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ANS 425 Exam 3 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

What is the most important component of a pig’s diet?

A

Energy

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2
Q

Describe least cost formulation

A

balance diets at the least possible cost

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3
Q

What are the elements of the partition of energy?

A

Gross energy, digestible energy, metabolizable energy, net energy

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4
Q

What is gross energy (GE)?

A

amount of energy in the feed

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5
Q

What is digestible energy (DE)?

A

GE minus energy in feces

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6
Q

What is metabolizable energy (ME)?

A

GE minus energy in the urine

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7
Q

What is net energy (NEm/NEg)?

A

ME minus heat increments
- maintenance and production

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8
Q

What is catabolism?

A

degradation of complex compounds to simple nutrients

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9
Q

What is anabolism?

A

synthesis of complex compounds from simple substances

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10
Q

How are feed programs executed correctly 100% of the time?

A

everyone (feed desk, mill, board room, slat level) must be 100% bought in

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11
Q

What is the main goal of a nutritional consultant?

A

communicate, but also design, predict, execute, and validate

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12
Q

What 3 variables affect a nutrition consultants reccomendation?

A

mostly cost, but also revenue, time, and space

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13
Q

what is the ideal protein concept?

A

a protein that supplies the optimum amino acid profile and ideally matches the pigs requirements

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14
Q

what is the first limiting amino acid in swine diets?

A

lysine

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15
Q

How are amino acid requirements expressed?

A

relative to lysine

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16
Q

what nutrient ratio is most important to bone development?

A

Ca:P (2.2:1 ratio)

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17
Q

What happens to lysine requirements asa pig grows?

A

it changes due to an increase in feed intake and a decrease in protein deposition

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18
Q

what happens to nutrient requirements over the grow-finish period?

A

they decrease

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19
Q

what is done to meet the changes in nutrient demands?

A

phase feeding

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20
Q

How does phase feeding impact an operations management?

A

reduce feed mill and logistic efficiency
-more labor in feed mill
- more feed deliveries

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21
Q

What are the steps in diet formulation?

A

1.) set dietary energy level
2.) lysine to energy ratio (SID)
3.) ratio of amino acids to lysine
4.) phosphorus level and Ca to P ratio
5.) select levels of vitamins, minerals, and additives

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22
Q

what is one of the biggest drives of performance variability?

A

health

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23
Q

what percent of growing pig mortalities are from health factors?

A

68%

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24
Q

what are a few economic factors that disease impacts?

A

-increase mortality (less pigs sold)
- higher vet and lab costs
- less live weight
- lower ADG (less growth)

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25
Q

what are the two approaches to disease?

A

prevention (biosecurity) and treatment/control

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26
Q

what is the goal when approaching disease?

A

to prevent rather than treat

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27
Q

How can most diseases be avoided?

A

management, sanitation, and immunization programs

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28
Q

what are 5 disease prevention strategies?

A
  • biosecurity and bioexclusion
  • sanitation
  • all in/all out
  • quarantine and testing or replacement stock
  • routine health procedures
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29
Q

What are the 6 causes of swine disease?

A
  • bacterial
  • viral
  • parasitic
  • nutritional
  • genetic
  • toxins
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30
Q

what is an example of a bacterial disease in swine?

A
  • E. coli
  • greasy pig
  • leptospirosis
  • illeitis
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31
Q

What is an example of a viral disease in swine?

A
  • PRRS
  • PED
  • Porcine Circo virus
  • Rota virus
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32
Q

What is an example of a genetic related disease in swine?

A
  • Porcine Stress Syndrome
  • Scrotal/umbelical hernias
  • Cryptorchidism
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33
Q

What is an example of a nutrition related disease in swine?

A
  • Anemia (iron deficiency)
  • Rickets (Ca:P)
  • Para keratosis (low zinc)
  • Mulberry heart (low selenium)
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34
Q

What is an example of a toxin related disease in swine?

A
  • Mycotoxins
  • Ionophore toxicity
  • Sodium ion toxicosis (water deprivation then rapid rehydration)
35
Q

Why is the distinction of viral vs bacterial disease important?

A

They can cause similar symptoms

36
Q

Why is it common to treat viral with antibiotics?

A

they kill the specific invading bacteria

37
Q

What are the 4 evaluation levels when walking pens in a barn?

A

1.) building (site)
2.) barn
3.) pen
4.) animal

38
Q

How are pigs assessed at the animal level?

A

Graded A, B, C, E which allows for effective communication of the status of a pigs health

39
Q

what describes an A pig?

A

acute, treat and leave in the pen

40
Q

What describes a B pig?

A

subacute, treat and either leave in pen or pull (company dependent)

41
Q

What describes a C pig?

A

chronic illness, treat and pull to fallout pen and watch for signs of progress

42
Q

What describes an E pig?

A

Humanely euthanize

43
Q

when is the best time to treat a sick pig?

A

the earlier the treatment the better the response

44
Q

what is bioexclusion?

A

keeping pathogens out of a population

45
Q

what is biomanagment?

A

managing pathogens already in a population to minimize spread and negative outcome

46
Q

what is bio-containment?

A

preventing pathogens from escaping from a populations

47
Q

what is direct transmission of illness?

A

direct contact with an infected pig
- gilts, weaned pigs

48
Q

what is indirect transmission of illness?

A

indirectly through a contaminated object or other organism
- equipment, feed, people

49
Q

what is a pathogen carrying agent?

A

anything that can carry a pathogen from a source to a susceptible herd

50
Q

what is an example of a pathogen-carrying agent?

A
  • semen
  • truck
  • people
  • other animals
  • feed
51
Q

What are the 3 failures of disease spread?

A

1.) Failure to prevent viral contamination/infection
2.) Failure to mitigate viral contamination or infection
3.) Failure to prevent transmission from virus agent to pigs

52
Q

what is the most significant disease affecting swine in the US?

A

PRRS at nearly 1 billion lost

53
Q

What are a few solutions to keeping a PRRS negative sow farm?

A
  • advanced biosecurity
  • air filtration
  • feed mitigation
  • on-site disposal (composing)
54
Q

What is PRRS?

A

Porcine reproductive and respiratory syndrome

55
Q

what is sensible heat

A

conduction, convection, and radiation

56
Q

what is latent heat

A

heat lost through the lungs by breathing or panting

57
Q

how is latent heat lost?

A

evaporation of moisture

58
Q

What impacts thermal comfort?

A
  • metabolic rate
  • flooring
  • radiant temperature
  • air temperature
  • air speed
  • group size
  • relative humidity
59
Q

how is air pulled into a barn?

A

exhaust fans create a slight vacuum

60
Q

Definition of static pressure

A

different in pressure that creates a suction between the inside and outside, indoor air pressures lower than outdoors

61
Q

definition of air flow

A

volume over time
units are cubic ft/min or space/time

62
Q

definition of air speed

A

distance over time
unit are mph, ft/min

63
Q

what are the key ventilation system components

A
  • fan system
  • mechanical system
  • inlet system
  • control system
64
Q

Definition of bandwidth

A

the temp interval over with variable outputs go from their min to max speed

65
Q

what is a challenge of using brooders as heat?

A

the temp will still increase after the brooder is turned off so the set point must be slightly above brooder temp

66
Q

what technologies can be used to troubleshoot micro climates

A
  • anemometer
  • sensors
  • maximus and other softwares
67
Q

If there is an issue with a microclimate, what can be checked or used?

A
  • leaks in barn
  • clean sensors
  • check inlets
  • floor mats
  • brooders
68
Q

As air temperature increases, pigs…

A
  • feed intake increases
  • ADG decreases
  • feed to gain increases
69
Q

what is BarnTools create for barns?

A

wireless/remote monitoring

70
Q

what is a commodity

A

item used specifically for economic goods with full or partial but substantial fungibility. Supply and demand are part of one universal market, no regard to who produced it

71
Q

what is a niche market?

A

a small part of the “mass market” that has its own needs

72
Q

what creates a niche market

A
  • reach a customer currently not being served
  • develop higher margin market for new and enhanced product
  • call on new or exhibiting clients who are not consistence purchasers work with higher end clients
73
Q

What are the 5 element of a niche?

A
  • high profit potential
  • minimal competition
  • professionally/personally satisfying
  • strong market demand
  • serves a pratical need
74
Q

what is the definition of value added swine systems?

A

smaller independent producers, niche markets

75
Q

what is the purpose of alternative markets?

A

to add value to pork products with a niche market

76
Q

Alternative markets have ______ rewards but also ______ risk

A

high reward, high risk

77
Q

what are some examples of value added market opportunities in the swine industry

A
  • special breed
  • production system (welfare)
  • differential product
  • Hispanic/ethnic market
  • sell pork on internet
  • producer-owner retail fresh pork
  • BBQ contests
  • medical use (Yucatan pigs)
78
Q

Describe the current price spread of pork?

A
  • retail sees the most value per lb and is steadily increasing
  • gap between net farm and wholesale value is getting larger
79
Q

what are the 5 lanes of communication we have in the swine industry?

A
  • individual
  • pig farmers
  • the brand
  • industry associates
  • academia/scientific community
80
Q

What makes Niman Ranch an alternative market?

A
  • certified humane
  • all natural (no antibiotics or added hormones)
81
Q

What are the 3 parts of technology evaluation

A

accuracy, reliability, and implementation

82
Q

What is an example of a new technology

A

cameras that can estimate the average weight of a pen of pigs in the finisher phase

83
Q

What are the 4 steps of the innovation process?

A

1.) identify problem
2.) develop solutions
3.) prototype assessment
4.) implementation

ANS 425 Exam 3 (1 decks)

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