Hog Classification and Evaluation

Hog Classification and Evaluation

Assessment

Interactive Video

Other

9th - 10th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video tutorial discusses the evaluation of a market hog class, focusing on the structural and compositional attributes of the hogs. The blue hog is identified as the weakest due to its lack of muscle and skeletal issues, placing it last. The top hog is selected based on its superior structure and movement. The middle pair is analyzed for structural issues, leading to a final class placement of 1, 3, 2, 4 with specific cut points.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was the initial observation about the pigs in the market hog class?

None of the pigs had muscle.

Three pigs had noticeable muscle and composition.

All pigs had equal muscle mass.

All pigs were structurally flawed.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why was the blue hog placed at the bottom of the class?

It had skeletal issues and was the narrowest made.

It was the most comfortable in motion.

It had the most muscle.

It was the tallest pig.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which hog was noted for being short-hipped and pushing its hock slightly?

The hog labeled as number two

The blue hog

The top hog

The hog labeled as number three

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What structural advantage did the top hog have?

It was the lightest muscled.

It had the shortest hip.

It was tall at the shoulder and level down the top.

It was short and round.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which hog was noted for having a straighter hock but still flexed well?

The blue hog

The top hog

The bottom hog

The middle hog

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What was a key issue with the hog labeled as number two?

It was the tallest.

It had a weak shoulder and round hip structure.

It was the most muscular.

It had the best top line.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which hog was described as having the best rib shape?

The blue hog

The top hog

The hog labeled as number three

The hog labeled as number two

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