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Swine Production > Topic 6: Piglets > Flashcards

Topic 6: Piglets Flashcards

1
Q

Causes of neonatal mortaility are

A

Stillbirths: 38% during parturition the piglet dies

Crushing (get a farrow crate)

Starvation

Killed (thumping!)

Naval Bleeding

Hernia

Iron Toxicosis

Unknown

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2
Q

How many deaths of neonates are preventable?

A

2/3 or 65% (Top 3 are preventable-stilbirths, starvation, crushing)

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3
Q

What percent of deaths occur in 3 days

A

50%

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4
Q

Normal vs. Disadvantaged Birth

A

Normal=born quick, on feet <2 mins, suckling <15 min

Disadvantaged: weak, <2.75 lbs, splayleg common

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5
Q

Why manage piglets?

A

There is a strong relationship between weight and survival

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6
Q

Colostrum

A

Rich in antibodies

Targets antigens because the piglets immune system isn’t functional right away

1st 12 hours of life

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7
Q

What animal would you use as an alternative to sow colostrum?

A

Cows

After one day they should consume sow milk

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8
Q

How should we keep their environment

A

Clean and dry!

Sanitize before sow goes in and during birth

Good ventilation needed

all in/all out mgmt

start with clean sows-give a bath

use drying agents on pens and floors

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9
Q

Describe ventilation

A

Needs to be really warm so moisture could build up

Air moves from inlet to outlet and not too slow

> 6 changes/ hr

Ceilings are low so vent fans are at top go in one direction

Too slow of fan air will drop down and air from bottom will suck up and out

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10
Q

What is a common drying agent for the floor and why do we use it

A

Potato starch

Cheap and effective and not dusty

Microbes like water and dust; using PS will keep things dry and reduce dust

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11
Q

Temperature: Describe the 2 climates

A

Sows: Like it cold because they are fat: 60-65 F

Piglets: Like it hot because they are tiny: 85-95 F for first few days and then after keep it warm at 70-80. Drop in temp one degree/day

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12
Q

How do we keep the piglets warm but sows cool?

A

Heat lamp behind sow before/at farrowing

Heat lamps/heat pads

Zone heating

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13
Q

What goes on at daily observations?

A

At least 2x/day we check on them

observe behavior and BCS

<1% body fat at birth and 10% by day 10

Eat, sleep, be active

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14
Q

What happens in piglet processing?

A

Teeth clipping (UF Only)

Umbilical cord tx

tail dock

ID them

iron is given

Castrate the boars –makes them a barrow

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15
Q

Teeth clipping:

how many needle/wolf teeth?
how much do we remove?
why?
what do we use to do it?

A

-8 needle teeth

1/2 the tooth is removed

to reduce chance of cutting each other and sow’s udder

use side cut pliers

meaningless because they fall out soon enough on their own UF only does it for the experience

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16
Q

Umbilical cord TX

Why?

What is it treated with (chemical)?

How much is cut?

A

-Could act as pathogen vehicle

-Iodine

-Cut enough but leave 1-2 inches

17
Q

Tail docking

Why do we do it?

How much and why?

What do we use? What do we not want to use to do it?

A

-Tails could initiate tail biting and cannibalism

-Dock at 1 inch from origin site: if we dock too close anal prolapse could occur

-We use side cut pliers, knives and scalpels should never be used

18
Q

Identification System

What is done now, what is done later?

A

Ear notch or tattoo

Later after they are bought and are big enough they get tags

19
Q

Iron Administration

Why? (3 reasons)

What did it used to be obtained in?

When does anemia become prevalent?

What is the dose?

A

1) prevents anemia
2) there is low iron in piglets when born
3) low iron in milk

-Soil (pigs don’t eat a lot of dirt anymore)

-Anemia is onset in 7-10 days

200mg IM in neck (1 injection or 2, second at weaning)

20
Q

Why do we want to inject iron in the neck, IM?

A

More bony product that many people dont want to buy, it is less valuable than the ham, iron will stain so people will want to avoid it more

21
Q

Castration

Why?

Method used? what could be used?

when do we do it?

A

Boar meat has odor during cooking called boar taint

Physical is used, could be chemical, but most common is physical

4-10 days after birth

22
Q

What hormones cause boar taint?

A

Skatole, androstenone, indole

23
Q

Piglet Euthanasia

Why?

Ethics?

How?

A

There is no place for pain and suffering in a weak piglet, especially when we know it won’t survive later. Better to end suffering early on. Animals deserve our respect

Carbon dioxide in a box or Thumping (blunt force trauma)

More economical to end a pig’s life now than trying to pay for them to stay alive later

24
Q

Scours

A

Diarrhea
-weakens Immune system
-secondary infections can occur

25
Q

Rotaviral scours

A

Piglets 2 weeks or older

White/yellow liquid feces that thickens later

26
Q

Enteric Colibacilliosis Scours

A

Piglets less than a week
Pale yellow watery feces
E. coli is in Small intestines

27
Q

Transmissible Gastroenteritis (TGE) Scours

A

piglets 10-20 days old
Watery feces that turn yellow and thicken
vomiting

28
Q

Coccidiosis scours

A

Piglets 7-10 days
yellow and light gray feces
coccidia parasite lives in intestinal lining
transferred via feces

29
Q

Treatment for scours

A

Antibiotics

Nutrition

Warmth

Sanitation

Ventilation

30
Q

Clostridial Infections

Type and where it is found

WHy

what is the sign of it and age

A

Clostridium perfingens move from LI to SI

Piglet didn’t get enough colostrum

Foul smelling diarrhea less than 7 days old

31
Q

Greasy pig disease (exudative dermatitis)

Bacteria?

Sign?

What does it do internally?

How many days do scales develop after infection?

A

-Staphylococcus Hyicus

Infects skin of piglet

Damages liver and kidneys

Brown scales develop on skin 4-35 days later

32
Q

When do we wean?

A

21 days

Only wean if 12lbs or more!
Split-wean litter mgmt if possible

Swine Production (9 decks)

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