Animal Science Quiz 2

increase in body weight until maturity

growth in structural tissues - excludes fat

directive coordination of all diverse processes until maturity is reached. involves growth, cellular differentiation, changes in body shape. Controlled by genetics.

state of being fully grown or developed. sexual and compositional maturity

age in units of time.

stages of development (puberty)

increase in number of cells

increase in cell size

a) nervous. b) skeletal c) muscle d) fat

a) perinephric b) intermuscular c) subcutaneous d) intramuscular

a) head b) neck + shoulder c) hind limb d) rib and loin

internal, kidney, pelvic, heart fat. leaf fat = kidney-pelvic

seam fat

external fat, back fat

marbling, flank, streaking

units of input per unit output. units of feed per unit of gain

7:1 Cattle 4-6:1 Sheep 2-3:1 Swine 2:1 Broiler !.1:1 Fish

Sigmoidal

Skeletal, Cardiac, Smooth

All meat is inspected, must have an inspected and passed shield on the packaged

classify product in terms that aid in long distance transactions.q

based on amount of marbling in longissimus dorsi, maturity of carcass, gender, meat and fat color

determined by ossification (red) of lumbar and thoracic vetebra, shape and color of ribs and color of lean. with increasing age increased ossification occurs. rib bones become wider and whiter as animal ages. lean color changes from bright red to muddy red.

uses adjusted fat thickness, % kidney, pelvic and heart fat (KPH) and rib eye area. yeild grade = 2.50+(2.5 x adjusted fat thickness) + (.2 x %kidney, pelvic and heart fat) + (0.0038 x hot carcass weight) - (0.32 x area of rib eye)