ANSC 107 Ramsey Exam 2

Feeder Cattle

Frame size (small, medium, large) and muscle thickness (1, 2, 3, 4)

Large steers

>1200

large heifers

>1000

Medium steers

1000-1200

medium heifers

850-1000

small steers

>1000

small heifers

>850

Grades

designed to group animals according to relative merit within a market class

What does quality stand for in grade?

Quality denotes eating quality or palatabillity

What does cutability stand for in grade?

leanness or trimness

What happens when animals grow older?

less tender and more flavor

leaner meat

muscling (1)

thick

Muscling (2)

average

Muscling (3)

thin

Muscling (4)

inferior

Market classes seperate aniamsl to groups according to use such as

Slaugther, feeder, bred heifers, pairs

What does marklet class and grades stand for?

Accurately descibe livestock that are being sold around the country

How long does chicken take until its market ready

5 months

As animal get older.....

Ribs turn wider and flatter

quality grades of beef

Carcass maturity, degree of marbling, lean - color, skeletal- ossifiication

quality grades of lamb

Maturity, fat streaking in the flank

US #1 is the most preferable

USDA quality grades of pork

Marbling

intramuscular fat

Physiological age, look at bones.

maturity

Lamb maturity

spool or break joint

pork belly thickness

.6

What does belly thickness make in pork?

bacon

What does dressing percent stand for?

the percent of the animal’s live weight becomes carcass weight after slaughter.

yield grade of lamb

50%

expected yields for porcine

70%

Retail cuts of beef

round, loin, chuck, rib

Retail cuts of lamb

leg, loin, rack, shoulder

Retail cuts of pork

ham, loin, boston butt, picnic shoulder

yield equation of pork

(4 x LRB thickness) - (1 x MS)

after death glycogen becomes

lactic acid

hemoglobin

transports oxygen form the lungs to the muscles

myoglobin

stores oxygen (color determining)

after death pH drops from ______ to ______

7.1 to 5.6

-short vs long sarcomeres

-locomotice vs support muscles

-breed

-quality grades

-degree of doneness

muscle tenderness

what industries utilize vertical intergration

swine and poultry

carcass value depends on

age, weight, sex, fatness, muscling

Factors evaluated in yield grading

carcass weight, fat thickness, ribeye area, kidney, pelvic, and heart fat

dressing percent equation

carcass weight/ live weight x 100

cooler shrinkage

not enough fat shrinks carcass and decreases value

the last fat that is deposited is_____

marbling

what fat deposit comes first

seam fat

animals deposit fat ___ to ___

front to rear

As an animal gets fatter their shape changes and they become

squarer, deeper bodied, smoother, wider

odds of poor steak with upper 2/3 choice

1 in 19

odds of poor steak with lower 1/3 choice

1 in 7

What is the LD muscle

longissimus Dorsi muscle

appropriate weight ranges for beef

1000-1300

Lamb quality grade

Shape of the ribs & maturity classes recogmixed for grading are lamb and mutton

The USDA yield grades for lamb carcass are?

1 skinny - 5 fat

inspection is completed by an inspector who provides the first line of defense against adulterated meat and poultry products. they are responsible for inspection of animals before and after slaughter

inspection

determination of a quality grade through a composite evaluation of carcass maturity, firmness, texture, color of lean, and amount of marbling distributed throughout the lean

grading

genotype + environment =

phenotype

healthy

free of disease, vaccinations, facilities,genetics

state other than complete wellness

disease

measure stress level through_____

cortesol

major cause of stress to animals

feed

study of the essential nature of diseases

pathology

refers to the cause of disease or the study of the causes of disease

etiology

-organism must be able to enter host body

-must be able to adapt to host environment and reproduce

-must be able to exit the body

-complete cycle by attacking another host

requirements of an infectious disease

passes from mother to offspring during gestation or from colostrum

passive immunity

when antibodies are produce by the animal from exposure to an organism or vaccination

active immunity

prevention is the key to keeping animals healhty

managment, nutriton, genetics, isolation/ quaratine, animal identification, quickly identify sick aniamsl

genetic problems with cattle

curly calf syndrome

scrapie, entropion, spider lamb syndrome, footrot, internal parasites

genetic problems with sheep/goats

genetic problems with swine

porcine stress syndrome

-hyperkalemic periodic paralysis disease

-polysaccharide storage myopathy

genetic problems with horses

disease transmittable from animals to humans

zoonotic

body temp of cattle

101.5

body temp of sheep/goat

102

body temp of pigs

102

body temp of dogs

102

body temp of cats

101.5

body temp of horses

100

-branding

-ear tag

-ear notch

-tattoo

-microchip

-retinal scanning

identification systems

inspection before slaughter

antemortem

%KPH in cattle

1-6%

average inch of rib eye area

11 inches

Adaptation

long term changes in response to their enviroment that are genetically based

Effective tempature

the total heating or coolong of power of the enviroment. Ambient tempature is affected by the wind, humiditym and solar radiation.

Acclimation

The process or result of becoming accustomed to a new climate or to new conditons

evaporation

loss of heat through vaporization of moisture from the respirtatory tract and skin

Radiation

the exchaange of heat between two objexts that are not toiching. can result in loss of grain of heat.

homeotherm

animals maintaining constant body tempature

horses

100 F

Cattle

101.5F

sheep

102 F

Goats

102 F

Factors affecting critical tempature

haircoatm subcutaneous fat, nutrional level, animal wet or dry

Thyroxine

produced by the thyriod gland, thyroxine secretion increases during color stress and decreases during heat stres

corticoids

produced by the adrenal gland, cortical secreations increased during cold sorters and decreased during heat stress

What season is most liming for livestick?

August - july for sheep and goats

Goats

102 F

swine

102.5 F

chickens

107 F