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animal science chp. 9-12

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

Wholesale cuts- when is the carcass evaluated? before or after

Back (Answer)

after the animal has been slaughtered, eviscerated, and split into 2 halves (beef and swine) the lamb carcass remains as a whole carcass

#2
Front (Question)

the carcass is composed of…

Back (Answer)

fat, lean (red meat), bone

#3
Front (Question)

the meat industry’s goal is to produce…

Back (Answer)

relatively large amounts of highly palatable lean and minimal amounts of fat and bone

#4
Front (Question)

Conformation characteristics differences are primarily influenced by…

Back (Answer)

fat deposits and some muscling differences

#5
Front (Question)

Grading cattle is done at what ribs?

Back (Answer)

12th & 13th

#6
Front (Question)

how to know if an animal has a large accumulation of fat

Back (Answer)

an animal that shows a square appearance over the top of its back and appears blocky and deep from a side view

#7
Front (Question)

Fat accumulates where?

Back (Answer)

Fat accumulates first in the flank areas, brisket, dewlap, and throat (jowl); between the hind legs; and over the edge of the loin. Fat fills in behind the shoulders and gives the animal a smooth appearance.

#8
Front (Question)

Why is it important for slaughter animals to have some fat?

Back (Answer)

Slaughter animals need to have adequate amount of fat, because thin animals do not produce a highly palatable consumer product.

#9
Front (Question)

Why is fat not noticeable sometimes?

Back (Answer)

wool camouflages fat depots and thin sheep as well

#10
Front (Question)

How is amount of fat on an animal determined?

Back (Answer)

pressing the fingers of the closed hand lightly over the last several ribs and over the spinal processes of the vertebrae

#11
Front (Question)

What has replaced lard and animal fats over time?

Back (Answer)

vegetable oils

#12
Front (Question)

What practices can reduce trimmable fat economically?

Back (Answer)

breeding and feeding practices

#13
Front (Question)

What is the site of reproduction?

Back (Answer)

Oviduct

#14
Front (Question)

know how to label the estrous cycle

Back (Answer)

labeling

#15
Front (Question)

reproduction- What does efficiency mean?

Back (Answer)

a measure by number of calves or lambs per 100 breeding females or # of pigs per litter

#16
Front (Question)

Reproduction is considered…

Back (Answer)

twice as important as economic returns of livestock production as growth or carcass performance

#17
Front (Question)

Functions of the ovaries

Back (Answer)

production of oocytes (egg) and production of hormones estrogen and progesterone

#18
Front (Question)

Each oocyte devleops into a…

Back (Answer)

follicle (Primordial follicle grows larger to eventually form a Graafian follicle (or ovulating follicle)

#19
Front (Question)

Ovulation

Back (Answer)

release of the oocyte

#20
Front (Question)

After ovulation the tissue forms a…

Back (Answer)

corpus luteum

#21
Front (Question)

What are the oviducts?

Back (Answer)

they transport the oocyte and sperm and are the site of fertilization and early devlopment

#22
Front (Question)

What is the infundibulum?

Back (Answer)

is the “baseball mitt” part and catches the released oocyte from the follicle

#23
Front (Question)

What are the functions of the uterus?

Back (Answer)

• assists in sperm transport • regulation of the corpus luteum • site of attachment and pregnancy • expulsion of the fetus and fetal membranes

#24
Front (Question)

What are the functions of the cervix?

Back (Answer)

facilitates sperm transport and prevents uterine contamination (physical barrier and secretion of mucus)