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These flashcards cover vocabulary terms related to animal science, animal nutrition, slaughtering, and animal production management, based on the provided lecture notes.
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Animal Breeding
The art and science of genetic improvement of farm animals
Artificial Insemination
Technique of introducing semen into the oviduct without the benefit of the male
Domestication
Process of enabling animals to survive and reproduce normally under man's care
Environment
The external factor, other than the gene that affects the character of an individual; non-genetic
Gamete
The collective term for the reproductive cells from either the male or female
Gene
The carrier of hereditary characteristics; a segment of the DNA that determines the base sequence of the nucleotide
Genotype
The specific combination of genes in the diploid phase representing a phenotype
Herbivores
Species of animals that live mainly on plants
Heritability
The degree by which a character is genetically transmitted from a parent to offspring
Hybrid vigor or heterosis
A condition where the heterozygote is better than the average of the homozygote
Inbreeding
The process of mating animals that are closely related by descent
Locus
The specific location of a pair of genes in the chromosome
Mutation
Spontaneous change in the biochemical or structural characteristic in the genetic material that results in a different biological action
Omnivore
Species of animals that live on plants, meat of animals and other food materials
Phenotype
The observable effect of a gene action
Random mating
Process where individual of one sex has an equal chance of mating with any other individual in the opposite sex
Segregation
The separation of the pair of genes in the process of gametogenesis
Spermatogenesis
Process of producing sperm cells
Transcription
Process whereby the sequence of the bases in the DNA is transcribed by the mRNA in the nucleus for subsequent translation into the corresponding protein material
Translation
The process of synthesis of the polypeptide chain based on the base sequence in the mRNA
Nutrients
Any feed constituent or a group of feed constituents that aids in the support of life
Digestion
Process of breaking down of feed particles into suitable products for absorption
Absorption
Transfer of substance from gastro-intestinal tract (GIT) to the circulatory system
Metabolism
Combination of anabolic and catabolic reactions occurring in the body with the liberation of energy
Enzymes
A complex protein produced in living cells that causes changes in other substances within the body without being changed itself
Meat
The carcass or carcass parts coming from animals sufficiently mature and healthy
Beef
Meat from cattle more than one year old
Veal
Meat from cattle less than one year old
Carabeef
Meat from carabaos more than one year old
Chevon
Meat from goats
Pork
Meat from swine
Mutton
Meat from sheep
Lamb
Meat from lambs
Venison
Meat from deer
Hot meat
Meat coming from an illegal source
Fresh meat
Meat that has not undergone any substantial physical, chemical and microbiological changes from the time of slaughter
Meat by-products
The edible by-products from the slaughterhouse
Abattoir
The premises approved and registered as premises for slaughtering animals for human food
Cold slaughter
Slaughtering an animal dead of some causes prior to slaughtering
Fabrication
Process of cutting carcasses into standard wholesale and retail cuts
Flaying
Act of removing hide from animals
Pasteurization
It is a process of heating a foodstuff, usually a liquid, definite time at a definite temperature and thereafter cooling it immediately.
Homogenization
Fat globules are subjected to mechanical treatment, which breaks them down into smaller globules, uniformly dispersed in the milk.
Livestock market/concentration yards
Farmers or traders bring their animals to the concentration yards for sale
Poultry
a collective term for all domestic birds rendering economic service to man
Fowl
Generally is a term applied to all poultry species specifically, applied to designate mature domestic cocks and hens, poultry can also to the dressed carcasses of fowls.
Breeder
That designate the poultry raiser who produces fowls for any special purpose with the object of improving their value or in conformity with an agreed standard of excellence.
Broiler
Meat type chicken commonly grown up to 35-42 days and weighing 1.5-2.0 kg liveweight
Debeaking
Cutting part of the upper and lower mandibles with the use of electrically controlled cauterizing blade having a temperature of 815°C to destroy the tissue responsible to generate beak growth.
Farrowing
refers to the act of giving birth in swine.
Monotocous
an animal gives birth to only one individual at a time.
Polytocous
litter bearing animal which gives birth to more than one individual at a time.