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ADSC 2010: Final Exam
Genus & Species:Cattle (Bovine) |
Bos Taurus
Indicus Bison |
Genus & Species: Sheep (Ovine) |
Ovis Aries |
Genus & Species: Goat (Caprine) |
Capra Hirius |
Genus & Species: Pig |
Sus Scrofa Domesticus |
Genus & Species: Horse (Equine) |
Equus Caballus |
Genus & Species: Chicken |
Gallus Domesticus |
Intact Cattle |
Young: Bull Calf
Mature: Bull |
Castrated Cattle |
Young: Steer
Mature: Stag |
Intact Swine |
Young: Boar Pig
Mature: Boar |
Castrated Swine |
Young: Barrow
Mature: Stag |
Intact Sheep |
Young: Ram Lamb
Mature: Ram/Buck |
Castrated Sheep |
Young: Wether
Mature: Stag |
Intact Horse |
Young: Colt
Mature: Stallion/Stud |
Castrated Horse |
Young: Gelding |
Intact Goat |
Buck |
Castrated Goat |
Young: Weather |
Intact Chicken |
Young: Coctorel
Mature: Rooster/Cock |
Castrated Chicken |
Young: Capon |
Female Cattle |
Young: Heffer
Mature: Cow (2 years old) |
Female Swine |
Young: Gilt
Mature: Sow (1 year old) |
Female Sheep |
Young: Ewe Lamb
Mature: Lamb (1 year old) |
Female Horse |
Young: Filly
Mature: Mare (3-4 years old) |
Female Goat |
Doe |
Female Chicken |
Young: Pullet
Mature: Hen (18 meeks old) |
Animal products are excellent source of ________ |
B-vitamins
(and only natural source of B12) |
Composition of Meats |
70% Water
20% Protein~8% Fat1% Ash/Minerals1% Carb1% Vitamins |
_________ are attached to bone |
Skeletal Muscles |
_________ are present in the stomach and repro tract along with circulatory system |
Smooth Muscles |
_______ are part of the heart |
Cardial |
________ are water soluble and associated with energy pathways |
Sarcoplasmic Proteins |
______ give meat a purple color |
Deoxymyoglobin |
Oxymyoglobin |
Red; Oxygen in binding site; Fe2+ |
Metmyoglobin |
Brown; nothing in binding site; Fe3+ |
Myofibrillar Proteins |
Contracting of muscles and gives muscle structure
Salt Soluble |
_____ and ____ are the main contractile proteins |
Myosin and Actin |
____ and ____ are the main regulatory proteins |
Troponin and Tropomyosim |
______ are acid soluble connective tissues |
Stromal Protiens |
_____ is the major protein in the body |
Collegen (white connective tissue) |
_______ is yellow connective tissue seen in tendons. |
Elastin |
T/F Pork is the least saturated meat |
True |
Animal meat is a poor source of vitamins _,_,_,_, & _ |
A, D, E, K, & C |
List the factors that affect consumer acceptability |
Tenderness
JuicinessFlavor & AromaAppearancePrice |
______, ______, & ______ impact tenderness |
Contractile Proteins
Connective TissueMarbling |
Ways to Improve Tenderness |
Electrical Stimulation
AgingMarinatingTenderizersMechanical TenderizationProper Cooking |
T/F Protein gives meat the species flavor |
False- Fat gives meat species flavor
Protein gives meat a meaty flavor |
_________ is caused by a high pH |
Dark, Firm, & Dry (DFD)
Beef with pH > 6.0 |
_______ is caused by having a low pH |
Pale, Soft, and Exudative (PSE)
Pork with pH < 5.4 |
Carcass Value is determined by ______ & ______ |
Carcass Weight
Carcass Category or Grade |
Carcass Weight |
Dressing Percentage = Hot Carcass Weight / Live Weight X 100 |
What is Dressing Percentage affected by? |
Fill
FinishMusclingHide, Head, Feet Weight |
T/F Carcass Grade on BEEF is evaluated between 12th & 13th rib |
True |
Yield Grade for Beef |
12th rib backfat, inch |
Quality Grade for Beef |
Maturity= (A-E) bone size, shape, and ossification
Marbling Score= Intramuscular fat contentNot used in industry today |
Yield Grade for Pork |
Last rib backfat, inch
Muscle Score (1-3)Not used in industry today |
% Fat Free Lean (Pork) |
10th rib backfat
Hot Carcass WeightLoineye area or depth49%-51%Substitute for Yield Grade and Quality Grade |
Yield Grade for Lamb |
12th rib backfat, inch |
Quality Grade for Lamb |
(Prime, Choice,Good, Utility, Cull)
MaturityFlank StreakingConformationFlank Firmness |
Six Classes of Nutrients |
Water
CarbohydratesMineralsProteinFatsVitamins |
_____ & _____ are micronutrients |
Minerals
Vitamins |
T/F Water is the only macronutrient |
False
Carbohydrates, Protein, and Fats are also macronutrients |
T/F Feed costs are the largest production cost in the livestock industry |
True 60%-75% |
T/F Water Comprises 70%-75% of body weight |
True |
T/F Protein is the primary nutrient to provide energy |
False Carbohydrates |
Monosaccharides |
Glucose
FructoseGalactoseRibose/Deoxyribose |
Disaccharides |
Sucrose(GLU+FRU)
Lactose(GLU+GAL)Maltose(GLU+GLU) |
______, ______, ______, ______, & ______ are polysaccharides |
Starch
Glycogen Cellulose Hemicellulose Lignin |
T/F Starch is bonded by beta 1-4 linkages |
False Cellulose is bonded by beta 1-4
Starch is bonded by alpha 1-4 linkages |
Starch is primarily in ______ while Cellulose is primarily found in ______ |
Concentrates (High energy, Low fiber)
Roughages (Low energy, High fiber) |
Amount of Energy from Carbohydrates |
4.2 Kcal/g |
Essential Fatty Acids |
Linoleic Acid
Linolenic AcidArchidonic Acid |
Compound Lipids |
Glycolipids
LipoproteinsPhospholipids |
Types of Sterols |
Cholesterol
Steroid HormonesVitamin Precursors |
Essential Proteins |
Methionine
ArginineThreonineTryptophanHistidineIsclucineLeucineLysineValinePhenylalamine |
T/F Amino acids are linked by peptide bonds to form proteins |
True |
Semi-Essential Proteins |
Glysine
TyrosineCysteine |
Functions of Proteins |
Structure
Regulatory and Protection Energy |
Percent Crude Protein |
% Nitrogen X 6.25 |
T/F Protein contains 16% nitrogen |
True |
Non-Nitrogen Protein |
Used only by microorganisms in rumen |
Fat Soluble Vitamins |
A, D, E, K |
T/F Ruminants need all fat soluble vitamins |
False
All except Vitamin K |
Macro-minerals |
Ca, P, Na, K, Cl, Mg, S |
____ (in ___) ->Digestible Energy(in ____)->____(in the form of heat)->Net Energy->___ |
Gross Energy (in feces)
In Urine & GasesMetabolizible EnergyProduction and Maintenance |
Components of Feedstuffs |
Moisture(water)
Crude ProteinCrude FatCrude FiberNitrogen-free extractAsh |
% Digestable Nutrient |
(nutrient in feed-nutrient in feces)/ Nutrient in feed X 100 |
% Total Digestible Nutrient |
% digestible protien
+ % digestible fat X (2.25)+ % digestible crude fiber+% digestible NFE |
Metabolic Weight |
(Body Weight) ^0.75 |
If a 500lb steer=15lb of feed then a 1000lb steer=? lb feed |
(500)^0.75=105.7
(1000)^0.75=177.8105.7 / 177.8=1.71000 lb steer needs (15 X 1.7)=25.5 |
T/F All of the nutrients fed to livestock are used for maintenance requirements |
False only half are used for maintenance requirements |
Parts of Monogastric Digestive Tract |
Mouth
Esophagus Stomach Small Intestine Large Intestine |
Parts of Rumenant Digestive Tract |
Mouth
Esophagus Rumen |
T/F Ruminant animals have enzymes in their saliva |
False, saliva is used for lubrication in ruminant animals
enzymes are present in monogastric animals saliva |
Omasum |
Water Absorption
Sorting |
Reticulum |
Honeycomb that sorts
heavy particles stay while lighter particles fall down to the rumen |
Abomasum |
Secretes HCl, pepsin, lysozyme |
Eructation |
Belching
Prevents bloating |
The stomach secretes _____ and produces enzymes: ______&______ |
HCl
PepsinRennin |
Three Sections of Small Intestine |
Duodenum
JejunumIleum |
T/F Pancreas secretes enzymes into the duodenum to breakdown macromolecules |
True |
_______ secretes bile produced in the liver |
Gall Bladder |
Pancreas secretes _____ & ______ to control blood glucose levels |
Insulin
Glucagon |
Parts of Large Intestine |
Cecum
ColonRectum |
T/F The cecum is the site of microbial digestion in cows |
False; The cecum in HORSES is the site of microbial digestion |
Volatile Fatty Acids |
Acetate
ProprionateButyrate |
______ is the major site of water absorption (mono) |
Colon |
Volatile fatty acids are produced in the _____ |
Cecum |
T/F Horses have gall bladders |
False; Horses do not have gall bladders |
T/F The rumen turns unsaturated fat into saturated fats |
True |
Purines |
Adenine
Guanine |
Pyrimidines |
Thymine
Cytosine |
T/F Mitosis forms haploid cell from diploid cell |
False;
Meiosis forms haploid cells from diploid cells Mitosis forms diploid cells from haploid cell |