Questions and Answers
What is the primary factor that determines the dressing percentage of a lamb?
What is the minimum protein content of feed required to improve the value of wool?
Which of the following types of fibers has no crimp and reduces the value of the fleece?
What is the term used to describe the intermingling of wool fibers?
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Which grade of carcass is usually processed into lunch meats, soup, and canned meat products?
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What is the average weight of a lamb when marketed as a fat lamb?
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Which of the following is NOT a sign of a sick lamb?
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What percentage of lambs are born as twins?
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What is the primary purpose of a ' creep fed' system?
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Which of the following breeds is known for its wool production?
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What is the main purpose of the omasum?
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What is the primary factor that determines the quality grade of lamb?
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What is the term used to describe meat from mature sheep?
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What is the characteristic of Select grade meat?
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During the process of eating, ruminants initially chew their feed just enough to:
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The abomasum, known as the "true stomach", is where the majority of water absorption occurs in ruminants.
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Ruminants chew their feed extensively during the eating process to ensure complete digestion.
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The quality grade of lamb is primarily determined by its marbling and maturity.
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Lamb, yearling mutton, and mutton are all classified as maturity grades, with lamb being the youngest category.
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Prime grade lamb is considered the most economical and desirable due to its abundant marbling and conformation.
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Select grade lamb has a distinct USDA grade stamp, similar to Prime and Choice grades.
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Mutton is a term used to describe meat from young sheep, typically less than 1 year old.
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The digestive process in ruminants begins in the abomasum, where the chemical breakdown of food occurs.
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Standard grade lamb is typically characterized by older animals with good marbling and excellent conformation.
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The rumen is the largest compartment in the ruminant digestive system and serves as a storage area for food.
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Lambs that are born as twins are typically heavier at weaning than single lambs.
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Breeding for increased wool production can sometimes lead to reduced lambing rates.
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Wool from sheep raised in warmer climates tends to have a higher crimp than wool from sheep raised in colder climates.
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The quality of wool is solely determined by its fiber diameter.
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Sheep that produce wool with a high percentage of medullated fibers are generally considered to have superior wool quality.
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What is the characteristic of Prime grade meat?
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What determines the quality grade of lamb?
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What is the term used to describe meat from mature sheep?
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How many maturity grades are there for lamb?
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What happens to the feed in the rumen?
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Which of the following grades of lamb is typically processed into lunch meats, soup, and canned meat products?
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Which of the following sheep breeds is known for its meat production?
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What is the approximate percentage of lambs that are born as twins?
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Which of the following characteristics is NOT associated with wool fibers?
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Which of the following sheep breeds is known for its hair production instead of wool?
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What is the main function of the rumen in ruminants?
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Which ruminant compartment is primarily responsible for holding foreign materials?
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What is the role of lipids in animal nutrition?
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Which of the following nutrients accounts for more than 70% of the composition of most plants and animals?
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What is one of the key characteristics of protein in animal feed?
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Study Notes
Sheep Classification
- Cull: not acceptable for human consumption
- Commercial: includes designations of cutter, canner, and utility; usually processed into lunch meats, soup, and canned meat products
Dressing Percentage
- defined as the percentage yield of chilled carcass in relation to the weight of the live animal
- Prime: 52%
- Choice: 50%
- Select: 47%
- Utility: 45%
Wholesale and Retail Cuts
- Wholesale cuts: larger cuts of meat shipped to grocery stores and meat markets
- Retail cuts: family-sized or single-serving cuts purchased at the market
Wool
- grows in the root bulb of a follicle in the outer layers of the skin
- felting occurs when wool fibers intermingle
- wool fibers have waves called crimp
- kemp fibers: large, black, and without crimp; reduce the value of the fleece
Factors Affecting the Value of Wool
- nutrition
- breeding
- handling of fleece
- amount and quality of feed
- stress reduction in animals
Signs of a Sick Lamb
- bloating
- lethargy
- loss of appetite
- quick breathing
- diarrhea
- cold mouth
- pale gums
- gasping
- coughing
- swelling or redness of the navel
Good Management for Disease Prevention
- monitor for signs of disease and stress
- provide clean, disinfected quarters with proper ventilation, sunlight, and drainage
- maintain a well-balanced diet
- follow a vaccination program
- isolate new animals before introducing them to the herd
- dispose of dead animals immediately
Reproduction
- estrous: 17 days
- gestation: 147-150 days
- nursing: 3 months
- growing: 3 months
- processing: 1 month
- conception to plate: 12 months
Predominant Breeds
- Meat type breeds: Dorset, Suffolk, Hampshire
- Wool breeds: Columbia, Corriedale, Merino
- Hair breeds: Barbados Blackbelly, St. Croix, Katahdin
Production
- meat production is more efficient due to twinning (40-60% frequency)
- lambs can be marketed as fat lambs at 5-7 months of age (100-130 lbs)
Digestive System
- Omasum: muscular section that squeezes out water from feed before it enters the abomasum
- Abomasum: true stomach where digestive juices break down proteins, carbohydrates, and fats
- Regurgitation: ruminants bring up feed from the rumen to complete chewing
Signs of a Sick Lamb
- Bloating, lethargy, loss of appetite, and quick breathing are signs of a sick lamb
- Other signs include diarrhea, cold mouth, pale gums, gasping, coughing, and swelling or redness of the navel
Good Management for Disease Prevention
- Be alert for signs of disease and conditions that can cause stress and strain
- Provide clean, disinfected quarters with adequate ventilation, sunlight, and drainage
- Practice rigid sanitation and manure removal procedures
- Provide a well-balanced diet and get accurate diagnosis of health problems immediately
- Avoid unnecessary stress and strain, and isolate new animals before introducing them to the herd
Reproduction
- Estrous cycle lasts 17 days
- Gestation period is 147-150 days
- Nursing period is 3 months
- Growing period is 3 months
- Processing period is 1 month
- Conception to plate takes 12 months
Predominant Breeds
- Meat type breeds: Dorset, Suffolk, Hampshire
- Wool breeds: Columbia, Corriedale, Merino
- Hair breeds: Barbados Blackbelly, St.Croix, Katahdin
Production
- Meat production in sheep is more efficient due to twinning
- Frequency of twinning in sheep is 40-60%
- Many lambs can be marketed as fat lambs at 5-7 months of age
- Fat lambs average 100-130 lbs at marketing condition
Dressing Percentage
- Dressing percentage is the percentage yield of chilled carcass in relation to live animal weight
- Lambs are usually sheared before slaughtering
- Prime dressing percentage is 52%, Choice is 50%, Select is 47%, and Utility is 45%
Wholesale and Retail Cuts
- Wholesale cuts are larger cuts of meat shipped to grocery stores and meat markets
- Retail cuts are family-sized or single-serving cuts purchased at the market
Wool
- Wool or hair fiber growth takes place in the root bulb of a follicle in the outer layers of the skin
- Intermingling of wool fibers is called felting
- Felting can make woolens, but also shrinks when wet
- Wool fibers have waves called crimp
Factors Affecting the Value of Wool
- Nutrition and breeding are two major factors that affect the value of wool
- The value of wool can also be improved by handling
- Amount and quality of feed, protein content, and selection of rams affect wool production
- Stressing of animals can reduce wool value
Digestive System
- Omasum is a muscular section that squeezes out water from feed before it enters the abomasum
- Abomasum is the true stomach where digestive juices break down proteins, carbohydrates, and fats
- Regurgitation occurs during eating, where ruminants chew their feed just enough to make swallowing possible
Meat
- Mutton comes from mature sheep, while lamb comes from young sheep
- Quality grades depend on maturity, marbling scores, and carcass conformation
- Marbling scores reflect the amount of fat interspersed in the muscle
- Maturity scores reflect the age of the animal at slaughter
Sheep Classification
- Commercial category: includes designations of cutter, canner, and utility, usually processed into lunch meats, soup, and canned meat products.
- Cull category: not acceptable for human consumption.
Dressing Percentage
- Defined as the percentage yield of chilled carcass in relation to the weight of the live animal.
- Prime: 52%
- Choice: 50%
- Select: 47%
- Utility: 45%
Wholesale and Retail Cuts
- Wholesale cuts: larger cuts of meat shipped to grocery stores and meat markets (e.g. fore quarter or chuck containing roasts, stew meat, etc.).
- Retail cuts: family-sized or single-serving cuts purchased at the market.
Wool
- Growth of wool fibers takes place in the root bulb of a follicle in the outer layers of the skin.
- Felting: intermingling of wool fibers, can make woolens, but also shrinks when wet.
- Crimp: waves on wool fibers, some fibers called kemp have no crimp, are large, black, and reduce the value of the fleece.
Factors Affecting the Value of Wool
- Nutrition and breeding are two major factors affecting the value of wool.
- Handling of fleece when shorn and prepared for market also affects value.
Signs of a Sick Lamb
- Bloating
- Lethargic
- Loss of appetite
- Quick breathing
- Diarrhea
- Cold mouth
- Pale gums
- Gasping
- Coughing
- Swelling or redness of the navel
Good Management for Disease Prevention
- Be alert for signs of disease and conditions causing stress and strain.
- Provide clean, disinfected quarters, adequate ventilation, and proper drainage.
- Protect from sun, rain, and wind without overcrowding.
- Practice rigid sanitation and manure removal procedures.
- Provide a well-balanced diet and follow a set vaccination program.
Reproduction
- Estrous cycle: 17 days
- Gestation period: 147-150 days
- Nursing period: 3 months
- Growing period: 3 months
- Processing period: 1 month
- Conception to plate: 12 months
Predominant Breeds
- Meat type breeds: Dorset, Suffolk, Hampshire
- Wool breeds: Columbia, Corriedale, Merino
- Hair breeds: Barbados Blackbelly, St.Croix, Katahdin
Production
- Meat production in sheep is more efficient due to twinning (40-60% frequency).
- Many lambs can be marketed as fat lambs at about 5-7 months of age (100-130 lbs).
Digestive System
- Omasum: muscular section that squeezes out water from feed before entering abomasum.
- Abomasum (true stomach): digestive juices break down proteins, carbohydrates, and fats into simpler substances.
- Regurgitation: ruminants chew feed, swallow, and then bring it up from the rumen to complete chewing.
Meat
- Mutton: from mature sheep
- Lamb: from young sheep (less than 1 year old)
- Quality Grades: Prime, Choice, Select, and Commercial (based on marbling scores and maturity).
- Prime: superior marbling, proper carcass conformation, and adequate maturity.
Sheep Meat Grading
- Standard grade: usually older or thin animals, minimum marbling or below-average carcass conformation
- Commercial: processed into lunch meats, soup, and canned meat products
- Cull: not acceptable for human consumption
Wool and Fiber Growth
- Wool or hair fiber growth occurs in the root bulb of a follicle in the outer skin layers
- Intermingling of wool fibers is called felting, which can make woolens but also shrinks when wet
- Wool fibers have waves called crimp, while some fibers called kemp have no crimp, are large, black, and reduce the value of the fleece
Signs of a Sick Lamb
- Bloating
- Lethargic
- Loss of appetite
- Quick breathing
- Diarrhea
- Cold mouth
- Pale gums
- Gasping
- Coughing
- Swelling or redness of the navel
Predominant Breeds
- Meat type breeds: Dorset, Suffolk, Hampshire
- Wool breeds: Columbia, Corriedale, Merino
- Hair breeds: Barbados Blackbelly, St.Croix, Katahdin
Production
- Meat production is more efficient due to twinning, with a frequency of 40-60%
- Many lambs can be marketed as fat lambs at 5-7 months of age, weighing 100-130 lbs
- Wool production is another asset characteristic of sheep, representing less than 20% of the gross return
Ruminant Digestive System
- Ruminants can digest large quantities of roughage and live on a lower protein diet than monogastric animals
- The rumen does not develop in the young until they begin to eat solid food (as they are weaned)
Omasum and Abomasum
- Omasum: a muscular section that squeezes out water from the feed before it enters the abomasum
- Abomasum (true stomach): where digestive juices begin chemical changes to break down proteins, carbohydrates, and fats into simpler substances
Regurgitation
- Ruminants chew their feed just enough to make swallowing possible, then bring it up from the rumen and complete chewing
Meat Grading
- Grades for lamb: Prime, Choice, Select, and Commercial
- Three maturity grades: Lamb (less than 1 year old), Yearling mutton, and Mutton
- Quality grades reflect differences in eating quality based on marbling scores and maturity scores
Health
- Temperature: 102-104°F (Lambs 102.5-104°F)
- Heart rate: 60-120 beats per minute
- Respiratory rate: 12-20 breaths per minute
Nutrition
- Six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
- Protein provides essential amino acids
- Carbohydrates are used as energy
- Fats are a concentrated source of energy
- Minerals are needed in nearly all parts of the body
- Vitamins are required for health, development, and metabolic reactions
- Water is the most important nutrient, accounting for 70% or more of the composition of most plants and animals
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Description
Learn about the different categories of meat classification, including prime, choice, commercial, and cull, as well as the concept of dressing percentage in relation to meat production.
