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Nutri 2 PIGS > A1 pigs > Flashcards

A1 pigs Flashcards

1
Q

Puberty

A

6 to 8 months

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2
Q

oestrus duration

A

19 to 21 days

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3
Q

gestation length

A

112 to 115 days

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4
Q

lactation length

A

21 to 42 days

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5
Q

first oestrus after weaning

A

3 to 7 days

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6
Q

average litters per year

A

1,7 to 2,5

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7
Q

weaning age

A

3 to 4 weeks - 28 days

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8
Q

weaning weight

A

4,5 to 9 kg

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9
Q

Nursery pig age

A

4 to 12 weeks

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10
Q

Nursery pig weight

A

7-30 kg

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11
Q

growing pig weight

A

30-60 kg

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12
Q

Finishing pig weight

A

50-105 kg

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13
Q

slaughter weight

A

90-105 kg

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14
Q

average feed efficiency

A

3,24 kg

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15
Q

DM consumed per day

A

3,4 % of BW

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16
Q

first preselection

A

day 90

25-30 kg

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17
Q

Second preselection

A

day 140

80-90 kg

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18
Q

Boar contact / puberty induction

A

day 160

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19
Q

Final selection / insemination at 2nd or 3rd heat

A

day 200-220

135-150kg

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20
Q

partition

A

day 315

170-180kg

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21
Q

DE Mj/kg diet

A

14,2

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22
Q

number of permanent teeth

A

44

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23
Q

dental formula

A

deciduous : 3 1 3 / 3 1 3

Permanent : 3 1 4 3 / 3 1 4 3

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24
Q

Intestinal length

A

14 x body length

true omnivores

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25
Q

total intestinal capacity

A

26 L

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26
Q

present in saliva

A

amylase
lipase
lysosymes

Fat and starch start digestion in oral cavity

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27
Q

why grounded feed predispose to stomach ulcers ?

A

less saliva produced = less buffering capacity in stomach

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28
Q

Stomach glandular / non-glandular parts

A

3 glandular parts:

  • cardiac
  • Oxyntic
  • Pyloric

1 non-glandular:
- pars oesophagica = ulcers first

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29
Q

stimulate parietal cells to produce HCl

A

Gastrin
Histamin
Acetylcholin

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30
Q

prevents parietal cells from producing HCl

A

Somatostatin

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31
Q

When is the stomach PH higher ?

A

first 4 to 6 weeks

32
Q

Why is the stomach PH higher in the first 4-6 weeks ?

A

allow Iggs to pass without being digested or denatured. On the other hand GI tract more prone to infections and Pepsin activity is impaired.

33
Q

before weaning activity of lactobacilli in stomach

A

makes for the production of lactic acid from the fermentation of lactose.

maintains PH.
Decrease production of HCl.

34
Q

what happens when solid feed is introduced ?

A

Stimulates HCl production.
Decreases activity of lactobacilli.
Hal becomes main regulator of stomach PH.

35
Q

protein digestion enzyme in stomach

A

Pepsin
Cathepsin
Kitinase

36
Q

Pepsin optimum PH

A

1,6 PH

37
Q

Cathepsin and Kitinase optimum PH

A

2,0 PH

38
Q

Ulceration more common in

A

sows

growing pigs

39
Q

Ulceration pre disposing factors

A
  • stress
  • food particle size (saliva prod.)
  • Low fibre / High energy diet
  • deficiency of vit. E / Se
40
Q

Ulcers can lead to

A

anaemia

massive hemorrhages - death

41
Q

Ulcers clinical signs

A 
Acute :
Pale skin / mucous memb.
inappétence 
vomiting
dark feces

Chronic:
Intermitent inappétence and weight loss

42
Q

Ulcer prevention

A 
high fibre diet
large particle size
buffering material
vit. A/E/K and Se
Non- starch polysaccharides  enzyme supplement
43
Q

Intestinal digestion

A

bile

pancreatic and intestinal juices

44
Q

Brunner’s glands

A

secrete mucous rich alkaline substances in small intestine.
Protect from acidic chyme
increase lubrication
provide optimal PH for int. enzymes

45
Q

Protein digestion in small intestine

A

Trypsin
Chymotrypsin
carboxypeptidases

46
Q

starch digestion in small intestine

A

pancreatic amylase

47
Q

fat digestion in small intestine

A

pancreatic amylase and bile

48
Q

disaccharides digestion in small intestine

A

sucrase
maltase
lactase

49
Q

Peptide digestion in small intestine

A

dipeptidases

oligopeptidases

50
Q

regulating enzyme production

A

nutrient proportions of diet

Temperature

51
Q

Bile

A

prod. by liver from:
-water
-electrolytes
-cholesterol-derived bile acids
-phospholipids
-mucin
stored in gall bladder. excreted into duodenum by bile ducts.

52
Q

role of large intestine

A

absorb water and electrolytes

fermentation and breakdown of cellulose from fibre content (3-5% DM ) by bacterias

53
Q

bacteria in the large intestine produce

A

short chain fatty acids (SCFAs)
Acetate
Propionate
Butyrate

54
Q

what are short chain fatty acids (SCFAs) used for ?

A

maintain PH in the large int.
supply energy for enterocytes
absorbed for use in oxidative processes

55
Q

Large int. fermentation responsible for how many % of maintenance E ?

A

20% of maintenance E

56
Q

Which SCFAs is most important and why ?

A

Acetate most important
Propionate undergoes GNG
Butyrate used by Int.cells for E

57
Q

suckling piglet

A

0-28 day

58
Q

weight newborn

A

1,5kg

59
Q

during first 3 weeks of life

A

BW doubles every week

high biological value of sow milk

60
Q

compare sow milk/ colostrum

A

Colostrum has larger DM
and 3x more protein
less fat and lactose than milk

61
Q

piglet E requirement from

A

milk fat and lactose

62
Q

what happens to lactose in stomach ?

A

fermented by lactobacilli

and bifidobacteria to lactic acid (80-90%) and other organic acids.

63
Q

any lactose that wasn’t fermented in stomach ?

A

digested in small int. by lactase
in the first weeks high lactase prod.
and insignificant sucrase and maltase prod.

64
Q

int. saccharase and maltase prod efficient after

A

6 to 8 weeks

65
Q

pancreatic amylase inefficient for

A

first 3 to 4 weeks

66
Q

since enzymatic deficiencies in first few weeks

A

diet should not contain starch

67
Q

what happens if diet contains starch in first few weeks

A

undigested until large int. where it will be fermented by local microflora = organic acid prod.
decreases PH = Osmotic diarrhea and dysbacteriosis

68
Q

HCl prod. doesn’t start properly until

A

5 to 7 weeks

69
Q

Histamine inj. prior to 5-7 weeks (Hal prod.) ?

A

hypochlorhydria / achlorhydria
Because histamine binds to receptors
That cause the stomach to produce acid

70
Q

Crude protein % of diet in correlation with the body weight

A

Crude protein % of diet decreases as the BW increases

71
Q

stomach PH at 10 days old

A

PH 5,2-5,3
achloridia
then lactobacilli colonize stomach and further decreases the PH to 3,5-5,0.
négligeable pepsin activity.

72
Q

first 3-4 weeks of life casein (milk protein) denatured by

A

desaturates by rennin and digested at 95 % by chymotrypsin

73
Q

chymotrypsin increase

A

gradually from birth

74
Q

trypsin increase

A

starts only after the first month

75
Q

optimum PH for casein digestion

A

PH 3,6

76
Q

pancreatic lipase prod. efficient after

A

after the 3rd week of life

77
Q

sow milk is rich in

A

lipids, 60 % of piglet E comes from there

Nutri 2 PIGS (3 decks)

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