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Large Animal Science Final > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

What cells produce milk?

A

Alveoli

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2
Q

The disorder in dairy cattle that occurs shortly after calving resulting from sudden loss of Calcium in the milk is called

A

Milk Fever

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3
Q

The typical lactation period for a dairy cow is

A

305 days

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4
Q

Sheep/goats have ____ functional teats.

A

2

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5
Q

The passageway for milk out of the teat is the

A

Streak canal

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6
Q

What are some signs of mastitis?

A

White clots in milk, blood in milk, swollen/painful udder
(somatic cell count is NOT low)

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7
Q

______ consists of acquiring immunity by transfer of antibodies to an animal from its mother (through the placenta or colostrum)

A

Passive immunity

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8
Q

What location is best location for injections in cattle and horses?

A

middle of the neck

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9
Q

What is the normal temperature for cattle?

A

101.5 F

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10
Q

What is the normal heart rate for a horse?

A

25-70 BPM

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11
Q

What virus causes Porcine Epidemic Diarrhea Virus? PEDv

A

Corona virus

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12
Q

What factor is used to determine USDA Beef Quality Grades?

A

Marbling (maturity too)

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13
Q

Beef Yield grades range from

A

1-5

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14
Q

The protein in meat that gives it the red color is called

A

Myoglobin

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15
Q

A carcass is determined to be either lamb or mutton based on the

A

presence of a break joint

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16
Q

What USDA poultry grade is only seen in retail markets?

A

Grade A

17
Q

What hormone is responsible for the stimulation of milk “letdown”?

A

Oxytocin

18
Q

What is the term for heating milk at a very high temperature for a short period of time to destroy bacteria?

A

Pasteurize

19
Q

The primary structures of the mammary gland responsible for producing milk are called

A

Alveoli

20
Q

What species has contributed the largest percentage to the world’s milk supply?

A

cows

21
Q

What factors affect milk production in dairy cows?

A

Heat stress, genetics, nutrition

22
Q

The USDA Beef Quality Grade with the most amount of marbling is

A

Prime grade

23
Q

PSE (pale, soft, exudative) in pork can be caused by

A

genetics and stress

24
Q

USDA beef yield grades range from 1-5. What number would indicate the leanest carcass?

A

1

25
Q

The _____ was accepted as a US Federal Law in 1958 and protects food animals during the moment of slaughter.

A

Humane Slaughter Act

26
Q

The USDA Beef Quality Grade with the least amount of marbling is

A

Standard grade

Large Animal Science Final (5 decks)

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