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Ansc 212 > Swine Production > Flashcards

Swine Production Flashcards

1
Q

number of pig farms in canada
how many are marketed each year

A

7,000
25.5 million

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2
Q

canada is the ___ largest pork producer in the world

A

3rd

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3
Q

75% of canada’s pork production occurs in:

A

quebec
ontario
manitoba

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4
Q

approx ___-____% of quebecs production is in the hands of 25 operations

A

50-55%

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5
Q

in 2020 sask produced ____ of canadian pork

A

8.5%

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6
Q

sask has ____ farms producing ______ million pigs

A

400
2.3 million

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7
Q

sask is the ___ largest pork producer in canada

A

5th

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8
Q

only __% of sask pork is consumed in house

A

14%

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9
Q

year of pig domestication in china and england

A

china 490BC
england 800BC

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10
Q

likely ancestor of all modern swine

A

wild boar
sus scrofa

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11
Q

swine phylum

A

chordata

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12
Q

swine sub phylum

A

vertebrata

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13
Q

swine class

A

mammalia

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14
Q

swine sub class

A

utheria

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15
Q

swine order

A

artiodactyla

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16
Q

swine family

A

suidae/porcidae

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17
Q

swine genus

A

sus (linn)

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18
Q

swine species

A

sus scrofa

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19
Q

% of yorkshire, landrace, and duroc of national herd

A

yorkshire 42%
landrace 32%
duroc 25%

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20
Q

traits of yorkshire (4)

A

successful in crossbreeding
high sow productivity
high carcass quality
maintains consumer demand for high quality pork

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21
Q

traits of landrace (3)

A

excellent mothering ability, temperament, longevity, and reproduction
good ADG, feed conversion, and leanness
high quality carcass

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22
Q

traits of duroc (5)

A

dominates male lines
solid pink-reddish meat
excellent carcass quality of intramuscular fat, tenderness and juiciness
strong feet and legs
large litters

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23
Q

pork

A

pig meat

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24
Q

sows

A

adult mother pig

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25
Q

gilt

A

females of breeding age that havent farrowed yet

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26
Q

weaning

A

removing young from mother

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27
Q

hog

A

pig ready to be processed

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28
Q

process/harvest

A

slaughter for meat

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29
Q

bacon

A

pig meat sold after curing (brine)

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30
Q

barrow

A

male castrated pig

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31
Q

boar

A

uncastrated male for breeding

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32
Q

farrowing

A

pig parturition

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33
Q

Importance of swine production (4)

A

food
inedible feed to valuable product
maintaining soil fertility
supplements other industries

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34
Q

drawbacks of swine production (3)

A

diets rely heavily on concentrates (expensive)
production must be carefully managed
very susceptible to diseases and parasites

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35
Q

3 types of swine enterprises

A

farrow to finish
farrow to wean
grow to finish

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36
Q

farrow to finish timeline and drawbacks (3)

A

10 months (4 months breeding and gestation, 6 months raising)
most capital labour
long term commitment

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37
Q

farrow to wean traits and drawbacks (3)

A

breeding and selling to finishers
less facilities and capital
producers are at the mercy of wean-finish market

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38
Q

grow to finish traits and drawbacks (3)

A

buying weaned pigs and feeding to market weight
low labor
must monitor source, health, and quality of purchasing pigs

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39
Q

boar to female ratio

A

1:20

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40
Q

flushing the breeding herd (4)

A

feeding over maintenance requirement
2-3 wks before breeding
6-8lbs/day
makes happy and increases ovulation (litter size)

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41
Q

boar feeding considerations (3)

A

high protein, Ca and P
ensure not over conditioned
7-8lbs/day

42
Q

gestation length

A

3 weeks
3 months
3 days

43
Q

feeding gestating sows

A

limited feed to not get fat
electric feeders with transponders

44
Q

farrowing crate use

A

prevent sows from crushing piglets

45
Q

post farrowing feeding (5)

A

highest nutrient requirements
higher protein
ad lib
gradually increased from days 2-7/10
14lbs/day

46
Q

weaning weight and age of piglets

A

15-17lbs
3 weeks

47
Q

housed in nursery pens until ____ age (weight)

A

6-8 weeks
50-60lbs

48
Q

protein in piglet ration _______ as body weight _______

A

decreases
increases

49
Q

market pig weigt

A

220lbs

50
Q

considerations of site selection (5)

A

proximity to amenities
isolation to reduce disease
not prone to flooding
manure management land
avoiding prolonged sun and wind

51
Q

advantages (4) and disadvantages (1) of intensive housing

A

control of environment
manure separated from pigs
easy to clean
strict biosecurity

high initial cost

52
Q

advantages (2) and disadvantages (4) of hoop barn systems

A

lower costs/pig
multi use building

heat and humidity
treating specific pigs
biosecurity
cleaning

53
Q

advantages (2) and disadvantages (4) of extensive systems

A

animals able to root and forage
low cost

seasonal
minimal environmental control
cleaning and disinfecting
individual pig monitoring

54
Q

why is ventilation needed (3)

A

warm air generated with breath
dust
ammonia and other gasses

55
Q

manure management (4)

A

handled as liquid
manure pits located under pens
gravitational flow or pump out
can be valuable to surrounding land if handled properly

56
Q

signs of heat (3)

A

swollen vulva
nervousness
mucus discharge
off feed

57
Q

consequences of excessive gestational feed intake (4)

A

increase embryonic mortality
increase farrowing difficulty
increased crushed piglets
decreased lactation

58
Q

consequences of low gestational feed intake (4)

A

failure to rebreed
lower conception and litter size
increased susceptibility to bone fractures
premature culling

59
Q

group sow housing feeding options (4, describe)

A

drop/spin: widespread feeding
non gated short stalls: protected by shoulder barriers
gated feeding stalls: enter to be protected from the group
electric sow feeder: each animal has a transponder

60
Q

farrowing rooms typically contain __-__ farrowing crates

A

6-12

61
Q

requirements for successful farrowing area (3)

A

warm
dry
clean

62
Q

on some commercial farms ___% of live born pigs dont survive. pre weaning mortality should be able to be reduced to ___%

A

> 25%
10%

63
Q

major causes of preweaning mortality (4)

A

starvation
crushing
chilling
born weak

64
Q

minor causes of preweaning mortality (3)

A

genetic defects
disease
savaging

65
Q

reduction of preweaning mortality (4)

A

cross foster
intake colostrum
reduce crushing loss
reduce chilling loss

66
Q

sows are rebred __-__ days post weaning

A

4-5

67
Q

temp of nursery rooms

A

28 C

68
Q

environmental stressors of weaner pigs (4)

A

chilling
heat
overcrowding
poor sanitation

69
Q

nutritional stressors of weaner pigs (5)

A

rapid change in diet
overfeeding
underfeeding
adaptation to feeding system
adaptation to watering system

70
Q

social stressor of weaner pigs (1)

A

mixing with strange pigs

71
Q

when are pigs moved from the nursery

A

20kg

72
Q

6 management considerations of grower finishing

A

warmth (21-24)
adequate spacing (4ft sq/pig)
sort by size
may sort by sex
feed and water easily accessible
one waterer per 15-20 pigs

73
Q

4 objectives of the feeder barn

A

max growth rate
max feed conversion
min death loss
improve carcass quality

74
Q

use of swine antibiotics (3)

A

only medically important
vet-client relationship
no longer import by individuals

75
Q

AMR

A

antimicrobial resistance
microbes evolving in ways that reduce drug effectiveness

76
Q

5 main parts of the pig digestive tract

A

mouth
esophagus
stomach
small intestine
large intestine

77
Q

3 parts if the small intestine

A

duodenum
jejunum
ileum

78
Q

inner surface of the small intestine had projections called ________. what is their function

A

vili
provide absorptive surface area for nutrients

79
Q

indispensable amino acids (9)

A

arg
his
ile
leu
lys
meth
phe
thr
val

80
Q

gestating sows require higher amounts of vitamin ___ and ____

A

a and d

81
Q

5 factors determining nutrient requirements

A

product
age
breed
production state
health

82
Q

common energy sources ranked (4)

A

corn
wheat
barley
fat sources

83
Q

common amino acid sources (6)

A

soybean meal
canola meal
peas
lentils
meat meal
synthetic amino acids

84
Q

common mineral sources for swine (3)

A

mono/dicalcium phosphate
bonemeal
limestone

85
Q

5 factors determining nutrient availability

A

antinutrients
feed processing
quantity
feeding frequency
ingredients in mix

86
Q

feed accounts for ____% of swine production cost

A

~70%

87
Q

swine brucellosis (3)

A

spreads by semen during breeding, ingestion, inhaling, or eye contact with the bacteria
joint issues leading to lameness
inflammatory lesions in the reproductive organs

88
Q

pseudorabies (4)

A

spreads in direct animal-animal contact, sexual contact, or by inanimate objects
reproductive issues
respiratory issues
occasional death

89
Q

pseudorabies symptoms in newborn(4) and adult(4) pigs

A

CNS clinical signs
sneezing
coughing
high mortality

coughing
fever
CNS signs
reproductive failure

90
Q

porcine epidemic diarrhea (3)

A

transmission through feces and direct animal contact
dehydration, vomiting, diarrhea
can be prevented with biosecurity

91
Q

porcine reproductive and respiratory syndrome (4)

A

reproductive failure
respiratory diseases
diarrhea in weanling pigs
vaccines available

92
Q

porcine reproductive and respiratory syndrome mortality (<7d, 7-10d)

A

<7-100%
7-10-30%

93
Q

reportable diseases of swine (5)

A

trichinellosis
FMD
swine vesicular disease
african swine
hog cholera (classic swine fever)

94
Q

FMD (3)

A

highly communicable
fever
blister like sores

95
Q

swine vesicular disease (3)

A

fever
fluid filled blisters
rarely fatal

96
Q

african swine fever (5)

A

high mortality
fever
hemorrhage
internal bleeding
virus can survive in processed pork

97
Q

Hog cholera (classic swine fever) (4)

A

fever
discolouration of skin
hemorrhages
necrotic lesions of skin

98
Q

trichinellosis

A

intramuscular roundworms
larvae are transferred between hosts through consumption of raw/undercooked meat

99
Q

biosecurity principles (5)

A

isolation
sanitation
traffic control
herd health management
program maintenance

100
Q
A

Ansc 212 (13 decks)

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