Animal Science Final Exam Vocab list
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| 16231170 | animal welfare act | protects some animals but not all -> care and treatment | |
| 16231171 | avian influenza | zoonic disease affecting chicken | |
| 16231172 | barrow | castrated male | |
| 16231173 | berkshire | type of pig known for its quality and palatablity, erect ears | |
| 16231174 | capitol flight | caused a decline in the number of foals born | |
| 16231175 | carcass traits | traits of a carcass (marbling, quality, cutability) | |
| 16231176 | crossbreeding | different breeds being bred together | |
| 16231177 | farrow | when a gild/sow has babies | |
| 16231178 | feed efficiency | food produced/feed put in | |
| 16231179 | follicle stimulating hormone | gonadotrophin | |
| 16231180 | gonadotrophin releasing hormone | causes the pituitary gland to release gonadotrophin | |
| 16231181 | heterosis | crossbreeding | |
| 16231182 | hypothalamus | part of the brain that releases gonadotropin releasing hormone | |
| 16231183 | inbreeding | breeding of animals from the same family | |
| 16231184 | indian gaming act | caused a decline in the number of foals born | |
| 16231185 | line breeding | breeding of animals distantly related | |
| 16231186 | lutenizing hormone | gonadotrophin | |
| 16231187 | mating system | system of mating | |
| 16231188 | monogastric | simple stomach, one stomach | |
| 16231189 | pituitary | releases gonadotropin | |
| 16231190 | polygenic | more than one gene | |
| 16231191 | pseudo ruminant | both regular stomach and ruminant stomach (llama) | |
| 16231192 | qualitative | physical | |
| 16231193 | quantitative | non physical | |
| 16231194 | ruminant | multiple stomach, able to digest grass, (cow) | |
| 16231195 | salmonella | bacterium that infects eggs (can be passed to humans) | |
| 16231196 | yorkshire | type of pig known for its sow productivity but not a good mother | |
| 16231197 | zoonoic | type of disease, avian influenza | |
| 16231198 | aquaculture | farming of organisms in controlled aquatic enviornments | |
| 16231199 | channel catfish virus | swollen belly, bulging eyes and spots (fish) | |
| 16231200 | dressed | skinned and deheaded fish | |
| 16231201 | filets | boned sections of fish cut lenghtwise | |
| 16231202 | off-flavor | caused by algae and the fish eating dead fish | |
| 16231203 | steaks | cross sections of dressed fish | |
| 16231204 | strips and fingers | smaller pieces cut from filets | |
| 16231205 | mortality | death rate | |
| 16231206 | prop 2 | animals must be able to move all limbs freely in all directions (passed 63%) | |
| 16231207 | stress hormone | corticosterone (affects the palatability of the meats) | |
| 16231208 | allele | gene mutation | |
| 16231209 | chromosome | DNA that contains genes | |
| 16231210 | gene | hereditary unit that occupies a specific position | |
| 16231211 | clone | exact replica of parent (down to the genetic code) | |
| 16231212 | genome | all the DNA present in an organism | |
| 16231213 | genomics | structure, function, and interrelationships of individual genes and the genome in its entirety | |
| 16231214 | heterozygote | have both dominant and recessive genes (rR,Rr) | |
| 16231215 | homozygote | have either both recessive or both dominant genes (RR,rr) | |
| 16231216 | Locus | position within the chromosome | |
| 16231217 | pompe's disease | glycogen overload causing skeletal, heart and respiratory muscle deterioration | |
| 16231218 | SNP | single nucleotide polymorphism | |
| 16231219 | spider lamb syndrome | skeletal disorder seen in black faced sheep | |
| 16231220 | transgenic animal | genes/parts of genes integrated into animals they normally aren't in | |
| 16231221 | transgenics | when the genes of one animal are transposed into the body of another | |
| 16231222 | xenotransplation | animal tissues used in humans (heart valves) | |
| 16231223 | acetic acid | used to ferment milk into cheese, produces a different taste from lactic acid | |
| 16231224 | bactofugation | removes bacteria and heat resistant spores | |
| 16231225 | casein proteins | primary component of cheese | |
| 16231226 | clarification | removes solid impurities | |
| 16231227 | coagulation | depending on the different type, different cheeses are produced (acidification, enzymatic, combination, heat and acid) | |
| 16231228 | cultures | different bacteria (mesophyllic, thermophilic, gas producing, mold forming) | |
| 16231229 | curds | coagulated milk, different treatments produce different cheeses | |
| 16231230 | fermentation | dairy products mixed with bacterium | |
| 16231231 | homogenization | disruption of fat globules into smaller sizes (to prevent cream separation) | |
| 16231232 | lactic acid | what the causes the reaction from milk to cheese (can be replaced with acetic acid for a different tasting cheese) | |
| 16231233 | lactose | carbohydrate in milk, fermented by lactase (disaccharide) | |
| 16231234 | microfiltration | assists in removing bacteria and spores (membrane filtration) | |
| 16231235 | pasteurization | 161 degrees F for 15 seconds or 145 for 30 minutes (kills pathogens, destroys most spoilage organisms, denatures milk enzymes, but does not chagne chemical, nutritional or physical characteristics) | |
| 16231236 | Q-fever | originally transmitted in raw milk | |
| 16231237 | ripening | cured cheese left for 1 month to 1 year to "fix" taste | |
| 16231238 | separation | separates cream from milk | |
| 16231239 | standardization | adjusting fat content to desired level | |
| 16231240 | tuberculosis | originally transmitted in raw milk | |
| 16231241 | typhoid fever | originally transmitted in raw milk | |
| 16231242 | ultra pasturizaation | high temperature 125-138 degrees for 2-4 seconds | |
| 16231243 | whey | whey proteins make up whey-stable pH and sensitive to heat | |
| 16231244 | cutability | amount of lean to fat | |
| 16231245 | dark firm and dry meat | DFD- associated with long term stress and a higher pH | |
| 16231246 | dressing percent | hot carcass weight/live weight x 100 | |
| 16231247 | fatness | finish | |
| 16231248 | grading | predicts the palatability (tenderness, flavor, juiciness) | |
| 16231249 | hot carcass weight | weight of carcass (once mud, hide and gut fill has been taken out) before it is chilled | |
| 16231250 | inspection | making sure the cow is good or the meat isnt contaminated (USDA) | |
| 16231251 | marbling | amount of fat within the muscle | |
| 16231252 | meat tenderization | caused by protein degration | |
| 16231253 | PSE meat | Pale Soft and Watery caused by acute stress and rapid pH decline | |
| 16231254 | quality meats | prime, choice, select and standard | |
| 16231255 | yield grades | # of closely trimmed boneless retail cuts |
