In order to compete in this State contest, you must qualify in the top 35% or 8 teams at an Area Contest.	Bernie O'Rourke, Co-Superintendent borourke2@ansci.wisc.edu (608) 263-4304 Ron Russell, Co-Superintendent rrussell@ansci.wisc.edu (608) 262-2987

LIVESTOCK CONTEST CLASSES

• The placing classes for breeding and market animals will consist of four animals each. The contestants will be asked to mark one of 24 possible placings on the scorecard for each class. The keep and cull class will be a group of eight animals. Contestants will be asked to keep four of the eight animals. In the case of all breeding classes, performance data may be provided. In all classes, placings will be based on how well animals fit the functions set forth in the class scenario.

• In the market grading classes, contestants will be asked to estimate USDA yield and quality grades for market cattle.

• Three reasons classes will be a market class, a breeding class (production data will be available), and one additional class (market or breeding).

• A team for the contest will consist of four members per school. Participating schools will be determined through competition at Area Contests. Each registered contestant will receive a scantron sheet. Each scantron sheet will identify only one contestant, and forms are not transferable between contestants. These sheets may be marked with pencil by circling or checking the desired placing, or by writing in estimates. Sheets must be clearly marked by contestants as to their desired estimates or placings. Duplicate numbers or checks on a scantron sheet will result in a score of zero for the animal or class. The Area Contests will match the State Contest categories as closely as possible. Each Area Contest must include at least one reasons class.
  
  

  Percent Muscle Estimations for Youth Judging Contests
  Bernie O’Rourke and Ron Russell
  University of Wisconsin – Madison
  Extension Youth Livestock Specialist and Senior Lecturer – Livestock Evaluation

  Step1:  Live Weight
  Based on the live weight of the hog, select the corresponding starting % muscle.  For example:  For a 290 lb. the starting % muscle would be 50.1.

  Live Weight (lbs.)	% Muscle
  330	48.9
  320	49.2
  310	49.5
  300	49.8
  290	50.1
  280	50.4
  270	50.7
  260	51.0
  250	51.3
  240	51.6
  230	51.9

  Step 2:  10th Rib Backfat
  Add or Subtract the 10th rib backfat factor.  For example:  If you estimate the 10th rib backfat to be .9 then you subtract 1.2 from the starting % muscle.  50.1 - 1.2 = 48.9

  10th Rib Backfat (inches)	Factor
  .5	+ 3.6
  .6	+ 2.4
  .7	+ 1.2
  .8	0.0
  .9	- 1.2
  1.0	- 2.4
  1.1	- 3.6
  1.2	- 4.8
  1.3	- 6.0
  1.4	- 7.2
  1.5	- 8.4

  Step 3:  Loin Muscle Area
  Add or Subtract the Loin Muscle Area factor.  For example:  If you estimate the Loin Muscle Area to be 6.5, then you add 1.0 to the % muscle.  48.9 + 1.0 = 49.9

  Loin Muscle Area (square inches)	Factor
  5.0	- 2.0
  5.5	- 1.0
  6.0	0.0
  6.5	+ 1.0
  7.0	+ 2.0
  7.5	+ 3.0
  8.0	+ 4.0
  8.5	+ 5.0
  9.0	+ 6.0
  9.5	+ 7.0
  10.0	+ 8.0

  The final % muscle calculation is 49.9 % muscle.

  
  

  Reporting Answers on the Scantron Sheet

   

  The answers for % muscle will go on the back side of the scantron sheet in the written exam section.  Animal 1 will be question 1, Animal 2 will be question 2 and so on.  We usually grade 5 swine animals.

  Each of the multiple choice letters is a range of percent muscle that you think the animal falls into.

  1. 47.9% muscle or less
  2. 48.0 – 50.9 % muscle
  3. 51.0 – 53.9 % muscle
  4. 54.0 – 56.9 % muscle
  5. 57.0 % muscle or greater

   

  Fill in the letter that accepts the range that you calculated.

  For example from the previous example the calculated percent muscle was 49.9%.  Letter B would be filled in as the correct answer as it falls in the 48.0 – 50.9%.

   

  One more example:
  250 lb. barrow that has .8 inch 10th backfat and 7.5 square inches of loin muscle area.

  51.3 starting % muscle
  No adjustment for backfat
  + 3.0 for loin muscle area
  ------------------------------------
  = 54.3 % muscle

  Letter D would be filled in as the correct answer as it falls in the 54.0 – 56.9% range.

Livestock Reasons Classes

Judging Consideration

Beef Cattle Heifers/Bulls - Performance-testing information, general appearance, balance, breed and sex type, natural fleshing, constitution, size, muscle weight for age and soundness are all to be considered in making your evaluation.

Sheep, Ewes/Rams - Performance-testing information, general appearance, balance, breed and sex type, natural fleshing, constitution, size, weight for age, muscle soundness and fleece are to be considered in evaluation.

Swine, Market Hogs - Performance-testing information, general appearance, breed type, conformation, quality, size, sex character and muscle soundness are to be considered.

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University of Wisconsin Extension - Publications
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Madison, WI  53715
Phone:  (608)262-3346
Fax:  (608) 265 8052

Department of Animal Science web page for youth:
http://www.uwex.edu/ces/animalscience/youthlivestock/index.cfm

Videos are available for rent from the UW Extension Media Collection
Phone:  1-800-353-3514
Or order from their web site at:  www.uwex.edu/ces/media/

If you have questions or want further information, call Bernie O'Rourke at (608)263-4304, Animal Science, University of Wisconsin, Madison, WI 53706-1284.