1. The Livestock Industry  An Introduction to the Animal Industry All In One Lessons from One Less Thing Georgia MSAGED6-6: Demonstrate an understanding of the area of animal science.

2. Animal Products and Uses  Meat: beef, pork, lamb, poultry  Milk and Dairy Products: cheese, butter, ice cream, yogurt  Clothing: leather and wool  By-Products: cosmetics, medicines, chewing gum, soap, gelatin, and so much more  Recreation: pets, horses, assistance animals

3. Where does our meat come from?  Beef: meat from cattle  Pork: meat from pigs  Lamb/Mutton: meat from lambs and sheep  Poultry: meat from chickens, turkey, and other fowl (birds)

4. How much meat do we eat?  In the U.S., every year the average person consumes:  64 pounds of beef  48 pounds of pork  85 pounds of chicken  17 pounds of turkey  1 pound of lamb and mutton

5. The Beef Industry  the largest segment of the meat industry  most beef cattle are crossbreeds (have parents of different breeds)  four major segments: purebred, cow-calf, stocker, and feedlot operations

6. Segments of the Beef Industry Purebred Operations: produce the fathers and mother cattle of certain breeds Cow-Calf Operations: produce calves that are sold at weaning Stocker Operations: feed weaned calves for growth Feedlot Operations: cattle are “finished” (fattened) before being sent to slaughter

7. The Pork Industry  most pork is produced in the midwestern states because pigs are fed mostly corn  the mild winters, make raising pigs in the South cost efficient  breeds separated into two categories: mother breeds (produce large litters) and sire breeds (produce quality carcasses)

8. Phases of the Pork Industry Farrowing Operations: sows produce litters which are sold as feeder pigs shortly after weaning Finishing Operations: put final conditioning on pigs to reach market weight Farrow-to-Finish Operations: complete all phases as one producer Growing Operations: put weight and size on feeder pigs or

9. The Poultry Industry  The poultry industry includes the raising of chickens, turkeys, ducks, geese, pigeons, and game birds.  Unlike pork and beef, poultry meat is accepted by most cultures.  birds are feed efficient and the production cycle is fast

10. Two Types of Chickens Produced  Broilers: raised for meat in large houses - marketed at 6 to 8 weeks of age and 3 to 5 pounds  Layers: produce eggs for humans consumption - the average layer produces over 250 eggs per year

11. Sheep and Goat Production  meat from a sheep under 1 year of age is called lamb but from a sheep over 1 year old is called mutton  Americans eat relatively little meat from lamb and goats but we also produce them for wool.  Mohair: a type of fiber from the fleece of the Angora goat used to make wrinkle-resistant fabric

12. The Horse Industry  farmers once depended on horses for work but most modern uses of horses are for recreation  horses are classified according to their size as light horses (for riding), draft horses (for pulling), and ponies (for children and pulling carts)  Mule: a sterile cross between a donkey and a horse

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