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UGA / Science / ADSC 2010 / What are the characteristics of the appaloosa horse?

What are the characteristics of the appaloosa horse?

What are the characteristics of the appaloosa horse?

Description

Appaloosa


What are the characteristics of the appaloosa horse?



-dark in front, white in back, white spots - can be regis. cis qucirter nurser if parents are

- pleasure, Showing stock horses

• Palamino

- pleasure, showing, stuck

- 14 kt goid coin (toior) o- can be regis. as quarter horses Pinto


What are the characteristics of the palamino horse?



-smaller

- used by Native Amér. in Warfare

Draft 2

Percheron

-feathers

- large feet

-luork horses Belgian

Clydesdale 3 Welsh

-intermediate level riding We also discuss several other topics like What are the characteristics of the new guinea highlands?

• Sheriand

- small -ist level viding Pony of Ameńca (PGA) -12-12.5 hands - white wibrown spots


What are the characteristics of the pinto horse?



If you want to learn more check out What are observable implications?

- showing

Meats - Comp of lean meats

- Luater 70%.

-fat 5-10% (depends on time of sicive hte -protein 2012

a cuinat it's fed)

(carbs) - ash (minerals) 1 -CPU

-vitamins Lit. * Excellent saure of B vitamins .ts animal fartens,

7 feat 1 1. water i 3 .1. prstein v

3 Tupes of Muscle 1. Skeletal -voluntary

- attached to the skeleton Q. Cardiac -invuluntar Don't forget about the age old question of What are the disadvantages of cross-sectional studies?

-heart muscle 3. Smath - involuntary

.-Gil and repro.tract (Castre

- circuiatory system

(veproductive) We also discuss several other topics like What happens if the popliteal artery is blocked?

testinal)

Note Skeletal a cardiac muscle are stricted (striped)

JSOU

Meats - Proteins - 3 Classes of Muscle Proteins.

"muscle" 1. "sarcoplasmic proteins lwater-soluble) If you want to learn more check out What follows the general formula ch2o n?

(imajor pigment in meat) -syöglobin, hemoglobin mioglobin exists in 3 forms in fresh meats

i. deoxymyoglobin - myoglobin has a main parts 2.oxymyoglobin

1) heinering

3. met my oqlobin 2) globin protein

-2 factori determine cuilor

1) Chemical state of Fei Fe2+ or Fe2t z) compound bound to myoglobin's free binding site We also discuss several other topics like Why is it important to know the origin and insertion of a muscle?

Note: purple meat when

put in the fridge will turn red.

* fet-solvible vitaminsi

A,D,E,K

Study

Vit. E

strong reducing cent - keeps meut red longer

Vitc - water-soluble - reduce est to

learn

Note:normal shelf life of steck in the store? 3-5 days

* Ground beef will last for 12-24 hrs. before turning brown

- cooking clenatures myoglobin es produces bricon wior - cured meats niñite intéracts wimyoglobin 5 forms a pink color

(cured mele (100)

1/27

Meats - Proteins 2. mucibricar proteins (Scrit soiviole)

CE - no1 Solo Die Cu sacoplasmic proteins

-actin' myosin main contractile proteins

-170 Donin 9. tropi inyosin main reguicitory proteins 3. Stromal - tonnéitive tissue proteins (acid soluble)

- Collagen major protein in the body (25-30% of iJeigut); vhite;

high tensile strength - Elastin- yellow, very strong, mainly in tendor a ligaments; also in repro

fact abdominait vucill, and in blood vessels

Merts-Lipids Muscle For

- abt 72 of dietary energy from meat comes from fat

animal et is highly clicestible (~977) -Savor wines from feit (iarbonul coimpouncis)

- Species flavor (i.e. diff. bit cu pork cind beef tastes) - animate is usually more saturated than plant

-50 lids voom temp.

order of saturation level: pork e beef ? lamb in manus asincs, dietary fat can influence the Scituration leal

the carcass soft a oily carcasses

Note servina - 302. '3 Size of a check of cards (meat serving size)

Meats-Nutritive value One 302. sering

calones

10-1. RDA protein 407

iron

167. zinc

35:1

Home Fee more digestible than

non - teme Fet, but leme makes non-teme more digestible

1. c. Elit Spinach ivi a burger'

B-vitamins

407.

• Poor sources of

Ca and

Mg

Meats - Acceptibility factors affecting consumer choice:

I tenderness - single most important Bu myofibullareffeit -controiciile proteins (contruction cive to

viger iliuses toughening)

scalpains"

• uging causes in tëndemess (muscle enzymes break clown protéins a loosen the structure; 14-21 days to optimize the

tendemess) 2. Lackovound effect - mainly collagen (unntctive tissue)

Cimt of cünnective tissue - locomotor muscies

• solubility - als animal cige T, Sciobility a

1130

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