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ANS 41 > Swine > Flashcards

Swine Flashcards

1
Q

US Pork Trends

A
  • pork production in US has increased as carcass weight and litter size have increased
  • number of hogs per farm has increased, driving smaller farms out of business
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2
Q

China

A
  • 1/2 world’s pork production
  • 1B pigs raised annually
  • pre-weaning mortality of 40%
  • more pigs die than are produced in US
  • not sustainable
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3
Q

China’s 5 Year Plan

A
  • focuses on efficiency and size of farms
  • one more pig per sow would mean million tons of feed would be saved
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4
Q

Stages and Types of Production

A
  • breeding
  • gestation
  • farrowing/lactation
  • nursery
  • growing/finishing
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5
Q

Life Cycle of a Pork

A
  • farrow: 17 days
  • nursery: 45 days
  • finishing: 128 days
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6
Q

Animal Weight Through Production

A
  • piglet: 1-2 kg; fed by mother until weaned
  • weaned pig: 25 kg of feed; 4-5 kg weight
  • finishing pig: 275 kg of feed; 20-23 kg weight gained
  • final weight: 115-120 kg; 300 kg of feed used
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7
Q

Production Drivers

A
  • lower costs
  • increase number of pigs per litter and conception rate
  • increase weight gain and feed efficiency
  • improve animal health, reducing morbidity (disease) and mortality (death)
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8
Q

Bioavailability

A
  • ability of digestive system to access nutrients of animal-sourced foods is very high
  • pigs eat corn and soybean (high quality feed) and convert it to pork loin meat (essential macro and micro nutrients)
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9
Q

Production Cycles

A
  • 20-21 week cycle
  • 20 groups of sows on a weekly schedule (one group farrows, one is weaned, one is bred)
  • shorter lactation length = more litters per year
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10
Q

Nursery Operation

A
  • facility where weaned pigs are raised until they reach feeder pig size
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11
Q

Farrow-to-Wean Operation

A
  • swine facility that includes breeding stock and newborn pigs that are not yet weaned
  • weaned pigs are generally sold to other producers to raise until sold for feeder pigs
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12
Q

Farrow-to-Feeder Operation

A
  • swine facility that includes breeding stock and pigs ranging from newborn to feeder pig size
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13
Q

Farrow-to-Finish Operation

A
  • swine facility that includes breeding stock pigs and are raised from birth until sold for slaughter
  • most common in CA
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14
Q

Finish Operation

A
  • swine facility that includes market hogs, but not breeding stock, that are fed until they are sold for slaughter
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15
Q

3 Model Forms

A
  • 1980s: separate buildings for nursery, grower, and finisher
  • early 1990s: separate building for nursery, 1 building for grower/finisher
  • late 1990s: one building for wean to finish
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16
Q

Oligosaccharides

A
  • 2/3 of the carbs in breastmilk (dairy and human milk)
  • neither calves nor babies can digest it
  • nourish microbes in baby’s body to produce microbiome
  • promotes gut and immune health
  • formula milk doesn’t have oligosaccharides
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17
Q

Farrow to Finish in CA

A
  • for feeder pig production
  • low feed reqs
  • higher level of management for piglets than adults (higher labor reqs)
  • high investment in buildings and equipment
  • can’t put ear tags on pigs; ear notched
  • have to dock tails to avoid piglets’ sharp teeth
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18
Q

Farrowing Crate

A
  • while sow is nursing
  • otherwise, sow will crush piglets by laying down
  • poultry also have to be indoors for efficient management and welfare
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19
Q

Finishing Pig Production

A
  • from feeder pig to market
  • going from to 190-220 lbs takes about 115 days
  • the higher the weight, the higher the avg daily gain
  • simpler system (less death loss)
  • higher investment in feed and feeder pigs
  • lower investment in buildings and equipment
  • lower labor needs
  • higher risk due to market fluctuations (farmers have to accept market prices - “price takers”)
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20
Q

Indoor Facilities

A
  • if bedded, needs to be cleaned more often to avoid growth of bacteria (pigs very susceptible to disease)
  • if slatted, feces fall through slats; can be used for fertilizer and keeps facility clean (“normal”)
  • facilities must be kept at comfortable temperature because pigs are bad at temperature regulation (also because a lot of energy will go into temp reg if it’s not at a decent temp to begin with)
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21
Q

Outdoors

A
  • central hub and pastures radiating out
  • each paddock is 1 acre
  • huts for shelter
  • wallow: water hole that pigs can bathe in to stay cool
  • high piglet losses
  • pigs eat worms and insects
  • price of meat is much higher - niche markets
  • farrowing hut: sows can cross into it, but piglets can’t and are kept safe from predation
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22
Q

Environmental Management

A
  • thermal regulation (cold pigs pile together, hot pigs spread out)
  • air quality (remove gases like ammonia)
  • pigs sensitive to noise
  • simulate outside lighting
  • collect manure for fertilizer
  • need dunging areas to keep pigs clean (improve air quality, microbial numbers, pig health)
  • slatted floors to remove manure
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23
Q

Animal Manure Fertilizer

A
  • 1/2 of all world’s fertilizers
  • contains nutrients in ratio perfect for plants (N, P, K)
  • crops need manure at same rate that animals produce it
  • dry manure (w/ bedding)
  • wet manure (liquid; store in covered lagoon to trap biogas to make into transportation fuels)
  • enriches environment
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24
Q

Castration

A
  • 1-14 days of age
  • testosterone makes meat taste worse
  • usually done w/out anesthesia because injections are much more stressful for pigs than incision
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25
Q

Clipping Needle Teeth

A
  • trimming or grinding
  • not done as often
  • piglets’ teeth are sharp, so tips are clipped off to protect teats
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26
Q

Ears, Tail, Hooves

A
  • ear notching and tattoos are typical
  • ear tags atypical bcs pigs can bite them off
  • tail docking to prevent tail biting
  • older sows sometimes have such long hooves that they curve upwards –> causes trouble walking
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27
Q

Iron

A
  • piglets run out of iron they’re born w/ or that’s in mom’s milk in 5 days
  • need iron dextran injections from 2-6 weeks of age to prevent anemia
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28
Q

Piglet Procedures 1-3 Days Following Farrowing

A
  • clip needle, teeth, tails
  • even up litters (one teat per piglet)
  • ear notch for ID
  • castrate males
  • iron injections
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29
Q

Piglet Procedures 7-10 Days Following Birth

A
  • starter diets are available
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30
Q

Lactational Anestrus

A
  • pigs (and humans) put out hormones that simulate pregnancy, so sows cannot get pregnant while lactating
  • pigs also can’t get pregnant during the first heat after birth
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31
Q

Transportation

A
  • reduce novelty
  • train pigs to handle ‘new tasks’ to avoid injury to pig and/or handler
  • handle them calmly
  • use flight zone (pigs have larger flight zone because they are less used to handling)
  • no knees, move in small groups, use proper tools
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32
Q

Handle and Restraint Tools

A
  • use a board as a wall to move towards them
  • use a flag
  • use a paddle w/ rattle
  • use a snare over top of snout and immobilize the pig to treat them –> scream only because immobilized (can’t put pigs in a scree shoot but need to treat them)
  • DO NOT USE electric prod (only use this w/ cattle)
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33
Q

Transport Environment

A
  • proper temp and ventilation
  • clean floor and surfaces (completely sanitized so pathogens from previous groups don’t pass to this herd)
  • no sharp objects
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34
Q

Non-Ambulatory Animals

A
  • animals who cannot walk
  • NEVER transport
  • usually euthanized humanely (trained people on the farm)
  • not allowed to sell that meat bcs packing plant won’t let it in for inspection
  • you can eat it yourself
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35
Q

Treat Disease

A
  • isolate for infectious disease
  • individual animal treatments
  • water or feed meds
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36
Q

Regulatory Compliances

A
  • FDA compliance (for drug withdrawal times, drug label reqs)
  • DEA compliance for controlled substances
  • USDA-APHIS-Animal Care: flag bruised meat as sign of potential animal abuse
37
Q

Biosecurity Guidelines

A
  • shower in to protect pigs
  • shower out to protect humans
  • foot baths
  • sanitation
  • protect feed storage sites from risks like vermin
38
Q

Occupational Health and Safety

A
  • for pigs’ and people’s health
  • worker safety category
  • protection from zoonotic disease and allergies category
39
Q

Minimizing Human and Pig Health Risk

A
  • healthy immune system: low risk of contracting zoonotic diseases
  • appropriate pen sanitation and personal hygiene (hand washing)
  • no eating, drinking, smoking near animals
  • use PPE to avoid zoonotic incident or exposure (gloves, farm clothes, masks)
40
Q

Litter Size

A
  • 8-14, average 10
41
Q

Female Puberty

A
  • 6 mo
42
Q

Weight at Estrus

A
  • 200 lbs
  • they go from 2-3 lbs at birth to 200 lbs in 6 mo
43
Q

Duration of Estrus

A
  • 2-3 days
44
Q

Length of Estrous Cycle

A
  • 21 days
45
Q

Ovulation

A
  • 24-36 hours after estrus
46
Q

Best Time to Breed

A
  • 2nd day of estrus
  • services are 12 and 24 hours after heat
47
Q

Gestation length

A
  • 114 days
  • 3 mo, 3 weeks, 3 days
48
Q

Gilts

A
  • animals that haven’t had litters yet
  • puberty at 4-7 mo, but not bred until 8 mo (or 3rd heat period)
  • gilts that farrow at 1 yr have the advantage (compared to cattle, who have first offspring at 2 years and smaller litter sizes)
49
Q

Flushing

A
  • improving pig nutrition to get most viable pregnancy
50
Q

Calculating Conception Rate

A
  • conception rate + return rate percent = 100%
  • conception rate incr, return rate decr as number of services increases
51
Q

Lot or Pen Mating

A
  • one boar brought to pen of females or females brought to one boar
  • not controlled or for specific amount of time
  • less management and time
52
Q

Hand Mating

A
  • targeted selection of 1 boar to 1 female
  • takes longer, more management
  • higher likelihood of successful pregnancy
  • litter size in comparison to ova ovulated is larger
53
Q

Gestation Critical Periods

A
  • most embryonic deaths: 1st 30-35 days of gestation and just prior to farrowing
  • sows need less stress and optimal nutrition
  • prenatal deaths are 40%
  • improve this number for increased efficiency and sustainability
54
Q

Farrowing

A
  • process of giving birth
55
Q

Rebreeding

A
  • sow will show heat 2-7 days after farrowing, but this estrus is infertile
  • she is in lactational anestrus
  • will not return to estrus until 5 days after pigs are weaned
56
Q

Weaning

A
  • weaned between 4-6 weeks
  • 5-6 mo between litters on average
57
Q

Ovulation Rate

A
  • litter size is only 50-70% of ova number originally released
  • need to limit litter sizes to number of teats
  • no ovulation during lactation
  • estrus less than 1 week after weaning
58
Q

Standing Reflex

A
  • way to determine estrus/that pigs are ready to be bred
  • apply different stimulations
  • most effective stimulation to get standing reflex is smell, sound, and sight of the boar
59
Q

Boar Care

A
  • 500 mL semen produced
  • 12-14 mL sperm
  • used for breeding after 8-9 mo old
  • yearling boars need lower ratio of females to males
  • mature boars (2+) can have higher ratio of females to males, but watch for injury
  • appropriate nutrition and less stress during mating (otherwise, boar doesn’t take care of itself)
  • pint of ejaculate, large testicles, large penis w/ corkscrew tip
60
Q

Artificial Insemination

A
  • w/ fresh, undiluted semen is best (higher motility)
  • w/ fresh diluted semen (lower insemination rate bcs concentration of sperm per unit of semen)
  • w/ liquid cooled semen (even less conception, but necessary when boar facility far from females)
  • w/ frozen semen (not as popular bcs pigs concentrated in Midwest; worst conception rates)
61
Q

Pheromones

A
  • coming from boars
  • stimulate puberty in gilts
  • produce stronger expression of heat in sows
62
Q

Pigs vs. Humans

A
  • pigs used to study human medicine
  • humans have menstrual cycle; pigs have estrus
  • pigs don’t have periods; humans don’t have standing heat
  • similar digestive systems
  • stomach is acidic: where we digest proteins and peptides
63
Q

Energy

A
  • mostly from fats and carbs
  • also from protein (plant-based protein less bioavailable to us than animal protein
64
Q

Structural Function

A
  • fats
  • proteins
  • minerals
65
Q

Regulatory Function

A
  • minerals
  • vitamins
  • water
66
Q

Carbs

A
  • polysaccharides
  • cellulose (which pigs can’t digest)
  • starch (pigs can digest)
  • cellulose and starch are almost the same except for bonding
  • made up of glucose molecules
  • in starch, humans, pigs, poultry can break those bonds and digest glucose mcs (esp important for brain)
  • cellulose has different bonds; only microbes in ruminants can digest cellulose –> why ruminants can feed on 2/3 world’s land (marginal land)
67
Q

Fats (Triglycerides)

A
  • 3 hydrocarbon tails/fatty acids connected to glycerol molecule
  • digested in small intestine
  • gallbladder digests fat by making bile
  • bile emulsifies and allows enzymes to attack fat mcs and break bonds between glycerol and fatty acids
  • individual glycerol and fatty acids pass through intestinal wall
68
Q

Proteins

A
  • consist of peptides, which consist of AAs
  • 10 essential AAs for swine:
  • lysine, methionine, tryptophan, threonine, valine, isoleucine, leucine, arginine, histidine and phenylalanine
  • most limiting is usually lysine
69
Q

Stomach

A
  • pilorus: stomach exit area that opens and closes depending on how well food has been digested
  • main function of stomach is protein digestion
70
Q

Small Intestine

A
  • nutrient absorption
  • pancreas gland produces all the enzymes needed to digest proteins, carbs, fats (why pancreatic cancer prognosis is so poor)
  • gallbladder in liver secretes bile to break down fats in small intestine
71
Q

Large Intestine

A
  • reabsorption of water
  • rich microbiome that affects gut and immunological health
  • large surface area w/ villi
  • inside of gut unfolded is huge, so absorptive capability is vast
  • then goes to anus
72
Q

Pig Feeding (Protein)

A
  • want a lot of muscle
  • pigs are feed efficient (3 lbs feed –> 1 lb meat); poultry more feed efficient
  • challenge is that the feed they eat could also be eaten by ppl (corn, soybean)
  • competition btwn pig and poultry diets vs. human diets
  • pigs also need carbs, minerals, fat, water, vitamins
73
Q

Antibiotics

A
  • not part of swine feed
  • VFD (vet feed directive) implemented in Dec 2016 prescribes antibiotics in certain cases
  • have to wait past withdrawal period of drug before selling animal to slaughter
  • need valid vet-client-patient relationship (VCPR) to get drugs through a vet or w/ a written prescription
  • treat animals based on symptoms
74
Q

Swine Growth Curve

A
  • average weight gain incr w/ incr age
  • exponential
75
Q

Feeding Young Pigs

A
  • starter/creep feed at 7-10 days (sometimes also fed w/ mother’s milk)
  • different nutrient reqs than sow’s diet
  • should include iron sulfate
  • clean, fresh water separate from sows
  • highly palatable, high quality feed
  • easily digestible
  • pre-starter used for early weaning (< 3 weeks or until 20-40 lns)
  • starter used for normal weaning (pigs fed until 75 lbs)
  • milk-based ingredients (whey for piglets)
  • corn and soybean meal (all stages; basis of swine nutrition)
76
Q

Grower Diet

A
  • 75-125 lbs
  • diet higher in protein
  • gain 1.6 lbs/day
77
Q

Finisher Diet

A
  • 125 lbs-market weight (220)
  • higher in energy/fat
  • gain 1.8-2.1 lbs/day
78
Q

Feeding Schedule (CA)

A
  • ADG increases as age incr
  • days on feed increase
  • CP (crude protein) decreases
79
Q

Gestating Sows and Gilts

A
  • need body weight gain during gestation
  • 60-80 lb for sow
  • 75-100 lb for gilt (still growing)
  • moderate protein (14% CP) w/ adequate vitamins and minerals
  • restricted energy to prevent overweight probs at farrowing
80
Q

Gestating Sows and Gilts’ Diet

A
  • gilts: 1.5-2% BW (5 lb/day)
  • sows: 1-1.5% BW (4 lb/day)
  • do not overfeed, or sows get fat
  • sometimes “laxative feed” 3-5 days before parturition
  • change to lactation diet over period of 7-10 days once sow has farrowed
81
Q

Laxative Diet

A
  • prevents constipation complications during birth
82
Q

Dystocia

A
  • difficulty giving birth
  • overweight animals often have dystocia
83
Q

Milk Letdown

A
  • milk production for piglets
  • sow lays down and letdown begins
  • several small windows/periods of feeding throughout the day for the piglets
84
Q

Lactating Sows’ Diet

A
  • sow nursing 7-8 pigs will produce 8-12 lbs/day
  • water extremely important
  • body size (2.5-4 lb/100 lb BW), milking ability and pigs/litter determine feed intake
  • 15% crude protein (CP)
  • 8-15 lbs of feed intake on average
  • 3-5 lbs of feed to maintain the sow and 1 lb for each piglet nursed
  • more feed = less body weight loss to lactation = higher piglet weight = greater % of sows exhibiting estrus w/in 8 days of weaning
  • can manipulate estrus time w/ food
85
Q

Replacement Gilts’ Diets

A
  • remove breeding gilts from finishing pens at weight of 150-175 lbs or between 4-5 mo of age
  • feed adequate diet for growth (but not so much as to get fat gilts)
  • goal: 230-250 lbs at breeding
86
Q

Boar Diet

A
  • same as gestating sows (14% CP)
  • drylot:
  • 3-4 lbs/day when not breeding
  • 8-10 lbs/day when breeding
87
Q

Diet Summary

A
  • balance according to NRC reqs for intended goal
  • meet AA reqs (precision feeding)
  • diet needs: adequate water, protein (AAs), energy, vitamins, minerals, fat, carbs
88
Q

Marbling

A
  • veins of fat going through the meat
  • marbling = flavor
  • lean meat doesn’t have marbling or good flavor

ANS 41 (7 decks)

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