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Ansc 108_ Lab Exam #2
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Ansc 108_ Lab Exam #2
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Ansc 108: Lab Exam #2Be able to label parts of a steer (know crest, brisket, stifle, and quarter the most) -
ANS-Know These the Most:
Crest: at top of neck
Brisket: at bottom front of chest
Stifle: from back calf to mid hip
Quarter or round: hip area
Be able to use dressing percentage in lambs to calculate carcass weight -
ANS-D.P=(carcass weight/live weight) * 100
Be familiar with and be able to label the female reproductive tract - ANS-pg. 196, also
look at pg. 205
Lateral view: rectum, vagina, cervix, bladder, mammary gland, ovary, oviduct, carnucles,
uterine horn, rectogenital pouch
Dorsal view: vagina, fornix vagina, cervix, bladder, ovary, oviduct, carnucles, uterine
horn
*other: uterus to cervix to vagina (bottom)
Be familiar with dehorning and why it is practiced - ANS-Dehorning is the process of
removing horns from cattle.
1. Look more uniform in group
2. less shed and feeding space are required. A horned "bossy" cow can run off several
other cattle from a feed bunker and eat more than their share
3. losses from horn bruises are eliminated at slaughter time or in marketing
4. cattle without horns sell for higher prices because the packer knows there are less
carcass trimming due to horn bruises
5. reduces injury to men and horses when working with cattle
Be familiar with heat regulation of the testes and the mechanisms fr it -
ANS-Temperature control: should be ~4 degrees Celsius below body temperature
1. increased temperature-->sperm abnormality or death
2. decreased fertility
Mechanisms
1. scrotum: tunica dartos muscle will contract when temperature falls--> skin wrinkles
2. Cremaster muscle: temperature falls and muscle contracts-->pulls testes closer to
body
, 3. Pampiniform plexus: complex network of blood vessels that cool the blood entering
the testes.-->thermoregulation
Be familiar with muscle score in hogs. - ANS-A subjective evaluation of the meatiness
or muscle to bone ration is the muscling score. The nomenclature from superior to
inferior rations involved in designations as follows:
3=very thick and thick
2=moderately thick and slightly thick
1=thin and very thin
Be familiar with the accessory glands (3 types) - ANS-Contribute to fluid volume of
semen (seminal plasma)
-Buffers nutrients, and other substances needed to assure optimum motility and fertility
of semen
1. Vesicular Glands (seminal vesicles): nutrients and buffering
2. Prostate Gland: produces thin, watery fluid to cleanse the urethra before ejaculation.
Urine detrimental to sperm
3. Bulbourethral glands (cowper's glands): account for the gel like portion of semen in
boars; helps force semen from urethra at the time of ejaculation
Be familiar with the average dressing percentage of lambs. - ANS-Lambs have the
lowest dressing percentage of the animals discussed in this lab (52%) because they are
SMALL RUMINANTS and due to the WEIGHT OF THE PELT
Be familiar with the Beef check off fund - ANS-$1/head each time sold- monies utilized
for research, advertisment, and marketing of beef products to improve demand for bef
Be familiar with the correlation between base width and muscling - ANS-Muscle content
of the carcass is closely related to the ribeye or loineye areas, and since muscles are
proportional, GREATER MUSCLE MASS OR EXPRESSION IN ONE AREA SIGNIFIES
GREATER MUSCULARITY OVERALL.
-Visual indicators of muscularity include thickness and shape of forearm, width and
fullness of the stifle as observed from the rear view, base width between hind legs when
standing and walking, a rounded and expressive shape to the ribeye or loineye area
lovated over the back and loind of lean animals, and proinent, well defined muscles in
the shoulder and quarter as viewed from the side.
***Light muscled animals tend to be narrow standing and walking.
***Muscle: stand wide
Be familiar with the function of Oxytocin (OT) - ANS-Neuropeptide
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