.C.9.a

      10. 10

        Uniformly mixed especially with micronutrients and feed additives.5.01.C.10

    4. D

      Feeding Livestock on 100% Dry Matter versus As-fed Basis5.01.D

      1. 1

        As-fed Basis5.01.D.1

        1. a

          Feed sample is analyzed in the form it is fed to the animal (as fed to5.01.D.1.a

        2. b

          Nutrients are analyzed and listed with moisture (water content)5.01.D.1.b

      2. 2

        100% Dry Matter Basis5.01.D.2

        1. a

          All moisture is removed from the feed sample. Nutrient levels are5.01.D.2.a

        2. b

          Formula:5.01.D.2.b

          1. 1)

            Weight of feed on AS FED basis X Percent of dry matter in feed5.01.D.2.b.1

        3. c

          Relationship—the weight of 100% dry matter basis feed is lower than5.01.D.2.c

        4. d

          Feed reference tables and feed analyses show % dry matter in most5.01.D.2.d

        5. e

          Dry matter content of sun-cured hay is about 90% of as-fed basis.5.01.D.2.e

        6. f

          Dry matter content of most fresh pasture grasses is about 20-30% of5.01.D.2.f

        7. g

          Dry matter content of most grain corn (not silage) is about 90% of5.01.D.2.g

        8. h

          Care must be taken in storing high moisture feed materials. These5.01.D.2.h

        9. i

          Grains that are put into storage while too moist can mold, for example5.01.D.2.i

        10. j

          Hay that has been rained on or put away with too high moisture5.01.D.2.j

    5. E

      Steps in balancing a ration5.01.E

      1. 1

        Step 1 – identify the kind, age, weight and function of the animal(s) a ration is5.01.E.1

      2. 2

        Step 2 – consult nutrient requirement reference tables known as feeding5.01.E.2

      3. 3

        Step 3 – choose feeds to create the ration. Common nutrient contents or5.01.E.3

      4. 4

        Step 4 – calculate the amounts of each feed to use. Computer programs can5.01.E.4

      5. 5

        Step 5 – verify the ration meets the nutrient needs of the animal, especially5.01.E.5

    6. F

      Using the Pearson Square5.01.F

      1. 1

        Draw a square and write the nutrient amount needed in the center, then draw5.01.F.1

      2. 2

        Write the feedstuffs to be used and their nutrient content (a percentage) at the5.01.F.2

      3. 3

        Follow the diagonal lines across the square and use the two numbers along5.01.F.3

      4. 4

        Divide the parts of each feedstuff by the total parts to determine the percent5.01.F.4

      5. 5

        Determine the amount of feed to be mixed and multiply that number by the5.01.F.5

  • 2

    Implement feed requirements based on life stage and production needs. 5.02

    1. A

      Functions of Good Ration5.02.A

      1. 1

        Livestock feed rations should be based on the animal’s life stage or stage of5.02.A.1

      2. 2

        Six main functions of a ration5.02.A.2

        1. a

          Maintenance – basic nutrient requirements to keep vital body5.02.A.2.a

        2. b

          Growth – increasing the size of bones, muscles, organs, and5.02.A.2.b

        3. c

          Fattening – storing nutrients not used for maintenance, growth, or5.02.A.2.c

        4. d

          Production – milk, eggs, wool, etc.5.02.A.2.d

        5. e

          Reproduction – gestation, parturition, and lactation.5.02.A.2.e

        6. f

          Work – other needs are met before nutrients are available for work.5.02.A.2.f

      3. 3

        From 1/3 to ½ of the ration fed to most livestock is used for body5.02.A.3

    2. B

      Functions and sources of nutrients5.02.B

      1. 1

        Carbohydrates – provide energy5.02.B.1

        1. a

          Common carbohydrate sources include cereal grains such as corn,5.02.B.1.a

        2. b

          Corn is most commonly grown grain in the United States.5.02.B.1.b

      2. 2

        Fats and oils – furnish 2-25 times the energy value of carbohydrates and5.02.B.2

        1. a

          Often provided by the grains and protein concentrates fed to the5.02.B.2.a

        2. b

          Animals that are lactating or in a fattening status would need additional5.02.B.2.b

      3. 3

        Proteins – supply material to build body tissues such as muscles, skin, and5.02.B.3

        1. a

          Plant protein sources—include soybean meal, cottonseed meal and5.02.B.3.a

        2. b

          Animal protein sources—include meat meal, fish meal, dried milk, and5.02.B.3.b

      4. 4

        Vitamins – help regulate many body functions and are designated by letters5.02.B.4

        1. a

          Most vitamins are provided through feed ingredients.5.02.B.4.a

        2. b

          Pre-mixes can be added to feed to balance vitamin amounts based on5.02.B.4.b

      5. 5

        Minerals – provide material for growth of bones, teeth and body tissue and5.02.B.5

        1. a

          Provided through most feed ingredients, but pre-mixes can be added5.02.B.5.a

      6. 6

        Water – helps dissolve other nutrients and carry them to different parts of the5.02.B.6

        1. a

          Water is considered by many as the most important nutrient.5.02.B.6.a

        2. b

          Usually supplied separate from other nutrients from water wells.5.02.B.6.b

      7. 7

        Feed supplements – added to improve palatability (taste) and reduce feed5.02.B.7

    3. C

      Feed additives5.02.C

      1. 1

        Materials used in animal rations in small quantities to improve or stimulate5.02.C.1

      2. 2

        Not generally considered nutrients.5.02.C.2

      3. 3

        Performance stimulants and increase profits because of improved5.02.C.3

      4. 4

        Widely used in livestock5.02.C.4

      5. 5

        Regulated by the Food and Drug Administration (FDA) and some require a5.02.C.5

        1. a

          Feed additives that are antibiotics require Veterinarian Feed Directive5.02.C.5.a

      6. 6

        Any feed with any drug in it must be labeled as medicated feed.5.02.C.6

      7. 7

        Many feed additives have withdrawal times where animals must be taken off5.02.C.7

      8. 8

        Many antibiotic and antibacterial type additives are administered at5.02.C.8

      9. 9

        Subtherapeutic- medication fed at lower levels to prevent rather than treat5.02.C.9

      10. 10

        A major health concern of this low-level use is that microorganisms that cause5.02.C.10

      11. 11

        Many different antimicrobial drugs are used as feed additives to prevent5.02.C.11

    4. D

      Mixing feed with additives5.02.D

      1. 1

        The main rule that includes all other rules is “read and follow the label.”5.02.D.1

      2. 2

        Uniform mixing of additives in livestock feed is required so that all5.02.D.2

      3. 3

        To avoid medicated drug contamination of feed, the feed mixer must be5.02.D.3

      4. 4

        It is important that accurate up-to-date records be kept on the use of5.02.D.4

    5. E

      Kinds of feed additives5.02.E

      1. 1

        Antimicrobial drug additives – antibiotics and antibacterials used to prevent5.02.E.1

        1. a

          Aureomycin, Terramycin are common antibiotics for livestock.5.02.E.1.a

        2. b

          Broad-spectrum antibiotics when the specific disease is unknown.5.02.E.1.b

        3. c

          The class of drug can only be prescribed as outlined by the Food and5.02.E.1.c

        4. d

          Guidelines vary for each species of livestock.5.02.E.1.d

      2. 2

        Hormone additives – feed additives used to improve feed efficiency,5.02.E.2

        1. a

          Melengestrol or MGA to suppress estrus.5.02.E.2.a

          1. 1)

            Used for some livestock to prevent estrus.5.02.E.2.a.1

          2. 2)

            CONTROL used for synchronized breeding programs.5.02.E.2.a.2

      3. 3

        Antiparasitic additives – used to control internal parasites such as worms.5.02.E.3

        1. a

          Piperizine Dichlorvos, and Fenbendazole are worm control additives.5.02.E.3.a

        2. b

          Coccidiostats – controls coccidiosis5.02.E.3.b

      4. 4

        Digestive health additives – support immunity to prevent poor health and5.02.E.4

        1. a

          Ionophores- improves efficiency by stimulating the digestive system.5.02.E.4.a

          1. 1)

            Important to be species specific. Cannot be feed to equine.5.02.E.4.a.1

        2. b

          Probiotics – beneficial bacteria added to improve digestive health5.02.E.4.b

        3. c

          Prebiotics – stimulate increased production of existing digestive5.02.E.4.c

      5. 5

        Other feed additives5.02.E.5

        1. a

          Poloxalene – prevents bloat in beef cattle.5.02.E.5.a

        2. b

          Fly control – garlic, look up drug names5.02.E.5.b

    6. F

      Rules of thumb for feeding livestock5.02.F

      1. 1

        Beef cattle – fattening ration should include 1½ - 2 pounds of air-dried5.02.F.1

      2. 2

        Swine – the amount fed depends on size and age of animal and whether5.02.F.2

      3. 3

        Pigs under 50 pounds and sows that are nursing require higher percent5.02.F.3

      4. 4

        Poultry – the ration is about 10% of body weight.5.02.F.4

      5. 5

        Goats and sheep – a doe/ewe nursing triplets will require more nutrients,5.02.F.5

      6. 6

        Growing animals require a higher percentage of protein in their ration than5.02.F.6

      7. 7

        For example, an 1100-pound dry beef cow will require ~7% Crude Protein5.02.F.7

      8. 8

        Gestating animals require a lower percentage of protein in their ration than5.02.F.8

      9. 9

        For example, an 1100-pound dry beef cow in middle gestation will require5.02.F.9

Apply practices to maintain healthy food animals. 6.00

  • 1

    Apply food animal veterinary practices. 6.01

    1. A

      Veterinary Medical Terminology6.01.A

      1. 1

        Components of medical terminology6.01.A.1

        1. a

          Prefix-word part at the beginning of the word indicating number,6.01.A.1.a

          1. 1)

            A-, An- → without, lack of (Analgesic- without pain; drug to6.01.A.1.a.1

          2. 2)

            Anti- → against, opposing (Antibiotic- against microorganisms)6.01.A.1.a.2

          3. 3)

            Hypo- →below, low (Hypocalcemia- low levels of calcium in6.01.A.1.a.3

          4. 4)

            Enter- →intestine (Enteritis- inflammation of the intestine)6.01.A.1.a.4

        2. b

          Root word- word part that gives the fundamental meaning of the word.6.01.A.1.b

          1. 1)

            mast- →mammary gland or utters (mastitis- inflammation of the6.01.A.1.b.1

          2. 2)

            rhin- →nose (Rhinitis- inflammation of the nose)6.01.A.1.b.2

          3. 3)

            gastr- →stomach (Gastrostomy- surgical opening of the6.01.A.1.b.3

        3. c

          Suffix- word part at the end of the word indicating procedures,6.01.A.1.c

          1. 1)

            -pathy- →(Osteopathy- disease of the bone)6.01.A.1.c.1

          2. 2)

            -osis→ condition of (Coccidiosis- condition caused by coccidia6.01.A.1.c.2

          3. 3)

            -emia→ blood (Anemia- lack of blood flow)6.01.A.1.c.3

    2. B

      Directional terminology6.01.B

      1. 1

        Dorsal plane – divides the body into dorsal and ventral parts that are not6.01.B.1

        1. a

          Ventral – underside of the body.6.01.B.1.a

        2. b

          Dorsal – back (toward the spine).6.01.B.1.b

      2. 2

        Median plane (Midsagittal) – runs through the center of the body lengthwise6.01.B.2

        1. a

          Medial – toward the midline of the body6.01.B.2.a

        2. b

          Lateral – away from the midline of the body6.01.B.2.b

      3. 3

        Transverse plane – divides the body into cranial and caudal parts.6.01.B.3

        1. a

          Cranial – head area or skull6.01.B.3.a

        2. b

          Caudal – tail end of the body or towards the tail.6.01.B.3.b

      4. 4

        Sagittal plane – runs the length of the body and divides into left and right6.01.B.4

      5. 5

        Proximal – location nearer to the center of the body as related to other6.01.B.5

      6. 6

        Distal – location farther from the center of the body as related to other6.01.B.6

      7. 7

        Superficial – location near the surface of the body.6.01.B.7

      8. 8

        Deep – location within the body away from the surface.6.01.B.8

      9. 9

        Rostral – position towards, near or at the nose of an animal.6.01.B.9

    3. C

      Disease terminology6.01.C

      1. 1

        Disease – any condition that causes an animal’s body systems to function6.01.C.1

      2. 2

        Infectious disease – caused by a specific disease-causing microorganism6.01.C.2

      3. 3

        Virus – single celled eukaryotic organism.6.01.C.3

        1. a

          Has characteristics of both living and nonliving material but cannot6.01.C.3.a

        2. b

          Antibiotics are not effective in treating viruses.6.01.C.3.b

      4. 4

        Bacteria – single celled prokaryotic organisms.6.01.C.4

        1. a

          Survive in various conditions6.01.C.4.a

        2. b

          Invade the cells of an animal’s body.6.01.C.4.b

      5. 5

        Protozoa – a microorganism that causes disease.6.01.C.5

      6. 6

        Non-infectious disease – caused by environmental or nutrition factors rather6.01.C.6

        1. a

          Typically not contagious.6.01.C.6.a

        2. b

          Examples: faulty nutrition, trauma, toxic substances, congenital6.01.C.6.b

    4. D

      Common methods of medicine administration6.01.D

      1. 1

        Gavage – oral injection where substance is injected directly into the6.01.D.1

      2. 2

        Balling gun – long plastic syringe like device used to administer large6.01.D.2

      3. 3

        Gavage needle – metal needle with a rounded ball-like tip used to administer6.01.D.3

      4. 4

        Drenching syringe – a large syringe fitted with a gavage needle end6.01.D.4

      5. 5

        Intradermal (ID) – injection administered between the layers of skin6.01.D.5

        1. a

          Needle angled approximately 10-15 degrees.6.01.D.5.a

        2. b

          Example- Tuberculosis “TB” test6.01.D.5.b

      6. 6

        Subcutaneous (SQ) – injection administered just below the skin by “tenting” or6.01.D.6

      7. 7

        Intramuscular (IM) – injection administered within muscular tissue. Needle is6.01.D.7

      8. 8

        Intravenous (IV) – injection administered within a vein.6.01.D.8

      9. 9

        Intranasal (IN) – injection administered within the nostrils using a syringe with6.01.D.9

      10. 10

        Topical application6.01.D.10

        1. a

          Drench – often called “pour-on”- liquid medication administered by6.01.D.10.a

        2. b

          Dip – large pit filled with water and medication. Animals walk/swim6.01.D.10.b

    5. E

      Immunity – resistance to developing a disease.6.01.E

      1. 1

        Active immunity – acquired naturally due to exposure to substances that6.01.E.1

      2. 2

        Passive – antibodies that are transferred from mother to baby or injected into6.01.E.2

    6. F

      Vaccines- substances that develop resistance to disease (immunity).6.01.F

      1. 1

        Modified live vaccine – vaccines that are alive but are weakened and have6.01.F.1

      2. 2

        Non-living – vaccines that do not contain living pathogens, but still stimulate6.01.F.2

  • 2

    Apply the process to identify major diseases and health issues along with prevention and treatment. 6.02

    1. A

      Common diseases of cattle6.02.A

      1. 1

        Brucellosis6.02.A.1

        1. a

          Microorganism that causes abortion during last half of pregnancy,6.02.A.1.a

        2. b

          Cattle that have brucellosis must be slaughtered and disposed of6.02.A.1.b

        3. c

          Prevent by vaccinating breeding females, testing animals and6.02.A.1.c

      2. 2

        Shipping Fever6.02.A.2

        1. a

          Disease complex with many symptoms such as closed eyes, fever,6.02.A.2.a

        2. b

          More common in young cattle during times of stress such as shipping.6.02.A.2.b

        3. c

          Recommended treatment for cattle with shipping fever is the use of6.02.A.2.c

      3. 3

        Blackleg6.02.A.3

        1. a

          Bacterial disease that lives in soils and infects animals through6.02.A.3.a

        2. b

          Sudden death, lameness, swollen muscles and high fever are some6.02.A.3.b

        3. c

          Prevent with vaccine6.02.A.3.c

      4. 4

        Mastitis6.02.A.4

        1. a

          Bacterial infection that causes inflammation in mammary glands.6.02.A.4.a

        2. b

          More common in the dairy industry.6.02.A.4.b

        3. c

          Prevent through sanitation and proper milking procedures.6.02.A.4.c

      5. 5

        Many others such as pinkeye, leptospirosis, foot rot, and scours6.02.A.5

    2. B

      Common diseases of swine6.02.B

      1. 1

        Transmissible Gastroenteritis (TGE)6.02.B.1

        1. a

          Very contagious virus that has symptoms of vomiting, diarrhea with6.02.B.1.a

        2. b

          Drugs and vaccines are not effective in controlling and treating TGE in6.02.B.1.b

      2. 2

        Swine Dysentery6.02.B.2

        1. a

          Bacterial disease that causes bloody scours.6.02.B.2.a

        2. b

          Recommended treatment is the use of one of the several6.02.B.2.b

      3. 3

        Mycoplasmal Pneumonia6.02.B.3

        1. a

          Chronic disease that causes coughing in young pigs.6.02.B.3.a

        2. b

          Reduces feed intake and causes reduced gains.6.02.B.3.b

        3. c

          Death loss is low. Prevention includes vaccination and sanitation.6.02.B.3.c

      4. 4

        Porcine Reproductive and Respiratory Syndrome (PRRS)-6.02.B.4

        1. a

          Viral disease that causes late term fetal death, abortion, weak pigs and6.02.B.4.a

        2. b

          No effective treatment. Prevention includes vaccination.6.02.B.4.b

      5. 5

        Many others including swine cholera (now eradicated in U.S.), leptospirosis,6.02.B.5

    3. C

      Common diseases of poultry6.02.C

      1. 1

        West Nile6.02.C.1

        1. a

          Viral disease spread from birds to other mammals by mosquitos.6.02.C.1.a

        2. b

          Poultry typically not affected but can be fatal to dead-end host.6.02.C.1.b

      2. 2

        Avian Influenza6.02.C.2

        1. a

          Disease complex of several strains of the influenza virus.6.02.C.2.a

        2. b

          Numerous strains are found in wide range of domesticated poultry and6.02.C.2.b

          1. 1)

            The low pathogenic forms have low mortality and are often6.02.C.2.b.1

        3. c

          Mutation of some viral strains results in high mortality rates.6.02.C.2.c

          1. 1)

            Protocols to control spread and stamp out virus are needed for6.02.C.2.c.1

      3. 3

        Newcastle Disease6.02.C.3

        1. a

          Virus with symptoms of gasping for air, sneezing, breathing difficulties,6.02.C.3.a

        2. b

          No known cure.6.02.C.3.b

      4. 4

        Avian Pox (Fowl Pox)6.02.C.4

        1. a

          Caused by a virus and has symptoms of yellow cankers in the mouth6.02.C.4.a

        2. b

          No known cure6.02.C.4.b

      5. 5

        Coccidiosis6.02.C.5

        1. a

          Caused by protozoan parasites and has symptoms of bloody diarrhea,6.02.C.5.a

        2. b

          Affects numerous livestock species6.02.C.5.b

        3. c

          Treat and prevent with drugs called coccidiostats.6.02.C.5.c

      6. 6

        Aspergillosis (Brooder Pneumonia)6.02.C.6

        1. a

          Caused by fungus or mold and includes symptoms of loss of appetite,6.02.C.6.a

        2. b

          Prevented by using mold free litter. No effective treatment.6.02.C.6.b

        3. c

          Many others including blackhead, fowl cholera and erysipelas,6.02.C.6.c

    4. D

      Common diseases of sheep and goats6.02.D

      1. 1

        Tetanus (Lockjaw)6.02.D.1

        1. a

          Bacteria that live in the soil and enters the animal’s body through a6.02.D.1.a

        2. b

          All livestock animals can contract tetanus.6.02.D.1.b

        3. c

          Animals who receive preventative maintenance procedures such as6.02.D.1.c

      2. 2

        Enterotoxemia (Overeating Disease)6.02.D.2

        1. a

          Bacterial disease that causes sudden death of animals.6.02.D.2.a

        2. b

          Prevent by vaccination.6.02.D.2.b

      3. 3

        Foot Rot6.02.D.3

        1. a

          Extremely contagious bacterial infection that causes lameness.6.02.D.3.a

        2. b

          Affects numerous livestock species6.02.D.3.b

      4. 4

        Sore Mouth6.02.D.4

        1. a

          Virus that causes blisters on the mouth lips and nose6.02.D.4.a

        2. b

          Zoonotic disease6.02.D.4.b

        3. c

          Prevented by vaccination6.02.D.4.c

    5. E

      General management techniques6.02.E

      1. 1

        Dehorning – removing horns to prevent injury to other animals or workers.6.02.E.1

        1. a

          Dehorning young animals when horns are in button stage causes less6.02.E.1.a

        2. b

          Bleeding risk involved with dehorning older animals.6.02.E.1.b

        3. c

          Methods6.02.E.1.c

          1. 1)

            Chemical – liquid, pastes or caustic sticks are used to disbud6.02.E.1.c.1

          2. 2)

            Mechanical – used to dehorn at any stage of horn development.6.02.E.1.c.2

          3. 3)

            Spoons, cup or tube type – tool with a circular blade is pushed6.02.E.1.c.3

          4. 4)

            Barnes type – hinged tool placed over the horn that slices6.02.E.1.c.4

          5. 5)

            Hot irons – a heated tool is held to horn bud to destroy horn6.02.E.1.c.5

          6. 6)

            Saws- a hand saw, or obstetrical wire is used to saw through6.02.E.1.c.6

      2. 2

        Castration – removing testicles of male animals.6.02.E.2

        1. a

          Prevents unplanned breeding.6.02.E.2.a

        2. b

          Improves ability and ease to manage animals.6.02.E.2.b

        3. c

          Castrate young animals to reduce stress.6.02.E.2.c

        4. d

          Castration performed on all livestock species.6.02.E.2.d

        5. e

          Eliminates source of testosterone production and prevents6.02.E.2.e

        6. f

          Methods6.02.E.2.f

          1. 1)

            Surgical – involves splitting or removing the lower third of the6.02.E.2.f.1

          2. 2)

            Bloodless – a tool such as a Burdizzo castrator or elastrator6.02.E.2.f.2

      3. 3

        Poultry beak trimming – removing ½ to 1/3 of the beak.6.02.E.3

        1. a

          Performed to prevent cannibalism.6.02.E.3.a

        2. b

          Poultry in range systems should not be debeaked.6.02.E.3.b

        3. c

          Methods6.02.E.3.c

          1. 1)

            Hot iron tool6.02.E.3.c.1

          2. 2)

            Infrared tool6.02.E.3.c.2

      4. 4

        Clipping needle teeth – removal of sharp side teeth on piglets.6.02.E.4

        1. a

          Prevents injury to sow during nursing and littermates.6.02.E.4.a

        2. b

          Method6.02.E.4.b

          1. 1)

            Disinfected clippers6.02.E.4.b.1

      5. 5

        Docking – removal of a portion of the tail.6.02.E.5

        1. a

          Improves overall sanitation especially during reproductive procedures6.02.E.5.a

        2. b

          Performed on sheep, pigs and sometimes dairy cattle6.02.E.5.b

        3. c

          Prevents tail biting in swine6.02.E.5.c

        4. d

          Methods for sheep and cattle:6.02.E.5.d

          1. 1)

            Knife6.02.E.5.d.1

          2. 2)

            Elastrator6.02.E.5.d.2

          3. 3)

            Burdizzo6.02.E.5.d.3

          4. 4)

            Emasculator6.02.E.5.d.4

          5. 5)

            Electric docker6.02.E.5.d.5

          6. 6)

            Hot iron docker6.02.E.5.d.6

        5. e

          Methods for swine6.02.E.5.e

          1. 1)

            Side-cutting pliers6.02.E.5.e.1

          2. 2)

            Hot iron dockers6.02.E.5.e.2

      6. 6

        Urine collection6.02.E.6

        1. a

          Cystocentesis – collects urine through use of a needle through the6.02.E.6.a

        2. b

          Catch – collect urine into a container6.02.E.6.b

      7. 7

        Injectable drug administration – used for to administer vaccines, de-wormers,6.02.E.7

        1. a

          Intravenous6.02.E.7.a

        2. b

          Intramuscular6.02.E.7.b

        3. c

          Subcutaneous6.02.E.7.c

        4. d

          Gavage (2 types)6.02.E.7.d

      8. 8

        Hoof trimming6.02.E.8

        1. a

          Hoof trimmer6.02.E.8.a

        2. b

          Hoof nipper6.02.E.8.b

      9. 9

        Topical6.02.E.9

    6. F

      Internal parasite identification and control6.02.F

      1. 1

        Other than death, the costliest result of internal parasites in cattle, swine and6.02.F.1

      2. 2

        Common internal parasites6.02.F.2

        1. a

          Roundworms/Ascarids – stomach worms, pinworms, lungworms.6.02.F.2.a

          1. 1)

            Roundworms cause the most damage of any internal parasites6.02.F.2.a.1

          2. 2)

            Deworming pregnant sows and gilts about a week before6.02.F.2.a.2

        2. b

          Tapeworms- broad tapeworm, beef or pork tapeworm.6.02.F.2.b

        3. c

          Flukes- liver fluke.6.02.F.2.c

        4. d

          Protozoa – coccidia6.02.F.2.d

        5. e

          Barber pole worm6.02.F.2.e

          1. 1)

            Sheep and goat industry have major resistance issues.6.02.F.2.e.1

          2. 2)

            Causes blood loss, anemia and death.6.02.F.2.e.2

      3. 3

        Life cycle – important to understand the typical life cycle to effectively control6.02.F.3

        1. a

          Adult female parasite lays eggs inside the host animal that pass out of6.02.F.3.a

        2. b

          Eggs hatch and larvae climb onto blades of grass.6.02.F.3.b

        3. c

          Animal ingests larvae when grass is consumed.6.02.F.3.c

        4. d

          Larvae develop into adult parasites in host organ; stomach, lungs,6.02.F.3.d

      4. 4

        Controlling internal parasites6.02.F.4

        1. a

          The most effective method of control is prevention.6.02.F.4.a

        2. b

          Test individual animals using a fecal egg count to determine if they are6.02.F.4.b

        3. c

          Treat animals with parasite issues.6.02.F.4.c

        4. d

          Use the same dewormer (anthelmintic) until it is no longer effective.6.02.F.4.d

        5. e

          Control methods6.02.F.4.e

          1. 1)

            Chemical – substances used to kill parasites.6.02.F.4.e.1

            1. a

              Administered orally or topically.6.02.F.4.e.1.a

            2. b

              Problems with resistance to chemicals can occur.6.02.F.4.e.1.b

        6. f

          Mechanical – complete or partial removal of parasites.6.02.F.4.f

          1. 1)

            Example: Removing or breaking up manure contaminated with6.02.F.4.f.1

        7. g

          Biological – non-chemical methods of controlling parasites.6.02.F.4.g

          1. 1)

            Example: Feeding forages such as lespedeza hay that contains6.02.F.4.g.1

        8. h

          Cultural/environmental – modifies the growing environment of the6.02.F.4.h

          1. 1)

            Example: pasture rotation.6.02.F.4.h.1

    7. G

      External parasite identification and control6.02.G

      1. 1

        Most external parasites of birds or poultry lower production by sucking blood.6.02.G.1

      2. 2

        The major external parasites of swine are lice and mites.6.02.G.2

      3. 3

        Common external parasites6.02.G.3

        1. a

          Ticks – bloodsuckers6.02.G.3.a

        2. b

          Lice – bloodsuckers and biting varieties6.02.G.3.b

          1. 1)

            Common in swine6.02.G.3.b.1

        3. c

          Mites – cause mange6.02.G.3.c

          1. 1)

            More common in swine and poultry6.02.G.3.c.1

          2. 2)

            Mites, bedbugs, and fowl ticks hide in cracks and crevices in6.02.G.3.c.2

        4. d

          Blowfly – screwworm in larval stage6.02.G.3.d

        5. e

          Heel fly – cattle grub in larval stage.6.02.G.3.e

          1. 1)

            Greatest financial loss is beef cattle6.02.G.3.e.1

            1. a

              Lower rate of gain6.02.G.3.e.1.a

            2. b

              Damage hides and meat6.02.G.3.e.1.b

        6. f

          Horn fly – smallest, bloodsucking species.6.02.G.3.f

        7. g

          Other kinds of flies include horsefly, housefly, and stable fly.6.02.G.3.g

      4. 4

        Controlling external parasites – the most effective method of control is6.02.G.4

        1. a

          Control methods6.02.G.4.a

          1. 1)

            Chemical – most common method of controlling external6.02.G.4.a.1

            1. a

              Systemic insecticides absorbed through the animal’s skin6.02.G.4.a.1.a

            2. b

              Methods of administering chemicals:6.02.G.4.a.1.b

              1. i

                Dip6.02.G.4.a.1.b.i

              2. ii

                Topical application – pour-on, spray, back rubber,6.02.G.4.a.1.b.ii

              3. iii

                Oral feed additive with chemical that interrupts life6.02.G.4.a.1.b.iii

          2. 2)

            Mechanical6.02.G.4.a.2

            1. a

              Fly strips and catches6.02.G.4.a.2.a

            2. b

              Air movement6.02.G.4.a.2.b

          3. 3)

            Biological6.02.G.4.a.3

            1. a

              Parasitic wasps6.02.G.4.a.3.a

          4. 4)

            Cultural/Environmental6.02.G.4.a.4

            1. a

              Manure removal6.02.G.4.a.4.a

            2. b

              Sanitation6.02.G.4.a.4.b

Apply best management practices for food animal handling, housing, and facilities.7.00

  • 1

    Apply the process to identify facility requirements based on species, geographic location, and life stage.7.01

    1. A

      Types of beef operations- producers should plan facilities and equipment to suit the7.01.A

      1. 1

        Cow-calf producers – This is a method of raising beef cattle in which the7.01.A.1

      2. 2

        Seedstock – These are beef cattle raised for genetic improvement. They are7.01.A.2

      3. 3

        Cattle feeders7.01.A.3

        1. a

          Stocker operations – Cattle are brought here after weaning to gain7.01.A.3.a

        2. b

          Feedlot – Operation where cattle are fed until reaching the specific7.01.A.3.b

    2. B

      Types of beef cattle housing7.01.B

      1. 1

        Confinement barns7.01.B.1

        1. a

          Cold- opens to the environment on one side.7.01.B.1.a

          1. 1)

            Uses a pole-type building with an open-span structure to make it7.01.B.1.a.1

          2. 2)

            Can use various solid bedded or slotted floors.7.01.B.1.a.2

        2. b

          Warm – closed, insulated, and kept warm.7.01.B.1.b

          1. 1)

            Most expensive type of facility.7.01.B.1.b.1

          2. 2)

            Used in colder climates.7.01.B.1.b.2

          3. 3)

            Can use solid bedded, slotted, or solid flushing floor systems.7.01.B.1.b.3

      2. 2

        Open feedlot – no buildings, just windbreak fences and sunshades to protect7.01.B.2

        1. a

          Unpaved floors with some concrete around feeding and watering7.01.B.2.a

        2. b

          Requires more land area.7.01.B.2.b

        3. c

          Floors are typically dirt so drainage and runoff controls are important.7.01.B.2.c

      3. 3

        Open barn and feedlot – open front barn and feedlot.7.01.B.3

        1. a

          Provides protection from environmental elements.7.01.B.3.a

        2. b

          Used in the Midwestern part of the United States.7.01.B.3.b

        3. c

          Unpaved floors with some concrete around feeding and watering7.01.B.3.c

      4. 4

        Feeding barn and lot – same system as open barn and feedlot except feed7.01.B.4

      5. 5

        Pasture – typically used for cow-calf producers and requires minimal facilities.7.01.B.5

        1. a

          Important to manage pastures to maximize growth potential of forages,7.01.B.5.a

        2. b

          Pasture rotation – cycles animals through a series of pastures.7.01.B.5.b

        3. c

          Strip grazing – providing animals with smaller sections of grass every7.01.B.5.c

    3. C

      Beef operation considerations7.01.C

      1. 1

        Number of cattle – determined by the resources available and the type of7.01.C.1

      2. 2

        Amount of land – varies depending on operation.7.01.C.2

      3. 3

        General guidelines7.01.C.3

        1. a

          Feedlots – 5 acres for every 500 head of cattle.7.01.C.3.a

        2. b

          Partial confinement and pasture- depends on location of facilities,7.01.C.3.b

        3. c

          Examples:7.01.C.3.c

          1. 1)

            Cow with calf – 2 acres of pasture7.01.C.3.c.1

          2. 2)

            Stocker – 1 acre of pasture7.01.C.3.c.2

          3. 3)

            Finisher – 1.5 acres of pasture7.01.C.3.c.3

      4. 4

        Location and environmental factors7.01.C.4

        1. a

          Easy access to roads.7.01.C.4.a

        2. b

          Space for expansion.7.01.C.4.b

        3. c

          Movement of cattle.7.01.C.4.c

        4. d

          Environmental considerations – odor, wind, dust, runoff.7.01.C.4.d

        5. e

          Feed storage and handling – systems vary depending on type of7.01.C.4.e

      5. 5

        Money and labor7.01.C.5

        1. a

          Input costs to build and maintain facilities7.01.C.5.a

        2. b

          Feeders, waterers, barns, fencing, handling equipment7.01.C.5.b

        3. c

          Investment into quality animals7.01.C.5.c

        4. d

          Labor supply – varies on type of operation and herd size7.01.C.5.d

      6. 6

        Beef cattle equipment7.01.C.6

        1. a

          Corrals – needed for all types of beef cattle enterprises.7.01.C.6.a

        2. b

          Parts include7.01.C.6.b

          1. 1)

            Holding pen – first system cattle are moved into from a larger7.01.C.6.b.1

          2. 2)

            Sorting pen – workers can separate cattle into smaller groups7.01.C.6.b.2

          3. 3)

            Working chute – usually includes a crowding pen that again7.01.C.6.b.3

          4. 4)

            Headgate – holds cattle so workers can perform preventative7.01.C.6.b.4

            1. a

              Advantages:7.01.C.6.b.4.a

              1. i

                Easier to handle cattle7.01.C.6.b.4.a.i

              2. ii

                Reduces labor7.01.C.6.b.4.a.ii

              3. iii

                Saves time7.01.C.6.b.4.a.iii

              4. iv

                Safety of workers and animals7.01.C.6.b.4.a.iv

              5. v

                Reduces stress on animals.7.01.C.6.b.4.a.v

    4. D

      Dairy housing and facilities7.01.D

      1. 1

        Types of operations7.01.D.1

        1. a

          Intensive dairy production – cows are kept in indoors and just provided7.01.D.1.a

        2. b

          Pasture dairy production – cows are given shelter with food and water7.01.D.1.b

      2. 2

        Types of dairy cattle housing7.01.D.2

        1. a

          Stall barns – cows confined to a stanchion or tie stall.7.01.D.2.a

          1. 1)

            Structure at the front of the stall usually serves as a feed bunk7.01.D.2.a.1

          2. 2)

            Waste removed in the center aisle by motorized or automated7.01.D.2.a.2

        2. b

          Free stall barn – cows maneuver throughout the barn.7.01.D.2.b

          1. 1)

            Stalls are a bedded area for cattle to rest.7.01.D.2.b.1

          2. 2)

            Facility may be fully or partially enclosed and temperature7.01.D.2.b.2

          3. 3)

            Floors may be dirt, solid concrete or slatted.7.01.D.2.b.3

          4. 4)

            Waste removed by motorized equipment.7.01.D.2.b.4

        3. c

          Pasture7.01.D.2.c

          1. 1)

            Cows kept on pasture continuously or for portions of the day.7.01.D.2.c.1

          2. 2)

            Producers often use a combination of pasture and some type of7.01.D.2.c.2

          3. 3)

            Replacement heifers are often raised on pasture.7.01.D.2.c.3

        4. d

          Portable hutches – used to house young calves.7.01.D.2.d

        5. e

          Heifer barns – used to house replacement heifers after portable7.01.D.2.e

    5. E

      Dairy cattle operation considerations7.01.E

      1. 1

        *Note to Teacher: Use the items listed under beef operation considerations for7.01.E.1

    6. F

      Dairy cattle equipment7.01.F

      1. 1

        Headlocks – modified headgate system where larger numbers of cattle can7.01.F.1

        1. a

          Typically attached to feed bunks so animals are accustomed to putting7.01.F.1.a

        2. b

          Routine veterinary care and reproductive related procedures are7.01.F.1.b

      2. 2

        Headgate and working chute – same system as what is used for beef cattle.7.01.F.2

      3. 3

        Milking equipment7.01.F.3

        1. a

          Milking parlors – separate room/area where cattle are milked.7.01.F.3.a

          1. 1)

            Most common method of milking cows.7.01.F.3.a.1

          2. 2)

            Includes a pit where workers operate equipment used to milk7.01.F.3.a.2

          3. 3)

            Most common milking parlor design is the herringbone.7.01.F.3.a.3

          4. 4)

            Cattle kept in stall barns may use pail, suspension or pipeline7.01.F.3.a.4

        2. b

          Milkhouse – a room where milk is filtered, cooled, and stored in7.01.F.3.b

    7. G

      Swine housing and facilities7.01.G

      1. 1

        Types of swine operations – producers plan facilities based on type on type of7.01.G.1

        1. a

          Sow – female hogs are house to be bred, birth piglets, and piglets7.01.G.1.a

        2. b

          Nursery – piglets are fed and cared here from four weeks for7.01.G.1.b

        3. c

          Grow-Finish – pigs are here after the nursery for approximately 167.01.G.1.c

        4. d

          Farrow-to-Finish – farms that include every step. The entire process7.01.G.1.d

      2. 2

        Types of swine housing7.01.G.2

        1. a

          Pasture or outdoors without climate-controlled buildings.7.01.G.2.a

        2. b

          Confinement houses7.01.G.2.b

          1. 1)

            Cold – may be open on one or more sides. Used mainly for7.01.G.2.b.1

          2. 2)

            Warm – controls temperature, moisture, odor, and airborne7.01.G.2.b.2

          3. 3)

            Most North Carolina swine operations use warm confinement7.01.G.2.b.3

    8. H

      Swine operation considerations7.01.H

      1. 1

        Location and Environmental Considerations7.01.H.1

        1. a

          Odor is a major problem with swine facilities.7.01.H.1.a

        2. b

          Access to roads, power, and water.7.01.H.1.b

        3. c

          Proximity – swine operations are highly vertically integrated. Need to7.01.H.1.c

        4. d

          Regulations7.01.H.1.d

          1. 1)

            Some areas have restrictions on the construction of new7.01.H.1.d.1

        5. e

          Feed storage and handling – confinement facilities typically use7.01.H.1.e

      2. 2

        Money and labor7.01.H.2

        1. a

          Input costs to build and maintain facilities.7.01.H.2.a

        2. b

          Labor supply7.01.H.2.b

    9. I

      Swine equipment7.01.I

      1. 1

        Feeding and watering systems – many confinement swine facilities have7.01.I.1

        1. a

          Automatic feeding and watering are more expensive, but they save on7.01.I.1.a

        2. b

          Hand or non-automatic systems cost less but require more labor.7.01.I.1.b

      2. 2

        Floors7.01.I.2

        1. a

          Solid – usually made of concrete.7.01.I.2.a

        2. b

          Partially slotted – a portion of the floor is slotted with another section7.01.I.2.b

        3. c

          Totally slotted – entire floor is slotted to allow for continuous removal of7.01.I.2.c

      3. 3

        Farrowing hog enterprises require small equipment such as castrating knives,7.01.I.3

      4. 4

        Gestation crates/stalls – animals spend 24 hours a day in crates during7.01.I.4

        1. a

          Allows producers to meet specific nutritional needs of each animal and7.01.I.4.a

        2. b

          Very controversial method for housing pregnant animals. Many larger7.01.I.4.b

      5. 5

        Farrowing crates7.01.I.5

        1. a

          Animals moved into crates a few days prior to farrowing.7.01.I.5.a

        2. b

          Reduces the number of piglets injured or killed.7.01.I.5.b

    10. J

      Poultry housing and facilities7.01.J

      1. 1

        Types of poultry operations7.01.J.1

        1. a

          Egg production – operation that consists of layers used to strictly7.01.J.1.a

        2. b

          Broiler Production – chickens that are bred and raised specifically for7.01.J.1.b

        3. c

          Replacement pullet production – pullets to replace hens used in7.01.J.1.c

        4. d

          Egg hatcheries – facility used to raise eggs under controlled7.01.J.1.d

      2. 2

        Types of poultry housing7.01.J.2

        1. a

          Broiler and turkey confinement houses7.01.J.2.a

          1. 1)

            Houses are a clear span structure with insulated ceiling and7.01.J.2.a.1

          2. 2)

            Usually have dirt floors covered with wood shavings or shaving7.01.J.2.a.2

          3. 3)

            Lights are on 24 hours a day.7.01.J.2.a.3

        2. b

          Laying flock houses7.01.J.2.b

          1. 1)

            Use wire cages to save space and to have cleaner eggs.7.01.J.2.b.1

          2. 2)

            Artificial light controlled by timers are used because laying hens7.01.J.2.b.2

        3. c

          Replacement pullets7.01.J.2.c

          1. 1)

            Laying pullets may be raised in cages for brooding or until7.01.J.2.c.1

          2. 2)

            Broiler breeder pullets are raised in confinement houses on dirt7.01.J.2.c.2

          3. 3)

            Lights are controlled to regulate sexual maturity and egg7.01.J.2.c.3

        4. d

          Range or outside structures – some turkeys and chickens are grown7.01.J.2.d

          1. 1)

            Some layers are raised in a free-range environment inside of7.01.J.2.d.1

          2. 2)

            Popular method of housing poultry raised by small scale or7.01.J.2.d.2

          3. 3)

            Commercial producers must take into consideration land7.01.J.2.d.3

        5. e

          Egg hatcheries – buildings located separately from production facilities.7.01.J.2.e

    11. K

      Poultry operation considerations7.01.K

      1. 1

        Location and environmental considerations7.01.K.1

        1. a

          Access to roads, electricity, water.7.01.K.1.a

        2. b

          Odor, waste management and mortality management.7.01.K.1.b

        3. c

          Proximity – poultry operations are highly vertically integrated. Need to7.01.K.1.c

        4. d

          Feed storage and handling – confinement facilities typically use7.01.K.1.d

      2. 2

        Money and labor7.01.K.2

        1. a

          Input costs to build and maintain facilities.7.01.K.2.a

        2. b

          Labor supply7.01.K.2.b

    12. L

      Poultry equipment7.01.L

      1. 1

        Brooders – using infrared heat lamps to keep young chicks at optimal7.01.L.1

        1. a

          Chicks are typically brooded on the floor in a section of the poultry7.01.L.1.a

        2. b

          Uses a hover guard to keep chicks from wandering away from the heat7.01.L.1.b

        3. c

          Optimum temperature for chicks is 90-95 degrees Fahrenheit.7.01.L.1.c

        4. d

          Take temperature 3” from the floor to obtain an accurate temperature7.01.L.1.d

      2. 2

        Feeding and watering systems – highly automated in both types of poultry7.01.L.2

    13. M

      Animal waste management regulations7.01.M

      1. 1

        Confined Animal Feeding Operations (CAFO) – used to describe operations7.01.M.1

      2. 2

        It is a violation of state law for waste to reach surface water.7.01.M.2

      3. 3

        A $10,000 per day penalty may be assessed if there is a man-made7.01.M.3

      4. 4

        It is against the law for anyone to cause a water quality standard violation.7.01.M.4

      5. 5

        Senate Bill 1217 – mandates the number of animals that require a waste7.01.M.5

        1. a

          250 or more swine7.01.M.5.a

        2. b

          100 or more confined cattle7.01.M.5.b

        3. c

          75 or more horses7.01.M.5.c

        4. d

          1,000 or more sheep7.01.M.5.d

        5. e

          30,000 or more confined poultry7.01.M.5.e

      6. 6

        Animal waste management system operators must be certified.7.01.M.6

      7. 7

        In addition to state regulations, local county, and city regulations such as7.01.M.7

      8. 8

        In addition to fines and lawsuits brought by governmental agencies,7.01.M.8

      9. 9

        It is easier to prevent animal waste problems than to correct them.7.01.M.9

    14. N

      Types of Waste Management Systems7.01.N

      1. 1

        Type A Systems – primarily rely on anaerobic lagoon and soil/plant systems7.01.N.1

        1. a

          North Carolina has legal limitations (moratorium) on permitting7.01.N.1.a

      2. 2

        Type B Systems – primarily rely on soil/plant systems for the treatment of7.01.N.2

    15. O

      Components of a North Carolina Animal Waste Management Plan7.01.O

      1. 1

        Odor control – from decomposing manure, feed, and carcasses7.01.O.1

      2. 2

        Insect control – eliminates or reduces causes of insects and uses approved7.01.O.2

      3. 3

        Animal mortality – approved methods to quickly dispose of dead animals.7.01.O.3

      4. 4

        Riparian buffers – vegetative buffers.7.01.O.4

      5. 5

        Waste and soil testing – both the animal waste and the soil on which it is7.01.O.5

      6. 6

        Record keeping – must be done to include soil and waste analysis reports as7.01.O.6

      7. 7

        Waste application rates – follow the waste utilization plan.7.01.O.7

      8. 8

        Emergency management – plan to manage disasters from flood, fire, disease,7.01.O.8

    16. P

      Components of a Waste Utilization Plan7.01.P

      1. 1

        Source of nutrients7.01.P.1

      2. 2

        Amount of nutrients7.01.P.2

      3. 3

        Placement of nutrients7.01.P.3

      4. 4

        Timing of nutrient applications7.01.P.4

      5. 5

        Best Management Practices – methods that reduce the loss of nutrients7.01.P.5

      6. 6

        Examples:7.01.P.6

        1. a

          Buffers- distances from streams, homes, or property lines.7.01.P.6.a

        2. b

          Grassed waterways – natural or constructed water runoff. Helps control7.01.P.6.b

        3. c

          Conservation tillage – using a no till drill so soil surface is not7.01.P.6.c

        4. d

          Strip cropping – growing alternating crops in strips that follow the7.01.P.6.d

        5. e

          Contour planting – planting across a slope while following the contour7.01.P.6.e

        6. f

          Crop residue management – any tillage method that leaves crop7.01.P.6.f

        7. g

          Coastal Bermuda grass is used on much land where animal waste is7.01.P.6.g

  • 2

    Execute appropriate management and handling techniques.7.02

    1. A

      Safety and the animal industry7.02.A

      1. 1

        Common causes of human injury7.02.A.1

        1. a

          Human error – poor judgment, working when tired, lack of focus, etc.7.02.A.1.a

        2. b

          Improper training – workers are not properly trained on how to handle7.02.A.1.b

        3. c

          Failure to use personal protective equipment (PPE). Injuries occur from7.02.A.1.c

        4. d

          Environmental factors such as poor ventilation.7.02.A.1.d

      2. 2

        Chemical safety7.02.A.2

        1. a

          All chemicals must be properly labeled and stored. Material Safety7.02.A.2.a

        2. b

          Workers must be trained on how to use chemicals.7.02.A.2.b

        3. c

          Personal Protective Equipment must be used and properly cleaned7.02.A.2.c

      3. 3

        Animal handling7.02.A.3

        1. a

          Facilities – should provide a safe environment for workers and animals.7.02.A.3.a

        2. b

          Safe footing7.02.A.3.b

        3. c

          Adequate space to maneuver animals7.02.A.3.c

        4. d

          Properly working equipment7.02.A.3.d

        5. e

          Adequate lighting7.02.A.3.e

      4. 4

        Animal behavior7.02.A.4

        1. a

          Vision – livestock animals have a wider range of peripheral vision7.02.A.4.a

          1. 1)

            Animal vision causes reaction to movement and contrasting7.02.A.4.a.1

          2. 2)

            Small objects or movements can distract animals and cause7.02.A.4.a.2

        2. b

          Noise – animals react negatively to loud noises and high-pitched7.02.A.4.b

        3. c

          Animals remember negative experiences.7.02.A.4.c

        4. d

          Companion & livestock animals typically do not attack humans unless7.02.A.4.d

        5. e

          Animals tend to show aggression when cornered and they cannot7.02.A.4.e

        6. f

          Animals will also show aggression when they are protecting their7.02.A.4.f

    2. B

      Animal handling recommendations7.02.B

      1. 1

        “Flight Zone” – the imaginary circle that surrounds an animal or herd. When7.02.B.1

      2. 2

        Awareness of animal behavior- watch for behavior of animals that indicate7.02.B.2

        1. a

          Head raised – could signal frustration and irritation7.02.B.2.a

        2. b

          Wide eyes – signals fear or anger7.02.B.2.b

        3. c

          Flaring nostrils – typically startled or angry7.02.B.2.c

        4. d

          Tense muscles – means anger, frustration, or irritability7.02.B.2.d

        5. e

          Ear position – up means calm & relaxed while back means fearful or7.02.B.2.e

      3. 3

        Animal restraint – use recommended equipment to restrain animals:7.02.B.3

        1. a

          Head gate and squeeze chutes for livestock – design facilities to meet7.02.B.3.a

        2. b

          Halters – uses halters to tie horses and restrain cattle, sheep, and7.02.B.3.b

        3. c

          Acclimating animals to human contact – livestock are not accustomed7.02.B.3.c

        4. d

          Handlers should attempt to make human contact a positive experience.7.02.B.3.d

        5. e

          Exposure to humans – animals remember both positive and negative7.02.B.3.e

    3. C

      Preventative maintenance7.02.C

      1. 1

        Record keeping – keep accurate breeding records, health protocols,7.02.C.1

      2. 2

        Feeding practices – provide adequate nutrition to meet the needs of the7.02.C.2

      3. 3

        Vaccination – utilize a vaccination program and correctly administer and store7.02.C.3

      4. 4

        Parasite control – follow recommendations and protocol for controlling internal7.02.C.4

      5. 5

        Animal observation – routinely check animals and be familiar with typical7.02.C.5

        1. a

          Isolate new animals.7.02.C.5.a

        2. b

          Detect visual signs that indicate disease:7.02.C.5.b

          1. 1)

            Open wounds.7.02.C.5.b.1

          2. 2)

            Isolation from the group7.02.C.5.b.2

          3. 3)

            Lethargic behavior7.02.C.5.b.3

      6. 6

        Sanitation – maintain clean facilities and sanitize according to7.02.C.6

      7. 7

        Biosecurity – protection from biological harm from living things including7.02.C.7

      8. 8

        Limit the number of people who visit the farm.7.02.C.8

      9. 9

        Disinfect any equipment including footwear that is brought onto the farm from7.02.C.9

      10. 10

        Sanitize and disinfect facilities, equipment, etc.7.02.C.10

      11. 11

        Keep adequate distance from one farm facility to the next even when owned7.02.C.11

      12. 12

        Veterinarian – consult with a veterinarian to establish a viable animal health7.02.C.12

Understand the process of harvesting food animals and how their products are classified8.00

  • 1

    Understand harvesting and processing procedures.8.01

    1. A

      Food safety production regulations8.01.A

      1. 1

        United States Department of Agriculture and the Food Safety Inspection8.01.A.1

      2. 2

        The North Carolina Department of Agriculture and Consumer Services is the8.01.A.2

      3. 3

        All regulations are designed to keep commercial food supply safe while also8.01.A.3

      4. 4

        Federal inspection of meat began in 1891. This became nationwide on June8.01.A.4

      5. 5

        The main purpose of meat inspection is to remove any carcass/meat that has8.01.A.5

    2. B

      Carcass inspection phases8.01.B

      1. 1

        Ante Mortem Inspection (before death) – checks for diseases or other8.01.B.1

      2. 2

        Postmortem Inspection (after death) – checks for irregular and contaminated8.01.B.2

      3. 3

        Animals that do not pass inspection are labeled U.S. Condemned.8.01.B.3

      4. 4

        Processing plant sanitation is also inspected.8.01.B.4

        1. a

          Specific individuals in the processing plant work to maintain proper8.01.B.4.a

        2. b

          Employed by the different regulatory authorities such as USDA and8.01.B.4.b

    3. C

      Federal acts governing meat inspection8.01.C

      1. 1

        Humane methods of livestock slaughter – sets standards for animal handling,8.01.C.1

      2. 2

        Federal Meat Inspection Act – provides regulations for inspecting meat8.01.C.2

      3. 3

        Poultry Products Inspection Act – provides regulations for inspecting poultry8.01.C.3

      4. 4

        Egg Products Inspection Act – provides regulations for inspecting eggs and8.01.C.4

      5. 5

        USDA grades have nothing to do with sanitation, just the quality of products.8.01.C.5

    4. D

      Consumer food safety8.01.D

      1. 1

        Food supply in the United States is one of the safest in the world, but8.01.D.1

      2. 2

        Infants, the elderly, pregnant women, and those with poor immunity are the8.01.D.2

      3. 3

        Food safety is a rising concern because so many people eat food handled8.01.D.3

      4. 4

        Foodborne illnesses are caused when food becomes contaminated from8.01.D.4

      5. 5

        Common foodborne bacterial infections include:8.01.D.5

        1. a

          Salmonella – causes fever, abdominal cramps, and diarrhea. Often8.01.D.5.a

        2. b

          E. Coli – causes bloody diarrhea and occasionally kidney failure.8.01.D.5.b

        3. c

          Campylobacter – causes abdominal cramping, nausea, and vomiting.8.01.D.5.c

    5. E

      Foodborne illness prevention8.01.E

      1. 1

        Wash hands and surfaces with soap and warm water.8.01.E.1

      2. 2

        Wash all equipment such as dishes and utensils before and after use on each8.01.E.2

      3. 3

        Use a disposable towel for cleaning surfaces to prevent cross contamination.8.01.E.3

      4. 4

        Separate raw foods and use different cutting boards for meat versus other8.01.E.4

      5. 5

        Clean cutting boards with hot soapy water after each use.8.01.E.5

      6. 6

        Sanitize boards with 1 tablespoon of unscented bleach per gallon of water.8.01.E.6

      7. 7

        Never defrost food at room temperature. Always use a refrigerator, cold water8.01.E.7

      8. 8

        Use a food thermometer to ensure food has reached proper temperature to8.01.E.8

        1. a

          Beef – 160 degrees F (ground), 145 degrees F (steaks and roasts)8.01.E.8.a

        2. b

          Pork – 160 degrees F (ground), 145 degrees F (Pork8.01.E.8.b

        3. c

          Poultry – 165 degrees F, eggs should be cooked to 160 degrees F8.01.E.8.c

        4. d

          Lamb/Goat – 145 degrees F (for roasts), 160 degrees F (ground)8.01.E.8.d

      9. 9

        Refrigerate leftovers within 2 hours.8.01.E.9

    6. F

      Processing livestock and poultry8.01.F

      1. 1

        The United States Department of Agriculture, Food Safety Inspection Service8.01.F.1

      2. 2

        Processing plants considerations8.01.F.2

        1. a

          Most animals are grown on vertical integration contracts for swine and8.01.F.2.a

        2. b

          Farms that are in close proximity to the processing plant8.01.F.2.b

          1. 1)

            Helps decrease stress on the animals8.01.F.2.b.1

          2. 2)

            Helps to decrease cost of production and processing8.01.F.2.b.2

          3. 3)

            Helps reduce the Carbon Footprint of Agricultural Production8.01.F.2.b.3

      3. 3

        The standards processing plants must follow are outlined in the Federal8.01.F.3

      4. 4

        Livestock federal regulations require that all animals for slaughter be8.01.F.4

      5. 5

        The Federal Humane Slaughter Act permits three methods of stunning8.01.F.5

      6. 6

        Methods of stunning livestock8.01.F.6

        1. a

          Mechanical – the animal is restrained while a captive bolt gun renders8.01.F.6.a

        2. b

          Electrical – an electrical current is applied to the animal. (Poultry)8.01.F.6.b

        3. c

          Chemical – animal is asphyxiated (dies from lack of oxygen) with8.01.F.6.c

    7. G

      Cattle and swine processing8.01.G

      1. 1

        After animals are stunned, they are raised up and hung on a rail for further8.01.G.1

      2. 2

        Animals are then exsanguinated (bled out) by sticking with a knife to cut a8.01.G.2

      3. 3

        After exsanguination, the hide is typically removed on beef cattle. The hair is8.01.G.3

      4. 4

        Following hide removal in cattle and hair removal in swine, the carcasses are8.01.G.4

      5. 5

        The cattle or swine carcass is then processed into various wholesale/primal8.01.G.5

      6. 6

        During processing, no part of the animal carcass is wasted. Example: Blood8.01.G.6

    8. H

      Poultry processing8.01.H

      1. 1

        Stunning is done to make the bird unconscious, but it must not kill the bird.8.01.H.1

        1. a

          Chemical or water bath stunning are the two most common methods8.01.H.1.a

      2. 2

        Certain religious groups require that their poultry NOT be stunned. Instead, a8.01.H.2

      3. 3

        Bleeding is done by cutting the jugular vein without cutting the windpipe or8.01.H.3

      4. 4

        Scalding the carcass in hot water is done to loosen feathers for removal.8.01.H.4

      5. 5

        Picking is done to remove feathers with mechanical picker fingers.8.01.H.5

      6. 6

        Removing feet, neck skin, and preen gland.8.01.H.6

      7. 7

        Evisceration is performed to remove entrails.8.01.H.7

      8. 8

        Carcass is chilled to less than 40º F in ice water.8.01.H.8

      9. 9

        The carcass is then processed as a whole bird or divided into value-added8.01.H.9

      10. 10

        Pieces of the carcass are then either packaged as ready to cook or ready to8.01.H.10

    9. I

      Sheep and goat processing8.01.I

      1. 1

        Animals are rendered unconscious before bleeding/sticking (typically by8.01.I.1

      2. 2

        Animals are then shackled and hung upside down for exsanguination.8.01.I.2

      3. 3

        Pelt is removed.8.01.I.3

        1. a

          This can be done using a cradle, or with the carcass hanging, taking8.01.I.3.a

      4. 4

        The carcass is eviscerated (removal of internal organs) and trimmed.8.01.I.4

      5. 5

        Carcass is rinsed and then cooled to less than 40 degrees F within 24 hours.8.01.I.5

      6. 6

        The carcass is then processed into various wholesale and retail cuts.8.01.I.6

      7. 7

        Most sheep and goat processing is done by small/custom meat processors8.01.I.7

  • 2

    Classify quality grades, carcass traits, and cuts of meat.8.02

    1. A

      General meat carcass information8.02.A

      1. 1

        Livestock that are processed before 2 years of age typically yield higher8.02.A.1

      2. 2

        After following humane guidelines for stunning an animal, the bovine or swine8.02.A.2

      3. 3

        Animals are initially processed into wholesale or “primal” cuts. These8.02.A.3

    2. B

      Cuts of beef8.02.B

      1. 1

        Wholesale/primal8.02.B.1

        1. a

          Loin, rib, round, rump, chuck, brisket, flank, plate or navel, shank8.02.B.1.a

      2. 2

        Retail8.02.B.2

        1. a

          Ribeye from rib8.02.B.2.a

        2. b

          Tenderloin from loin8.02.B.2.b

        3. c

          Sirloin from loin8.02.B.2.c

        4. d

          Rump from rump8.02.B.2.d

        5. e

          T-bone from loin8.02.B.2.e

        6. f

          Stew beef8.02.B.2.f

        7. g

          Ground beef8.02.B.2.g

        8. h

          Cubed steak8.02.B.2.h

        9. i

          Brisket8.02.B.2.i

    3. C

      Cuts of pork8.02.C

      1. 1

        Wholesale/primal Cuts8.02.C.1

        1. a

          Loin, leg or ham, picnic shoulder, Boston shoulder or shoulder, Boston8.02.C.1.a

      2. 2

        High value retail cuts8.02.C.2

        1. a

          Ham from leg8.02.C.2.a

        2. b

          Loin8.02.C.2.b

        3. c

          Pork chops from loin8.02.C.2.c

        4. d

          Boston butt from shoulder8.02.C.2.d

        5. e

          Picnic from shoulder8.02.C.2.e

      3. 3

        Low value retail cuts8.02.C.3

        1. a

          Hocks, spareribs, belly, bacon, jowl, fatback8.02.C.3.a

    4. D

      Cuts of poultry8.02.D

      1. 1

        Poultry are not classified into wholesale and retail cuts like pork and beef8.02.D.1

      2. 2

        The USDA sets standards for “ready to cook” chickens and turkeys whether8.02.D.2

      3. 3

        Parts include – poultry halves, breast, leg thigh, drumstick, wing and8.02.D.3

    5. E

      Cuts of lamb8.02.E

      1. 1

        Wholesale/Primal Cuts – shoulder, rack, shank/breast, loin, leg8.02.E.1

      2. 2

        Retail cuts – bone-in leg, boneless leg, ground lamb, kabob/stew, loin chops,8.02.E.2

    6. F

      Cuts of goat8.02.F

      1. 1

        Goat meat is called “chevon” and is highly valued by Mediterranean,8.02.F.1

      2. 2

        The United States National Livestock and Meat Board does not have8.02.F.2

      3. 3

        Wholesale/primal cuts – shoulder, rack, loin, leg8.02.F.3

      4. 4

        Retail cuts – bone-in leg, boneless leg, loin chops, stew/kabobs, ground8.02.F.4

    7. G

      Quality standards for beef, pork, small ruminants, and poultry8.02.G

      1. 1

        The United States Department of Agriculture sets forth quality features for8.02.G.1

      2. 2

        The quality features are classified into grades as determined by the USDA.8.02.G.2

      3. 3

        Grades indicate quality of the meat, NOT sanitation of the facility in which it8.02.G.3

    8. H

      Beef classes8.02.H

      1. 1

        Beef animals are classified according to their purpose.8.02.H.1

      2. 2

        Animals are grouped by age and sex.8.02.H.2

      3. 3

        Age classes8.02.H.3

        1. a

          Calves – less than one year of age.8.02.H.3.a

        2. b

          Cattle – one year or older8.02.H.3.b

        3. c

          Veal calves- less than 3 months old.8.02.H.3.c

        4. d

          Slaughter calves – 3 months to one year old8.02.H.3.d

        5. e

          Feeder calves – 6 months to one year old.8.02.H.3.e

      4. 4

        Sex Classes8.02.H.4

        1. a

          Steer – male castrated before reaching sexual maturity.8.02.H.4.a

        2. b

          Heifer – female that has not had a calf or has not matured as a cow.8.02.H.4.b

        3. c

          Cow – female that has had one or more calves or is mature.8.02.H.4.c

        4. d

          Bull – uncastrated male8.02.H.4.d

        5. e

          Stag – male castrated after reaching sexual maturity.8.02.H.4.e

      5. 5

        Feeder cattle (6 months and older) – graded based on visual appraisal. The8.02.H.5

      6. 6

        USDA Feeder Steer & Heifer Grades8.02.H.6

        1. a

          USDA No. 18.02.H.6.a

        2. b

          USDA No. 28.02.H.6.b

        3. c

          USDA No. 38.02.H.6.c

        4. d

          Each USDA grade also has a large, medium and small frame category.8.02.H.6.d

      7. 7

        Slaughter cattle – also evaluated visually, but they are also graded according8.02.H.7

      8. 8

        Quality Grades8.02.H.8

        1. a

          Prime8.02.H.8.a

        2. b

          Choice8.02.H.8.b

        3. c

          Select8.02.H.8.c

        4. d

          Standard8.02.H.8.d

        5. e

          Commercial8.02.H.8.e

        6. f

          Utility8.02.H.8.f

        7. g

          Cutter8.02.H.8.g

        8. h

          Canner8.02.H.8.h

      9. 9

        Yield Grades8.02.H.9

        1. a

          Yield Grade 18.02.H.9.a

        2. b

          Yield Grade 28.02.H.9.b

        3. c

          Yield Grade 38.02.H.9.c

        4. d

          Yield Grade 48.02.H.9.d

        5. e

          Yield Grade 58.02.H.9.e

    9. I

      Feeder steer and heifer grades8.02.I

      1. 1

        Animals are divided into three groups – calves, yearlings and older feeders8.02.I.1

      2. 2

        Feeder animals weigh between 350 to 1,000lbs.8.02.I.2

      3. 3

        Feeder cattle grades are the basis for reporting market prices for cattle.8.02.I.3

      4. 4

        Three factors are used to determine the grade of feeder cattle:8.02.I.4

        1. a

          Thriftiness – the apparent health of the animal and its potential to8.02.I.4.a

        2. b

          Frame size – the size of the animal’s skeleton (height & body length).8.02.I.4.b

          1. 1)

            Large – tall and long bodied for their age.8.02.I.4.b.1

          2. 2)

            Medium – slightly large in size for their age.8.02.I.4.b.2

          3. 3)

            Small – short bodied and not as tall as medium frame cattle.8.02.I.4.b.3

        3. c

          Thickness- development of muscle in relation the size of the skeleton.8.02.I.4.c

      5. 5

        US No. 1 – slightly thick throughout, moderate width between legs.8.02.I.5

      6. 6

        US No. 2 – narrow throughout, legs set close together, back and loin have8.02.I.6

      7. 7

        US No. 3 – less thickness and width between legs than No. 2.8.02.I.7

      8. 8

        USDA Feeder Cattle Grades – uses the three factors discussed above to8.02.I.8

      9. 9

        Large Frame No. 1 – animal that is taller in size compared to others and8.02.I.9

      10. 10

        Large Frame No. 2 – same frame size as No. 1 but has slightly less muscling.8.02.I.10

      11. 11

        Large Frame No. 3 – same frame size as No. 2 but has less thickness and8.02.I.11

      12. 12

        Medium Frame No.1 – animal with a moderate or average frame size and8.02.I.12

      13. 13

        Medium Frame No. 2 – same frame size as No. 2, but less muscling as8.02.I.13

      14. 14

        Medium Frame No. 3 – same frame size as No. 2, but less thickness and8.02.I.14

      15. 15

        Small Frame No. 1 –same size of the animal is smaller than other grades, but8.02.I.15

      16. 16

        Small Frame No. 2 – same frame size as No. 1, but less muscled. Back and8.02.I.16

      17. 17

        Small Frame No. 3 – same frame size as No. 2, but less thickness and width8.02.I.17

      18. 18

        Inferior – feeder cattle that are unthrifty and not expected to grow or fatten8.02.I.18

    10. J

      Slaughter steer and heifers quality grades8.02.J

      1. 1

        Quality grade is determined by:8.02.J.1

        1. a

          Age or maturity of the animal.8.02.J.1.a

        2. b

          Muscling or firmness of meat tissue.8.02.J.1.b

        3. c

          Amount of marbling or fat distribution in the lean meat.8.02.J.1.c

      2. 2

        Marbling is the dispersal or intermingling of fat among the muscle fiber in the8.02.J.2

      3. 3

        Cutability is the yield of closely trimmed boneless retail cuts that come from8.02.J.3

      4. 4

        Maximum age of Standard, Select, Choice or Prime grades is 42 months.8.02.J.4

      5. 5

        Commercial grade is over 42 months.8.02.J.5

      6. 6

        Utility, Cutter or Canner grades have no age limit.8.02.J.6

      7. 7

        There is no Prime grade for slaughter cows.8.02.J.7

      8. 8

        Adequate marbling must be present for tenderness in the higher quality8.02.J.8

      9. 9

        Prime grades have maximum marbling.8.02.J.9

      10. 10

        Low choice or higher grades are the most desirable.8.02.J.10

      11. 11

        About 80% of grain fed grade beef is graded as choice.8.02.J.11

    11. K

      Slaughter steer and heifers Yield Grades8.02.K

      1. 1

        Yield grade is determined by the percentage of the carcass that is boneless,8.02.K.1

      2. 2

        Yield grades are affected by muscling and amount of fat.8.02.K.2

      3. 3

        Yield 1 – best muscling with least fat waste. Highest percentage of retail cuts.8.02.K.3

      4. 4

        Yield 2, 3, 4 – grades that are in between the highest percentage of yield8.02.K.4

      5. 5

        Yield 5- worst grade, less muscle and more fat waste.8.02.K.5

    12. L

      Swine use classes8.02.L

      1. 1

        Slaughter – to be killed and sold as meat.8.02.L.1

      2. 2

        Feeder – to be fed to heavier weights before slaughter.8.02.L.2

    13. M

      Swine sex classes8.02.M

      1. 1

        Barrow – male castrated before sexual maturity.8.02.M.1

      2. 2

        Gilt – young female that has not had pigs.8.02.M.2

      3. 3

        Sow – older female that has had pigs.8.02.M.3

      4. 4

        Boar – uncastrated male.8.02.M.4

      5. 5

        Stag – male castrated after reaching sexual maturity.8.02.M.5

    14. N

      Feeder pig grades8.02.N

      1. 1

        Potential for feeding out to slaughter weight and thriftiness affects feeder pig8.02.N.1

      2. 2

        Feeder pig grades8.02.N.2

        1. a

          USDA No. 1 Feeder Pig – large frame, thick muscled animal that is8.02.N.2.a

        2. b

          USDA No. 2 Feeder Pig – moderately large frame with moderate8.02.N.2.b

        3. c

          USDA No. 3 Feeder Pig – slightly smaller frame with thin muscling.8.02.N.2.c

        4. d

          USDA No. 4 Feeder Pig – small frame with thin muscling. Ham and8.02.N.2.d

        5. e

          USDA Utility Feeder Pig – animal shows unthriftiness because of8.02.N.2.e

        6. f

          USDA Cull Feeder Pig – animal is “unthrifty.” It has poor appearance8.02.N.2.f

    15. O

      Slaughter barrows and gilts8.02.O

      1. 1

        Quality grade is determined by quality of lean meat and yield.8.02.O.1

      2. 2

        Quality of lean is determined by firmness of lean, firmness of fat, and8.02.O.2

      3. 3

        Yield is evaluated by thickness of backfat and degree of muscling.8.02.O.3

      4. 4

        Thick muscling helps offset backfat thickness.8.02.O.4

      5. 5

        United States No. 1 hog must have at least average muscling.8.02.O.5

      6. 6

        United States No. 1 should yield 60.4% or higher.8.02.O.6

      7. 7

        Grade is determined by the percent of carcass weight made up of ham, loin,8.02.O.7

      8. 8

        Backfat and degree of muscling are used to evaluate live hogs for yield.8.02.O.8

    16. P

      USDA slaughter barrow and gilt grades:8.02.P

      1. 1

        U. S. No. 18.02.P.1

      2. 2

        U. S. No. 28.02.P.2

      3. 3

        U. S. No. 38.02.P.3

      4. 4

        U. S. No. 4.8.02.P.4

      5. 5

        U. S. Utility8.02.P.5

    17. Q

      Calculating slaughter barrow and gilt grades8.02.Q

      1. 1

        The estimated backfat thickness over the last rib and the muscling score are8.02.Q.1

      2. 2

        Degrees of muscling are thick, average and thin.8.02.Q.2

        1. a

          Thick Muscle Score =3.08.02.Q.2.a

        2. b

          Average Muscle Score = 2.08.02.Q.2.b

        3. c

          Thin Muscle Score = 1.08.02.Q.2.c

      3. 3

        The formula used to calculate slaughter barrow and gilt grades is8.02.Q.3

        1. a

          Grade= (4.0 x backfat) – (1.0 x muscling score).8.02.Q.3.a

    18. R

      Poultry quality factors8.02.R

      1. 1

        Carcasses or parts that do not meet specifications for C quality are8.02.R.1

    19. S

      USDA Ready-to Cook Poultry Grades8.02.S

      1. 1

        USDA Ready to Cook Poultry Grade A.8.02.S.1

      2. 2

        USDA Ready to Cook Poultry Grade B.8.02.S.2

      3. 3

        USDA Ready to Cook Poultry Grade C.8.02.S.3

      4. 4

        USDA Ready to Cook Poultry: No grade.8.02.S.4

      5. 5

        Ready-to-cook means the head, feet, feathers, blood and viscera (soft8.02.S.5

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