Exam Flashcards
(86 cards)
1
Q
Function of ovary
A
The production ova (eggs) and the production of oestrogen and progesterone
2
Q
Function of the vagina
A
Copylatory organ, separates sperm from seminal plasma
3
Q
Function of the cervix
A
Prevents bacteria from entering the uterus
4
Q
Function of testis
A
The production of sperm and produces testosterone
5
Q
Function of epididymis
A
Transportation of sperm to bad deferents and absorption of unused sperm
6
Q
Two reasons for controlling time of ovulation
A
Compact birthing periods and easier to use reproductive techniques such as AI
7
Q
Three factors affecting timing of puberty
A
Seasonality
Social factors
Live weight needs to be 40-60% of nature weight
8
Q
Four effects of androgen (testosterone) on a male
A
More rapid growth rates
Higher mature live weight
Libido
Aggression
9
Q
Where does fertilisation occur
A
uterine tube
10
Q
A corpus luteum is:
A
A progesterone sectectring structure that’s forms on the ovary after the ova is released
11
Q
Oestrous cycle of a cow
A
21 days
12
Q
Oestrous cycle of a ewes
A
17 days
13
Q
Oestrous cycle of a sow
A
20 days
14
Q
Oestrous cycle of a mare
A
22 days
15
Q
Ruminant placetomes are made up of the
A
Maternal caruncles and the feral cotyledons
16
Q
True or False - prostaglandins is involved in the onset of parturition
A
True
17
Q
Three main components of milk
A
Lactose
Protein
Fat
18
Q
Main things extracted from blood to produce milk
A
Glucose
Amino acids
Fatty acids
Minerals
19
Q
Two processes involved in production of milk
A
Products of digestion
Breakdown of products from fats and muscle
20
Q
Four roles lactation as evolved to support
A
Bonding between mother and baby
Overcoming hypothermia
Prevents disease
Reduces incidence of excessive birth rates
21
Q
Two functions that a lactation cow requires energy for
A
Basil requirements
Milk production
22
Q
Five stages of mammogenisis
A
Foetus stage Puberty Pregnancy Lactation Involution
23
Q
Five biosecurity failure in nz
A
Fruit fly, possum, PSA, mycoplasma bovis, stoats, myrtle rust, velvety weed
24
Q
Five areas covered by the five freedoms
A
Hunger and thirst Diease and injury Discomfort To behave in a normal manner Free from pain fear and malaise
25
the effect low pH has on meat
Brighter red colour and more tender
26
The effect High pH has on Meat
Darker purple colour, less shelf life, tougher and more tasteless.
27
What is compensatory growth?
Rapid growth that occurs after a period of feed restriction.
28
6. List TWO (2) factors that might affect the degree of compensatory growth observed.
- Age of the animal
| - when the restriction has been particularly severe or prolonged
29
TRUE OR FALSE: Meat quality and palatability characteristics are seldom included in selection objectives for livestock because farmers generally do not receive any financial reward for these traits when sending animals to slaughter.
FALSE
30
6. TRUE OR FALSE: Meat in which most of the myoglobin is in the form Metmyoglobin has a desirable red colour and this is the preferred form of myoglobin in meat at the point of sale.
True
31
The term ‘endotherm’ refers specifically to:
an animal that gets most of its body heat from its metabolism.
32
Which ONE (1) of the following animals would you expect to consume food at the highest rate (i.e., kilograms of food per kilogram of body weight per day)?
horse
33
Where is the physiological thermostat of mammals located?
hypothalamus.
34
On a cold day, when a lamb lies on the cool ground, heat is transferred:
from the lamb’s body to the ground by conduction.
35
Which choice offers the best time to measure basal metabolic rate of a non-growing mammal?
at rest prior to the first meal of the day.
36
Which of the four physical processes of heat exchange is operating when ambient temperature is above the Upper Critical Temperature of a mammal?
evaporation
37
Which of the following is TRUE about counter-current exchangers?
i. blood flowing outwards to peripheral tissues bypasses the skin.
ii. found only in the tissues of large mammals.
iii. increase heat loss from the body core of mammals.
iv. heat from arterial blood is transferred to venous blood.
heat from arterial blood is transferred to venous blood.
38
On a cold day, blood vessels in the skin ___________.
constrict, reducing heat loss from blood at the surface.
39
“When your body temperature is too_________, __________ helps to correct the situation by ___________ .”
high; peripheral vasodilation; redirecting heat from the body core to the outside
40
Which of the following is NOT an evolutionary adaptation of small terrestrial mammals to cold?
i. Thick, dense, insulating fur coat.
ii. Heat production primarily due to non-shivering thermogenesis.
iii. Communal nesting.
iv. Large amounts of brown adipose tissue.
Thick, dense, insulating fur coat.
41
Homeostasis can be defined as:
the tendency toward uniformity or stability in the internal environment of living organisms.
42
Which of the following is a process that may occur in mammals during heat acclimatisation?
increased production of sweat
43
what % of meat is consumed domestically
18%
44
what percentage of beef meat is processed and table quality
70% of beef is processed 30% is table beef
45
4. What is the objective of a beef finishing farm?
Objective is to maximise the $ margin between buy and sell price in any one year or to grow cattle to finish as fast as possible
46
6. Briefly explain the aim (purpose) of P2P (Passion2Profit), with regards to the New Zealand deer industry.
The aim is to correct the mismatch between venison production and demand in traditional markets while developing new markets
47
6. List FOUR (4) types of egg production systems that are currently used in New Zealand.
* Caged system
* Colony
* Barn
* Free-range
48
1. What are the FOUR (4) primary objectives of a beef cow breeding herd?
- to rear 90-93 calves per 100 cows mated each year
- Wean calves at 6 months of age at more than 200kg
- low death rate of 2-3%
- use the breeding cow to maintain and improve pasture quality
49
1. List the different types of deer farm AND provide a brief (1-2 sentences) explanation for each.
- breeding – to breed deer that are sold to sale/finishing farms
- finishing – Aim is to grow weaner deer as fast as possible to slaughter
- Velveting- to produce velvet
- stud – breeding sires with the highest genetic merit which they sell to commercial farms
50
The cost of wool removal (shearing) can be equivalent to its sale value. List FOUR (4) management advantages of shearing
* Reduces heat stress increasing animal performance
* Improves lamb survival
* Less casting of pregnant ewes
* Less problems with flystrike
51
What TWO (2) features define a lamb?
Under 12months old and doesn’t have any permeant incisor teeth
52
ii. How long is the farrowing period for sows (in weeks)?
21 days
53
iii. What is a broiler?
A chicken used for meat production
54
List FOUR (4) ways that feeding a pasture-based diet influences milk production in New Zealand dairy cows compared to cows in intensive systems.
* Intensive systems tend to have higher yields due to grain being a component of the diet
* Average herd size in other countries are smaller
* More milk is produced per person in NZ
* Milk production is dependant on grass growth
* High moisture content of pasture
* Smaller cows in NZ
55
monogastric end product of
| Protein
amino acids
56
monogastric end product of
| fat
fatty acids, monoglyceride
57
monogastric end product of
| sugar
simple sugars
58
monogastric end product of
| strach
simple sugars
59
Ruminant end product of
| protein
amino acids, microbic protein, ammonia
60
Ruminant end product of
| fat
fatty acids, glycerol
61
Ruminant end product of
| sugar
volatile fatty acids
62
Ruminant end product of
| starch
volatile fatty acids
63
Ruminant end product of
| cellulose
volatile fatty acids, Gas(CO2 and methane)
64
i. function of Papillae in the rumen
Increase surface area
65
ii. function of Gizzard of the avian digestive tract
The physical breakdown of solid foods
66
iii. function of Duodenum in the rat
To absorb nurturance from food
67
iv. function of Reticulum of the ruminant
Collects unwanted foreign objects and regurgitation occurs here
68
v. function of Oesophageal groove of the pre-ruminant
Grove closes when suckling allowing milk to be direct straight to the abomasum
69
what are the five overarching farmers should be interested in animal welfare
```
law
trade
philosophy
productivity
personal beliefs
```
70
what are the production parameters in sows are improved by good stockman ship
```
knowledge
willingness
attitudes/beliefs
behaviour
satisfaction
```
71
What 8 products do we produce from our sheep enterprise on sheep farms?
meat, wool, skin and leather, abattoir by products, wool grease products, milk, fertiliser from bodies and dung, live animals)
72
What are the four basic sheep farm systems
self replacing flock, non self replacing flock, lamb finishing farm, ram breeding farm
73
List 4 reasons why you might choose wool carpet over nylon carpet?
warm, moisture absorbency, fire safe, natural, biodegradable
74
Name the 3 main breeds of cow in NZ
Jersey, Friesian, kiwicross.
75
Why is cow body condition important if they are too thin?
* Slow to cycle and get incalf
| * Later calving next season (less DIM) • Lower peak milk production
76
What are the main features of the NZ beef industry?
(export focussed, cattle and sheep farmer together, cattle graze pasture year round, produce a lot of processing beef, integrated with dairy system)
77
Name 3 sources of revenue from a hill country cow herd?
(weaner, store or finished steers, cull cows and breeding bulls, heifers not required as replacements)
78
Explain the three nutritional needs that need to be satisfied by the diet
Fuel – a source of energy. ATP is generated from the oxidation of dietary nutrients. Raw materials – to provide the building blocks required for biosynthesis
Essential nutrients – to provide molecules for chemical reactions in the body.
79
Describe the main stages of food processing in animals.
- Ingestion
Eating. Food in form that can not be absorbed.
- Digestion
Chemical & mechanical break- down of food into molecules small enough to be absorbed
- Absorption
Cells of GI tract take-up small molecules which then enter blood or lymph then the body cells.
- Elimination
Undigested material passes out of GI tract.
80
What is keratin and why is it important?
It prevents bacteria entering the streak cannel
81
What is mastitis?
Inflammation of the milk producing tissues in the udder caused by bacterial infection
82
how much blood needed to produce a litre of milk
400 to 500L of blood/L of milk
83
Parenchyma has 2 tissue types?
secretory
| Ductal
84
what does the Streak canal
| do?
– Prevents leakage between milkings
| – Prevents bacteria from entering udder
85
What is a phenotype?
physical characteristics
86
what is a genotype?
A genetic trait
