Cattle: Bos taurus and Bos indicus

Goats: Capra hircus - exotic cheese in U.S.

Sheep- popular in Middle East and Africa

Yak, Buffalo- India and Africa

Horse- Ukraine, Bulgaria, and China

Came in Jamestown colony (British) "dairy purpose"

-1st animals from Europe to last after winter

21st century: 90+% of milk produced comes by one breed (Holstein)

Cattle 1st used at "triple purpose": meat, milk, work

Industry developed closer to population due to perishable product

Top States in Dairy:

CA:1,800,000

2nd: WI, 3rd: NY

Calf is born

Day one: Weaned from mom (hand-fed colostrum), identification is made, 

30+ days: Weaned from milk, vaccinations (veterinarian) 

Navel Dip: 2% v. 7% (7% is better but more expensive); makes methaphetamine

Dairy ONLY!

outdoor tent-like structure

where calves go after weaned from mother at day one

all offspring drink 10-20% of body weight daily

Sell males ? yes

Dehorn/castrate? yes, probably by person who bought the calf

Most males go to feedlots, while few go to replacements

Pre-selected

dairy- AI org./ beef- bull studs predominate

very few dairy bulls selected

feedlot performance not tested (USA)

Replacement: Breed at 15 months

9 month gestation (1st calf at 24 months)

"305-day Standard"

Rebreed in 90 days (culls-don't rebreed)

10 month lactation (100% lactation at 3 months)

lactates before it gives birth

Genus- Bos, species: taurus or indicus (hump-back)

History:

1493 (Columbus), 1521 (mainland Mexico), 1607: Jamestown (survival!), 1625: Dutch colonies (herds grow)

Ranching in USA: 1493 (in S.W. USA)

Farm System: 1611 (East Colonies)

Combination of both: (late 1800s)

Supply became expensive (1980) so nutritionists turned to poultry for cheap meat

Evolution: "exotic breeds" from Europe (1970s)

Exotic breeds:

Charlais, Simmental, Limousin, Chianina

Market weight: 1100 lbs

Max. Weight: 4000 lbs

season: fall vs spring

weight: 70-100 lbs

colostrum- feed from mother

navel dip

castrate: inc. trend, but still doesn't happen often

dehorn: yes so it doesn't hurt other animals

How long does the mom lactate? 7 months

weaned at 7 months

heifers/bulls (160-day Feedlot Test)

low energy diet/ high energy diet

bred by 15 months- low e- diet/  Service=>slaughter

heifer-calve by 24 months

rebreed 90 day

12 months calving cycle

feed lot- high e- die-(grain-based)=>slaughter

age: 13-15 months (1100+ lbs)

stocker- 7 months=> low e-diet (roughage)

feedlot-(not S. America(start at one year of age) start high energy diet

(slaughter: 1100+ lbs, 1.5-3 years old

Ovis aries

domesticated 11,000 years ago

Three main categories:wool- (USA), hair- (Middle-East, Africa), broad or fat-tail

Sheep States: (grazing states)

TX, CA, WY, CO, SD

Types:

Angora (hair)

Milk (goat cheese inc. popularity in USA)

Meat (most popular of goat use, Mexico)

1493 (Columbus), Spanish missions spread flocks in C. America and S.W. USA

1607- died off in E. Colonies, 1611 (propagation began!)

• seasonal polye-: fall; (Hampshire, Suffolk, Most Breeds)
• nonseasonal polye- fall/spring; (Dorset, Rambouilet, Finnsheep)
• 5 month gestation
• Lambing rate: single, twin, multiples (Finnsheep) 
  • every other ewe gives birth to a single/twin

Wool Types of Sheep

• wool-type: very fine fleece, heavy clip (higher weight; due to wool on body)
• Breeds: Merino (High Quality), Rambouillet (Shitty Wool Socks)

• more muscled, coarser fleece, lighter clip
• Dorset, Hampshire, Suffolk, many others
• many breeds form England

• different from production of all other animals
• combine mother skills, prolific nature of non-seasonal polye-, and litter bearing
• Finnsheep, Rambouillet, Lincoln , and others
• USDA Research: Targhee, Panama, Morlam, Polypay

• birth weight: 9-12 lbs
• colostrum- sometimes a colostrum "plug" occurs
• "grafting"- move one lamb to another ewe (Important for multiple litter sizes)
• navel dip
• Housing- lambing in winter (IT'S A NECESSITY)

Tail Dock- removal of tail (no fecal matter build-up)

castration: early (meat is later)- inc. reproduction performance

weaning: 60-90 days (vaccinations)

Identification: paint wool w/ latex paint on back of sheep

• market: 90-120 days
• weight: 110-150 lbs
• Lamb- less than one year of age
• Mutton- over one year of age
• How to tell?
  • lamb- long bone is less solid (top of bone can snap off)
  • mutton- long bone is solid (can't snap off top of bone

Breed (Sept.-Nov.)

5 month gestation- sheer mother

lambing- Jan-April (Cull Rate: 20-25%)

Rebreed in Spring

not indicator if it's sage to eat

quality of meat and how much fat is with the meat

Hog vs. Beef

What's on your meat?

eat Hog with skin on product

eat Beef with no skin left on product

1. personal private treaty- companion animals and horses
2. auction/market
3. terminal market- late 1800s-1960s (Old West Way)-City Slickers
4. Direct/Contact Marketing- buyer comes to farm' farmers become marketers
5. futures market

• demand is "inelastic"- milk drinkers keep drinking it no matter the price
• some factors are causing shifts in demand:
  • population, income (problem now), tastes/preferences (yogurt sit.), substitute products (soda => milk and water)

• est. in 1946 to facilitate marketing by:
  • reporting sales and prices
  • facilitated long distance sales
  • provide a quality guide to consumers
• establish "classes" and "grades"

class- a group according to use (example: feeder cattle, slaughter lambs)

grade- a group according to relative merit (exp: AA eggs, choice steak (more in-meat fat)

fat in a choice steak

quality determiner

intramuscular fat

Evaluation (Animal Marketing)

ESSENTIAL FOR EXAM III

• "grading" of livestock or products is not mandatory (milk- consumers expect it)
• "inspection" is mandatory
  • for interstate trade- federal inspection
  • for intrastate trade- state inspection

1. Quality Grading-eating characteristic- (Prime, Choice)- not tenderness, but flavor (marbling)

higher grade=>higher fat

factors: quality and maturity

2. Yield or cutability grading (1,2,...)

lower fat, higher lean= better grade 

Grading Highs and Lows:

Beef/Lamb ?

Poultry ?

Pork ?

highest/lowest:

Beef/Lamb: Prime/Canner

Poultry: A/C

Pork: Acceptable/Unacceptable (no other terms)

1. sboil- soft and oily (fed too much soybean oils)
2. PSS=>PSE- pale, soft (cooks dry) exudative ?
3. porcine stress syndrome (Heavy Muscled Swine and Cattle)
4. get excited, then keel over due to over excitement (HA)

Yield Grades 

Beef/Lamb/Pork

High- 1 =>extremely meaty and lean

Low- 4,5

Leg- highest $ value

Loin- price per pound is best!

flank

rack

breast

shoulder

shank

• the lacetal section
• practically free from colostrum
• obtained from complete milking=>milk from 1st draw of milk is lower in fat than the last draw of milk from cow
• of one or more healthy hooved animals
• which contains less than 8.25% solids, not fats
• and not less than 3.25%, milk fat

• addition of Vitamin D, Vitamin A
• flavors: must change name to reflect:
  • chocolate and strawberry milk
• Dominantly Dairy Product Consumption:
  • 2% milk- Most widely used: really 3.25%
  • Whole Milk- not very much use, but still more than Skim

• Grades
  • conditions for production
  • general sanitary conditions
  • pasteurized milk ordinance

• Certified
  • Grade A: 98% - high quality, wholesome production system
  • Grade B: 2%- cannot be milk (butter cream

Classes: utilizations of milk

1. class 1: "pour"- milk, cream
2. class 2: "spoon"- cottage cheese, yogurt, ice cream
3. class 3: "cut"- cheese, butter
4. class 4: "dry"- milk/powder

1. tank temp.- 40 fahrenheit (4.4 celsius) or less
2. bacteria- 100,000 per mL
3. somatic cells- 750,000 per mL
   1. want to get lower, so it's a better product
4. Antibodies
   1. 16 mm or less (zone with Bacillus stereothermphillus)
   2. ZERO TOLERANCE FOR DRUGS

process to break up globules in milk so that they do not rise to the top

*separation- removal of fat from the milk to leave skim milk

not required (99% done though)