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ANSC 430

This class was created by Brainscape user Sydney H. Visit their profile to learn more about the creator.

By: Sydney H
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Decks in this class (18)

Overview of Production
Trend for canadian meat productio...,
Why has there been a move to more...,
What is special about in indias r...
42  cards
Environmental Impacts
Environmental concerns of intensi...,
Ghg emissions of concern 2,
Other air pollutants of concern 3
40  cards
Feedlot Design and Handling
Principles that guide design 4 1,
Design tips 5 2,
6 components of feedlot design 3
66  cards
Receiving cattle feeding
Goals of receiving nutrition 3 1,
Goals of backgrounding nutrition 3 2,
Goals of finishing nutrition 4 3
33  cards
transitioning to finishing diet
Diets are formulated to 5 1,
Current market desire fopr body f...,
3 stages of feedlor diets 3
38  cards
Acidosis
Rumen temp 1,
Normal rumen ph range 2,
Rumen microbiota relative populat...
35  cards
Hay Production
Why preserve and store forages 1,
Two methods of forage conservation 2,
Consequences of using preservation 3
30  cards
Silage Production
Define silage 1,
How long does active anaerobic fe...,
When does silage reach max tempur...
51  cards
Economics of Feeding
Canadian cattle inventory decreas...,
Net imports in 2023 and 2020 2,
In a 20000 head feedlot how much ...
10  cards
Cattle Transport
Some reasons why transport is so ...,
Animal protection act wording 2,
Everyone in contact with the anim...
12  cards
Cereal Grains
Most worldwide fed grain 1,
Western canada main grain 2,
Eastern canada main grain 3
69  cards
Protein Sources and Byproducts
Most common protein sources in we...,
Steps from rapeseed to canola 2,
Solvent extracted canola meal 3
40  cards
Implants
Methods of hormonal manipulation 7 1,
Where is castration an important ...,
How is finished weight determined 3
38  cards
Feed Additives
Feed additives are 1,
Goals of feed additives 6 2,
Compendium of medicating ingreidi...
57  cards
Growth and Carcass Composition
Skeletal muscle 1,
80 of muscle cell volume is taken...,
Muscle fiber number is ________ a...
59  cards
muscle contraction and conversion to meat
Sarcomere is unit from 1,
4 most abundant components of myo...,
Sliding filament theory 3
33  cards
carcass grading
Dressing procedure 1,
Evisceration 2,
Process of processing and fabrica...
28  cards
Erickson Lectures
Blank 1
1  cards

More about
ANSC 430

  • Class purpose General learning

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