Agriculture Reviewer Flashcards

These flashcards cover vocabulary terms related to animal science, animal nutrition, slaughtering, and animal production management, based on the provided lecture notes.

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.