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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

A

1-1.5 kg

19
Q

Outdoor piglets confined to arc for how long

A

1 wk

20
Q

Weight at weaning

A

7/8kg

21
Q

Min weaning age

A

28 day

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
Q

How does the feed during weaning change

A

Highly palatable starter ration for 1/2 wk

Higher E & PRO ration after

26
Q

What is the growth w/ optimal conditions

A

800 gram /day

27
Q

What is bacon weight

A

The weight that most pigs go to slaughter 100-110kg

28
Q

What is the current trend in slaughter weight

A

Higher kill weight due to high feed cost and pig price. Slaughter weights are agreed in advance w/ processors

29
Q

What is the pyramid structure

A

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
Q

What are the main consumer markets

A

Commodity market

Speciality market

31
Q

What is the commodity market

A

Popular cuts & products at the lowest prices req

32
Q

What is the speciality market

A

Different products w/ enhanced credentials eg organic

33
Q

What % of Carcase is edible meat

A

60

More if 5th quarter parts are exported

34
Q

What are 5th quarter parts

A

Head
Trotters
Offal

35
Q

How are carcasses graded and what are the optimums

A

Weight 65-85kg

Back fat 12mm

36
Q

What could cause a price downgrade

A

Skin lesion

Other faults

37
Q

How does Standard pig price vary

A

90p-170p/kg due to market conditions

38
Q

What determines meat quality

A 
Age
Breed
Genetics
Sex (boar taint)
Marbling
Stress
Care
Transport
Slaughter
39
Q

What are transportation reqs

A 
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
Q

What are slaughter reqs

A

Rest in lair age for 1-3 hrs
0.7m2/100kg pig
Overnight should be fed & watered
Move slowly, gently, no goading apparatus

41
Q

Gestation

A

115 days

42
Q

Time between weaning &a heat commencement

A

1 wk

43
Q

Time from weaning to slaughter

A

20-24 wk

Animal Husbandry (9 decks)

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