BAP 1 Final Study Set 3.0

What is the biggest goal for breeding?

improvement

How do we try to improve traits by breeding?

selecting superior animals

What is the basic definition of heritability?

how likely it is for traits to pass down from parent to offspring

what is the definition of heritability in term of phenotypic variation?

the percent of total phenotypic variation due to breeding value

what is selection differential?

difference of the selected animal compared to the herd

what are some high heritable traits?

carcass/end product, skeletal measures, and mature weight

what are some moderately heritable traits?

growth rate, birth weight, weaning weight, yearling weight

what are some low heritable traits?

maternal ability, reproduction, health, cow longevity, and overall cow productivity

what is the percent of high heritable traits?

40% +

what is the percent of moderate heritable traits?

20 - 40%

what is the percent of low heritable traits?

less than 20%

why do bulls influence herds more than heifers/cows do?

their genes spread around a lot more than female cows’ do

what does epd stand for?

expected progeny difference

what are the two sire summaries?

epds and accuracy

what are some maternal epds?

milk and maternal weaning weight

what are some carcass epds?

marbling, ribeye area, carcass weight

what are some reproductive epds?

calving ease, scrotal circumference

what are some growth epds?

weaning weight, yearling weight

what is stayability?

the ability for a cow to stay in the herd

why do you want a bull with a larger scrotal circumference?

generally means earlier sexual maturity for the daughter

what are “gold standard” traits for replacement heifers?

conceive early, calve easily, consistent milk supply, wean heavy calves, and create calves with high post-weaning growth and carcass merits

what are cows and heifers culled based on?

productivity of their calves, early pregnancy, and condition of udder, eyes, skeleton and teeth

how many bottom teeth do cows have?

8 incisors

what is cow/heifer selection measured on?

pregnancy test, weaning and yearling weights of their calves, and epds [traits + accuracy]

what is good about crossbreeding programs?

takes advantage of heterosis or hybrid vigor

what is heterosis or hybrid vigor?

likelihood that offspring will be better than parents [the best of both traits]

what are the different names for the place cattle go to be processed?

processing plant, abattoir, slaughterhouse

what is the main aim of the Humane Slaughter Act of ‘58?

regulations of how to handle cattle before death

how does stress make a worse production while processing cattle?

stress raises pH and creates carcass issues

what are the 3 ways mentioned to stun cattle?

mechanical, electrical, CO2

what is the most important thing to do right while stunning cattle?

placement

what is the most common way to stun cattle?

mechanical [stunning gun]

what is the first step in the slaughtering process?

hang by one leg

what is the second step in the slaughtering process

exsanguination

what does exsanguination mean?

bleeding out

what is the third step in the slaughtering process

removal of feet, head, and hide

what is hide used for after removal?

leather

what is the fourth step in the slaughtering process

evisceration

what does evisceration mean?

removal of internal organs

what is the fifth step in the slaughtering process

cut the body down the middle into two parts

what is the sixth step in the slaughtering process

cooling the carcass for 24 hours

why do we cool the carcass after slaughtering?

to kill any bacteria left over

what does FSIS mean?

food safety and inspection service

what is FSIS under?

the USDA

what are the 4 Ds of antemortem inspection?

down, disabled, dead, diseased

what consists of a postmortem inspection?

swab [looking for bacteria]

what are other inspections done at processing plants?

processing, sanitation, facilities, equiptment, etc

what is meat grading?

sorting meat into different classes based on expected quality

is meat grading universal? (same across the world)

No, it differs!

What are the quality grades of meat?

prime, choice, and select

what is yield grade?

amount of usable product on the carcass

what percent of live weight is an average beef carcass?

~ 63 - 65%

when is the carcass divided into quarters?

after chilling

where is the carcass split into 2 sections?

the backbone

where is the carcass divided into quarters?

between the 12th and 13th ribs

how is the forequarter cooked?

low and slow

how is the hindquarters cooked?

quicker

why is there a difference between how the forequarters and hindquarters are cooked?

based on how the muscle is used

what is the HACCP for?

keeping standards for processing to consumption

what are two factors that can change the appearance of meat?

handling and light

what is one way to inhibit the growth of organisms on meat?

appropriate storage

why is ground meat more susceptible to bacteria / going bad?

grinds up the protective tissues on the surface of the meat

what is the most important factor in bacterial growth?

temperature

what temperature is ideal for stopping bacterial growth?

38 degrees F

what is the refrigeration storage life of meat?

5 - 7 days

what is a good indicator that meat has been in the freezer for too long?

freezer burn

what is one way to prevent moisture loss?

wrapping

how long should you keep meat in the freezer?

6 - 12 months

why should you let your steak “rest” after cooking?

to let the moisture redistribute into the middle of the meat

what creates the “bloody” look of meat?

myoglobin denatured

why does meat change color while cooking?

the iron is going from a ferrous to ferric state, changing the color from “raw” to brown

What are some by-products of meat?

bones, gelatin, hormones, edible + inedible fats, and hides

what are the main differences between grass-fed v. grain finish beef

amount of fat and marbling

who are negotiations between for marketing?

big packers and big retailers

what is “grid pricing”?

price that fluctuates based on quality

What are some factors that affect prices?

reputation of seller/dealer, size of lot, uniformity of load

what is uniform calf crop?

calves that look the same / very similar

when are calves weaned on average?

7 months

how long is the calving period?

60 days

how many pounds per day should a calf be gaining?

2 lbs

how does uniform calf crop connect financially to early born heifers?

everything trickles down: early born heifers calf earlier, creating a more uniform calf crop

what is price per hundredweight?

price per 100 lbs of “good”

who does an up slide protect?

the buyer

who does a down slide protect?

the seller

when is a two-way slide generally used?

with calves under 600 lbs

what is a “slide” in price?

predetermined adjustment in price that is written into contract so no one owes anyone money

in theory, when do prices for cattle decline?

the winter

why are calves worth more than heifers, steers, and cows?

they can be molded into whatever you want to use them for

what are some labels that people will pay more for?

no added antibiotics or hormones, dry aged, wagyu beef

why is dry aged more expensive?

more tender product, control mold [crust]

why is wagyu beef more expensive?

great marbling, slow growing

how do you make changes?

change when you sell, how you sell, and what you sell [trial + error]

What is BCS measured out of in the beef industry?

1-9

Where should the BCS be maintained around?

5

What is libido?

Sex drive

Do cows lose or gain BCS during breeding season?

lose

What does CIDR stand for?

Controlled internal drug release

What is a replacement heifer?

a heifer that you are going to keep to replace an older cow

What kind of an investment are replacement heifers?

financially and genetically

what is the longterm goal of a replacement heifer?

stayability