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ANSC 212 > Swine > Flashcards

Swine Flashcards

1
Q

Canada is the __ largest pork exporter of the world but produces __% of world pork

A

3rd, less than 2

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2
Q

top 3 pork provinces

A

Quebec, Ontario, Manitoba

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3
Q

wild boar was domesticated in __ and __

A

China and England

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4
Q

top 3 pork breeds in Canada

A

Yorkshire, Landrace, Duroc

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5
Q

Yorkshire qualities (3)

A

successful crossbreeding, high sow productivity, high carcass quality

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6
Q

Landrace qualities (3)

A

good mothering ability, feed conversion, and carcass quality

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7
Q

Duroc qualities (3)

A

good carcass quality, strong feet/legs, large litters

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8
Q

what breed dominates male lines

A

Duroc

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9
Q

sow

A

adult breeding female after first litter

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10
Q

gilt

A

female pig that has not yet had piglets
(heifer pig)

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11
Q

barrow

A

male pig castrated before sexual maturity

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12
Q

boar

A

uncastrated male pig for breeding

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13
Q

drawbacks of swine production

A

production must be carefully managed for good results, swine are susceptible to diseases and parasites

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14
Q

three types of swine production enterprises

A

farrow to finish
farrow to wean
grow to finish

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15
Q

farrow to finish

A

breeding and farrowing sows, then feeding offspring until market weight
takes 10 months
most input, takes long time

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16
Q

farrow to wean

A

breeding and farrowing sows, then selling piglets at weaning
requires less facilities
at mercy of weanling pig market

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17
Q

grow to finish

A

buy weaned pigs and feed them to market weight
don’t have to manage breeding stock
worry about quality and health of weaned pigs

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18
Q

1 boar per how many females

A

20

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19
Q

T/F can AI pigs

A

True

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20
Q

flushing the breeding herd

A

feeding sow more feed than what is required before breeding to increase the number of ovulated eggs

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21
Q

gestation of pigs

A

3 months, 3 weeks, 3 days

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22
Q

why are pregnant sows kept in individual crates

A

will get too fat if fed ad libitum, this way they get individual feeding and care
** are now a welfare concern

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23
Q

when are farrowing crates used and why

A

only during and immediately after farrowing, to prevent them from crushing piglets

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24
Q

after birth the piglets get __ and may be __

A

identification tags, cross-fostered (given to a mom with less babies)

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25
Q

when are piglets weaned

A

around 3 weeks

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26
Q

what is market weight of pigs

A

220 lbs

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27
Q

how are grow to finish pigs housed

A

in groups in enriched environments to stop problem behaviors
slatted floors

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28
Q

how to choose housing location (4)

A

isolated, close to good roads, no prolonged sunlight or prevailing winds, availability of land for manure management

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29
Q

confinement/intensive housing pros/cons

A

pros: controlled enviro, manure separation, easy to clean, strict biosecurity possible
cons: very high initial cost

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30
Q

hoop barn pros/cons

A

pros: naturally ventilated, lower investment, multiple use building
cons: bedding, heat/humidity hard to control, sorting tricky, difficult to clean

31
Q

pasture (extensive) pros/cons

A

pros: pigs can root and forage, pasture management
cons: seasonal, niche market, no environmental control, cleaning, individual monitoring, weather (both heat and cold), predation

32
Q

why ventilate barns

A

generate warm air with breath, dust, ammonia
*heat must be replaced

33
Q

manure management

A

handled as liquid, pits under pens for short term storage, can be valuable source of nutrients to surrounding farmland

34
Q

management of replacement gilts

A

purchased from breeding company or selected within herd, minimal disease

35
Q

mating practices

A

natural service or AI
- use fresh semen because boar semen does not freeze well

36
Q

signs of heat

A

swollen vulva, nervousness, mucus discharge, off feed

37
Q

housing during gestation

A

individually in gestation crates to prevent fighting and for individual care

38
Q

3 groups sow housing feeding options

A

drop/spin feeding
non-gated short stalls
gated feeding stalls

39
Q

when are sows moved from gestation barn to farrowing barn

A

1 week before expected farrowing date

40
Q

piglet mortality rate before weaning with bad/good management

A

25% , less than 10%

41
Q

top 4 ways piglets perish

A

starvation, crushing, chilling, born weak

42
Q

feeding method of lactating sows

A

ad libitum

43
Q

how long after weaning is sow re-bred

A

4-5 days

44
Q

nursery rooms for piglets

A

here until they are 20kg, all-in all-out programs, try to prevent stress

45
Q

growing-finishing barn

A

sorted by size and sex, feed ad libitum via conveyor system, concrete floor totally or partially slatted

46
Q

2 types of waterers

A

automatic nipple waterers
bowl-type waterers (need regular cleaning)

47
Q

antibiotics in swine

A

are only available via prescription

48
Q

antibiotic resistance

A

occurs when microbes evolve in ways that reduce or eliminate the effectiveness of antibiotics

49
Q

pigs are ___ with __ stomach(s)

A

omnivores, 1 [monogastric]

50
Q

5 main parts of digestive system

A

mouth, esophagus, stomach, small intestine, large intestine

51
Q

what enzyme does saliva contain and for what

A

amylase, starts breaking down starch

52
Q

3 parts of small intestine and what it has in it

A

duodenum, jejunum, ileum
contains villi

53
Q

4 parts of large intestine/end of digestive tract

A

short cecum, long colon, rectum, anus

54
Q

4 basic nutrients swine need

A

energy, amino acids [indispensable and dispensable], minerals, vitamins [extra A&D for gestating sows]

55
Q

what determines amount of nutrient required (5)

A

the product you are raising them for, health, age, breed, production state

56
Q

common energy sources in feed (4)

A

corn, wheat, barley, fat sources

57
Q

common amino acid sources (5)

A

soybean/canola meal, peas, lentils, meat meal, synthetic sources

58
Q

mineral/vitamin sources

A

bonemeal, limestone, premixes

59
Q

how much of overall cost of swine production is feed

A

about 70%

60
Q

indicators of ill health in swine (6)

A

reduced appetite, isolation, change in poo, coughing, dull hair coat, changed gait

61
Q

where can swine diseases come from

A

animals other than swine, visitors, contaminated feed, water, bedding, equipment, dead animal carcasses, airborne particles

62
Q

swine brucellosis

A

infectious disease caused by Brucella suis
spreads in semen during breeding or by getting the bacteria into body (mouth, nose, eye)
infection can localize in various tissues
causes inflammatory lesions in reproductive organs
zoonotic

63
Q

pseudorabies

A

affects many animals
caused by PRV, is a contagious herpes virus
spreads via direct (nose-nose) contact or sexual contact or inanimate objects
causes reproductive and respiratory problems and occasional death in breeding and finishing hogs, high mortality in babies

64
Q

porcine epidemic diarrhea

A

caused by (PEDv)
transmitted through feces and direct contact
can affect all types of pigs
prevented by biosecurity
caused dehydration, vomiting, diarrhea

65
Q

porcine reproductive & respiratory syndrome (PRRS)

A

caused by PRRSv
causes reproductive failure in sows, respiratory diseases in growing and finishing, diarrhea in weanlings
vaccines available but there are lots of new variants
youngest piglets most susceptible

66
Q

foot and mouth disease (FMD)

A

disease of cattle and swine
severe, highly communicable
causes blister-like sores on tongue, lips, teat, and in between hooves

67
Q

swine vesicular disease

A

acute contagious viral disease
causes fever and fluid filled blisters (vesicles) in mouth and on snout, feet, teats
rarely fatal

68
Q

African swine fever (ASF)

A

contagious viral disease
high mortality rate
causes fever, hemorrhage (internal bleeding)
can survive for several months in fresh pork
survival pigs are carriers for life
ticks play big role in transmission
reportable

69
Q

hog cholera / classical swine fever (CSF)

A

highly contagious viral disease
high mortality
signs: fever, arched back, diarrhea, staggered gait, purple discoloration of skin
causes necrotic lesions of skin, tonsils, lymph nodes, small intestine, kidneys, spleen

70
Q

trichinellosis

A

disease of animals and humans
caused by small intramuscular roundworms
transferred by consumption of raw or undercooked meat

71
Q

what temp increases disease

A

cold

72
Q

how to control disease

A

maintain biosecurity**, adequate ventilation, optimal environment

73
Q

what is biosecurity

A

describes measures and procedures needed to protect against introduction and spread of pathogens

74
Q

biosecurity principles for swine (5)

A

isolation, sanitation, human traffic control, herd health management, program maintenance

ANSC 212 (14 decks)

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