Flashcards

Pig Husbandry

Rebecca Hitchman Animal Management 2 English 83 cards

Cards in this deck (83)

1State the Boar to Sow-Gilt RatiosNatural service: 1 boar / 20 females
AI + natural: 1 boar / 20-30 females
All AI: 1 boar / 40-50 females
2Explain why a boar is required in All AI systemsHe is the "sweeper boar" which will serve all sows missed by AI or where AI has failed. He is also important in stimulating the sows to come on heat.
3Boar Selection: Physical soundness testsStrong feet and legs
Straight back
There should be no buckling of front leg or stiffness in hind when walking
Should have good general conformation
4Boar Selection: GeneticsSelect from a source that test or record as many boars as possible (high selection intensity)
Look at performance traits
Only select health replacements
Boars should have good libido
5Boar ManagementFeed only enough to keep fit, generally same as dry sow
Isolate for 3-6 weeks if purchased and 3-4 weeks to settle
6Boar Breeding ManagementBoar can be used at 6-7 months of age, to ensure first mating is successful use a small sow or gilt
Should be 7-8 months of age before regular use
2-4 times/week until 1 year old
Mature Boars: 6-10 services/week
7Gilt ManagmentLook at dams for good prolificacy and mothering ability
Need to be ensure that no inbreeding occurs if choosing from the herd.
If from other breeder or hybrid producing company check genetic quality and health status and isolate for 3-4 weeks
8Gilt Management: Physical soundessShould have sound feet and legs
Good growth rate and back fat
14 or more functional and well spaced teats
Backs should curve slightly upwards (convex)
Sexually mature by 220 days of age
9Farrowing terms Gestation LengthGILT: Female pig before first litter
SOW: Female pig after first litter
Gestation Period: 115 +/- 2 days for full term without intervention
- At 112 days,if the sow is injected with prostaglandin farrowing will occur ~20-30 hrs afterwards
10State the Advantages to Synchronising Farrowing- Farrowing pens prepared at more predictable time and increase throughput
- Monitoring of sows pre, during and post farrowing thus any difficulties can be monitored
- Piglet care immediately after birth can be provided
11Number and Position of the Teat-16 teats present in 5% of the gilt,
-25% have 14, with 12 functionally teats being commercial choice (selecting 14 or more teats from within own herd)
-need to be evenly spread to allow piglet access when sow is lying down
12Farrowing Pens: Fully Slated+ Allows faeces and urine through easily (good hygiene)
-if slates too big allows piglets to get stuck
- High room temperature
- High ammonia emission (can be reduced by limiting a.a. in feed by ensuring efficient usage)
13Farrowing Pens: Partially Slated+ If straw is used it provides comfort and gives piglets play material
- Needs careful storage as it is a fire hazard
+Low room temperature (piglets will need another source of heat)
+ Low ammonia emission
- Hygiene depends on management
14Farrowing Pens: General+ Will generally save 1 piglet per farrowing
+ Prevents gilts biting piglets
+ Piglets can look after themselves after a couple days and the sow can be released
- If the pen is too wide the sow may get herself stuck
15Management of Water-Lack of water is the first limiting factor for a high milk production
- Sows need to be "forced" to drink with high yielding water nipple (10-13 litre/min) (should be given x3 to the amount of milk)
- Piglets also require access to water nipple/bowl but water hygiene must be maintained as pigs are sensitive to taste
16Explain Stage 1 of the Farrowing Process (Pre-farrowing Period)- Starts 10-14 days prior to actual date with development of mammary glands and swelling of the vulva
- Teat enlargement and prominent veins supplying udder
17Pre-Farrowing Period: Impending Signs- Reduced appetite
- Increased restlessness, sow standing up and lying down
- Chewing and moving around of bedding if available
- Will make a "bed" if in loose-house on straw
18Pre-Farrowing Period: 12 hours before delivery- Milk is secreted into the mammary glands, can be massaged to be expressed from the teats- most reliable sign
- This is the ONLY time that milk can be expressed from the sow manually
- Slight mucous discharge may be seen on the lips of the vulva
19Explain Stage 2 of the Farrowing Process: (The Farrowing)- 3-8 hours, with piglets delivered every 10-20 minutes (intervene is over 30mins)
-Piglets are generally born head first with backwards presentation occurring towards the end of farrowing
- Immediately prior to birth sow will lay on her side often shivering and lifting the upper back leg
20Runt ManagementRunt pig: very small, with back humped and feet tucked will under bodies, and a "bulbous" skull, are weak and make more small squeaking noise than the squeal of a normal pig
- they do NOT grow well, and many die within a few weeks of birth
- If raised on bottle have little chance of survival and often suffer with many diseases
21Explain Stage 3 of Farrowing Process (Delivery of the Placenta)- Period of 1-4 hours
- Some afterbirth may sometimes be passed during the process of farrowing, complete passing indicates end of farrowing
- After placenta has been delivered there will be slight but sometimes heavy discharge for the next 3-5 days
22Undersized Pig Management- Is usually a smaller version of normally developed, full-sized pig
- Will generally grow as well as their litter mates if receive adequate nutrition and care
>1kg is a good survival rate
<1kg very low chance for undersized pigs
23Milk let down Teat Necrosis- Teat order is established in first few hours, dominate piglets will be closer to the head
- Teat necrosis occurs due to bad teat positioning
- Within 18 hours, teats in front of umbilical cord can be traumatised by floor surfaces, causing sphincter to become necrotic
24Colostrum Intake- Colostrum intake by newborn piglet varies from 200-450g/piglet
- General guide is 150-280g/kg bodyweight soon after birth, but minimum threshold is unknown
-After 6hrs gut begins to close, after 24hrs the full benefits are no longer available
-Need to weigh the piglet to measure amount drunk
- Frozen colostrum is available but it is best to try and foster
25Suckling-Nursing occurs ~ every 50-60mins with sow requiring stimulation from piglets before milk let down (~30 seconds)
-Phase 1 lasts ~ 1min with competition for teats
- Constant changes in grunting frequency and length from sow informs of phase
26Suckling: Phase 3 and 4Phase 3: Piglets suck about 1/sec as rate of sow's grunting increases (20 seconds)
Grunt peak correlates to oxytocin release into bloodstream
Phase 4: Main milk flow (10-20secs), piglets have rapid sucking (~3/sec), sow has rapid low in tone grunts in quick runs of three or four
27Explain how to Recognise Possible Lactation Failure- The udder of the sow should be checked at farrowing and every 12-24 hours after.
- Each gland should be palpated, applying pressure with the teat central gently until the sow responds.
-A finger pressed hard into the gland should not leave an impression, if it does it is a sign of early oedema.
28State any Lactation Problems- Generally seen 4-6 hrs post farrowing
-Severe mastitis (rare in sow) or infection can be evident before farrowing, observed through inappetence and failure to suckle.
- Sow will have behavioural changes, lack of alertness and failure to lie for suckling. She may have fever, discoloured/swollen glands
29Explain the Treatment of Lactation Problems- Treat sow with 0.5-1 ml pf oxytocin every 4-6hrs on FOUR occasions
-Supplement piglets with artificial milk and water dishes
-Long-acting antibiotic (e.g. penicillin, amoxycillin or OTC) can be given as preventative injections for signs of mastitis
30Cross-fostering-Helps even out litter numbers
-Within 24-48hrs (fighting after 24 is a problem)
-Cross-fostered piglets die and will bring others with them
-Sows recognise piglets by smell and size, therefore need to foster with similar sized and quickly
31Basic Housing Requirements of Sow- Temp: <20C for the sow, otherwise she will go off food
-Water: >3 x milk yield (minimum)
- Restrict feed intake of the sow first few days after farrowing to increase the maximum intake later in lactation
-Provide heat lamps/heating for piglets
32Weaning- Traumatic at any age
-Nutrition changes from milk based to pelleted ration, which affects gut local immune status and gut microflora
- Changes to accommodation and groups affects piglet physical, nutritional immunological and behavioural status
33Weaning Procedure for Sow- Not especially traumatic for her
- Cut food supply for a couple days, restricts the milk and stops problems caused by overfull udders
34Explain the Natural Weaning in Pigs-Is gradual process that has no specific time, just shift of reliance to other food not milk
-Shifts occurs when piglets are aged 12-17 wks in semi-natural environments
35Explain the Commercial Weaning Practices- Sow is restricted from coming into heat when she has nursing litter, so longer lactation decrease no. litters /year
-Piglets are now weaned 21-34 days old
- EU rule dictates must be of 28 days old, unless dam or piglets would be adversely affected
36Early Commercial Weaning Practices- Segregated- and medicated-early-weaning ( 7-14 days old respectively) have been used in past 10yrs to optimize health, improve feed efficiency and growth rate, improving economic efficiency
37Comparison of Commercial Weaning PracticesEarly weaning results in:
- inconsistent growth performance in finisher stage
- Decreased post weaning gain
- Abnormal feed intake
- Immune system is less responsive to disease challenge
38Biosecurity in terms of Weaning- Piglets may be moved at 21 days (7days before EU date) if placed in specialised housing that has been cleaned and disinfected thoroughly before introduction of new litter and in separate building to sows
39Explain the All-in All-out MethodDisinfecting housing in batch, and left to dry completely
Piglets should be about 7kg at this stage and good changing the housing is a good time to wean them
40Husbandry of Young Pigs- Dose of 100-200ml/piglet
-Inject behind ear or in hind limb/ham muscle
- Require iron supplements at 1-7 days old (IM or SubCut) as sow milk only covers 10% of requirement
-Needle teeth clipping may be done, but should be assessed farm-by-farm basis
41Explain the Problems with Tail Biting-Tails have poor nerve supply in last 2/3 but have good arteriole supply
-Piglet draw blood from the tail, which won't be felt but will encourage more biting
-Can lead to necrosis
42Tail Docking Procedure- Removing up to 2/3 of the tail with a hot blade or sharp pliers
- Done to prevent tail biting
-Can lead to neuromas (tumour of nerve tissue) as nerves try to regrow
- Should not be required if piglets are provided with sufficient distraction
43Target Condition Scores of a Sow- Will affect weaning to oestrus interval
-Should not enter farrowing house with a score less than 3
- Sow should not be fatter than a score of 4
-Condition may reduce to score of 2 during lactation but no lower
44Fat Sow-Thin Sow Syndrome- Will be too fat in dry period and not have an appetite during lactation
-Body condition lost during lactation must be regained during pregnancy, but not fed to allow inefficient accumulation of fat
-During lactation should feed to ensure minimum fat loss (~2kg/day)
45Ventilation: Maximum Recommended Levels for Pollutants- Ammonia : 11ppm
Carbon Dioxid: 1500ppm
-Carbon monoxide: 30ppm
Hydrogen Sulphide: 5ppm
Inhalable Particles: 0.23 mg/cum
Can reduce dust by reducing horizontal surfaces and use of pelleted dry food
46Recommended TemperaturesSows: 15-20 C
Suckling pigs in creeps: 25-30 C
Weaned pigs (3-4wks): 27-32 C
Later weaned pigs (5+wks): 22-27 C
Finishing pigs (porkers): 15-21 C
Finishing pigs (baconers): 13-18
47Effect of Temperature on Production- Every degree below Lower Critical Temperature, a growing pig looses ~10-12g of liveweight gain per day
- 1C below could cost £1.00 in extra feed per pig
-Draughts may not be picked up by thermometers but reduce pig temperature
48Explain When to Mate-Sow will come on heat within a week of being dried off (Farmers aim for 4 days post farrowing)
- Litter size relates to no of heats not age or weight
Gilts normally breed in 2nd or 3rd heat, so farrow by 10-11 months of age
49Explain why Gilts are not served on first heatThe litter size would be small and weak compared to waiting for the 2nd or 3rd heat
50Explain the Insemination Technique: When to Inseminate- heat detection most effecting 1/2hr after feeding
- Inseminate 8hrs after animal stands to back pressure (ideally pm Day 1)
- Inseminate again 16hrs after first insemination (ideally am Day 2)
-Double serving results in ~1 more piglet
51Explain the Insemination Technique- Leave sow in normal surroundings
-Service crate is not necessary
- presence of a boar in an adjacent pen may make insemination easier
-Keeping an old boar may also help bring sow into heat
52Explain the times of SemenPure semen: Semen from one boar per bottle
- Used for production of replacement stock
Pooled Semen: Semen from 2-3 boars of same breed in one bottle
- Recommended for the production of slaughter pigs because improved fertility
Frozen semen is not used as becomes too diluted
53Pig Diets- 70% is cereals (mainly barley)
- Require lysine in the diet as the body can't produce it and it is a limiting a.a.
- Methionine is another limiting a.a.
54Weaner Diet- Diets should not be restricted with weaners until 20-25 kg live weight (~8-10wks old)
-Energy should be 14.5MJ as they have low stomach capacity
-Protein content as high as 18%
- Feed must be kept fresh
55Grower Diets- In a farrow-to-finish system grower diets are 30-35% of feed usage
-Should contain high levels of lysine, and other amino acids
-14-15 MJ DE/kg during growth phase
-Protein ~15%
56Finisher Diets-In a farrow-to-finish system finisher diets are 45-50% of feed usage, therefore economics is important
-maximum of 28-34 MJ of E/day if 13.5MJ DE/kg, Protien: ~14%
-if not then 2.1-2.5kg of feed offered daily to meet these need
57Dry Sow Diets-Dependent on sow's size, body condition, type of housing, environment, method of feeding and health
- 2-2.5kg of grain-based feed, low energy
- Heavier sows will require greater maintenance
- Adequate fibre must be given,
58Lactation Diets-Sows should be fed ad lib
- May consume up to 10kg/day
-Should be given small increases in food post farrowing to maintain body condition
- ~85MJ per day, 55 g of lysine to support 10 piglets
59Recommended Crude Protein in diets3 week weaning (5-10kg): 240g/kg
5 week weaning (10-20kg): 210g/kg
Grower (20-60kg): 165g/kg
Finisher (60-100kg): 140g/kg
Sow lactating: 175g/kg
Pregnant:130g/kg
60Dietary Requirements of Lysine (g per Mj of Digestible Energy)Early weaner (4-8kg) ---- 0.95
Weaner 1 (8-16kg) ---- 0.85
Weaner 2(16-30kg) ---- 0.75
Grower 1(30-54kg) ---- 0.70
Grower 2(54-80kg) ---- 0.62
Finisher (80-95kg) ---- 0.52
Pre-sale (95-108kg) ---- 0.49
61Explain the Stotfold (MLC) feeding plan- All sows fed the same for first 10 days post-farrowing
- Start with 2.5kg on Day 1, increasing by 0.5kg/day ending with 7kg on Day 10
- Provides 14.5 MJ DE'kg and 1% lysine
62Basic Pig FactsAge of sow at 1st litter: 12 months
Typical litter size: 11-13 live births
Birth weight: 1-2 kg
Pre-weaning mortality: 7-10%
Mean weaning age: 24 days
(is mage, not legal requirement)
Weaning Weight: 5-7kg
Litters/year: 2.2 - 2.5
63Pig Products (in the UK)PORK (fresh) : 65 - 70kg
CUTTERS (joints) : 70 - 80kg
BACON (fresh+ preserved) : 90 - 110kg
HEAVY HOGS (pies etc) : >120kg
CULLED SOWS/BOARS (pies etc) : variable weights
64—WILD BOAR
- Kept on small scale
-Relatively short legs, large head, compact body
- Dark grey, black or brown in colour
- Has denser fur in winter
- Adults : 90-120 cm length, 55-110 cm height, 50-90kg
65—Litter of Wild Boards is ~4-6 piglets
If first time breeding ~2-3 piglets
Piglets start rooting in first few days
Weaning occurs about 3-4 months but will eat solid foods after about 2 weeks
66—KUNEKUNE OF NEW ZEALAND
-Small breed with short legs and short snout
- Some have tassels from lower jaw
- Have good meat to fat ration
67—BERKSHIRE
- High levels of intra muscle fat
- widely used in backyard farming
- Docile so good for small scale
- Dark skin is good for outdoor keeping but commercially unwanted
68—TAMWORTH
- Has a lot of Intra muscle fat, adds flavour
- Suitable for small scale farming
69—MEISHAM
- Small to medium sized
- Litters of 15-25 piglets (but only has 16 teats)
- Fatten easily
70—DUROC (Semi Commercial Breed)
- Has strong mothering instinct, but generally docile
- Good outdoor rearing pig
- 'Marbling' and heavy muscling means suitable for light pork or heavy hog products
71—GLOUCESTERSHIRE OLD SPOT (Semi Commercial Breed)
- Placid and easily managed
- Selected towards whiter coloured, therefore fewer black spots
- Known for large litter and high milk production
72—LANDRACE (Commercial Breed)
- Performs well in indoor or outdoor systems
- Sows produce and rear large litters
- Good daily gain and high lean meat content, ideal for fresh pork or bacon
73—LARGE WHITE (Commercial Breed)
- Good outdoor pig as rugged and hardy
74Define: 'Killing-out' percentage and Carcass WeightCarcass weight in terms of live weight
Normal range 70-75%
The carcass weight is the pigs weight minus intestine weight
75Pork Production- Pigs slaughtered at end of the maximum lean growth period
- Meat is sold fresh
- Animals are fed ad lib, do not have to worry excessive fat deposition
- Carcass weight 72% of live weight
- If efficient, pigs slaughtered at ~16wks (50-60kg)
- growth promoters no longer permitted
76Cutter Production- Is a niche market
- Pig is between pork and bacon weight
- Produces the larger joints
77Bacon Production- Pigs killed when max. quantity of usable meat per unit of body weight is produced
- Carcass weight 75% of live weight
- Pigs ~20wks before they become sexually mature (no need for castration)
78Heavy Hog Production- Pigs for pies and sausages
- Carcasses have higher fat content
- Cheap feeds used but offset by slower growth
79Controlling High Backfat (P2) in Finisher Pigs- Genotype
- Sex
- Distorted growth patterns
- Pigs fed the wrong diet could Increase Backfat
- Separation of the diet, feed not mixed therefore decrease nutrients, higher backfat
- Poor feed ingredient Quality (Increase backfat)
80Define: Pale Soft Exudative Pork (PSE)- refers to initial colour and texture of meat, not caused by microbes or viruses
- PSE pork will lose some of natural colour and become light blotchy pink
- Meat is soft and jelly-like with very soft fat
81Explain the Causes of PSE pork- sudden drop in pH levels during chilling, causing moisture leaking from cells
- Pigs with PORCINE STRESS SYNDROME (PSS), a heritable condition, have Halothane gene and be more susceptible to PSE
- Dramatic weather changes (higher in summer months)
- If pigs are stressed at time of slaughter or miss handled right before slaughter
82Explain Boar Taint- Penetrating unpleasant odour and taste in pork
- Androstenone, Skatole and Indole are compounds associated
- All three compounds are important for breeding
83Compounds in Boar TaintAndrostenone: Testicular steroid, important for creating semen
- Begins at the 18th week at ~60 kilos
- Not a main problem till 24th week, ~100kg
Skatole: non-sex-specific substance created by breakdown of certain aa in the body