Livestock producers and breeders rank livestock on their ability to produce high quality, efficient breeding animals and market-worthy <u>offspring</u>.
To be able to effectively evaluate breeding and market animals is of vital economic importance for the animal markets. The same traits used to evaluate <u>high-grade slaughter animals</u> are also important in the <u>grading </u>of <u>breeding stock</u>.
When we judge livestock we classify them as:
- Superior livestock
- Average livestock
- Inferior livestock
We are looking for the most desirable traits to fit our particular market and genetic needs. The "Livestock Judging Manual" indicates that some of the most prevalent traits necessary to score a better rating are:
- <em>Live weight</em>
- <em>Fat depth</em>
- Muscling
and many more. The most important of which is muscling given that an animal with more muscle will produce more desirable meat for the average consumer, and therefore can be sold at higher prices.
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Answer: Fewer bubbles will be produced because of fewer collisions of reactant molecules.
Answer:
test hypothesis..........
Answer:
A. Group B
B. Group A eats gourmet burgers with the new sauce and Group B eats gourmet burgers with sauce that looks just like the new sauce
Explanation:
C. Group A reported 30 customers having fewer gas problems and Group B reported 8 customers having fewer gas problems.
D. The new sauce works for some people
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