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Animal Science > Exam Two Study > Flashcards

Exam Two Study Flashcards

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1
Q

Highest Sheep producing counties

A

Australia, China

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2
Q

Most consumption and highest exports

A

Australia and New Zealand

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3
Q

Farm Flocks

A

To the East, small 50-200, black face, lamb in February, meat type, 100-120 days

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4
Q

Range Flocks

A

To the west, open range, fine wool, extensive managment, 40lbs feeder lambs

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5
Q

Stockers

A

grow to sell to feedlots, increased bone and muscle on forage 80-100 lbs

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6
Q

feedlots

A

buy at 40-60lbs, feed concentrates for 50-70, sell at 120-160 lbs

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7
Q

Top two Sheep production states

A

CA and TX

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8
Q

Black Face

A

Terminally oriented, low wool quality

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9
Q

The most popular black face, no wool cap

A

Suffolk

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10
Q

Popular black face, wool cap and wool legs

A

Hampshire

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11
Q

Cheap wool prices

A

80 cents

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12
Q

Fine Wool Prices

A

4 dollars

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13
Q

How much wool per sheep per year

A

17 lbs

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14
Q

White faced sheep

A

Maternally oriented, All Merino based breeds (Rambouillet, Terghee)

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15
Q

Sheep Industry Today

A

Mostly 4-H and FFA, less than 1% cash receipts, 5.3 million sheep and lambs, highest in 1940s

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16
Q

Reason of Demise in Sheep

A

Synthetic Material, Consumer demand down, WWII mutton consumption was high/everyone got sick of it, expensive, cant hire flock managers

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17
Q

ASI

A

American Sheep Production

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18
Q

Country with most dairy cattle

A

India

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19
Q

Most fluid milk production

A

America

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20
Q

Highest consumption dairy

A

Europe

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21
Q

World Trade of Dairy

A

Manufactured/not fluid, many trade restrictions

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22
Q

United States Dairy Industry

A

changing the most, less than 25% farms are producing 80% of milk, Geographical changes, Technology

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23
Q

Top two states in dairy

A

CA, WI

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24
Q

BST

A

artificial hormone=increase production

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25
Q

Highest producing dairy breed, lowest fat

A

Holstein

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26
Q

1 dairy herd health problem

A

Mastitis

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27
Q

Highest Fat in dairy

A

Jersey, Guernsey, Brown Swiss

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28
Q

How does age factor meat palatbilty

A

Older meat is tougher because more connective tissues

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29
Q

How does Sex factor Palatibilty

A

In tact males are tougher, and smell

30
Q

Factors of Palatibility

A

Stress, Low final PH, sex, age and heredity

31
Q

Composition of Meat

A

Muscle, Fat, Bone, Connective Tissues

32
Q

Major Component of Meat, fibers of fibers

A

Muscle

33
Q

Amount of this composition can be changed, important for marbling, affects the calories

A

Fat

34
Q

Intramuscling white specks

A

Marbling

35
Q

Surrounds each muscle fiber and bundle, important role in tenderness

A

Connective Tissues

36
Q

locomotion muscles

A

muscles used in order to move

37
Q

Water content in meat

A

65-75%

38
Q

Protein content in meat

A

15-20%

39
Q

Fat content in meat

A

2-12%

40
Q

Easiest meat content to change

A

Fat

41
Q

Percent of minerals

A

1%

42
Q

Percent of carbs in meat

A

less than 1%

43
Q

Red stuff in meat

A

Myoglobin

44
Q

What is myoglobin used for

A

a protein, oxygen storage in muscle, amount present affects color

45
Q

list of cows in order of darker myglobin

A

veal, young beef, cow beef

46
Q

List of Quality Grades Sheep

A

Prime, Choice, Good, Utility, Cull

47
Q

Quality Grades in Beef

A

Prime Choice Select Utility Cull

48
Q

Grades in Poultry

A

A, B, C

49
Q

Dairy Steers

A

same grades as beef, less fat, high grades

50
Q

Forward Contract

A

Price from Chicago markets, agreement in advance of slaughter

51
Q

Negotiated Grid Price

A

Based on USDA grades, individual price for each carcuss

52
Q

Negotiated Purchase

A

cash or spot marketed, determined by interaction, cattle usually arrive 14 days later

53
Q

Formula

A

Every way else to sell, dressed or live weight sales, price determined by future date

54
Q

Swine Grades

A

Don’t exist much at all

55
Q

What price are most hogs sold

A

Grid

56
Q

Fat O Meter

A

Needle goes into fat at 10th rib

57
Q

Autofom

A

Thousands of ultrasounds measurements

58
Q

Swine averages

A

54% lean, .7 backfat, 6.6 LEA, 200lbs

59
Q

90% of all lamb is what grade

A

Choice or Prime

60
Q

Lamb Averages

A

.25 fat, 2.5 (squared) loin eye, 60-70 lbs

61
Q

How many slaughter houses in the US for lamb

A

2

62
Q

Order of large cuts on Beef

A

Chuck, Rib, Loin Round

63
Q

Order of large cuts for lamb

A

Shoulder, Rib(Rack), Loin, Leg

64
Q

Order of Large cuts for Swine

A

Boston Butt/Picnic Shoulder, Loin, Ham

65
Q

What are the Middle meats?

A

Ribs and Loins

66
Q

factors of poultry grading

A

discoloration, muscle, fat coverage and defects

67
Q

PSE

A

Pale Soft Exudate

68
Q

RFN

A

Red Firm Non Exudative (Ideal)

69
Q

DFD

A

Dark Firm Dry

70
Q

Beef cattle averages

A

Fat Thickness:.1 -.35 inches
Loin eye area:2.0 –3.5 square inches
Dressing percent:52-56%
Carcass weight :60 –90 lbs

Animal Science (2 decks)

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