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Pigs Flashcards

1
Q

What country is the largest consumer of pig meat and how much do they consume?
How much pig meat (tonnes) is consumed in the UK?
What country is the largest producer of pig meat and how much do they produce?
How much pig meat does the UK produce?

A

China – consume 56 million tonnes.
1.7 million tonnes consumed in the UK.
China is the largest producer of pig meat – produce 55m tonnes.
UK produces 0.9 million tonnes.

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2
Q

What percentage self sufficient are the UK with their production and consumption of pig meat?

A

54% self sufficiency.

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3
Q

How many in the global pig population?
How many of these pigs are kept in China?
How many pigs kept in the UK?

A

1 billion pigs worldwide.
1/2 so 500million kept in China.
Around 4 million pigs kept in the UK.

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4
Q

Where in the UK is the density of pig holdings higher?
What percentage of UK pig population = breeding pigs?
What percentage kept as fattening pigs to slaughter?
What pig type is included in the fattening population?

A

On east coast – Aberdeen and English east coast.
10% breeding.
90% fattening.
Barren sows included in fattening.

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5
Q

How many pig holdings are there in the UK?
How many of the UK holdings are farrowing units?
What percentage of breeding holdings are kept outdoors and around how many sows per holding in each outdoor holding?
Around how many sows in each indoor holding?

A

Around 11,000.
6,000 farrowing units.
40% kept outdoors – around 1000 in each holding.
Around 700 sows in each indoor holding.

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6
Q

What does the UK genetic stock consist of?
Give 2 examples of a pig breeding company.

A

Pure-bred pigs for the development of AI boars and commercial breeding gilts.
Rattlerow Farms Ltd, JSR Genetics.

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7
Q

What is the weight range of a weaner pig on a breeding unit?
Weight range of a grower pig on a breeding unit?
What is the slaughter weight of a finisher on a finishing unit?

A

Up to 7-10kg.
Up to 20-40kg.
50-120kg.

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8
Q

Pig breeding pyramid.
For what stages can AI be used?

A

Nucleus generation – great grandparents, pure breeding, testing and selection.

Multiplier generation – Grandparents, crossbreeding, expansion and selection.

Commercial generation – parents, maximum flexibility, for a diff end of market.

Slaughter generation – final fattening.

AI from nucleus generation to multiplier and from nucleus to commercial.

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9
Q

Age of sow at her first litter?
Live births per litter?
Birth weight of piglet?
Percentage pre-weaning mortalities?
Age and weight of piglet at weaning?
Litters per sow per year?

A

Usually 1 yo at first litter.
11-13 live births per litter.
1-2kg birth weight.
12% pre-weaning mortalities.
27 days and 7kg at weaning.
2.2-2.5 litters per sow per yr.

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10
Q

What would a very small pig of 6-20kg be marketed as?
What would a 180kg pig at market be used for?
UK average carcass weight?

A

Suckler pig.
Parma ham.
84kg.

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11
Q

Slaughter weight for:
fresh pork?
cutters/joints?
bacon?
Heavy hogs for pies etc?

What type is sold in UK market?

A

Fresh pork = 55-70kg
Cutters/joints = 70-80kg.
Bacon = 90-110kg.
Heavy hogs = >120kg

Heavy hogs, bacon, cutters, fresh pork.

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12
Q

Live weight?
Carcass weight?
Killing out percentage?
What is the typical killing out percentage of a pig? – What is an explanation for this figure?
What parts of the pig does the carcass normally include?

A

Weight of live animal at slaughter.
Weight of dead body of animal, dressed at end of slaughter line within 45 minutes of slaughter.
Carcass weight as a proportion of the live weight before slaughter.
Around 75%. – Low weight of viscera.
Skin, head, feet.

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13
Q

How many pedigree pig breeds registered with British Pig Association?
Name the commercial pig breeds.

A

14 breeds.
Landrace and Large White.

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14
Q

Difference between male and female Landrace pigs?
How are Landrace pigs versatile?
How are they beneficial for production?
What type of pork are they ideal for?
What colour are they?

A

Females have deeper bodies than males.
They perform well in or out.
Large litters, very good daily weight gain and high lean meat content.
Fresh pork and bacon.
Pink.

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15
Q

What colour are Large Whites?
How are they different from Landrace pigs?
How do females differ from males?
What makes them easy to keep?
Why are they used in both commercial pig production and breeding pyramids?

A

Pink.
They are shorter-bodied and have different head shape.
Females deeper-bodied than males.
They are rugged and hardy and withstand variations in climate and other environmental factors.
They are good for cross breeding and improving other breeds.

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16
Q

Name the 6 primitive pig breeds.

A

Berkshire, Tamworth, Meishan, Kunekune of New Zealand, Duroc, Gloucester Old Spot.

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17
Q

Describe ears of Berkshire.
Describe colouring.
What type of fat is high in them and how is this beneficial?

A

Pricked ears.
All black with white socks, tail and blaze.
High IM fat gives good flavour.

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18
Q

Describe Tamworth coat.
Describe head shape.
Why are they good for breeding?
Size?

A

Strong and red in colour.
Similar to wild boar with long snout.
They have good sized litters and are good at protecting young.
Relatively small.

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19
Q

Meishan origin?
Why are they used in cross breeding?
Size?
Ears?
Describe skin?

A

China.
Used in cross breeding as produce large litters (15-25).
Small to medium.
Large and droopy ears.
Black and wrinkled.

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20
Q

Kunekune pig of New Zealand purpose?
Size, legs, snout and facial feature.
Natural habitat?
What makes them easy to keep?

A

Hobby pigs/pets/meat.
Small, short legs, short snout some have tassels from lower jaw.
Woodlands and pasture.

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20
Q

Kunekune pig of New Zealand purpose?
Size, legs, snout and facial feature.
Natural habitat?
What makes them easy to keep?

A

Hobby pigs/pets/meat.
Small, short legs, short snout some have tassels from lower jaw.
Woodlands and pasture.
They are tame and good with people.

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21
Q

Colour of Duroc purebreds?
Why are they good to breed from?
Why are they crossed in?
Why are they good for meat production?

A

Red.
They are good mothers and are docile.
Good for outdoor lines.
‘Marbling’ and heavy muscling suitable for light pork to heavy hog production.

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22
Q

Describe Gloucester Old Spot colour.
Why are they good to keep?
Why are they good to breed from?
Why are they crossed in?

A

Pink with black spots.
Placid and easy to manage.
Produce large litters and have a high milk production.
Large litter, high milk production.

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23
Q

Is it males or females with more impact on genetic improvement?
What is considered in order to select best breeding pigs?

A

Males have more impact.
Performance traits (economic) and amount of testing carried out at breeding company options should be considered.

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24
Q

Key principle of dry sow diet?
How long must a boar be isolated after purchase?
How long to settle in?
At what age to start breeding boars?
How old when regular breeding can begin?
At regular breeding, how frequently to use boar for breeding and until what age?
How many services can a mature boar perform per week?

A

Feed to fit, not to fat.
3-6 weeks isolation.
3-4 weeks settling in.
6-7 months old.
7-8 months old.
Use pig for breeding 2-4 times a week until 1 year old.
6-10 services per week.

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25
Q

What qualities are gilts selected for?
What are important traits to look for in gilts? (5)

A

Productivity and mothering ability.
- Sound feet and legs.
- Good growth rate.
- Good back fat.
- 14 or more teats, all well spaced, none inverted.
- Sexually mature by 220 days old.

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26
Q

How can a farmer be certain of the genetic quality of their replacement gilt stock? Positive and concerns?

A

In-herd replacement selection.
+ Easier to evaluate genetic information with fewer health concerns.
- Risk of in-breeding.

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27
Q

How could the risk of in-breeding be eradicated?
Positives and concerns?
How long should a gilt be isolated after purchase?

A

By purchasing from breeders/multiplier companies.
+ Simplifies breeding as no risk of in-breeding.
- More genetic evaluation needed to establish quality and health status.
Isolate 3-4 weeks.

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28
Q

What is the ideal number of teats for a gilt to have?
What percentage of the gilt population have 14 teats?
What is the commercial choice for teat number?
How many functional teats generally in Meishan crosses?
Why is teat position important?

A

16 teats.
Around 25% have 14.
12 functional teats as commercial choice.
14-16 in meishan crosses.
To provide good accessibility.

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29
Q

How long is gestation?
What can be monitored to manage a pregnant sow’s feeding regime?

A

115 days gestation.
BCS.

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30
Q

BCS 1 – Visuals, hips, back bone.
BCS 2 – Hips and back bone.
BCS 3 – Hips and back bone.
BCS 4
BCS 5 – Vertical process.

A

1 - Visually thin, very prominent hips and back bone and no fat over these.
2 - Easy to feel hips and back bone with no pressure on palms.
3 - Firm pressure with palm to feel hips and back bone.
4 - Impossible to feel any bones even with pressure on palms.
5 - Vertical process only detectable by a line.

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31
Q

When is a sow likely to be at her poorest condition?
What is negative about a sow being in poor condition in terms of productionAt what BCS is a sow recommended to be to enter farrowing house?
To what BCS may a sow decrease during lactation?

A

When her piglets are at weaning.
A sow in poor condition has a delayed return to oestrus by double.
Recommended BCS 3, NOT >4.
BCS 2.

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32
Q

How long before due date should a sow be prepped for farrowing?
What are the signs of a sow being in pre-farrowing period?

A

10-14 days before.
Development of mammary glands (veins more prominent and teats enlarge) and vulva swelling with mucus discharge.

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33
Q

What are the signs of onset of farrowing? (5)

A
  • Reduced appetite.
  • Restlessness.
  • Standing up and laying down frequently.
  • Chewing bedding and moving it around in mouth.
  • Nesting in loose house with straw.
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34
Q

When does milk start to be secreted?
What could the farmer do to help milk expression?
Typically how long does farrowing last and how frequently do the piglets arrive?

A

within 12 hours of farrowing.
Gentle massage.
3-8hrs.
Piglets come every 10-20 mins.

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35
Q

What occurs in the post-farrowing stage?

A

Placental delivery.

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36
Q

What does the delivery of the placenta indicate? – Why is this sometimes not reliable?
How long does it usually take for the placenta to be delivered?
How long can discharge be passed for post placental delivery?

A

Indicates sow is finished farrowing – Afterbirth can sometimes be delivered during farrowing.
1-4 hours for placental delivery.
3-5 days.

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37
Q

How can farrowing be induced in sows?
From what point of gestation can a sow be induced?
How long after induction will farrowing begin?
Why is induction beneficial?

A

By IM prostaglandin injection.
From 112 days.
20-30 hours after induction.
Beneficial to synchronise farrowing in sows and plan and prepare for births.

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38
Q

Describe a fully slatted farrowing crate.

A

Cast iron on bottom, plastic on sides, good hygiene, increased room temperature, increase ammonia emissions.

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39
Q

Describe a partially slatted farrowing crate.

A

Concrete under sow, 110-120cm at rear, fair room temperature, relatively low ammonia emission.

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40
Q

Within what length of time is teat order established?
What are considered the best teats?

A

within first few hours.
Teats nearer the head of the sow.

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41
Q

What is the first limiting factor of milk let down?
What is key to a good start to a piglet’s life?

A

Water availability.
Good quality and adequate intake of colostrum.

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42
Q

How much colostrum is adequate for a piglet?
How much higher is sow colostrum from sow milk in protein?
How long after birth does the piglet gut begin to close to colostrum?
After how long are the full effects of immunoglobins not available to piglets?

A

150-280g/kg.
5X.
6 hours.
After 24 hours.

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43
Q

How often does a piglet suckle from the sow?
How does the piglet stimulate the sow for milk let-down to occur?

A

Every 50-60 mins.
- Nuzzling.
- Pushing.
- Having teat in mouth.

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44
Q

How long after farrowing can disease be detected in the mammary tissue?
What is a sign of pre-farrowing mastitis?
What can visibly seen on affected glands with mastitis?
What can mastitis be caused by?

A

4-6 hours.
off food and fails to suckle new-borns.
Discolouration and swelling to the affected glands.
oedema and congestion.

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45
Q

How can uneven litters be managed?

A

croos-fostering.

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46
Q

What temperature should the farrowing house be?
What is the minimum water supply that should be provided to a sow?
When should a sow’s feed intake be decreased?

A

<20 degrees. – piglets should have heat lamp.
At least 3x milk production.
In first few days post farrowing.

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47
Q

Why is the process of weaning traumatic for piglets?

A
  • The change from milk to pellet consumption can affect gut local immunity and gut microflora.
  • Change in accommodation and mixing with others affects physical, nutritional, immunological, and behavioural status.
48
Q

What does natural weaning entail?

A

It is gradual and happens over no specific time period.
Shift from reliance on sow milk to other food.
Shift complete at 12-17 weeks old when the piglets’ sow in in semi-natural environment.

49
Q

At what age are piglets normally weaned on commercial farms?
Law?

A

at 21-34 days old.
By law, no piglets to be weaned from mother at <28 weeks old unless for the benefit of the sow or the piglet’s health – UK Welfare of Farmed Animals Regulations.

50
Q

How much should piglets weigh at weaning in all-in all-out systems?
What is the main reason for wanting piglets to be weaned in these system?

A

Should weigh around 7kg.

To achieve reasonable hygiene standars as cannot pressure wash while sows and piglets in farrowing house.

51
Q

What supplementation should piglets receive? why?
How is this delivered and at what age?
What is a suitable alternative?

A

Iron – Low iron deposit at birth.
IM or SC at 1-7 days old.
Oral supplementation.

52
Q

What percentage iron requirement can be gained from sow milk?

A

10%

53
Q

Give 4 key legislations relative to pig husbandry.

A

Animal Welfare Act 2006.

The Welfare of Farmed Animals (England) Regulations 2007.

DEFRA Code of Practice for the Welfare of Pigs.

Mutilations (Permitted Procedures) (England) Regulations 2007.

54
Q

What does the Animal Welfare Act 2006 ensure?

A

Makes owners and keepers of any animal legally responsible for ensuring its welfare needs are met. This includes farm animals.

55
Q

What do The Welfare of Farmed Animals (England) Regulations 2007 ensure?
What schedule of this act are pigs covered under?

A

Provides specific and additional protection to the welfare of farmed animals.
Covered under schedule 8.

56
Q

What does the DEFRA Code of Practice for the Welfare of Pigs ensure?

A

Lays down good husbandry practice to help keepers maintain standards required to comply with other legislation.

57
Q

What does the Mutilations (Permitted Procedures) (England) Regulations 2007 cover?

A

Covers tail docking. teeth clipping and castration.

58
Q

What are the 7 key requirements listed in Schedule 8 of The Welfare of Farmed Animals (England) Regulations 2007?

A
  1. Inspect pig welfare at least once a day.
  2. No tethering unless for examination, testing or treatment.
  3. Accommodation to allow pig to turn around, stand up and lie down without difficulty at all times, and must be in sight of other pigs – except week before farrowing.
  4. Suitable nesting materials to be provided at least 1 week before farrowing – except if not feasible for slurry system – straw clogs floor slats.
  5. Gilts and sows to be housed in groups except 1 week before farrowing to weaning.
  6. Sufficient quantity of high fibre or bulky food (+high energy food for dry sows and gilts.
  7. Wean at 28 days or 21 days if health risk to sow or piglets.
59
Q

What legislation is the DEFRA Code of Practice for the Welfare of pigs made under?
What framework is used to ensure welfare of pigs?

A

Animal Welfare Act 2006.

Five Freedoms framework used to ensure welfare.

60
Q

What is medical risk of tail docking?
When should teeth clipping be carried out?
When should anaesthetic be used when tail docking? – What else must be administered?

A

Painful neuroma.
At or under 7 days old.
At or above 7 days old, use anaesthetic when tail docking – Administer additional prolonged analgesia.

61
Q

What are the conditions for tail docking to take place?

A

There must be evidence of a problem of tai. biting in the first place, measures have been taken to improve the environment in which the pigs are housed and prevent further tail biting from occurring but there is still evidence of tail biting after these measures are taken. There needs to be recorded evidence of the measures taken and a vet must sign off that tail biting is a reasonable action to take.

62
Q

How should tail docking be carried out?

A

It should be quick and with complete severance of the tail. It does not need to be carried out by a vet if piglet is less than 7 days old but a vet must carry out the procedure if the piglet is at 7 days older or over.

63
Q

Under The Animal Welfare Act, what must an owner or keeper provide to their pigs?

A
  1. Suitable environment.
  2. Suitable diet (includes water provision)
  3. Ability to exhibit normal behaviour.
  4. A grouped housing system.
  5. Protection from pain, injury, suffering and disease.
64
Q

What are housing systems required to control?

How can these components be controlled?

A

Control heat and moisture from animals and control air contaminants from manure, feed and the pigs themselves.

With use of natural or mechanical fan systems.

65
Q

What does a natural ventilation system require (3) and why?
And considerations.

A
  1. Insulated shell – to prevent condensation in winter and to decrease temperature in-building surface temperatures in the summer.
  2. Outlets – at highest point in facility
  3. Inlets – Air enters at side of building and either flows up through the ridge/chimney outlets, or move across barn to other side.
    Inlets should be evenly distributed down length of barn, and inlet area should be 3x outlet area.
66
Q

How do mechanical ventilation systems work?

A

Positive pressure – Fan blows air into the barn and creates a positive pressure and air escapes through the designed inlets.

67
Q

What is a common reason for poor ventilation even where there is a ventilation system set up?

A

Build up of dusk in the outlet extractor fans.

68
Q

What is an appropriate housing temperature for sows to be housed at?
Suckling pigs in creeps?
Weaned pigs?
Later weaned pigs?
Finishing pigs (Porkers)?
Finishing pigs (Baconers)?

A

S - 15-20 degrees C.
SPC - 25-30 degrees C.
W - 27-32 degrees C.
LW - 22-27 degrees C.
FP - 15-21 degrees C.
FB - 13-18 degrees C.

69
Q

What is a Lower Critical Temperature (LCT)?

What factors affect LCT?

A

Point at which pigs must increase heat production to keep warm.

Bodyweight, feed intake, age, building insulation, floor type, bedding.

70
Q

What is the range between the LCT and UCT known as?

A

Thermo-neutral (comfort) zone.

71
Q

Why is it important for production for pigs to be kept within the thermo-neutral (comfort) zone?

How would an increase bodyweight affect the thermo-neutral (comfort) zone?

A

To be able to put more energy into growth and muscle building rather than using it to try and keep warm or keep cool.

Thermo-neutral (comfort) zone would increase, meaning range between LCT and UCT increases.

72
Q

Which pigs require the lowest thermo-neutral (comfort) zone?

A

Finishers

73
Q

How much live weight gain does a growing pig lose with every degree the housing temp drops below the LCT?

A

10-12g per day.

74
Q

What can large or abrupt fluctuations in housing temp cause?

How can a move to a new accommodation cause an issue and how can the farmer overcome this?

A

Thermal stress, causing tail biting and/or disease such as pneumonia.

Could cause cold stress.
Overcome by provision of dry straw and/or heating the building prior to housing pigs in there instead of relying on pigs heating it with their own body heat.

75
Q

What is the correct feeder trough space required for simultaneous feeding of pigs?
What does adequate feeder space achieve?

A

1.1 x shoulder width x number of pigs

Minimal competition and aggression.

75
Q

What is the correct feeder trough space required for simultaneous feeding of pigs?
What does adequate feeder space achieve?

A

1.1 x shoulder width x number of pigs

Minimal competition and aggression and as equal as possible feed intake.

76
Q

Describe pig placenta and umbilical cord.

What are piglets born with low levels of?

A

Very thick tissues that selectively transfer nutrients to foetus.

Born with low levels of body fat content and low reserve of fat-soluble vits, esp vit E.

77
Q

What is transferred to neonate at low supply?

A

Iron and selenium.

78
Q

What percentage of pigs’ diets are made up of cereals and what cereal is this?

In what form do pigs obtain protein?

What synthetic protein is added to the diet and why?

A

70% – barley.

Plant-based protein – mainly soya.

Lysine – Plant protein is low in lysine so pigs need further supplementation.

79
Q

What is ‘phase feeding’?
Why is this done?

A

Feeding of several diets over a relatively short time period to closely meet each of the nutrient requirements.

Because feeding the same diet for an extended period is likely to be below the dietary requirements of younger pigs and be too fortified for older pigs so risk of over or under-feeding.
Is more economical.

80
Q

What is ‘creep feeding’?
At what age is there more waste than consumption of the feed?
How many times per day? – why?
What is the best way to provide the creep feed and why?
When is it acceptable to provide creep in feeder?

A

Feeding piglets solid feed before weaning.

More waste when piglets <3 weeks old.

3-4 times a day to keeo feed fresh.

Best to provide on floor or in pan so it is easy to access.

Feeder – only if it allows adequate access and there is no competition.

81
Q

Should the weaner diet be restricted?

A

No – feed ad lib.

82
Q

Until what live weight/age should pigs be fed ad lib?
Energy level of weaner diet and why?
Protein content up to?

A

until 20-25kg in live weight or around 8-10 weeks old.
Around 14.5MJ – stomach capacity limited.
18% protein.

83
Q

What percentage of feed wage do grower diets represent on farrow-to-finish operations?
Why are high amino acid and lysine levels needed?
How many MJDE/KG required in grower diet?
Grower diet protein content?
From what weight to what weight is a pig classed as a grower pig?
What 2 weight ranges is the grower phase broken down into and why is it broken down?

A

30-35%

Growing pigs are depositing lean tissue at fast rate.

14-15mjde/kg.

Around 15% protein.

From 25kg to 65kg.

Broken down into 25-40kg and 40-65kg to better meet the pig’s requirements.

84
Q

What percentage of feed does the finisher feed take up on farrow-to-finish operations?
What is the max daily energy to give to a finisher?
Max daily protein to give a finisher?

A

45-50%

Max of 28-34MJ/kg/day.

Max of 14% protein.

85
Q

What is the dry sow diet primarily dependent on?
Consequence of too high intake in pregnancy?
What other factors can determine amount fed to dry sow?
What is the feeding level for dry sows and what type of feed?

A

BCS – Feed to ideal, not to over-fatness.

Reduced intake in lactation so reduced milk production.

Type of housing and environment, method of feeding and the sow’s health.

2-2.5kg per sow per day of grain-based feed.

86
Q

Are lactating diets restrictive?
why?
What other factor is important for milk production?

A

no – Need to maintain high milk yields.

Water.

87
Q

How much feed may a lactating sow consume per day?
What is feed intake at lactation dependent on?
What is the recommended temperature of farrowing houses for max milk production?

A

Around 10kg feed per day.
Diet composition, BCS, previous gestation diet and intake, environmental temperature of farrowing facilities.
16-20 degrees C.

88
Q

What occurs to a pig’s need for lysine as they get older?
Why?

A

Need for lysine reduces.
Because heavier pigs don’t grow as much muscle tissue as lighter pigs – food for maintenance rather than growth.

89
Q

What is the optimum balance of energy and amino acids in pigs influenced by?

A

Pig type, genotype, environment, sex and feed intake.

90
Q

Why has outdoor pig production grown so quickly over the last 20 years?

A

There are high capital costs in indoor pig farming and the public demand for less intensive farming has increased, and planning regulations made it more difficult to develop new indoor pig production.

91
Q

Even when grown outside, where are pigs often finished?

What are the best sites for outdoor production?

What considerations must be made as sows bred all year round?

What surface brings the best results?

A

In conventional indoor finishing units.

Level free-draining soils, such as chalk or sand as porous. Clay is generally unsuitable.

Take care with choice of field as ground can be inhospitable for piglets in winter and compromise welfare – Mud, wet, getting stuck, drowning, increased mortalities.

Grass.

92
Q

What is a concern in summer for outdoor pigs?

What is the predation risk for outdoor pigs?

A

Sun burn.

Foxes may prey on young piglets.

93
Q

What are the negatives to nose ringing?

A

Any attempt to root or dig causes discomfort to pig so normal behaviour inhibited – welfare concern. And process of nose ringing is painful and invasive.

94
Q

Outdoor Vs Indoor:

Initial and annual costs for capital improvements?
Labour costs?
Energy costs?
Feed efficiency and weight gain?
Feed and bedding costs?
Need for iron injections?

A

Outdoor has lower initial and annual costs than indoor.
Labour costs slightly higher out than in.
Energy costs lower out than in.
Slightly poorer weight gain and feed efficiency out than in.
Feed and bedding slightly higher out than in.
May not need iron injections outdoor as may be adequate from the soil.

95
Q

How long before the herd moved onto new site when outdoor?
How long should be left before returning to the site?
Minimum number of sites used for herd rotation?
What is done with old straw from individual housing? and why?
What is the advantage to pigs chewing twigs and roots in outdoor systems?

A

No more than 2 years.

At least 2 years to be left before return.

Minimum of 3 different sites.

Burnt – prevent cross contamination of disease.

Chewing eliminates the need to clip teeth.

96
Q

What can over stocking lead to?
What is suitable stocking density dependent on?
Recommended stocking density?
In what circumstances must stocking density be lower?

A

waterlogged and poached soils.

Soil type, climate and ther management factors.

25 sows per hectare or 10 sows per acre.

Should be sig. lower on marginal soil types with rainfall/where less experienced management is taking place.

97
Q

What factors are important when selecting breeds?

A

Superior leg soundness, superior overall width and rib capacity, good mothering ability, hardiness (darker breeds are less prone to sun burn).

98
Q

Considering factors for hut type?

A

Easy for mother to enter, farrow and nurse, good access for herdsperson to inspect and handle piglets safely, protection from temperature extremes and precipitation, ability to protect piglets from crushing by sow, portability, durable.

99
Q

Factors for farrowing huts?

Factors for dry sow huts?

A

Single with fenced off outdoor area, fenders to allow sow access to outside but keep piglets in, filled with straw.

In groups, not insulated, provision of straw.

100
Q

In what instance is daily weight gain not impacted in outdoor systems?
When is it impacted?
What improvement is there to carcass quality when pigs raised outdoor to 80kg?

A

When fed ad lib.

When restricted.

Leaner meat and less back fat.

101
Q

What is wallowing?

Why do pigs wallow?

A

Pig bathing in muddy water.

To keep cool and avoid heat stress.

102
Q

At what temperature does a sow require additional energy to keep warm?
Minimum extra feed per day required by outdoor sow in winter?

A

17 degrees C.

0.4kg/day.

103
Q

Sows should be split up according to what factors at weaning?

A

BCS and parity.

104
Q

Define parity.

What percentage extra feed do thin sows receive compared to fat sows?

A

How many litters sow had before.

Around 10% more.

105
Q

Do pigs act like predators or prey?
What does this mean for their behviour?

A

Prey.
Means they avoid threats rather than challenging or becoming aggressive. Are capable of aggression if provoked though.

106
Q

What senses are used by pigs to investigate unfamiliar places and track potential threats?

A

Sight, hearing and smell.

107
Q

How many degrees is a pig’s visual field?
What does this allow?
Where is their blind spot?
How many degrees does their frontal binocular vision cover? – What implication does this have?
What could cause them to slow down? And why do they slow?

A

Around 310 degrees.
Allows them to detect threats from as many directions as possible.
Blind spot directly behind them.
Around 50 degrees frontal binocular vision. – Poor depth and distance perception.
Flooring, objects on floor of alley make them slow down to investigate and interpret whether a threat or not.

108
Q

Should you move fast or slow around pigs? – why?
What are pigs most likely to pay attention to with their hearing?
What does it mean when a pig’s ears are raised?
Consideration with flooring?

A

slow – so they do not interpret you as a threat.
Most likely to pay attention to things in their blind spot.
That it is actively tracking a potential threat.
Keep flooring consistent so pigs are made wary of changes.

109
Q

What is a flight zone?
What is the size of its flight zone dependent on?

A

The distance which a pig likes to maintain from potential threats.
Age, previous exposure to approaching threat, current level of excitement, intensity of perceived threat.

110
Q

What is a pig’s main source of protection?
What is a behaviour demonstrated by pigs when they do not have the space to get away from a perceived threat?
What other behaviour do they display in response to a threat? – how can this quickly raise their anxiety levels?

A

The herd.

Bunching.

Circling. – If they are made to circle multiple times.

111
Q

What is the main reason for problems during handling?
What must be avoided to keep the experience of handling calm for everyone?
What are signs of a calm herd in movement?
What are signs that pigs are more defensive in movement?
What are signs that pigs are highly defensive in movement?
What are signs of very high stress in handling?

A

Excited animals.

Avoid use of fear as a motivator.

Pigs walk/trot with head and ears held low with attention on following the herd, little to no vocalising

Trot or walk with head and ears up, on higher alert, paying more attention to potential threats.

Engage in high-risk defence responses such as circling, bunching and piling.

High pitch vocalising, uncontrolled jumping, turning and piling.

112
Q

What can panic be caused by?

A

Perceived high level threat, loss of control/footing, slippery flooring, aggressive handling, crowding, misuse of handling tools or techniques.

113
Q

Why is identification important in pigs?

A
  • Disease prevention
  • Food security
  • Legal requirement
  • Responsible medicines use
  • Traceability
114
Q

What forms of ID for pigs?

A

Slapmark, ear tag, appearance, ear notching, spray marking, microchipping. – Must be visible before and after slaughter.

115
Q

What is a slapmark?

A

Basically a tattoo

116
Q

Where would SC injection be best administered?
IM for piglets? – why only for piglets?
IV access? – IM for pigs?
Dose requirement for iron supplementation on piglets?
What is the minimum length a tail should be after tail docking?

A

Fleshy part behind ears for SC.
Hams and rumps – can cause abscesses in meat cuts – neck for pigs.
Ear vein, jugular vein, anterior vena cava.
100-200mg per piglet.
6cm after docking.

AM2 (6 decks)

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