ANSC_3033_Appraisal_of_Market_Animals

ANSC_3033_Appraisal_of_Market_Animals -...

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Appraisal of Market Animals Objectives: (1) To determine how age, weight, sex, fatness and muscling affect the value of  livestock. (2) To show why some breeds of livestock have different abilities to deposit fat. (3) To relate actual present day market conditions that are due to the relative merit of  livestock. Appraisal of market animals -- knowledge necessary to evaluate market animals  (relative merit and market situation).  Relative Merit  is determined by: Age Weight Sex Fatness Muscling   Factors affecting Relative Merit Age As animals increase in age, they are likely to become: less tender  more flavorful  darker in lean color  yellow in fat color 
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diseased  fatter  Not all species are affected equally   Comparative effects of age on market value by species  (old:young ratio) Old animal value X 100 Young animal value   Why? Beef less tender 
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more intense flavor  darker lean color  yellow fat color  Swine fatter  Sheep undesirable flavor   condemnation rate due to higher incidence of disease  In summary, swine are the least impacted species of meat animals, while sheep are the  most impacted with respect the the negative effects of increasing age on the value of  older animals. Weight As animals increase in weight: their carcasses become fatter   their retail cuts become larger    Consumers object to both fatness and excessively large (too costly/unit serving) cuts. Effect Weight grouping Price/cwt Fatness effects — lamb carcasses 55 lb and down $130.00/cwt 55 to 65 lb $125.00/cwt 65 to 75 lb $120.00/cwt Cut size effect — hams 17 to 20 lb $56.80/cwt 20 to 23 lb $46.29/cwt 23 to 27 lb $37.58/cwt Sex Sexes differ in:
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Dressing percentages  Carcass proportions  Cutability 
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This note was uploaded on 03/09/2010 for the course MARB 1000 taught by Professor Hayes during the Spring '07 term at Texas A&M University-Galveston.

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ANSC_3033_Appraisal_of_Market_Animals -...

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