live animal evaluation sheep nick nelson blue mt. community college ans 231 originated by kenneth...
TRANSCRIPT
![Page 1: Live Animal Evaluation Sheep Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009](https://reader035.vdocuments.mx/reader035/viewer/2022062407/56649d0e5503460f949e481c/html5/thumbnails/1.jpg)
Live Animal EvaluationLive Animal EvaluationSheepSheep
Nick NelsonNick NelsonBlue Mt. Community CollegeBlue Mt. Community College
ANS 231ANS 231Originated by Originated by Kenneth GeunsKenneth Geuns
Michigan State UniversityMichigan State UniversityRevised 2009Revised 2009
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Lamb Evaluation: Fat IndicatorsLamb Evaluation: Fat Indicators
Shoulder
Breast
ForeribFlank
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Lamb Evaluation: Fat IndicatorsLamb Evaluation: Fat Indicators
Base of leg/Twist
Dock
Spine
LoinEdge
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Lamb Evaluation: Muscle Lamb Evaluation: Muscle IndicatorsIndicators
Forearm
Leg
Stifle
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Lamb Evaluation: Muscle Lamb Evaluation: Muscle IndicatorsIndicators
Rack Loin
Leg
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Reading Top ShapeReading Top Shape
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Reading Top ShapeReading Top Shape
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Live Lamb EvaluationLive Lamb Evaluation
• Weight
• Dressing percent
• 12th rib fat
• Ribeye area
• Yield grade
• Quality grade
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WeightWeight
• Live weight– Range: 90 - 150 lb– Avg: 125 lb
• Carcass weight– Weight of dressed carcass with kidney and
pelvic fat removed
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Dressing PercentageDressing Percentage
• Percentage of live weight that ends up as carcass
• Range: 45 - 58%
• Avg: – 53% for shorn lambs– 50% for unshorn lambs
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Factors Affecting DressingFactors Affecting Dressing
• Pelt weight– Unshorn lambs will dress 1-5% lower than
shorn
• Fill
• Muscling
• Fat cover
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Fat ThicknessFat Thickness
• Taken at the 12th rib
• Normally adjusted up to a .1 inch due to body wall fat
• Used in YG equation
• Range: .05 - .50 in.
• Avg: .25 in.
• Minimum requirement: .15 in.
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Ribeye AreaRibeye Area
• Measured at 12th rib
• Indicator of total muscle in carcass but not used in YG equation
• Range: 1.5 - 4.5 sq. in.
• Avg: 2.5 sq. in.
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Yield GradeYield Grade
• Predicts the yield of boneless, closely trimmed retail cuts from the leg, loin, rib, and shoulder
• Only includes adjusted 12th rib fat thickness
• YG = 0.4 + (10 * Adj. fat thickness)
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Quality GradeQuality Grade
• Predictor of eating quality based on three factors:– Maturity– Lean Quality
• Texture• Firmness• Marbling
– Conformation
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Lamb Quality GradesLamb Quality Grades
• Range: Good to Prime
• Avg: Choice
• Majority of market lambs will grade Choice
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Lamb Quality GradesLamb Quality Grades
• Superior conformation can compensate for inferior lean quality and vice versa– Good lean quality with Choice conformation =
Choice– Prime lean quality with Choice conformation =
Prime
• To qualify for Ch or Pr, lamb carcass must have at least .10 in. fat covering
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Primal ID (Wholesale Cuts)Primal ID (Wholesale Cuts)