Clicker Questions

Question 1

What is the name your book uses for the three weeks before calving and the three weeks immediately after calving? 
A. Freshening 
B. Parturition 
C. Transition Period 
D. Trial Time

Answer 1

C. Transition Period

Question 2

What is the measure on the dairy lactation graphs that indicated feed consumption?
A. DMI
B. Period 
C. Production 
D. Weight

Answer 2

A. DMI (Dry Matter Intake)

Question 3

This common health problem in dairies is the result of excess gas production, resulting in a portion of the digestive tract "floating to the top".  
A. Hypoglycemia
B. Milk Fever
C. Displaced Abomasum (DA)
D. BRD - Bovine Respiratory Disease 
E. Jonne`s Disease

Answer 3

C. Displaced Abomasum (DA)

Question 4

Which of the following is part of the process in conversion of muscle to meat?
A. Muscles permanently contract
B. Loss of ATP (energy) from muscles
C. Lactic acid builds up, decreasing pH
D. All of the Above

Answer 4

D. All of the above

Question 5

Is the longsisimus (rib eye or loin eye) a locomotion or support muscle?
A. Locomotion
B. Support
C. I don`t know

Answer 5

B. Support

Question 6

Which of the following are true regarding wholesale cuts?
A. The rib and loin are know as middle meats
B. the round and the ham are comparable parts of the body for cattle and pigs respectively
C. the chuck represents the shoulder area
D. All of the above
E. None of the above

Answer 6

D. All of the above

Question 7

Which of the following represent the average for the species?
A. 800 lbs beef carcass with 1.0 fat and 6 sq in ribeye
B. 300 lb pork carcass with .8 fat and 8.0 ribeye
C. 60 lb lamb carcass with .25 fat and 2.5 sq in ribeye
D. All of the above
E. None of the above

Answer 7

C. 60 lb lamb carcass with .25 fat and 2.5 sq in ribeye

Question 8

Which product(s) would have nitrite?
A. Fresh Brat (uncooked)
B. Ham 
C. Pork Sausage  
D. Bacon

Answer 8

B. Ham or D. Bacon