Swine Junior 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**. **Protein** o Pro...

**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**. **Protein** o Provides essential amino acids. **Carbohydrates** are used as energy to enhance movement for body functions, growth, fattening, reproduction, etc. **Fats are a concentrated source of energy, up to 2.25 times as much energy per unit** of weight, as do carbohydrates. **Minerals** are needed in nearly all parts of the body but are found primarily in bones and teeth. **Vitamins** are required for health, development, and metabolic reactions. **Water** is the most important nutrient. Accounts for 70% or more of the composition of most plants and animals. **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. o Examples include pigs, humans, bears and dogs. Food is swallowed directly into the single compartment stomach, where it is mixed with the digestive juices. Because there is very little bacterial action, there is no conversion of low-quality protein to high quality protein. Monogastrics are unable to digest large quantities of fiber unless they have an enlarged cecum (examples include horses, rabbits and guinea pigs). o While the rumen is the main place for bacterial breakdown in ruminants, it happens in the large intestine. **Signs of a Sick Pig** - Poor Appetite - Weakness - Rapid, noisy breathing - Dry, crusty or runny nose - Lethargic - Limping - Changes in skin or developed abscesses - Diarrhea **Biosecurity** Items of concern that could introduce diseases. o Biosecurity issues (procedures intended to protect animals against disease or harmful biological agents).  Herd additions  Isolation of new animals  People movement  Pig movement o Other biosecurity risks  Disease transmission on-farm  Vermin control  Vehicles  Water and feed **Good Management for Disease Prevention** Be alert for signs of disease and conditions which can cause stress and strain. Provide clean, disinfected quarters, free from draft. Provide adequate ventilation and plenty of sunlight. Provide proper drainage of holding areas, barns, free stalls, etc. to help maintain the driest area possible. Protect them from the sun, rain and wind without overcrowding. Practice rigid sanitation and manure removal procedures. Provide a well-balanced diet. Get accurate diagnosis of health problems immediately so that treatment can be provided. Avoid unnecessary stress and strain. Buy disease-free stock from healthy herds. Isolate new animals for a period (to be sure they are healthy) before introducing them to your herd. Follow a set vaccination program. Be cautious of visitors from other operations as they may carry disease pathogens on shoes and clothing. Dispose of dead animals immediately. **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. o Carcasses having unacceptable lean or bellies that are too thin are graded U.S. Utility. Sows also fit this category. o Carcasses from boars or stags have a strong \"sex\" odor and are not passed for use as human food. Dressing percentage is the percentage yield of chilled carcass in relation to the weight of the live animal.  U.S. No.1 -- 70%  U.S. No.2 -- 71%  U.S. No.3 -- 72%  U.S. No.4 -- 73%  Utility -- 69% o Poorer yield grades have higher percentages. This is because the fatter hogs will produce a heavier carcass in relation to their live weight. Hogs may be dressed in two ways: o Packer style -- with head, kidneys and leaf fat removed. o Shipper style -- with head, kidneys and leaf fat left these hogs dress 4 to 8% higher since there is more weight. **[Grading Exceptions]** - Carcasses with thin muscling cannot grade US 1. A lean carcass, with less than 1.0 inch of back fat, exhibiting thin muscling will grade US 2. - Carcasses with last rib back fat greater than 1.75 inch must grade US 4, regardless of muscling. - Carcasses with unacceptable quality must grade US Utility. **[PSE: Pale Soft Exudative Pork]** This condition causes meat to be a very light gray color. The muscle is very soft in texture, lacks the ability to hold water and exhibits separation between muscles. Although PSE pork has acceptable nutritive value and taste, some protein and vitamin loss occurs.  **[\ ]**