UK pig industry and herd health evaluation Flashcards
Where does pig meat consumption come in the list?
Second to poultry
Pig density UK
Mostly along the east coast, but all over england especially
Concentrated in East Anglia and East yorks
Pig holdings density
Much more spread throughout UK
Smallholders especially in SW, SE, and NW
1000/10,000 pig premises account for about 90% of production
How UK breeding herds are kept
59% sows indoors
41% sows outdoors
How are UK rearing and finishing pigs kept?
97% finished indoors
39% on fully slatted floors
30% on partly slatted floors
31% on solid floors with bedding
Feed assurance scheme
Universal Feed Assurance scheme (UFAS)
Farm assurance scheme
Assured British Pigs (ABP)/Genesis
Transport assurance scheme
Assured british meat (ABM)
Abattoir assurance scheme
BQAP
Processing assurance scheme
British Quality Assured Pork (BQAP)
Commercial production herd structure
Farrow to finish (3 week batch farrowing or weekly)
Multi-site production
- site 1: breeding herd
- site 2: weaners (7-35kg)
- site 3: growers and finishers (35-100kg)
Rearing pig production can be continuous flow or all in all out
Structure of companies producing replacement breeding stock
Genetic nucleus herd
Multiplication units
Boar studs
Pig production pyramid
Breeding company genetic nucleus
Breeding company multiplication units and boar studs
Commercial slaughter production
Plan for a herd health investigation
Understand the producers goals for the unit
Preparation
- review production records
- review production flow
- review any health monitoring data
- prepare logistics of visit
The herd visit
- history
- walk through sheds
- initiate preliminary investigations
Set goals
Reporting and follow up
Body temp of a pig
39 degrees
Critical limits (38.4 - 40)
