Created By: Brent Strickland, University of Arizona Cooperative Extension Adapted for Beef QA purposes by Jeff Goodwin, University of Idaho Special

Transcription

1 Created By: Brent Strickland, University of Arizona Cooperative Extension Adapted for Beef QA purposes by Jeff Goodwin, University of Idaho Special Thanks to Matt Hamlyn for permission to use the game board frame

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9 1-100 What is the normal rectal temperature for cattle? $100

10 A o F to o F When the body temperature increases by at least 1 o F over the normal upper limit, the animal is considered to have a fever. Reference: Cow-Calf Management Guide (603-4) $100

11 1-200 When giving a subcutaneous injection, what gauge and length needle should be used?

12 A The needle should be 16 or 18 gauge and ½ to ¾ inch long. Reference: Cow-calf Management Guide (603-4) $200

13 1-300 After birth, a producer should make sure the calf receives what to insure initial disease protection?

14 A Colostrum. Colostrum is the number one health factor in the early part of the calf s life. Reference: Cow-calf Management Guide (603-2) $300

15 1-400 Why are cattle dehorned?

16 A Dehorning is done for the safety of humans and the animal. Also to reduce bruises that appear when the meat is processed. The 1995 National Beef Quality Assurance Audit states that bruises cost the industry $4.03 for every fed steer and heifer it produces. $400 Reference: NCBA Cattle and Beef Handbook (D-8) 1995 National Beef Quality Audit

17 1-500 What is caused by a rapid production and absorption of acids from the rumen when cattle consume too much starch or sugar in a short amount of time?

18 A $500 Acidosis Acidosis is the most important nutritional disorder in feedlots today. Reference: Cow-calf Management Guide (624-1)

19 Where are implants found (location) on the animal?

20 A On the back side of the ear, between the skin and cartilage in the middle third of the ear. Reference: Cow-calf Management Guide (602-3) $100

21 What system of the body does the implant act through?

22 b2a A Endocrine System Reference: NCBA Cattle and Beef Handbook (A-21) $200

23 It is often said that the use of growth promotants results in accelerated fattening of cattle. Is this correct?

24 A No, these products result in an increase in growth of lean muscle tissue at the expense of fat deposition. Reference: NCBA Cattle and Beef Handbook (A-23) $300

25 2-400 Why do producers use growth promotants?

26 A Growth promotants allow cattlemen to produce leaner beef at lower costs. Reference: NCBA Cattle and Beef Handbook (A-21) $400

27 2-500 Growth implants reduce the total cost of beef production by how much (dollar amount)?

28 A Total cost of beef production is reduced by $50-$80 per steer. Reference: NCBA Cattle and Beef Handbook (A-18) Dr. Harlan Ritchie, Michigan State University, April 1990 $500

29 When a vaccine is given IM, what does that mean?

30 A Intra-Muscular. In the Muscle. Reference: Cow-calf Management Guide (603-3) $100

31 3-200 What is the general recommended amount of antibiotics that should be injected at one site?

32 10 cc per site A Multiple injections should be given 3 to 5 inches apart. Reference: Cow-calf Management Guide (603-3) $200

33 3-300 What is the best site for an injection? Why?

34 A Triangular mass of neck muscle. Less expensive cuts are located in the neck region. Reference: Cow-calf Management guide $300

35 3-400 What can happen if you try to combine your own vaccines?

36 A Vaccines are meant to work on specific disease. By combining them, they may work against each other and may not protect against disease. $400 Reference: Cow-calf Management Guide (602-2)

37 3-500 Why should you not use disinfectants when cleaning modified live vaccine syringes?

38 Disinfectants can destroy modified A live vaccines that you later put in the same syringe. A mild disinfectant can be used for cleaning bacterin syringes but be sure to rinse them thoroughly. Reference: Cow-calf Management Guide (602-2) $500

39 When working cattle, how much vaccine should you mix at one time?

40 A Enough to last for one hour or less. Reference: Cow-calf Management Guide (602-2) $100

41 4-200 Why should you stop and shake the vaccines occasionally when working cattle?

42 To insure consistent A amounts of antigen get in the dose of vaccine. Reference: Cow-Calf Management Guide (602-2) $200

43 How often should needles be changed when giving injections?

44 A At least every uses or every syringe of vaccine. $300 Reference: Cow-Calf Management Guide (602-3)

45 Why is it important to make sure the injection site is clean?

46 Injecting into a spot that is A damp, muddy, or covered with manure greatly increases the risk of infection. Reference: Cow-Calf Management Guide (602-3) $400

47 4-500 What important instructions are found on the bottle label? Name four.

48 Dosage, timing, route of A administration, warnings or indications, withdrawal period, storage, disposal, and shelf life. Reference: Cow-Calf Management Guide (602-1) $ 5 00

49 Where is a beef carcass ribbed to get a measurement of the ribeye area?

50 A Between the 12 th and 13 th ribs. Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110 $100

51 5-200 Name three quality grades.

52 A Prime, Choice, Select, Standard, Commercial, Cutter, Canner. Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110 $200

53 5-300 Name two factors used to figure yield grade.

54 Ribeye area, hot carcass A weight, backfat, and % kidney, pelvic, and heart fat. $300 Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 122

55 5-400 What is the difference between quality grade and yield grade?

56 Quality grade is based on the amount of 5-400A marbling found in the ribeye and degree of maturity (age of animal). Yield grade is based upon the yield of boneless, closely trimmed retail cuts from the round, loin, rib, and chuck (cutability). Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 110 &121 $400

57 5-500 What is the difference between inspection and grading?

58 The USDA mandates that every A product for human consumption be inspected by a certified inspector. Grading is optional. Reference: D.L. Boggs and R.A. Merkel, Live Animal Carcass Evaluation and Selection Manual, page 109 $500

59 Why is it important to receive the records of cattle you purchase?

60 6-100A 1 - To know their previous management history. Reference: Cow-Calf Management Guide (603-2) $100

61 6-200 Name four important records that should be kept when vaccinating.

62 Product name, serial A number, date, route, and site of injection, dose, and initials of the person who gave the product. Reference: Cow-Calf Management Guide (603-2) $200

63 6-300 Who can you work with to set up a good record keeping system?

64 FFA Advisor, veterinarian, A nutritionist, Extension Educator/Specialist, or animal health supplier. Reference: Cow-Calf Management Guide (603-2) $300

65 6-400 What is IRM?

66 Integrated Resource Management A IRM is a beef management concept in which the key performance indicators of an operation are analyzed, decisions are made, and action is taken to ensure maximum profitability and competitiveness through the optimum use of all available resources. $400 Reference: Cow-Calf Management Guide (104-1)

67 The IRM Red Pocket Field Book has sections in which records are kept. Name four sections.

68 Calving season, branding, A weaning, cow herd management, bull management, cattle performance, and cattle sales. Reference: Cow-Calf Management Guide (106-2) $500

69 The category is Stakeholders Write down how much you want to wager.

70 Right before the fair, you decide to inject your steer with a drug that will make him more tame. You win grand champion, but later everyone finds that you cheated. List at least 3 people that will be hurt by your bad choice.

71 All family members, other exhibitors, the people who bought your animal, the 4-H agent, the Fair manager, 4-H adult volunteers, (Many correct answers.)