Animal Science





1.  Name four breeds of livestock in each of the following classifications:

     horses, dairy cattle, beef cattle, sheep, hogs. Tell their

     principal uses and merits. Tell where the breeds originated.



2.  List the principal diseases in your area that afflict the animals in

     each classification. Describe the proper treatment for the diseases

     you list.



3.  Explain the major differences in digestive systems of ruminant and

     nonruminant animals.



4.  Tell how you would properly manage a cow, sheep, horse, or hog,

     including adequate feeding. Tell what must be done to prevent

     illness, blemishes, defects, and disease arising from improper and

     unsanitary conditions.



5.  Tell about three career opportunities in livestock production.



6.  Complete ONE of the following options:



                         Dairying Option



     [a] Tell how a cow converts forage and grain into milk.

     [b] Make a chart showing the ingredients in cows' milk. Chart the

          amount of each.

     [c] Tell the difference between certified and pasteurized milk. Tell

          how milk is pasteurized.

     [d] Tell about the kinds of equipment and health standards for

          dairy farms.

     [e] Visit a dairy farm or milk processing plant. Tell about your

          visit.



                        Beef Cattle Option



[a] Visit a farm or ranch where beef cattle are produced under any of these

     systems: [1] feeding market cattle for slaughter; [2] producing feeder

     cattle for sale to commercial cattle feeders; [3] producing purebreed

     cattle for sale as breeders. Talk with the operator. Tell how the

     cattle were handled, fed, weighed, and shipped.



[b] Sketch a plan of a fedlot, hay and grain storage facilities, and

     loading chute for 30 or more fattening steers, or a coral plan with

     cutting and loading chutes for handling 50 or more beef cows and

     and their calves at one time.



[c] Submit a sketch showing the principal wholesale and retail cuts of

     beef. Tell about USDA dual grading system of beef. Tell about the

     grades in each system.



                              Hog Option



[a] Visit a farm where hog production is a major project, or visit a

     packing plant or stockyard handling hogs. Describe your visit.



[b] Outline in writing the proper feeding from the breeding of gilt or

     sow through the weaning of the litter. Discuss the growth and

     finishing periods.



[c] Make a sketch showing the principal wholesale and retail cuts of

     pork. Tell about the recommended USDA grades of pork. Tell the basis

     for each grade.



                            Horse Option





[a] Make a sketch of a useful saddle horse barn and exercise yard.

[b] Tell the history of the horse and the benefits it has brought to man.

[c] Tell about the following terms: mustang, quarterhorse, pinto, draft,

     gelding, calico, palomino, pacer, trotter, filly, mare, stallion,

     colt, and foal.

[d] Visit a horse farm. Describe your visit.



                          Poultry Option





[a] Keep management records on a brood of 20 chicks (sexed or straight

     run) for five months. Record feed consumption, medication, mortality,

     and vaccination. Present the records for review.

[b] Do ONE of the following: [1] manage an egg-producing flock for five

     months. Keep records of feed purchased, eggs sold, and mortality.

     Present records for review. Tell about the grading of eggs. [2] Raise

     20 chicks, poults, or ducklings. Keep records of feed intake and

     weight gains. Present records for review. Kill and dress two birds.

     Tell about grades of poultry.



                           Sheep Option





[a] Make a sketch of a live lamb. Show the location of the various

     wholesale and retail cuts.

[b] Make an exhibit and explain four blood grades (American) of wool.

     Tell how wool is processed from shearing to the finished product.

[c] Visit a farm or ranch where sheep are raised. Tell about your visit,

     including the feeding program used.

[d] Describe some differences between the production of native and range

     lambs.