by chad weaver agriculture 1-4 dairy science / dairy judging preparing and presenting oral reasons
TRANSCRIPT
2007 Chevrolet Corvette CAR # 2
2007 Porsche 911 Turbo Car # 3
2007 Mercedes-Benz SL CAR # 4
Dodge Viper
CAR # 1
2-YEAR OLD SPORTS CAR CLASS
Preparing for Oral Reasons
• Take accurate notes on the class.• Notes should include:
1. name of the class
2. your placings
3. general appearances of the class
4. descriptive points pertaining to each pair in the placing.
5. key points you would like to stress
Presenting Oral Reasons
• Speak with a clear, confident voice.• Stand straight with feet in a comfortable position.• Never use notes.• Avoid excess body movement.• Stay within the allotted 2 minutes.• Use good voice control, including speed and volume.• Introduce the class before beginning points.
Dairy Judging CDE2003
Georgia FFA State Event
By: Joan Jackson, and Dr. Frank Flanders
Georgia Agricultural Education Curriculum Office
Georgia Department of Education
April 2003
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Click the pictures to enlarge. Click on correct placing below.
1234 3124
1243 3142
1324 3214
1342 3241
1423 3412
1432 3421
2134 4123
2143 4132
2314 4213
2341 4231
2413 4312
2431 4321
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Class 4: Holstein 4 Year Old Cows
4
3
21
More Traits and Terms for Clarity
• Balance of symmetry - proper proportions and blending of parts.
• Clean - free from fat
• Cow-hocked - rear legs turned so that the hocks are close together and feet point out when viewed from the rear.
• Body capacity - total amount of volume exhibited by a cow and indicated by a combination of depth of fore and rear rib, length of barrel, spring of rib and depth of flank.
What other terms might you use?
Dairy Breeds and SelectionTraits and Selection Terms
• Quality - overall smoothness, blending of shoulders, and refinement of head and bone.
• Spring of rib - amount ribs arch out from the backbone.
• Type - combination of characteristics that make an animal most useful for a specific purpose.
• Sickle-hocked - rear legs too curved when viewed from the side.
Dairy Breeds and SelectionTraits and Selection Factors to Consider
• General appearance - Cows with good general appearance are attractive, have femininity, vigor, stretch, scale and a harmonious blend of all parts. Evaluate all parts of the cow when considering general appearance.
• Dairy character - Dairy character refers to a combination of characteristics that indicate a cow’s ability to convert feed into milk. Characteristics include angularity, freedom from coarseness, and evidence of milking ability with udder quality.
Dairy Breeds and SelectionTraits and Selection Factors to Consider
• Udder - The udder should be large enough to produce and store milk. The length, width, and depth of the udder determines its capacity. The udder should be attached high and wide behind and carry well forward in front. Other factors considered would be teat placement, size and prominence of the mammary veins, and number and size of milk wells.