Health and Nutrition for Lambs
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Questions and Answers

What is the primary function of the omasum in ruminant digestion?

  • To store feed before it enters the abomasum
  • To squeeze out water from the feed (correct)
  • To break down proteins, carbohydrates, and fats
  • To absorb nutrients into the bloodstream

    • What is the main reason why ruminants can digest large quantities of roughage?

  • Because of their four-chambered stomach
  • Because of bacterial action in the rumen (correct)
  • Because of the action of digestive juices in the abomasum
  • Because of the regurgitation process during eating

    • What is the term for the process of bringing up feed from the rumen to complete chewing?

  • Rumination
  • Mastication
  • Digestion
  • Regurgitation (correct)

    • What is the primary factor that determines the quality grade of lamb?

    <p>Marbling scores</p> Signup and view all the answers

    What is the term for lamb that is less than one year old?

    <p>Lamb</p> Signup and view all the answers

    What is the primary reason for sheep's efficient meat production?

    <p>The high frequency of twinning</p> Signup and view all the answers

    What is the primary characteristic that differentiates wool breeds from other sheep breeds?

    <p>Their ability to produce high-quality wool</p> Signup and view all the answers

    What is the primary use of sheep classified as 'Cull'?

    <p>Not acceptable for human consumption, often used for pet food or fertilizer</p> Signup and view all the answers

    What is the average weight of a fat lamb at marketing?

    <p>100-130 lbs</p> Signup and view all the answers

    What is the significance of crimp in wool fibers?

    <p>It influences the price of the wool</p> Signup and view all the answers

    What is the primary function of the rumen in a ruminant animal?

    <p>To break down cellulose and other complex carbohydrates into simpler forms.</p> Signup and view all the answers

    Which of these is NOT a basic nutrient required in all animal feeds?

    <p>Fiber</p> Signup and view all the answers

    What is the function of the reticulum in a ruminant's digestive system?

    <p>To trap and hold foreign objects like nails and wire.</p> Signup and view all the answers

    Which of the following is an example of a ruminant animal?

    <p>Cow</p> Signup and view all the answers

    Which of the following is a function of carbohydrates in animal nutrition?

    <p>To act as a concentrated source of energy.</p> Signup and view all the answers

    Which grade of meat is typically assigned to older or thinner animals with minimum marbling?

    <p>Standard</p> Signup and view all the answers

    At what age do lambs average around 100-130 lbs at marketing condition?

    <p>5-7 months</p> Signup and view all the answers

    Which of the following is NOT a sign of a sick lamb?

    <p>Energetic behavior</p> Signup and view all the answers

    Which fibrous material is commonly produced by sheep and represents a significant portion of their value?

    <p>Wool</p> Signup and view all the answers

    What is the primary reason for the efficient meat production in sheep?

    <p>Twinning</p> Signup and view all the answers

    Which type of fiber does kemp refer to in sheep's wool?

    <p>Fibers with no crimp</p> Signup and view all the answers

    Which classification includes lambs typically processed into lunch meats and canned products?

    <p>Commercial</p> Signup and view all the answers

    What breed is categorized as a meat type breed among sheep?

    <p>Dorset</p> Signup and view all the answers

    What happens to wool when it undergoes felting?

    <p>It shrinks when wet</p> Signup and view all the answers

    Which of the following lambs is considered not acceptable for human consumption?

    <p>Cull lamb</p> Signup and view all the answers

    The abomasum, the true stomach in ruminants, is the smallest compartment.

    <p>True</p> Signup and view all the answers

    Ruminants regurgitate their food to further break it down with their teeth.

    <p>True</p> Signup and view all the answers

    Minerals are crucial for bone and teeth development in ruminants.

    <p>True</p> Signup and view all the answers

    The reticulum, also called the hardware stomach, is the largest compartment in the ruminant digestive system.

    <p>False</p> Signup and view all the answers

    Water is considered the least important nutrient for ruminant health.

    <p>False</p> Signup and view all the answers

    Lambs with a temperature of 101 degrees Fahrenheit are considered to be healthy.

    <p>False</p> Signup and view all the answers

    The rumen is responsible for storing feed and housing bacteria and protozoa that break it down.

    <p>True</p> Signup and view all the answers

    Fats are a less concentrated source of energy compared to carbohydrates.

    <p>False</p> Signup and view all the answers

    A healthy lamb's heart rate can range from 40 to 80 beats per minute.

    <p>False</p> Signup and view all the answers

    The omasum, also known as the 'many plies', is responsible for absorbing water and minerals.

    <p>True</p> Signup and view all the answers

    Study Notes

    Health

    • Normal body temperature for lambs: 102.5-104°F
    • Normal heart rate: 60-120 beats per minute
    • Normal respiratory rate: 12-20 breaths per minute

    Nutrition

    • Six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
    • Protein provides essential amino acids
    • Carbohydrates provide energy for body functions, growth, and reproduction
    • Fats are a concentrated source of energy (2.25 times more than carbohydrates)
    • Minerals are essential for various body functions and are found primarily in bones and teeth
    • Vitamins are required for health, development, and metabolic reactions
    • Water is the most important nutrient, making up 70% or more of plants and animals

    Digestive System

    • Ruminant animals have a four-chambered stomach
    • Examples of ruminants: cattle, sheep, goats
    • Four compartments of the ruminant stomach: reticulum, rumen, omasum, abomasum
    • Functions of each compartment:
      • Reticulum: stores foreign materials, prevents damage to other organs
      • Rumen: breaks down feed with the help of bacteria and protozoa
      • Omasum: squeezes out water from feed before it enters the abomasum
      • Abomasum: breaks down proteins, carbohydrates, and fats into simpler substances

    Meat

    • Grades of lamb: Prime, Choice, Select, and Commercial
    • Three maturity grades: lamb (less than 1 year old), yearling mutton, and mutton
    • Quality grades reflect differences in eating quality based on marbling scores and maturity scores
    • Prime grade: superior marbling, proper carcass conformation, and adequate maturity
    • Choice grade: most economical and desirable, with adequate marbling and carcass conformation
    • Select grade: may be referred to as "no-roll," with slight marbling
    • Standard grade: usually older or thin animals with minimum marbling
    • Commercial grade: usually processed into lunch meats, soup, and canned meat products
    • Cull grade: not acceptable for human consumption

    Wool

    • Growth of wool, hair, and mohair occurs in the root bulb of a follicle in the outer layers of the skin
    • Intermingling of wool fibers is called felting, which can cause shrinkage when wet
    • Wool fibers have waves called crimp, except for kemp fibers which have no crimp and reduce the value of the fleece

    Signs of a Sick Lamb

    • Bloating
    • Lethargic
    • Loss of appetite
    • Quick breathing
    • Diarrhea
    • Cold mouth
    • Pale gums
    • Gasping
    • Coughing
    • Swelling or redness of the navel

    Predominant Breeds

    • Meat type breeds: Dorset, Suffolk, Hampshire
    • Wool breeds: Columbia, Corriedale, Merino
    • Hair breeds: Barbados Blackbelly, St. Croix, Katahdin

    Production

    • Meat production is more efficient in sheep due to twinning (frequency: 40-60%)
    • Many lambs can be marketed as fat lambs at 5-7 months of age (average weight: 100-130 lbs)
    • Wool production and value is an asset characteristic only of sheep, representing less than 20% of the gross return

    Health

    • Normal body temperature for sheep: 102-104°F (102.5-104°F for lambs)
    • Normal heart rate: 60-120 beats per minute
    • Normal respiratory rate: 12-20 breaths per minute

    Nutrition

    • The six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
    • Protein provides essential amino acids
    • Carbohydrates provide energy for body functions, growth, and reproduction
    • Fats are a concentrated source of energy (2.25 times more energy per unit of weight than carbohydrates)
    • Minerals are necessary for body functions and found primarily in bones and teeth
    • Vitamins are required for health, development, and metabolic reactions
    • Water is the most important nutrient, making up 70% or more of most plants and animals

    Digestive System

    • Ruminant: an animal with four distinct compartments in its stomach
    • Examples of ruminants: cattle, sheep, goats
    • Four compartments of the ruminant:
      • Reticulum (honeycomb, 5% capacity)
      • Rumen (paunch, 80% capacity)
      • Omasum (manyplies, 7% capacity)
      • Abomasum (true stomach, 8% capacity)

    Functions of the Compartments

    • Reticulum: additional storage space, holds foreign materials such as nails and wire
    • Rumen: largest compartment, storage area for feed, breaks down feed with bacteria and protozoa
    • Omasum: squeezes out water from feed before entering abomasum
    • Abomasum: chemical changes to break down proteins, carbohydrates, and fats

    Regurgitation

    • Ruminants chew their feed just enough to make swallowing possible
    • They regurgitate and re-chew their food after consuming it

    Meat

    • Grades for lamb: Prime, Choice, Select, and Commercial
    • Maturity grades: Lamb (less than 1 year old), Yearling mutton, and Mutton
    • Quality grades based on marbling scores and maturity scores
    • Prime: superior marbling, proper carcass conformation, and adequate maturity
    • Choice: most economical and desirable carcass grade, adequate marbling and carcass conformation
    • Select: slight marbling, inspected but not marked with a stamp
    • Standard grade: minimum marbling or below-average carcass conformation
    • Commercial: includes designations of cutter, canner, and utility
    • Cull: not acceptable for human consumption

    Wool

    • Growth of wool, hair, and mohair takes place in the root bulb of a follicle in the outer layers of the skin
    • Felting occurs when wool fibers intermingle, making woolens but also causing shrinkage when wet
    • Crimp in wool fibers, with some fibers called kemp having no crimp, being large, black, and reducing the value of the fleece

    Signs of a Sick Lamb

    • Bloating
    • Lethargic
    • Loss of appetite
    • Quick breathing
    • Diarrhea
    • Cold mouth
    • Pale gums
    • Gasping
    • Coughing
    • Swelling or redness of the navel

    Predominant Breeds

    • Meat type breeds: Dorset, Suffolk, Hampshire
    • Wool breeds: Columbia, Corriedale, Merino
    • Hair breeds: Barbados Blackbelly, St. Croix, Katahdin

    Production

    • Meat production in sheep is more efficient due to twinning (40-60% frequency)
    • Many lambs can be marketed as fat lambs at 5-7 months of age (100-130 lbs)
    • Wool production and value is another asset characteristic only of sheep (less than 20% of gross return)

    Meat Grades

    • Standard grade: usually older animals and thin animals, minimum marbling or below average carcass conformation
    • Commercial: includes designations of cutter, canner, and utility, usually processed into lunch meats, soup, and canned meat products
    • Cull: not acceptable for human consumption

    Wholesale and Retail Cuts

    • Wholesale cuts: larger cuts of meat shipped to grocery stores and meat markets, e.g., fore quarter or chuck contains roasts, stew meat, etc.
    • Retail cuts: family-sized or single-serving cuts purchased at the market

    Wool

    • Growth of wool fibers takes place in the root bulb of a follicle in the outer layers of the skin
    • Intermingling of wool fibers is called felting, which can make woolens but also shrinks when wet
    • Wool fibers have waves called crimp, except for kemp fibers which are large, black, and reduce the value of the fleece

    Signs of a Sick Lamb

    • Bloating
    • Lethargic
    • Loss of appetite
    • Quick breathing
    • Diarrhea
    • Cold mouth
    • Pale gums
    • Gasping
    • Coughing
    • Swelling or redness of the navel

    Predominant Breeds

    • Meat type breeds: Dorset, Suffolk, Hampshire
    • Wool breeds: Columbia, Corriedale, Merino
    • Hair breeds: Barbados Blackbelly, St. Croix, Katahdin

    Production

    • Meat production is more efficient in sheep due to twinning, with a frequency of twinning of 40-60%
    • Many lambs can be marketed as fat lambs at around 5-7 months of age, averaging 100-130 lbs at marketing condition or finish

    Digestive System

    • Ruminant animals, including sheep, have a four-compartment stomach: reticulum, rumen, omasum, and abomasum
    • The rumen is the largest compartment, serving as a storage area for feed, where millions of bacteria and protozoa break down the feed
    • The omasum squeezes out water from the feed before it enters the abomasum, where digestive juices begin chemical changes to break down proteins, carbohydrates, and fats

    Meat

    • Grades for lamb include Prime, Choice, Select, and Commercial
    • Three maturity grades are: lamb (less than 1 year old), yearling mutton, and mutton
    • Consumers in the U.S. demand almost exclusively lamb
    • Quality grades reflect differences in eating quality of meat based on marbling scores and maturity scores

    Health

    • Normal temperature: 102-104 degrees Fahrenheit (lambs: 102.5-104)
    • Normal heart rate: 60-120 beats per minute
    • Normal respiratory rate: 12-20 breaths per minute

    Nutrition

    • Six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
    • Protein provides essential amino acids
    • Carbohydrates are used as energy
    • Fats are a concentrated source of energy
    • Minerals are needed in nearly all parts of the body
    • Vitamins are required for health, development, and metabolic reactions
    • Water is the most important nutrient, accounting for 70% or more of the composition of most plants and animals

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    Description

    This quiz covers the health and nutrition requirements for lambs, including temperature, heart rate, and respiratory rate, as well as the six basic nutrients essential for their growth and development.

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