Pig Flashcards
ancestry of the pig
family suidae, genus sus
species: sus scrofa (wild boar), many types from this: domesticated pig, west africa-, north asia and japan-, indian wild boar. banded pig
domesticated and feral pigs
- *around 5000BC** in near ear/china/mediterranean region.
- *Feral pigs = s. scrofa, wild boar** de-domesticated bigs can cause substantial environmental damage as they have omnivorous diet, aggressive behavior, rooting - damage eco system. on list of 100 most invasive spp.
consequences of domestication (microevolutionary changes)
- *ears** in wild boar are upright, but now drooping in many breeds
- *wild boar** has compact body, long-narrow heat and snout, long legs, short straight tail and male may have tusks
- *pig** has small snout, eyes and tail which may be curly kinkled or straight, thick body and short legs.
size and feeding - microev.
male wild: 80-90, female, 55-70kg
pig males can go up to 200kg.
both pig and wild boar are omnivores, the wild boar hunts at night
reprod. microev.
late (18m) vs early (5-6m) puberty, went from sesonal monoestrus to polyestrus. from 4-6 to 8-12 piglets. both have excellent smell, but the vision is less developed in the pig.
describe the use of pigs
food, leather, brushes, medicine (lab animals, transplants - organs similar to humans, bakteria production, earlier insulin production), foraging (smell - truffle hunting)
meat: 38% of meat intake worldwide, jewish and muslim - unclean animal
imp. products of the pig
- *bacon** - any cut from sides, belly or back that can be cured/smoked
- *ham -** thigh and rump
- *lard -** pig fat used in soap
fattening of the pig
at around 40-50 days at 10kg the fattening starts. 90 days = 30kg. bone tissue develop fastest then muscle and then fat.
fattening for 125 days at 800-900g/day. end weight around 100-110-130kg.
different types of pigs for their meat prod, their size
- *ham hog(pig):** 75-100kg
- *bacon**: 90kg
- *meat**: 110-120kg
- *salami**: 140kg
- *fat hog:** 180kg
castration impact on meat
decreases feed conversion, and boar sting of male pork increase (manure, onion - not for human consumption)
different cuts of the pig
foot (toes), leg (fl/hl), ham, belly, chop, loin, spare ribs, shoulder, leg, collar, head
weight of carcass vs. slaugter. age
160-175 days at slaugter - 90-110-130kg -> 76kg (75% remains)
fat distribution of the pig
subcutaneous - bacon
organ/abdominal fat
inter, intra-muscular
intracellular fat
the (beef) qualification system
(superior)SEUROP(poor): convex is good - straight - concave (double) musle)
carcass fat rating 1-3: weak/light/average coverage of muscle
- appearance, odour, taste, tenderness, succulent, pH
puberty and breeding maturity
- *puberty**: 5-7months
- *breeding maturity**: 8-9months -> farrowing (birthing) at 12-14 months
genetal development and maturity is more important than weight!
main reprod features of the pig
- *early puberty, wide range in litter size, continous breeding,** 1st heat at around 5-6months is often silent! biostimulation and pheramonal effects are important
- *rapid weight gain(GH) has neg. correlation with sexual development (FSH, LH)**
raising piglets
monitoring for illnesses parasites, drink 8-20L water per day, constant feeding or set times, fresh pastures, shelter from sun and rain
heat signs and measure
2-3 days, symptoms sim. to horse. back pressure test fro heat detection. mating/AI is performed prior to or around ovilation - 2x in 24h
gestation of the pig
short, maintained by porcine placental lactogen. sensitive to stressors!
(rectal palp., hormone measure, sonography)
selection of sows in breeding
weight up to 85-95kg, fat and muscle measurements, conformation (muscling, teat no.)
selection of boars in breeding
weight gain, (fat/muscle measurements (fleshing), conformation (testicle circumference, fertility, semen quality), health - hereditary disorders, test mating
estimation of the breeding value of boars and sows
own performance, using BLUP: unbiased estimate of the breeding value of parents, mature siblings/half siblings
breeding value estimate
daily gain average, prolificacy etc.
- economical, production (ebv’s) traits are collected in SMI
- ebv’s for fertility is collected in IFI
name the 4 main groups of breeds
- *large white**: maternal breeds: erect ears, bacon, good growth and meat, very fertile, stress resistant
- *landrace** - belgian landrace: maternal: drooping ears, bacon, large, long body and snout
- *color**: (hamshire, pietrain, duroc, mangalitsa): meaty, lean, good growth, may be prone to stress
- *asian**: (meishan, vietnamese lop-eared) smaller and less prolific than european!
(hybrids)
preserving pure breeds
pure breeding w/o close inbreeding! mantinance and regular selection to preserve breed for the future
line breeding in pigs may be a problem as inbreeding depression may occur
crossbreeding
grading up is rarely used. single cross for breed improvement to preserve valuble characteristics, and introduce new ones -> gene immegration!
hybridization
to optimize meat production!
discontinous - all are slaughtered. e.g. direct/single hybr.: landrace sow x large white boar. can also be indirect/ two breed back cross, 3 breed cross, 4 breed double cross ⇒need more space, heterosis, genotype
continous: keep the best for replacement: rotational is used! or two way cross where offspring is only used for production
piggeries, hig lots
factory farms specialised in raising pigs up for slaugter (weight) - intensive pig farming
- growth/fattening inndoors
- pregnant sows: in stalls, farrowing crates for birth
ventilation and heating is imprtant - lack sweat glands!
tail docking teeth clipping, castration - all to decrease agressive behaviour!
alternative free range methods
animal welfare - natural behaviour can be expressed
(less economical, environmental impacts, worms/parasites, dep. on local conditions and skilled staff availability)
pink skinned are best for out doors - better with heat stress
newborn piglets
no antibody protection! body have fat energy for 1 day. cannot reg body temp until a few days. new-borns can be divided into normal and disadvantaged
weaning of pigs
- *early or late:** 25-42 days
important: comfort(25c), clean, keep litter together to decr. risk of certain diseases (streptococcus) and stress (hierarcy), tasty food for weaning, organic acid solutions to disinfect feed and water - prone to infections!!
groups of pig breeds - body composition
lard type: poland-china, mulefoot: compact bodies, large hams, heavy fat layer
bacon and meat: longer bodies and legs, less fat: white pig breeds (maternal)
dual-purpose: large black, saddlebackls: different meat type production (bacon and “pork”)
