Livestock Evaluation “MUST” Haves • 3 body tissue – fat, muscle, bone – Nutritional priorities • finish, Finish, FINISH (fat, Fat, FAT) – The basics of fat deposition – The “kinds” of fat – Fat and muscle “thickness” • Learn as much as you can about how the livestock were handled, fed, cared for, etc.
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Livestock Evaluation “MUST” Haves 3 body tissue – fat, muscle, bone –Nutritional priorities finish, Finish, FINISH (fat, Fat, FAT) –The basics of fat deposition.
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Livestock Evaluation “MUST” Haves
• 3 body tissue – fat, muscle, bone– Nutritional priorities
• finish, Finish, FINISH (fat, Fat, FAT)– The basics of fat deposition– The “kinds” of fat– Fat and muscle “thickness”
• Learn as much as you can about how the livestock were handled, fed, cared for, etc.
Nutritional Priorities
1) Nervous
2) Bone
3) Tendon
4) Muscle
5) Fat
Fat Deposition Priorities
1) Internal Fat –
Kidney, Pelvic & Heart (KPH)
2) Seam Fat
3) External Fat
4) Marbling
Jorgenson’s Muscling Theory(Thickness)
Adopted from: Mulvaney, D.R. 1991. How Growth Affects Composition. Pages 55-92 in Proc. 21st Century Concepts Important to Meat-Animal Eval. University of Wisconsin. Madison, WI.