ANSC 107 Exam 2 TAMU Questions and Answers 100% Pass

ANSC 107 Exam 2 TAMU Questions and Answers 100% Pass What are market classes and grades designed for? To "accurately" describe livestock being sold What are the 4 market classes? slaughter, feeder, bred heifers, pairs How do the market classes group animals? animals separated according to use How do the grades group animals? relative merit of the animals within a market class What two factors determine grades? quality (palatability) and cutability (leanness or trimness) How are feeder cattle described? okie or crossbred What are feeder cattle graded on? frame size (S, M, L) and muscle thickness (1-4) Are feeder grades often used for pigs? no, because the industry is highly commercialized What are the parameters for frame grades of feeder cattle? small, medium, and large; predicts the weight at which cattle will grade choice What are the parameters for muscling grades of feeder cattle? thick (1), average (2), thin (3), inferior (4); predicts muscularity of cattle at slaughter Are USDA grades mandatory? No, USDA grades are voluntary What do quality grades estimate? palatability What are the 8 quality grades for beef? prime, choice, select, standard, commercial, utility, cutter, canner What are the 4 quality grades for lamb? prime, choice, good, utility What are the 5 quality grades for pork? US 1-4 (acceptable), US utility (unacceptable) What are the 3 quality grades for poultry? US A, B, C What 2 factors are used to determine quality grades in beef? maturity (color and ossification of bones, buttons) and marbling What 4 factors are used to determine quality grades in lamb? maturity (spool/break joints, age), flank streaking, conformation, color of lean What 3 factors are used to determine quality grades in pork? belly thickness (>.6"), color of lean, free from soft, oily fat What does the yield grade estimate in beef? percent of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck What 4 factors determine yield grade in beef? adjusted fat thickness, rib eye area, percent KPH, carcass weight What factor determines yield grade in lamb? adjusted fat thickness What does the yield grade estimate in lamb? percent of boneless, closely trimmed retail cuts from the leg, loin, rack, and shoulder What does the yield grade estimate in pork? percent yield of closely trimmed cuts from ham, loin, Boston butt, and picnic shoulder What 2 factors determine yield grade in pork? last rib backfat, muscle thickness [1(thin)-3(thick)] What 5 factors influence muscle tenderness? short vs. long sarcomeres, locomotive vs. support muscles, breed, quality grade, degree of doneness Which substance stores oxygen and determines color? myoglobin What is the ideal pH of meat? 5.6 What 6 factors influence carcass value? dressing percent, fatness, marbling, muscling, weight, age How is dressing percent calculated? (carcass weight/live weight) x 100 In what 4 ways does an animal's shape change as it gets fatter? it becomes squarer, deeper bodied, smoother in muscle, and wider What portion of value of hogs, cattle, and sheep are by-products? hogs 7%, cattle 13%, sheep 9-12% How is yield grade calculated in lamb? YG=0.4+(10 x adjusted fat thickness) inbreeding depression loss of vigor that usually accompanies inbreeding line breeding mild form of inbreeding where inbreeding is kept low strain crossing crossing two similar strains pathology study of the essential nature of the disease etiology study of the cause of the disease passive immunity passed from mother to offspring active immunity developed from exposure What is the body temperature of cattle? 101.5 What is the body temperature of sheep and goats? 102 What is the body temperature of pigs? 102 What is the body temperature of dogs? 102 What is the body temperature of cats? 101.5 What is the body temperature of horses? 100 What trait has the highest economic importance? productive performance What are the 6 identification systems? branding, ear tagging, ear notching, tattoo, microchip, retinal scanning What records should be kept for beef? birth, weaning, and yearling weight, yearling scrotal measurement, parents, birth date What records should be kept for sheep? weight, parents, scrotal measurement, birth date, fleece, birth type What records should be kept for swine? birth date, parents, NBA, weight, feed/gain What records should be kept for horses? birth date, parents, growth, performance selection differential the phenotypic advantage of those chosen to be parents