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Judging Sheep. Developed by: Richard Coffey, Extension Swine Specialist, University of Kentucky Kevin Laurent, Extension Associate, University of Kentucky Warren Beeler, Kentucky Department of Agriculture. Edited for Georgia by Frank B. Flanders

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Presentation Transcript
slide1

Judging Sheep

Developed by:

Richard Coffey, Extension Swine Specialist, University of Kentucky

Kevin Laurent, Extension Associate, University of Kentucky

Warren Beeler, Kentucky Department of Agriculture

Edited for Georgia by Frank B. Flanders

Georgia Agriculture Education Curriculum Office

March 2002

steps to judging sheep

Slide 1

Steps to Judging Sheep

1. Evaluate animals from the ground up and from the rump (rear) forward

2. Rank the traits for their importance

3. Evaluate the most important traits first

4. Eliminate any easy placings in the class

5. Place the class based on the volume of the important traits

ranking of traits for market lambs

Slide 2

Ranking of Traits for Market Lambs

1. Degree of muscling

2. Degree of finish

3. Balance and style

4. Frame size

5. Soundness and structural correctness

ranking of traits for breeding ewes

Slide 3

Ranking of Traits for Breeding Ewes

1. Style and balance

2. Frame size

3. Soundness and structural correctness

4. Capacity or volume

5. Degree of muscling

6. Degree of leanness

7. Wool

evaluating degree of muscling

Slide 4

Evaluating Degree of Muscling

To evaluate degree of muscling, pay close attention to:

1. Thickness through the center of the leg

2. Width between the rear legs when the animal is on the move

3. Length of the hindsaddle

4. Width and length of the loin

5. Grooved shape over the rack

evaluating degree of muscling center leg and base width
Light muscled

(narrow)

Average muscled

(average width)

Heavy muscled

(wide)

Slide 5

Evaluating Degree of Muscling- Center Leg and Base Width -
evaluating degree of muscling length of hindsaddle
Hindsaddle

Foresaddle

Greater length of hindsaddle (relative to the foresaddle) is desired in sheep

Slide 7

Evaluating Degree of Muscling- Length of Hindsaddle -
evaluating degree of muscling shape over rack
Rack

Grooved shape over the rack is desired in sheep

Slide 8

Evaluating Degree of Muscling- Shape Over Rack -
evaluating degree of finish

Slide 9

Evaluating Degree of Finish
  • Lambs should be lean with an ideal backfat thickness of 0.15 to 0.20 inches
  • Degree of muscling, frame size, and stage of maturity influence degree of finish
  • Watch out for short, light muscled lambs
  • Fat sheep will be widest over the top
  • 3. Lambs that are lean will be:
  • Very trim over and behind the shoulder
  • Extremely clean and neat through underline
evaluating degree of finish1
Fat Alert !!

Sloppy, loose middle

Heavy fronted

Flat, wide top

Good rule to follow: Fat sheep go last in the class

Slide 10

Evaluating Degree of Finish
evaluating degree of finish2
Ideal finish

Lamb is very trim with base width is at least as wide as width of top

Slide 11

Evaluating Degree of Finish
evaluating degree of finish3
Ideal finish

Clean and trim over and behind shoulder

Trim and neat through underline

Slide 12

Evaluating Degree of Finish
evaluating balance and style

Slide 13

Evaluating Balance and Style

Balance deals with having equal portions of width, depth, and length, with special emphasis on length:

  • Sheep should be wide and deep at the rear and tight and trim through the front-end (Christmas tree shape)
  • Volume of weight in leg and loin

Style deals with correctness of structure and straightness of design:

  • A straight top line is desired
  • A neat, smooth shoulder that blends smoothly into the neck and ribs is desired
evaluating balance and style1
Nasty Sheep Alert !!

(no balance)

Steep

rumped

Heavy fronted

Deep

necked

Low

necked

Too heavy through middle

Slide 14

Evaluating Balance and Style

Broken topped

evaluating balance and style2
Unbalanced

Wrong angle:

heavier in the front half than in the rear half

Slide 15

Evaluating Balance and Style
evaluating balance and style4
Poor Style

Neck too deep and low in its placement

Too open shouldered

Weak topped

Steep rumped

Slide 17

Evaluating Balance and Style
evaluating balance and style5
Good style points

Straight top line

Very high, correct neck- shoulder connection

Level rump

Slide 18

Evaluating Balance and Style
evaluating balance and style6
Clean, flat breast

Smooth at point of shoulder

Very high set to neck

Tight over shoulders, correct angular shape

Slide 19

Evaluating Balance and Style

Good Style Points!

evaluating soundness and structural correctness

Slide 20

Evaluating Soundness andStructural Correctness

When evaluating soundness and structural correctness, pay close attention to:

1. Feet and pasterns

2. Hocks

3. Knees

4. Rumps

5. Shoulders

evaluating soundness feet and pasterns
Not good

Too much set to pastern

Poor depth of heel (hoof- skin junction too low)

Cripple Alert !

Extreme set to pastern

Very poor depth of heal

Slide 21

Evaluating Soundness- Feet and Pasterns -
evaluating soundness feet and pasterns1
Big, even toes

Nice feet and pastern

Correct set to pastern

Foot sits flat and even on ground

Good depth of heal

Slide 22

Evaluating Soundness- Feet and Pasterns -

Nice!

evaluating soundness hocks
Too much set to hocks

Correct hocks

Flex and power

Slide 23

Evaluating Soundness- Hocks -
evaluating soundness knees
Knees that need improvement

Buck-knee and restricted

Knee bowed

slightly inward

Slide 24

Evaluating Soundness- Knees -
evaluating soundness knees1
Good Knees

Straight and strong knee

Proper knee flex for movement

Slide 25

Evaluating Soundness- Knees -
evaluating soundness rump
Rumps that need improvement

Short and

steep rumped

Long but

steep rumped

Level but

short rumped

Slide 26

Evaluating Soundness- Rump -
evaluating soundness rump1
Just Right

Level rump design

Very long rumped

Slide 27

Evaluating Soundness- Rump -
evaluating soundness shoulders
Poor shoulder structure

Open shouldered

Coarse shouldered

Slide 28

Evaluating Soundness- Shoulders -
evaluating soundness shoulders1
Good shoulders

Tight at top

of shoulder

Smooth at point

of shoulder

Blends smoothly from shoulder to forerib

Slide 29

Evaluating Soundness- Shoulders -
slide32

Slide 31

Official Placing:

1 - 2 - 3 - 4

Cuts:

2 - 3 - 6

1

2

4

3

cheviot
Cheviot
  • Originated in Scotland
  • Resistant to cold, windy conditions
  • White, wool free faces
  • Long wool type
  • Wool has a helical crimp
  • Tend to be resistant to worms and footrot
columbia
Columbia
  • Developed by the US Department of Ag
  • Developed to thrive on Western ranges
  • Produce medium wool and large amounts of meat
corriedale
Corriedale
  • Developed in New Zealand & Australia
  • Dual purpose breed
  • Produces bulky, high density wool
  • Most popular breed in South America
dorset
Dorset
  • Originated in Europe
  • Medium-sized breed with high quality, white wool
  • Most popular white-faced breed in the United States
  • Horned and polled varieties exist
hampshire
Hampshire
  • Originated in Hampshire, England
  • Black face and legs
  • Mild demeanor
  • Unbroken wool cap should extend from the neck over the forehead
jacob
Jacob
  • Originated in England
  • Two, four, or six horns
  • Black and white fleece
  • Fleece is highly sought after
  • Unimproved breed
lincoln
Lincoln
  • Originated in England
  • The largest breed of sheep
  • Long-wooled breed
  • White faces
  • Pronounced forelock between the ears
merino
Merino
  • Originated in Australia
  • Primarily a wool breed
  • White-faced
  • Most popular breed in Australia
  • High quality wool used in the textile industry
oxford
Oxford
  • Originated in England
  • Second largest sheep breed
  • Meat-type breed
  • Tends to forage for its own food
  • White with black ears and bridge of nose
rambouillet
Rambouillet
  • Originated in Spain
  • Shipped to France in 1801
  • White in color
southdown
Southdown
  • Developed in England
  • Well suited to farm flock production
  • Gray face with white body
  • Adapted to wet conditions
suffolk
Suffolk
  • Originated in England
  • Most popular breed in the US today
  • Produce large amounts of meat
  • White with black faces and legs
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