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Agriculture Related subjects > Animal Science > Flashcards

Animal Science Flashcards

1
Q

The thermoregulatory muscles of the testes are

A

Cremaster muscle
Dartos muscles

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2
Q

An animal in which the testis descends into the inguinal canal but not into the scrotum is called

A

High flanker

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3
Q

*Causes the growth and development of the graafian follicles
*This developing follicles secrets a hormone (estrogen)
*Estrogen is the hormone which causes estrus in female

A

FSH

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4
Q

*Hormone that causes ovulation of maturing follicles
*Initiates the formation of corpus luteum
*CL secretes progesterone
*Progesterone prepares the endometrium of the uterus for implantation of the fertilized egg
*Progesterone also maintains normal pregnancy until birth

A

Luteinizing Hormone (LH)

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5
Q

Uterus secretes this to destroy the corpus luteum (luteolysis/regression)

*Also directly stimulates the contraction of uterine smooth muscle to move the fetus into the birth canal and directly promotes dilation of the cervix

A

Prostaglandin F2 Alpha

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6
Q

Another hormone secreted by the placenta and placenta membranes
*Prevents uterine contractions before labor and prepares the mammart glands for lactation

A

Chorionic gonadotropin

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7
Q

Horse: within 15 minutes of expulsion of the fetus

Swine: 1 hour

Cattle: 12 hours

A

Placenta expulsion

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8
Q

Capable of producing an egg every 25 hours

Capable of laying approximately 270 eggs/year

Incubation - 21 days

A

Hen

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9
Q

Prohibiting the “Flooding” of Food Animals in Animal Facilities and Abbatoir

A

DA AO No. 15 Series of 2006

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10
Q

Swine: 69%(DP) , 36% (Lean Cuts)

Carabeef: 48% (DP), 33% (LC)

Beef: 48% (DP), 34% (LC)

Goats: 43% (DP), 27% (LC)

Broiler meat: 70%(DP)
*Bone (15-17% of the carcass)

A

Meat yield consideration

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11
Q

Chilled pork shall be maintained at

Frozen pork at

A

1C to 3C

-18C

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12
Q

*Adequate supply of nutrients (good quality protein, essential fatty acids, vit. and minerals)
*Support growth
*Normalize fertility
*Support during critical time of physiological conditions

A

Advantages of Meat Diet

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13
Q

*High in saturated fat that contribute some diseases
*Lack of Vitamin A and C and folate

A

Disadvantages of Meat Diet

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14
Q

Red pigment that provides the characteristic color of meat

A

Myoglobin

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15
Q

Pseudomonas geniculata
Achromobacter guttatus
E. Coli
Bacillus subtilis
Clostridium perfringes
Streptococcus thermophilius
Clostridium thermosaccharolyticum
Bacillus stearothermophilus

A

Common bacteria found in meat

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16
Q

To reduce the risk of overdosing of nitrite salt, a safe approach is to make nitrite available only in a homogeneous mixture with common sakt generally in the proportion of 0.5% nitrite and sodium chloride (99.5%)

A

Nitrite curing salt

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17
Q

Has the ability to react with the red meat pigment to form the heat stable red curing color

*Makes cured meat attractive for consumers
*Inhibitory effect on the growth of bacteria (esp. canned)
*Fats are stabilized

A

Sodium Nitrite

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18
Q

Plays s critical role in the synthesis of lactose in the mammary gland

A

a-Lactalbumin

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19
Q

The major lipase in milk

The major protease in milk

A

Lipoprotein lipase

Plasmin

20
Q

Rich in high-quality protein, calcium, Phosphorus, riboflavin, and other B vitamins, poor source of Vit. D, C, and Iron

A

Milk

21
Q

*twisted, cordlike strands of egg white
*Anchor yolk in center of egg
*Prominent ___ indicates freshness

A

Chalazae

22
Q

Major source of egg riboflavin and protein

A

Thick Albumen

23
Q

Freezing point: -2C, 28F
Humidity: 90%

A

Will maintain quality of eggs for several weeks

24
Q

Of particular concern with eggs and egg products because this bacteria is commonly found in a chickens intestinal tract

A

Salmonella

25
Q

Is an important actor in the efficiency and economy of growth

A

Energy: protein ratio

26
Q

Most extensively used method for determining the nutritive value of feeds

A

Proximate/ Weende Analysis

27
Q

Structural parts of antibodies

A

Globulins

28
Q

Most abundant protein constituent of milk

A

Casein

29
Q

Most abundant protein constituent of milk

A

Casein

30
Q

Sugar milk and can be digested by the enzyme lactase produced by human

A

Lactose

31
Q

Principal factor affecting egg shell quality

A

Dietary calcium

32
Q

Proteins, lipids, and various minerals and Vitamins with A, D, thiamine, riboflavin in bulk amount; poor source of carbohydrates

A

Egg composition

33
Q

189 varieties and about 40 breeds of chicken recognized by

A

American poultry association as of 1953

34
Q

Upgrade of Batangas native pigs with Berkshire

A

Diani

35
Q

Upgrade of Batangas native pigs with Duroc

A

Kaman

36
Q

5/8 Berkshire and 3/8 Jalajala pig (Rizal)

A

Berkjala

37
Q

1/2 Large White, 1/4 Landrace, 1/4 Native

A

Miracle Pig

38
Q

Day old to 6weeks old: chick starter mash (20%CP)

6 to 12 weeks: grower (16%CP)

12-18 weeks: developer(14%CP)

18-42 weeks: layer 1 (18%CP)

42 weeks-culling: layer 2 (17%CP)

A

Poultry CP requirement

39
Q

Boar: 16% CP
Creep: 22-23%CP
Pre-starter: 19-20%CP
Starter: 17-18%CP
Grower: 15-16%CP
Finisher: 13-14%CP
Gestating: 13-14%CP
Lactating: 15-16% CP

A

Swine CP requirement

40
Q

1st week - 30-31C
2nd week to 6th: 29-30C
50 kg: 26-30C
60 kg: 17-22C

A

Swine temperature requirement

41
Q

Multi-purpose ruminants
58.4% milk
35.6% meat
4.3% hide
1.7% fiber

A

Goats

42
Q

2 to 16 weeks old: starter(22%CP)
4 months: 16-18% CP
Dry, pregnant, bucks: 16-18% CP
Lactating: 16-18%CP

A

Goat CP requirement

43
Q

Food and Mouth Disease: Apthovirus types A, O, C Phil

Hemorrhagic septicemia - Pasteurella multocida

Anthrax: Bacillus anthracis

Blackleg: Clostridium chauveilsepticum

Tetanus: Clostridium tetani

A

Important Diseases in Cattle

44
Q

Father of Modern Animal Breeding

A

Jay Laurence Lush

45
Q

A bacteria that can cause food intoxication

A

Clostridium botulinum

Agriculture Related subjects (7 decks)

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