Rs 916.341.22 Order Of The Foag Of 23 September 1999 On The Estimation And Classification Of Animals Of Horse, Bovine, Ovine And Caprine Species

Original Language Title: RS 916.341.22 Ordonnance de l’OFAG du 23 septembre 1999 sur l’estimation et la classification des animaux des espèces bovine, chevaline, ovine et caprine

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916.341.22 order of the FOAG on estimation and classification of animals of the species cattle, horse, sheep and goat of 23 September 1999 (status on December 1, 2003) the federal Office of agriculture, saw art. 6, al. 1, of the Ordinance of 7 December 1998 on the cattle for slaughter, stop: art. 1 animals of bovine animals of the bovine species are classified according to the estimation and classification system set out in Schedule 1.

Art. 2 animals of the equine animals of the equine are classified according to the estimation and classification system set out in Schedule 2.

Art. 3 animals of the ovine species animals of the ovine species are classified according to the estimation and classification system set out in Schedule 3.

Art. 4 the cabris cabris are classified according to the estimation and classification system set out in Schedule 4.

Art. 5 entry into force this order comes into force on January 1, 2000.

Annex 1 (art. 1) animals of the bovine species A. Classification 1. Categories of animals for slaughter and animals to the fertilizer because of the age, sex and the possibilities of development of the sides, the animals meat and fertilizer are divided in the following categories: category abbreviation bulls without replacement teeth MT older bulls my oxen up to 4 shovels maximally OB heifers up to 4 shovels maximally RG heifers and young cows cows up to 4 shovels maximally cows RV VK young cattle calves KV 2 JB. Business class business class is determined according to the fleshiness and fatty tissue.
2.1 fleshiness fleshiness classes are set according to the muscular development of the parties who determine the value of the animal, namely the thighs, lumbar and dorsal regions as well as shoulders. The estimation of the live cattle is done using keys.

Fleshiness class profile Description C very well in very convex meat - thighs: very wide, panties deep-lumbar/back: particularly wide and full-shoulders: very pronounced H well in convex meat - thighs: wide, panties deep-lumbar/back: wide and full-shoulders: pronounced T straight average fleshiness - thighs: well-developed, pretty wide-lumbar/back: moderately broad-shoulders: well developed A low concave charmure - thighs : moderately developed, narrow-lumbar/back: of moderately developed to narrow shoulders: very concave very gaunt X flat - thighs: weakly developed, very narrow, lean-lumbar/back: narrow, thin, Withers sharp shoulders: flat, hollow fleshiness classes are further subdivided into subclasses: T-low fleshiness - fleshiness average;

It is only partially satisfied the requirements for T (classification between A and T) T + fleshiness average - good meat;

It is partially satisfied the requirements for H (classification between T and H) of fleshiness class X is subdivided into subclasses from 1 X to 3 X, 3 X corresponding to the lowest fleshiness.
2.2 class of fatty tissue fat tissue is determined by the degree of fattening and the fat cover: it is estimated that the volume of the accumulated fat and also, what carcasses, the cover of fat in the thoracic and abdominal cavities. Regarding the live cattle, the evaluation is using keys.

Class of fat tissue Description 1 lack of coverage not fat cover; keys untrained 2 cover partial slight fat cover, partially visible musculature. training of some slightly tangible keys 3 cover regular average fat cover and regular, musculature covered; formed and tangible, keys close 4 strong coverage strongly pronounced, fat cover overabundant on certain parts; 5 overly fat very pronounced touches General glut of coverage, training of rolls of fat; update keys too pronounced according to section I of the O of the FOAG from 3 oct. 2003, in force since Dec. 1. 2003 (RO 2003 3741).
Example: class T fleshiness and class 3 commercial class = T3 fat tissue.

State on December 1, 2003 (B) estimate the live animals and carcasses are estimated as follows: we first determines the category (animal meat or fertilizer), and then evaluates the fleshiness, and the fatty tissue, according to the definitions listed under numbers 1, 2.1 and 2.2.

Annex 2 (article 2) animals of the equine A. Classification 1. Categories of animals for slaughter because of their age, the animals for slaughter are divided in the following categories: category Age foals of the year of 12 months 13 to 29 months the younger horses horses for slaughter of 30 months or more 2. Business class business class is determined according to the fleshiness and fatty tissue.
2.1 fleshiness fleshiness classes are set according to the muscular development of the parties who determine the value of the animal, namely the thighs, lumbar and dorsal regions as well as shoulders.

Fleshiness class profile Description C very well in very convex meat - thighs: very wide and full-back/back: particularly wide and full-shoulders: very pronounced H well in convex meat - thighs: broad and full-back/back: wide and full-shoulders: pronounced T fleshiness average straight - thighs: well-developed, pretty wide-lumbar/back: moderately broad-shoulders: well developed A low fleshiness concave - thighs : moderately developed, rather narrow-lumbar/back: of moderately developed to narrow shoulders: very concave very gaunt X flat - thighs: weakly developed, narrow, lean-lumbar/back: narrow, thin, Withers sharp shoulders: flat, hollow 2.2 fat tissue the class of fatty tissue is determined by the degree of fattening and the fat cover: estimated the volume of the accumulated fat and fat coverage in the thoracic and abdominal cavities.

Class of fat tissue Description 1 lack of coverage not fat 2 partial coverage cover slight fat cover, partially visible musculature 3 cover regular medium and regular fat cover, musculature covered 4 strong coverage strongly pronounced 5 overly fat General glut of coverage, training of rolls of fat B. estimate the carcasses are estimated as follows : we first determines the category of animal for slaughter, then evaluates the fleshiness, and the fatty tissue, according to the definitions listed under numbers 1, 2.1 and 2.2.

Example: class T fleshiness and class 3 commercial class = T3 fat tissue.

State on 1 December 2003 annex 3 (art. 3) animals of the ovine species A. Classification 1. Categories of animals for slaughter and animals to the fertilizer because of the age, sex and the possibilities of development of the sides, the animals meat and fertilizer are divided in the following categories: category lambs without shovels lambs with 2 shovels lambs with 4 shovels and subjects more older lambs in pasture without shovels live weight not exceeding 40 kg 2. Business class business class is determined according to the fleshiness and fatty tissue.
2.1 fleshiness fleshiness classes are set according to the muscular development of the parties who determine the value of the animal, namely the leg, lumbar and dorsal regions as well as shoulders. Regarding the live cattle, the evaluation is using keys.

Class of fleshiness profile Description C fine meat very convex muscles well developed - lamb: very broad, deep, very convex-lumbar/back: specially large and full-shoulders: very pronounced H well in meat convex well developed musculature - leg: wide, deep, convex-lumbar/back: wide and full-shoulders: pronounced T straight average fleshiness moderately developed musculature - lamb: well-developed, pretty wide-lumbar/back : moderately broad-shoulders: well developed A low fleshiness concave undeveloped muscles - lamb: moderately developed, narrow-lumbar/back: narrow and thin shoulders: flat X very gaunt very concave musculature very undeveloped - lamb: weakly developed, very narrow-lumbar/back: very narrow shoulders: flat, hollow 2.2 fat tissue the class of fatty tissue is determined by the degree of fattening and the fat cover : it is estimated that the volume of the accumulated fat and also, what carcasses, the cover of fat in the thoracic and abdominal cavities. Regarding the live cattle, the evaluation is using keys.

Class of fat tissue Description 1 lack of coverage not fat cover; keys untrained 2 cover partial slight fat cover, partially visible musculature. the tail and the sides slightly trained 3 keys regular coverage average fat cover, slightly covered musculature; formed and tangible keys 4 strong coverage of deep fat, muscles completely covered; 5 overly fat very pronounced keys overabundance of fat cover; B. estimate very pronounced keys


The live animals and carcasses are estimated as follows: we first determines the category (animal meat or fertilizer), and then evaluates the fleshiness, and the fatty tissue, according to the definitions listed under numbers 1, 2.1 and 2.2.

Example: class T fleshiness and class 3 commercial class = T3 fat tissue.

State on 1 December 2003 annex 4 (art. 4) Cabris A. Classification 1. Category of animals for slaughter cabris from 5 kg dead weight 2. Commercial class without setting the class of fatty tissue, it is the fleshiness that determines the commercial class.
2.1 fleshiness fleshiness classes are fixed according to the muscular development of the parties who determine the value of the animal, namely the lumbar and dorsal regions as well as the lamb.
Class fleshiness or commercial class H in T fleshiness average A low fleshiness B. estimate meat carcasses are estimated as follows: the fleshiness is estimated according to the definitions given in Figure 2.1.

State on December 1, 2003