Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

ANSC 212 > Beef > Flashcards

Beef Flashcards

1
Q

greatest variable cost in beef production

A

feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

5 main nutrients

A

energy, protein, minerals, vitamin, water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

large Canadian factor in feeding cattle

A

the cold

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

types of forages (4)

A

pasture, hay, straw, silage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what affects profitability (4)

A

feed cost, markets/prices, % calf crop, feed efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

background

A

slow growth prior to finish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

stocker

A

young terminal animal background

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

5 weight calf

A

500 lbs calf

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

country with most beef animals

A

India

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

biggest beef exporter

A

Brazil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

beef is a major Canadian export industry (T/F)

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

how many countries does Canada export to

A

70

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

largest stomach

A

rumen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

cattle are upcyclers:

A

upgrade of plants of little nutritional value to high quality protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Verified Beef Production Plus (VBP+)

A

animals raised in healthy safe manner

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

segments of production system (4)

A

cow-calf, backgrounder/stocker, feedlot, packer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

5 enterprises in beef industry

A

cow-calf, backgrounders, replacements, hay, pasture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

extensive grazing systems

A

lower cost of production, reliance on large parcels of land, diets based on forage and crop residues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

top 2 beef provinces

A

Alberta, Sask

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

average Canadian beef cow herd

A

69

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what tanked the number of beef cows and when

A

BSE in 2003

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

backgrounder/stocker operations

A

manage weaned calves, confined feeding or grass
Purpose: distribute supply of cattle for finishing throughout the year

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Finishing operations

A

feedlots (confined feeding), diets mainly cereal grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

“grassers”

A

animals raised on grass, very low ADG

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

province with most feedlots (finishes most cattle)

A

Alberta

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

within breed diversity should be __, across breeds diversity is __

A

low, high

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

how cattle breeds vary (5)

A

color, carcass quality, behavior, frame size, feed efficiency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

dominant 5 breeds

A

Angus, Simmental, Hereford, Charolais, Limousin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Angus origin

A

Scotland

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Hereford origin

A

England

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Charolais origin

A

France
horns or polled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Limousin origin

A

France
red or black
horned or polled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Simmental origin

A

Switzerland
milk or meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Gelbvieh origin

A

Germany
“yellow”
horned or polled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Dexter origin

A

Ireland
red or black
dwarfism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Braunvieh origin

A

Switzerland
aka Brown Swiss
“brown cow”
milk or meat
horned or polled

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Galloway origin

A

Scotland
black

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

belted cow

A

beef = belted Galloway
dairy = Dutch Belted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Belgian Blue origin

A

solid/roan/white
double muscled
white heifer disease - also shorthorn

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Pinzgauer origin

A

Austria
meat, milk, pulling
color sides/lineback

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Speckle Park

A

Canada (Sask)
shorthorn/angus
white park pattern

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Fullblood

A

born to animals that have only “breed” in ancestry

43
Q

Purebred

A

Born to registered parents

44
Q

Percentage animals

A

composites - graded up to some level

45
Q

Straightbred

A

purebred but not registered

46
Q

All Canadian beef receives a ___

A

grade

47
Q

A, B, D & E grades

A

Youthful - A
No marbling - B
Cows - D
Bulls - E

48
Q

Prime, AAA, AA, A grades

A

Prime - [best]
less marbling = lower grade

49
Q

B1-B4 grade

A

devoid of marbling

50
Q

D1-D4 grade

A

mature

51
Q

E grade

A

masculinity

52
Q

Yield grade (US) determined by: (4)

A
  • amount of external fat
  • amount of kidney, pelvic, heart fat
  • area of the rib-eye muscle
  • carcass weight
53
Q

(USA) YG 1-5

A

yield grade 1 = best carcasses
based on % of carcass that is meat

54
Q

Yield grade (Can) determinates

A
  • rib-eye length
  • rib-eye width
  • fat depth on the rib-eye
55
Q

(Can) YG 1-3

A

Canada 1: >59%
Canada 2: 54-58%
Canada 3: <53%

56
Q

Camera grading

A

measures grade and lean meat %

57
Q

dark cutting beef

A

2% of carcasses downgraded to B or lower (due to stress or horns)
- drop in glycogen and lactic acid

58
Q

selling options of weaned calves

A
  • sale barns (sell in groups thru action mart to feedlot)
  • internet/video sales (DLMS, lower risk for producer)
  • direct to feedlot
  • retain ownership in feedlot and receive % price or total price and pay for feed/board (high risk)
59
Q

Farm gate beef

A

rancher/farmer custom market for consumer
- consumer pays $/lb to rancher and cents/lb to butcher

60
Q

grid pricing

A

packaging plants negotiate this
- premium paid to feedlot if % hits specified grade, if you don’t make % feedlot gets paid __ cents/lbs less

61
Q

packing plants pay on __ __

A

live weight

62
Q

Branded beef

A

ranchers form cooperative to provide a specific type of beef to market
-ex) lean beef, certified angus

63
Q

when are heifers bred

A

14-15 months

64
Q

two options for bred heifers

A

raise or buy

65
Q

CCIA based on three factors

A
  • animal identification
  • premise identification
  • animal movement
66
Q

RFID tags code:

A

individual ID
premise ID
cattle must have if leaving property

67
Q

cow-calf economics focus on:

A

cost per pound weaned

68
Q

Unit cost of production (UCOP)

A

cost per 100lbs calf weaned
(total cowherd costs) / (total lbs of calf weaned)

69
Q

fertility traits are __ heritable

A

lowly
(conception rate, calving interval, fetal survival)

70
Q

top 3 things to survival of calf till weaning

A
  • colostrum at birth
  • mothering ability
  • milk quality
71
Q

methods of preg checking and when (2)

A

ultrasound -> 30 days
rectal palpation -> 60 days

72
Q

clean up bull

A

bulls released with cows 7-10 days after AI

73
Q

idea scrotal circumference at 12 months

A

32 cm

74
Q

Breeding soundness exam does not measure __

A

libido

75
Q

bull puberty at

A

12-15 months

76
Q

effects of temp on testicles

A

heat from too much fat: reduces sperm count
freeze ballsack in winter: damages stored sperm

77
Q

bull : cow ratio

A

1 bull per 25-30 cows
1 yearling bull per 15-20 cows
less if in rough/large pasture

78
Q

natural service conception rates

A

90-98%

79
Q

AI conception rates

A

55-65%

80
Q

heat detection methods (3)

A
  • Gomer bull
  • observation of mounting 2x/day
  • visual aids (like patches)
81
Q

breeding soundness exam evaluates: (4)

A
  • physical condition
  • reproductive structures
  • scrotal circumference
  • semen evaluation
82
Q

adjusted calf weaning weights take into consideration: (4)

A
  • sex
  • dam’s age
  • age of calf
  • twin vs. singleton
83
Q

performance traits include __, __, & __, and are __ heritable

A

birth weight, weaning weight, post weaning weight, highly

84
Q

carcass quality is __ heritable

A

moderately

85
Q

problems with heifers vs. old cows

A

heifers: more problems calving
“old” cows: may abort more

86
Q

longevity measured by

A

retention within herd

87
Q

Bos taurus

A

all European breeds

88
Q

Bos indicus

A

Zebu (Brahma breeds)

89
Q

where do yak come from

A

Far East

90
Q

pasture calving: when and advantages

A

calve in May, lines up lactation with prime grass nutrients

91
Q

lowest to highest time of ADG (3)

A

Lowest: backgrounding
Middle: nursing on dam at pasture
Highest: finishing

92
Q

how to meet beef demand year round

A
  • different breeds = different finish times
  • cattle left on grass longer (grasser operations)
  • backgrounding programs
  • fall calving
93
Q

Finishing programs

A

fast growth before slaughter (last 90-150 days)

94
Q

grass-finish vs. forage finish fat

A

grass = yellow
grain = white

95
Q

risk of feedlot economics

A
  • price margin (diff btwn buying and selling)
  • feeding margin (cost of grain…)
96
Q

types of branding

A

hot & freeze

97
Q

Tattoo regulations

A

purebreds must be tattooed
letter = year of birth [L = 2023]

98
Q

smooth polled

A

clean head, often peaked

99
Q

double polled

A

both parents polled (trait is dominant so not homozygous)

100
Q

methods of dehorning (3)

A

caustic paste, wire saw, heat cauterization

101
Q

methods of castration (3)

A

surgical, elastrator ring, burdizzo

102
Q

type of antibiotic not used in humans

A

ionophores

103
Q

where are antibiotics banned vs controlled

A

Europe vs. Canada

104
Q

hormones =

A

anabolic growth promoter

ANSC 212 (14 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions