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Animal Husbandry > Pig Husbandry > Flashcards

Pig Husbandry Flashcards

1
Q

Why have UK production costs risen

A

Feed cost incr
Welfare legislation
ND outbreaks causing losses

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2
Q

What is a breeding unit

A

Carry pregnant sows

Farrowed sows & nursing piglets (leave after 4wk)

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3
Q

Weaning age

A

4 wk

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4
Q

What is a finishing unit

A

Weaned piglets are finished ready to go to slaughter

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5
Q

What is a nursery unit

A

Weaned piglets stay until about 35-40kg

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6
Q

Ideal slaughter weight

A

100kg

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7
Q

What is farrow-finish

A

All units (breeding, nursery, finishing) together

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8
Q

Main pig types in the hybrids

A 
Large white x
Duroc
Hampshire
Landrace
Pietran
For enhanced eating quality & vigour
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9
Q

Vet roles

A

Health plans
Quarterly vet visits - review hers performance records, inspects stock, examine ill, review meds & vaccs, look at welfare & management
Extra vet visits
Wider aspects (eg breeding company)

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10
Q

Indoor sow group size

A

From 5-6 to 50+ due to housing availability and pen size

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11
Q

What are pens like

A

Solid floor
Straw beds
Penned according to reproductive cycle stage, attempt to make stable groups

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12
Q

What occurs the week before farrowing

A

Sows washed, & moved to farrowing crates

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13
Q

What occurs to outdoor sows before farrowing

A

Moved to farrowing arcs weeks before farrowing

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14
Q

What are farrowing arcs like

A

Straw bedded
Insulated
Outer barrier
Light, well drained soil to keep dry, clean conditions

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15
Q

Differences to other sectors

A

No subsidy

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16
Q

How are most boars kept

A 
Indoors
Individually
Near the service area
Supervised service 
(Outdoors- loose in service area, unsupervised)
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17
Q

What is the alternative to a boar

A

AI

Sometimes use vasectomised boars to incr signs of heat - help heat detection

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18
Q

Weight at birth

19
Q

Outdoor piglets confined to arc for how long

20
Q

Weight at weaning

21
Q

Min weaning age

22
Q

Organic weaning

A

6-8wk

Supplementary feeding from 3-4wk

23
Q

How is temp for piglets maintained

A

Heat lamps, heated lying pads indoors

Insulated arc &a straw outdoors

24
Q

What are the critical factors for weaned kennels or ‘flat decks’

A

Warmth
Comfort
Ease of locating feed & water

25
How does the feed during weaning change
Highly palatable starter ration for 1/2 wk | Higher E & PRO ration after
26
What is the growth w/ optimal conditions
800 gram /day
27
What is bacon weight
The weight that most pigs go to slaughter 100-110kg
28
What is the current trend in slaughter weight
Higher kill weight due to high feed cost and pig price. Slaughter weights are agreed in advance w/ processors
29
What is the pyramid structure
Pigs move from site to site as they love to different units when the large scale means that they can't operate on a single site. Holdings are for a particular pyramid and pigs don't move across pyramids
30
What are the main consumer markets
Commodity market | Speciality market
31
What is the commodity market
Popular cuts & products at the lowest prices req
32
What is the speciality market
Different products w/ enhanced credentials eg organic
33
What % of Carcase is edible meat
60 | More if 5th quarter parts are exported
34
What are 5th quarter parts
Head Trotters Offal
35
How are carcasses graded and what are the optimums
Weight 65-85kg | Back fat 12mm
36
What could cause a price downgrade
Skin lesion | Other faults
37
How does Standard pig price vary
90p-170p/kg due to market conditions
38
What determines meat quality
``` Age Breed Genetics Sex (boar taint) Marbling Stress Care Transport Slaughter ```
39
What are transportation reqs
``` Avoid mixing before/during Mark them the day before Feed 6hr preloading Ramp slope less than 20% Good ventilation 3hr or less, no stops 0.4m2/ 100kg pig ```
40
What are slaughter reqs
Rest in lair age for 1-3 hrs 0.7m2/100kg pig Overnight should be fed & watered Move slowly, gently, no goading apparatus
41
Gestation
115 days
42
Time between weaning &a heat commencement
1 wk
43
Time from weaning to slaughter
20-24 wk

Animal Husbandry (9 decks)

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