DC4H Swine Flashcards Deck 1

Question 1

1. Small framed and shorter sided pigs yield a carcass with more total muscle. - SW 3

Answer 1

FALSE

Question 2

2. Pigs were among the first animals to be domesticated? - SW 2

Answer 2

TRUE

Question 3

3. Producers should avoid using stress positive and stress carrier hogs. - SW 4

Answer 3

TRUE

Question 4

4. Market hogs with a low lean content and acceptable quality of lean are more efficient and more valuable to producers. SW 4

Answer 4

FALSE

Question 5

5. Very large loin muscles in pigs have been found to be associated with poor muscle quality attributes such as very pale, soft, and watery meat. - SW 4

Answer 5

TRUE

Question 6

6. Dark muscles only come from older pigs. - SW 4

Answer 6

FALSE

Question 7

7. Hog insulin is important because its chemical structure most nearly resembles that of humans. - SW 5

Answer 7

TRUE

Question 8

8. Pork today is leaner and, on average, contains 31 percent less fat, 14 percent fewer calories, and 10 percent less cholesterol. - SW 6

Answer 8

TRUE

Question 9

9. Many cuts of pork are as lean or leaner than chicken? - SW 6

Answer 9

TRUE

Question 10

10. Reduced water consumption by a pig will limit performance as significantly as a lack of any other nutrient. -SW 8

Answer 10

TRUE

Question 11

11. Of all farm animals, the pig is the least likely to suffer from mineral deficiencies. - SW 8

Answer 11

FALSE

Question 12

12. Once the gilt pig enters the breeding herd, body fat is emphasized less than during the grow-finish phase. -SW 8

Answer 12

FALSE

Question 13

13. Requirements of breeding gilts for vitamins and minerals are higher than those of grower-finisher pigs. -SW 8

Answer 13

TRUE

Question 14

14. Flushing a pig should result in an increased ovulation rate and litter size. - SW 8

Answer 14

TRUE

Question 15

15. Pigs weaned at a young age should be fed more soybean meal. - SW 8

Answer 15

FALSE

Question 16

16. Feeding complex starter diets to pigs weaned at less than four weeks of age results in significantly improved performance compared to simple diets. - SW 8

Answer 16

TRUE

Question 17

17. The first one or two phases of feeding for pigs should be in a pelleted form. - SW 8

Answer 17

TRUE

Question 18

18. Actinobacillus Pleuropneumonia (APP) only affects growing pigs forty pounds to market weight. - SW 9

Answer 18

FALSE

Question 19

19. Actinobacillus Pleuropneumonia (APP) is a severe, often fatal, pneumonia of swine. - SW 9

Answer 19

TRUE

Question 20

20. Atrophic rhinitis is a contagious disease where there is a lack of growth of the turbinate bones. - SW 9

Answer 20

TRUE

Question 21

21. Piglets get enough iron from the sow’s milk. - SW 9

Answer 21

FALSE

Question 22

22. If one pig in a group is affected by haemophilus parasuis all in the group should be treated with antibiotics immediately. -SW 9

Answer 22

TRUE

Question 23

23. Pseudorabies (aujeszky’s disease - PRV) is spread mainly by direct contact. - SW 9

Answer 23

TRUE

Question 24

24. Pseudorabies (aujeszky’s disease - PRV) affects most species of animals. - SW 9

Answer 24

TRUE

Question 25

25. Pigs with swine influenza/flu rarely die. - SW 9

Answer 25

TRUE

Question 26

26. Swine influenza/flu spreads slowly so it’s easy to stop. - SW 9

Answer 26

FALSE

Question 27

27. Swine dysentery is usually milder in older pigs. - SW 9

Answer 27

TRUE

Question 28

28. If one pig has streptococcus suis all pigs in the group should be treated with antibiotics. - SW 9

Answer 28

TRUE

Question 29

29. Mycoplasma pneumonia is a chronic/long lasting disease that has a low death loss. - SW 9

Answer 29

TRUE

Question 30

30. Mycoplasma pneumonia affects pigs of all ages. - SW 9

Answer 30

TRUE

Question 31

31. Elimination of standing water helps decrease the spread of leptospirosis in pigs. - SW 9

Answer 31

TRUE

Question 32

32. Porcine Reproductive and Respiratory Syndrome/PRRS is caused by bacteria. - SW 9

Answer 32

FALSE

Question 33

33. Whip worm provokes bloody diarrhea. - SW 9

Answer 33

TRUE

Question 34

34. Pig to pig contact is the major means of transmission of external parasites. - SW 9

Answer 34

TRUE

Question 35

35. The notches or holes, made for identification, grow as the pig grows. - SW 10

Answer 35

TRUE

Question 36

36. It is necessary that each pig have an individual number in commercial operations where all hogs, except replacement gilts, are marketed for slaughter. - SW 10

Answer 36

FALSE

Question 37

37. If the pigs sleeping area is too big, pigs will dung there. - SW 11

Answer 37

TRUE

Question 38

38. Pig manure in a very dry or wet form will not let flies hatch and will minimize odors. - SW 11

Answer 38

TRUE

Question 39

39. When you want the pig to move to the left, you should be on the left. - SW 12

Answer 39

FALSE

Question 40

40. Aggressive use of the cane or whip on a pig may cause bruises to the muscle tissue and lower carcass value. -SW 12

Answer 40

TRUE

Question 41

41. It is beneficial, if possible, to take a pig in the show ring so it can get accustom to the environment. - SW 12

Answer 41

TRUE

Question 42

42. When brushing a pig, brush front to rear and slightly upward. - SW 12

Answer 42

FALSE

Question 43

43. Clipping the hair on pigs is optional for a show. - SW 12

Answer 43

TRUE

Question 44

44. Clipping the hair on the body of the pig is not acceptable for a show. - SW 12

Answer 44

TRUE

Question 45

45. Feed pigs half feed or less at least two hours before the show. - SW 12

Answer 45

TRUE

Question 46

46. An extra feeding will keep a pig active and alert at the show. - SW 12

Answer 46

FALSE

Question 47

47. Always keep the pig between yourself and the judge. - SW 12

Answer 47

TRUE

Question 48

48. When you enter the sale ring, you should be on the outside with the pig on the inside of the ring. - SW 13

Answer 48

FALSE

Question 49

49. You should make contact with buyers before the sale so they feel appreciated. - SW 13

Answer 49

TRUE

Question 50

50. Swine are generally not colorblind and have good depth perception. - SW 14

Answer 50

FALSE

Question 51

51. Swine with young exhibit a maternal instinct, therefore they are usually easier to handle. - SW 14

Answer 51

FALSE

Question 52

52. Most swine related accidents are the result of people’s bad judgment. - SW 14

Answer 52

TRUE

Question 53

53. Records on swine should be filled out daily. - SW 15

Answer 53

TRUE

Question 54

54. Crossbred swine offspring grow faster to market weight as a result of heterosis. - SW 15

Answer 54

TRUE

Question 55

55. The corpora lutea produce progesterone and the follicles produce estrogen in female pigs. - SW 15

Answer 55

TRUE

Question 56

56. The cervix in a female pig, has many ridge-like folds that lock the boar’s corkscrew penis. - SW 15

Answer 56

TRUE

Question 57

57. Start breeding female pigs at second or third estrus (6-8 months of age). - SW 15

Answer 57

TRUE

Question 58

58. The epididymis in male pigs produces sperm. - SW 15

Answer 58

FALSE

Question 59

59. Providing fence line contact to the boar at twelve hour intervals will help stimulate the standing reflex in female swine that are in heat. - SW 18

Answer 59

TRUE

Question 60

60. Duration of estrus or heat in gilts is about two hours longer than in sows. - SW 18

Answer 60

FALSE

Question 61

61. Insemination should occur a minimum of eight hours prior to expected ovulation in swine. - SW 18

Answer 61

TRUE

Question 62

62. Giving PG600 to pre-pubertal gilts will make them come into heat 4-6 days after injection. - SW 18

Answer 62

TRUE

Question 63

63. The main differences between farrowing crates and pens are the amount of exercise for the sow, and the degree of protection of the pigs from crushing. - SW 19

Answer 63

TRUE

Question 64

64. Farrowing pens allow more sow movement but require more cleaning and labor. - SW 19

Answer 64

TRUE

Question 65

65. When washing a sow/gilt pig, prefarrowing, wash the whole body but not the teats. - SW 20

Answer 65

FALSE

Question 66

66. You should be present when your pig farrows. - SW 20

Answer 66

TRUE

Question 67

67. Pigs may be born either head first or rear feet first. - SW 20

Answer 67

TRUE

Question 68

68. When processing new piglets keep them close to the sow. - SW 21

Answer 68

FALSE

Question 69

69. When castrating pigs do not pull straight up on the testicles. - SW 21

Answer 69

TRUE

Question 70

70. It is better to separate litters as much as possible. - SW 22

Answer 70

FALSE

Question 71

71. You can use the extra dose of OTC product the vet gave your neighbor on your pig with the same symptoms? - SW 24

Answer 71

FALSE

Question 72

72. Any use of a drug for swine, other than that printed on the label, can only be directed or prescribed by your veterinarian. - SW 24

Answer 72

TRUE

Question 73

73. Everyone in the swine livestock industry is obligated to do their part to provide a safe, wholesome product to the consumer. - SW 24

Answer 73

TRUE

Question 74

74. In many animal science occupations the highest salaries go to those with the most education. - SW 25

Answer 74

TRUE

Question 75

75. True or False: Pork has always been a very popular meat due to its nutritional value. - SW 6

Answer 75

FALSE

Question 76

76. True or False: Pigs are bigger now than ever and have a higher fat content. - SW 6

Answer 76

FALSE

Question 77

77. True or False: Nutritionists are more aware of the protein, iron, and B-vitamins supplied by pork products. -SW 6

Answer 77

TRUE

Question 78

78. True or False: Today, consumers should not consider closely trimmed pork low in nutritional value. - SW 6

Answer 78

TRUE

Question 79

79. True or False: Consumers no longer perceive pork as being “fat pork”, but rather “lean, healthful pork”. -SW 6

Answer 79

TRUE

Question 80

80. True or False: Pork is a good source of Vitamin B6 and B12. - SW 6

Answer 80

TRUE

Question 81

81. True or False: Potassium is known as an electrolyte. - SW 6

Answer 81

TRUE

Question 82

82. True or False: Potassium strengthens bones and generates energy cells. - SW 6

Answer 82

FALSE

Question 83

83. True or False: Vitamin B7 helps build red blood cells and metabolize carbohydrates and fats. - SW 6

Answer 83

FALSE

Question 84

84. True or False: Pork is still less nutritional than most other meat on the market. - SW 6

Answer 84

FALSE

Question 85

85. True or False: A loin cut of pork is leaner than skinless chicken thigh. - SW 6

Answer 85

TRUE

Question 86

86. True or False: Most cuts of pork contain less than 200 calories per three ounce serving. - SW 6

Answer 86

TRUE

Question 87

87. True or False: Modern pork production compares favorably to other fresh cuts of meat. - SW 6

Answer 87

TRUE

Question 88

88. True or False: Pigs and sheep have identical stomach structure. - SW 7

Answer 88

FALSE

Question 89

89. True or False: The small intestine is before the large intestine in the digestive system. - SW 7

Answer 89

TRUE

Question 90

90. True or False: The digestive process starts in the stomach. - SW 7

Answer 90

FALSE

Question 91

91. True or False: Food traveling down the esophagus is the final stage of digestion. - SW 7

Answer 91

FALSE

Question 92

92. True or False: Short term storage of food and enzyme digestion begins in the stomach. - SW 7

Answer 92

TRUE

Question 93

93. True or False: Pork chops come from the loin of a pig. - SW 5

Answer 93

TRUE

Question 94

94. True or False: Bacon comes from the butt of a pig. - SW 5

Answer 94

FALSE

Question 95

95. True or False: Pork butt makes a tasty pork roast. - SW 5

Answer 95

TRUE

Question 96

96. True or False: The picnic is often times called the “callie.” - SW 5

Answer 96

TRUE

Question 97

97. True or False: Not counting the head, a pig carcass is divided into eight sections. - SW 5

Answer 97

FALSE

Question 98

98. True or False: Canadian-style bacon is a loin cut. - SW 5

Answer 98

TRUE

Question 99

99. True or False: Ham can be smoked or canned. - SW 5

Answer 99

TRUE

Question 100

100. True or False: No other animal serves society with a wider range of products than hogs. - SW 5

Answer 100

TRUE

Question 101

101. True or False: Humans are using hog-by-products to treat several medical conditions like diabetes. - SW 5

Answer 101

TRUE

Question 102

102. True or False: The human body uses many hormones produced by hogs. - SW 5

Answer 102

TRUE

Question 103

103. True or False: Because of certain hog diseases, what we can utilize them for is limited. - SW 5

Answer 103

FALSE

Question 104

104. True or False: The point of raising market hogs is to produce the highest quality end product possible. - SW 4

Answer 104

TRUE

Question 105

105. True or False: Not genetics, but good nutrition and care are the only way to raising a show quality animal. -SW 4

Answer 105

FALSE

Question 106

106. True or False: Seeing the parents before purchasing a project is not really important. - SW 4

Answer 106

FALSE

Question 107

107. True or False: Hogs with the stress gene have much more muscle and less fat, but also have tougher, poor quality meat. - SW 4

Answer 107

TRUE

Question 108

108. True or False: The stress gene can cause the meat to be dark and bruised in appearance. - SW 4

Answer 108

FALSE

Question 109

109. True or False: Muscle quality is not important in selecting a project animal. - SW 4

Answer 109

FALSE

Question 110

110. True or False: Marbling in pork is not important like that in other livestock. - SW 4

Answer 110

FALSE

Question 111

111. True or False: Science has found a way to identify major genes that affect muscle quality attributes of pork. -SW 4

Answer 111

TRUE

Question 112

112. True or False: Pigs carrying one stress gene may be susceptible to death due to external stress. - SW 4

Answer 112

FALSE

Question 113

113. True or False: A pig only needs one stress gene to be classified as “Stress positive.” - SW 4

Answer 113

FALSE

Question 114

114. True or False: Although a pig has stress, it can still be bred for the high meat quality. - SW 4

Answer 114

FALSE

Question 115

115. True or False: A pig with “Napole Gene” is fully muscled with soft marbled meat. - SW 4

Answer 115

FALSE

Question 116

116. True or False: U. S. feeder pigs come in different grades. - SW 4

Answer 116

TRUE

Question 117

117. True or False: A utility feeder pig is more valuable than a number one feeder pig. - SW 4

Answer 117

FALSE

Question 118

118. True or False: The highest grade of feeder pig is U. S. Utility feeder pigs. - SW 4

Answer 118

FALSE

Question 119

119. True or False: A U.S. Cull feeder pig is in poor health and costly to get to normal market weight. - SW 4

Answer 119

TRUE

Question 120

120. True or False: The final step of pork production is turning it into food for humans. - SW 4

Answer 120

TRUE

Question 121

121. True or False: A market hog carcass should be evaluated for quality. - SW 4

Answer 121

TRUE

Question 122

122. True or False: Premiums and discounts are placed on animals based upon the measured lean content of the animal. - SW 4

Answer 122

TRUE

Question 123

123. True or False: Live weight cannot help predict the dressing percent. - SW 4

Answer 123

FALSE

Question 124

124. True or False: The dressing percent will go up as the pig get heavier. - SW 4

Answer 124

TRUE

Question 125

125. True or False: As a pig’s weight goes up, more pounds of lean are found in the animal. - SW 4

Answer 125

TRUE

Question 126

126. True or False: Fat depth is measured on the belly of the animal. - SW 4

Answer 126

FALSE

Question 127

127. True or False: The fatter the pig the more lean muscle you can get off the carcass. - SW 4

Answer 127

FALSE

Question 128

128. True or False: Muscle mass is measured on the loin and helps predict the amount of lean on a carcass. - SW 4

Answer 128

TRUE

Question 129

129. True or False: Splitting the loin does not affect its value. - SW 4

Answer 129

FALSE

Question 130

130. True or False: A loin must always be split in order to be acceptable for customers. - SW 4

Answer 130

FALSE

Question 131

131. True or False: Having a very large loin area has been associated with poor muscle quality and pale, soft, watery meat. - SW 4

Answer 131

TRUE

Question 132

132. Percentage of lean is simply an expression of the proportion of the carcass that is lean meat calculated using a mathematical equation. - SW 4

Answer 132

TRUE

Question 133

133. True or False: Meat is rotten if there is any variation in the color - SW 4

Answer 133

FALSE

Question 134

134. True or False: Dark muscle comes from older animals. - SW 4

Answer 134

FALSE

Question 135

135. True or False: PSE pork will shrink considerably and be very dry to eat. - SW 4

Answer 135

TRUE

Question 136

136. True or False: Firmness is not measured when selecting desired pork. - SW 4

Answer 136

FALSE

Question 137

137. True or False: Pork does not get marbling like other red meats. - SW 4

Answer 137

FALSE

Question 138

138. True or False: Meat cannot get too much marbling. - SW 4

Answer 138

FALSE

Question 139

139. True or False: Too much marbling can make the pork unappealing to the customer. - SW 4

Answer 139

TRUE

Question 140

140. True or False: Pork fat and marbling are the same thing. - SW 4

Answer 140

FALSE

Question 141

141. True or False: Oily fat is the best kind for extra flavor. - SW 4

Answer 141

FALSE

Question 142

142. True or False: Ear notching is the most common method for permanent pig identification. - SW 10

Answer 142

TRUE

Question 143

143. True or False: You must make the ear notches large because they will get smaller as the pig grows. - SW 10

Answer 143

FALSE

Question 144

144. True or False: The Universal Swine Ear Notching System is difficult to use, but most accurate. - SW 10

Answer 144

FALSE

Question 145

145. True or False: All pigs in the same litter must have the same ear notches in the right ear. - SW 10

Answer 145

TRUE

Question 146

146. True or False: A pig’s individual number will be on the bottom of the right ear. - SW 10

Answer 146

FALSE

Question 147

147. True or False: Tattooing is easier and more common than ear notching. - SW 10

Answer 147

FALSE

Question 148

148. True or False: To sell your animal at the fair, you simply show up the day of the show and tag them at the fair. - SW 13

Answer 148

FALSE

Question 149

149. True or False: The day of the show, someone from the fair will come find you at your stall when it is your turn. - SW 13

Answer 149

FALSE

Question 150

150. True or False: A pig should be bathed and groomed for the sale just like it was for the show. - SW 13

Answer 150

TRUE

Question 151

151. True or False: It is up to the fair board to bring all the buyers to the auction. - SW 13

Answer 151

FALSE

Question 152

152. True or False: Contacting buyers before the sale shows them that they are appreciated. - SW 13

Answer 152

TRUE

Question 153

153. True or False: If you don’t receive a large amount of money for your animal, a written thank you to the buyer is not necessary. - SW 13

Answer 153

FALSE

Question 154

154. True or False: It is important to thank and promote your buyer because they could return for the next year if they feel appreciated. - SW 13

Answer 154

TRUE

Question 155

155. When selecting a market hog what should NOT be considered? - SW 3

Answer 155

Color

Question 156

156. What is not a common hog breed? - SW 3

Answer 156

Southdown

Question 157

157. What is the average growth rate for a feeder pig in pounds of daily gain? - SW 3

Answer 157

1.5-1.75 lbs

Question 158

158. What can prevent any type of pig from developing to its potential? - SW 3

Answer 158

Poor Management, Improper Feeding

Question 159

159. What is important for profitable pork production? - SW 3

Answer 159

Structural soundness, Durability

Question 160

160. Which is NOT an advantage for having a swine project? - SW 1

Answer 160

Large space requirement

Question 161

161. Which is a skill gained by a 4-H’er in having a swine project? - SW 1

Answer 161

Record keeping, Animal health, Competition, Ownership pride

Question 162

162. Which is NOT a purpose of a swine project? - SW 1

Answer 162

Get money

Question 163

163. What is an important concept you should know once you have decided to have a swine project? - SW 1

Answer 163

Type of pig, How to feed it, Diseases it may have

Question 164

164. Which pig feed was adopted in the 1600’s and originated in the Americas? - SW 2

Answer 164

Corn/Maize

Question 165

165. What developments brought about the centralization of pork processing and transportation? - SW 2

Answer 165

Railroad system, Refridgeration

Question 166

166. How much leaner are hogs now than they were in the 1960’s? - SW 2

Answer 166

50%

Question 167

167. Quality control in the swine industry begins with providing good ? - SW 4

Answer 167

Genetics

Question 168

168. Achieving high quality swine is largely based on ? - SW 4

Answer 168

Breed, Nutrition

Question 169

169. The gene is an inherited recessive condition in pigs that are susceptible to external stress and can lead to death. - SW 4

Answer 169

Porcine Stress Syndrome

Question 170

170. The gene is an inherited dominant gene in pigs that is associated with poor water holding capacity and excessive moisture loss in cooking. - SW 4

Answer 170

Napole

Question 171

171. A feeder pig that is moderately long and has moderately thick muscling through the hams and shoulders is what USDA feeder pig grade? - SW 4

Answer 171

No. 2

Question 172

172. A feeder pig that is short and has thin muscling throughout, particularly in the lower parts of the ham toward the shanks is what USDA feeder pig grade? - SW 4

Answer 172

No. 4

Question 173

173. Which is an expression of the proportion of carcass weight of a pig divided by the live weight? - SW 4

Answer 173

Dressing percentage

Question 174

174. What is the primary factor affecting the pounds of lean in a pig and is measured along the back at specific locations? - SW 4

Answer 174

Fat Depth

Question 175

175. What is most commonly measured on the loin of the pig and is helpful in predicting the pounds of lean in the carcass of a pig? - SW 4

Answer 175

Muscle Mass

Question 176

176. What is the average loin muscle area in swine in square inches? - SW 4

Answer 176

5.75-6.50

Question 177

177. How many dots are in area three on a plastic grid used to measure muscle area in hogs? - SW 4

Answer 177

60

Question 178

178. Fresh pork should be what color? - SW 4

Answer 178

Reddish Pink

Question 179

179. Which muscle firmness category is ideal in hogs? - SW 4

Answer 179

RFN reddish pink, firm, non-exudative

Question 180

180. Which muscle quality characteristic is non-desirable visual marbling quality in pigs? - SW 4

Answer 180

1% intramuscular fat

Question 181

181. How much does a loin wholesale cut from a pig weigh on average? - SW 5

Answer 181

10-14 lbs.

Question 182

182. Which cut of a pig weighs the most on average? - SW 5

Answer 182

Belly

Question 183

183. Which is a pharmaceutical by-product we get from hogs? - SW 5

Answer 183

Plasmin, Insulin, Epinephrine

Question 184

184. rank second only to meat itself in the important contribution’s hogs make to society. - SW 5

Answer 184

Pharmaceuticals

Question 185

185. Specially selected and treated hog is used because of its similarity to human, it is used to treat massive burn injuries in people. - SW 5

Answer 185

Skin

Question 186

186. Which is NOT an industrial by-product from hog hair? - SW 5

Answer 186

Yarn

Question 187

187. Which is an industrial by-product from hogs blood? - SW 5

Answer 187

Sticking , Fabric printing and dye, Leather treating agent

Question 188

188. Which is a good nutrient provided by pork? - SW 6

Answer 188

High quality protein, Iron, B-vitamins

Question 189

189. Which nutrient from pork gives 33 percent of daily value and helps build red blood cells and metabolize carbohydrates? - SW 6

Answer 189

Vitamin B-12

Question 190

190. Which nutrient from pork gives 11 percent of daily value, is also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure? - SW 6

Answer 190

Potassium

Question 191

191. A three ounce pork tenderloin, broiled, has fat than a three ounce skinless chicken breast, broiled, and a three ounce beef tenderloin, broiled. - SW 6

Answer 191

Less

Question 192

192. A three ounce pork tenderloin, broiled, has calories than/as a three ounce skinless chicken breast, broiled, and calories than/as a three ounce beef tenderloin, broiled. - SW 6

Answer 192

Same, less

Question 193

193. The pig is a simple stomached animal that is called ? - SW 7

Answer 193

Monogastric

Question 194

194. Where does digestion of food begin in swine? - SW 7

Answer 194

Mouth

Question 195

195. Which part of a pig’s digestive system serves as a reservoir for short term food storage and digestive enzymes break down the feed components so they can be absorbed into the blood stream? - SW 7

Answer 195

Stomach

Question 196

196. Which part of a pig’s digestive system takes some undigested feed, where it is broken down for absorption into the body, and it removes available nutrients? - SW 7

Answer 196

Small intestines

Question 197

197. Efficient and profitable swine production depends on an understanding of all the following EXCEPT? - SW 8

Answer 197

Weather

Question 198

198. Feed represents how much of the total cost of pork production? - SW 8

Answer 198

60-75%

Question 199

199. Which refers to the amount of feed provided to a pig in the quantity of nutrients needed? - SW 8

Answer 199

Ration

Question 200

200. Which nutrient for a pig is the most essential and largest single component of a pig’s body? - SW 8

Answer 200

Water

Question 201

201. How much water does a pig need to drink for every pound of feed it eats? - SW 8

Answer 201

2-3 lbs.

Question 202

202. What is the term used for the building blocks of protein? - SW 8

Answer 202

Amino acids

Question 203

203. How many essential amino acids are part of protein needed by swine? - SW 8

Answer 203

10

Question 204

204. Which nutrient group is the main source of energy in the diet of pigs? - SW 8

Answer 204

Carbohydrates and fats

Question 205

205. Which mineral in pigs is used for bone formation? - SW 8

Answer 205

Calcium

Question 206

206. Which mineral in pigs is involved in bone building and assists in energy utilization? - SW 8

Answer 206

Phosphorus

Question 207

207. Which mineral in pigs is important for maintaining good appetite and water consumption? - SW 8

Answer 207

Salt

Question 208

208. Which nutrient group are compounds that assists the body in the assimilation and use of other nutrients? -SW 8

Answer 208

Vitamins

Question 209

209. Which is NOT a fat soluble vitamin? - SW 8

Answer 209

Vitamin B

Question 210

210. Which is NOT a pig feed in the carbohydrate/energy nutrient group? - SW 8

Answer 210

Cottonseed meal

Question 211

211. Which is NOT a pig feed in the protein nutrient group? - SW 8

Answer 211

Beet pulp

Question 212

212. About 75-80 percent of the total feed pigs use is consumed during what period of a pig’s life? - SW 8

Answer 212

Grower to finisher

Question 213

213. Protein and energy needs of the pig fetus during the last few weeks of pregnancy. - SW 8

Answer 213

Increases

Question 214

214. Which is a major problem of excessive energy intake during gestation in a pig? - SW 8

Answer 214

Unnecessary expense, Reduces feed intake during lactation, Impairs mammary development

Question 215

215. What is the ideal condition score of a sow? - SW 8

Answer 215

3

Question 216

216. Lactating sows produce how much milk per day? - SW 8

Answer 216

15-25 lbs.

Question 217

217. How much feed will a lactating sow consume per day? - SW 8

Answer 217

9-15 lbs.

Question 218

218. A phase one diet for pigs, containing high levels of dried milk products, plasma, and ten percent soybean meal in pellets, should be fed at what age? - SW 8

Answer 218

17-24 days

Question 219

219. Which phase feeding should start pigs on the transition from milk based protein to plant based protein? -SW 8

Answer 219

Phase 2

Question 220

220. What is added to a pig’s diet in order to increase energy density during times of stress? - SW 8

Answer 220

Fats

Question 221

221. At what age are pigs most often affected by Colibacillosis and E. coli? - SW 9

Answer 221

5 Days

Question 222

222. What part of a pig does Colibacillosis and E. coli bacteria affect? - SW 9

Answer 222

Intestinal tract

Question 223

223. Atrophic rhinitis is an inflammation of the mucous membranes that line what part of a pig? - SW 9

Answer 223

Nose

Question 224

224. Which is NOT a sign of a pig with anemia? - SW 9

Answer 224

Coughing

Question 225

225. What causes a pig to have anemia? - SW 9

Answer 225

Lack of iron

Question 226

226. Which is an observed sign of erysipelas? - SW 9

Answer 226

Red skin blotches, Purplish tail, Reluctance to move

Question 227

227. Haemophilus parasuis (glasser’s disease) is most often seen in what age of pig? - SW 9

Answer 227

2-16 weeks

Question 228

228. Which is often called “greasy pig disease”? - SW 9

Answer 228

Exudative epidermitis

Question 229

229. Which disease has NO vaccine? - SW 9

Answer 229

Ileitis

Question 230

230. Ileitis affects what part of a pig? - SW 9

Answer 230

Intestinal tract

Question 231

231. Streptococcus suis is a bacterial infection carried in what part of a pig? - SW 9

Answer 231

Nose, Tonsils

Question 232

232. Pseudorabies (aujeszky’s disease - PRV) involves what part(s) of a pig? - SW 9

Answer 232

Nervous system, Respiratory system

Question 233

233. In what season do outbreaks of transmissible gastroenteritis/TGE in pigs most often happen? - SW 9

Answer 233

Winter

Question 234

234. Which animal has been shown to transmit swine dysentery? - SW 9

Answer 234

Rodents

Question 235

235. Swine dysentery occurs most commonly at what age? - SW 9

Answer 235

8-14 weeks

Question 236

236. Signs of mycoplasma pneumonia in pigs are often not noticed until what age? - SW 9

Answer 236

3 months

Question 237

237. Which pig is most often affected by leptospirosis? - SW 9

Answer 237

Sow

Question 238

238. How is Porcine Reproductive and Respiratory Syndrome/PRRS usually brought into a herd of swine? - SW 9

Answer 238

Infected pig

Question 239

239. What does parvovirus cause in swine? - SW 9

Answer 239

Reproductive failure

Question 240

240. Which is NOT a usual result of parvovirus in pigs? - SW 9

Answer 240

Abortions

Question 241

241. Which is NOT a way to administer dewormers to pigs? - SW 9

Answer 241

Pour on

Question 242

242. The eggs of some parasites in pigs can remain infective in soil for more than years. - SW 9

Answer 242

5

Question 243

243. Stomach worms generally have major reproducing populations in what age of pigs? - SW 9

Answer 243

All ages

Question 244

244. What does large round worm damage in a pig? - SW 9

Answer 244

Liver, Block intestine, Lungs

Question 245

245. Thread worms damage the host/pig in what way? - SW 9

Answer 245

Bloody diarrhea, Mortalities/death

Question 246

246. New pig additions to a herd have a day isolation period. - SW 9

Answer 246

30

Question 247

247. Which is NOT an affect of lice on pigs? - SW 9

Answer 247

Skin lesions

Question 248

248. A sow that is to be re-bred immediately following weaning, should be re-vaccinated post/after farrowing. - SW 9

Answer 248

2-3 weeks

Question 249

249. Sows and gilts should be vaccinated against E. coli scours at weeks and weeks pre-farrowing. - SW 9

Answer 249

6, 2

Question 250

250. Which is the most common method of permanent pig identification? - SW 10

Answer 250

Ear notching

Question 251

251. Which ear of a pig is used for the litter mark for identification? - SW 10

Answer 251

Right

Question 252

252. Which ear of a pig is used for notches to show individual pig number in litter? - SW 10

Answer 252

Left

Question 253

253. One self feeder should be for how many pigs? - SW 11

Answer 253

4

Question 254

254. One waterer should be for how many pigs? - SW 11

Answer 254

15

Question 255

255. For one pig that is 40 to 100 pounds, how much square feet per pig is the minimum space requirement? -SW 11

Answer 255

4

Question 256

256. For one pig that is 150 pounds to market weight, how much square feet per pig is the minimum space requirement? - SW 11

Answer 256

8

Question 257

257. The environment a pig needs depends on all the following EXCEPT: - SW 11

Answer 257

Color

Question 258

258. What is the preferred temperature for pigs at finishing weight? - SW 11

Answer 258

50-75 degrees Fahrenheit

Question 259

259. What is the preferred temperature for pigs at nursery? - SW 11

Answer 259

65-80 degrees Fahrenheit

Question 260

260. If hogs are really hot, which is something you should do? - SW 12

Answer 260

Sprinkle cool water on their shoulders, neck, head, and nose, Take hog to wash rack, rinse in cool water, Water the hog

Question 261

261. Water hogs at least times a day on extremely hot days. - SW 12

Answer 261

6-May

Question 262

262. At least how long before a show should you start taking a pig out for a daily walk? - SW 12

Answer 262

1 Month

Question 263

263. How long before a show should a pig’s hair on the ears and tail be clipped? - SW 12

Answer 263

2-3 days

Question 264

264. How long before a show should you trim a pig’s feet, if needed? - SW 12

Answer 264

2 weeks

Question 265

265. After arrival at a show, water and rest a pig about before feeding. - SW 12

Answer 265

6 hours

Question 266

266. The pig should be positioned to feet from the judge. - SW 12

Answer 266

15-20

Question 267

267. Right after the sale of a pig what should you always do? - SW 13

Answer 267

Thank buyers

Question 268

268. Which is a reason people are injured when working with swine? - SW 14

Answer 268

Haste, Impatience, Anger, Preoccupation

Question 269

269. When handling swine, if possible, where should the young be in relationship to the adults be? - SW 14

Answer 269

Close to adults

Question 270

270. Swine are extremely sensitive to and are easily frightened and spooked. - SW 14

Answer 270

Noise

Question 271

271. What is an illness that can be transmitted between humans and pigs? - SW 14

Answer 271

Zoonotic

Question 272

272. Which is NOT a zoonotic disease found in swine? - SW 14

Answer 272

Streptococcus suis

Question 273

273. Which is a way to reduce exposure to zoonotic diseases in swine? - SW 14

Answer 273

Prompt treatment, Proper cleaning, Proper protective equipment

Question 274

274. Which is NOT a way to help reduce risk at pig facilities? - SW 14

Answer 274

Smooth walkways

Question 275

275. Which is an important requirement for a swine breeding project to keep on record? - SW 15

Answer 275

Breeding, Feed, Environment

Question 276

276. Which is a swine enterprise? - SW 15

Answer 276

Feeder pig to finish, Feeder pig production, Farrow to finish

Question 277

277. What should gilt pig selection be based on? - SW 15

Answer 277

Genetic background, Phenotypical, Visual appraisal

Question 278

278. When choosing a gilt, emphasis should be placed on all these EXCEPT: - SW 15

Answer 278

Color

Question 279

279. At least how many well spaced teats should be on each side on a female pig? - SW 15

Answer 279

6

Question 280

280. What is the ultimate control center for female pig reproduction? - SW 15

Answer 280

Brain

Question 281

281. Which secretes LH and FSH in a female pig? - SW 15

Answer 281

Pituitary glands

Question 282

282. Where in a female pig is the site where the egg gets fertilized by the sperm? - SW 15

Answer 282

Oviducts/fallopian tube

Question 283

283. What “captures” the egg at ovulation in female pigs? - SW 15

Answer 283

Infundibulam

Question 284

284. Select and purchase boar pigs at what preferred age? - SW 15

Answer 284

6-7 months

Question 285

285. Boar pigs should be purchased at least how long before intended breeding? - SW 15

Answer 285

2 months

Question 286

286. What is the primary hormonal organ that controls reproductive processes in male pigs by secreting hormones that stimulate and regulate sperm production? - SW 15

Answer 286

Brain

Question 287

287. What secretes GnRH in male pigs and regulates LH and FSH? - SW 15

Answer 287

Hypothalamus

Question 288

288. The is a heavily muscled tube through which sperm move rapidly as they are being ejaculated from a male pig. - SW 15

Answer 288

Vas deferens

Question 289

289. Negative EPD’s are desirable for all the following characteristics in pigs EXCEPT: - SW 16

Answer 289

Average daily gain

Question 290

290. Positive EPD’s are desirable for all the following characteristics in pigs EXCEPT: - SW 16

Answer 290

Back fat

Question 291

291. are thread like structures that contain genes. - SW 17

Answer 291

Chromosomes

Question 292

292. are the basic units of inheritance in pigs. - SW 17

Answer 292

Genes

Question 293

293. How many chromosomes does a body cell in a pig have? - SW 17

Answer 293

38

Question 294

294. A gene pair in pigs, where both genes are the same, is called what? - SW 17

Answer 294

Homozygous

Question 295

295. A gene pair in pigs with different genes for the same trait is called what? - SW 17

Answer 295

Heterozygous

Question 296

296. A gene that affects physical appearance is called what? - SW 17

Answer 296

Phenotype

Question 297

297. A particular gene combination is referred to as what? - SW 17

Answer 297

Genotype

Question 298

298. Which trait of a pig has the highest heritability? - SW 17

Answer 298

Carcass length

Question 299

299. Anatomical abnormalities or defects occurs in at least how many newborn pigs? - SW 17

Answer 299

1 percent

Question 300

300. Which is a weakened, supportive muscle in the navel area resulting in the intestines protruding through the belly wall? - SW 17

Answer 300

Umbilical hernia

Question 301

301. Which is a disease in male pigs with one or more testicles retained up in the body cavity? - SW 17

Answer 301

Scrotal hernia

Question 302

302. What is the average duration of heat for swine? - SW 18

Answer 302

50-60 hours

Question 303

303. What is the average interval between the start of heat and ovulation? - SW 18

Answer 303

35-45 hours

Question 304

304. What is the life span of sperm cells in the oviduct of swine? - SW 18

Answer 304

24-72 hours

Question 305

305. How many sows can one mature boar breed over a four week period and still maintain a high conception rate? - SW 18

Answer 305

10-12.

Question 306

306. Liquid semen from boar pigs should be stored at what temperature? - SW 18

Answer 306

60-65 degrees Fahrenheit

Question 307

307. In a closed housing/confinement what is the maximum number of breeding sows that should be in a pen? -SW 19

Answer 307

6

Question 308

308. How big should the farrowing space be for a sow and litter in a pen with guard rails and creep area? - SW 19

Answer 308

5X10 Feet

Question 309

309. How many gallons of water should one gestating sow drink per day? - SW 19

Answer 309

6

Question 310

310. How long should the farrowing area be left unused before a new sow/gilt comes in? - SW 20

Answer 310

3-5 days

Question 311

311. Prior to farrowing how much feed should sows or gilts be fed per day? - SW 20

Answer 311

4-6 lbs.

Question 312

312. What is the average gestation length for swine? - SW 20

Answer 312

114 days

Question 313

313. How long before farrowing should a sow/gilt be put into a farrowing area to adjust to the surroundings? -SW 20

Answer 313

2-3 Days

Question 314

314. When providing extra heat to the piglets sleeping area, what should the temperature be the first week? - SW 20

Answer 314

90-95 degrees Fahrenheit

Question 315

315. What temperature should be maintained in a pig farrowing area for the sow/gilt pig? - SW 20

Answer 315

65 degrees Fahrenheit

Question 316

316. The presence of milk in a sow/gilt pig indicates it will farrow within what amount of time? - SW 20

Answer 316

24 hours

Question 317

317. What is the average interval between births of pigs. - SW 20

Answer 317

20 minutes

Question 318

318. All parts of baby pig processing should be done by what time after birth? - SW 21

Answer 318

24 hours

Question 319

319. Which is NOT something that needs to be recorded when processing baby pigs? - SW 21

Answer 319

Color

Question 320

320. On a piglet, leave how much of the navel cord when cutting if it has not been tied? - SW 21

Answer 320

3-4 inches

Question 321

321. If a piglet navel cord is bleeding what should be done? - SW 21

Answer 321

Tie it with a string

Question 322

322. If the navel cord is dry or shriveled or tied in a knot on a pig, how short should it be cut? - SW 21

Answer 322

1 inch

Question 323

323. How many needle teeth does a newborn pig have? - SW 21

Answer 323

8

Question 324

324. How short should a piglet’s tail be docked? - SW 21

Answer 324

1 Inch

Question 325

325. The docked tail of a newborn pig should be completely healed by when? - SW 21

Answer 325

7-10 days

Question 326

326. Iron should be administered to a newborn pig within how long after birth? - SW 21

Answer 326

3-4 days

Question 327

327. Where should an iron shot for a newborn pig be given? - SW 21

Answer 327

Neck

Question 328

328. Which is the most common method of permanent identification for pigs? - SW 21

Answer 328

Ear notching

Question 329

329. What is the best age to castrate a pig? - SW 21

Answer 329

3-21 days

Question 330

330. Most pigs start on feed by what age? - SW 21

Answer 330

3-4 weeks

Question 331

331. A food control program begins with deworming the sow/gilt when? - SW 21

Answer 331

Before farrowing

Question 332

332. Which is one of the most stressful experiences that a pig will experience in its life? - SW 22

Answer 332

Weaning

Question 333

333. For a three week old pig what should the temperature be at, at pig level, for the first few days after weaning? - SW 22

Answer 333

85 degrees Fahrenheit

Question 334

334. In a pig nursery how much space should be provided per pig for a totally or partially slotted pen? - SW 22

Answer 334

3-4 feet squared

Question 335

335. What is the minimum number of waterers per pen for pigs? - SW 22

Answer 335

2

Question 336

336. Which is NOT a way to deal with questions from an interested, concerned person about swine? - SW 23

Answer 336

Ignore them

Question 337

337. Which is NOT a way to deal with questions from activists or protesters about swine? - SW 23

Answer 337

Debate with them

Question 338

338. Which is NOT a way to deal with questions from the media about swine? - SW 23

Answer 338

Long answers

Question 339

339. What is a privilege of working with swine? - SW 24

Answer 339

To be recognized, To know about your project, To receive information to raise project, To be given a variety of experiences

Question 340

340. Which is NOT a responsibility of raising swine? - SW 24

Answer 340

Go to every show in your area

Question 341

341. What is a reward for working with swine? - SW 24

Answer 341

To receive recognition, Learn new skills, Feel good about producing a wholesome product

Question 342

342. What is the first thing to think about for your swine’s well-being before you get it? - SW 24

Answer 342

Are facilities big enough

Question 343

343. Which is NOT a common potential hazard that is often found in a pig housing area? - SW 24

Answer 343

Feeding bin

Question 344

344. Once your pig arrives what is the first step for the animal’s well-being? - SW 24

Answer 344

Feed balanced ration

Question 345

345. A swine VCPR care plan includes all the following EXCEPT: - SW 24

Answer 345

Brushing

Question 346

346. It is recommended that all injections be given in what part of the swine to avoid possible damage? - SW 24

Answer 346

Neck

Question 347

347. What are the two P’s of swine training and care? - SW 24

Answer 347

Patience and practice

Question 348

348. How long should feed and treatment records be maintained for swine? - SW 24

Answer 348

From when you get it until it leaves your care

Question 349

349. in raising swine involves providing for the animal’s needs to produce a healthy animal and a wholesome product. - SW 24

Answer 349

Quality assurance

Question 350

350. Which is NOT a good way to care for swine? - SW 24

Answer 350

Let roam anywhere

Question 351

351. Where are subcutaneous injection sites for small, young pigs given? - SW 24

Answer 351

Loose skin in flank, Loose skin in elbow

Question 352

352. Which is NOT an injectable route of administering a drug to swine? - SW 24

Answer 352

Drenching tube

Question 353

353. Which injection in swine is given under the skin? - SW 24

Answer 353

Subcutaneous

Question 354

354. How often should needles be replaced when giving shots to swine? - SW 24

Answer 354

Every 20 pigs

Question 355

355. Name three things found on the label of medication for swine. -SW 24

Answer 355

Name of drug, Active ingredients, Withdrawal time, Cautions/warnings, Storage, Quantity of contents, Name of distributor, Lot number, Expiration date, Species and animal class, Approved uses, Dosage, Route of administration, Size available, For what disease/condition

Question 356

356. Which is not a pillar of character in the swine industry? - SW 24

Answer 356

Humor

Question 357

357. Who can you seek advice from about careers in animal science? - SW 25

Answer 357

Parents, High school guidance counselors, Teachers, Extension agents

Question 358

358. Which group of animal science careers is for someone who enjoys working with animals and being directly involved, and likes to be outdoors? - SW 25

Answer 358

Production management

Question 359

359. Reporters, management personnel, and commission agents are in what group of animal science careers? -SW 25

Answer 359

Agribusiness

Question 360

360. To be prepared for higher education in animal science which high school courses should be taken? - SW 25

Answer 360

English, Math, Science

Question 361

361. In recent years, hogs and closer trimming have resulted in much leaner cuts. - SW 6

Answer 361

Leaner

Question 362

362. Improved for carcass lean have reduced the fat content of pork. - SW 6

Answer 362

Genetics

Question 363

363. There has been a shift in consumer perceptions toward . - SW 6

Answer 363

lean, healthful pork

Question 364

364. Based on a three ounce serving of pork, there is enough to help fight anemia. - SW 6

Answer 364

Iron

Question 365

365. Pork produces the highest amount of at 53 percent in a three ounce serving. - SW 6

Answer 365

Thiamin

Question 366

366. Pyridoxine or is important for the normal function of enzymes which are needed to metabolize protein, carbohydrates, and fats. - SW 6

Answer 366

Vitamin B6

Question 367

367. Many cuts are leaner than . - SW 6

Answer 367

Chicken

Question 368

368. The leanest cut of pork is . - SW 6

Answer 368

Tenderloin

Question 369

369. A pork tenderloin is as lean as . - SW 6

Answer 369

Chicken Breast

Question 370

370. A serving of lean pork has percent less cholesterol than skinless chicken. - SW 6

Answer 370

34%

Question 371

371. In the past year pork has changed drastically. - SW 6

Answer 371

10 Years

Question 372

372. Pigs are simple stomached animals called . - SW 7

Answer 372

Monogastric

Question 373

373. Pigs and stomach is very similar. - SW 7

Answer 373

Humans

Question 374

374. The breaks down food into smaller pieces so it is easier to digest. - SW 7

Answer 374

Teeth

Question 375

375. A long tube structure that carries food from the mouth to the stomach is the . - SW 7

Answer 375

Esophagus

Question 376

376. True or False: The stomach serves as a reservoir where enzymes start to break down food. - SW 7

Answer 376

TRUE

Question 377

377. After the stomach, food is passed through to the where it is broken down further. - SW 7

Answer 377

Small intestine

Question 378

378. Pork chops come from the . - SW 5

Answer 378

Loin

Question 379

379. Bacon comes from the . - SW 5

Answer 379

Belly

Question 380

380. Pork roast commonly comes from the . - SW 5

Answer 380

Butt

Question 381

381. A “callie” looks like a small . - SW 5

Answer 381

Ham

Question 382

382. A ham will weigh an average of . - SW 5

Answer 382

15-20 pounds

Question 383

383. A pig carcass (not counting the head) can be broken down into main sections. - SW 5

Answer 383

5

Question 384

384. True or False: A hog will have two roasts weighing approximately 15 pounds each. - SW 5

Answer 384

FALSE

Question 385

385. The blade roast retail cut of meat comes from the . - SW 5

Answer 385

Shoulder

Question 386

386. A side cut of meat is . - SW 5

Answer 386

Spareribs

Question 387

387. Some hog-by-products being used to treat human medical problems are . - SW 5

Answer 387

Heart valves

Question 388

388. The first heart valve transplant took place in . - SW 5

Answer 388

1971

Question 389

389. Specially treated is used to treat burn victims. - SW 5

Answer 389

Skin

Question 390

390. Dried pig bone is used to make . - SW 5

Answer 390

China dishes

Question 391

391. Pig hide is used to make . - SW 5

Answer 391

Clothing, Footballs, Glue

Question 392

392. Achieving high quality is dependent upon and carefully planned nutrition. - SW 4

Answer 392

Management

Question 393

393. A large part of a successful project has to do with the . - SW 4

Answer 393

Genetics

Question 394

394. Animals with the gene have watery meat and is not wanted by the consumer. - SW 4

Answer 394

Stress gene

Question 395

395. When there is “stress” in pigs, it is because of an inherited gene. - SW 4

Answer 395

Recessive

Question 396

396. Pigs that are stress positive are more susceptible to external stress associated with . - SW 4

Answer 396

Animal Movement, Changes in environment, Mixing

Question 397

397. Pigs with two stress genes are more susceptible to . - SW 4

Answer 397

Death

Question 398

398. The “Napole Gene” is a genetic condition that produces . - SW 4

Answer 398

Poor meat quality

Question 399

399. The Napole gene is associated with the breed. - SW 4

Answer 399

Hampshire

Question 400

400. U.S. Feeder pigs are broken down into . - SW 4

Answer 400

Grades

Question 401

401. U.S. Feeder pigs come in different and are separated according to certain characteristics. - SW 4

Answer 401

Grades

Question 402

402. U.S. Number 1 feeder pigs have . - SW 4

Answer 402

Long hams and thick muscling

Question 403

403. A number one feeder pig will have a long . - SW 4

Answer 403

Ham

Question 404

404. A short, thin muscled pig, particularly in the lower parts of the ham toward the shanks is graded a No. . - SW 4

Answer 404

4

Question 405

405. A small unthrifty pig with an unkempt appearance indicating the effects of disease or poor care is considered a grade. - SW 4

Answer 405

Utility

Question 406

406. An important part of determining the success of pork production is evaluation. - SW 4

Answer 406

Carcass

Question 407

407. Carcass plays an important role in the success of pork production systems. - SW 4

Answer 407

Composition

Question 408

408. Pork producers want pigs that gain weight on feed. - SW 4

Answer 408

Minimum amount

Question 409

409. The value of a market hog at slaughter is determined primarily by the amount of produced. -SW 4

Answer 409

Lean meat

Question 410

410. Weight is used to help predict the pounds of in the pig. - SW 4

Answer 410

Lean

Question 411

411. Carcass evaluation for fat often times takes place at the rib. - SW 4

Answer 411

10th

Question 412

412. As the size of muscle increases, more pounds of lean are found in the pig. - SW 4

Answer 412

Loin

Question 413

413. It is best to measure the loin without it as this reduces the value. - SW 4

Answer 413

Splitting

Question 414

414. There are modern packing plant technologies that help measure lean such as the . - SW 4

Answer 414

Fat-o-Meater

Question 415

415. The start of the finishing phase is pounds. - SW 4

Answer 415

40-70 pounds

Question 416

416. Hogs are purchased by weight. - SW 4

Answer 416

Carcass weight, Live weight

Question 417

417. Fresh pork should be a color. - SW 4

Answer 417

Reddish-pink

Question 418

418. Pork muscle should be to the touch. - SW 4

Answer 418

Firm

Question 419

419. Pork muscle should be to the touch. - SW 4

Answer 419

Pale

Question 420

420. For added flavor in pork and juiciness, look for in the meat. - SW 4

Answer 420

Marbling

Question 421

421. Ear notching should be done after birth for identification. - SW 10

Answer 421

Immediately

Question 422

422. Market hogs might be notched with the they were born to calculate days to market weight. -SW 10

Answer 422

Week

Question 423

423. The right ear is used for the . - SW 10

Answer 423

Litter number

Question 424

424. All pigs in the same litter will have the same notches in the ear. - SW 10

Answer 424

Right

Question 425

425. When listing or reading ear notches the notch is listed first. - SW 10

Answer 425

Litter

Question 426

426. When listing or reading ear notches the notch is listed second. - SW 10

Answer 426

Individual

Question 427

427. A 4-H member can sell their finished market animals at the . - SW 13

Answer 427

Junior livestock sale

Question 428

428. Animals need to be before the fair and again at check-in. - SW 13

Answer 428

Weighed

Question 429

429. When you circle your pig, you should be to the of the ring so everyone may see the animal. -SW 13

Answer 429

Inside

Question 430

430. When you are going into the sale ring, it is important to be . - SW 13

Answer 430

Alert, Cheerful, Prompt

Question 431

431. There is considerable promotion by adults and business representatives at the auction offering premium prices as a reward to the . - SW 13

Answer 431

4-H Member

Question 432

432. It is important to contact the buyer after the sale to . - SW 13

Answer 432

Thank them

Question 433

433. The best time to contact a buyer is the sale. - SW 13

Answer 433

Days or weeks before

Question 434

434. What is the name of the nose on a pig? - SW 3

Answer 434

Snout

Question 435

435. Name the three common hog breeds that are all white in color. -SW 3

Answer 435

Chester White, Yorkshire, Landrace

Question 436

436. is the best indicator of total fatness of a hog. - SW 3

Answer 436

Back fat

Question 437

437. Name two of the three problems that are associated with making a hog have short choppy front leg movement. -SW 3

Answer 437

Straight shoulders, Steep pasterns, Strongly arched tops

Question 438

438. How many toes does a pig have? - SW 3

Answer 438

Eight

Question 439

439. Name three basic body designs on a structurally correct hog.

Answer 439

Relatively flat top, Level rump High tail setting, Sloping angular shoulder position

Question 440

440. is the proportion of body parts. - SW 3

Answer 440

Balance

Question 441

441. Name three people the successful completion of a swine project depends on. -SW 1

Answer 441

Parents, Experts, 4-H Leaders, You

Question 442

442. Name three characteristics every market hog carcass is evaluated on. -SW 4

Answer 442

Weight, Wholesomeness, Composition, Quality

Question 443

443. The value of a market hog at slaughter is determined primarily by the amount of meat produced. - SW 4

Answer 443

Lean

Question 444

444. Name two things used to determine the lean content of a pig. -SW 4

Answer 444

Weight, Fat Depth, Muscle Mass

Question 445

445. The very important measure of production efficiency in the finishing phase of production of swine is the . - SW 4

Answer 445

Rate of lean growth

Question 446

446. is the visible fat within the boundaries of the muscle area. - SW 4

Answer 446

Marbling

Question 447

447. Name three wholesale cuts of meat from a pig. -SW 5

Answer 447

Butt, Picnic, Loin, Belly, Ham

Question 448

448. Name two areas where on a pig retail cuts of pork come from. -SW 5

Answer 448

Leg, Loin, Blade shoulder, Side, Arm shoulder

Question 449

449. Name two areas where food service cuts of pork come from. -SW 5

Answer 449

Shoulder butt, Picnic shoulder, Spare ribs/belly, Loin,

Ham

Question 450

450. The amazing utility of the hog has motivated the saying, “We use everything but the .” - SW 5

Answer 450

Oink

Question 451

451. Name four parts of a pig’s digestive system.

Answer 451

Stomach, Liver, Duodenum, Pancreas, Small intestine, Cecum, Colon, Rectum, Mouth

Question 452

452. Name four nutrient categories required by swine. -SW 8

Answer 452

Water, Protein, Carbohydrates, Minerals, Vitamins

Question 453

453. the is mixing feed stuffs to get the right amount of nutrients that the pigs need. - SW 8

Answer 453

Balancing, Ration

Question 454

454. Energy is needed constantly by a growing pig, so the body stores some energy in the form of on pigs. - SW 8

Answer 454

Fat

Question 455

455. Name the two classes of vitamins required by hogs. -SW 8

Answer 455

Fat soluble, Water soluble

Question 456

456. Name three factors that can influence a pig’s growth rate and nutrient requirements. -SW 8

Answer 456

Genetics, Sex, Health, Environment, Stage of Development

Question 457

457. Name one phase of production within the swine breeding project. -SW 8

Answer 457

Gilt development, Gestating and lactating phase, Starter phase for baby pigs

Question 458

458. is when a thin gilt at breeding is given a provision of a high quantity of feed for eleven to fourteen days pre-breeding. - SW 8

Answer 458

Flushing

Question 459

459. Name the two main objectives for nutrition of the lactating sow. -SW 8

Answer 459

Minimize weight loss and loss of body nutrient reserves, Optimize milk production

Question 460

460. The amount of provided to the lactating sow is of extreme importance in meeting the needs of milk production. - SW 8

Answer 460

Protein

Question 461

461. Name two things that impact the success of a pig weaning program. -SW 8

Answer 461

Environment, Health, Management practices, Nutrition

Question 462

462. feeding involves feeding several diets for a relatively short period of time to more accurately and economically meet the pig’s nutrient requirements. - SW 8

Answer 462

Phase

Question 463

463. Name the two things used in treatment and control of Actinobacillus Pleuropneumonia (APP) in pigs. -SW 9

Answer 463

Antibiotics, Vaccines

Question 464

464. Name two bad housing management skills that are more likely to cause problems in pigs. -SW 9

Answer 464

Overcrowding, Poorly ventilated buildings, Sudden weather changes, Drafts

Question 465

465. Name two symptoms that pigs with Actinobacillus Pleuropneumonia (APP) have. -SW 9

Answer 465

Labored breathing, High fever, Depression, Reluctance to move

Question 466

466. Name two common signs of atrophic rhinitis in pigs. -SW 9

Answer 466

Sneezing, Sniffling, Snorting, Coughing, Clear to yellowish discharge from nose

Question 467

467. Name two things erysipelas causes in pigs. -SW 9

Answer 467

Death, Fever, Diamond skin lesions, Arthritis, Heart valve lesions, Abortion

Question 468

468. Name two things that cause stress to young pigs that make them more susceptible to disease. -SW 9

Answer 468

Weaning, Moving

Question 469

469. Most pigs with Ileitis experience and . -SW 9

Answer 469

Weight loss, Chronic diarrhea

Question 470

470. Outbreaks of salmonellosis are associated with what three stresses? -SW 9

Answer 470

Transportation, Co-mingling, Overcrowding

Question 471

471. are able to carry transmissible gastroenteritis/TGE to neighboring swine herds. - SW 9

Answer 471

Birds

Question 472

472. Name two characteristics of transmissible gastroenteritis/TGE in pigs. -SW 9

Answer 472

Vomiting, Diarrhea, Mortality in pigs less than two weeks old

Question 473

473. What are two signs of leptospirosis in pigs? -SW 9

Answer 473

Decreased litter size, Abortions, Still birth, Mummies, Weak pigs

Question 474

474. Besides using the appropriate dewormer at the right time, what can you do to control parasites? -SW 9

Answer 474

Sanitation

Question 475

475. Name five common internal parasites in pigs. -SW 9

Answer 475

Round worm, Whip worm, Nobular worm, Stomach worm, Lung worm, Thread worm, Kidney worm

Question 476

476. parasites are found on or in the skin of a pig. - SW 9

Answer 476

External

Question 477

477. parasites are those that are within the body of an animal. - SW 9

Answer 477

Internal

Question 478

478. How can the types of parasites present in your pig be determined? -SW 9

Answer 478

Veterinarian exam, Fresh fecal sample under a microscope

Question 479

479. Name two of the four things damaged by kidney worms in pigs. -SW 9

Answer 479

Liver, Peri-renal tissues, Ureters, Kidney

Question 480

480. What are the first things seen on pigs that have mange? -SW 9

Answer 480

Raised areas of skin, covered with brown scabs, around ears and neck

Question 481

481. Name the two most common external parasites on swine. -SW 9

Answer 481

Lice, Mange

Question 482

482. In days, at what age should pigs be weaned? - SW 9

Answer 482

14-28 days

Question 483

483. From birth to ten days of age, name four things that should be done. -SW 9

Answer 483

Navel cords trimmed and disinfected, All piglets nursing, Received colostrum Iron injection, Clip needle teeth, Tail docking, Ear notching, Castration, Vaccines

Question 484

484. The system is the most common method for permanent identification for pigs. - SW 10

Answer 484

Universal ear notching

Question 485

485. Name three symptoms of over crowding hogs. -SW 11

Answer 485

Reduced gain, Increased feed consumption, Tail biting, Cannibalism

Question 486

486. Pigs will usually dung in a area. - SW 11

Answer 486

Wet

Question 487

487. Name four sources of odor in and around swine buildings. -SW 11

Answer 487

Wet, manure-covered floors, Dirty, manure-covered hogs, Spilled, moldy feed, Improper disposal of dead pigs, Manure pits under barn floors, Incomplete combustion in incinerators, Stored manure awaiting land application

Question 488

488. Name three factors that affect the amount of odor from pigs. -SW 11

Answer 488

Number of hogs, Temperature, Diet, Air flow, Dust level

Question 489

489. Name the two places we get the water supply we use for ourselves and pigs. -SW 11

Answer 489

Ground Water, Surface Water

Question 490

490. Name the three acceptable areas for tapping a pig. -SW 12

Answer 490

Jowl & neck region, Shoulder & front leg region, Rear hock region (lightly tap),

Question 491

491. Name the two bad places to tap a pig. -SW 12

Answer 491

Ham and loin (back or rump)

Question 492

492. Name seven of the twelve pieces of equipment you need to bring to a show. -SW 12

Answer 492

Whip/cane Small clippers, Small brush, Sprayer, Grain, Bedding, Feed pans & waterer, Health papers, Soap, Water hose, Stiff brush, Hurdle

Question 493

493. Name two pieces of important information you should know about your pig for a show. -SW 12

Answer 493

Farrowing date, Weight, Number of teats on both sides (for a gilt)

Question 494

494. However long you are in the ring with your pig you should be and . - SW 13

Answer 494

Alert, Cheerful

Question 495

495. Most swine have a strong territorial instinct and develop a sense of in their pens. - SW 14

Answer 495

Homeland

Question 496

496. When starting a swine breeding project what three kinds of female pig could you start with? -SW 15

Answer 496

Open gilt, Bred gilt, Sow

Question 497

497. Name two advantages of being involved in raising and breeding swine. -SW 15

Answer 497

Initial investment can be modest, Project can be adapted to many management situations and resources, The enterprise can have a rapid turnover and steady cash flow, Hogs are efficient converters of feed, Many types of enterprises

Question 498

498. Before buying a pig decide if you want a or production system. - SW 15

Answer 498

Purebred, Commercial

Question 499

499. is a breed or line of swine that have been selected for specific purpose over a period of time. - SW 15

Answer 499

Purebred

Question 500

500. is mating swine from different breeds or lines. - SW 15

Answer 500

Crossbreeding