University:
Sam Houston State University
Course:
BIOL 2413 | General Zoology
Academic year:

2020
Views:

277

Pages:

13
Author:

Calvin S

Judging Meat Goats Objective • Discuss and Identify techniques of judging meat goats. Steps to Judging Meat Goats 1. Evaluate goats 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 Ranking of Traits for Meat Goats 1. 2. 3. 4. 5. 6. 7. Degree of muscling Structural correctness Degree of finish (fat cover) Capacity Balance Style Freshness Evaluating Degree of Muscling Degree of muscling in meat goats is best determined by evaluating: 1. Thickness through the center of the leg 2. Width between rear feet when the goat stands or walks 3. Width, thickness, and length of the loin Evaluating Degree of Muscling Also compare length of hind saddle to that of front saddle Hind Saddle Front Saddle Hind saddle should be at least as long as front saddle Evaluating Degree of Muscling Thick Average Average Thin Evaluating Structural Correctness Level topped Excellent Structure 160 degree hock angle Straight knee Strong pasterns Evaluating Finish Meat goats should be trim and lean, but should also have bloom. Lean, but unthrifty Trim with bloom Evaluating Capacity Capacity in meat goats refers to the combined volume of: 1. Body width (open rib shape, base width) 2. Body depth 3. Body length Evaluating Capacity Wide and open ribbed Narrow width (flat ribbed) Evaluating Capacity Shallow Bodied Deep Bodied Evaluating Capacity Short Bodied Long Bodied