Exam 2 Flashcards
Length of Biological Cycle
Cattle
24-26 Months
Length of Biological Production Cycle
Swine
Approx. 10 months
Length of Biological Production Cycle
Sheep
Approx. 12 months
Length of Biological Production Cycle
Poultry
3 1/2 months
Age and Weight at Harvest
Cattle
1000-1250 lbs
12-15 months
Age and Weight at Harvest
Swine
230-290 lbs
less than 180 days
Age and Weight at Harvest
Lamb
90-130 lbs
Approx 8 months
Age and Weight at Harvest
Poultry
5 lbs - 45 days
Age and Weight at Harvest
Turkey
32 lbs
18 weeks
Vertical Coordination
Organizing, synchronizing, and orchestrating of products
Vertical Integration
Control of 2 adjacent stages in the vertical marketing channel
Contract Integration
One firm contracts another
Most common
Ownership Integration
One firm owns most resources in both adjacent stages
Strategic Alliance
partnerships between various independent segments of an industry to maximize return on an investment
Frame Size
the weight at which, under normal feeding and management practices, an animal will produce a carcass that will grade Choice
Thickness
muscle to bone ratio and at a given degree of fatness to carcass yield grade
Primal Cut
Large section of a carcass from which retail cuts are made
Wast Fat vs. Taste Fat
External Fat and KPH vs. Marbling
Lamb vs. Mutton
Maturity
Lamb Quality Grades
Prime Choice Good Utility Cull
Swine Grades
Includes both Yield and Fat Thickness
U.S. no 1-4
Utility
Poultry Grades
A B C
applies to
Chicken, turkey, duck, goose, guinea, and pigeon
Egg Grades
AA, A, B
Weight Classes of Eggs
Jumbo Extra Large Large Medium Small Peewee
Standard shrink in cattle
4% in older animal directly from feedlot
3% growing animal
2% weaning animal
6 Classes of Nutrients
Water Protein Minerals Carbohydrates Lipids Vitamins
Water
Nutrient needed in the largest amount
Protein
Amino Acids
PVT
MAT
HLL
Nonessential amino acid
An amino acid the body can create itself
Essential amino acid
An amino acid that must be supplemented
Amino Acids in Ruminants
No amino acid requirement
Vitamin B and K supplied in the rumen
Minerals
Macro measured in %
Micro measured in ppm
Carbohydrates
starch and cellulose
Starch
easily digestable
Cellulose
digestible by ruminants
need bacteria to breakdown cellulose
Lipids
Saturated and unsaturated fatty acids
Vitamins
Fat soluble: A D E K
Water soluble: B and C
Nutrition
the study of how the body uses the nutrients in a diet or ration to sustain life of a specified function
Nutrient
any chemical element obtained from the diet used in the body to support normal life processes
Diet
A balanced mixture of feedstuffs which will nourish the animal for more than 24 hrs
Ration
amount of feed consumed by an animal in 24 hrs
Balance Ration
one which provides an animal with proper amounts and proportions of all required nutrients for 24 hrs
Digestion
the breakdown of food by the digestive system in preparation for absorption
Prehension
means an animal uses to bring food into its mouth
Mastication/Chewing
involves the vertical and lateral action of the jaw and teeth to crush food
Salivation
includes secretion and mixing of saliva with food
Deglutition/Swallowing
passing of food and water from the mouth to the first stomach compartment
Micturition
Urination
Defecation
the discharge of excrement from the body
Ruminant
cud-chewing, even toed, hooved animal
4 compartment stomachs
regurgitate ingested material from the reticulum and re-masticate their food
Ruminore
Chew again
Pseudoruminants
cud chewing animals with feet that resemble pads more than hooves
3 compartment stomachs
Rumination
process of bringing food materials back up from the ruminant stomach
Eructation
Belching
Bloat
Occurrence where the eructation mechanism is impaired or inhibited and the rate of gas production exceeds the animal’s ability to expel the gas
Colic
Upset Stomach
Chyme
semifluid mass of partly digested food expelled by the stomach into the duodenum
Coprophagy
consumption of feces
Pica
eating of non foods such as dirt, sand, twigs, etc
Reticular or Esophageal Groove
muscular structure at the lower end of the esophagus that, when closed, forms a tube allowing milk to go directly into the abomasum
Animal Unit
a unit expressing the feed requirements of different kinds of domestic animal on a common scale
Dry Matter
feed excluding its water content
Calorie
energy needed to increase the temp of 1 gram of water by 1 degree celsius
Volatile Fatty Acids (VFA)
Acetic
Propionic
Butyric
Energy use in the body
Maintenance Growth Lactation Fetal Growth Breeding Body Reserve
Process of rumination
Regurgitation
Remastication
Reinsalvation
Redegutition
Reticulum
Honey comb
Fermentation vat
Rumen
Shag Carpet
Fermentation Vat
Omasum
Folds
Water absorption
Abomasum
true stomach
Segments of Small Intestine
Duodenum
Ieiunum
Ileum
Duodernum
connects to the stomach
Ieiunum
middle section of the Small Intestine
Ileum
Connects to the cecum
Segments of the Large Intestine
Cecum (hind gut fermentation)
Colon
Rectum
Small intestine is the primary site for the DIGESTION of:
Proteins
Non-fiberous CHO’s
Lipids
Small intestine is the primary site for ABSORPTION of :
Amino Acids
Monosaccharides
Long Chain Fatty Acids
VFA’s
Gross Energy
Available energy which is dependent on the chemical compostition of the feedstuff
Digestible Energy
Gross energy of feed minus the energy in feces
Metabolizable Energy
Digestible energy minus energy excreted in urine and gases
Net Energy
Metabolizable energy minus the heat produced during digestion of feed used for maintenance and production
Microbial Fermentation
Synthesizes:
all amino acids
all B and K vitamins
Saturates all fatty acids
Feed Tag Guaranteed Analysis
Crude Protein
Crude Fat
Crude Fiber
