DC4H Swine Flashcards Deck 2
501. Crossbreeding produces in swine. - SW 15
Hybrid vigor
- What are the three particular areas of concern in a gilt pig soundness evaluation? -SW 15
Reproduction, Mammary, Skeletal
- is the number one reason for removal of a gilt pig from the herd. - SW 15
Reproductive failure
- Gilts should exhibit normal reproductive development both and . - SW 15
Anatomically, Behaviorally
- Name five main components of the female pig’s reproductive tract. -SW 15
Brain, Ovaries Oviducts/fallopian tubes, Uterus, Cervix, Vagina, Vulva, Urinary bladder, Urethra, Infundibulam, Ampulla, Ampullaisthmus junction, Isthmus, Uterotubal junction
- The produce estrogen and progesterone in female pigs. - SW 15
Ovaries
- The has paired tubes or horns connected to the oviducts in a female pig. - SW 15
Uterus
- Name two things to keep note on about the sow’s behavior at the time of farrowing. -SW 15
Disposition, Length of farrowing, Any drugs (oxytocin) administered, Condition of udder, Extended fever
- The performance level of a swine herd is determined by what two things. -SW 15
Genetics, Environment
- Name three traits a boar pig would have from its history and ancestors genetics. -SW 15
Growth rate, Feed efficiency, Carcass merit, Reproductive performance
- Name three main components of the male pig reproductive tract. -SW 15
Brain, Diverticulum, Epididymis, Accessory glands, Glans penis, Testes, Vas Deferens
- The carries sperm out of the body of a male pig. - SW 15
Epididymis
- Name two of the three accessory glands in a male pig’s reproductive tract. -SW 15
Vesicular glands, Prostate gland, Bulbourethral glands
- The contains the testes and is outside the male pig’s body. - SW 15
Scrotum
- Name two quantitative traits in pigs that are controlled by many pairs of genes. -SW 17
Back fat thickness, Feed efficiency, Days to market, 21-day litter weight, Number of pigs born alive
- The additive genetic component is commonly referred to as the . - SW 17
Breeding value
- Name four signs to identify heat or estrus in female swine. -SW 18
Increased activity, More vocal, Swelling of vulva, Sticky discharge from vulva, Ear carriage is more erect, Stands for back pressure
- refers to when the sow or gilt starts to release eggs. - SW 18
Ovulation
- Name three advantages of artificial insemination (AI) in swine. -SW 18
Superior sires, Minimize disease risk, Reduction of boar battery, Convenience
- Sows and gilts should be bred hours after they show standing heat. - SW 18
12-24.
- A second insemination of sows and gilts should follow hours after the first insemination. - SW 18
12-24.
- is probably the most common method of heat synchronization for sow pigs. - SW 18
Group weaning
- Name two prefarrowing tips for a sow/gilt. -SW 20
Deworm and vaccinate, Clean and disinfect the area completely, Wash sow/gilt, Feed, Know when it will farrow
- Name two ways a pig can get colostrum if it can’t get it from its mother. -SW 20
Another sow, Fed by bottle, Syringe orally
- Name three steps of processing a new litter of pigs. -SW 21
Weighing, Naval cord care, Clipping needle teeth, Tail docking, Iron injection, Ear notching
- Iron injections in a newborn pig is necessary to prevent . - SW 21
Anemia
- is the surgical removal of the two testicles in pigs. - SW 21
Castration
- 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
Cryptorchid
- Name two ways that can be used to reduce stress of pigs at weaning. -SW 21
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
- Name two basic messages to communicate to everyone about the swine industry. -SW 23
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
- What does VCPR stand for in swine health? -SW 24
Veterinarian-Client-Patient Relationship
- The time is the period of time that must pass between the last treatment and the time the pig may be slaughtered? - SW 24
Withdrawal
- Any change from swine drug label directions is called and is illegal without vet consent? - SW 24
Extra label drug use
- What are the four basic needs of swine? -SW 24
Water, Food Shelter, Care
- Name two routes of administering medication to swine. -SW 24
Oral route, Topical route, Injectable route
- Name two major areas that animal science careers can be grouped in. -SW 25
Production management, Agribusiness Government agencies, Research and teaching
- 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
Energy, Body Condition Score (BCS)
- Consumers focus was always on pork content. - SW 6
Fat
- Vitamin helps build red blood cells and metabolize carbohydrates and fats. - SW 6
Vitamin B12
- “Fresh ham” is a lean cut of meat from the . - SW 6
Leg
- A reservoir for short term food storage full of digestive enzymes to break down food is the . -SW 7
Stomach
- The digestive process starts in the . - SW 7
Mouth
- The loin is used to make . - SW 5
Pork Chops
- The belly of the hog is used to make . - SW 5
Bacon
- Boston butt steaks are part of the . - SW 5
Shoulder
- Pig is widely used to make clothing, sports equipment, and upholstery. - SW 5
Skin
- In order to improve pork quality it is important to know about certain that affect the meat quality. -SW 4
Genes
- PSS gene is commonly referred to as the gene. - SW 4
Stress
- Pigs carrying two copies of the stress gene are classified as . - SW 4
Stress positive or nn
- Excessive external stress can lead to within a herd. - SW 4
Death
- Number 1 feeder pigs in the United States have ham and shoulders with thick muscling. - SW 4
Long
- The primary factor that affects the pounds of lean in a pig is the depth of the exterior that covers the animal. - SW 4
Fat
- Loin Muscle Area is also written as (abbreviated) as . - SW 4
LMA
- To measure the loin muscle area in a carcass you count the within the loin muscle outline. -SW 4
Dots
- Meat that is pale will often and will be dry tasting after cooked. - SW 4
Shrink
- DFD pork is very and will be tender. - SW 4
Dark
- All pigs in one litter will have the same notches in the ear. - SW 10
Right
- A pig’s ear notch is unique to that pig. - SW 10
Left
- The Junior Livestock Market Sale is held in conjunction with the county . - SW 13
Fair
- You need to your pig for the sale just like you did the day of the show. - SW 13
Groom
- It is important to be on for your class so the class does not have to wait. - SW 13
Time
- It is important that members make contact with buyers prior to the sale. - SW 13
4-H
- When you sale your animal, you should give a shortly afterward. - SW 13
Thank You