Summary: Biology Of Domestic Animals

Read the summary and the most important questions on Biology of domestic animals

• 1 case 10; DNA

• 1.1 Begrippen

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• Quantitative trait locus (QTL)

  A gene affecting the phenotypic variation in continuously varying traits such as height and weight

• 1.2 Aantekeningen

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• (true or false) a microsatellite marker is a bi-allelic marker?

  False

• If two or more animal species cary the same gene, then these genes are?

  Orthologist

• 2 case 2B; Meat

• 2.1 aantekeningen

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• Which type of meat fell the most in consumtion between 1990 and 2009 inn the Netherlands?

  Meat from pigs

• what can you tell me about DFD meat?

  (Dry Firm Dark) = meat that is dark, dry and stiff
  this occurs if the supply of fuel in the muscles (particularly glycogen) is exhausted at the time of slaughter. As a result the pH barely declines and the meat becomes tough
  - long-term stress + fatigue causes this !!

• The smallest body component of a bovine at the age of two is?

  The bone

• Which period is also called the growth-deceleration phase?

  From puberty until maturity

• What is the highest till lowest meat consumption?

  1. Pig (pork) -> slightly less than half of meat consumption
  2. Poultry
  3. Cattle (beef)
  4. Calf (veal)
  5. Sheep + goat

• What are two reasons why poultry consumption is slightly risen?

  1. The consumer sees poultry as healthier
  2. Poultry is cheap and many ready-made products are poultry based

• What can you tell me about PSE meat?

  (pale soft exudative) = a light-colored meat that is very moist and has a loose structure
  the pH falls rapidly, while the temperature is high, protein denaturation may occur leading to a drop in meat quality
  - short period of stress before slaughter!!!