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ZOOTC FINAL TERM > general & special management practices > Flashcards

general & special management practices Flashcards

1
Q

the first milk secreted by mammary gland

it consists of antibodies and vitamins A

A

colostrum

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2
Q

how to assist a newborn after birth?

A
  • wipe dry
  • massage gently the rib cage
  • cut umbilical cord
  • ensure sucking of colostrum
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3
Q

TRUE OR FALSE

teeth clipping and tail docking should be done after birth

A

true

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4
Q

clip the teeth at ______ using _________

A

gum level

tooth clipper/ dedicated nail cutters

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5
Q

cut the tail using?

A

clean nail cutters

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6
Q

it is the process of cutting the tail of sheep

A

docking

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7
Q

it is the caring for the newly hatched chicks by supplying heat and providing protective confinement

A

brooding

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8
Q

what is the ideal brooder temp. for piglets?

A

from 30 degrees to 32 degrees

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9
Q

how many watt of bulb can be used as heaters?

A

two 75watt
three 50 watt

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10
Q

process of separating the dam from their young?

in dairy animals, how many days before they separate ?

A

weaning

3 days

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11
Q

in cattle and buffalo, how many months before weaning?

A

6 months

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11
Q

practice of weaning animals earlier than the usual weaning age

A

early weaning

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12
Q

in sheep and goat, how many months before weaning?

A

3 months

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13
Q

in swine, how many days before weaning?

A

30 days

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14
Q

process of placing of numbers to animals to recognize individuals to denote ownership

A

animal identification

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15
Q

it is the basis of any complete record keeping and animal breeding

A

proper ID

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16
Q

give some common identification for animals

A
  • branding (permanent)
  • ear notching (permanent)
  • ear tag (permanent)
  • tattoo (permanent)
  • photographs (temporary)
  • neck chain (temporary)
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17
Q

it is for cattle, formed by making a strip incision through the nose

A

buds

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18
Q

it is made by cutting down a strip of the skin on the jaw bone

A

wattles

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19
Q

Importance of Record keeping effective improvement for the selection of herd/flock

A

• Improvement of breeding
• History of having diseases want to eliminate
• Select to be maintained as breeders
• Some will perform better than others

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20
Q

It is removal or permanent alteration of the testicles of male animals

A

Castration- mammals
Caponization- poultry

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21
Q

Castration of cattle should be done in _________

A

2 months

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22
Q

Castration of swine should be done in ________

A

One week

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23
Q

Advantages of castration and caponization

A
  1. Prevent unnecessary breeding/mating
  2. Easy handling (more tractable)
  3. Meat Quality
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24
Q

Disadvantages of Castration and Caponization

A

Less heavy and less muscular, tend to decrease rate of liveweight gain by 15-10%.

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25
Q

Common methods of castration and caponization

A
  1. Use of burdizzo pincher
  2. Surgical (incision method) (single slit, double slit)
    a. Close Type
    b. Open Type
  3. Use of Elastrador Band
    - not recommended
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26
Q

Recommended time in performing castration to the following:

a. Calves
b. Lambs
c. Pigs

A

a. 2 months
b. 1 week (7 days)
c. 1 week

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27
Q

Capons are usually grown for __________and market at ______dressed

A

17-20 weeks
3.6-4.5 kg

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28
Q

Caponization of poultry is usually done at __________ age

A

2 weeks

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29
Q

Is made on one side of the bird and both testes are removed

A

Single slit-incision

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30
Q

Removal of horns in cattle, goat, and sheep

A

Dehorning

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31
Q

Advantages of Dehorning

A
  1. Requires space in feedlots, transit/shipment
  2. More uniform in appearance
  3. Prevent injuries to other animals, human handlers
  4. Facilitates handling and management
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32
Q

Reasons for Dehorning

A

•Prevent financial losses
•Decrease risk of death, illness
•Decrease the risk of injury and bruising to herd mates
•Gain a price advantage by offering hornless cattle at auction
•Require less space at the feed bunk and in transit

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33
Q

Methods of Dehorning

A
  1. Debudding/disbudding
  2. Dehorning Iron
  3. Surgical
  4. Genetics/breeding (polled cattle)
  5. Dehorning spoon and Dehorning Tube
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34
Q

Chemical (uses of caustic soda, commercial dehorning paste) hot iron cautery (fire iron, electrically heated iron)

A

Debudding/disbudding

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35
Q

For horns not more than 1.5-2.0cm long

A

Dehorning Iron

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36
Q

4 months and older

A

Surgical

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37
Q

Dehorn animals within two months from birth

A

Dehorning Spoon and Dehorning Tube

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38
Q

It is the cutting to reduce excessive growth of hooves in sheep to and goat prevent malformation of toes and prevent foot not caused by combination of bacteria, manure, or dirt that have accumulated inside the untrimmed hoof

A

Hoof trimming

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39
Q

Hoof trimming in ruminants is done every ___________ to prevent lameness and injury to the animal

A

Two months

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40
Q

Infectious
Two bacteria
Contagious
Foul odor

A

Foot rot (in hoof)

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41
Q

Environmental
One bacteria
Not contagious

A

Foot scald (between toes)

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42
Q

Is done whenever the hair are long enough for harvest

A

Shearing

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43
Q

Is harvested of wool for commercial purposes

A

Sheep

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44
Q

Is clothing material and commercial good

A

Wool

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45
Q

At birth, piglets have 50 mg of iron reserves in the body

A

Iron supplementation

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46
Q

The piglets required _________ of iron a day during first week and about __________ at three weeks

A

7mg
10mg

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47
Q

From the sow’s milk, the piglet gets only _________ of iron

A

1-2mg

48
Q

needed per day

Fe from milk

Shortage mg needed

A

7mg

1-2mg

150-180mg

49
Q

can be supplied by injecting 1 of iron dextran containing ______

A

200mg

50
Q

Can be supplied by injecting 2 of iron dextran containing ______

A

100mg

51
Q

Age determination:

•all incisors erupted
•two permanent center incisors
•four permanent incisors
•six permanent incisors
•all eight permanent incisors
•the incisors and other teeth show wearing indentations

A

• 8-10 months old
•1-1 and 1/2 years old
•2-21/2 years old
•3-31/2 years old
•4 years old
•older

52
Q

Know where to tap a hog to direct it’s motion

A

Herdsmanship

53
Q

Tap him with your hand on top of it’s back. Just Infront of it’s tail. Use a firm tap but don’t hit the pig - a “love tap”

A

Moving the hog forward

54
Q

Tap should be placed just behind the hog’s ear

A

To turn the hog direction

55
Q

Tap the hog’s left ear

A

To turn right

56
Q

True or false
1.Hollering is very useful
2. Hogs don’t like it when humans holler

A
  1. True
  2. True
57
Q

Habits and behavioral Problems

A

Cannibalism

58
Q

Bad habit developed by some growing chickens more commonly observes in hens and highly producing birds, similar to feeding behavior by pecking different parts of the body ( toe feather, cloaca, head wing etc.)

A

Cannibalism

59
Q

Possible causes of cannibalism

A
  1. Imbalance rations
  2. Overcrowding and insufficient feeding and drinking spaces
  3. Extended periods without feed and/or water
  4. Poor ventilation
  5. Excessive heat and too much light in the grow house
  6. Prompted by the presence of injuries or blood in other birds
60
Q

Prevention of Cannibalism

A
  1. Correction of possible causes
  2. Debeaking or beak trimming
  3. Maintaining light at low intensity
  4. Dubbing
  5. Toe Clipping
61
Q

Reduction or cutting of the beak in young ( usually within 9 days of ages)

A

Debeaking or beak trimming

62
Q

Procedure of Debeaking or beak trimming

A

•The upper beak is accurately cut from. 1/3 to 1/2 of it’s length starting from the tip
•The tip of the lower beak may also be trimmed, but it should be slightly longer than upper beak
•Reducing feed waste

63
Q

Cutting off the comb at day one in pullets to be placed in cages as large combs can become entangled in cage wires causing injuries which may prompt birds to cannibalism

Also common practice in fighting cocks done usually at about 7 months of age

A

Dubbing

64
Q

The comb serves two primary purposes include:

A
  1. Thermostasis
  2. Indicator of Health
65
Q

Is the ability of a living organism to maintain the same temperature, regardless of changes in the environment. Birds with combs can route blood flow through the comb, allowing heat to dissipate more quickly

A

Thermostasis

66
Q

Will have a bright, pliable and shapely comb.

May show dirty, flaccid or otherwise unsatisfactory comb

A

Healthy bird

Sick bird

67
Q

The procedure to remove a wattle is called __________

A

Dewattling

68
Q

Trimming of the end of the toe usually also at day 1 for layer pullets intended to be wire caged

A

Toe Clipping

69
Q

Formed by cutting down a strip skin on the brisket

A

Dewlaps

70
Q

swine early weaning

swine late weaning

A

21

42

71
Q

Behavioral problem observed in swine by biting ears or tails resulting to wounding or injuries.

A

Tail or Ear biting

72
Q

they are known to chew and destroy wooden fences, associated to their feeding habits.

A

goats

73
Q

a common problem in herd animals demonstrated usually by cows and ewes after experiencing dystocia and
parturition problems.

A

Newborn Rejection

74
Q

after partition common problem in herd animals may experience

A

dystocia

75
Q

the process of losing/dropping of the feathers, after the bird has been in
production

A

Molting

76
Q

POOR producers usually molt early in season and slowly, may take as many
as _________ to complete the molt.

A

20 weeks

77
Q

HIGH producers on the other hand, molt late and complete their molt rapidly _______ Also high egg producers drop more wing
feathers at the time.

A

6- 8 weeks

78
Q

Molting occurs in a definite order:

A
  1. Head
  2. Neck
  3. Breast
  4. Back
  5. Fluff
  6. Abdomen
  7. Wing
  8. Tail
79
Q

Wing feathers are molted from

A

axial (close to the body) to outside (wing
tip)

80
Q

its the loss of yellow pigmentation (xanthophyll pigments) in yellow-skinned chickens as more eggs are laid.

May serve as an indicator of the number of eggs laid and
the pattern of the hens’

A

Bleaching

81
Q

Bleaching occurs in a definite order as laying progresses.

A

Eye-ring ( 1 –2 eggs)
Earlobes ( 9-10 eggs)
Beak, from base to tip (11-35 eggs)
Bottoms of the feet 66 eggs
Front of the shanks ( 95 eggs)
Rear of the shanks ( 159 eggs)

82
Q

other term for yellow pigmentation

A

xanthophyll pigments

83
Q

it affect the production
performance and health of farm animals.

A

Temperature (Heat and Cold Stress)

84
Q

they must maintain a relatively constant body temperature through balance heat production and heat loss.

A

homeotherms

84
Q

they can sweat, pant, increaseblood flow to body surface and can wallow in pools to dissipate
heat whenever the weather is _______

A

hot

85
Q

they can increase basal metabolic rate and chill to increase heat production in the body if the weather is ___________

A

cold

85
Q

animals can increase ______ whenever its cold

A

increase basal metabolic rate

85
Q

give some management for heat stress

A
  • Use of cooling systems
  • Modification of feed and water supply
  • Housing design and material (dapat may good ventilation)
  • painting the roof using white paint
86
Q

give some management for cold stress

A
  • provide high energy content
    of the feed
  • Reduce heat loss (design insulated shelter for animals)
  • use of insulators
87
Q

it is one of the environment factors which greatly affect the production

A

Temperature

88
Q

give some Hazards in Animal Housing

A
  • Air Pollutants ( dust, ammonia, hydrogen sulfide)
  • odors
  • Mechanical Hazards
  • Electrical Hazards
  • Noise
  • Fire
  • Children in Buildings
89
Q

give some Environmental Management

A

Thermal environment & ventilation
Air quality
Noise
Lighting
Manure

90
Q

it’s in the form of hanging chains or
hoses or material manipulate on the floor often.

A

Enrichment

91
Q

it is a modification of the environment that improves the animal’s biological functioning and, hence, its physical, psychological,
or social well-being

A

Environmental enrichment

91
Q

Dust found in animal housing is primarily composed of:

A

Feed components
Dry fecal material
Dander (hair and skin cells)
Molds
Pollen
Grains
Insect parts

92
Q

Proper waste management and ventilation. also, workers are required to wear appropriate personal protective equipment to control _____

A

dust conrtol

93
Q

in the oil-water mixture - should be 20%

A

Oil concentration

94
Q

vegetable oil (VO) with strong odor are _____

A

not suitable

95
Q

Things to considered when choosing a vegetable oil (VO)

A
  • Use VO with low iodine value
  • Dust binding effect of oil remains for many days
96
Q

it is produced by bacterial action on
urine and feces during decomposition and Comes off of the floors and from the manure pits

A

ammonia (NH3)

97
Q

give some ways to control Ammonia

A

Frequent removal of waste
Management of indoor moisture
enough ventilation

98
Q

Workers should wear a self contained respirator if
exposure to ______ is expected

A

Hydrogen Sulfide ( HS )

99
Q

it is a natural product of manure decomposition and it is Nontoxic

A

Methane ( CH4 )

100
Q

it is Produced by manure decomposition and animal
respiration and also nontoxic gas

A

Carbon Dioxide ( CO2 )

101
Q

what does OSHA mean

A

(Occupational Safety and Health Administration)

102
Q

it is a Product of the incomplete combustion of hydrocarbons and its colorless, odorless, and has nearly the same density
as air

A

Carbon Monoxide ( CO )

103
Q

Unpleasant smell have long been associated with domestic
animal production

A

odors

104
Q

give some Mechanical Hazards

A

Fans
Winches
Augers
Steel Cables
Housing Floors

105
Q

give some electrical hazards

A
  • faulty electrical wiring
106
Q

give Personal Protective Equipment (PPE)

A

Head Protection
Eye Safety
Respiratory Protection
Hearing Protection
Hand Protection
Body Coverings

107
Q

It is favorable to animals which are most comfortable and they can perform maximally

A

Comfort zone or thermoneutral zone

108
Q

It is critical temperature where anjmals perform inefficiently

A

Temperature beyond or outside comfort zone

109
Q

Particularly important in tropical countries which the productivity to be marked lower

A

Heat stress

110
Q

Scoops the horn producing skin surrounding the horn base

A

Barnes type dehorner

111
Q

Remove the horn bud plus the horn producing skin

A

Dehorning spoon

112
Q

Destroy the horn producing skin the base level of the horn bud

A

Electric hot iron dehorner

113
Q

When do we do dubbing?

A

7 months

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