Term
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Definition
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Term
|
Definition
High Partial Pressure of Oxygen in packaging
Type of MAP packaging |
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Term
|
Definition
Low Partial Pressure of Oxygen
Type of MAP packaging
Has more Nitrogen |
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|
Term
Types of Packaging for Meats |
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Definition
Retail overwrap, MAP, vacuum |
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Term
|
Definition
Water-70%
Protein-20%
Fat-8%
Ash-1%
Vitamins and Carbs-less than 1% |
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Term
Vitamin that meat is a good source of |
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Definition
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Term
Relationship to protien and water to fat in animals |
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Definition
As fat increases, water and protein decrease |
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Term
|
Definition
Skeletal, Cardiac, Smooth |
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Term
|
Definition
Voluntary and attatched to the skeleton |
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Term
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Definition
GI tract, Circulatory tract, and reproductive tract |
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Term
Skeletal and Cardiac muscles are.. |
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Definition
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|
Term
Most abundant in composition of lean meats |
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Definition
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Term
Protein is ____ in composition of lean meats at ____% |
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Definition
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|
Term
3 classes of muscle proteins |
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Definition
Sarcoplasmic, Myofibrillar, Stromal |
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Term
Types of sarcoplasmic proteins |
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Definition
Myoglobin, hemoglobin, cytochromes |
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Term
|
Definition
Major meat pigment and exists in 3 forms |
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Term
|
Definition
Oxymyoglobin, deoxymyoglobin, metmyoglobin |
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Term
|
Definition
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|
Term
Factors that determine meat color |
|
Definition
Chemical State of Iron (Fe)
Compound bound to myoglobin's R site |
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Term
|
Definition
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Term
|
Definition
Red
Fe2+
Oxygen bound to R site
Typical "good" meat to consumer
[image] |
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Term
|
Definition
Purple
Fe2+
H2O bound to R site
Healthy, good meat, but has been deoxygenized to preserve it for longer
[image] |
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Term
|
Definition
Brown
Fe3+
Still good, but close to expiration date
Most consumers don't buy
[image] |
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Term
|
Definition
Nitrite reacts to form a pinkish color
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|
Term
Sarcoplasmic Proteins are ______ soluble |
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Definition
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|
Term
Myofribrillar proteins are _____ soluble |
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Definition
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Term
|
Definition
Actin, myosin, troponin, tropomyosin |
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Term
Actin and Myosin are ______ proteins |
|
Definition
contractile (what allows you to move when your muscles contract) |
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|
Term
Actin and Myosin make up about ____% of Myofibrillar proteins |
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Definition
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Term
|
Definition
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|
Term
Stromal Proteins are _____ soluble |
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Definition
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|
Term
List of proteins in terms of solubility
(Most-Least) |
|
Definition
Sarcoplasmic, Myofibrillar, Stromal |
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Term
|
Definition
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|
Term
This protein makes up 25-30% of animal weight |
|
Definition
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Term
|
Definition
White
High tensile strength (strong when stretched)
Highly ordered and complex
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Term
How much collagen is eaten? |
|
Definition
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|
Term
|
Definition
Yellow
Very Strong
Mainly found in tendons and ligaments
Also in reproductive tract, abdominal wall and blood vessels |
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Term
About ____% of dietary energy from meat comes from fat |
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Definition
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|
Term
How digestible is animal fat? |
|
Definition
Highly at about 97% digestible |
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|
Term
Where does meat flavor come from? |
|
Definition
the carbonyl compounds in fat |
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Term
Why different species taste different |
|
Definition
they have different carbonyl compounds in their fat |
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|
Term
Is animal fat more or less saturated than plant fat? |
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Definition
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Term
|
Definition
solid at room temperature |
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Term
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Definition
Pork is less saturated than beef which is less saturated than lamb |
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Term
In Monogastrics dietary fat can influence the saturation of carcass fat leading to.. |
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Definition
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|
Term
|
Definition
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|
Term
Energy gained from protein |
|
Definition
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|
Term
Nutrients provided in a 3oz. serving of meat |
|
Definition
10% of Reccomended daily amount of calories
40% RDA of protein
16% RDA of Iron
35% RDA of Zinc
40% RDA of B Vitamins |
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|
Term
Meat is a poor source of... |
|
Definition
Fat soluble vitamins (ADEK) Ca and Mg
Vitamin C
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|
|
Term
Factors Affecting Consumer Acceptability |
|
Definition
1. TENDERNESS--most important factor
2. Juciness
3. Flavor and Aroma
4. Appearance
5. Price |
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|
Term
Factors affecting tenderness |
|
Definition
1. Myofibrillar effect
2. Connective tissues
3. Marbling |
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|
Term
The myofibrillar effect concerns ______ proteins
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|
Definition
Contractile(Actin and Myosin) |
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Term
|
Definition
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Term
|
Definition
Stiffening due to muscle death |
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|
Term
______ causes increased tenderness |
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Definition
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|
Term
___________________ breakdown proteins and loosens structures |
|
Definition
Muscle enzymes (calpain enzymes) |
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|
Term
Amount of aging to optimize tenderness |
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Definition
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|
Term
|
Definition
|
|
Term
relationship between conective tissues and locomotor muscles |
|
Definition
the more connective tissues you have, the more locomotor muscles you have |
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Term
Relationship between animal age and solubility of connective tissues |
|
Definition
As the animal ages, their connective tissues become less soluble |
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Term
|
Definition
the process of muscles continually being broken down and rebuilt |
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Term
Why marbling is important for consumer acceptability |
|
Definition
Marbling allows for lubrication and dilution |
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|
Term
|
Definition
Fat stimulates salivation which eases chewing |
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Term
|
Definition
Fat dilutes the negative myofibrillar and connective tissue effects on tenderness |
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|
Term
Methods for improving tenderness |
|
Definition
1. Electrical Stimulation (between 60-500V)
2. Aging
3. Marinating
4.Tenderizers
5. Proper cooking |
|
|
Term
Benefits of Electrical Stimulation |
|
Definition
1. Speeds rigor formation
2. Blocks cold shortening
3. Causes pH decline
4. Physical disruption |
|
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Term
|
Definition
the structural breakdown by muscle enzymes
Occurs at fridge temperatures |
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Term
|
Definition
Using acid solutions to solubilize connective tissues |
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Term
|
Definition
papain (papaya)
ficin (fig)
bromelin (pineapple)
CaCl2
NaCl
PO4 |
|
|
Term
|
Definition
Needle or blades that puncture the meat |
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Term
|
Definition
low temperatures and long times solubilizes collagen |
|
|
Term
Factors that impact juciness |
|
Definition
Marbling
Cooking Method
Added Moisture |
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|
Term
Rapid heat (searing or broiling) _____________ moisture so that you can't _______________ when eating |
|
Definition
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|
Term
Factors that impact flavor and aroma |
|
Definition
Protein--gives meaty flavor (nitrogenous compounds)
Fat--gives species flavor (carbonyl compounds) |
|
|
Term
Factors influencing appearance |
|
Definition
1. Color
2. pH related problems |
|
|
Term
2 Types of pH related problems |
|
Definition
DFD (dark, firm, dry)
PSE (pale, soft, exudative) |
|
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Term
|
Definition
|
|
Term
|
Definition
Dark, firm, dry
Predominately in beef
high pH (over 6)
results from long term stress
muscles have low glycogen at slaughter |
|
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Term
|
Definition
Pale, soft, exudative
Predominately in pork
Low pH (less than 5.4)
Meat will be lighter and juices will run out
Short term stress prior to slaughter |
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Term
|
Definition
Chicken typically costs less than beef |
|
|
Term
Factors that determine value |
|
Definition
1. Carcass weight
2. Carcass category or grade |
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Term
|
Definition
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Term
|
Definition
hot carcass weight/live weight * 100 |
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|
Term
General Dressing Percentage for Pork |
|
Definition
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|
Term
General Dressing Percentage for Beef |
|
Definition
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|
Term
General Dressing Percentage for Sheep |
|
Definition
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|
Term
|
Definition
Yield grade and quailty grade |
|
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Term
|
Definition
Yield grade and Quality grade |
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Term
|
Definition
On a scale of 1-5 the % boneless, closely-trimer retail product from the chuck, round, rib, and loin |
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Term
Unit 12th rib backfat is measured in |
|
Definition
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|
Term
Unit ribeye area is measure in |
|
Definition
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|
Term
Unit kidney, pelvic and heart fat is measured in |
|
Definition
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Term
|
Definition
Can be Prime, choice, select, or standard. Measured by maturity and marbling score |
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Term
|
Definition
bone size, shape, and ossification When a cow gets over 30 months, its harder to classify them as choice |
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Term
|
Definition
when cartilage turns into bone |
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Term
|
Definition
intramuscular fat content |
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Term
|
Definition
|
|
Term
|
Definition
Acceptable vs Unacceptable |
|
|
Term
What constitutes unacceptability in pork |
|
Definition
PSE, soft and oily, thin belly |
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|
Term
|
Definition
yield of the four lean cuts ham, loin, boston butt, picnic shoulder |
|
|
Term
|
Definition
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|
Term
|
Definition
intramuscular fat content |
|
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Term
|
Definition
1-5 Measured by % closely-trimmed retail product from leg should rack and loin |
|
|
Term
|
Definition
Prime, Choice, Good, Utility, Cull Based on maturity, flank streaking, conformation, flank firmness |
|
|
Term
|
Definition
Based on presence of a break joint on fore shank |
|
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Term
|
Definition
intramuscular fat content |
|
|
Term
|
Definition
carcass thickness in relation to length |
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|
Term
|
Definition
The study of feedstuffs and their efficient utilization by livestock in producing animal products |
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|
Term
Animal Products that constitute the study of feedstuffs |
|
Definition
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|
Term
Feed costs are _____________ cost in the livestock industry at __________% |
|
Definition
largest production, 60-75% |
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Term
|
Definition
a feed constituent (chemical substance_ that is absorbed from the digestive tract and is metabolized by the body to support life |
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Term
|
Definition
Water, Fats, Vitamins, Carbs, Protein, Minerals |
|
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Term
|
Definition
Nutrients that cannot be synthesized in the body and must be supplied through diet |
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Term
|
Definition
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Term
|
Definition
Transportation Media for metabolic reactions gives cells shape thermoregulation lubricant |
|
|
Term
Average daily consumption of water |
|
Definition
Swine- 1.5-3gal/day Cattle-10-14gal/day Horse-10-14gal/day Sheep-1-3gal/day |
|
|
Term
Older and fatter animals have ___________ % water in their body |
|
Definition
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|
Term
Carbohydrates (C,H.&O) primary function |
|
Definition
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|
Term
How to measure energy content |
|
Definition
|
|
Term
|
Definition
Heat required to raise the temperature of 1g water from 14C-15C |
|
|
Term
|
Definition
Monosaccharides (simple sugars with 5-6 C) Disaccharides Polysaccharides |
|
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Term
|
Definition
Glucose (Glu-6C) Fructose (Fru-6C) Galactose (Gal-6C) Ribose/Deoxyribose(5C) |
|
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Term
|
Definition
Sucrose (Glu+Fru) Lactose (Glu+Gal) Maltose (Glu+Glu) |
|
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Term
|
Definition
Starch (Glu)n Glycogen Celluose (Glu)n Hemicellulose Lignin---INDIGESTIBLE! |
|
|
Term
Characteristics of Starch |
|
Definition
a 1-2 linkage Broken down by amalase Energy stored in plants Primarily in concentrates |
|
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Term
|
Definition
high energy, low fiber feedstuffs |
|
|
Term
Characteristics of Glycogen |
|
Definition
Animal starch Stored in liver and muscle |
|
|
Term
Characteristics of cellulose |
|
Definition
B 1-4 linkage Broken down by cellulase Found in plant cell wall lowly digestible primarily in roughages |
|
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Term
|
Definition
high fiber, low energy feed stuff that is lowly digestible |
|
|
Term
Ruminants have __________________ that break down cellulose |
|
Definition
|
|
Term
|
Definition
Energy source Fiber Content |
|
|
Term
|
Definition
4.2Kcal/g 50-70% of dry matter may be CHOs |
|
|
Term
|
Definition
Laxative effect from Cellulose, Hemicellulose and lignin Maintains healthy lining and muscle tone of digestive tract |
|
|
Term
How to calculate crude protein (CP) |
|
Definition
|
|
Term
|
Definition
Methionine Arginine Threonine Tryptophan Histidine Isoleucine Leucine Lysine Valine Phenylalanine |
|
|
Term
How protein quality is determined |
|
Definition
by the ability of the animal to digest and utilize the protein |
|
|
Term
Energy gained from protein |
|
Definition
|
|
Term
|
Definition
|
|
Term
Fat soluble vitamins that ruminants need |
|
Definition
|
|
Term
Vitamins that monogastrics need |
|
Definition
|
|
Term
How to calculate % Crude Protein |
|
Definition
|
|
Term
Non-Protein Nitrogen examples |
|
Definition
|
|
Term
Mammals cannot use ___________ Nitrogen, but microorganisms in the rumen can |
|
Definition
|
|
Term
|
Definition
large, organic molecules needed in small amounts by animals |
|
|
Term
|
Definition
Metabolism & Absorbtion and digestion |
|
|
Term
Vitamin D helps with _____ and ______ absorbtion |
|
Definition
|
|
Term
Vitamin B helps with ______ digestion |
|
Definition
|
|
Term
|
Definition
important in maintaining body linings |
|
|
Term
|
Definition
|
|
Term
|
Definition
Prevents "white muscle disease" |
|
|
Term
|
Definition
|
|
Term
|
Definition
chemical elements other than C,H,O, and N needed for metabolism |
|
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Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
Cr, Co, Cu, I, Fe, Mn, Zn, F, Mb, Se |
|
|
Term
|
Definition
Structure, Metabolism, Fluid Balance, Helps form another compound, Nerve & Muscle function |
|
|
Term
Minerals that help with structure & bone growth |
|
Definition
|
|
Term
Minerals that help with Metabolism |
|
Definition
Zinc helps with cofactors or coenzymes Phosphorous helps with energy storage |
|
|
Term
Minerals that help with fluid balance |
|
Definition
Sodium, Potassium, and Chlorine help with osmotic pressure |
|
|
Term
Minerals that help form other compounds |
|
Definition
Cobalt helps form b12 Iodine helps the thyroid function Iron helps form hemoglobin and myoglobin |
|
|
Term
Minerals that help with nerve and muscle function |
|
Definition
Calcium, Magnesium, Sodium, Potassium, Chlorine |
|
|
Term
Concentrates are high in _____ and low in ______ |
|
Definition
high in energy & low in fiber |
|
|
Term
Types of cereal grains (seeds) |
|
Definition
Corn, Oats, Barley Rye, Triticale, Sorghum, Wheat |
|
|
Term
Cereal Grains nutritional value |
|
Definition
Excellent source of energy Moderate to low in protein Poor Ca and Vitamin A source Moderate source of P |
|
|
Term
|
Definition
|
|
Term
Oilseeds nutritional value |
|
Definition
OUTSTANDING source of protein Good source of energy and P Fair to low in Ca Poor source of Vitamin A |
|
|
Term
By products found in concentrates |
|
Definition
Dried beet/citrus pulp Molasses Dried bakers waste Whey products Animal fat Chicken littler |
|
|
Term
General composition of concentrates |
|
Definition
cereal grains oilseeds by-products |
|
|
Term
Roughages are high in ______ and low in ______ |
|
Definition
high in fiber, low in energy |
|
|
Term
General composition of roughages |
|
Definition
|
|
Term
|
Definition
|
|
Term
legumes are _______ fixing |
|
Definition
|
|
Term
nutritional value of legumes |
|
Definition
high in protein moderate to low in energy good source of Ca and Vitamin A moderate source of P |
|
|
Term
|
Definition
Bermudagrass Bahiagrass Fescue |
|
|
Term
Nutritional value of grasses |
|
Definition
low energy moderate to low in protein good source of Ca and Vitamin A Moderate to low in P |
|
|
Term
|
Definition
Pasture Hay Silage and Haylage |
|
|
Term
|
Definition
feed is harvested by the animal |
|
|
Term
|
Definition
roughages is cut, air-dried, baled, and stored |
|
|
Term
|
Definition
roughage is cut and store wet to cause fermentation fermentation causes pH reduction that results in preservation of roughage |
|
|
Term
Proximate analysis of feedstuffs |
|
Definition
|
|
Term
Feed component can be separated in to |
|
Definition
moisture (12%) and dry matter (88%) by heating it at 100C for 4hr |
|
|
Term
The dry matter component can be separated into |
|
Definition
Ash (5%) and Organic matter (83%) by heating it at 600C for 4-6hr |
|
|
Term
Organic matter can be separated into |
|
Definition
Protein (13%) and Non N Material (70%) by using a Nitrogen analyzer |
|
|
Term
Non Nitrogen Material can be separated into |
|
Definition
Fat (4%) and Carbs (66%) using an ether extraction |
|
|
Term
Carbs can be separated into |
|
Definition
Fiber (10%) and Nitrogen Free Extract (56%) using A/B extracts |
|
|
Term
|
Definition
|
|
Term
|
Definition
Cellulose, Hemicellulose, and lignen |
|
|
Term
|
Definition
the amount of a nutrient that is absorbed in the digestive tract |
|
|
Term
Formula for digestibility |
|
Definition
nutrient in feed-nutrient in feces/nutrient in feed *100% |
|
|
Term
_____________ contribute to the energy content |
|
Definition
|
|
Term
Methods to estimate energy content of feeds |
|
Definition
|
|
Term
|
Definition
measured as % based on the proximate analysis and digestibility measures for feed |
|
|
Term
|
Definition
% digestible protein + (% digestible fat * 2.25) + % digestible crude fiber + % digestible NFE |
|
|
Term
|
Definition
Dry matter content, nutrient digestibility, ash content, fat content |
|
|
Term
Fators causing TDN to rise |
|
Definition
Dry matter content, nutrient digestibility, fat content (exponentially) |
|
|
Term
Factors causing TDN to fall |
|
Definition
|
|
Term
|
Definition
simple stomached animals usually with an acid environment |
|
|
Term
|
Definition
Pig, Horse, Chicken, Human |
|
|
Term
Mouth of monogastric functions |
|
Definition
chewing (physical breakdown) salivation |
|
|
Term
|
Definition
adds moisture to food lubricates with mucin (a polysaccharide) source of enzymes source of bicarbonate salts |
|
|
Term
enzymes found in monogastric saliva |
|
Definition
amylase which breaks down alpha 1-4 linkages in starch a horse does not have amylase |
|
|
Term
bicarbonate salts in the monogastric saliva and its function |
|
Definition
HCO4 it is a pH buffer and keeps the esophagus from being damaged |
|
|
Term
Mongastric digestive system |
|
Definition
|
|
Term
Function of monogastric esophagus |
|
Definition
passageway for food from mouth to stomach |
|
|
Term
Function of monogastric stomach |
|
Definition
storage and digestion of food. Muscle contractions cause physical breakdown where starch & lipid digestion starts contracts & grinds to allow better digestion has HCl which lowers pH of stomach, kills most bacteria & activates enzymes pepsin & renin |
|
|
Term
|
Definition
|
|
Term
Enzymes found in the monogastric stomach |
|
Definition
Pepsin (protein degradation) Rennin (coagulates milk) Lipase (activity in limited amounts) |
|
|
Term
Name of food once it has passed through the stomach |
|
Definition
|
|
Term
Function of monogastric small intestine |
|
Definition
main point of digestion & absorption |
|
|
Term
Sections of the monogastric small intestine |
|
Definition
duodenum-1st jejunum-middle ileum-end |
|
|
Term
Digestion in the small intestines turns polypeptides into ______, starches (or glucose) into _________, and lipids into ________ |
|
Definition
amino acids, monosaccharides, fatty acids |
|
|
Term
Digestive organs associated with the monogastric small intestine |
|
Definition
|
|
Term
Function of monogastric gall bladder |
|
Definition
secretes bile that is produced in the liver |
|
|
Term
|
Definition
to encapsulate and degrade fats |
|
|
Term
Function of monogastric pancreas |
|
Definition
secretes enzymes into the duodenum to breakdown macromolecules also secretes insulin and glucagon to control blood sugar |
|
|
Term
Do horses have gall bladders? |
|
Definition
|
|
Term
The monogastric salivary gland produces the enzyme _______ |
|
Definition
|
|
Term
The monogastric liver produces _____ which is secreted by the gallbladder into the duodenum |
|
Definition
|
|
Term
the monogastric stomach produces _______ (acid), _________, _____, and ________ |
|
Definition
HCl, rennin, pepsin, lipase |
|
|
Term
the monogastric pancreas produces _____, _______, _______, ______, and _______ |
|
Definition
amylase, lipase, chymotrypsin, trypsin, and carboxypeptidase |
|
|
Term
the monogsatric duodenum produces _____, _____, _____, ____, _____ |
|
Definition
maltase, lactase, sucrase, aminopeptidase, dipeptidase |
|
|
Term
|
Definition
|
|
Term
|
Definition
mating of animals that are more closely related than the average population. Results in reduction of variation |
|
|
Term
|
Definition
concentrates on the genotype of one superior animal Example: sire mating to granddaughter |
|
|
Term
|
Definition
reduction of genetic variability and thus reduced vigor and fertility |
|
|
Term
|
Definition
also called outcrossing or outbreeding. mating of animals that are less closely related than the average of the population. This is mainly seen in crossbreeds, but can be seen by bringing other animals into the herd. |
|
|
Term
|
Definition
Example: Duroc Boar gains 2.4lbs/day mated with a Yorkshire sow that gains 1.8 lbs/day and results in a crossbreed that gains 2.3 lbs/day.
avg of parents=2.1 2.3-2.1=.2 which is heterosis .2/2.1*100=9.5 which is % heterosis |
|
|
Term
High heritability results in _______ heterosis. Example: _______ |
|
Definition
|
|
Term
Medium heritability results in ______ heterosis. Example: _______ |
|
Definition
|
|
Term
Low heritability results in ______ heterosis. Example: _______ |
|
Definition
|
|
Term
|
Definition
two breed terminal two breed rotational three breed rotational three breed rota-terminal |
|
|
Term
|
Definition
organized manner of mating the "selected" animals |
|
|
Term
|
Definition
takes pure bred sire & pure bred dam. All progeny go to market. |
|
|
Term
Advantages to two breed terminal |
|
Definition
simple & it maximizes heterosis at 100% |
|
|
Term
Disadvantages to two breed terminal |
|
Definition
Must maintain purebred herds No heterosis in females |
|
|
Term
|
Definition
takes pure bred sire and crossbred dam. heifers that are born into herd 1 are moved to herd 2 and bred with bull B. steers & cull heifers go to market |
|
|
Term
Advantages to two breed rotational |
|
Definition
simple, produces replacement females, heterosis in dam |
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disadvantages to two breed rotational |
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Definition
only 67% heterosis, need two pastures |
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Definition
like two breed but adds 1 more breed |
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advantages to three breed rotational |
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Definition
about 86% heterosis, produces replacement females, heterosis in dam |
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disadvantages to three breed rotational |
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Definition
large #s needed, multiple pastures needed, labor intensive |
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Term
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Definition
two breed rotational except when heifers do not perform in A or B, you give them one last chance in herd C. Everything born from herd C goes to market. Heifers from A & B that also do not perform in C go to market. |
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Advantages to two breed rota-terminal |
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Definition
produce replacement females, heterosis in females, max heterosis in terminal cross calves, complimentarity in terminal cross calves |
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Disadvantages to two breed rota-terminal |
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Definition
only 67% heterosis in rotational calves, big #s needed, lots of management input |
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Term
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Definition
endocrine glands secrete hormones carried to other parts of the body through the bloodstream |
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Term
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Definition
Chemical substances that are carried by the blood stream to a target organ and elicit a consistent response |
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Definition
pituitary, hypothalamus, gonads, thyroid gland, adrenal cortex, pancreas, uterus, placenta |
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Definition
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Definition
above the pituitary gland in the brain |
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Definition
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Definition
lobes on either side of the larynx |
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Definition
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Definition
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Term
Hormones produced by anterior pituitary |
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Definition
Growth Hormone (GH), Thyroid stimulating Hormone (TSH), Andrenocorticotrophic Hormone (ACTH), Follicle stimulating Hormone (FSH), Leteinizing Hormone (LH), Prolactin (PRL) |
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