Animal Science Final

Natural Fibers

Fibers derived from plants or animals that are biodegradable and renewable.

Advantages of Natural Fibers

Includes being naturally renewable, having natural coloration, requiring less dyeing, and offering superior warmth and durability.

Biodegradable

A property of materials that allows them to decompose naturally.

Cuticle in Hair Structure

The outermost part of the hair strand, composed of scaled cells that affect fiber quality.

Keratin

A protein that provides strength and waterproofing, majorly found in hair, wool, nails, and skin.

Follicle Types

Simple follicles produce one primary hair, while compound follicles produce one primary hair plus multiple secondary hairs.

Melanin

A pigment that colors skin and hair, present in the cortex of animal fibers.

Cashmere

A fine fiber obtained from cashmere goats, known for its softness and warmth.

Tanning Process

The method of treating animal skins to produce leather, involving soaking, liming, and the use of tannins.

Feathers Structure

Composed of a rachis, barbs, and barbules that enable them to trap heat and provide waterproofing.

Wool Properties: Felting

The ability of wool fibers to mat together due to their cuticle structure, forming solid sheets.

Exotic Leathers

Leathers derived from less common animal species, often used for high-end products.

Rachis

The primary stalk of a feather from which barbs emerge.

Lanolin

The natural grease found in wool that helps waterproof the skin and is a byproduct of wool processing.

Alpaca Fleece

Considered one of the finest fibers, regarded for its warmth and strength, and can be made into various garments.

Molt

The process of shedding and regrowing feathers, which can affect a bird's laying cycle.

Meat

The terminal product of animal agriculture.

Slaughtering Process

The series of steps including stunning, exsanguinating, skinning, eviscerating, splitting, chilling, and fabricating.

ATP

Adenosine triphosphate, the energy currency of muscle.

Fast Twitch Fibers

Muscle fibers used for short-burst work, functioning anaerobically.

Slow Twitch Fibers

Muscle fibers used for endurance work, relying on aerobic processes.

Marbling

Intramuscular fat deposits that enhance flavor in meat.

USDA Yield Grades

Grades indicating cutability or yield of boneless, closely trimmed retail cuts.

Dark Cutter

Meat that appears darker due to a lack of glycogen and higher pH caused by stress before slaughter.

Marbling Grades

A classification system for fat content in the ribeye of the 12th rib, affecting meat quality.

Nutrient Content of Meat

Typical composition: 75% water, 18.5% protein, 3% fat, 1.5% vitamins, and 1% minerals.

Avian Female Reproductive Tract

The anatomical structure in birds responsible for producing eggs, including various parts such as the ovary, oviduct, and uterus.

Nutrient Components of Eggs

Eggs contain high-quality protein, essential vitamins (except vitamin C), and minerals, making them an important dietary source.

Cholesterol

A fat-like substance in eggs essential for cell function, but excessive intake can lead to arterial blockage and cardiovascular issues.

Albumen

The egg white, primarily composed of water and protein, providing protection to the yolk and supporting the embryo.

Yolk

The yellow part of the egg, rich in lipids, proteins, and fat-soluble vitamins, serving as the primary nutrient source for the developing embryo.

Cuticle

A protective coating that seals the egg shell and aids in preventing microbial contamination.

Salmonella enteriditis

A type of bacteria that can infect eggs, often leading to foodborne illnesses, typically from raw or undercooked eggs.

Emulsion

A mixture of oil and water that is stabilized by emulsifiers such as lecithin found in egg yolks.

Haugh test

A method used to measure the thickness of an egg's albumen, indicating its freshness and quality.

Denaturation

The process by which heat disrupts the structure of proteins in eggs, causing them to unfold and form new protein networks.

Colostrum

First milk produced after parturition, rich in proteins, fats, and antibodies.

Passive Immunity

Immunity acquired by the transfer of antibodies from the mother to the offspring.

Antibodies

Proteins made by the immune system in response to antigens to neutralize pathogens.

Milk Constituents

Major components of milk, including water, lipids, carbohydrates, proteins, vitamins, and minerals.

Lactose

A disaccharide sugar found in milk, composed of glucose and galactose.

Pasteurization

A process of heating milk to destroy pathogenic organisms without significantly affecting its nutritional value.

Homogenization

A mechanical process that breaks down fat globules in milk to prevent cream separation.

IMMNOGLOBULINS

Antibodies found primarily in colostrum, crucial for the newborn's immune protection.

Calcium-to-Phosphorus Ratio

The ideal dietary ratio of calcium to phosphorus in milk is between 1:1 to 1:2 for optimal growth.

Milk Allergy

An immune response to proteins in milk that can cause severe allergic reactions.

Lactose Intolerance

Inability to digest lactose due to lactase deficiency, leading to gastrointestinal discomfort.

Vitamins in Milk

Milk contains both fat-soluble vitamins (A, D, E, K) and water-soluble B vitamins, essential for various bodily functions.

Milk Processing

Methods such as pasteurization and homogenization used to enhance milk safety and longevity.

Fat Content in Milk

The percentage of fat varies in different types of milk, affecting calorie content and creaminess.

Milk Production Trends

Changes in milk production rates and breed differences over the years.

Mammary gland

The distinguishing characteristic of all mammals, responsible for producing milk to feed young.

Monotremes

A class of egg-laying mammals that lack teats, with milk secreted from tubular glands.

Marsupials

Pouched animals that give birth to live young, which attach to teats for nursing.

Galactopoiesis

The maintenance of milk production influenced by genetics, nutrition, disease, and milking efficiency.

Milk let down

The reflex involving the release of milk from the mammary glands, stimulated by oxytocin.

Mastitis

Inflammation of the mammary gland, typically resulting in clots and a high somatic cell count in milk.

Oxytocin

A hormone produced in the hypothalamus that plays a key role in milk let down.

Involution

The process of decrease in size and function of the mammary gland following peak lactation.

Irregularities in milk synthesis

Variations in milk production due to factors like stress, nutrition, and hormonal balance.

Secretory tissue

Alveoli in the mammary gland responsible for milk production and secretion.

Nutrient

A substance consumed by the body to support cellular needs for work, growth, reproduction, maintenance, and repair of tissues.

Water

Often the most overlooked nutrient, essential to all living things, comprises 50-75% of an adult animal's mass.

Carbohydrate

Nutritional component providing energy (4 kcal/g) and fiber, existing in various forms such as sugar, starch, and fiber.

Protein

Made of amino acids and necessary for structural and specialized functions in the body.

Lipids

A diverse group of compounds including fats, oils, phospholipids, and steroids; they provide energy and structural components of cells.

Essential Amino Acids

Amino acids that must be supplied in the diet because the body cannot synthesize them in adequate quantities.

Vitamins

Essential organic compounds classified by solubility; vital for various biochemical functions in the body.

Minerals

Inorganic compounds necessary for many physiological functions, including macrominerals and microminerals.

Hydrolysis

The reaction that involves 'cutting' a molecule in the presence of water, essential in digestion.

Calorimetry

The measurement of energy in food, where 1 calorie is the heat required to raise the temperature of 1 gram of water by 1 degree Celsius.

Net Energy (NE)

Energy that is available for maintenance and production after subtracting fecal and urinary energy from gross energy.

Macrominerals

Minerals required in larger amounts by animals, such as Calcium, Phosphorus, and Potassium.

Micro minerals

Trace elements required in smaller amounts, such as Iron, Zinc, and Copper.

Volatile Fatty Acids (VFA)

Products of carbohydrate fermentation in ruminants, serving as an energy source.

Peptide Bond

The bond linking amino acids together to form proteins.

Fiber

Carbohydrates that aid digestion and provide structural support in plants.

Metabolic Water

Water produced as a byproduct of metabolic reactions, important for hydration in certain animals.

Thermoregulation

The process of maintaining a stable internal body temperature independent of the external environment.

Gastrointestinal Tract (GIT)

The system responsible for digestion, consisting of organs that break down food into absorbable nutrients.

Carnivores

Animals that primarily consume meat.

Omnivores

Animals that consume both plants and animals.

Herbivores

Animals that primarily consume plants.

Mechanical Digestion

The physical breakdown of food into smaller pieces.

Chemical Digestion

The process of breaking down food into absorbable molecules using enzymes.

Microbial Digestion

The digestion of food facilitated by microbes, often referred to as fermentation.

Peristalsis

Rhythmic muscle contractions that move food through the gastrointestinal tract.

Bolus

A rounded mass of food prepared for swallowing.

Rumen

The first chamber of a ruminant stomach where microbial digestion occurs.

Teeth Classification

Types of teeth categorized based on their function and morphology, including deciduous, permanent, brachydont, and hypsodont.

Lumen

The central cavity of the intestinal tube.

Villi

Fingerlike projections in the intestine that increase surface area for absorption.

Cecum

A blind-ended pouch in the digestive system where microbial digestion occurs.

Rectum

The part of the gastrointestinal tract that stores feces before excretion.

Anus

The opening at the end of the digestive tract through which feces are expelled.

Glandular Stomach

A type of stomach that can secrete substances like hydrochloric acid and enzymes.

Non-Glandular Stomach

A stomach that does not secrete digestive substances, making it more vulnerable to ulceration.

Ruminant Stomach

A complex stomach with multiple chambers, including the rumen, reticulum, omasum, and abomasum.

Small Intestine

The segment of the gastrointestinal tract where most digestion and absorption of nutrients occurs.

Mastication

The process of chewing food.