Agriculture Reviewer Flashcards

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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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52 Terms

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Animal Breeding

The art and science of genetic improvement of farm animals

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Artificial Insemination

Technique of introducing semen into the oviduct without the benefit of the male

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Domestication

Process of enabling animals to survive and reproduce normally under man's care

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Environment

The external factor, other than the gene that affects the character of an individual; non-genetic

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Gamete

The collective term for the reproductive cells from either the male or female

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Gene

The carrier of hereditary characteristics; a segment of the DNA that determines the base sequence of the nucleotide

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Genotype

The specific combination of genes in the diploid phase representing a phenotype

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Herbivores

Species of animals that live mainly on plants

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Heritability

The degree by which a character is genetically transmitted from a parent to offspring

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Hybrid vigor or heterosis

A condition where the heterozygote is better than the average of the homozygote

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Inbreeding

The process of mating animals that are closely related by descent

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Locus

The specific location of a pair of genes in the chromosome

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Mutation

Spontaneous change in the biochemical or structural characteristic in the genetic material that results in a different biological action

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Omnivore

Species of animals that live on plants, meat of animals and other food materials

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Phenotype

The observable effect of a gene action

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Random mating

Process where individual of one sex has an equal chance of mating with any other individual in the opposite sex

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Segregation

The separation of the pair of genes in the process of gametogenesis

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Spermatogenesis

Process of producing sperm cells

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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

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Translation

The process of synthesis of the polypeptide chain based on the base sequence in the mRNA

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Nutrients

Any feed constituent or a group of feed constituents that aids in the support of life

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Digestion

Process of breaking down of feed particles into suitable products for absorption

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Absorption

Transfer of substance from gastro-intestinal tract (GIT) to the circulatory system

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Metabolism

Combination of anabolic and catabolic reactions occurring in the body with the liberation of energy

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Enzymes

A complex protein produced in living cells that causes changes in other substances within the body without being changed itself

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Meat

The carcass or carcass parts coming from animals sufficiently mature and healthy

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Beef

Meat from cattle more than one year old

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Veal

Meat from cattle less than one year old

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Carabeef

Meat from carabaos more than one year old

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Chevon

Meat from goats

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Pork

Meat from swine

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Mutton

Meat from sheep

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Lamb

Meat from lambs

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Venison

Meat from deer

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Hot meat

Meat coming from an illegal source

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Fresh meat

Meat that has not undergone any substantial physical, chemical and microbiological changes from the time of slaughter

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Meat by-products

The edible by-products from the slaughterhouse

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Abattoir

The premises approved and registered as premises for slaughtering animals for human food

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Cold slaughter

Slaughtering an animal dead of some causes prior to slaughtering

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Fabrication

Process of cutting carcasses into standard wholesale and retail cuts

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Flaying

Act of removing hide from animals

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Pasteurization

It is a process of heating a foodstuff, usually a liquid, definite time at a definite temperature and thereafter cooling it immediately.

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Homogenization

Fat globules are subjected to mechanical treatment, which breaks them down into smaller globules, uniformly dispersed in the milk.

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Livestock market/concentration yards

Farmers or traders bring their animals to the concentration yards for sale

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Poultry

a collective term for all domestic birds rendering economic service to man

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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.

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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.

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Broiler

Meat type chicken commonly grown up to 35-42 days and weighing 1.5-2.0 kg liveweight

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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.

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Farrowing

refers to the act of giving birth in swine.

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Monotocous

an animal gives birth to only one individual at a time.

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Polytocous

litter bearing animal which gives birth to more than one individual at a time.