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Animal Management Y2 > Porcine > Flashcards

Porcine Flashcards

1
Q

Describe global pig production and consumption.

A
  • Pig meat is the most common meat type produced globally.
  • Pig meat is the most common meat type eaten globally.
  • China is the largest pig meat consumer. UK consumes 1.7 million tonnes.
  • Self-sufficiency (production/consumption) is about 54%
  • About 1 billion pigs kept world-wide. Just under half of the world’s pigs are kept in China, about 4 million in the UK.
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2
Q

Describe UK pig production and consumption.

A
  • UK is a net importer of pig meat
  • About 40% of UK breeding herd is outdoor
  • Outdoor pig farms are typically large – average 1000 breeding sows per farm vs 700 indoors
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3
Q

What are genetic stocks of pigs?

A

Pure-bred for developing AI boars and commercial breeding gilt

  • Sows – on genetic stock farms
  • Boars – on genetic stock farms for commercial AI and breeding programmes
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4
Q

Describe breeding sows and boars.

A

Sows and gilts on commercial farms

Boars – on commercial farms and on genetic stock farms for AI

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5
Q

What are fattening pigs?

A

Slaughter generation:

  • Breeding unit – weaner up to 7-10 kg, grower up to 20-40kg
  • Finishing units – to slaughter at 50-120kg for growers and finishers
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6
Q

Describe the structure of the pig breeding pyramid.

A
  1. Great grandparents are purebred and produce gilts through AI.
  2. Grandparents are crossbred to produce gilts.
  3. Slaughter generation
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7
Q

What is the age of sows at first litter?

A

12 months

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8
Q

What is the typical litter size?

A

11-13 live births

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9
Q

What is the typical birth weight?

A

1-2kg

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10
Q

What is the pre-weaning mortality (liveborn)?

A

12%

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11
Q

What is the mean weaning age?

A

27 days

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12
Q

What is the mean weaning weight?

A

7kg

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13
Q

How many litters does a sow have per year?

A

2.2 - 2.5

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14
Q

When are pigs marketed?

A

Any time after weaning.
- From very little 6-20kg (suckling pig)
- To very large 180kg (Parma ham)

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15
Q

What are the average UK slaughter weights?

A
  • Average carcass weight is 84kg.
  • Pork (fresh) = 55-70 kg slaughter weight
  • Cutters (joints) = 70-80kg slaughter weight
  • Bacon (fresh and preserved) = 90-110 kg slaughter weight
  • Heavy hogs (pies, other processed) = 120+ kg slaughter weight
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16
Q

What are the 3 distinct markets for UK pig farmers?

A
  • Heavy hogs – meat products
  • Bacon market – around 100kg slaughter weight and cutters at 70kg
  • The fresh pork market 55kg
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17
Q

Define live weight and carcass weight.

A

Live weight = slaughter weight = weight of live animal at slaughter

Carcass weight = dressed weight = the weight (kg) of the body of an animal, dressed according to a defined specification, at the end of the slaughter line/within 45 minutes of slaughter.

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18
Q

What is the killing out percentage?

A

Killing out percentage = the dressed weight of a carcass as a proportion of the live weight of the animal prior to the slaughter. Higher in pigs at 75% average due to the relatively lower weight pf the viscera and their carcasses including skin and normally the head and feet.

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19
Q

Name the 14 UK pedigree pig breeds.

A

Berkshire
British landrace
British saddleback
Duroc
Gloucestershire old spots
Hampshire
Large black
Large white
Mangalitza
Middle white
Oxford sandy and black
Pietrain
Tamworth
Welsh

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20
Q

Describe the characteristics of Landrace pigs.

A
  • Very versatile breed, performs well indoors or outdoors systems
  • Sows produce and rear large litters with very good daily gain and high lean meat content.
  • It is ideal for either fresh pork or bacon production.
  • The greatest strength is its ability to improve other breeds of pig when crossed to produce hybrid gilts.
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21
Q

Describe the characteristics of Large White pigs.

A
  • Rugged and hardy breed that can withstand variations in climate and other environmental factors.
  • Their ability to cross with and improve other breeds has given them a leading role in commercial pig production systems and breeding pyramids around the world.
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22
Q

Describe the characteristics of Berkshire pigs.

A
  • Medium sized with prick ears, white socks, a white blaze and a white tip to the tail, otherwise totally black.
  • High levels of intra muscle fat - selected for flavour.
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23
Q

Describe the characteristics of Tamworth pigs.

A
  • One of the oldest pig breeds; thought most typical breed descended from the old indigenous pigs, the Old English Forest Pig because of little crossing with foreign stock.
  • Small, red-coated, longest snout of modern domestic breeds.
  • Very hardy, and especially resistant to sunburn
  • Good mothering ability – protective, aggressive
  • Therefore crossed in for – outdoor lines
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24
Q

Describe the characteristics of Meishan pigs.

A
  • Native to a mild climate in Southern China
  • Small to medium-sized breed with large drooping ears, and wrinkled black skin.
  • Best known for its large litters of 15-25 piglets and early puberty - Meishan pigs are perhaps one of the most prolific breeds of pig in the world.
  • Therefore crossed in to increase litter size
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25
Q

Describe the characteristics of KuneKune pigs.

A
  • New Zealand:
  • The word Kunekune means ‘fat and round’ in Maori.
  • It is a small breed with short legs and a short snout. Some have tassels which hang from the lower jaw.
  • Their natural habitat is woodlands and pasture. They fatten on grass and are disinclined to roam. As meat, they have an excellent ratio of meat to fat.
  • Often pets or on hobby holdings.
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26
Q

Describe the characteristics of Duroc pigs.

A
  • All purebred Durocs are red.
  • Good mothering ability and docility
  • Therefore crossed in (as both dam or sire) for outdoor lines
  • ‘Marbling’ and heavy muscling makes it very suitable for anything from light pork to heavy hog production.
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27
Q

Describe the characteristics of Gloucester Old Spot pigs.

A
  • The oldest spotted pedigree pig breed in the world, placid and easily managed.
  • Black and white breed that is predominantly white in colour.
  • Sows known for large litters and high milk production.
  • Therefore crossed in for increasing litter sizes and milk production.
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28
Q

How are breeds selected for production?

A
  • The boars have more impact on genetic improvement than the females. Select carefully.
  • Concentrate on performance trait(s) of economic importance and select from genetic breeding company that test or record as many boars as possible/have high selection intensity.
  • If boar: select for physical soundness – strong feet and legs, watch them walk, no buckling of front legs or stiffness in hind.
  • Boar must have good general conformation and willingness to breed (good libido).
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29
Q

What happens to newly purchased boars?

A

Isolate for 3-6 weeks, allow 3-4 weeks to settle in

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30
Q

When can boars be used for breeding?

A
  • Can use to breed at 6-7 months of age
  • Wait until 7-8 months of age before regular use
  • 2-4 times per week until one year of age
  • Mature boars can perform 6-10 services per week
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31
Q

What are important traits of gilts?

A
  • Sound feet & legs
  • Good growth rate & back fat
  • 14 or more well spaced teats with none inverted
  • Sexually mature by 220 days old
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32
Q

Describe gilt teat numbers.

A
  • The ideal would be 16 teats, but this may represent only 5% of the gilt population, with around only 25% having 14
  • The commercial choice is 12 functional teats with 14 or 16 in the Meishan-cross breeds
  • If however, selecting replacement gilts from own herd, advise 14 or more if possible
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33
Q

Describe gilt teat position.

A
  • The position on the udder is equally as important as teat conformation. It is no use having 14 perfect teats if their placement results in poor accessibility at birth.
  • Teats should be equally spaced with no supernumerary ones and be in two parallel lines. When teats diverge they are poorly presented to the piglet at birth.
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34
Q

How long is the porcine gestation period?

A

115 days

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35
Q

Describe porcine body condition scoring.

A

Score 1 – the sow is visually thin, with hips and backbone very prominent and no fat coverage over the hips and backbone.

Score 2 – the hip bones and backbone are easily flet without any pressure on the palms.

Score 3 – it takes form pressure with the palm to feel the hip bones and backbone.

Score 4 – it is impossible to feel the bones at all even with pressure on the palm of the hands.

Score 5 – the vertical processes are only detectable as a line, the ends of the horizontal processes cannot be felt.

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36
Q

When should sows be condition scored?

A
  • At weaning, as this is the time when the sow is likely to be in her poorest condition
  • Poor condition at weaning can delay the sow’s return to oestrous.
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37
Q

What is the ideal condition scores of sows at different points of the year?

A
  • Sows should not enter the farrowing house with a condition score of less than 3.
  • The target to be aimed at should be 3 and the sow should not get fatter than a condition score of 4.
  • The condition of the sow may reduce to 2 during lactation but it is unacceptable for any sow to have a condition score of less than 2.
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38
Q

What is fat sow-thin sow syndrome?

A

A sow that is fat at the beginning of lactation may end up thinner than one that was thin at the beginning. Her piglets may grow less and she may take longer to return to oestrus.

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39
Q

How can fat sow-thin sow syndrome be prevented?

A
  • Body condition lost during lactation needs to be regained during the following pregnancy.
  • The objective of the feeding strategy during lactation should be to minimise fat loss.
  • Feeding in pregnancy should not be so generous to allow the inefficient accumulation of excessive amounts of fat.
  • Consider restricting feeding pre-farrowing.
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40
Q

Name the 3 stages of the farrowing process.

A

Pre-farrowing period
Farrowing
Immediate post-farrowing period when the after-birth is expelled

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41
Q

What are the signs signalling the onset of the farrowing process?

A
  • A reduced appetite and restlessness
  • The sow repeatedly standing up and lying down
  • If bedding is available chewing and moving this around in her mouth
  • If she is loose-housed on straw she will make a nest
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42
Q

Describe the pre-farrowing process.

A
  • The preparation for farrowing starts 10 to 14 days prior to the due date, with the development of the mammary glands and the swelling of the vulva. At the same time the teats enlarge and the veins supplying the udder stand out prominently.
  • Within 12 hours before the delivery of piglets, milk is secreted into the mammary glands and with a gentle hand and finger massage it can be expressed from the teats.
  • This is one of the most reliable signs of impending parturition.
  • A slight mucous discharge may be seen on the vulva.
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43
Q

Describe farrowing.

A
  • This can range from 3 to 8 hours and piglets are usually delivered every 10 to 20 minutes (wide variation).
  • Immediately prior to the presentation of a pig the sow lies on her side, often shivering and lifting the upper back leg.
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44
Q

Describe post-farrowing and the delivery of the placenta.

A
  • This usually takes place over a period of 1 to 4 hours and is an indication that the sow has finished farrowing although some afterbirth will sometimes be passed during the process of farrowing.
  • After the placenta has been delivered there will be a slight but sometimes heavy discharge for the next 3 to 5 days.
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45
Q

How can farrowing be induced?

A

If a sow is injected intramuscularly with the correct dose of prostaglandin from 112 days onwards farrowing will take place approximately 20 to 30 hours afterwards.

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46
Q

What are the advantages of inducing farrowing in sows?

A
  • Induction allows synchronised, predictable farrowing
  • Possible to prepare the farrowing pens at a more predictable time and increase throughput.
  • The sows can be supervised before, during and immediately after farrowing and thus any difficulties, stillbirths, savaging or history of previous problems can be monitored.
  • A considerable amount of care can be given to the piglets immediately after birth, particularly those not breathing well or of low viability.
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47
Q

Describe fully slatted farrowing crates.

A
  • Cast iron under sow
  • Plastic along sides
  • Good hygiene
  • High room temperature
  • High ammonia emission
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48
Q

Describe partially slatted farrowing crates.

A
  • Concrete floor under sow
  • Cast iron 110-120 cm at rear
  • Fair hygiene
  • Low room temperature
  • Low ammonia emission
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49
Q

Distinguish undersized pigs and runts.

A

An undersized pig is usually just a smaller version of a normally developed, full-sized pig. Given a chance to receive adequate nutrition and care, small pigs usually grow as well as their litter mates.

Runts, are usually very small, often stand with their backs humped and feet tucked well under their bodies, have a somewhat “bulbous” skull, are weak and make more of a small squeaking noise than the squeal of a normal pig.

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50
Q

Why is water important for lactation?

A
  • Lack of water is the first limiting factor for a high milk production.
  • Therefore the sow trough should be provided with a high yielding water nipple – 10-13L/min
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51
Q

How much colostrum should piglets intake right after birth?

A

Piglets should consume 150-280g/kg bodyweight soon after birth.

Intake depends not only on the piglet’s ability to extract and the ability of the sow to produce enough for the whole litter.

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52
Q

What happens after 6 and 24 hours after birth?

A

After 6 hours the gut begins to ‘close’

After 24 hours, the full benefits of the immunoglobulins are no longer available to the piglet.

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53
Q

Describe the process of suckling.

A
  1. Nursing is about every 50–60 minutes, and the sow requires stimulation from piglets before milk let-down.
  2. Sensory inputs (vocalisation, odours from mammary and birth fluids) are important to facilitate teat location by the piglets.
  3. Sow grunts vary in frequency, tone and magnitude, indicating the stages of nursing to the piglets.
54
Q

When should the sow udder be palpated?

A

The udder of every sow at farrowing and 12 to 24 hours afterwards should be palpated for abnormal pain and changes in texture.

55
Q

What is the implication of a small impression left upon palpation of the udder?

A

Evidence of the very early stages of oedema

56
Q

What are the signs of severe mastitis in sows?

A
  • Sow may be off her food and fail to suckle the newborn piglets.
  • Lactation failure by behavioural changes in the sow, lack of alertness and failure to lie over and suckle.
  • Affected glands may be discoloured and swollen.
  • Sow may have fever and lying on her belly.
57
Q

What are the basic husbandry requirements for lactation?

A
  • Check the temperature in the farrowing house is not too high for the sow (<20*C)
  • Check for adequate supply of water for the sows ( >3 x milk yield as minimum)
  • Check feeding regime - restricting the feed intake of the sow in the first few days after farrowing can increase the maximum intake later in lactation.
58
Q

Why is weaning traumatic, regardless of age?

A
  • The change in nutrition from a largely milk based diet to a pelleted ration affects gut local immune status and gut microflora.
  • Changing the accommodation and mixing piglets affect the piglets’ physical, nutritional, immunological and behavioural status.
59
Q

What is natural weaning?

A

A gradual process that cannot be defined as a specific time period but is rather a shift from reliance on the sow’s milk to a reliance on other food. For sows in semi-natural environments this shift from milk to other food sources is completed when piglets are aged between 12 and 17 weeks.

60
Q

What are commercial breeding practices?

A

Longer lactations decrease the number of litters produced per year because sows are restricted from coming into heat during lactation. Weaning age on commercial pig farms has been decreasing steadily, with most piglets now weaned between 21 and 34 days of age.

61
Q

What is the amended EU legislation for pig weaning ages?

A

“No piglets shall be weaned from the sow at less than 28 days of age unless the welfare or health of the dam or the piglet would otherwise be adversely affected.”

62
Q

What is ‘all in all out’ weaning practice?

A
  • This is the only way to achieve a reasonable standard of hygiene.
  • Cannot pressure-wash while sows and piglets are in the room.
  • Piglets should weigh about 7kg at 4 weeks old, and this is a good time to wean them, especially if they have been creep-fed.
63
Q

At what age do piglets complete the shift from milk to other food under natural conditions?

A

12-17 weeks

64
Q

What are the 7 key requirements of pigs?

A
  1. Inspection of wellbeing at least once a day
  2. No tethering except for examination, test, treatment, operation for veterinary purpose
  3. Accommodation such that pigs turn around, stand up, lie down without difficulty at all times and be in sight of other pigs, except the week before and during farrowing
  4. Provision of suitable nesting material a week before farrowing, except if not technically feasible for slurry system.
  5. Group housing of sows and gilts except for 1 week before farrowing until weaning (rate allowed)
  6. Sufficiently quantity of high fibre or bulky food (plus high energy food) for dry sows and gilts
  7. Weaning at 28 days or 21 days if health risk or moved to specialised housing.
65
Q

Describe what needle teeth clipping is and its regulations.

A

Performed on commercial farms to reduce scarring to the sow’s udder and to prevent facial wounds when littermate piglets fight.

May only be carried out on animal that is under 7 days old.

66
Q

Describe tail docking and its regulations.

A

Still routinely done to reduce the risk of tail biting. Can lead to the development of neuromas, which occurs when the severed ends of nerves attempt to regrow.

  • An anaesthetic and additional prolonged analgesia must be administered where the animal is aged 7 days or older.
  • May only be carried out where measure to improve environmental conditions or management systems have first been taken to prevent tail-biting, but there is still evidence to show that injury to pig’s tails by biting has occurred.
  • Must involve quick and complete severance of the tail.
67
Q

What is the vet’s role in tail docking piglets?

A
  • Needs a vet to do if the piglet is over 7 days old
  • Needs a vet to permit if the piglet is under 7 days old
68
Q

Why is ventilation important to pig housing?

A

Require to control moisture and heat produced by the animals and air contaminants from manure, feed and the pigs themselves.

69
Q

Describe naturally ventilated housing requirements.

A
  • Insulated shell, which prevents condensation in the winter and lowers the inside building surface temperatures in the summer.
  • Outlets, which should be located at the highest point in a natural ventilated facility. In gabled or peaked roof designs, this is at the ridge. In a mono-sloped or shed roof barn, it is at the top of the tallest wall.
  • Inlets – air should enter the side of a building and either flow up through the ridge or chimney outlets/extractor fans, or move across the barn and exit the other side. Inlet areas = 3 x outlet area at least.
70
Q

Describe mechanically ventilated housing requirements.

A

Positive pressure systems – do the opposite to natural air movement. A fan blowing air into a barn creates a positive pressure and air escapes through designed outlets.

71
Q

What happens when ventilation is inefficient?

A

Inefficient ventilation is detrimental to pig health and performance, particularly on hot days, it is needed for thermoregulation.

72
Q

What are the guidelines on pollutants in pig housing?

A

Ammonia = 11ppm
Carbon dioxide = 1500ppm
Carbon monoxide = 30ppm
Hydrogen sulphide = 5ppm
Inhalable particles = 0.23mg/m3

73
Q

What are the problems with ventilation?

A
  • A very common reason for poor ventilation is dust build up on extractor fans/outlets
  • Inlet fans do not have dust build ups but can produce cold air draughts
74
Q

What are the guidelines for temperature in different pig housing?

A

Sows = 15-20

Suckling pigs in creeps = 25-30˚C

Weaned pigs 3-4 weeks old = 27-32˚C

Later weaned pigs 5+ weeks old = 22-27˚C

Finishing pigs porkers = 15-21˚C

Finishing pigs baconers = 13-18˚C

75
Q

What are thermal comfort zones?

A
  • The point at which pigs must increase heat production to keep warm is called the lower critical temperature.
  • Many factors affect lower critical temperature: body weight, feed intake, age, insulation of the building and floor type
  • Thermos-neutral/comfort zone = upper CT – lower CT
76
Q

How is growth rate temperature dependent?

A

For every degree below the lower CT, a growing pig looses approximately 10-12g of live weight gain per day.

Draughts at any age can result in the pig experiencing significantly lower temperatures than might be registered by an air temperature thermometer – wind chill factor.

77
Q

What are the problems with temperature in pig housing?

A
  • Large or abrupt fluctuations in temperature in housing systems can create thermal stress that may trigger outbreaks of vice, such as tail biting or diseases such as pneumonia.
  • When moved to a new accommodation, reduce the possibility of cold stress occurring as a result of sudden changes in the thermal environment. By ensuring pen is dry or preheating the building.
78
Q

What is the feeding space sufficient for trough feeding?

A

Rule of thumb = 1.1 x shoulder width x number of pigs

79
Q

What main 3 things do pigs eat?

A

Barley – main cereal component of the diet, cereal taking up 70% of the diet.

Soya beans – all protein is plant based and soya is the main supply.

Lysine supplement – plant protein is low in lysine and lysine is limiting for pig growth. So synthetic lysine is added to the diet.

80
Q

Describe prenatal nutrition.

A
  • The sow’s placenta and umbilical cord are thick tissues that selectively transfer nutrients to the developing foetus.
  • Water soluble nutrients are more effectively transferred than those that are fat soluble.
  • The pig is born with a low body fat content and a low reserve of fat soluble vitamins, particularly vitamin E.
  • There is relatively low supply of iron and selenium transferred to the foetus.
  • The neonatal pig must therefore be supplied with these and other nutrients, either from colostrum, milk or an exogenous source.
81
Q

What is phase feeding?

A

The feeding of several diets for a relatively short period of time in order to closely meet each pig’s nutrient requirements.

82
Q

What is the advantage of phase feeding?

A

When 1 diet is fed for a long period of time, it is usually below the young pig’s nutrient requirements and over fortified for the older pig.

By phase feeding, you minimise this over and under feeding and provide a more economical feeding program for the pig.

83
Q

When and how is creep feed fed to pigs?

A
  • Very little creep feed will be consumed before 3 weeks of age and is often wasted.
  • It is recommended that creep feed be fed 3-4 times per day to keep fresh diet of the baby pig.
  • Pan or floor feeding may aid in increasing the consumption of creep feed.
  • Feeders should only be fed if they allow adequate access to the feed.
84
Q

Describe weaning diets.

A
  • Diets should be fed to establish weaners without restriction, such as ad libitum, until pigs reach 20-25 kg liveweight at about 8-10 weeks old.
  • The diets energy level should at least be 14.5MJ because their stomach capacity is limited.
  • Protein content may be as high as 18%.
  • The feed must be kept fresh and troughs regularly checked for soiling.
85
Q

Describe growing phase diets.

A
  • Grower diets represent approximately 30-25% of the feed usage on a farrow-to-finish operation.
  • The growing pig at 25kg+ is still in the growth phase in which it is depositing lean tissue at a fast rate. Therefore high levels of lysine and other amino acids are necessary to promote maximum lean growth.
  • Advise high energy diets at 14-15MJ DE/kg during growth phase to exploit pig’s high capacity for lean meat production.
  • Protein content of 15%
  • Often the grower phase is further broken down into 2 phases to even more closely match diet to optimising growth in each phase, at approximately 25-40kg and 40-65kg.
86
Q

Describe finisher diets.

A
  • Finishing feed makes up approximately 45-50% of the feed usage on a farrow-to-finish operation, so decisions to change or modify finishing diets must be made based on economics.
  • A maximum of 28-34MJ of energy per day should be fed.
  • Protein content about 14%.
  • Finishing pigs are more subjected to changes which affect feed intake, therefore feeding programmes which include summer vs winter diets and/or split-sex feeding can be economically justified.
87
Q

Describe dry sow diets.

A
  • Should be fed according to condition but not to over-fatness. If intake is too high during pregnancy, intake is reduced when lactating.
  • The amount fed will depend on the sow’s size and body condition, type of housing, environment, method of feeding and health.
  • A feeding level of 2-2.5kg of grain based feed is suitable for most dry sows.
88
Q

Describe lactation diets.

A
  • Sows during lactation should be fed ad libitum in order to obtain maximum milk production.
  • A sow may consume 10kg per day.
  • This intake will depend upon a diet composition, sow’s condition, previous gestation diet, and environmental temperature of the farrowing facilities.
  • For maximum milk production, it is recommended that the sow be maintained in ana environment of 16-20˚C.
  • At higher temperatures, a reduction in feed intake will be evident.
89
Q

How are energy and amino acids balanced?

A
  • Pigs need both energy and protein to grow.
  • However, the optimal balance between the amount of energy in a diet and the amount of protein depends on pig type.
  • Usually, you will see this balance expressed as a ratio, such as the grams of available lysine per MJ of digestible energy.
  • As pigs get older, their relative need for lysine falls. This is because heavier pigs cannot grow as much muscle tissue as lighter pigs and a greater proportion of the food energy is required for maintenance rather than growth.
  • Other factors influencing the lysine/energy ratio: genotype, environment, sex and feed (energy) intake.
  • Ideally, diets should be formulated to match these conditions.
90
Q

Describe how pigs are produced in outdoor systems in the UK.

A
  • Outdoor pig production is largely concerned with the housing of sows and the rearing of the young piglets for the first few weeks of their lives: farrowing and sometimes including weaner stage.
  • Pigs are rarely reared to slaughter outside.
  • They are usually grown in conventional finishing units after weaning.
  • The best sites for outdoor pig production are level, free draining soils. Favoured soil types include chalk and sand whereas clays are generally unsuitable.
  • As sows breed all the year round care has to be taken with the choice of field as the ground can become inhospitable for young piglets during winter months and compromise their welfare (mud, wet, piglets getting stuck, drowning)
  • Best results are obtained where pigs are kept on grass.
91
Q

What are the problems with outdoor pig production?

A
  • In winter months, when it is wet and cold, piglet mortality can be higher and in simmer months stock can suffer from sunburn.
  • Foxes
  • Theft
  • Nose ringing – can protect ground cover but welfare concerns
92
Q

What are the welfare problems with nose ringing?

A

Any attempts to dig or root causes discomfort so exploratory behaviour is inhibited.

Procedure for inserting the rings is invasive and painful.

93
Q

Compare outdoor production to indoor production.

A
  • Lower initial and annual costs for capital improvements
  • Minimally higher labour costs
  • Lower energy costs
  • Slightly poorer weight gain and feed efficiency with outdoor feeding than in confinement rearing
  • Slightly higher costs for feed and the additional cost for bedding
  • Iron injections may not be needed on pasture, where pigs can get adequate iron from the soil
94
Q

What are the advantages of outdoor systems?

A
  • Can work as part of a crop rotation.
  • The herd should be moved onto a new site after not more that 2 years. In addition, at least 2 years should be allowed before returning to the site. Ideally each outdoor unit should have at least 3 sites around which it rotates.
  • Very often the straw from the individual arcs is burnt to prevent cross contamination of disease.
  • Iron injections may not be needed on pasture, where pigs can get adequate iron from the soil.
  • Pigs chew twigs/roots etc so teeth clipping not required
95
Q

How can stocking density be affected by soil type?

A
  • Overstocking has a significant effect on the waterlogging and poaching of soils.
  • The stocking density suitable for a particular site depends on the soil type, climate and other management factors.
  • However, on marginal soil types, in high rainfall area or where management is less experienced, stocking densities should be considerably lower.
96
Q

What is the ideal stocking density?

A

In ideal conditions, stocking densities of up to 25 sows per hectare/10 sows per acre can be used.

97
Q

What breed characteristics are ideal for outdoor production?

A

For outdoor producers, sows with superior leg soundness, overall width and rib capacity are especially important.

Because the sow has more freedom on pasture, mothering ability is a major priority, as well as being equipped to withstand the variable outdoor environment.

98
Q

Which breeds are best for outdoor production?

A

Outdoor producers often favour using a percentage of dark breeds or lines, for example Duroc, in the breeding sows’ genetic makeup.

99
Q

List the factors to be considered when advising on hut type.

A
  • Ease of use – does sow have room to enter, farrow and nurse?
  • Ease of access – to sow and litter by herdsperson
  • Protection from temperature extremes and precipitation – insulation
  • Ability to protect pigs from crushing by the sow
  • Portability for moving, placement and storage
  • Long term durability – maintenance or repair needs
  • Cost
100
Q

What are the typical types of farrowing huts for sows and dry sows?

A

Typically – single, fender, straw

Typically for dry sows – group, not insulated, straw

101
Q

Describe the performance of outdoor pig systems.

A
  • Compared with pigs fed ad lib indoors, outdoor reared pigs fed ad lib do not differ in daily gain but had a higher feed consumption.
  • Restricted feeding outdoor reduces daily gain but improves feed conversion to a level similar to indoor feeding.
  • Pigs reared outdoor to 80kg of liveweight or in the entire rearing period had improved carcass characteristics with leaner meat and less back fat.
102
Q

What are the challenges of housing?

A

Keeping cool – needs wallowing opportunities

Nutrition

Environmental factors such as low temperatures, wind speed and rainfall will all increase sow heat loss, with a pregnant sow requiring additional energy whenever the temperature drops below 17˚C.

103
Q

What are the consequences of tail biting?

A
  • Pain, secondary infection, cannibalism
  • Impaired growth, death, condemnation of carcass
  • Economic losses – estimated at £3.5 million 2003
  • Stress
104
Q

What are some examples of tail-biting related slaughter remarks?

A

Osteomyelitis
Embolic pneumonia
Chronic arthritis
Quarter abscesses
Limb abscesses

105
Q

What is pyaemia?

A

Pus and blood spread through blood vessels.

106
Q

What is suppurative osteomyelitis?

A

Abscesses in the core of the bone

107
Q

What are 2 posible solutions to tail biting in pigs?

A

Tail docking – 8-% of pigs docked

Straw provision

108
Q

What are the regulations on tail docking in pigs?

A
  • An anaesthetic and additional prolonged analgesia must be administered where the animal is aged over 7 days over.
  • Method used must involve quick and complete severance of the tail.
  • The procedure may only be carried out where measures to improve environmental conditions or management systems have first been taken to prevent tail biting, but there is still evidence to show that injury to pigs’ tails by biting has occurred.
109
Q

What documentations should the farmer keep in regards to tail docking?

A
  • Farmer should provide documented management process identifying all steps taken to enrich environments as part of veterinary health plan.
  • This must be signed off by a vet who would ultimately sanction the decision to tail dock. The decision and reasoning must all be recorded.
110
Q

How can straw decrease the likelihood of tail biting?

A
  • Having good straw decreases the likelihood of tail biting
  • Always having straw, such as throughout rearing and finishing, decreases the likelihood of tail biting.
111
Q

How can straw increase the likelihood of tail biting?

A
  • Having suboptimal straw, such as damp or dusty straw, increases the likelihood of tail biting
  • Having straw at an earlier age but not without straw will increase the likelihood of tail biting.
112
Q

How do pigs’ natural behaviour lead to tail biting?

A

Pigs are highly motivated to forage and explore, such as rooting, nosing and chewing. Nosing each other often leads to tail biting.

113
Q

How does general health affect tail biting?

A

Pigs healthy on arrival, new vaccine

114
Q

How does ventilation and bedding management affect tail biting?

A

Less bedding in hot weather, bedding away from rain keeps it dry and helps with humidity, pigs use pen layouts intended and lying area stays comfortable and dry.

115
Q

How do objects and enrichment affect tail biting?

A

Objects do not have the qualities needed to keep pigs occupied.

116
Q

How does tail variation affect tail biting?

A

Still an issue with supply chain/producers

117
Q

How does water flow and access affect tail biting?

A

Water flow increase improves food uptake and conversion. Improved access by all clean drinkers.

118
Q

What are the qualities of enrichment needed to reduce tail biting?

A

Clean – washed, rotated, attached to ceiling or sides

Attached – cleaner/active areas not lying down

Readily available – less competition, less agonistic behaviour, more pigs occupied

Destructible – increases interest and occupation, changes in size, shape and movement, chewable as well as rootable

Regularly rotated or replaced – rarely found but keeps objects cleaner and makes them novel and interesting again.

119
Q

What are the husbandry issues to look out for as risk factors of tail biting?

A
  • Drinks are fouled – rare but highly significant
  • Draughts in laying area – rare but highly significant
  • Variation in tail docking length – such as mix of docked and undocked pigs
120
Q

What are the early signs of tail biting?

A
  • Tails tucked under
  • Agitated or restless
  • High proportion of pigs manipulating other pigs or floor
  • Increased % of lesions anywhere on the body and ears
121
Q

What are the 3 most likely types of tail biting?

A

Boredom and metabolic imbalance

Frustration

Fanatic

122
Q

Describe boredom and metabolic imbalance tail biting.

A

Motivation to root. Starts non-aggressively, 1 or both pigs often lying down (2 stage tail biting). Pigs are under-occupied and evolved to root to get what they need, such as nutrients and specific amino acids.

123
Q

Describe frustration tail biting.

A

Inability to access resources, such as pigs yanking at tails queuing at feeder. Sudden forceful/yank-bites. Frustration specifically when a pig cannot reach what it wants – food, water, straw, object, etc. can be caused by limited space or limited time.

124
Q

Describe fanatic pig tail biting.

A

Rogue individuals, which perform majority of tail biting, obsessive. These individual shave been recorded spending 11-25% of their time tail biting. Often the smallest pigs following weaning have had some form of growth check. There may be a genetic problem with poor metabolic utilisation of protein.

125
Q

Describe the pig breeding pyramid.

A
  • Large nucleus herds of pure breeds have intense selection done based on performance and progeny tests
  • Selected individuals are transferred to multiplier herds where parents stock are created
  • These hybrid breeding stock are sold to commercial producers to produce the slaughter generation
126
Q

What are the strategies to achieve higher genetic improvement in pigs?

A
  • Breed selection – different breeds have different characteristics
  • Individual selection – selects the best performing individuals
  • Cross breeds – for most breeds crossbred value is midway between the means of the parents
  • Sometimes higher hybrid vigour (heterosis)
  • Greatest in traits associated with reproduction, survival and overall fitness
  • More genetically diverse the lines of the parents, greater degree of heterosis
127
Q

What is embryo transfer?

A
  • Embryo transfer important in the pig industry
  • Superovulate particularly valuable sows
  • Transfer embryos to other females gestation
128
Q

What are the affects of lameness in pigs?

A
  • Welfare concern – painful, stressful
  • Risk of piglet crushing
  • Negative effect on production: stress associated with reduced reproductive success, litter size and return to oestrous
  • Leg quality traits heritable. Selection for both improved mobility and reproductive performance, by selecting based on leg conformation and locomotion of young pigs
129
Q

What is African Swine Fever?

A
  • African swine fever is a highly infectious disease of domestic pigs
  • Autoimmune reaction causes rapid rise in temperature and death
130
Q

How is African Swine Fever being genetically prevented?

A
  • Not so severe in warthogs
  • Gene editing (snip the pig genome at the target site; natural repair introduces a minor error)
  • Gene sequences compared for warthog and pigs. Relevant region differs in 3 amino acids between the two species

Animal Management Y2 (16 decks)

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