Midterm Flashcards
gdp
gross domestic products
top 5 pork producing countries
mexico
china
japan
canada
south korea
group of pigs
herd
pig scientific name
sus scrofa
sounder
group of wild pigs
piglet
unweaned pig
runt
small/ weak pig
weaner
pig soon after weaning
(14-35 days, 12-20 lb)
feeder
nursery pig (70 lb/ 9 weeks)
grower
up to 120 lb
finisher
hog- market
(270lb/24 weeks)
gilt
female before first litter
sow
female after first litter
boar
in tact males
barrow
castrated male
why identify pigs
improve management practices
breed registration requirements
show requirements
state/federal/ international requirements
tattoo
9mm blocks
thinner, tip of the ear or shoulder
-dark skin = lighter ink
-light skin= dark ink
readability and size limiting
ear tags
usually applied after selected from herd or purchased, give to those that will be around awhile
swine premise tag
has a PIN (premise identification number)
required for cull breeding stock
840 tag
has a PIN and country code and individual animal ID number
required for interstate/ national commerce
required for most shows/ fairs
ear notching
traditional
production operations rarely use
breed registration and show requirements
right ear
litter #
left ear
individual #
why we care that pigs are smart
can show emotion
-will eat more if happy, gain more, slaughter and make more $
newborn ingestive behavior
suckle initated when sow calls with low pitched rhythmical grunt and piglets return with squaling
nurse ~once/ 60 minutes (21 days)
teat order established in 1st 48 hours
anterior produce most milk, dominant piglet
adult ingestive behavior
teeth in upper and lower jaw (both sides)
bite, chew, swallow feed
natural tendency to root with snout, helps to find truffles, not good when pigs inside
eliminative behavior
bathroom habits
-very discriminative
-often as far away as possible from bedding
-usually in single corner of pen
-building technology incorporates slatted floors
agonistic behavior
running away
-fight or flight
-pecking orders
-aggression around feeders
-boars= testosterone
behavioral problems
very few
occasionally an acute outbreak
rarely chronic
tail biting
when tail is sideways in the mouth of another
cannibalism- chase and chew, tail biting can lead to this
genetic predisposition, cannibal gene?
boredom/ management
tail docking reduces tail biting 38%
abnormal behavior
pacing
self-mutilation
hyseria
rubbing
pawing
rocking (urine problems)
normal behavior
look content
alert, move, toss head
eating with enjoyment
sleek coat with pliable and elastic skin
bright eyes and pink membranes
normal feces and urine
TPR of pig
temp: 100-102.5 F
pulse rate: 70-90 bpm
respiration rate: 20-40 bpm
breed
group of animals in a species that has been selected to possess a uniform, heritable and distinctive appearance, in addition to emphasizing specific production trait
maternal breed
production
replacement females
large litters
terminal breeds
carcass quality
growth
chester white
(M), solid white
droopy ears, medium sized
no colorings larger than a silver dollar
shorter/ narrower
known for: mothering ability, soundness (good structure), durability (stay in herd a long time)
Landrace
(M) solid white
droopy ears
long body, looks like curved back
known for: producing heavy litters, high milk production
Yorkshire
(M), solid white
erect ears
muscular
known for: low backfat (look lean), soundness, slow growth rate
durability
higher litter #, smaller piglets
Berkshire
(T), black with 6 white points (face, 4 socks, tip of tail)
erect ears
fast and efficient growth
reproductive efficiency
meat flavor and value
Duroc
(T) red color
droop ears
high muscle quality
high carcass yield
fast growth rate
lean carcass, muscle not fat
Hampshire
(T) black with white band around body @ shoulder
erect ears
quality carcass
large loin eye
lean muscle (too much)
low backfat
horrible reproductivity
Poland China
(T) black with 6 whit points (face, 4 feet, switch)
floppy ears
large frame
muscular
long body
lean
very friendly
Spotted (spots)
(T) black and white spots
floppy ears
no solid black head from ears forward
feed efficiency
decent rate of gain
durability
carcass quality
docile
commercial lines
most common pigs in production
no purebreds, created hybrids
derived from genetic lines, not breeds
pic USA
pig improvement company
largest supplier of seedstock world wide
farrow to finish
all inclusive (all stages of life)
traditional and historic
no change in animal ownership
3 site pig production
changing ownership, 3 different places
breeding and gestation to farrowing= 1 farmer
nursery
grower/ finisher
2 site pig production
2 different places
breeding and gestation/ farrowing
nursey and grower/finisher
wean to finish operations: how big US operations set up
reduces behavioral issues
direct contact
physical contact between infected animal and susceptible animal
airborne
susceptible animal comes in contact with pathogen in the air
indirect contact
susceptible animal comes in contact with a contaminated surface
All in All out (AIAO)
keep same pigs together
pigs often matched by age, weight, production stage, condition
ideally by site
-building
-room
-airspace
-pen
expenses
most cost feeding, want to make heavy animals for sale
private treaty
direct negotiation between producer and buyer
each group sold is treaty
priced on per head basis
advertisement/ word of mouth
open market
aka auction method
good for small farms
sell quick
competitive buying
contracts
sale between producers
usually multiyear
price based on futures (price when reach market weights)
causes of neonatal mortality
still births (alive when birth started but not when out)
crushing
starvation [these three can be prevented, 1/3 cannot be]
why manage piglets?
50% of deaths occur before 72 hours old
-0.88 piglets die before weaning
normal piglets
born quick
on their feet < 2 minutes
suckling in < 15 minutes
disadvantaged piglets
weak
<2.75 pounds
splayleg common
strong relationship between weight and survival for piglets
true
colostrum
rich in immunoglobulins (ab)
target antigens because the piglets immune system isn’t functional immediately
1st 12 hours of life
after day one consume sow milk
clean and dry environment
sanitize before and during
ventilation (no draft)
-move from inlet to outlet
-not too slow
-> changes per hour
AIAO management
start with clean sows
use drying agents on pens/ floors
microbes like dust and water, keep clean to reduce
temperature for piglets/ sows
sow= cool (60-65 F)
piglet= hot (85-95 F0 1st few days, warm (70-80 F) few days after
heat lamp behind sow (short period, not too close to butt)
zone heating, heat pads
daily observations of piglets
at least twice a day
behavior and BCS
<1% body fat
10% by day 10
eat sleep and active
teeth clipping
occurs 1-4 days after birth
born with 8 needle teeth
remove half the tooth
reduces chance of cutting others and cows udder
typically use side cut pliers
umbilical cord treatment
could act as vehicle for pathogens
treat with iodine
cut cord leaving 1-2 inches attached
tail docking
intact tail could initiate tail biting and cannibalism
dock 1” from site of origin
typically use side cut pliers
iron administration
iron prevents anemia
low iron levels in piglets and milk, iron used ot be obtained through the soil
anemia onset 7-10 days
200 mg (1 injection or 2)
recommended IM in neck
castration
boar meat has odor when cooking, “boar taint” due to skatole, androsterone, indole
multiple methods, most common is physical castration
usually done 4-10 days after birth
piglet euthanasia
no place for pain and suffering
carbon dioxide (least harmful)
blunt force trauma (thumping)
scours
diarrhea
weakens immune system
secondary infections often occur, causes death
rotaviral scours
piglets 2 weeks and older
white/ yellow liquid feces that thickens later
enteric colibacillosis scours
piglets less than 1 week old
pale yellow and watery feces
E. coli in small intestine
transmissible gastroenteritis scours (TGE)
piglets 10-20 days of age
watery feces that turn yellow and thick
vomiting
coccidiosis scours
piglets 7-10 days of age
yellow and light grey feces
coccidia parasite living in intestinal lining
transferred through feces
scours treatment
antibiotics
nutrition
warmth
sanitation
ventilation
clostridial infections
clostridium perfingens moves from large intestine into small intestine
piglet didn’t get enough colostrum
foul smelling diarrhea
less than 7 days old
-can vaccinate for this
greasy pig disease
staphylococcus hyicus bacteria
infects skin of piglet
damages liver and kidneys
brown scales develop on skin
4-35 days later, depresses growth
wash sow. no bacteria on vulva or mammary glands to prevent?
—dont touch!
weaning piglets
recommended @21 days of age
should only wean piglet 12 lb or more, split-wean litter management
segregated early weaning
wean less than 21 days
prevent disease transmission from sow to piglets
stops vertical transmission
reduces sow lactation feed
produces heavier and healthier feeder pig
nursery ocupants
weaned pigs (11-26 days, 12-20 lb)
36-46 days in nursery
stay until 40-70 lb, ~65 days
filling the nursery
AIAO
agonistic behavior
sort 1st by weight, then by gender
-barrows have higher intake than gilts
-barrows grow at a faster rate
nursery considerations
temp
floors
stocking density
feeder/waterer
nutrition
infectious disease
nursery temp
enter at ~80 F
gradually cool down to 70F, about 0.5 F a day starting after first week
nursery floors
describe pig eliminative behavior
definitive areas
slotted floors (partially or fully)
-coated metal, plastic, woven wire
stocking density
pen size has little effect on nursery performance
large= 100 pigs/ pen
small= 10 pig/ pen
nursery feeders
feed space (12-14 in), determined by normal stance
-1 feeder space/ 2 pigs <30 lb
-1 feeder space/ 3 pigs > 30 lb
prevent feed buildup
not restrict feed intake
floor level
pig should not be able to get into feeder
nursery waterer
nipple drinkers, mimics teat
swinging drinkers, prevents from throwing bucket
bowl drinkers, nipple drinker inside bowl, drink from bowl
factors influencing nursery pig diet
high level of protein deposition
-high level of digestible amino acids
low level of feed intake
-high quality nutrients
-not so much fat (poor utilization)
developing immune system
digestive system changes
phase 1 feeding
weaning to 11 lb
mutliple protein sources
-animal plasma, fish meal, whey, Methionine usually supplemented
lactose added (20-25%)
carb component
-oat, wheat, corn
5-6 % fat added
zinc oxide or copper sulfate added as growth promotant
phase II feeding
11-15 lb
continuation of phase I
decrease complexity of diet
no need to stimulate feed intake
able to increase soybean levels
lactose added (15-20%)
3-5% fat added
growth promotant remain
phase III feeding
15-25 lb
corn-soybean meat based diet with dried whey
amino acid supplements can be added
3-5% fat added
growth promotant remain
phase IV feeding
25+ lbs
grain-soybean meal
lowest cost of phases to make
most of total cost because consumption is greatest
meningitis
streptococcus suis
carried in upper respiratory tract
spread by nose-nose contact
treat with antibiotics
mycoplasma pneumonia
MPS
respiratory disease
coughing
depressed growth
decreased feed efficiency
roundworms
ascaris suum
pneumonia
hepatitis
failure to gain weight and rough hair coat
pendulous abdomen
PRRS
porcine reproductive and respiratory syndrome
poor offspring
labored breathing of offspring
virus
vaccine available (16 weeks)
thermal comfort zone
temp ranges in which animal does not have to expend additional energy to regulate its body temperature
as pig increases in size, less tolerant of high temp and more tolerant of low temp
grower/ finisher floors
rough= tow pad lesions
% solid vs % void
-solid minimizes lesions and increases structural support
-void increases temp and cleanliness
partially slotted floors
fully slotted floors more common, cheaper
solid floors
grower/ finisher feeders
contain feed in sanitary manner
minimize feed wastage
conserve space
grower/ finisher waterer
water intake= 2* feed intake
flow rate has strong influence on consumption
swinging water
-enrichment if play with
grower/ finisher pen/ building design
completely enclosed
open fronted
open front-outside apron
outside
split sex feeding
gilts grow more efficiently and have higher percent lean carcass
barrows have higher feed intake and grow at a faster rate
phase feeding
based on age and weight
younger animals eat less and are leaner
grower/ finisher phase I-VI
pigs eat to meet their energy requirements
-using fat to increase energy and decrease intake
-using fiber will increase intake
feed intake increases
calcium and phosphorous
-P is 3rd most expensive ingredient, P excretions environmental concern
other vitamins and minerals supplied using salt and mineral/ vitamin-mineral premix
ractopamine
beta-adrenergic agonist
increases fat-free lean by 25-35%
reduces fat deposition
Iletis
1 health problem in growing pigs
GI disease
thickening of small intestine wall
decreases nutrient absorption
swine influenza virus
rapid onset
barking cough
high temperature
labored breathing
swine respiratory disease
pretty much anything that targets respiratory system
MPS, APP, Bordetella, Pasteurella, PRRS, SIV, strep
market classes
hogs (>120 lb) or pigs (<120 lb)
use selection (slaughter or feeder)
sex
weight
market grades
rarely used in hog industry
based on fatness and muscling
grade 1
high quality
less backfat
grade 4
more back fat
lower quality
meat inspection act
1906
mean inspection service part of USDA
-about employees, clean atmosphere
wholesome meat act
1967
responsibility of each state
states must maintain federal minimums
APHIS
eliminating diseased meat from food supply
enforce sanitary preparation
ante and post mortem inspection
vet or professional inspectors
responsible for keeping food safe
processing
transported to packing plant
made unconscious (CO2, stun via electrical or mechanical)
blood removed (jugular vein cut)
hair removed (scald and dehair)
by product removed
carcass split down the center of backbone
washed
cooled and stored (34F)
desirable prok qualities
firmness
-fat pigs=soft pork)
texture
-older pig = coarse
marbling
-feathering between ribs, fat=flavor
color
-bright reddish lean, white fat
PSE
pale, soft, exudative
detracts from appearance
decreases marketability
accelerated rate of post mortem glycolysis= low muscle pH
DFD
dark, firm, dry
detracts from appearance
decreases marketability
boar taint/ odor
skatole-> produced by intestinal microbial breakdown of tryptophan, diffuses into meat
5-a-androstenone-> testosterone derivative
rendement-napole
RN gene
predominant in Hampshire breeds
decreases water holding capacity of the meat
pork composition
60% water
30% protein
9% fat
1% ash
cooking pork
300-350 F
slow cooking retains more moisture= juicier
less shrinkage (dehydration)
rare not recommended
medium done= 160F
well done= 170F
dry-heat cooking
tender cuts, little connective tissue
grill, roasting
moist-heat cooking
less tender cuts, more connective tissue
moisture softens the meat and increases the tenderness
stewing, braising
frying
thin and tender pieces of meat
pan frying= fat added during cooking
deep fat- frying= coated and immersed in fat
ways to cure pork
salt (preservative)
sugar (balances salt)
nitrate (pink)
smoking
phosphate (enhance juiciness)
