Exercise 2 - Animal Products The quiz associated with Exercise 2 must be completed by Friday, February 17th, 11:30 PM NOTE: Once you open the Quiz associated with Exercise 2, you will have 30 minutes to complete the quiz. Thus, complete this exercise prior to taking the quiz. Eggs 1. If a Leghorn hen weighs 5.5 lbs. and is consistently laying large eggs (2 oz per egg) on a daily basis, how many days will it take her to produce her own body weight in eggs? 2. If we assume the albumin makes up 60% of the egg weight and is 10% protein, and the yolk is 30% of the egg weight and is 17% protein, what percent of her body weight will she produce in protein in 100 days? Milk 3. If a Holstein cow weighs 1500 lbs. and is producing 65 lbs. of milk per day, how many days will it take her to produce her own body weight in milk? 4. If we assume the milk she is producing is 3.0% protein, what percent of her body weight will she produce in protein in 100 days? Meat Dressing % Dressing percent represents the percent of the weight of the live animal that is present in carcass form after processing (lbs. carcass/live weight * 100) Carcass Yield Carcass yield represents the amount of boneless closely trimmed retail cuts (BTRC; i.e. chops, steaks, and roasts) that you get from a carcass after it is fabricated or cut up. Avg. Dressing % for steers = 64% Avg. Dressing % for pigs = 74% Avg. Dressing % for lambs = 54% Avg. Dressing % for broilers = 75% Avg. Carcass Yield for steers = 62% Avg. Carcass Yield for pigs = 75% Avg. Carcass Yield for lambs = 55% Avg. Carcass Yield for broilers = 80% 5. What percent of the live animal weight is captured as fresh or processed meat products in the retail case for beef? 6. What percent of the live animal weight is captured as fresh or processed meat products in the retail case for pork? 7. What percent of the live animal weight is captured as fresh or processed meat products in the retail case for lamb? 8. What percent of the live animal weight is captured as fresh or processed meat products in the retail case for chicken? 9. If the average steer requires 6.0 lbs. of feed to produce one pound of live weight gain, how many lbs. of feed does it take to produce one pound of meat? 10. If the average pig requires 3.0 lbs. of feed to produce one pound of live weight gain, how many lbs. of feed does it take to produce one pound of meat? 11. If the average lamb requires 5.5 lbs. of feed to produce one pound of live weight gain, how many lbs. of feed does it take to produce one pound of meat? 12. If the average broiler requires 2.0 lbs. of feed to produce one pound of live weight gain, how many lbs. of feed does it take to produce one pound of meat? 13. Using the retail price for the following cuts of meat from each of the species mentioned above, generate a graph with \"Retail Price\" on the Y-axis and \"Pounds of feed to produce a pound of meat\" on the X-axis. Draw a best-fit line through the data points and determine if there is a relationship between retail price per pound of these signature cuts of meat from each respective species and the pounds of feed required to produce a pound of meat. 2 4 6 8 10 12 14 16 New York Strip Steak $10.00 / lb. Boneless Skinless Chicken Breast $4.00 / lb. Center Cut Pork Chop $3.30 / lb. Lamb Rib Chops 15.00 / lb. Retail Price ($/lb) 2 4 6 8 10 12 14 16 18 20 22 24 26 Pounds of feed to produce a pound of meat 1 \f\f\f\f\f