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Animal production > Pigs > Flashcards

Pigs Flashcards

1
Q

pigs and selective breeding

A
  • used to increase 1/4 to 3/4 head to body ratio ( in order to produce more meet and less head)
  • domestication through breeding for the characteristics which are favourable
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2
Q

pigs and nutrition

A
  • intensively farmed where 2/3rds of cost is feed
  • nutrition is important as it can create profit margins
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3
Q

breed: large white

A
  • Large white, landrice crosses:
    • Good for indoor intensive farm, not good for organic outdoor free rang farming
    • This is why they mix with other breeds like tandworths (10-5% over years)
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4
Q

the pig industry in aus

A
  • ours is realtively small compared to rest of world
  • concentrated pig industry (less producers more production, multinational corportations)
  • issues because biorisk can cause large scale disease
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5
Q

where are pig farms located?

A
  • NSW, VIC, SA, WA
  • around Murray River, often where feed is grown/ close to a local supply as the most cost-effective
  • mostly import pig products
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6
Q

why don’t we import new big species?

A
  • We have a closed herd
  • benefit because we don’t bring in disease
  • stuck with genotype
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7
Q

conventional production

A
  • pens of animals indoor
  • intensive or deep litter system’
  • feed hoppers
  • 87%
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8
Q

deep litter systems

A

kept in groups and bedding don’t clean out the pen everyday, every week you put in more hay so urine and poo sinks to bottom can use it as a fertiliser

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9
Q

outdoor production

A
  • more ethical production of animals
  • lots of issues with outdoor environment (predation, climate)
  • they tend to plough under the field so you need quality soil
  • clay soil will get waterlogged and cause disease
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10
Q

lifecycle of pig

A
  1. Suckling piglet: mother provides all nutrition
    • You then wean the pig, diet changes from milk to solid food
      2. Weaner
      3. Growing pigs:
      4. Finishing pig: going off to market
      5. Breeding gilt: replacement stock for breeding (sometimes you buy in breeding stock from breeding farms)
      6. Lactating Sow: has had at least more than one litter, feeds piglets

Gilt is a female pig that hasn’t had her first litter
Becomes a sow after this

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11
Q

weight of big at birth

A

1.4kg

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12
Q

weight of pig in lactation

A

6-10kg (21-28 days old)

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13
Q

growing pig

A

up to 40kg

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14
Q

finishing pig wegiht

A

up to 90kg (about 5 months)

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15
Q

breeding guilts

A

120-150 kg oestrus behaviour

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16
Q

lactating sow

A

300kg
- 2-3 years then enter market for cheap pork products as their performance is declining and its not economicallu smart

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17
Q

pig farm structure

A
  • separate building designed for each particular stage of animal - also good to keep pigs safe from aggression
    Gilt shed: need lots of nutrition and care
    Dry sow shed: get pregnant
    Fowing houses: to have piglets
    Weiners:
    Grower pigs:
    Animals require different sizes (makes management efficient)
    • Can control biosecurity
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18
Q

dry sow management

A

(should be pregnant not productive otherwise)
- AI allows for genetic diversity
- need to mix boar with correct sow size

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19
Q

nutrition for sow

A
  • nutritional flushing (when trying to get pregnant)
  • involves giving as much food as possible
  • once pregnant doesn’t need as much food (drop food 1 week before farrowing)
20
Q

difference in amount of feed given

A

dry sows get fed less than lactating sow

21
Q

farrowing sows accommodation

A
  • need good biosecurity (seperate piglets and adult pigs because disease can spread)
  • between 10-25 creates per house depending on herd size
  • all round access to pens
  • temperature is important or pig may not eat (sow needs colder temp vs piglets like warm heat lamps)
  • farrowing pen stops mother from crushing piglets as she can’t stand up
22
Q

farrowing crates

A
  • designed to prevent crushing deaths
  • welfare issues for sows
  • conventional vs freedom vs open systems
  • economic issue of converting to other system
23
Q

what occurs prior to farrowing

A
  • pig moved into crate 1 week prior
  • exhibit nesting behaviour (in intensive system sham nesting)
  • colostrum secretion
  • can induce farrowing through injection
24
Q

process of farrowing

A
  • takes 2.5 hours
  • random process (intervals between piglets can vary)
  • piglets born from front or back
25
Q

gilts vs sows

A
  • gilts have less animals born alive
  • want more sows as they are more expereicned and bigger
26
Q

farrowing issues

A

interventions
- 30 min between piglets
- Hygiene
- Antibiotic use after
- Free range system hard
Still born
- Dead at birth (anoxia
- in utero) suffocate
- Mummies (piglets lost early in the gestation)
Retention of placental material
- Pen designs may make it hard to check
Signs of infection post farrowing (checking temp and antibiotics)

27
Q

piglets to market management steps

A
  1. weaning
  2. castration
  3. nutrtion
28
Q

piglet behaviour after birth

A
  • suckle immediately after birth
  • colostrum is important for immunity and energy
  • if a piglet isn’t suckling they will die as they don;t have much fat storage
29
Q

piglet mortality

A

overlain: get crushed
small or weak, malnourished (may stay close to udder and get crushed)
infection

30
Q

teat order

A
  • ## piglets behave aggresively to compete for a good positioned teat (front of udder as more milk is produced)
31
Q

management of piglet tasks

A
  • teeth clipping
  • tail docking
  • vaccinations
  • castration
  • cross fostering (enabled through batch farroing)
  • ear notching (identify pigs)
  • can artificially feed runts but is not cost effective
  • prepare piglets for weaning (Nutritional change)
32
Q

piglet weaning

A
  • abrupt removal of piglets from sow
  • vaccinations
  • very labour intensive
  • wean early to get sow pregnant more quickly
  • but the longer you wait to wean the higher dail gain average and higher survivial weight (sooner go to market)
33
Q

mixing piglet litters

A
  • generally avoid as it creates aggression as they are socially hierarchical
34
Q

creep feeding

A

help get ready for weaning diet
- supply extra nutrition as piglet demands exceed sow milk supply

35
Q

nutrition of weaner pig

A

expensive, easily digestable (Mimic milk)

36
Q

nutrition of early grower

A

barely and wheat

37
Q

immuncastration why

A
  • castration effects the growth rate of animal
  • we do it because of boart taint
38
Q

what is boart taint

A
  • hormones realeased after sexually active (skatole and androsterone) contaminate the whole carcass and can make meat taste bad
39
Q

vices of pigs

A
  • tail biting, flanking, rubbing
40
Q

market pig- transport

A
  • stress and fear due to handling, loading and conditions and novelty of transport
  • how the animals are mustered, handled and loaded effect quality of meat
41
Q

during transport challenges (hydration)

A
  • plasma volume (thicker blood gets dehydrated)
  • thermal comfort and physical integrity (not air conditioned)
  • stocking density: need enough room to not have a high bruise score
42
Q

lairage

A
  • this is storage pre slaughter
  • allows pigs to recover from stress and transportation
  • issues: noise, unfamiliarity, other naimals, tiredness, lack of feed, poor handling
43
Q

slaughtering techniques- stunning

A
  • render animal instantly and humanely insensible until it is rendered irreversibly unconscious through slaughtering
44
Q

slaughter techniques

A
  • bolt gun (physically), brain tissue is destroyed quickly (however to labour intensive to do in slaughter house)
  • elctrical (distrupts all brain acitivty)
  • gas
45
Q

meat quality: PSE

A

pale, soft, exudative (lots of seepage into blotting paper) ph 6.2
- driven by post mortem ph changes
influenced by
- genetics, halothane gene
- handling pre slaughter
- pre slaughter body temp and chilling methods post slaughter

46
Q

meat quality- dfd

A
  • dark, firm, reddish
    ph 5.2
  • genetics, handling pre slaughter
  • depletion of glycogen stores in muscle by stress
47
Q

selective breeding and meat quality

A
  • selectively bred, measure carcass confirmation only want to use sows whcih give birth to pigs with good genetic meat
  • can use ultrasound to measure pigs fat

Animal production (3 decks)

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