Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animals N Ag > Exam > Flashcards

Exam Flashcards

1
Q

Function of ovary

A

The production ova (eggs) and the production of oestrogen and progesterone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Function of the vagina

A

Copylatory organ, separates sperm from seminal plasma

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Function of the cervix

A

Prevents bacteria from entering the uterus

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Function of testis

A

The production of sperm and produces testosterone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Function of epididymis

A

Transportation of sperm to bad deferents and absorption of unused sperm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Two reasons for controlling time of ovulation

A

Compact birthing periods and easier to use reproductive techniques such as AI

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Three factors affecting timing of puberty

A

Seasonality
Social factors
Live weight needs to be 40-60% of nature weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Four effects of androgen (testosterone) on a male

A

More rapid growth rates
Higher mature live weight
Libido
Aggression

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Where does fertilisation occur

A

uterine tube

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

A corpus luteum is:

A

A progesterone sectectring structure that’s forms on the ovary after the ova is released

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Oestrous cycle of a cow

A

21 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Oestrous cycle of a ewes

A

17 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Oestrous cycle of a sow

A

20 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Oestrous cycle of a mare

A

22 days

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Ruminant placetomes are made up of the

A

Maternal caruncles and the feral cotyledons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

True or False - prostaglandins is involved in the onset of parturition

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Three main components of milk

A

Lactose
Protein
Fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Main things extracted from blood to produce milk

A

Glucose
Amino acids
Fatty acids
Minerals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Two processes involved in production of milk

A

Products of digestion

Breakdown of products from fats and muscle

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Four roles lactation as evolved to support

A

Bonding between mother and baby
Overcoming hypothermia
Prevents disease
Reduces incidence of excessive birth rates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Two functions that a lactation cow requires energy for

A

Basil requirements

Milk production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Five stages of mammogenisis

A 
Foetus stage
Puberty 
Pregnancy 
Lactation 
Involution
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Five biosecurity failure in nz

A

Fruit fly, possum, PSA, mycoplasma bovis, stoats, myrtle rust, velvety weed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Five areas covered by the five freedoms

A 
Hunger and thirst
Diease and injury
Discomfort 
To behave in a normal manner
Free from pain fear and malaise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

the effect low pH has on meat

A

Brighter red colour and more tender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

The effect High pH has on Meat

A

Darker purple colour, less shelf life, tougher and more tasteless.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is compensatory growth?

A

Rapid growth that occurs after a period of feed restriction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q
  1. List TWO (2) factors that might affect the degree of compensatory growth observed.
A
  • Age of the animal

- when the restriction has been particularly severe or prolonged

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

TRUE OR FALSE: Meat quality and palatability characteristics are seldom included in selection objectives for livestock because farmers generally do not receive any financial reward for these traits when sending animals to slaughter.

A

FALSE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q
  1. TRUE OR FALSE: Meat in which most of the myoglobin is in the form Metmyoglobin has a desirable red colour and this is the preferred form of myoglobin in meat at the point of sale.
A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

The term ‘endotherm’ refers specifically to:

A

an animal that gets most of its body heat from its metabolism.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Which ONE (1) of the following animals would you expect to consume food at the highest rate (i.e., kilograms of food per kilogram of body weight per day)?

A

horse

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Where is the physiological thermostat of mammals located?

A

hypothalamus.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

On a cold day, when a lamb lies on the cool ground, heat is transferred:

A

from the lamb’s body to the ground by conduction.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Which choice offers the best time to measure basal metabolic rate of a non-growing mammal?

A

at rest prior to the first meal of the day.

36
Q

Which of the four physical processes of heat exchange is operating when ambient temperature is above the Upper Critical Temperature of a mammal?

A

evaporation

37
Q

Which of the following is TRUE about counter-current exchangers?

i. blood flowing outwards to peripheral tissues bypasses the skin.
ii. found only in the tissues of large mammals.
iii. increase heat loss from the body core of mammals.
iv. heat from arterial blood is transferred to venous blood.

A

heat from arterial blood is transferred to venous blood.

38
Q

On a cold day, blood vessels in the skin ___________.

A

constrict, reducing heat loss from blood at the surface.

39
Q

“When your body temperature is too_________, __________ helps to correct the situation by ___________ .”

A

high; peripheral vasodilation; redirecting heat from the body core to the outside

40
Q

Which of the following is NOT an evolutionary adaptation of small terrestrial mammals to cold?

i. Thick, dense, insulating fur coat.
ii. Heat production primarily due to non-shivering thermogenesis.
iii. Communal nesting.
iv. Large amounts of brown adipose tissue.

A

Thick, dense, insulating fur coat.

41
Q

Homeostasis can be defined as:

A

the tendency toward uniformity or stability in the internal environment of living organisms.

42
Q

Which of the following is a process that may occur in mammals during heat acclimatisation?

A

increased production of sweat

43
Q

what % of meat is consumed domestically

A

18%

44
Q

what percentage of beef meat is processed and table quality

A

70% of beef is processed 30% is table beef

45
Q
  1. What is the objective of a beef finishing farm?
A

Objective is to maximise the $ margin between buy and sell price in any one year or to grow cattle to finish as fast as possible

46
Q
  1. Briefly explain the aim (purpose) of P2P (Passion2Profit), with regards to the New Zealand deer industry.
A

The aim is to correct the mismatch between venison production and demand in traditional markets while developing new markets

47
Q
  1. List FOUR (4) types of egg production systems that are currently used in New Zealand.
A
  • Caged system
  • Colony
  • Barn
  • Free-range
48
Q
  1. What are the FOUR (4) primary objectives of a beef cow breeding herd?
A
  • to rear 90-93 calves per 100 cows mated each year
  • Wean calves at 6 months of age at more than 200kg
  • low death rate of 2-3%
  • use the breeding cow to maintain and improve pasture quality
49
Q
  1. List the different types of deer farm AND provide a brief (1-2 sentences) explanation for each.
A
  • breeding – to breed deer that are sold to sale/finishing farms
  • finishing – Aim is to grow weaner deer as fast as possible to slaughter
  • Velveting- to produce velvet
  • stud – breeding sires with the highest genetic merit which they sell to commercial farms
50
Q

The cost of wool removal (shearing) can be equivalent to its sale value. List FOUR (4) management advantages of shearing

A
  • Reduces heat stress increasing animal performance
  • Improves lamb survival
  • Less casting of pregnant ewes
  • Less problems with flystrike
51
Q

What TWO (2) features define a lamb?

A

Under 12months old and doesn’t have any permeant incisor teeth

52
Q

ii. How long is the farrowing period for sows (in weeks)?

A

21 days

53
Q

iii. What is a broiler?

A

A chicken used for meat production

54
Q

List FOUR (4) ways that feeding a pasture-based diet influences milk production in New Zealand dairy cows compared to cows in intensive systems.

A
  • Intensive systems tend to have higher yields due to grain being a component of the diet
  • Average herd size in other countries are smaller
  • More milk is produced per person in NZ
  • Milk production is dependant on grass growth
  • High moisture content of pasture
  • Smaller cows in NZ
55
Q

monogastric end product of

Protein

A

amino acids

56
Q

monogastric end product of

fat

A

fatty acids, monoglyceride

57
Q

monogastric end product of

sugar

A

simple sugars

58
Q

monogastric end product of

strach

A

simple sugars

59
Q

Ruminant end product of

protein

A

amino acids, microbic protein, ammonia

60
Q

Ruminant end product of

fat

A

fatty acids, glycerol

61
Q

Ruminant end product of

sugar

A

volatile fatty acids

62
Q

Ruminant end product of

starch

A

volatile fatty acids

63
Q

Ruminant end product of

cellulose

A

volatile fatty acids, Gas(CO2 and methane)

64
Q

i. function of Papillae in the rumen

A

Increase surface area

65
Q

ii. function of Gizzard of the avian digestive tract

A

The physical breakdown of solid foods

66
Q

iii. function of Duodenum in the rat

A

To absorb nurturance from food

67
Q

iv. function of Reticulum of the ruminant

A

Collects unwanted foreign objects and regurgitation occurs here

68
Q

v. function of Oesophageal groove of the pre-ruminant

A

Grove closes when suckling allowing milk to be direct straight to the abomasum

69
Q

what are the five overarching farmers should be interested in animal welfare

A 
law
trade
philosophy
productivity 
personal beliefs
70
Q

what are the production parameters in sows are improved by good stockman ship

A 
knowledge
willingness
attitudes/beliefs
behaviour 
satisfaction
71
Q

What 8 products do we produce from our sheep enterprise on sheep farms?

A

meat, wool, skin and leather, abattoir by products, wool grease products, milk, fertiliser from bodies and dung, live animals)

72
Q

What are the four basic sheep farm systems

A

self replacing flock, non self replacing flock, lamb finishing farm, ram breeding farm

73
Q

List 4 reasons why you might choose wool carpet over nylon carpet?

A

warm, moisture absorbency, fire safe, natural, biodegradable

74
Q

Name the 3 main breeds of cow in NZ

A

Jersey, Friesian, kiwicross.

75
Q

Why is cow body condition important if they are too thin?

A
  • Slow to cycle and get incalf

* Later calving next season (less DIM) • Lower peak milk production

76
Q

What are the main features of the NZ beef industry?

A

(export focussed, cattle and sheep farmer together, cattle graze pasture year round, produce a lot of processing beef, integrated with dairy system)

77
Q

Name 3 sources of revenue from a hill country cow herd?

A

(weaner, store or finished steers, cull cows and breeding bulls, heifers not required as replacements)

78
Q

Explain the three nutritional needs that need to be satisfied by the diet

A

Fuel – a source of energy. ATP is generated from the oxidation of dietary nutrients. Raw materials – to provide the building blocks required for biosynthesis
Essential nutrients – to provide molecules for chemical reactions in the body.

79
Q

Describe the main stages of food processing in animals.

A
  • Ingestion
    Eating. Food in form that can not be absorbed.
  • Digestion
    Chemical & mechanical break- down of food into molecules small enough to be absorbed
  • Absorption
    Cells of GI tract take-up small molecules which then enter blood or lymph then the body cells.
  • Elimination
    Undigested material passes out of GI tract.
80
Q

What is keratin and why is it important?

A

It prevents bacteria entering the streak cannel

81
Q

What is mastitis?

A

Inflammation of the milk producing tissues in the udder caused by bacterial infection

82
Q

how much blood needed to produce a litre of milk

A

400 to 500L of blood/L of milk

83
Q

Parenchyma has 2 tissue types?

A

secretory

Ductal

84
Q

what does the Streak canal

do?

A

– Prevents leakage between milkings

– Prevents bacteria from entering udder

85
Q

What is a phenotype?

A

physical characteristics

86
Q

what is a genotype?

A

A genetic trait

Animals N Ag (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions