Animal Science Quiz 2 Flashcards
1
Q
growth
A
increase in body weight until maturity
2
Q
true growth
A
growth in structural tissues - excludes fat
3
Q
development
A
directive coordination of all diverse processes until maturity is reached. involves growth, cellular differentiation, changes in body shape. Controlled by genetics.
4
Q
maturity
A
state of being fully grown or developed. sexual and compositional maturity
5
Q
chronological age
A
age in units of time.
6
Q
physiological age
A
stages of development (puberty)
7
Q
hyperplasia
A
increase in number of cells
8
Q
hypertrophy
A
increase in cell size
9
Q
order of devlopment - tissue
A
a) nervous. b) skeletal c) muscle d) fat
10
Q
order of development - fat
A
a) perinephric b) intermuscular c) subcutaneous d) intramuscular
11
Q
order of development - body area
A
a) head b) neck + shoulder c) hind limb d) rib and loin
12
Q
perinephric
A
internal, kidney, pelvic, heart fat. leaf fat = kidney-pelvic
13
Q
intermuscular
A
seam fat
14
Q
subcutaneous
A
external fat, back fat
15
Q
intramuscular
A
marbling, flank, streaking
16
Q
efficiency of growth
A
units of input per unit output. units of feed per unit of gain
17
Q
feed conversion
A
7:1 Cattle
4-6:1 Sheep
2-3:1 Swine
2:1 Broiler
!.1:1 Fish
18
Q
Normal Growth Curve
A
Sigmoidal
19
Q
Types of muscle
A
Skeletal, Cardiac, Smooth
20
Q
Inspection
A
All meat is inspected, must have an inspected and passed shield on the packaged
21
Q
beef grading
A
classify product in terms that aid in long distance transactions.q
22
Q
quality grade
A
based on amount of marbling in longissimus dorsi, maturity of carcass, gender, meat and fat color
23
Q
determination of age
A
determined by ossification (red) of lumbar and thoracic vetebra, shape and color of ribs and color of lean. with increasing age increased ossification occurs. rib bones become wider and whiter as animal ages. lean color changes from bright red to muddy red.
24
Q
beef yield grade
A
uses adjusted fat thickness, % kidney, pelvic and heart fat (KPH) and rib eye area.
yeild grade = 2.50+(2.5 x adjusted fat thickness) + (.2 x %kidney, pelvic and heart fat) + (0.0038 x hot carcass weight) - (0.32 x area of rib eye)
25
fat measurement
the fat thickness a the 3/4 distance is used to determine the preliminary yield grade.
normal range .15-.8 inch.
26
measuring rib eye area
grids are used for determining area of ribeye.
normal range: 10 - 18 sq in
27
kidney, pelvic, and heart fat
amount of internal fat, measurement based on percentage of carcass weight. larger carcass weight requires more fat for same percentage as lighter carcasses.
normal range 1- 4.5 %
28
black hides
angus have graded better than many other breeds
29
certified angus beef
neck hump of less than 2 inches. "A" maturity (9-30 months). modest or higher degree of marbling. medium or better marbling texture. USDA yeild grade (YG) 3.9 or leaner. moderately thick or thicker muscling. no capillary ruptures. no dark-cutting characteristics.
30
carcass cutting
most carcasses are cut into wholesale cuts for packaging and shipping. beef- chuck, rib, loin, round
31
beef cuts
loin -16%
rib - 9%
25% of carcass suitable for steaks
32
digestion
reduction in particle size so that feed becomes soluble and can pass across the gut wall into vascular or lymph system.
includes acquistion and dividing of foods into smaller parts
33
digestive tract function
prepare nutrients for absorption, store nutrients, build useful products, reject unused and broken down residue
34
absorption
crossing epithelium and entering blood, must have absorption to utilize nutrients.
35
arrangement of organs
mouth, esophagus, stomach, small intestine, large intestine
36
associated structures
salivary glands, pancreas, liver, gallbladder. they contribute to small intestine digtestion
37
why do animals digest feed
food not ingested in suitable state. physical nature of feed determines gathering apparatus for uptake, type of digestive system required for digestion.
38
carnivores
meat eaters, simplest digestrive tract (monogastric)
39
herbivores
plant eaters, most complex digestive tract (ruminant or monogastrics and hiind gut fermenters)
40
omnivores
plant and meat eaters, intermediate digestive tract
41
selection
1. selection of appropriate food relies on all 5 senses and learned aversions
42
prehension
2. process of getting food into mouth. tools are claws and paws, lips, tongue, teeth.
43
mastication
3. chewing, divides food particles, mixes with saliva
44
deglutition
4 swallowing
45
digestion
5 physical changes. chewing, swallowing, crushing, peristaltic motions.
chemical changes. enzymes, bacteria, microorganisms, digestive juices
46
absorbtion
6 crossing epithelium and entering blood. utilization of nutrients
47
circulation
7. transport of nutrients to site of storage and use. via blood or lymph
48
metabolism
8. cell level utilization. anabolism: tissue growth. catabolism: tissue breakdown
49
excretion
9. body voids material. defecation, urination, exhale, sweat, wearing off of cells
50
avian digestion
lack of teeth, gizzard and crop, proventriculus, small intestine, ceca, large intestine
51
mouth
take in food, taste, chew, mix w saliva
52
carnivore teeth
large canines and incisors. tearing but little chewing.
53
herbivore teeth
specialized molars. lots of chewing and griding.
54
saliva
adds moisture to feed, aids in chewing, aids in swallowing
55
esophagus
muscular tube, pharynx to stomach (cardia). striated -> smooth muscle. dogs and ruminants striated throughout. angle of attachment in horses discourages regurgitation
56
reticulum
honeycomb. grinding and transfer. traps objects. reticular groove.
57
reticular groove
young ruminants, transfer milk from esophagus to abomasum, non fuctional after weaning. esophageal groove.
58
rumen
fermentation vat, largest compartment (more than 40 gallons). microbial digestion of feed (bacteria, protozoa, fungi). produce volatile fatty acids (VFA) and microbial cell protien
59
rumen development
only abomasum developed in newborn ruminant. little fermentative capability (size, musculature, microbial population). development requires solid feed and microbes. 2-3 months of age
60
influence of diet on rumen development
size and musculature, microbial populations, papillae development.
61
fermentation
occurs primarily in reticulum and rumen.
62
products of fermentation
VFA, gas (methane, CO2), heat, microbial crude protein), B vitamins, Vitamin K
63
Rumination
Rechewing coarse material (diet dependent). 6-10 hours/day. steps 1. regurgiation, 2 remastication, 3 reensalivation, 4 reswallowing. reduces particle size and increases salivary flow.
64
eructation
expelling gases produced from microbial fermentation. peak 12-30 L gas/hour. failure to expel gases = bloat.
65
omasum
many plies. move particles from reticulum to abomasum. continue to grind roughage. absorbtion of water.
66
abomasum
true stomach. fuctions exacly likie a monogastric stomach. glandular portion. uses
HCL and other enzymes to digest feed.
67
ruminant stomach
4 compartments (3/4 of abdominal cavity). reticulum, rumen, omasum, abomasum
68
monogastic
one compartment. size varies
69
gradular stomach
stomach in monogastric, abomasum in ruminants. fuction: mixing action, acid secretion, enzyme secretion. digested food leaves the stomach as chyjme. mixture of food and digestive juices.
70
small intestine
similar arrangement and function for monogastric and ruminant animals. (duodenum, jejunum, Ileum)
71
Duodenum.
attached to stomach (pyloric sphincter), primary site of digestion, begins absorption
72
jejunum
middle segment. absorbtion
73
illeum
final segment, absorption, attaches to cecum via ileo-cecal valve
74
large intestine
cecum, colon, rectum. function: fermentative digesiton (no enzyme secretions, relies on microbes washed out of small intestine)
absorption of water, VFA, vitamins and minerals (no aborption of lipids or protien)
75
mouth mono v ruminant
mono: teeth designed for masticaiton, saliva aids in swallowing, keeps mouth moist, aids in taste, source of enzymes
ruminant: depend on upper dental pad and lower incisors as well as lips and tongue for prehension of food. copious saliva production
76
esophagus. mono v ruminant
mono: pig esophagus transtition from striated to smooth muscle. horse cant' throw up
ruminant: ruminant esophagus striated throughout which allows for rumination
77
stomach mono v ruminant
mono: one compartment, size varies
ruminant: stomach divided to 4 compartments, stomach makes up a greater percentage of total GI tract capacity
78
small intestine mono v ruminant
similar
79
large intestine mono v ruminant
mono: cecum is major site of digestion and fermentaiton of high- fiber feeds
ruminant: acts as an area of absorption of inorganic elements
80
animal nutrition
sum of processes concerned with the utlization of feed nutrients by animals.
81
levels of importance of animal nutrition
Maintenance, growth, reproduction, animal products
82
Feed nutrient
any substance found in food used for body fuctions
83
water
fuctions: nutrient transport, body temp reg, lubrication, maintain body fluids. deficiecies can affect feed intake
84
water aquired
drinking, solid food, body metabolism
85
water lost
urine, feces, sweat, lungs
86
carbs
supply energy. major component of diets
87
soluble carbs
simple, alpha linkage, monosaccharide, disaccharide, polysacchaaride
88
insoluble carbs
complex, beta linkage, cellulosde, hemicellulose, lignin
89
protein
supply protien. composed of AA
90
essential protein
not formed in body. must be supplied in diet
91
non-essential.
formed in body. doesn't need to be included in diet
92
fat
supply energy, insulation, animal product quality (marbling)
93
Gross Energy (GE)
heat of combustion, intake energy
94
digestible energy or total digestible energy (TDN)
TDN = (Gross Energy) - (Fecal Energy)
95
Metabolizable Energy (ME)
ME = (TDN) - (Urine + Gas) or ME = (Gross Energy) - (Feces, Urine, Gas)
96
Net Energy (NE)
NE = (Gross Energy) - (All Losses)
Losses: Maintenance, consumption, movement, + digestion
97
Net energy for maintenance (Nem))
metabolism, activity, heat, cool
98
Net Energy For Production (Nep)
Growth, milk production, fattening, eggs, wool, work
99
Minerals
Structure and balance
100
Macrominerals
Needed in large amounts (Ca, P, Na, Cl, S, Mg)
101
Microminerals
needed in trace amounts (I, Z, Mn, Co, Cu, Fe, Mo, Se, Fl)
102
Vitamins
Catalysts and regulators
103
Fat Soluble Vitamins
A, D, E, K
104
K
synthesized in Rumen
105
D
Synthesized by sunlight on skin
106
Water Soluble Vitamins
B complex and C synthesized in Rumen
107
Concentrates
High digestibility (80-90%). hgih available energy. low fiber. (corn, sorghum, barley, molasses, baker by-products)
108
Roughages
Less digestible (50-65%). high fiber, cellulose. Low available energy. (hay, silage, grass, straw)
109
Protein Supplements
Feeds containing >20% crude protein. contribute AA (N). (soybean meal, meat meal, bone meal, fish meal, urea)
110
non-nutritive Additive
Works to increase gain efficiency. (Antibiotics (minimize disease), Ionophores (change rumen func), flavor compounds, hormone-like compounds (keep feedlot heifers out of heat)
