1. 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

2. 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

3. 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

4. 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)

5. 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

6. 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

7. 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)

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