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AREA 2 > Animal Science_2 > Flashcards

Animal Science_2 Flashcards

1
Q

is any defect on the body of the animal, which does not affect the health and
working ability, but renders its appearances unsightly or less attractive.

A

Blemish

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2
Q
  • a group of animals, which possesses certain characteristics that are common to
    individuals within that group of animals within the same species.
A

Breed

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3
Q

a female parent

A

Dam

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4
Q

a related group of animals.

A

Family

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5
Q

the way of going of the animal, in which the movements are regular and distinctively
profound or performed.

A

Gait

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6
Q

the rate at which the animal moves.

A

Pace

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7
Q

to surgically remove the ovaries of a female.

A

Spray

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8
Q

a group of animals within a breed differing in one or more characteristics from other
member of the breed.

A

Strain

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9
Q

a male parent

A

Sire

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10
Q

the complete cycle in the movements of the legs at any of the gaits of the animal.

A

Stride

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11
Q

includes the back, loin and rumps (in horses).

A

Topline

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12
Q

the make up or structure of a group of animals that were developed to perform a
certain function or purpose

A

Type

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13
Q

– a collective term denoting the four legs of an animal.

A

Underpinning

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14
Q

this term denotes a malformation of a part of an animal, or a malady, which
may not disturb the health of the animal but adversely influences, its service ability.

A

Unsoundness

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15
Q

the act of separating the young from the dam

A

Weaning

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16
Q

removal of the testicles whether by surgical or chemical means.

A

Caponization

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17
Q

mature male fowl.

A

Cock

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18
Q

refers to the feathers of the newly fowl.

A

Down feathers

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19
Q

mature female fowl.

A

Hen

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20
Q

refers to the development of the birds from the fertilized to a fully formed
individual under optimum or favorable conditions.

A

Incubation

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21
Q

the laying of fully developed eggs (egg laying).

A

Oviposition

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22
Q

pullet whose ovaries have been removed

A

Poulard

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23
Q

any domesticated fowl or it refers to all species of domesticated fowls.

A

Poultry

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24
Q

newly hatched young chicken 1 to 10 days old

A

Baby chicks

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25
Q

fattening male, the testicles of which were removed at 2 to 3 months old

A

Capon

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26
Q

young male chicken below one year of age.

A

Cockerel

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27
Q

already declared females.

A

Pullet chicks

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28
Q

female chicken that is almost to lay eggs or just started to lay below one year
of age.

A

Pullets

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29
Q

mature male chicken intended for breeding

A

Rooster (cock)

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30
Q

unclassified baby chicks.

A

Straight run chick

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31
Q

breeding male pigeon

A

Pigeon Cock

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32
Q
  • breeding female pigeon.
A

Pigeon Hen

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33
Q

young pigeon from one to about 30 days old.

A

Squab

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34
Q

ready to leave the nest.

A

Peeper

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35
Q

ready to leave the nest and just starting to eat.

A

Squeaker

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36
Q

breeding male duck

A

Drake

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37
Q

breeding female duck

A

Duck hen

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38
Q

baby duck

A

Duckling

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39
Q
  • breeding male goose
A

Gander

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40
Q

breeding female goose

A

Goose

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41
Q
  • baby goose
A

Gosling

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42
Q

breeding male rabbit

A

Buck

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43
Q

breeding female rabbit

A

Doe

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44
Q

young rabbit

A

Bunny

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45
Q

rabbit’s meat

A

Lapan

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46
Q

breeding male turkey

A

Tom or Gabbler

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47
Q

breeding female turkey

A

Turkey Hen

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48
Q

a young turkey whose sex is unknown; a term applied to immature turkeys,
generally used only until sex can be distinguished.

A

Poult

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49
Q

includes all those approximately one year of age. in sheep

A

sheep

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50
Q

includes those approximately one year and younger in sheep

A

Lamb

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51
Q

male sheep of any age intended for breeding.

A

Ram or Buck

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52
Q
  • female sheep also of any age
A

Ewe

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53
Q

male sheep castrated before it had reached a sufficient maturity to make
reproduction possible and has not developed characteristics. As a rule, castration is done
before the animal is six weeks old; male sheep castrated while young.

A

Wether

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54
Q

male sheep castrated at the time after the head, neck and fore quarters have
become course or after the secondary sexual characteristics have developed.

A

Stag

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55
Q
  • a yearling sheep.
A

Shearling or two-tooth

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56
Q

a two year old sheep.

A

Four-tooth or two shear

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57
Q

is a subclass of lamb denoting animals that are in full fleece and that are
purchased primarily for their wool.

A

Shearer

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58
Q

wool covering of the sheep.

A

Fleece

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59
Q

cloths made from combed wool fibers laid parallel to each other by passing
through metal comb.

A

Worsteds

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60
Q

wool and skin together.

A

Pelt

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61
Q

waste wool and foreign matter removed in the preparation of combed wool.

A

Noils

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62
Q
  • clothes made from short and highly crimped wool fibers called carding wools.
A

Woolens

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63
Q

male goat of any age.

A

Buck or Billy goat

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64
Q

female goat of any age.

A

Doe

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65
Q
A
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66
Q

young goat of either sex below one year of age

A

Kid

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67
Q

castrated male while young; male goat unsexed at an early age

A

Wether goat

68
Q

male goat castrated/ unsexed after the secondary sexual characteristics have
developed

A

Stag

69
Q

the act of parturition of goat.

A

Kidding

70
Q

a pregnant doe is spoken of as a doe in kid

A

Doe in kid

71
Q

goat’s meat

A

Chevon

72
Q

Philippine term for water buffalo

A

Carabao

73
Q

mature female carabao

A

Cara-cow

74
Q

young female carabao below three years of age

A

Cara-heifer

75
Q

young carabao of either sex under one year of age

A

Cara-calf

76
Q

male carabao castrated/ unsexed while young

A

Cara-steer

77
Q

male carabao castrated/ unsexed after the secondary sexual characteristics
have developed

A

Cara-stag

78
Q

carabao meat

A

Cara-beef

79
Q

pregnant cara-cow

A

In calf

80
Q

parturition of carabao

A

Calving

81
Q

mature male horse intended for breeding

A

Stallion

82
Q

term used to indicate the use of the mare for breeding purpose

A

Brood Mare

83
Q

a mature female horse

A

Mare

84
Q

a young male horse

A

Colt

85
Q

a young female horse, usually up to three years old

A

Filly

86
Q

young horse of either sex below one year of age

A

Faol

87
Q

male horse castrated/unsexed while young

A

Gelding

88
Q

male horse castrated/ unsexed at an advanced age

A

Stag

89
Q

a stallion with one testicle or none in the scrotum, the other
or both is held inside the abdominal cavity.

A

Crytorchid or Ridgling

90
Q

a horse breeding establishment

A

Stud

91
Q

mature breeding horse

A

Stud horse

92
Q

is a dry mare, did not produce any young during the breeding season

A

Yeld mare

93
Q

animal belonging to the family Bovidae and
genus Bos

A

Cattle

94
Q

male breeding ox of any age’

A

Bull

95
Q

mature female cattle intended for breeding purposes

A

Cow

96
Q

young ox male or female under one year of age

A

Calf

97
Q
  • is a young female ox under three years of age that has not given birth yet
A

Heifer

98
Q

male cattle castrated/unsexed while young

A

Steer

99
Q
  • is a sterile female ox born twin to a male calf.
A

Free Martin

100
Q

the meat of a mature ox

A

Beef

101
Q

the meat of a calf

A

Veal

102
Q
  • general term for any class of animal belonging to the family suidae of either
    sex.
A

Swine

103
Q

adult swine at the age of one year or over

A

Hog

104
Q

young swine below one year

A

Pig

105
Q

a male swine of any age intended for breeding

A

Boar

106
Q

a mature female swine intended for breeding, one that has given birth

A

Sow

107
Q

a young female swine under one year of age, one that has not given birth yet

A

Gilt

108
Q

a young swine of either sex weighing approximately 50 kilos

A

Shote

109
Q

young male pig castrated/unsexed at an early age

A

Barrow

110
Q

the act of parturition in swine

A

Farrow

111
Q

is the aggregate of pigs in one birth or farrowing

A

Litter

112
Q

the meat of the swine

A

Pork

113
Q
  • the carcass or carcass parts coming from animals sufficiently mature and healthy.
A

Meat

114
Q

meat from cattle more than a year old

A

Beef

115
Q

meat from cattle less than one year old; meat from calf.

A

Veal

116
Q
  • meat from carabaos more than one year old.
A

Carabeef -

117
Q

meat from goats.

A

Chevon

118
Q

meat from swine.

A

Pork

119
Q

meat from sheep

A

Mutton

120
Q

meat from young sheep

A

Lamb

121
Q

meat from deers

A

Venison -

122
Q

meat from an illegal source

A

Hot meat

123
Q

meat that has not undergone any substantial change from the time of
slaughter.

A

Fresh meat

124
Q

edible by-products from the slaughter house.

A

Meat by-products

125
Q
  • the premises approved and registered as premises for slaughtering animals
    for human food
A

Abattoir

126
Q

laughtering an animal which is already dead of some causes prior to
slaughter.

A

Cold slaughter

127
Q

process of cutting carcasses into standard wholesale and retail cuts.

A

Fabrication

128
Q

act of removing hide from animals.

A

Flaying

129
Q

prepared meat cured by soaking with or without injecting into it a solution of
common salt with or without one or more of nitrate, nitrite, sugar, dextrose, syrup, honey,
and with or without the use of spices.

A

Corned meat

130
Q

the addition of salt with or without nitrate, nitrite, and sugar for the purpose of
lengthening shelf life and/or enhancing the development of odor, color, and flavor.

A

Curing

131
Q

freezing products such that the deepest portion hardens in 30 minutes.

A

Quick freezing

132
Q

reezing products at a temperature of -20°F or lower.

A

Deep freezing

133
Q
  • unsmoked cured hams
A

Green hams

134
Q

meat deboned before the development of rigor mortis.

A

Hot boned meat

135
Q

it is a process of destroying most disease-producing microorganisms and
limiting fermentation in milk or other liquids by heating a foodstuff, usually a liquid, for a
definite time at a definite temperature and thereafter cooling it immediately

A

Pasteurization

136
Q

fat globules are subjected to mechanical treatment which breaks them
down into smaller globules, uniformly dispersed in the milk

A

Homogenization

137
Q
  • fresh milk of high purity to be delivered to the customer within 36 hours.
    The number of bacteria is 10,000 or less per ml.
A

Certified milk

138
Q
  • fresh milk heated to a temperature of not lower than 145°F for a
    period of not less than 30 minutes.
A

Pasteurized milk

139
Q

fresh milk that has been evaporated to a concentration of 73.7 percent
water. It contains 7 percent protein, 7.9 percent fat, 9.9 percent lactose and 1.5 percent
minerals

A

Evaporated milk

140
Q

milk that contains finer globules of butterfat than those present in
fresh milk. It is prepared by passing fresh milk through small openings by pressure.

A

Homogenized milk

141
Q

concentrated milk to which sugar has been added. It has 27 percent
water, 8.1 percent protein, 54.8 percent lactose, and 1.7 percent minerals.

A

Condensed milk

142
Q

dried milk obtained by evaporating the moisture from the milk
solids.

A

Dried or powder milk

143
Q

milk where the butterfat is replaced with vegetable fat such as coconut fat.

A

Filled milk

144
Q

dry skim milk, dry buttermilk plus butter oil.

A

Recombined milk

145
Q

milk powder plus water.

A

Reconstituted milk

146
Q

system where unrelated individuals are mated to produce the next
generation

A

Outbreeding

147
Q
  • the mating of unrelated individuals in the same breed.
A

Pure breeding

148
Q
  • the breeding of related individuals is generally termed
A

Close breeding

149
Q

is the mating of individuals from different breed.

A

Cross breeding

150
Q
  • the mating of related individuals
A

In-breeding -

151
Q

he breeding of less related individuals, nephew and aunt, first
cousin and so on.

A

Line-breeding

152
Q

the second important reasons for cross breeding

A

Heterosis

153
Q

the genetic makeup of an individual.

A

Genotype

154
Q

environmentally and genetically determined observable appearance of an
organism; the expression of genes which can be measured by our senses. What we see in an
animal for some trait.

A

Phenotype

155
Q

a list of animals ancestors usually only those of the five closes generation.

A

Pedigree

156
Q

simply means separation or sorting out and refers to the way in which the
genes separate out in subsequent generations

A

Segregation

157
Q
  • the first filial generation, or the first generation progeny following the
    parental generation.
A

F1 Generation

158
Q

the second filial generation progeny resulting from the mating of F1
generation individuals. Produce by an inbreeding of the first filial generation.

A

F2 Generation

159
Q

the period during which the reproductive organs first become functional.

A

Puberty

160
Q

variations in puberty depends on:

A
  1. climatic conditions
  2. level of nutrition
  3. heredity
161
Q

it is the interval from the beginning of one heat period to the beginning of
the next.

A

Estrous Cycle -

162
Q

the first of the estrous cycle is referred to as the “building up” phase; follicles
increase in size, vaginal wall thickens, and uterus vascularity increases.

A

Proestrus

163
Q

period of heat and greatest receptivity to male, rapture of ovarian follicles in
most farm animals

A

Estrus

164
Q

formation of corpus luteum, changes in vaginal wall and uterus.

A

Metestrus

165
Q

looks and feels solid because it is actually a tissue.
But in reality it is an endocrine gland, which produces progesterone,

A

Corpus Luteum or yellow body

166
Q

a hormone
essential for maintenance of pregnancy.

A

progesterone

167
Q

– characterized by the regression of the corpus luteum; progesterone
secretion is at basal level.

A

Diestrus

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