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Animal Science

Animal Science. Agriscience Applications. Objective. Investigate careers related to the field of animal science. Careers in Agriscience. Most entry-level jobs require a high school diploma 20% require college degrees Some careers require advanced degrees Veterinarian

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Animal Science

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  1. Animal Science Agriscience Applications

  2. Objective • Investigate careers related to the field of animal science

  3. Careers in Agriscience • Most entry-level jobs require a high school diploma • 20% require college degrees • Some careers require advanced degrees • Veterinarian • Highly technical task (embryo transfer) • High school agriculture class is a good start

  4. Careers in Agriscience • The largest number of employment positions are engineers & scientists

  5. Objective • Examine tools related to the animal science industry

  6. Animal Science Tools • Candling Light • View the interior of eggs • Castration tools • Burdizzo • Castrator • Artificial Insemination • Artificial vagina to collect semen • Insemination straw for the disposition of semen into the female

  7. Candling

  8. Animal Science Tools • Management tools • Dehorner • Rectal thermometer • Syringe for injections • “V” notcher for identification of swine

  9. Animal Science Tools

  10. Objective • Analyze the various breeds of beef, swine and poultry as related to use and the economic value of each

  11. Beef Breeds • English Breeds (European, Bos taurus) • Angus- black breed with excellent meat quality • Hereford- red with a white face • Shorthorn- used in the bloodline of more than 30 other breeds

  12. Angus

  13. Hereford

  14. Shorthorn

  15. Exotic Breeds • Charolais • white color and a stocky body • Limousine • golden red body color • Simmental • red body with white spots on face and legs some are solid

  16. Charolais

  17. Limousine Moo

  18. Simmental

  19. American Breeds • Good heat tolerance • Good at resisting disease • Resulted from crossing Brahman cattle from India with English breeds

  20. Brahman

  21. Beefmaster

  22. Brangus

  23. Beef Breeds • Breeds in America have been developed by crossing (breeding) English and Exotic Breeds from India • Resulted in: • Increased heat tolerance • Parasite (worms, lice) resistance • Resist disease

  24. Dairy Breeds • Holstine • 90% of the dairy cattle in the US • Black and white • Leading producer of milk • Produce about 18,000 lbs. Of milk per cow per year

  25. Dairy Breeds • Other Breeds • Guernsey- fawn and white • Jersey- cream to light fawn to almost black • Number one in milk fat • Ayrshire-cherry red and white • Brown Swiss- solid brown

  26. Holstein The folks at Chik-fil-a obviously don’t know that a Holstein is a dairy cow

  27. Notice the lack of muscle as compared to a beef cow Jersey

  28. Swine and Poultry Breeds Objective: Analyze the difference between swine and poultry

  29. Some Famous Pigs

  30. Swine Breeds • American Landrace • Duroc • Chester White • Hampshire • Yorkshire

  31. American Landrace

  32. Duroc

  33. Chester White

  34. Hampshire

  35. Yorkshire

  36. More Famous Pigs

  37. Swine Industry • The swine industry has changed from the lard type hog to a lean type demanded by consumers today • Types of operations: • Feeder-pig • Market-hog • Farrow to Finish

  38. Swine Industry • Purebred producers produce high quality boars: • Improves the genetic make-up • Purebreds are crossed with regular sows to increase hybrid vigor

  39. Poultry Production • Classified as: • Broilers • Grown for meat • Layers • egg producers • White Leghorn are used mostly for egg production

  40. Broiler or layer operation?

  41. Inside a broiler house

  42. Layers

  43. Poultry Industry • Another Class of Chicken is the Bantam • Miniature versions of standard breeds • Primarily for show • 90% of the turkeys grown are broad breasted whites

  44. Poultry Industry Dutch Bantam Chicken

  45. Carcass and Parts Grading (do not have to write) • Exposed Flesh (2 pound to 6 pound birds) • Grade A • Breast and leg can not have over 1/4 inch • Other parts can have a maximum of 1 and 1/2 inches

  46. Carcass and Parts Grading • Exposed Flesh (continued) • Grade B • No more than 1/3 of the total flesh of each particular part can be exposed • Meat yield cannot be affected (i.e. no missing meat) • Grade C • No limit

  47. What Grade is this? Grade A No Defects

  48. What Grade is this? B Grade Back is cut out halfway between the base of the tail and the hip joints

  49. What Grade is this? B Grade. Parts of wing removed beyond the second joint

  50. What Grade is this? C Grade. Entire wing removed

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