ANIMAL SCIENCE LECTURE FINALS

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physical and physiological well-being of

Animal Health
an animal
deviation from normal health with
marked physiological, anatomical or Disease
chemical changes in the animal body
caused by living organisms, can be
Infectious
transmitted by direct or indirect
transmitted (direct or indirect) Contagious
caused by factors other than living or-
ganisms (metabolic (nutrition), mechani- Non-infectious
cal(fractures) or lesions ( wounds, cuts)
small, single-celled plant cocci,(round or
oval), bacilli (rod-shaped) or spirilla (long Bacteria
twisted)
very small, can be seen in electron mi-
croscope, lives on entirely parasitic exis- Virus
tence invading cells of other organisms
single-celled animals, larger than bacte-
ria, can be seen under ordinary micro- Protozoa
scope
live in or on other organisms or animals
referred to as hosts (ectoparasites: ticks,
Parasites
mites, fleas, lice (endoparasites: flukes,
flatworms, roundworms
microscopic plants (for example, ring-
Fungi
worm)
start quickly and run a short course Acute
those that run for an indefinite time Chronic
clinical signs are shown Sub-acute
destroy the animal before clinical signs
Per-acute
are seen
number of animals in a herd or flock af-
Morbidity
fected by the disease but do not die

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number of animals dying from the dis-
Mortality
ease
capacity of all animals to resist infection Immunity
immunity arises without man's assis-
Natural
tance
immunity developed after man's inter-
artificial
vention
converting a place or object from a po-
tentially infective state into one, which is Disinfection
free from infection
means of controlling and preventing dis-
Animal Hygiene
ease- isolation of sick animals,
movement of animals is restricted to a
Quarantine
designated area
Causative agent- Bacillus anthracis Ani-
mal affected- cattle,buffalo and all mam- 1. Anthrax
mals
Causative agent- Salmonella pullorum
2. Pullorum (Salmonellosis)
Transmission- in egg and direct contact
Causative agent- Clostridium tetani Pre-
disposing factors- surgical operation, 3. Tetanus
wounds
Causative agent- Brucella abortus (cat-
4. Brucellosis (Bang's Disease or conta-
tle), B. melitensis (goat/sheep) B.suis
gious abortion)
(swine) B. canis (dog)
Causative agent- Pestivirus 1. Hog cholera or Swine fever
Causative agent- Lyssavirus and Viral
entry thru bits, existing wounds and mu- 2. Rabies
cus membrane
Causative agent- Coronavirus and Ani-
3. Transmissible gastro-enteritis
mals affected- Swine
Aphthovirus (cloven footed animals are
4. Foot and Mouth Disease
affected)

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Avipoxvirus (direct contact, mosquito
5. Fowl pox
bites)
Birnavirus (affected animal: poultry) 6. Infectious bursal disease
Orthomyxovirus 7. Avian influenza
Paramyxovirus 8. Newcastle disease
Herpesvirus (Cattle, goat,sheep, swine, 9.Pseudorabies (aujeszky's or mad itch
horse) disease)
disease of the skeletal system of young
1. Rickets
animals (deficiency in vitamin D, Ca)
deficient bone calcification in mature an-
2. Osteomalacia
imals (vit. D, Ca)
Iron (Fe) deficiency, “number of RBC or
3. Anemia
hemoglobin in the bloodstream
form of conjunctivitis; dry, lusterless eyes
4. Xeropthalmia
and deficiency of vitamin A
Age for slaughtering - 3 years or younger Swine
Age for Slaughtering- 6 to 12 months Cattle and carabao
Age for slaughtering- 1 year Goats
a. Age of animal
b. Sex of the animals
Things to consider on Slaughtering c. Size
d. degree of fatness
e. health of the animals
It is the withdrawal of solid feed and only
water is provided
Fasting
ad libitum. Hogs are fasted for 12 to 24
hours and ruminants for 24 to 48 hours
a. Fasting
Management of Animals Prior to Slaugh- b. Relaxing the animal
ter c. Handling the animals gently
d. Clean animals

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- Savings of feed
- Ease of cleaning entrails
- Ease of cleaning and eviscerating car-
cass
Advantages of Slaughtering
- Thoroughly-bled and brightly colored
carcass
- Long shelf-life
- Low shrinkage
- Stunning
- Sticking
- Scalding and scraping
- Removal of the head
Slaughtering procedure for swine
- Evisceration - removal of the visceral
organs
- Splitting
- Chilling
it is done by making the animal
Stunning
unconscious without killing it.
bleeding Sticking
removal of the visceral organs Evisceration
• Stunning
• Sticking
• Flaying/Skinning
• Removal of the shank and head
Slaughtering procedure for cattle and
• Evisceration
carabao
• Splitting/Quartering
• Shrouding - wrapping the carcass with
a cheesecloth
• Chilling
removal of the hide • Flaying/Skinning
wrapping the carcass with a cheesecloth Shrouding
Approximate Dressing Percentage of
Livestock 70%
and Poultry----HOG

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Approximate Dressing Percentage of
Livestock 71%
and Poultry----DUCK
Approximate Dressing Percentage of
Livestock 60%
and Poultry----CATTLE
Approximate Dressing Percentage of
Livestock 69%
and Poultry----GOOSE
Approximate Dressing Percentage of
Livestock 50%
and Poultry----SHEEP AND GOAT
Approximate Dressing Percentage of
Livestock 80%
and Poultry----TURKEY
Approximate Dressing Percentage of
Livestock 66% to 76%
and Poultry----CHICKEN
1.Ribs
2.Plate or short plate
Front quarter 3.Brisket
4.Foreshank
5.Chuck
1.Flank or navel
Hindquarter 2.Loin
3.Round
- Shoulder
- Ham
Wholesale cuts of pork carcass
- Loin
- Belly or side
Milk- process milk and directly sell to Milk- process milk and directly sell to
consumer, or sell to consumer, or sell to
handler who will process the milk to milk handler who will process the milk to milk
products products

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classified according to size and standard
of quality,
Eggs-
cased or packaged in wholesale or retail
containers
sold based on classes and grades Meat
group of animals separated according to
Market class
use
further subdivided into subclasses Market grades
is defined as those animal tissues, which
Meat
are suitable for use as food.
from cattle over a year of age 1. Beef
from calves 3 months of age or younger 2. Veal
from swine 3. Pork
from mature sheep 4. Mutton
from goat 5. Chevon
comes from flesh of domestic birds 6. Poultry meat
Flesh of aquatic organism (ex. Fish) 7. Sea foods
flesh from non-domesticated animals 8. Game meat
ground, salted and seasoned, stuffed in
casing/formed in molds, Classified as 2. Sausages
"ground and emulsion type products"
ham, bacon, tocino, tapa are classic 1. Cured meat
made from flaked, ground or sectioned
beef or pork shaped into roast, steaks or 3. Restructured meat products
loaves
Egg has a shell and shell membrane
11%
composition of?
surrounds the yolk Albumin ( 58%)
yellowish colored Yolk (31%)
Mineral content of shell is approximately 94% calcium carbonate
high in protein Albumin
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fat and cholesterol,vit. A,D,E,K, folic
acid,B2,B12,pantothenic
Yolk
acid,minerals: Fe,P,S,Cu,K,Na, Mg,Ca
Cl and Mn
"Nearly perfect food'' Milk
first milk produce by mammals Colostrum
protein of a milk casein and whey protein
fat of a milk milk fat
Carbohydrates of a milk lactose
Minerals of a milk Ca, P, Zn
Fat soluble vitamins of a milk A,D, E,
Water soluble vitamins of a milk: B6, B12, thiamine and panthothenic acid
1. Heat Treatment
2. Cooling
3. Traditional use of salt or sugar
4. Filtering
5. Standardization
Milk Processing
6. Cream Separation
7. Homogenization
8. Reconstitution
9. Recombination
10. Toning
LTLT- 630C for 30 min
Pasteurization in milk processing:
HTHT- 720C for 15 sec
ultra high temperature- 142 - 145^0C for
UHT in milk processing
2-3 sec
-100C immediately after milking stops
Cooling
dev. Of microorganisms
5. Standardization- required to meet 5. Standardization- required to meet
market standard (if market standard (if
butterfat is high, portion of cream is re- butterfat is high, portion of cream is re-
moved) moved)
fat globules sp. gravity= 0.63, skim milk=
6. Cream separation
1.035
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breaking up of the fat globules (diameter

about= 1-18 microns) to prevent fat from
7. Homogenization
rising during storage forming a cream
layer
way to remove impurities 4. Filtering
dissolving milk powder in water (lower
quality due to low solubility of milk pow- 8. Reconstitution
der)
standardizing reconstituted skim milk
9. Recombination
with butter oil
blending fresh milk with high fat with wa-
10. Toning
ter and skim milk powder
animals for sale brought to concentration
Livestock market
yard (Auction market)
buying of from backyard farms and sell to
viajeros or they act as viajeros and sell Barrio agents
directly to retailers
buy in wholesale quantity, resell to other
Wholesaler or viajeros
wholesaler and retailers
intermediators between the provincial vi-
City dealers
ajeros and wholesalers in the city
buy animals and sell to consumers Retailers
a mother company takes the animals
produced and
Contract growing scheme
takes care of the processing before final
sale to consumers

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