![Page 1: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/1.jpg)
Agriscience 231Made By: Mr. Michael BacaUsed By: Ms. Kasey Fuchs
Judging Sheep
![Page 2: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/2.jpg)
2
Objectives
• Discuss techniques on judging sheep
• Identify judging sheep techniques
![Page 3: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/3.jpg)
Steps to Judging Sheep
1. Evaluate animals from the ground up and from the rump (rear) forward
2. Rank the traits for their importance
3. Evaluate the most important traits first
4. Eliminate any easy placings in the class
5. Place the class based on the volume of the important traits
Slide 1
![Page 4: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/4.jpg)
Ranking of Traits for Market Lambs
1. Degree of muscling2. Degree of finish3. Balance and style4. Frame size5. Soundness and structural
correctness
Slide 2
![Page 5: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/5.jpg)
Ranking of Traits for Breeding Ewes
1. Style and balance2. Frame size3. Soundness and structural
correctness4. Capacity or volume5. Degree of muscling6. Degree of leanness7. Wool
Slide 3
![Page 6: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/6.jpg)
Evaluating Degree of Muscling
To evaluate degree of muscling, pay close attention to:
1. Thickness through the center of the leg
2. Width between the rear legs when the animal is on the move
3. Length of the hind saddle 4. Width and length of the loin 5. Grooved shape over the rack
Slide 4
![Page 7: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/7.jpg)
Evaluating Degree of Muscling
- Center Leg and Base Width -Light muscled(narrow)
Average muscled(average width)
Heavy muscled(wide)
Slide 5
![Page 8: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/8.jpg)
Evaluating Degree of Muscling
- Width and Length of Loin -A wide loin is desired in market lambs
A long loin is desired in market lambs
Slide 6
![Page 9: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/9.jpg)
Evaluating Degree of Muscling
- Length of Hindsaddle -
Hindsaddle ForesaddleGreater length of hindsaddle (relative to the foresaddle) is desired in sheep
Slide 7
![Page 10: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/10.jpg)
Evaluating Degree of Muscling
- Shape Over Rack -
RackGrooved shape over the rack is desired in sheep
Slide 8
![Page 11: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/11.jpg)
Evaluating Degree of Finish1. Lambs should be lean with an ideal
backfat thickness of 0.15 to 0.20 inches
2. Degree of muscling, frame size, and stage of maturity influence degree of finish
Watch out for short, light muscled lambs
Fat sheep will be widest over the top
3. Lambs that are lean will be: Very trim over and behind the
shoulder Extremely clean and neat
through underline
Slide 9
![Page 12: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/12.jpg)
Evaluating Degree of Finish
Fat Alert !!
Sloppy, loose middle
Heavy fronted
Flat, wide top
Good rule to follow: Fat sheep go last in the class
Slide 10
![Page 13: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/13.jpg)
Evaluating Degree of Finish
Ideal finish
Lamb is very trim with base width is at
least as wide as width of top
Slide 11
![Page 14: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/14.jpg)
Evaluating Degree of Finish
Ideal finish
Clean and trim over and behind shoulder
Trim and neat through underline
Slide 12
![Page 15: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/15.jpg)
Evaluating Balance and StyleBalance deals with having equal portions of width, depth, and length, with special emphasis on length:
Slide 13
• Sheep should be wide and deep at the rear and tight and trim through the front-end (Christmas tree shape)
• Volume of weight in leg and loinStyle deals with correctness of structure and straightness of design:• A straight top line is desired
• A neat, smooth shoulder that blends smoothly into the neck and ribs is desired
![Page 16: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/16.jpg)
Evaluating Balance and Style
Nasty Sheep Alert !!
(no balance)
Steeprumped
Heavy fronted
Deepnecked
LowneckedToo heavy
through middle
Slide 14
Broken topped
![Page 17: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/17.jpg)
Evaluating Balance and Style
Unbalanced
Wrong angle:
heavier in the front half than in the rear
half
Slide 15
![Page 18: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/18.jpg)
Evaluating Balance and Style
Nicebalance
Slide 16
![Page 19: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/19.jpg)
Evaluating Balance and Style
Poor Style
Neck too deep and low in its placement
Too open shouldered
Weak toppedSteep
rumped
Slide 17
![Page 20: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/20.jpg)
Evaluating Balance and StyleGood style points
Straight top line
Very high, correct neck- shoulder connection
Level rump
Slide 18
![Page 21: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/21.jpg)
Evaluating Balance and Style
Clean, flat breast
Smooth at point of shoulder
Very high set to neck
Tight over shoulders,
correct angular shape
Slide 19
Good Style Points!
![Page 22: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/22.jpg)
Evaluating Soundness andStructural Correctness
When evaluating soundness and structural correctness, pay close attention to:
1. Feet and pasterns 2. Hocks 3. Knees 4. Rumps 5. Shoulders
Slide 20
![Page 23: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/23.jpg)
Evaluating Soundness- Feet and Pasterns -Not good
Too much set to
pastern
Poor depth of heel (hoof-
skin junction too low)
Cripple Alert !
Extreme set to pastern
Very poor depth of heal
Slide 21
![Page 24: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/24.jpg)
Evaluating Soundness- Feet and Pasterns -
Big, even toes
Nice feet and pastern
Correct set to pastern
Foot sits flat and even on ground
Good depth of
heal
Slide 22
Nice!
![Page 25: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/25.jpg)
Evaluating Soundness- Hocks -
Too much set to hocks Correct hocks
Flex and power
Slide 23
![Page 26: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/26.jpg)
Knees that need improvement
Evaluating Soundness- Knees -
Buck-knee and restricted
Knee bowedslightly inward
Slide 24
![Page 27: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/27.jpg)
Evaluating Soundness- Knees -
Good Knees
Straight and strong knee
Proper knee flex for
movement
Slide 25
![Page 28: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/28.jpg)
Evaluating Soundness- Rump -
Rumps that need improvement
Short andsteep rumped Long but
steep rumpedLevel but
short rumped
Slide 26
![Page 29: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/29.jpg)
Evaluating Soundness- Rump -Just Right
Level rump designVery long rumped
Slide 27
![Page 30: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/30.jpg)
Evaluating Soundness- Shoulders -
Poor shoulder structure
Open shouldered
Coarse shouldered
Slide 28
![Page 31: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/31.jpg)
Evaluating Soundness- Shoulders -Good shoulders
Tight at topof shoulder
Smooth at point
of shoulderBlends smoothly from shoulder to
forerib
Slide 29
![Page 32: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/32.jpg)
Example Market
Lamb Class I
Slide 30
![Page 33: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/33.jpg)
Official Placing:
1 - 2 - 3 - 4
Cuts:2 - 3 - 6
1 2
3 4
Slide 31
![Page 34: Agriscience 231 Made By : Mr. Michael Baca Used By: Ms. Kasey Fuchs](https://reader035.vdocuments.net/reader035/viewer/2022062520/5681629e550346895dd313a0/html5/thumbnails/34.jpg)
34
Objectives
• Discuss techniques on judging sheep
• Identify judging sheep techniques