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Intro to Animal Science > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

barrows

A

castrated male swine

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2
Q

gilts

A

young female swine that have not farrowed

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3
Q

Sows

A

mature female swine or female swine that have farrowed

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4
Q

Boars

A

noncastrated male swine

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5
Q

World population of swine

A

china- 465,000,000
U.S.- 66,000,000
Brazil- 39,000,000

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6
Q

Number of farms in the U.S. has

A

decreased in the past 20 years

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7
Q

types of swine operations

A

feeder pig production
feeder pig finishing operations
farrow to finish operation
seed stock operation

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8
Q

Feeder pig production

A

average weight 40 lbs

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9
Q

feeder pig finishing operations

A

40-240 lbs

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10
Q

Cash receipts from the swine industry in 2014 was about

A

$18 billion

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11
Q

Exports

A 
Total: 4.429 billion
Japan- 1.8 billion
Mexico- 853 million
Canada- 432 million
Chine 326- million
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12
Q

Age at puberty (months)

A

4-7 6

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13
Q

Weight at estrus (lb.)

A

150-250

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14
Q

Duration of estrus (days)

A

1-5 2-3

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15
Q

Length of estrous cycle (days)

A

18-24 21

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16
Q

Time of ovulation (hours after onset of estrus)

A

12-48 24-36

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17
Q

best time to breed

A

second day of estrus

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18
Q

gestation period (days)

A

111-115

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19
Q

weaning to first estrus (days)

A

3-7

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20
Q

Average pigs per litter

A

10

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21
Q

how many pigs per litter weaned

A

9

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22
Q

typical production operations can get

A

2.5 litters per year per sow

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23
Q

iron shots

A

given on day 3 and a booster given later

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24
Q

castration

A

usually done before the baby pigs are 2 weeks old

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25
Q

tail docking

A

a common practice to prevent tail biting (1/2 to 3/4 of an inch of tail is left)

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26
Q

teeth clipping

A

upon birth, piglet’s incisor (needle) teeth are clipped with pliers so that they can’t cause injuries to the sow or other piglets

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27
Q

Wean pigs over

A

10 lbs

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28
Q

weaning may be done over a

A

2-3 day period

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29
Q

weaning usually occurs at

A

14 to 21 days

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30
Q

feed cost ranges from

A

22-70% of total cost of raising hogs

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31
Q

approx how many days from conception to harvest

A

305

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32
Q

nutrient requirements

A

energy
protein
vitamins
water

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33
Q

Energy feeds

A

corn
barley
milo

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34
Q

Protein

A

plant source-soybean, cottonseed

animal source- tankage- meat and bone meal and fish meal

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35
Q

minerals

A

major- calcium, phosphorus, sodium
chlorine
trace- zinc, iron, copper, selenium
manganese, iodine

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36
Q

vitamins must be added

A 
ADEK
riboflavin
niactin
pantothenic acid
vitamin B
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37
Q

Feeding from 40 lbs to market weight

A

cost 60-70% of the total cost of production

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38
Q

What is market weight?

A

240 lbs
260 lbs
possible 280 lbs

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39
Q

how many lbs of feed per pound of gain for large scale producers?

A

3 lbs

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40
Q

how many lbs of feed per pound of gain for small scale producers?

A

3.5-4

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41
Q

processing of feed can help

A

increase efficiency- grinding

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42
Q

feed additions

A

antibiotics
chemotherapeutics
anthelmintics

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43
Q

water

A

25 lb pig (.50 gallon)
100 lb pig (1.75 gallon)
200 lb pig (3.5 gallon)

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44
Q

boar selection- litter size

A

10 or more with 8 pigs weaned

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45
Q

boar selection- underline

A

12 or more treats

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46
Q

boar selection- feet & legs

A

wide stance with equal sized toes

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47
Q

boar selection- age at 230 lb

A

155 days or less

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48
Q

boar selection- feed per gain

A

2.4 lb or less per lb of gain

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49
Q

boar selection-daily gain

A

2 lb per day or more

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50
Q

boar selection- backfat

A

.8 or less measured by ultrasound

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51
Q

why isn’t pig production big in az?

A

pigs dont sweat

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52
Q

Unique things about swine

A 
don't sweat
omnivores
mono gastric
have litters
not native to U.S.
mud to maintain skin and keep cool
intelligent
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53
Q

crossbreeding programs and swine production

A

used extensively in swine production

allows for genetic improvement

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54
Q

an effective crossbreeding program takes advantage of using hybrid vigor and selecting genetically

A

superior breeding animals for breeds that best compliment one another

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55
Q

why have pig farms decreased in last 20 years?

A

they consolidated the industry- pork producers own breeding stock, finishing farms and slaughter houses
farms getting bigger for efficiency

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56
Q

types of crossbreeding

A

rotational crossbreeding

terminal cross system

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57
Q

rotational crossbreeding

A

combines two or more breeds with a different breed of boar being mated to replace crossbred females (produced by the previous generation)

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58
Q

Terminal Cross System

A

a two breed single or rotational cross female is mated to a boar of a third breed

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59
Q

feed additives

A

antibiotics
payload
oxo-gen

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60
Q

variety meats go to
expensive meats go to
ground beef meats go to

A

asia
U.S.
china

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61
Q

Paylean

A

active ingredient: octopamine, hydrochlorine
a pharmaceutical product
betagonist
metabolism shifts nutrients from fat to muscle growth
recommended feeding:
-16% protein
-4.5 grams per ton

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62
Q

Palean- studies show that there was a tendency for 16%-13 g and 16%-18 g to have an

A

off flavor

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63
Q

Paylean

A

purdue university research

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64
Q

minimal amount protein to be fed with paylean-

A

lysine must be 8% or higher

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65
Q

If paylean is fed too long

A

muscle mass may be reduced

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66
Q

tricolosis

A

travel to muscle of pig- undercooked pork chop

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67
Q

what is too long feeding paylean?

A

over 6 weeks

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68
Q

What can’t you feed with paylean?

A

antibiotics- can use tylon

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69
Q

Quality problems

A
  1. Color of lean
  2. Marbling score
  3. degree of feathering
  4. soft fat
  5. belly wall thickness
  6. blood splashing
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70
Q

Color of lean

A
  • dry, dark and firm (DDF)

- pale, soft and Exudative (PSE)

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71
Q

Why is important that we’re producing more?

A

trying to max production - the more produced and the more efficient the cheaper it will be for everyone

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72
Q

SPF herds

A

specific pathogen free

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73
Q

Atrophic Rhinitis

A

mycoplasma pneumonia and swine dysentery

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74
Q

Hot Carcass Grades

A

grades based on formula: 4x last rib fat thickness- muscle score

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75
Q

hot carcass grades can be

A 
US #1
US#2
US #3
US #4
utility
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76
Q

Percentage carcass muscle

A

[(weight of total muscle in the carcass including 5% intramuscular fat)/(hot carcass weight)] x100

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77
Q

Extreme range for carcass muscle

A

40-70%

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78
Q

normal range of percentage carcass muscle

A

42-58%

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79
Q

average range of percentage carcass muscle

A

50%

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80
Q

can’t eat cottonseed meal in high amounts

A

toxic

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81
Q

too lean- reduced salability

A
  • genetic progress has resulted in increased muscling in hogs
  • this has resulted in reduced palatability due to reduced fat conent
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82
Q

milo

A

seed needs to be cracked or ground before being fed because can’t digest shell

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83
Q

hogs are going to harvest at

A

5 to 6 months of age therefore little to no marbling

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84
Q

what resulted in a greater incidence of the porcine stress syndrome occurring (PSS)

A

selection for improved muscling

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85
Q

American swine industry concentrated

A

heavily in the midsection of the country- the nations corn belt

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86
Q

sus

A

genies name

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87
Q

species name

A

scrofa-europe

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88
Q

vittatus

A

east india

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89
Q

pork industry has met consumer demands in

A

producing a leaner and more wholesome meat and one with industry standards for animal welfare

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90
Q

sheep not very efficient

A

8 lbs

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91
Q

how would grinding increase efficiency

A

takes less energy to break down food
absorption increase
if some bacterial fermentation, more surface area, organs don have to wrk as hard

92
Q

viability of swine helps to alleviate what would otherwise be great fluctuations in grain prices when

A

weather, soil, or other conditions suddenly change projected levels of grain production

93
Q

antibiotics are restricted

A

no more antibiotic for feed

94
Q

paylean- not used as much

A

people kept putting more and more in, no fat, very dry

95
Q

Wool production

A

fine wool for high-quality garments

long wool for heavy clothing, upholstery and rug making

96
Q

Specific purpose of Sheep

A

Karakul- supply pelts for clothing such as caps and persian coats

97
Q

fine wool breeds

A

Merino and Rambouillet

98
Q

Medium wool breeds

A

cheviot, dorset, finnsheep, southdown, and suffolk

99
Q

Long wool breed

A

columbia, corridale, polypay and targhee

100
Q

hair type sheep

A

dorper, katahdin, and st croix- these sheep breeds have a coat similar to goats and are from tropical origin

101
Q

Two management systems

A

range flocks and farm flocks

102
Q

range flocks

A

lambs fed in CA, TX, CO

Summer in high country and winter in desert areas

103
Q

farm flocks

A

less than 100 head per farm

104
Q

ewes remain in dry lot

A

year round

105
Q

Sheep breeding system

A

breeds are often classified as ewe breeds and ram breeds

106
Q

ewe breeds

A

generally white faced sheep with fine wool

noted for reproductive efficiency, wool production, size, milking ability and longevity

107
Q

ram breeds

A

meat type and selected on growth rate, efficiency of gain and carcass quality

108
Q

What animal do we use for one specific use

A

fox-pelts
chinchilla
alpaca
sheep

109
Q

sheep breeding

A

based on photo period

which depends on light, temperature and relative humidit

110
Q

We don’t use as much wool as we used to

A

synthetic fiber

111
Q

Basing on photo period results in

A

uneven supply of lambs and therefor, some producers have gone to an accelerated lambing program
approx 150 prenancy

112
Q

Other effects on sheep breeding

A

estrogen content in feeds may result in low fertility especially with alfalfa hay or pasture

113
Q

Ewes lamb more frequently than

A

once a year

114
Q

one accelerated system consists of

A

three lamb crops in two years using synchronization estrus

115
Q

Mating months

A

may, january, september

116
Q

Lambing

A

october, june, february

117
Q

Breed ewe lambs during

A

first year is another practice

118
Q

Reach puberty

A

9-10 months of age

119
Q

require special

A

nutrition and management

120
Q

predators

A

coyote biggest problem
stray dogs
external parasites

121
Q

External Parasites

A

stomach works, intestinal worms, lungworms, nose bots

122
Q

get around heat

A

add seeder and synchronize ewes then breed them.. doesn’t always work

123
Q

ewes

A

1, 2 or 3 babies but only have two teets

124
Q

Problems

A

respiratory disease, enterotoxemia, availability of trained personnel, 15-20% death loss

125
Q

Inherited abnormalities

A

cryptorchidism, dwarfism, rectal prolapsed, carlipyge

126
Q

castrating and docking

A

wait 3-4 days after lambing
Elaboration method is used more extensively
surgical method can be used

127
Q

shearing

A

once per year

difficult to find people to shear sheep

128
Q

lambing

A

should be dried and encouraged to nurse as soon as possible

129
Q

profit depends on

A 
high conception rates
high lambing %
low lamb mortality
strong marketing program
high quality and yield of wool
longevity of breeding stock
130
Q

high conception rates

A

95+%

131
Q

high lambing percentages

A

175+%

132
Q

low lamb mortality

A

10% or less

133
Q

lamb marketing

A 
marketing option for lambs s through lamb marketing pools
sorted
sold in larger groups
larger groups command higher price
larger numbers sold on the rail
134
Q

feeder lambs are sold to feeders at

A

60-75 lbs

135
Q

lambs marketed at

A

110-130 lbs

136
Q

range sheep operation cull ewes at

A

5-6 years

these ewes may be reproductively and structurally sound and are often purchased for farm flocks

137
Q

ewes live longer under

A

farm flock conditions

138
Q

salvage value

A

of cull ewes and rams is low in comparison to cows and sows

139
Q

financially advantageous for sheep producers to

A

maintain ownership of ewes as long as she is regularly giving birth

140
Q

Quality grade factors

A

maturity and degree flank fat streaking

141
Q

presently, lambs being produced are

A

too fat which has resulted in reduced lamb consumption

142
Q

Scrapie

A

infectious, degenerative disease which is fatal and affects the nervous system
can be eradicated through proper identification and selective breeding

143
Q

rail

A

harvest animal and get paid for what they’re producing

144
Q

What is require as a sheep and goat raiser regarding scrape

A

obtain a Premise Identification Number specific to flock
Record all births and new animals introduced into flock
Test all new animals for genetic susceptibility
Maintain records for 5 years after sale/slaughter/ or death on all animals

145
Q

older cows taste good whereas ewes taste more

A

gain as they get older

146
Q

co-mingling of goats and sheep

A

since scrapie is transmitted by direct contact, if sheep and goats are mingled together, both must be tagged and identified with a PIN
If goats and sheep kept separate, PIN not necessary

147
Q

spool joint

A

younger lamb

148
Q

break joint

A

older lamb

149
Q

Beef production is the largest

A

segment of agricultural industries

150
Q

U.S. produced approx ?% of the worlds beef with only ?% of the cattle

A

20%/7%

151
Q

Brazil with ?% of the world population produces ?% of the total beef

A

13%/13%

152
Q

Australia accounts for ?% of cattle inventory and ?% of beef tonnage

A

2%/4%

153
Q

The meat of cattle is known as

A

beef

154
Q

Most used use of beef cattle is meat but

A

other uses such as leather

155
Q

beef exports: most to least

A 
Japan: 1.8 billion
Canada: 973 million
Hong Kong: 784 million
Mexico: 698 million
South Korea: 558 million
Total: 5.2 billion
156
Q

Beef imports: most to least

A 
Australia: 1.03 billion
New Zealand: 817 million
Canada: 797 million
Mexico: 547 million
Brazil: 228 million
Total: 3.7 billion
157
Q

Diverse Range Lands

A
  • Humid, hot southeast
  • dry and prone to drought Rio Grande Valley (South)
  • Wet and cold Northwest

Myriad of environments

158
Q

Different operations

A

Different regions suited for different phases of beef cattle industry

159
Q

Three systems of production

A

Feeder cattle production
Slaughter cattle production
Breeder cattle production

160
Q

Feeder Cattle Production

A

Based on finishing cattle quickly 180 days or less, gaining an average of 2 pounds per day or more; feed conversion
averaged 7 pounds to 1 pound

161
Q

Slaughter Cattle Production

A
  • Involves selecting fattened cattle by packer buyers, judging their live weight and conformation, estimating carcass
  • Traits and yields, slaughtering the cattle and postmortem inspection
162
Q

Breeder Cattle Production

A

Production of cattle (breeding), both purebred and commercial herds

163
Q

Beef Industry Segmentation

A

Seedstock to cow-calf to stocker to feeder to packer to purveyor to retail

164
Q

Commercial Cattle Operation: usually takes advantage of registered bulls, either to

A

-maintain the same bloodiness or to crossbreed to grade cows

165
Q

Commercial Cattle Operation: Most commercial herds have spring calving although

A

many herds split their calving’s into a spring and fall herd

166
Q

Commercial Cattle Operation: Offspring used for

A

beef

167
Q

Three phase operation

A
  • cow calf
  • stocker-yearling
  • feedlot operation
168
Q

Cow Calf Operation

A
  • 32.5 million head of cows
  • 68% of total cow operations are 50 cows or less
  • 70% of beef cow inventory is in operations with more than 100 cows
169
Q

Cow Calf Operation: numbers fluctuate over the years depending on

A
  • drought
  • beef prices
  • land prices
170
Q

Stocker- Yearling

A

Feed cattle for growth prior to their going into the feedlot for finishing

  • replacement heifers
  • marketing
  • wheat pasture
  • silage
171
Q

Marketing (stocker-yearling)

A
  • available forage
  • high roughage feeds
  • crop residues
  • -corn stalks
    • grain stubb;e
  • -beet tops
172
Q

Stocker-Yearling: this operation is desirable for

A

early maturing cattle
-larger framed-later maturing cattle usually are more efficient and profitable if they go directly to the feedlot after weaning

173
Q

Feedlot

A
  • Harvested feed is brought to cattle

- 21.6 million head fed

174
Q

Feedlot: Pasture fed cattle represent ?-?% of steers and heifers slaughtered (non fed)

A

10-15%

175
Q

Feedlot: Commercial Feeders

A

95%

over 1000 head

176
Q

Feedlot: Farmer feeders

A

under 1000 head

177
Q

Seedstock operation

A

-producing cattle for breeding purposes
-more expensive
-higher control of records
better facilities

178
Q

seedstock industry

A

function as the supplier of genetics to the beef cattle industry
120,000 owners
10 artificial insemination companies
100+ breeds

179
Q

Idealistic Seedstock Goal

A

-Supply superior genetics to other feedstock breeders and commercial cow-calf industries in order to produce a highly palatable red meat that will meet the needs and desires of the consumer while increasing the efficiency and profitability of the beef industry from conception to consumption

180
Q

What type of cattle should be raised

A
  • low nutrient demand
  • can produce a calf every year
  • weans a big calf
181
Q

What type of calf should be raised

A
  • has great nutrient utilization
  • rapid growth
  • early maturing offspring if kept for breeding
182
Q

Nutrient Demands

A

Maintain
Lactate
Gestate

183
Q

Maintain

A

health and body condition

184
Q

Lactacte

A

provide enough milk for calf

185
Q

Gestate

A

conceive and be able to grow another fetus while she is raising the present calf

186
Q

Factors Affecting Maintenance Energy

A
  • body weight
  • breed or genotype
  • sex
  • age
  • season
  • temperature
  • physiological state
  • previous nutrition
187
Q

Breed differences: Bos indices require what percent less than beef breeds of dos taurus

A

10% (Angus, hereford, shorthorn, charolais, limousin)

188
Q

Breed differences: dairy and dual purpose breeds have what percent higher/lower energy requirements

A

20% higher (holstein, friesian, simmental)

189
Q

Breed differences: positive relationship between maintenance requirement and

A

genetic potential for measures of productivity (milk and growth)

190
Q

Age Effects

A 
Maintenance decreases with age
Younger cows (2-3) still are growing
191
Q

Environmental (heat)

A

Heat stress

  • -increase in maintenance/ intake will decrease
  • -have to dissipate heat and increase respiration
192
Q

Environmental (cold)

A

Cold stress

  • -increase heat production/increase intake
  • -more feed goes to mintenance
193
Q

Environmental (wet, muddy)

A

Wet, muddy

  • -More difficult to maintain temperature
  • -mud increases maintenance
194
Q

Feed Situation

A

usually can depend on green feed from mid july to end of september

195
Q

The rest of the year (other than mid july to end of september) we depend on the dry cured grass called

A

standing hay

196
Q

Nutritional Management in Confinement

A

-if cattle are confined, all nutrients required for growth and production must be supplied

197
Q

Normally growing cattle over what lbs will receive rations relatively high in concentrates to gain faster

A

700

198
Q

Concentrate should be processed for

A

maximum benefit to the animal

199
Q

How much can a cow eat?

A
  • -approx 2.5-3% of body weight

- -approx 6-7 lb of feed per lb of gain

200
Q

Supplements containing what hare dependent on the amount of protein in the forage, should also be included at manufacturers recommendations

A

vitamins and minerals and perhaps additional protein dependent

201
Q

well designed handling facilities help to

A

minimize animal confusion and stress

202
Q

poorly designed facilities

A

increase stress on the animals and may cause poor performance, which can affect meat quality

203
Q

use of electric prods is not recommended because they cause

A

animals necessary pain and stress

204
Q

Growth Promoting Substances

A

compounds that either occur naturally or mimic naturally occurring compounds. Most commonly they include estrogen or testosterone

205
Q

Ionophores: class of antibiotics

A 
class of antibiotics that are extensively used as feed additives for cattle.
Major ionophores include strains of Streptomycin fungi and monensin (rumens), lasalocid, salinomycin, lysocellin and narasin
206
Q

Methane inhibitors

A

Methane production reduces the efficiency of rumen fermentation

207
Q

inhibition of methane production would increase/decrease the efficiency of ruminant production as well as increase/reduce the methane emissions

A

increase/reduce

208
Q

probiotics

A

microbes used as feed additives

209
Q

Live microbial feed supplements, which benefit the host animal by improving its

A

gastrointestinal microbial balance

210
Q

Live microbial feed must be resistant to bile and stomach acids they inhibit

A

growth of pathogens, provide digestive enzymes and so forth

211
Q

hormone implants

A

estrogenic hormones implanted in the ear and are widely used to improve feed efficiency and average daily gain in cattle

212
Q

Melengestrol acetate (MGA)

A

a synthetic progesterone, is a common feed additive used in feedlot heifers’ diets (0.25 to 0.50 mg per head per day) to suppress estrus and thus improve feed efficiency (5%) and growth rate (5-11%)

213
Q

Compudose

A

an ear implant that demonstrates a 10-15% increase in daily average gain (ADG) and a 5-10% increase in feed efficiency (FE)

214
Q

Ralgro implant

A

produces a 10% increase in ADG and a 5-10% increase in FE

215
Q

Genetics

A

phenotype= genotype + environment

  • selection is the greatest force that changes gene frequency
  • Records and performance data important for selection
216
Q

Three most important factors for enhancing genetic progress

A

selection differential, heritability, and generation interval

217
Q

Selection Differential

A
  • Difference in performance of selected individuals vs. average
  • Increased group size allows greatest SD
  • Performance records important
  • As number of traits selected increase, SD decreases
  • Largest selection differential attained by selecting exceptional animals
  • limit selection to economically important traits
218
Q

Heritability

A
  • degree of variation in performance due to genetics
  • strength of inheritance
  • low heritability traits affected more by environment
  • low heritability traits should not be ignored
219
Q

Generation Interval

A
  • average age of parents in the herd when selected progeny are born
  • replace old parents
220
Q

Older breeding animals lead to

A

longer genetic change per year

221
Q

Decreased GI leads to

A

faster genetic progress, as long as better animals are used as replacements

222
Q

Premise Identification Number: first step

A

the first step in the system is identification of the premise or location where animals are housed

223
Q

PIN: second

A

identification of the individual animals is the second component to be considered

224
Q

PIN: third

A

final part of the program is to track animal movement between various premises

225
Q

verification

A
  • source and age verification must be documented and verified through a recognized USDA Program
  • these programs are USDA Process Verified Program (PVP)
  • or USDA Quality System Assessment (QSA)
226
Q

What records does the producer need to keep

A
  • a premise ID number
  • tag all cows and calves
  • keep calving records (includes dam & calf ID, calving date and sex of calf)
  • Recommended tagging with RFID tags
  • Keep records in a safe place
227
Q

benefits

A
  • $40-$50 increase in calf value
  • control disease outbreaks
  • identify cause of drug over-use or improper withdrawal times especially for antibiotics
  • consumer satisfaction

Intro to Animal Science (4 decks)

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