Animal Science Terms Pt. 2
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Beef
From typically year old cattle
Veal
From calves 3 months or younger
Pork
From swine
Mutton
From mature sheep
Lamb
From young sheep
Chevon (commonly known as __ meat)
From goats
Dressing percentage (sometimes yield)
Hot or cold carcass weight x 100 Live weight
Wholesale
Sold off to food or retail services from supply chain
Kosher meat
Comes from animals with split hooves and chew their cud
Tendons
Connective tissue that connects muscle to bone
Disease
Any deviation from normal
Infectious disease
Caused by pathogens
Types of infectious diseases
Viral, Bacterial, Protozoal, fungi
Forms of immunity
Natural, acquired (vaccine), acquired (white blood cells)
Active immunity
Animal’s immune response with antibodies, acts slow
Passive immunity
Antibodies from dam, acts fast short term
What inhibits immune function
Temp fluxes, behavior or social stress, poor nutrition
Calf health Evaluation
BAR (bright, alert, responsive) nose discharge, eye discharge, skin tent, trachea massage for cough, navel, joints, stool, rectal temp
Ideal Calf temp
101.5-103
Antimocrobials. Bacteriostatic (injectable or fed)
Inhibit bacterial growth * (Slow down)
Antimicrobials. Bacteriocidal (injectable or fed)
Kill bacteria
Biologicals (drugs)
Used to prevent disease
Pharmaceuticals (synthesized via chemistry)
Used to treat disease
Vaccine types
Killed vaccine, modified-live vaccine