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3. Food Animal > Swine 1 > Flashcards

Swine 1 Flashcards

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1
Q

world pork consumptiion: number marketed, tonnes produced

A

~1 billion pigs marketed world-wide each year
~40% of all meat consumed is pork
~110 million tonnes of pork produced each year
>pig population and consumption increasing

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2
Q

canadian swine industry: how important are swine exports

A
  • Pork: Canada’s 3rd largest agricultural export commodity (~$5 billion)
  • Canada is world’s 3rd largest exporter of pork
  • Canada is the #1 exporter of live swine
  • ~ 5.3 million live pigs exported in 2020
  • ~ 84% weaned or feeder pigs
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3
Q

Canada’s major swine centres

A
  • Major swine centres: Ontario, Quebec, Manitoba
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4
Q

Ontario swine industry: how many pigs marketed, price per pif, ownership and geographical structure

A
  • Ontario markets ~7 million finisher pigs (2019)
  • Market price ~$200 / pig marketed*
  • Most farms are family owned
  • Farms are large and specialized
  • Land-based farms for crop production and nutrient management
    > Corn + soybeans
    > Manure used to fertilize crops
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5
Q

food safety programs for swine

A
  • Canadian Quality Assurance programs: 1998
  • Animal Care Assurance program: Jan 2012
  • Canadian Pork Excellence program: 2019
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6
Q

what is NFACC

A

code of practice for swine

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7
Q

types of swine farms (5), and what they do

A
  • Farrow-to-finish
    > +/- raise own replacement gilts
  • Weaner producers
    > Sell pigs at 25 - 30 kg
  • Grow-Finish operations
    > Buy 25 - 30 kg pigs & raise to market age/weight
  • Breeding stock suppliers
    > Sell gilts and boars to others, supply boars to AI stud
    > Most pigs still go for market hogs
  • Multi-site production
    > multiple sow herds send pigs to one nursery
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8
Q

weaner producers sell pigs at:

A

25 - 30 kg

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9
Q

Grow-Finish operations buy pigs at? sell at?

A
  • Buy 25 - 30 kg pigs & raise to market age/weight
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10
Q

multi-site production principles for pig rearing

A

-Pigs from multiple sow barns move Off-site into one nursery barn
- nursery pigs move into grower-finisher barns

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11
Q

benefits of multi-site systems

A
  • Lower mortality
  • Higher ADG
  • Shorter days to market
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12
Q

drawbacks of multi-site systems

A
  • Requires quality management of weaned pig and weaned sow
  • May have costly outbreaks of disease
  • E.g., Strep suis and H parasuis problems
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13
Q

how common in artificial insemination for pigs? what is the general schedule, with weaning?

A
  • Artificial insemination
  • widespread (98% of sows)
  • Wean sows on Thursday
  • Breed on Mon – Wed
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14
Q

boar:sow ratio for natural breeders

A

1 boar : 20 sows

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15
Q

gestation length in pigs, and housing

A
  • 115-day gestation
  • Combination of stalls and pens
  • Code of Practice
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16
Q

at what point in gestation do we attempt estrus detection, and how?

A

Estrous detection with boar
* 21 days & 42 days

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17
Q

at what point in gestation do we do preg checks?

A
  • 25 – 35 days
  • Repeat at 42-56 days
18
Q

pros and cons of farrowing crates

A
  • Farrowing crates reduces piglet crushing
  • Nesting behaviour inhibited
19
Q

what do commercial farms use in farrowing crates to keep things clean

A

Commercial farms:

  • Do not use bedding (unless organic farm)
  • Use drying agents (for environment and pig itself)
20
Q

birth and weaning weight for piglets

A

Born: ~1-1.5 kg
Weaned: ~ 5kg

21
Q

nursery phase of piglet rearing includes what weight and age?

A
  • 5kg to 25-30 kg
  • Moved in at 3 wks
  • Moved out at ~10 wks
  • so stay in the nursery approx. 7 weeks
  • All-in / all-out
  • Specialized feed and housing to provide requirements of young pigs
22
Q

Production Phases:
Grow-finisher: what weight and time does this phase start and end?

A
  • 25-30 kg –> 110-115 kg
  • 100-120 days to complete this stage
  • 180 days old (~6 months) to reach 110-115 kg
23
Q

overall pig farming lifecycle by age and weight, and for sows

A

Piglets:
-Nurse: ~3weeks ~1.5 kg – 5kg
-Nursery pigs: 3 – 10 wks, 5 kg – 25/30 kg
-Finisher pigs: 11 – 26 wks, 25/30 kg – 110-115 kg
-Market

Sows:
- Nurse: ~3weeks
-Breeding
-Gestation ~115 days
- Farrowing Born: ~1.5 kg

24
Q

gilt age and weight

A

Gilts:

  • 20 – 30 wks
  • 74 – 140 kg
25
Q

Boars weight

A

Boars: 360 + kg

26
Q

sows weight

A

Sows: 135 – 300 kg

27
Q

what is biosecurity?

A

Biosecurity refers to the steps taken to protect the population from the entry (& transmission) of disease agents - viral, bacterial, fungal, parasitic

28
Q

Why such a strong focus on biosecurity in the swine industry?

A
  • Disease
  • Causes morbidity and mortality which contributes to
    > Reduced animal welfare
    > Economic loss
  • International Trade
  • Risk of foreign animal diseases (FADs) & emerging diseases
29
Q

Swine Farm Biosecurity:
Why does it seem so much more “important” in the swine industry??

A
  • Industry structure
  • Large populations of pigs
  • Age of the population of pigs
  • Emerging diseases
    > ASF!!
    > PRRS, Circovirus, PED, Swine Dysentery
  • Production limiting diseases
    > PRRS, Circovirus
30
Q

swine farm biosecurity in canada: geographic separation and climate considerations

A
  • Farms separated geographically
  • Separated from Europe, Mexico, Africa
  • Climate
    > Hot summer kills TGE and B hyodysenteriae
    > Cold winter ensures confinement rearing
    > We do not have “problems” with feral pigs
    > But sounders now in Ontario and ++ western provinces

Ontario
* SW Ontario most densely populated

31
Q

how do diseases enter a pig herd? what is the most important?

A
  • Pig-to-pig transmission
    > Most important source of disease!!!
  • Other animals
    > Dogs, cats, rodents, birds
  • Airborne spread, manure & deadstock management
  • People
    > No contact with other pigs, perimeter fences, locked doors
  • Fomites
    > Clothing: change clothes, boots, shower-in > Trucks: empty, cleaned and disinfected
32
Q

msot common source of disease in pig herd? how do we protect against this problem?

A

New pigs arriving in a herd are the most common source of disease

  • One source of breeding stock
  • Regular testing of breeding stock herd
    > Serology for PRRS, Mycoplasma, A pleuropneumonia
    > Nasal swabs for Pasteurella multocida
  • Breeding stock herds use caesarian-derived pigs
  • Use purchased semen for introduction of new genetics
  • Use off-site early weaning + testing for new gilts
  • Use of isolation barn
    > 60 ++ days isolation with testing & observation
33
Q

what other animals can spread disease between swine farms?

A
  • Rodents and cats can move disease from one farm to another either on their body’s surface or systemically
34
Q

how can we prevent airborne pathogen spread between swine farms?

A
  • Locate farm far away from other farm/pigs and far away from the road
  • Use a long driveway and many trees
35
Q

pathogens that can spread between swine farms by air, short and long range

A

Short distances:
-A pleuropneumoniae
-H parasuis, Strep suis
Long distances:
-Mycoplasma hyopneumoniae
-PRRS airborne(????)

also consider birds, mosquitoes, flies

36
Q

storage capacity of swine manure pit? how often is it spread?

A

-Storage capacity for 8 months
-Spread manure twice yearly

37
Q

Examples of pathogens swine manure can harbour:

A

*B hyodysenteriae
*Salmonella Cholerasuis
*Erysipelas rhusiopathiae
*Pseudorabies virus
*Transmissible gastroenteritis virus
*Porcine Epidemic Diarrhea virus

38
Q

important biosecurity protocol for vehicles and swine farms

A

-truck wash bays

vehicles can be contaminated by pig manure from other farms – pig transport, feed, dead-stock, vet trucks

39
Q

method of controlled people movement on swine farms for biosecurity

A

CAZ – Controlled Access Zone
* Pig farm yard
* Buildings and driveway
* Access limited
RAZ – Restricted Access Zone
* Where pigs are housed
* Defined entry protocol

Use signage

40
Q

can feed be a source of disease spread for swine? how can we avoid?

A

ASF and other FAD can be transmitted via feed or ingredients where these diseases are prevalent

-both contaminated feed ingredients and package can potentially carry live virus

  • holding feed ingredients in storage prior to feeding can reduce viral survivla

3. Food Animal (22 decks)

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