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Swine > Midterm > Flashcards

Midterm Flashcards

1
Q

gdp

A

gross domestic products

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2
Q

top 5 pork producing countries

A

mexico
china
japan
canada
south korea

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3
Q

group of pigs

A

herd

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4
Q

pig scientific name

A

sus scrofa

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5
Q

sounder

A

group of wild pigs

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6
Q

piglet

A

unweaned pig

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7
Q

runt

A

small/ weak pig

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8
Q

weaner

A

pig soon after weaning
(14-35 days, 12-20 lb)

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9
Q

feeder

A

nursery pig (70 lb/ 9 weeks)

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10
Q

grower

A

up to 120 lb

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11
Q

finisher

A

hog- market
(270lb/24 weeks)

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12
Q

gilt

A

female before first litter

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13
Q

sow

A

female after first litter

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14
Q

boar

A

in tact males

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15
Q

barrow

A

castrated male

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16
Q

why identify pigs

A

improve management practices
breed registration requirements
show requirements
state/federal/ international requirements

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17
Q

tattoo

A

9mm blocks
thinner, tip of the ear or shoulder
-dark skin = lighter ink
-light skin= dark ink
readability and size limiting

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18
Q

ear tags

A

usually applied after selected from herd or purchased, give to those that will be around awhile

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19
Q

swine premise tag

A

has a PIN (premise identification number)
required for cull breeding stock

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20
Q

840 tag

A

has a PIN and country code and individual animal ID number
required for interstate/ national commerce
required for most shows/ fairs

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21
Q

ear notching

A

traditional
production operations rarely use
breed registration and show requirements

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22
Q

right ear

A

litter #

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23
Q

left ear

A

individual #

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24
Q

why we care that pigs are smart

A

can show emotion
-will eat more if happy, gain more, slaughter and make more $

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25
Q

newborn ingestive behavior

A

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

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26
Q

adult ingestive behavior

A

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

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27
Q

eliminative behavior

A

bathroom habits
-very discriminative
-often as far away as possible from bedding
-usually in single corner of pen
-building technology incorporates slatted floors

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28
Q

agonistic behavior

A

running away
-fight or flight
-pecking orders
-aggression around feeders
-boars= testosterone

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29
Q

behavioral problems

A

very few
occasionally an acute outbreak
rarely chronic

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30
Q

tail biting

A

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%

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31
Q

abnormal behavior

A

pacing
self-mutilation
hyseria
rubbing
pawing
rocking (urine problems)

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32
Q

normal behavior

A

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

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33
Q

TPR of pig

A

temp: 100-102.5 F
pulse rate: 70-90 bpm
respiration rate: 20-40 bpm

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34
Q

breed

A

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

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35
Q

maternal breed

A

production
replacement females
large litters

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36
Q

terminal breeds

A

carcass quality
growth

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37
Q

chester white

A

(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)

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38
Q

Landrace

A

(M) solid white
droopy ears
long body, looks like curved back
known for: producing heavy litters, high milk production

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39
Q

Yorkshire

A

(M), solid white
erect ears
muscular
known for: low backfat (look lean), soundness, slow growth rate
durability
higher litter #, smaller piglets

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40
Q

Berkshire

A

(T), black with 6 white points (face, 4 socks, tip of tail)
erect ears
fast and efficient growth
reproductive efficiency
meat flavor and value

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41
Q

Duroc

A

(T) red color
droop ears
high muscle quality
high carcass yield
fast growth rate
lean carcass, muscle not fat

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42
Q

Hampshire

A

(T) black with white band around body @ shoulder
erect ears
quality carcass
large loin eye
lean muscle (too much)
low backfat
horrible reproductivity

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43
Q

Poland China

A

(T) black with 6 whit points (face, 4 feet, switch)
floppy ears
large frame
muscular
long body
lean
very friendly

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44
Q

Spotted (spots)

A

(T) black and white spots
floppy ears
no solid black head from ears forward
feed efficiency
decent rate of gain
durability
carcass quality
docile

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45
Q

commercial lines

A

most common pigs in production
no purebreds, created hybrids
derived from genetic lines, not breeds

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46
Q

pic USA

A

pig improvement company
largest supplier of seedstock world wide

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47
Q

farrow to finish

A

all inclusive (all stages of life)
traditional and historic
no change in animal ownership

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48
Q

3 site pig production

A

changing ownership, 3 different places
breeding and gestation to farrowing= 1 farmer
nursery
grower/ finisher

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49
Q

2 site pig production

A

2 different places
breeding and gestation/ farrowing
nursey and grower/finisher
wean to finish operations: how big US operations set up
reduces behavioral issues

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50
Q

direct contact

A

physical contact between infected animal and susceptible animal

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51
Q

airborne

A

susceptible animal comes in contact with pathogen in the air

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52
Q

indirect contact

A

susceptible animal comes in contact with a contaminated surface

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53
Q

All in All out (AIAO)

A

keep same pigs together
pigs often matched by age, weight, production stage, condition
ideally by site
-building
-room
-airspace
-pen

54
Q

expenses

A

most cost feeding, want to make heavy animals for sale

55
Q

private treaty

A

direct negotiation between producer and buyer
each group sold is treaty
priced on per head basis
advertisement/ word of mouth

56
Q

open market

A

aka auction method
good for small farms
sell quick
competitive buying

57
Q

contracts

A

sale between producers
usually multiyear
price based on futures (price when reach market weights)

58
Q

causes of neonatal mortality

A

still births (alive when birth started but not when out)
crushing
starvation [these three can be prevented, 1/3 cannot be]

59
Q

why manage piglets?

A

50% of deaths occur before 72 hours old
-0.88 piglets die before weaning

60
Q

normal piglets

A

born quick
on their feet < 2 minutes
suckling in < 15 minutes

61
Q

disadvantaged piglets

A

weak
<2.75 pounds
splayleg common

62
Q

strong relationship between weight and survival for piglets

A

true

63
Q

colostrum

A

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

64
Q

clean and dry environment

A

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

65
Q

temperature for piglets/ sows

A

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

66
Q

daily observations of piglets

A

at least twice a day
behavior and BCS
<1% body fat
10% by day 10
eat sleep and active

67
Q

teeth clipping

A

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

68
Q

umbilical cord treatment

A

could act as vehicle for pathogens
treat with iodine
cut cord leaving 1-2 inches attached

69
Q

tail docking

A

intact tail could initiate tail biting and cannibalism
dock 1” from site of origin
typically use side cut pliers

70
Q

iron administration

A

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

71
Q

castration

A

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

72
Q

piglet euthanasia

A

no place for pain and suffering
carbon dioxide (least harmful)
blunt force trauma (thumping)

73
Q

scours

A

diarrhea
weakens immune system
secondary infections often occur, causes death

74
Q

rotaviral scours

A

piglets 2 weeks and older
white/ yellow liquid feces that thickens later

75
Q

enteric colibacillosis scours

A

piglets less than 1 week old
pale yellow and watery feces
E. coli in small intestine

76
Q

transmissible gastroenteritis scours (TGE)

A

piglets 10-20 days of age
watery feces that turn yellow and thick
vomiting

77
Q

coccidiosis scours

A

piglets 7-10 days of age
yellow and light grey feces
coccidia parasite living in intestinal lining
transferred through feces

78
Q

scours treatment

A

antibiotics
nutrition
warmth
sanitation
ventilation

79
Q

clostridial infections

A

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

80
Q

greasy pig disease

A

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!

81
Q

weaning piglets

A

recommended @21 days of age
should only wean piglet 12 lb or more, split-wean litter management

82
Q

segregated early weaning

A

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

83
Q

nursery ocupants

A

weaned pigs (11-26 days, 12-20 lb)
36-46 days in nursery
stay until 40-70 lb, ~65 days

84
Q

filling the nursery

A

AIAO
agonistic behavior
sort 1st by weight, then by gender
-barrows have higher intake than gilts
-barrows grow at a faster rate

85
Q

nursery considerations

A

temp
floors
stocking density
feeder/waterer
nutrition
infectious disease

86
Q

nursery temp

A

enter at ~80 F
gradually cool down to 70F, about 0.5 F a day starting after first week

87
Q

nursery floors

A

describe pig eliminative behavior
definitive areas
slotted floors (partially or fully)
-coated metal, plastic, woven wire

88
Q

stocking density

A

pen size has little effect on nursery performance
large= 100 pigs/ pen
small= 10 pig/ pen

89
Q

nursery feeders

A

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

90
Q

nursery waterer

A

nipple drinkers, mimics teat
swinging drinkers, prevents from throwing bucket
bowl drinkers, nipple drinker inside bowl, drink from bowl

91
Q

factors influencing nursery pig diet

A

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

92
Q

phase 1 feeding

A

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

93
Q

phase II feeding

A

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

94
Q

phase III feeding

A

15-25 lb
corn-soybean meat based diet with dried whey
amino acid supplements can be added
3-5% fat added
growth promotant remain

95
Q

phase IV feeding

A

25+ lbs
grain-soybean meal
lowest cost of phases to make
most of total cost because consumption is greatest

96
Q

meningitis

A

streptococcus suis
carried in upper respiratory tract
spread by nose-nose contact
treat with antibiotics

97
Q

mycoplasma pneumonia

A

MPS
respiratory disease
coughing
depressed growth
decreased feed efficiency

98
Q

roundworms

A

ascaris suum
pneumonia
hepatitis
failure to gain weight and rough hair coat
pendulous abdomen

99
Q

PRRS

A

porcine reproductive and respiratory syndrome
poor offspring
labored breathing of offspring
virus
vaccine available (16 weeks)

100
Q

thermal comfort zone

A

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

101
Q

grower/ finisher floors

A

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

102
Q

grower/ finisher feeders

A

contain feed in sanitary manner
minimize feed wastage
conserve space

103
Q

grower/ finisher waterer

A

water intake= 2* feed intake
flow rate has strong influence on consumption
swinging water
-enrichment if play with

104
Q

grower/ finisher pen/ building design

A

completely enclosed
open fronted
open front-outside apron
outside

105
Q

split sex feeding

A

gilts grow more efficiently and have higher percent lean carcass
barrows have higher feed intake and grow at a faster rate

106
Q

phase feeding

A

based on age and weight
younger animals eat less and are leaner

107
Q

grower/ finisher phase I-VI

A

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

108
Q

ractopamine

A

beta-adrenergic agonist
increases fat-free lean by 25-35%
reduces fat deposition

109
Q

Iletis

A

1 health problem in growing pigs

GI disease
thickening of small intestine wall
decreases nutrient absorption

110
Q

swine influenza virus

A

rapid onset
barking cough
high temperature
labored breathing

111
Q

swine respiratory disease

A

pretty much anything that targets respiratory system
MPS, APP, Bordetella, Pasteurella, PRRS, SIV, strep

112
Q

market classes

A

hogs (>120 lb) or pigs (<120 lb)
use selection (slaughter or feeder)
sex
weight

113
Q

market grades

A

rarely used in hog industry
based on fatness and muscling

114
Q

grade 1

A

high quality
less backfat

115
Q

grade 4

A

more back fat
lower quality

116
Q

meat inspection act

A

1906
mean inspection service part of USDA
-about employees, clean atmosphere

117
Q

wholesome meat act

A

1967
responsibility of each state
states must maintain federal minimums

118
Q

APHIS

A

eliminating diseased meat from food supply
enforce sanitary preparation
ante and post mortem inspection
vet or professional inspectors
responsible for keeping food safe

119
Q

processing

A

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)

120
Q

desirable prok qualities

A

firmness
-fat pigs=soft pork)
texture
-older pig = coarse
marbling
-feathering between ribs, fat=flavor
color
-bright reddish lean, white fat

121
Q

PSE

A

pale, soft, exudative
detracts from appearance
decreases marketability
accelerated rate of post mortem glycolysis= low muscle pH

122
Q

DFD

A

dark, firm, dry
detracts from appearance
decreases marketability

123
Q

boar taint/ odor

A

skatole-> produced by intestinal microbial breakdown of tryptophan, diffuses into meat
5-a-androstenone-> testosterone derivative

124
Q

rendement-napole

A

RN gene
predominant in Hampshire breeds
decreases water holding capacity of the meat

125
Q

pork composition

A

60% water
30% protein
9% fat
1% ash

126
Q

cooking pork

A

300-350 F
slow cooking retains more moisture= juicier
less shrinkage (dehydration)
rare not recommended
medium done= 160F
well done= 170F

127
Q

dry-heat cooking

A

tender cuts, little connective tissue
grill, roasting

128
Q

moist-heat cooking

A

less tender cuts, more connective tissue
moisture softens the meat and increases the tenderness
stewing, braising

129
Q

frying

A

thin and tender pieces of meat
pan frying= fat added during cooking
deep fat- frying= coated and immersed in fat

130
Q

ways to cure pork

A

salt (preservative)
sugar (balances salt)
nitrate (pink)
smoking
phosphate (enhance juiciness)

Swine (3 decks)

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