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Adv. Beef Prod. Mgt > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is one of the top 7 reasons for cows leaving the heard?

A

Open/poor fertility (5%)

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2
Q

When determining body condition, what do you look at?

A
  • Rib Cage
  • Along the edge of the loin
    • look for identation around the spinus process
  • Over the hooks
  • Over the tailhead
  • Sharpness in poin of the shoulder
  • Amount of fill in the flank and brisket
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3
Q

BCS of ______ to ______ at calving is ideal.

A

BCS of 5.0 to 6.0 at calving is ideal

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4
Q

Describe: BCS 1

A
  • Emaciated, bone structure of shoulder, back, hooks and pins sharp to the touch and easily visible.
  • Little evidence of fat deposits or muscling
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5
Q

Describe: BCS 2

A
  • Very Thin: Little evidence of fat

deposits but some muscling in hindquarters.

  • The spinous processes feel sharp to the touch and are easily seen.
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6
Q

Describe: BCS 3

A
  • Thin: Beginning of fat cover over the loin, back and foreribs. Backbone still highly visible.
  • Processes of the spine can be identified individually by touch and may still be visible.
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7
Q

Describe BCS 4

A
  • Borderline - Foreribs not noticeable; 12th and 13th ribs still noticeable to the eye, particularly in cattle with a big spring of rib and ribs wide apart.
  • The transverse spinous processes can be identified only by palpation to feel rounded rather than sharp.
  • Full but straightness of muscling in the hindquarters.
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8
Q

Her BCS is…?

A

BCS 3- Thin

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9
Q

Her BCS is…?

A

BCS 4- Borderline

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10
Q

Describe: BCS 5

A
  • Moderate - 12th and 13th ribs

not visible to the eye unless animal has been shrunk.

  • The transverse spinous processes can only be felt with firm pressure to feel rounded- not noticeable to the eye. . . .
  • Areas on each side of the tail head are fairly well filled but not mounded.
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11
Q

Describe: BCS 6

A
  • Good - ribs fully covered, not

noticeable to the eye.

  • Hindquarters plump and full.
  • Noticeable sponginess to covering of foreribs and on each side of the tail head.
  • Firm pressure now required to feel transverse process.
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12
Q

Her BCS is…?

A

BCS 5- Moderate

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13
Q

Her BCS is…?

A

BCS 6- Good

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14
Q

Describe: BCS 7

A
  • Very Good - Ends of the

spinous processes can only be felt with very firm pressure.

  • Spaces between processes can barely be distinguished at all.
  • Abundant fat cover on either side of the tail head with some patchiness evident.
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15
Q

Describe: BCS 8

A
  • Fat - Animal taking on a

smooth, blocky appearance: one structure disappearing from sight.

  • Fat cover thick and spongy with patchiness likely.
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16
Q

Her BCS is…?

A

BCS 7- Very Good

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17
Q

Her BCS is…?

A

BCS 8- Fat

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18
Q

Describe: BCS 9

A
  • Very Fat - Bone structure not

seen or easily felt.

  • Tail head buried in fat.
  • Animal’s mobility may actually be impaired by excess amount of fat.
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19
Q

What does 1 BCS equal in liveweight lbs? Which tissues?

A
  • 1 BCS = 80 lb liveweight
  • BCS 3 - 5.5 –> primarily protein (muscle)
  • BCS 5.5 - 9 –> predominately adipose
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20
Q

What is the priority of mobilized tissues?

A
  1. internal —– external
  2. organ tissue (protein)
  3. KPH
  4. skeletal muscle and external fat
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21
Q

How does BCS impact calving?

A
  • Critical in determining reproductive performance of beef cows
  • BCS 3.0 - 4.0 too low
  • Adequate body condition needed for reproductive performance
    • Calving (parturition) and calf vigor
    • Postpartum interval and rebreeding rates
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22
Q

How do BCS affect feed requirements?

A
  • Thinner cows have about 6% higher maintenance requirements than fatter cows
  • During cold winter temperatures, thin cows must consume at least 1 lb more per day to maintain constant weight
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23
Q

If you calve in the spring, when should you evaluate BCS? If you calve in the fall, when should you evaluate BCS?

A
  • Spring calving herds
    • mid summer
    • fall, at weaning
    • 60 d before calving
    • calving
    • spring breeding season
  • Fall calving herds
    • beginning of summer
    • mid summer, at weaning
    • calving
    • fall breeding season
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24
Q

What do we have to overcome after calving?

A
  • Priorities for energy
    1. Basal metabolism
    2. activity
    3. growth
    4. basic energy reserves
    5. lactation
    6. additional energy reserves
    7. reproductive functions
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25
Q

What factors affect nutrient requirements of cows?

A
  • Stage of production
    • Calving to breeding (70-85 d PP)
      • Lactation; BCS
    • Breeding to weaning (120 days)
    • Mid-gestation (100 d)
      • Good time to gain BCS
    • Late gestation (60-70 d)
  • Cow Age
    • 1st Calf Heifers are still growing
      • (additional growth requirement)
    • Consider sorting, managing younger cows separately
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26
Q

What are some environmental stress factors on cattle?

A
  • climatic factors
    • temperature
    • wind speed
    • humidity
    • precipitation
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27
Q

Importance of Effective Ambient Temperature on Basal Requirements

A

For every 1° drop in wind-chill temperature below 20 °, feed requirements are increased by 1%

  • Example:
    • Wind chill is -10°F
    • Degrees below Lower Critical Temperature are:
      • [20 °F - (-10°F)] = 30°
    • Cow needs 130% of her requirement to maintain weight
      • (Approximately 6 lb of feed)
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28
Q

What are some impacts of gestational management?

A
  • Decisions made during the cow’s pregnancy impact health and performance of the calf
  • Quality grade and eating quality may also be impacted
  • Heifer fertility and cow longevity also impacted
  • One of many factors that influence feedlot performance and carcass merit
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29
Q

BQA is…

A
  • voluntary
  • producer driven
  • quality control program
  • educational training to build producer awareness
  • based on recommended national guidelines and research
  • protecting consumer confidence in beef
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30
Q

Define crossbreeding.

A

mating of sires of one breed to dams of another breed (or breed combination)

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31
Q

What does crossbreeding generate?

A
  • Generates hybrid vigor
    • Heterosis
      • Also known as “hybrid vigor”
    • Increase in performance of hybrids over purebreds
  • Generates breed complementarity
    • Mate sires strong in paternal traits to dams strong

in maternal traits

    * Paternal traits = growth, carcass merit, etc.
    * Maternal traits = reproduction, milk, etc.
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32
Q

HV is associated with an__________, which is a result of a recovery from effects of mild inbreeding.

HV is measured as difference between _________ ________ of crossbreds and the average performance of ___________ parent lines.

HV can result from having _________, ________, and _________.

A
  • Associated with an increase in performance
    • Result of a recovery from effects of mild inbreeding
  • Measured as difference between average performance of crossbreds and the average performance of purebred parental lines
  • HV can result from having crossbred progeny, crossbred dams, and crossbred sires
    • “Additive”
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33
Q

HV1

HV<span>M</span>

HVp

A
  • HVI = HV for direct component of the trait
    • Crossbred progeny
  • HVM = HV for the maternal component of the trait
    • Crossbred dams
  • HVP = HV for the paternal component of the

trait

* Crossbred sires
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34
Q

What causes a loss of hybrid vigor?

A
  • Losses can occur in:
    • HVI
      • Progeny is crossbred, but there is breed overlap between individual’s sire and dam
    • HVM
      • Dam is crossbred, but there is breed overlap between her sire

and dam

* HV<sup>p</sup>
    * Sire is cross bred, but there is breed overlap between his sire and dam
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35
Q

What are the three general crossbreeding systems?

A
  1. Rotational Systems
  2. Terminal Sire Systems
  3. Composite Systems
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36
Q

What are some considerations for evaluatiions of crossbreeding systems?

A
  • HVI and HVm
  • Breed complementarity – possibility for use of specialized sire and dam lines
  • Source of replacement females – produced within the system or supplied from elsewhere
  • Ease of management
  • Uniformity of progeny
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37
Q

What are some general things to keep in mind with crossbreeding?

A
  • Rotations and composites are most suitable for species with low reproductive rates.
  • Rotations are often chosen if introduction of disease is a major concern.
  • Specifics are best if breed complementation is important.
  • Specifics or composites are also best if a particular breed is much better than others (adapted to a particular environment).
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38
Q

What is a land-grant university?

A
  • 1862 – First Morrill Act.
    • Introduced by Justin Morrill,
    • Signed by Abraham Lincoln,
    • Created the land grant university system, granting to each state 30,000 acres of public land for each senator and representative.
    • Proceeds from the land sales were used to build the first land-grant universities
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39
Q

Congressional Acts of importance in:

1887?

1914?

A
  • 1887- Hatch Act. An act that established the Agricultural Experiment Stations in connection with the land grant colleges.
  • 1914- Smith-Lever Act. Act that established the Cooperative Extension Service and specified that the service would be associated with the land-grant university system.
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40
Q

Define Cooperative Extension Service?

A
  • Cooperative – Funded by Federal

(USDA) State, and Local governments

  • Extension – Designed to “extend” research information to state constituents
  • Service – Intended to serve the

predominantly rural (at that time) agricultural communities.

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41
Q

What is RFI?

A

Residual Feed Intake

  • Analysis of how much feed average animals requires to produce at average levels of performance
    • Some animals eat more than expected for their level of production and have positive residual feed intake (RFI)
    • Others (desirable animals) eat less than expected, having negative RFI
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42
Q

Define heritability

A
  • A measure of the relationship between heredity (genotype) and how well those traits are expressed (phenotype).
  • An estimate of how effective genetic selection for a trait will result in a phenotypic/production improvement.
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43
Q

Define correlations

A
  • A genetic correlation provides information on whether two heritable traits share genes. Correlation values range from 1.0 to -1.0
  • Genetic correlations are classified by the strength of the relationship (low from 0 to ±0.2, moderate from > ± 0.2 to ± 0.6, and high > ± 0.6 to ± 1.0) between two traits and its directionality
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44
Q

What are some positively and negatively correlated traits?

A
  • Positively correlated traits:
    • Most growth traits (WW/YW)
  • Negatively correlated traits:
    • Fat Thickness and REA
  • Need to pay attention to these correlations:
    • WW&YW highly correlated with Mature Size
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45
Q

Describe the principle of optimum not maximum?

A
  • To make as perfect, effective or functional as possible.
  • As productivity moves toward an optimum level, profitability increases.
  • Avoiding extremes in biological type, enhances flexibility.
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46
Q

What are EPDs?

A

Expected Progeny Differences

  • Prediction, or expected difference between the progeny (offspring) of a selected sire, and the herd or group average for that selected trait
    • an indication of the amount of genetic merit that the animal will pass to its offspring
  • Attempts to answer “how much improvement can I expect from this sire?
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47
Q

EPDs are calculated using:

A
  • EPDs are calculated using:
    • The animal’s own performance records
    • The performance of ancestors
    • Performance of half and full sibs,
    • Performance of progeny.
    • GE EPD’s include genetic testing information
  • EPD’s are the single best estimate of the animal’s genetic merit for the trait because all known information on the animal and all of its relatives are used in the genetic evaluation procedure
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48
Q

What is the difference between direct EPDs and maternal EPDs?

A
  • Direct EPD’s
    • Predict traits of the sire
    • BW, WW, YW, Scrotal Circ
  • Maternal EPD’s
    • Predict traits of the sire’s daughters
    • Maternal calving ease, milk, maternal weaning
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49
Q

What is CED?

A
  • Calving Ease Direct (CED)
    • Is expressed as a difference in percentage of

unassisted births, with a higher value indicating greater calving ease/

* It predicts the average difference in ease with which a sire’s calves will be born when he is bred to first calf heifers.
50
Q

What is BW? WW? YW?

A
  • Birth Weight EPD (BW):
    • Expressed in lbs, is a predictor of a sires ability

to transmit birthweight to his progeny

  • Weaning Weight EPD (WW):
    • Expressed in lbs, is a predictor of a sire’s ability to transmit weaning weight to his progeny
  • Yearling Weight EPD (YW):
    • “ “ “ . . . Ability to transmit yearling weight.
51
Q

What is RADG? YH? SC? Doc?

A
  • Residual Average Daily Gain (RADG):
    • Expressed in lbs/day, predictor of progeny

performance given a constant amount of feed.

  • Yearling Height EPD (YH):
    • Predictor of progeny’s yearling height, in inches
  • Scrotal Circumference EPD (SC):
    • Expressed in cm, predictor of yearling scrotal size.
  • Docility (Doc):
    • Difference in temperament, higher value being more favorable.
52
Q

What is HP? CEM? Milk?

A
  • Heifer Pregnancy EPD (HP):
    • Reported in percentage units, the chance of a sire’s

daughters becoming pregnant as first calf heifers.

  • Calving Ease Maternal (CEM):
    • Difference in percentage of unassisted births with a higher value indicating greater calving ease in first calf daughters.
  • Maternal Milk EPD (Milk):
    • Predictor of a sires genetic merit for milk and

mothering ability as expressed in a sire’s daughters

* \*That part of weaning wt attributed to milk and mothering ability
53
Q

Within the angus association, what are the dollar value indexes MW? MH? $EN?

A
  • Mature Weight EPD (MW):
    • Expressed in lbs, predictor of the difference in

mature weight of daughters of a sire

  • Mature Height EPD (MH):
    • Expressed in inches, the predictor of the difference in mature height of a sire’s daughters.
  • Cow Energy Value ($EN):
    • Expressed as $ savings/cow/year. Components in

calculation include lactation energy requirements (Milk) and energy costs associated with differences in mature cow size (MW and MH).

54
Q

What is CW? Marb? RE? Fat?

A
  • Carcass Weight EPD (CW):
    • Expressed in lbs, predictore of the differences in

progeny hot carcass weight.

  • Marbling EPD (Marb):
    • Expressed as a fraction of the differences in USDA marbling score of a sire’s progeny.
  • Ribeye Area EPD (RE):
    • Expressed in sq. in. - estimate of progeny REA
  • Fat Thickness EPD (Fat):
    • Expressed in inches – estimate of progeny 12th rib fat thickness
55
Q

Within the angus association, what are the dollar value indexes $QG? $YG? $B?

A
  • $QG – Quality Grade value
    • Related to the increased revenue associated with improved quality grade, for specialized producers (Marbling EPD)
  • $YG – Yield Grade Value
    • Represents the yield grade portion associated with $G. Multi-trait, ribeye, Fat thickness and weight.
  • $B – Beef Value
    • Index value expressed in dollars per head, is the expected average difference in future progeny performance for postweaning and carcass value compared to progeny of other sires.
56
Q

What are three economically relevant traits (ERT’s) from the red angus association?

A
  • Stayability - probability that a bull’s daughters will still be in the herd at 6 yrs. of age - strictly calving data records
  • Heifer pregnancy rate - probability that heifer progeny will conceive and calve as a 2 year old.
  • Cow Maintenance - average amt. of feed required - relies on mature wt. and milk production.
57
Q

What are four economically relevant indexes for the hereford association?

A
  • BMI – Baldie Maternal Index - is a maternally focused index that has a production system based on H x A females
  • CEZ- Calving Ease Index – combines CE and MCE EPD’s
  • BII – Brahman Influence Index – designed for Brahman X Here crossbred herds
  • CHB- Certified Hereford Beef – carcass focus
58
Q

What is the advantage of across-breed epd’s?

A
  • Use across-breed EPD’s to evaluate bulls from different breeds
  • Allows you to maintain uniformity in a cross breeding system
59
Q

What are some things to consider when developing our own selection index?

A
  • What does my operation produce best?
  • What traits would complement my current cow herd?
  • What are some realistic goals?
    • Operation Goals: Grazing Management, Cost of Production, Feed Usage, Pregnancy Rates, etc.
    • What do I produce best: Weaned Calves, Yearlings, Bred Heifers, Cull Cows, Backgrounded Steers, Replacement Heifers, etc.
    • Marketing opportunities: grass-fed, natural, lean, high marbling,etc.
60
Q

Does the industry need carcass EPD?

A
  • National Beef Quality Audits point to several concerns
    • Low Overall Uniformity & Consistency
    • Inadequate Tenderness
    • Low Overall Palatability
    • Insufficient Flavor
    • Excessive Weights of Cuts
    • Low Overall Cutability
61
Q

When sampling harvested feeds…

A
  • For bales, be sure to use a hay probe/sampling tool
    • Important to sample inside of the bale (not just the outside)
    • 10-14 samples per lot
    • ”Lot” – any group of bales under similar management (cutting, field, purchased hay, etc.)
    • Any feed that you have concerns over.
62
Q

What are the basic classes of nutrients?

A
  1. Water (most important nutrient to

measure

  1. Proteins (C, H, O, + N
  2. Energy
  3. Minerals
  4. Vitamins
63
Q

What is the importance of water?

A
  • Water (most important nutrient to

measure)

  • Dry Matter (DM)
    • DM requirement?
    • Need to account for moisture when evaluating/comparing feedstuffs
  • Functions
    • metabolic reactions, transport of nutrients, maintain normal body temperature, physical shape
64
Q

What is the importance of protien?

A
  • Proteins (C, H, O, + N)
    • Contain 16% N
    • N% x 6.25 = % protein
    • Ruminally degraded (RDP) vs. bypass (RUP)
    • Amino acids
      • Contain amino group (NH2)
    • Various combinations of some 25 AA’s
    • Most expensive nutrient per unit
65
Q

What is ADF? What is NDF?

A
  • Acid Detergent Fiber
    • the amount of dry matter digested is a function of the level of ADF in forage and is expressed as a percentage
  • Neutral Detergent Fiber
    • As NDF increases in forages, animals eat less
66
Q

What is the importance of energy?

A
  • carbohydrates (C, H, O)
    • Starch, sugars (simple)
    • Cellulose (cell walls - complex)
  • Fats & oils (lipids)
    • More C & H in relation to O
    • 2.25 x more energy than CHO
    • Functions of essential F.A.’s
      • Precursors of prostaglandins (PGF2a)
      • Structural components of cells
67
Q

What is TDN?

A
  • Total Digestible Nutrients
    • Estimate of the total digestibility, and therefore the ENERGY value for the feed.
  • TDN used in forage based (range) diets
  • Net Energy System used more in

confinement feeding programs

  • NDF and ADF values used to calculate TDN
68
Q

Describe digestibility.

A
  • The percentage of a nutrient that is absorbed from the digestive tract
  • Energy evaluation of feeds (TDN vs. NE)
    • TDN = Total Digestible Nutrients
      • (Dig. CP) + (Dig. Crude Fiber) + (Dig. NFE) + (Dig. Crude Fat x 2.25
      • Overestimates energy in roughages
    • Net Energy
      • Measures energy in Mcals/lb or kg
      • Energy allocations for specific uses (more accurate)
69
Q

What energy system is used for cow diets vs. feedlot diets?

A
  • TDN system often used for cow diets
  • NE system generally used for feedlot diets
    • More accurate
    • Less variation in nutrient analysis of concentrates
70
Q

What is RFV?

A
  • A way of comparing energy values between forages
  • Primarily used to compare alfalfa samples,
  • Used primarily for pricing alfalfa hay, not used in ration balancing
71
Q

What is RFQ?

A
  • An additional way of comparing forages.
  • Uses NDF and ADF values, as well as in-
  • vitro digestibility values
  • More accurate estimate of forage quality
  • Not used in ration balancing
72
Q

Describe Minerals.

A
  • Elements other than C, H, O, & N
  • Inorganic (no C)
    • Macro (Ca, P, Na, Cl, Mg, K)
    • Micro or trace
      • Zn, Cu, I , Mn, Co, Se
      • Mo, S, Fe
73
Q

Describe Vitamins

A
  • Fat-soluble (A, D, E, K)
  • Water-soluble ( C, B-complex)
74
Q

What do you need to determine nutrient needs?

A
  • Forage Analysis
    • Allows you more efficiently utilize feedstuffs
    • Can more effectively supplement nutrients when needed (cost effective practice)
  • Estimating intake
    • Factors affecting intake
      • cow size, milk production, BCS, forage quality, amount & type of supplement
75
Q

What are the three forage classes?

A
  • Roughages/Forages
    • >18% crude fiber
    • Relatively low in TDN
  • Concentrates
    • Energy feeds
      • < 18% C. Fiber and < 20% CP
    • Protein supplements
      • > 20% CP
  • Supplementation vs substitution
76
Q

What are some considerations for supplementation?

A
  • Self - fed supplements
    • Variation in intake
    • Expensive
  • Daily, limit fed
    • Minimize competition
  • Frequency of supplementation
    • Protein
      • Can offer as few as 3X/wk. (if all natural)
      • Need to provide the entire weeks requirement in those 3 offerings.
      • Cost effective
      • What physiological process allows this to work?
    • Energy
      • Must feed daily
      • Why?
77
Q

How do you price supplements and other feedstuffs?

A
  • Determine cost of specific nutrient you are buying
  • Determine DM content
  • Know nutrient content of feedstuff
  • Determine price per pound of nutrient
78
Q

Describe heat damaged hay.

A
  • Typically hay that was baled or stacked too wet
  • Fermentation within the bale leads to very high temperatures (above 150 degrees)
  • Caramelization or browning occurs
  • “Mailliard Reaction”
  • Lab analysis still measures crude protein, but that protein is unavailable to the animal
    • N has become chemically inked to CHO and then doesn’t contribute to DIP or UIP
79
Q

What are micotoxins?

A
  • Micotoxin: toxic secondary metabolite produced by a fungal organism (mushrooms, molds and yeasts)
  • Molds commonly found in hay are:
    • Alternaria
    • Aspergillus
    • Cladosporum
    • Fusarium
    • Mucor
    • Penicillium
    • Rhizopus
  • Feed labs typically test for grain micotoxins
    • Aflatoxin, vomitoxin, etc.
  • Overall mold count may be helpful
  • Be sure to sample several bales to get a general indication of the severity of mold
80
Q

How can you manage to minimize risk of micotoxins?

A
  • Cattle can tolerate higher levels than most domestic species
  • Ruminal microbes destroy a high percentage of micotoxins
    • Horses, swine very susceptible
  • Pregnant & Lactating cattle most susceptible
    • Lower risk with feeders and non-pregnant animals
  • Feeding recommendations
    • Few tests measure predominant forage micotoxins
    • Overall micotoxin/mold count may help
    • Dilute and blend when possible
    • Feed in well-ventilated areas
    • Feed with silage or other wet feed to minimize dust exposure
    • Monitor intake when possible, watch for reduction in intake due to micotoxins
    • Consider selling to feedyard
    • Safest to feed to yearlings, non-pregnant

animals

    * Highest risk are pregnant animals, stressed and weakened cattle
* Consider selling to your neighbor 😀 , local feedlot
81
Q

Why are nitrates a concern?

A
  • Nitrates are converted to NITRITES in the rumen
  • Nitrites bind to hemoglobin, creating methemaglobin
    • Blood loses it’s O2 carrying ability, leading to lack of oxygen delivered to tissues
      • Since the fetus has a high O2 requirement, an early symptom is asphyxiation of fetus leading to abortion
  • Plants accumulate Nitrogen in the root and lower portion of the stalk, in preparation for growth.
  • Stressors that limit growth, such as drought, hail, frost, etc. lead to an accumulation of nitrate in the plant
  • Heavy soil fertilization will also contribute to overall forage nitrate levels.
  • Species include annual grasses and cereal grains such as oats, sudan, millet, etc.
    • Pigweed, kochia, lambsquarter all accumulate N.
82
Q

How can you manage for nitrates?

A
  • Be sure to test any susceptible forage for Nitrates – especially sensitive crops
  • If Nitrates are high:
    • Feed to non-pregnant animals if possible
    • Blend, dillute with low Nitrate feeds
    • Work cattle up slowly on higher nitrate feeds ◦ Supplement with grain to reduce risk
    • Watch feeding management closely
      • Make sure animals do not over-consume susceptible feeds
      • Watch weather patterns
      • Feed consistently and accurately (minimize variation)
83
Q

What are some signs of nitrate poisoning?

A
  • Pregnancy abortion
  • Signs of low blood oxygen:
    • Drooling
    • Staggering, lack of coordination
    • Weakness, lethargy
  • Move cattle calmly, slowly
  • Provide adequate water and safe feed
  • Allow cattle to regain O2 levels
84
Q

What are the guidelines for feeding high nitrate feeds?

A
  • Test all suspect forages before feeding.
  • Keep overall ration nitrate level below 6,000 PPM.
  • Feed a balanced ration with adequate energy.
  • Introduce high nitrate feeds gradually.
  • Feed low nitrate forage or grain first, or tub grind and blend. •Feed frequently, don’t allow cattle to go hungry.
  • Make sure water supply is low in nitrate.
  • Feed adequate Vitamin A – 30,000 IU/day.
  • Be cautious during severe weather.
85
Q

In 1916, meat grade standards formulated. What happened in 1926 and why?

A
  • 1926 - First official USDA standards for carcass beef
  • Why?
    • Uniform reporting of dressed beef
    • Quality of beef – Armed forces WWI, hospitals
86
Q

What is the purpose of federal grading today?

A
  • Aid to Livestock Producers
  • Provides Uniform Supply
  • Assists in Marketing and Promotion
  • Permits Useful Price Reporting
  • Provides Industry Feedback
  • Provides info on meat tenderness, juiciness, and flavor.
  • Determines value of live cattle and beef.
87
Q

What are the types of grades?

A
  • quality (palatability)
  • yield (cutability)
  • combination
88
Q

What is the purpose of quality grades?

A

Quality grades (attempt) to reflect the flavor and tenderness of meat and are primarily determined from carcass maturity and the amount of fat within the meat (i.e. marbling or intramuscular fat).

89
Q

What are the quality grades for beef carcasses?

A
  1. prime
  2. choice
  3. select
  4. standard
  5. commercial
  6. utility
  7. cutter
  8. canner
90
Q

What are the classes of carcasses?

A
  1. steers
  2. heifers
  3. cows
  4. bullocks
  5. bulls
  • Steers and Heifers are eligible for all 8 quality grades
  • Cows are eligible for all quality grades except Prime
  • Bullocks are eligible for Prime, Choice, Select, Standard, and Utility
  • Bulls are not eligible for a quality grade
91
Q

What are the classifications of maturity?

A
  • A - 9 to 30 Months
  • B - 30 to 42 Months
  • C - 42 to 72 Months
  • D - 72 to 96 Months
  • E - More Than 96 Months
92
Q

How is maturity determiend?

A
  • Evaluating the size, shape, and ossification of the bones and cartilages , and the color and texture of the lean at the ribeye
    • the more ossified, the older the carcass
  • Dentition
    • on the kill floor, looks at the number of deciduous teeth present
  • Age records – verified by USDA
    • requires strict records; damn and calf info, calving date, sex, RFID tag
93
Q
A

moderately abundant- average prime

  • USDA Prime: Prime grade beef is the highest quality grade, hopefully with the greatest likelihood of, juiciness and flavor. It has abundant (AB) to slightly abundant (SLAB) marbling – flecks of fat within the lean – which enhances both flavor and juiciness.
94
Q
A

Slightly abundant, low prime

  • Approximately 5 to 6% of fed beef grades low prime or better.
95
Q
A

Moderate, high choice

  • USDA Choice: Choice grade beef has less marbling than Prime, but is of very high quality.
96
Q
A

Modest, average choice

97
Q

What are the req. of Certified Angus Beef?

A
  1. Predominantlyblackhaircoat
  2. Minimum of Modest 0 marbling, (MT 0 )
  3. Mediumorfinemarblingtexture
  4. Cattle< 30 MOA
  5. 10 to 16 sq. in. REA
  6. <1,051 lb carcass
  7. <1 inch BF
  8. Superior muscling (nodairy)
  9. No dark cutters or blood splatter
  10. No evidence of neck hump exceeding 2” (excludes bos indicus)
98
Q
A

small, low choice

99
Q
A

USDA Select: USDA Select grade beef is leaner (less IMF) than USDA Choice beef

100
Q

What are the certified hereford beef requirements?

A
  • (Live) – 51% whiteface, Hereford and Hereford
  • English crossbred cattle
  • (Carcass) Enrolled in CHB program prior to harvest
    • USDA Select Choice or higher (Jan. 1, 2019)
    • A maturity only
    • No noticeable hump (2” or less)
    • No dark cutters or blood splash
    • No dairy influence
101
Q

What are yield grades?

A
  • Carcass factors used to calculate yield grade
  • Adjusted fat thickness
  • Percentage of Kidney, Pelvic and Heart Fat (KPH)
  • Rib Eye Area
  • Hot Carcass Weight
102
Q

How do you measure the rib eye area?

A

The longissimus muscle is measured at the 12th rib by using a grid expressed in square inches, or a compensating polar planimeter, which measures a rib eye tracing

Rib eye area is an indicator of carcass muscling; as rib eye area increases, retail cut yield increases.

103
Q

What are the two certainties of minerals?

A
  • Two certainties
    • Animals require minerals for production
    • Mineral nutrition is complex and not well understood
      • Availability of minerals from feeds
      • Actual requirements of animals
      • Impacts of environment/performance on req.
104
Q

How do you assess mineral status?

A
  • Objectively analyze production
    • Rule out other factors
  • Determine mineral supply
    • Forage, supplement, and WATER
    • SAMPLE, SAMPLE, SAMPLE!!
105
Q

Whats important about phosphorus?

A
  • Phosphorus is generally the most expensive mineral to supplement
  • Use forage analysis estimates of Phos and Calcium
    • Using conservative intake (2 - 2.5% of BW, or 24 - 30 lbs), estimate phos intake
    • Include additional phos sources, such as supplements and mineral
    • Compare Phos supplied vs. requirements
106
Q

What are the general functions of trace minerals?

A
  • Collagen Formation
  • Pigmentation
  • Antioxidant
  • Hormonal Function
  • Component of Enzymes • Enzyme Metabolism
  • Enzyme Activity
  • Wound Healing
  • IMPORTANT FOR IMMUNE RESPONSE
107
Q

Why is copper a trace mineral of primary concern?

A
  • Copper (Cu) (requirement 10 ppm)
    • Involved in numerous functions:
      • hemoglobin formation
      • iron absorption
      • connective tissue metabolism many enzyme functions
    • Forage levels often marginal (< 7 ppm)
  • Negatively interacts with Mo, Fe & S
    • Want Cu:Mo ratio 4.5 or greater
    • Problems when S exceeds .25% of diet
    • Problems when Fe exceeds 350 ppm
  • Liver is the tissue of choice
    • < 25 ppm wet weight indicates def.
  • Evaluate feed & water sources for antagonizing minerals
108
Q

Why is zinc a primary mineral of concern?

A
  • Involved in many functions:
    • cell growth
    • immune function
    • keratinatious tissue growth (hooves)
  • Forage levels are often deficient
    • Requirement (NRC 96) = 30 ppm
    • Average of 17.2 ppm in native forage in Great Plains Region (CHAPA, 1996)
  • High levels of Ca & P will interfere with Zn
  • High milk production increases need for Zn
  • Deficiencies are associated with:
    • reduced bull fertility (Ansotegui et al., 2003)
    • delayed puberty
    • abnormal estrous behavior
    • reduced cow fertility
109
Q

What is the difference between primary vs. secondary deficiencies?

A
  • Primary Deficiency
    • Caused by inadequate dietary mineral intake
  • Secondary Deficiency
    • A factor interfering with mineral absorption and/or metabolism (ie. Moly, Sulfur, Iron)
110
Q

When formulating supplements, what do you need to consider?

A
  • Animal requirements
  • Minerals in feeds and forages
  • Analyze The Water!!
  • Potential antagonists
  • Sources and levels
111
Q

What should you consider to create a vision?

A
  1. Produce low-cost/high-profit cattle that:
    1. Products (calves) are in demand
    2. Beef produced is highly palatable
    3. Females are suited to unique production environment
  2. Manage available resources
    1. Maximizing net profit, while conserving and/or improving
  3. Quality of Life / Commitment to Family
  4. Leadership/involvement in community
  5. Active participation in industry
112
Q

What are some specific, measurable goals?

A
  • Production/Enterprise Goals
    • Reduce cow costs by $10/cow/year each of the next 5 yrs.
    • Reduce weaned calf breakeven price by $.10/lb/year
  • Land Resource Goals
    • Improve stocking rate by X% by improving grazing management and grazing distribution
  • Family / Quality of Life Goals
    • Mandatory vacation, regular family meetings, group activities
  • Community and Industry Involvement Goals
    • Attend local stockgrower’s meetings, etc.
113
Q

What are some costs assicated with decisions? Ex. factors affecting lbs of calf weaned.

A
  1. Age of calf at weaning
  2. Daily gain from birth
  3. Genetic growth potential
  4. Use of Implants
  5. Milk Production of dam
114
Q

Factors affecting the percent of calf crop?

A
  • Number of calves weaned / Cows exposed to A.I./bull
    • Breeding percentage
    • Calving percentage
    • Weaning percentage
  • Factors involved?
    • Bull fertility, nutrition, A.I. success, vaccination program, pre- and post- breeding management, cattle type,
115
Q

What are some major management principles affecting percent calf crop?

A

1) Heifer development
2) Breeding program for heifers
3) Feeding heifers
4) Calving ease
5) Post-partum interval

116
Q

What are some major management principles affecting weaning weights?

A

1) Age of calf when weaned
2) Calving season
3) Use of growth implants
4) Feed supply
5) Genetic selection
6) Heterosis
7) Overall herd health

117
Q

What are some major management principles affecting annual cow costs?

A
  1. Enterprise budget
  2. Biological type of cows:
    • Puberty
    • Calving Ease
    • Milk Production
    • Mature weight
    • Rebreeding
    • Longevity
  3. Managing Feed Costs
118
Q

What are some major management principles affecting annual cow costs?

A
  1. Increasing cow numbers
    1. improving grazing distribution
    2. cow size
    3. cow efficiency
119
Q

How can we make good decisions as livestock producers?

A
  • enterprise budgets
  • using sound financial decisions
  • doing what best works for your individual operation
120
Q

What is a partial budget?

A
  • A way of choosing between two operation decisions 4 parts to a partial budget
    • Increased Costs, Decreased Costs
    • Increased Revenue, Decreased Revenue
  • These are ideal for short term decisions, but can be used for long term

Adv. Beef Prod. Mgt (1 decks)

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