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unit 2 Flashcards

(68 cards)

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1
Q

cow-calf
description, selection

A

cow converts low quality forage (roughage- hay, straw) into high quality product (the calf)
blended genetics, market calves
selection: fertility, weaning weight, efficiency, adaptability, quality product

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2
Q

stocker
description, selection, ww

A

growing phase between calves being weaned and when they go into feedlot
weaning weight: 600-850 pounds
thin cattle
selection: growth potential, price, health

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3
Q

feedlot
description, influencing factors

A

animals confined and fed high energy (concentrates-grains) diet
feeds by-products to keep prices down
120-150 days until the reach 1100 lbs
profit potential: avg daily gain, feed efficiency, health/death loss
influencing factors: quality, yield, dressing %
87% commerical, >1000 head

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4
Q

seedstock

A

provides genetics for commercial producer
specialized cow-calf- calves are breeding age
high investment + management

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5
Q

beef industry order and length

A

cow-calf, stocker, feedlot, seedstock
cow-calf to feedlot: 1 year

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6
Q

pathology

A

study of the essential nature of diseases

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7
Q

etiology

A

study of what causes the disease- the background

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8
Q

requirements for infectious disease

A

organism must be able to: enter host, adapt and reproduce, exit body

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9
Q

immune system

A

`
protection by: skin, mucous membranes, gi lining, antibodies

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10
Q

passive immunity

A

from mom to offspring via colostrum

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11
Q

active immunity

A

when antibodies are produced from exposure to an organism/vaccination

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12
Q

animal temperatures (sheep, goat, cow, cat, dog, pig, horse)

A

cattle, cats- 101.5
sheep/goat, pig, dog- 102
horse- 100

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13
Q

zoonotic diseases

A

ringworm, rabies, q-fever, brucellosis, tb, toxoplasmosis, e.coli,

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14
Q

aphis

A

animal and plant health inspection service

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15
Q

market classes

A

groups animals by use
slaughter (ready to harvest), feeder (needs to gain), bred heifers, pairs
subclasses: age (older-tougher), sex (heifers-fatter), weight

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16
Q

grades

A

groups animals by merit within a class

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17
Q

slaughter grades

A

quality- denotes palatability
cutability- leanness (yield grade)

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18
Q

feeder grades

A

okie (genetics) or crossbred (bred)
frame size (indication of when it grades choice): small , medium, or large
muscling: 1 (most) , 2, 3, 4 (least)

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19
Q

frame size weights

A

small: heifers- <1000, steers- <1100
medium: heifers- 1000-1150, steers- 1100-1250
large: heifers- >1150, steers- >1250

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20
Q

dressing percent

A

carcass weight divided by live weight times 100
influencing factors: fill, mud, fat/muscle increase (dp increases)
plays major role in pricing equation
pig- 70%, sheep/cattle- 60%

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21
Q

yield grade

A

estimate of amount of boneless retail cuts (round, loin, rib, chuck)
1.0 - 5.0 (always rounds down)

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22
Q

factors evaluated in yield grade

A

cx weight- size
fat thickness- cutability
ribeye area (rea)- muscling
kidney pelvic heart fat (kph)- waste

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23
Q

fat thickness

A

preliminary yield grade
measured 3/4 up the ribeye perpendicular to chine bone

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24
Q

kph fat

A

% of cx weight
% of retail cuts increase as kph increases

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25
ribeye area
longissimus dorsi measured in sq in 0-11, add - more than 11, subtract % of retail cuts increase as rea increases
26
whole beef cuts
round, rib, chuck, loin
27
quality
tenderness, juicy, flavor meat color (age)+ marbling (amount of intramuscular fat)
28
maturity
bone shape + color round + red - young flat + dark red - old a b c d e (cannot grade choice past b)
29
factors affecting quality grade
blood splash (stress), callused eye (tougher), dark cutter (stress)
30
lamb grading description, selection
flavor intensifies with age sorted in sex classes determined by: maturity, flank streaking, firmness, conformation/shape prime, choice, good, utility
31
lamb maturity
determined by rib shape, color and texture of leanness, trotter condition lamb: break joint, narrow ribs, fine + pink lean yearling mutton: break/spool joint, wide flat ribs, dark red + slightly course lean mutton: spool joint, wide flat ribs, dark red + course lean
32
lamb conformation for choice
slightly wide, slightly plump and full legs, slightly wide and thick bones, slightly thick and full shoulders
33
lamb yield grading
predicts semi-boneless retail cuts from leg, loin, rack, shoulder based on external fat measured opposite of ribeye at rib 12 1, 2, 3 ,4, 5 yg = .4 + 10 x fat thickness in inches
34
lamb yield grade order
ram > wether > ewe
35
cattle yield grade order
bull > steer > heifer
36
swine yield grade order
boar > gilt > barrow *only species where females are leaner
37
swine grading
not as important since industry is vertically integrated classes: barrow, gilt, sow, stag, boar based on quality and yield
38
swine lean cuts
ham, loin, boston butt, picnic shoulder
39
pork quality
firmness of fat and lean, color of lean, feathering, at least .6 in of belly fat 1, 2, 3, 4, utility (unacceptable)
40
pork cutability
4 x last rib backfat thickness in inches - 1 x muscle score muscle score - 1 (thin), 2 (average), 3 (show pigs, thick)
41
poultry grading
a - free of deformities b - slight deformities
42
muscle tenderness
determined by length of sarcomeres - shorter = tougher ; locomotive vs support muscle ; breed (marble ability) ; degree of doneness
43
protein color
cattle: cherry red lamb: light red swine: pink/gray determined by pH- no oxygen = purple color ideal pH: 5.6 (keeps water in, stays normal color)
44
natural vs organic
minimally processed and no artificial ingredients- only applies to processing 95% or more organic content
45
organic products
meat, eggs, chicken, dairy: no antibiotics or growth hormones
46
grass-fed vs grain-fed
fat is yellow, antibiotics hormones and pesticides are not limited, produce more methane fat is white. produces propenate
47
volatile fatty acids
produced by fermentation major energy source for ruminants (they dont produce glucose)
48
food safety regulations
1906: meat inspection act 1957: poultry products inspection act 1997: haacp (hazard analysis and critical control points) developed by nasa
49
haacp principles
conduct a hazard analysis, identify critical control points, establish critical limits for each critical control point, establish critical control point monitoring requirements, verification, record keeping
50
inspection vs grading
necessary, before and after slaughter optional, describes meat
51
by-products
hogs- 7% cattle- 13% sheep- 9-13% large % of liver loss from feed yard cattle- caused by acidosis
52
cattle epd factors
weaning weight, birth weight, yearling weight, rea, marbling
53
sheep fepd factors
weaning weight, fiber diameter and length, fecal egg count, fertility (single twins or triplets)
54
gene expression
economically important traits
55
genotype parts
chromosome: molecule of dna, made of genes gene: composed of dna dna: 2 sugar phosphate backbones with nitrogen base bridges nucleotide: sugar, phosphate, and one nitrogen base
56
codominance
both alleles are expressed - red dad and white mom = roan baby
57
incomplete dominance
neither are fully expressed, an intermediate - white mom and black dad = gray baby
58
sex-influenced
phenotype is expressed differently between sexes ex) horns are dominant in males, polled is dominant in females
59
sex-limited
phenotype can only be expressed in one sex but both sexes carry it ex) milk production carried by males but only expressed in females
60
sex-linked
x linked genes can go to either, y linked genes only in males- occurs in all sons of affected male
61
selection
natural: ill/injured animals are less likely opportunity: exposure to more mates increases repro rates artificial: regulates genetics in the herd
62
qualitative vs quantitative
visible, controlled by few genes numerically measured, affects economy, domino effect
63
heritability
greater the value, the likelier it will be passed on high: rea, marbling, wool traits, intelligence, athletic ability moderate: growth traits low: repro traits the more the environment affects it the less heritable it will be
64
in-breeding
mating closely related individuals increases homozygous gene pairs decreases variation, vigor and performance
65
line-breeding
type of inbreeding but with repeated crossings with ancestors
66
out-breeding
mating less closely related animals increases vigor and production and heterosis
67
cross-breeding
mating 2 breeds goal is to outperform parents
68
epds
birth (weight, type, gestation length), growth (benchmark weight, frame size), maternal (milk), terminal (marbling, rea), reproduction (scrotal size, litter size, age of female maturity), behavior (maternal instinct, speed, docility) compares individuals within a breed

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