quiz 1 Flashcards

1
Q

Identify ways a veterinarian might evaluate a herd differently than an individual animal

A

Group: pen riding, walk through, respiratory disease scoring system, evaluate diet, locomotion scoring system, fecal scoring system
- evaluated in their environment
- vet goes to them

Individual: PE, TPR, evaluate diet, evaluate nails/hooves, evaluate urine/feces

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2
Q

List ways a producer can promote herd health

A
  • have a strong relationship w/ the vet (prior to when you actually need them)
  • develop a herd plan
  • utilize vaccination programs
  • provide high quality nutrition
  • know their animals & evaluate daily
  • be able to recognize when something is off in the animal
  • pursue diagnostics to make sure it’s not something that can impact the entire pop
  • treat illnesses appropriately
  • biosecurity
  • maintain records
  • animal ID
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3
Q

Name records that are beneficial to the veterinarian and producer

A

breeding records
- type of breeding, return to estrus, breeding date

birthing records
- # born, ease of delivery, vigor

weight records
- birth, weaning, yearling, market, breeding

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4
Q

Identify how records can be used by a veterinarian

A

can be used to identify changes both pos & neg
- changes in feed consumption, milk production, respiratory scoring
- pos changes show increased performance & more money
- neg changes need to be followed & a root cause determined; results in performance loss, disease, & financial loss

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5
Q

Discuss the objectives of herd health

A
  1. elevate: care, well-being, performance, management
  2. minimize: disease (subclinical), productivity losses
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6
Q

Compare the differences between proactive vs. reactive strategies in relation to herd health and individual medicine

A

proactive: preventative measures; vaccinations, environment, health, biosecurity

reactive: react to the disease, antibiotics, treatment of symptoms (fluid therapy, restoration of electrolytes), depopulation

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7
Q

Describe the aims of veterinary surveillance

A

maintenance of high standards of animal health & welfare & protect public health

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8
Q

Discuss differences of antigen versus antibody surveillance

A

antigen: if there’s a high amount of antigens in the serum, it can be indicator of infection

antibody: high antibody conc in serum can indicate pre-exposure, vaccinated, recent exposure

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9
Q

Recognize management practices of principles of control of infectious disease. Define
prevention, control and eradication

A
  1. prevention
    - excluding clinical disease or infection from an unaffected pop
    - protecting a pop from clinical disease in an infected area by vaccination or other means
  2. control
    - efforts directed to reducing the freq of existing disease to biologically and/or economically justifiable levels
  3. eradication
    - eliminating a specific pathogens & therefore disease from a herd or defined area
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10
Q

Define chemotherapy

A

treating a disease using chemical substances

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11
Q

Recognize different treatment modalities and discuss why one route of administration may be chosen over another (e.g. in water, drench, topical, injection, feed)

A

population size
amount of time it takes
labor
cost
stress
condition or ability of the animals like unwilling to eat or drink

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12
Q

explain the principles of eradication

A

complete elimination of the causative agent
- usually by treatment or removal & disposal of the infected animal(s) from the herd
- no additional cases can occur unless externally introduced
- specific immunization or treatment are no longer needed

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13
Q

what’s infectious disease control

A

inability to eradicate many infectious disease completely results in control or living with the disease

reduce both prevalence of existing infections & the incidence of new infections

effectively reducing the morbidity & mortality rates for clinical disease

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14
Q

what are the principles of control

A
  • reduce infection pressure & prevent new infections
  • reduce risk factors that may increase susceptibility (ex: breeding)
  • using chemotherapeutics & cull infected animals that don’t respond to reduce prevalence
  • vaccinations
  • monitoring the herd
  • use genetic selection for resistance to disease
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15
Q

describe biosecurity

A

procedures used to protect humans & animals against harmful pathogens

  • quarantining incoming animals
  • cleaning & disinfecting
  • sole sourcing
  • shower in & out
  • all-in all-out
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16
Q

define all-in all-out

A

completely emptying the animals out of a room or building, and then cleaning & disinfecting before introducing a new batch of animals
- keeps animals in groups
- reduces disease transmission
- improves management

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17
Q

describe sentinel surveillance, sentinel health events, & serological surveillance

A

something that acts as an indicator for an infectious agent

sentinel health events: occurrence of clinical disease or mortality in a healthy animal placed in area to determine if an infectious agent is present

serological surveillance: ID of patterns of current & past infections using serology tests

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18
Q

recall how milk is sold off of farms (what unit?)

A

100 lbs = 1 unit

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19
Q

recall what portion of the proceeds from a gallon of milk belongs to the farmer

A

very little or they’re actually losing money

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20
Q

list specific things veterinarians do on dairy farms to help accomplish the two overarching goals of a dairy practitioner

A

See individual animals like most veterinarians
- Pregnancy diagnosis
- Sick animal care (diagnosis and treatment)
- surgical procedures

Work on herd health and performance

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21
Q

recall the most common surgery performed by most dairy veterinarians

A

LDA

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22
Q

Recall what country is No. 1 in pork production

A

China

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23
Q

Identify where the U.S. ranks in world pork production

A

3

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24
Q

Recognize major factors that impact swine health and productivity

A

Genetics
Farm management
Disease prevention
Nutrition: 50-75% of cost production is related to nutrition.
Environment: temperature (hot, don’t eat as well, don’t breed as well), ventilation, sanitation

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25
Define and compare/contrast continuous-flow production system vs. all-in-all-out production system
Continuous-flow: pigs move as individuals, not as closely matched age groups. Never totally emptied facility because they are constantly moving through it. AIAO: keeps pigs together in groups. Never mix with different groups.
26
describe farrow to finish
sows breed, conceive, gestate, & farrow at a central site weaned pigs are fed to market weight and sold for slaughter ownership of pigs is maintained by the producer until delivery to slaughter facility/packer
27
describe farrow to wean
sows breed, conceive, gestate, & farrow at a central site at weaning, pigs are sold or raised at a site separate from the sow farm sows return to the breeding facility or are culled
28
describe wean to finish
pigs acquired at weaning, approx 3 weeks of age fed to market weight & slaughtered pigs maintained in the same facility from 3 weeks of age to 26 weeks of age
29
what are genetic suppliers
corporate farms/facilities that supply breeding stock and semen to commercial farms
30
define niche production
breeds considered to have a high meat quality due to higher carcass fat content
31
how are sows used in research for biomedical
used as animal models of human disease
32
how are sows used for exhibition & show
based on perpetuating genetics for exhibition or show not consistent with genetics for commercial production
33
define biosecurity
disease prevention tactic
34
recall the ideal # of pigs born per sow per year (how many times per year do sows farrow)
26-30 pigs/sow/year (born live 12-14 pigs/sow) (85%) sows farrow 2.5 times per year
35
recall the ideal # of days required for pigs to reach a market weight (average slaughter weight) of 280 lbs
180 days or less
36
recall the #1 cause of pre-weaning mortality in piglets
laid on or stepped on
37
define feed efficiency
pound of feed per every pound of gain
38
list health services swine vets can deliver to clients
regular herd visits & slaughter checks
39
Recall the phases of production & the average age of pigs in each phase of production: nursery, grower/finisher, breeding, gestation, farrowing
nursey: 7-8 weeks grower/finisher: 16-26 weeks old breeding: can be bred/exposed to boar at 150 days of age; need to be 300-325 lbs, so it could take longer gestation: 3 months, 3 weeks, 3 days (115 days)
40
recall the weaning age of piglets
about 3 weeks old
41
define the terms of gilt, sow, & boar
gilt: female pig that has not farrowed yet sow: female pig that has already farrowed at least once boar: intact male
42
list the procedures done when processing nursing piglets
administer iron, cut needle teeth, cut tails, castrate males, administer antibiotics
43
describe seedstock: bulls, semen/AI
a subset of the cow-calf sector; purebred animals & replacements; bulls from seedstock = MVP in genetic improvement lack hybrid vigor but contribute to it w/in herds more rigorous health screening and more investment
44
describe cow-calf industry
replacement heifers; provide setter calves & heifer calves foundation to beef industry cows maintained year-round to produce calves in a variety of environments & conditions product is a calf
45
describe a stocker/backgrounder
prep the cows for success buy low, sell high increase weight, train to bunk/water, get ready for feedlot
46
describe feedlot
gain more weight >90% corn diet (very high energy)
47
describe a packer
products slaughter & make meat products
48
female cattle who have yet to give birth
heifer
49
has had at least one calf
cow
50
a young female that has had only one calf
first-calf heifers
51
intact male cattle
bull
52
castrated male cattle
steer
53
Which state has the most cattle
Texas
54
What's significant about the cow-calf industry in Indiana?
it's not the producer's primary source of income
55
what's the average herd size in the US of the cow-calf sector
<50 heads
56
what's the average length of an ideal calving season in beef in cow-calf sector
65 day season
57
benefits of a short breeding season/short calving season vs calving in the dairy industry
uniform calf crop concentrates labor easier application of technology improved management
58
benefits of a spring calving season
growing pastures in teh summer to feed on to maintain BCS calf performance is much better traditional weather is nice marketing
59
ideal age for heifers to have their first calf
24 months old at 85% of mature weight & a BCS of 6
60
name the term when a beef cow delivers a calf name the term when a dairy cow delivers a calf
beef = calving diary = freshening
61
recall the age when beef calves are most commonly weaned
6-7 months old
62
recognize the roles of the vet in beef industry
help producers reach their unique goals look for way sot prevent problems rather than to manage problems
63
define feeder cattle
weaned calves ~6-10 months old that are typically fed a higher-energy diet to be finished out
64
define fed/fat/finished cattle
cattle ready to leave a feedlot for slaughter
65
define cull cow
generally female cattle that are no longer needed as part of a herd sent for processing or rendering
66
what is a preconditioned calf
castrated, dehorned, dewormed, ID placed, all timed correctly with weaning to minimize stress
67
recognize common stressors to a beef calf; what's the biggest stressor?
weaning is the biggest stressor; separation from mothers & moving to a new environment temp, transportation, sickness, handling, overcrowded housing, poor comfort
68
name the disease that is the most concern to the beef calf
bovine respiratory disease
69
recognize the keys to profit in the cow-calf sector (i.e. goals of cow-calf sector)
Decrease feed cost. Increase weaning %. Increase or keep pregnancy rate the same. Decrease unit cost of production. Produce more pounds of calf to sell.
70
recognize the keys to profit (and goals) of the backgrounder/stocker
Buy low, sell high. Decrease morbidity, mortality, and cost of gain. Increase weight, age, and quality of cattle. Balance seasonal production of cattle, forage, and grain. Utilize available forage
71
recognize the keys to profit (and goals) of the feedlot.
Rapid growth and high efficiency. Produce nutritious, great-tasting beef for consumers. High carcass weight with quality grade. Decrease cost of gain and maintain health. Avoid discounts at slaughter if possible.
72
list the characteristics of cattle that make them “high risk” vs “low risk” (consider supply or sources of cattle)
High-risk (exposed): generally, put-together cattle (from small farms, 1+ auction markets). Commingling increases exposure to pathogens and adds stress. Many may be sick upon arrival. High-risk (not exposed): direct source (ranch of special source), usually purchased in truckload lots. Low-risk: Preconditioned: castrated and healed, dehorned and healed, vaccinated, weaned at least 30 days, bunk broke. May receive a premium at the sale barn.
73
recognize which US states have the majority of feedlots
Nebraska, Texas, Kansas, Iowa, Colorado
74
how many companies control >80% of fed cattle slaughter capacity
4