Swine

Question 1

Farrowing weight

Answer 1

3-4 lbs

Question 2

Weight and age of weaned pigs

Answer 2

3-8 weeks old

10-25 lbs

Question 3

Weight and age of pigs in a Nursery

Answer 3

40-60 lbs

8-10 weeks

Question 4

What is market weight for a finisher pig?

Answer 4

220-260 lbs

Question 5

What is the average daily gain for a finisher pig?

Answer 5

1.4-1.8 lb/day

Question 6

What is the time period from breeding to market?

Answer 6

9-10 months

Question 7

What is the time period from farrowing to market?

Answer 7

5-6 months

Question 8

What are the grades for barrows and gilts?

Answer 8

No. 1, 2, 3, 4, U.S. Utility

Question 9

What are the grades for slaighter sows?

Answer 9

U.S. No. 1, U.S. No. 2, U.S. No. 3, Medium and Cull

Question 10

What are the grades for feeder pigs?

Answer 10

U.S. No. 1-4, U.S. Utility and U.S. Cull

Question 11

What are two complications of the close confinement of swine?

Answer 11

Respiratory disease

Husbandry effects disease

Question 12

What are the pros to individual confinement?

Answer 12

Ability to seperate

More control of environment

Question 13

What are the cons of individual confinement?

Answer 13

Labor intensive

Expensive to maintain

Question 14

Respiratory irritants from manure, must be <10 ppm

Answer 14

Ammonia and Hydrogen Sulfide

Question 15

Caused by gas heaters, lethal to pigs and humans. Must be <150 ppm

Answer 15

Carbon Monoxide

Question 16

Should not exceed 50,000 ppm, from manure but not toxic

Answer 16

Methane

Question 17

What are the two trends in swine?

Answer 17

Small farm: commercial

Vertical integration

Question 18

Trend in swine that consists of a company that produces animals and also owns packing plant and slaughters animals for market

Answer 18

Vertical integration

Question 19

Meat processing step that involves rendering unconcious with a capitive bolt

Answer 19

Stunning

Question 20

What is severed in the meat processing step “sticking”?

Answer 20

Jugular vein and carotid arteries

Question 21

Skinning, evisceration, and halving are involved in what step of meat processing?

Answer 21

Dressing

Question 22

What process includes water or acidic spray, pasteurization of 180 degrees F, and brings down to 34 degrees in 24 hours?

Answer 22

Cooling

Question 23

Where is the cut made to determine quality of meat?

Answer 23

12th and 13th rib, exposing rib eye

Question 24

What is the pulse rate in swine?

Answer 24

60-90 bpm, 200-280 in newborns

Question 25

What is the respiration rate in swine?

Answer 25

10-24 bpm, up to 50 in young swine

Question 26

Supply genetics to produce more pigs per litter, have higher milk production and typically docile temperament

Answer 26

Maternal lines

Question 27

Supplies genetics that allow for fast growth, produce well muscled meaty carcasses, and typically durable and leaner

Answer 27

Terminal Lines

Question 28

What breed is pictured?

Answer 28

Berkshire

Question 29

What breed is pictured?

Answer 29

Chester white

Question 30

What breed is pictured?

Answer 30

Hereford

Question 31

What breed is pictured?

Answer 31

Tamworth