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List of contents
1. Selecting Livestock : Art or Science?
2. Placing Live Classes of Animals.
3. Presenting Oral Reasons.
4. Selecting Breeding Swine.
5. The Selection of Market Swine.
6. Using Performance Data and Expected Progeny Differences in Swine.
7. Selecting Breeding Cattle.
8. Evaluating and Grading Market Beef Animals.
9. Evaluating Performance Data for Beef Cattle.
10. Selecting Breeding Sheep.
11. Selecting Market Sheep.
12. Wool Judging.
13. Evaluating Sheep Performance Data.
14. Horse Judging: Anatomy, Terminology, and Rules.
15. Judging the Halter Class - Evaluating Conformation.
16. Riding Classes.
About the author
Ray V. Herren has been actively involved in agriculture for most of his life. He grew up on a diversified farm, where he played a major role in the production of livestock. He obtained a bachelor of science degree in agricultural education from Auburn University, a master's degree in agribusiness education from Alabama A & M, and a Doctorate in Vocational Education (with an emphasis in agricultural education) from Virginia Polytechnic Institute and State University. Dr. Herren has taught at Virginia Tech, Oregon State University, and the University of Georgia in Athens, where he recently retired as head of the Department of Agriculture Leadership, Education, and Communication. In addition to serving as a national leader in the Future Farmers of America (FFA) alumni organization, he has served on numerous committees from the local to international level, including a national task force to develop FFA programs for middle school and the national committee for career development events. His prolific scholarly activity includes 26 journal articles, 51 invited or refereed presentations, and 12 books and manuals. He has also earned several awards for his commitment to service, as well as UGA's prestigious College of Education Outstanding Teaching Award.
Summary
THE ART AND SCIENCE OF LIVESTOCK EVALUATION prepares you for livestock selection. The main objective of the book is to provide instruction and evaluation on swine, cattle, horses and sheep, with separate chapters supplying current information on the various species of livestock. Instruction is provided on how to compete in and judge competition. The aim is to help students develop the necessary skills to evaluate positive and negative traits such as structural fitness, body fat, muscling, and all the other many qualities used to appraise animals. Chapters are also included that deal with selecting livestock using performance data, and how to evaluate animals based upon live observations and recorded data. The text is also loaded with detailed images and illustrations providing you with sharp visual examples of normal and abnormal animal traits.
