Species focus: Pigs Flashcards
1
Q
What is the most common meat produced and eaten? and where
A
Pork, in china
2
Q
what percentage is the UK self-sufficient with pig meat production?
A
54%
3
Q
The UK pig industry
A
11000 holdings, 6000 sow breeding units
4
Q
what percentage of the UK pig industry is outside?
A
40%
5
Q
how many sows kept on an outdoor farm?
A
average 1000 breeding sows
6
Q
how many breeding sows on average kept at an indoor breeding unit?
A
700
7
Q
What is genetic stock?
A
pure bred, for AI boars, and commercial bredding gilts
8
Q
What are breeding pigs and what percentage of UK pigs are part of this sector?
A
10%
sows and gilts, found on commercial farms
boars also found on commercial farms or used as genetic stock for AI
9
Q
what is the slaughter generation?
A
Fattening pigs, the rest of the UK population
10
Q
What units are used for fattening pigs?
A
breeding unit= weaners and growers
finishing units= go to slaughter
11
Q
what weight are weaners?
A
7-10KG
12
Q
what weight are growers?
A
20-40kg
13
Q
what weight do the finishing pigs go to slaughter?
A
50-120 kg depending on meat requirement
14
Q
Age of sows at first litter
A
12 months
15
Q
litter size?
A
11-13 live births
16
Q
birth weight
A
1-2kg
17
Q
pre weaning mortality rate
A
12% (sows lying on piglets)
18
Q
mean weaning age
A
27days
19
Q
mean weaning weight
A
7kg
20
Q
litters per year
A
2.2-2.5
21
Q
when can pigs be marketed from?
A
any age after weaning
can be very little- 6-20kg suckling pigs
or very large- 180kg for parma ham
22
Q
what slaughter weight are pigs for pork (fresh)?
A
55-70KG
23
Q
what slaughter weight are pigs for cutters (joints)?
A
70-80KG
24
Q
what slaughter weight are pigs for bacon (fresh and preserved)?
A
90-110KG
25
what slaughter weight are pigs for Heavy Hogs (pies and other processed)?
120KG plus
26
what are the three markets in the UK?
1. heavy hogs- meat products
2. bacon market and cutters
3. fresh pork market
27
what is live weight?
=slaughter weight, weight of live animals at slaughter
28
what is carcass weight?
dressed weight= the weight of the body of an animal, dressed according to a defined specification, at the end of the slaughter line- this is within 45 mins of slaughter for pigs
29
What is killing out percentage?
the dressed weight of a carcass as a proportion of the live weight of the animal prior to slaughter
Pigs have a high percentage due to keeping their skin, legs and head attached to the carcass. but relatively low weight of viscera.
30
How many major pig breeds in the UK?
14 pedigree breeds
31
Commercial breeds
- large white
| - landrace
32
Characteristics of Landrace pigs
- versatile breed, perform well indoors and outdoors systems
- sows produce and rear large litters, good daily gain and high lean meat content
- ideal for fresh pork or bacon production
33
'primitive' breeds
- berkshire
- tamworth
- meishan
- kunekune
34
Characteristics of large white pigs
- rugged and hardy, variety of climate and environmental factors
- good ability to cross and improve other breeds, most common commercial breed globally
35
characteristics of Berkshire pigs
- medium size with prick ears and white socks, white blaze and tail tip
- otherwise totally black
- high levels of intramuscular fat so selected for flavour
36
List semi commercial breeds
Duroc
| Gloucester old spot
37
How long should you isolate a new boar? And how long should you allow for him to settle in?
3-6 weeks iso
| 3-4 weeks settling in
38
How early can you breed from a boar?
6-7 months
39
what are the three steps of farrowing?
1. the pre farrow period
2. farrowing
3. Post farrowing when afterbirth is expelled
40
what happens in the first stage of farrowing?
10-14 days prior, developing of mammary glands and vulva swells
Signs: reduced appetite and restlessness, repeatedly standing up and sitting down, chewing bedding, nest making in loose straw
Within 12 hours of farrowing, milk is secreted into mammary glands
41
What happens in second stage of farrowing?
Range from 3-8 hours of farrowing, delivered every 10-20 minutes
42
What happens in Stage 3 of farrowing?
Delivery of placenta, usually 1-4 hours after giving birth.
| sometimes placenta can be passed during farrowing
43
How to induce farrowing
at 112 days, injecting prostaglandin intramuscularly, will induce farrowing 20-30 hours after.
Synchronised farrowing
44
What are farrowing crates
A crate where the pig can farrow and lie down without crushing her piglets- they have an escape route. They can also feed regularly
45
features of a fully slatted farrowing crate
- Cast iron under Sow
- plastic along sides
- good Hygiene
- high room temperature
- high ammonia emissions
46
Features of a partially slatted farrowing crate
- concrete floor under sow
- cast iron 110-120 cm at rear
- fair hygiene
- low room temperature
- low ammonia emissions
47
How much water does the sow need initially post farrowing?
10-13 litres/min
| lack of water is first limiting factor for high milk production
48
Colostrum intake of a piglet
150-280g/Kg bodyweight soon after birth
49
how often do the piglets nurse?
every 50-60 minutes
50
what are some lactation issues?
- oedema and congestion lead to mastitis
- uneven litter sizes cause issues for sow- cross-fostering sometimes works has to be before 24 hours since piglets will fight
51
Why is weaning potentially traumatic for piglets
change in diet affects gut microflora and gut local immune status
change in accommodation and mixing with other piglets
52
Natural weaning
gradual process, shift from reliance on sows milk to other foods
53
semi- natural weaning
12-17 weeks old, gradual and later than commercial flocks
54
commercial weaning
21-34 days
| so that sow can get back into oestrus for another litter
55
how much should a piglet weigh by 4 weeks old?
7kg
56
When should iron injections be given?
1- 7 days post birth
57
how much iron does sow provide?
10%
58
What amino acid is a limiting factor for pig growth?
Lysine, plant protein is low in this Amino Acid
59
what does creep feeding period consist of= before weaning
more is often wasted than consumed before 3 weeks of age
| fed 3-4 times a day, pan or floor feeding
60
What is the basic weaner diet?
Ad lib until 20-25 kg (8-10 weeks old)
14.5 MJ diet energy level, since stomach capacity is limited
protein content as high as 18%
61
What is the basic growers diet?
30-35% of feed usage for farrow to finish
at 25KG= growing phase, laying down meat, need high levels of lysine
high energy diets (14-15 MJ DE/KG) protein content 15%
two groups 25-40kg and 40-65 kg better feeding targets
62
What is the basic finishers diet?
28-34MJ of energy per day, and 14% protein
63
what is the dry sow diet?
according to condition, not over fatten. If intake is too high during pregnancy, intake will be reduced during lactation.
2-25.kg of grain-based feed
64
What is the lactation diet?
fed ad lib in order to reach maximum lactation potential
may consume 10kg per day
water necessary
16-20 degrees (temperature) higher temps will reduce intake
65
What percentage of pigs are outdoors?
40%
66
Outdoor pig production: location key points
- level, free-draining
- chalk or sand soil, Clay= unsuitable
- best results when pigs are kept on grass
67
Outdoor pig production problems?
- in winter- piglet mortality higher, wet and cold
- in summer- sunburn
- foxes, theft
- nose ringing- welfare concerns
68
Ideal stocking density
25 sows per hectare
69
Wild boar behaviour
- small, matriarchal groups, primarily nocturnal and spend up to 8 hours a day foraging
- sow isolates for farrowing, building a nest 1-2 days before
- typical litter=4-6 piglets which follow sow out of nest from day 9
70
Behaviour difference in domestic pigs
less active in 24 hours, less dominance related aggression, and less predator vigilant.
often display the same behavioural repertoire as domestic pigs
71
Main welfare issues with domesticated pigs: dry sows
feeding restricted during gestation- increased hunger levels and stereotypies
aggression- the groups are so large they can't remember who is who etc.
72
Main welfare issues with domesticated pigs: Lactation
Crushing piglets, especially in a restricted space
| farrowing crates, great for piglet welfare, poor for sow
73
Key advantages of farrowing crates
piglets: less crushing and access to teats
stockman: quick and easy access to view sows, treat them and clean them, safer
can fit a lot more in one building
74
Key issues with farrowing crates
- physical: urinary tract infections, sores/injuries from pens, slat-induced floor problems, weaker bones and muscles- physical integrity.
- behaviour: stereotypies, apathy, poor postural changes, no nest building, no getting away from piglets
- physiology: higher baseline cortisol, increased level of stillbirths
75
'no getting away' -does it matter?
confined, always near their piglets and can't leave, turn around or move
difficult for them to limit suckling stimulation to limit milk consumption
may lie on udders to reduce feeding and increased cortisol levels
76
Tail biting consequences
pain, secondary infection, cannibalism, impaired growth, death and carcass condemnation risk, economic losses and causes stress
77
What issues can tail-biting cause?
Sequelae: pyaemia and lung abscesses
| suppurative osteomyelititis
78
simple solutions to tail biting
- tail docking (under 7 days old)
| - straw provisions
79
Why is providing straw associated with less tailbiting?
highly motivated to explore and forage- which leads to nosing each other if there's no straw provided- tail biting
80
Three types of tail biting
- boredom/ metabolic balance
- frustration
- frantic pigs
81
Boredom and metabolic balance
motivation to root to get what they need- are they lacking anything?
under-occupied
82
frustration
inability to access Resources
| when they can't reach what they want- overstocking
83
frantic
Individuals spend 11-25% of their time tail biting
| often the smallest pig post weaning
84
Husbandry issues to look out for as risk factors for tail biting
- drinkers are fouled
- draughts in lying area
- variation in tail docking length
85
How to sport tail biting early- indicators
- tails tucked under
- agitated or restless
- a high proportion of pigs manipulating others
- increasing % of lesions anywhere on the body
