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Evaluating Fat and Muscle in Livestock

Evaluating Fat and Muscle in Livestock. Developed by: Celina Johnson University of Florida. Why is it Important to Evaluate Fat and Muscle?. Meat Animals - we sell muscle All gender classes - important Intact males, market animals and replacement females. Johnson, 1997.

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Evaluating Fat and Muscle in Livestock

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  1. Evaluating Fat and Muscle in Livestock Developed by: Celina Johnson University of Florida

  2. Why is it Important to Evaluate Fat and Muscle? • Meat Animals - we sell muscle • All gender classes - important • Intact males, market animals and replacement females. Johnson, 1997

  3. How Do Animals Get Fat? • Top to Bottom • Front to Rear Johnson, 1997

  4. market puberty Wt. Time Growth Curve 4 3 2 1. Prenatal 2. Rapid Growth 3. Fat deposit begins 4. Fat 1 Johnson, 1997

  5. Effects of Sex Female usually deposits fat earlier than castrates or intact males. Cattle: Heifers market at lighter wts. Exception: Swine boar gilt barrow lean fat Johnson, 1997

  6. Effects of Frame Size Small Framed animals: Greater deposit of fat at lighter weights At the same body composition, small animals will be lighter. Johnson, 1997

  7. At Equal Body Composition: Weights: Lg > Med > Small Efficiency: Equal, same point on growth curve At Equal Weight: Efficiency: Lg > Med > Small why? Composition Johnson, 1997

  8. Weight Age Effects of Frame Size Age Influences Large Medium Small Johnson, 1997

  9. Effects of Frame Size Weight Influences Large Medium Weight Small Age Johnson, 1997

  10. Fat Deposition Sites • Brisket (cattle), Jowl (hogs), Breast (lambs) • Ribs • Loin Edge • Twist Area • Flank • Tailhead area Johnson, 1997

  11. Fat Deposition Sites Johnson, 1997

  12. Muscle Evaluation Sites • Hindquarter (round - cattle; leg - lamb; ham - hog) • Stifle • Forearm • Over Top - loin and rump • Width of Base Johnson, 1997

  13. Muscle Evaluation Sites Johnson, 1997

  14. Muscle Evaluation Sites Johnson, 1997

  15. Body Shapes The widest part of the animal should be at the stifle, indicating lean, not fat Desirable Undesirable Johnson, 1997

  16. Lean Hog Johnson, 1997

  17. Over Finished Hog Johnson, 1997

  18. Under Finished Beef Johnson, 1997

  19. Over Finished Beef Johnson, 1997

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