Ans 121 Midterm 2

Front 1

1. What type of livestock has North American origin?

Back 1

Turkey

Front 2

2. From what region of the world were chickens domesticated?

Back 2

Southeast Asia

Front 3

3. Based on farmgate value, which segment of the poultry industry generates the largest income?

Back 3

Broilers

Front 4

4. A minor poultry product is Squab. What type of bird produces squab?

Back 4

Pigeons

Front 5

5. During early production of poultry, which segment was the most important?

Back 5

a. Chicken eggs (not turkey eggs or either meat)

Front 6

6. Chicken Meat production (Broilers) is found primarily in what region of the US

Back 6

Southeast

Front 7

7. Turkeys were domesticated by which civilization of the world?

Back 7

Aztecs

Front 8

8. What is vertical integration?

Back 8

a. The production company owns or contracts most or all of the businesses

Front 9

9. James Dryden.. What important work did he do?

Back 9

a. Used genetic selection to improve egg number

Front 10

10. Sexual maturity marks the beginning of estrus cycling in the following livestock except:

Back 10

a. Chickens (marks for Beef Cattle, sheep, Goats)

Front 11

11. Which of the following is correct concerning turkey breeding?

Back 11

Breeders use Artificial Insemination

Front 12

12. Milk is perishable.. Early method to store liquid milk over long term, still used today?

Back 12

Condensed Milk

Front 13

13. What does the Milk Test determine?

Back 13

Levels of fat and protein

Front 14

14. Milk production numbers are based on a milking schedule of how many days?

Back 14

305 days

Front 15

16. During the lactation cycle, the body weight of the diary cow:

Back 15

Declines early and increases late in the cycle

Front 16

17. Why does most of the US dairy industry not use seasonal dairying?

Back 16

No milk production during part of the year

Front 17

18. Which type of dairy milking parlor design is most efficient in modern dairying?

Back 17

Rotary

Front 18

19. What is the “letdown” response in dairy cattle?

Back 18

The beginning of milk flow

Front 19

20. First calf heifers are usually first to be milked during a milking session – Why?

Back 19

First time milkers have lower possibility of mastitis

Front 20

21. For the best efficiency of a diary operation the first lactation cycle should begin when the heifers are at what age?

Back 20

24 months

Front 21

22. The number of times that cows are milked daily is generally determined by:

Back 21

The business model of the operation

Front 22

23. A castrated male pig is called a:

Back 22

Barrow

Front 23

24. What are three imp’t things to remember about the environment in the farrowing room?

Back 23

Warm, Dry, and Draft Free

Front 24

25. Swine were first domesticated from wild pigs found in which region of the world?

Back 24

Southeast Asia

Front 25

26. The razorback in the Southern US is an example of what type of livestock type of animal?

Back 25

Feral pigs found in North America

Front 26

27. How long after weaning will it take for a sow to show signs of heat?

Back 26

3-7 days

Front 27

28. The gestation length for swine is how long?

Back 27

3 months, 3 weeks, 3 days

Front 28

29. Which of the following is true about the US swine industry?

Back 28

All of the above: (Most pigs are grown on large farms with >5000 produced annually, most swine farms are small producing <100 annually, the number of farms is decreasing)

Front 29

30. In normal swine management weaning of piglets occurs ______ after a sow farrows?

Back 29

2-5 weeks

Front 30

31. “Ringing” in swine is done to _______?

Back 30

prevent rooting

Front 31

32. Which of the following horse breeds are not considered “hotblooded”

Back 31

Clydesdales

Front 32

33. What event reduced the need for horses?

Back 32

Development of the car, truck, and tractor

Front 33

34. Where did the original domestication of the horse occur?

Back 33

Mongolia

Front 34

35. In horses, a “hand” refers to:

Back 34

A unit of measure to determine height

Front 35

36. What is the most common color in horses?

Back 35

Sorrel or Chestnut

Front 36

37. What is a pony?

Back 36

A small horse

Front 37

38. What determines whether a female horse is a filly or a mare?

Back 37

Age

Front 38

39. Where did the Indian tribes of the North American West get their horses?

Back 38

Feral horses brought from Spain by the Spanish explorers

Front 39

40. Which of the following are considered “foundation breeds” for horses?

Back 39

Arabians and Thoroughbreds

Front 40

41. To identify pigs in a litter the producer uses which of the following methods.

Back 40

Ear notches

Front 41

42. Early in swine production, the primary product of interest from swine was _____.

Back 41

Lard

Front 42

43. Boar odor is:

Back 42

Off smelling meat from processed intact male hogs

Front 43

44. When breeding pigs with live cover, what problem(s) may be encountered if pen breeding is used?

Back 43

All (Unknown date of pregnancy, reduced litter size, over breeding)

Front 44

45. What advantages do traditional livestock producers have over non-traditional production?

Back 44

All (Est. market streams, current acceptance by consumers, research base to draw from)

Front 45

46. Which of the following is not usually a primary consideration of most niche market consumers?

Back 45

Price

Front 46

47. Which of the following management methods could make a traditional animal product into a non-traditional animal product?

Back 46

All (Organic production, Free range production, kosher processing methods)

Front 47

48. The swine and poultry industries use a practice called phase feeding. Which of the following statements most correctly defines phase feeding?

Back 47

Animals are fed variable diets at different times during the grow cycle

Front 48

49. Which of the following species that we discussed has the lowest normal fecundity?

Back 48

Cattle

Front 49

50. In marketing non-traditional animal food products to US consumers it is important to realize that:

Back 49

Both B&C (most Americans shop based on price, most Americans do not like to try new food items)