ANSC 2033 Exam 1 Questions & Answers 2024/2025
Selection - ANSWERSthe art of using all available information to select breeding animals that will be the most productive (visual appraisal, performance records, pedigree, ultrasound etc.)
Evaluation - ANSWERSthe art of visually analyzing live ...
Selection - ANSWERSthe art of using all available information to select breeding animals that will be the
most productive (visual appraisal, performance records, pedigree, ultrasound etc.)
Evaluation - ANSWERSthe art of visually analyzing live animals and estimating their composition
(lean:fat), yield, and meat quality or the subjective assigning of grades and dollar values to carcasses
Types of animals we evaluate - ANSWERSfeeders
slaughter
breeding
carcasses
live animal evaluation - ANSWERSappraisal of the live animal for yield and quality factors based off of
visual indicators and handling of animals
Estimate of carcass merit
carcass evaluation - ANSWERSactual measurements of carcass data:
REA or LEA
fat thickness
HCW
growth curve - ANSWERS
hot carcass weight - ANSWERSweight of carcass after harvest
, dressing percentage - ANSWERS(HCW/live weight) x 100
yield - ANSWERSamount of edible/usable product
CUTABILITY
quality - ANSWERScharacteristics of meat that affect its appearance and palatability (color, taste,
tenderness, juiciness)
acceptability by consumer
PALATABILITY
factors that affect yield - ANSWERSfat cover
muscling
growth
factors that affect dressing percent - ANSWERSfat thickness
muscling
fill
hide weight
pregnancy
mud
wool
factors that affect quality - ANSWERSmarbling
color of lean
age
How does fat deposit? - ANSWERSfront to back
top to bottom
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