1 Animal Science Agriscience Applications

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

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

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

5 Objective  Examine tools related to the animal science industry

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

7 Candling

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

9 Animal Science Tools

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

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

12 Angus

13 Hereford

14 Shorthorn

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

16 Charolais

17 Limousine Moo

18 Simmental

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

20 Brahman

21 Beefmaster

22 Brangus

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

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

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

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

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

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

29 Some Famous Pigs

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

31 American Landrace

32 Duroc

33 Chester White

34 Hampshire

35 Yorkshire

36 More Famous Pigs

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

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

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

40 Broiler or layer operation?

41 Inside a broiler house

42 Layers

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

44 Poultry Industry Dutch Bantam Chicken

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

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

47 What Grade is this? Grade A No Defects

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

64 Ruminants Ruminant Digestive System

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

66

67 Monogastric Simple Digestive System

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

69 Poultry  Chickens  Turkeys  Ducks  Geese

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