Unit 4 - Swine Intro

Question 1

What does ‘DAMNIT-V’ stand for?

Answer 1

D - degenerative
A - anomaly
M - metabolic
N - neoplasia or nutrition
I - inflammatory, infectious, or immune mediated
T - Trauma or toxicity
V - vascular

Question 2

What are the five components of the five production input model?

Answer 2

Nutrition, environment, disease, genetics, and management

Question 3

How big are isoweans and weaners?

Answer 3

8-15 lbs

Question 4

What is the weight range for feeder pigs?

Answer 4

35-75lbs

Question 5

What is the weight range for ‘fat hogs’?

Answer 5

220 - 290 lbs

Question 6

What is the weight range for finishers or market hogs?

Answer 6

220-290 lbs

Question 7

What is the normal duration of wean to estrus?

Answer 7

5 days

Question 8

What is the normal duration of gestation?

Answer 8

115 days

Question 9

What is the normal duration of lactation?

Answer 9

21 days

Question 10

What is the normal amount of farrowings/year?

Answer 10

2.4 turns

Question 11

What is the normal pigs/sow/year?

Answer 11

26 PSY

Question 12

What is the normal farrowing rate?

Answer 12

85%

Question 13

How long is the typical nursery phase?

Answer 13

6-8 weeks

Question 14

How long is the typical grow-finish phase?

Answer 14

After nursery until market usually 16-18 weeks

Question 15

How long is the typical wean-to-finish phase?

Answer 15

24-26 weeks

Question 16

How long does it typically take from birth to market?

Answer 16

6.5 months

Question 17

When is the pig market the highest?

Answer 17

June - July

Question 18

When is the pig market the lowest?

Answer 18

November

Question 19

What are the diets of young pigs composed of?

Answer 19

Porcine plasma protein
Dried whey, skim milk
Fish meal

Question 20

What are the diets of older pigs composed of?

Answer 20

Corn, soybean meal, macro minerals, trace minerals, and vitamins

Question 21

T/F: Feed is the highest component cost of production.

Answer 21

True

Question 22

(Indoor/Outdoor) facilities are inexpensive, have poor efficiency, and high operating costs. (Indoor/Outdoor) facilities are expensive, have good efficiency, and low operating costs.

Answer 22

Outdoor; Indoor

Question 23

__________ performance is key to success in any regard.

Answer 23

Stockperson

Question 24

What is meat quality based on?

Answer 24

taste, color, pH, and water holding capacity

Question 25

What are the components of evaluating food safety?

Answer 25

Evaluating for meat quality, antibiotic residues/antimicrobial resistance, bacterial contamination, and broken needles and other foreign materials

Question 26

What is the number one welfare issue in pigs?

Answer 26

Antibiotic use - growth promotion and prevention

Question 27

What is the number two welfare issue in pigs?

Answer 27

Stalls for gestating sows - size

Question 28

What are some other welfare issues in pigs?

Answer 28

Farrowing crates for lactating sows Castration, tail docking, and ear notching Transport Care of disadvantaged pigs

Question 29

Extensive production systems have (lower/higher) capital investment, (lower/higher) fixed costs, (lower/higher) efficiency, and (lower/higher) variable costs.

Answer 29

Lower Lower Lower Higher

Question 30

Intensive production systems have (lower/higher) capital investment, (lower/higher) fixed costs, (lower/higher) efficiency, and (lower/higher) variable costs.

Answer 30

Higher Higher Higher Lower

Question 31

A targeted _______ drives most production systems.

Answer 31

Throughput - it is generally measured not calculated

Question 32

___________ ________ diagnose problems within a system.

Answer 32

Efficiency measures - it is generally calculated rather than measured

Question 33

What is commingling?

Answer 33

Adding sources

Question 34

In order for commingling to be successful without complication, what is required?

Answer 34

Commingling requires matched age, matched immune status, identical PRRSV viruses, and matched genetics