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47 Cards in this Set
- Front
- Back
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Digestive system of pig proportions |
Large intestine: 35% Stomach: 29% Small Intestine: 29% Cecum: 7% |
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Digestive system of horse proportions |
Large intestine: 47% Stomach: 8% Small intestine: 27% Cecum: 18% |
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Digestive system of ruminant proportions: |
Large intestine: 9% Stomach: 68% Small intestine: 20% Cecum: 3%
Rumen: 80% Reticulum: 5% Omasum: 7% Abomasum: 8% |
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Parts of small intestine and functions |
Duodenum: digestion and enzyme secretion Jejunum: absorption Illeum: absorption |
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Ruminant stomach compartments and functions |
Reticulum: Honeycomb pattern, keeps large objects from moving onward
Rumen: Stores and breaks down food by anaerobic, fermentative bacteria. Stores 40-50 gallons in cows
Omasum: reduces particle size and water absorption
Abomasum: Same as stomach in non-ruminant |
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Function of stomach in monogastric |
Stores, breaks down food. Secretes digestive enzymes. |
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What part of the GI tract does the pancreas release secretion hormones to? |
Duodenum |
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What are villi? |
Small finger like projections that increase surface area and slow passage |
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True or False?
A horse has a gall bladder
A horse can vomit |
False
False |
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What part of the ruminant stomach is made of many plies (book pages)? |
Omasum |
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Site of bacterial fermentation in the horse |
Large intestine |
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What is the gastric groove |
Cattle are monogastric when first born and still drinking milk. The milk goes over the rumen in the gastric groove straight to the abomasum, true stomach, for digestion. |
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Gizzard |
AKA ventriculus. Grinds feed into finer particles by strong muscular contractions |
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Rumination definition and processes |
Microbial fermentation of feed or grass in a ruminant. 1. Regurgitation: Vomit food back up to mouth 2. Remastication: rechewing to reduce particle size 3. Deglutition: Reswallowing 4. Process of expelling gasses from rumen
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Eructation |
a belch |
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Oviposition |
egg laying process |
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Where did the U.S. poultry industry originate? |
Family farms in the Midwest |
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Why has poultry consumption increased? |
Broilers are now raised year round instead of seasonal. Mostly production and marketing practices have gotten better. As well as cheap cost of chicken. |
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What is the heterogametic gender and what does that mean in broilers? |
Female is the heterogametic. It determines the sex of the offspring. |
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How many eggs can a hen produce in a year? |
285 eggs |
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Feed conversion in broilers |
Less than 1.9 lbs |
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Period for baby chick to hatch |
21 days for chicken, 28 days for turkey |
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How many pounds of feed to produce a dozen eggs? |
3 lbs |
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Most valuable poultry cut? |
The breast |
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Top two broiler producing states |
Georgia, Arkansas |
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Top two egg producing states |
Iowa, Ohio |
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Top two broiler companies |
Pilgrim's Pride Corporation, Tyson Foods |
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Top two turkey processors |
Butterball, Jennie-O Turkey Store |
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Stunning method, skin/hair removal, feet removal, and color of lean for cattle, sheep, and hogs |
Cattle: captive bolt, hide puller, removed at knee and hock, bright cherry red to dark red
Sheep: captive bolt, fisting and fell membrane (pelt removed), removed at break joint, light pink to bright red
Hogs: electrical and chemical, scalding, toenails pulled off with hooks, light pink to dark red |
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How is the head removed from a carcass? |
Atlas joint, between the atlas vertebra and occipital condyles in all species |
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Fell membrane |
Fully encompasses the carcass and lies between the muscle and skin |
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Viscera |
contents of abdominal cavity |
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Which carcasses are split? |
cattle and hogs |
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antemortem inspection |
Determines which carcasses are fit for slaughter. Decreases spread of disease and only lets safe meat cuts be sold. |
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Blast chill temp. |
28F |
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Factors affecting dressing percentage |
Ratio of carcass weight to live weight Fill (food in digestive tract) Digestive tract type fat Muscle Manure and mud |
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Factors affecting maturity |
Color |
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What is the pizzle eye and what is it used for? |
Determining gender in cattle. bone from which the penis was removed. |
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How long should feed be withheld prior to harvest? |
12-24 hours |
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Major cuts of beef |
Round, Loin, Rib, Chuck
Foreshank, Brisket, Short Plate, Flank |
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Factors affecting beef yield grades |
Fat thickness at 12th and 13th rib Rib eye area Carcass weight Kidney, pelvic, and heart fat |
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Beef quality grades associated with A maturity |
Prime, choice, select, standard |
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Barrow |
castrated male pig |
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PSE |
Pale, soft, and exudative |
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DFD |
Dark, firm, and dry |
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Most tender and tough cuts on beef carcass |
Tenderloin most tender Top round steak most tough |
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Factors affecting tenderness |
Breed, types of muscles, quality grade, degree of doneness, age |
