Midterm Flashcards
(130 cards)
1
Q
gdp
A
gross domestic products
2
Q
top 5 pork producing countries
A
mexico
china
japan
canada
south korea
3
Q
group of pigs
A
herd
4
Q
pig scientific name
A
sus scrofa
5
Q
sounder
A
group of wild pigs
6
Q
piglet
A
unweaned pig
7
Q
runt
A
small/ weak pig
8
Q
weaner
A
pig soon after weaning
(14-35 days, 12-20 lb)
9
Q
feeder
A
nursery pig (70 lb/ 9 weeks)
10
Q
grower
A
up to 120 lb
11
Q
finisher
A
hog- market
(270lb/24 weeks)
12
Q
gilt
A
female before first litter
13
Q
sow
A
female after first litter
14
Q
boar
A
in tact males
15
Q
barrow
A
castrated male
16
Q
why identify pigs
A
improve management practices
breed registration requirements
show requirements
state/federal/ international requirements
17
Q
tattoo
A
9mm blocks
thinner, tip of the ear or shoulder
-dark skin = lighter ink
-light skin= dark ink
readability and size limiting
18
Q
ear tags
A
usually applied after selected from herd or purchased, give to those that will be around awhile
19
Q
swine premise tag
A
has a PIN (premise identification number)
required for cull breeding stock
20
Q
840 tag
A
has a PIN and country code and individual animal ID number
required for interstate/ national commerce
required for most shows/ fairs
21
Q
ear notching
A
traditional
production operations rarely use
breed registration and show requirements
22
Q
right ear
A
litter #
23
Q
left ear
A
individual #
24
Q
why we care that pigs are smart
A
can show emotion
-will eat more if happy, gain more, slaughter and make more $
25
newborn ingestive behavior
suckle initated when sow calls with low pitched rhythmical grunt and piglets return with squaling
nurse ~once/ 60 minutes (21 days)
teat order established in 1st 48 hours
anterior produce most milk, dominant piglet
26
adult ingestive behavior
teeth in upper and lower jaw (both sides)
bite, chew, swallow feed
natural tendency to root with snout, helps to find truffles, not good when pigs inside
27
eliminative behavior
bathroom habits
-very discriminative
-often as far away as possible from bedding
-usually in single corner of pen
-building technology incorporates slatted floors
28
agonistic behavior
running away
-fight or flight
-pecking orders
-aggression around feeders
-boars= testosterone
29
behavioral problems
very few
occasionally an acute outbreak
rarely chronic
30
tail biting
when tail is sideways in the mouth of another
cannibalism- chase and chew, tail biting can lead to this
genetic predisposition, cannibal gene?
boredom/ management
tail docking reduces tail biting 38%
31
abnormal behavior
pacing
self-mutilation
hyseria
rubbing
pawing
rocking (urine problems)
32
normal behavior
look content
alert, move, toss head
eating with enjoyment
sleek coat with pliable and elastic skin
bright eyes and pink membranes
normal feces and urine
33
TPR of pig
temp: 100-102.5 F
pulse rate: 70-90 bpm
respiration rate: 20-40 bpm
34
breed
group of animals in a species that has been selected to possess a uniform, heritable and distinctive appearance, in addition to emphasizing specific production trait
35
maternal breed
production
replacement females
large litters
36
terminal breeds
carcass quality
growth
37
chester white
(M), solid white
droopy ears, medium sized
no colorings larger than a silver dollar
shorter/ narrower
known for: mothering ability, soundness (good structure), durability (stay in herd a long time)
38
Landrace
(M) solid white
droopy ears
long body, looks like curved back
known for: producing heavy litters, high milk production
39
Yorkshire
(M), solid white
erect ears
muscular
known for: low backfat (look lean), soundness, slow growth rate
durability
higher litter #, smaller piglets
40
Berkshire
(T), black with 6 white points (face, 4 socks, tip of tail)
erect ears
fast and efficient growth
reproductive efficiency
meat flavor and value
41
Duroc
(T) red color
droop ears
high muscle quality
high carcass yield
fast growth rate
lean carcass, muscle not fat
42
Hampshire
(T) black with white band around body @ shoulder
erect ears
quality carcass
large loin eye
lean muscle (too much)
low backfat
horrible reproductivity
43
Poland China
(T) black with 6 whit points (face, 4 feet, switch)
floppy ears
large frame
muscular
long body
lean
very friendly
44
Spotted (spots)
(T) black and white spots
floppy ears
no solid black head from ears forward
feed efficiency
decent rate of gain
durability
carcass quality
docile
45
commercial lines
most common pigs in production
no purebreds, created hybrids
derived from genetic lines, not breeds
46
pic USA
pig improvement company
largest supplier of seedstock world wide
47
farrow to finish
all inclusive (all stages of life)
traditional and historic
no change in animal ownership
48
3 site pig production
changing ownership, 3 different places
breeding and gestation to farrowing= 1 farmer
nursery
grower/ finisher
49
2 site pig production
2 different places
breeding and gestation/ farrowing
nursey and grower/finisher
wean to finish operations: how big US operations set up
reduces behavioral issues
50
direct contact
physical contact between infected animal and susceptible animal
51
airborne
susceptible animal comes in contact with pathogen in the air
52
indirect contact
susceptible animal comes in contact with a contaminated surface
53
All in All out (AIAO)
keep same pigs together
pigs often matched by age, weight, production stage, condition
ideally by site
-building
-room
-airspace
-pen
54
expenses
most cost feeding, want to make heavy animals for sale
55
private treaty
direct negotiation between producer and buyer
each group sold is treaty
priced on per head basis
advertisement/ word of mouth
56
open market
aka auction method
good for small farms
sell quick
competitive buying
57
contracts
sale between producers
usually multiyear
price based on futures (price when reach market weights)
58
causes of neonatal mortality
still births (alive when birth started but not when out)
crushing
starvation [these three can be prevented, 1/3 cannot be]
59
why manage piglets?
50% of deaths occur before 72 hours old
-0.88 piglets die before weaning
60
normal piglets
born quick
on their feet < 2 minutes
suckling in < 15 minutes
61
disadvantaged piglets
weak
<2.75 pounds
splayleg common
62
strong relationship between weight and survival for piglets
true
63
colostrum
rich in immunoglobulins (ab)
target antigens because the piglets immune system isn't functional immediately
1st 12 hours of life
after day one consume sow milk
64
clean and dry environment
sanitize before and during
ventilation (no draft)
-move from inlet to outlet
-not too slow
-> changes per hour
AIAO management
start with clean sows
use drying agents on pens/ floors
microbes like dust and water, keep clean to reduce
65
temperature for piglets/ sows
sow= cool (60-65 F)
piglet= hot (85-95 F0 1st few days, warm (70-80 F) few days after
heat lamp behind sow (short period, not too close to butt)
zone heating, heat pads
66
daily observations of piglets
at least twice a day
behavior and BCS
<1% body fat
10% by day 10
eat sleep and active
67
teeth clipping
occurs 1-4 days after birth
born with 8 needle teeth
remove half the tooth
reduces chance of cutting others and cows udder
typically use side cut pliers
68
umbilical cord treatment
could act as vehicle for pathogens
treat with iodine
cut cord leaving 1-2 inches attached
69
tail docking
intact tail could initiate tail biting and cannibalism
dock 1" from site of origin
typically use side cut pliers
70
iron administration
iron prevents anemia
low iron levels in piglets and milk, iron used ot be obtained through the soil
anemia onset 7-10 days
200 mg (1 injection or 2)
recommended IM in neck
71
castration
boar meat has odor when cooking, "boar taint" due to skatole, androsterone, indole
multiple methods, most common is physical castration
usually done 4-10 days after birth
72
piglet euthanasia
no place for pain and suffering
carbon dioxide (least harmful)
blunt force trauma (thumping)
73
scours
diarrhea
weakens immune system
secondary infections often occur, causes death
74
rotaviral scours
piglets 2 weeks and older
white/ yellow liquid feces that thickens later
75
enteric colibacillosis scours
piglets less than 1 week old
pale yellow and watery feces
E. coli in small intestine
76
transmissible gastroenteritis scours (TGE)
piglets 10-20 days of age
watery feces that turn yellow and thick
vomiting
77
coccidiosis scours
piglets 7-10 days of age
yellow and light grey feces
coccidia parasite living in intestinal lining
transferred through feces
78
scours treatment
antibiotics
nutrition
warmth
sanitation
ventilation
79
clostridial infections
clostridium perfingens moves from large intestine into small intestine
piglet didn't get enough colostrum
foul smelling diarrhea
less than 7 days old
-can vaccinate for this
80
greasy pig disease
staphylococcus hyicus bacteria
infects skin of piglet
damages liver and kidneys
brown scales develop on skin
4-35 days later, depresses growth
wash sow. no bacteria on vulva or mammary glands to prevent?
---dont touch!
81
weaning piglets
recommended @21 days of age
should only wean piglet 12 lb or more, split-wean litter management
82
segregated early weaning
wean less than 21 days
prevent disease transmission from sow to piglets
stops vertical transmission
reduces sow lactation feed
produces heavier and healthier feeder pig
83
nursery ocupants
weaned pigs (11-26 days, 12-20 lb)
36-46 days in nursery
stay until 40-70 lb, ~65 days
84
filling the nursery
AIAO
agonistic behavior
sort 1st by weight, then by gender
-barrows have higher intake than gilts
-barrows grow at a faster rate
85
nursery considerations
temp
floors
stocking density
feeder/waterer
nutrition
infectious disease
86
nursery temp
enter at ~80 F
gradually cool down to 70F, about 0.5 F a day starting after first week
87
nursery floors
describe pig eliminative behavior
definitive areas
slotted floors (partially or fully)
-coated metal, plastic, woven wire
88
stocking density
pen size has little effect on nursery performance
large= 100 pigs/ pen
small= 10 pig/ pen
89
nursery feeders
feed space (12-14 in), determined by normal stance
-1 feeder space/ 2 pigs <30 lb
-1 feeder space/ 3 pigs > 30 lb
prevent feed buildup
not restrict feed intake
floor level
pig should not be able to get into feeder
90
nursery waterer
nipple drinkers, mimics teat
swinging drinkers, prevents from throwing bucket
bowl drinkers, nipple drinker inside bowl, drink from bowl
91
factors influencing nursery pig diet
high level of protein deposition
-high level of digestible amino acids
low level of feed intake
-high quality nutrients
-not so much fat (poor utilization)
developing immune system
digestive system changes
92
phase 1 feeding
weaning to 11 lb
mutliple protein sources
-animal plasma, fish meal, whey, Methionine usually supplemented
lactose added (20-25%)
carb component
-oat, wheat, corn
5-6 % fat added
zinc oxide or copper sulfate added as growth promotant
93
phase II feeding
11-15 lb
continuation of phase I
decrease complexity of diet
no need to stimulate feed intake
able to increase soybean levels
lactose added (15-20%)
3-5% fat added
growth promotant remain
94
phase III feeding
15-25 lb
corn-soybean meat based diet with dried whey
amino acid supplements can be added
3-5% fat added
growth promotant remain
95
phase IV feeding
25+ lbs
grain-soybean meal
lowest cost of phases to make
most of total cost because consumption is greatest
96
meningitis
streptococcus suis
carried in upper respiratory tract
spread by nose-nose contact
treat with antibiotics
97
mycoplasma pneumonia
MPS
respiratory disease
coughing
depressed growth
decreased feed efficiency
98
roundworms
ascaris suum
pneumonia
hepatitis
failure to gain weight and rough hair coat
pendulous abdomen
99
PRRS
porcine reproductive and respiratory syndrome
poor offspring
labored breathing of offspring
virus
vaccine available (16 weeks)
100
thermal comfort zone
temp ranges in which animal does not have to expend additional energy to regulate its body temperature
as pig increases in size, less tolerant of high temp and more tolerant of low temp
101
grower/ finisher floors
rough= tow pad lesions
% solid vs % void
-solid minimizes lesions and increases structural support
-void increases temp and cleanliness
partially slotted floors
fully slotted floors more common, cheaper
solid floors
102
grower/ finisher feeders
contain feed in sanitary manner
minimize feed wastage
conserve space
103
grower/ finisher waterer
water intake= 2* feed intake
flow rate has strong influence on consumption
swinging water
-enrichment if play with
104
grower/ finisher pen/ building design
completely enclosed
open fronted
open front-outside apron
outside
105
split sex feeding
gilts grow more efficiently and have higher percent lean carcass
barrows have higher feed intake and grow at a faster rate
106
phase feeding
based on age and weight
younger animals eat less and are leaner
107
grower/ finisher phase I-VI
pigs eat to meet their energy requirements
-using fat to increase energy and decrease intake
-using fiber will increase intake
feed intake increases
calcium and phosphorous
-P is 3rd most expensive ingredient, P excretions environmental concern
other vitamins and minerals supplied using salt and mineral/ vitamin-mineral premix
108
ractopamine
beta-adrenergic agonist
increases fat-free lean by 25-35%
reduces fat deposition
109
Iletis
#1 health problem in growing pigs
GI disease
thickening of small intestine wall
decreases nutrient absorption
110
swine influenza virus
rapid onset
barking cough
high temperature
labored breathing
111
swine respiratory disease
pretty much anything that targets respiratory system
MPS, APP, Bordetella, Pasteurella, PRRS, SIV, strep
112
market classes
hogs (>120 lb) or pigs (<120 lb)
use selection (slaughter or feeder)
sex
weight
113
market grades
rarely used in hog industry
based on fatness and muscling
114
grade 1
high quality
less backfat
115
grade 4
more back fat
lower quality
116
meat inspection act
1906
mean inspection service part of USDA
-about employees, clean atmosphere
117
wholesome meat act
1967
responsibility of each state
states must maintain federal minimums
118
APHIS
eliminating diseased meat from food supply
enforce sanitary preparation
ante and post mortem inspection
vet or professional inspectors
responsible for keeping food safe
119
processing
transported to packing plant
made unconscious (CO2, stun via electrical or mechanical)
blood removed (jugular vein cut)
hair removed (scald and dehair)
by product removed
carcass split down the center of backbone
washed
cooled and stored (34F)
120
desirable prok qualities
firmness
-fat pigs=soft pork)
texture
-older pig = coarse
marbling
-feathering between ribs, fat=flavor
color
-bright reddish lean, white fat
121
PSE
pale, soft, exudative
detracts from appearance
decreases marketability
accelerated rate of post mortem glycolysis= low muscle pH
122
DFD
dark, firm, dry
detracts from appearance
decreases marketability
123
boar taint/ odor
skatole-> produced by intestinal microbial breakdown of tryptophan, diffuses into meat
5-a-androstenone-> testosterone derivative
124
rendement-napole
RN gene
predominant in Hampshire breeds
decreases water holding capacity of the meat
125
pork composition
60% water
30% protein
9% fat
1% ash
126
cooking pork
300-350 F
slow cooking retains more moisture= juicier
less shrinkage (dehydration)
rare not recommended
medium done= 160F
well done= 170F
127
dry-heat cooking
tender cuts, little connective tissue
grill, roasting
128
moist-heat cooking
less tender cuts, more connective tissue
moisture softens the meat and increases the tenderness
stewing, braising
129
frying
thin and tender pieces of meat
pan frying= fat added during cooking
deep fat- frying= coated and immersed in fat
130
ways to cure pork
salt (preservative)
sugar (balances salt)
nitrate (pink)
smoking
phosphate (enhance juiciness)
