Swine Beginner Study guide.docx

**Health** - Temperature: 101-104 degrees Fahrenheit - Respiratory rate: 15-30 breaths per minute - Heart rate: 59-86 beats per minute **Nutrition** **All feeds include six basic nutrients: protein, carbohydrates, lipids,** **minerals, vitamins and water**. **Digestive system...

**Health** - Temperature: 101-104 degrees Fahrenheit - Respiratory rate: 15-30 breaths per minute - Heart rate: 59-86 beats per minute **Nutrition** **All feeds include six basic nutrients: protein, carbohydrates, lipids,** **minerals, vitamins and water**. **Digestive system** In its simplest form, the digestive system is a tube extending from the mouth to the anus with associated organs. o Digestive systems vary according to whether the animals are herbivores, carnivores or omnivores. **Non-ruminant (Monogastric) Defined** An animal, having a single compartment in its stomach, which swallows its food after chewing and does not regurgitate. **Signs of a Sick Pig** - Poor Appetite - Weakness - Rapid, noisy breathing - Dry, crusty or runny nose - Lethargic - Limping - Diarrhea **Biosecurity** Items of concern that could introduce diseases. o Biosecurity issues (procedures intended to protect animals against disease or harmful biological agents).  Isolation of new animals   People movement  Pig movement o Other biosecurity risks  Disease transmission on-farm  Vermin control  Vehicles  Water and feed **MEAT** o Quality Grades -- two considerations in quality grading swine carcasses are:  Quality of lean meat  Belly thickness o Grades for carcasses that have acceptable lean quality are listed below. The different grades are determined by backfat thickness, carcass length as well as yield of lean cuts.  **[\ ]**