ANS 2- 7.01 (Part 1)

What conformation trait from the Unified Dairy Scorecard evaluates the skeletal parts?

• Frame

• Dairy strength

• Udder

• Feet and legs

Although the selection of broiler chicks is an important management decision for broiler production, basically no broiler producers make this decision because:

• broilers are grown on contract.

• producers do not know how.

• there are no broiler chick hatcheries.

• transporting chicks is too difficult.

A 16-pound ready-to-cook turkey that has the wing tips and the second wing joint on both wings missing can grade no higher than USDA Grade:

• A.

• B.

• C.

• D.

Beef cattle characteristics such as body structure, muscling, frame size, and breed character are evaluated by:

• pedigree.

• performance.

• visual appraisal.

• weight per day of age.

If laying hen one has pigment in the vent, hen two in the rear of the shanks, hen three in the front of the shanks, and hen four on the tops of the toes, which hen has been laying the longest?

• One

• Two

• Three

• Four

A ready-to-cook 16-pound turkey has the same USDA Grade requirements as a 4-pound broiler except the discoloration and non-breast and non-leg exposed flesh areas can be:

• disregarded for broilers.

• disregarded for turkeys.

• less for turkeys.

• more for turkeys.

The maximum missing parts that a four-pound ready-to-cook broiler can have and still be Grade A are:

• both whole wings and tail.

• one whole wing and tail.

• second wing joints and tail.

• wing tips and tail.

As determined by candling, the USDA quality grade for an egg with a clean and unbroken shell, clear and firm white, yolk free of defects, and air cell inch or less is:

• AA.

• A.

• B.

• leaker.

Raising hogs in confinement, on concrete, has increased the importance of:

• breed character.

• grazing ability.

• loin eye area.

• structural soundness.

Which selection category do breeders of purebred livestock emphasize the most?

• Backfat

• Pedigree

• Performance

• Visual characteristics