Chapter 2: Breeds of Livestock and Poultry (part 1) Chapter overview: –Chapter 2 includes discussion and illustration for selected types and breeds of livestock and poultry: part 1: development of breeds and illustrations part 2: life cycles of US food animal species

Defining Terms: Breed - a group of animals possessing certain characteristics in common that distinguish them from other members of the species Purebred - animal that arose from mating of parents from within the breed

Breed Example: Berkshire Hog Described as: –Black body color –Six “white points”: white feet, white splash on the face, and the tip of the tail –Ears held erect

Defining Terms: Registered - an animal that is recorded in the official registry of the breed organization (fig 2.2, p.23) Pedigree - record of an individual’s ancestry; generally contains the names and registry numbers of ancestors, but may include performance data (fig 2.1, p.23)

Defining Terms: Pedigree, Record, or Breed Association: –Each pure breed has a pedigree association –Organization of breeders to improve the breed, preserve its purity, and promote the breed –Business includes recording pedigrees and issuing certificates of registry and ownership –Association adopts a “standard of perfection” stating desirable and distinguishable characteristics

Defining Terms: Form and function - selection of breeds generally results in a particular form and function, called “type” –Examples of differences in type include the heavy draft-type horse and small pony-type horse

Defining Terms: Form and function - “type” continued: –Single versus “multiple” types: in the US, breeds of hogs are considered to be of one type: meat producing but cattle around the world may be of single type (milking), dual purpose (milk and meat) or triple purpose (milk, meat, and draft)

Viewing Selected Breeds of Livestock: To view an extensive set of pictorial representations of the breeds of domestic farm animals, go to: This site was developed by the faculty and staff of Oklahoma State University