Animal Science Practical 2 (mine)

Anatomy

The branch of science that corresponds with the structure of organisms (skeletal, digestive ,reproductive, etc.).

Cranial

Towards the head of the animal in relation to the entire body. This can also refer towards the front of the leg on an animal.

Caudal

Towards the tail of the animal in relation to the entire body.This can also refer towards the back of the leg on an animal.

Rostral

Within the head this refers to towards the nose.

Caudal

within the head refers towards the poll.

Medial

Refers towards the center or midline of the animal.

Lateral

Refers towards the outside or away from the midline or center of the animal.

Dorsal

Directed towards the spine of the animal's thoracic trunk.

Ventral

Directed towards the belly or the ground of the animal's thoracic trunk.

Proximal

Parts of the limb closest to trunk of animal (above the knee or hock joint).

Distal

Parts of the limb closest to the ground (below the knee or hock joint)

Palmar

The part of the foot that is contacting the ground.

Dorsal

In reference to the limbs, the opposite of palmar of the foot.

Integumentary System

Acts as a protective barrier to internal organs.

Skeletal, Smooth, and Cardiac.

Muscles can be divided into three categories:

Smooth Muscles

Involuntary movement; located in the body systems with autonomic function such as the digestive tract and determining size of the eye pupil due to light (dilation vs. constriction).

Skeletal Muscles

Voluntary movements; movements the animal can control such as movement of the limbs, trunk, and head. Skeletal muscles also make up the meat humans are accustomed to consuming such as beef, pork, and lamb.

Cardiac Muscles

Involuntary movement; these muscles are restricted to the heart.

Bones, Cartilage, and Teeth.

Skeletal system includes:

Brain, Spinal Cord, and Peripheral Nerves.

Nervous system consists of:

Trachea, Larynx, and Pharynx.

The airway contains:

Bronchi and Alveoli

Within the lungs, there are branches and little air sacs known as:

Ventilation

The movement of air in and out of the lungs.

Cardiovascular System

This system contains the heart and blood vessels to transport blood to the tissues in the body and to the lungs for the exchange of gas (carbon dioxide and oxygen).

Arteries

Carries oxygenated blood at high pressure to the entire body.

Veins

Carries de-oxygenated blood at lower pressures back to the heart.

Capillaries

Small, branching blood vessels connecting veins and arteries.The main function of capillaries is to exchange materials from blood and tissue (oxygen, carbon dioxide, cellular waste from metabolism).

Pulmonary circulation

Refers to the blood that circulates through the lungs.

Systemic circulation

Refers to the blood that circulates throughout the entirety of the body.

Two kidneys, two ureters, bladder, and urethra.

The urinary system consists of:

Immune System

Is responsible for fighting off any pathogenic microorganisms that can cause an animal to become ill.

Hormones

Are responsible for growth and development of the animal.

USDA Quality grades

a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean.

Dressing percentage

The ratio of dressed carcass weight to the weight of the live animal, expressed as a percentage

Yield Grade

is an estimate of the percent retail yield of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck.

A

Rump

B

Loin

C

Back

D

Rear Flank

E

Stifle

F

Hoof

G

Quarter

H

Dewlap

A cow that looks to be emaciated on physical evaluation having no palatable fat over her spine or ribs would receive a BCS of?

1

Femininity is a must in females and will correlate to udder quality.

true

Grasses and legumes are examples of concentrates.

false

Grains like milo, corn and barley are examples of concentrates

true

Where is the point of balance or the neutral zone located on the horse?

shoulder

Which of the following is one of the 6 regions evaluated for body condition scoring in horses ?

Feet and Legs

Along the neck

Frame

Muscling

along the neck

Which of the following is not one of the three uses for horses in the United States?

Recreation

Meat

Performance

Reproduction

meat

What type of parlor does the Southwest Regional Dairy Center have?

rotary

How are the manure alleys in the barn at the Southwest Regional Dairy cleaned?

recycled effluent

What color leg band denotes that cows at the Southwest Regional Dairy have received antibiotics?

red

What type of barns does the Southwest Regional Dairy Center have?

freestalls

Located at the cow’s breast, the lower chest area. This cut is low in fat content, it’s one of the cow’s most used muscles.

brisket

Located in the lower abdomen, the chest part of the cow. Due to the muscles, it’s a tough meat

shank

Located below the rib cut, in other words, the center belly of the cow.

short plate

located in the center back of the cow. Quite flavorful part of the making this one of the most expensive cuts.

rib

cut is located at the front chest and top of a cow including shoulder and neck parts.

chuck

Located in the lower back of the cow. This meat is very soft and tender, that’s why loin cuts are great for juicy steaks.

loin

Located in the rear part of the cow. Contains less fat content so making it a a tough cut, which also means that it’s a very cheap cut.

round

This primal meat cut is from the belly or underside part of the cow. Sub-primal cuts: Ground Beef, London Broil, and Flank Steak.

flank

avg. beef dressing %

64

avg. sheep / lamb dressing %

51

avg. pork %

74

Is the boston shoulder the upper or lower part of a pork shoulder?

upper (picnic lower)

what is the main ingredient in TMR

corn silage

what is the predominant breed at SW diary center

crossbreed

what type of bedding is used at SW center

sand

who does the SW dairy center sell their milk to ?

Dairy Farmers of America

what kind of germicide is used to clean a cows teats?

iodine

why do we use HOJO's? Holstein, jersey crosses

holstein- milk quantity

jersey- fat, buttery milk

how often are the cows fed dairy

2x

what is recycled effluent

water recycled from lagoon

what through what # BCS are dairy cattle scored

1-5

what is the avg. cow temp

99-102 degrees

what is a rumen cannula?

the device used to open the outside of cow to rumen for research

is our center thru a private producer?

yes

approx. how many cows does the center have

400 ish

how many times and when are they milked

3x

6am

2pm

10pm

what is the advantage of the rotary parlor system

less employees needed

how long does it take to completely milk vs. a full rotation on the parlor?

5-7 min

11 min rotations

at what temp. do cattle begin to heat stress

65 degrees F

what is the avg. amount of milk produced per cow per day

60-80 up to 96

what are part of the baseline evaluation for feeder cattle

size of frame , muscling, thriftiness

what is frame scoring

a tool used to evaluate the mature skeletal size of an animal

1-9

t or f: hip height on beef cattle are used to project finishing weights and is used to calculate frame score

true

t or f: structure is heritable and can be improved genetically

true

t or f: leg structure (hind specifically) shows the importance and longevity of a cow

true

define fleshing

the ability to naturally maintain body condition without supplements being fed thru various climates etc. (good vs. bad keepers)

what is the range for BCS

1-9

what are we looking for when evaluating the mammary system on a heifer

teat size and shape

udder depth

udder balance

udder quality

what are the top two things to be kept in mind when handling cattle

POB & flight zone

on avg. per capita, how much pork does the avg. american consume

50.6# per capita

t or f: pork is the most consumed worldwide at 36%

true

the amount of beef eaten in the US accounts for how much of the worlds % of beef eaten

21%

how much of meat sales does lamb account for

1%

on avg. how many head of beef do we slaughter a year

30.6 million

on avg. how many head of sheep/lamb do we slaughter a year

2.1 mil

on avg. how many head of hogs do we slaughter a year

121.3