Ansci 3 Flashcards
(52 cards)
1
Q
ADVANTAGES:
(7)
A
- Use concentrates that can be efficiently converted to lean mass.
- Swine are prolific animals
- Swine enterprise relatively small investment vs cattle and carabao.
- Pigs can be sold or converted into cash any time
- Salvage values of culled animals.
- High dressing percentage
- Filipinos are pork eaters
2
Q
DISADVANTAGES:
(5)
A
- Losses due to disease and parasites.
- Pigs are heavily dependent on concentrates
- Middlemen and traders have high influence in the food supply chain and farm gate prices.
- Relatively Labor intensive.
- Waste from swine farms are managed at a high cost.
3
Q
SOW PRODUCTION CYCLE
A
boar x gilt/sow = gestating sow
lactating sow w/ sucklings (21-28d) -> dry period 4-7d
weanlings
growing/finishing
market pigs (5.5-6 mos, 90-100 kg)
4
Q
BASED ON TYPE OF ENTERPRISE: (3)
A
- SOW HERD (Farrow to Feeder, Farrow to Finish, Farrow to Breeder)
- GROWING-FINISHING
- BOAR-FOR-HIRE
5
Q
BASED ON LEVEL OF INVESTMENT: 2
A
- Low level
- High Level
6
Q
BASED ON TYPE OF OPERATION: 2
A
- Confinement
- Open/Range
7
Q
BASED ON HOUSING SYSTEM: 4
A
- One-unit
- Two-unit
- Three-unit
- Four-unit
8
Q
BASED ON INVENTORY: 2
A
- Commercial vs Backyard
- Small vs Medium vs Large scale
9
Q
SWINE INDUSTRY SITUATION REPORT (based on latest PSA data)
Total number of population as of oct 2023 : ____________
Smallhold: _______ %
Semi-commercial:______ %
Commercial: _______%
A
24, 346
22, 026 ; 90.47 %
360; 1.48 %
1960; 8.05 %
10
Q
Breed meaning and 3
A
common characteristics, breed true to type
native pigs, commercial and exotic breeds, hybrid/synthetic pigs
11
Q
- Native Pigs- They are generally (a) marks in their feet. They also have (b).
Examples are (8)
A
a. black or black with white
b. small ears, long snout and swaybacked
Quezon, Sinirangan, Benguet, ISUbela, Yookah®, Markaduke, Biskaya and BAI-Tiaong Black (BT-Black)
12
Q
- Commercial and Exotic Breeds:
(6)
A
a. Landrace- “Longest breed” 17 pairs of ribs, drooping ears, prolific
b. Large White- “Mother breed” farrow large litters
c. Duroc- “Red Power” good growth rate & feed efficiency
d. Pietrain- “Muscle pig” excellent loin
e. Hampshire- “The belt”, good feed efficiency, excellent loin
f. Berkshire- “Kobe beef of pork” excellent meat quality, marbling
13
Q
- ____-Crosses; terminal line
Examples are: (8)
A
Hybrid/Synthetic pigs
Babcock, Cotswold, Hypor, Seghers, Minnesota No. 1, Nieuw Dalland, and JSR.
14
Q
Breeding Systems of Market Hogs
Market hogs can be a product of a __
A
three-way or a four-way cross.
15
Q
“Picking” the right boar:
(5)
A
- Age – select at 6 months of age, use NLT 8 months of age.
- Physical basis of selection
- Selection index, SI = 240 + 110 (ADG, kg) – 50 (FCR) – 19.7 (BFT, cm)
- Use DNA Tests
- Check medical records (vaccination, health history of farm)
16
Q
When the boar is in the farm—
before using:1. 2. 3. 4.
A
- Train your boars – to walk from one area to the other, to mount properly
- Test mate with 2-3 females, should come to heat.
- Done at 7-8 months of age
- Check for penis - Check age and weight, size does not matter if AI
- Semen evaluation
- Collect semen
- Compare with standards
17
Q
Semen characteristics: boar’s average ejaculate
Volume (gel free)
Sperm concentration
Total sperm per ejaculate
Motile sperm
Morphologically normal
sperm Color
A
150-200 ml
200-300 M/ml
30-60 B
70%
80%
Creamy white
18
Q
When the boar is in the farm— using it:
Methods of breeding
(3)
A
- Hand mating
- Supervised natural mating
- Can serve the female once or multiple times
- Boar to sow ratio, 1:15-20. - Artificial insemination
- Using a catheter to deliver the semen
- Boar to sow ratio, 1:40-200 - Pen mating
- Boar is grouped with females
19
Q
Fertility falls below accepted levels if boars are overworked!
Jr boar- 8 mos to 1 yr
Sr boar - 1 yr+
A
Max service per - jr. Boar - sr. Boar
Day - 1 - 2
Week - 5 - 7
20
Q
When the boar is in the farm—feeding
(2)
When the boar is in the farm—culling
(2)
A
- Ration of 2 kg of breeder feeds (14% CP, 3000 kcal/kg)
- Don’t overfeed or underfeed the boar
- Should stay in the farm until 1.5 to 2 years of age.
- Common reason for culling: lameness.
21
Q
BASIC REPRODUCTIVE PHENOMENA
Estrous cycle of sows is (a)
(b) = period from one estrus to the next
(c)= period of heat or sexual receptivity in female
* Estrous cycle (d), interrupted only during period of (d).
* Swine is a (e)
A
a. 21 days (18 to 24 days)
b. Estrous cycle
c. Estrus
d. recurs; pregnancy
e. polyestrous animal
22
Q
SELECTING FOR REPLACEMENT GILTS
(2)
A
- Replacement for culled sows
- Crossbred females are preferred for commercial production - HETEROSIS
23
Q
PRE-BREEDING MANAGEMENT OF GILTS
* (a) – increase in feeds given (b) before expected date of breeding
✓ Number of (c) ovulated is increased.
✓Ovulation rate typically increases by (d) in response to (a)(Flowers et al.,1989)
✓ Increases (e) (Flowers et al., 1989) but it does not guarantee an increase in (f) (early embryonic death sets in)
A
a. Flushing
b. (by 0.5 to 1 kg) 10 to 14 days
c. ova
d. 2 to 3 ova
e. LH pulses and FSH in the blood
f. litter size
24
Q
RECOMMENDATIONS AT FIRST BREEDING OF GILTS 1. 2. 3.
A
- 7-8 months of age and weighs at least 120 kg
* very young gilts show poor maternal instincts - Breed on the second recorded cycle
- Breed when the gilt is fully in standing heat
25
PHYSICAL AND BEHAVIORAL SIGNS OF ESTRUSPREHEAT: (3)
Standing heat: No
Vulva: red, swollen
Behavior: restless, nervous, mounts other pigs but doesn’t allow mounting, frequent urination, and less feed intake
STANDING HEAT: (BEST TIME TO BREED or INSEMINATE!)
Standing heat: Yes
Vulva: pink, less swollen, with clear sticky mucus
Behavior: mounts other pigs and allow mounting, cocking of ears
POST HEAT:
Standing heat: No
Vulva: pale, no swelling, no mucus
Behavior: normal
26
HEAT DETECTION TECHNIQUES1. 2. 3. 4. 5.
1. Haunch pressure test
2. Riding the back test
3. Semen on the snout test
4. Use of teaser boar
5. Sound test
27
BREEDING THE FEMALE
Estrus is associated with (a)
Estrus (standing heat) lasts for :(average)
(b)
Maximum ovulation occurs:
(c)
- Sperm should be deposited (d).
Sperm viable for (e) in female reproductive tract (but needs (e) undergo biochemical changes)
Insemination time is:
(f)
CHECKING RETURN TO HEAT
* Routinely check for return to heat from (g)
* If the female does not show signs of heat, it is assumed to be (h).
a. ovulation
b. - 48 h GILTS
- 60 h SOWS
c. - 24-36 h after onset of standing heat GILTS
- 36-48 h after onset of standing heat SOWS
d. before ovulation
e. 24 hours; 2-3 h
f. - 12 and 24 h after onset of estrus GILTS
- 24 and 36 h after onset of estrus SOWS
g. 18 to 24 days after breeding
h. pregnant
28
METHODS OF PREGNANCY DIAGNOSIS
1. (a)
Suppose we breed the sow today, when do we check if it is pregnant?
(b) formula
Check if they will show signs of heat again:
If yes – negative!
If no – presumed to be positive!
2. (c)
(d): Uses soundwaves to detect accumulation of fluids in the uterus, (d), continuous tone if pregnant
(e): Display on monitor as 2d image, (e), small dark circles if pregnant
a. Observation for signs of estrus
b. Date today + 21 days (18 to 24 days) = check for pregnancy!
c. Use of pregnancy diagnosis devices
d. A-mode or Pulse echo machines; d28-d80
e. B-mode or Real time machines; d21 to 23
29
MANAGEMENT DURING GESTATION
Normal gestation length of swine is:
114 days (109 to 119 days) or simply 3 months, 3 weeks and 3 days
30
FEEDING THE GESTATING SOW
Objective:
1. Prevent high embryonic mortality
2. Piglets with heavy birth weight
3. Prepare the sow for lactation
Avoid overfeeding the female soon after mating until the (a)
1. (b)
2. (c)
(5d)
3. Increase the amount of feeds given to sows during the (e)
✓ (f) in the last trimester increases dramatically compared with early and mid-gestation
✓ increase amount of feed to at least (g)
* Fresh water should be available at all times
a. 2nd trimester (d1 to d90)
b. waste of feeds leads to high embryonic death
c. sow gets fat / excessive weight gain
d. * extend farrowing length
* reduce milk secreting cells
* eat less during lactation
* will result to high weight loss
* longer dry period
e. last trimester of pregnancy (d91 onwards)
f. fetal growth rate
g. 10% (heavy) to 15% (light)
31
RECORDING THE EXPECTED DATE TO FARROW
Suppose the sow was bred today, when do we expect it to farrow?
ANSWER: Date today + 114 days = Expected farrowing date!
32
PRE-FARROWING MANAGEMENT
* Prepare the farrowing pen – clean, disinfect, leave to dry for (a).
* Deworm sows (b)
* Transfer the sows to the farrowing pen (c)
* Feed the sow with a bulky or laxative diets (d) to avoid constipation
* Wash sows with mild soap solution, rinse with warm water
* Example: Mommy Pig is due to farrow on July 20
Pre farrowing operation-sched (upper limit) - e
Cleaning of pens -
Deworming of sows -
Transfer of sows -
Feeding of laxative diet -
Antibiotic supplementation -
a. 3 to 5 days before arrival of sow
b. 10 to 14 days before transferring to the farrowing pen
c. 5 to 7 days before EDF
d. 1 week before EDF
e. july 8 (5 days before transfer)
june 29 (14 days before transfer)
july 13 ( 7 days before EDF)
july 13 ( 7 days before EDF)
july 16 and july 25
33
SIGNS OF FARROWING
6
* restlessness, nervousness
* swelling of the vulva and presence of meconium (piglets’ feces)
* nesting behavior
* distinct swelling of mammary gland
* slackening of abdomen
* milk let down – presence of milk when teats are stripped indicates that the sow will farrow within 24 hours
34
FARROWING PROCESS
* Farrowing starts with the _______
* The fetus follows within ______
* Average interval between fetal expulsion is _____
* Average farrowing time is ______
* Farrowing is normally finished upon _______
* appearance of the amniotic fluid together with the fecal matter of the fetus
* 15 minutes
* 25 minutes
* 4.5 hours
* expulsion of placenta.
35
INDICATIONS OF DIFFICULT BIRTH
* Gestation goes __________.
* Sow has ________.
* There is ______ of the sow, but piglets are not farrowed.
* Extended farrowing time __________
* Monitor the time interval between _______
* Normal interval for gilts is _____
* For sow is _______
* Longer than this, necessary _________ should be applied.
* beyond normal limit.
* whitish, foul, vaginal discharge.
* straining
* >300 mins, more stillbirths
* birth/expulsion of piglets
* 15 to 30 minutes
* 15 to 20 minutes.
* assistance
36
ADMINISTRATION OF CALCIUM AND OXYTOCIN
* Manual checking if there is (a) should be done first using a (b), before administration of oxytocin is done.
* This is necessary to ensure that no piglet is blocking birth canal before contraction begins which may lead to death of piglets or endanger the sow.
* Inject (c) before considering to inject (d) to make sure (e) prior to induced contractions (see product label for dosage rates).
* Limit the dosage of oxytocin based on the (f).
* Inject the oxytocin on the (g).
* If you administer Oxytocin, record the (h) on the sow card
* Record the time when the (i)
* This is the end of farrowing process
a. no piglet that can be felt or reached
b. disposable catheter
c. Calcium Borogluconate
d. Oxytocin
e. Calcium is not depleted
f. label recommendation
g. vulva lips
h. time of administration
i. sow deposits what appears to be the final amount of afterbirth
37
ADVANTAGES OF HAVING AN ATTENDANT
(4)
MANAGEMENT PRACTICES AFTER FARROWING
* Keep the farrowing pen clean
(a)
* Health care
(b)
* Metritis -(c)
* Mastitis- (d)
* Agalactia- (e)
MANAGEMENT PRACTICES AFTER FARROWING
Feeding the lactating sow:
1. Do not feed (f) – cause (f) of milk
2. On the (g) day, start building up its daily feed – gradual increase until full feeding is achieved on the (g)
3. Avoid (h) the sow
4. Free access to water – (i) of water per day
1. Reduce stillborn pigs
2. Minimize crushing
3. Prevent starvation
4. Avoid cannibalism
5. Minimize dystocia
a. ✓ remove and discard all dead pigs
✓ dry clean the sow and pen
b. ✓ give the sow a bath after 1 week
✓ monitor am & pm temperature of sow a few days after farrowing
✓ watch out for MMA (12 h to 3 d):
Metritis (inflammation of uterus)
Mastitis (inflammation of udder)
Agalactia (inadequate milk)
c. fever (>39C), does not eat, whitish or brownish discharge from vulva
d. Bacterial infection, may be due cuts from needle teeth of piglet, discoloration of udder
e. No milk let down, associated with inadequate water supply, overstimulation of milk production and udder not being emptied
f. 12 hrs from farrowing; overproduction
g. 2nd; 7th day
h. overfeeding and underfeeding
i. 15 to 30 L
38
Review: Signs of approaching Farrowing
4
Upon noticing signs, you should prepare the following:
* (a) pre-heated to 32-35°C will and rubber mats
* Clean and dry (b)
* (c) spray/dip
*(d) and weighing (d)
* Baby (e) (for colostrum feeding)
* Udder is firm and swollen
* Nest building behavior
* There is milk let-down
* Expulsion of blood stained fluids
a. Brooder lamps; rubber mats
b. cloth/towel
c. Iodine
d. Weighing scale ; basket
e. feeding or squeeze bottle
39
1. DRYING OFF NEWLY BORN PIGLETS
Use a clean and dry cloth, wipe/remove first the mucus on the nasal and oral openings to :
(3)
* prevent the suffocation of the piglets
* to generate heat for the piglet
* stimulate circulatory and respiratory function of the piglet
40
2.
a) Tie umbilicus b) Cut c) Spray or Dip in iodine solution
* Cut the Umbilical Cord Length above ground level when the piglet is standing to avoid it from stepping in the cord & to prevent navel ill/infection
41
3. Weigh the Piglet & Maintain Record
(2)
* Weigh-in the piglet. This is to get the actual birth weight of the piglet
* Record the time of birth, weight, and sex of the piglets. Record also mummified births and stillbirths (note the sizes of mummified piglets).
42
4. Lead and assist piglet to Suckle Colostrum
Colostrum: first milk produced by sow, rich in (a)
Lead newly born pigs to the teat to suckle after it has been cleaned
Guide the piglets to suckle colostrum for the first (b). The first (c) is the most important.
Piglets should suckle more than (d)
No need to wait for the sow to finish farrowing:
(e)
(f)
* Do (f) on litters with higher than (g) or those litters (g) of the sows.
* Mark the strong and healthy piglets place them in a box as (h) and mark the time the first piglet it was placed into the box.
* After (i) remove batch 1 and let batch 2 to suckle.
* Remove Batch 2 afterwards and repeat the process within a period of (j) from birth. Do not do more than (j) split suckling in one litter.
a. antibodies (immunoglobulins) and protein
b. 6 hours
c. 10cc/ml
d. 250cc/ml of colostrum for a day
e. * Piglets may starve by that time
* Pigs suckling hastens farrowing
f. split suckling
g. 15 piglets; greater than the teat number
h. Batch 2
i. 45 minutes
j. 6 hours; twice
43
5. Keeping newly born piglets warm and comfortable
Desired envt. temperature during 1st wk of birth: (a)
Temperature thereafter (until 6th wk): (b)
Heating devices : (c)
Newly born pigs have (d) which makes them prone to chilling and draft, due to:
(e)
a. 30 - 32°C
b. 29 - 30°C
c. brooder lamps, electric hovers, boxes, straw beddings
d. low thermal insulation
e. * limited subcutaneous fat
* sparse hair coat
44
6. Processing Piglets : (a)
Purpose: To avoid tail biting
Processing Piglets : (b)
* Pigs are born with 4 pairs of sharp teeth called (c)
* Must be cut to prevent injuries in the sow’s udder and teats, face sore among littermates
* Use (d)
a. Tail Docking
b. Teeth Clipping
c. needle teeth, wolf teeth
d. nipper or needle teeth cutter, teeth grinder
45
Processing Piglets : Identifying the Piglet
A. (a) at least (a) hours after farrowing.
* Place/set the desired numbers for the D.O.B and letters for the line code, litter code and individual code in the tattooer/applicator
B. (b)
C. Ear (c)
D. (d)
* Electronic implants
* An injectable radio transponder, which contains the pig's identification number, is implanted before weaning
* Site: skin of the neck at the base of the ear.
* Receiver detect signals from the transponder at a distance of 30 to 60 cm from the pig, preferably without touching the animal.
* Portable receiver unit or stationary antenna at gates or fences.
* The transponder is removed and destroyed after slaughtering the pig.
* The system is costly if a large initial outlay is required, as computers, software, data communication and individual transponders are required. receives a measured amount of feed.
Identification System
* Pig identification is necessary for accurate (e)
* It makes (f) easy for a livestock farmer or animal breeder.
* It makes treatment or culling of sick or unproductive animals easy.
* It makes it easy for a breeder to (g) for the next breeding season.
* (h) is the most practical method for commercial farms.
* (i) are useful for identifying breeding stock.
* (j), if it becomes cheaper, may be more widely used in the future.
a. Tattooing ; 12 to 24
b. Ear Tags, Button Tags
c. Notcher
d. Electronic identification
e. performance records.
f. record keeping
g. select replacement stock
h. Ear notching
i. Ear tags
j. Electronic identification
46
7. (a)
Moving piglets between sows (a):
Ensures that newborn piglets gain access to a (b)
Reduces (c) during suckling
Balances (d) between litters.
When there are (e)
Ensure piglets that fall behind due to (f) are moved to a sow with spare rearing capacity
Age difference of the pigs should not exceed (g)
a. Fostering; cross-fostering
b. functional teat
c. competition
d. litter size
e. variable weights, weak piglets, mastitis in sows, savaging or if the sow dies
f. inadequate milk supply
g. 48 hours
47
8. Prevention of Anemia
Anemia is brought about by deficiency in (a)
Causes: rapid growth, low body storage of iron, low iron in milk
Give iron supplements to piglets (inject (b) on the (c) of birth)
9. (d)
Solid diet offered to piglets starting at (e) of age
Creep Feed is highly nutritious and palatable
Milk production of the sow decreases gradually after the (f) of lactation!
10. (g)
Removal of the testis
To prevent perpetuation of undesirable pigs and remove the (h) odor
Done at (i) of age – easier handling, faster healing
11.(j)
Separating the young from the sow
Average age: (h) varies from farm to farm
(i)
General Guidelines
* Identify the sows to be weaned from weaning list
* Always remember to first wean or move the sows to reduce emotional stress.
* Move sows calmly to the weaned sow area of the breeding department or designated cull stalls
TIMELINE
* Day 0- (j)
* At least 6 hrs after Birth: (k)
* Day 3- (l)
* Day 7- (m)
* Day 21-28- (n)
a. iron
b. iron dextran
c. 3rd day
d. Creep feeding
e. 7 days
f. 3rd week
g. Castration
h. “boar taint”
i. 7 days
j. Weaning
h. ~30 days,
i. 5-6 kg
j. Birth, Drying of Piglets, Umbilical Cord Cutting, Weighing, Recording, Colostrum suckling, Temperature Monitoring
k. Tail Docking, Teeth Clipping, Identification (Tattoo, Ear Tag, Ear Notch, Electronic ID)* 24 to 48 hours- Fostering
l. Iron Injection
m. Creep Feeding, Castration
n. Weaning
48
REBREEDING SOWS
* some sows may come to heat a few days after farrowing, but seldom accompanied by (a). If (a) occurs, (b) will not, because the sow’s uterus has not fully recovered from farrowing.
* sow’s uterus recovery: (c)
* most sows show heat within (d) the litter
Why do Body Condition Scoring?
* To assess nutritional and health status of animals.
* To evaluate an animal’s (e) it possesses
* Helpful in providing a (f) for individual sows or groups of sows
* Further adjust the levels of feed required to maintain proper body condition throughout the entire gestation period
* Goal: (g) of sows in normal body condition entering farrowing
When do you do Body Condition Scoring?
* Assess body condition of sows at (h) to proper adjust the feed levels.
Impacts of Thin or Fat Sows
FEEDING CAN MODIFY PERFORMANCE:
Sows in both extremes of the body condition spectrum can have a compromised lifetime performance
Both extremes are bad and will bring poor performance and animal welfare issues:
* Reproductive issues
* Higher culling rate
* Higher sow death rate
* Issues at farrowing
* Increased PWM
How do you do Body Condition Scoring?
* (i)
* (j) of spinal processes, pin bone and ribs or rib cage
* After palpation, a (k) that represents its body condition score will be assigned to the animal
a. ovulation
b. implantation
c. 21 days after farrowing
d. 4 to 7 days after weaning
e. body fat in relation to the amount of muscle
f. feeding level guide
g. 90%
h. weaning, day 1 of breeding as well as day 30, 60 and 90 of gestation
i. Visual examination
j. Palpation
k. numerical score
49
Basis for using the caliper:
* It is based on (a) in the sow’s (b) ((c) combined)
STEPS IN USING THE CALIPER
1) Use your hand to palpate for the sow’s (d).
2) At the level of the sow’s (d), place the middle of the caliper on the (e).
3) Gently slide the caliper down until the tips of the caliper just touch the skin of the sow. DO NOT PRESS THE TIPS OF THE CALIPER INTO THE SOW.
4) Read the measurement.
a. tissue accretion/depletion
b. back
c. lean tissue and fat tissue
d. last rib
e. sow’s backbone
50
(a) stage
* period from weaning to slaughter
* management practices are not as demanding as in the earlier stages of growth
* When the weanlings have “settled in”, minimize (b) from one group to another - already established (c)
table -d
Growth stage - age - weight
a. Growing-Finishing
b. transfer
c. dominance hierarchy
d.
Weanlings - upon weaning, < 3 mos old - less than 30 kg
Growers - 3 mos old - 30 to 60 kg
Finishers - 4 to 6 mos old - >60 kg
51
(a) control
* (a) is a common cause of mortality and weight setback in weanlings
* Consult veterinarian – some scour problems are difficult to control particularly those arising from (b) and other similar diseases
(c) control
* causes slow growth, poor feed conversion, even death of the animal
* administration of dewormer
* First treatment: (d)
* Second treatment: (e)
* cleaning and disinfection of pens
(f) control
* major parasite: (g)
Vaccination
* vaccinate pigs whether they will be (h)
* vaccination against diseases that are (i)
* when (j)
a. Scour/scouring
b. Transmissible Gastroenteritis (TGE), Colibacillosis
c. Gastrointestinal parasite
d. 1-2 wks after weaning
e. 2 mon after 1st treatment
f. External parasite
g. mange mites
h. kept for breeding or raised for slaughter
i. prevalent in the area
j. 1 week after deworming, or 2 weeks after weaning
52
Feeding
* nutrient requirements change with (a)
★ (b) of feeds given
★ (c) of feeds given
* do not shift to “new” feed abruptly – allow a (d)
* Different tissues attain their (e) at different times
* Order of development: (f)
* Fat is a (g) tissue
Age - CP% - amt (kg) per day
table - (h)
a. age
b. amount
c. type
d. transition period
e. maximum rate of growth
f. Nerves->Bones->Muscles->Fat
g. late maturing
h.
2 mos old - 18% - 0.75 to 1.00
3 mos old - 18% - 1.25 to 1.50
4 mos old - 16% - 1.50 to 1.75
5 mos old - 14% - 1.75 to 2.00
6 mos old - 14% - 2.00 to 2.25
