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Animal Science 108 > Exam > Flashcards

Exam Flashcards

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1
Q

Lighter Muscled Animals

A

Narrow standing & walking

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2
Q

Fatter Animals Become…

A

smoother appearing & develop a wider flatter shape to their topline

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3
Q 
Know locations of:
Brisket
Crest
Stifle
Quarter or Round
A

cattle

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4
Q

What does yeild grade determine?

A

Cutability

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5
Q

Yield grades in beef cattle predict the yield of which boneless, closely trimmed retail cuts?

A

Round
Loin
Rib
Chuck

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6
Q

Dressing % for cattle

A

62%

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7
Q

Factors used to determine YG for cattle

A
  • external fat thinkness over 12th rib
  • ribeye area
  • kidney, pelvic, & heart fat
  • carcass weight
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8
Q

The fatter the animal the ______ PYG.

A

Higher

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9
Q

What influences YG in lambs most?

A

Adj. fat thickness over the 12th rib

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10
Q

YG formula for sheep

A

0.4 + (10 x Adj. Fat Thickness)

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11
Q

Muscle is evaluated where in lambs?

A 
Forearm
Shoulder
Rack
Loin
Leg
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12
Q

Wether

A

male castrated before development of secondary sex characteristics

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13
Q

Dressing % (Carcass Weight) calculation…

A

Carcass Wgt. / Live Wgt.

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14
Q

Where is fat evaluated in hogs?

A 
Jowls
Behind the Shoulder
Over the Top
Rear/Fore Flanks
Underline
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15
Q

Dressing % for swine is…

A

72%

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16
Q

Why is swine dressing % so high?

A

Monogastrics

Leave skin on

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17
Q

Loin Eye Area Calculation

A

ex: muscle score of 2

= (2 x live weight/100) + 0.5

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18
Q

Proportions of organs in swine

A

35% large intestine
29% stomach & small intestine
7% cecum

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19
Q

Proportions of organs in horses

A

47% large intestine
27% small intestine
18% cecum
8% stomach

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20
Q

Which parts of the small intestine are involved in absorbtion? Digestion?

A

Jejunum & Ileum

Duodenum

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21
Q

Functions of a monogastric stomach

A
  • storage of ingested feed
  • muscular movements causing physical breakdown
  • secrete digestive juices
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22
Q

Which species does not have a gall bladder?

A

Horse

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23
Q

Which species cannot vomit?

A

Horse

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24
Q

Where does bacterial fermentation occur in the horse?

A

Cecum

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25
Q

Function of the gizzard

A

grinds feed into finer particles by strong muscular contractions

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26
Q

“True Stomach”

A

Abomasum

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27
Q

4 compartments of a ruminant stomach

A

Reticulum - honeycomb
Rumen
Omasum - manyplies
Abomasum - true stomach

28
Q

Characteristics of the rumen

A
  • largest compartment
  • large, hollow, muscular extends from diaphram to the pelvis & nearly fills the left side of abdominal cavity
  • up to 55 gal. capacity
29
Q

The largest compartment at maturity in a ruminant is ______.

A

The Rumen

30
Q

Esophageal Groove Functions

A
  • passage way exending from esophageal opening (cardia) to omasum
  • allow milk to bypass the reticulo-rumen and escape bacterial fermentation
31
Q

Rumination

A
  • 8 hours a day
  • one cycle = one minute
  • allows animal to graze quickly and complete chewing later
32
Q

Eructation

A

Belching of gas

33
Q

Balance a Ration

A

X + Y

34
Q

Fell Membrane

A

fully encompasses the carcass and lies between the muscle and skin in sheep

35
Q

Where does head removal occur?

A

Atlas Joint

36
Q

Stunning

A

mether used to render and animal unconscious, but the circulatory & respiratory systems still function

37
Q

Which species are the carcasses split? Left intact?

A

Cattle & Swine are split

Sheep are left intact

38
Q

Visceral

A

abdominal cavity

39
Q

Pluck

A

thoracic cavity

trachea, lungs, & heart

40
Q

Break Joint

A

joint on the fore legs at the lower end of the metacarpals that is a cartilaginous structure in lambs and will break.

41
Q

Antemortem inspection classifications

A

US Passed
US Suspect
US Condemned

42
Q

What factors affect dressing %?

A 
Fill
Digestive Tract Type
Fat
Muscle
Manure & Mud
43
Q

Offal

A

any organ or body part which does not remain with the carcass

44
Q

Which is the most valuable offal item?

A

Hide or Pelt

45
Q

Blast Chilling Temperature

A

28 degrees F

46
Q

Pizzle Eye

A

white disc-like tissue immediately behind the aitch bone from which the penis was removed from the carcass.
- used to distinguish steers from heifer carcasses

47
Q

Buttons

A

soft cartilage tips on the outside of the chine bones that ossify as an animal matures

48
Q

How long should feed be withheld before harvest?

A

12 - 24 hours

49
Q

“A” maturity beef carcasses can have what quality grades?

A

Prime
Choice
Select
Standard

50
Q

PSE Pork

A

Pale, soft & exudative

51
Q

What can affect meat tenderness?

A 
Breed Type
Locomotive v. Support Muscles
QG
Degree of Doneness
Age
52
Q

How do rib, round, & tenderloin steaks rank in comparison to one another?

A

Tenderloin = lowest
Rib
Round = highest

53
Q

Top Turkey company in the US

A

Jennie-O

54
Q

Top Broiler company in the US

A

Tyson

55
Q

Poultry industry originated where?

A

Midwestern states

56
Q

Oviposition

A

egg laying process

57
Q

Reasons for recent increases in poultry consumption

A

new methods of processing, packaging & distribution, broilers are widely available when other meats are not
- diet

58
Q

Vertical Integration

A

carry out all activities from hatching to delivery to buyers

59
Q

Top grade of eggs

A

AA

60
Q

How many eggs can a hen produce in a year?

A

285

61
Q

How much feed does it take to grow a lb of turkey?

A

less than 1.9lbs

62
Q

What is the most valuable poultry cut?

A

Breast

63
Q

How long does it take a baby chicken to hatch? Turkey?

A

21 days for a chicken

28 for a turkey

64
Q

Which gender determines the sex of the offspring in the chicken?

A

Female

65
Q

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

A

3lbs

66
Q

Leading broiler producing states

A

Georgia & Arkansas

67
Q

1 state in US turkey production

A

Minnesota

Animal Science 108 (1 decks)

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