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Animal Technology > SWINE PRODUCTION AND MANAGEMENT > Flashcards

SWINE PRODUCTION AND MANAGEMENT Flashcards

1
Q

HOG ZOOLOGICAL SCHEME

KINGDOM:
PHYLUM:
CLASS:
ORDER:
FAMILY:
GENUS:
SPECIES:
SUB-SPECIES:
A 
KINGDOM: Animalia
PHYLUM: Chordata
CLASS: Mammalia
ORDER: Artiodactyla
FAMILY: Suidae
GENUS: Sus
SPECIES: Scrofa/vittatus
SUB-SPECIES: domesticus
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2
Q

a wild hog of continental Europe from w/c most domestic swine have been derived

A

sus scrofa

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3
Q

was the chief, if not the only species of the east indian pig that contributed to domestic swine

A

sus vittatus

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4
Q

indigenous animals belong to a large undefined population of individuals w/o any uniform traits usually ascribed to a breed;
general characteristics: small and late maturing, mostly solid black or black and white have small ears, sway back and with weak pasterns.

A

philippine native swine

local pig or Philippine native pig

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5
Q

small and lack the anatomical symmetry of standard breeds.

A

local pig or Philippine native pig

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6
Q

other scientific name of philippine native swine

luzon warty pig
palawan bearded pig

A

Sus philippinensis

sus barbatus

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7
Q

purebreeds (7)

A
  1. landrace
  2. yorkshire/large white
  3. duroc
  4. pietrain
  5. hampshire
  6. berkshire
  7. poland of china
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8
Q

first developed in Denmark for the production of high quality bacon

A

landrace

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9
Q

white in color, although black skin spots or freckles are rather common

A

landrace

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10
Q

longest in breed of swine (16 - 17 ribs)

A

landrace

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11
Q

known for its prolificacy and mothering ability under philippine condition

A

landrace

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12
Q

characteristics of landrace

A
  1. white; black skin spots or freckles are common
  2. longest breed (16-17 ribs)
  3. known for its prolificacy and mothering ability (philippine condition)
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13
Q

disadvantage of landrace

A
  1. weak legs and pasterns especially on the hind leg
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14
Q

english bacon breed w/c had its origin in yorkshire and neighboring countries in northern england;
it was developed by selection and crossing w/ leicester hog w/c was a white hog

A

yorkshire/large white

*present large white is developed in england

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15
Q

characteristics of yorkshire/large white

A
  1. white in color
  2. good mother sows (mother breed)
  3. sows are great milkers
  4. excellent foragers
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16
Q

disadvantage of yorkshire/large white

A

some the individuals in this herd are relatively short and with big belly and they tend to develop carcasses with excess back fat

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17
Q

its origin is in the eastern united states and in the corn belt

A

duroc

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18
Q

foundation stock of duroc

A

originally called duroc-jersey

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19
Q

characteristics of duroc

A
  1. has solid colors, ranging from very high light golden to very dark red that approaches the color of mahogany
  2. head is small in proportion to the body and the jowl is medium in size. the length of its legs is proportional to the depth and length of its body
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20
Q

has solid colors, ranging from very high light golden to very dark red that approaches the color of mahogany

A

duroc

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21
Q

head is small in proportion to the body and the jowl is medium in size. the length of its legs is proportional to the depth and length of its body

A

duroc

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22
Q

considered a superior breed in terms of growth rate and feed efficiency;
has a good muscle quality and is probably the most resistant to stress

A

duroc performance

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23
Q

disadvantage of duroc

A
  1. some have strong tendency to have a well arched back w/c is undesirable because this animal do not stay long in the breeding herd
  2. unsound front and hind legs that may lead to stiff gilt or lameness are also encountered in some animals
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24
Q

origin is pietrain, belgium, the village fro w/c the breed takes its name, was the birthplace of the breed.

A

pietrain

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25
Q

appropriately called the “muscle” pigs because it is well known for its outstanding muscle development in the ham, loin and shoulder.

backfat is very thin, motherly ability is well w/in acceptable level.

A

pietrain

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26
Q

disadvantage of pietrain

A
  1. number one problem is usually weakness of the hind legs w/c do not develop as fast as the ham muscle. because of the relatively well-muscle ham
  2. slow grower and highly susceptible to stress
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27
Q

origin is in southern england.

but the first one was record organized in boone country kentucky, just accross the ohio river from cincinnati

A

hampshire

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28
Q

most striking characteristics ;
has white beld around the shoulder and body including foreleg;
feed efficiency,length and ham -loinpercent is excellent

A

hampshire

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29
Q

disadvanatge of hampshire

A
  1. low litter size
  2. poor mothering ability
  3. late maturing
  4. being black is associated having a thick back fat
  5. difficulty in dressing/cleaning during slaughtering because its black
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30
Q

origin of berkshire

A

south central england, in countries of berkshire and wiltshire

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31
Q

characteristics of berkshire (2)

A
  1. short and sometimes upturned nose

2. color is black w/ six white points, four white feet, one point on the forehead, and another on the switch of the tail

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32
Q

disadvantage of berkshire

A
  1. has small liter size at birth and a weaning
  2. late maturing
  3. thick backfat
  4. black skin
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33
Q

origin of poland of china

A

south-western ohio in the fertile area known as the miami valley.

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34
Q

also known as “hot type”

A

poland of china

a.k.a “big type poland china”

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35
Q

charcteristics of poland of china

A
  1. black in color w/ six distinct white points:

the four feet, poll of the head and switch of the tail

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36
Q

list of other purebreds (7)

A
  1. spotted
  2. limousine
  3. chester white
  4. hereford
  5. taniworth
  6. large black
  7. chinese taihu pigs
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37
Q

other purebreds:

chinese taihu pigs (4)

A
  1. funjiang
  2. meishan
  3. janxiang black
  4. erhualian
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38
Q

from china considered taihu pigs, deriving name from taihu lake;
slow growing and fat, but have a very good taste, resistant to some diseases;
known for wringkled face and skin;
perhaps one of the most prolific breeds of pig in the world;
large litter size of 15-16 pigs

A

meishan breed

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39
Q

upgrading native pigs bred w/ foreign breeds (4)

A
  1. diani
  2. kaman
  3. berkjala
  4. miracle pig
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40
Q

diani

A

native pig (batangas) w/ bershire

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41
Q

kaman

A

native pig (batangas) w/ duroc

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42
Q

berkjala

A

5/8 berkshire and 3/8 jalajala pig (rizal)

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43
Q

miracle pig

A

1/2 large white , 1/4 landrace, 1/4 native

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44
Q

do not have distinguishing physical characteristics w/c differentiate them from other group of pigs;
mot of them are white w/ good muscle development.

A

hybrid pigs or synthetic breeds

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45
Q

example of hybrid pigs or synthetic breeds

A
  1. babcock
  2. camborough
  3. cotswold
  4. hypor
  5. seghers
  6. minnesota no. 1
  7. nieuw dalland
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46
Q

sow herd enterprise (2)

A
  1. farrow to feeder operation

2. farrow to finish operation

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47
Q

production system (3)

A
  1. sow herd enterprise
  2. growing-finishing enterprise
  3. boar-for-hire enterprise
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48
Q

type of operation starts w/ pregnant gilt/sow to produce pigs weanlings, w/c are sold to other raisers who grows then until the marketable weight is achieved

A
  1. farrow to feeder operation
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49
Q

the producer in this type of operation also starts w/ pregnant gilt/sow to produce the breeders stocks, specifically junior boars and replacement gilts

A
  1. farrow to finish operation
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50
Q

the swine raiser in this type of operation starts with feeder/weanlings and carries them to slaughter, weight of about 80-90 kg

A
  1. growing-finishing enterprise
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51
Q

the producer in this type of operation starts w/ young boar, w/c he grows and trains the breeder age;
boar is used to breed the gilts/sows in the community for a fee

A
  1. boar-for-hire enterprise
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52
Q

it is one of the most important animals in a pig enterprise;
will generally produce 15 - 20x s many offspring per year as do breeding female in the herd;
period of atleast 1 -2 months before breeding season begins is enough time to get adjusted to new environment

A

BOAR

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53
Q

characteristics of good boar (5)

A
  1. at least 6 pairs of rudimentrary teats (not functional, not inverted
  2. 2 big equally sized testicles (not 2 pairs)
  3. strong legs
  4. strong lightly arched back
  5. toes not uneven (no small inside toe)
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54
Q

characteristics of average ejaculate

volume, ml.

A

150-200

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55
Q

characteristics of average ejaculate

sperm concentration, million/ml

A

200-300

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56
Q

characteristics of average ejaculate

total sperm per ejaculate, billion

A

30-60

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57
Q

characteristics of average ejaculate

total sperm per week, billion

A

120-150

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58
Q

characteristics of average ejaculate

motile sperm, %

A

70

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59
Q

characteristics of average ejaculate

morphologically normal sperm,%

A

80

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60
Q

characteristics of average ejaculate

color

A

creamy white

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61
Q

provides an opportunity to observe the new boars sexiual behavior and his ability to serve the gilt normally

A

test mating

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62
Q

feeding boars

A

2.3 to 3.0 kg of ration w/ 13 - 14% CP

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63
Q

voluntary consumption or water (in tropics)

A

may be as high as 4 -5 liters of water per kg if air dry feed

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64
Q

housing and environment for boar

pen measurement

A

0.6m x 2.1 m w/ a height of 1.1m

  • if the boar pen doubles as the service area, allow between 5 to 7 sq. m of floor area
  • use of individual pens or stalls eliminates fighting, riding, and competition for feed
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65
Q

boar start serving at what age

A

8 months of age

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66
Q

some boar reaches sexual maturity as early as:

A

100 - 147 days of age

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67
Q 
junior boar (8 mos. - 1 year)
service per:

day
week
month

A 
day = 1
week = 5
month = 20
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68
Q 
senior boar (more than 1 year)
service per:

day
week
month

A

day =2
week = 7
month = 30

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69
Q

boar to sow ratio

A

1 young boar: 20 breeding females

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70
Q

two services per sow per heat period.

  • 15 sows or less
A

one boar (at least 15 months old)

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71
Q

two services per sow per heat period.

  • 15 - 25 sows
A

two boars

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72
Q

one service per heat period

  • 20 sows or less
A

one boar if young boar

73
Q

one service per heat period

  • 30 sows or less
A

one boar if boar is at least 15 months

74
Q

under good management the capability of sows in producing liters per year is

A

2.3 liters per yr or over 20 pigs annually

75
Q

raising and selecting replacemen gilts

A
  • steady supply of replacement gilts is required to replace sows, w/c die or are culled because of poor performance
  • plan to replace 40 -55 % of your herd annually, if your herd age is 5 litters or less
76
Q

preferred for commercial production; have the added avantage of hybrid vigor

A

crossbreed female

77
Q

management of the developing gilts

A
  • raise potentials gilt replacement in all female group in dry
  • well ventilated pens that provide ).56 - 0.74 m2 of floor space per animal
78
Q

pre-service management of replacement gilt

A

A. flushing

b. recommendations at first breeding

79
Q

increasing the daily feed intake of gilts by 0.5 kg to 1.0 kg for 10-14 days before serviceshould increase the number of eggs ovulated if they were limit fed at 2kg/ day before this;
better practice is to self-feed the gilts w/ 14% protein gestation ration throughout the preservice period

A

flushing

80
Q

recommendations at first breeding (3)

A
  1. breed gilt at 8 mos. at 110-120kg
  2. gilt should have their first litter at one-yr age
  3. gilt be bred on the second heat cycles when the animal is standing heat
81
Q

developing a breeding schedule

A

determining adequate boar power by considering the number of services required per week, not the number of sows and boar;
each sow should served twice.
boars that serve twice in a day rest between breeding, an allowance should be made for one boar a sow during the week.

82
Q

mating system

A
  1. AI
  2. hand mating
  3. pen-mating
83
Q

vary as to amount of labor involved, ease of obtaining accurate breeding records and facility requirements

A

mating system

84
Q

preferred mating system;

operator checks for heat and takes the female in heat to the boar

A
  1. hand mating
85
Q

advantages of hand mating (7)

A
  1. operator knows for certain that the females were bred
  2. accurate breeding dates can be recorded
  3. operator can accurately check for return to heat
  4. boar use is regulated
  5. anestrus problems can be determined earlier
  6. more accurate sire breeding performance can be calculated
  7. fewer boars are required for the same number of females
86
Q

main disadvantages of hand mating (2)

A
  1. more labor

2. closer observation are required

87
Q

boar runs w/ a group of females

A

pen-mating

88
Q

advantages of pen-mating (2)

A
  1. less labor intensive

2. young boar (8-12 mos.) can effectively service from 4 - 6 sows in the same period

89
Q

main disadvantages of pen-mating (2)

A
  1. record of breeding dates, boar services rate and female return o heat dates are often unknown expect when the headsman observes mating
90
Q

it is important for sucessful mating system

A

proper and accurate heat detection

91
Q

physical signs of heat detection (5)

A
  1. vulva maybe swollen and red
  2. clear viscous vaginal discharges
  3. restless and grunting
  4. mounting behavior
  5. frequent attempts to urinate w/ little or no discharges
92
Q

techniques for heat detection

A
  1. haunch-pressure test
  2. riding-the back-test
  3. semen-on-the-snout test
  4. teaser boar
  5. sound test
93
Q

the operator should approach the sow from behind and rub her sides and thigh.

A
  1. haunch-pressure test
94
Q

this technique is applied by riding or merely pressing the back of the animal

A
  1. riding-the back-test
95
Q

this test is particularly important in AI although it can be applied in natural breeding

A
  1. semen-on-the-snout test
96
Q

allowing a boar but preferably one that has been vasectomized to mount the sow

A
  1. teaser boar
97
Q

use of chomping sounds of the boar

A
  1. sound test
98
Q

ranges from 17-24 days, average of 21 days.1

A

estrous cycle

*estrous cycle is continuously manifested by the individual unless interrupted by pregnancy

99
Q

phase in the estrous when a female is sexually receptive, “in heat”

A

estrus

100
Q

normal gestation length of swine

A

114 days w/ a range of 109 - 119 days

3 mos., 3 weeks and 3 days

101
Q

MANAGEMENT DURING THE GESTATION

HOUSING AND ENVIRONMENT

A
  • be careful when mixing gilts w/ mature sows and keep group size at no more than 5 or 6 per pen
  • avoid any stress producing situation, especially during the forst 3 weeks after breeding
  • when gestating stalls are used, partially slatted floors behind the sow are recommended to ensure a dry area for sow and to reduce cleaning time
  • the edges of the stats should be rounded to avoid damage to feet or teats
  • in a penning situation, allow about 1.85m2 per bred sow or gilt.
  • stall measurement of about 0.5x2.13 m are recommended
102
Q

MANAGEMENT DURING THE GESTATION

feeding level

A
  • normally, 1.8 - 2.3 kg of balanced 14% CP ration will meeet daily nutrient req. and free of heavy parasite infestation
103
Q

MANAGEMENT DURING THE GESTATION

feeding in the sow in the late pregnancy

A
  • the growth of developing embryos increases rapidly in the final third of pregnancy
  • the transfer of nutrients from the dam to the fetus increases gradually and retention in the uterus and mammary glands develop accordingly
  • the greater demand for feed in the last trimester of pregnancy can be satisfies by INCREASING THE LEVEL OF FEEDING TO AT LEAST 15% LEVEL OF 2.0 KG FOR PRIMIGESTATION AND LIGHT MULTIGESTATION SOWS, AND 10% FOR THE FULLY GROWN OR HEAVY MULTIGESTATION SOWS
104
Q

MANAGEMENT DURING THE GESTATION

WEIGHT DURING GESTATION for mature sows and for gilts and young sows

A

weight gain during gestation will represent about 23-27 kg for MATURE SOWS;
30-41 kg for GILTS and YOUNG SOWS

105
Q

Weight loss at farrowing (litter weight and fluids)

A

22 - 27 kg

*after the 4th litter, there should be little if any net weight gain

106
Q

body weight of sow after weaning for each successive reproductive cycle

A

163 kg

107
Q

MANAGEMENT DURING THE FARROWING

BASIC FARROWING SYSTEM (2)

A
  1. continous farrowing

2. all in, all out batch farrowing system

108
Q

sows to forrow are seen through a facility in a continous flow w/ no break for total room sanitation

A
  1. continous farrowing
109
Q

groups of sows due to farrow during the week are brought into individual rooms over a short time period

A
  1. all in, all out batch farrowing system
110
Q

pre farrowing operations

A
  1. preparing the farrowing quarters
  2. wash sow
  3. transferring sows
  4. parasite control
  5. feeding the sow prior to farrowing
111
Q
  1. preparing the farrowing quarters
A

throughly clean the whole farrowing room or area

112
Q
  1. wash sow
A

before placing the sow in the farrowing unit, thoroughly wash her w/ a mild soap solution and rinse w/ warm water

113
Q
  1. transferring sows
A

to acquaint sows w/ their new surroundings, place them in farrowing until 5 - 7 days before expected date of farrowing

114
Q
  1. parasite control
A

deworm sows 10 - 14 days before transferring them to the farrowing stalls

115
Q
  1. feeding the sow prior to farrowing
A

constipation of the sow at farrowing is condition w/c needs to be kept under control.
constipation can be avoided or corrected by feeding the sow a bulky or laxative diet one week before she is due to farrow

116
Q

signs of farrowing (5)

A
  1. she is restless, nervous and often bites the wall or stall
  2. she starts build a nest
  3. there is distinct swelling of the mammary apparatus
  4. there is slackening of the abdominal wall
  5. milk let down: the presence of the milk when the teats are stripped indicates that the sow will farrow w/in 24 hrs.
117
Q

supervised farrowing

the need for an attendant: the care and attention given to the piglets from the time they are farrowed until they weaned are very important.
an attendant should be presented to assists the newly born pigs and the sow if necessary
REASONS: (6)

A
  1. REDUCED STILLBORN PIGS
  2. MINIMIZE CRUSHING
  3. PREVENT STARVATION
  4. PREVENT PREDATORS
  5. AVOID CANNIBALISM
  6. MINIMIZE DYSTOCIA (DIFFICULTY IN GIVING BIRTH)
118
Q

CAUSES OF DIFFICULTY ON BIRTH (6)

A
  1. lack of uterine inertia - 37%
  2. fetal impression - 35.5%
  3. obstruction of the birth canal - 13.0%
  4. deviation of the uterus - 9.5%
  5. hysteria - 3%
  6. oversized fetus - 4%
119
Q

MANAGEMENT AFTER FARROWING

HEALTH CARE
Inspect the sow’s mammary apparatus for congestion, inflammation, laceration and other forms of injuries. if these are presented watch out for MMA sysndrome
*immediately after weaning the multiparous sows should be vaccinated against hog cholera at least 2x a yr.
what is MMA syndrome?

A

MMA sysndrome
Metritis
Mastitis
Agalactia

120
Q

inflammation or infection of the uterus

A

metritis

121
Q

inflammation of the udder

A

mastitis

122
Q

inadequate supply of milk

A

agalactia

123
Q

MANAGEMENT AFTER FARROWING

feeding during lactation

A
  • 7 days from farrowing for milk production and feed requirements of the piglets to justify liberal feeding of the sow
  • 4.5 - 5 kg of air dry feed/head/day for lactating sows and gilts
  • to avoid overfeeding or underfeeding, the feeding level for lactating sows should be based on the number of pigs in the litter rather than on a per sows basis
  • sow w/ 12 suckling pigs should receive 2.0 kg feed for maintenance plus 1.0 kg for every 3 piglets in the litter or a total of 6.0 kg per day
124
Q

care and management of baby pig from birth to weaning

A

birth weight is important because heavier pigs at birth tend to be heavier at weaning and even growing

125
Q

KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE

LOSS OF BABY PIG BODY’S HEAT THROUGH:

A
  1. 15% IS LOST TO THE FLOOR BY CONDUCTION

2. 10% THROUGH NORMAL EVAPORATION OF WATER FROM THE RESPIRATOTY TRACT AND SKIN

126
Q

KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE

most effective means of providing the baby pigs w/ comfortable environment;
permits the piglets to alter their environment in order to meet the needs of the moment

A

straw bedding

127
Q

KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE

A
  • correct environmental temp. is most critical during the first 6 days of post-natal life when the thermal - insulation of the pig as it lowest
  • capacity of the pig to regulate body temp starts to improve gradually only on the 7th day onwards up to the 20th day when full important to provide the baby pigs supplemental heat to prevent serious losses from chilling
  • the presence of artificial heat source in the farrowing unit also helps prevent losses from crushing because it attracts the baby pigs, bby pigs prefer a temp ranging from 30-31 deg cel. for the fitst week at birth, 29 - 30 deg cel after the first week until the 6th week and declines as the pig grows older (26 - 30 deg cel. for 50 kg pigs and 17 to 22 deg cel for 100 kg pig)
128
Q

very vital organ for the growth and development of the fetus during the pregnancy but becomes an unnecessary appendage and crucial area for the entrance of infection after the pig is born

A

umbilical cord

129
Q

cutting of umbilical cord

A

tie the umbilicus about 1 to 2 inches from the base w/ sterile thread

130
Q

should be cut immediately after birth because they do more harm than good to the producers

A

needle teeth

or “wolf” teeth

131
Q

cutting the needle teeth

A

pigs are born w/ 4 pairs of sharp teeth (2 each jaws) called “black” teeth because of their darker color compared w/ the incisors.

132
Q

major problem in many commercial swine farms in the country

A

tail bitting

133
Q

can be triggered off by an injury and it requires only one pig in a group to start biting and other quickly folow suit

REASONS OF TAIL BITING (6)

A
  1. excess humidity
  2. trapped stale air
  3. sudden changes in the weather
  4. shortage of protein
  5. excess energy in the diets
  6. PARASITE INFECTION
134
Q

OTHER DIETETIC FACTORS OF TAIL BITING (3)

A
  1. SHORTAGE OF FIBER
  2. EXCESSIVELY HIGH OR EXCESSIVELY LOW CALCIUM
  3. DEFICIENCY OF SALT IN THE DIET
135
Q

incriminated as the cause of tail biting,

A

PARASITE INFECTION

136
Q

tends to switch its tail sharply and angrily

A

PIG WITH WORMS

137
Q

FEEDING THE SUCKLING PIGS W/ COLOSTRUM

A
  • COLOSTRUM is exceedingly rich in these protective molecules and it is imperative that each newborn piglet consumes colustrum w/in hrs of birth in order to receive adequate immunity against infective organisms. the gut of piglets can absorg these large molecules intact only for short period after birth, the absorption takes place w/in an hr of suckling, initially complete after 6 hrs and by 16 hrs after birth it is no longer possible
138
Q

identifying the piglets

A
  1. ear notching
  2. tattooing
  3. ear tagging
139
Q

one of the most/ common method used in identifying individual pigs in litter

A
  1. ear notching
  • notch in the ear is permanent but unsightly and difficult to read when obliterated through injuries
  • it compromises of cutting V shaped notch/es on specific places along the borders of the ear by means of an ear notchers or scissors
140
Q

consists of piercing outlines of desired numbers or figures on the skin inside ear and the incorporating a balck vegetables pigment into their punctures;
this method in identifying swine is not popular as ear notching although it is good as far as permanency of the mark is concerned;
often performed in older pigs

A
  1. tattooing

* often performed in older pigs, using tattoo earmaking outfit to w/c desired set of numbers is fitted

141
Q

made up of light metal or strong plastic w/ the numbers stamped on them.

A
  1. ear tagging

* fixed generally to the ear w/ a special tagging forceps

142
Q

2 types of tags

A
  1. self-piercing types

2. non-piercing types

143
Q

old and well known disease problem to the progressive producers;
brought about by deficiency iron due to inefficient placental and mammary transfer of iron to the piglets

A

baby pig anemia

144
Q

signs of Fe deficiency

clinical signs (6)

A
  1. poor growth
  2. rough hair coat
  3. inactive and depresed
  4. diarrhea
  5. pallor
  6. anoxia
145
Q

paleness of gums, eyelids, lips and skin

A

pallor

146
Q

deficiency of oxygen reaching the tissue of the body

A

anoxia

147
Q

signs of Fe deficiency

subclinical signs (7)

A
  1. hypochronic microcytic anemia
  2. enlarge fatty liver
  3. ascites
  4. clumping of erythroblastic cells in bone marrow
  5. pale internal organs
  6. thin, white runny blood
148
Q

accumulation of serious fluid in the abdomen

A

ascites

149
Q

creep feeding the baby pigs

A
  • begin feeding the creep feed when the nursing pigs are about one week of age to make sure that they will be consuming sufficient amounts of the dry feed before milk production starts to decline;
  • it is also help a great deal in preparing the piglet for the diet on w/c it would have to live on after weaning
150
Q

factors that brought orphan pigs (4)

A
  1. death of the sow after farrowing
  2. udder disturbances
  3. lactation failure
  4. too many pigs in a litter
151
Q

various possibilities of rearing orphan pigs (3)

A
  1. fostering
  2. artificial feeding
  3. rotational feeding
152
Q

the removal of primary sex organ of the male is done when the pigs are about 2 weeks from birth or earlier.

A

castration

153
Q

need to consider when castrating pigs (3)

A
  1. age
  2. health condition
  3. susceptibility to stressful condition
154
Q

WEANING PRACTICES (4)

A
  1. TRADITIONAL WEANING (TW)
  2. CONVENTIONAL WEANING (CW)
  3. EARLY WEANING (EW)
  4. VERY EARLY WEANING (VEW)
155
Q

pigs are weaned at 8 - 10 wks of age w/c has been the usual practice in the past.
with a gestation period of 114 days and a dry period of 26 days on the average, a sow under the system will have only 1.7 to 1.9 farrowing per yr.

A
  1. TRADITIONAL WEANING (TW)
156
Q

the pigs are usually weaned at 5 or 6 to 7 wks of age

A
  1. CONVENTIONAL WEANING (CW)
157
Q

as prescribed by the progressive commercial swine operators, entails weaning at 3 - 4 wks of age.

A
  1. EARLY WEANING (EW)
158
Q

inluding artificial rearing (1 - 2 days weaning) and weaning from a few days (3 - 7 days) from birth to 2 wks.

A
  1. VERY EARLY WEANING (VEW)
159
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

Growing finishing stage

period from weaning to slaughter weight

A

80 - 100 kgs.

160
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

most common cause of mortality and weight setbacks in weanig pigs;
infectious agents causing the disease complex usually multiply in unsanitary facilities although they may also appear in relatively clean farms

A

Scour (diarrhea)

161
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

gastro-intestinal parasite control

A

*deworming of growing-finishing pigs is 1 or 2 wks after weaning is generally recommended as part of a sound health program;
2nd treatment 1/2 - 1 to 2 months after the first treatment is necessary because it takes approximately about month for the large roundworm to complete its entire life cycle so that the larvae not killed by the first treatment is vulnerable as adults

162
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

major external parasites causing the problem are the mango mites such as:

A
  1. SCNOPTES SCABIEL

2. DEMODEX PHYLLODES

163
Q

most common mite, burrow into the upper two-thirds of the dermis

A

scnoptes scabiel

164
Q

infestation seldom occurs in swine;

mites live in hair follicles and cause a pimple like lesion

A

demodex phyllodes

165
Q

nearly 100% fatal to pigs of all ages, and its virulence resistance to antibiotics and other drugs for treatment, and highly contagious nature make it difficult to control

A

HOG CHOLERA

166
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

VACCINATION

A
  • growing-finishing pigs are best vaccinated 2 wks after weaning or 1 wk, after deworming, if deworming precedes vaccination
  • if pasturing is practiced, keep the pigs indoors until about 2 wks when full immunity must have been attained
  • when using live-virus vaccines, observe extra care because improper handling may lead to serious hazards
167
Q

CARE AND MNGT. OF GROWING FINISHING PIGS

feeding

A

it has been observed that when the shift in the feed is done abruptly, the pigs especially the young ones develop diarrhea so that to avoid the problem it is important to shift them gradually from one diet to another

168
Q

FEEDING SYSTEMS (3)

A
  1. Ad libitum feeding
  2. restricted feeding
  3. combination of ad libitum and retricted feeding
169
Q

giving feeds w/o restiction and always available at any time

A
  1. Ad libitum feeding
170
Q

controlled amount of feed given to the animals

A
  1. restricted feeding
171
Q

fed ad lib until they reach the weight of 50 kg and fed restricted until they are marketed; maximizing the advantage of the growth curve

A
  1. combination of ad libitum and retricted feeding
172
Q

type of ration and CP requirement

creep

A

22 - 23%

173
Q

type of ration and CP requirement

pre-starter

A

19-20%

174
Q

type of ration and CP requirement

starter

A

17-18%

175
Q

type of ration and CP requirement

grower

A

15-16%

176
Q

type of ration and CP requirement

finisher

A

13-14%

177
Q

type of ration and CP requirement

gestating

A

13-14%

178
Q

type of ration and CP requirement

lactating

A

15-16%

179
Q

type of ration and CP requirement

boar

A

16%

Animal Technology (5 decks)

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