ANSC*2340: Midterm 1 Content

sagittal plane

Divides the body into left and right sections, divided into medial and lateral.

medial

Close or towards the midline (median plane) of the body.

• e.g. chest, organs

• Side of the leg = side closest to body

lateral

Away from the midline (median plane) of the body; towards the side of the standing animal.

• e.g. shoulders, surfaces of body

• Side of the leg on the outside

frontal (coronal) plane

Divides the body into dorsal and ventral.

dorsal

Towards the backbone or vertebral column; away from the ground.

• If you are riding a horse, where does the saddle go?

ventral

Away from the vertebral column; towards the belly.

transverse plane

Divides the body into cranial (top) and caudal (bottom).

anterior/cranial

Towards the head.

• A pig’s shoulder, relative to its hip (rump area)

• Head, relative to the shoulder

posterior/caudal

Towards the tail.

• The hip (rump area), relative to the shoulder

adjectives of position

Needed for:

• Animal: orientation, regardless of position

• Observer: position = facing or behind the animal

proximal

Towards the body in a limb of an animal.

• The end of the tail that is attached to the body

• Knee, relative to the foot (knee is closer to the body than the foot is)

distal

Away from the body in a limb of an animal.

• Hoof, relative to the knee

• Toes are located on this end of the leg

bovine

Adjective describing cattle.

ovine

Adjective describing sheep.

porcine

Adjective describing pigs.

equine

Adjective describing horses.

caprine

Adjective describing goats.

bull

The name for sires/fathers in cattle (breeding herd).

cow

The name for dams/mothers in cattle (breeding herd).

ram

The name for sires/fathers in sheep (breeding herd).

ewe

The name for dams/mothers in sheep (breeding herd).

boar

The name for sires/fathers in pigs (breeding herd).

sow

The name for dams/mothers in pigs (breeding herd).

cock

The name for sires/fathers in chickens (breeding herd).

hen

The name for dams/mothers in chickens (breeding herd).

tom

The name for sires/fathers in turkeys (breeding herd).

hen

The name for dams/mothers in turkeys (breeding herd).

breeding herd

Animals that are breeding stock and do not enter the human food chain until the end of their reproductive life.

When they do enter the human food chain, they are often used in processed products (with exceptions) as they may be less tender or have an unusual flavour (specifically males).

calves

Term for neonatal/newborn cattle.

lambs

Term for neonatal/newborn sheep.

piglets

The term for neonatal/newborn pigs.

chicks

Term for neonatal/newborn chickens/turkeys.

poult

Term for a young domestic chicken, turkey, pheasant, or other fowl being raised for food.

ducklings

Term for neonatal/newborn ducks.

goslings

Term for neonatal/newborn geese.

heifer calf

A young female cow that has not borne a calf.

bull calf

A young, male cow who has not been castrated.

steer calf

A castrated young male cow.

gilt

A young female pig that has not borne a piglet.

barrow

A castrated young male pig.

cockerels

A young cock.

pullets

A young hen (usually less than one year old).

wether

A castrated male sheep.

capon

A castrated cock.

castration methods

• Surgical removal

• Crushing of spermatic cords

• Chemical (immunological approach)

surgical removal

Most common method of castration.

Pros: reliable, permanent.

Cons: requires anesthesia and post-operative care such as antibiotics to prevent infection (more labour and cost).

crushing of spermatic cords

Bloodless castration method in which the spermatic cord to disrupt blood flow to the testicles.

Pros: no chance of infection.

Cons: risk of failure, can be painful.

chemical castration (immunological approach)

Less common castration method that is gaining popularity now.

Pros: no pain or stress of regular castration, no chance of infection, less labour and medication costs.

Cons: often requires multiple doses, may not always be effective.

practical aspects of beef cattle castration

• Stops the production of male hormones (testosterone will change the flavour of the meat).

• Prevents unplanned mating in the herd (must be able to manage herd effectively, no unplanned calves).

• Decreases aggression to enhance on-farm safety for handlers and animals (males tend to be more aggressive/dominant).

• Decreases costs of managing bulls (i.e. larger, stronger facilities; must have enough space in facility, have capacity for unplanned cows).

why castration

For males → only have to remove testicles.

For females → must remove ovaries, perform whole hysterectomy (more complicated).

productivity aspects of beef cattle castration

• Decreases the rate of skeletal muscle growth (due to less testosterone).

• Increases the rate of fat tissue deposition (more delicious meat).

• Improves quality of meat (colour, tenderness, juiciness; higher marbling).

→ Slows growth rate

→ Animals need more time on feeding to be slaughtered

→ Impact on costs of production

practical aspects of pig castration

• Avoid aggressive behaviour that would injure other pigs.

boar taint

Unpleasant odor in male pork. Perceived as urine or fecal-like odor. Impactful in pork industry!

productivity aspects of pig castration

• Avoid the “boar taint'“ from non-castrated males.

sheep castration

• Lamb quality is not affected by castration.

• Castration is usually applied to better managing practices.

  • Prevent inbreeding

  • Avoid unwanted pregnancies and the mating of young females (want to plan → timing, selection, etc.)

  • Manipulation of carcass traits depending on the production strategy

broiler castration

• Males are not usually castrated.

  • They take 6-8 weeks to go to market

  • Their sexual maturity is achieved at 15-17 weeks → do not need to be castrated

• Sexes can be managed together.

castration in layer hens

Males coming from layer hens will commonly be culled in most countries, since they cannot lay eggs and are not bred for meat production.

pig snout

In pigs, consists of the nose, mouth, and jaw.

pig jowl

In pigs, consists of a flabby, lateroventral part of the neck. Can be used to make a type of bacon.

pig flank

In pigs, refers to part of the under belly. Where outer abdominal muscles are located.

pig belly

In pigs, used to make traditional bacon.

pig hock

In pigs, refers to the tarsus or a bone in the hindlimb similar to human ankle.

pig shoulder

In pigs, located in the dorsal surface, heavily involved in locomotion.

pig loin

In pigs, one of the most valuable parts of the carcass. Fabricated into pork chops.

pig rump

In pigs, located dorsally and posteriorly (caudal) on the pig. The site of muscle associated with the hip.

pork loin (cut)

Cut of a pig.

Runs along back of hog from shoulder to the hind leg.

Used for pork chops, tenderloin, and baby back ribs.

ham (cut)

Cut of a pig.

Made of the leg of the pig.

ham hocks (cut)

Cut of a pig.

Also called “trotters”; the feet of the pig.

Primarily used for soups.

pork belly (cut)

Cut of a pig.

The ventral part of a pig.

Used for spare ribs and fatty cuts (such as bacon).

pork jowl (cut)

Cut of a pig.

The cheek portion, can be used to make a specific type of bacon.

muzzle

In cattle, consists of the nose, mouth, and jaw.

dewlap

In cattle, is the large median skin fold at the caudal end of the neck.

In tropical cattle breeds, it helps to get rid of body heat.

brisket

In cattle, is the lower part of the chest cranial to the forelimb.

carpus

In cattle; analogous to the human wrist.

paunch

In cattle, noted ventrally on the diagram; can be found both dorsally and ventrally and refers to the rumen (only at the left side of the cow).

rumen

Is one of the four stomach chambers in ruminants. Placed on the left side of the thoracic cavity of the animal.

A large fermentation vat; can be palpated on the left-hand side of the animal.

It houses bacteria, protozoa, and fungi and aids the animal by digesting feedstuffs that animal enzymes cannot.

Also helps synthesize essential nutrients (B vitamins, proteins via microbial activity).

Volatile Fatty Acids (VFAs)

Produced in the rumen by bacteria, protozoa, and fungi. Are absorbed by the animal and used as their primary energy source.

• Propionic acid

• Butyric acid

• Acetic acid

microbial byproducts of the rumen

Used by “host” animal to meet their nutrient requirements for energy, protein, fatty acids, and minerals.

head pool

In cattle, the top of the head and the site where horns will emerge in horned cattle.

There are polled breeds of cattle which are born hornless.

crest

In cattle, refers to muscling in the neck. Can be extensively developed and pronounced in mature bulls. Also the bridge of the tissue arm muscle that can develop along the top of the neck.

The higher the testosterone levels, the higher the muscling - higher T levels promotes muscle growth and thickening of the tissue.

Important in social and reproductive behaviour: larger necks are associated with dominance and physical strength in muscle bones.

middle meats

Loin and forerib in the beef carcass. The sites for the highest-cost beef cuts.

beef loin (cut)

Cut of beef.

Contains meat from the last rib to the hip. Muscles are primarily used for movement but are less active than other muscle groups (reason for its tenderness).

Known for its tenderness, marbling, and fat distribution - contributes to the flavour and tenderness of beef cuts. Seen in T-bone steak and filet mignon.

forerib

Cut of beef.

Found behind the shoulder to the first few ribs. Contains more muscle than the loin.

Mostly used in prime ribs or ribeye steak, known for its tenderness and marbling.

pelvis

Very large bone that consists of the ilium, ischium, and pubis. Important for evaluating Body Condition

tuber coxae (hook bone)

The palpable prominence on the ilium. One of the bones of the pelvis; the point of the hip or hook bones.

pin bones

Ischiatic tuberosity of the ischium. One of the three bones which make up the pelvis.

illium

The largest and most dorsal of the pelvis bones. Forms the lateral walls of the pelvis.

Cranial prominence: tuber coxae.

pubis

The smallest of the three pelvis bones. Forms the cranial part of the pelvis floor.

ischium

Bone of the pelvis that projects ventrally and caudally.

Caudal prominence: pin bone.

knee (carpus)

The “wrists” of the forelimbs of a cow. Bends posteriorly.

The bone and joint are equivalent to the wrist in a human!

carpal

Relating to the bones forming the human carpus (wrist), or to their equivalent in an animal's forelimb.

foreshank (metacarpus)

The upper part of the foreleg of cattle.

tarsal

Relating to the hind limb.

hindshank (metatarsus)

The upper hind leg of a cow. The “ankles”.

shanks

The lower hind leg of a cow (below the “ankles”).

structure of limbs in farm animals

Made up of:

• Carpal Joints / Bones

• Ankle (Metacarpophalangeal) Joint / Bones

• Pastern (Proximal Interphalangeal) Joint / Phalanx 1-2

• Coffin (Distal Interphalangeal) Joint / Phalanx 3

carpal joints

• Proximal

• Intermediate

• Distal

carpal bones

Equivalent to the wrist or “knee” (though no knee in farm animals) in humans.

ankle (metacarpophalangeal) joint

metacarpal bones