A1 pigs Flashcards
(77 cards)
1
Q
Puberty
A
6 to 8 months
2
Q
oestrus duration
A
19 to 21 days
3
Q
gestation length
A
112 to 115 days
4
Q
lactation length
A
21 to 42 days
5
Q
first oestrus after weaning
A
3 to 7 days
6
Q
average litters per year
A
1,7 to 2,5
7
Q
weaning age
A
3 to 4 weeks - 28 days
8
Q
weaning weight
A
4,5 to 9 kg
9
Q
Nursery pig age
A
4 to 12 weeks
10
Q
Nursery pig weight
A
7-30 kg
11
Q
growing pig weight
A
30-60 kg
12
Q
Finishing pig weight
A
50-105 kg
13
Q
slaughter weight
A
90-105 kg
14
Q
average feed efficiency
A
3,24 kg
15
Q
DM consumed per day
A
3,4 % of BW
16
Q
first preselection
A
day 90
25-30 kg
17
Q
Second preselection
A
day 140
80-90 kg
18
Q
Boar contact / puberty induction
A
day 160
19
Q
Final selection / insemination at 2nd or 3rd heat
A
day 200-220
135-150kg
20
Q
partition
A
day 315
170-180kg
21
Q
DE Mj/kg diet
A
14,2
22
Q
number of permanent teeth
A
44
23
Q
dental formula
A
deciduous : 3 1 3 / 3 1 3
Permanent : 3 1 4 3 / 3 1 4 3
24
Q
Intestinal length
A
14 x body length
true omnivores
25
total intestinal capacity
26 L
26
present in saliva
amylase
lipase
lysosymes
Fat and starch start digestion in oral cavity
27
why grounded feed predispose to stomach ulcers ?
less saliva produced = less buffering capacity in stomach
28
Stomach glandular / non-glandular parts
3 glandular parts:
- cardiac
- Oxyntic
- Pyloric
1 non-glandular:
- pars oesophagica = ulcers first
29
stimulate parietal cells to produce HCl
Gastrin
Histamin
Acetylcholin
30
prevents parietal cells from producing HCl
Somatostatin
31
When is the stomach PH higher ?
first 4 to 6 weeks
32
Why is the stomach PH higher in the first 4-6 weeks ?
allow Iggs to pass without being digested or denatured. On the other hand GI tract more prone to infections and Pepsin activity is impaired.
33
before weaning activity of lactobacilli in stomach
makes for the production of lactic acid from the fermentation of lactose.
maintains PH.
Decrease production of HCl.
34
what happens when solid feed is introduced ?
Stimulates HCl production.
Decreases activity of lactobacilli.
Hal becomes main regulator of stomach PH.
35
protein digestion enzyme in stomach
Pepsin
Cathepsin
Kitinase
36
Pepsin optimum PH
1,6 PH
37
Cathepsin and Kitinase optimum PH
2,0 PH
38
Ulceration more common in
sows
| growing pigs
39
Ulceration pre disposing factors
- stress
- food particle size (saliva prod.)
- Low fibre / High energy diet
- deficiency of vit. E / Se
40
Ulcers can lead to
anaemia
| massive hemorrhages - death
41
Ulcers clinical signs
```
Acute :
Pale skin / mucous memb.
inappétence
vomiting
dark feces
```
Chronic:
Intermitent inappétence and weight loss
42
Ulcer prevention
```
high fibre diet
large particle size
buffering material
vit. A/E/K and Se
Non- starch polysaccharides enzyme supplement
```
43
Intestinal digestion
bile
| pancreatic and intestinal juices
44
Brunner's glands
secrete mucous rich alkaline substances in small intestine.
Protect from acidic chyme
increase lubrication
provide optimal PH for int. enzymes
45
Protein digestion in small intestine
Trypsin
Chymotrypsin
carboxypeptidases
46
starch digestion in small intestine
pancreatic amylase
47
fat digestion in small intestine
pancreatic amylase and bile
48
disaccharides digestion in small intestine
sucrase
maltase
lactase
49
Peptide digestion in small intestine
dipeptidases
| oligopeptidases
50
regulating enzyme production
nutrient proportions of diet
| Temperature
51
Bile
prod. by liver from:
-water
-electrolytes
-cholesterol-derived bile acids
-phospholipids
-mucin
stored in gall bladder. excreted into duodenum by bile ducts.
52
role of large intestine
absorb water and electrolytes
| fermentation and breakdown of cellulose from fibre content (3-5% DM ) by bacterias
53
bacteria in the large intestine produce
short chain fatty acids (SCFAs)
Acetate
Propionate
Butyrate
54
what are short chain fatty acids (SCFAs) used for ?
maintain PH in the large int.
supply energy for enterocytes
absorbed for use in oxidative processes
55
Large int. fermentation responsible for how many % of maintenance E ?
20% of maintenance E
56
Which SCFAs is most important and why ?
Acetate most important
Propionate undergoes GNG
Butyrate used by Int.cells for E
57
suckling piglet
0-28 day
58
weight newborn
1,5kg
59
during first 3 weeks of life
BW doubles every week
| high biological value of sow milk
60
compare sow milk/ colostrum
Colostrum has larger DM
and 3x more protein
less fat and lactose than milk
61
piglet E requirement from
milk fat and lactose
62
what happens to lactose in stomach ?
fermented by lactobacilli
| and bifidobacteria to lactic acid (80-90%) and other organic acids.
63
any lactose that wasn't fermented in stomach ?
digested in small int. by lactase
in the first weeks high lactase prod.
and insignificant sucrase and maltase prod.
64
int. saccharase and maltase prod efficient after
6 to 8 weeks
65
pancreatic amylase inefficient for
first 3 to 4 weeks
66
since enzymatic deficiencies in first few weeks
diet should not contain starch
67
what happens if diet contains starch in first few weeks
undigested until large int. where it will be fermented by local microflora = organic acid prod.
decreases PH = Osmotic diarrhea and dysbacteriosis
68
HCl prod. doesn't start properly until
5 to 7 weeks
69
Histamine inj. prior to 5-7 weeks (Hal prod.) ?
hypochlorhydria / achlorhydria
Because histamine binds to receptors
That cause the stomach to produce acid
70
Crude protein % of diet in correlation with the body weight
Crude protein % of diet decreases as the BW increases
71
stomach PH at 10 days old
PH 5,2-5,3
achloridia
then lactobacilli colonize stomach and further decreases the PH to 3,5-5,0.
négligeable pepsin activity.
72
first 3-4 weeks of life casein (milk protein) denatured by
desaturates by rennin and digested at 95 % by chymotrypsin
73
chymotrypsin increase
gradually from birth
74
trypsin increase
starts only after the first month
75
optimum PH for casein digestion
PH 3,6
76
pancreatic lipase prod. efficient after
after the 3rd week of life
77
sow milk is rich in
lipids, 60 % of piglet E comes from there
