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ANCS 107 - Part 8

growth
increase in body weight until maturity is reached. increase in animal tissue- muscle, bone, and connective tissue
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true growth
growth that involves an increase in structural tissue (excludes fat)
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development
directed coordination of all diverse processes until maturity is reached. involves growth, cellular differentiation, and changes in body shape. controlled by genetic make-up of animal
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maturity
state of being fully-grown or developed. in animal production, we refer to sexual and compositional maturity
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hyperplasia
increase in # of cells
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hypertrophy
increase in cell size
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efficiency in production is defines as what?
units of input per unit of output
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feed conversion value for cattle
7:1
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feed conversion value for sheep
4-6:1
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feed conversion value for swine
3.5:1
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feed conversion value for broilers
2:1
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feed conversion value for fish
1.1:1
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what does a growth curve look like?
slow gain at birth, fast gain at puberty, and slow gain after that
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what happens during the first 2/3 of a fetus' growth?
most increase is in muscle weight. hyperplasia- increase in fiber number
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what happens during the last 1/3 of a fetus' growth?
hypertrophy- increase fiber size. largest increase in fetal weight
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4 areas of fat deposit in order in which fat is deposited
1- perinephric (inside the body). 2- intermuscular (seam fat). 3- subcutaneous (under skin). 4- intramuscular (marbling)
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what fat deposits make the carcass worth more?
intramuscular (marbling)
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selection for growth can influence other traits as well. for example, selection for increased yearling weight will generally lead to ____________
increased birth weight
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leanest cattle
bulls
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leanest sheep
rams
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leanest pigs
boars
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intermediate (lean vs. fat) cattle
steers
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intermediate (lean vs. fat) sheep
wethers
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intermediate (lean vs. fat) pigs
gilts
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fattest cattle
heifers
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fattest sheep
ewes
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fattest pigs
barrows
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where does bst come from?
anterior pituitary
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where does progesterone come from?
corpus luteum
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effects of bst
increase milk production, increase muscle growth and decrease fat growth, improve rate of gain and feed efficiency, decrease meat tenderness
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