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Dairy Bowl > 2014 Review Questions > Flashcards

2014 Review Questions Flashcards

1
Q

What part of the animal is used as a reference point to determine the height of the udder?

A

hock

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2
Q

What are the main udder supports?

A

skin, lateral (side) suspensory ligament, median (middle) suspensory ligament

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3
Q

What ligament divides the udder in half?

A

median (middle) suspensory ligament

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4
Q

When showing a cow, the rear leg nearest the judge should be positioned how?

A

slightly forward

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5
Q

When showing a heifer, the rear leg nearest the judge should be positioned how?

A

Slightly back

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6
Q

Name the categories and points on the PDCA Cow Scorecard.

A

frame-15, dairy strength-25, rear feet & legs-20, udder-40

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7
Q

Name the categories and points on the PDCA Heifer Scorecard.

A

body capacity-10, dairy strength-20, feet and legs-30, frame-40

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8
Q

Name 4 reasons a cow can be disqualified from the show ring?

A

tampering to conceal faults, permanent lameness, total blindness, freemartin heifer, blind quarter

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9
Q

Name the stages of a female dairy animal’s life.

A

calf to heifer to cow

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10
Q

Give 3 methods to identify calves.

A

eartag, tattoo, photo, sketch, freeze branding

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11
Q

On many dairy operations, heifers account for what percent of total farm expenses?

A

15-20%

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12
Q

Name 3 points to consider when choosing a calf.

A

age, health, breed, pedigree, conformation

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13
Q

What are the 3 liquid diet choices for pre-weaned calves?

A

milk replacer, colostrum, whole milk

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14
Q

A calf should be fed how much milk every day?

A

10-17% of its body weight

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15
Q

When a calf nurses, the milk goes directly into what stomach compartment?

A

omasum

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16
Q

Milk that is secreted during the first 2-3 days after calving is called what?

A

colostrum

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17
Q

Colostrum contains what special organisms that provide immunity to the calf?

A

antibodies

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18
Q

Nae the 2 on-farm tools for measuring colostrum.

A

colostrometer, brix refractometer

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19
Q

How long should a newborn calf be fed colostrum?

A

first 3 days

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20
Q

Name 3 condtions that can result in poor quality colostrum.

A

cow dry less than 3-4 weeks, pre-milking, young cow, leaking teats, dirty udder & teats

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21
Q

To pasteurize colostrum it should be heated to what temp for how long?

A

140 degrees for 60 minutes

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22
Q

What are the 4 critical factors in colostrum management?

A

quality, quantity, cleanliness, timing

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23
Q

Name 3 storage options for excess colostrum.

A

refridgerate, freeze, add preservative add, ferment,

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24
Q

Frozen colostrum can be safely frozen for how long?

A

1 year

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25
Q

What are the recommended percentages for crude protein and fat in milk replacer using a conventional program?

A

20% crude protein, 20% fat

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26
Q

What are the recommended percentages for crude protein and fat in milk replacer using an accelerated program?

A

26-30% crude protein, 15-25% fat

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27
Q

Average daily gain, is a significant factor in monitoring what in dairy heifers?

A

growth rates

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28
Q

What is the most important factor in determining when to breed?

A

body size

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29
Q

Heifers show heats at what percentage of mature bodyweight?

A

40%

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30
Q

Heifers should be bred at what percentage of mature bodyweight?

A

55%

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31
Q

A heifer should calve for the first time when they are what percentage of mature bodyweight?

A

82%

32
Q

What is weaning?

A

the act of taking a young animal off of milk as the main source of nutrition

33
Q

What is the main criterion to use when determining when to wean a calf?

A

grain intake

34
Q

What is the minimum amount of grain should a calf consume before weaning?

A

1.5 pounds per day, for 3 consecutive days

35
Q

What is the recommended crude protein content for calf starter?

A

18-22%

36
Q

Name four qualities of calf housing?

A

clean, dry, draft-free, well-ventilated

37
Q

Name 3 systems of calf housing.

A

calf hutch, elevated stalls, pens on the floor, cold calf housing, counter slope system

38
Q

Describe the difference between cold calf housing and warm calf housing.

A

in warm calf housing the environmental temp is controlled, but in cold calf housing the temp vaties with the outside temp

39
Q

Give 3 advantages of calf hutches.

A

easily moved, better ventilation, prevent disease from spreading

40
Q

What is the recommended level of fat in a lactating cow’s ration?

A

5-7% of ration dry matter

41
Q

Name 3 forms of fat used in dairy cattle rations.

A

animal fats, protected fats, whole oil seeds

42
Q

Which VFA is the primary source of energy and milk fat?

A

acetic acid

43
Q

Which VFA is a precursor to glucose?

A

proprionic acid

44
Q

What are the two components of the milk solids portion of whole milk?

A

solids-not-fat and fat

45
Q

What are the 3 components of the solids-not-fat portion of whole milk?

A

lactose, protein, minerals

46
Q

Milk produced under sanitary conditions so that it can be consumed as liquid milk is known as what milk type and grade?

A

fluid grade milk, grade A

47
Q

Milk that does not meet the fluid grade milk standards is known as what type and grade?

A

manufacturing grade milk, grade B

48
Q

The document which sets the standards for Garde A milk is known as what?

A

Pasteurized Milk Ordinance PMO

49
Q

Name a product from each of the four milk classes.

A

Class I - beverage milk, Class II- ice cream, Class III -cream cheese, Class IV-butter

50
Q

Name the enzyme used to coagulate milk when making cheese.

A

rennet

51
Q

The enzyme obtained from the lining of the calf’s stomach that is used to coagulate casein protein when making cheese is called what?

A

rennin

52
Q

What are the four classes of cheese?

A

very hard, hard, semi-soft, soft

53
Q

How much does the average dairy cow drink?

A

30-50 gallons

54
Q

Name 3 things that affect how much water a cow will drinks.

A

milk production, body size, temp of water, temp of environment, diet, relative humidity, water quality

55
Q

Name 4 ways a cow loses water.

A

breathing, feces, milk, sweat, urine

56
Q

When does a cow’s water consumption peak?

A

as soon as cow leaves the milking parlor, when cow consumes large amounts of dry matter at feeding

57
Q

Name 4 physiological functions of water.

A

transport nutrients, carry waste products to excretion, cool body, lubricate joints, fluid base for milk, acts as a solvent

58
Q

What are the two types of carbohydrates?

A

structural (or fiber) and non-structural (non-fiber)

59
Q

Give examples of the two types of carbohydrates.

A

(1)structural (or fiber) - examples are cellulose & hemi-cellulose found in forages (2) non-structural (non-fiber) - examples whole corn, rolled oats, molasses

60
Q

How would a farmer go about determining the crude protein content in a feed?

A

multiply the nitrogen fraction by 6.25%

61
Q

Ascorbic acid is also known as what vitamin?

A

Vitamin C

62
Q

Vitamins are measured in what units?

A

IU - international units

63
Q

Name 4 macrominerals.(think milk & swimming pool)

A

calcium, phosphorus, potassium, chlorine, manesium, sodium, sulfur

64
Q

Name 4 microminerals.(think penny, iron or “C” and “I”)

A

copper, cobalt, iodine, iron, manganese, selenium, zinc

65
Q

What macromineral is needed in the largest quantity?

A

potassium

66
Q

What is “ash”?

A

The mineral matter present in feed

67
Q

Why does a farmer use forage testing?

A

to determine the nutrient content of forages

68
Q

Name two methods of forage testing.

A

NIR, wet chemistry

69
Q

Name 3 items a forage analysis report commonly contains.

A

dry matter, crude protein, soluble protein, total digestible nutrients, net energy lactation, acid detergent fiber, neutral detergent fiber, ash

70
Q

When sampling square bales of hay for forage testing, how many bales should be sampled?

A

20

71
Q

Define dry matter.

A

dry matter is the portion of a feed that remains after all the water has been removed by drying

72
Q

To perform a dry matter test at home, what 4 things are needed?

A

microwave oven, paper plate, water glass, gram scale

73
Q

The amount of energy available to the animal for growth, reproduction, production and lactation is known as what?

A

net energy

74
Q

The neutral detergent fiber measure is used to predict what?

A

feed intake

75
Q

Name the compounds that make up the neutral detergent fiber.

A

cellulose, hemi-cellulose, lignin

76
Q

Name two buffers commonly used in dairy cattle rations.

A

limestone, sodium bentonite, magnesium oxide, sodium bicarbonate

Dairy Bowl (57 decks)

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