Lecture 23-25 - Meat, Eggs, And Wool

Question 1

What are some benefits of meat in the diet?

Answer 1

• protein
• B-Vits
• Low gymcemic
• micronutrients (iron, Folic Acid, Vit A, Selenium)

Question 2

What is ZIP+B?

Answer 2

An easy way to remember some of the benefits of meat in the diet

(Zinc, iron, protein, B-vitamin)

Question 3

What are the functions of the muscle tissue?

Answer 3

Locomotion 
Digestion 
Breathing 
Vision 
Circulation 
Food proteins

Question 4

What are the components of muscle composition?

Answer 4

Water (65-80%) 
Protein (16-22%) 
Lipid (1-13%) 
Carb (1%) 
Vitamin (1%)

Question 5

What are some important proteins in the muscle?

Answer 5

Myosin and actin
Tropomysin and troponin
Titian and nebulin
Myoglobin

Question 6

What are the functions of the proteins in the muscle?

Answer 6

Contractile - bind and shorten (Myosin and Actin)
Regulatory - regulate myosin (tropomyosin and troponin)
Intrasarcomeric proteins (Titian and nebulin)
Sarcoplasmic - bind and release oxygen (myoglobin)

Question 7

What is the structure and composition of the yolk?

Answer 7

30-33% of liquid weight
1/3 of the liquid egg
Major source of egg vitamins, minerals, and fat

Question 8

What is the structure and composition of the albumin?

Answer 8

Chalaziferous layer (3%) + cahlaze (17%) + thick albumin (57%) + thin Albumin (23%)

9% water, 1% Vitamin, 10% protein

Has many water soluble vitamins

2/3 of liquid egg

Question 9

What is the structure and composition of the shell?

Answer 9

12% of egg weight

3 layers = mammillary + spongy + cuticle

Question 10

What is the path and time of an egg through the reproductive tract?

Answer 10

Yolk - infundibulum, 15 min 
Albumin - magnum, 3 hrs 
Shell membrane - isthmus, 1hr 15min 
Outer thin and shell-uterus, 20+hrs 
Cuticle - min? 

Total = 25 hours

Question 11

What are the protective barriers of the egg?

Answer 11

Cuticle fills pores

Shell and yolk membranes - contain lysozyme (antibacterial Compound)

Albumin layers - alkaline, little water, thick

Question 12

What is emulsification?

Answer 12

Property of the yolk to distend particles in solution

• done by the phospholipid lecithin

Question 13

What are fine breeds?

Answer 13

Merino and Rambouillet

• produce fine wool

Question 14

What are the wool characteristics?

Answer 14

Moisture absorption
Insulation
Flame retardant
Elastic

Question 15

Factors the affect wool quality

Answer 15

Yield (clean wool weight / grease wooll weight)
Fiber diameter _ Blood system, count system, micron system
Vegetable matter
Strength
Color
Crimp