Swine Flashcards
Farrowing weight
3-4 lbs
Weight and age of weaned pigs
3-8 weeks old
10-25 lbs
Weight and age of pigs in a Nursery
40-60 lbs
8-10 weeks
What is market weight for a finisher pig?
220-260 lbs
What is the average daily gain for a finisher pig?
1.4-1.8 lb/day
What is the time period from breeding to market?
9-10 months
What is the time period from farrowing to market?
5-6 months
What are the grades for barrows and gilts?
No. 1, 2, 3, 4, U.S. Utility
What are the grades for slaighter sows?
U.S. No. 1, U.S. No. 2, U.S. No. 3, Medium and Cull
What are the grades for feeder pigs?
U.S. No. 1-4, U.S. Utility and U.S. Cull
What are two complications of the close confinement of swine?
Respiratory disease
Husbandry effects disease
What are the pros to individual confinement?
Ability to seperate
More control of environment
What are the cons of individual confinement?
Labor intensive
Expensive to maintain
Respiratory irritants from manure, must be <10 ppm
Ammonia and Hydrogen Sulfide
Caused by gas heaters, lethal to pigs and humans. Must be <150 ppm
Carbon Monoxide
Should not exceed 50,000 ppm, from manure but not toxic
Methane
What are the two trends in swine?
Small farm: commercial
Vertical integration
Trend in swine that consists of a company that produces animals and also owns packing plant and slaughters animals for market
Vertical integration
Meat processing step that involves rendering unconcious with a capitive bolt
Stunning
What is severed in the meat processing step “sticking”?
Jugular vein and carotid arteries
Skinning, evisceration, and halving are involved in what step of meat processing?
Dressing
What process includes water or acidic spray, pasteurization of 180 degrees F, and brings down to 34 degrees in 24 hours?
Cooling
Where is the cut made to determine quality of meat?
12th and 13th rib, exposing rib eye
What is the pulse rate in swine?
60-90 bpm, 200-280 in newborns
