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ANIMAL PRODUCTION - 2 > 1 – Swine Production Basics > Flashcards

1 – Swine Production Basics Flashcards

1
Q

Breeding pigs: terminology

A
  • Gilt
  • Sow
  • Gestating sow
  • Boar
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2
Q

Gilt

A
  • Female pig that has NOT yet farrowed
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3
Q

Sow

A
  • Female that has farrowed at least once
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4
Q

Gestating sow

A
  • A pregnant sow (not lactating)
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5
Q

Boar

A
  • Intact male pig (generally post-pubertal
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6
Q

Progeny pigs: terminology

A
  • Barrow
  • Piglet
  • Suckling pig
  • Weaner (weaned) pig
  • Feeder pig
  • Market pig
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7
Q

Barrow

A
  • Castrated male pig
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8
Q

Piglet

A
  • Young pig
  • *less than 5 weeks of age (generally pre-weaning)
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9
Q

Suckling pig

A
  • Piglet before weaning
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10
Q

Weaner pig

A
  • Pig recently weaned
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11
Q

Feeder pig

A
  • Pig old enough to enter grower barn
  • *25kg
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12
Q

Market pig

A
  • Pig large enough to be processed
  • *115.-125kg live weight (5-6months of age)
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13
Q

Production terminology

A
  • Gestate
  • Farrow
  • Wean
  • Breeding herd
  • Feeding herd
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14
Q

Gestate

A
  • Being pregnant (114-117 days)
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15
Q

Farrow

A
  • Process of birthing
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16
Q

Wean

A
  • Removing litter from dam
  • 3-4 weeks
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17
Q

Breeding herd

A
  • Breeding/gestation/farrowing areas/animals
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18
Q

Feeding herd

A
  • Nursery/grower/finishing areas/animals
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19
Q

Locations

A
  • Farrowing barn
  • Nursery (weaner) barn
  • Grow-finish barn
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20
Q

Farrowing barn

A
  • Where sows farrow and nurse their litters
  • 3-4 weeks
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21
Q

Nursery (weaner) barn

A
  • Where pigs are raised after weaning (5-8 weeks)
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22
Q

Grow-finish barn

A
  • Where pigs are raised after leaving the nursery and before marketing/slaughter
  • 16-18 weeks
23
Q

Pig breeds: types

A
  • Purebreds
  • Crossbreds
  • Synthetic lines
24
Q

Crossbreds

A
  • 2 way (AxB=AB)
  • 3 way (ABxC)
  • Back cross (ABxB)
25
Q

Synthetic lines

A
  • Company proprietary lines made of multiple breeds
  • Bred ‘pure’ over many generations
26
Q

Maternal breeds/lines

A
  • *selected for fecundity and mothering ability
  • Landrace x large white/York
27
Q

Paternal breeds/lines

A
  • *selected for growth, feed efficacy, carcass and meat quality
  • Pietrain
  • Duroc
  • Hampshire
  • White synthetic
28
Q

There are multinational genetic companies that operate nucleus farms in western Canada

A
  • Alpha Gene (Canada)
  • Fast genetics (Canada)
  • DNA Genetics (Denmark
  • Hypor (Netherlands/Spain/Canada)
  • Etc.
29
Q

Genetic pyramid of swine production (top to bottom)

A
  • Genetic nucleus
  • Production nucleus
  • Multiplication
  • Commercial
  • To slaughter (meat)
  • *AI stud barns only (provide to all different levels)
30
Q

Genetic nucleus

A
  • Genetic testing
  • Maternal and paternal: pure breeding
  • Ex. YxY, LRxLR
31
Q

Production nucleus

A
  • Purebred female multiplication, linked to genetic nucleus by semen and planned matting
32
Q

Multiplication

A
  • Crossbred female multiplication
  • No genetic testing
  • Ex. LRxY=YLR gilts
33
Q

Commercial

A
  • YLRxDUR terminal sire
34
Q

4 stages of production in a production system

A
  • Breeding/gestation
  • Farrowing
  • Nursery
  • Grow-finish
  • *each requires a source of NEW genetics
  • *when done farrowing go back into breeding/gestation barn
35
Q

Each stage requires a source of NEW genetics and get it from

A
  • Raised on farm
  • Purchased from breeding company
  • Artificial insemination (AI)
36
Q

Code of practice (revised in 2014)

A
  • National Farm Animal Care Council and Canadian Pork Council
  • Link codes with science
  • Ensure transparency in production processes
  • Broad representation from stakeholders
  • Contributes to improvements in animal care
  • IDs research priorities to encourage work in these areas
37
Q

What are the dead stock removal options?

A
  1. Rendering
  2. Composting
  3. Incineration
38
Q

Rendering

A
  • Most common on large units
  • Communal pick up=LESS biosecure
  • Requires temporary storage on farm storage
  • Off-site storage bind until pick up
  • Processing byproducts+dead stock
39
Q

Processing byproducts + dead stock

A
  • Meat and bone meal
  • Blood meal
  • Fats: tallow (beef), lard (pork), choice white grease (poultry)
  • *pigs can be feed back to pigs
  • Ruminants can be fed to non-ruminants if specified risk materials are removed
  • Most fed back to poultry or used for pet foods
40
Q

Composting

A
  • Effective in warm climates
  • Composting pile or vessels
  • Requires source of carbon and aeration
41
Q

Incineration

A
  • Less common, very biosecure
  • Diesel burner: cost operation
  • Sized according to volume
  • *important for anthrax cases
42
Q

Liquid manure storage: in barn storage pits

A
  • 2-8ft deep
  • 2-6 weeks of storage
43
Q

Liquid manure storage: long term

A
  • Concrete tanks
  • Earthen manure storage (EMS)
    o Clay lined, plastic liners
    o Straw covered
44
Q

Liquid manure storage: noxious gases

A
  • Hydrogen sulfate: no smell or colour (hard to know when toxicity occurs)
  • Ammonia
45
Q

Liquid manure application: environmental stewardship

A
  • Value: nitrogen fertilizer
  • 400 days storage required
  • Application (spring and/or fall) to adjacent crop land
    o Injected preferred over surface applied or sprayer
46
Q

Human slaughter and processing: 6 major federally inspected plants in western Canada regulated by CFIA

A
  • Maple Leaf Foods (Brandon)
  • Hylife (Neepewa)
  • Thunder Creek Pork (Moose Jaw)
  • Olymel (Red Deer)
  • Maple Leaf Foods (Lethbridge)
  • Donald’s Fine Foods (Langley)
47
Q

Provincially inspected/local abattoirs

A
  • Numerous: inspection policies varies across provinces
  • Meat can only be sold WITHIN province
48
Q

Human slaughter: ‘steps’

A
  1. Delivery to plant by producer
  2. Traceable: TATTOO on L. shoulder IDs each farm of origin
  3. ASSEMBLED in ‘yard’ for 12-18 hours
  4. STUNNED by electrocution or CO2
  5. SHACKLED
  6. EXSANGUINATED (via vena cava/jugular) (blood used for other products)
  7. Scalded, dehaired, & washed
  8. Eviscerated
  9. Inspected, weighed
  10. Halved and chilled
49
Q

Major reasons for hog slaughter condemnations: Canadian federally inspected plants

A

*abscesses
-sudden death
-peritonitis

50
Q

Broken needles in pork products

A
  • Infrequent but serious
  • Improper vaccination/restraint of individuals or groups
  • Industry mandates use of detectable needles
  • Metal detectors in most plants (screen shoulders & neck)
    o But can migrate!
  • *Spurred the adoption of needless injectors
51
Q

Post-harvest meat processing

A
  • Carcass chilled 24hrs
  • “broken” into PRIMAL CUTS
    o HAM, LOIN
    o Shoulder: PICNIC, BUTT
    o BELLY: ribs, belly bacon
  • Timed or retail cuts
52
Q

Further processing of meat

A
  • Wieners, sausages, pepperoni, etc
  • Curing/smoking: bacon, ham
53
Q

Rendered product

A
  • Offal
  • Trim
  • Bones
  • Etc.
54
Q

Total cost of producing pigs and the price

A
  • Europe: losing money if producing pigs
  • Canada: making a little money
  • US: makes more profit
  • *very tight: anything to move the balance for more cents/pig up=big deal!

ANIMAL PRODUCTION - 2 (10 decks)

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