2. 1 Animal Science Agriscience Applications

3. 2 Objective  Investigate careers related to the field of animal science

4. 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

5. 4 Careers in Agriscience  The largest number of employment positions are engineers & scientists

6. 5 Objective  Examine tools related to the animal science industry

7. 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

8. 7 Candling

9. 8 Animal Science Tools  Management tools  Dehorner  Rectal thermometer  Syringe for injections  “V” notcher for identification of swine

10. 9 Animal Science Tools

11. 10 Objective  Analyze the various breeds of beef, swine and poultry as related to use and the economic value of each

12. 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

13. 12 Angus

14. 13 Hereford

15. 14 Shorthorn

16. 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

17. 16 Charolais

18. 17 Limousine Moo

19. 18 Simmental

20. 19 American Breeds  Good heat tolerance  Good at resisting disease  Resulted from crossing Brahman cattle from India with English breeds

21. 20 Brahman

22. 21 Beefmaster

23. 22 Brangus

24. 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

25. 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

26. 25 Dairy Breeds  Other Breeds  Guernsey- fawn and white  Jersey- cream to light fawn to almost black Number one in milk fatNumber one in milk fat  Ayrshire-cherry red and white  Brown Swiss- solid brown

27. 26 Holstein The folks at Chik-fil-a obviously don’t know that a Holstein is a dairy cow

28. 27 Jersey Notice the lack of muscle as compared to a beef cow

29. 28 Swine and Poultry Breeds Objective: Analyze the difference between swine and poultry

30. 29 Some Famous Pigs

31. 30 Swine Breeds  American Landrace  Duroc  Chester White  Hampshire  Yorkshire

32. 31 American Landrace

33. 32 Duroc

34. 33 Chester White

35. 34 Hampshire

36. 35 Yorkshire

37. 36 More Famous Pigs

38. 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

39. 38 Swine Industry  Purebred producers produce high quality boars:  Improves the genetic make-up  Purebreds are crossed with regular sows to increase hybrid vigor

40. 39 Poultry Production  Classified as:  Broilers  Grown for meat  Layers  egg producers  White Leghorn are used mostly for egg production

41. 40 Broiler or layer operation?

42. 41 Inside a broiler house

43. 42 Layers

44. 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

45. 44 Poultry Industry Dutch Bantam Chicken

46. 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

47. 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

48. 47 What Grade is this? Grade A No Defects

49. 48 B Grade Back is cut out halfway between the base of the tail and the hip joints What Grade is this?

50. 49 B Grade. Parts of wing removed beyond the second joint What Grade is this?

51. 50 C Grade. Entire wing removed What Grade is this?

52. 51 C grade Protruding broken bone in wing tip What Grade is this?

53. 52 Animal Nutrition Objective: Determine the nutritional requirements for livestock and poultry breeds found in North Carolina

54. 53 Turn to page 519. Define the terms.  Nutrition  Obesity  Ration  Vitamin  Mineral  Protein  Carbohydrates  Hormones  Ruminant  Rumen  Roughage  Monogastric  Concentrates  Fat  Supplement  Feed additive  Antibiotic  TDN  Green roughage  Silage

55. 54 Major Nutrients Major Nutrients  Water  Protein  Carbohydrates  Minerals  Vitamins  Fats and Oils

56. 55 Water  Largest component of all living things  Animals tissue is about 75%  Regulates body temperature  Perspiration  Transports nutrients  Involved in all biochemical reactions

57. 56 Proteins  Major component of muscles and tissues  Made up of amino acids  Continuously needed to replace dying body cells  Young animals need large amounts for growth

58. 57 Carbohydrates  Composed of sugar and starches  Provide energy and heat  Make up 75% of most animal rations  Main source:  Corn  Cereal grains

59. 58 Minerals  15 essential minerals:  Calcium, phosphorus, sodium, etc.  Example: calcium is needed in poultry for eggshell development  Minerals are supplied by:  Naturally  Mineral supplements  Mineral (lick) blocks

60. 59 Vitamins  Needed in small quantities  Need for vitamins varies from species to species  Sources:  Naturally found in feed  Feed additives made from animal by- products  Made by the body itself

61. 60 Fats and Oils  Only needed in small amounts  Improves:  Flavor  Palatability  Texture  Increases fattening and milk production  Carriers of some vitamins

62. 61 Classes of Feed  Concentrates  Low in fiber  Cereal grains  Animal and Plant by-products  Roughages (high fiber)  Dry roughage is hay  Green roughage includes pastures  Silage is roughage fermented from green chop

63. 62 TDN  Total Digestible Nutrients Concentrates are high in TDN Roughages are low in TDN

64. 63 Animal Digestive Systems Objective: Compare animal digestive systems of beef, swine, and poultry

65. 64 Ruminants Ruminant Digestive System

66. 65 Ruminants  Cattle, sheep, goats, deer  Four compartments to their stomach  Can eat more roughage in their diet  Grass  Hay  Silage  Green Chop

67. 66

68. 67 Monogastric Simple Digestive System

69. 68 Monogastric  Swine, horses, rabbits, humans  Stomach has one compartment  Rations must be high in concentrates  Grains  Corn  Animals can not digest large amounts of fiber or roughage

70. 69 Poultry  Chickens  Turkeys  Ducks  Geese

71. 70 Poultry  No true stomach  Can not store large amounts of food  Birds do not have teeth for chewing  Food is swallowed whole  Stored in crop  Ground up in the gizzard