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Exam 3 ANSC 108
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Exam of 13 pages for the course 4.ED FORMS - Verbs or Modifiers. at 4.ED FORMS - Verbs or Modifiers. (Exam 3 ANSC 108)
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Exam 3 ANSC 10812-24 hours - ANS-Feed should be withheld this many hours prior to harvest
21 days - ANS-How long it takes for a chicken to hatch
28 days - ANS-How long it takes a turkey to hatch
285 Eggs - ANS-The amount of eggs a hen can produce in a year.
3 Pairs of Salivary Glands - ANS-Parotid
Mandibular
Sublingual
4 degrees celsius below body temperature - ANS-The temperature at which the testes
should be maintained
9-30 Months - ANS-Beef Quality Grades associated with A Maturity
Abomasum - ANS--First glandular portion of the ruminant GIT.
-Located ventral to the omasum and extends caudally on the right of the rumen.
-Essentially the same as the true stomach in non-ruminant.
Abomasum (Maturing) - ANS-Birth- 60%
4 Months- 11%
Mature- 8%
Accessory Glands - ANS-Contribute to volume of semen (seminal plasma)
Buffers nutrients and other substances needed to assure optimum motility and fertility of
semen
-Vesicular Glands
-Prostate Gland
-Bulbourethral Glands
Advantages of AI - ANS--genetic improvement through increased use of superior sires
-disease control, especially sexually transmitted diseases
-improved record keeping
-eliminates need for bulls kept on farms
-may be more economical than natural servic
, AI Method in Cattle - ANS-Rectocervical (rectovaginal): This method requires one hand
in the rectum to guide the cervix onto the catheter passed through the vagina
AM/PM Rule - ANS-Cows detected in estrus in the morning are bred that same
afternoon, those found in estrus in the afternoon are bred the next morning.
Ampullary-Isthmic junction (AIJ) - ANS-Actual Site of Fertilization
Apart of the Ampulla (one of the three segments in the Oviduct)
Animals with less fat... - ANS-tend to have lower Yield Grades
Antemortem - ANS-Look at animals live within 24 hours of harvest. Classified as US
Passed, US Suspect, or US Condemned
Areas to evaluate Fat in Hogs - ANS--jowls
-behind the shoulder
-over the top
-rear and fore flanks
-underline
Average Dressing Percent - ANS-62%
-amount of fill
-degree of finish
-weight of hide, head, and shanks
-muscling
-mud
Bacterial Fermentation (Horse) - ANS--Synthesis of water soluble vitamins and Vitamin
K
-Major bacterial breakdown of fibrous ingredients producing VFA which may furnish
60% of a horse's energy
-Some absorption of VFA occurs from the cecum
-Bacterial synthesis of protein but protein remains undigested
-Proteins are not subject to action of digestive enzymes and this are assumed to be
limited in value of the horse
Barrow - ANS-Barrow carcasses possess a small pizzle eye and a pocket in the belly
where the sheath was removed. The gracilis muscle located below the aitch bone is
smaller in size than those of gilts and generally partially covered with fat.
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