1. Animal Science Merit Badge Program Based Upon Boy Scouts of America Merit Badge Series

2. Introductions Your instructors Our jobs Our qualifications

3. (Sample) Agenda for Today Classroom instruction – one hour Break – 15 minutes Classroom instruction – one hour Break – 15 minutes Lunch – 45 minutes Livestock visit – 90 minutes Fun quiz and competition – 30 minutes Final questions and comments – 15 minutes Signing of blue cards

4. Special Notes Take notes right onto your worksheet when possible We will be doing the (INSERT SPECIES) track Be prepared to tell us about the name and location of your livestock operation, the Super Breed you’ll create and why it will work for your location and business model Sounds hard, but by the end of this lecture, you will have the answer!!!!

5. Livestock Breeding and Breeds

6. Breeds and Their Purposes Beef cow: produces calves that will be raised for meat Milk cow: produces milk Different breeds known for different characteristics. For example: –Holstein, Jersey known for milk –Angus, Hereford known for good muscle, which means good beef

7. Livestock Breeding Animal breeds result from generations of breeding to develop animals with key traits Breed associations set standards for characteristics that make a true breed Purebred = only animals of same breed Cross-bred = animals of more than one breed

8. Beef Cattle People don’t eat grass, hay or coarse vegetation Cattle do – and they can convert grass and roughages into meat, milk and usable by- products Cattle are the most efficient means to derive food from wooded and mountainous lands unsuited for crops

9. Terms to Describe Beef and Dairy Cattle Bull – a sexually intact (uncastrated) adult male Bullock – a young bull Steer – a male castrated before reaching sexual maturity Cow – a mature female Calf – a young animal of either sex Heifer – a young cow that has not produced a calf Heiferette – a young cow that has not produced more than one calf Springer – a heifer or cow that is nearly ready to calve Freemartin – a female calf that is more as a twin with a male and is sterile

10. Major Breeds of European Beef Cattle Angus -- From Scotland, came to U.S. in 1873. Noted for high quality beef. Popular in central, southern and western U.S. Shorthorn -- Originated in England, came to America in 1780s. Valued for meat and as draft animals. Adaptable, nurturing, good reproduction, disposition and feed conversion. Hereford -- English breed, came to U.S. in 1817. Can graze on open range and known for good mothering. Popular in West and Southwest. Limousin -- Developed in France, came to U.S. in 1971. Noted for extra thickness and muscling.

11. Major Breeds of European Cattle Charloais-- Developed in France, came to U.S. Known for ability to grow rapidly and produce lean, tender beef that is fine textured and of excellent quality. Chianina -- One of world’s oldest breeds. Came to U..S. from Italy in 1971. Good beef breed, well muscled with thin layer of fat. Simmental -- Came to U.S. from Europe In 1971. Often crossed with Angus and Charloais. Good beef animals.

12. Major U.S. Breeds of Cattle Beefmaster -- Dual purpose breed: excellent mothers and carcasses/beef yield. Brangus -- Cross bred Brahman/Angus, do well in hot weather. Polled Hereford -- Bred to have no horns (polled). Can graze over vast range; do well in Southwest. Santa Gertrudis -- Shorthorn cows bred to Brhaman bulls; do well in hot weather.

13. Cross Breeding Example Angus+Simmental = Simmangus Rationale: Angus females have good milk supply; Angus males produce good beef. Simmentals are large. If cattle live in a desert environment, a breeder might choose a Brahman (at left) to cross because they can withstand harsh conditions.

14. Registered or Commercial? Registered usually in smaller operations. –Purebred can produce superior, more uniform animal that generates premium –Must be market for premium animals Commercial operations typically use cross-breeds for adaptability and productivity –Less work to maintain “pedigree”

15. Dairy Cattle Produce milk, a high quality protein and source of vitamins and minerals California, Wisconsin, New York, Pennsylvania and Minnesota lead way in milk production Older dairy cows that don’t produce milk any longer are processed for beef

16. Major Dairy Breeds Holstein Descended from cattle developed in northern Netherlands and Germany. Most popular dairy breed in U.S. Noted for producing large volumes of milk with low butterfat. Jersey From Isle of Jersey in the English Channel. Often were kept aboard ships to provide milk on sea journeys and probably came to America with early Colonists. Produce rich milk with high butterfat and protein. Milking Shorthorn Dual purpose breed important to pioneers, who relied on it for milk and meat. Modern Milking Shorthorns raised mainly to produce milk.

17. Major Dairy Breeds Brown Swiss One of world’s oldest dairy breeds, Came to Massachusetts in 1869 from Switzerland. Known for their calm dispositions. Ayrshire Originated in Scotland. Today is found mostly in Northeast and Midwest U.S. Well built, strong and rugged. Calves must be dehorned. Guernsey Originated on the Isle of Guernsey off the northern Coast of France. Guernseys found mostly in central states of U.S. Medium sized, gentle and easy to handle.

18. Horses In 1920, 27 million horses lived in the U.S. Today, there are approximately 4 million. Cars, trucks and tractors caused the decline.

19. Horse Terms Stallion – a sexually intact male horse more than three years of age Stud – a stallion used for breeding Colt – and intact male up to three years of age Gelding – a castrated male horse of any age Mare – a mature female Filly – a female horse age three years or younger Foal – a male or female less than one year old Weanling – a just weaned horse of either age

20. Terms to Describe Horses Baldface – a mostly white face Blaze – a large white patch on the face Star – any small white patch on the forehead Snip – any small white patch near the muzzle Sock – a white patch above the foot

21. Horse Breeds American Saddlebred Developed during Colonial days in Virginia, Kentucky and Tennessee. Popular for its easy, comfortable ride. Appaloosa Probably came to U.S. with Spanish explorers. In 1900s, owned by the Nez Perce Indians of the Northwest. Mostly stock and recreation horses. Morgan Founded by single outstanding bay stallion named Justin Morgan, who was born in 1789. Renowned for strength, speed and stamina and for his ability to pass traits to offspring. Morgans are popular saddle horses, rotting racers, carriage horses and show horses. Some used as cow horses on cattle ranches.

22. Horse Breeds Arabian Developed in Arabia and bred in the U.S. since the Colonial period. Noted as an “easy keeper,” Arabians can be kept on less than ideal pasture and grain rations, making it an economical horse to keep. Paint From early human cave paintings, Egyptian wall murals, and early Chinese statues, we known this horse has been around for a long time. Spanish brought them to the U.S. in the 1600s. By 1800s, Paints, also called pintos, were favorites of American Indians and Cowboys. Well muscled, powerful animals that perform well under saddle. Have calm disposition and intelligence. Quarterhorse First horse breed developed and established in the Americas. Stallions of Arab, Barb and Turk Breeds shipped to Americas by Spanish explorers were crossed with mares from England in 1611. Famous for “cow sense.” Used in ranch work and rodeos.

23. Horse Breeds Shetland Shetland pony was developed in the Shetland Islands 100 miles north of Scotland. It was originally used in coal mines to pull heavy loads in tight spaces. Widely used today as a child’s mount and show pony. Standard Bred A thoroughbred standard named Messenger bred in the 18 th century to native mares that were natural trotters gave birth to this breed that is used mostly in racing. Tennessee Walking Horse Known for smooth and easy gait, the breed was founded in middle Tennessee. It is the favorite of park rangers, mounted police, hunters, show ring performers, competitive trail rides.

24. Horse Breeds Thoroughbred Developed in England for racing, arrived here in the 18 th century. Used almost exclusively for racing. Tend to be nervous and excitable. Draft Horse Type of horse that includes several breeds like Clydesdale, Percheron, Shire and Suffolk. Known as the truck and tractor of the 19 th century, they work animals primarily.

25. Sheep Good foragers that can be produced economically on land that is useless for crops. Can graze on land that other livestock cannot. 200 sheep breeds in the world and 35 in the U.S. Most are of British and European origin. Produce lamb, mutton and wool.

26. Terms to Describe Sheep Ewes – mature female sheep Rams – mature, sexually intact males Wethers – male sheep castrated before sexual maturity Lambs – young sheep

27. Meat Cuts of Sheep Younger sheep produce meat we call lamb Older sheep produce mutton, which is a more strongly flavored lamb not commonly consumed in the U.S.

28. Sheep: Ewe Breeds Merino First imported into the U.S. in the 18 th century. There are three types – A and B of the American Merino, and type C of the Delaine Merino. The major difference is the skin wrinkles (Delaine is the smoothest). They are strong, hardy and herd well. Rambouillet A good wool producer that offers acceptable meat. Herd well and are popular in range country. Breed was developed from Merino stock imported from Spain into France in 1786. Came to the U.S. in the 19 th century.

29. Sheep: Ram Breeds Suffolk Developed in England and brought to U.S. in 1800s. Large hardy breed tolerates heat well and adopts to range conditions of western states. Ewes are excellent mothers and lambs mature rapidly. Hampshire From southern England, Hampshire is a large, active breed, well muscles, hornless and noted for strength, vigor and mild disposition. Do well on the range. Columbia Originated in Wyoming and Idaho from the crossing of Lincoln rams (a long-wool breed) and Rambouillet ewes. Produces high quality fleece. Adapts well to range.

30. Sheep: Ram Breeds Shropshire Developed in England and first appeared in U.S. in 1855. Good meat animal, grows rapidly and shears 8 to 12 pounds annually. Oxford Developed in south-central England, the Oxford arrived in this country in 1846. Shears heavier than other ram breeds with 10 to 12 pounds of wool each year. Southdown Native to Southeastern England, Southdown arrived in the U.S. by the 17 th century. An excellent meat breed, the Southdown also produces good wool but in small amounts.

31. Sheep: Ram Breeds Dorset Originated in England and found throughout U.S. except in Mountain states and extreme Southeast. Multiple births and out of season lambs are common. Good carcass quality. Corriedale A dual purpose breed, the Corriedale was developed in New Zealand from Lincoln rams and Merino ewes. Breed imported into Wyoming in 1914. Breed sheers 10-12 pounds of wool per year. Both sexes polled. Cheviot Also a dual purpose breed, the Cheviot originated on the border between Scotland and England and arrived in the U.S. in 1838. Noted for its vigor, good milking and nurturing and ability to adapt to rugged grading conditions. Fleece is light at 5-7 pounds annually. Legs have no wool. Both sexes are polled.

32. Goats Goats are grazing animals that eat lots of plants. Some ranchers used them to clear plants from pastures. Thrive in harsh environments. Domestic goats produce milk, meat, leather and wool. Goat meat is increasingly popular in the U.S. among ethnic populations.

33. Goat Terms Billy goat or buck – adult male goat Nanny goat or doe – adult female Kid – goat less than a year

34. Goat Milk vs. Cow Milk Both are 87 percent water, 3 to 4 percent protein, 3 to 5 percent fat and 5 percent lactose (milk sugar) Goat’s milk has more vitamin A but smaller amounts of certain B vitamins including B12

35. Hogs Came to the U.S. in the 1500s with explorer de Soto. Pioneers brought hogs to Jamestown in 1609. By 1840, production moved to the Midwest where much of it remains, although hogs make contributions to every state’s economy. Hogs are bred for meat primarily and quality hogs are well muscled and lean.

36. Meat Cuts of a Hog Interesting Fact: The butt comes from the shoulder. The ham comes from what we think of as “the butt.”

37. Hog Breeds American Landrace From Landrace stock from Denmark and other European countries. Long body size and large litters. Berkshire English breed; oldest improved swine breed. Long bodied and produces fine quality meat. Chester White Good mothering abilities, large litters, durability and soundness. Mature earlier and can be marketed at lighter weights. Carcasses are noted for large hams.

38. Hog Breeds Duroc Originated in New Jersey and New York in mid- 1800s. Popular, hardy breed known for excellent rate of weight gain and feed efficiency. Large litters and good nurturers. Hampshire Developed from English breeds in Kentucky in the 19 th century, Hampshires are noted for leanness, durability, carcass quality and efficiency. They are large framed and deep bodied. Poland China Originated in Ohio (no connection to China!), and was nicknamed by a Polish farmer. Known for large hams. Spotted Swine Long-sided, hardy breed with excellent carcass quality. Spot is noted for mothering ability, litter size and muscling.

39. Poultry Poultry kept for human use include: turkeys, geese, ducks, guinea fowl and chickens. Chickens produce meat and eggs and are two very significant sources of nutrition for Americans. Many poultry farms located in Georgia, Arkansas, North Carolina, Alabama, Mississippi, Texas, California, Virginia, Pennsylvania, Minnesota, Iowa and Ohio.

40. Chicken Varieties White Leghorn White Plymouth Rock Barred Plymouth Rock Rhode Island Red New Hampshire Dark Cornish

41. Types of Chicken Broilers – Chickens used to produce chicken meat. Commercial poultry farms usually buy chickens from companies that specialize in chick production. They grow the chicks to full weight. Layers – Hens that are used to produce white eggs from the White Leghorn breed or strains of it. Commercial egg producers use high producing hens that have been bred for egg production.

42. External Parts of a Chicken

43. Chicken Cuts

44. Management Practices

45. Feeding and Watering Nutrition needs vary, but all animals require: –Water – Fresh, clean water is a must. Cows, for example, will drink about 12 gallons a day, more in hot water than cold. Pigs don’t sweat and fluids are critical to temperature management. –Carbohydrates – Sugars, starches and cellulose are carbohydrates that the body burns for energy. –Fats – Fats provide high amounts of energy and supply fatty acids, which are required for proper growth. –Proteins – These complex compounds provide amino acids for an animal’s normal growth and functioning.

46. Feeding and Watering Nutrition needs, cont’d: –Vitamins – Complex substances that are vital to normal growth and health. Vitamins are required in small amounts and play specific roles in the body. –Minerals – Normal body function requires iron, copper, phosphorus, potassium, selenium, calcium and iodine.

47. Ruminant Digestive Systems Ruminant chews food little before swallowing. Feed travels to rumen where it is stored. Cow regurgitates a cud of partially chewed feed/fluid and chews again. Once small enough, the feed flows though the small opening of the rumen and reticulum. Next comes the omasum, which removes the water. Next stop is the abomasum, often called the “true stomach.” Digestive juices break food down into building blocks, which are absorbed in the small intestine. Undigested material moves through the large intestine and rectum and is expelled as manure. Cattle, sheep and goats are ruminants. A ruminant stomach takes 72 hours to empty.

48. Non-Ruminant Digestive Systems Feed is chewed and moistened to ease feed down esophagus and into stomach. In the stomach, it mixes with gastric juices that break down fats in proteins. In small intestine, enzymes break down proteins, fats and sugars into substances that can be absorbed. Food passes through the cecum and colon. In the cecum, microbes break down forage into absorbable nutrients. Undigested fiber and wastes are expelled through the rectum. Examples of non-ruminants are horses, pigs and poultry.

49. Feeding Cattle Feed rations depend upon goal: fattening a steer for market, feeding diary cows to increase milk production, feeding show cattle or wintering cattle. Rations are prepared with computers and complicated nutritional data. Two percent of body weight may be fed daily as hay or three times this amount for silage (fermented, moist feed).

50. Feeding Cattle For protein, cattle need approximately 1 ½ to 2 pounds of oil meals or three times this amount of alfalfa or other leguminous hay like vetch or clover. To fatten cattle, feed at least 60 percent grains and 40 percent roughage in amount equal to 3 percent of body weight. Corn or grain finished cattle typically spend 16-20 weeks in a feedlot where they gain weight and develop intramuscular fat, which makes meat tender and juicy.

51. Feeding Horses Horses can use high-energy concentrate fees, but require some bulk (forage) to keep food from being compacted. Linseed oil meal is a popular protein meal because it promotes a shiny coat, while grains like oats provide energy. Always feed in hay bunks. Hay on the ground can lead to worm infestations and “sand colic,” a common horse digestive disorder. If no pasture is available, green leafy forages may be substituted.

52. Feeding Sheep Sheep eat mostly roughages. They thrive on food pasture. Ewes need 4 ½ to 5 pounds of dry feed or equivalent each day. Often, ½ to 1 ½ pounds are added to daily diet during pregnancy. Finishing lambs (putting on weight) will require 3 to 4 pounds of rations each day containing 70 percent grain.

53. Feeding Dairy Goats Feed adult dairy goats good quality hay and grain. Kids can get milk from mothers or be raised by hand using a model or pan. They are 1 to 2 quarts of goat’s milk, cow’s milk or goat or sheep milk replacer per day. They need milk three to four times per day in first week of life, then twice daily for three to four months. After weaning, they need 1 pound of grain a day and all they hay they will eat.

54. Feeding Hogs Swine rations normally contain only concentrates. Fiber content must be less than 5 percent. Protein in the diet: –Weaned piglets need 20 to 22 percent protein. –At five weeks, they should eat 20 percent protein. –At 65 to 70 pounds, reduce to 16 percent protein until slaughter. –Or, put hogs weighing more than 120 pounds on finisher rations with 14 percent protein. –Lactating sows need 4 to 6 pounds of feed per day per 1 pound of nursing piglet with 16 to 17 percent protein.

55. Feeding Hogs, Cont’d. Roughage must be high quality, like alfalfa leaf meal, legumes or grazing cereal grains. Pigs eat 1 pound of feed for each 30 pounds of body weight from 120 pounds to market weight. Finisher hogs (120-245 lbs.) while on full feed will eat 4 to 6 pounds of feed/day per 100 lbs. of weight.

56. Feeding Chickens Corn is the most common grain in chicken rations followed by sorghum and wheat. Soybean oil meal is often used as a protein supplement. Common calcium supplements includes crushed oyster shells and ground limestone.

57. Housing Every kind of livestock needs protection against severe weather and predators, shelter for times of illness and protection for its young. For range cattle in most areas, open shelters are adequate. Sheep need weather shelter – even a plain open shed facing away from wind can be sufficient for sheep and goats too.

58. Housing, Cont’d. Hogs cannot sweat and do best in sanitary, cool quarters. People should wear clean footwear in farrowing houses to protect piglets who are highly susceptible to disease. Sanitation in these quarters is especially important. Contrary to popular belief, a pig does not prefer to live in a mud wallow. Swine are clean animals.

59. Layer and Broiler Housing Layer and broiler houses protect birds from the elements. Houses today are well- ventilated with controlled temperatures, automatic lights, feeders and waterers.

60. Grooming Except for horses, most farm animals are not groomed. Grooming serves several purposes: –Keeps animals clean –Stimulates blood circulation –Prevents skin disease Hoof care essential for horses and dairy cattle -- they stand on feet for extended periods.

61. Livestock Diseases and Prevention

62. Diseases of Cattle Each year, livestock losses from disease and parasites run into the millions. Common diseases of cattle include. Blackleg – contagious disease caused by microorganism; causes lameness, fever and eventually death. Preventable through vaccination. Bloat – Abnormal swelling of the left side of the animal that puts pressure on the diaphragm and lungs and causes animals to gasp for breath. To help prevent bloat, feed cattle dry hay before turning them out to graze legume pastures. Brucellosis – a contagious disease that typically causes cows to spontaneously abort in the 5 th month pregnancy. Herds with brucellosis must be quarantined. It is not transmitted to people through meat, but can be transmitted through unpasteurized milk causing something called undulant fever.

63. Diseases of Cattle, Contd. Calf scours – Calf scours is a form of newborn diarrhea. Calves that recover are often stunted for life. Can be caused by bacteria and viruses and made worse with poor management and sanitation. It is essential that newborn calves be given colostrum milk (about 2 quarts) within one hour after birth. Foot Rot – An affliction that can occur in operations where cattle are confined in muddy areas. The skin between the toes becomes swollen and red and sometimes breaks open. Cattle may develop a fever and stop eating due to pain. Foot Rot

64. The Scoop on BSE or “Mad Cow Disease” A “prion” disease – neither virus nor bacteria First diagnosed in UK cattle in 1986 Disease transmitted through contaminated feed –Infected brains recycled into feed fed back to cattle –179,000 cases diagnosed in UK cattle Epidemic has nearly ceased since feeding practices changed 188,000 cases in cattle worldwide 3 cases in U.S. herd (one from imported animal)

65. The Scoop on BSE or “Mad Cow Disease” Human version = variant Creutzfeldt-Jakob Disease or vCJD Fatal disease similar to Alzheimer’s but occurs much younger and is very rapid – typically less than a year. –172 of 178 cases worldwide diagnosed in UK –BSE not transmitted through meat – only found in neurological tissues like the brain and spinal cord –Brits routinely ate brains as part of traditional dishes –More than 460,000 infected cattle are estimated to have entered UK food supply before disease was understood –Americans don’t traditionally consume brains and infected animals are not believed to have entered food supply –Three people now living in U.S. diagnosed with vCJD, but they spent time living abroad and most likely were infected outside the U.S.

66. Diseases of Dairy Cattle Leptospirosis – kidney disease caused by microorganism. Can kill young dairy animals. Vaccinations recommended. Deer can carry and infect cattle herds. Mastitis – caused by bacterial infection in udder. Untreated can spread throughout the body. Milk Fever – nutrition condition from calcium deficiency. Cow is weak, wide- eyed with low-body temp. May be treated by vet. Mastitis

67. Diseases of Dairy Cattle Pinkeye – Bacterial infection that causes a milky film to cover eyeballs. Can blind cattle, cause weight loss and decreased milk production. Treatable. Prevention includes controlling flies and dust and mowing pastures. Shipping Fever – Caused by stress, bacteria and virus. May occur after castration, vaccination, dehorning, weaning and other stressful events. Symptoms include high fever, difficulty breathing, coughing, runny eyes and nose and diarrhea. Pinkeye

68. Diseases of Horses Colic – A digestive problem that may be brought on by overeating, drinking too much water or eating moldy feeds. Intestine is blocked and horse feels pain. Vet may give mineral oils to relieve constipation. Equine Encephalomyelitis (EE) – Inflammation of the brain and spinal cord that causes fever, rapid heart rate. Horse may act depressed, show compulsive circling, muscle weakness and wall leaning. Vaccination recommended. Influenza – much like flu in humans. Causes coughing, runny nose, nasal discharge and high fever. Vaccines available for some strains. Horse with colic (above) and EE (below)

69. Diseases of Horses Strangles – contagious disease caused by microorganism that causes high fever, coughing, pus discharge from nose, swelling of glands under jaw. Glands can break open. Isolate affected horse and call vet. Horses usually recover, develop immunity. Swamp fever – Virus carried by flies/mosquitoes. Symptoms include high fever, labored breathing, pounding heartbeat and exhaustion. Most afflicted die with 30 days. Can be prevented by keeping horses out of low land and properly draining land. Tetanus (Lockjaw) – Puncture wounds may be infected with tetanus organism, which produces powerful poison that causes muscle contractions. Stiff legs, noise sensitivity and folding of the inner eyelid over the eye are symptoms. Death may occur within 24 hours. Vaccine can prevent disease.

70. Disease of Sheep Bluetongue – Symptoms are depressed appetite, an inflamed nose and blue mouth lining. Caused by virus. Prevented with vaccination. Circling Disease (Encephalitis) – Caused by bacterial infection of brain and prevented through good sanitation. Animal walks in circles, staggers and may be paralyzed. Enterotoxemia (overeating disease) -- High level of concentrate feeding can bring on condition afflicting feedlot lambs with staggering and convulsions, which may lead to death. Toxins produced by bacteria in digestive tract cause enterotoxemia. Vaccines are available. Blue tongue

71. Diseases of Sheep Lamb Dysentery (scours) – Caused by microorganism, good sanitation can prevent lamb dysentery. Condition leads to high death losses in first few days of life. Scrapie – A prion disease similar to BSE (Mad Cow). Sheep scrape off wool because of unbearable itching, walk with unsteady gait. Paralysis and death follow. No treatment known. Infected flocks must be destroyed. Blue bag – Mastitis of sheep which causes swollen udders, infection, pain. Sheep with scrapie sometimes rub their off their wool Sheep with bluebag or mastitis

72. Diseases of Goats Soremouth – Contagious disease that causes sores in the mouth. Caprine arthritic encephalitis – Causes arthritis in goats and reduced milk production and can cause paralysis in goat kids. Tetanus – Infection often from puncture wounds; causes lock jaw. Preventable with vaccination. Entero-toxemia – Same as for sheep. Worms – Parasite that attaches to the walls of the digestive tract and feeds off an animal’s blood, causing anemia, or off ingested food, causing nutrition loss. Goats may be treated by feeding a dewormer that kills the parasite.

73. Diseases of Hogs Anemia – Lack of iron most common among confinement hogs. Symptoms are rough hair coat, listlessness and pale eye and mouth membranes. Labored breathing and rapid heartbeat may appear. May be treated with iron supplement in feed. Brucellosis – Bacterial infection that causes sows to abort. Herds should be tested annually. Pigs that carry the infection should be destroyed. Cholera – Highly contagious viral disease that causes lack of appetite, high temperature, diarrhea and weight loss. May have eye discharge, wobbly gait. Infected herds must be quarantined and destroyed. One of the most serious diseases of swine that was eradicated in the U.S. in 1978.

74. Diseases of Hogs Erysipelas – Symptoms are red patches on skin, fever, low appetite, sore muscles, tender feet, arched back and shuffling gait. Pigs may remain lying down. Caused by bacteria. Sanitation and vaccination can prevent disease. Mycoplasma Pneumonia – Dry, rasping, persistent cough caused by bacteria infection. Affected pigs grow slowly. Producers should stock herds from sources free of this disease. Transmissible Gastroenteritis – Infectious virus that causes death in many young pigs. Symptoms are poor appetite, vomiting, scours and weight loss. Afflicted pigs pass whitish, yellowish or greenish feces and soon die from dehydration. Prevention requires strict sanitation, disinfection and vaccination. Erysipelas

75. Diseases of Chickens Chronic Respiratory Disease – Microorganisms cause respiratory disease, which causes air sacs to fill with fluid and the lungs to harden. Isolating sick birds and proper sanitation can help prevent spread. Fowl Pox – Birds with fowl pox have black, raised scabs on the comb, wattles, shanks and feed. Egg production drops, growth slows and fertility is reduced. Disease causes by virus spread by infected birds and mosquitoes. Vaccination can prevent. Hysteria – Birds subjected to loud noises, rapid light changes and quick movements may panic, fly into a corner and suffocate. Egg layers may break wings. Playing of radio may help birds acclimate to noises. Calm handling is essential. Fowl Pox

76. Diseases of Chicken Infectious Bronchitis – Coughing, sneezing and difficulty breathing are common symptom of viral bronchitis, a highly contagious disease that often causes death. Vaccination is essential. Newcastle Disease – Viral disease that causes difficulty breathing, gasping and sneezing. Death losses can be high among broilers and layers and fail to produce eggs. Vaccination recommended.

77. ‘Bird Flu’ or Avian Influenza Highly contagious disease that can infect chicken, ducks and turkeys. Infected birds act depressed, stop laying eggs; watery diarrhea common. Heads appear dark and fluid may build around eyes in, in the wattle and comb. High pathogenic and low pathogenic Affects birds only – rarely infects people. Exception: those in extremely close contact with infected poultry. Not transmitted by handling or eating poultry.

78. Production Notes

79. Length of Estrous Cycle and Pregnancy in Farm Animals Length of Estrous CycleLength of Animal(Heat Period)Pregnancy Cow21 days282 days Sow20 to 21 days114 days Ewe16 to 17 days150 days Goat19 to 20 days150 days Mare19 to 23 days336 days

80. Beef Cattle Performance Fattening cattle – cattle are fattened with roughage to increase muscle mass (beef) –Calves weighing 400 lbs in October can gain 1.5 pounds per day over winter. –In spring/summer, they are finished on roughage and grain to increase muscle and meat marbling. Carcass grading – beef carcasses are graded by USDA for quality and quantity. –Quality = Prime, Choice, Select. Prime is best. Less than 3 percent of beef grades prime. –Yield Grade (1 – 5) = amount of salable meat on carcass. 1 is best.

81. Performance Characteristics Carcass Merit Feed Efficiency Fertility Longevity Mothering and Nursing Ability Rate of Gain

82. Dairy Cow Performance Diary cow normally produces milk for 305 days/60-day dry period. –May vary from a 270-day milking period to lactation of more than 400 days. –Average cow produces 15,000 to 25,000 gallons of milk in a year or 50-100 per day. –Places huge demands on metabolism and requires careful nutritional management.

83. Horse Performance Correlation between conformation and work done. Example: Quarter horse should have balanced, muscled body, long straight legs and long underline. Eyes should be prominent and set well apart so horse can see forward without moving head. Nostrils should be large to allow intake of air for hard-working horse.

84. Sheep Performance -- Meat Carcass classified as lamb for young animals, mutton for older animals. Carcass yields 46 to 53 percent meat. Rest of the carcass produces glue, soap and fertilizer.

85. Sheep Performance -- Wool Wool – Wool-type sheep are larger, more angular and less muscular, but have heavier fleeces than meat breeds. –Sheep are sheared once a year, usually in the spring. –Fleece examined and undesirable wool removed. –Shorter/coarser wool is sorted and bagged separately to prevent mixing of wools of varying qualities. –Fleeces graded according to fineness (thickness) of individual fibers. –American or “blood system” of grading compares quality with that of Merino wool. –Grades are fine for full-blooded Merino, half blood, three eighths blood, quarter blood, low quarter blood, common and braid. –Fine wools make lightweight fabrics for clothing. –Coarser wools used in blankets and carpets. Sheep skin is “chamois,” which are often used to dry cars in car washes.

86. Dairy Goat Performance Produce up to 8 quarts of milk a day, averting 2 quarts a day over 10 months. Doe should be milked twice daily on a regular schedule.

87. Hog Production Market hogs -- finished market hogs are barrows and gilts (castrated males and young females). Reach market weight at 200 to 250 pounds. Sows – usually weight more than 220 pounds. Produce two litters of 10 market pigs each per year. Meat is mainly for processing, like sausage. Boars (uncastrated males)– low in market value because little of the carcass is suited to human consumption due to “boar taint.” Used for breeding primarily. Grades – carcasses are graded based on upon quality: lean to fat ratio, firmness, color, backfat thickness, belly fatness and loin marbling. –U.S. No. 1, U.S. No. 2, U.S. No. 3, U.S. No. 4 and U.S. utility.

88. Poultry Production -- Eggs Commercial hens produce 20 eggs a month –With good management, takes 4 ½ pounds of feed to produce a dozen eggs. Layers seldom kept for more than 19 months because production drops. Eggs graded according to weight and quality. –Consumer Grades AA or Fresh Fancy; Grade A and Grade B and Jumbo, Extra Large, Large, Medium, Small and Peewee.

89. Poultry Production -- Broilers Weight -- Broiler weighs 5 ½ pounds at 50 days of age. Feed conversion -- should average 2 pounds of feed per pound of gain. Live bird grades -- A or No. 1, B or No. 2 and C or No. 3 Dressed Birds (poultry cuts) -- U.S. Grade A, B and C

90. Humane Handling & Slaughter Humane Methods of Slaughter Act –USDA inspectors in plants at all times to oversee treatment –Animals must be stunned before slaughter (religious exemption) Plant Guidelines and Audits By Dr. Temple Grandin On-Farm guidelines in place

91. Nature Isn’t Always Kind Modern production methods designed in part to protect livestock from predators, disease and weather.

92. Good Welfare = Good Quality Studies show that animals that are stressed produce meat that is of lower quality –Dry, firm and dark –Pale, soft and exudative (watery)

93. Careers in Animal Science

94. Farm and Ranch Managers Oversee farm or ranch Supervise care of livestock Ensure that buildings are clean and in good repair Maintain financial records and production records of herd of block

95. Farm and Ranch Workers Maintain facilities Feed and water animals Monitor for signs of disease Vaccinate Use machinery like tractors and milking machines Maintain and repair barns, fences and equipment

96. Researcher Animal scientists study breeding, feeding and marketing problems Develop improved methods of housing, sanitation and disease control Research technicians help scientists with their work

97. Educator Vocational teachers teach secondary school and adult education classes in farm and ranch management, ag production, supplies services, sales and related areas.

98. County Extension Agent “Community teachers” Provide information to individuals, families and communities Offer ed programs in ag and natural resources, Work with youth through 4-H and school programs Need bachelor’s or master’s in ag or related field

99. Production Services and Specialists Farms and ranches are larger and more complex Specialists provide services like artificial insemination of cows, sheep shearing, vaccination, etc.

100. Graders Inspect agriculture products to determine quality and grade Generally specialize in a commodity, like dairy or eggs Meat is graded in part based upon marbling of fat and muscle

101. Inspectors Meat and poultry inspectors work for USDA or state inspection programs Working under the supervision of a vet, they inspect meat and poultry slaughtering and processing Ensure proper sanitation, food safety and labeling Plants that slaughter have inspectors present at all times –Large plants may have 20-25 inspectors present each day –Processing plants have daily visits

102. Colleges and Vet Schools Some occupations require vocational training –Offered at vocational schools or junior colleges Others require bachelor’s, master’s or Ph.D. in animal or meat science or doctor of veterinary medicine

104. Questions?