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ANSC 108 > Exam 3 > Flashcards

Exam 3 Flashcards

(78 cards)

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1
Q

Stunning

A

A method used to render animals unconscious

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2
Q

What method of stunning in used for cattle and sheep?

A

Captive Bolt

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3
Q

What method of stunning is used for pigs?

A

Electrical or CO2

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4
Q

Where is the head removed?

A

At the atlas joint

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5
Q

What is used to remove the hide from cattle?

A

Hide Puller

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6
Q

What method is used to remove the skin from sheep?

A

Fisting

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7
Q

What is fisting?

A

Using the fist to go between skin and fell membrane to leave the fell membrane on

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8
Q

What method is used to dehair pigs?

A

Scalding

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9
Q

T/F
Skin is removed from pigs during slaughter.

A

FALSE
The skin is left on

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10
Q

Where on the leg are feet removed from cattle?

A

knee and hock

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11
Q

When are the feet removed for pigs?

A

After chilling, the toenails are removed sooner

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12
Q

Where on the leg are feet removed from sheep?

A

Break/spool joint

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13
Q

Evisceration

A

Removing contents and organs from abdominal and thoracic cavities

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14
Q

Viscera

A

abdominal cavity

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15
Q

pluck

A

thoracic cavity

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16
Q

What is in the thoracic cavity?

A

trachea
lungs
heart

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17
Q

Which animal is left intact(not split) after slaughter?

A

Sheep

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18
Q

Antemortem

A

inspected within 24 hours before harvest

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19
Q

Classifications of antemortem inspection

A

US passed
US suspect
US condemned

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20
Q

What temp is used for blast chilling?

A

28 F

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21
Q

What temp is used for cooler storage

A

36 F

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22
Q

factors influencing dressing percent

A

fill
digestive tract type
fat
muscle
manure and mud

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23
Q

what is the most valuable by-product of slaughter

A

hide/pelt

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24
Q

dress off items

A

blood
feet and shanks
hide/pelt
viscera
head
liver
heart

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25
buttons
soft cartilage on outside of chine bones, ossify(harden) with age
26
pizzle eye is on what animal sex? why?
Male, its where the penis was removed
27
factors measuring yield grad
ribeye are fat thickness KPH carcass weight
28
factors determining maturity
buttons rib shape lean color
29
What quality grades are associated with maturity A?
prime choice select standard
30
What quality grades are associated with maturity B
prime choice standard utility
31
What does PSE stand for?
pale soft and exudative
32
Top 3 most tender meat cuts in order
tenderloin rib round
33
Factors affecting tenderness
-age -degree of doneness -breed type -quality grade -locomotive vs support
34
What is a pullet?
Immature female chicken
35
Oviposition
The egg laying process
36
Where did the poultry industry start?
Family farms in the midwest
37
Reasons for increased consumption and production of poultry
-new methods of processing, packaging, and distributing (easier to obtain) -broilers widely available at a good price (compared to other meats) -chicken is seen as more healthy
38
What is vertical integration?
Control by a single management of 2 or more stages of production.
39
Egg quality grades
AA A B
40
What is the best egg quality grade?
AA (has smallest air cell)
41
How many eggs can a hen produce a year?
285 eggs
42
How much feed does it take to grow a pound of chicken?
Less than 1.9 pounds
43
What is the most valuable poultry cut?
The breast
44
How long does it take a baby chick to hatch?
21 days
45
How long does it take a turkey to hatch?
28 days
46
Heterogametic Sex
The hen (female)
47
How much feed does it take to produce a dozen eggs?
3 pounds
48
Top 2 egg states
Iowa Ohio
49
Top 2 broiler states
Georgia Alabama
50
Top 2 broiler companies
Tyson Food Pilgrims Pride (JBS)
51
Top 2 turkey states
Minnesota North Carolina
52
Top 2 turkey companies
Butterball Jennie-O
53
what percent of eggs are further processed
32%
54
T/F There IS a nutritional difference between brown and white eggs
FALSE there is NO nutritional difference between brown and white eggs
55
T/F Male and female turkeys are raised separately
TRUE
56
What cut are turkeys selected for?
Breast meat
57
What weight are hens (turkey) raised to?
18-30 lbs.
58
What weight are toms (turkey) raised to?
40-45 lbs.
59
Functions of egg in frozen desserts
flavor texture yellow color foam when melting more natural label
60
Fibroelastic Penis
Always erected, muscles allow for it to extend and contract
61
Vascular Penis
Engorges with blood flow to become erect
62
What is the function of FSH?
Follicular Growth
63
Function of oxytocin
-Milk let down -Contractions during birth
64
T/F Estrogen is a steroid hormone
TRUE
65
What is estrogen responsible for
-Sexual behavior -Secondary sex characteristics
66
What is testosterone released by in males?
Leydig cells
67
Advantages of AI
disease control record keeping no male on farm genetic improvement may be more economical
68
What AI method is preferred for cattle?
Rectocervical
69
Gizzard
Part of the poultry GI tract that grinds and massages the food.
70
Breeding for turkeys
All are AI
71
What breed of chicken lays the majority of eggs?
White Leg Horn Chickens
72
Where does fertilization occur?
In the oviduct at the AIJ
73
Function of the testes
Produces Male Gametes
74
Cryptorchid meaning
Both testes are retained, animal is sterile
75
Gonads
Primary reproductive organ
76
Testes temperature
Must be lower than the body temp Around 4C below the body temperature
77
Testes Temperature Regulation
Scrotum- tunica dartos muscle will contract when temp falls Cremaster Muscle- temp falls and muscles contracts to pull testes closer Pampiniform Plexus - complex blood vessels that control blood entering the testes
78
Epididymis
Transports spermatozoa Concentration of spermatozoa Storage of spermatozoa Maturation of spermatozoa

ANSC 108 (3 decks)

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