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AVS 101 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

hen

A

female chicken

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2
Q

rooster

A

male chicken

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3
Q

chick

A

young chickens

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4
Q

pullet

A

young female chicken

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5
Q

capon

A

castrated male chicken

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6
Q

broiler

A

any chicken that bred and raised for meat

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7
Q

layer

A

up to 72 months but typically 1 year

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8
Q

white leghorn

A

most white egg producing chicken breed

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9
Q

cornish rock

A

excellent meat producer

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10
Q

RI red

A

large brown eggs with barred Plymouth rock

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11
Q

vertical integration

A

type of egg production

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12
Q

contract producer

A

owns the facilities, equipment, land and provides labor

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13
Q

hatchery

A

chick 0-8 weeks

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14
Q

sow

A

breeding female pig

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15
Q

gilt

A

female pig that has not been bred

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16
Q

boar

A

breeding male pig

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17
Q

barrow

A

castrated male pig

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18
Q

weaned pigs

A

weaned at 21 days of age and 13-15 pounds at weaning

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19
Q

grower and finishing pigs

A

-pigs will be moved from the nursery to a finishing barn to continue growing.
-consume 6-10 pounds of feed daily

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20
Q

biosecurity

A

-minimize the risk of disease transmission from sources outside the production unit
-reduces the transmission of diseases among groups of pigs on the same farm

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21
Q

intermuscular fat

A

fat that is between the different muscles

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22
Q

intramuscular fat

A

fat that is within the muscle also referred to as marbling

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23
Q

monogastric

A

-one true stomach
-pigs require high energy feed that consists of corn and soybean

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24
Q

market weight for pigs

A

280 pounds

25
Q

heifer

A

immature female that has not had a calf

26
Q

bull

A

intact male

27
Q

cow

A

intact female

28
Q

calf

A

offsprings

29
Q

colostrum

A

mom produces for the babies to build their immune system and if the mom doesn’t have enough must be supplied to the babies

30
Q

mastitis

A

inflammation/infection with the mammary tissue and can be caused by E. coli and will experience high somatic count

31
Q

lactation for cow

A

305 days

32
Q

pasteurization

A

food safety method

33
Q

milking parlor

A

room designed to mass milk a big group of cows

34
Q

hypocalcemia

A

-milk fever
-common after a cow gives birth
-caused by severe drop in blood concentrations

35
Q

body temp

A

cow- 101.4-102.8
chicken- 105.0-109.4
swine- 101.6-103.6

36
Q

estrous cycle

A

swine and cow- 21 days

37
Q

genus and species

A

cow- bos indicus and bos taurus
swine- sus and scrofa domesticus
chicken- gallus gallus domesticus

38
Q

incubation for chicken

A

21 days

39
Q

gestation period

A

swine- 114 days
cow- 283 days

40
Q

which breed of cow produces the most milk

A

holstein

41
Q

what breed of cows produces the most protein and fat in milk

A

jersey cow

42
Q

what states are the top producers for eggs

A

Iowa, Indiana, Ohio, Pennsylvania, Texas

43
Q

what states are the top producers for chicken meat

A

Georgia, Alabama, Arkansas, North Carolina, Mississippi

44
Q

how are poultry digestion different

A

monogastric omnivores and have a specialized avion tract, have a gizzard

45
Q

how is nutrition with poultry and swine the same

A

they compete for the same concentrated feeds like grain, soybean and by-product feeds

46
Q

what bacterium is found on the outside of eggshells and how can this be contained

A

-salmonella
-methods of washing

47
Q

which country produces the most pork

A

china

48
Q

which states in the US produce the most pork

A

Iowa, Minnesota, North Carolina

49
Q

how much do pigs weigh in the nursery phase

A

50-60 pounds

50
Q

most popular breed of swine in the US

A

Yorkshire (1st), Duroc (2nd), Berkshire (3rd)

51
Q

why do pasteurize milk

A

to get rid of any bacteria and improve the quality of the milk

52
Q

what are the top milk producing states in the US

A

California, Wisconsin, Idaho

53
Q

what are the top milk producing countries

A

India, USA, China

54
Q

how do we test milk

A

somatic cell count, bacteria counts, and checking milk for the presence of antibiotics

55
Q

what is key for healthy cows and high quality milk

A

proper nutrition, cleanliness, milking protocols, comfort and vaccination/management

56
Q

what percentage of broilers are reared by contract producers

A

90%

57
Q

how many days post calving does a cow reach peak production

A

50-70

58
Q

how much should piglets weigh at birth

A

2-3 pounds

59
Q

what type of egg laying operation results in a higher risk of chicken losses due to crushing

A

cage free layered

AVS 101 (2 decks)

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