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ANSC 108 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

Stunning

A

A method used to render animals unconscious

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2
Q

What method of stunning in used for cattle and sheep?

A

Captive Bolt

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3
Q

What method of stunning is used for pigs?

A

Electrical or CO2

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4
Q

Where is the head removed?

A

At the atlas joint

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5
Q

What is used to remove the hide from cattle?

A

Hide Puller

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6
Q

What method is used to remove the skin from sheep?

A

Fisting

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7
Q

What is fisting?

A

Using the fist to go between skin and fell membrane to leave the fell membrane on

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8
Q

What method is used to dehair pigs?

A

Scalding

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9
Q

T/F
Skin is removed from pigs during slaughter.

A

FALSE
The skin is left on

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10
Q

Where on the leg are feet removed from cattle?

A

knee and hock

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11
Q

When are the feet removed for pigs?

A

After chilling, the toenails are removed sooner

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12
Q

Where on the leg are feet removed from sheep?

A

Break/spool joint

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13
Q

Evisceration

A

Removing contents and organs from abdominal and thoracic cavities

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14
Q

Viscera

A

abdominal cavity

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15
Q

pluck

A

thoracic cavity

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16
Q

What is in the thoracic cavity?

A

trachea
lungs
heart

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17
Q

Which animal is left intact(not split) after slaughter?

A

Sheep

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18
Q

Antemortem

A

inspected within 24 hours before harvest

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19
Q

Classifications of antemortem inspection

A

US passed
US suspect
US condemned

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20
Q

What temp is used for blast chilling?

A

28 F

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21
Q

What temp is used for cooler storage

A

36 F

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22
Q

factors influencing dressing percent

A

fill
digestive tract type
fat
muscle
manure and mud

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23
Q

what is the most valuable by-product of slaughter

A

hide/pelt

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24
Q

dress off items

A

blood
feet and shanks
hide/pelt
viscera
head
liver
heart

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25
Q

buttons

A

soft cartilage on outside of chine bones, ossify(harden) with age

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26
Q

pizzle eye is on what animal sex? why?

A

Male, its where the penis was removed

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27
Q

factors measuring yield grad

A

ribeye are
fat thickness
KPH
carcass weight

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28
Q

factors determining maturity

A

buttons
rib shape
lean color

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29
Q

What quality grades are associated with maturity A?

A

prime
choice
select
standard

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30
Q

What quality grades are associated with maturity B

A

prime
choice
standard
utility

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31
Q

What does PSE stand for?

A

pale soft and exudative

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32
Q

Top 3 most tender meat cuts in order

A

tenderloin
rib
round

33
Q

Factors affecting tenderness

A

-age
-degree of doneness
-breed type
-quality grade
-locomotive vs support

34
Q

What is a pullet?

A

Immature female chicken

35
Q

Oviposition

A

The egg laying process

36
Q

Where did the poultry industry start?

A

Family farms in the midwest

37
Q

Reasons for increased consumption and production of poultry

A

-new methods of processing, packaging, and distributing (easier to obtain)
-broilers widely available at a good price (compared to other meats)
-chicken is seen as more healthy

38
Q

What is vertical integration?

A

Control by a single management of 2 or more stages of production.

39
Q

Egg quality grades

A

AA
A
B

40
Q

What is the best egg quality grade?

A

AA (has smallest air cell)

41
Q

How many eggs can a hen produce a year?

A

285 eggs

42
Q

How much feed does it take to grow a pound of chicken?

A

Less than 1.9 pounds

43
Q

What is the most valuable poultry cut?

A

The breast

44
Q

How long does it take a baby chick to hatch?

A

21 days

45
Q

How long does it take a turkey to hatch?

A

28 days

46
Q

Heterogametic Sex

A

The hen (female)

47
Q

How much feed does it take to produce a dozen eggs?

A

3 pounds

48
Q

Top 2 egg states

A

Iowa
Ohio

49
Q

Top 2 broiler states

A

Georgia
Alabama

50
Q

Top 2 broiler companies

A

Tyson Food
Pilgrims Pride (JBS)

51
Q

Top 2 turkey states

A

Minnesota
North Carolina

52
Q

Top 2 turkey companies

A

Butterball
Jennie-O

53
Q

what percent of eggs are further processed

A

32%

54
Q

T/F
There IS a nutritional difference between brown and white eggs

A

FALSE
there is NO nutritional difference between brown and white eggs

55
Q

T/F
Male and female turkeys are raised separately

A

TRUE

56
Q

What cut are turkeys selected for?

A

Breast meat

57
Q

What weight are hens (turkey) raised to?

A

18-30 lbs.

58
Q

What weight are toms (turkey) raised to?

A

40-45 lbs.

59
Q

Functions of egg in frozen desserts

A

flavor
texture
yellow color
foam when melting
more natural label

60
Q

Fibroelastic Penis

A

Always erected, muscles allow for it to extend and contract

61
Q

Vascular Penis

A

Engorges with blood flow to become erect

62
Q

What is the function of FSH?

A

Follicular Growth

63
Q

Function of oxytocin

A

-Milk let down
-Contractions during birth

64
Q

T/F
Estrogen is a steroid hormone

A

TRUE

65
Q

What is estrogen responsible for

A

-Sexual behavior
-Secondary sex characteristics

66
Q

What is testosterone released by in males?

A

Leydig cells

67
Q

Advantages of AI

A

disease control
record keeping
no male on farm
genetic improvement
may be more economical

68
Q

What AI method is preferred for cattle?

A

Rectocervical

69
Q

Gizzard

A

Part of the poultry GI tract that grinds and massages the food.

70
Q

Breeding for turkeys

A

All are AI

71
Q

What breed of chicken lays the majority of eggs?

A

White Leg Horn Chickens

72
Q

Where does fertilization occur?

A

In the oviduct at the AIJ

73
Q

Function of the testes

A

Produces Male Gametes

74
Q

Cryptorchid meaning

A

Both testes are retained, animal is sterile

75
Q

Gonads

A

Primary reproductive organ

76
Q

Testes temperature

A

Must be lower than the body temp
Around 4C below the body temperature

77
Q

Testes Temperature Regulation

A

Scrotum- tunica dartos muscle will contract when temp falls
Cremaster Muscle- temp falls and muscles contracts to pull testes closer
Pampiniform Plexus - complex blood vessels that control blood entering the testes

78
Q

Epididymis

A

Transports spermatozoa
Concentration of spermatozoa
Storage of spermatozoa
Maturation of spermatozoa

ANSC 108 (3 decks)

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