Screwed Like A Pig Flashcards

Animal Science Final

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1
Q

Castrated Boar

A

Barrow

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2
Q

immature female chicken

A

pullet

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3
Q

What state has the highest monetary receipts for agricultural products?

A

California

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4
Q

What state has the highest monetary receipts for livestock products?

A

Texas

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5
Q

Name one of the top 5 states according to dairy cow numbers

A

California

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6
Q

Country with highest swine numbers

A

China

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7
Q

Top swine producing state

A

Texas

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8
Q

Market classes for cattle are based on..

A

age & gender

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9
Q

A quality grade that both beef and lamb carcasses could receive is

A

prime

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10
Q

what method is used to inspect the interior quality of eggs?

A

candling

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11
Q

A rooster would be in the ‘young’ market class which is based on..

A

age

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12
Q

what type of joint should a lamb carcass have on its front cannon bones?

A

break joint

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13
Q

ratio of animal’s carass weight to its live weight is known as

A

dressing percentage

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14
Q

the per-capita consumption of red meat has _____ over the last 30 years

A

decreased

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15
Q

the cost per pound of red meat has ___

A

increased

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16
Q

what two proteins alternate to form myofilaments?

A

actin & myosin

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17
Q

three main anatomical components of red meat are…

A

lean, fat, bone

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18
Q

the _______________ is a measurement of food value that compares the amount of nutrient to the number of calories in a portion of food

A

nutrient density

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19
Q

in _____ processing, animals are not stunned prior to slaughter

A

Jewish/Kosher

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20
Q

average weight of a broiler when it goes to market is ____pounds and have a dressing % of ____

A

4-5

78%

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21
Q

What form of chicken is least preferred?

A

whole

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22
Q

over the past 10 years, consumption of shell eggs has __________

A

stayed the same

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23
Q

the ____ contains most of the fat and cholesterol in an egg & is suspended by strands called ____

A

yolk

chalazae

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24
Q

________ is the current preferred meat by most people in the US

A

broiler

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25
Q

the two main functions of the epididymis are spermatozoa storage and spermatozoa _______

A

maturation

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26
Q

in roosters, sperm is stored in the ________ rather than the epididymis

A

vas deferens

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27
Q

a ______ on the ovary produces estrogen, and the corpus luteum produces _____

A

follicle

progesterone

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28
Q

in a hen, the _____ is where albumin is deposited around the yolk

A

magnum

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29
Q

during spermatogenesis, _________ must occur for a spermatocyte to become a spermatid

A

meiosis

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30
Q

mammalian oocytes have a layer surrounding their plasma membrane called the __________

A

zona pallucida

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31
Q

a ______ is a fertilized oocyte, prior to cell division

A

zygote

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32
Q

the hormone _____ is produced & released by the hypothalamus which causes the pituitary to release ____ which causes ovulation & corpus luteum formation

A

GnRH

LH

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33
Q

genetic make up or allele combination of an individual is known as its ____

A

genotype

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34
Q

the trait an animal has, as a result of its genes, is known as _____

A

its phenotype

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35
Q

the ____ refers to the specific location of a gene on a chromosome

A

locus

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36
Q

the biological process of ____ creates RNA from a gene sequence on the chromosome

A

transcription

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37
Q

RNA is ______ into a protein based on the central dogma theory

A

translated

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38
Q

chromosomes are paired and carry genes that affect the same traits, these paired chromosomes are said to be ___________

A

homologous

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39
Q

mating homozygous recessive with homozygous dominant parents can result in offspring that display ______ which means that offspring outperform their parents

A

heterosis

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40
Q

if you mate 2 homozygous recessive parents, the expected offspring would be ____% heterozygous

A

0%

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41
Q

______ is a chemical substance, which is secreted by a ductless gland into the circulatory system & affects a distant gland or organ

A

hormone

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42
Q

_______ tissue covers the body, lines organs & cavities, & functions in the secretion and gas exchange

A

epithelial

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43
Q

two types of connective tissue include..

A

cartilage, blood

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44
Q

in birds, the ____ bone is greatly enlarged because the _____ muscle attaches to it to enable flight

A

sternum

pectoralis

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45
Q

_______ is a hormone that is released by the pituitary that directly regulates cell growth

A

growth hormone

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46
Q

a common way to measure growth in animals is ____ which is the change in its weight per unit time

A

average daily gain

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47
Q

the parathyroid gland produces and secretes ______, which regulates calcium & phosphorous metabolism in the body

A

parathormone

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48
Q

the ____ selection method is a fast method to improve traits but only for 1 or 2

A

tandem

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49
Q

the total phenotypic variation due to the breeding value is known as the _____ of a trait

A

heritability

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50
Q

using the ______ selection method is popular because it can consider multiple traits & you can control the culling levels

A

independent culling level

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51
Q

the average age of the parents are born is known as the _______ for that species

A

generation interval

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52
Q

the phenotype of a trait is based upon the genotype of the individual and the ________ effects

A

environmental

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53
Q

a _______ is a powerful method of selection that ranks multiple traits, usually based on economic importance

A

selection index

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54
Q

the release of _____ by the duodenum causes the release of bile which _____ in the duodenum

A

CCK

emulsify fats

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55
Q

the majority of _______ is absorbed in the large intestine

A

water

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56
Q

microbes in the rumen break down carbs into acetic acid, propionic acid, & butyric acid, are collectively known as

A

volatile fatty acids

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57
Q

proteins are broken down by _____ released in the non-ruminant stomach and by _____ in the duidenum

A

pepsin

trypsin

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58
Q

microscopic _____ in the small intestine and the ____ of the rumen increase surface area to facilitate function

A

villi

papillae

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59
Q

the four compartments found in a ruminant stomach are….

A

rumen, omasum, reticulum, & abomasum

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60
Q

the enzyme secretin, released by the duodenal cells, targets ______ which neutralizes the chime by releasing buffers

A

pancreas

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61
Q

the non-ruminant stomach is very similar to the _____ compartment of the ruminant stomach and the _______ in chickens

A

abomasum

proventriculus

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62
Q

the most common building block of carbs is _____ and the building block of proteins is _____

A

glucose

animo acids

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63
Q

the amount of nutrient found in feedstuff is known as its ____________

A

digestibility

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64
Q

an example of a macro mineral is _____ and its function is ______

A

calcium

bone growth

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65
Q

the two essential fatty acids are ____ & ____

A

linoleic & linolenic

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66
Q

you analyze a sample of corn using the ether extraction technique. the two components you would expect to see are _____ and _____

A

fat (lipid or oil) & carbohydrate

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67
Q

the ________ is the method in which the nutrient composition of a feed is determined

A

proximate analysis

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68
Q

methionine is an example of a _____ and riboflavin is an example of a _______

A

protein(amino acid)

vitamin

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69
Q

a ________ operation adds marbling & fat to cattle immediately prior to harvesting

A

feedlot/finisher

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70
Q

the loss of up to 4% of a steer’s body weight due to shipping stress is known as ___

A

shrink

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71
Q

a _______ operation owns a group of cows that they consistently breed in order to obtain calves for sale

A

cow/calf

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72
Q

______ cattle breed has the second highest numbers in the US and were originally used as range cattle

A

hereford

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73
Q

a ______ operation purchases calves & raises them up to about a year of age (850 lbs)

A

stocker/yearling

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74
Q

_____ cattle breed are a continental breed that are most often white, muscular, & hae good growth rate and feed efficiency

A

charlois

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75
Q

the trait with the highest economic importance, including the calving rate & %calf crop weaned is ______

A

reproductive performance

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76
Q

the longevity/length of productive life of a cow has is known as its ____

A

stayability

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77
Q

if selecting cattle based on carcass merit, a producer should aim for a quality grade of ____ and a yield grade of ____

A

choice

2.0

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78
Q

most calves are placed in ____ after they are born until they can consume solid feed and their immune systems are fully functional

A

hutches

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79
Q

the only piece of milking machine that touches the cow’s teat is the _____

A

teat cup

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80
Q

the ____ cow has the highest % of fat in its milk

A

Jersey

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81
Q

_____ cow produces the most milk

A

Holstein

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82
Q

______ breed of dairy cow originated from scotland

A

Ayrshire

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83
Q

feed is typically provided as a ____ to lactating cows to ensure they receive all the required nutrients

A

total mixed ration (TMR)

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84
Q

dry cows are usually fed ____ for 50-60 days to increase their ___ & regenerate their mammary tissue

A

roughages

body condition score

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85
Q

current price of class I milk is ____$/cwt.

A

16.00

86
Q

What is the form of poultry meat currently most preferred by consumers?

A

Further Processed Chicken

87
Q

Which segment of the cattle industry would be most interested in obtaining large numbers of only heifers

A

Dairy

88
Q

Whaht is the process used to destroy most of the pathogens in milk during milk processing

A

Pasteurization

89
Q

Which of the following is a quality grade of pork?

A

Acceptable

90
Q

Fat is an important component of red meat because it

A

Contains the fat-soluble vitamins

91
Q

In which livestock species do we use flank streaking to indicate quality

A

Sheep

92
Q

What does quality grade measure

A

Palatability

93
Q

Cost per pound of poultry meat in the US compared to red meat products is

A

lower

94
Q

The addition of bacteria to milk to make fermented dairy products is referred to as

A

Cultured

95
Q

The marbling score of a steer would indicate

A

Quality Grade

96
Q

Which segmented of the poultry lndustry would be most interested in obtaining large numbers of only pullets

A

layers

97
Q

Cost per pound (to the consumer) of all red meat products over the past 30 years has done what

A

increased

98
Q

Which of the following is not a food safety process

A

Homogenization

99
Q

Per-capita consumption of poultry meat over the past 30 years has done what

A

increased

100
Q

Fluid milk is required to be what grade

A

Grade A

101
Q

What does yield grade measure

A

Cutability

102
Q

Which of the following are egg quality grades

A

AA, A, B

103
Q

YOu are processing a sheep carcass and notice that it has 2 spool joints. What market class would you place this animal into

A

Mutton

104
Q
Average industry dressing percentage with the correct livestock:
Cattle
Pigs
Sheep
Broilers
A

Cattle-60%
Pigs-72%
Sheep-50%
Broilers-78%

105
Q

Steps of Processing Red Meat animals 1-9

A
  1. Animal is transported to packing plant
  2. Animal is stunned using captive bolt gun
  3. blood is removed
  4. hide is removed
  5. by-products are removed
  6. carcass split down the center of the backbone
  7. washed
  8. stored 33 F
  9. Wholesale cuts are shipped
106
Q

Name one of the top 3 states in numbers of sheep in the US

A

Texas

107
Q

Which beef yield grade would yield the highest percentage of BCTRC

A

Yield Grade 1

108
Q

Quality grades for cattle carcasses are based on what two characteristics

A

Maturity & Marbling

109
Q

Name one of the top 3 states in numbers of layers in the US

A

Ohio

110
Q

What is the predominant carbohydrate found in fluid milk

A

Lactose

111
Q

What is the market grade of broilers that are free from all deformities

A

Grade A

112
Q

Name one of the top 3 states in numbers of pigs in the US

A

Iowa

113
Q

What process is used to appraise the interior quality of table eggs from chickens

A

Candling

114
Q

What are the names of the two muscle fiber components that make up the protein found in meat

A

Actin & Myosin

115
Q

Name one of the top 5 red meat harvesting companies in the US in terms of sales

A

Tyson

116
Q

Name on of the Top 3 countries in production of beef

A

US

117
Q

Name a major egg harvesting company in the US

A

Cal-Maine

118
Q

Where would you find a majority of the protein in a shell egg

A

Albumin

119
Q

Name one of the top 3 countries in per-capita supply (consumption) of beef

A

USA

120
Q

Name one of the top 5 broiler harvesting companies in the US in terms of meat production

A

tyson

121
Q

What is the predominant protein found in eggs

A

albumin

122
Q

Name one of the top 3 countries in numbers of dairy cattle

A

India

123
Q

Which country has almost half of the worlds hog population

A

china

124
Q

name one of the top 3 countries in per-capita supply (consumption) of lamb and mutton

A

iceland

125
Q

Where would you find the germinal disc in an egg

A

in the yolk

126
Q

Name one of the top 5 dairy producing states other than California

A

Wisconsin

127
Q

What does the abbreviation “PSE” stand for

A

Pale Soft Exudative

128
Q

What does the abbreviation “BCTRC” stand for

A

Boneless Closely Trimmed Retail Cuts

129
Q

Red meat is made up of bone, fat, and what other component

A

lean

130
Q

Which chemical has the greatest amount in both egg, white, and dark poultry meat, and all red meats

A

water

131
Q

Over 2/3 of the broilers are produced in just 6 states. Collectively what is this group of states often called

A

Broiler belt

132
Q

Where would you find the majority of cholesterol in a shell egg

A

yolk

133
Q

Name one of the top 3 countries in fluid milk production

A

India

134
Q

What are 2 of the 4 promary classifications of cheese (based on moisture content)

A

Semisoft, Very Hard

135
Q

Name one of the top 3 countries in egg production

A

china

136
Q

How is Kosher meat processing different than the standard red meat processing methods in the US

A

Split hooves, chew cudd, jugular veins cut with one stroke by a chalef and no mixing of the blood, milk, meat. Animal is not unconscious and dies on its own terms.

137
Q

Name the top state in number of broilers produced annually

A

Arkansas

138
Q

Name a cultured dairy product

A

yogurt

139
Q

What has happened to the total number of dairy cattle in the US over the past 30 years

A

decreased

140
Q

What is the correct term for making butter from fluid milk

A

Churning

141
Q

What is the correct term for meat form a hog carcass

A

Pork

142
Q

What is the major protein found in fluid milk

A

lactose

143
Q

Name one of the top 3 countries in per-capita supply (consumption) of eggs

A

Japan

144
Q

Mature Female Pig

A

Sow

145
Q

Uncastrated male pig

A

Boar

146
Q

Mature female sheep

A

ewe

147
Q

Young female pig

A

gilt

148
Q

Uncastrated male sheep

A

ram

149
Q

castrated sheep

A

whether

150
Q

mature female chicken

A

hen

151
Q

young female chicken

A

pullet

152
Q

uncastrated male chicken

A

rooster/cock

153
Q

uncastrated male cattle

A

bull

154
Q

Castrated cattle

A

steer

155
Q

young female cattle

A

heifer

156
Q

Castrated chicken

A

capon

157
Q

castrated pig

A

barrow

158
Q

how is cheese made

A

milk+heat+bacteria+rennet = Curd, and Whey

159
Q

The ______ selection method is a fast and efficient way to target only 1 trait at a time.

A

Tandem

160
Q

A pair of chromosomes that have the same gene, one from the sire and one form the dam are known as:

A

Homologous chromosomes

161
Q

The _________ selection method weights traits according to economic importance and ranks them

A

Selection index

162
Q

The process of using DNA to synthesize RNA is called

A

Transcription

163
Q

What are the projections lining the inside of the small intestines called

A

villi

164
Q

Where does absorption predominantly occur

A

Small intestine

165
Q

The moisture found in feed is a source of

A

Water

166
Q

All domestic livestock species have the same number of chromosomes (True/False)

A

False

167
Q

Which mating system would best increase heterosis and breed complementarty

A

2-breed rotational cross breeding

168
Q

What does intensive inbreeding not accomplish

A

Increase reproductive performance

169
Q

The overall shape and apperance of DNA in a horse is best described as

A

Double Helix

170
Q

The most popular form of mating is crossing two unrelated animals within the same breed. This is termed:

A

Outcrossing

171
Q

A majority of traits are controlled by a single gene

A

False

172
Q

A descriptive Trait that can be subjectively measured is known as a _________ trait

A

Qualitative

173
Q

Continuous breeding to a purebred sire to increase the quality of offspring is known as

A

Grading Up

174
Q

What is the function of hydrochloric acid in the stomach

A

Raise the pH

175
Q

Based on the pedigree, what would you classify individual “Z” as

A

intensively inbreed

176
Q

Crossing a sire with a daughter is an example of

A

Invreeding

177
Q

Scrotal Circumferences in cattle is 50% heritable. What would the heritability f this trait be classified as

A

Highly heritable

178
Q

The use of a superior sire/stallion in the race horse industry throughout history is an example of

A

Linebreeding

179
Q

Mating of animals more closely related to each other than the general population is called

A

inbreeding

180
Q

What type of digestion occurs in the mouth

A

Chemical digestion and Mechanical digestion

181
Q

The process of using RNA to build proteins is called

A

Translation

182
Q

Which type of breeder would be more likely to use crossbred animals

A

Commercial Producer

183
Q

Which of the following does CCK not cause the release of

A

Pepsin

184
Q

Which of the following animal feeds would NOT be considered a concentrate

A

Alfalfa Hay

185
Q

A dairy farmer usually selects replacement heifers based on potential milk production. Milk production is an example of a _______ trait.

A

Quantitative

186
Q

Which of the following enzymes converts starch into monosaccharides

A

Amylase

187
Q

DNA is located specifically in the ________ of the animal cell

A

Nucleus

188
Q

The _______ Selection method is used by the most producers and considers multiple traits at a time

A

Independent culling level

189
Q

Selection Differential

A

Difference between a group of selected animals compared to the population average for a specific trait

190
Q

Heritability

A

Amount of phenotypic variation due to the influence of the breeding value of a parent

191
Q

Breeding Value

A

Genotype passed down from parent to offspring

192
Q

Generation Interval

A

Avg age of the parents when the offspring are born

193
Q

Metabolizable energy

A

Energy remaining after fecal, urine, and gas loss

194
Q

Digestible energy

A

energy remaining after fecal loss

195
Q

net energy

A

energy remaining after fecal, urine, gas, and heat loss

196
Q

Gross energy

A

Total energy found in a feed sample

197
Q
Fat-Soluble Vitamin Functions:
A
D
E
K
A

A-Repairs internal body linings
D-regulates calcium and phosphorous absorption in the gut
E- prevents cell membrane damage
K-involved with the clotting of blood

198
Q

True Stomach of Chicken

A

Proventriculus

199
Q

Organ that grinds feed in the avian digestive system

A

Gizzard

200
Q

Non-ruminant

A

Pig, Goat

201
Q

Ruminant

A

Cow, Sheep

202
Q

Macromineral

A

Required inlarge amounts in feed

203
Q

Microminerals/Trace

A

Required in small amounts

204
Q

Essential amino acids

A

Required in diet

205
Q

Non-essential Amino Acids

A

Not required to be put in diet because they’re made in the body

206
Q

Which stage of production requires the most energy and nutrient requirements

A

Lactation

207
Q

Feeding very high energy diets to livestock prior to slaughter is a common practice to meet the energy requirements for which stage of production

A

Fattening

208
Q

What are the two essential fatty acids

A

Linoleic

Linolenic

209
Q

Three Volatile fatty acids

A

Acetic Acid
Butyric Acid
Propionic Acid

210
Q

10 Essential Amino Acids

A
Arganine
Histidine
Isoluecine
Leucine
Lysine
Methionine
Phenylalinine
Threocine
Trypophan
Valine
211
Q

6 Basic Classes of nutrients

A
Water
Protein
Carbohydrates
Minerals
Vitamins
Lipids
212
Q

Four Compartments of the ruminant Stomach

A

Rumen
Reticulum
Omasum
Abomasum