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DC4H Livestock Bowl > DC4H Swine Flashcards Deck 2 > Flashcards

DC4H Swine Flashcards Deck 2

1
Q

501. Crossbreeding produces in swine. - SW 15

A

Hybrid vigor

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2
Q
  1. What are the three particular areas of concern in a gilt pig soundness evaluation? -SW 15
A

Reproduction, Mammary, Skeletal

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3
Q
  1. is the number one reason for removal of a gilt pig from the herd. - SW 15
A

Reproductive failure

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4
Q
  1. Gilts should exhibit normal reproductive development both and . - SW 15
A

Anatomically, Behaviorally

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5
Q
  1. Name five main components of the female pig’s reproductive tract. -SW 15
A

Brain, Ovaries Oviducts/fallopian tubes, Uterus, Cervix, Vagina, Vulva, Urinary bladder, Urethra, Infundibulam, Ampulla, Ampullaisthmus junction, Isthmus, Uterotubal junction

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6
Q
  1. The produce estrogen and progesterone in female pigs. - SW 15
A

Ovaries

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7
Q
  1. The has paired tubes or horns connected to the oviducts in a female pig. - SW 15
A

Uterus

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8
Q
  1. Name two things to keep note on about the sow’s behavior at the time of farrowing. -SW 15
A

Disposition, Length of farrowing, Any drugs (oxytocin) administered, Condition of udder, Extended fever

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9
Q
  1. The performance level of a swine herd is determined by what two things. -SW 15
A

Genetics, Environment

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10
Q
  1. Name three traits a boar pig would have from its history and ancestors genetics. -SW 15
A

Growth rate, Feed efficiency, Carcass merit, Reproductive performance

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11
Q
  1. Name three main components of the male pig reproductive tract. -SW 15
A

Brain, Diverticulum, Epididymis, Accessory glands, Glans penis, Testes, Vas Deferens

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12
Q
  1. The carries sperm out of the body of a male pig. - SW 15
A

Epididymis

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13
Q
  1. Name two of the three accessory glands in a male pig’s reproductive tract. -SW 15
A

Vesicular glands, Prostate gland, Bulbourethral glands

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14
Q
  1. The contains the testes and is outside the male pig’s body. - SW 15
A

Scrotum

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15
Q
  1. Name two quantitative traits in pigs that are controlled by many pairs of genes. -SW 17
A

Back fat thickness, Feed efficiency, Days to market, 21-day litter weight, Number of pigs born alive

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16
Q
  1. The additive genetic component is commonly referred to as the . - SW 17
A

Breeding value

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17
Q
  1. Name four signs to identify heat or estrus in female swine. -SW 18
A

Increased activity, More vocal, Swelling of vulva, Sticky discharge from vulva, Ear carriage is more erect, Stands for back pressure

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18
Q
  1. refers to when the sow or gilt starts to release eggs. - SW 18
A

Ovulation

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19
Q
  1. Name three advantages of artificial insemination (AI) in swine. -SW 18
A

Superior sires, Minimize disease risk, Reduction of boar battery, Convenience

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20
Q
  1. Sows and gilts should be bred hours after they show standing heat. - SW 18
A

12-24.

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21
Q
  1. A second insemination of sows and gilts should follow hours after the first insemination. - SW 18
A

12-24.

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22
Q
  1. is probably the most common method of heat synchronization for sow pigs. - SW 18
A

Group weaning

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23
Q
  1. Name two prefarrowing tips for a sow/gilt. -SW 20
A

Deworm and vaccinate, Clean and disinfect the area completely, Wash sow/gilt, Feed, Know when it will farrow

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24
Q
  1. Name two ways a pig can get colostrum if it can’t get it from its mother. -SW 20
A

Another sow, Fed by bottle, Syringe orally

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25
Q
  1. Name three steps of processing a new litter of pigs. -SW 21
A

Weighing, Naval cord care, Clipping needle teeth, Tail docking, Iron injection, Ear notching

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26
Q
  1. Iron injections in a newborn pig is necessary to prevent . - SW 21
A

Anemia

27
Q
  1. is the surgical removal of the two testicles in pigs. - SW 21
A

Castration

28
Q
  1. When one or both testicles of a pig fail to descend through the inguinal canal from the abdomen during development it is called . - SW 21
A

Cryptorchid

29
Q
  1. Name two ways that can be used to reduce stress of pigs at weaning. -SW 21
A

Wean only pigs over 12 lbs., Avoid drastic temperature changes, Group pigs according to size and sex, Limit number of pigs in pen to 30 or less, Limit feed intake for 48 hours if scours is a problem, Provide one feeder hole for 3-5 pigs, One waterer for 10-15 pigs, Medicate water if scours is a problem

30
Q
  1. Name two basic messages to communicate to everyone about the swine industry. -SW 23
A

Believe in the humane and responsible care of all animals, Meat and dairy products are part of an overall healthy diet as recommended by leading health authorities, Americans enjoy the safest food supply in the world

31
Q
  1. What does VCPR stand for in swine health? -SW 24
A

Veterinarian-Client-Patient Relationship

32
Q
  1. The time is the period of time that must pass between the last treatment and the time the pig may be slaughtered? - SW 24
A

Withdrawal

33
Q
  1. Any change from swine drug label directions is called and is illegal without vet consent? - SW 24
A

Extra label drug use

34
Q
  1. What are the four basic needs of swine? -SW 24
A

Water, Food Shelter, Care

35
Q
  1. Name two routes of administering medication to swine. -SW 24
A

Oral route, Topical route, Injectable route

36
Q
  1. Name two major areas that animal science careers can be grouped in. -SW 25
A

Production management, Agribusiness Government agencies, Research and teaching

37
Q
  1. The content of the diet and the sow’s are the primary factors that determine how much feed should be provided to the gestating gilt and sow. - SW 8
A

Energy, Body Condition Score (BCS)

38
Q
  1. Consumers focus was always on pork content. - SW 6
A

Fat

39
Q
  1. Vitamin helps build red blood cells and metabolize carbohydrates and fats. - SW 6
A

Vitamin B12

40
Q
  1. “Fresh ham” is a lean cut of meat from the . - SW 6
A

Leg

41
Q
  1. A reservoir for short term food storage full of digestive enzymes to break down food is the . -SW 7
A

Stomach

42
Q
  1. The digestive process starts in the . - SW 7
A

Mouth

43
Q
  1. The loin is used to make . - SW 5
A

Pork Chops

44
Q
  1. The belly of the hog is used to make . - SW 5
A

Bacon

45
Q
  1. Boston butt steaks are part of the . - SW 5
A

Shoulder

46
Q
  1. Pig is widely used to make clothing, sports equipment, and upholstery. - SW 5
A

Skin

47
Q
  1. In order to improve pork quality it is important to know about certain that affect the meat quality. -SW 4
A

Genes

48
Q
  1. PSS gene is commonly referred to as the gene. - SW 4
A

Stress

49
Q
  1. Pigs carrying two copies of the stress gene are classified as . - SW 4
A

Stress positive or nn

50
Q
  1. Excessive external stress can lead to within a herd. - SW 4
A

Death

51
Q
  1. Number 1 feeder pigs in the United States have ham and shoulders with thick muscling. - SW 4
A

Long

52
Q
  1. The primary factor that affects the pounds of lean in a pig is the depth of the exterior that covers the animal. - SW 4
A

Fat

53
Q
  1. Loin Muscle Area is also written as (abbreviated) as . - SW 4
A

LMA

54
Q
  1. To measure the loin muscle area in a carcass you count the within the loin muscle outline. -SW 4
A

Dots

55
Q
  1. Meat that is pale will often and will be dry tasting after cooked. - SW 4
A

Shrink

56
Q
  1. DFD pork is very and will be tender. - SW 4
A

Dark

57
Q
  1. All pigs in one litter will have the same notches in the ear. - SW 10
A

Right

58
Q
  1. A pig’s ear notch is unique to that pig. - SW 10
A

Left

59
Q
  1. The Junior Livestock Market Sale is held in conjunction with the county . - SW 13
A

Fair

60
Q
  1. You need to your pig for the sale just like you did the day of the show. - SW 13
A

Groom

61
Q
  1. It is important to be on for your class so the class does not have to wait. - SW 13
A

Time

62
Q
  1. It is important that members make contact with buyers prior to the sale. - SW 13
A

4-H

63
Q
  1. When you sale your animal, you should give a shortly afterward. - SW 13
A

Thank You

DC4H Livestock Bowl (8 decks)

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