Animal Sci Exam 2

What is the study of how the body uses nutrients in feed to sustain life and reproductive purposes called?

Nutrition

What are the vitamins that tend to be involved in regulating body function such as blood clotting?

Fat soluble

What is the most important nutrient for the body?

Water

What is the term for the leftover nutrient after water has been evaporated?

Ash

What is the name of the specialized organ in chickens for grinding food?

Gizzard

What is the term for the dilation of the esophagus?

Crop

What do you call the collective term for fore stomachs in ruminants?

Fore stomachs

What is the name of the true stomach in ruminants?

Abomasum

In horses, what is the term for the act of eating feces?

Coprophagy

What are the three sections of the small intestine in order?

duodenum, jejunum, and ileum.

What is the process called that involves belching to remove gas from the esophagus?

Eruptation

What is the chewing method used to break down food known as?

Mastication

Which nutrient is digested first in the body?

Carbohydrates

What is the major carbohydrate found in plants?

Cellulose

What type of diet do omnivores have?

Plant and meat diet

What is the nutrient that must be a part of the diet called?

Essential nutrient

What are sugar, starches, and cellulose classified as?

Carbohydrates

What is the most difficult carbohydrate to digest?

Cellulose

What is the chemical partition that measures dry ash?

Proximate analysis

What is defined as the amount of heat needed to raise 1 liter of water by 1 degree Celsius?

Calorie

What term is used to describe the means of bringing food to an animal's mouth?

Prehension

What substance acts as a lubricant for food in the mouth?

Saliva

Where do bio and pancreatic secretions enter?

the duodenum, the first part of the small intestine

How much feed did the sow eat over the 10-day trial?

100 lbs

What was the nutrient intake of the sow during the trial?

14% protein

How is the digestibility of protein calculated?

(Intake - Feces) / Intake x 100

What is the definition of genetics?

The study of heredity and the variation of inherited characteristics.

What are short segments of chromosomes known as?

Genes

What is the animal's genetic makeup called?

Genotype

Which scientist is known as the father of genetics?

Gregor Mendel

What do you call various forms of a gene that affect the same trait?

Allele

What are chromosomes of similar size and shape that occur in pairs called?

Homologous chromosomes

What is the term for an animal that has different alleles on the chromosomes?

Heterozygous

What is Mendel's first law known as?

Law of segregation

What does phenotype refer to?

The physical appearance of an animal.

What type of dominance is illustrated by white and black color traits?

Codominance

What is the phenotype percentage of offspring if a homozygous AA is crossed with a homozygous aa?

100% normal phenotype

What percentage results from a cross between homozygous normal and heterozygous?

50%

What trait is controlled by many genes?

Quantitative trait

What term describes the mating system that uses two different breeds?

Crossbreeding

What is the term for the value of an animal as a parent?

Breeding value

What is the interaction of genes at different loci called?

Epistasis

What is the application of genetic principles in the selection of parents for the next generation?

Animal breeding

What is meant by EPD in animal breeding?

Expected progeny difference

What genetic concept relates to the frequency of alleles within a population?

Gene frequency

Who is known for the Hardy-Weinberg principle?

Robert Blackwell

What concept explains the process of natural selection in genetics?

Natural selection

Used by the body as lubricant and solvent for the body’s solid components

Water

psuedorumination in rabbit

Sicotrophie

Major carbohydrate found in plants- broken down by microbes and produce volatile fatty acids

Cellulose - 50% of energy needs

Bio and pancreatic secretions enter

Aquanda

Transported by lymphatic system, distributed by body

Fat

During a digestion trial a sow ate 5 lbs of feed twice a day that consisted of 14% protein. Trial lasted 10 days. During the trial excreted 215 lbs of feces that contained 3% protein.

How much feed did the sow eat? 100lbs (5+5= 10x10= 100)

What was nutrient intake? 14%

What was nutrient content in feces? 3%

What is the digestibility of protein? (14-3= 11 divided by 14= x100 = 78.6%)

Deglutition

Swallowing

Genetic code are made up of

DNA

Two types of bases- this base is composed of adenine and gumine

Purine

In protein manufacture the process of building RNA that is complementary to DNA

Transcription or translation

DNA replicaiton

Incomplete dominance

Gray

This type of trait is controlled by very few genes

Qualitative

Mating close relatives

Inbreeding

Passed down to next generation

Inheritability

Equal opportunity to perform

Contemporary group

Why is understanding nutrition important?

The cost of feed is 45 – 75% of the total cost of livestock production

• Swine 65-80%

• Layers 55%

• Broilers/Turkeys 65%

• Dairy 50-60%

• Feedlot 70%

• Sheep 50%

Use nutrients for

General health and well being

Physical abilities

Susceptibility to and ability to recover from disease

Genetic potential

Best feed

Soybean meal

Fats

Primary use- source of energy

2.25 times more energy than carbohydrates

Fat soluble vitamins (A,D,E,K)

Regulate body function

Vision

Blood clotting

Tissue Maintenance

Bone Development

Water soluble vitamins (C)

Metabolic regulation

Minerals

Inorganic constituents of bones and teeth

Supplmental mineral sources: salt, trace mineral salt, oyster shells, lime

Nutrient needs

Maintenance – maintaining body at constant weight

and temperature

Growth – process of adding tissues and body weight

Finishing – final feeding stage

Production – output of products

Work

Reproduction – lack of nutrition → causes delayed or abnormal estrous cycles

Feed analysis

Comprehensive Evaluation

• Digestibility – degree to which a feedstuff can be simplified and absorbed

• Nutrient composition

• Productive value

• Palatability

Balancing ration is very important, therefore knowledge of nutrient content is a must

Proximate Analysis

Proximate analysis is a set of chemical/analytical procedures to partition feedstuffs

• Dry matter – know how much of each ingredient

• Ash – mineral content of feedstuff

• Crude protein – determined by Kjeldahl process (measures protein)

• Average protein is 16% nitrogen (6.25) – crude measure of nutritional value

• Ether extract (Fat) – extracted from sample by diethyl ether

• Crude fiber (carbohydrate)

• Nitrogen – free – extract (non-fiber carbohydrate)

Determined by an intrument called a Bomb Calorimeter

Calorimeter → Gross Energy

Expressed in Calories

Calorie defined as the amount of heat needed to raise the temperature of 1 gram of water 1º C

Digestibility (%) =
Nutrient intake – nutrient in feces X 100
Nutrient intake

Monogastric (non-ruminent)

Have one simple stomach

Ruminant

Complex stomachs

Multiple compartments located before true stomach

Which digests faster; meat or plant material?

It depends on the digestive system.

• Carbohydrates digest first, protein next

• Plant material is actually not broken down by the animal, but is digested by microbes in stomach

Prehension

Means used to bring food into an animal’s mouth

Peristalsis

Muscle contractions move food down the esophagus into the glandular stomach

In chickens the stomach is called

Proventriculus

In the cow the stomach is called

Abomasum

Small Intestine: Duodenum

• bile and pancreatic secretion enter

• in the form of a loop

• main site for break down of food

Small intestine: Jejunum

• several feet long

• the absorption of the broken-down food occurs

Small intestine: Ileum

• connects the small intestine to the large intestine

How are nutrients absorbed?

The small intestine is lined with microscopic villi which

absorb most nutrients

Coprophagy

Horse

Eructation

Belching to remove gas from the rumen via the esophagus

Cow

Red meats

Beef

Pork

Lamb

Poultry

Chicken

Turkey

Worldwide contribution of major meat species

Pig 36.40%

All poultry 35%

Beef and buffalo 21.80%

All others 6.80%

Meat etymology

In English, we have specialized terms for the meat of animals

that is different from the term for the animal itself.

Originated from the Norman conquest of England in 1066.

Meat from animals was served to French invaders and referred to

using its Norman French word for than animal

• Pigs – porc (pork)

• Cattle – boeuf (beef)

• Sheep – mouton (mutton)

• Calves – veau (veal)

• Domesticated birds – poule (poultry)

• Goats – chèvre (chevon)

• Deer – venesoun (venison)

Meat = Muscle

Skeletal muscle

Heart, liver, kidney, tripe, sweetbreads

Cheek meat, ears, snouts, lips, tongue

Pigs feet, oxtail, bone marrow

Intestines

Meat science

Basic study of the unique characteristics of muscle and other animal tissues as they are transformed into meat

All facets of meat industry:

• Genetics

• Nutrition

• Health

• Welfare

• Packers

• Processing

• Quality

• Food safety

Meat Head terms: Finish

Fat on an animal, specifically subcutaneous fat over the ribeye/ loineye, deposited in the final months before harvest

Meat head terms: Carcass

the primary product of animal slaughter and dressing consisting of the skeleton with its attendant muscle, fat, and, for some species, skin

Meat head terms: Wholesale cut

cuts into which carcasses are subdivided, according to industry defined standards for where particular cuts are made Ex. Rib, Round, Chuck, Loin, Ham

Meat head terms: Primal cut

a wholesale cut trimmed to specific dimensions and fat thickness

Meat head terms: Retail cut

Cuts prepared for sale in a retail market

Ex. Ribeye steak, Bottom round roast, Arm roast

Grading: Beef

Quality grade – eating quality

• Prime, Choice, Select, Standard

Yield grade – cutability