Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Cattle Unit Review
Entire Cattle Unit Review
| Question | Answer |
|---|---|
| Bovine | Scientific name for cattle |
| Bull | Uncastrated male beef/dairy animal |
| Steer | Castrated male beef/dairy animals |
| Heifer | Female beef/dairy animal that has not had a calf. (Usually less than 18-24 months of age) |
| Cow | Female beef/dairy animal that has had a calf |
| Calf | Young beef/dairy animal either male or female. |
| Bull Calf | Young male |
| Heifer Calf | Young Female |
| Stag | Castrated male after puberty |
| Freemartin | Female twin born with a bull calf, approximately 99.9% of time, sterile |
| Butterfat | Percent of fat in the milk |
| Milk Production | Amount in pounds of milk that a cow produces during a lactation period |
| Lactation | Span of time that a cow is giving milk |
| Mammary system | Parts of the cow directly responsible for producing and storing milk |
| Calving | The act of giving birth in cattle. |
| Freshening | The act of giving birth in dairy animals. |
| Ruminant | A mammal whose stomach has 4 parts (rumen, reticulum, omasum, abomasum) |
| Polled | No horn growth |
| Forager | Animal that eats grass and pasture |
| Marbling | The appearance of intramuscular fat within the meat as lines through the meat layers |
| Cutability | Quality and quantity of meat from a beef animal |
| Dual purpose breed | A breed that serves more than one purpose, such as both a meat and dairy animals |
| Banding | Method of castrating male livestock by using a tight rubber band placed over the testicle area to cut off circulation and cause the tissue to fall off |
| Branding | The use of extreme heat or cold temperatures to mark the skin with a number or symbol |
| Castration | Surgical removal of the testicals to prevent reproduction |
| Colostrum | Antibiotics produced in the first 24 hours of the mother's milk to protect the immune system of the calf |
| Culled | To remove from the herd |
| Bloat | Air ingested into the stomach causing the stomach to swell |
| Dehorning | Process of removing the horns to prevent injury to people and other animals |
| Displaced Abomasum | Condition in cattle that causes the stomach to rotate out of place |
| Bovine Viral Diarrhea (BVD) | Virus in cattle causing diarrhea and respiratory signs |
| Brucellosis | Reproductive disease of mammals passed through breeding practices |
| Elastrator | Instrument used to stretch bands over the testicles for castration |
| Grass Tetany | Condition in cattle due to eating rich pasture high in nitrogen gases; causes abdominal pain |
| Infectious Bovine Rhinotracheitis | Respiratory virus affecting cattle |
| Ketosis | Condition in dairy cattle that causes low blood sugar |
| Leptospirosis | Bacterial disease transmitted in urine of infected animals |
| Mastitis | Inflammation of the mammary gland |
| Milk Fever | Low blood calcium condition called hypocalcemia |
| Quarters | Sections of the mammary glands that store milk |
| Retained Placenta | Reproductive condition in female animals where the afterbirth materials have not passed within eight hours after labor |
| Squeeze Chute | Cage-like structure made of metal pipes that holds a cow and prevents the cow from kicking during restraint |
| Stanchion | Head gate that holds the head of a cow in place during restraint |
| Puberty | Age at which reproductive organs become functional |
| Estrous Cycle | Repetitive cycle occurring when pregnancy does not |
| Estrus | “Heat” or receptivity to mating |
| Fertilization | Egg & Sperm unite |
| Gestation | Length of time of pregnancy |
| Parturition | Act of giving birth |
| Age of puberty | 6-12 months |
| Length of Estrous Cycle | 19-23 Days |
| Duration of Estus | 12-18 hours |
| Gestation Length | 283-285 Days |
| Environment, Genetics, Stage of Production, & Age of Cow | Where milk comes from |
| Milk Components water % | 87% |
| Milk Components lactose % | 5% |
| Milk Components fat % | 3.8% |
| Milk Components Caseins % | 2.8% |
| Milk Components Albumin & Globulin % | 0.7% |
| Milk Components Minerals/Vitamins/Enzymes | 0.7% |
| Fluid Milk, Cream, Cheese, Butter, & Ice Cream | Milk Products |
| Forages and roughages | Cattle gain the majority of their nutritional needs from __________and other ________. |
| Forage | Refers to grasses |
| Roughages | Refers to other high-fiber food sources other than grasses. |
| The digestive system of ruminant animals starts with | Mouth, Teeth, & Tongue |
| Rumen | The organ that allows for bacterial and chemical breakdown of fiber to gain the proteins and energy from plant sources |
| Fermentation Vat | Another name for the rumen |
| Rumen capacity | Normal 25-30 gallons, up to 55-65 gallons |
| Reticulum | Honeycomb-like interior surface, this part helps to remove foreign matter from the food material. |
| The honeycomb | Another name for the reticulum |
| Omasum | “Grinds” the food material and prepares the food material for chemical breakdown |
| Many plies | Another name for omasum |
| Abomasum | The true, glandular stomach very similar to the stomach of non-ruminants. |
| The true stomach | Another name for the abomasum |
Created by:
gregorysk94
Popular Veterinary sets