Unit 1 - Basic Concepts Flashcards
What are the two components of the transversal plane?
Anterior, Posterior, transversal plane sits vertically
What are the components of the longitudinal plane?
Longitudinal plane sits horizontally, Dorsal and Ventral
What is anterior?
Towards the head, referred to as cranial
What is posterior?
Towards the tail. Also referred to as caudal
What is dorsal?
Towards the backbone or vertebral column, away from ground
What is ventral?
Away from the vertebral column, towards the belly
What is the medial plane?
Cut vertically through the face
What is medial?
Close or towards the median plane
What is lateral?
Away from the medial plane
What is proximal?
Towards the bod in the limb of an animal
What is distal?
Away from the body in a limb of an animal
What are the adjectives that describe the species?
Cattle - bovine
Sheep - ovine
Pigs - porcine
Horses - equine
Goats - caprine
What are the male vs female for the breeding heard of each breed?
Cattle - Bull, Cow
Sheep - Ram, Ewe
Pigs - Boar, Sow
Chicken - Cock, Hen
Turkey - Tom, Hen
What is the terms for the newborns?
Cattle - calves, Heifer (F), bull/steer (M)
Sheep - Lambs Ram (M), ewe (F)
Pigs - piglets, Gilt (F), Boar/barrow (M)
Chickens/turkeys - chicks, cockerels (M), pulleys (F)
Ducks/geese - ducklings, goslings
What is the breed terms for castrates?
Cattle - steer
Pigs - barrow
Sheep - wether
Chicken - Capon
How are intact males castrated?
Surgical removal
Crushing of spermatic cords to disrupt blood supply
Chemical
Why do we have castrates for beef cattle?
- stop the production of male hormones
- prevent unplanned mating in the herd
- decrease aggression to enhance on-farm safety for handlers and animals
- decrease costs of managing bulls
- meat quality - intact bulls have less fat - which slows the growth rate and impacts time on production - castrating them improves the colour, tenderness and juiciness of the beef
- decrease the rate of skeletal muscle growth
What occurs with hormone implants in castrates to increase muscle growth with sufficient fat cover?
100 days before slaughter, increase testosterone to increase weight and speed up growth, only happens in North America, slower growth can increase production costs because it takes longer to increase muscle mass w out testosterone
What causes the darker meat colour in beef?
Testosterone uses different energy metabolism that causes colou difference in the meat, marbling is also increased in castrates
Why do we have castrates in pigs?
- avoid aggressive behaviour that would injure other pigs
- avoid the boar taint from non-castrated males - causes unpleasant taste in meat
Why do we have castrates in sheep?
- lamb quality is not affected by castration but it is applied for better managing practices such as preventing inbreeding, avoiding unwanted pregnancies, and the manipulation of carcass traits depending on the production strategy
Why do we have castrates in broiler production?
- they would be castrated so that the sexes can be managed together, but males are not usually castrated
What are the major structures of the pig?
Snout - consists of the nose, mouth and jaw
Jowl - flabby, lateroventral part of the neck (can be used to make a type of bacon)
Flank - refers to part of the under belly, where the outer abdominal muscles are located
Belly - used to make traditional bacon
Hock - refers to the tarsus or a bone in the hindlimb similar to human ankle
Shoulder - located on the dorsal surface, heavily involved in locomotion
Loin - one of the most valuable parts of the carcass, fabricated into pork chips
Rump - located dorsally and psoteriorly on the pig, is the site of muscle associated with the hip
What are the carcass cuts of the hog?
Back fat, loin, clear plate, pork shoulder/Boston butt, pork belly, ham hocks, ham, spare ribs, jowl, pigs feet, pork shoulder, picnic, shoulder hocks
What are the major structure of cattle?
Muzzle - consists of the nose, mouth and jaw
Dewlap - large median skin fold at the caudal end of the neck, large floppy dewlap in tropical cattle breeds help to get rid of body heat
Brisket - lower part of the chest cranial and the forelimb, very fatty/desirable
Carpus - analogous to the human wrist
Paunch - noted centrally on the diagram, can be found both dorsally and ventrally and refers to the rumen
Head pool - the top of the head and the site where horns will emerge in horned cattle, there are polled breeds of cattle which are born hornless
Crest - refers to the uncle in the neck, can be extensively developed and pronounced in mature breeeds
Loin/forerib - middle meats in the beef carcass, this is the site for the highest cost beef cuts
Hook/pins - two of the 3 bones which make up the pelvis, hook bone is the palpable prominence on the ilium
What is the rumen?
Large fermentation vat, it can be palpated on the left-side of the animal, houses bacteria, Protozoa and fungi, it’s function is to aid the animal by digesting feedstuffs that animal enzymes can not
What are the 4 sub-stomachs of the rumen?
Omasum, reticulum, rumen, abomasum
What is the hook vs the pin bones?
Hook - palpable preeminence on the ilium
Pin bones - ischiatic tuberosity of the ischium
What are the major structures of the pelvis?
Illium, Pubis, Ischium
What is the illium bone?
Largest and most dorsal of the pelvis bones, forms lateral walls of the pelvis, tuber coxae (point of hip hook bones)
What is the pubis?
smallest of the three bones, forms cranial part of the floor pelvis
What is ischium?
Projects ventrally and caudally, caudal prominence (pin bone)
what is the structure of the limbs in cows?
Knee (carpus), foreshank (metacarpus), hindshank (metatarsus), shank (ankle bones)
What is the carpus equivalent to in humans?
No knee in farm animals but the carpus in the forelimb equivalent to human wrist, bends posteriorly
What is the equivalent in human to the hock joints?
No knee in farm animals, hock joint in the hindlimb refers to the tarsus, flexes anteriorly
What is the major structure of a lamb?
Dock - site of the tail (some tails may be docked)
Breast - analogous to the brisket in cattle
How to determine future sires and dams?
Assessing body condition score
What is the three main body condition scores to know?
1 - emaciated
6 - adequate fat cover
9 - obese
What is the part of the carcass that determines the amount of muscle in cattle?
Between the 12th adn 13th rib is the gizmos, the size of this muscle determines the amount of muscle attained from the carcass
What is the part of the carcass that determines the degree of finishing (fat cover)/marbling in cattle?
3 last ribs determine the amount of marbling
What is the part of the carcass that determines the amount of back fat fat cover in cattle?
Part of the rump
