KCYF Market Rabbit Project Record Book

Transcription

1 KCYF Market Rabbit Project Record Book Place a photo of you and your project here Name: Parent/Guardian: Parent/Guardian Signature: Circle all projects you ve included: Meat Pen of 3 Fryer Roaster Stewer

2 KCYF Rabbit Department Information Please refer to the KCYF rabbit department section of the fair book for more information. Exhibitors are required to complete and submit one KCYF Market Rabbit Record Book. This book is to be turned in during fair check-in. In addition, each exhibitor in a rabbit project must complete and submit a KCYF Rabbit Record Book, due to the fair office by June 30. The KCYF check-in takes place on the Sunday just prior to the start of fair, from 1:00 p.m. to 4:00 p.m. in the rabbit tent. The check-in consists of a veterinary exam as well as weigh-in. Any rabbit not making minimum weight for their respective market class will not be exhibited at the fair The judge reserves the right (in accordance with ARBA rules) to have the rabbit(s) weighed again during the course of judging or to judge according to check-in weights. No rabbits should enter the barn until approved by the veterinary technician and the weigh-in coordinator. Market rabbit project books are to be submitted to the rabbit superintendent on Sunday between 1 and 4pm in order to participate in the market classes and livestock sale on Thursday. All animals must have water at all times and display area should be cleaned each day by 10 a.m. Exhibitors many only exhibit in two of the four listed market classes per fair year. The record book sections pertaining to both market classes must be completed and exhibited in the book together under one title page. Each exhibitor must participate in a showmanship class in order to show in market class. The rabbit used for showmanship must also be entered in breed judging. Age/weight categories are as follows: -- Meat pens and fryers: under 70 days old and between 3-5 pounds. -- Roasters must be under 6 months old and between 5 ½-8 pounds. -- Stewers must be 6 months or older and over 8 pounds. The superintendent and judges have the right to disqualify a sick or diseased animal from competition. Sick or diseased animals will be sent home. Please sign below to verify you have read and understand the information for the Kent County Youth Fair rabbit department provided in this book. Youth Signature: Parent/Guardian Signature:

3 Buyer s Letter You must include a Buyer s Letter in your KCYF Market Rabbit Record Book. You should send your letter to a minimum of two (2) different potential buyers for EACH market project you are showing at the fair. Below you will find an example format you may use when preparing your buyer s letters. Include a copy of your letter(s) with your record book, as well as the names and addresses of the potential buyers that you sent it to. THIS IS A REQUIREMENT IN ORDER TO PARTITCIPATE IN THE MARKET SALE ON THE THURSDAY OF FAIR WEEK. YOUR NAME YOUR STREET ADDRESS CITY, STATE ZIP-0000 INVITEE NAME (or BUSINESS) STREET ADDRESS CITY, STATE ZIP 0000 TODAY S DATE DEAR, In the first paragraph talk about yourself and your past experience in this project (example: My name is. This is my year of showing livestock at the Kent County Youth Fair. In the second paragraph, talk more about the fair as well as what was involved in raising your project animal(s) and how you became involved in this project. In the third paragraph, tell them when the fair and auction are. Invite the buyer to the fair. Encourage the buyer to go to the auction. Also, advise the buyer of the showmanship date and time for your species and encourage them to attend that event at the Fair. In the fourth paragraph, tell the buyer that you hope to see them at the Fair and hope they will consider bidding on one of your animals. Explain how the money raised will go towards your own project as well as helping to raise necessary funds for the betterment of the Kent County Youth Fair (do NOT tell your buyer that this is a 4H fundraiser, the funds remain strictly with the exhibitor and the fair). Sincerely (or Yours Truly, or any other polite closing), Your Name

4 Project Inventory and Expense Record List rabbits and any equipment used in this project. Include the cost or value of rabbits and equipment purchased during this project year, including feed to-date. Date Item Cost or Value Date: Total spent on projects during current year $_

5 Expense Summary Check one: Meat Pen _Fryer _Roaster _Stewer Date Explanation of Purchase (stock, cages, feed, etc) Cost Total Expenses: What was your greatest expense (stock, cages, feed, etc)? How much money do you need to make in the livestock auction in order to make a profit from your project this year? How do you think you could cut expenses for next year?_

6 Breeding If you did not breed your own market animal(s), write a one-page detailed description of the process you went through in choosing your animals. Be specific and complete. Complete the breeding records below to show the breeding of your project animal(s): Feel free to make extra copies of this page if you have more than three breeding does in your project. Include all breedings for all projects in this section (meat pen, fryer, roaster, and/or stewer) Dam s ear number: Sire Ear #: Dam s breed: Sire s variety_ Dam s variety: Number Number # Bucks/ Date Bred Date Tested Date Kindled Kindled Survived Does Remarks Dam s ear number: Sire Ear #: Dam s breed: Sire s variety_ Dam s variety: Date Bred Date Tested Date Kindled Number Kindled Number Survived # Bucks/ Does Remarks Dam s ear number: Sire Ear #: Dam s breed: Sire s variety_ Dam s variety: Date Bred Date Tested Date Kindled Number Number # Bucks/ Remarks

7 Feeding 1. What brand of feed do you use, and why? 2. List any supplements you used (including hay, calf manna, sunflower seeds, show supplements, etc). What impact (if any) did you notice that these supplements had on your animals? 3. Describe the changes that took place in your feeding routine from conception through weaning. Why did you feel that these changes were necessary, and what results did you see from making these changes? 4. Water is the most important nutrient in any animal s diet. Explain why it is so critical to a doe and her litter. What happens to their condition if they don t have enough fresh water available? On average, how much water did your doe and her litter (or your market animals if you did not breed your own) con- sume on a daily basis?

8 Weight Records Fill out only the sections that pertain to your project(s) Meat Pen of Three Individual Difference between Weighing largest kit and Weight(s) smallest kit (in Sequence Date (List separately in space provided) ounces) Age 1 3 weeks Member s Signature 2 5 weeks 3 7 weeks 4 8 weeks 5 9 weeks 6 10 weeks Roasters Weighing Gain since last Sequence Date Weight weighing Age 1 3 weeks Member s Signature 2 8 weeks 3 12 weeks 4 16 weeks 5 20 weeks 6 Current age:

9 Weight Record (Continued) Stewers Weighing Gain since last Sequence Date Weight weighing Age 1 3 weeks Member s Signature 2 9 weeks 3 18 weeks 4 27 weeks 5 36 weeks 6 Current age Fryers Individual Difference between Weighing largest kit and Weight(s) smallest kit (in Sequence Date (List separately in space provided) ounces) Age 1 3 weeks Member s Signature 2 5 weeks 3 7 weeks 4 8 weeks 5 9 weeks 6 10 weeks

10 Page Description Points Possible Your Points Front Cover Sheet 5 All Information is neat and complete; photo is current. 2 Buyer s Letter 15 Letter is complete, accurate, free from errors 3 Project Inventory and Expense Record 15 Record is neat and complete, including totals 4 Expense Summary 15 Answers to questions are neat, correct, and written in complete sentences 5 Breeding 15 Charts complete, or 1-page story included if member did not breed project 6 Feeding 10 All questions answered neatly and completely 7 Weight Records 15 All records are neat, complete and accurate 8 Weight Records (cont ) ALL Quality 10 Records are in appropriate binding, in good condition, and answers are typed or neatly written in ink in complete sentences. TOTAL 100 Comments: Total Points A B Record Book Judge: C 10 59