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ANSCI 103 BREEDING AND SELECTION > CHAPTER 5 > Flashcards

CHAPTER 5 Flashcards

1
Q

What type of digestive system does pig have

A

Monogastric or non-ruminant

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2
Q

Digestive tract of the pig has five main parts what is this

A

Mouth
Esophagus
stomach
small intestine
and large intestine

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3
Q

This is where food enters the digestive tract and where mechanical breakdown of food begins

A

Mouth

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4
Q

It is a mixture of food and saliva during the process of chewing

A

Bolus

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5
Q

It moistens the food lubricates the esophagus and initiates the digestion of starch

A

Saliva

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6
Q

What are the three main salivary glands

A

Parotid
mandibular
sublingual glands

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7
Q

It is used to chew and grind food into smaller pieces

A

Teeth

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8
Q

It contains an enzyme which starts the digestion of starch

A

Saliva

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9
Q

Parotid glands contains

A

Serous cells

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10
Q

Mandibular glands contains

A

Serous cells and mucus cells

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11
Q

It contains amylase

A

Sublingual glands

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12
Q

What does LES means or the cardiac esophageal sphincter

A

It is a muscular ring that controls the passage of food from the esophagus to the stomach, preventing reflux

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13
Q

It is a muscular organ responsible for storage initiating the breakdown of nutrients and passing the digest time to the small intestine

A

Stomach

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14
Q

Stomach has four distinct areas which includes

A

Esophageal
cardiac
fundic
pyloric regions

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15
Q

This region of the stomach does not secrete digestive enzymes but has significance in that this is where ulcer formation in

A

Esophageal regions

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16
Q

This region is responsible for secreting mucus to line the digestive membranes to prevent damage from the low ph digest as it passes to the small intestines

A

Pyloric region

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17
Q

In this region gastric glands secrete hydrochloric acid resulting in a low ph of 1.5 to 2.5

A

Fundic region

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18
Q

In this region mucus is secreted and mixed with the digestive food

A

Cardiac region

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19
Q

It causes low ph level in the stomach activating pepsinogen to pepsin

A

Hydrochloric acid

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20
Q

It protect the lining of stomach

A

Mucin

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21
Q

It’s function is milk clotting what is its origin and what enzyme

A

Chymosin

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22
Q

It prolongs the passage time of milk along the gastrointestinal tract

A

Milk clotting

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23
Q

Secreted by the mucous neck cells of the gastric glands constitutes a major component of the viscous mucus layer.

A

Mucin

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24
Q

It regulates the amount of time that passes into the small intestine. It’s primary functions is not to overload the small intestine with chyme

A

Pyloric sphincter

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25
It involves with both exocrine and endocrine excretion it is also responsible for the secretion of INSULIN AND GLUCAGON
Pancreas
26
Small intestines divided into three sections what sections is this
Duodenum ilium jejunum
27
This is the portion of the small intestines that involves both the further breakdown of nutrients as well as the beginning of absorption of nutrients
Jejunum
28
This is a approximately 12 in long and it is the portion of the small intestines that ducts from the pancreas and the liver bile duct are connected
Duodenum
29
It emulsifies fat
Liver
30
This serves as a filter for removing toxic substances from the blood as well as functions in the creation of bile
Liver
31
Large intestine or the hind got encompasses four main section, elaborate this sections
Caecum Colon Rectum Anus
32
Elaborate the essential amino acids
Leucine lysine Methionine Phenyl alanine Threonine Tryptophan Valine Isoleucine Histidine
33
Crucial for tissue development eyesight and reproductive health
Vitamin a
34
Place a crucial role in blood clotting
Vitamin k
35
Functions as an antioxidant protecting cells from the mage and supporting immune function
Vitamin e
36
Essential for calcium and phosphorus metabolism which are vital for bone and teeth development
Vitamin d
37
Essential for nerve function and red blood cell production
B12
38
Involved in energy metabolism and cell function
Riboflavin or b2
39
Important for cell structure and function
Choline
40
Required for the synthesis of fatty acids and other essential compounds
Pantothenic acid or b5
41
Place a role in metabolism and cell growth
Biotin or b7
42
Involved in protein metabolism and a nerve function
Pyridoxine or b6
43
Beneficial for immune function and stress reduction
Vitamin c or ascorbic acid
44
Important for energy production and metabolism
Niacin or b3
45
It is a building blocks of protein
Amino acids
46
It provides the largest source of energy in the pigs diet it includes SIMPLE SUGARS, STARCHES, AND FIBERS
Carbohydrates
47
It provide the most concentrated source of energy to the body
Fats
48
Essential for cell growth and division
Folic acid
49
It is essential for the growth and maintenance of organs in muscle tissues
Protein
50
It is required in a small quantities because they serve several essential functions in maintaining normal growth and reproduction
Vitamins
51
Also essential in the formation of hormones enzymes and antibodies
Proteins
52
It is frequently the limiting factor in the diet
Protein
53
Contain the essential fatty acids that are used for the synthesis of various hormones
Dietary fats
54
How much is the maximum of crude fiber does PIGLET should have and good fiber for ADULTS pigs
5% crude fiber for piglets 12% crude fiber for adult pigs
55
Excess energy will be deposited as fat while a small amount will be deposited in the liver as______
Glycogen
56
Elaborate the feed ingredients for swine
Basal or energy feeds protein feeds (animal protein& plant protein) soilage
57
This are either legume grains and oil residues from oil extraction
Plant protein feeds
58
Feed to swine to supply them with carotene and other vitamins proteins and minerals. these are freshly cut dresses and offered to animal as fresh
Soilage
59
The pig requires at least______ minerals
14
60
Elaborate the 14 minerals that requires for pigs
Calcium phosphorus potassium sodium chlorine magnesium sulfur iron manganese copper iodine selenium and chromium
61
Methods of formulating ration, elaborate
Hand or manual formulation Computer formulation Pearson square method Trial and error method
62
Elaborate the guidelines in formulating ration
Feeding standard or nutrient requirements Nutrient composition and anti nutritional factor of the feed stuff Availability and quality of the feed stuff Palatability Economical Digestibility
63
Factors to consider in determining the daily feed allowance of lactating sow
Stage of lactation Condition of the sow Letter size Feeding scheme
64
What is the average milk production of sows per day
7.5 to 9.5 L per day
65
What is the good indicators of adequate lactating saw and a piglet
28 day old piglets should be about 7.5 kg
66
Amount of feeds should 22 to 84 days of pregnancy have
2.0 kg per day
67
85 to 111 days of pregnancy, how much of feed per kilo per day
2.5
68
Average piglet weaning weight
5.5 kg
69
How much cp should i give to 20 to 35 kg pigs
16%
70
How much cp should i give to 35 to 60 kg animals
15%
71
Beyond 60 kg how much cp should i give to the pig
14%
72
Slaughter weight of pig
90-110kg
73
In less than 7 days old utilize only_______$
Glucose and lactose
74
What will happen if fructose and sucrose will be given to younger than 7 days old
Severe diarrhea Weight loss High mortality
75
In two week old or older pigs what should i give
Lactase Maltase Sucrase
76
Peak production of milk occurs between the____&____ then it declines during this period piglet requirements may exceed milk production
Third and fourth week
77
What ration should i give to 2 to 6 weeks old
Pre starter
78
What ratio should i give to one week old piglet
Booster
79
What ratio should i give to 10 to 16 week old
Grower
80
What ratio should i give to 6 to 10 week old
Starter
81
What ratio should i give to 16 to market weeks old
Finisher
82
Weaning should be restricted feeding to about _________ of the actual feed consumption divided into three to four feeding per day at weaning
75%
83
The chief cells of the cardiac region of the feed stomach also secrete minor amounts of______
Gastric lipase

ANSCI 103 BREEDING AND SELECTION (9 decks)

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