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3 swine-production-221112063013-4856ac23.pptx
- 2. OBJECTIVES Terminology Breeds Management Practices Feeding Show Preparation AnimalBehavior Animal Growth and Development Animal Health Evaluation
- 3.
- 4. Boar • A maleof breeding age Berkshire
- 5. Sow • A maturefemale that has produced young. Hampshire
- 6. Gilt • An immaturefemale Spots
- 7. Barrow • A castratedmale Poland China
- 8. Farrow • Act ofgiving birth Yorkshire
- 9. Feeder Pig • Aweaned pig ready to finish for slaughter Pietrain
- 10. Needle teeth • Setof 8 very sharp teeth in swine that are usually removed from days old piglets to prevent injury to other piglets and sow’s udder.
- 11. PSE (Pale, Soft,Exudative • Meat characterized by its pale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. Back to Objectives
- 12.
- 13. Berkshire • Originated inEngland • Black color, white points and nose • Short faced with erect ears • Early-maturing • Juicy, flavorful, tender meat
- 14. Chester White • Developedin the United States • White with drooping ears • Large litters and excellent mothering ability
- 15. Duroc • Developed inthe United States • Reddish brown in color • Drooping ears • Quick muscle growth • Aggressive
- 16. Hampshire • Developed inthe United States • Black with a white belt and erect ears • Well-muscled, rapid growers • Excellent mothers • Good tempered • Good carcass quality
- 17. Landrace • Originated inDenmark • White in color with huge drooping ears • Longer than other breeds because of extra vertebrae • More confinement adaptable
- 18. Pietrain • Originated inBelgium • Black and white spotted with erect ears • High proportion of lean to fat • Often carries the gene for Porcine Stress Syndrome • Purebreds rare, instead used in crossbreeding programs
- 19. POLAND CHINA Developed inthe United States Black with white patches, drooping ears, and large size Maximum weight at any given age Excellent feeders – gain readily Quiet nature and hardy constitution
- 20. Spotted Swine • Developedin the United States • Black and white spotted with drooping ears • Able to transmit their fast- gaining, feed efficient, meat qualities to their offspring
- 21. VIETNAMESE POTBELLY Developed inVietnam Average3-ft long, 15- inches tall, and 70 – 150 lbs Solid black to solid white with a variety of spots Used as pets
- 22. Yorkshire • Originated inEngland • White with erect ears • “Mother breed”- large litters and excellent milking, and mothering ability • Muscular with high proportion of lean meat Back to Objectives
- 23.
- 24. METHODS OF IDENTIFICATION Earnotching Ear tags Ear tattooing
- 25. Ear Notches • Methodof permanent identification • Pigs are ear notched using a special type of pliers that leave aV shape in their ear.
- 26. Ear Notching • Depictsboth a litter and individual number. • Litter number is placed in the right ear • Pig number placed in the left ear
- 27. Ear tags • Easilyread identification • Usually used once you have selected which pigs you will keep. • Available in different shapes
- 28. Ear tattooing • Anotherform of permanent identification • The thinner part of the lower ear is most suitable for tattooing.
- 29. PROCESSING PIGLETS Recommended 1-4days post weaning. The steps of processing are: Clip needle teeth Cut navel cord Iron injection Dock tails Castrate males Ear notch
- 30. CLIP NEEDLE TEETH Pigletshave 8 needle teeth located on the sides of upper and low jaws Clipped to prevent biting of littermates or the sows udder
- 31. CUT NAVEL CORD Cutto approximately 1 to 1 ½ inches in length and dipped in iodine solution.
- 32. IRON INJECTIONS Given toprevent anemia which can result due to the low iron content of milk.
- 33. DOCK TAILS Cut toabout 1 inch with side cutters Prevents tail biting and cannibalism by pen mates and possible infection of tail or spinal cord
- 34. CASTRATION Performed on malemarket hogs to prevent undesirable boar odor or taint associated with cooked pork from intact males
- 35. EAR NOTCHING Identifies whichlitter pigs came from and so determine reproductive ability of sows. Identifies individual pigs
- 36. FARROWING Sows moved intofarrowing crates or pens one week before farrowing date. Once farrowing begins, piglets should be delivered in 15- 20 minute intervals Piglets average 2.5 - 4 lbs.
- 37. INDICATIONS OF FARROWING Restlessness Swellingof vulva Fullness of udder Milk letdown Fluids present from vulva
- 38. FARROWING FACILITIES Clean, dry,and draft-free Temperature of 65°F to 75°F with supplemental zone heat for piglets Guardrails about 6” from pen wall and 8” up from floor to prevent crushing Crates to restrict the sow - typically 5’ wide and 7’ long Back to Objectives
- 39.
- 40. FEEDING PROGRAM Must balancecost and nutrient requirements Feed according to the requirements of the animal’s stage of development Some factors affecting nutrient requirements: Quality of the diet: energy, by-products, molds, etc… Breed, sex, and genetics of pigs Stage of development of pig Amount of time to finish pig
- 41. FEEDING PRACTICES Self feedersallows young pigs to feed at will Environmental temperature can affect appetite Ideal temperature is 60 to 70° F. Wetting pigs down on hot days will cool them off and improve appetite
- 42. WATER Water is themost essential nutrient required by a pig Always provide fresh, clean water If pigs are kept outdoors, haul warm water to them during cold weather Back to Objectives
- 43.
- 44. HANDLING PIGS Move slowlyand deliberately when driving pigs Spend time with the pig to help it adjust to human interaction Practice show ring activities at home and again upon arrival to a show.
- 45. EXERCISE Begin exercising pigstwo months before a show Pigs do not sweat. Use caution when exercising to prevent overheating Use a whip or livestock cane to teach pigs to respond to commands such as turning. Do not strike on the ham or hip this will cause the pig to arch it’s back and look unnatural. Use gentle taps around the head
- 46. EQUIPMENT garden hose(to wash pig) rubber boots small brush that fits in the pocket of your pants scrub brush mild soap clippers cane rags (to wash out ears and wipe off feet) water bucket and feed pan Back to Objectives
- 47.
- 48. DEVELOPMENT OF BEHAVIOR Geneticsand experience determines how an animal behaves Some pigs are genetic carriers of a porcine stress gene(PSS) This can cause increased excitability and nervousness Can even lead to death due to extreme stress
- 49. INTELLIGENCE Pigs are intelligentand curious They learn quickly and respond well to positive reinforcement. It is important to make new experiences positive
- 50. BEHAVIOR Pigs frighten easilyto unfamiliar sights, smells, and sounds Sensitive to sharp contrast A pig may balk if it sees shadows, puddles, bright spots, change in flooring type or texture, or drains
- 51. SOCIAL HIERARCHY The socialorganization established when unacquainted pigs are initially mixed together They fight by mouth-to-neck attacks with strong thrusts sideways and upwards, to establish a dominance hierarchy Hierarchy typically established within 24 hours Aggression drops dramatically after about one hour
- 52. ROOTING “Rooting” is whenthe pig tucks its head and uses its snout to push up whatever it comes in contact with. Natural as opposed to learned behavior
- 53. TEMPERATURE REGULATION Mature pigsare susceptible to hot conditions Seek shade and wallow in mud or water more active at night Build nests to provide shelter from environmental extremes. Young pigs are sensitive to cold huddle with littermates - Back to Objectives
- 54.
- 55. MEASURES OF GROWTH Birthweight Weaning weight Days to 270-280 lbs
- 56. EFFICIENCY OF GROWTH Definedas units of feed per unit of gain In swine, the feed conversion is 3.5:1 Every 3.5 lbs. of feed should result in one pound of gain.
- 57. PUBERTY AND GESTATIONPERIOD Puberty: 5-8 months of age Gestation length: 110-120 days (114 average) Back to Objectives
- 58.
- 59.
- 60. SWINE DYSENTERY (SCOURS) Bodysystem affected: gastrointestinal Cause: bacteria Type of swine affected: 8-14 weeks old Treatment: antibiotics, sanitation Symptoms: slows growth of pig; loose, frequent, off-colored feces; lethargy; dehydration
- 61. ACTINOBACILLUS (HAEMOPHILUS PNEUMONIA) Body systemaffected: respiratory Cause: bacteria Type of swine affected: growing- finishing swine Treatment: antibiotics Prevention:Vaccine Symptoms: abdominal breathing, high fever, sudden death
- 62. LEPTOSPIROSIS Body system affected:reproductive Cause: bacteria Type of Swine affected: boars and sows Prevention: vaccination program Symptoms: results in abortion and stillbirths Transmissible to humans
- 63. PORCINE REPRODUCTIVE AND RESPIRATORYSYNDROME Body system affected: reproductive and respiratory Cause: virus Type of swine affected: all Symptoms: birth of premature litters; stillborns; increased preweaning illness in piglets; respiratory disease in the nursery
- 64. PORCINE STRESS SYNDROME(PSS) Bodysystem affected: nervous Cause: genetic Symptoms/signs: the onset is sudden with muscle tremors, twitching of the face and rapid respiration, skin becomes red and blotched. Treatment: ineffective Prevention: cull animals that carry the gene
- 65. PSS CONT’D Presence ofthe porcine stress gene in the show pig industry is one of the contributors to “dead or downer” pigs and poor pork quality. Stress positive pigs exhibit extreme nervousness and excitability when exposed to stressful situations resulting in PSE pork and increased death loss. Show pig producers should use animals that are stress gene negative (NN) to prevent these problems.
- 66. PARASITES Common Types: Mange,Lice, Roundworms, Threadworms, and Nodular worms Causes: lack of sanitation Treatment: spraying with insecticides for mange and lice use of deworming agents on worms Symptoms: presence of the parasite on the hair or in the feces, loss of hair and scaling of skin, reduced performance. Back to Objectives
- 67.
- 68. AREAS TO EVALUATE Muscle:forearm, shoulder, top, loin, rump, ham Fat cover: jowls, behind the shoulder, over the top, rear and fore flanks and underline
- 69. SOUNDNESS Pig should grow,develop, and move correctly Front legs are straight when viewed from the front Toes should point straight forward and each toe should be the same size Rear legs should be straight when viewed from the rear of the pig
- 70. MUSCLE Wider through thecenter and lower part of the ham than the top (rump) part. The loin should be wide with a deep groove down the center and rounded on the edges (butterfly shape). Wide in the shoulders and chest floor
- 71. FRAME SIZE Refers tothe skeletal size of the pig Should have a long neck, tall with long legs, and long body Long from shoulder to ham.
- 72. GENERAL APPEARANCE Referred toas “eye appeal” Pig should appear balanced Blemishes apparent in a young pig are often magnified in a finished pig Back to Objectives
- 73. REFERENCES http://www.dpi.qld.gov.au/27_4705.htm http://www.thejudgingconnection.com/pdfs/Swine_Nutrition.pdf http://extension.usu.edu/cyberlivestock/files/uploads/Basic_Show_Pig.pd f http://ucce.ucdavis.edu/files/filelibrary/2328/18366.pdf http://ag.arizona.edu/pubs/animal/az1055.pdf http://www.pork.org/filelibrary/youth/PQA%20youth%20HAN%20LING %20VERSION7.pdf http://ylsp.bae.ksu.edu/categories/lesson/5 http://dasweb.psu.edu/pdf/4hmarketswine.pdf