Breeding and hybrid vigour L.O. – To know how farmers may improve their livestock through selective breeding. Starter questions Serena the sow was pink skin. This is recessive. 1. What might her two genes be? PP, pp or Pp Scott the boar has black skin. This is dominant.By terence
View Carcass size PowerPoint (PPT) presentations online in SlideServe. SlideServe has a very huge collection of Carcass size PowerPoint presentations. You can view or download Carcass size presentations for your school assignment or business presentation. Browse for the presentations on every topic that you want.
Navy Supply Information Systems Activity. CARCASS TRACKING. Presented to: DLMSO PRC Committee Presented by: Gerald O’Sullivan . Ready. Resourceful. Responsive!. Agenda. Purpose of Carcass Tracking Overview of Repairable Process Item Pricing BK_ Processing
Carcass Disposal. Composting. Composting. Carcasses layered with organic material Thermophilic microbes Heat generation Accelerates biological decomposition Destroys pathogens Relatively safe and simple Nutrient rich, organic byproduct ‘humus’. Compost Components. Nitrogen
Carcass Disposal. Off-Site Locations (Rendering and Landfills) and Transportation Biosecurity. Off-Site Carcass Disposal. Rendering Facility or Landfills Use depends on Animal species Quantity of carcasses Pathogen of concern Persistence Ability to spread Regulations
Carcass Disposal. Overview. Method Selection. Animal species Number of animals Space and equipment needed Pathogen and its ability to persist or spread. Environmental issues Soil characteristics Water sources Air quality Public health issues Regulations. Carcass Disposal Methods.
Poultry Carcass Grading . Georgia Agricultural Education Curriculum Office Catrina Kennedy and Dr. Frank Flanders Photos by Tim Savelle February 2007. Next. Broiler #1. WHAT IS THE GRADE?. GRADE A Flippers removed Tail cut off even with body. Next. Broiler #2. WHAT IS THE GRADE?.
Lamb Carcass Grading. Yield Grade 1, 2, 3, 4, 5 expected yield of closely-trimmed cuts from the leg, loin, rack, and shoulder (80% of the weight and 90% of the value. Quality Grade Prime, Choice, Good, Utility, Cull predicts expected palatability (tenderness, juiciness, flavor).
Pork Carcass Class. Pork Carcass Class. Carcass. Hams. #3. #4. #1. #2. Collar. #1. #2. #3. #4. Centersection. #1. #2. #3. #4. First Rib. #1. #2. #3. #4. Official. Placing : 1 – 4 – 2 – 3 Cuts: 2 7 2.
Carcass Disposal Options. Josh Payne, Ph.D. Area Animal Waste Mgmt. Specialist OSU Cooperative Extension Service. Carcass Disposal. Confronts most farmers at some point Producer must take responsibility Otherwise state authorities will intervene. Improper Disposal.
PORK CARCASS GRADING. Dean Pringle Animal and Dairy Science University of Georgia. USDA Pork Grades. Expected yield. US 1 > 60.4% US 2 57.4 – 60.3% US 3 54.4 – 57.3% US 4 < 54.4% US Utility Unacceptable quality. USDA Pork Grades. Minimum Quality Standards Fat and lean firmness