ANSC 301 Production

This class was created by Brainscape user Justin Chang. Visit their profile to learn more about the creator.

Decks in this class (12)

Week 2 - Food Animal and Development
Increase in structural tissues 1,
The growth differences of body pa...,
What are the three important tiss...
95  cards
Assessing Value of Live Animals and Carcass
What is dressing percentage 1,
Weight of unchilled carcass after...,
Exposed ribeye size between 12th ...
29  cards
Beef Evaluation
Does yield grade equal to cutabil...,
High yield grade to what cutabili...,
What are the 4 factors used to de...
31  cards
Swine Evaluation
Inconsistent as a group 1,
Frail narrow but consistent 2,
No ear notches look lighter muscl...
21  cards
Factors Impacting Beef Yield and Quality and Pork Carcass
What does epd stand for in regard...,
What is a high energy diet 2,
What are the three volatile fatty...
51  cards
Sheep Evaluation
Lighter muscled maternal breeds i...,
Bred for muscle tighter hided 2,
Bred for meat lighter weight smal...
44  cards
Sheep Carcass Evaluation and Live EVAL Practice
Do you use bctrc to determine mar...,
What does a heavier weight carcas...,
What does a fat carcass thick bf ...
7  cards
The Average for Live Evaluation
What is the live weight range in ...,
What is live weight average in be...,
What is the dressing percentage r...
27  cards
Final Exam - Contemporary Issues in Food Animal Production
What are the 6 contemporary issue...,
Green house gases emission of glo...,
What is ch4 3
36  cards
Final Exam - Data Selection
What are the 5 category for cattl...,
What is a efficient herd 2,
What are the two ways to measure ...
59  cards
Final Exam - Phenotypic Selection
Selection in what animal in much ...,
Why is cattle selection more impo...,
Cattle require longevity to make ...
44  cards
Final Exam - Carcass Evaluation
Two important things that goes to...,
Marbling and maturity 2,
What tells you the age of the car...
17  cards

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ANSC 301 Production

  • Class purpose General learning

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