ANISCI Flashcards by Jackelou Mondejar

-ending the life of the animal for food or meat purposes
-with less distress and humane way
-is defined as the act of killing the animal to obtain carcass such as meat fit for human consumption coming from food animals; free from disease or defect. Should be duly inspected and passed by meat inspectors

Slaughter

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Selection of butcher site – ideally, it should
Be sanitary and well-ventilated
Be near a good source of water supply
Have good drainage
Shady and cool
Well-lighted

Slaughtering environment

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Fasting – withhold the food from the animals 12-24 hours before slaughter so that the offal would be clean.
Do not excite or whip the animals to be slaughtered
Never slaughter animal in advanced stage of pregnancy – the blood is highly changed with toxins incident to fetal waste materials. It is “inhumane”.

Pre-slaughter management practices

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– withhold the food from the animals 12-24 hours before slaughter so that the offal would be clean.

Fasting

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. An inspection made to food animals before slaughtering, this examination is done through ocular/vision (physical) and clinical qualifications by qualified veterinary personnel or trained personnel.
The two stages:
General Examination (Stage-I).

Clinical examination (Stage-II).
i. Passed/Accepted/ Fit for slaughter
ii. Rejected/ Condemned/ Unfit for slaughter
iii. Suspect

Ante-Mortem Inspection

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. The animals classified as unhealthy (diseased) are subjected to further examination to correctly diagnose the illness while the animals placed in group three (Apparently healthy or doubtful cases) are examined to ascertain whether these animals are really sick and if so what could be the nature of the illness. Judgment decisions at ante-mortem inspection
i. Passed/Accepted/ Fit for slaughter
ii. Rejected/ Condemned/ Unfit for slaughter
iii. Suspect

Clinical examination (Stage-II)

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Animals will be assessed if they are healthy, unhealthy (diseased), or apparently healthy (doubtful case). An ocular examination is performed while the animals are at rest and in motion to observe the gait (staggering), posture, fatigueness, and abnormal behaviors such as discharge from natural orifices. At the end of the first stage of examination, healthy animals are cleared as fit for slaughter.

General Examination (Stage-I).

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It is a process of making the animals unconscious for some time. This is to make sure the minimal movement of the animal and it is a required process with large animals. The procedure eliminates pain, discomfort, and stress. Methods of stunning include striking on the head, electrical stunning, and anesthetization.

Stunning.

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.
This is a way of draining the blood by cutting the jugular vein in the neck and carotid artery leading to the death of the animal. The knife must be sharp enough for a precise incision to avoid damages of blood vessels that might delay the flow of blood, rupture the vessels and hemorrhages of the muscle. For poultry and small ruminants, slitting is placed just behind the jaw on the throat. Thorough bleeding is achieved in 3 to 5 minutes if properly executed.

Sticking/ Bleeding

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:
a. Scalding- is submerging the carcass in hot water before scrapping or removing the hairs and scurf. 130-180 ‘F is the prescribed temperature range of the scalding water to loosen the skin surface for easy scalding.

Cleaning of Carcass

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is submerging the carcass in hot water before scrapping or removing the hairs and scurf. 130-180 ‘F is the prescribed temperature range of the scalding water to loosen the skin surface for easy scalding.

Scalding

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:
b. Flaying- is the removal of the hides or skin from an animal carcass; by cutting the skin along the middle line from the sticking wound to the tail and it is also known as dehiding.
Skinning is a term mostly used for small ruminants
and the skinned materials are called as skins.
The most valuable by-product economically
is the skin (small ruminants).

Cleaning of Carcass

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is the removal of the hides or skin from an animal carcass; by cutting the skin along the middle line from the sticking wound to the tail and it is also known as dehiding.

b. Flaying

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is a term mostly used for small ruminants
and the skinned materials are called as skins.
The most valuable by-product economically
is the skin (small ruminants).

Skinning

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. Cleaning of Carcass:
- is the application of burning torch or flame to remove and burn the remaining hairs. It also decreases the number of microorganisms on the skin surface. Locally, the burning of wood and newspaper is applied to remove fine hairs

c. Singeing

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is the removal of entrails that includes the stomach, intestines, gallbladder, liver, heart, and lungs. It should be performed carefully to avoid damages to internal organs. Gastrointestinal tract might contaminate the carcass that contains microorganisms. In eviscerating, cutting, and tying the bung or rectum is the most priority and removed from its attachments. Organs that contain possible contaminants are carefully removed to avoid spilling out of the contents. Then the carcass is then washed and carried for a manual or mechanical inspection

Evisceration

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Splitting is cutting at the backbone of the carcass into the equal parts with the tail normally goes with the left side if it is not removed. Right after splitting, the carcass is washed very thoroughly to remove visible soiling and blood stains and to improve appearance after chilling, and the parts with blood clots are trimmed and other visible growth like cysts. This is. Washing is no substitute for good hygienic practices during slaughter and dressing.

Splitting/Washing.

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refers to the inspection of carcass and organs for its fitness to human consumption usually by qualified veterinarians.

Post- Mortem Inspection

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is the process of wrapping the carcass with warm cheesecloth after being soaked in lukewarm water. This is to absorb remaining blood at the carcass, smoothen external fat covering, causes fat to appear white and dense, and prevents excessive shrinkage and oxidation.

Shrouding

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. This is when the carcass is placed after slaughter should in a cold storage facility with a temperature of 0-4 C (32- 40F). Chilling is necessary to firm up the carcass, allow rigor mortis to passed and inhibit the growth of microorganisms.48 hours are required for beef, carabeef, and horse carcasses while goat mutton and other small carcasses should be chilled for 24 hours.

Chilling

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is holding the meat for 7-14 at 36 ‘F to improve the tenderness and flavor of the meat. All the meat can be subjected to aging to achieve tenderness except pork because it gets rancid.

Aging

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is cutting carcass into standard wholesale and retail cuts and differs from species to species.

Fabrication of Carcass

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A. General
● Cheapest and most abundant nutrient
● Makes up to 65-86% of animal body weight at birth and 45-60% of body
weight at maturity.
● Percentage of body water decreases with animal age and has an inverse
relationship with body fat.
● Found in the animal body as:
○ Intracellular water – mainly muscles and skin
○ Extracellular water – mainly interstitial fluids, blood plasma, lymph,
synovial and cerebrospinal fluids.
○ Water present in urinary and gastro-intestinal tract.

Water

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– mainly muscles and skin

Intracellular water

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– mainly interstitial fluids, blood plasma, lymph, synovial and cerebrospinal fluids

○ Extracellular water

Functions ○Transport of nutrients and excretion ○Chemical reactions and solvent properties ○Body temperature regulation ○Maintain shape of body cells ○Lubricates and cushion joints and organs of the body cavity

Water

Deficiencies ○Reduced of nutrients and excretion ○Weight loss due to dehydration ○Increased secretions of nitrogen and electrolytes such as Na and K

Water

●Drinking water – consumption affected by many factors ●Water contained in or on feed – about 8 to 30% water ●Metabolic – may account for 5-10% total water intake

. Sources of Water in Animal

●Urine ●Feces ●Vaporization from lungs ●Sweat from the sweat glands

Water Losses from the Animal Body

A. General ● Made up of C (40%), H (7%) and O (53%) by % molecular weight ●Include sugar, starch, cellulose and gums ● Very little occurs as such in animal body ● CHO make up approximately 3⁄4 of plant dry weight and thus the largest part of animals food supply ● Formed by photosynthesis in plants B. Structure ● Structure consist of C atoms arranged in chains to which and O are attached. ● May contain an aldehyde or ketone group in their structure

Carbohydrates

○Hexoses – glucose, fructose, galactose, mannose ○Pentoses – arabinose, xylose, ribose

Monosaccharides

● (two sugar molecules) ○Sucrose, maltose, lactose, cellobiose

Disaccharides

● (many sugar molecules) ○Starch – amylase, amylopectins, glycogen ○Cellulose – glucose molecules in B-linkage ○Mixed Polysaccharides – lemicellulose, pectins ○Lignin

Polysaccharides

Functions and Deficiencies ●Functions in the animal body ○Sources of energy ○Source of heat ○Building stores for other nutrients ○Stored in animal body by converting to fats ● Deficiencies of abnormal metabolism ○Ketosis ○Diabetes mellitus

Carbohydrates

General ● Made up (molecular weight) of C (77%), H (12%) and O (11%) ● Insoluble in water but solution in organic solvent ● Fat will yield 2.25 times more energy than carbohydrates or proteins Classification ● Simple lipids ● Compound lipids ○ Phospholipids – contain phosphoric acid and N, i.e., lecithins, cephalins, sphingomyelin ○ Glycolipids ○ Lipoproteins ● Derived lipids ○ Fatty acids ○ Sterols

Fats (Lipids or Ether Extract

Structure of ____& ● Glycerol and fatty acids ● Saturated fatty acids ● Unsaturated fatty acids Functions and Deficiencies ●Functions ○Dietary supply ○Source of heat, insulation and protection for animal body ○Source of essential fatty acids, linolenic and arachidonic acid ○Serve as a carrier for absorption of fat-soluble vitamins ●Deficiency and abnormal metabolism ○Skin lesions, hair loss and reduced growth rate ○Ketosis – catabolism of body fat ○Fatty liver – abnormal metabolism of liver

Fats (Lipids or Ether Extract

○ – catabolism of body fat

Ketosis

○ – abnormal metabolism of liver

Fatty liver

●Animal Body ○Subcutaneous ○Surrounding internal organs ○Marbling and milk ● Natural Sources – most feeds have less than 10% fat except oil seeds of 20%

Location and Natural Sources of Fat

A. General ●Made up (by molecular weight) of C (53%),H (7%),O (23%) N (16%) and P (1%) ●Proteins are the principal constituents of the organs and soft structures of the animal body ●Dietary requirement (%) is highest in the young growing animals and decline gradually to maturity ●Protein are basically large molecules Structure of ___________ ●All proteins have one common property, their basic structure is made up of single unit, amino acids. ●Twenty amino acids are commonly found in proteins, they are linked together by peptide bonds. ●The arrangement of amino acids in the chain helps determine the composition of the protein ●The classification of amino acids depends on the number of acidic and basic group that are present

Proteins

●Simple (globular proteins) – those yielding only amino acids or their derivatives upon hydrolysis, i.e., histones, protomins, globulins, glutelins, prolamins. ●Fibrous Protein – constitute about 30% of total protein in animal body, connective tissue, i.e., collagens, elastin, keratins. ●Conjugated proteins – those in which simple proteins are combined with non-protein radical, i.e. Nucleoproteins, lecithoproteins, lipoproteins, metalloproteins. Protein terminology ●True protein – composed of amino acids ●Non-protein nitrogen (NPN) – compounds that are not true protein in nature ●Crude protein – composed of true proteins and any nitrogenous products; crude protein =%N x 6.25

Classification of Proteins

– those yielding only amino acids or their derivatives upon hydrolysis, i.e., histones, protomins, globulins, glutelins, prolamins.

Simple (globular proteins)

– constitute about 30% of total protein in animal body, connective tissue, i.e., collagens, elastin, keratins

●Fibrous Protein

– those in which simple proteins are combined with non-protein radical, i.e. Nucleoproteins, lecithoproteins, lipoproteins, metalloproteins

●Conjugated proteins

Protein terminology – composed of amino acids ●

●True protein

Protein terminology – compounds that are not true protein in nature ●

Non-protein nitrogen (NPN)

Protein terminology – composed of true proteins and any nitrogenous products; crude protein =%N x 6.25

Crude protein

● – those amino acids which are essential to the animal and must be supplied in the diet because the animal cannot synthesize them fast enough to meet its requirements: ○Phenylalanine ○Valine ○Threonine ○Tryptophan ○Isoleucine ○ Methionine ○Histidine ○Leucine ○Lysine

Essential amino acids

● – amino acids which are essential to the animal but are normally synthesized or sufficient in the diet and need not be supplemented. ○ Alanine ○ Arginine ○ Asparagine ○ Aspartate ○ Cysteine ○ Glutamate ○ Glutamine ○ Glycine ○ Proline ○ Serine ○ Tyrosine

Non-essential amino acids

– refers to the amount and ratio of essential amino acids present in protein

● Protein quality

A. General ●Inorganic solid, crystalline chemical elements ● The total mineral content of plants or animals is often called ash. ● Make up 5% of animal body on dry weight basis B. Classification ● Major minerals – normally present at greater level in animal body or needed in relatively large amounts in the diet. Include Calcium Ca, Phosphorus P, Sodium Na, Chlorine CI, Potassium K, Magnesium Mg, Sulfur S. ● Trace minerals – normally present at low levels in animal body or needed in very small amount in the diet. Include Copper Cu, Zinc Zn, Cobalt Co, Fluorine F, Iodine I, Iron Fe, Manganese Mn, Selenium Se, and are toxic at large quantities

Minerals

– normally present at low levels in animal body or needed in very small amount in the diet. Include Copper Cu, Zinc Zn, Cobalt Co, Fluorine F, Iodine I, Iron Fe, Manganese Mn, Selenium Se, and are toxic at large quantities

● Trace minerals

– normally present at greater level in animal body or needed in relatively large amounts in the diet. Include Calcium Ca, Phosphorus P, Sodium Na, Chlorine CI, Potassium K, Magnesium Mg, Sulfur S

● Major minerals

A. General ● Organic components of natural food but distinct from carbohydrates, fat, protein, and water ● Present in foods in minute amounts and effective in the animal body in small amounts ● Essential for development of normal tissue necessary for metabolic activity but do not enter into structure portion of body ● When absent from the diet or not properly absorbed or utilized results in a specific deficiency disease or syndrome ● Cannot be synthesized by the animal ● Related substance ○ Provitamins or precursors, i.e. carotene ○ Antivitamins, vitamin antagonists or pseudovitamins

Vitamins

– A,D,E,K

● Fat soluble

– thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, choline, folic acid

● Water soluble vitamins

● Modes of Action: promotes the development of visual pigments. Indispensable for the formation and protection of epithelial tissues. Improved resistance to infections. ● Natural Occurrence in Feed and Food: ● Feed: only as provitamin A in green crops; fish liver oil ● Food: liver, egg-yolk, milk, dairy products

Vitamin A (Retinol)

●Abbreviation: D ●Modes of action:regulates the incorporation of Ca and P into the bone matrix and Ca absorption from the intestinal lumen

Vitamin D (Calciferol)

● Modes of Action: Works as a biological antioxidant, as a detoxifying agent and participates as a component off the respiratory chain. Functions in nucleic acid metabolism and in endocrine glands. ● Natural Occurrence in Feed and Food ● Feed: green crops, cereal germs, milling by-products ● Food: leafy vegetables; potatoes, fruits; (tomatoes and strawberries

Vitamin E (Tocopherol or alpha-tocopherol)

● Abbreviation: K ● Modes of Action: functions in the blood coagulation system. Acts in the maturation of the bone structure

Vitamin K (Menadione)

● Modes of Action: Participates in the process of carbohydrates metabolism ● Natural Occurrence in Feed and Food: ● Feed: cereal germs, milling by-products ● Food: cereal, vegetables, potatoes, fruits, animal organs, egg-yolk, milk

Vitamins B1 (Thiamin)

● Modes of Action: Acts in the respiratory chain as a constituent of the flavin enzymes concerned with hydrogen transfer. ● Natural Occurrence in Feed and Food: ● Feed: some oil seeds, yeast, brewery by-products, vegetables, fish meal, meat and bone meals, skimmed milk ● Food: liver, kidney, eggs, milk, dairy products

Vitamin B2 (Riboflavin)

●Abbreviation: ●Modes of Action: Active in amino acid metabolism as a coenzymes of several enzymes system. ●Natural Occurrence in Feed and Food: ●Feed: grains, milling by-products, oil cakes, yeast ●Food: cereals, green vegetables, red meat liver, egg-yolk, milk

Vitamin B6 (Pyridoine)

● Modes of Action: Essential in the reduction of one-carbon compounds in the fat and protein metabolism. ● Natural Occurrence in Feed and Food: Does not occur in plant. ● Feed: skimmed milk powder, fish and meat meals ● Food: liver, kidney, egg-yolk

Vitamin B12 (Cyanocobalamin)

● Abbreviation: H ● Modes of Action: Necessary for gluconeogenesis and fatty acid synthesis where it acts in carboxylation reactions. ● Natural Occurrence in Feed and Food: ● Feed: occurs in feeds of vegetable and animal origin, but only in partly available form ● Food: vegetables, yeast, mushrooms, liver, kidney, meat, egg-yolk, milk

Biotin (Vitamin H)

● Modes of Action: Acts in the one-carbon metabolism where it is indispensable in the formation of amino acid and nucleic acids ● Natural Occurrence in Feed and Food: ● Feed: Lucerne meal, extracted soybean meal, fish meal ● Food: Dark leafy vegetables; liver, kidney, muscle, milk, dairy products

Folic Acid ( vitamin B9

●Modes of Action: acts as an active group of different coenzymes which are related to the citric acid cycle. ●Natural Occurrence in Feed and Food: ●Feed: brans, dried green crops, yeast, vegetable and animal protein ●Food: liver and meat of hoofed animals

Nicotinic Acid (Niacin) B3

●Modes of Action: Part of coenzyme A, which occupies a central position in the intermediary metabolism by activating weakly active acids ●Natural Occurrence in Feed and Food: ●Feed: dried green crops, milling by-products, oil cakes, yeast ●Food: cereal, legumes, liver, kidney, egg-yolk, milk products

Pantothenic Acid B5

● Modes of Action: Essential in the formation and maintenance of skeletal tissues participates as an oxidation – reduction system in cellular oxidation processes. Involved in defensive mechanisms. ● Natural Occurrence in Feed and Food: ● Feed: beef, green plants, skimmed milk powder ● Food: potatoes, cabbage, lettuce (and other vegetables), citrus, tomatoes (and other fresh fruits

Vitamin C (Ascorbic Acid

– the branch of biology that deals with the principles of heredity and variation in all living things

Genetics

1. Act as backbone of the chromosome, as part of DNA molecule. 2. To replicate when new cells are produced. 3. Carry genetic code for the formation of polypeptide chain of a protein. 4. To synthesize specific proteins and enzymes (structural genes) 5. To regulate the activity of the structural genes and the amount of protein synthesized (regulator genes)

Function of Genes

– the Father of Genetics; an Austrian monk who conducted breeding experiments on garden peas (Pisum sativum L.), formulated and published his hypothesis about the mechanics of inheritance of characteristics in plants; discovered that hereditary characteristics were determined by elementary factors (now called genes

Gregor Mendel (1866)

- Improvement with the performance of the animals brought about by selection assuming that the environment is favorable.

Genetic Improvement

- Deoxyribonucleic acid; the primary genetic material of all cells – A biochemical compound consisting of a chain of nucleotides called polynucleotide; each consist of phosphate (P), and sugar (S), and base (B).

DNA

– threadlike structures found in the nuclei of the cell. Different species of animals have different pairs of homologous chromosomes. Within a species, the number of pairs is constant regardless of breed

Chromosome

2n chromosome 38

Swine

2n chromosome 78

Dog and chicken

2n chromosome 60

Goat

2n chromosome 64

Horse

2n chromosome 62

Donkey

2n chromosom 63

Mule

2n chromosome 82

Turkey

2n chromosome 78

Dogs and Chicken

– the building blocks of proteins; specific combination of 3 bases; 20 of which are normally found in protein and referred to as essential amino acids.

Amino acid

– A segment of the DNA that determines the base sequence of nucleotide in the messenger ribonucleic acid (mRNA) that makes up the code for a certain biological function. The genetic information that is stored must be such that it can be decoded and translated into action in the developing individual

Gene

– refers to the specific combination of genes that are associated with a particular characteristic of the individual; ex. in breeding, the accumulation of and proper combination among the genes that are favorable to the expression of superior performance is desired.

Genotype

– the totality of non-genetic factors affecting the individual; ex. provided well-balanced and nutritious feed, good housing and other favorable environmental factors is the aim of good husbandry practices.

Environment

– the observable manifestation of a given character of an individual; the phenotype may change but the genotype remains.

Phenotype

Genes may be active only when they occur in pairs of alleles during the diploid phase. Alleles are the genes that may occupy the same locus or position in the paired chromosomes. In the gametic phase, the genes are inert. Not all of the genes become active at the same time. Genes that are responsible for growth and development may become active sooner than genes that are responsible for reproduction, for example

Gene Action

– one of the or more alternative forms of a gene which are usually recognizable by the phenotype

Alleles

– directly responsible for the synthesis of certain biochemical products during cell metabolism

Structural genes

– control or regulate the function of the other genes; may function in terms of quantity, quality or timing of the activity of certain structural genes

Regular genes

– a pair of allelic genes contribute independently to the genotypic value; ex. inheritance of the roan coat color in cattle

Additive

– the corresponding trait determined by an allele which is manifested in the heterozygote form. - A gene suppresses the expression of its allele, the former is called the dominant gene while the later referred to as the recessive gene.

Dominance

- Refers to a trait that appears more frequently than another trait, resulting from interactions between gene alleles. - A gene is dominant when it covers the expression of its allele (gene occupying the same loci but have different effects

Dominants

- Refers to a trait that is expressed only when genotype is homozygous; a trait that tends to be masked by other inherited traits, yet persists in a population among heterozygous genotypes. Example: Coat color of Angus cattle B – for black is dominant over b –red is recessive

Recessive

– term used to refer to an organism that has two different alleles for the same trait (Tt).

Heterozygous

– term used to refer to an organism that has two identical alleles for a particular trait (TT,tt)

Homozygous

It has been noted that during meiosis is reshuffling of the chromosome combinations takes place as the diploid germinal cells undergo reduction division. The random process of chromosome combination during meiosis coupled with the random combination of the male and female gametes during fertilization promotes the generation of genotypes that are different from those of the two parents. Through the random combination of certain factors from the parents as they are transmitted to their offspring. From his experiments, Mendel formulated the following laws of inheritance

The Mendelian inheritance and probability

. This is also called Mendel’s first law of inheritance. According to the _______________, hybrid offspring will only inherit the dominant trait in the phenotype. The alleles that are suppressed are called the recessive traits while the alleles that determine the trait are known as the dominant traits.

•Law of Dominance

- Also known as Mendel’s second law of inheritance. In the formation of gametes, members of one pair of genes segregate independently of the pairs.

•Law of Independent Assortment

•. Characters are determined of particulate factors and that these factors occur in pairs. In the formation of gametes, these factors are segregated so that only one of the pair is transmitted by a particularly gamete. This is also known as Mendel’s third law of inheritance

Law of segregation

is the art and science of the genetic improvement of farm animals. Genetic improvement is affected by the purposeful manipulation of the genetic constitution of animals which determines the expression of their inherent characteristics. Reproduction alone is not animals breeding in the true sense. But since the mode and rate of reproduction of animals affect the efficiency of a breeding program, improvement of reproduction is an important concern in animal breeding

Animal Breeding

• Improve the quantity of production of farm animals and of their products per unit of time • Improve the efficiency of production of farm animals and of their products. • Improve quality of farm animals and their products, and • Improve the aesthetic value of farm animals and their products

Objectives of animal breeding

Even before the nature of genetic inheritance was fully understood, farmer were already practicing selection by allowing only the individuals with desirable characteristics to reproduce. This means that when you mate individuals possessing certain desirable characteristics, it is expected that they will bear offspring possessing the same desirable characteristics.

Selection

- A form of non-random mating or a special case of assortative mating where individuals that are related by ancestry are mated together. o Hybrid – an offspring of a cross between two genetically unlike individuals. o Inbreeding depression – reduction in fitness or vigor because of inbreeding or normally cross-pollinate organism

Inbreeding

- The mating between animals of different established breed. - Results to large improvement in the average performance of the F1 progeny over that of the parents (called hybrid vigor or heterosis effect) in the presence of large dominance effects crossbreeding

Crossbreeding

Purpose of the meat- fabrication and parts identification for different cooking purposes. Cost of the end product- not all parts of the carcass commends the same value Characteristics of the meat- its suitability for comminuted products Traditional preference- younger animals are prohibited for some culture Food preparation practices and eating habits- the property of which tough muscle fibers are desired than tender meat

The primary consideration in slaughtering and fabrication:

- the property of which tough muscle fibers are desired than tender meat

Food preparation practices and eating habits

- younger animals are prohibited for some culture

Traditional preference

- its suitability for comminuted products

Characteristics of the meat

- not all parts of the carcass commends the same value

Cost of the end product

- fabrication and parts identification for different cooking purposes.

Purpose of the meat

is defined as the act of killing the animal to obtain carcass such as meat fit for human consumption coming from food animals; free from disease or defect. Should be duly inspected and passed by meat inspectors.

Slaughter

The splitting of embryos for the production of identical twins or triplets, made possible through advances in microsurgery and micromanipulation

CLONING

A technique wherein a young embryo is collected from a donor female parent and then implanted into the uterus of a recipient female parent.

Embryo transfer

A process by which the female animals is induced to simultaneously ovulate more eggs than what is normally shed.

Multiple ovulation

Process of inducing fertilization in the female reproductive tract without the benefit of sexual contact between the male and female animal. Multiple ovulation and embryo transfer (MOET) technology Increase the rate of reproduction of the females that are selected to serve as embryo donors to as much 30 to 50 times; already been successfully demonstrated in cattle; not as widely practiced as AI.

Artificial Insemination (A.I)

The __________________ in the alveoli are the “factories” in which the constituents carried by the blood are taken out of the blood capillaries and synthesized (when necessary) into component of milk-fat, lactose, protein, minerals, vitamins and other constituents of milk.

tiny epithelial cells

It has already been noted, that milk is stored in the alveoli. Before it is available to the calf or milker, it has to be forced from the alveoli into the larger ducts and Cisterns. This process is known the as the “Let-down” of the milk.

Milk Ejection or “Let-down”

When a cow is frightened or angry (from being hit, chased, shouted at, barked at, or for other reasons), she may not let down her milk. This is because of an over riding hormone action. On such occasions, another hormone, “adrenalin” is released into the blood stream. This hormone interferes with action of oxytocin by reducing blood circulation to the alveoli. “Hold Up” of a milk may also be the result of a poorly operated milking machine or a poor or inexperienced hand milker

Disturbance or “Hold Up”

in any species requires substantial nutrients for synthesis of adequate amount of milk to nourish the young. This additional requirement above those for maintenance and possible growth in the case of still growing breeding female is much more pronounced in the dairy animal, especially the dairy cow. Dairy type animals produce milk for human consumption and relatively very much less for the nourishment of their young

Lactation

– the female gamete

Ovum

– the male gametes of animals

Spermatozoa

ANISCI Flashcards

(124 cards)