tugaaasss tiliik pertama gw ini :p
1.
dairy cow/
sapi perah
2.
fat steer/
sapi potong jantan
3.
mutton Ewe of
ramb/ kambing/domba betina
4.
fat whether/
lemak
5.
draft horse/
kuda
·
scorecard for the estimation performance
of dairy cows
No.
|
Criteria
|
score
|
1
|
size (medium to large for the nation)
|
5
|
2
|
general shape and type (triangular
/ trapezoidal, strong
and straight back, rump straight, enough
capacity, not fat,
thigh straight)
|
10
|
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
]
21
22
23
24
25
|
head (pretty, eyes wide,
face konvek, straight
nose)
eyes (large, convex, clean)
ear (smooth, quite large, standing upright)
mouth (big, wide, strong
lips, large nostrils,
strong chin)
horn (smooth)
neck (the long, lean, sloping,
flat neck backwards)
shoulder (not fat, smooth,
protrusion of the shoulder was evident)
brisket (mild, dewlap smooth,
tapered)
chest (big chest and width)
back (strong, straight spine width when viewed
from behind)
barrel (long, deep, broad, long rib cage)
loin (broad, flat, strong)
hips (wide and flat)
rump (long, wide, flat, pinbones wide, high) tail (long and smooth) thighs (fine and broad)
strong legs (strong, straight,
balanced, length medium, smooth shank)
udder (large, adrift closely with the body, udder base broad and flat, balanced, quarters developing a uniform, flexible) nipples (uniform, symmetrical, free of defects) milk vein (large, long, branched) milk wells (large and many) skin and hair (healthy, soft, smooth, the thickness being) disposition (quiet, gentle)
Total
|
3
1
1
2
1
3
3
2
5
4
3
3
2
4
1
3
3
15
4
6
3
5
3
100
|
·
scorecards for performance prediction of fat steer
No.
|
Criteria
|
MAXIMUM SCORE (%)
|
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
|
I.
GENERAL
APPEARANCE
body weight
form (body) condition quality total
HEAD AND NECK
mouth (big and big nostrils) eyes (big and clean) forehead (and full width) face (short, wide, strong chin) ear (fine and up) neck (short and full)
total
FOREQUATER
shoulder (muscular and full of meat) shoulder (smooth, compact, broad, rounded, quite fatty) brisket (neat) feet (short, smooth, wide, soft bones)
total
BODY
chest (wide and
deep)
back (width, straight, smooth, quite fatty) loin (width, straight, smooth, pretty fat) ribs (curved round, smooth, quite fleshy) flank (full and short)
total
HINDQUARTER
hock (smooth) rump (width, smooth, long, soft tail, soft) thigs (round and full) feet (short, strong, wide, soft bones)
Total
total score
|
6
10
12
6
34
1
1
1
1
1
2
7
1
6
2
2
7
4
10
8
8
2
32
1
4
6
2
16
100
|
Nilai pengamatan = observed values
·
scorecards for performance prediction of mutton Ewe of ramb
No.
|
criteria
|
Score
|
1
2
3
5
6
7
8
9
10
11
|
GENERAL APPEARANCE
body weight (age-appropriateness)
form (lower back and abdomen straight, deep, wide, compact, symmetrical) condition (chest deep and wide, evenly distributed throughout the body meat, meat on the loin, shoulder, back, ribs, brisket thick) quality (fine hair or fur, bones smooth, strong legs, his face smooth and healthy skin)
Total
head and neck
head (it looks clean, wide mouth, strong lips, large nostrils, large eyes, short face, wide forehead, ears up, eyes wide spacing) neck (short and slender to near shoulder) Total shoulder (covered by flesh and compact) brisket (round and long) feet (straight, short, wide feet, strong, solid on the forearm)
total
body
chest (wide,
deep, full,)
ribs (long, perfectly curved, meetings, thick) back (wide, straight, thick, flat) loin (wide, thick, closed) total hindquarter hip width rump (length, width, and thickness) thigh (full, deep, wide) twist (in and closed the flesh) feet (straight, short, strong) total fur amount (length, dense, evenly distributed) quality (uneven hair and wrinkled flesh obviously) conditions (white on yellow in sheep and goats) total
TOTAL
|
12
15
10
37
5
4
9
8
1
1
10
2
4
6
6
18
1
5
5
5
1
17
3
3
3
9
100
|
- seedling performance scorecards of beef cattle/ bibit sapi potong
No.
|
criteria
|
Score (%)
|
1
2
3
4
5
6
|
GENERAL APPEARANCE (size, general shape, symmetry)
head, neck, forequarter (head, neck, shoulder, brisket, front leg) middle (crops, circumference of chest, back, loin, ribs, flanks) hindquarter (hooks, ruump, base of tail, rounds, twist, rear leg) meat or condition (the number of meat and softness) general quality (bone, skin, hair) total |
30
10
15
10
20
15
100
|
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