Exam 3 Flashcards
What cells produce milk?
Alveoli
The disorder in dairy cattle that occurs shortly after calving resulting from sudden loss of Calcium in the milk is called
Milk Fever
The typical lactation period for a dairy cow is
305 days
Sheep/goats have ____ functional teats.
2
The passageway for milk out of the teat is the
Streak canal
What are some signs of mastitis?
White clots in milk, blood in milk, swollen/painful udder
(somatic cell count is NOT low)
______ consists of acquiring immunity by transfer of antibodies to an animal from its mother (through the placenta or colostrum)
Passive immunity
What location is best location for injections in cattle and horses?
middle of the neck
What is the normal temperature for cattle?
101.5 F
What is the normal heart rate for a horse?
25-70 BPM
What virus causes Porcine Epidemic Diarrhea Virus? PEDv
Corona virus
What factor is used to determine USDA Beef Quality Grades?
Marbling (maturity too)
Beef Yield grades range from
1-5
The protein in meat that gives it the red color is called
Myoglobin
A carcass is determined to be either lamb or mutton based on the
presence of a break joint
What USDA poultry grade is only seen in retail markets?
Grade A
What hormone is responsible for the stimulation of milk “letdown”?
Oxytocin
What is the term for heating milk at a very high temperature for a short period of time to destroy bacteria?
Pasteurize
The primary structures of the mammary gland responsible for producing milk are called
Alveoli
What species has contributed the largest percentage to the world’s milk supply?
cows
What factors affect milk production in dairy cows?
Heat stress, genetics, nutrition
The USDA Beef Quality Grade with the most amount of marbling is
Prime grade
PSE (pale, soft, exudative) in pork can be caused by
genetics and stress
USDA beef yield grades range from 1-5. What number would indicate the leanest carcass?
1
The _____ was accepted as a US Federal Law in 1958 and protects food animals during the moment of slaughter.
Humane Slaughter Act
The USDA Beef Quality Grade with the least amount of marbling is
Standard grade
