These were the REQUIREMENTS before the REVISIONS made
To see the current requirements
To see the changes which were made in 2001,
Click here for the previous
- Name four breeds of livestock in each of the following classifications:
horses, dairy cattle, beef cattle, sheep, hogs. Tell their principal
uses and merits. Tell where the breeds originated.
- List the principal diseases in your area that afflict the animals
in each classification. Describe the symptoms and explain the proper
treatment for the diseases you list.
- Explain the major differences in digestive systems of ruminant
and nonruminant animals.
Explain the differences in feeds typically used for beef cattle
and for dairy cows.
- Tell how you would properly manage a cow, horse, sheep, goat,
or hog, or a poultry flock, including adequate feeding. Tell what
must be done to prevent illness, blemishes, defects, and disease
arising from improper and unsanitary conditions.
- Tell about three career opportunities in animal science.
- Complete ONE of the following options:
BEEF CATTLE OPTION
- Visit a farm or ranch where beef cattle are produced under
any of these systems:
- feeding market cattle for slaughter;
- producing feeder cattle for sale to commercial cattle
- producing purebred cattle for sale as breeding stock
to other breeders.
Talk with the operator. Tell how the cattle were handled,
fed, weighed, and shipped.
- Sketch a plan of a feedlot, forage and grain storage facilities,
and loading chute for 30 or more fattening steers, or a corral
plan with cutting and loading chutes for handling 50 or more
beef cows and their calves at one time.
- Submit a sketch showing the principal wholesale and retail
cuts of beef. Tell about the U.S. Department of Agriculture
(USDA) dual grading system of beef. Tell about the grades in
- Define the following terms: bull, steer, bullock, cow, heifer,
freemartin, heiferette, calf.
- Tell how a cow or goat converts forage and grain into milk.
- Make a chart showing the ingredients in cows' milk or goat's
milk. Chart the amount of each ingredient.
- Explain the requirements for producing Grade A milk. Tell
how milk is pasteurized.
- Tell about the kinds of equipment and sanitation standards
for dairy farms.
- Define the following terms: bull, cow, steer, heifer, springer,
buck, doe, kid.
- Visit a dairy farm or milk processing plant. Tell about
- Make a sketch of a useful saddle horse barn and exercise
- Tell the history of the horse and the benefits it has brought
- Tell about the following terms:
- Visit a horse farm. Describe your visit.
- Outline the proper feeding of a horse doing light work.
Explain why the amount and kind of feed will change according
to the kind of horse and the work it does. Describe the symptoms
- Make a sketch of a live lamb. Show the location of the various
wholesale and retail cuts.
- Select two breeds that would be appropriate for the production
of crossbred market lambs in your region. Identify which breed
the rams should be.
- Choose three breeds and offer a crossbreeding plan that
would use the best characteristics of each breed for maximum
sheep production efficiency.
- Visit a farm or ranch where sheep are raised. Tell about
your visit, including the feeding program used. If you cannot
visit a sheep farm or ranch, view a video from a breed association,
or research the Internet for information on sheep production.
Tell about your findings.
- Describe some differences between the production of pure-bred
and commercial lambs.
- Define the following terms: wether, ewe, ram, lamb.
- Visit a farm where hogs are produced, or visit a packing
plant handling hogs. Describe your visit. If you cannot visit
a hog production unit or packing plant, view a video from a
packer or processor. Tell about the video.
- Outline in writing the proper feeding from the breeding
or gilt or sow through the weaning of the litter. Discuss the
growth and finishing periods.
- Make a sketch showing the principal wholesale and retail
cuts of pork. Tell about the recommended USDA grades of pork.
Tell the basis for each grade.
- Define the following terms: gilt, sow, barrow, boar.
- Do ONE of the following:
- Manage an egg-production flock for five months. Keep
records of feed purchased, eggs sold, medication, vaccination,
and mortality. Present records for review.
- Raise 20 chicks, poults, or ducklings. Keep records
of feed intake, weight gains, medication, vaccination, and
mortality. Present records for review. Kill and dress two
- Visit a commercial layer or broiler chicken producer,
or a turkey production unit. Tell about your visit. If you
cannot visit a commercial poultry or egg farm, view a video
from a poultry association or research the Internet for
information on poultry production. Tell about your findings.
- Make a sketch of a layer house or broiler house showing
nests, roosts, feeders, waterers, and means of ventilation.
Explain how insulation, ventilation, temperature controls, automatic
lights, and other environmental controls are used to protect
birds from heat, cold, and bad weather.
- Tell about the grading of eggs. Tell how broilers (fryers)
are graded. Describe the classes of chicken meat.
- Define the following terms: hen, rooster, chick, capon,
BSA Advancement ID#: 18
Pamphlet Revision Date: 2000
Requirements last updated in 2001