Chapter 1 Flashcards
By-Products
Secondary or incidental product, as in a process of manufacture.
Claw
Division into four tubes of milking unit.
Clip
Amount of wool shorn in one season.
Commercial Farming
Production of agricultural products on a large scale.
Commodity
Secondary or incidental product, as in a process of manufacture.
Connecting Air
Portion of milking unit that creates the vacuum.
Dry Lot
Type of pen in which the main feed source is not grass.
Farrow to Finish
Operation that raises hogs from birth to slaughter weight.
Backgrounding
Growing and feeding of calves from weaning until they are ready to enter feedlot.
Free Stall Barn
Loose housing system in which stalls are provided for cows.
Milk Tubes
Portion of the milking unit that carries the milk to the bulk tank.
Milking Unit
Part of the milking machine that attaches to the udder
Nursery
Building in a swine operation where weaned piglets are kept.
Pasture
Pen in which grass is the main feed source. Usually much larger than a dry lot
Streak Canal
Short, small-caliber duct(s) at tip of teat that communicates to exterior; teat orifice (teat orifice closes gradually over 1 to 2 hours after milking)
Suspension Cup
aka - claw; division into four tubes of the milking unit.
Teat Cup Assembly
Portion of the milking unit that contains the steel shell and liner.
Thermal Neutral Zone
Endotherm’s temperature tolerance range.
USDA
United States Department of Agriculture; conducts research to discover, test, and implement improved genetic evaluation techniques for economically important traits.
Yield Grade
Measurements of cattle and lamb carcass cutability categorized into numerical categories.
Quality Grade
Composite evaluation of factors that affect palatability of meat (tenderness, juiciness, flavor).
Parlor
Separate area where cows are milked.
- Herringbone is most common type; cows stand at an angle to the pit.
- Polygon; like herringbone but have more than two sides.
- Side Opening; allows the cows to stand parallel to each other.
- Rotary; arranged so cows enter onto a turning platform that rotates slowly; many cows can be milked in a small space.
Dairy Cycle - Phase One
Starts w/freshening “calving” or “kidding”.
Last 10-12 weeks
Ends when female reaches peak milk production
Calf or kid is removed from mother within a few hours and is bottle-fed colostrum, then milk replacer.
Dairy Cycle - Phase Two
Reaching peak milk production signifies the change from phase 1 to phase 2; Phase 2 includes weeks 12 to 24 of lactation.
Goal is to maintain peak milk production levels for as long as possible
Dairy Cycle - Phase Three
A gradual decline in milk production that last from week 24 of lactation cycle to dry off.
Longest phase of milk production.
Dairy Cycle - Phase Four
Dry phase that last 6-8 weeks before parturition.
Typically need a dry period for 45-50 days.
Milking Sanitation Concerns
Only teats are washed - Do not wash entire udder
Milking done in clean, dry, stress free environment.
Post dip teats when milking completed.
Grade “A” Milk Products
Milk products eligible for fluid use, i.e. milk, cheese, butter and frozen dairy products; produced on farms that meet certified standards.
Grade “B” Milk Products
aka “manufacturing milk”; produced under conditions that are less strict than Grade “A”
Seed Stock Producer
“purebred breeders”; raise cattle for sale to cow/calf producers or other seed stock producers.
Often used as replacement heifers or bulls to improve genetics in commercial cow/calf herd.
Cow/Calf Producers
Raise calves for sale to feedlots
Most bred to calve in spring but some fall calving does take place.
Calves can also be backgrounded
Feedlots
Last stage of meat production before slaughter.
Two types - Commercial producers and Farmer feeders
Vertical Integration
The pork company that produces the animal also owns the packing plant that slaughters the animal for market.
Four Systems of Raising Sheep
1 - Fall lambs: born before December 25; aka hothouse lambs.
2 - Early spring lambs: born January and February; good housing for lambs and good parasite control programs are recommended.
3 - Late spring lambs: born March, April and May; these require quality parasite control programs and are worth less at finish due to seasonal price decrease.
4 - Accelerated lambing: produces three lamb crops in 2 years; requires increased breeding management and labor.
Four Types of Pork Production
Farrowing
Growing or Nursery
Finishing
Farrow to Finish
Farrowing Facility
Involves breeding, gestation, and farrowing; piglets are weaned from mother at 2-8 weeks and weight around 10-25 pounds at weaning.
Growing/Nursery Facility
Piglets remain here after arriving from farrowing operation for 8-10 weeks; when they reach 40-60 pounds they are moved to finishing facility.
Finishing Facility
Pigs are fed out until they reach market weight.
Swine Confinement Housing
Provides greater control of pigs macroenvironment, including temperature and humidity in addition to sanitation and ventilation.
Gestation Crates
Sows/gilts remain in crates 24 hours per day until about a week before farrowing; many facilities now use free access gestation stalls.