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Basis of Animal Production > Pig Production > Flashcards

Pig Production Flashcards

1
Q

Who are the major producers of pork?

A
  • China (465)
  • US (66)
  • Brazil (39)
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2
Q

Who consumes the most pork?

A
  • Spain (61)
  • US (30)
  • UK (28)
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3
Q

What are the major advantages of pig farming?

A
  • Highly Prolific –Large Litters, short generation interval, fast growth
  • High Productivity (yield meat per live weight)
  • Efficient Feed Conversion
  • Flexibility for Market and Consumption
  • Meat can be Processed –Products longer shelf life
  • Quick Turnover of investment
  • Bred almost everywhere and in small areas
  • No grazing –no land deterioration associated
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4
Q

What are the disadvantages of pig farming?

A
  • Not accepted by some Religions
  • Considered an unclean animal
  • Risk to human health –diseases and parasites
  • Monogastrics-Digestive system similar to humans –Competition for the same food sources (cereals and cereal by products, oil crops, etc.)
  • Environmental issue –waste management
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5
Q

What are the 5 major groups/ subspecies?

A
  • N. European
  • African
  • S. European
  • SE Asia
  • Chinese
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6
Q

What is the ancestor of the domesticated pig?

A

Eurasian Wild Boar

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7
Q

What are the Pros and Cons of industrial improved pig breeds?

A
  • Breeds selected for better productive performance
  • High Prolificacy –more piglets per sow
  • Higher live and carcass weight
  • Better feeding conversion rates
  • Larger than local breeds
  • Better carcass yields, more muscle and less fat
  • More sensitive to climate conditions
  • More sensitive to diseases and parasites
  • Need an Optimized management
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8
Q

What are the physical characteristics of large White/Yorkshire pigs?

A
  • Characterized by erect ears and slightly dished faces

* Long body and large size

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9
Q

What are Large White/Yorkshire pigs used for?

A
  • Pork and bacon

* Used primarily as a maternal breed in cross-bred and rotational breeding programs

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10
Q

What are the characteristics of Landrace pigs?

A
  • White with a long smooth body
  • Characterized by forward pointing ears
  • Sensitive to stress
  • Bacon producing
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11
Q

What is the origin of the Landrace pig?

A

denmark (local bred with Large White/Yorkshire)

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12
Q

What are the characteristics of Duroc pigs?

A
  • Red colour, large-framed, medium length, and muscular, with partially drooping ears
  • Very hardy
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13
Q

What are Duroc pigs used for? Where do they originate?

A
  • Developed in the USA
  • Used as a terminal sire
  • Used in crosses with local breeds to improve carcass quality
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14
Q

What are the characteristics of Hampshire pigs? What is their origin?

A
  • Black with a white belt
  • Origin in “the Old English breed”
  • From Northern England and Southern Scotland
  • Developed in Kentucky with animals imported from Hampshire
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15
Q

What are Hampshire pigs used for?

A
  • Reputed mother ability

* Producers of lean meat

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16
Q

What are the characteristics of Pietrain pigs? What is their origin?

A
  • Breed originated from Belgium
  • Pink with black spots
  • Very Lean carcasses and high-muscular development
  • Very sensitive to stress
  • Poor mothering ability
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17
Q

What are Pietrain pigs used for?

A

•In Europe is used in crosses with Landrace as a terminal sire

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18
Q

What are the industrial pig breeds?

A
  • Large White/Yorkshire
  • Landrace
  • Hampshire
  • Duroc
  • Pietrain
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19
Q

What are other pig breeds of interest?

A 
Berkshire (UK)
Chester White (Pennsylvania)
Hereford (Iowa, Missouri and Nebraska)
Poland China (Ohio)
Spotted Swine (Indiana)
Tamworth (Ireland)
Meishan(China)
Iberian Pig (Spain, Portugal)
Vietnamese Pot bellied (Vietnam)
Gottingen Mini pig (Germany)
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20
Q

What have breeds been replaced by?

A

commercial names

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21
Q

Why would you use two or more breeds on a pig farm?

A
  • Less inbreeding
  • Animals more resistant
  • Animals less susceptible to diseases
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22
Q

When would a one breed pig farm program be good?

A 
• Ideal if a specific adaptation is required
(e.g. hot weather adaptation)
• Most adequate for small-size pig farms
• Individual productivity is not so important
• Recommended to change boars with
neighbours or members of the same
association – Inbreeding prevention
• Requirement of product certification
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23
Q

What are the pros and cons of two and three breed programs on pig farms?

A
  • Combining the advantages of the several breeds involved
  • Very Difficult to implement
  • Requires Complex management
  • Requires more investment
  • Suitable for very large operations only
  • Challenge when selecting replacing gilts
24
Q

What is the gestation period?

A

~115 days

25
Q

How long until the piglets are weaned?

A

3-4weeks

26
Q

How long between time of weaning and time of slaughter?

A

~20-24weeks (60-100kg)

27
Q

How long after weaning does the sow go back into heat?

A

1 week

28
Q

How many tries can breeding a sow take?

A

2-3 times

29
Q

What are the Pros and cons of small scale pig farms?

A
  • Back yard farming
  • Low Productivity
  • High Mortality
  • Public health hazard
30
Q

What are the types of small scale pig farms?

A
  • Pigs kept as scavengers
  • Semi-Intensive Production
  • Intensive Production
31
Q

What are the types of large scale pig farms?

A

• Intensive
• Extensive
or combined

32
Q

What are the pros and cons of Large scale intensive pig farming?

A
  • Large sow herds (500-1000)
  • High Performance
  • Optimal Housing conditions, management, nutrition, health
  • Integrated with feeding manufacturer / meat processor
  • High inputs and investment
  • Labour-Intensive
  • Must produce in large quantities and have little losses to be viable
33
Q

What are the characteristics of large scale extensive pig farming?

A
  • Popular in Europe
  • Outdoor/paddock access for sows
  • Access to huts for farrowing
  • Weaned pigs raised Intensively
  • Access to pastures, roots, etc.
34
Q

What are the pros and cons of large scale extensive pig farming?

A
  • Lower inputs than Intensive
  • High potential for development
  • Animal welfare friendly
  • Poor control of diseases
  • Certified Products
  • Optimized management
  • Very high initial costs
  • Must produce in large quantities and have little losses to be viable
35
Q

What are the different types of housing in large scale pig production systems that are used for different animals?

A
  • Sow & Boar House
  • Dry Sow house
  • Lactating sow House
  • Weanerhouse
  • Grower House
  • Finisher House
36
Q

What are the characteristics of the boar and sow house?

A

• Housing service boars and non-pregnant
sows and gilts
• Optimize visual contact between boar and
females – into heat more quickly

37
Q

What are the characteristics of the dry/pregnant sow house?

A
  • Housing sows one month after weaning and two months before farrowing
  • Provide a quiet environment -Good gestation –maximizing the number of piglets per sow
38
Q

What are the characteristics of the farrowing sow house?

A

• Housing farrowed sows and piglets till weaning
• Must have a structure to avoid piglet crushing
(farrowing crate)

39
Q

What are the characteristics of the grower and finisher house?

A

• Housing weaned piglets being
grown until finishing
• Animals are housed in large groups

40
Q

What happens to piglets/ how are they managed?

A
  • Adequate temperature (30C)
  • Tail docking
  • Needle teeth clipping
  • Iron injection (prevent anaemia)
  • Castration in males to avoid boar taint
  • Ear notching
41
Q

Why is piglet management important?

A

helps avoid high mortality and losses

42
Q

What determines/effects how much a pig needs to be fed?

A

animal type and physiological state
•Boar will eat more than a dry sow
•Farrowed sow will eat more than a dry sow

43
Q

What must the daily amount of feed have?

A

the adequate amount of the nutrients (energy, protein, etc.) the animal will need in a day

44
Q

How much should a farrowed sow be fed? (~)

A

1kg + 0.5kg per piglet

45
Q

How much should a dry sow be fed?(~)

A

2-2.5kg

46
Q

How much should a boar be fed?(~)

A

3kg

47
Q

True or false? The amount a pig is fed between 4 and 22 weeks is kept constant.

A

False - increases from 1-3kg over the 18 weeks

48
Q

What are the feeding categories of pigs?

A
  • Piglets
  • Fattening pigs
  • Pregnant Sows
  • Lactating Sows
  • Service boars
  • Replacement gilts
49
Q

Why are different pigs fed via a different feeding program?

A

• Different animals have different energy, protein or
mineral needs
• So different animals must be fed differently according
to the needs of their weight, sex, productive status

50
Q

What effects the food intake, and therefore growth, of a pig?

A
  • temperature

- Water

51
Q

How is temperature regulated?

A
  • Important to means so that pigs can lower body temperature
  • Cement floor
  • Pond
  • Open windows
52
Q

Why is adequate water important for pig growth?

A
  • Water one of the most important “nutrients”
  • Limited water intake: reduced growth rate, feed efficiency and milk production in sows
  • Can even cause death
  • Ideal = provide constant access to water
53
Q

What determines the amount of water a pig needs?

A

•Requirements influenced by temperature/humidity, feed composition and pig weight

54
Q

What steps are involvd in pig processing?

A
  • Pig loading and unloading
  • Abattoir tattooing –ID the farm
  • Staging area
  • CO2/electrical stunning
  • Hanging on the line
  • Bleeding / exsanguination
  • Scalding tank
  • De-hairingmachine
  • Singeing
  • Head removal
  • Brisket opening
  • Removal of the insides
  • Splitting the carcass
55
Q

What are PSE meats? How does it happen?

A

Pale soft exudative
•Consequence of Low pH
•Associated to stress
•Some breeds are more susceptible

56
Q

What are DFD meats? How does it happen?

A

Dark firm dry
•Consequence of higher meat pH
•Associated to transport and holding stress

57
Q

What are two variations of fresh pork quality? (other than normal)

A
  • PSE - pale soft exudative

- DFD - dark firm dry

Basis of Animal Production (6 decks)

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