DC4H Swine Flashcards Deck 1
(500 cards)
1
Q
1. Small framed and shorter sided pigs yield a carcass with more total muscle. - SW 3
A
FALSE
2
Q
- Pigs were among the first animals to be domesticated? - SW 2
A
TRUE
3
Q
- Producers should avoid using stress positive and stress carrier hogs. - SW 4
A
TRUE
4
Q
- Market hogs with a low lean content and acceptable quality of lean are more efficient and more valuable to producers. SW 4
A
FALSE
5
Q
- Very large loin muscles in pigs have been found to be associated with poor muscle quality attributes such as very pale, soft, and watery meat. - SW 4
A
TRUE
6
Q
- Dark muscles only come from older pigs. - SW 4
A
FALSE
7
Q
- Hog insulin is important because its chemical structure most nearly resembles that of humans. - SW 5
A
TRUE
8
Q
- Pork today is leaner and, on average, contains 31 percent less fat, 14 percent fewer calories, and 10 percent less cholesterol. - SW 6
A
TRUE
9
Q
- Many cuts of pork are as lean or leaner than chicken? - SW 6
A
TRUE
10
Q
- Reduced water consumption by a pig will limit performance as significantly as a lack of any other nutrient. -SW 8
A
TRUE
11
Q
- Of all farm animals, the pig is the least likely to suffer from mineral deficiencies. - SW 8
A
FALSE
12
Q
- Once the gilt pig enters the breeding herd, body fat is emphasized less than during the grow-finish phase. -SW 8
A
FALSE
13
Q
- Requirements of breeding gilts for vitamins and minerals are higher than those of grower-finisher pigs. -SW 8
A
TRUE
14
Q
- Flushing a pig should result in an increased ovulation rate and litter size. - SW 8
A
TRUE
15
Q
- Pigs weaned at a young age should be fed more soybean meal. - SW 8
A
FALSE
16
Q
- Feeding complex starter diets to pigs weaned at less than four weeks of age results in significantly improved performance compared to simple diets. - SW 8
A
TRUE
17
Q
- The first one or two phases of feeding for pigs should be in a pelleted form. - SW 8
A
TRUE
18
Q
- Actinobacillus Pleuropneumonia (APP) only affects growing pigs forty pounds to market weight. - SW 9
A
FALSE
19
Q
- Actinobacillus Pleuropneumonia (APP) is a severe, often fatal, pneumonia of swine. - SW 9
A
TRUE
20
Q
- Atrophic rhinitis is a contagious disease where there is a lack of growth of the turbinate bones. - SW 9
A
TRUE
21
Q
- Piglets get enough iron from the sow’s milk. - SW 9
A
FALSE
22
Q
- If one pig in a group is affected by haemophilus parasuis all in the group should be treated with antibiotics immediately. -SW 9
A
TRUE
23
Q
- Pseudorabies (aujeszky’s disease - PRV) is spread mainly by direct contact. - SW 9
A
TRUE
24
Q
- Pseudorabies (aujeszky’s disease - PRV) affects most species of animals. - SW 9
A
TRUE
25
25. Pigs with swine influenza/flu rarely die. - SW 9
TRUE
26
26. Swine influenza/flu spreads slowly so it's easy to stop. - SW 9
FALSE
27
27. Swine dysentery is usually milder in older pigs. - SW 9
TRUE
28
28. If one pig has streptococcus suis all pigs in the group should be treated with antibiotics. - SW 9
TRUE
29
29. Mycoplasma pneumonia is a chronic/long lasting disease that has a low death loss. - SW 9
TRUE
30
30. Mycoplasma pneumonia affects pigs of all ages. - SW 9
TRUE
31
31. Elimination of standing water helps decrease the spread of leptospirosis in pigs. - SW 9
TRUE
32
32. Porcine Reproductive and Respiratory Syndrome/PRRS is caused by bacteria. - SW 9
FALSE
33
33. Whip worm provokes bloody diarrhea. - SW 9
TRUE
34
34. Pig to pig contact is the major means of transmission of external parasites. - SW 9
TRUE
35
35. The notches or holes, made for identification, grow as the pig grows. - SW 10
TRUE
36
36. It is necessary that each pig have an individual number in commercial operations where all hogs, except replacement gilts, are marketed for slaughter. - SW 10
FALSE
37
37. If the pigs sleeping area is too big, pigs will dung there. - SW 11
TRUE
38
38. Pig manure in a very dry or wet form will not let flies hatch and will minimize odors. - SW 11
TRUE
39
39. When you want the pig to move to the left, you should be on the left. - SW 12
FALSE
40
40. Aggressive use of the cane or whip on a pig may cause bruises to the muscle tissue and lower carcass value. -SW 12
TRUE
41
41. It is beneficial, if possible, to take a pig in the show ring so it can get accustom to the environment. - SW 12
TRUE
42
42. When brushing a pig, brush front to rear and slightly upward. - SW 12
FALSE
43
43. Clipping the hair on pigs is optional for a show. - SW 12
TRUE
44
44. Clipping the hair on the body of the pig is not acceptable for a show. - SW 12
TRUE
45
45. Feed pigs half feed or less at least two hours before the show. - SW 12
TRUE
46
46. An extra feeding will keep a pig active and alert at the show. - SW 12
FALSE
47
47. Always keep the pig between yourself and the judge. - SW 12
TRUE
48
48. When you enter the sale ring, you should be on the outside with the pig on the inside of the ring. - SW 13
FALSE
49
49. You should make contact with buyers before the sale so they feel appreciated. - SW 13
TRUE
50
50. Swine are generally not colorblind and have good depth perception. - SW 14
FALSE
51
51. Swine with young exhibit a maternal instinct, therefore they are usually easier to handle. - SW 14
FALSE
52
52. Most swine related accidents are the result of people's bad judgment. - SW 14
TRUE
53
53. Records on swine should be filled out daily. - SW 15
TRUE
54
54. Crossbred swine offspring grow faster to market weight as a result of heterosis. - SW 15
TRUE
55
55. The corpora lutea produce progesterone and the follicles produce estrogen in female pigs. - SW 15
TRUE
56
56. The cervix in a female pig, has many ridge-like folds that lock the boar's corkscrew penis. - SW 15
TRUE
57
57. Start breeding female pigs at second or third estrus (6-8 months of age). - SW 15
TRUE
58
58. The epididymis in male pigs produces sperm. - SW 15
FALSE
59
59. Providing fence line contact to the boar at twelve hour intervals will help stimulate the standing reflex in female swine that are in heat. - SW 18
TRUE
60
60. Duration of estrus or heat in gilts is about two hours longer than in sows. - SW 18
FALSE
61
61. Insemination should occur a minimum of eight hours prior to expected ovulation in swine. - SW 18
TRUE
62
62. Giving PG600 to pre-pubertal gilts will make them come into heat 4-6 days after injection. - SW 18
TRUE
63
63. The main differences between farrowing crates and pens are the amount of exercise for the sow, and the degree of protection of the pigs from crushing. - SW 19
TRUE
64
64. Farrowing pens allow more sow movement but require more cleaning and labor. - SW 19
TRUE
65
65. When washing a sow/gilt pig, prefarrowing, wash the whole body but not the teats. - SW 20
FALSE
66
66. You should be present when your pig farrows. - SW 20
TRUE
67
67. Pigs may be born either head first or rear feet first. - SW 20
TRUE
68
68. When processing new piglets keep them close to the sow. - SW 21
FALSE
69
69. When castrating pigs do not pull straight up on the testicles. - SW 21
TRUE
70
70. It is better to separate litters as much as possible. - SW 22
FALSE
71
71. You can use the extra dose of OTC product the vet gave your neighbor on your pig with the same symptoms? - SW 24
FALSE
72
72. Any use of a drug for swine, other than that printed on the label, can only be directed or prescribed by your veterinarian. - SW 24
TRUE
73
73. Everyone in the swine livestock industry is obligated to do their part to provide a safe, wholesome product to the consumer. - SW 24
TRUE
74
74. In many animal science occupations the highest salaries go to those with the most education. - SW 25
TRUE
75
75. True or False: Pork has always been a very popular meat due to its nutritional value. - SW 6
FALSE
76
76. True or False: Pigs are bigger now than ever and have a higher fat content. - SW 6
FALSE
77
77. True or False: Nutritionists are more aware of the protein, iron, and B-vitamins supplied by pork products. -SW 6
TRUE
78
78. True or False: Today, consumers should not consider closely trimmed pork low in nutritional value. - SW 6
TRUE
79
79. True or False: Consumers no longer perceive pork as being “fat pork”, but rather “lean, healthful pork”. -SW 6
TRUE
80
80. True or False: Pork is a good source of Vitamin B6 and B12. - SW 6
TRUE
81
81. True or False: Potassium is known as an electrolyte. - SW 6
TRUE
82
82. True or False: Potassium strengthens bones and generates energy cells. - SW 6
FALSE
83
83. True or False: Vitamin B7 helps build red blood cells and metabolize carbohydrates and fats. - SW 6
FALSE
84
84. True or False: Pork is still less nutritional than most other meat on the market. - SW 6
FALSE
85
85. True or False: A loin cut of pork is leaner than skinless chicken thigh. - SW 6
TRUE
86
86. True or False: Most cuts of pork contain less than 200 calories per three ounce serving. - SW 6
TRUE
87
87. True or False: Modern pork production compares favorably to other fresh cuts of meat. - SW 6
TRUE
88
88. True or False: Pigs and sheep have identical stomach structure. - SW 7
FALSE
89
89. True or False: The small intestine is before the large intestine in the digestive system. - SW 7
TRUE
90
90. True or False: The digestive process starts in the stomach. - SW 7
FALSE
91
91. True or False: Food traveling down the esophagus is the final stage of digestion. - SW 7
FALSE
92
92. True or False: Short term storage of food and enzyme digestion begins in the stomach. - SW 7
TRUE
93
93. True or False: Pork chops come from the loin of a pig. - SW 5
TRUE
94
94. True or False: Bacon comes from the butt of a pig. - SW 5
FALSE
95
95. True or False: Pork butt makes a tasty pork roast. - SW 5
TRUE
96
96. True or False: The picnic is often times called the “callie.” - SW 5
TRUE
97
97. True or False: Not counting the head, a pig carcass is divided into eight sections. - SW 5
FALSE
98
98. True or False: Canadian-style bacon is a loin cut. - SW 5
TRUE
99
99. True or False: Ham can be smoked or canned. - SW 5
TRUE
100
100. True or False: No other animal serves society with a wider range of products than hogs. - SW 5
TRUE
101
101. True or False: Humans are using hog-by-products to treat several medical conditions like diabetes. - SW 5
TRUE
102
102. True or False: The human body uses many hormones produced by hogs. - SW 5
TRUE
103
103. True or False: Because of certain hog diseases, what we can utilize them for is limited. - SW 5
FALSE
104
104. True or False: The point of raising market hogs is to produce the highest quality end product possible. - SW 4
TRUE
105
105. True or False: Not genetics, but good nutrition and care are the only way to raising a show quality animal. -SW 4
FALSE
106
106. True or False: Seeing the parents before purchasing a project is not really important. - SW 4
FALSE
107
107. True or False: Hogs with the stress gene have much more muscle and less fat, but also have tougher, poor quality meat. - SW 4
TRUE
108
108. True or False: The stress gene can cause the meat to be dark and bruised in appearance. - SW 4
FALSE
109
109. True or False: Muscle quality is not important in selecting a project animal. - SW 4
FALSE
110
110. True or False: Marbling in pork is not important like that in other livestock. - SW 4
FALSE
111
111. True or False: Science has found a way to identify major genes that affect muscle quality attributes of pork. -SW 4
TRUE
112
112. True or False: Pigs carrying one stress gene may be susceptible to death due to external stress. - SW 4
FALSE
113
113. True or False: A pig only needs one stress gene to be classified as “Stress positive.” - SW 4
FALSE
114
114. True or False: Although a pig has stress, it can still be bred for the high meat quality. - SW 4
FALSE
115
115. True or False: A pig with “Napole Gene” is fully muscled with soft marbled meat. - SW 4
FALSE
116
116. True or False: U. S. feeder pigs come in different grades. - SW 4
TRUE
117
117. True or False: A utility feeder pig is more valuable than a number one feeder pig. - SW 4
FALSE
118
118. True or False: The highest grade of feeder pig is U. S. Utility feeder pigs. - SW 4
FALSE
119
119. True or False: A U.S. Cull feeder pig is in poor health and costly to get to normal market weight. - SW 4
TRUE
120
120. True or False: The final step of pork production is turning it into food for humans. - SW 4
TRUE
121
121. True or False: A market hog carcass should be evaluated for quality. - SW 4
TRUE
122
122. True or False: Premiums and discounts are placed on animals based upon the measured lean content of the animal. - SW 4
TRUE
123
123. True or False: Live weight cannot help predict the dressing percent. - SW 4
FALSE
124
124. True or False: The dressing percent will go up as the pig get heavier. - SW 4
TRUE
125
125. True or False: As a pig’s weight goes up, more pounds of lean are found in the animal. - SW 4
TRUE
126
126. True or False: Fat depth is measured on the belly of the animal. - SW 4
FALSE
127
127. True or False: The fatter the pig the more lean muscle you can get off the carcass. - SW 4
FALSE
128
128. True or False: Muscle mass is measured on the loin and helps predict the amount of lean on a carcass. - SW 4
TRUE
129
129. True or False: Splitting the loin does not affect its value. - SW 4
FALSE
130
130. True or False: A loin must always be split in order to be acceptable for customers. - SW 4
FALSE
131
131. True or False: Having a very large loin area has been associated with poor muscle quality and pale, soft, watery meat. - SW 4
TRUE
132
132. Percentage of lean is simply an expression of the proportion of the carcass that is lean meat calculated using a mathematical equation. - SW 4
TRUE
133
133. True or False: Meat is rotten if there is any variation in the color - SW 4
FALSE
134
134. True or False: Dark muscle comes from older animals. - SW 4
FALSE
135
135. True or False: PSE pork will shrink considerably and be very dry to eat. - SW 4
TRUE
136
136. True or False: Firmness is not measured when selecting desired pork. - SW 4
FALSE
137
137. True or False: Pork does not get marbling like other red meats. - SW 4
FALSE
138
138. True or False: Meat cannot get too much marbling. - SW 4
FALSE
139
139. True or False: Too much marbling can make the pork unappealing to the customer. - SW 4
TRUE
140
140. True or False: Pork fat and marbling are the same thing. - SW 4
FALSE
141
141. True or False: Oily fat is the best kind for extra flavor. - SW 4
FALSE
142
142. True or False: Ear notching is the most common method for permanent pig identification. - SW 10
TRUE
143
143. True or False: You must make the ear notches large because they will get smaller as the pig grows. - SW 10
FALSE
144
144. True or False: The Universal Swine Ear Notching System is difficult to use, but most accurate. - SW 10
FALSE
145
145. True or False: All pigs in the same litter must have the same ear notches in the right ear. - SW 10
TRUE
146
146. True or False: A pig’s individual number will be on the bottom of the right ear. - SW 10
FALSE
147
147. True or False: Tattooing is easier and more common than ear notching. - SW 10
FALSE
148
148. True or False: To sell your animal at the fair, you simply show up the day of the show and tag them at the fair. - SW 13
FALSE
149
149. True or False: The day of the show, someone from the fair will come find you at your stall when it is your turn. - SW 13
FALSE
150
150. True or False: A pig should be bathed and groomed for the sale just like it was for the show. - SW 13
TRUE
151
151. True or False: It is up to the fair board to bring all the buyers to the auction. - SW 13
FALSE
152
152. True or False: Contacting buyers before the sale shows them that they are appreciated. - SW 13
TRUE
153
153. True or False: If you don’t receive a large amount of money for your animal, a written thank you to the buyer is not necessary. - SW 13
FALSE
154
154. True or False: It is important to thank and promote your buyer because they could return for the next year if they feel appreciated. - SW 13
TRUE
155
155. When selecting a market hog what should NOT be considered? - SW 3
Color
156
156. What is not a common hog breed? - SW 3
Southdown
157
157. What is the average growth rate for a feeder pig in pounds of daily gain? - SW 3
1.5-1.75 lbs
158
158. What can prevent any type of pig from developing to its potential? - SW 3
Poor Management, Improper Feeding
159
159. What is important for profitable pork production? - SW 3
Structural soundness, Durability
160
160. Which is NOT an advantage for having a swine project? - SW 1
Large space requirement
161
161. Which is a skill gained by a 4-H'er in having a swine project? - SW 1
Record keeping, Animal health, Competition, Ownership pride
162
162. Which is NOT a purpose of a swine project? - SW 1
Get money
163
163. What is an important concept you should know once you have decided to have a swine project? - SW 1
Type of pig, How to feed it, Diseases it may have
164
164. Which pig feed was adopted in the 1600's and originated in the Americas? - SW 2
Corn/Maize
165
165. What developments brought about the centralization of pork processing and transportation? - SW 2
Railroad system, Refridgeration
166
166. How much leaner are hogs now than they were in the 1960's? - SW 2
50%
167
167. Quality control in the swine industry begins with providing good ? - SW 4
Genetics
168
168. Achieving high quality swine is largely based on ? - SW 4
Breed, Nutrition
169
169. The gene is an inherited recessive condition in pigs that are susceptible to external stress and can lead to death. - SW 4
Porcine Stress Syndrome
170
170. The gene is an inherited dominant gene in pigs that is associated with poor water holding capacity and excessive moisture loss in cooking. - SW 4
Napole
171
171. A feeder pig that is moderately long and has moderately thick muscling through the hams and shoulders is what USDA feeder pig grade? - SW 4
No. 2
172
172. A feeder pig that is short and has thin muscling throughout, particularly in the lower parts of the ham toward the shanks is what USDA feeder pig grade? - SW 4
No. 4
173
173. Which is an expression of the proportion of carcass weight of a pig divided by the live weight? - SW 4
Dressing percentage
174
174. What is the primary factor affecting the pounds of lean in a pig and is measured along the back at specific locations? - SW 4
Fat Depth
175
175. What is most commonly measured on the loin of the pig and is helpful in predicting the pounds of lean in the carcass of a pig? - SW 4
Muscle Mass
176
176. What is the average loin muscle area in swine in square inches? - SW 4
5.75-6.50
177
177. How many dots are in area three on a plastic grid used to measure muscle area in hogs? - SW 4
60
178
178. Fresh pork should be what color? - SW 4
Reddish Pink
179
179. Which muscle firmness category is ideal in hogs? - SW 4
RFN reddish pink, firm, non-exudative
180
180. Which muscle quality characteristic is non-desirable visual marbling quality in pigs? - SW 4
1% intramuscular fat
181
181. How much does a loin wholesale cut from a pig weigh on average? - SW 5
10-14 lbs.
182
182. Which cut of a pig weighs the most on average? - SW 5
Belly
183
183. Which is a pharmaceutical by-product we get from hogs? - SW 5
Plasmin, Insulin, Epinephrine
184
184. rank second only to meat itself in the important contribution’s hogs make to society. - SW 5
Pharmaceuticals
185
185. Specially selected and treated hog is used because of its similarity to human, it is used to treat massive burn injuries in people. - SW 5
Skin
186
186. Which is NOT an industrial by-product from hog hair? - SW 5
Yarn
187
187. Which is an industrial by-product from hogs blood? - SW 5
Sticking , Fabric printing and dye, Leather treating agent
188
188. Which is a good nutrient provided by pork? - SW 6
High quality protein, Iron, B-vitamins
189
189. Which nutrient from pork gives 33 percent of daily value and helps build red blood cells and metabolize carbohydrates? - SW 6
Vitamin B-12
190
190. Which nutrient from pork gives 11 percent of daily value, is also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure? - SW 6
Potassium
191
191. A three ounce pork tenderloin, broiled, has fat than a three ounce skinless chicken breast, broiled, and a three ounce beef tenderloin, broiled. - SW 6
Less
192
192. A three ounce pork tenderloin, broiled, has calories than/as a three ounce skinless chicken breast, broiled, and calories than/as a three ounce beef tenderloin, broiled. - SW 6
Same, less
193
193. The pig is a simple stomached animal that is called ? - SW 7
Monogastric
194
194. Where does digestion of food begin in swine? - SW 7
Mouth
195
195. Which part of a pig's digestive system serves as a reservoir for short term food storage and digestive enzymes break down the feed components so they can be absorbed into the blood stream? - SW 7
Stomach
196
196. Which part of a pig's digestive system takes some undigested feed, where it is broken down for absorption into the body, and it removes available nutrients? - SW 7
Small intestines
197
197. Efficient and profitable swine production depends on an understanding of all the following EXCEPT? - SW 8
Weather
198
198. Feed represents how much of the total cost of pork production? - SW 8
60-75%
199
199. Which refers to the amount of feed provided to a pig in the quantity of nutrients needed? - SW 8
Ration
200
200. Which nutrient for a pig is the most essential and largest single component of a pig's body? - SW 8
Water
201
201. How much water does a pig need to drink for every pound of feed it eats? - SW 8
2-3 lbs.
202
202. What is the term used for the building blocks of protein? - SW 8
Amino acids
203
203. How many essential amino acids are part of protein needed by swine? - SW 8
10
204
204. Which nutrient group is the main source of energy in the diet of pigs? - SW 8
Carbohydrates and fats
205
205. Which mineral in pigs is used for bone formation? - SW 8
Calcium
206
206. Which mineral in pigs is involved in bone building and assists in energy utilization? - SW 8
Phosphorus
207
207. Which mineral in pigs is important for maintaining good appetite and water consumption? - SW 8
Salt
208
208. Which nutrient group are compounds that assists the body in the assimilation and use of other nutrients? -SW 8
Vitamins
209
209. Which is NOT a fat soluble vitamin? - SW 8
Vitamin B
210
210. Which is NOT a pig feed in the carbohydrate/energy nutrient group? - SW 8
Cottonseed meal
211
211. Which is NOT a pig feed in the protein nutrient group? - SW 8
Beet pulp
212
212. About 75-80 percent of the total feed pigs use is consumed during what period of a pig's life? - SW 8
Grower to finisher
213
213. Protein and energy needs of the pig fetus during the last few weeks of pregnancy. - SW 8
Increases
214
214. Which is a major problem of excessive energy intake during gestation in a pig? - SW 8
Unnecessary expense, Reduces feed intake during lactation, Impairs mammary development
215
215. What is the ideal condition score of a sow? - SW 8
3
216
216. Lactating sows produce how much milk per day? - SW 8
15-25 lbs.
217
217. How much feed will a lactating sow consume per day? - SW 8
9-15 lbs.
218
218. A phase one diet for pigs, containing high levels of dried milk products, plasma, and ten percent soybean meal in pellets, should be fed at what age? - SW 8
17-24 days
219
219. Which phase feeding should start pigs on the transition from milk based protein to plant based protein? -SW 8
Phase 2
220
220. What is added to a pig's diet in order to increase energy density during times of stress? - SW 8
Fats
221
221. At what age are pigs most often affected by Colibacillosis and E. coli? - SW 9
5 Days
222
222. What part of a pig does Colibacillosis and E. coli bacteria affect? - SW 9
Intestinal tract
223
223. Atrophic rhinitis is an inflammation of the mucous membranes that line what part of a pig? - SW 9
Nose
224
224. Which is NOT a sign of a pig with anemia? - SW 9
Coughing
225
225. What causes a pig to have anemia? - SW 9
Lack of iron
226
226. Which is an observed sign of erysipelas? - SW 9
Red skin blotches, Purplish tail, Reluctance to move
227
227. Haemophilus parasuis (glasser's disease) is most often seen in what age of pig? - SW 9
2-16 weeks
228
228. Which is often called "greasy pig disease"? - SW 9
Exudative epidermitis
229
229. Which disease has NO vaccine? - SW 9
Ileitis
230
230. Ileitis affects what part of a pig? - SW 9
Intestinal tract
231
231. Streptococcus suis is a bacterial infection carried in what part of a pig? - SW 9
Nose, Tonsils
232
232. Pseudorabies (aujeszky's disease - PRV) involves what part(s) of a pig? - SW 9
Nervous system, Respiratory system
233
233. In what season do outbreaks of transmissible gastroenteritis/TGE in pigs most often happen? - SW 9
Winter
234
234. Which animal has been shown to transmit swine dysentery? - SW 9
Rodents
235
235. Swine dysentery occurs most commonly at what age? - SW 9
8-14 weeks
236
236. Signs of mycoplasma pneumonia in pigs are often not noticed until what age? - SW 9
3 months
237
237. Which pig is most often affected by leptospirosis? - SW 9
Sow
238
238. How is Porcine Reproductive and Respiratory Syndrome/PRRS usually brought into a herd of swine? - SW 9
Infected pig
239
239. What does parvovirus cause in swine? - SW 9
Reproductive failure
240
240. Which is NOT a usual result of parvovirus in pigs? - SW 9
Abortions
241
241. Which is NOT a way to administer dewormers to pigs? - SW 9
Pour on
242
242. The eggs of some parasites in pigs can remain infective in soil for more than years. - SW 9
5
243
243. Stomach worms generally have major reproducing populations in what age of pigs? - SW 9
All ages
244
244. What does large round worm damage in a pig? - SW 9
Liver, Block intestine, Lungs
245
245. Thread worms damage the host/pig in what way? - SW 9
Bloody diarrhea, Mortalities/death
246
246. New pig additions to a herd have a day isolation period. - SW 9
30
247
247. Which is NOT an affect of lice on pigs? - SW 9
Skin lesions
248
248. A sow that is to be re-bred immediately following weaning, should be re-vaccinated post/after farrowing. - SW 9
2-3 weeks
249
249. Sows and gilts should be vaccinated against E. coli scours at weeks and weeks pre-farrowing. - SW 9
6, 2
250
250. Which is the most common method of permanent pig identification? - SW 10
Ear notching
251
251. Which ear of a pig is used for the litter mark for identification? - SW 10
Right
252
252. Which ear of a pig is used for notches to show individual pig number in litter? - SW 10
Left
253
253. One self feeder should be for how many pigs? - SW 11
4
254
254. One waterer should be for how many pigs? - SW 11
15
255
255. For one pig that is 40 to 100 pounds, how much square feet per pig is the minimum space requirement? -SW 11
4
256
256. For one pig that is 150 pounds to market weight, how much square feet per pig is the minimum space requirement? - SW 11
8
257
257. The environment a pig needs depends on all the following EXCEPT: - SW 11
Color
258
258. What is the preferred temperature for pigs at finishing weight? - SW 11
50-75 degrees Fahrenheit
259
259. What is the preferred temperature for pigs at nursery? - SW 11
65-80 degrees Fahrenheit
260
260. If hogs are really hot, which is something you should do? - SW 12
Sprinkle cool water on their shoulders, neck, head, and nose, Take hog to wash rack, rinse in cool water, Water the hog
261
261. Water hogs at least times a day on extremely hot days. - SW 12
6-May
262
262. At least how long before a show should you start taking a pig out for a daily walk? - SW 12
1 Month
263
263. How long before a show should a pig's hair on the ears and tail be clipped? - SW 12
2-3 days
264
264. How long before a show should you trim a pig's feet, if needed? - SW 12
2 weeks
265
265. After arrival at a show, water and rest a pig about before feeding. - SW 12
6 hours
266
266. The pig should be positioned to feet from the judge. - SW 12
15-20
267
267. Right after the sale of a pig what should you always do? - SW 13
Thank buyers
268
268. Which is a reason people are injured when working with swine? - SW 14
Haste, Impatience, Anger, Preoccupation
269
269. When handling swine, if possible, where should the young be in relationship to the adults be? - SW 14
Close to adults
270
270. Swine are extremely sensitive to and are easily frightened and spooked. - SW 14
Noise
271
271. What is an illness that can be transmitted between humans and pigs? - SW 14
Zoonotic
272
272. Which is NOT a zoonotic disease found in swine? - SW 14
Streptococcus suis
273
273. Which is a way to reduce exposure to zoonotic diseases in swine? - SW 14
Prompt treatment, Proper cleaning, Proper protective equipment
274
274. Which is NOT a way to help reduce risk at pig facilities? - SW 14
Smooth walkways
275
275. Which is an important requirement for a swine breeding project to keep on record? - SW 15
Breeding, Feed, Environment
276
276. Which is a swine enterprise? - SW 15
Feeder pig to finish, Feeder pig production, Farrow to finish
277
277. What should gilt pig selection be based on? - SW 15
Genetic background, Phenotypical, Visual appraisal
278
278. When choosing a gilt, emphasis should be placed on all these EXCEPT: - SW 15
Color
279
279. At least how many well spaced teats should be on each side on a female pig? - SW 15
6
280
280. What is the ultimate control center for female pig reproduction? - SW 15
Brain
281
281. Which secretes LH and FSH in a female pig? - SW 15
Pituitary glands
282
282. Where in a female pig is the site where the egg gets fertilized by the sperm? - SW 15
Oviducts/fallopian tube
283
283. What "captures" the egg at ovulation in female pigs? - SW 15
Infundibulam
284
284. Select and purchase boar pigs at what preferred age? - SW 15
6-7 months
285
285. Boar pigs should be purchased at least how long before intended breeding? - SW 15
2 months
286
286. What is the primary hormonal organ that controls reproductive processes in male pigs by secreting hormones that stimulate and regulate sperm production? - SW 15
Brain
287
287. What secretes GnRH in male pigs and regulates LH and FSH? - SW 15
Hypothalamus
288
288. The is a heavily muscled tube through which sperm move rapidly as they are being ejaculated from a male pig. - SW 15
Vas deferens
289
289. Negative EPD's are desirable for all the following characteristics in pigs EXCEPT: - SW 16
Average daily gain
290
290. Positive EPD's are desirable for all the following characteristics in pigs EXCEPT: - SW 16
Back fat
291
291. are thread like structures that contain genes. - SW 17
Chromosomes
292
292. are the basic units of inheritance in pigs. - SW 17
Genes
293
293. How many chromosomes does a body cell in a pig have? - SW 17
38
294
294. A gene pair in pigs, where both genes are the same, is called what? - SW 17
Homozygous
295
295. A gene pair in pigs with different genes for the same trait is called what? - SW 17
Heterozygous
296
296. A gene that affects physical appearance is called what? - SW 17
Phenotype
297
297. A particular gene combination is referred to as what? - SW 17
Genotype
298
298. Which trait of a pig has the highest heritability? - SW 17
Carcass length
299
299. Anatomical abnormalities or defects occurs in at least how many newborn pigs? - SW 17
1 percent
300
300. Which is a weakened, supportive muscle in the navel area resulting in the intestines protruding through the belly wall? - SW 17
Umbilical hernia
301
301. Which is a disease in male pigs with one or more testicles retained up in the body cavity? - SW 17
Scrotal hernia
302
302. What is the average duration of heat for swine? - SW 18
50-60 hours
303
303. What is the average interval between the start of heat and ovulation? - SW 18
35-45 hours
304
304. What is the life span of sperm cells in the oviduct of swine? - SW 18
24-72 hours
305
305. How many sows can one mature boar breed over a four week period and still maintain a high conception rate? - SW 18
10-12.
306
306. Liquid semen from boar pigs should be stored at what temperature? - SW 18
60-65 degrees Fahrenheit
307
307. In a closed housing/confinement what is the maximum number of breeding sows that should be in a pen? -SW 19
6
308
308. How big should the farrowing space be for a sow and litter in a pen with guard rails and creep area? - SW 19
5X10 Feet
309
309. How many gallons of water should one gestating sow drink per day? - SW 19
6
310
310. How long should the farrowing area be left unused before a new sow/gilt comes in? - SW 20
3-5 days
311
311. Prior to farrowing how much feed should sows or gilts be fed per day? - SW 20
4-6 lbs.
312
312. What is the average gestation length for swine? - SW 20
114 days
313
313. How long before farrowing should a sow/gilt be put into a farrowing area to adjust to the surroundings? -SW 20
2-3 Days
314
314. When providing extra heat to the piglets sleeping area, what should the temperature be the first week? - SW 20
90-95 degrees Fahrenheit
315
315. What temperature should be maintained in a pig farrowing area for the sow/gilt pig? - SW 20
65 degrees Fahrenheit
316
316. The presence of milk in a sow/gilt pig indicates it will farrow within what amount of time? - SW 20
24 hours
317
317. What is the average interval between births of pigs. - SW 20
20 minutes
318
318. All parts of baby pig processing should be done by what time after birth? - SW 21
24 hours
319
319. Which is NOT something that needs to be recorded when processing baby pigs? - SW 21
Color
320
320. On a piglet, leave how much of the navel cord when cutting if it has not been tied? - SW 21
3-4 inches
321
321. If a piglet navel cord is bleeding what should be done? - SW 21
Tie it with a string
322
322. If the navel cord is dry or shriveled or tied in a knot on a pig, how short should it be cut? - SW 21
1 inch
323
323. How many needle teeth does a newborn pig have? - SW 21
8
324
324. How short should a piglet's tail be docked? - SW 21
1 Inch
325
325. The docked tail of a newborn pig should be completely healed by when? - SW 21
7-10 days
326
326. Iron should be administered to a newborn pig within how long after birth? - SW 21
3-4 days
327
327. Where should an iron shot for a newborn pig be given? - SW 21
Neck
328
328. Which is the most common method of permanent identification for pigs? - SW 21
Ear notching
329
329. What is the best age to castrate a pig? - SW 21
3-21 days
330
330. Most pigs start on feed by what age? - SW 21
3-4 weeks
331
331. A food control program begins with deworming the sow/gilt when? - SW 21
Before farrowing
332
332. Which is one of the most stressful experiences that a pig will experience in its life? - SW 22
Weaning
333
333. For a three week old pig what should the temperature be at, at pig level, for the first few days after weaning? - SW 22
85 degrees Fahrenheit
334
334. In a pig nursery how much space should be provided per pig for a totally or partially slotted pen? - SW 22
3-4 feet squared
335
335. What is the minimum number of waterers per pen for pigs? - SW 22
2
336
336. Which is NOT a way to deal with questions from an interested, concerned person about swine? - SW 23
Ignore them
337
337. Which is NOT a way to deal with questions from activists or protesters about swine? - SW 23
Debate with them
338
338. Which is NOT a way to deal with questions from the media about swine? - SW 23
Long answers
339
339. What is a privilege of working with swine? - SW 24
To be recognized, To know about your project, To receive information to raise project, To be given a variety of experiences
340
340. Which is NOT a responsibility of raising swine? - SW 24
Go to every show in your area
341
341. What is a reward for working with swine? - SW 24
To receive recognition, Learn new skills, Feel good about producing a wholesome product
342
342. What is the first thing to think about for your swine's well-being before you get it? - SW 24
Are facilities big enough
343
343. Which is NOT a common potential hazard that is often found in a pig housing area? - SW 24
Feeding bin
344
344. Once your pig arrives what is the first step for the animal's well-being? - SW 24
Feed balanced ration
345
345. A swine VCPR care plan includes all the following EXCEPT: - SW 24
Brushing
346
346. It is recommended that all injections be given in what part of the swine to avoid possible damage? - SW 24
Neck
347
347. What are the two P's of swine training and care? - SW 24
Patience and practice
348
348. How long should feed and treatment records be maintained for swine? - SW 24
From when you get it until it leaves your care
349
349. in raising swine involves providing for the animal's needs to produce a healthy animal and a wholesome product. - SW 24
Quality assurance
350
350. Which is NOT a good way to care for swine? - SW 24
Let roam anywhere
351
351. Where are subcutaneous injection sites for small, young pigs given? - SW 24
Loose skin in flank, Loose skin in elbow
352
352. Which is NOT an injectable route of administering a drug to swine? - SW 24
Drenching tube
353
353. Which injection in swine is given under the skin? - SW 24
Subcutaneous
354
354. How often should needles be replaced when giving shots to swine? - SW 24
Every 20 pigs
355
355. Name three things found on the label of medication for swine. -SW 24
Name of drug, Active ingredients, Withdrawal time, Cautions/warnings, Storage, Quantity of contents, Name of distributor, Lot number, Expiration date, Species and animal class, Approved uses, Dosage, Route of administration, Size available, For what disease/condition
356
356. Which is not a pillar of character in the swine industry? - SW 24
Humor
357
357. Who can you seek advice from about careers in animal science? - SW 25
Parents, High school guidance counselors, Teachers, Extension agents
358
358. Which group of animal science careers is for someone who enjoys working with animals and being directly involved, and likes to be outdoors? - SW 25
Production management
359
359. Reporters, management personnel, and commission agents are in what group of animal science careers? -SW 25
Agribusiness
360
360. To be prepared for higher education in animal science which high school courses should be taken? - SW 25
English, Math, Science
361
361. In recent years, hogs and closer trimming have resulted in much leaner cuts. - SW 6
Leaner
362
362. Improved for carcass lean have reduced the fat content of pork. - SW 6
Genetics
363
363. There has been a shift in consumer perceptions toward . - SW 6
lean, healthful pork
364
364. Based on a three ounce serving of pork, there is enough to help fight anemia. - SW 6
Iron
365
365. Pork produces the highest amount of at 53 percent in a three ounce serving. - SW 6
Thiamin
366
366. Pyridoxine or is important for the normal function of enzymes which are needed to metabolize protein, carbohydrates, and fats. - SW 6
Vitamin B6
367
367. Many cuts are leaner than . - SW 6
Chicken
368
368. The leanest cut of pork is . - SW 6
Tenderloin
369
369. A pork tenderloin is as lean as . - SW 6
Chicken Breast
370
370. A serving of lean pork has percent less cholesterol than skinless chicken. - SW 6
34%
371
371. In the past year pork has changed drastically. - SW 6
10 Years
372
372. Pigs are simple stomached animals called . - SW 7
Monogastric
373
373. Pigs and stomach is very similar. - SW 7
Humans
374
374. The breaks down food into smaller pieces so it is easier to digest. - SW 7
Teeth
375
375. A long tube structure that carries food from the mouth to the stomach is the . - SW 7
Esophagus
376
376. True or False: The stomach serves as a reservoir where enzymes start to break down food. - SW 7
TRUE
377
377. After the stomach, food is passed through to the where it is broken down further. - SW 7
Small intestine
378
378. Pork chops come from the . - SW 5
Loin
379
379. Bacon comes from the . - SW 5
Belly
380
380. Pork roast commonly comes from the . - SW 5
Butt
381
381. A “callie” looks like a small . - SW 5
Ham
382
382. A ham will weigh an average of . - SW 5
15-20 pounds
383
383. A pig carcass (not counting the head) can be broken down into main sections. - SW 5
5
384
384. True or False: A hog will have two roasts weighing approximately 15 pounds each. - SW 5
FALSE
385
385. The blade roast retail cut of meat comes from the . - SW 5
Shoulder
386
386. A side cut of meat is . - SW 5
Spareribs
387
387. Some hog-by-products being used to treat human medical problems are . - SW 5
Heart valves
388
388. The first heart valve transplant took place in . - SW 5
1971
389
389. Specially treated is used to treat burn victims. - SW 5
Skin
390
390. Dried pig bone is used to make . - SW 5
China dishes
391
391. Pig hide is used to make . - SW 5
Clothing, Footballs, Glue
392
392. Achieving high quality is dependent upon and carefully planned nutrition. - SW 4
Management
393
393. A large part of a successful project has to do with the . - SW 4
Genetics
394
394. Animals with the gene have watery meat and is not wanted by the consumer. - SW 4
Stress gene
395
395. When there is “stress” in pigs, it is because of an inherited gene. - SW 4
Recessive
396
396. Pigs that are stress positive are more susceptible to external stress associated with . - SW 4
Animal Movement, Changes in environment, Mixing
397
397. Pigs with two stress genes are more susceptible to . - SW 4
Death
398
398. The “Napole Gene” is a genetic condition that produces . - SW 4
Poor meat quality
399
399. The Napole gene is associated with the breed. - SW 4
Hampshire
400
400. U.S. Feeder pigs are broken down into . - SW 4
Grades
401
401. U.S. Feeder pigs come in different and are separated according to certain characteristics. - SW 4
Grades
402
402. U.S. Number 1 feeder pigs have . - SW 4
Long hams and thick muscling
403
403. A number one feeder pig will have a long . - SW 4
Ham
404
404. A short, thin muscled pig, particularly in the lower parts of the ham toward the shanks is graded a No. . - SW 4
4
405
405. A small unthrifty pig with an unkempt appearance indicating the effects of disease or poor care is considered a grade. - SW 4
Utility
406
406. An important part of determining the success of pork production is evaluation. - SW 4
Carcass
407
407. Carcass plays an important role in the success of pork production systems. - SW 4
Composition
408
408. Pork producers want pigs that gain weight on feed. - SW 4
Minimum amount
409
409. The value of a market hog at slaughter is determined primarily by the amount of produced. -SW 4
Lean meat
410
410. Weight is used to help predict the pounds of in the pig. - SW 4
Lean
411
411. Carcass evaluation for fat often times takes place at the rib. - SW 4
10th
412
412. As the size of muscle increases, more pounds of lean are found in the pig. - SW 4
Loin
413
413. It is best to measure the loin without it as this reduces the value. - SW 4
Splitting
414
414. There are modern packing plant technologies that help measure lean such as the . - SW 4
Fat-o-Meater
415
415. The start of the finishing phase is pounds. - SW 4
40-70 pounds
416
416. Hogs are purchased by weight. - SW 4
Carcass weight, Live weight
417
417. Fresh pork should be a color. - SW 4
Reddish-pink
418
418. Pork muscle should be to the touch. - SW 4
Firm
419
419. Pork muscle should be to the touch. - SW 4
Pale
420
420. For added flavor in pork and juiciness, look for in the meat. - SW 4
Marbling
421
421. Ear notching should be done after birth for identification. - SW 10
Immediately
422
422. Market hogs might be notched with the they were born to calculate days to market weight. -SW 10
Week
423
423. The right ear is used for the . - SW 10
Litter number
424
424. All pigs in the same litter will have the same notches in the ear. - SW 10
Right
425
425. When listing or reading ear notches the notch is listed first. - SW 10
Litter
426
426. When listing or reading ear notches the notch is listed second. - SW 10
Individual
427
427. A 4-H member can sell their finished market animals at the . - SW 13
Junior livestock sale
428
428. Animals need to be before the fair and again at check-in. - SW 13
Weighed
429
429. When you circle your pig, you should be to the of the ring so everyone may see the animal. -SW 13
Inside
430
430. When you are going into the sale ring, it is important to be . - SW 13
Alert, Cheerful, Prompt
431
431. There is considerable promotion by adults and business representatives at the auction offering premium prices as a reward to the . - SW 13
4-H Member
432
432. It is important to contact the buyer after the sale to . - SW 13
Thank them
433
433. The best time to contact a buyer is the sale. - SW 13
Days or weeks before
434
434. What is the name of the nose on a pig? - SW 3
Snout
435
435. Name the three common hog breeds that are all white in color. -SW 3
Chester White, Yorkshire, Landrace
436
436. is the best indicator of total fatness of a hog. - SW 3
Back fat
437
437. Name two of the three problems that are associated with making a hog have short choppy front leg movement. -SW 3
Straight shoulders, Steep pasterns, Strongly arched tops
438
438. How many toes does a pig have? - SW 3
Eight
439
439. Name three basic body designs on a structurally correct hog.
Relatively flat top, Level rump High tail setting, Sloping angular shoulder position
440
440. is the proportion of body parts. - SW 3
Balance
441
441. Name three people the successful completion of a swine project depends on. -SW 1
Parents, Experts, 4-H Leaders, You
442
442. Name three characteristics every market hog carcass is evaluated on. -SW 4
Weight, Wholesomeness, Composition, Quality
443
443. The value of a market hog at slaughter is determined primarily by the amount of meat produced. - SW 4
Lean
444
444. Name two things used to determine the lean content of a pig. -SW 4
Weight, Fat Depth, Muscle Mass
445
445. The very important measure of production efficiency in the finishing phase of production of swine is the . - SW 4
Rate of lean growth
446
446. is the visible fat within the boundaries of the muscle area. - SW 4
Marbling
447
447. Name three wholesale cuts of meat from a pig. -SW 5
Butt, Picnic, Loin, Belly, Ham
448
448. Name two areas where on a pig retail cuts of pork come from. -SW 5
Leg, Loin, Blade shoulder, Side, Arm shoulder
449
449. Name two areas where food service cuts of pork come from. -SW 5
Shoulder butt, Picnic shoulder, Spare ribs/belly, Loin,
| Ham
450
450. The amazing utility of the hog has motivated the saying, "We use everything but the ." - SW 5
Oink
451
451. Name four parts of a pig's digestive system.
Stomach, Liver, Duodenum, Pancreas, Small intestine, Cecum, Colon, Rectum, Mouth
452
452. Name four nutrient categories required by swine. -SW 8
Water, Protein, Carbohydrates, Minerals, Vitamins
453
453. the is mixing feed stuffs to get the right amount of nutrients that the pigs need. - SW 8
Balancing, Ration
454
454. Energy is needed constantly by a growing pig, so the body stores some energy in the form of on pigs. - SW 8
Fat
455
455. Name the two classes of vitamins required by hogs. -SW 8
Fat soluble, Water soluble
456
456. Name three factors that can influence a pig's growth rate and nutrient requirements. -SW 8
Genetics, Sex, Health, Environment, Stage of Development
457
457. Name one phase of production within the swine breeding project. -SW 8
Gilt development, Gestating and lactating phase, Starter phase for baby pigs
458
458. is when a thin gilt at breeding is given a provision of a high quantity of feed for eleven to fourteen days pre-breeding. - SW 8
Flushing
459
459. Name the two main objectives for nutrition of the lactating sow. -SW 8
Minimize weight loss and loss of body nutrient reserves, Optimize milk production
460
460. The amount of provided to the lactating sow is of extreme importance in meeting the needs of milk production. - SW 8
Protein
461
461. Name two things that impact the success of a pig weaning program. -SW 8
Environment, Health, Management practices, Nutrition
462
462. feeding involves feeding several diets for a relatively short period of time to more accurately and economically meet the pig's nutrient requirements. - SW 8
Phase
463
463. Name the two things used in treatment and control of Actinobacillus Pleuropneumonia (APP) in pigs. -SW 9
Antibiotics, Vaccines
464
464. Name two bad housing management skills that are more likely to cause problems in pigs. -SW 9
Overcrowding, Poorly ventilated buildings, Sudden weather changes, Drafts
465
465. Name two symptoms that pigs with Actinobacillus Pleuropneumonia (APP) have. -SW 9
Labored breathing, High fever, Depression, Reluctance to move
466
466. Name two common signs of atrophic rhinitis in pigs. -SW 9
Sneezing, Sniffling, Snorting, Coughing, Clear to yellowish discharge from nose
467
467. Name two things erysipelas causes in pigs. -SW 9
Death, Fever, Diamond skin lesions, Arthritis, Heart valve lesions, Abortion
468
468. Name two things that cause stress to young pigs that make them more susceptible to disease. -SW 9
Weaning, Moving
469
469. Most pigs with Ileitis experience and . -SW 9
Weight loss, Chronic diarrhea
470
470. Outbreaks of salmonellosis are associated with what three stresses? -SW 9
Transportation, Co-mingling, Overcrowding
471
471. are able to carry transmissible gastroenteritis/TGE to neighboring swine herds. - SW 9
Birds
472
472. Name two characteristics of transmissible gastroenteritis/TGE in pigs. -SW 9
Vomiting, Diarrhea, Mortality in pigs less than two weeks old
473
473. What are two signs of leptospirosis in pigs? -SW 9
Decreased litter size, Abortions, Still birth, Mummies, Weak pigs
474
474. Besides using the appropriate dewormer at the right time, what can you do to control parasites? -SW 9
Sanitation
475
475. Name five common internal parasites in pigs. -SW 9
Round worm, Whip worm, Nobular worm, Stomach worm, Lung worm, Thread worm, Kidney worm
476
476. parasites are found on or in the skin of a pig. - SW 9
External
477
477. parasites are those that are within the body of an animal. - SW 9
Internal
478
478. How can the types of parasites present in your pig be determined? -SW 9
Veterinarian exam, Fresh fecal sample under a microscope
479
479. Name two of the four things damaged by kidney worms in pigs. -SW 9
Liver, Peri-renal tissues, Ureters, Kidney
480
480. What are the first things seen on pigs that have mange? -SW 9
Raised areas of skin, covered with brown scabs, around ears and neck
481
481. Name the two most common external parasites on swine. -SW 9
Lice, Mange
482
482. In days, at what age should pigs be weaned? - SW 9
14-28 days
483
483. From birth to ten days of age, name four things that should be done. -SW 9
Navel cords trimmed and disinfected, All piglets nursing, Received colostrum Iron injection, Clip needle teeth, Tail docking, Ear notching, Castration, Vaccines
484
484. The system is the most common method for permanent identification for pigs. - SW 10
Universal ear notching
485
485. Name three symptoms of over crowding hogs. -SW 11
Reduced gain, Increased feed consumption, Tail biting, Cannibalism
486
486. Pigs will usually dung in a area. - SW 11
Wet
487
487. Name four sources of odor in and around swine buildings. -SW 11
Wet, manure-covered floors, Dirty, manure-covered hogs, Spilled, moldy feed, Improper disposal of dead pigs, Manure pits under barn floors, Incomplete combustion in incinerators, Stored manure awaiting land application
488
488. Name three factors that affect the amount of odor from pigs. -SW 11
Number of hogs, Temperature, Diet, Air flow, Dust level
489
489. Name the two places we get the water supply we use for ourselves and pigs. -SW 11
Ground Water, Surface Water
490
490. Name the three acceptable areas for tapping a pig. -SW 12
Jowl & neck region, Shoulder & front leg region, Rear hock region (lightly tap),
491
491. Name the two bad places to tap a pig. -SW 12
Ham and loin (back or rump)
492
492. Name seven of the twelve pieces of equipment you need to bring to a show. -SW 12
Whip/cane Small clippers, Small brush, Sprayer, Grain, Bedding, Feed pans & waterer, Health papers, Soap, Water hose, Stiff brush, Hurdle
493
493. Name two pieces of important information you should know about your pig for a show. -SW 12
Farrowing date, Weight, Number of teats on both sides (for a gilt)
494
494. However long you are in the ring with your pig you should be and . - SW 13
Alert, Cheerful
495
495. Most swine have a strong territorial instinct and develop a sense of in their pens. - SW 14
Homeland
496
496. When starting a swine breeding project what three kinds of female pig could you start with? -SW 15
Open gilt, Bred gilt, Sow
497
497. Name two advantages of being involved in raising and breeding swine. -SW 15
Initial investment can be modest, Project can be adapted to many management situations and resources, The enterprise can have a rapid turnover and steady cash flow, Hogs are efficient converters of feed, Many types of enterprises
498
498. Before buying a pig decide if you want a or production system. - SW 15
Purebred, Commercial
499
499. is a breed or line of swine that have been selected for specific purpose over a period of time. - SW 15
Purebred
500
500. is mating swine from different breeds or lines. - SW 15
Crossbreeding
