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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
Synthetic lines
- Company proprietary lines made of multiple breeds - Bred ‘pure’ over many generations
26
Maternal breeds/lines
- *selected for fecundity and mothering ability - Landrace x large white/York
27
Paternal breeds/lines
- *selected for growth, feed efficacy, carcass and meat quality - Pietrain - Duroc - Hampshire - White synthetic
28
There are multinational genetic companies that operate nucleus farms in western Canada
- Alpha Gene (Canada) - Fast genetics (Canada) - DNA Genetics (Denmark - Hypor (Netherlands/Spain/Canada) - Etc.
29
Genetic pyramid of swine production (top to bottom)
- Genetic nucleus - Production nucleus - Multiplication - Commercial - To slaughter (meat) - *AI stud barns only (provide to all different levels)
30
Genetic nucleus
- Genetic testing - Maternal and paternal: pure breeding - Ex. YxY, LRxLR
31
Production nucleus
- Purebred female multiplication, linked to genetic nucleus by semen and planned matting
32
Multiplication
- Crossbred female multiplication - No genetic testing - Ex. LRxY=YLR gilts
33
Commercial
- YLRxDUR terminal sire
34
4 stages of production in a production system
- Breeding/gestation - Farrowing - Nursery - Grow-finish - *each requires a source of NEW genetics - *when done farrowing go back into breeding/gestation barn
35
Each stage requires a source of NEW genetics and get it from
- Raised on farm - Purchased from breeding company - Artificial insemination (AI)
36
Code of practice (revised in 2014)
- 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
What are the dead stock removal options?
1. Rendering 2. Composting 3. Incineration
38
Rendering
- 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
Processing byproducts + dead stock
- 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
Composting
- Effective in warm climates - Composting pile or vessels - Requires source of carbon and aeration
41
Incineration
- Less common, very biosecure - Diesel burner: cost operation - Sized according to volume - *important for anthrax cases
42
Liquid manure storage: in barn storage pits
- 2-8ft deep - 2-6 weeks of storage
43
Liquid manure storage: long term
- Concrete tanks - Earthen manure storage (EMS) o Clay lined, plastic liners o Straw covered
44
Liquid manure storage: noxious gases
- Hydrogen sulfate: no smell or colour (hard to know when toxicity occurs) - Ammonia
45
Liquid manure application: environmental stewardship
- 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
Human slaughter and processing: 6 major federally inspected plants in western Canada regulated by CFIA
- Maple Leaf Foods (Brandon) - Hylife (Neepewa) - Thunder Creek Pork (Moose Jaw) - Olymel (Red Deer) - Maple Leaf Foods (Lethbridge) - Donald’s Fine Foods (Langley)
47
Provincially inspected/local abattoirs
- Numerous: inspection policies varies across provinces - Meat can only be sold WITHIN province
48
Human slaughter: ‘steps’
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
Major reasons for hog slaughter condemnations: Canadian federally inspected plants
*abscesses -sudden death -peritonitis
50
Broken needles in pork products
- 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
Post-harvest meat processing
- Carcass chilled 24hrs - “broken” into PRIMAL CUTS o HAM, LOIN o Shoulder: PICNIC, BUTT o BELLY: ribs, belly bacon - Timed or retail cuts
52
Further processing of meat
- Wieners, sausages, pepperoni, etc - Curing/smoking: bacon, ham
53
Rendered product
- Offal - Trim - Bones - Etc.
54
Total cost of producing pigs and the price
- 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 (17 decks)

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