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Basic Animal Science > Exam 1 Review > Flashcards

Exam 1 Review Flashcards

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Biology 101 flashcards
1
Q

defined and regulated by the company that owns the brand

A

Natural

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2
Q
  • Minimally processed
  • no Artificial ingredients
  • No preservatives
    -Generally no implants, no antibiotics
A

Natural

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3
Q

Must be certified by the USDA each segment of the production chain must be certified

A

Organic

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4
Q
  • certified producers
    -feeders and processors
    -organic feedstuffs
    -no antibiotics
A

Organic

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5
Q

production of agriculture commodities using resources, technologies and management practices that promote clean air, clean water and productive soils

A

Sustainable

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6
Q

Basic Human Needs

A

Food, Clothing, Power, Shelter, Emotional well being, Fuels, Physical well being, entertainment

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7
Q
  • Fewer production units
  • Larger average size
  • more specialization
A

Production Unit

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8
Q

Simplified Livestock Industry Structure

A
  1. Seedstock Breeding
  2. Commercial Breeding
  3. Growing/Finishing
  4. Packing
  5. Wholesale Distribution/Processing
  6. Retail
  7. Consumer
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9
Q

One firm owns 2 or more industry segments

A

Ownership integration

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10
Q

ownership of segments may be separate, but one firm
may control (at least partially) multiple segments through contract
arrangements

A

Contract Integration

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11
Q

What is Vertical integrator

A

Poultry

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12
Q

Red meat products come primarily from?

A

Cattle, Swine, sheep, goats and others

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13
Q

Red Meat: Beef

A

cattle

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14
Q

Red Meat: Veal

A

calves

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15
Q

Red Meat: Pork

A

hogs

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16
Q

red meat: Mutton

A

mature sheep

17
Q

red meat: Chevon

A

Adult goats

18
Q

Red meat: Lamb

A

young sheep

19
Q

Red meat: Cabrito

A

young goats

20
Q

Hot Carcass Weight/ Live Weight x 100

A

dressing percentage

21
Q

estimate the amount of boneless, closely
trimmed retail cuts from the high-value parts of the
carcass - the round, loin, rib, and chuck.

A

Yield Grades

22
Q

G1 Carcass

A

will have the highest percentage of boneless,
closely trimmed retail cuts, or higher cutability

23
Q

would have the lowest percentage of
boneless, closely trimmed retail cuts, or the lowest
curability

A

G5 carcass

24
Q

What are the 7 quality grades for beef from the highest to lowest

A
  1. Prime
  2. Choice
  3. Select
  4. Standard
  5. Commercial
  6. Utility
  7. Cutter
25
Q

is not given USDA quality grades as the
meat is generally uniform and tender.

A

Pork

26
Q

Primary Breeder Companies ( Two Main Companies)

A

-Aviagen - Ross
- Cobb

27
Q

outer layer of the shell; protective covering; blocks the
pores of the shell; preserves freshness & prevents
contamination

A

Cuticle

28
Q

Egg White

A

Albumen

29
Q

Eggs are Made of 4 layers

A
  1. Outer thin layer
  2. Firm/Fibrous layer
  3. Inner thin Layer
  4. Chalaziferous layer
30
Q

produced during the day; contains more fat

A

Yellow yolk

31
Q

produced at night; contains more protein

A

White Yolk

32
Q

surrounds & protects the yolk.

A

The vitelline membrane

33
Q

of eggs are sold “in-shell”

A

70%

34
Q

Levels of Agricultural Development

A
  1. Developed
  2. Subsistence
  3. Primitive
35
Q
  • Less than 10% of population farming
  • Highly specialized
  • Highly mechanized
  • High per capita income
  • High literacy rate for total population
A

Developed

36
Q
  • half of population farming
  • each family consumes what it produces with small portion to sell
  • A lot of hand and animal labor
  • Low per capital income
  • Low literacy rate
A

Subsistence

37
Q
  • entire population involved in food production
  • Scarcity of food
  • all done by hand, little animal assistance
  • extremely low per capita income
  • very few literate individuals
A

Primitive

Basic Animal Science (2 decks)

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