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LAC Review
| Question | Answer |
|---|---|
| What are the 6 nutrients? | Carbs, Protein, Lipids, Vitamins, and Minerals |
| What is the number 1 nutrient? | Water |
| What do proteins do? | Everything; structure, enzyme, carry oxygen, etc |
| What is an essential amino acid? | The body can't make it on its own, needs to be in diet |
| Lipid Function | Cell membranes and energy storage (phospholipid bilayer) |
| Carb Function | Energy Source, Basic Metabolism |
| Major sources of carbs | Plants |
| Plant sources of carbs | Sugar, starch, hemicellulose, cellulose, lignin |
| What plant carbs are Fiber? | Starch, hemicellulose, cellulose, lignin |
| Why can cows digest all plant proteins (except lignin) | Fermentation |
| Definition of digestion | Preparing food for absorption, breaking it down into nutrients |
| Definition of absorption | Small molecules passing from GI through mucosal cells into blood |
| What type of fermenter are ruminants | Foregut Fermenter |
| What animal is a hindgut fermenter? | Equine |
| What is the order of ingsta through the ruminant stomach | Rumen, Reticulum, Omasum, Abomasum |
| Rumen | Fermentation vat, has microbes |
| What microbes does the rumen have | Bacteria, protozoa, fungus |
| Reticulum purpose | Regurgitation for rumination, honycomb structure; chewing cud |
| Omasum Purpose | Control passage of ingesta |
| Abomasum purpose | Acid production |
| In a foregut fermenter, where does digestion occur? | Before the small intestine |
| How much can the rumen hold | 43 gallons |
| VFA | Volatile fatty acids, made by rumen |
| what happens to gases in ruminants | Are eructated (burped) from rumen |
| What is the purpose of saliva | Rumen buffer (maintain pH) |
| Rumination | Regurgitation of rumen material for chewing |
| Reticular groove | Allows passage of milk to the omasum |
| What would happen without the reticular groove | Milk would go into the rumen and be fermented = bad |
| Nutrition requirements for lactating dairy cows | More energy, higher DMI |
| Nutrition requirements for finishing cattle | High grain diet, worry about rumen acidosis |
| High grain diets _____ the rumen pH | Lower |
| Sheep are sensitive to _____ | Copper |
| Camelid stomach | Rumen, Reticulum, Abomasum (C1, C2, C3) |
| Why don't camelids have an omasum? | They don't have separation between abomasum and omasum |
| What don't equines have? | A gallbladder |
| What happens in equine without a gallbladder | Bile is secreted continuously |
| Equine primary site of fiber digestion? | Large intestine |
| Stomach capacity of equine | 5-15L (1-4 gallons) |
| 1 gallon = ___ Liters | 4 liters |
| What would happen if a horse tried to vomit | Their stomach would rupture |
| Porcine are _____ | omnivores |
| Porcine primary site of absorption | Small intestine |
| Crop purpose | Temporary storage pouch for food and water |
| Proventriculus | Acid secretion |
| Gizzard | Muscular organ for grinding |
| How do birds break down their food without teeth | They swallow small bits of gravel that grind food in the gizzard |
| ____ makes up the majority of the herbivore diet | Forage/Roughage |
| Older forage = ___ lignin = ____ digestible | More; Less (ruminants can't digest lignin) |
| 3 steps of growing hay | Cut, dry, store |
| Baleage | Round bales of hay |
| Grass hay examples | Timothy, orchard |
| Legume hay examples | Alfalfa, Birdsfoot, trefoil |
| What happens to hay in the northeast | Plants mature quickly in the spring so its hard for farmers to collect at the optimum time -> 1st cut hay gets harvsted past its peak and is high in fiber and less digestible |
| Second cutting of hay vs first | Second is leafy, lower in fiber, and higher in protein and digestible nutrients |
| Second cutting hay is ideal for | Growing foals, horses in heavy training, older horses, horses that are difficult to keep weight on |
| Legume hay nutrition | High in protein and calcium; alfalfa, clover, birdsfoot trefoil |
| how is silage made | Controlled fermentation, needs high moisture |
| What is silage | Chopped forage that is processed so it is fermented |
| Energy Concentrates | Corn, distillers grains, beet pulp, molasses |
| Protein Concentrates | Meat and bone meal, soybeans, NPN sources |
| Meat and bone meal are ______ | banned in USA for ruminants |
| NPN | From urea, only ruminants can utilize and convert to protein and energy |
| Milk production cows 1st-3rd place | holstein, brown swiss, ayrshire |
| Milk fat 1st - 3rd place | Jersey, Guernsey, Brown Swiss |
| A holstein can be either black or white (T/F) | False, black and white |
| What color is a holstein switch | Has white on it |
| Largest of dary breeds | Holstein |
| Colors of a jersey cow | Cream, red, black |
| describe Jersey cow face | Black nose bordered by white muzzle, eyes outlined with white, tongue/switch can be black, smallest dairy breed |
| Guernsey description | Fawn with white markings/patches |
| What cow has yellow skin | Guernsey |
| This cow is cherry red, with each color clearly defined | Ayrshire |
| Brown Swiss description | Solid brown, nose and tongue are black |
| Heifers of this breed mature more slowly than others | Brown Swiss |
| This cow can be roan color, polled or unpolled, and is dual purpose | Milking Shorthorn |
| Beef Breeds | Hereford (polled), angus, red angus |
| Hereford Color | White face, red body, white on dewlap, underline, flank, and switch |
| This cow is black in color | Angus |
| Red angus are _____ for red color | Recessive |
| Registered purebreds of this breed are always black | Angus |
| Are angus polled or unpolled | Polled |
| Angus meat has ____ | Extensive marbling |
| Objective of livestock production | Produce most product of highest and safest quality, at least amouont cost |
| Types of industry | Dairy, Beef, Swine, Meat procssing, Poultry, Fiber |
| Types of dairy industry | Bovine, Caprine, Ovine |
| Types of Poultry Industry | Layers and broilers |
| Types of fibers industry | wool, mohair, cashmere, fleece |
| parlor | where cows are milked |
| Calving, parturition, freshening | Giving birth |
| Lactation | Cow is in milk production |
| Dry cow | Not lactating, just before they give birth |
| Bull calf, what happens to them in dairy industry | Male calf, sent for slaughter |
| Heifer calf, used for what in dairy industry | Female calf, replace older cows |
| Grade A milk | for fluid milk consumption |
| Grade A milk requirements | Allowable level of bacteria and somatic cells prepasteurization, no antibiotics |
| Withdrawal time purpose | To prevent certain drugs and chemicals from entering human food chain |
| Withdrawal time definition | Time between administration of a known dose of a drug or chemical to an animal and the time that the animals milk, meat, or eggs are presumably safe for consumption |
| Pasteurization | Heat and cool milk quickly, kill bacteria, doesn't after flavor |
| Homogenization | Break down fat globules into particles too small so it can't cream |
| Fortification | Adding nutrients |
| Where are dairies usually located | Cooler climates, near abundant supplies of roughage and grain |
| Free stall barn | Most common, free range of movement, cleaner, less bedding expense, ease of parlor use, fewer space req, fewer teat and udder injuries |
| Dry Lot | Outside, common in south and west |
| What do we have at latf for the cows | Tie stall and stanchions |
| The milker is also known as | The claw or suspension cup |
| How to milk a cow | Prewash teats separately, strip, predip, apply teat cups, machine strip, post dip, sanitize teat cup |
| What is machine stripping? | Opening the streak canal, worry about ascending infection |
| what is stripping the teat | Squirting 2-3 squirts from each teat, induces oxytocin (milk letdown), eval or mastitis |
| Bulk tank | Stainless Steel tank for storage of milk |
| Lactation cycle interval | 1 year between lactations |
| When is a cow rebred | 50-60 days after parturition |
| How long does a cow lactate | 300-315 days |
| how many phases is a lactation curve | 4 |
| How long is a lactation curve | 45 weeks (1 year) |
| phase 1 is _____ weeks long and ________ happens | 10-12 weeks, cow loses weight |
| All metabolic diseases occur in | Phase 1 |
| Common phase 1 infections | Uterine and mammary infections |
| Phase 2 | Peak milk production, goal: maintain peak milk production |
| Phase 3 | Week 24- dry off, milk production decreases |
| Dry period is important because | It influences the next cycle |
| What should you do during the dry phase | Give good nutrition, maintain proper BCS to prevent disease in nextphase 1 |
| In the dry period, when will the next calving be? | 6-8 weeks |
| seed stock producers | A.K.A. Purebred breeders, influence genetic advancement |
| Cow calf producers | Raise calves to sell to feedlots |
| When is meat graded | Less than 36 months of age |
| Feedlot with more than 1000 cows | Commercial producer |
| Feedlot with less than 1000 cows | Farmer feeder |
| Advantages of a dry lot | Building maintenance costs low, freedom to move, exercise |
| Cons of dry lot | Walking in mud, foot rot, flies, not ideal for dz contol, mud wallows allow for fly breeding and odor |
| Why are there less beef farms bu they have more animalsper farm | Lower unit production cost, increased contracts with businesses to keep cattle the whole time |
| Steps of swine industry | Farrowing, growing/nursery, finishing |
| Swine industry is ________ industry | Farrow to finish |
| Swin are usually ______ in the industry | 100% confinement, all in all out |
| Farrowing | Pig birth |
| Market weight of a pig, and how long does it take | 220-260lb, 5-6 months |
| What is a huge concern about housing pigs in confinement | Respiratory disease, fix with husbandry |
| Farrowing crates are used why | #1 cause of piglet death is being squished by mom |
| What is the number one concern of swine farmers | Air quality |
| Slaughtering process (in order) | Stunning, hoisting, sticking, skinning, dressing |
| Stunning | Rendering unconscious |
| Sticking | Sever jugular veins and carotid |
| Good blood drainage ensures | Proper meat coloration accepted by consumer, good for appearance |
| Wool | From sheep |
| Mohair | Angora goat |
| Fleece | Llama and alpaca |
| Fleece vs wool | Fleece has no lanolin |
| Why do we shear sheep | Harvest fiber, tx of dz, is sanitary |
| Bovine zoology classification | Order Artiodactyla |
| Artiodactyl = | Even number of toes |
Created by:
KG256
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