Chapter 7.

Judging Livestock

Chapter 7. Judging livestock

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 Chapter 7. Judging Cattle

Judging of cattle

Generalities It is essential that when acquiring an animal —

whatever the economic objective that is pursued
In livestock farming, to breed or improve a flock, the pri-
continue with your exploitation - offer some harmony
the first thing to do is to know the cattle that
of the set and among its different anatomical regions
they are possessed or to be acquired and, at the same time-
mica, as it indicates health and ability to the
to define the orientation that will be given: Fattening
production. To judge the harmony of the beef and its
of young bulls to be sent to the slaughterhouse; produce-
productive qualities require having a sense
milk collection to send it directly to the consumer
special: the ability to 'know how to see animals' that po-
I or to industrialize it; or to obtain animals for it.
the veterinarians, some handlers and ranchers
agricultural work. In any case, when adding-
and that, although, on occasion this skill tends to re-
to judge the cattle or when judging it in a competition or in
to take the exam practice of the cattle in the
a fair, strict value standards must be followed
holidays, it can also be acquired by measuring to the ani-
ration of animals in their exterior and, above all,
males being thus, indices of constitution and is-
regarding the regions and age.
establishing their proportions.
When examining the livestock at a competition, it should be
start by analyzing its morphology, especially Examination of livestock in general
the regions of the body and at the same time determine
bring the age and review the layer. After that, it should be re-
The general conditions of the beef are determined
examining their age, the formation of their region
to know the animal as a whole, for this it is advisable
anatomical features, measuring it and determining its indices
measure it and relate its measurements, establishing the
you say, besides judging their confidence.
indices and, based on them, targets can be set
In the Exam, the following plan must be followed:
portions of the beef, which must be suitable for
a) Examination of the animal from the side of-
the fate that the animal will have: the dairy cow must
saddle, observing head, neck, back,
to be elongated in proportions and the meat must
belly, group, etcetera.
to have shortened and collected body lines.
On the other hand, in the examination of the animal it is
b) Exam positioned to the right of the anus-
bad, looking at him askew retreating.
great importance the determination of its height and
c) Examination of the animal from the front and from behind,
weight, which are essential elements for its
to observe the rump and the thickness of the
assessment. Both measures must be appropriate
for the purpose that will be dedicated to the animal that, in addition buttock
d) Profile examination, but positioning to the left-
to be well-proportioned, it must have height and
minimum wage, especially those that are allocated to the en-
left.
e) Advancing to the left towards the third
fat or to the production of work.
anterior of the animal examining it diagonally.

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glass to the rancher, because they will force to extend -

too much and yet the creator would not appreciate the
perfection of knowledge.
In the examination of livestock, one must resort to
all knowledge from the outside and at the same time
time to make use of the comparison with the mode-
those that the study of races demands. The knowledge-
the myth of races has the advantage of serving to
present to the rancher the ideal forms of the re-
they are in their different attitudes.

Characteristics evaluated in the study

subjective of the outside

Appreciation of desirable racial traits

the undesirables

a) Racial purity or infusion of foreign blood.

b) Quality or refined class, which is an imprecise-
session that alone exalts the player and,
in contrast, the vulgarity that it re-
chaza.
c) Defects or malformations, that may be
multiple and, for the most part, congenital or
hereditary, which invalidate the specimen to-
Different phases and angles of the physical appraisal of a beef cattle.
totally or partially.
Source: www.anabic.it/servicio_tecnico/St54it.htm
d) Body proportions that together
they create the image of harmony, or the asime-
f) Examination from the front and in front. tría.
g) Examination of the animal at the bias, but situating- e) Bone-muscle-fat size or development,
turn to the right and head towards Ade- provided according to age, sex, status of
lante. nutrition and health.
In cattle, whatever their dis- f) External reproductive organs of the ma-
Tino, above all, must appreciate the development of of the female, examined in its north-.
chest, the elevation of the needles, the width and am- mal or abnormal development and functionality.
width of the back and the loins, the shape of g) Secondary sexual characteristics, expressive
the group and the movements of the hijares, the dispo- of reproductive potential.
position of the udders in females, the volume of the h) Skin and fur regarding texture, co-
belly and the integrity of the genital organs, is- blemishes, spots and depigmentations,
especially in the bull. It is also very important- details on acclimatization and adaptability.
to determine the dimensions of the members and the
Other highly useful evaluations
arrangement of tendons and hooves. At the same
time, the health recognition must be done if a) Claws and hooves, of which the correct or
it may not be precise, but for this case it cannot give re- defective configurations depend on the

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efficiency of their movements and service

of the bulls.
b) Peculiarities of various kinds that, direct-
either directly or indirectly, they gravitate around the pro-

conductivity and behavior in front of the

environmental interaction.
c) Psychic reactions, such as temperament-
to, the habits and the instincts, is based on-
the handling of Zebu cattle.
d) Dental chronometry and corneal features, utility-
for the determination of age of
approximate but practical. European meat biotype.
e) Live weight estimates. Source: www.ofival.fr/phototheque/bovins

2. Productivity Biotypes

a) Correlations of the external conformation

with the ability for specialized production
meat, milk, work or their combination
nations.
b) Meat biotype, which responds to a
rectangular parallelepiped and its evolution-
from the old or compact to the current one
new type.
c) Dairy body type, with a triangular shape
mad triple wedge in high production cows
Dairy biotype: Jersey.
life, being the imaginary base of
Source: greenridge.usjersey.com
triangle on the back of the animal and the
tip, on the head.
d) Combined biotypes, which aim to obtain
double yields (meat-milk, car-
ne-work and milk-work) or triples
(meat-milk-work)

Dairy biotype: Holstein.

Source: www.rkde.com/altonalea/

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Dairy cattle

Holstein type pattern

An important characteristic of the Holstein breed

its size, associated with the appropriate degree of
dairy refinement. It is one of the two dairy breeds-
heavy doses. Emphasis is placed on the size to effect
to have an animal that produces
high amounts of milk in a sustained form.
The Holstein breed has an enviable record in
as far as the records are exceptionally to the-
milk cans in individual cows.
To maintain this racial characteristic, the ani-
males achieve a good strength but without sacri-
getting too much the milky temperament and the American type Holstein Friesian bull.
quality. If an individual lacks size and a Source: www.holsteingenetics.com
solid structure, will not be strong enough to
continue in production for several consecutive years.
If it is too rough, it will lack quality.
why, and this extreme condition will act in their con-
tra to reach and maintain the high peak of
expected production in these large breeds.
Oversized animals require
too much food. The extremely large cow.
to produce efficiently, it must satisfy
production requirements above the average
expected gods, also, the excessively large cows
they need larger accommodations than the
normal. For these reasons, the race has a size- American type Holstein cow
specific one that is considered the correct one. Source: murribrook.pics.ca.usholsteingenetics.com
Although it is not necessary to emphasize the topic
racial breeding of Holstein, it should be specified that creators prefer that this fortress be located
it has a well-defined type, which indicates that a cow combinedwithacorrectsize,balanceandmix-
it must have a good and large structure, with mu- harmonious chord of the parts, along with a super line
the strength and depth of body that enables straight back, good udder and suitable legs
for consuming large amounts of food. The constitution.

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Swiss Brown racial type

The Swiss Brown cattle over the years

has experienced a notable evolution from an-
very rough individual, somewhat ordinary, with a teat me-
from a mediocre one to a more attractive one with a mark

milky temperament that combines refinement

with the size and proportions to give way to
an adequate biological machine producer of ele-
you provide quantities of milk steadily du-
extend a prolonged lifespan. Dairy biotype.
The objective was to combine strength Source: www.voegelifarm.com/
sufficient with the milk quality, in order to avoid
that individuals arise who, due to the lack of
a vigorous structure, result too weak-
the supports to withstand the effort derived from the production
action in successive years.
The Swiss Brown breed has in its strongest type-
lesion -especially in the bone structure- that
any other dairy breed. As a group, their ani-
males have, without a doubt, the most desired game
blue of legs of great strength of all races
Swiss Australian Brown Cow.
dairymen. The breeders, judges, classifiers and aso-
Source: www.voegelifarm.com/
representative associations of the Swiss Brown breed have
treaty to maintain this last feature through
of the discrimination against animals that do not present
such particular characteristics of legs and pe-
nails.
A research on dairy breeds demos-
I believe that the life expectancy of the herd is slight.
superior mind in cows belonging to the breed
Swiss brown.

Original Swiss Brown Cow.

Source: www.tiho-hannover.de/einricht/zucht/eaap/

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Judging and Scoring Pattern

general for dairy cattle

Cows well modeled; short hooves, compact-

flat and rounded, with deep heels
When applying this guide, the following must be taken into account: and flat palms.
racial characteristics. The maximum score to be awarded z Anterior extremities of medium longitude,
Having sound is 100 points. straight, well spaced and plumb.
z Rear extremities almost perpendicular
Order of the exam
from the hock to the quarter (views
General aspect.General appeal, female- from the side) and parallel (viewed from behind).
dad, strength, proportion between the different
2. Dairy condition.Dairy capacity evident-
parts and harmonious silhouette. In judging the appearance
angular open shapes without giving a sense
In general, it is necessary to take into account a cow.
of weakness; absence of areas of coarse skin;
each and every one of its anatomical parts.
lactation period in which the female is found
Racial characteristics clearly exposed.
z Long neck, thin and continuation arm-
z Head. Cropped, proportioned to the body- neck with the backs; throat, double chin and
by the snout, with wide and open nostrils, chest of straight lines.
robust jaws, large eyes and shine z Cruzalta and ridges conveniently
wide front and moderately bulged curved, with wide, flat and long ribs
tada, straight nasal prominence, ears of gas.
medium size and with marked brightness. z Deep and fine repairs.
z Smooth backs well inserted into the trunk. z Thighs with a slightly convex surface
z Back. Recto and robust, wide spine almost the flat and well-separated viewed from the back,
horizontal. leaving ample space for the udder and its
z Group. Long and wide forming line rec- ligaments.
the tips of the hocks with the z Loose and flexible.
well-trimmed ischial tuberosities and
without taking off. 3. Body capacity.Relatively large,
z High and well separated; but the butter of the in proportion to the size of the animal, predicting
glue on the same line of the back and exempt strength, vigor, and productive capacity.
from protuberance; thin tail. z Robust abdominal perimeter, wide and pro-
z Paws and hooves. Clean and robust bones. bottom, well-curved ribs. The width
toss, short and strong sheets, hocks and the depth of this area tends to increase

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as it becomes more posterior.

z Wide and deep thoracic perimeter, with the
first ribs of proper curvature and
well continued with the backs, needles and
well-rounded elbow hollows;
wide base on the chest.

4. Mammary system.Solidly implant

tada, voluminous and symmetrical with fine lines,
indicator of high productions during General appearance.
Source: www.holsteins.ca/birkentree/images
long periods.
z Adequate length, wide and pro-
fund, with a clean incision separating
both halves and without grooves on the sides
smooth, flexible and with pronounced retraction,
after milking; developed quarters
equally.
z Anterior mammary region of average length
and wide, uniform from the front to the back
posterior and firmly implanted in the pa-
red abdominal. Milk temperament or condition.
z Retromammary region. High, wide, and light-
rounded mind; of uniform width of
up down and also solidly implan-
ta-da.
z Uniform nipples, length and diameter
medium, cylindrical, arranged perpendicularly
largely on the surface of each room
and well separated, viewed from the back and the side-
mind.
z Thick, long, tortuous mammary veins
and targeting collaterals. For not being des-
rolled the mammary system in the heifers
young people, less importance should be given to the
same and more to the general aspect, condition
milkmaid and organic capacity of these hem-
bras. It lacks logical foundation to desire
that young heifers have udders of
extraordinary development.

Mammary system of two breeds; observe size, symmetry,

depth, insertion, nipples, and irrigation.
Source: www.holsteins.ca/birkentree/images

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General appearance

1. Molded head, proportion- 4. Wide, strong, and level back.

nothing, feminine.
Wide and broad.
2. Firm splice boards
6. Straight front legs; hind legs
smooth with the body. angular grooves in the hollows. Hooves
Straight and strong back. short and firm.

Dairy temperament

Angular, broad, and gaunt body Long neck, well-separated ribs,

during the breastfeeding period deboned, flattened and well
hi. separated to make room for the udder.

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Body capacity

Large, in relation to the size of the animal: Young cow of excellent conformation, still
deep barrel, well-arched ribs with insufficient physical capacity. Siste-
and large corset. my developing breast and of good shape
Wonderful balance.

Mammary system

z Udder of good capacity, long, wide, and of moderate depth.

z Well-proportioned and symmetrical rooms.
z Nipples of appropriate length and size.
Source: Adapted from the Cattle Judging module. Ramón Gasque G.

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Bulls z Medium-length forelimbs,

straight, well spaced and plumb.
When applying this guide, the causes must be taken into account. z Hind limbs almost perpendicular
racial characteristics. views from the hock to the quarter.
of profile; and parallel, viewed from behind.
Order of the exam:
2. Dairy condition.Angled and open shapes
General overview.General attractiveness, masculine-
such, without giving a sense of weakness; absence of
unity, strength, proportion among the different
areas of thick skin.
these parts and harmonious silhouette. At this point it is
z Long neck, with medium-sized crest
I need to consider each one meticulously.
and harmoniously continued with the es-
of its parts. pouches. Throat, double chin, and chest of lines
Racial characteristics lines.
z Crosshigh
z Cut-off head, proportionate to the body
z Ribs conveniently curved, with
snout, wide muzzle, large and open nostrils
wide, flat, and long ribs.
tusks, robust jaws, large eyes and
z Deep and fine gems.
brilliant, moderately wide forehead
z Thighs with a slightly convex surface
bulging, straight nasal prominence, ears of
flat and well separated, seen from behind.
medium size and with marked brightness.
z Soft and flexible skin.
z Well inserted flat backs.
z Dorsal and robust; wide back and almost 3. Body capacity.Relatively large,
horizontal. in proportion to the size of the animal, predicting
z Wide and long, forming a straight line force, vigor and production power.
the tips of the hocks. z Robust abdominal perimeter, wide and pro-
ischial tuberosities must be well re- fund ribs well curved. The wide-
cut and unpeeled, wide high and know- The ray and depth of this area tends to
glue. Butter of the glue on the same line of the increase as it becomes more post-
dorsal and free of protuberance. Fine tail.
z Paws and hooves. Clean and robust bones. z Wide and deep thoracic perimeter, with the
short and strong sheets, corvejones first ribs of adequate curvature and
well modeled; short hooves, compact- well continued with the backs. Needles
rounded toes with deep heels and and well-rounded elbow joints;
flat palms. wide base on the chest.

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Biotype of dairy bulls

Black-spotted Holstein. Red roan Holstein.

Source: Holstein sires. http://images.search.yahoo.com/search/images Source: Holstein sires. http://images.search.yahoo.com/search/images

Jersey. American Swiss Brown.

Image source: www.selectsires.com/VirtualDirectory Image source: www.selectsires.com/VirtualDirectory

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Differential characteristics between European-type cattle and Zebu-type cattle

Source: R. Gasque Gómez

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Some phenotypic characteristics of Bos indicus cattle,

according to the previous table

Image source: www.abcz.org.br

(Refer to the Breeds Section for the grading pattern of Cebu breeds).

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Some phenotypic characteristics of cattle Bos taurus,

according to the previous table

Simmental cows

European type meat biotype: Limousin cow.

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