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S22 Animal Science 107 > ANSC - Exam 1 Review > Flashcards

ANSC - Exam 1 Review Flashcards

1
Q

Ad Libitum

A

allowing animals to eat all they want at all times

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2
Q

Compensatory Growth

A

increased growth rate in response to previous undernourishment

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3
Q

calorie

A

the amount of heat required to raise the temperature of 1 gram of water 1 degree

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4
Q

Kilocalorie

A

1,000 calories

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5
Q

Concentrate

A

a feed that is high in energy, low in fiber content, and highly digestible

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6
Q

T.D.N

A

Includes the total amount of digestible protein, nitrogen-free extract, fiber, and fat all added together. Approximates energy content.

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7
Q

Roughage

A

a feed that is high in fiber, low in digestible nutrients, and low in energy. Ex. hay, straw, pasture, silage.

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8
Q

Feeder

A

animal which need no further feeding prior to slaughter

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9
Q
  1. What are the leading states in sheep and goat production?

2. Leading country?

A
  1. Texas, California, Wyoming/Colorado

2. China

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10
Q

Fill

A

the contents of the digestive tract

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11
Q

Carcass Merit fuq u raju

A

the value of a carcass for consumption

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12
Q

Dark Cutter

A

color of the lean in the carcass. Has a dark appearance usually caused by stress to the animal prior to slaughter

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13
Q

Contemporary Group

A

a set of animals of the same sex and breed that have been raised under similar environmental and management conditions

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14
Q

Cull

A

to eliminate from the breeding population

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15
Q

Fertility

A

the capacity to initiate, sustain, and support reproduction

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16
Q

Libido

A

Sex drive of the male (dairy bulls are aggressive and have this in spades…)

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17
Q

A.I.

A

abbreviation for artificial insemination

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18
Q

E.T.

A

abbreviation for embryo transfer

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19
Q

Clone

A

an individual grown from a single somatic cell of its parent and genetically identical to it

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20
Q

Estrus

A

the period of mating activity in the female

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21
Q

Estrous

A

an adjective meaning “heat” that modifies such words as “cycle.”

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22
Q

Estrous Cycle

A

the heat cycle, or time from one heat period to the next

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23
Q

Estrus Synchronization

A

controlling the estrous cycle so that a high percentage of the females in the herd estrus estrus at the same time

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24
Q

Gestation Period

A

term of pregnancy

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25
Q

Equine Gestation

A

340 days

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26
Q

Bovine Gestation

A

283 days

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27
Q

Porcine Gestation

A

113 days

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28
Q

Ovine and Caprine Gestation

A

147 days

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29
Q

Dystocia

A

difficult birth

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30
Q

Colostrum

A

the first milk given by the female following delivery of her young. Contains high levels of antibodies which are absorbed by the young for quick immunity

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31
Q

Lactation Period

A

period that a female produces milk

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32
Q

Dry

A

refers to the non-lactating female

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33
Q

Weaning

A

taking a young animal from it’s dam

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34
Q

Anestrous Period

A

the time when a female is not in estrus. The non-breeding season

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35
Q

Open

A

refers to a non-pregnant female

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36
Q

DHIA

A

Dairy Herd Improvement Association. keeps records on dairy herds

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37
Q

Scurs

A

small hornlike tissue attached to the skin of polled or dehorned animals

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38
Q

Castration

A

removing the testicles

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39
Q

Spaying

A

the removal of the ovaries form the female reproductive tract (most often done in cats and dogs)

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40
Q

T/F: There is more variation between breeds than within breeds

A

F: There is more variation within breed than between breeds. (generally true, but some breeds have distinct advantages in specific traits that set them apart from the others).

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41
Q

What are factors that influence breeding?

A

Climate
Forage supply
Specific Production Goals

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42
Q

Breed

A

animals having a common origin and characteristic that distinguish them from other groups within the same species

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43
Q

Caprine

A

refers to goats

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44
Q

Ovine

A

refers to sheep

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45
Q

Bull

A

male cattle of breeding age

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46
Q

Cow

A

mature female cattle

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47
Q

Bullock

A

young male cattle showing secondary characteristics

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48
Q

Heifer

A

young female cattle

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49
Q

Steer

A

unsexed male cattle

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50
Q

Herd

A

group of cattle or horses

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51
Q

Bos

A

genus of cattle

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52
Q

Serving

A

act of breeding in cattle and goats

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53
Q

Calving

A

act of parturition in cattle

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54
Q

Stallion

A

male horse of breeding age

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55
Q

Mare

A

mature female horse

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56
Q

Colt

A

young male horse

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57
Q

Filly

A

young female horse

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58
Q

Foal

A

newborn horse

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59
Q

Gelding

A

unsexed male horse

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60
Q

Equus

A

genus of horses

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61
Q

Covering

A

act of mating in horses

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62
Q

Foaling

A

act of parturition in horses

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63
Q

Boar

A

male swine of breeding age

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64
Q

Sow

A

mature female swine

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65
Q

Shoat

A

young male swine

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66
Q

Gilt

A

young female swine

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67
Q

Pig

A

newborn swine

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68
Q

Barrow

A

unsexed male swine

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69
Q

Drove

A

group of swine

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70
Q

Coupling (couple of pigs in a blanket)

A

act of mating in swine

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71
Q

Farrowing

A

act of parturition in swine

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72
Q

Buck

A

male goat of breeding age

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73
Q

Doe

A

mature female goat

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74
Q

Buck Kid

A

young male goat

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75
Q

Doe Kid

A

young female goat

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76
Q

Kid

A

newborn goat

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77
Q

Wether

A

unsexed male goat or sheep

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78
Q

Band

A

group of goats

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79
Q

Kidding

A

act of parturition in goats

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80
Q

Ram

A

male sheep of breeding age

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81
Q

Ewe

A

mature female sheep

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82
Q

Ram Lamb

A

young male sheep

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83
Q

Ewe Lamb

A

young female sheep

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84
Q

Lamb

A

newborn sheep

85
Q

Flock

A

group of sheep or poultry

86
Q

Tupping

A

act of mating in sheep

87
Q

Lambing

A

act of parturition in sheep

88
Q

Tom

A

male cat of breeding age

89
Q

Pussy

A

mature female cat

90
Q

Kitten

A

newborn cat

91
Q

Gib

A

unsexed male cat

92
Q

Neuter

A

unsexed female cat

93
Q

Bevy

A

group of cats

94
Q

Mating

A

act of mating in cats or poultry

95
Q

Littering

A

act of parturition in cats

96
Q

Dog

A

male dog of breeding age

97
Q

Puppy Dog

A

young male dog

98
Q

Puppy Bitch

A

young female dog

99
Q

Pup

A

newborn dog

100
Q

Castrate

A

unsexed male dog

101
Q

Pack

A

group of dogs

102
Q

Copulating

A

act of mating in dogs

103
Q

Whelping

A

act of parturition in dogs

104
Q

Cock

A

male chicken of breeding age

105
Q

Hen

A

mature female chicken

106
Q

Chick

A

young male or female chicken or newborn

107
Q

Capon

A

unsexed male chicken

108
Q

Angus

A

Type: Bovine. Origin: Scotland. Black, naturally polled, moderate size, excellent marbling, maternal breed, easy fleshing, good milk production, early maturing, largest number of annual registrations in the US

109
Q

Hereford

A

Type: Bovine. Origin: England. Red with white face and underline, moderate size, adaptable to many environments, good disposition, poorest marbling of British breeds, less muscle

110
Q

Brangus

A

Most widespread composite breed in the U.S

111
Q

What are the 6 essentials described by Lasater that development of the beefmaster was based on?

A

1) Weight
2) Fertility
3) Hardiness
4) Disposition
5) Conformation
6) Milking ability

112
Q

Chianina

A

What cow breed is one of the world’s oldest breeds? (Also had a tremendous impact on the show steer industry)

113
Q

Brahman

A

Type: Bovine. Origin: India. red and grey strains, both have black pigmentation, horned, heat tolerance, disease and insect resistance, good crosser, poor marbling, slow sexual maturity

114
Q

Brangus

A

Type: Bovine. Origin: US. 5/8 Angus and 3/8 Brahman, black, naturally polled, excellent mothering ability, moderate size, early sexual maturing, heat tolerance, intermediate in carcass merit, most “widespread” composite breed in the US.

115
Q

Santa Gertrudis

A

Type: Bovine. Origin: US. 5/8 Shorthorn, 3/8 Brahman, dark red, both polled and horned, developed on the King Ranch in Kingsville, Tx, by Robert K. Kleberg. Traces back to single sire. Noted for maternal ability, productivity under hot/adverse conditions, and overall hardiness.

116
Q

Beefmaster

A

Type: Bovine. Origin: US. 5/8 Shorthorn, 3/8 Brahman, dark red, both polled and horned, developed on the King Ranch in Kingsville, Tx, by Robert K. Kleberg. Traces back to single sire. Noted for maternal ability, productivity under hot/adverse conditions, and overall hardiness.

117
Q

What cow is:

  1. long, distinctive horns, many colors include speckled or spotted
  2. lived as feral cattle or approx 300 years from 1550-1850, then we began to drive cattle north for slaughter
  3. In 1880s, began to improve this cow with British bulls, by the early 19002, this cow was diluted nearly to extinction
A

Texas Longhorn

118
Q

Holstein-Friesian

A

Type: Bovine. Origin: Netherlands. Known for it’s unparalled mlk production

  • black and white color pattern
  • lowest percentage of butterfat 3.6% and total solids thus milk is not as valuable for cheese, butter, and non-fat dry milk production as is that from colored cows
119
Q

Jersey

A

Type: Bovine. Origin: Isle of Jersey. Known for butterfat content in it’s milk. Also varies from light tan to dark fawn with darker shadings around the head and lower legs. Some white patches may be present. Unsurpassed femininity.

120
Q

Yorkshire

A

Type: Porcine. Origin: England. “Mother breed”, white with erect ears.

121
Q

-Shire

A

Suffix used with swine breeds that means the pig has erect ears

122
Q

Duroc

A

Type: Porcine. Origin: US. Reddish brown with drooping ears, known for its hair that is deeply imbedded in the skin. Avg carcass merit

123
Q

Hampshire

A

Type: Porcine. Origin: US. Black with white belt around shoulders, erect ears. Sire breed

124
Q

Pietrain

A

Type: Porcine. Origin: US. Known for being stress positive (PSS and PSE)

125
Q

Merino

A

Type: Ovine. Origin: Spain. Dominant breed of sheep in the worldwide sheep industry. Very fine fleece, typically smaller than other wool breeds. Hardy with excellent flocking instinct. White faced

126
Q

Hampshire (Ovine)

A

Type: Ovine. Origin: England. Face, legs, and ears are dark brown to black. white wool cap on head.

127
Q

Southdown

A

Type: Ovine. Origin: England. One of the oldest sheep breeds (old people down south), light weight carcasses, LOW maintenance.

128
Q

Suffolk

A

Type: Ovine. Origin: England. Black head and legs Very old breed used as a sire breed in commercial production. Lean, muscular carcass. Sire breed, old breed, free of wool on head and legs, very poor fleeces. Alert, active sheep that grow fast- ewes are prolific and heavy milking but produce very poor fleeces.

129
Q

South African Boer goat

A

Type: Caprine. Hardy, fast growing meat-type goat. Medium sized with prominent horns and broad, drooping ears. Generally brown head and neck with white body and legs, having short to medium hair. Good meat-type conformation with superior spring of rib, body length, and muscling.
very influential

130
Q

Alpine

A

Type: Caprine. Origin: France

  1. Medium to large in size, have erect ears, and a number of distinct color patterns
  2. Does are good milkers
131
Q

Spanish Goat

A

Typpe: Caprine. Term used in US to refer to goats of mixed breed origin, kept for meat production, native goat of Texas. Highly variable in appearance and performance b/c little planned selection has occurred.

WILL BREED WITH ANYTHING; HIGHLY REPRODUCTIVE

132
Q

Nubian (Africa)

A

Most popular breed of registered dairy goat in the US.

- Noted for high butterfat than other dairy breeds and their distinctive long drooping ears and “Roman nose”

133
Q

What is the function of most horses?

A

Used for pleasure

134
Q

1 hand

135
Q

Arabian (Arabia

A

Type: Equine. Distinctive head and neck with small, dished, triangular shaped head and long,, highly arched, neck.
Unsurpassed reputation for endurance
Solid colors are preferred

136
Q

American Paint Tobiano

A

Type: Equine. Origin: US. White over dark color, whiite crosses back, Quarterhorse in breed.

137
Q

American Paint Overo

A

Type: Equine. Origin: US. Dark over white, white does not cross back. Quarterhorse in breed.

138
Q

Thoroughbred (England)

A
  1. Without equal for speed at intermediate distances (3/4 to 1 1/2 miles)
  2. Nearly all of this breed traces to Eclipse (1764), who was a great-great-grandson of the Darley Arabian who was foaled in Syria in 1700
  3. Famous stallions include Secretariat, Northern Dancer and Bold Ruler
139
Q

Clydesdale

A

Type: Equine. Origin: Scotland. Known for the “Budweiser hitch”, feathering on lower legs

140
Q

Leghorn

A

Type: poultry. Origin: Mediterranean. Most prolific egg laying breed, most commercial, small hens that lay large white eggs

l-EGG horn: most prolific EGG-laying

141
Q

American Quarter Horse

A

This horse breed was developed as a saddle horse with great speed over short distances

142
Q

Belgian, Clydesdale

A

What are the 2 Draft horse breeds?

143
Q

Belgian

A

From 1910 through the 30s, this became the most popular breed
Predominant color is light sorrel with flaxen mane and tail
Easy to handle and very strong, but less leg action than other breeds

144
Q

American Quarter Horse

A

The working cow horse of the ranches of the southwest and west.

145
Q

White Cornish (boil your corn)

A

Typ: Poultry. Origin: England. Sire line, large, fast growing, marginal egg producer, broad breasted, heavily muscled, tougher meat and stronger connective tissue.

  • MAIN CHICKEN FOR EATING*
  • Used as the sire line in broiler production*
146
Q

Broad breasted white turkey.

A

Type: Poultry. Orrigin: US. Developed breed, not natural, emphasized muscularity, growth rate, andd white feathers, so heavy an muscular that they are no longer capable of natural reprodduction, also have problems with leg structure

147
Q

Cow-Calf operation

A

Cow converts low quality forage into high quality product (the calf)

148
Q

Stocker operation

A

Growing phase after calves are weaned and before the feedlot

149
Q

Feedlot opertation

A

Animals confined and fed high energy diet

150
Q

Seedstock operation

A

Provides genetics for commercial producer. Specialized Cow-Calf system.

151
Q

What are selection goals in the cow-calf industry?

A

weaning weightweaning weight

quality product produced efficiency

152
Q

corn or milo

A

What is the high energy (concentrate) diet of the feedlot?

153
Q

Factors influencing value in the feedlot

A

Quality, yield, dressing %

Their gait

154
Q

The functions horse breeds perform are dependent on what?

A
  • riding (walk, trot, canter)
  • work (walk, slow gait)
  • racing
  • driving
  • multiple tasks
155
Q

Diet of cattle in the feedlot section of the industry

A

High energy (concentrate) diet

156
Q

Factors influencing value in the Feedlot

A

Quality, yield, dressing %

157
Q

Dairy Industry

A

Most highly specialized industry

158
Q

Dairy industry

A

Which industry has the largest investment in equipment (money needed to put in)?

159
Q

Leading state in Dairy Industry (billions lbs./year)

A

California (40.6 billion/year)

160
Q

Leading country in texas for Dairy production

A

Erath- Stephenville

161
Q

Texas’ ranking in dairy production

162
Q

Texas’ ranking in dairy cow numbers

163
Q

Are trends in the following increasing or decreasing
1. Dairy cattle numbers and cow operation numbers?

  1. Pounds of milk produced?
A
  1. Decreasing

2. Increasing

164
Q

DHIA has been instrumental in improving these things:

A

Genetics/ A.I.
Feeds
Health
Management

165
Q

What’s mastitis?

A

Inflammation of the udder caused by bacterial infection. Number one cause of economic loss

166
Q

Ketosis

A

Energy shortage due to metabolic problems (not enough energy). Normally seen 4-6 weeks after parturition.

167
Q

Milk fever

A

Low blood calcium causing muscle weakness at/near calving.

168
Q

Bacteria

A

What are calf scours caused by?

169
Q

Pneumonia

A

Whats a respiratory disease faced b calfs?

170
Q

Maternal breed

A

Early maturing, inherently fertile, moderate to heavy milking, small to moderate size

171
Q

Sire Breed

A

Fast growing, muscular, late maturing, low milking

172
Q

Vertical integration

A

One company owns the process from beginning to end. Breeding to dinner table

173
Q

Erath- Stephenville

A

number 1 dairy producing county in tx

174
Q

Mastitis (inflammation of udder)

A

Causes a cottage cheese look in cows infected with it.

175
Q

Hereford

A

Cow breed that gets cancer in its eyes

176
Q

What is the benefit of cross breeding? (2 reasons)

A
  1. Heterosis (hybrid vigor): the ability of offspring to out perform the average of the parents breed
  2. Complimentarity of traits: take advantage of parent’s desirable traits
177
Q

What are predators of sheep and goats?

A

Coyote’s eagles, bobcats, fox

Internal parasites like Haemonchus Contortus (worm)

178
Q

What are guard animals used to guard sheep and goats?

A

dog, llama, jenny donkey

179
Q
  1. # 1 state in lamb feeding?
180
Q
  1. # 2 in lamb feeding?
A
  1. Texas and Cali
181
Q

What is lamb selling based on?

A

Dressing percent and carcass weight

182
Q

What animal has the lowest dressing percent (how much consumable product)?

183
Q

What operation type is this:

  1. All stages of production (from breeding to market)
  2. breeding herd is maintained
  3. offspring are sent to market
  4. emphasis on growth and carcass traits
A

Farrow to finish operations

184
Q

What operation type is this:

  1. Farrowing to nursery (mostly feeding)
  2. Minimizes feed inputs (low feed, high gain)
  3. Breeding herd maintain
  4. Offspring sold at market
A

Feeder operations

185
Q

What operation type is this:

  1. Sell weaned pigs to nursery-grow-finish farms
  2. Breeding herd maintained
  3. High labor requirements
  4. # born alive and how healthy the sows are
A

Farrow to Wean operations

186
Q

What animal is most vertically integrated (one company takes over multiple phases of production and distribution to create efficiencies and reduce costs)?

A

Poultry

2nd most= pork

187
Q

What are the market classes? (how are they grouped)

A
  1. Grouped according to use
    - slaughter
    - feeder
    - bred heifers
    - pairs (cows with calves; ewes with lambs)
  2. Subclasses
    - age
    - sex
    - weight
188
Q

What is the main purpose of market grades? (what were they designed for?)

A

They were designed to group animals according to relative merit within a market class

189
Q

quality

A

Denotes eating quality or palatability

190
Q

cutability

A

Refers to leanness or trimness

191
Q

Feeder grades for feeder cattle?

A
  1. Frame size (small, medium, large)

2. Muscle thickness (1,2,3, and 4): 1 is the largest

192
Q

Feeder grades for feeder pigs?

A

US. #1,2,3,4 and utility

193
Q

T/F: quality grades are designed to provide an estimate of cutability?

A

F. palatability

194
Q

What’s the highest quality grade of beef, lamb, pork, and poultry?

A

Prime, Prime, Acceptable, and U.S.-A

195
Q

What factors are used to determine quality grades in beef?

A
  1. Maturity (physiological age, look at bones)
    - color and ossification
  2. Marbling - intramuscular fat
196
Q

T/F. Marbling is intermuscular fat?

A

F. marbling is INTRAmuscular fat.

197
Q

Spool joint vs break joint?

A

young: break joint
old: spool joint. The cartilage has solidified into bone

198
Q

What factors influence lamb quality?

A
  1. Maturity: spool joint or break joint (age)
  2. flank streaking: streaks of fat in flank muscle
  3. conformation: shape of carcass (your perfect girl’s shape)
  4. color: color of lean (light tannish/pink
199
Q

What’s the optimal belly thickness of pork?

200
Q

What poultry grade is:

  • free of deformities
  • well developed covering of flesh
  • well developed layer of fat
  • no feathers
  • no broken bones
201
Q

What poultry grade is:

  • slight deformities
  • moderate deformities
  • moderate covering of skin and fat
  • occasional pinfeather (very tight to skin)
  • disjointed bones but no broken
202
Q
  1. What anima has the lowest dressing % (% of live animal that ends up as carcass) and lowest yield?
A
  1. Lamb

2. Highest dressing %? = Pork

203
Q

What factors determine yield grades in BEEF?

A

estimate of % of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck. (avg is 60% of live weight)

( what % of BCTRC is live weight?)

204
Q

Describe the optimal:

  1. adj fat thickness
  2. rib eye area
  3. % KPH
  4. Carcass weight
A
  1. adj fat thickness - split between the 12th and 13th rib: .6%
  2. Rib eye area: Longissimus dorsi muscle: 11”
  3. % KPH (kidney, pelvic, and heart fat): 1-6%
  4. Carcass weight: 600 avg
205
Q

What are the 4 parts of dressing % in beef?

A

round, limb, loin, chuck

206
Q

What animal uses this eqn to determine yield grade

A

Lamb

YG = .4 + (10 x adj fat thickness)

207
Q

On the lamb, what’s the % of BCTRC from the leg, loin, rack, and shoulder?

208
Q

In pork, what factors are used to determine yield grades?

A

% yield of closely trimmed 4 lean cuts: ham, loin, Boston butt, picnic shoulder: 70%

S22 Animal Science 107 (2 decks)

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