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108 exam 2 Flashcards

(72 cards)

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1
Q

jersey cattle characteristics

A

small with big eyes, highest butterfat percentage 4.7, very fertile and early maturing, can withstand heat, average yield of 13358

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2
Q

what is a barrow

A

castrated male

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3
Q

top swine producing countries

A

china, EU, US, brazil, russia

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4
Q

top swine producing states in US

A

iowa, minnesota, north carolina, illinois, indiana

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5
Q

why is the texas panhandle ideal for a large hog production

A

environmentally sound, available water, feedstuffs, remote location, trainable workforce

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6
Q

finisher stage characteristics

A

goal is 240 +/-20, 5-6 months

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7
Q

disadvantages of a rotational system

A

lower heterosis, less growth potential and cx merit due to emphasis on maternal traits

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8
Q

advantages of a rotational system

A

market hogs and replacement gilts are produced, increases hybrid vigor and heterosis

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9
Q

what is terminal crossbreeding

A

all offspring from the terminal mating are marketed- no replacement gilts are kept, must be purchased instead

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10
Q

what types of terminal operations are there

A

simple: 2 purebreds are mated OR a two breed cross mates with a third breed
complex: four breeds are used and a crossbred sire is bred to a crossbred female

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11
Q

gestation of a swine

A

110-120 days

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12
Q

what is all-in all-out

A

a management practice where barns are completely emptied between groups and allows for cleaning, disinfection, and better disease control

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13
Q

what is the primary source of protein for swine

A

soybean meal

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14
Q

what is the highest cost in swine management

A

feed- 65-70

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15
Q

what are the steps of processing piglets

A

-clip needle teeth
-cut naval cord
-iron injection (anemia)
-dock tails (cannibalism)
-castrate males (boar taint)
-ear notch, primary form of ID

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16
Q

what reproductive traits should swine have

A

6 evenly spaced functioning nipples on each side

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17
Q

what are underline problems of swine

A

blunt or inverted nipples, not enough nipples

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18
Q

what is the SPI

A

sow productivity index: number born alive and 21-day litter weight- measures overall sow productivity

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19
Q

why is AI extensively used in dairy

A

-bulls are aggressive
-few top bulls are used by most farms, expedites genetic process
-increased management required

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20
Q

what is negative energy balance

A

she is expending more energy producing milk than the energy is she getting from feed

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21
Q

how many pounds of milk are in one gallon

A

8.6 lbs

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22
Q

what is the peak of lactation

A

45 days postpartum

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23
Q

what decreases as milk production increases

A

cow numbers

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24
Q

what are the top producing dairy states

A

california, wisconsin, idaho, texas, new york, michigan

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25
why has the dairy industry moved from the east to the west
-humidity and climate -land prices (due to population) -government regulations -change from family to business farms
26
how has the milk produced by the average dairy cow in the US changed since 1995
more than 2 times more
27
what is bovine somatotropin
growth hormone that increases milk yield- average is 6.8-19.6 lbs daily
28
what is mastitis
inflammation of the udder causes: bacterial infection, fecal coliform, environment characteristics: abnormal milk, hot and swollen
29
what are dairy cows judged on
-frame: 15% -dairy character: 20% -body capacity: 15% -feet and legs: 15% -udder: 40%
30
what are calf hutches
1-3 days of age calves are tethered to individual hutches to decrease contact and disease; must eat 4 lbs of feed daily to leave
31
what is a freestall barn
individual stalls- comfort and prevent others stepping on udders
32
what mainly makes a milking machine work
vacuum
33
what is a feedlot
beef cattle enter[rise where cattle are confined and fed feeds to fatten for slaughter
34
which countries have the most cattle
india, brazil, china, usa, eu
35
which states have highest cattle on feed
texas, nebraska, kansas, iowa, colorado
36
what does texas rank #1 in the nation in for beef cattle
-total cattle -ranches beef -cows ; had 4,690,000 cow calves -feedlot cattle
37
what is a cow calf operation
cows/heifers are mated to bulls to produce a calf crop
38
what types of cow calf operations are there
commercial- sold at weaning and are slaughtered purebred- specialize in seedstock production, offsprings go on to breed
39
what are the top 2 cow calf states
texas and missouri
40
how old are bulls/heifers at puberty
bulls: 6-10 months heifers: 4-14 months
41
estrous cycle length
cycle: 18-24 days estrus: 10-26 hours ovulation: 4-6 hours post estrus gestation: 283 days
42
what is the breeding ratio of beef cattle
pasture: 1:25/30 (young bulls: 1:15, mature bulls 1:30)
43
what is a stocker operation
forages and roughages are utilized to grow cattle from weaning until they're ready to go into feedlot
44
what is feedlot production
feeding high concentrate rations in a large confinement facility designed for finishing cattle then sold to commercial meat processers -there are commercial and farmer-feeder -top operations are JBS, tyson foods and cargill
45
what is check off funding
$1 a head. each time there is a sale, monies utilized for research, ads, and marketing
46
what is a burdizzo
bloodless way to castrate
47
why do cattle get implants
increased weaning weight, gain, and efficiency
48
what does scrotum circumference correlate with
at least 30 cm! -sperm production and fertility -time of daughter's puberty (bigger = earlier)
49
what does weaning weight reflect
milking ability of the dam and calf's ability to grow adjust for: weaning age (standard 205), age of dam (5-10 years produce most milk), sex of calf (males grow faster)
50
how does amount of muscle characterize an animal
fat animals are smoother and have a wider, flatter topline light muscled animals are more narrow
51
what determines yield grade
external fat thickness over ribeye at 12th rib, ribeye area, kph fat, cx weight
52
what are beef retail cuts
round, rib, loin, chuck
53
how does yield grade correlate with % of boneless trimmed retail cuts
1 grade - more muscle, less fat 5 grade - less muscle, more fat
54
what are the dressing percents and what affects it?
amount of fill, degree of finish, weight of hide, head and shanks and muscling cattle- 62 swine- 72 sheep- 52
55
what are lamb retail cuts
forearm, shoulder, rack, leg
56
what is the yield grade equation for lambs
.4 + 10(adjusted fat thickness in inches)
57
how to find cx weight
live weight multiplied by dressing percent
58
what areas evaluate fat on the pig
jowls, behind the shoulder, over the top, rear and fore flanks, underline
59
how to estimate loineye area in swine
muscling score multiplied by (liveweight/100) + .5
60
muscling scores in swine
1- thin 2- slightly thin/ moderately thick 3- thick
61
how does esophagus function differently in the species
pig- muscular contractions (peristaltic waves) to move food horse- one way muscular contractions chicken- gizzard: grinds feed up ruminant- capable of moving both ways in ingestion and cud chewing process
62
how does pancreas function differently in the species
pig- secretes majority of digestive enzymes horse- bile comes in direct because they have no gall bladder chicken- secretes digestive enzymes
63
how do the digestive systems differ
pig- 35% large, 7% cecum, 29% stomach, 29% small horse- 46% large, 18% cecum (bacterial fermentation), 8% stomach, 27% small cow- 20% small, 3% cecum, 68% stomach, 9% large
64
what are villi
found in ileum, finger like projections that increase surface area and control speed of digestion
65
what does the duodenum do
receives secretions from pancreas
66
what does the jejunum do
absorbs nutrients (fatty acids, glycerol, amino acids)
67
what does the ileum do
absorbs nutrients
68
what are the parts of a ruminants stomach
reticulum: honeycomb rumen: stores and ferments omasum: manyplies abomasum: "true stomach"
69
what is rumination
8 hours a day, 1 minute = 1 cycle
70
what is eructation
belching of gas- produces carbon dioxide and methane
71
what is ration balancing
x crude protein + y crude protein = required crude protein x energy + y energy = required energy
72
what are the 3 types of salivary glands
parotid, mandibular, sublingual

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