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<blockquote data-quote="Anonymous" data-source="post: 537"><p>Individual animals are just that, individuals. It all depends on the genetics and how the animal has been fed. If the animal is a large structured andimal it may take more weight to finish it out. On the other hand, you can quicken the time it takes for an animal to finish out by starting it on feed at an earlier age. With your animal, look at both sides of the tail to see if there is any fat deposits. Also look at where the neck meets the back. Some animals will have an indention line where neck fat and back fat meet. Look for fat where the testicles have been or where the udder is. Also the brisket should have widen and the front legs stance is wider apart. Lastly look over the back to see if the skin on the back is fairly tight and stecthed to its limit. Look for some or all of these characteristics. Hope this helps.</p><p></p><p> <a href="mailto:gruntngobble@hotmail.com">gruntngobble@hotmail.com</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 537"] Individual animals are just that, individuals. It all depends on the genetics and how the animal has been fed. If the animal is a large structured andimal it may take more weight to finish it out. On the other hand, you can quicken the time it takes for an animal to finish out by starting it on feed at an earlier age. With your animal, look at both sides of the tail to see if there is any fat deposits. Also look at where the neck meets the back. Some animals will have an indention line where neck fat and back fat meet. Look for fat where the testicles have been or where the udder is. Also the brisket should have widen and the front legs stance is wider apart. Lastly look over the back to see if the skin on the back is fairly tight and stecthed to its limit. Look for some or all of these characteristics. Hope this helps. [email=gruntngobble@hotmail.com]gruntngobble@hotmail.com[/email] [/QUOTE]
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