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Describe three features of good winter housing for weanlings - Leaving Cert Agricultural Science - Question a - 2012

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Describe three features of good winter housing for weanlings. Give the approximate live weight for cattle at the following stages of the two-year 'calf-to-beef' sys... show full transcript

Worked Solution & Example Answer:Describe three features of good winter housing for weanlings - Leaving Cert Agricultural Science - Question a - 2012

Step 1

Describe three features of good winter housing for weanlings.

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Answer

Good winter housing for weanlings should include the following features:

  1. Ventilation: The housing should be well-ventilated to prevent the buildup of moisture and harmful gases that can affect the health of the animals. Proper airflow helps to keep the barn dry and comfortable.

  2. Clean Water and Hygiene: Providing access to clean drinking water is essential. The space should be regularly cleaned to prevent bacteria and disease from accumulating, ensuring a healthy environment for the weanlings.

  3. Adequate Space: Weanlings need sufficient space to move around comfortably. This includes not only living space but also room to lie down, feed, and socialize with each other. Adequate bedding can also help in maintaining cleanliness and comfort.

Step 2

Give the approximate live weight for cattle at the following stages of the two-year 'calf-to-beef' system: 1. First winter housing.

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Answer

The approximate live weight of cattle at first winter housing is between 200-220 kg.

Step 3

Give the approximate live weight for cattle at the following stages of the two-year 'calf-to-beef' system: 2. Slaughter.

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Answer

At the time of slaughter, the live weight of cattle is typically around 600-700 kg.

Step 4

At slaughter the beef carcass is graded for conformation and fatness. Explain each underlined term.

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Answer

  1. Conformation: This term refers to the muscle distribution found on the back and hindquarters of the animal. Grading for conformation often categorizes the carcass into classes such as EUROP, based on the overall muscle development and shape of the animal.

  2. Fatness: This term describes the amount of fat present on the carcass, particularly in areas like the tail and hindquarters. Carcasses are usually graded on a scale from 1 to 5, where 1 indicates very low fatness and 5 indicates high fatness.

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