Term
| When an animal gets fat, what happens? |
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Definition
o Fat is deposited from the front to the rear of the animal
o Fat animals are smoother appearing and develop a wider flatter shape to their topline |
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Term
| As animals age what happens to fat tissue? |
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Definition
| It increases and therefore have a lower yield grade with less fat |
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Term
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Definition
| a male castrated prior to development of secondary physical characteristics of mature, intact male |
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Term
| Where is fat thickness measured? |
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Definition
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Term
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Definition
increases with
o Fatter cattle
o Days on feed (stronger prediction of marbling) because cattle fed concentrate for longer time possess increased amounts of intramuscular fat |
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Term
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Definition
| calculated by dividing carcass weight by live weight. Dressing % of choice is 62%(also avg. dressing % for cattle) |
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Term
| Factors that affect dressing percentage include: |
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Definition
| o Amount of fill, Degree of finish, Weight of hide head and shanks, muscling, mud. |
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Term
| Yield grade is determined by using four factors: |
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Definition
o External fat thickness over ribeye at 12th rib
o Ribeye area
o Kidney, pelvic, and heart fat
o Carcass weight |
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Term
| What do the areas to evaluate muscle include? |
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Definition
| forearm, shoulder, rack, loin, and leg (pg. 181 lamb body parts) |
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Term
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Definition
are based solely on adjusted fat thickness over the 12th rib.
o Yield grade of 2 indicates 0.16-0.25 fat thickness (in.)
o Yield grade can also be calculated using:
Yield Grade = 0.4 + (10 x Adjusted Fat Thickness, in.) |
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Term
| What's a Lamb's Dressing Percent? |
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Definition
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Term
| What do the areas to evaluate fat cover include? |
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Definition
| forearm, shoulder, rack, loin, and leg (pg. 181 lamb body parts) |
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Term
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Definition
| castrated male before attainment of sexual maturity and development of secondary sex characteristics |
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Term
| What is the most highly correlated factor to lean cut yield? |
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Definition
| The actual measurement of back fat thickness used for calculation of carcass grade |
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Term
| The second factor used to calculate yield is |
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Definition
| a subjectively determined muscle thickness score. The three muscle scores and numerical designations are thick (3), average (2), and thin (1). Muscle scores evaluate the thickness, shape and fullness of the loin and ham relative to skeletal size |
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Term
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Definition
| Variations in D.P. are primarily the result of interactions between fatness (increase D.P.), the fuller the G.I. tract, the lower the D.P. |
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Term
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Definition
the cross-sectional area of the L. dorsi muscle exposed at the 10th rib interface. Used as a general measure of muscling.
o Estimation of loineye area for muscle score 2 is
(2 x live weight / 100) + .5 |
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