Ansc 4405 answers - Study guides, Class notes & Summaries

Quality Grade - - marbling and maturity - Quantity of intramuscular fat in the longissimus muscle (12th and 13th ribs) Yield grade - - Measures the proportion of edible or usable meat after being trimmed of bones or fat. - Fat thickness: 12th rib - Rib eye area - Hot carcass weight - Kidney, pelvic and heart fat Initial steps to be taken prior to diet formulation - - Perform accurate animal description •This may affect adaptation strategy; special management; protocols • Def...

Describe how days on feed, dressing percentage and cattle end weight have changed over the past 10 years. - days on feed = longer Dressing percentage = higher Cattle end weight = heavier Explain why days on feed, dressing percentage, and cattle end weight have changed - ration prices lower, genetics are better for heavier cattle, longer days on feed allows for more gain and a higher dress percentage During the last 30 days on feed, ______% of tissue accretion is on the ____________. - ...

With appropriate given information, be able to calculate feedlot cost of gain and breakeven. - ANStotal cost of gain = (non-feed + feed cost)/total weight gain feed only cost of gain = feed cost/weight gain breakeven = (initial price + op cost)/selling weight What are Beef Quality Assurance Programs (BQA) and what is their relevance? What are some components that would go into beef quality assurance in a feedyard? Though BQA are not mandated, do many feedyards provide some type of training?...