General Review Questions in Animal Science

1. What makes the buffaloes unable to stay long under the sun? __________________.
2. What is the major organs belonging to the integumentary system?___________________.
3. Type of animals that secrete milk. _________________________.
4. What is the organ of copulation of hens? ______________________________.
5. Major mineral component of chicken egg. ________________________.
6. Where is blood formed in the body of animals? _____________________________.
7. Study of the structure of the body and the relation of its parts. ___________________.
8. A system responsible in the extraction and removal of waste products from the blood.
9. The largest gland in the body. ________________________________.
10. Gas carried by the artery. _______________________________..
11. The organ responsible in pumping the blood. ________________________.
12. The type of milk secreted by mammals immediately after parturition. _____________________.
13. A hormone that induces heat. ____________________________.
14. Means by which heat is lost from the body. ______________________________.
15. The system that produces anti-bodies. _____________________________.
16. Known as the soldier of the body. _________________________________.
17. Also known as the paunch in ruminants. __________________________________.
18. Where in the tongue can we sense the sweet taste? _______________________________.
19. The system responsible in cleansing the blood. ______________________________.
20. The organ that secretes milk. ______________________________________.
21. The female primary sex organ. _______________________________.
22. Another term for the true stomach. ___________________________________.
23. Another term for cold-blooded animals. __________________________________.
24. Sexual desire. __________________________________.
25. Animals exhale what? __________________________________.
26. System responsible in animal movement. ______________________________________.
27. The gland that secretes watery fluid from the body. ____________________________.
28. Known as the teeth of the chicken. ____________________________________.
29. The bone found in the thigh. ___________________________________.
30. A hormone responsible in the breakdown of glycogen and glyconeogenesis in the liver.
_____________________________.
31. A hormone responsible in the release of the ova in the ovary of the chicken.
_________________________.
32. Site of water absorption, fiber digestion and water soluble in chicken. ____________________.
33. What are the major organs found or part of the skeletal system? _______________________.
34. The organ for smelling.____________________.
35. Responsible in the development of the duct system of the udder. __________________.
36. Functions of lymph nodes? ___________________________.
37. Heat from the sun. ________________________________.
38. Storage place of the bile. ________________________________.
39. Animal starch. ______________________.
40. What do you call the yellow part of the egg? _______________________________.
41. Responsible in the secretion of albumen during egg development. __________________.
42. Serves in storing the food in chicken. _______________________________.
43. Rise in body temperature. ____________________________.
44. Refers to the management of animals for the purpose of making profit. ________________.
45. Examples of careers associated with animal science. ______________________.
46. Which region in the country having the highest number of carabaos. __________________.
47. Refers to young goat. _______________________.
48. Young deer. ________________________________.
49. The largest organ of the body. __________________________.
50. The hormone that promotes growth. ___________________________.
51. It secretes milk. __________________________________.
52. The length of gestation period of pigs in days.
53. An animal that is always in heat due to continuous secretion of estrogen. _________________.
54. An animal that comes into heat only once a year. _____________________.
55. The term used for the expulsion of urine from the bladder. _______________________.
56. It contains urine coming from the kidney. _________________________________.
57. How is heat lost or dissipated from the body of animals? ____________________________.
58. Another term for thermoneutral zone. _______________________________.
59. Another term for “hingal” after some sort of exercise. ___________________________.
60. It produces oily secretion for the lubrication of the skin. ___________________________.
61. The horny covering of the distal end of the digit of cattle or pig; also known as claw.
_______________________________.
62. A stage in the life of a female mammal that indicates it has reached sexual maturity.
______________________________.
63. Pinkish bodies that act as filters and removes foreign matters from the lymph streams.
______________________________.
64. Blood reservoir. ____________________________.
65. The fluid that remains after blood has clotted. ____________________________.
66. It determines the rate, rhythm and amplitude of the heart. _____________________.
67. Purifies the air before it is used up by the body. ________________________________.
68. It serves as teeth of the chicken. ___________________________.
69. The end part of the digestive system. _____________________________.
70. The organ that helps the horse digest grass. ________________________.
71. Storage place of the bile. _________________________________.
72. It aids the gizzard in digesting seeds and grains eaten by the chicken. __________________.
73. They are present in the rumen which help in digesting fibrous feeds like grass. _______________.
74. Average estrus cycle of cows. __________________________.
75. The principal oxygen transport medium that contains iron. _________________________.
76. The CPU of the body. ___________________________.
77. Gas essential to plant growth and it is produced by animals. _______________________.
78. Another term for bill. __________________.
79. The basic unit of inheritance is known as ____________.
80. Responsible in the generation of energy in the form of ATP, ____________.
81. Also known as the male gamete, ______________.
82. The genetic make up of an animal or individual, _____________
83. The chromosomes of the male individual, ____________.
84. Site in the cell where the synthesis of carbohydrates is undertaken, _____________.
85. Letter representation for haploid, __________.
86. The crossing of single pair of genes for two different traits is called ______________.
87. The crossing of single pair of genes for two different traits is called ______________.
88. What do you call the system of mating used between mating of mother and son, ___________.
89. The law stating that living organisms come from other organisms, _________________.
90. The process of gamete formation in mature male, _________________.
91. What do you call the sex cell division in male animals, _______________.
92. A technology where the semen is introduced to the female genitalia by the use of an instrument,
_________________.
93. The scientist who started the idea of genetics, ______________.
94. The character or trait that failed to be expressed or it is hidden, ________________.
95. Union of egg cell and sperm cell, ______________________.
96. Breeding of two different breeds of animal, ________________.
97. What does DNA stands for, _____________________________________.
98. Grouping of chromosomes based on similarity of their morphology is known as
_______________.
99. Control and regulate the functions (on/off) of other genes, __________________.
100. It is the crossing of offspring to either with parental genotypes, _________________
101. The phenotypic traits of an animal is a product of the interactions between environment and
___________________.
102. Causes the average superiority of the crossbreds, _____________________.
103. The process in which certain individuals in a population are preferred to others for the
production of the next generation, ___________________.
104. A group of animals which have common origin and common characteristics,
____________________.
105. The first buffaloes produced through in vitro maturation in the Philippines,
___________________________________.
106. The administration of hormone to a group of female mammals causing them to come into heat
at or at the same time, _________________________.
107. The basic unit of inheritance is known as ____________.
108. Responsible in the generation of energy in the form of ATP, ____________.
109. Also known as the male gamete, ______________.
110. The genetic make up of an animal or individual, _________________.
111. The chromosomes of the male individual, ____________.
112. Site in the cell where the synthesis of carbohydrates is undertaken, _____________.
113. Letter representation for haploid, __________.
114. The crossing of single pair of genes for two different traits is called ______________.
115. What do you call the system of mating used between mating of mother and son,
___________.
116. The law stating that living organisms come from other organisms, _________________.
117. The process of gamete formation in mature male, _________________.
118. What do you call the sex cell division in male animals, _______________.
119. A technology where the semen is introduced to the female genitalia by the use of an
instrument, _________________.
120. The scientist who started the idea of genetics, ______________.
121. The character or trait that failed to be expressed or it is hidden, ________________.
122. Another name for the animals with compound stomach, ________________.
123. What do you call the carbohydrate found in the milk, _______________.
124. The condition where there is Vitamin A deficiency, _______________.
125. Aids in the absorption & retention of Vitamin E, ____________.
126. What do you call the feed offered daily to the animal, ________________.
127. Another term for Vitamin B1, _______________________________.
128. Responsible in increasing the hardness of bones and teeth, ___________________.
129. The mineral content of the egg shell, __________________.
130. Cheapest and most abundant nutrient, _______________________.
131. Responsible for the yellow color of cow’s milk, ____________________.
132. Symptom for Vitamin E deficiency, _____________________.
133. Union of egg cell and sperm cell, ______________________.
134. Breeding of two different breeds of animal, ________________.
135. What does DNA stands for, _____________________________________.
136. Grouping of chromosomes based on similarity of their morphology is known as
_______________.
137. Control and regulate the functions (on/off) of other genes, __________________.
138. It is the crossing of offspring to either with parental genotypes, ____________________.
139. The phenotypic traits of an animal is a product of the interactions between environment
and ___________________.
140. Causes the average superiority of the crossbreds, _____________________.
141. The process in which certain individuals in a population are preferred to others for the
production of the next generation, ___________________.
142. A group of animals which have common origin and common characteristics,
____________________.
143. The first buffaloes produced through in vitro maturation in the Philippines,
___________________________________.
144. The administration of hormone to a group of female mammals causing them to come
into heat at or at the same time, _________________________.
145. Beneficial bacterial species, ______________________.
146. Protects the fats, oil and other fat soluble vitamins from oxidation,
______________________.
147. Feeds containing high fiber but low Total Digestible Nutrients (TDN),
_____________________.
148. Avoids bleeding disease, ________________________.
149. The protein part of hair, horn and wool, ________________________.
150. Chemical structure of carbohydrates, _____________________________.
151. The energy from fat is how many times higher than the energy coming from
carbohydrate ______________________.
152. Another name for Vitamin H, _______________.
153. Used against diabetes, ____________________.
154. Change in the genetic code due to natural or artificial means, _________________.
155. Sign for female animal or individual, _________________.
156. Used in coagulating milk to produce cheese, __________________.
157. Self-feeding or allowing cattle to consume feed on a free-choice basis, _____________.
158. Microorganisms that require free oxygen to biodegrade organic matter,
________________.
159. Microorganisms that biodegrade organic matter without free oxygen,
_________________.
160. The technique of placing semen from the male in the reproductive tract of the female by
means other than natural service, ____________________.
161. Kilograms of live weight gained per day, _________________________.
162. The mating of a two-breed crossbred offspring back to one of its parental breeds.
Example: A Hereford-Angus cross cow bred back to an Angus bull. _______________________.
163. Meat from cattle (bovine species) other than calves, ____________. Meat from calves
is called ____________.
164. The weight of a calf taken within 24 hours after birth, __________________.
165. Cattle adapted in warm or tropical areas, ________________.
166. Cattle adapted in temperate areas, _________________.
167. Refers to a general family grouping of cattle, _________________.
168. Cattle of common origin and having characteristics that distinguish them from other
groups within the same species, _____________.
169. An intact (i.e., not castrated) adult male cattle, ________________.
170. Young bull, typically less than 20 months of age, _______________.
171. Young cattle of both sexes, _________________.
172. The number or percentage of calves produced within a herd in a given year relative to
the number of cows and heifers exposed to breeding, __________________.
173. The number or percentage of calves produced within a herd in a given year relative to
the number of calves weaned over number of cows and heifers bred, ___________________.
174. Product of considerably less value than the major product. For example, the hide and
offal are byproducts while beef is the major product, _____________________.
175. Abnormal size or presentation fetus causing difficulty in delivering it,
_________________.
176. Techniques of measuring components of quality and quantity in carcasses of cattle,
__________________.
177. Desirability of a carcass relative to quantity of components (muscle, fat, and bone), plus
potential eating qualities, _______________________.
178. Long DNA molecules on which genes (the basic genetic codes) are located,
_______________.
179. Domestic cattle have ______ pairs of chromosomes.
180. Feed that is high in energy, low in fiber content, and highly digestible,
________________.
181. The fertilization of the ovum (egg), ___________________.
182. An adult female that has had a calf, __________.
183. Management unit that maintains a breeding herd and produces weaned calves,
_________________________.
184. The mating of animals of different breeds (or species), _________________.
185. The process of eliminating less productive or less desirable cattle from a herd,
______________.
186. An estimate of the percentage of salable meat (muscle) from a carcass versus
percentage of waste fat, _________________.
187. General term for female parent, ___________.
188. The biochemical reduction of nitrate or nitrite to gaseous nitrogen, either as molecular
nitrogen or as an oxide of nitrogen, __________________.
189. All external (nongenetic) conditions that influence the reproduction, production, and
carcass merit of cattle, ___________________.
190. A fertilized ovum (egg) in the earlier stages of prenatal development usually prior to
development of body parts, _________________.
191. Removing fertilized ova (embryos) from one cow (donor dam) and placing these
embryos into other cows (host cows), usually accompanied by hormone-induced superovulation
of the donor dam, __________________.
192. An estimate of an individual's true breeding value for a trait based on the performance
of the individual and close relatives for the trait, _________________________.
193. The recurrent, restricted period of sexual receptivity in cows and heifers,
_________________.
194. Offspring resulting from the mating of a purebred (straightbred) bull to purebred
(straightbred) females of another breed., _____________.
195. Units of feed consumed per unit of weight gained. Also the production (meat, milk) per
unit of feed consumed, _______________.
196. Cattle that need further feeding prior to slaughter, ______________.
197. Enterprise in which cattle are fed grain and other concentrates for usually 90-120
days, ______________.
198. Fed cattle whose time in the feedlot is completed and are now ready for slaughter,
__________________.
199. Feedstuffs composed primarily of the whole plant, including stems and leaves that are
utilized by cattle, ________________.
200. Female born twin to a bull calf (approximately 9 out of 10 will not conceive),
_____________.
201. Steers and heifers that have been fed concentrates, usually for 90-120 days in a
feedlot, ________________.
202. Actual genetic makeup (constitution) of an individual determined by its genes or
germplasm, ________________.
203. The organ that produces the reproductive cells, the testicle in the male and the ovaries
in the female, ________________.
204. Individuals having the same sire or dam, ______________.
205. Causing a group of cows or heifers to exhibit heat together at one time by artificial
manipulation of the estrous cycle, _____________________.
206. A female of the cattle species less than three years of age that has not borne a calf,
__________.
207. Group of cattle (usually cows) that are in a similar management program,
___________.
208. The transmission of genetic or physical traits of parents to their offspring,
_______________.
209. Skins from cattle, __________.
210. Production of offspring from parents more closely related than the average of a
population, _______________.
211. Earthen storage structure with sufficient dilution water added to allow microorganisms
to biodegrade and treat organic matter, _______________.
212. The specks of fat (intramuscular fat) distributed in muscular tissue. It is usually evaluated
in the ribeye between the 12th and 13th rib, _______________.
213. An unbranded bovine of either sex in the USA and Canada, _________________.
214. Tissue of the animal body that are used for food, ___________.
215. The weight of the animal raised to the 3/4 power (W0.75); a figure indicative of
metabolic needs and of the feed required to maintain a certain body weight,
__________________________.
216. The transformation by which energy is made available for body uses,
__________________.
217. A term commonly used to indicate a non-pregnant female, ____________.
218. Mating of individuals that are less closely related than the average of the
breed, _________________.
219. Release of the female germ cell (egg) by the ovary, _______________.
220. The act of giving birth in cattle, ________________.

221. A tabulation of names of ancestors, usually only those of the three to five
closest generations, _______________.

222. The record of the individual animal for reproduction, production, and possibly
carcass merit; traits included would be birth, weaning and yearling weights, calving
ease, calving interval, milk production, etc., _________________________.

223. The visible or measurable expression of a character; for example, weaning

weight, post-weaning gain, reproduction, etc., _________________.
224. Naturally hornless cattle, _____________.
225. Traits that directly influence cost or revenue from beef cattle production e.g.
growth rate, feed intake and carcass merit, _______________________.

226. Evaluating the genotype of an individual by a study of its progeny records,

____________________.

227. The age at which the reproductive organs become functionally operative and
secondary sex characteristics begin to develop, ______________.
228. An animal of known ancestry within a recognized breed that is eligible for
registry in the official herdbook of that breed, ________________.
229. Those traits in which there is a sharp distinction between phenotypes, such as
black and white or polled and horned, _______________________.
230. Those traits in which there is no sharp distinction between phenotypes, with a
gradual variation from one phenotype to another, such as weaning weight,
________________________.
231. A system of mating where every female (cow and/or heifer) has an equal or
random chance of being assigned to any bull used for breeding in a particular
breeding season, _____________________.
232. Feed fed to an animal during a 24-hour period, ____________.
233. Feed that is high in fiber, low in digestible nutrients, and low in energy (e.g., hay,
straw, silage, and pasture), _______________.
234. Mammal whose stomach has four parts-rumen, reticulum, omasum, and abomasum.
Cattle, sheep, goats, deer, and elk are ruminants, _________________.
235. Horny tissue of rudimentary horns that are attached to the skin rather than
the bony parts of the head, _____________.
236. Causing or allowing certain individuals in a population to produce offspring in
the next generation, __________________.
237. Brothers and sisters of an individual, ______________.
238. Bovine male castrated prior to puberty, ______________.
239. The agency mandated to ensure accelerated development of the Philippine dairy
industry; created through the National Dairy Development Act of 1995 (Republic Act 7884).
___________________________
240. Another agency committed to improve the dairy industry by developing the carabao to
become meat and milk-producing animal. _____________________
241. An institution mandated to carry out research and training in dairy production and milk
technologies. __________________________
242. The Philippine Dairy Industry is sometimes regarded as
_________________________________ Industry.
243. Most of the major dairy cattle and goats’ breeds originated from
_____________________ and ________________________.
244. Majority of the dairy buffaloes in the world are found in __________ and
________________.
245. Some countries in Europe like _______________ and ________________ are also known
to raise dairy buffaloes.
246. A milk producing country noted for its cheap milk; where majority of the milk imported
by the Philippines come from. __________________
247. Group of animals belonging to the Mammalia possessing mammary glands that are used
to nourish their young ones. ______________________
248. The shape of dairy cattle that differs with the rectangular shape of beef cattle.
____________________
249. The dairy-type water buffalo. _______________________
250. A famous milk type buffalo from India. ________________________
251. A popular dairy cattle breed from Pakistan. ________________________
252. The milk-type buffalo originating from Pakistan. __________________________
253. Buffalo breed developed in Bulgaria. ________________________
254. A buffalo breed whose horns coil downward and upward and streaks of white markings
found around its jaw and brisket. ___________________
255. The “mestizo” or hybrid buffalo used partly for milk production in the Philippines is a
cross between the ____________________ and ________________________.
256. A popular crossbred dairy cattle used by many dairy raisers in the Philippines.
_______________________
257. Dairy cattle breed which is also known as the “black and white” cattle.
_________________________
258. A dairy cattle breed with light to dark brown body color and it originated from
Switzerland.
259. A dairy cattle breed with a face having “double dish” appearance that originated from
the island of Jersey. _______________________
260. A dairy cattle breed with red and white markings coming from Scotland.
____________________
261. Also have a “double dish” appearance and it originated from the island of Guernsey.
_____________________
262. Type of cattle intended both for meat and milk purposes, e.g. most Indian and Pakistan
cattle breeds. ________________
263. A cattle breed with practically red color and it is popular in India. __________________
264. A double-purpose type goat characterized by large pendulous ears and convex Roman
nose. ____________________
265. A dairy goat breed which originated from France. ___________________
266. A dairy goat breed characterized by its white or creamy body color.
______________________
267. A milk-type goat, which originated from the Toggenburg valley of Switzerland.
_________________
268. Breeding of closely related animals. _____________________
269. Elimination of low milk yielder cows from the herd. ___________________
270. An attempt to rank or place animals in the order of their excellence in their body type.
__________________
271. The instrument used in judging dairy cattle. ________________________
272. A criterion used to evaluate the milking ability, lactation, health characteristics and
others of a dairy animal during judging. _________________
273. Aside from the criterion mentioned in item 24, the other criteria used in judging dairy
animals are: _____________________, _____________________ and
_______________________.
274. Absence of estrus in female animal. ___________________
275. A condition wherein estrus or ovulation occurs without full behavioral manifestation of
heat. __________________
276. A cow manifesting constant estrus. _________________________
277. Difficulty in calving due to abnormal presentation of fetus. ________________
278. Introduction of the male semen into the female reproductive organ by mechanical or
technical means. _____________
279. Transferring of the inseminated embryo to another animal- from the donor mother to
recipient or surrogate mother. _____________________
280. Animals with four compartments of stomach. ______________________
281. The largest among the compartments in ruminants and also referred as the paunch.
_____________
282. A compartment in ruminants whose tissues are arranged in network resembling a
honeycomb. _________________
283. The compartment with globe-shaped structure and it contains muscular leaves that
squeeze the water out of the partially digested food it receives. _______________
284. The true stomach. ________________________
285. Elimination of gas e.g. carbon dioxide produced in the rumen; also known as belching.
___________________
286. The process wherein the coarse feed stored in the rumen is forced back to the mouth.
__________________
287. Aside from vitamin B-complex, the rumen microorganisms are capable of manufacturing
vitamin ________.
288. One alternative feeding system that can be used in order to maintain higher milk
production among cows. ______________________
289. Energy requirements for dairy cattle can be expressed in terms of
_____________________
290. Cows that are no longer producing milk and allowed to rest for the next calving.
___________________
291. Cows that are either pregnant or non-pregnant and are momentarily producing milk.
_____________________
292. Young animals that are weaned or separated from their mothers. ______________
293. Animals that is at least one year old. _________________
294. Type of branding wherein the branding iron is heated in the fire and applied to the
desired part of the animal. _______________________
295. A hormone responsible for the growth of duct and cistern. ___________________
296. Hormone responsible for the growth the alveoli. _____________________
297. These hormones are responsible in stimulating general cell growth and development of
the mammary gland as well as initiation of lactation. ________________________ &
____________________
298. A hormone that stimulates lactose synthesis during pregnancy. _______________
299. The hormone responsible for the contractions of myoepithelial cells during the milk-let-
down process. ______________________
300. The hormone that avoids or inhibits the action of oxytocin, hence, little or no
contractions in the myoepithelial cells occur. ___________________
301. Production of milk by the mammary gland or udder. ____________________
302. The degree to which lactation is maintained. _____________________________
303. An exocrine gland that produces or secretes milk. _________________________
304. A liquid secreted from the udder of mammals that serve as nourishing food their young
ones. __________________
305. First milk produced by lactating animals. ___________________
306. The antibodies contained in the colostrum. ______________________
307. Milk is secreted by individual secretory “grape-like” units called _____________
308. The inner lining of alveolus is composed of these cells that specifically secrete the milk in
this organ. ___________________
309. The hollow cavity of the alveolus. _________________
310. A group of alveoli is termed ______________________.
311. Milk from the alveolus flow through the ________________.
312. It is the collection point of all ducts and drains the milk here.
313. The cavity inside the teat and where milk is drained from the gland cistern.
_________________
314. It is the opening from the teat cistern to the outside of the teat.
________________________
315. The expulsion of milk from the alveoli and small ducts and cisterns is termed
__________________________ or ______________________________
316. Controls the draining of milk from the cistern to the streak canal.
_________________________
317. Evacuation of milk through the use of hands. ___________________________
318. Evacuation of milk from the udder with the use of vacuum or negative pressure, a
continuous and the alternative vacuum. _____________________________
319. Inflammation of the mammary gland. _____________________
320. Application of heat treatment to milk of certain intensity that will destroy most of the
pathogenic microorganisms. _______________________
321. Removal of extraneous matter or dirt from the milk. ______________________
322. Adjustment of the composition of milk to a desired level. ___________________
323. The process of breaking up of fat globules whose diameter is around 1-18 microns into
smaller size of 1 micron or less. ____________________
324. The process of dissolving milk powder in water. _______________________
325. The process of standardizing reconstituted skim milk with butter oil.
_______________________
326. The blending of locally produced milk containing high fat content, e.g. buffalo or sheep
milk with water and skim milk powder. ______________________
327. Milk from which milk fat has not been extracted. ______________________
328. Milk from which milk fat has been extracted __________________________
329. Milk that has been treated to prevent milk fat separating from the liquid portion and
rising to the top. ______________________
330. Milk from which milk fat has been partially extracted. ____________________
331. Pre-heated milk to stabilize its proteins and remove about 60% of its water.
_________________________
332. This is similar to evaporated milk; the only thing is that sugar was added to prevent
spoilage. _______________________________
333. Milk that has undergone the pasteurization process. ______________________
334. Milk that has been subjected to a high temperature, e.g. 132 oC for about 1 or 2 seconds.
_____________________________
335. Milk product with flavoring added on it to improve its appeal.
_______________________
336. Milk product with added starter cultures to help produce the desired flavor and acidity.
_________________________
337. The fat component of the milk. ___________________
338. The milk fat separated from the liquid and further processed to become concentrated
with fat and more palatable. ______________________
339. A product rich in milk protein or casein. _______________________
340. Fermented milk with custard-like consistency. __________________
341. A dairy product in which about 70% of its ingredients come from milk and it is whipped
to produce certain overrun (content of air) while being rapidly frozen. _____________________
342. A method of selection wherein the traits of the animals are considered simultaneously,
when the animal falls below the phenotypic value in any trait, it is culled.
__________________________
343. Abnormal presentation of calf at parturition. _____________________________
344. The administration of hormone to a group of mammalian females causing them to come
into heat at or near at the same time. _________________________________________
345. A criterion for judging dairy cows, which involves the milking ability, lactation, health
characteristics and others. ________________________________________
346. A method of selecting animals where it is based on their phenotype for a particular trait.
________________________

347. The process of preparing food ingredients for passage into the bloodstreams.
_________________

348. Secreted by the salivary gland that helps in the mastication and swallowing of food.
___________

349. The digestive juices secreted in the intestines are: _____________________,

_________________ and _________________________.

350. The compound responsible in making the food acidic in the abomasum.
 ______________________

351. The process in which the ruminants eliminate or belch gases from the rumen.
_______________

352. A by-product in the breakdown of protein in the rumen, which is required by

microorganisms for their growth and synthesis of microbial protein.
__________________________
353. The process of ruminant digestion involves three actions: ____________________,
____________________ and __________________________.

354. Final product in the utilization of fiber, e.g. cellulose. _________________

355. Urea is an example of what type of protein. ________________________

356. It refers to free-choice feeding. __________________________

357. An essential practice to keep a bull in good breeding condition and from becoming
vicious. __________________________

358. A method employed in raising calves. _____________________

359. The peak of milk production in cows is attained approximately ________ weeks after
parturition.

360. This compound is applied on acidic soils before establishing a forage pasture. ________

361. The common name of Pennisetum purpureum. _________________________

362. How much is the DM requirement of cattle weighing 450 kg? ____________

363. Minerals most commonly lacking in dairy rations: _____, ______, _______, and ______.

364. Another name for rumen. __________________

365. If the gases in the rumen are not passed off, e.g. through belching, this will result to:
_________

366. A volatile fatty acid necessary in the formation of milk fat. ______________________

367. An enzyme that curdles milk. _______________________________

368. Another term for bolus. ____________

369. The major buffer that helps in maintaining the rumen pH alkaline for the optimum
digestion of forages and feedstuffs. ______________________

370. When utilized by the ruminants, the volatile fatty acids are good source of
_______________
371. The cheapest and most abundant nutrient. ________________

372. Contains low fiber but has high total digestible nutrients. _______________________

373. The cattle and buffaloes use their ___________ in drawing feeds into their mouth.

374. This digestive organ retains hardware materials. __________________

375. The rumination involves the following processes: ________________,

_________________, ________________ and ___________________.

376. The major source of energy for dairy animals. ________________________

377. They are effective in small amounts in preventing nutritional diseases.

___________________

378. How much water does a cow needs if she produces 10 liters of milk.
_________________

379. Improvement in the performance of hybrids or crossbreds over those of the purebreds.
________________

380. What is the average calving interval of a cow with the following calving dates: Nov. 9,
1995; Dec. 25, 1996; February 14, 1998 and June 12, 1999. _______________ days.

381. With your 10 cows, a total of 18 services were rendered to your animals by the AI
technician until finally they were all declared pregnant. What is the average number of services
per conception of the herd? ________ services/conception.

382. Optimum crude protein content of ration for lactating dairy cattle. ____________%

383. _________________ rate is the number of animals allowed to graze in a particular

pasture area.

384. The DM production of a pasture is a function of pasture __________, pasture

_____________ and ____________ content of forage.

385. The tiny projections found in the rumen, which contribute to the absorption capacity of
the rumen. __________________

386. A disease that may occur in the reticulum due to hardware materials ingested by the
ruminant. ____________________

387. Enzyme acting on protein in the true stomach. ___________________

388. Approximate amount of saliva produced by the salivary glands in ruminants and added
to rumen each day.
389. What do you call the technique where in protein-rich feedstuffs are treated with
formaldehyde to escape breakdown by microorganisms in the rumen.
________________________

390. Another name for vitamin B3 is ___________ and B1 is __________________.

391. The composition of crude fiber: __________________, _______________ and

____________.

392. The vitamins associated with fats and lipids. ________________________

393. The most selective dairy animal. ______________

394. Oyster shell and limestone are good source of what mineral? ______________

395. Antibodies content of colostrum. ________________________

396. Where absorption in the small intestine takes place. _______________________

397. Self-feeding or allowing cattle to consume feed on a free-choice basis, _____________.

398. Microorganisms that require free oxygen to biodegrade organic matter,
________________.
399. Microorganisms that biodegrade organic matter without free oxygen,
_________________.
400. The technique of placing semen from the male in the reproductive tract of the female by
means other than natural service, ____________________.
401. Kilograms of live weight gained per day, _________________________.
402. The mating of a two-breed crossbred offspring back to one of its parental breeds.
Example: A Hereford-Angus cross cow bred back to an Angus bull. _______________________.
403. Meat from cattle (bovine species) other than calves, ____________. Meat from calves
is called ____________.
404. The weight of a calf taken within 24 hours after birth, __________________.
405. Cattle adapted in warm or tropical areas, ________________.
406. Cattle adapted in temperate areas, _________________.
407. Refers to a general family grouping of cattle, _________________.
408. Cattle of common origin and having characteristics that distinguish them from other
groups within the same species, _____________.
409. An intact (i.e., not castrated) adult male cattle, ________________.
410. Young bull, typically less than 20 months of age, _______________.
411. Young cattle of both sexes, _________________.
412. The number or percentage of calves produced within a herd in a given year relative to
the number of cows and heifers exposed to breeding, __________________.
413. The number or percentage of calves produced within a herd in a given year relative to
the number of calves weaned over number of cows and heifers bred, ___________________.
414. Product of considerably less value than the major product. For example, the hide and
offal are byproducts while beef is the major product, _____________________.
415. Abnormal size or presentation fetus causing difficulty in delivering it,
_________________.
416. Techniques of measuring components of quality and quantity in carcasses of cattle,
__________________.
417. Desirability of a carcass relative to quantity of components (muscle, fat, and bone), plus
potential eating qualities, _______________________.
418. Long DNA molecules on which genes (the basic genetic codes) are located,
_______________.
419. Domestic cattle have ______ pairs of chromosomes.
420. Feed that is high in energy, low in fiber content, and highly digestible,
________________.
421. The fertilization of the ovum (egg), ___________________.
422. An adult female that has had a calf, __________.
423. Management unit that maintains a breeding herd and produces weaned calves,
_________________________.
424. The mating of animals of different breeds (or species), _________________.
425. The process of eliminating less productive or less desirable cattle from a herd,
______________.
426. An estimate of the percentage of salable meat (muscle) from a carcass versus
percentage of waste fat, _________________.
427. General term for female parent, ___________.
428. The biochemical reduction of nitrate or nitrite to gaseous nitrogen, either as molecular
nitrogen or as an oxide of nitrogen, __________________.
429. All external (nongenetic) conditions that influence the reproduction, production, and
carcass merit of cattle, ___________________.
430. A fertilized ovum (egg) in the earlier stages of prenatal development usually prior to
development of body parts, _________________.
431. Removing fertilized ova (embryos) from one cow (donor dam) and placing these
embryos into other cows (host cows), usually accompanied by hormone-induced superovulation
of the donor dam, __________________.
432. An estimate of an individual's true breeding value for a trait based on the performance
of the individual and close relatives for the trait, _________________________.
433. The recurrent, restricted period of sexual receptivity in cows and heifers,
_________________.
434. Offspring resulting from the mating of a purebred (straightbred) bull to purebred
(straightbred) females of another breed., _____________.
435. Units of feed consumed per unit of weight gained. Also the production (meat, milk) per
unit of feed consumed, _______________.
436. Cattle that need further feeding prior to slaughter, ______________.
437. Enterprise in which cattle are fed grain and other concentrates for usually 90-120
days, ______________.
438. Fed cattle whose time in the feedlot is completed and are now ready for slaughter,
__________________.
439. Feedstuffs composed primarily of the whole plant, including stems and leaves that are
utilized by cattle, ________________.
440. Female born twin to a bull calf (approximately 9 out of 10 will not conceive),
_____________.
441. Steers and heifers that have been fed concentrates, usually for 90-120 days in a
feedlot, ________________.
442. Actual genetic makeup (constitution) of an individual determined by its genes or
germplasm, ________________.
443. The organ that produces the reproductive cells, the testicle in the male and the ovaries
in the female, ________________.
444. Individuals having the same sire or dam, ______________.
445. Causing a group of cows or heifers to exhibit heat together at one time by artificial
manipulation of the estrous cycle, _____________________.
446. A female of the cattle species less than three years of age that has not borne a calf,
__________.
447. Group of cattle (usually cows) that are in a similar management program,
___________.
448. The transmission of genetic or physical traits of parents to their offspring,
_______________.
449. Skins from cattle, __________.
450. Production of offspring from parents more closely related than the average of a
population, _______________.
451. Earthen storage structure with sufficient dilution water added to allow microorganisms
to biodegrade and treat organic matter, _______________.
452. The specks of fat (intramuscular fat) distributed in muscular tissue. It is usually evaluated
in the ribeye between the 12th and 13th rib, _______________.
453. An unbranded bovine of either sex in the USA and Canada, _________________.
454. Tissue of the animal body that are used for food, ___________.
455. The weight of the animal raised to the 3/4 power (W0.75); a figure indicative of
metabolic needs and of the feed required to maintain a certain body weight,
__________________________.
456. The transformation by which energy is made available for body uses,
__________________.
457. A term commonly used to indicate a non-pregnant female, ____________.
458. Mating of individuals that are less closely related than the average of the
breed, _________________.
459. Release of the female germ cell (egg) by the ovary, _______________.
460. The act of giving birth in cattle, ________________.

461. A tabulation of names of ancestors, usually only those of the three to five
closest generations, _______________.

462. The record of the individual animal for reproduction, production, and possibly
carcass merit; traits included would be birth, weaning and yearling weights, calving
ease, calving interval, milk production, etc., _________________________.

463. The visible or measurable expression of a character; for example, weaning

weight, post-weaning gain, reproduction, etc., _________________.
464. Naturally hornless cattle, _____________.
465. Traits that directly influence cost or revenue from beef cattle production e.g.
growth rate, feed intake and carcass merit, _______________________.

466. Evaluating the genotype of an individual by a study of its progeny records,

____________________.
467. The age at which the reproductive organs become functionally operative and
secondary sex characteristics begin to develop, ______________.
468. An animal of known ancestry within a recognized breed that is eligible for
registry in the official herdbook of that breed, ________________.
469. Those traits in which there is a sharp distinction between phenotypes, such as
black and white or polled and horned, _______________________.
470. Those traits in which there is no sharp distinction between phenotypes, with a
gradual variation from one phenotype to another, such as weaning weight,
________________________.
471. A system of mating where every female (cow and/or heifer) has an equal or
random chance of being assigned to any bull used for breeding in a particular
breeding season, _____________________.
472. Feed fed to an animal during a 24-hour period, ____________.
473. Feed that is high in fiber, low in digestible nutrients, and low in energy (e.g., hay,
straw, silage, and pasture), _______________.
474. Mammal whose stomach has four parts-rumen, reticulum, omasum, and abomasum.
Cattle, sheep, goats, deer, and elk are ruminants, _________________.
475. Horny tissue of rudimentary horns that are attached to the skin rather than
the bony parts of the head, _____________.
476. Causing or allowing certain individuals in a population to produce offspring in
the next generation, __________________.
477. Brothers and sisters of an individual, ______________.
478. Bovine male castrated prior to puberty, ______________.
479. Weaned cattle that are fed high-roughage diets (including grazing) before going into
the feedlot, ______________.
480. Any external challenge that causes an animal to initiate a physiological,
behavioral and(or) immunological response to maintain or achieve its physical
integrity and well-being, _________________.
481. An approach to evaluating alternative individuals, breeding programs, and
selection schemes that involves assessment of these alternatives in terms of their
net impact on all inputs and output in the production system,
________________________.
482. Separating young animals from their dams so that the offspring can no longer suckle,
______________.