Factors Impacting Beef Yield and Quality and Pork Carcass

Question 1

What does EPD stand for in regards to genetic selection?

Answer 1

Expected Progeny Differences

Question 2

What is a high energy diet

Answer 2

Grains

Question 3

What are the three volatile fatty acids

Answer 3

Acetate
Butyrate
Propionate

Question 4

Which volatile fatty acids is the highest and is a glucogenic precursor

Answer 4

Propionate

Question 5

what is a glucogenic precursor and its use

Answer 5

Glucogenic precursor creates glucose, and glucose is needed to make fat (lipogenesis)

Question 6

3 ways to improve Yield Grade in beef

Answer 6

Fetal programming
Genetic Selection
Growth Promotants

Question 7

Increase maternal nutritions leads to what?

Answer 7

increase in secondary muscle fibers prenatally

Question 8

What happens if there is more secondary muscles fibers

Answer 8

More opportunity for hypertrophy postnatally

Question 9

What are the two factors in Genetic Selection

Answer 9

EPDs
Breed Differenence

Question 10

Compounds that lead to a response resulting in more efficient and higher performing food animals​

Answer 10

Growth Promotants

Question 11

What are the 3 categories of Growth Promotants

Answer 11

Steroid Implants​
β-adrenergic agonists​
Ionophores

Question 12

What is the percent of feedlots using growth implants

Answer 12

70-80% of all feedlots

Question 13

What does growth implant improve

Answer 13

Average Daily gain
Feed efficiency

Question 14

How much Average Daily Gain is improved when using growth implants

Answer 14

5-15%

Question 15

How much is feed efficiency improved

Answer 15

5-10%

Question 16

What is the rule of thumb for Growth Impalnts

Answer 16

$10 return for every $1 invested

Question 17

How is growth implants implanted in cows

Answer 17

1/3 of ear on the backside beneath skin

Question 18

Growth Implants is primarily what hormones

Answer 18

Estrogenic
Androgenic

Question 19

The amount of estrogen in 1 lb. of implanted beef is negligible compared to the amount of estrogen produced by humans every day.

Answer 19

True

Question 20

How much estrogen residue is found in 1 lb of implanted beef and 1 lb of non-implanted

Answer 20

11 ng
8 ng

Question 21

Growth promotants (Repartitioning agents) works by shifting nutrients from fat deposition to lean tissue deposition?

Answer 21

Beta agonists

Question 22

Why is Beta agonist useful

Answer 22

Reduces the amount of yield grade 4 and 5 cattle​

Question 23

What is the downside of Beta Agonist

Answer 23

Affect Quality grade since less fat will be put on

Question 24

When should Beta agonist be used?

Answer 24

28 days in finishing period

Question 25

Antibiotics added to feed

Answer 25

Ionophores​

Question 26

Purpose of Ionophores

Answer 26

Increased efficiency and gain​ Decrease of bloat, acidosis

Question 27

the rumen of the calf causes pH to be to low causes poor nutrient absorption

Answer 27

acidosis

Question 28

How does Ionophores work?

Answer 28

Shifts rumen fermentation patterns to increase propionate (increase fat production) thus more marbling

Question 29

What are the two culprits of acidosis and bloat

Answer 29

Gram + bacteria

Question 30

What is the typical dose for ionophores

Answer 30

200 mg/hd/day

Question 31

What are the 4 carcass evaluation for pigs

Answer 31

Trimness​ Muscling​ Quality Factors​ Carcass Weight

Question 32

What are the three ideal pork carcass we consider

Answer 32

Trimness (low) Muscling (high) Carcass Weight (high)

Question 33

What type of quality is the best in pork

Answer 33

Trimmer, heavier muscled carcasses are best​

Question 34

Trimness in pork

Answer 34

The Backfat - 10th and last rib

Question 35

Loin eye area at the 10th rib​

Answer 35

Muscling

Question 36

What visual shapes of the pork do we look at for muscling

Answer 36

Ham Loin Shoulder

Question 37

Do you want a heavier or lighter muscled carcasses in pork

Answer 37

Heavier muscled

Question 38

What are the 5 primal cuts in pigs

Answer 38

Ham Loin Belly Picnic Boston Butt

Question 39

What are the 4 lean cuts in pork

Answer 39

Loin Picnic Boston Butt Ham

Question 40

Trimmness

Answer 40

BF

Question 41

Muscling

Answer 41

LEA

Question 42

Carcass Weight

Answer 42

HCW

Question 43

Trimmer, heavier muscled carcasses are best. Fatter carcasses are not preferred.​

Answer 43

True

Question 44

If carcasses are close on trimness, rank them on what

Answer 44

muscle

Question 45

In pork, does marbling make the pork carcass better?

Answer 45

Not as important when choosing ideal carcass

Question 46

What are the 3 quality factors in pork

Answer 46

Color Marbling Firmness

Question 47

What is the Ideal Pork Quality

Answer 47

Red Firm Normal

Question 48

What are defects in Pork Quality

Answer 48

Pale, Soft, Exudative Dark, Firm, Dry

Question 49

Dark colored loin eyes not desirable to consumers​ Dry and firm to the touch​ Still safe to consume (discounted price)

Answer 49

DFD

Question 50

Poor Water Retention Less Desirable Greater Concern in the industry

Answer 50

PSE

Question 51

What causes PSE

Answer 51

Low Muscle pH which builds up lactic acid, thus unable to hold on to water