Page 251 - Agriculture_Form_Three

Agriculture for Secondary Schools

(c) Meat contains high protein that remains in the stomach for some hours and thus
delays hunger.

(d) Processing by ripening and cooking of meat imparts a palatable flavour in meat
that increases appetite.
(e) Meat is readily digested, thus acts as a stimulant to the gastric secretions.

Description and selection of animals kept for meat production

Animals raised for meat production have characteristic features associated with
different performance. These features include body conformation, growth rate,
maturity, adaptability to the environment, productivity and health of the animal.
Specific description for each species of animals is described below.

Cattle
Cattle suitable for meat production should have:
(a) Body conformation of rectangular or block shape with relatively heavy hind
quarters.
(b) Rapid growth rate (body weight gain) for fast attainment of the required slaughter
weight.
(c) High carcass quality and kill-out percentage (dressing percentage).
(d) Good mothering ability and short calving interval.
(e) Tolerance to the environmental conditions with good health.

Goats
Goats suitable for meat production should have:
(f) Deep body conformation which is full of flesh.
(g) Fast growth rate for early attainment of required weight.
(h) High prolificacy with possibility of twinning and triplets.
(i) Short kidding intervals (3 kidding in two years).
(j) Tolerant to different environmental conditions with good health.

Sheep
Sheep suitable for meat production should have:
(a) Blocky and compact body conformation.
(b) Fast growth rate for early reach of slaughter weight.
(c) High carcass quality and kill-out percentage.

Pigs
Pigs suitable for meat production should have:

(a) High prolificacy with at least 2 litter frequency per year and large litter size.

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AGRICULTURE FORM 3 9.11.2022.indd 240
AGRICULTURE FORM 3 9.11.2022.indd 240 10/01/2025 12:32