Swine Flashcards
total head
china**, united states, brazil, spain, germany
total production
china, united states, germany, spain, brazil
united states head
iowa, minnesota, north carolina, illinois, indiana
montana ranks 23rd in US
industry structure
tons of small producers- low percent of inventory
few large producers- high percent of inventory
integrated swine production
economies of scale
control and efficiency (genetics, nutrition, environment, health, labor)
scheduled product flow
branded products
consolidated ownership
pigs per litter
litter size increases as operation size gets larger
considerations and concerns of industry
economics and cost of production
genetics- performance and meat quality
facilities-many types
ventilation- air quality
manure management
marketing
societal issues- animal welfare, operation size
biggest costs:
nutrition and feeding- amino acids
herd health management
biosecurity -disease prevention
terminal breeds
mainly for meat production, sire breeds
berksire
black breed with white points
chester white
white with down ears, ears come out from head
hampshire
distinctive belt
landrace
white with down ears, ears run parallel to head -droopy
yorkshire*
white breed with erect ears, most popular breed
sire breeds
great muscling, growth rate, carcass characteristics, dark-colored breeds
Duroc- red breed, marbling niche, calm disposition
Berkshire- black breed with lighter points, muscle quality/flavor niche, “Certified Berkshire Gold” branding- 1st breed to brand in prok industry
Hampshire- belted breed, large, heavy muscled, muscle volume niche
Spotted- fast grow rate, efficient
Poland China- “
maternal breeds
concentionrate/prolificacy, litter size, litter weight, milk production, mothering, white-colored breeds
Yorkshire- most popular in US and Canada, extrememly maternal, white breed with erect ears, has good carcass traits
Landrace- white breed with down ears, large litters
Chester White- large litters
young female
gilt
bred at 8 months
first litter at 12 months (114 day gestation, 3/3/3)
mature female
sow
intact male
boar, meat is not that good- hormones cause different flavor
castrated male
barrow
farrow/farrowing
give birth
litter
8-12 siblings born at the same time
average- 10.75 pigs/litter
typical 2-2.5 litters/sow/year
typical 20-25 pigs/sow/year
wean
remove from sow at 3-5 weeks (12-20lbs)
SEW/ISOWEAN
segregated early wean or early wean (10-21 days)
lactation is a huge stress- stopping lactation allows sow to return to production
need really strong healthcare for piglets
piglet
young typically still nursing
pig
general herm, often younger animal
hog
general term often for older animal ready to go to harvest
feeder pig
a weaned pig between 30-50lbs
market hogs
hog prepared for harvest, typically 240-270lbs, 5-6 months of age
STAGES
swine testing and genetic evaluation system
farrow to wean operations
produces early weaned pigs at 10-15lbs or feeder pigs at 35-50lbs
finishing
feeder pigs are grown to market weight
farrow to finish
a breeding herd is maintained, pigs are also finished for market on same farm
more producers turning to this- economies of scale, control, efficiency, biosecurity
purebred or seedstock
similar to farrow to finish except their salable product is primarily breeding prospects of show pigs, next generation of genetics
integrates corporate operations
generally farrow to finish and have their own seed stock production as well
various phases of operation are usually located at different sites
breeding/gestation
hand-mating, pen mating
AI is very common
gilts bred at 8months, 250lbs
group sow housing replacing gestation stalls
farrowing
heated/ventilated and clean
stall/pen to prevent sow crushing piglets
maximize health
maximize milk
nutrition critical
important reproductive traits
conception rate
litter size born/weaned *
pigs weaned per sow per year
sow longevity
removed from production- dystocia, structural challenges (feet and leg issues) because housed on concrete and slatted floors, old age
nursery starter
specialized buildings- heat, ventilation, space, slotted floors
specialized feeds- 2-5 in 4 weeks because of rapid growth
maximize health during stressful time
growing/finishing
feeds formulated to match lean growth potential/proper amino acids
space allocation; small group size
all in, all out pig flow- growth uniformly to be marketed at same time
air quality
manure management
important production traits
growth rate/uniformity
feed efficiency/feed cost
carcass composition
-%lean muscle (54%-56%)
-backfat/loin muscle area
-muscle quality (color, firmness, wetness (not PSE- pail, soft, excavative tissue))
feeding and nutrition
diet compostion managed to exact standards
protein= amino acids
lysine- first limited amino acid for swine diet
energy
minerals and vitamins
watering devices water cups reduce water wastage by 30-50%
live:carcass
282 lbs pig produces a 211 lbs carcass
marketing claims
no gestation crates
free range
humane certified
natural
organic
no hormones added- cannot say hormone free
no antibiotics
pork fat free lean index
calculated based on the 10th rib backfat, loin eye area, and carcass weight
pork carcass breakdown
ham 21% -lean
loin 18% -lean
boston butt (top shoulder) 6.6% -lean
picnic shoulder (bottom shoulder) 8.8% -lean
belly 17.3%
spareribs 3.8%
determining carcass value in pork industry
percent fat free lean
measured to estimate muscle content of pork carcass
longissimus dorsi
wholesale cuts from the pork carcass
ham, loin, belly, shoulder
retail cut from pork shoudler
blade boston roast
