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Animal Science 101 > Exam #3 (final!) > Flashcards

Exam #3 (final!) Flashcards

1
Q

5 major dairy breeds

A

Holstein, jersey, guernsey, brown swiss, ayrshire

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2
Q

Total milk production has ____, but the amount of milk per cow has ______

A

stayed the same, increased

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3
Q

There has been a reduction of _____, and an increase of ____

A

liquid milk, cheese

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4
Q

Lactation curve

A

-calves
-peak production of milk
-dry period
-calves again

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5
Q

What is essential for milk production?

A

-pregnancy
-appropriate management (nutrition, comfort, health)

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6
Q

Pasteurized milk ordinance/antibiotics

A

-milk must be pasteurized
-sale of some raw milks is illegal
-all milk is tested for antibiotics

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7
Q

Early cow-calf separation

A

-reduced risk of disease transmission
-better control of colostrum feeding
-more milk to sell
-reduces stress

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8
Q

Prolong cow-calf contact

A

-positive long-term effects on calves (social behavior)
-decreased amount of milk to sell
-increased calf weight gain
-increased stress when separated

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9
Q

Composition of milk

A

-87.7% water
-4.9% lactose
-3-4% fat
-3.5% protein
-0.7% minerals

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10
Q

What is milk?

A

-white liquid that consists of small fat globules
-secreted by mammary gland
-provides nutrition for young

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11
Q

What milk is most similar to human milk?

A

cow’s milk

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12
Q

what breed of cow produces the most milk?

A

holstein

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13
Q

what cow has yellow milk?

A

guernsey

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14
Q

what are the 2 milk proteins?

A

caseins and whey proteins

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15
Q

Caseins

A

-80% of milk protein
-chain of amino acids
-major component of cheese

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16
Q

Whey protein

A

-20% of milk protein
-biological function (used for transport and immunity)
-“by-product” of cheese production

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17
Q

lactose

A

-milk sugar (provides energy from carbs)
-regulates milk volume

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18
Q

Milk lipids (triglycerides)

A

-cream part
-fatty acid chain

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19
Q

UHT milk

A

ultra-high temp milk

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20
Q

Butter

A
  1. solid fat-based product
  2. buttermilk-used for baking
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21
Q

composition of butter

A

80% milk fat, 16% water, 1.2% protein

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22
Q

Jersey cows are good for

A

cheese and butter (no 1 in fat and protein)

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23
Q

Holstein is dominant in

A

milk production

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24
Q

Holstein characteristics

A

-black and white
-large framed
-dominant breed of dairy cattle in US
-lowest percentage butterfat

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25
Q

Ayrshire characteristics

A

-dark red and white
-do well in pasture conditions

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26
Q

Brown swiss characteristics

A

-brow to gray with light around the muzzle and light dorsal stripe
-docile
-very large

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27
Q

Guernsey

A

-isle of guernsey
-light red and white spotted
-gold milk
-2nd percentage in butterfat

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28
Q

Jersey

A

-isle of jersey
-tan with dark pigments
-highest butter
-used in crossbreeding
-male calves with low value

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29
Q

“Beef on dairy” system

A

beef semen- bull x heifer (worst females)
sexed semen-expensive, dies quickly (milk production)

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30
Q

Veal consumption has

A

gone down

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31
Q

Veal production is mostly in

A

big cities (Pennsylvania, new york, cali)

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32
Q

What is the most highly domesticated food animal species?

A

Sheep!
-herding instinct
-least smart

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33
Q

Breeding ewes are a mostly

A

western industry

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34
Q

Sheep specialty industry

A

-supplemental farm income
-youth livestock
-“ethic” markets

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35
Q

Today’s sheep industry

A

-minor industry
-little on wool production
-more hair sheep
-use of sheep for weed/grass control

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36
Q

Sheep inventory

A
  1. Texas
  2. California
  3. Colorado
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37
Q

Use for sheep inventory

A
  1. meat
  2. wool
  3. milk
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38
Q

Blackface ram

A

-growthy
-muscular
-male

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39
Q

White faced ewe

A

-motherly
-female

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40
Q

Crossing a blackface ram and a whiteface ewe

A

terminal-crossing (heterosis)

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41
Q

Spring lambs

A

-lambs less than a year of age
-born in spring
-slaughter in late fall and winter

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42
Q

Lambs

A

-older than “spring lambs”
-less than a year of age at slaughter

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43
Q

“Hot house” lambs

A

-xmas to easter
-born in the fall

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44
Q

Lamb is less than

A

one year of age

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45
Q

Mutton is more than

A

one year of age

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46
Q

Extensive

A

-not a lot of ppl involved
-southwestern and northwestern range operations

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47
Q

Intensive

A

-lots of ppl involved
-farm flock operation and lamb feedlot industry

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48
Q

Southwestern range operations

A

-use fine-wool ewes
-rain, predators affect profits

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49
Q

Northwestern range operations

A

-more feed provided
-goal: fast growing
-heavier fleeced ewes

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50
Q

Farm flock operations

A

-intensive management
-2 lambs=1 ewe

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51
Q

Lamb feeding operations

A

-high concentrate grain diet
-goal: max average daily gain

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52
Q

Reproductive characteristics of sheep

A

age at puberty: 5-12 months
estrous cycle: 16 days
length of estrus: 30 hrs
gestation: 147 days

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53
Q

When do lambs lamb?

A

march/april

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54
Q

When do lambs wean?

A

july

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55
Q

When do lambs breed?

A

sept/oct/nov

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56
Q

Ewes generally breed ____ per year

A

once

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57
Q

Individual lambing:
Barn or shed:
Preferred lambing:

A

east
east
west

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58
Q

Pros of “range lambing”

A

-low cost
-no buildings
-lower amt of feed required
-lower labor requirements

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59
Q

Cons of “range lambing”

A

-higher death loss
-difficult health treatment
-high predation

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60
Q

Pros of “shed lambing”

A

-higher lamb crop percent
-avoid lamb losses
-health problems are easy to address

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61
Q

Cons of “shed lambing”

A

-needs lots of buildings
-high cost
-feed required is higher
-water source needed
-more labor
-increased disease transmission

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62
Q

Weight changes expected during a year

A

-weight loss at lambing
-lactation
-weaning
-dry ewe
-breeding
-increase weight

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63
Q

flushing

A

increasing energy before breeding

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64
Q

Primary cause of lamb deaths

A
  1. predators
  2. weather-related
  3. disease
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65
Q

Sheep are ______ day breeders

A

short

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66
Q

how do sheep sense day length

A

pineal gland

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67
Q

what hormone is released that controls pineal gland

A

melatonin

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68
Q

Long season breeds

A

dorset, rambouillet, merino (pregnant in may)

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69
Q

Short season breeds

A

southdown, cheviot, shropshire (pregnant during fall/winter)

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70
Q

Range

A

extensively managed range operations

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71
Q

Shed

A

intensively managed “jugs”

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72
Q

crutching

A

shaving extra wool around vulva

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73
Q

facing

A

removing wool from face

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74
Q

drenching

A

removing parasites

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75
Q

working dog

A

border collie

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76
Q

age determination by teeth

A

every 1 then 0.5 years

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77
Q

correct

A

lower incisors align with dental pad

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78
Q

overshot jaw

A

(parrot mouth) hinders feed intake

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79
Q

undershot jaw

A

(monkey mouth)hinders feed intake

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80
Q

Goat meat inventory

A

texas

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81
Q

Goat dairy inventory

A

wisconsin

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82
Q

goat fiber inventory

A

texas

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83
Q

number of goats slaughtered has

A

increased

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84
Q

Goat repro characteristics

A

age at puberty: 4-12 months
estrous cycle duration: 16 days
length of estrus: 48 hrs
gestation length: 150 days

85
Q

how many teats do goats have

A

2

86
Q

Sheep products ranked

A
  1. wool
  2. meat
  3. milk
87
Q

wool characteristics

A

-moisture absorption and retention
-insulation
-less likely to burn
-performance fiber

88
Q

the number of sheep are

A

declining

89
Q

Wool quality factors

A
  1. yield
  2. fiber diameter
  3. veggie matter
  4. staple length
  5. strength
  6. color
  7. crimp
90
Q

the more fine the wool

A

the more it’s worth

91
Q

maternal sheep breed characteristics

A

-prolific (multiple babies)
-mothering ability
-moderate size
-higher quality wool

92
Q

paternal sheep breed characteristics

A

-muscular
-fast growing
-lean
-later maturing

93
Q

ewe breeds

A

-white faced
-excel in: wool production, milk production, fertility

94
Q

ram breeds

A

-black faced
-excel in: carcass traits, growth rate

95
Q

dual purpose breeds

A

used for either or both maternal and paternal traits

96
Q

Merino

A

-white faced
-very fine fleeces
-lots of skin

97
Q

rambouillet

A

-white faced
-most numerous sheep breed in the us
-high quality fleece

98
Q

hampshire

A

-black face
-wool cap
-terminal sire
-muscular
-shaun the sheep

99
Q

suffolk

A

-full black face and black legs
-terminal sire
-bell ears

100
Q

Dorset

A

-white faced
-can breed out of season
-more prolific

101
Q

Southdown

A

-light brown face
-medium to small
-can mature early
-hot house lambs

102
Q

Finnsheep

A

-white faced
-small
-VERY prolific

103
Q

Lincoln

A

-white faced
-long, coarse, heavy fleece
-used in the formation of other breeds

104
Q

Columbia

A

-white faced
-lincoln rams x ramb. ewes
-medium wool

105
Q

Katahdin

A

-white faced
-maternal
-does not require shearing
-hair sheep

106
Q

Angora

A

-mohair
-TEXAS
-finest hair comes from kids

107
Q

Angora goats use

A
  1. meat production
  2. mohair production
  3. brush control
108
Q

South African boer goat

A

-white with red head
-muscular
-increased ability to deposit fat

109
Q

Spanish goat

A

-small
-hardy
-prolific

110
Q

Lamancha

A

-no ears
-dairy

111
Q

Nubian

A

-long ears
-highest butterfat content
-butter, cheese

112
Q

Saanen

A

-white
-heaviest milking dairy goat breed
-erect ears

113
Q

swine in post WWI

A

swine became distributed around the us

114
Q

swine in 50s-60s

A

technology expanded rapidly

115
Q

swine in 1970s

A

more emphasis on meat production, barns

116
Q

swine in 1980s-90s

A

-vertical integration (1 company)
-specialization
-concentration (only a few companies control)

117
Q

U.S produces how much of the worlds total pork

A

13% (china is 1st)

118
Q

number of pigs have _______, number of hog operations have __________

A

stayed the same, gone down

119
Q

Majority of hogs are

A

in the corn belt

120
Q

top 3 producing hog states

A
  1. iowa
  2. north carolina
  3. minnesota
121
Q

Farrow to finish

A

-1 location
-not specialized

122
Q

nursery/feeder pig production

A

-only feeder pigs
-specialized

123
Q

grower/finisher

A

-take piglets and finish them for slaughter

124
Q

purebred/seedstock production

A

-improve genetics
-specialized

125
Q

integrated corporate production

A

-huge companies

126
Q

what is the number one cost in the swine industry

A

feed

127
Q

high tech makes things_____, operations that are more ______ go out of business

A

cheaper, expensive

128
Q

gestation length of swine

A

114 days (3, 3, 3)

129
Q

liter size (born, alive and weaned)

A

11, 10, 9

130
Q

how litters per sow per year (industry target)

A

2.3 (national average is about 2

131
Q

Disease prevention

A

-antibiotic feed additives
-vaccines
-biosecurity

132
Q

minimize disease transmission by

A

-limited intro of new animals (AI)
-shower in–> shower out

133
Q

main reasons for piglet deaths

A

-crushing
-starvation

134
Q

preferred injection site for a pig is

A

in the neck muscle

135
Q

Swine challenges

A

-environment
-capture more market share
-foreign competition

136
Q

crossbreds are

A

20%-30% more efficient in production

137
Q

breed complementation

A

utilize different breeds with strength in traits of interest

138
Q

Maternal swine breeds

A

-white
-excel in litter size
-fertility
-milk production

139
Q

Paternal swine breeds

A

-colored
-excel in leanness
-muscling
-growth rate

140
Q

Nucleus heard is the

A

best of the best

141
Q

Landrace

A

-large drooping ears
-most prolific
-large, long
-extra vertebrae

142
Q

Yorkshire

A

-erect ears
-large litters

143
Q

Duroc

A

-red
-fast growing
-muscular
-high amount of meat from carcass

144
Q

Hampshire

A

-erect ears
-black with white belt
-less maternal than others

145
Q

Berkshire

A

-erect ears
-black with 6 white points
-excellent meat quality (marbling)

146
Q

Pietrain

A

-erect ears
-off white with black spots
-very lean
-heavy muscled
-stress prone

147
Q

HCW

A

hot carcass weight

148
Q

LEA

A

loin eye area

149
Q

BF

A

back fat (at 10th rib)

150
Q

PSE

A

-pale, soft, exudative (releases water)
-stress gene (napole gene)

151
Q

PSE quality

A

-not appealing
-affect profit
-associated with stress syndrome
-can be avoided through genetics, nutrition and management

152
Q

Broliers

A

meat production

153
Q

layers

A

egg production

154
Q

turkeys

A

-meat production
-north america

155
Q

poultry industry provides

A

-provides inexpensive protein
-2nd highest farm cash receipts in ag

156
Q

3 major segments of poultry industry

A

-broiler- 64%
-egg-20%
-turkeys-13%

157
Q

management of poultry

A

-uses little forage
-automated vaccines
-the bigger you are the, cheaper you can buy things

158
Q

poultry consumption

A

keeps increasing

159
Q

chicken is the cheapest to

A

purchase and produce

160
Q

What place has the most chickens

A

china

161
Q

top egg producer country

A

china

162
Q

top chicken producer country

A

USA

163
Q

top turkey producer country

A

USA

164
Q

top egg producer state

A

iowa

165
Q

top broiler producer state

A

georgia

166
Q

top turkey producer state

A

minnasota

167
Q

strain

A

families within a breed

168
Q

Leghorn

A

-1- single comb white
-white eggs production

169
Q

Cornish

A

-dark
-broiler production
-muscular

170
Q

Plymouth rock

A

-white
-broiler production
-not a laying bird

171
Q

white cornish x white plymouth rock

A

-helps with health and growth

172
Q

Broilers breeding

A

-mainly “outcrossing” between breeds or strains

173
Q

Layers breeding

A

-concentrate traits
-inbred lines

174
Q

inbreeding depression

A

smaller, don’t grow well

175
Q

quantitative traits of interest in broilers

A

-growth rate
-disease resistance
-muscling
-feed efficiency
-structural soundness

176
Q

Layers (quantitative/qualitative)

A

-feed/egg weight
-egg weight
-egg shape/color
-total egg production
-shell quality

177
Q

Vertical integration

A

-one owner from producer to processor

178
Q

Contractors provide

A

facilities and labor

179
Q

Broiler companies

A

tyson, purdue, pilgrim

180
Q

where are broilers located in the U.S

A

southeastern u.s, favorable climate, low cost labor, close to population centers

181
Q

Grade A of turkey

A

-no deformities
-free of feathers, exposed flesh, broken or disjointed bones

182
Q

Grade B of turkey

A

accepts some of above

183
Q

Grade C of turkey

A

accepts any level of exposed flesh

184
Q

turkey production has

A

increased

185
Q

price of turkey has

A

gone up, peak during thanksgiving

185
Q

Shell

A

calcium carbonate, protective

186
Q

Membranes

A

air cell

187
Q

Albumen

A

3 layers, clear/white–> protein

188
Q

Yolk

A

-fat
-germinal disc is site where embryo development begins

189
Q

Incubation period of chickens

A

21 days

190
Q

LOOK AT EGG STRUCTURE

A

GO LOOK

191
Q

Chalazae

A

holds yolk in the middle

192
Q

Egg structure: yolk

A

-yellow portion of egg
-30% of liquid of total liquid weight
-fatty

193
Q

egg structure: albumin

A
  1. chalaziferous layer (3%)
  2. inner thin (17%), contains chalazae
  3. thick albumin (57%) major source of protein
  4. thin albumin (23%)
194
Q

egg structure: shell membranes

A

-2 shell membranes
-inner membrane thicker than outer
-keratin

195
Q

egg structure: shell

A

-12% egg weight
-2 layers (spongy, cuticle)

196
Q

Spongy layer

A

-mostly calcium carbonate
-lots of pores

197
Q

cuticle layer

A

-protective covering

198
Q

what structure takes the longest to form

A

shell

199
Q

how long does an egg take to form

A

25 hours

200
Q

whole egg composition

A

-75% water
-12-14% protein
-10-12% lipids
-minerals
-carbs

201
Q

Egg white (albumen) composition

A

-mostly water

202
Q

Egg yolk composition

A

-50% water
-17% protein
-33% lipids

203
Q

eggs are only a

A

small part of the poultry industry

204
Q

30% of eggs are

A

further processed

205
Q

54% of eggs are

A

sold to retail as whole eggs

206
Q

Laying hens start laying at about

A

22 weeks of age

207
Q

the average hen produces how many eggs in a year?

A

275

208
Q

molt

A

lose feathers (then regrow), build up energy and pause laying

Animal Science 101 (3 decks)

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