2014 Review Questions

Question 1

What part of the animal is used as a reference point to determine the height of the udder?

Answer 1

hock

Question 2

What are the main udder supports?

Answer 2

skin, lateral (side) suspensory ligament, median (middle) suspensory ligament

Question 3

What ligament divides the udder in half?

Answer 3

median (middle) suspensory ligament

Question 4

When showing a cow, the rear leg nearest the judge should be positioned how?

Answer 4

slightly forward

Question 5

When showing a heifer, the rear leg nearest the judge should be positioned how?

Answer 5

Slightly back

Question 6

Name the categories and points on the PDCA Cow Scorecard.

Answer 6

frame-15, dairy strength-25, rear feet & legs-20, udder-40

Question 7

Name the categories and points on the PDCA Heifer Scorecard.

Answer 7

body capacity-10, dairy strength-20, feet and legs-30, frame-40

Question 8

Name 4 reasons a cow can be disqualified from the show ring?

Answer 8

tampering to conceal faults, permanent lameness, total blindness, freemartin heifer, blind quarter

Question 9

Name the stages of a female dairy animal’s life.

Answer 9

calf to heifer to cow

Question 10

Give 3 methods to identify calves.

Answer 10

eartag, tattoo, photo, sketch, freeze branding

Question 11

On many dairy operations, heifers account for what percent of total farm expenses?

Answer 11

15-20%

Question 12

Name 3 points to consider when choosing a calf.

Answer 12

age, health, breed, pedigree, conformation

Question 13

What are the 3 liquid diet choices for pre-weaned calves?

Answer 13

milk replacer, colostrum, whole milk

Question 14

A calf should be fed how much milk every day?

Answer 14

10-17% of its body weight

Question 15

When a calf nurses, the milk goes directly into what stomach compartment?

Answer 15

omasum

Question 16

Milk that is secreted during the first 2-3 days after calving is called what?

Answer 16

colostrum

Question 17

Colostrum contains what special organisms that provide immunity to the calf?

Answer 17

antibodies

Question 18

Nae the 2 on-farm tools for measuring colostrum.

Answer 18

colostrometer, brix refractometer

Question 19

How long should a newborn calf be fed colostrum?

Answer 19

first 3 days

Question 20

Name 3 condtions that can result in poor quality colostrum.

Answer 20

cow dry less than 3-4 weeks, pre-milking, young cow, leaking teats, dirty udder & teats

Question 21

To pasteurize colostrum it should be heated to what temp for how long?

Answer 21

140 degrees for 60 minutes

Question 22

What are the 4 critical factors in colostrum management?

Answer 22

quality, quantity, cleanliness, timing

Question 23

Name 3 storage options for excess colostrum.

Answer 23

refridgerate, freeze, add preservative add, ferment,

Question 24

Frozen colostrum can be safely frozen for how long?

Answer 24

1 year

Question 25

What are the recommended percentages for crude protein and fat in milk replacer using a conventional program?

Answer 25

20% crude protein, 20% fat

Question 26

What are the recommended percentages for crude protein and fat in milk replacer using an accelerated program?

Answer 26

26-30% crude protein, 15-25% fat

Question 27

Average daily gain, is a significant factor in monitoring what in dairy heifers?

Answer 27

growth rates

Question 28

What is the most important factor in determining when to breed?

Answer 28

body size

Question 29

Heifers show heats at what percentage of mature bodyweight?

Answer 29

40%

Question 30

Heifers should be bred at what percentage of mature bodyweight?

Answer 30

55%

Question 31

A heifer should calve for the first time when they are what percentage of mature bodyweight?

Answer 31

82%

Question 32

What is weaning?

Answer 32

the act of taking a young animal off of milk as the main source of nutrition

Question 33

What is the main criterion to use when determining when to wean a calf?

Answer 33

grain intake

Question 34

What is the minimum amount of grain should a calf consume before weaning?

Answer 34

1.5 pounds per day, for 3 consecutive days

Question 35

What is the recommended crude protein content for calf starter?

Answer 35

18-22%

Question 36

Name four qualities of calf housing?

Answer 36

clean, dry, draft-free, well-ventilated

Question 37

Name 3 systems of calf housing.

Answer 37

calf hutch, elevated stalls, pens on the floor, cold calf housing, counter slope system

Question 38

Describe the difference between cold calf housing and warm calf housing.

Answer 38

in warm calf housing the environmental temp is controlled, but in cold calf housing the temp vaties with the outside temp

Question 39

Give 3 advantages of calf hutches.

Answer 39

easily moved, better ventilation, prevent disease from spreading

Question 40

What is the recommended level of fat in a lactating cow's ration?

Answer 40

5-7% of ration dry matter

Question 41

Name 3 forms of fat used in dairy cattle rations.

Answer 41

animal fats, protected fats, whole oil seeds

Question 42

Which VFA is the primary source of energy and milk fat?

Answer 42

acetic acid

Question 43

Which VFA is a precursor to glucose?

Answer 43

proprionic acid

Question 44

What are the two components of the milk solids portion of whole milk?

Answer 44

solids-not-fat and fat

Question 45

What are the 3 components of the solids-not-fat portion of whole milk?

Answer 45

lactose, protein, minerals

Question 46

Milk produced under sanitary conditions so that it can be consumed as liquid milk is known as what milk type and grade?

Answer 46

fluid grade milk, grade A

Question 47

Milk that does not meet the fluid grade milk standards is known as what type and grade?

Answer 47

manufacturing grade milk, grade B

Question 48

The document which sets the standards for Garde A milk is known as what?

Answer 48

Pasteurized Milk Ordinance PMO

Question 49

Name a product from each of the four milk classes.

Answer 49

Class I - beverage milk, Class II- ice cream, Class III -cream cheese, Class IV-butter

Question 50

Name the enzyme used to coagulate milk when making cheese.

Answer 50

rennet

Question 51

The enzyme obtained from the lining of the calf's stomach that is used to coagulate casein protein when making cheese is called what?

Answer 51

rennin

Question 52

What are the four classes of cheese?

Answer 52

very hard, hard, semi-soft, soft

Question 53

How much does the average dairy cow drink?

Answer 53

30-50 gallons

Question 54

Name 3 things that affect how much water a cow will drinks.

Answer 54

milk production, body size, temp of water, temp of environment, diet, relative humidity, water quality

Question 55

Name 4 ways a cow loses water.

Answer 55

breathing, feces, milk, sweat, urine

Question 56

When does a cow's water consumption peak?

Answer 56

as soon as cow leaves the milking parlor, when cow consumes large amounts of dry matter at feeding

Question 57

Name 4 physiological functions of water.

Answer 57

transport nutrients, carry waste products to excretion, cool body, lubricate joints, fluid base for milk, acts as a solvent

Question 58

What are the two types of carbohydrates?

Answer 58

structural (or fiber) and non-structural (non-fiber)

Question 59

Give examples of the two types of carbohydrates.

Answer 59

(1)structural (or fiber) - examples are cellulose & hemi-cellulose found in forages (2) non-structural (non-fiber) - examples whole corn, rolled oats, molasses

Question 60

How would a farmer go about determining the crude protein content in a feed?

Answer 60

multiply the nitrogen fraction by 6.25%

Question 61

Ascorbic acid is also known as what vitamin?

Answer 61

Vitamin C

Question 62

Vitamins are measured in what units?

Answer 62

IU - international units

Question 63

Name 4 macrominerals.(think milk & swimming pool)

Answer 63

calcium, phosphorus, potassium, chlorine, manesium, sodium, sulfur

Question 64

Name 4 microminerals.(think penny, iron or "C" and "I")

Answer 64

copper, cobalt, iodine, iron, manganese, selenium, zinc

Question 65

What macromineral is needed in the largest quantity?

Answer 65

potassium

Question 66

What is "ash"?

Answer 66

The mineral matter present in feed

Question 67

Why does a farmer use forage testing?

Answer 67

to determine the nutrient content of forages

Question 68

Name two methods of forage testing.

Answer 68

NIR, wet chemistry

Question 69

Name 3 items a forage analysis report commonly contains.

Answer 69

dry matter, crude protein, soluble protein, total digestible nutrients, net energy lactation, acid detergent fiber, neutral detergent fiber, ash

Question 70

When sampling square bales of hay for forage testing, how many bales should be sampled?

Answer 70

20

Question 71

Define dry matter.

Answer 71

dry matter is the portion of a feed that remains after all the water has been removed by drying

Question 72

To perform a dry matter test at home, what 4 things are needed?

Answer 72

microwave oven, paper plate, water glass, gram scale

Question 73

The amount of energy available to the animal for growth, reproduction, production and lactation is known as what?

Answer 73

net energy

Question 74

The neutral detergent fiber measure is used to predict what?

Answer 74

feed intake

Question 75

Name the compounds that make up the neutral detergent fiber.

Answer 75

cellulose, hemi-cellulose, lignin

Question 76

Name two buffers commonly used in dairy cattle rations.

Answer 76

limestone, sodium bentonite, magnesium oxide, sodium bicarbonate