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ANSC 2340 > basic concepts of animal structure > Flashcards

basic concepts of animal structure Flashcards

1
Q

slaughter definition

A

(Beef) removal of:

  • gut fill
  • hide
  • inedible organs (lungs, spleen, pancreas, intestines)
  • diaphragm and visceral fat
  • edible organs (offal)
  • most of the blood
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2
Q

antemortem inspection

A

within 24h of slaughter

  • is the animal fit to be slaughtered?
  • ID animals w disease or condition - unfit for consumption
  • Id animals treated w drugs
  • ID animals requiring special handling (injured or v dirty)
  • inspect for illegal substances (implants in veal)
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3
Q

postmortem inspection

A

after death, checking for :

  • contamination w dirt/fecies
  • tumours, accesses, parasites
  • lymph nodes checked for disease
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4
Q

lymph node inspection

A

-search for abnormalities + slice open for inspection.

determine the severity and incidence of disease.

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5
Q

3 options for livestock (sick or healthy)

A

1 - hold for further testing (see if carcass can eventually enter food chain)
2 - condemn carcass (destroyed or sent for further research
3) allow carcass to enter human food chain

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6
Q

what’s looked for in postmortem inspection - head

A

cysticercus Boris (tapeworm), BSE

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7
Q

what’s looked for in postmortem inspection - lungs

A

pneumonia

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8
Q

what’s looked for in postmortem inspection - liver

A

accesses, parasites (worms, fluke)

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9
Q

what’s looked for in postmortem inspection - heart

A

cysticercus Boris

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10
Q

carcass composition (beef)

A

~61.5% of live weight

  • 10% gut fill
  • 7% hide, also inedible organs
  • 6% head, tail, feet
    1. 6% edible organs
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11
Q

avg carcass weights (beef)

A

800-900lbs

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12
Q

anterior/cranial

A

towards the head

shoulder is anterior to the hip

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13
Q

posterior/caudal

A

towards the tail

hip is caudal to the shoulder

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14
Q

dorsal

A

towards the back bone (dorsal fin), away from the ground

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15
Q

ventral

A

away from vertebral column, towards the belly

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16
Q

Median plane

A

imaginary plane that splits body into equal left and right sides

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17
Q

medial

A

close/towards the median plane

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18
Q

lateral

A

away from the median plane

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19
Q

proximal

A

on the limbs. towards the limb. proximal end is the one attached to the body

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20
Q

distal

A

away from the body. on the limbs. fingers are distal

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21
Q

sagittal plane

A

divides the body into left and right parts, not as entered as median plane

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22
Q

rostral

A

situated or occurring near the front end of the body (usually used w the nose and mouth)

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23
Q

dorsal body cavity

A

located along the posterior surface of the body

spine, nervous system

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24
Q

ventral body cavity

A

front of the trunk w the lungs, heart, stomach, etc

25
Q

thoracic body cavity

A

above the diaphragm (chest cavity)

26
Q

abdominal body cavity

A

below the diaphragm, all the digestive stuff.

27
Q

viscera

A

internal organs un the main cavities of the body, esp the abdomen (intestines)

28
Q

pleura - visceral layer

A

membranous structure - inner pleura that covers the lungs and other adjoining structures

29
Q

pleura - parietal layer

A

outer pleura attaches to the chest wall

30
Q

castrated pig is called

31
Q

castrated chicken

32
Q

why steers vs bulls?

A

growth and carcass basis favours bulls, however meat quality (tenderness, juiciness, flavour) favours steers.
remedied through use of implants to get growth and carcass of a bull w/o having the balls.

33
Q

why barrows vs boars

A

boar taint

growth prefers boars, quality for barrows. castration is more of a NA thing.

34
Q

why rams vs wethers?

A

ont and Qc primarily rams bc marketed earlier w more intensive systems,
wethers around the world bc they mature sexually before market

35
Q

broiler castration?

A

marketed at 5-8 WOA, when sexually maturing at 15-17 Woads, no need to castrate

36
Q

age and meat quality

A

mature cull animals slaughtered at current condition. older animals have lower quality meat used for processed meat products rather than deli meats etc

37
Q

shank

A

bottom of the leg, below the hock.
another term for metacarpals in the forelimb, like the bones in the hand. the metatarsals in the hindlimb, the bones in the foot

38
Q

paunch

A

gut area of the cow, usually the rumen

39
Q

why is accessing body structure important?

A

find breeding stock, health status, different feeding needs (preg, lactation stage), assess pronounced features, degree of finish

40
Q

points on a carcass to visually assess fatness

A 
back
tail head
pins
hooks 
ribs
brisket
cod
twist
41
Q

ilium

A

large most dorsal bone
forms the lateral walls of the pelvis
visible through the hook bones

42
Q

ischium

A

the pin bones, projects ventrally

43
Q

what part of the pig makes the bacon

A

the belly (kinda where paunch is on cows) further forward is the flank (ribs)

44
Q

SQ fat

A

under the skin or hide

45
Q

IntErmuscular fat

A

fat depots between muscles

46
Q

visceral fat

A

depots within the gut

47
Q

intrAmuscular fat

A

fat depot within the muscle, AKA marbling

48
Q

fat value animal

A

insulation, shock absorption, protection, energy reserve

49
Q

fat value for packer

A

wants some SQ fat on beef,

50
Q

fat value for retailer

A

ideally little to no fat,

IM in beef for eating quality, minimal fat trim to please consumer

51
Q

fat value for consumer

A

ideally no fat, often enjoys the flavour of fat

52
Q

amoeba

A

single celled organism that carries out all life functions

always in direct contact w envorionemnt

53
Q

3 main parts in mammals cells

A

cell membrane
cytoplasm
nucleus

54
Q

epithelial tissue function

A

cover body surfaces, skin surface, forms glands for secretion of useful substances and excreting waste

55
Q

connective tissue function

A

connects the structures to the body

cartilage and bone, supports everything

56
Q

muscle function

A

movement of the body inside and out (voluntary and automatic control)

57
Q

nervous function

A

sensory info sent to brain to process info

58
Q

homeostasis

A

maintenance of dynamic equilibrium in the body regarding the structure, functions and properties

ANSC 2340 (13 decks)

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