Beef%20Production%20F10 - Click tois important to know for...

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Click to edit Master subtitle style Species Lecture Sections What is important to know for each species?
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Topics Included for Each Species Primary roles/purpose of species Demographics – size and distribution Markets and Economic value Production systems/segments/life cycles Management – Housing, Feeding, Reproduction Product/performance quality, grades, etc.
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Click to edit Master subtitle style Beef Production ANSC 10200 Department of Animal Sciences Purdue University
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Primary Role Beef for human consumption!! Byproducts include: Tissues into pet foods Hides into leather Connective tissue into gelatin Intestines into sausage casings Fats into cooking lard, industrial binding agents Various proteins into pharmaceuticals (insulin, heparin, cortisol, glucagon, etc) Fats and proteins into household items
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Total Numbers in US Historic Trend Last 20 years, all
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World Meat Production 1000M tons Pig - 60,880 – 39% Chicken - 31,500 - 27% Bovine – 46,370 – 24% Sheep & goat - 8,330 – all other 10% Duck, goose, guinea – 1,875 Turkey – 3,768 Rabbit - 608 Equine - 638 Meat, other – 1,812
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US Consumption of Meat (lbs/yr) Product 1970 2002 Beef 79.6 65.7 Pork 48.0 51.6 Veal 2.0 0.6 Lamb 2.1 1.1 Broilers 24.9 77.6 Turkeys 6.4 18.2 Total 164.8 216.3 Dairy Milk 275 209.4 Cheese 11.4 29.8 Eggs 308.9 249.6
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How do we eat more than we produce? 0 2 4 6 8 10 12 US Beef Supply vs Demand Billions of lbs
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What happened in 2004? 0 2 4 6 8 10 12 US and Canadian Export Trends
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Bovine Spongiform Encephalopathy BSE, also known as Mad Cow was first detected in the US Dec 2003. This was a Canadian imported cow.
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This note was uploaded on 02/07/2011 for the course ANSC 102 taught by Professor Staff during the Fall '08 term at Purdue University-West Lafayette.

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Beef%20Production%20F10 - Click tois important to know for...

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