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Agri 1510 > Final > Flashcards

Final Flashcards

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1
Q

Give 2 examples of the use of DNA technology in animal agriculture

A
  • Porcine Stress Syndrome (PSS) – Gene identified

* Use of SNPs in evaluating bulls and heifers – we have more confidence in our evaluation of young animals

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2
Q
  1. What is an ROP program?
A

a. Records of Performance – used to evaluate the herd for selection of breeding animals

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3
Q
  1. Describe a breeding pyramid
A

Hybrid vigour - The % a crossbred on line cross out per farms the average of its parents

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4
Q
  1. What are 4 things that good housing must do?
A

a. Must meet needs of animal
b. Provide safe working conditions
c. Provide for safe collection of high quality product.
d. Safe storage and disposal of wastes

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5
Q
  1. What are 2 advantages and disadvantages of large scale confinement housing?
A

a. Reduce seasonal fluctuations of production (advantage)
b. Labour reduction (advantage)
c. Loss of flexibility high capital cost (disadvantage)

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6
Q
  1. What are 3 key benefits of confinements housing?
A

a. Protection from predators
b. Protection from temp extremes
c. Quicker medical intervention

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7
Q
  1. What are 3 concerns with confinement housing?
A

a. Less of movement for animals
b. Less animal choice
c. Concentration of manure

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8
Q

on average what are the % input costs is due to feed costs for:

A

Dairy- 30%
Beef- 70%
Broilers-50%

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9
Q

What 2 major roles of current livestock and poultry nutritionists?

A
  • reach genetic potential

- reduce manure or alter its nutrient composition

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10
Q

Why are the nutritional needs of animals changing?

A

Changes in genetic potential

-Use technologies such as paylean, other requirements

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11
Q

Define omnivore

A

eat foods of both plant and animal origin—eg: pig

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12
Q

Two major changes in animal nutrition has been the advent of adding enzymes to diets and synthetic amino acids. What has been the value of these additives?

A

Enzymes

There are a number of components in feed that animals cannot digest especially young pigs and poultry

These enzymes help digest nutrients allowing the use of more feed stuffs and less manure (carbs, phosphorous)

Synthetic Amino Acids

Building blocks of proteins in the past needed to overfeed total protein to ensure animals get enough specific amino acids

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13
Q
  1. Why is particle size important when feeding birds?
A

They don’t have teeth, therefore mush or in crumble form. Must swallow the size fed.

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14
Q
  1. What is the function of the crop in poultry?
A

Stores feed

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15
Q

For which type of commodities are trucks least competitive?

A

Low value – high bulk products due to relatively low carrying capacity

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16
Q

List four key advantages of truck transport

A

More flexible routes
Best at JIT delivery
Back haul capacity
More choices of destination and/or product hauled

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17
Q

What has come into effect with regards to truck transportation as a result of NAFTA?

A

Trade corridors from Canada to Mexico that allow same type, weight etc of trucks.

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18
Q

What is the modal share for rail and for what products is it the most frequent mode of transport?

A

34%

Higher for relatively low value bulk products – grain, inputs etc. Also often used to move products to ports for export.

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19
Q

Is rail a contestable market?

A

No due to high fixed costs – in fact in some areas only one rail line – no competition

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20
Q

What is likely to be one of the key developments in rail transport of agricultural goods?

A

IP ( identity preserved) transport

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21
Q

What is the main advantage of inland water transport?

A

Low costs – do not need to provide infrastructure and due to large carrying capacity of barges and low tractive effort have relatively low labour and fuel costs.

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22
Q

What are the main disadvantages of inland water transport?

A

Slow, convoluted routes, weather and delays at locks.

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23
Q

For which agri-food commodities is air viable?

A

High value commodities that must be delivered JIT.

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24
Q

Define transport logistics.

A

Organized movement of products including return

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25
Q

List four special considerations when considering transport logistics for agricultural products.

A

i. Biological nature of the product (limited shelf life, JIT critical)
ii. Seasonal nature of agricultural products Inputs – spring, harvested crops – fall and other JIT like turkey for Thanksgiving and Christmas.
iii. Disperse nature of the product
iv. Wide swings in commodity prices

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26
Q

Give the livestock transport equation.

A

1/3 engineering + 1/3 good management + 1/3 employee training

27
Q

Why was supply management implemented for eggs?

A

Introduced in response to the ‘boom and bust cycles’ of the 1950s

28
Q

What is the quota unit and how is it sold?

A

Quota unit is a laying hen

It is sold through the provincial quota exchange

29
Q

What are three types of quota?

A

Eggs for Processing (EFP)
Import tariff rate quotas (TRQ)
Vaccine quota

30
Q

Compare US and Canadian egg process for consumers and for farmers

A

More fluctuation in price for us egg processors

31
Q

Who is responsible for genetic selection in the laying hen industry? What is the concern with this?

A

Shaver Poultry Breeding Farms Ltd

Monopoly on pricing etc

32
Q

What % of eggs go to processing?

A

30%

33
Q

On average how many eggs does a hen lay per year in Canada?

A

300

34
Q

What is the value of an all-in all-out system?

A

Breaks disease cycles

35
Q

What is the start clean stay clean program?

A

HACCP based food safety program for producers

36
Q

What must farms be tested for 2x a year or more in order for their eggs to be table eggs?

A

Facility hygiene Microbiological testing for Salmonella enteritidis

37
Q

Besides this testing, give 4 other features of the start clean stay clean program that promote high quality safe egg production at the farm.

A 
Pest Control
• Rodent, fly and wild bird controls
– Sorting and Packaging
Biosecurity and other risk factors
Premises: Building interior
– Sanitary facilities
– Receiving and storage
General Equipment
– Personnel
– Water supply, dry goods storage and general design
– Records
38
Q

List 5 attributes of eggs that make it (close to) an ideal food for human consumption

A

Natural
No hormones
Nutrient&micronutrient dense

high protein content (of any food)
Affordable,stable,easytostore
Easy to cook

39
Q

What is now being done to eggs to increase tracability?

A

A unique alphanumeric code and best before date stamped on each egg
– Premise identification
– Allows for rapid response in event of human or animal disease issue

40
Q

Circle or underline the correct answer: Total annual egg consumption in Canada in approximately
a) 100 million dozen, b) 500 million dozen, c) 1 billion dozen, d) 4 billion dozen

A

500 million

41
Q

Circle or underline the correct answer: Egg use in Canada as shell vs. processed products is: a) 50% shell and 50% processed, b) 70% shell and 30% processed, c) 30% shell and 70%
processed or d) none of the above.

A

b

42
Q

When shell eggs arrive at a grading station for processing, the steps involved can be reduced to the following: sorting by weight, cleaning/sanitizing, grading. List these steps in the correct order.

A

Cleaning/sanitizing
grading
sorting by weight

43
Q

Eggs for processing are typically conditioned at a higher temperature than that used for refrigeration storage. What is that conditioning temperature, and what two advantages does it give the processor?

A

13 deg celsius to better separate

1) shell from liquid contents, and 2) yolk from albumen

44
Q

In order for an egg to be graded Canada “A” certain criteria need to be met in relation to the shell, air cell, yolk and albumen. For each of these, list one criterion required for an egg to be classified as grade “A”.
Shell:
Air cell: Y olk: Albumen:

A

Shell - clean, smooth, normal shape, no breaks or cracks
Air cell -should be less than 5 mm (increases with age of egg)
Yolk -Candling: centered, no/minimal shadow
Albumen - Candling: clear; free of blood and “meat” spots

45
Q

 List 3 egg defects that can be revealed by candling.

A

 Reveals shell cracks, stains, rough shells

46
Q

Complete the following sentence: As soon as an egg is laid, internal quality starts to decrease due to loss of __________________ and ________________, both of which contribute to _____________________ the pH of albumen.

A

water,CO2

increase

47
Q

How (and why) does the increase in pH of albumen as eggs age affect the internal quality of eggs from a grading perspective?

A

internal quality decreases, breakdown of albumen protein, decreased viscosity

48
Q

 Which grades of eggs are permitted to be used as shell eggs?

A

grade aa, a, and b

49
Q

There are typically 3 different forms of processed whole eggs (or the question could be focused on yolk or albumen) products that can be used as food or food ingredients. One form is dried whole egg powder. What are the other two forms?

A

frozen, liquid (refrigerated)

50
Q

List 3 types of food products in which processed egg yolks (or albumen or whole eggs) are typically used.

A

mayonnaise, ice cream, egg noodles

51
Q

What is the temperature requirement for pasteurization of processed liquid egg albumen and why is it different from the pasteurization temperature requirement for processed egg yolks?

A

Pasteurize (54 °C, 3.5 min); lower temp than for yolk (yolk pH 6; albumin pH 8.5-9, Salmonella less heat resistant in albumen)

52
Q

Why is there a need to remove sugar from egg albumen before spray drying when the processor is manufacturing albumen powder?

A

prevents browning, consumers want white egg powder

53
Q

What are the temperature and time conditions needed to pasteurize dried egg albumen?

A

Dry pasteurize, in hot room 54oC, 7 days

54
Q

Forwhichtypesoffoodprocessingestablishmentsin Canada is HACCP a requirement?

A 
federally-registered meat &
poultry processing (not for provincially registered plants) Fish (QMP)
55
Q

Whatproportion(%)offederallyregisteredfoodprocessing plants in Canada have adopted HACCP plans?

A

22.6

56
Q

Which federal department, agency or regulatory body administers HACCP?

A

CFIA

57
Q

In order for a food processing plant to be HACCP certified, there are two basic components of HACCP that need to be developed. One is the “prerequisite program” involving written GMPs (Good Manufacturing Practices), what is the other component?

A

The HACCP Plan

7 principles

58
Q

The GMP component of HACCP has ~8 separate sections that relate to different aspects of safe food production in a food processing plant. Very briefly describe one of these (1-2 sentences).

A

Transportation, receiving and storage-ae
products ingredients protected from damage, contamination

Personnel- trains, hygiène, food handling, sanitation, etc

59
Q

The main HACCP plan of a food processing plant involves 7 principles or components. List 3 of these and briefly describe one.

A

identify hazards and preventative measures (conduct hazard analysis)

  • biological-micro orgs, other sanitary indicators
  • physical-glass, wood, plastic
  • chemical-additives, by products

determine critical control points
develop monitoring plan for hazards

60
Q

HACCP is often referred to as preventive system.What does that mean?

A

Focus on preventing hazards

61
Q

Circle or underline the correct answer: Which of the following 2 types of beef processing establishments would have a need for a greater number of tests for food borne pathogens, a plant operating a) with HACCP certification or b) a non-federally registered plant operating without HACCP?

A

b

62
Q

A typical food processing plant may have a great many points of quality control (i.e. “control points”) which affect the quality or safety of products. Very few of these control points are in fact “critical control points” as defined by HACCP guidelines. What is a CCP? (hint: there are 3 criteria, list them). Provide a practical example of a CCP.

A

Defined as point, step, or procedure in food manufacturing where
 Control is essential to prevent or eliminate food safety hazard at this step

does the control measure exist for the hazard at this step

is the control measure necessary at this step to eliminate, prevent or reduce the risk of hazard to consumers

63
Q

Is testing for microbiological pathogens in a HACCP registered poultry processing facility considered a critical control point? Yes or No. Very briefly justify your answer

A

No. Testing is not a critical control point as this will not prevent or eliminate hazards

64
Q

In point form,list 3 practical advantages that a HACCP certified pork processing plant has compared to a similar plant operating without HACCP.

A

Focus on preventing hazards
 Processor responsible ( notgovernment)
 Easier for regulatory agency inspection
 Raises the safety and quality of the product 
Company becomes more competitive

Agri 1510 (5 decks)

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