Scientific Farm Animal Production

Answer:

The term marketing is defined as the conversion of goods with pricing by the sellers and buyers and moving livestock from the place of production of place of consumption. The marking plays an important role in the economy of a country and for this the producer must be intelligent in terms of marketing strategies, production, and making prices for the products.
Based on the preference of seller and buyer the grading of animals, its products and animal carcasses is usually done by the USDA (United States Department of Agriculture). By doing this USDA improves the communication between buyers and sellers and it helps for the producers of live-stock that is required as per the buyer's requirements. However, certain private companies have their own grading system. For example, USDA standard quality grades for cows are, choice, select, standard, commercial, utility, cutter and canner.

Answer:

The grading of by-products is done on two ways, namely quality and yield grading. The quality grading looks for the consumer satisfaction and checks for whether the product has quality or not. The yield grading is the second method, which looks for that the by-product has how much meat weight, bone Wight and presence of amount of fat, etc.
The grading is again depends on the carcasses and live animals. For example, the major four characteristics of carcass on yield grading are fat of muscles, fat of heart, kidney and pelvic region, muscles at the area of rib eye and weight of hot carcass. For live animals it depends on other factors, like thickness and frame size. The frame size is again differentiated into three types, namely larger, medium and small.

Answer:

Eggs are the major food products of poultry, they are rich with protein and fat and the quality standards for selection of eggs are determined by the USDA (United States Department of Agriculture).
The major exterior characteristics that are used for grading of the eggs are soundness of shell like texture, shape and cracks and the clinginess of the shell. The interior quality factors are abnormalities, like presence and absence of meat spots and blood spots, condition of yolk, thickness of albumin and condition of air cell and size.