Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Pigs > MCQ 2 > Flashcards

MCQ 2 Flashcards

1
Q

What % weight will a finisher pig gain?

A

62.7% of its overall weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How long is the finishing phase of pig production?

A

25-26 weeks

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the weight of the pig at the start of the finishing phase?

A

38.7kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is the average weight of a pig at slaughter?

A

110kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the target ADG of a finisher pig?

A

940-950kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the FCR of a finisher pig?

A

100kg = 2.8:1
2.6:1 on average
2.4:1 is the target

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the kill out % of a finisher pig?

A

76.4%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the average daily feed intake of a finisher pig?

A

1695 g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the average feed price per tonne for a finisher feed?

A

€300/tonne

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the composition of fat?

A

88% lipid
10% water
2% protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the composition of the lean part of the pig?

A

20-22% protein
74% water
4% lipid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What requires more energy, one kg of lean or 1kg of fat gain?

A

1kg of fat gain require 48 MJ ME
1kg of lean requires 11.86 MJ ME

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the base % lean meat and what +/- do factories pay?

A

54% lean meat
+/- 2.5 c per %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What % does feed account in pig production?

A
  • 70-75% of whole pig production
  • Finisher stage accounts for 60% of the total feed costs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is the main factor determining the growth potential of a finisher pig?

A

Breed and genetic potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Whats the best feeding practice to minimise wastage?

A

Restrict feeding by phase feeding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Whats the growth potential of a castrate pig?

A

15% below a complete boar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What is the most crucial amino acid in pig production?

A

Lysine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What is the relationship with feed curves and protein deposition?

A
  • You must find an optimum feeding curve to maximise the protein deposition of the particular pig breed on the farm
  • Avoid overfeeding
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

A typical pig finisher diet 35-95kg should contain which level of DE and Lysine?

A
  • 13.8-14.0 DE
  • 1% Lysine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What happens if the pig is fed excess protein?

A
  • Energy is used to excrete the excess protein so increase in daily gain and reduce back fat thickness
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

If excess digestible energy is fed to figs in he grower finisher stage, what will happen?

A

Increase in daily gain and increase back fat thickness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What level of nitrogen is utilised and excreted by a pig?

A

1/3 Nitrogen retained and 2/3 excreted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What is the typical lysine ratio for a finisher pig?

A
  • 25:1
  • 25g of lysine per 1kg growth rate
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

A 70kg pig gaining 800g/day would have a lysine requirement of?

A

20g/day (0.8 x 25)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

If this pig is eating 2kg/day of feed, what concentration of lysine is put in the diet?

A

10g/kg (20/2)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Whta happens the lysine requirement as a pig gets older?

A

It decreases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Explain the phase feeding approach?

A

Phase feed drop diet specification every 15 kg gain this minimises wastage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What is the common feeding method used in Ireland?

A

Split diet approach

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Maintenance accounts for how much of total intake?

A

40%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

What factors determine feed formulation formulation on pig farms?

A
  • Genetics
  • Health
  • Environment
  • Management
  • Economics
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

In high input systems, how many diet specifications are for a finisher pig?

A
  • 3 options
  • Gradually reducing the DE and Lysine % in the diet
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How many times is a pig fed and what proportion of feed is given at certain times?

A
  • Fed 3-4 times
  • 3/4 of feed is given from 7am to 2pm
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

What happens sick pigs?

A

Sent to hospital pens until finishing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

What is the optimum feed:water ratio?

A

2:1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

What is an anemometer?

A

Measures draughts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

How is ammonia measured in a piggery?

A

Drager Tubes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

What is the optimum ammonia levels in the pig unit?

A

25 pp/mil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

What non nutritional factor can effect growth?

A

Stress and handling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

What is the temperature of the finishing house?

A

21 degreees
If temp too high, air movement from slates increases level of vices (biting)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

What is the EU guideline stocking rate?

A

100kg pig- 0.76 m sq per pig
110kg pig- 0.86 m sq per pig

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

What is the optimum number of pigs per pen?

A

16-18

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

What is the minimum water delivery rate for finisher pigs?

A

700 ml/min nipple drinkers
1 per 10 pigs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

What is the golden box rate?

A

77-87 kg

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

What is the formula for cold carcass weight?

A

Hot carcass x 0.98 = cold carcass weight

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

What are the 2 parameters to measure % lean meat?

A

Hennessey grading probe
Fat o meter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Formula for the fat-o-meter

A

Estimated lean % = 50.16 - 0.772 x (probe fat in mm) + 0.324 x (muscle depth in mm)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Which of the following will have the greatest effect on meat tenderness?

A

Feeding ad lib from 30 days onwards

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Name the 3 componetns of pig meat quality?

A
  • Colour
  • Drip
  • Eating Quality (% lean)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
50
Q

What is PSE?

A
  • Pale Soft Exudate caused by halothane positive gene (Pietrain)
  • Rapid drop in pH
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
51
Q

What is DFD?

A

Dark Firm and Dry due to no drop in pH after slaughter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
52
Q

Main cause of boar taint?

A

Skatole and Androsterone

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
53
Q

What feed increased the risk of Skatole?

A

Molasses sugar beet pulp

54
Q

What has the biggest impact on meat quality at a processing level?

A

Length of time hanging 18-24 hours

55
Q

Biggest food safety risk?

A

Salmonella contamination

56
Q

When might processor reject pigs from a farm?

A
  • If there is Class 3 salmonella contamination
  • > 50% contamination
57
Q

Who implements traceability, quality and assurance in Ireland?

A

Bord Bia Quality Assurance Scheme

58
Q

What would stress on pigs at slaughter cause?

A

Dark firm and dry meat

59
Q

Cost of producing 1kg of pigmeat?

A

80-104 cents per kg

60
Q

Non feed cost in pig production per kg?

A

39.5 c per kg

61
Q

What is todays pig price?

A

€1.84 per kg?

62
Q

Which country is the largest producer of pig meat in the EU?

A

Spain

63
Q

What reduction in feed intake is expected if the farrowing house temperature increases from 20 degrees to 25 degrees

A
  • 0.75kg/day
  • 0.15kg x 5 = 0.75
64
Q

What happens if there is a 1 degree decrease in temp?

A

Increase feed intake by 4%

65
Q

What happens if there is a 1 degree increase?

A

Decrease 150g/day

66
Q

A realistic target farrowing rate for sows is?

A

88%

67
Q

How much milk does a sow need to produce per day for her litter to gain 3.5kg per day?

A

14 kg per day

68
Q

What reproductive hormone is affected during lactation by feed intake?

A

LH

69
Q

What is the correct time to artificially inseminate sows coming in oestrus 5 days after weaning

A

First sign of standing heat and 24 hours later

70
Q

A typical sow lactation diet should contain which levels of DE and Lysine?

A
  • 13.7-14 MJ DE
  • 1.0-1.1% Lysine
71
Q

Which of these countries is the largest exporter of pigmeat in the EU?

A

Spain

72
Q

What is the average length of oestrus in sows is?

A

69 hours

73
Q

What is the approximate current size of the Irish breeding sow herd?

A
  • 150,000 sows
  • 1.54 million pigs
  • Breeding herd= 864
  • Total herds= 1372
73
Q

What is the current carcass weight of pigs slaughtered in Ireland?

A
  • 89.3kg Carcass
  • 116.8kg LW
  • (-25%) 90.6 kg DW (Irish)
74
Q

What is the EU self-sufficiency level for pig meat?

A

123%

75
Q

The target live weight of a newly weaned pig (4 weeks) is?

A

7kg

76
Q

The creep temperature requirement for a newly born pig is?

A

33-34 degrees

77
Q

What breed of pig carried the Halothane gene?

A

Pietrain

78
Q

What does the concept of ‘two tonne sow’ mean?

A

Every sow must produce two tonnes of pigmeat/annum

79
Q

Which of these breeds has the highest intramuscular fat?

A

Duroc

80
Q

What is the optimum live weight for gilts at first mating?

A

130-140kg

81
Q

What is the optimum age for gilts at first mating?

A

220-230 days

82
Q

Which of these breeds is used in pig breeding programmes to improve litter size?

A

Large white

83
Q

How much creep should a litter of pigs eat while suckling?

A

3kg

84
Q

How much pigmeat does the EU produce per annum?

A

22 million tonnes

85
Q

What percentage of gross agriculture output in Ireland does pigmeat make up?

A

5%

86
Q

Which of these factors has greatest importance when influencing the number of pigs weaned per week on a farm?

A

Number of sows served

87
Q

A pig farm has 50 farrowing crates available per week, number of littres per sow per year is 2.4. The maximum sow herd size on this farm should be?

A

1083

88
Q

Freedom farrowing will be introduced in the EU when?

A

2027

89
Q

In Ireland, the number of non productive days for a sow should not exceed what?

A

32 days per annum

90
Q

High plane feeding of sows in early pregnancy casues?

A

Decreased plasma progesterone concentrations

91
Q

High plane feeding of sows in lactation causes?

A

Increased insulin levels during lactation which are positively related to during mid and late lactation

92
Q

The immunoglobulin content of sow colostrum at birth is?

A

125 g/litre

93
Q

What % of Irelands GAO is from pigmeat?

A

7%

94
Q

What is the target weight that the base price is set on?

A

77-87 kg DWT

95
Q

How many piggies are slaughtered per week in Ireland?

A

63,000

96
Q

In what year did the EU stall ban come into place?

A

2013

97
Q

What year was AI introduced for pigs

A

1995

98
Q

Where does fertilisation occur?

A

Ampullary- isthmic junction in the fallopian tube

99
Q

Total length of production cycle

A

148 days

100
Q

What is the practicle number of littres per sow per year

A

2.4

101
Q

What has been the main driver of the increase in pig meat over the past 5 years?

A
  • Increase in the no of pigs/sow/year
  • Increase in carcass weight
102
Q

What 3 factors can be controlled to improve the number of litter/ sow

A
  • Farrowing rate
  • Conception rate
  • Return to oestrus
103
Q

What 2 stages are considered the productive periods?

A

Pregnancy and lactation

104
Q

Whne do sows mostly return to oestrus post weaning?

A

4-6 days

105
Q

What is the ideal back fat depth of sows post weaning for retuning to oestrus

A

10-15mm

106
Q

For boar stimulation, what should the ratio of boars to sows be?

A

1 boar per 5 sows

107
Q

Optimum time for AI

A

8-10 hours before ovulation

108
Q

How long is the egg viable for?

A

6 hours

109
Q

What is the ideal birth rate

A

1.2kg

110
Q

What is. the threshold of sows in an integrated unit which would require an IPPC licence?

A

285

111
Q

Which breed produces red meat?

A

Duroc

112
Q

Which landrace type is bred for maternal traits?

A

Scandinavian

113
Q

What is the FCE of pigs?

A

3:1

114
Q

What is the world consumption of pig meat?

A

106 million tonnes

115
Q

What is the lysine requirement for growth?

A

25g per kg of growth rate

116
Q

What are the 3 requirements to know for phase feeding?

A
  • Lysine requirement
  • Growth rate
  • Feed intake
117
Q

What factors influence the choice of diet option?

A
  • Storage availability
  • Genetic potential of pig
  • Disease status
118
Q

What is the practical ration of a wet feed?

A

3/3.5:1

119
Q

What is the optimum water flow rate?

A

1.1L/min

120
Q

Ideal body condition of sows

A

3-4

121
Q

What is the cost of every non productive day?

A

€3

122
Q

Which type of still born is responsible for a higher % of stillborns?

A

Intrapartum

123
Q

Normal body temp of a new born pig

A

39 degrees

124
Q

When is the immunity gap?

A

week 2-3

125
Q

What year will Zinc be banned from pigs diet?

A

2022

126
Q

What are the 2 functions of the small intestine?

A

Nutrient absorption
Porduce digestive enzymes

127
Q

Reasons why genetic potential of weaned pigs are not achieved?

A

Nutritional, disease and age

128
Q

Which breed is becoming popular as top crossing sire?

A

Belgian, Dutch and German landrace

129
Q
A

Pigs (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions