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ANSC 212 > Swine > Flashcards

Swine Flashcards

1
Q

how many pig farms is there in canada

A

7000

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2
Q

how many pigs are marketed every year

A

25.5 million

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3
Q

how many farm jobs does the pork industry supply

A

31000

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4
Q

how does canada rank for pork exports

A

they are the 3rd largest exporter

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5
Q

how much of the worlds pork production does canada make up

A

less then 2%

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6
Q

were did 75% of canadas pork production come from

A

quebec, ontario, manitoba

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7
Q

what are the top 5 pork producers in canada

A

quebec, ontario, manitoba, alberta, saskatchwan

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8
Q

how does the amount of swine farms compare to the amount of pigs in canada

A

the amount of farms went down and the amount of pigs went up

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9
Q

how much of the canadian pork does Saskatchewan produce

A

8.5%

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10
Q

how many farms in saskatchwan produced how many pigs

A

we have about 400 farms producing 2.3 million pigs

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11
Q

where does most of the sask pork production go

A

only 14% of pork is consumed by residents rest is exported

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12
Q

where is the most important destination for the sk hog market

A

the usa

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13
Q

what are two pig pork places in sask

A

prarie swine center, sask pork

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14
Q

when, where were pigs domesticated

A

probably domesticated by 490 B.C in china, and by 800B.C in england

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15
Q

what is the most likely ancestor to all modern pig breeds

A

the wild boar (sus scrofa)

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16
Q

what is the kingdom, phylum, sub phylum, class, sub class, order, family, genus, species of the pig

A

ANIMALIA, CHORDATA, vertebrata, MAMMALIA, utheria, arthiodactyla, sudae/porcidae, sus, sus scrofa

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17
Q

what is a chordata

A

back bone or its rudiment

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18
Q

what is mammalia

A

produce young ones alive

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19
Q

what is artiodactyla

A

even toes animals

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20
Q

what is suidae

A

non-ruminants, consisting of wild and domestic swine

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21
Q

what is sus scrofa

A

wild hogs of continental europe form which most of the domestic swine have been derived form

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22
Q

what breeds of pigs make up the canadian swine breeds

A

the yorkshire (42%)
landrace (32%)
duroc (25%)
smaller populations of other breeds: hampshire, lacombe, pietrain, and berkshire

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23
Q

why is the yorkshire used

A

-it is used successfully in many crossbreeding programs
-known for high sow productivity
-high carcass quality
-plays an increasing role in maintaining consumer demands for high quality pork

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24
Q

why is the landrace used

A

-well known for its excellent mothering ability, temperament, longevity and prolific repoduction
-breed in highly desired for its average daily gain, feed conversion and leanness
-high quality carcass, high percentage of ham, and in particular, for bacon production

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24
Q

what is farrowing

A

the act of parturition in pigs

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25
Q

what is bacon

A

pig meat sold after curins, which usually involves immersion in a solution of brine

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25
Q

why is the duroc used

A

-it dominates male lines
-its is solid, pinkish-red meat noted for feed efficiency
-excellent carcass qualities of intramuscular fat, tenderness and juiciness
-strong feet and legs make the duroc an excellent choice for rugged commercial-feed conditions
-this breed is also noted for large litters

25
Q

what is a gilt

A

female pig of breeding age, a female pig who has not had a piglet, after farrowing she becomes a sow

26
Q

what is a hog

A

a pig usually ready to be processed

27
Q

what is a barrow

A

a male pig casturated before attaining sexual maturity

28
Q

what amino acids does pork provide

A

all essential amino acids including methionine and lysine

29
Q

what is the chemical composition of prok

A

-moisture
-protein
-fat
-mineral
-calcium
-phosphorus
-iron
-calorific value
-vitamin A
-vitimin B

30
Q

what are some of the importance of swine production

A

-provides opportunity to convert inedible foods to valuable products
-aids in maintaining soil fertility
-supplements other enterprises
-pigs are prolific breeders, grow rapidly, mature quickly

31
Q

how do pigs aid in maintaining soil fertility

A

-maure can be used as fertilizer for soil
-it contains nitrogen, phosphorus, and potassium

32
Q

how can pigs supplement other enterprises

A

-skin can be used for shoe manufacute, belt and other leather goods
-fat: inedible ones are used in manufacture of soaps, animal feeds, binders, lubricants
-hair: pig bristles are used form making brushes, mattress and insulation boards
-collagen: glue and gelatine

33
Q

what are some drawbacks to pork production

A

-diets rely more heavily on concentrates, which are mor expensive then roughages
-production requires careful management to achive good results (bio security, equipment)
-swine are susceptible to diseases and parasites

34
Q

what are some diseases and parasites swine are susceptible to

A

-porcine reproductive and respratory syndrome
-porcine epidemic diarrhea
-swine influenza
-african swine fever

35
Q

how is modern swine production done

A

-intensive industry with pigs usually raised in total confinment
-minimal disease stock: preventative medicine, better nutrition, housing, etc
-simular to other ag sectors (and industries) advances in technology and transportation has meant that the numbers of people requires to produce the food required by the worlds population has decresed

36
Q

what are the three types of modern enterprises

A

-farrow to finish
-farrow to wean
-grow to finish

37
Q

what is farrow to finish

A

-breeding and farrowing sows
-feeding offspring until they reach market weight

38
Q

how long does a farrow to finish take

A

-approximately 10 months
-4 months for breeding and gestation
-6 months to raise the litter to market weight

39
Q

what are the downsides to farrow to fishish

A

demands the most capital, requires a long term commitment

40
Q

what does a farrow to wean enterprise involve

A

-breeding and farrowing sows and selling the piglets to finishing operations at weaning
-requires less facilities, operating capital, and the amount of feed abd manure handled
-can be expanded to farrow to fisnish

41
Q

what is a downside to a farrow to wean

A

producers are at the mercy of a wean to finish market

42
Q

what does a grow to finish enterprise involve

A

-buying weaned pigs and feeding then to market weight
-no sophisticated equipment, low mabor requirements, no long term commitment
-opportunity for a grain farmer to use homegrown feeds to finish pigs without having to manage breeding stock

43
Q

what are some down sides to a grow to finish opperation

A

-the source, health, and quality of purchased weaned pigs
-weaned pigs should originate form a single farm to reduce potential heard health problems

44
Q

how are sows and gilts housed relative to the boars

A

-in groups, with sexually mature boars in close proximity
-when females are in estrus the boar is released into the pen for breeding

45
Q

what is the boar to female ratio

A

1:20
larger farms practice AI

46
Q

what is the process of flushing the breeding herd

A

-feeding sows more feed then what is required for maintenance and ordinary functions
-2-3 wks before breeding
-6-8lbs/day of a balanced ration

47
Q

why is the breeding herd flushed

A

-puts the sows in a positive energy state
-increases the number of ovulated eggs
-increases litter size

48
Q

what are the main things to feeding a boar

A

-should be fed diets high in protein, Ca, and P than normal growing-finishing rations
-ensure they arent over conditioned
-7-8lbs of feed per day

49
Q

what is the gestation period of a pig

A

3m, 3w, 3d

50
Q

what happens if pregnant sows are fed ad libitum

A

they get too fat, therefore kept in crates to allow for individual feeding and care

51
Q

how do people feel about individual crates

A

-considered a welfare concern
-since 2014 new barns in canada must allow for group housing of sows and old barns must be renovated by 2029

52
Q

how do most popular feeding systems work

A

-the electronic sow feeding system
-sows wear transponders in their ears and feeder comuter allocates their daily allotment

53
Q

what are farrowing crates

A

-provide sows with significant amount of room
-they are only used during and immediately after farrowing
-they prevent sows form crushing their pigglets

54
Q

how are pigglets nursed

A

-they receive enough colostrum
-shortly after birth piglets may also be cross fostered to balance litter sizes and ensure they recive adequate milk
-piglets recive ID tags

55
Q

when are a sows nutrient requirements highest. and how are they fed accordingly

A

-during lactation
-they are fed a higher percentage of protein
-feed is gradually increased form the second day after farrowing to a full feed at about 7-10 days after farrowing
-14lbs of balanced feed per day

56
Q

how many litters do sows nurse

A

8-10

57
Q

when are piglets weaned from their mothers

A

around 3 weeks of age (15-17lbs)

58
Q

what happen to weaned piglets

A

they are sorted by weight and housed in nursing pens until they are 6-8weeks of age (50-60lbs)

59
Q

what do weaned piglets eat

A

feed and water are provided while piglets complete the trasition form milk to solid foods

60
Q

what temperature are weaned piglets kept at

A

24-30 deg C

61
Q

what are the sizes of pigs entering and leaving a grow to finish

A

from aout weaning age to market age (about 220lbs)

62
Q

how are the grow to finish pigs fed

A

-provided with food and water that meed nutritional requirement
-protein in ration decreases as body weight increases

63
Q

how are grow to finished pigs housed

A

-housed in groups
-provided with enrichments to prevent problem behaviours (tail biting)
-pens are usually fitted with slatted floors to prevent manure buildup
-manure and urine are collected in pit below

64
Q
A

ANSC 212 (34 decks)

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