Swine Breed Identification Chapter 21

Study Notes

Types of Swine

Two primary categories: meat type hogs and bacon type hogs.
Meat type hogs yield pork and are muscular, suitable for various cuts such as hams and loins.
Bacon type hogs are characterized by higher fat content.

Restraint Methods for Swine

Common methods include hurdles, paddles, physical restraint, hog snares, snubbing ropes, and troughs.
Physical restraint can involve holding a pig upside down by grasping a rear leg.

Selection Factors for Swine

Preferred traits: large litters, excellent muscle and back fat characteristics.
Ideal swine reach adult size by one year, have no genetic flaws, and medium to large body structures.

Management of Sows During Farrowing

Sows require individual confinement with hands-on care, monitoring closely during labor.
Difficult farrowing may necessitate labor induction between days 111 to 113.
Nesting materials like straw and hygiene practices are critical to reduce piglet injuries.

Nutritional Requirements of Swine

Daily feed intake should be 4-5 pounds, with variations based on age and production purpose.
Young boars require more nutrients than adults, while breeding sows need increased feed in late gestation.

Swine Production System Types

Common systems include: feeder pigs, finishing systems, and farrow to finish systems.

Importance of Swine Production

Swine are vital meat producers, with pork referred to as "the other white meat," known for its tenderness.
Approximately 100 million pigs exist in the U.S., making swine production the second largest livestock industry in North America.

Management Practices for Young Pigs

Essential practices include needle teeth trimming, castration, tail docking, ear notching, vaccinations, umbilical cord treatment, and de-worming.

Differences Between Barrow and Stag

A barrow is a castrated young male pig, while a stag is castrated after reaching maturity.

Requirements for an SPF Herd

Specific Pathogen Free (SPF) herds are disease-free at birth, raised in aseptic environments, genetically sound, and vaccinated against common diseases.

Description

This quiz covers the key concepts from Chapter 21 on swine breed identification and production management. It focuses on the two main types of swine: meat type and bacon type, along with their characteristics and uses in production. Test your knowledge of swine breeds and their management techniques!