Unit 2

Raising of aquatic animals or the cultivation of aquatic plants for food

A young meat-type chicken of either sex (usually 6 to 8 weeks of age) weighing 3 to 5 lb. Also referred to as a fryer or young chicken

Meat from goats

Most economical and most desirable carcass grade.

1) A carcass grade of cattle; (2) livestock that are not registered or pedigreed by a registry (e.g., breed) association.

To eliminate one or more animals from the breeding herd or flock.

Fat, lean, and bone composition of meat animals; used interchangeably with yield grade

A synthetic (estrogen) compound recognized by the estrogen receptors as a steroid; no longer used in production.

Percentage of the live animal weight that becomes the carcass weight at slaughter. It is determined by dividing the carcass weight by the liveweight, then multiplying by 100. Used interchangeably with yield.

Those which cannot be made in the body from other substances, or which cannot be made in sufficient amounts for physiological (body function) needs.

• A natural type of estrogen (female hormone) combined with the chemical benzoate

Any hormone (including estradiol, estriol, and estrone) that causes the female to come physiologically into heat and to be receptive to the male. Produced by the follicle of the ovary and by the placenta.

Used to help increase the efficiency of animal production by increasing weight gain and product output.

Time it takes for the body to eliminate half of the substance - it is a common measure for use in describing how long substances stay in an animal’s body

• A feed additive that suppresses estrus in heifers and is widely used in the feedlot industry.

Amount of fat interspersed in the muscle.

Reflects age of animal at slaughter.

the tissues of the animal body used for food

Meat from a sheep that is over 1 year old.

Same effect as MGA

Superior marbling, proper carcass conformation and adequate maturity.

• A hormone produced by the corpus luteum that stimulates progestational proliferation in the uterus of the female.

• A large molecule of one or more chains of amino acids in a specific order, the order is determined by the base sequence of nucleotides in the gene coding for the protein.

– May be referred to as “no-roll” since it isn’t stamped with the USDA grade.  Must have slight marbling.  Meat is inspected but not marked with a stamp as Prime and Choice, so it can be sold under store names.