VIII. The Fattening Period

Question 1

period starting from the transfer to the fattening unit until they reach the slaughter weight of about 85 kg

Answer 1

Fattening period

Question 2

Floor space required of a pig with 20 – 45 kg bw

Answer 2

0.37 sq m

Question 3

Floor space required of a pig with 46 – 102 kg bw

Answer 3

0.84 sq m

Question 4

Must be done to keep fighting and stress to a mininum

Answer 4

Grouping the pigs by size

Question 5

Behavioral vices

Answer 5

a. tail biting
b. ear biting
c. belly rubbing
d. fighting

Question 6

Pointers to reduce stress of weaners during transport

Answer 6

a. add vitamins & electrolyte to the drinking water 2 – 3 days before transport

b. transport weaners during the coldest part of the day

c. piglets should not be handled roughly & allowed to walk by themselves to the transport vehicle

d. if the vehicle is long, separations are necessary to prevent crushing or overcrowding on one end

e. animals should not be fully feed before transport & drinking water should be given during long trips

Question 7

Pointers to reduce stress for newly arrived weaners

Answer 7

1. clean & disinfectant pens prior to arrival
2. provided a warm environment between 21 & 24 C for the first few days after arrival
3. provide enough space, group according to size & separate weak piglets
4. feed & watering devices should be easily accessible
5. restrict feeding after arrival to avoid upset stomach
6. gradual shifting in a week period should be observed

Question 8

temperature for the first days of arrival of weaners

Answer 8

21 to 24 C

Question 9

For newly arrived weaners, in every kg of feed they will consume how many L of water

Answer 9

3 - 6 L

Question 10

room temperature in a fattening unit should be approximately?

Answer 10

18 to 20 C

Question 11

are key to a well- ventilated swine unit

Answer 11

air inlets (ventilation)

Question 12

Spray cooling using a fairly coarse water sprinkler spray system at ______ per pig per hour is advised when temperature exceed _____

Answer 12

0.45 liters; 27 C

Question 13

During transport from farm to abattoir, pigs can lose weight by _______ of the original weight due to defecation & urination

Answer 13

2 – 10 %

Question 14

Feed represents the highest cost in producing pigs which accounts for_______ % of the total production cost

Answer 14

70 – 80%

Question 15

Starter

Answer 15

15 - 20 kg

Question 16

Grower

Answer 16

30 to 35 kg

Question 17

Finisher

Answer 17

60 to 90 kg

Question 18

3 basic feeding systems for fatteners

Answer 18

1. Ad libitum
2. Restricted feeding
3. COMBINATION OF RESTRICTED FEEDING & ADLIBITUM

Question 19

Choice of feeding system can be determined considering the following factors

Answer 19

1. Genetics potential of the breed
2. Quality of the feed
3. Environment, housing & climatic condition
4. Health status of the animal
5. Availability of quality feeds & raw materials
6. Influence of carcass quality on selling price

Question 20

Wet feeding

Answer 20

a. reduce feed wastage
b. increase digestibility
c. higher feed intake
d. laborious
e. spoilage
f. attract more flies

Question 21

Dry feeding

Answer 21

a. higher amount of feed wastage
b. lower digestibility
c. lower feed intake
d. less labor
e. less spoilage
f. needs separate feeding trough and waterer

Question 22

If the genetic potential of the pig is good (fast grower), the pig can be fed with starter feed till they weight ______ kg liveweight

Answer 22

45 – 60

Question 23

most crucial factor in the occurrence of disease among fatteners

Answer 23

environment changes

Question 24

Diseases that affect the Digestive System

Answer 24

1. Salmonellosis
2. Swine dysentery

Question 25

Abdominal breathing

Answer 25

pneumonia and pleuritis

Question 26

rapid breathing

Answer 26

associated with pneumonia, cardiac insufficiency, anemia, pneumonia and pain

Question 27

Grayish/crushed color of skin indicates

Answer 27

parasites, nutritional balance

Question 28

Bluish color of the skin indicates

Answer 28

circulatory disturbance

Question 29

white/pale color of the skin indicates

Answer 29

anemia

Question 30

red color of the skin indicates

Answer 30

hyperemia, fever

Question 31

avoided by pigs with heart disease; while it is favored by animals suffering from exhaustion for overeating

Answer 31

Lateral posture

Question 32

favored by cold animals with 4 legs tucked under their body; also associated with respiratory problem if accompanied by mouth breathing

Answer 32

sternal recumbency

Question 33

associated with respiratory disease, cardiac insufficiency, pleuritis or anemia

Answer 33

dog sitting

Question 34

Extended head posture may indicate

Answer 34

animal has a respiratory problem

Question 35

a nervous symptom; probably caused by an infected ear; leptospirosis

Answer 35

circling movement

Question 36

FMD is given

Answer 36

2-3 months of age

Question 37

Pseudorabies given

Answer 37

2-3 m of age

Question 38

Vaccination of Pneumonia bacteria

Answer 38

2-3 months of age

Question 39

In highly risk areas, deworming is repeated after how many days

Answer 39

7 days

Question 40

Infectious Agents Involved in Pneumonia

Answer 40

1. Influenza 2. Actinobacillus pleuropneumonia 3. Enzootic pneumonia 4. Atropic rhinitis

Question 41

Checking Health Condition of fatteners

Answer 41

1. Posture 2. Rapid breathing 3. Abdominal breathing 4. Color of the skin

Question 42

3 important points should be considered for feeding of fatteners

Answer 42

1. The lower the weight of the piglets, the higher should be the quality of the starter feed 2. If the genetic potential of the pig is good (fast grower), the pig can be feed with starter fed till they weight 45 – 60 kg liveweight 3. Changing feeds should be done gradually