Exam 2 - Swine

Question 1

most commercial pig operations located where?

Answer 1

North Carolina, Iowa, Minnesota

Question 2

feral pig locations

Answer 2

texas and CA

Question 3

relocation of feral pigs/boars to where?why?

Answer 3

OK panhandle to mitigate odor, dust complaints from humans & infectious disease

Question 4

wild boars vs feral pigs vs commercial pigs

Answer 4

wild boars - never domesticated

feral pigs - commercial pigs that have escaped/released from farms, closest breed to domestics, living/feeding represent wild boars

commercial - domesticated, smaller breeds

Question 5

Name an environmental concern and an infectious disease concern associated with wild boars and feral pigs

Answer 5

environmental - invasive species = destroy forest, erosion by digging, displace wildlife

infectious dz -new infectious agents into commerical swine herds

Question 6

warm piglets body posture

chilled piglets

Answer 6

not piled on e/o

piled on e/o “huddling”, lethargic, back hunched, dirty, shivering, struggling walking, hair loss

Question 7

goal of all in-all out

Answer 7

biosecurity practice
enclosed facility
pigs of given age brought into unit at same time
when pigs complete that stage, all are moved out at the same time then facility is disinfected until new group

GOAL: reduce role of environment as reservoir for pathogenic infectious agents on pig farms

Question 8

SPF operation.

what are SPF pigs used for

Answer 8

specific pathogen free - high degree of biosafety status; has strict biosecurity measures

test documentation that pigs on site do not harbor specific infectious disease agents; new stock for new farms or breeding stock

Question 9

3 current food safety issues for swine industry

Answer 9

1. pathogen reduction - Salmonella, E.coli, Campylobacter, trichinosis
   “cook till gray inside”
2. antimicrobials use
3. hormones

Question 10

gestation crates vs pens vs free stalls

which is the best?

Answer 10

gestation crates allow sow to lie down and stand up, but not turn around; poor welfare, good for nutrition and safety
-industry leaning away from these

pens - large groups of sows together; better for welfare, poor for safety and nutrition

free stalls - channels to walk, gated area to eat, tag reader, individual stalls to rest; best option - good welfare, safety and nutrition

Question 11

Why don’t we just co-mingle all sows in one large pen or pasture – what behavior trait will cause harm

Answer 11

naturally don’t congregate so with congregation = fighting, severe biting, dominant sow

Question 12

farrowing crate

why are these safer than open stalls

Answer 12

sow in a farrowing crate, with a creep area for piglets - prevents crushing, allows thermoregulation = prevents piglet loss through crushing and chilling

Question 13

What is one challenge in managing temperature in a nursery barn? What is the solution?

Answer 13

There are two environments that need to be maintained in the room.

The solution is to use heat lamps set to 95 degrees for the baby pigs while the sows are kept at 70 degrees.

Question 14

optimal equipment design for loading pigs onto trucks

Answer 14

lighting
upward incline to ramp
see through middle panel to promote following behavior
tandem - natural movement
slow, quiet, calm
smaller operations can use hand-held panels to direct pigs

Question 15

lairage

Answer 15

rest in holding pens after transport and before slaughter to reduce stress

> 2 hours to allow social hierarchies and rest

Question 16

why should pigs not be introduced to new pigs during lairage

solution

Answer 16

stress by transport + comingling with new pigs = disastrous results//injuries

keep with same social groups

Question 17

Describe methane entrapment (capture) – what type of manure handling system enables this to happen?

Answer 17

liquid manure handling “slurry system” –> land fertilizer

methane entrapment allows gas to be contained/harvested to be used as energy to reduce negative environmental impact

Question 18

pale, soft, exudative pork caused by ________

Answer 18

stressed pigs

Question 19

pale, soft, exudative pork cause
_____ stress & ____ pH

Answer 19

excessive glycogenolysis, hot body temp prior to slaughter
ACUTE stress LOW pH

Question 20

deep, firm, dry pork cause
_____ stress & _____ pH

Answer 20

excessive glycogenolysis, hot body temp prior to slaughter
CHRONIC stress HIGH pH