Cattle Anatomy
This part is located between the loin and tail.
Rump
This is the rear leg of the swine
Ham
This is the projecting jaw that contains the nose and mouth
muzzle
What do producers use to select high-quality food and companion animals?
Industry standards
What type of observation is used during animal evaluation?
visual observation
This muscled portion lies between the neck and ribs.
Shoulder
This is the fleshy red structure on top of a chicken’s head.
comb
This joint is above the hock on the hind leg.
Stifle
What kind of records help dairy producers make decisions on culling and feeding?
production records
In class placing, which animals make up the "middle pair"
second and third place animals
This area encircles the body just behind the front legs
Heart girth
This joint is between the drumstick and shank in poultry
hock
This loose fold of skin is found under the chin, especially in rabbits.
Dewlap
When selecting a breeding bull, what physical trait is especially important?
Structure
What is the purpose of a set of reasons in animal evaluation?
to explain your placing using comparative language and observations
This is the hair at the bottom of the tail.
Switch
This is the external opening at the back of a bird.
vent
These long projecting hairs near the mouth help with sensory detection.
Whiskers
Name one desirable trait in market hogs.
defined groove over the back, a plump ham, or a smooth blend
What should the introduction of a reasons set include?
the name of the class and the placing order
These bones are located on each side of the tailhead.
Pin bones
This swine part is between the fetlock and hoof.
Pastern
These are longer, coarse hairs found above the shorter under-fur.
Guard hairs
What happens to the pigmentation of layers as they lay more eggs?
bleaching (loss of yellow pigment)
Name one characteristic of a good reasons delivery.
clear voice, eye contact, correct terminology, or confident pace