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Animal Production 2 > Swine Intro > Flashcards

Swine Intro Flashcards

1
Q

Breeding pigs

A

-Gilt
-Sow vs. gestating sow
-Boar

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2
Q

Gilt

A

A female pig that has not yet farrowed

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3
Q

Sow vs gestating sow

A

Sow- a female that has farrowed at least once

Gestating sow- a pregnant sow (not lactating)

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4
Q

Boar

A

An intact male pig; generally post-pubertal

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5
Q

Progeny pigs

A

-Barrow
-Piglet
-suckling pig
-Weaner pig
-Feeder pig
-Market pig

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6
Q

Barrow

A

A castrated male pig

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7
Q

Piglet

A

A young pig, less than 5 weeks of age, generally pre-weaning

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8
Q

Suckling pig

A

A piglet before weaning

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9
Q

Weaner pig

A

A pig recently weaned

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10
Q

Feeder pig

A

A pig old enough to enter the grower barn (25kg)

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11
Q

Market pig

A

A pig large enough to be processed (115-125kg live weight, 5-6mths of age)

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12
Q

Production terms

A

-Gestate
-farrow
-wean
-breeding herd
-feeding herd

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13
Q

Gestate

A

Being pregnant (length 114-117 days)

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14
Q

Farrow

A

Process of birthing

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15
Q

Wean

A

Remove litter from dam
Typically 3-4weeks

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16
Q

Breeding herd

A

Breeding/gestation/farrowing areas, animals

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17
Q

Feeding herd

A

nursery/grower/finishing areas/animals

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18
Q

Locations

A

-Farrowing barn
-Nursery (weaner) barn
-Grow-finish barn

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19
Q

Farrowing barn

A

Where sows farrow and nurse their litters (3-4weeks)

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20
Q

Nursery (weaner) barn

A

Where pigs are raised after weaning 5-8wks)

21
Q

Grow-finish barn

A

Where pigs are raised after leaving the nursery and before marketing/slaughter (16-18wks)

22
Q

Pig Breeds

A

-Purebreds
-Crossbreds
-Synthetic line

23
Q

Crossbreds

A
  1. 2 way (A x B)= AB
    -F1 is a cross between 2 purebreds
  2. 3 way (AB x C)
  3. Back cross (AB x B)
24
Q

Synthetic lines

A

Company proprietary lines made of multiple breeds, bred pure over many generations

25
Q

Maternal breed/line selection

A

-selected for fecundity and mothering ability

26
Q

Paternal breeds/line selection

A

-Selected for growth, feed efficiency, carcass, and meat quality

27
Q

Genetic companies operating nucleus farms in Western Canada

A

-Alpha Gene (canada)
-DNA genetics (denmark)
-Fast Genetics (canada)
-Genesus (Canada)
-Hypor (netherlands/spain/canada)
-Pig improvement company (UK/USA)
-Topigs-Norsvin (Netherlands)

28
Q

Genetic Pyramid in swine production

A
  1. Genetic Nucleus= genetic testing (maternal and paternal= pure breeding)
  2. Production nucleus= purebred female multiplication, linked to the genetic nucleus by semen and planned mating
  3. Multiplication barn= Crossbred female multiplication; no genetic testing
  4. Commercial production

**AI studs- ship semen from highly healthy studs to any other of the parts of swine production for reproduction

29
Q

Slaughter population

A

LR-25%, LW- 25%, DUR- 50%

30
Q

4 stages of production

A
  1. Breeding/gestation
  2. Farrowing (where they give birth and are weaned, then sow move back into breeding barn)
  3. Nursery
  4. Grow-finish
31
Q

Production Flow

A
  1. Quarantine barn
    2.Gilt development
  2. Breeding and implantation (35 days)
  3. Gestation (12 weeks)… if they fail, will more to slaughter plant
  4. Farrowing barn (4 weeks)
  5. Nursery (6-8 weeks)
  6. Grower-finisher barn (16 weeks)
  7. Slaughter plant (market hogs)
32
Q

Different ways to get new genetics into the system

A
  1. Raised on farm
  2. Purchased from breeding company
  3. Artificial insemination
33
Q

Code of practice for swine production

A

-Many boards that are involved with swine production.
-Anyone can have a seat an discuss

**important to contribution to improvements in animal care, identifies research priorities to encourage work, ensures transparency in production processed

34
Q

Dead stock removal options

A

1.Rendering
2.Composting
3. Incineration

35
Q

Rendering

A

-most common dead stock removal
-communal pick up; less biosecurity
-need temporary on farm storage and off site storage bin for pick up

36
Q

Processing byproducts and dead stock

A
  1. Meat and bone meal
  2. Blood meal
  3. Fats: tarrow (beef), lard (pork), choice white grease (poultry)
37
Q

Feeding dead stock to animals

A
  1. Pigs can be fed back to pigs
  2. Ruminants fed to no-ruminants if specified risk materials are removed
  3. Most fed back to poultry or used for pet foods
38
Q

Composting

A

-effective in warm climates
-includes composting piles or vessels
-requires a source of carbon and aeration

39
Q

Incineration

A

-Less common, very biosecure
-Involves a diesel burner- costly operation
-Sized according to volume

40
Q

Liquid manure storage

A
  1. In-barn storage pits- 2-8 ft deep, stored for 2 weeks to 6 months
  2. Long term tanks- concrete tanks which collect manure from barns
    -Earthen Manure Storage (EMS)- clay lined, plastic liners, straw covered
  3. Noxious gasses
    -movement of manure results in hydrogen sulfide and ammonia; need alarms to detect levels
41
Q

Liquid manure application

A

-Value: nitrogen fertilizer
-400 days storage required and then can be applied to adjacent crop land

**injected application is preferred over surface applied or spray

42
Q

VIDEO

A
43
Q

Major reasons for hog slaughter condemnations

A
44
Q

Six major slaughter plants in Western Canada

A

**Federally inspected!

  1. Maple Leaf Foods (Brandon)
  2. Hylife
  3. Thunder Creek Prok
  4. Olymel
  5. Maple LEaf foods (Lethbridge)
  6. Donald’s Fine Foods (Langley)
45
Q

Provincially inspected/local abattoirs in swine production

A

-Numerous
-inspection policies varies across provinces
-meat can only be sold within the province

46
Q

Humane Slaughter

A
  1. Delivery to plant by producer; traceable tattoo on left shoulder identifies each farm of origin
  2. Assembled in yeard for 12-18 hours
  3. Stunned by electrocution or CO2
  4. Shackled
  5. Exsanguinated via vena cava/jugular
  6. Scalded, dehaired, washed, eviscerated, inspected, weighed, halved, and chilled
47
Q

Broken needles in pork products

A

-infrequent but serious
-improper vaccination/restraint of individuals or groups

**industry mandates detectable needle use, so metal detectors in most plants screen shoulders and neck

**has spurred adoption of needleless infectors

48
Q

Post harvest meat processing

A

-Carcass chilled 24hrs

1.Broken into primal cuts
>ham, loin
>shoulder= picnic, butt
>belly= ribs, belly bacon

  1. Trimmed or retail cuts
  2. Further processing= wieners, sausage, pepperoni; curing/smoking (bacon, ham
  3. Rendered product= offal, trim, bones etc.

Animal Production 2 (19 decks)

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