Animal Science Flashcards
(45 cards)
The thermoregulatory muscles of the testes are
Cremaster muscle
Dartos muscles
An animal in which the testis descends into the inguinal canal but not into the scrotum is called
High flanker
*Causes the growth and development of the graafian follicles
*This developing follicles secrets a hormone (estrogen)
*Estrogen is the hormone which causes estrus in female
FSH
*Hormone that causes ovulation of maturing follicles
*Initiates the formation of corpus luteum
*CL secretes progesterone
*Progesterone prepares the endometrium of the uterus for implantation of the fertilized egg
*Progesterone also maintains normal pregnancy until birth
Luteinizing Hormone (LH)
Uterus secretes this to destroy the corpus luteum (luteolysis/regression)
*Also directly stimulates the contraction of uterine smooth muscle to move the fetus into the birth canal and directly promotes dilation of the cervix
Prostaglandin F2 Alpha
Another hormone secreted by the placenta and placenta membranes
*Prevents uterine contractions before labor and prepares the mammart glands for lactation
Chorionic gonadotropin
Horse: within 15 minutes of expulsion of the fetus
Swine: 1 hour
Cattle: 12 hours
Placenta expulsion
Capable of producing an egg every 25 hours
Capable of laying approximately 270 eggs/year
Incubation - 21 days
Hen
Prohibiting the “Flooding” of Food Animals in Animal Facilities and Abbatoir
DA AO No. 15 Series of 2006
Swine: 69%(DP) , 36% (Lean Cuts)
Carabeef: 48% (DP), 33% (LC)
Beef: 48% (DP), 34% (LC)
Goats: 43% (DP), 27% (LC)
Broiler meat: 70%(DP)
*Bone (15-17% of the carcass)
Meat yield consideration
Chilled pork shall be maintained at
Frozen pork at
1C to 3C
-18C
*Adequate supply of nutrients (good quality protein, essential fatty acids, vit. and minerals)
*Support growth
*Normalize fertility
*Support during critical time of physiological conditions
Advantages of Meat Diet
*High in saturated fat that contribute some diseases
*Lack of Vitamin A and C and folate
Disadvantages of Meat Diet
Red pigment that provides the characteristic color of meat
Myoglobin
Pseudomonas geniculata
Achromobacter guttatus
E. Coli
Bacillus subtilis
Clostridium perfringes
Streptococcus thermophilius
Clostridium thermosaccharolyticum
Bacillus stearothermophilus
Common bacteria found in meat
To reduce the risk of overdosing of nitrite salt, a safe approach is to make nitrite available only in a homogeneous mixture with common sakt generally in the proportion of 0.5% nitrite and sodium chloride (99.5%)
Nitrite curing salt
Has the ability to react with the red meat pigment to form the heat stable red curing color
*Makes cured meat attractive for consumers
*Inhibitory effect on the growth of bacteria (esp. canned)
*Fats are stabilized
Sodium Nitrite
Plays s critical role in the synthesis of lactose in the mammary gland
a-Lactalbumin
The major lipase in milk
The major protease in milk
Lipoprotein lipase
Plasmin
Rich in high-quality protein, calcium, Phosphorus, riboflavin, and other B vitamins, poor source of Vit. D, C, and Iron
Milk
*twisted, cordlike strands of egg white
*Anchor yolk in center of egg
*Prominent ___ indicates freshness
Chalazae
Major source of egg riboflavin and protein
Thick Albumen
Freezing point: -2C, 28F
Humidity: 90%
Will maintain quality of eggs for several weeks
Of particular concern with eggs and egg products because this bacteria is commonly found in a chickens intestinal tract
Salmonella
