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4 Autumn > Pigs > Flashcards

Pigs Flashcards

1
Q

How many tonnes of pigmeat produced worldwide in 2023

A

122 million tonnes

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2
Q

How many tonnes of meat consumed in 2023

A

364 million tonnes

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3
Q

FCR of pigs

A

2.5:1

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4
Q

What % pigmeat made in China

A

45%

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5
Q

Top 3 pigmeat producers worldwide are…

A

China, EU, USA

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6
Q

Pig population 2023

A

~778 million pigs
54% in China
Drop by 16% in 2020 due to African Swine Fever

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7
Q

Biggest exporter of pigmeat in the world

A

Spain (4.3 million tonnes)

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8
Q

How self sufficient is Ireland and EU?

A

Ireland 238%
EU 123%

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9
Q

Most pig dense country in EU ?

A

Denmark
267 pigs per km^2

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10
Q

EU producing how much pigmeat in 2023 & 2024

A

22 million tonnes

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11
Q

How many breeding sows in Europe?

A

10 million

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12
Q

How much pigmeat does Ireland export?

A

4-4.5 million tonnes

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13
Q

What 3 countries do not castrate pigs?

A

Ireland, UK and Australia
Male pigs are entire

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14
Q

Pigmeat prices in Ireland per kg

A

€2.30 per kg in Aug 2024

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15
Q

Each sow is producing how much pigmeat per year?

A

2.5 tonnes, aiming to produce 3t

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16
Q

Slaughter weight in Ireland 2023

A

89.3kg deadweight @ 26 weeks, 116.8kg live weight

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17
Q

In 2022, what % of Gross Agricultural Output(GAO) was pigs

A

5%
1. Milk, 2. Cattle and Calves, 3. Cereals, 4. Pigs

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18
Q

Irish pig population

A

140,000 sows, 1.54 million pigs

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19
Q

Avg herd size in Ireland 2023

A

864 sows

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20
Q

Irish pigmeat exports

A

240,000t valued at €870m

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21
Q

2 parts to the pig processing sector

A

Production and processing

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22
Q

Verticalisation

A

Own all of the supply chain stages, eg. owning the pigs and the slaughtering plants.

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23
Q

Pigmeat imports

A

81,000 tonnes

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24
Q

Integrated Pollution Prevention and Control Licence

A

Required for more than 285 sows

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25
Q

Manure storage minimum capacity

A

Minimum capacity 26 weeks

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26
Q

What % of sows are housed outdoors in UK?

A

25%

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27
Q

Loose farrowing crates by what year?

A

2027

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28
Q

What % of pigs in Ireland are fed using home mixers

A

45%

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29
Q

MLI

A

Maternal Line Index

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30
Q

TLI

A

Terminal Line Index

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31
Q

BLUP

A

(Best Linear Unbiased Predictor): Tool used to predict the genetic merit of animals based on their on farm performance for a group of traits of economic importance to the pig industry

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32
Q

Heritability

A

Measures the fraction of phenotype variability that can be attributed to genetic variation

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33
Q

What % of sows in Ireland are AI’d?

A

~85%

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34
Q

Conception rates

A

~92%

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35
Q

Typical lactation length

A

21-28 days

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36
Q

Service interval

A

5-6 days

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37
Q

Litters/yr, pigs/litter, pigs/sow/yr

A

2.31 litters/year, 14.3 pigs/litter, 27.5 pigs/sow/yr

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38
Q

Avg weaning age in Ireland

A

Has gone up to 30-31 days

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39
Q

Ovulation rate determines…

A

The litter size born

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40
Q

90% of sows back in heat within how many days

A

5-6 days

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41
Q

Non-productive days per litter and per year

A

14 days per litter, 31-36 days per year

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42
Q

Productive periods

A

Pregnancy and lactation

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43
Q

Unproductive periods

A

Selection to first conception, weaning to conception, final weaning to culling or death

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44
Q

Farrowing rate %

A

88-90%
(No. females farrowing/No. females served) x 100

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45
Q

No. productive sows

A

(No. farrowing crates available x 52)/Farrowing index

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46
Q

Ideal backfat/BCS

A

18mm backfat BCS 3

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47
Q

How many hours of light do sows need to minimise weaning to service interval?

A

14 hours of light >250lux

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48
Q

Fractionated weaning

A

Weaning heavier pigs earlier than the lighter pigs

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49
Q

Summer infertility syndrome

A

More repeats during the summer

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50
Q

Sows that are anabolic for 5 to 6 days before weaning will likely return to oestrus within how many days after weaning?

A

4-6 days

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51
Q

Length of oestrus

A

68.8 hours (8-196 hours)

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52
Q

When is peak fertility?

A

When bred 10 hours before ovulation

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53
Q

How long does it take for ejaculated sperm to capacitate and become capable of penetrating and fertilising the egg

A

6-8 hours

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54
Q

Lifespan of sperm and egg

A

Sperm - 24 hours
Egg - 6 hours

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55
Q

At what stages of oestrus are the 2 services recommended?

A

At first sign of standing heat and 24 hours later

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56
Q

Sows served late in oestrus results in?

A

Decrease in farrowing rate

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57
Q

Breeding or AI after ovulation may cause what?

A

Uterine infections

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58
Q

Uterine immune response is greater during what period of the oestrous cycle?

A

During early to mid oestrus

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59
Q

What is the best way of increasing the sows levels of oxytocin?

A

Boar stimulation

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60
Q

AI must be done in the presence of…?

A

The boar

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61
Q

Modern sow is producing how many kg milk per day?

A

12-15kg

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62
Q

Aim of birthweight for large healthy litters?

A

> 1.2kg

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63
Q

How much weight will a gilt gain during gestation?

A

About 65kg

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64
Q

What can happen if sows are overfed during early pregnancy?

A

Cause an increase in embryonic mortality due to decreased plasma progesterone concentrations

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65
Q

Optimal BCS of sow?

A

BCS 3 or 18mm backfat

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66
Q

Feed requirement for sows in pregnancy?

A

13.5-13.6 MJ/kg

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67
Q

Replacement/culling rate in Ireland?

A

52-53%

68
Q

Conditions for a successful gilt? Age, weight, backfat depth

A

Age: 220-230 days
Weight: 130-140kg
Backfat depth: 16-18mm

69
Q

Sow feed requirement after farrowing?

A

2kg for sow + 0.5kg per piglet

70
Q

Upper Critical Temperature (UCT) Sows

A

18-20oC

71
Q

Lower Critical Temperature (LCT) Piglet

A

34oC

72
Q

Each 1oC increase in temperature above the sow’s UCT causes how much of a decrease per degree in g and MJ DE

A

150g/degree or 2.4MJ DE per degree decrease in feed intake

73
Q

Minimum requirement of water for a sow per day

A

20L per day

74
Q

Lactating sow diet specifications?

A

14 DE MJ/kg and 1.0-1.1% lysine

75
Q

Pregnant sow diet specifications?

A

13 MJ DE/kg and 0.55-0.6% lysine

76
Q

Weaning weight target?

A

7.5-8kg

77
Q

ADG of piglets at weaning?

A

285g/day

78
Q

Main Components of Sows Milk

A

DM 19-20%
CP 5.6%
Fat 10.1%
Lactose 4.9%

79
Q

What is agalacta?

A

Where sows don’t let down milk

80
Q

How often does milk let down by the sow occur?

A

Once per hour, 24 times a day

81
Q

At each milk let down, milk is flowing for how long?

A

15-30 seconds

82
Q

Pre-weaning mortality in Ireland %?

A

11.3%

83
Q

What % of total mortality in pig production occurs before weaning?

A

95%

84
Q

Piglets with a weight under 900 g have a survival rate of what?

A

Between 42% and 50%

85
Q

How long does it take for unused mammary glands to dry off?

A

Up to 3 days

86
Q

Pre-partum and intrapartum stillborn piglets %

A

Pre-partum (20%) and Intrapartum (80%)

87
Q

Umbilical cord length?

A

80cm

88
Q

Measure of suffocation?

A

Blood lactate level

89
Q

DM of sows colostrum?

A

23.4% DM

90
Q

DM of sows milk?

A

~20% DM

91
Q

Importance of creep feeding?

A

Development of the digestive system of the piglet so that its better able to cope with the trauma of weaning and associated nutritional changes.

92
Q

What % of enzymes do piglets have at weaning age?

A

50%, takes 10 weeks to reach max maturity

93
Q

Piglets being creep fed helps increase what enzymes in the stomach?

A

HCl and pepsin

94
Q

What happens to the villi of the piglet at weaning?

A

Tall and slender and then small and stunted after weaning

95
Q

Creep diet is what % milk-based?

A

45-50%

96
Q

Transfer of immunity from sow to piglet?

A

Through antibodies in colostrum, no transfer in-utero

97
Q

Target weight 4 weeks post weaning?

A

18-19kg

98
Q

Larger villi leads to…?

A

Increased absorption and increased digestive enzymes

99
Q

Roughly how long does it take for piglets to get their feed intake back up to where it was before weaning?

A

About 10 days

100
Q

Barrier function

A

Only let through glucose, amino acids, fatty acids, water, vitamins, and minerals

101
Q

Beneficial gut bacteria?

A

Lactobacillus

102
Q

Pathogenic gut bacteria?

A

Salmonella, E.coli

103
Q

Dysbiosis definition?

A

Where pathogenic bacteria outnumber the healthy bacteria, causing diarrhoea

104
Q

A sick pig has a reduction in feed intake by?

A

13-15%

105
Q

Disease can influence appetite by what %

A

30%

106
Q

Why is there no soyabean meal in small pig diets?

A

Causes scour

107
Q

Recommendations floor space per pig

A

Allow 0.185 sq. m (2sq ft) of floor area per pig.

108
Q

Liquid feed ratio

A

Mix water together with feed at a ratio of 2/3:1

109
Q

Acidified liquid feed given to which group of pigs?

A

Pigs very poor at creating hydrochloric acid after weaning

110
Q

Second stage weaner weight

A

18-38kg

111
Q

What % of feed costs goes towards the finishers diet?

A

60%

112
Q

Pigs can reach what weight in 25-27 weeks?

A

118kg

113
Q

FCR definition?

A

Amount of feed required to put on 1kg of growth

114
Q

FCR of suckling pig, first stage, 20kg, 100kg?

A

Suckling pig – 1:1
First stage – 1.5:1
20kg – 2:1
100kg – 2.8:1 (optimum 2.4:1)

115
Q

Growth represents…

A

Represents the accumulation of lean and fat in the body

116
Q

Base amount of lean a pig should have?

A

54%
Every +/- 1% lean -> +/- 2.5 cents/kg

117
Q

Lean composition (water, protein and lipid content)?

A

74-76% water, 20-22% protein, 4% lipid

118
Q

How many MJ ME is required to deposit 1kg protein?

A

44.1MJ ME

119
Q

How many MJ ME is required to lay down 1kg lean tissue?

A

11.85MJ ME

120
Q

How many MJ ME is required to lay down 1kg fatty tissue?

A

48MJ ME

121
Q

What % of costs of pig production does feeding account for?

A

70-75%

122
Q

If a pig is not fed properly…

A

They will deposit fat rather than lean, won’t grow to true potential, won’t grade properly

123
Q

At what stage does a pig stop producing lean tissue and start laying down fat?

A

When a pig reaches its genetic potential

124
Q

When pigs are castrated, their ability to lay down lean tissue is reduced by what %?

A

About 15%

125
Q

What % of growth rate in the pig is protein deposition?

A

17.1%
Eg. 1000g ADG is 171g protein deposited per day

126
Q

Maximum protein deposition is how many kg?

A

80kg

127
Q

Depending on severity of disease, protein deposition can be reduced by up to what %?

A

50%

128
Q

What happens when you overfeed lysine?

A

Slows down growth

129
Q

What % of N that is fed, is retained by the pig?

A

33.6% N, other 66% is excreted

130
Q

Requirements for growth?

A

Maintenance, lean tissue growth, and fat deposition

131
Q

Peak ADG in Ireland and range of ADG?

A

940-950g/day (860-1000g)

132
Q

How many g lysine should be fed per kg growth rate?

A

25g lysine per kg growth rate

133
Q

Lysine requirement calculation?

A

Growth rate per day x 25g lysine = lysine required in diet per day
Eg. 60kg pig = 1.1kg growth rate x 25g lysine = 27.5g lysine

134
Q

As the pig gets older does lysine requirement increase or decrease?

A

Lysine requirement decreases as pig gets older

135
Q

Excess lysine fed is wasted once a pig reaches what bodyweight?

A

50kg

136
Q

3 types of feeding?

A

Single diet approach, split diet approach, and phase feeding

137
Q

How many different diets can be in phased feeding?

A

Up to 4 different diets, reducing N excretion, costing less, pigs performing better

138
Q

What % of the total energy requirement goes to maintenance?

A

40%

139
Q

By lowering the amount of protein in the diet, this can reduce odour by up to what %?

A

40%

140
Q

Ideal lysine, MJ DE/kg and MJ NE/kg in a pig’s diet 20-38kg?

A

1.3-1.4% lysine, 14.5 MJ DE/kg, 10.3 MJ NE/kg

141
Q

Ideal lysine, MJ DE/kg and MJ NE/kg in a pig’s diet 38-65kg?

A

1.15% lysine, 14 MJ DE/kg, 9.9 MJ NE/kg

142
Q

Ideal lysine, MJ DE/kg and MJ NE/kg in a pig’s diet 65-95kg?

A

1.0% lysine, 13.8 MJ DE/kg, 9.8 MJ NE/kg

143
Q

Ideal lysine, MJ DE/kg and MJ NE/kg in a pig’s diet 95-115kg?

A

0.9% lysine, 13 MJ DE/kg, 9.25 MJ NE/kg

144
Q

Limitations of pig performance?

A

Unable to consume adequate nutrients, Pig is unhealthy or stresses

145
Q

Optimum water:meal ratio for feeding?

A

2.5:1

146
Q

What is the Venturian effect?

A

Where you get movement of air from below the slats upwards

147
Q

What can be a cause of tail biting?

A

Drafts in houses

148
Q

A cold pig (10oC) has a higher maintenance requirement of about what %?

A

68%

149
Q

Every fattening pig needs how much space?

A

1m^2

150
Q

What % weight will a finisher pig gain?

A

62.5% of its overall weight

151
Q

What is the weight at the start of the finishing phase

A

38.7kg

152
Q

What is the average weight of a pig at slaughter

A

110kg

153
Q

What is the kill out % of a finisher pig?

A

76.4%

154
Q

What is the main factor in determining the growth potential of a finisher pig?

A

Breed and genetic potential

155
Q

What’s the best feeding practice to minimise wastage

A

Restrict feeding by phase feeding

156
Q

Explain phase feeding approach

A

Phase feed drop diet specification every 15kg of gain to minimise wastage

157
Q

What is the common feeding method used in Ireland

A

Split diet approach

158
Q

Factors determining feed intake on pig farms

A

Genetics, health, environmental, economics, management

159
Q

What is an Anemometer

A

Measures draughts

160
Q

How is ammonia measured

A

Drager tubes

161
Q

What is the optimum ammonia levels in pig units

A

25ppm

162
Q

What is the temperature of a finisher house

A

21oC

163
Q

Optimum no. of pigs per pen

A

16-18

164
Q

Which sex has a higher kill out %?

A

Ad lib females

165
Q

What is the daily feed intake of a finisher pig(110kg)?

A

3kg (2.7% bodyweight)

166
Q

Composition of fat? (lipid, water, protein content)

A

88% lipid, 10% water, 2% protein

4 Autumn (3 decks)

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