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Animal Science 1100 > Animal Science Quiz 2 > Flashcards

Animal Science Quiz 2 Flashcards

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Biology 101 flashcards
1
Q

growth

A

increase in body weight until maturity

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2
Q

true growth

A

growth in structural tissues - excludes fat

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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.

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4
Q

maturity

A

state of being fully grown or developed. sexual and compositional maturity

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5
Q

chronological age

A

age in units of time.

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6
Q

physiological age

A

stages of development (puberty)

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7
Q

hyperplasia

A

increase in number of cells

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8
Q

hypertrophy

A

increase in cell size

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9
Q

order of devlopment - tissue

A

a) nervous. b) skeletal c) muscle d) fat

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10
Q

order of development - fat

A

a) perinephric b) intermuscular c) subcutaneous d) intramuscular

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11
Q

order of development - body area

A

a) head b) neck + shoulder c) hind limb d) rib and loin

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12
Q

perinephric

A

internal, kidney, pelvic, heart fat. leaf fat = kidney-pelvic

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13
Q

intermuscular

A

seam fat

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14
Q

subcutaneous

A

external fat, back fat

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15
Q

intramuscular

A

marbling, flank, streaking

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16
Q

efficiency of growth

A

units of input per unit output. units of feed per unit of gain

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17
Q

feed conversion

A

7:1 Cattle
4-6:1 Sheep
2-3:1 Swine
2:1 Broiler
!.1:1 Fish

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18
Q

Normal Growth Curve

A

Sigmoidal

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19
Q

Types of muscle

A

Skeletal, Cardiac, Smooth

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20
Q

Inspection

A

All meat is inspected, must have an inspected and passed shield on the packaged

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21
Q

beef grading

A

classify product in terms that aid in long distance transactions.q

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22
Q

quality grade

A

based on amount of marbling in longissimus dorsi, maturity of carcass, gender, meat and fat color

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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.

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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)

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25
Q

fat measurement

A

the fat thickness a the 3/4 distance is used to determine the preliminary yield grade.
normal range .15-.8 inch.

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26
Q

measuring rib eye area

A

grids are used for determining area of ribeye.
normal range: 10 - 18 sq in

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27
Q

kidney, pelvic, and heart fat

A

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 %

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28
Q

black hides

A

angus have graded better than many other breeds

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29
Q

certified angus beef

A

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.

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30
Q

carcass cutting

A

most carcasses are cut into wholesale cuts for packaging and shipping. beef- chuck, rib, loin, round

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31
Q

beef cuts

A

loin -16%
rib - 9%

25% of carcass suitable for steaks

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32
Q

digestion

A

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

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33
Q

digestive tract function

A

prepare nutrients for absorption, store nutrients, build useful products, reject unused and broken down residue

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34
Q

absorption

A

crossing epithelium and entering blood, must have absorption to utilize nutrients.

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35
Q

arrangement of organs

A

mouth, esophagus, stomach, small intestine, large intestine

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36
Q

associated structures

A

salivary glands, pancreas, liver, gallbladder. they contribute to small intestine digtestion

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37
Q

why do animals digest feed

A

food not ingested in suitable state. physical nature of feed determines gathering apparatus for uptake, type of digestive system required for digestion.

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38
Q

carnivores

A

meat eaters, simplest digestrive tract (monogastric)

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39
Q

herbivores

A

plant eaters, most complex digestive tract (ruminant or monogastrics and hiind gut fermenters)

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40
Q

omnivores

A

plant and meat eaters, intermediate digestive tract

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41
Q

selection

A
  1. selection of appropriate food relies on all 5 senses and learned aversions
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42
Q

prehension

A
  1. process of getting food into mouth. tools are claws and paws, lips, tongue, teeth.
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43
Q

mastication

A
  1. chewing, divides food particles, mixes with saliva
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44
Q

deglutition

A

4 swallowing

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45
Q

digestion

A

5 physical changes. chewing, swallowing, crushing, peristaltic motions.

chemical changes. enzymes, bacteria, microorganisms, digestive juices

46
Q

absorbtion

A

6 crossing epithelium and entering blood. utilization of nutrients

47
Q

circulation

A
  1. transport of nutrients to site of storage and use. via blood or lymph
48
Q

metabolism

A
  1. cell level utilization. anabolism: tissue growth. catabolism: tissue breakdown
49
Q

excretion

A
  1. body voids material. defecation, urination, exhale, sweat, wearing off of cells
50
Q

avian digestion

A

lack of teeth, gizzard and crop, proventriculus, small intestine, ceca, large intestine

51
Q

mouth

A

take in food, taste, chew, mix w saliva

52
Q

carnivore teeth

A

large canines and incisors. tearing but little chewing.

53
Q

herbivore teeth

A

specialized molars. lots of chewing and griding.

54
Q

saliva

A

adds moisture to feed, aids in chewing, aids in swallowing

55
Q

esophagus

A

muscular tube, pharynx to stomach (cardia). striated -> smooth muscle. dogs and ruminants striated throughout. angle of attachment in horses discourages regurgitation

56
Q

reticulum

A

honeycomb. grinding and transfer. traps objects. reticular groove.

57
Q

reticular groove

A

young ruminants, transfer milk from esophagus to abomasum, non fuctional after weaning. esophageal groove.

58
Q

rumen

A

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
Q

rumen development

A

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
Q

influence of diet on rumen development

A

size and musculature, microbial populations, papillae development.

61
Q

fermentation

A

occurs primarily in reticulum and rumen.

62
Q

products of fermentation

A

VFA, gas (methane, CO2), heat, microbial crude protein), B vitamins, Vitamin K

63
Q

Rumination

A

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
Q

eructation

A

expelling gases produced from microbial fermentation. peak 12-30 L gas/hour. failure to expel gases = bloat.

65
Q

omasum

A

many plies. move particles from reticulum to abomasum. continue to grind roughage. absorbtion of water.

66
Q

abomasum

A

true stomach. fuctions exacly likie a monogastric stomach. glandular portion. uses
HCL and other enzymes to digest feed.

67
Q

ruminant stomach

A

4 compartments (3/4 of abdominal cavity). reticulum, rumen, omasum, abomasum

68
Q

monogastic

A

one compartment. size varies

69
Q

gradular stomach

A

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
Q

small intestine

A

similar arrangement and function for monogastric and ruminant animals. (duodenum, jejunum, Ileum)

71
Q

Duodenum.

A

attached to stomach (pyloric sphincter), primary site of digestion, begins absorption

72
Q

jejunum

A

middle segment. absorbtion

73
Q

illeum

A

final segment, absorption, attaches to cecum via ileo-cecal valve

74
Q

large intestine

A

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
Q

mouth mono v ruminant

A

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
Q

esophagus. mono v ruminant

A

mono: pig esophagus transtition from striated to smooth muscle. horse cant’ throw up

ruminant: ruminant esophagus striated throughout which allows for rumination

77
Q

stomach mono v ruminant

A

mono: one compartment, size varies

ruminant: stomach divided to 4 compartments, stomach makes up a greater percentage of total GI tract capacity

78
Q

small intestine mono v ruminant

A

similar

79
Q

large intestine mono v ruminant

A

mono: cecum is major site of digestion and fermentaiton of high- fiber feeds
ruminant: acts as an area of absorption of inorganic elements

80
Q

animal nutrition

A

sum of processes concerned with the utlization of feed nutrients by animals.

81
Q

levels of importance of animal nutrition

A

Maintenance, growth, reproduction, animal products

82
Q

Feed nutrient

A

any substance found in food used for body fuctions

83
Q

water

A

fuctions: nutrient transport, body temp reg, lubrication, maintain body fluids. deficiecies can affect feed intake

84
Q

water aquired

A

drinking, solid food, body metabolism

85
Q

water lost

A

urine, feces, sweat, lungs

86
Q

carbs

A

supply energy. major component of diets

87
Q

soluble carbs

A

simple, alpha linkage, monosaccharide, disaccharide, polysacchaaride

88
Q

insoluble carbs

A

complex, beta linkage, cellulosde, hemicellulose, lignin

89
Q

protein

A

supply protien. composed of AA

90
Q

essential protein

A

not formed in body. must be supplied in diet

91
Q

non-essential.

A

formed in body. doesn’t need to be included in diet

92
Q

fat

A

supply energy, insulation, animal product quality (marbling)

93
Q

Gross Energy (GE)

A

heat of combustion, intake energy

94
Q

digestible energy or total digestible energy (TDN)

A

TDN = (Gross Energy) - (Fecal Energy)

95
Q

Metabolizable Energy (ME)

A

ME = (TDN) - (Urine + Gas) or ME = (Gross Energy) - (Feces, Urine, Gas)

96
Q

Net Energy (NE)

A

NE = (Gross Energy) - (All Losses)
Losses: Maintenance, consumption, movement, + digestion

97
Q

Net energy for maintenance (Nem))

A

metabolism, activity, heat, cool

98
Q

Net Energy For Production (Nep)

A

Growth, milk production, fattening, eggs, wool, work

99
Q

Minerals

A

Structure and balance

100
Q

Macrominerals

A

Needed in large amounts (Ca, P, Na, Cl, S, Mg)

101
Q

Microminerals

A

needed in trace amounts (I, Z, Mn, Co, Cu, Fe, Mo, Se, Fl)

102
Q

Vitamins

A

Catalysts and regulators

103
Q

Fat Soluble Vitamins

A

A, D, E, K

104
Q

K

A

synthesized in Rumen

105
Q

D

A

Synthesized by sunlight on skin

106
Q

Water Soluble Vitamins

A

B complex and C synthesized in Rumen

107
Q

Concentrates

A

High digestibility (80-90%). hgih available energy. low fiber. (corn, sorghum, barley, molasses, baker by-products)

108
Q

Roughages

A

Less digestible (50-65%). high fiber, cellulose. Low available energy. (hay, silage, grass, straw)

109
Q

Protein Supplements

A

Feeds containing >20% crude protein. contribute AA (N). (soybean meal, meat meal, bone meal, fish meal, urea)

110
Q

non-nutritive Additive

A

Works to increase gain efficiency. (Antibiotics (minimize disease), Ionophores (change rumen func), flavor compounds, hormone-like compounds (keep feedlot heifers out of heat)

Animal Science 1100 (2 decks)

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