{"id":46,"date":"2014-01-09T17:04:59","date_gmt":"2014-01-10T01:04:59","guid":{"rendered":"http:\/\/ext100.wsu.edu\/grant-adams\/?page_id=46"},"modified":"2024-12-02T14:01:15","modified_gmt":"2024-12-02T22:01:15","slug":"livestockanimal-science","status":"publish","type":"page","link":"https:\/\/extension.wsu.edu\/grant\/livestockanimal-science\/","title":{"rendered":"Livestock\/Animal Science"},"content":{"rendered":"
\r\n\t\nWSU Extension<\/span><\/a><\/span> > Grant County<\/span><\/a><\/span> > News<\/span><\/a><\/span><\/div>
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Area Extension Educator Sarah Smith<\/a> specializes in animal sciences, including cattle, swine, sheep, and goat production. She supports the food and fiber product industry, sustainable management practices, marketing, irrigated and dryland pasture, quality assurance, and animal well-being. Sarah coordinates animal science programming for youth and adult producers, supports 4-H and FFA livestock educational programs, advises educational efforts with Grant County Cattlemen, Washington and Columbia Basin Sheep producers associations, Washington Pork producers associations, Adams and Grant County fairs, and 4-H\/FFA livestock organizations. Impacts of the Grant\/Adams Area animal science program include enhancing economic opportunities for agriculture enterprises while protecting Washington resources.<\/p>\n\n<\/div>\r\n\n<\/div>\n\n

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Informational Videos<\/h2>\n\n\n\n

Low-Stress Cattle Handling Video – <\/a>The video is a review of Washington State University Extension Low-Stress Cattle Handling training seminars featuring nationally recognized cattle handling expert and veterinarian Dr. Tom Noffsinger from Benkelman, Nebraska.  The video summarizes low-stress handling concepts and techniques and shows animated computer graphic illustrations, and live cattle handling videos highlighting these concepts and techniques.  The Spanish version<\/a> of the video is also available.<\/p>\n\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n

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From Pig to Porkchop –<\/a> Whether you are a consumer considering purchasing a live pig to be butchered for your freezer or a pig producer wanting to sell animals to consumers for home use, there are many things to consider. Both the consumer and producer should educate themselves on what makes a good butcher hog, while having realistic expectations of types and amounts of retail meat cuts they will receive from a market ready butcher pig. The goal of the video and the supporting data in this document is to provide viewers with information on pork meat quality and quantity when purchasing or selling a pig directly for consumption. In the video three different types of market hogs are evaluated from live and through carcass fabrication. This was done to demonstrate measurements of meat quality impacting palatability, as well as factors influencing yield, or the pounds of meat one can expect from a butcher hog. Factsheet<\/a> with supporting data.<\/p>\n\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n

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Pig Handling & Training Techniques –<\/a> Food animal performance and profitability, meat quality, individual safety, family dynamics, and consumer perspectives are all impacted by the way people work livestock on the farm, in transportation or at exhibition. Using proper pig handling and movement practices will not only contribute to good animal care and performance but will improve pig and human safety and public perception as youth prepare, transport, and exhibit pigs at fairs and shows. Proper pig handling will also improve youth and their family’s experience and success in raising a swine project for exhibition.<\/p>\n\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n<\/div>\n\n\n

Quality Assurance<\/h2>\n\n\n\n

Youth for Quality Care of Animals (YQCA)<\/a><\/p>\n\n\n

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Annual Events<\/h2>\n\n\n\n