Swine Production Flashcards
number of pig farms in canada
how many are marketed each year
7,000
25.5 million
canada is the ___ largest pork producer in the world
3rd
75% of canada’s pork production occurs in:
quebec
ontario
manitoba
approx ___-____% of quebecs production is in the hands of 25 operations
50-55%
in 2020 sask produced ____ of canadian pork
8.5%
sask has ____ farms producing ______ million pigs
400
2.3 million
sask is the ___ largest pork producer in canada
5th
only __% of sask pork is consumed in house
14%
year of pig domestication in china and england
china 490BC
england 800BC
likely ancestor of all modern swine
wild boar
sus scrofa
swine phylum
chordata
swine sub phylum
vertebrata
swine class
mammalia
swine sub class
utheria
swine order
artiodactyla
swine family
suidae/porcidae
swine genus
sus (linn)
swine species
sus scrofa
% of yorkshire, landrace, and duroc of national herd
yorkshire 42%
landrace 32%
duroc 25%
traits of yorkshire (4)
successful in crossbreeding
high sow productivity
high carcass quality
maintains consumer demand for high quality pork
traits of landrace (3)
excellent mothering ability, temperament, longevity, and reproduction
good ADG, feed conversion, and leanness
high quality carcass
traits of duroc (5)
dominates male lines
solid pink-reddish meat
excellent carcass quality of intramuscular fat, tenderness and juiciness
strong feet and legs
large litters
pork
pig meat
sows
adult mother pig
gilt
females of breeding age that havent farrowed yet
weaning
removing young from mother
hog
pig ready to be processed
process/harvest
slaughter for meat
bacon
pig meat sold after curing (brine)
barrow
male castrated pig
boar
uncastrated male for breeding
farrowing
pig parturition
Importance of swine production (4)
food
inedible feed to valuable product
maintaining soil fertility
supplements other industries
drawbacks of swine production (3)
diets rely heavily on concentrates (expensive)
production must be carefully managed
very susceptible to diseases and parasites
3 types of swine enterprises
farrow to finish
farrow to wean
grow to finish
farrow to finish timeline and drawbacks (3)
10 months (4 months breeding and gestation, 6 months raising)
most capital labour
long term commitment
farrow to wean traits and drawbacks (3)
breeding and selling to finishers
less facilities and capital
producers are at the mercy of wean-finish market
grow to finish traits and drawbacks (3)
buying weaned pigs and feeding to market weight
low labor
must monitor source, health, and quality of purchasing pigs
boar to female ratio
1:20
flushing the breeding herd (4)
feeding over maintenance requirement
2-3 wks before breeding
6-8lbs/day
makes happy and increases ovulation (litter size)
boar feeding considerations (3)
high protein, Ca and P
ensure not over conditioned
7-8lbs/day
gestation length
3 weeks
3 months
3 days
feeding gestating sows
limited feed to not get fat
electric feeders with transponders
farrowing crate use
prevent sows from crushing piglets
post farrowing feeding (5)
highest nutrient requirements
higher protein
ad lib
gradually increased from days 2-7/10
14lbs/day
weaning weight and age of piglets
15-17lbs
3 weeks
housed in nursery pens until ____ age (weight)
6-8 weeks
50-60lbs
protein in piglet ration _______ as body weight _______
decreases
increases
market pig weigt
220lbs
considerations of site selection (5)
proximity to amenities
isolation to reduce disease
not prone to flooding
manure management land
avoiding prolonged sun and wind
advantages (4) and disadvantages (1) of intensive housing
control of environment
manure separated from pigs
easy to clean
strict biosecurity
high initial cost
advantages (2) and disadvantages (4) of hoop barn systems
lower costs/pig
multi use building
heat and humidity
treating specific pigs
biosecurity
cleaning
advantages (2) and disadvantages (4) of extensive systems
animals able to root and forage
low cost
seasonal
minimal environmental control
cleaning and disinfecting
individual pig monitoring
why is ventilation needed (3)
warm air generated with breath
dust
ammonia and other gasses
manure management (4)
handled as liquid
manure pits located under pens
gravitational flow or pump out
can be valuable to surrounding land if handled properly
signs of heat (3)
swollen vulva
nervousness
mucus discharge
off feed
consequences of excessive gestational feed intake (4)
increase embryonic mortality
increase farrowing difficulty
increased crushed piglets
decreased lactation
consequences of low gestational feed intake (4)
failure to rebreed
lower conception and litter size
increased susceptibility to bone fractures
premature culling
group sow housing feeding options (4, describe)
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
farrowing rooms typically contain __-__ farrowing crates
6-12
requirements for successful farrowing area (3)
warm
dry
clean
on some commercial farms ___% of live born pigs dont survive. pre weaning mortality should be able to be reduced to ___%
> 25%
10%
major causes of preweaning mortality (4)
starvation
crushing
chilling
born weak
minor causes of preweaning mortality (3)
genetic defects
disease
savaging
reduction of preweaning mortality (4)
cross foster
intake colostrum
reduce crushing loss
reduce chilling loss
sows are rebred __-__ days post weaning
4-5
temp of nursery rooms
28 C
environmental stressors of weaner pigs (4)
chilling
heat
overcrowding
poor sanitation
nutritional stressors of weaner pigs (5)
rapid change in diet
overfeeding
underfeeding
adaptation to feeding system
adaptation to watering system
social stressor of weaner pigs (1)
mixing with strange pigs
when are pigs moved from the nursery
20kg
6 management considerations of grower finishing
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
4 objectives of the feeder barn
max growth rate
max feed conversion
min death loss
improve carcass quality
use of swine antibiotics (3)
only medically important
vet-client relationship
no longer import by individuals
AMR
antimicrobial resistance
microbes evolving in ways that reduce drug effectiveness
5 main parts of the pig digestive tract
mouth
esophagus
stomach
small intestine
large intestine
3 parts if the small intestine
duodenum
jejunum
ileum
inner surface of the small intestine had projections called ________. what is their function
vili
provide absorptive surface area for nutrients
indispensable amino acids (9)
arg
his
ile
leu
lys
meth
phe
thr
val
gestating sows require higher amounts of vitamin ___ and ____
a and d
5 factors determining nutrient requirements
product
age
breed
production state
health
common energy sources ranked (4)
corn
wheat
barley
fat sources
common amino acid sources (6)
soybean meal
canola meal
peas
lentils
meat meal
synthetic amino acids
common mineral sources for swine (3)
mono/dicalcium phosphate
bonemeal
limestone
5 factors determining nutrient availability
antinutrients
feed processing
quantity
feeding frequency
ingredients in mix
feed accounts for ____% of swine production cost
~70%
swine brucellosis (3)
spreads by semen during breeding, ingestion, inhaling, or eye contact with the bacteria
joint issues leading to lameness
inflammatory lesions in the reproductive organs
pseudorabies (4)
spreads in direct animal-animal contact, sexual contact, or by inanimate objects
reproductive issues
respiratory issues
occasional death
pseudorabies symptoms in newborn(4) and adult(4) pigs
CNS clinical signs
sneezing
coughing
high mortality
coughing
fever
CNS signs
reproductive failure
porcine epidemic diarrhea (3)
transmission through feces and direct animal contact
dehydration, vomiting, diarrhea
can be prevented with biosecurity
porcine reproductive and respiratory syndrome (4)
reproductive failure
respiratory diseases
diarrhea in weanling pigs
vaccines available
porcine reproductive and respiratory syndrome mortality (<7d, 7-10d)
<7-100%
7-10-30%
reportable diseases of swine (5)
trichinellosis
FMD
swine vesicular disease
african swine
hog cholera (classic swine fever)
FMD (3)
highly communicable
fever
blister like sores
swine vesicular disease (3)
fever
fluid filled blisters
rarely fatal
african swine fever (5)
high mortality
fever
hemorrhage
internal bleeding
virus can survive in processed pork
Hog cholera (classic swine fever) (4)
fever
discolouration of skin
hemorrhages
necrotic lesions of skin
trichinellosis
intramuscular roundworms
larvae are transferred between hosts through consumption of raw/undercooked meat
biosecurity principles (5)
isolation
sanitation
traffic control
herd health management
program maintenance