PAES Structures - General Terminologies Part 1

boar

refers to a male breeding swine which is at least 8 months old

creep area

place for piglets inside the farrowing pen

culling rate

rate of removing undesirable or unproductive animals within the herd

dry sows

unbred sows which have just been weaned; non-pregnant sows

farrowing

act of giving birth in swine

farrowing stall/farrowing crate

device in which a sow is confined during farrowing and lactation periods and which prevents sow from turning around

fattener

swine raised for meat production usually starts at 15 kg

finisher

swine which are 66 kg and up

gilt

female swine that has not farrowed

grower

swine from 40 to 65 kg

occupancy

number of days an animal stays in a pen

weaner/weanling

piglet that has been recently separated from its mother

One-unit system

In this system, the sows are removed when the piglets reach weaning age. The pigs remain in the same building from farrowing until they reach the desired weight for slaughtering.

brooder guard

materials that are placed around the brooder stoves to prevent the chickens from straying too far away from the heat supply until they learn the source of heat

litter type

type of flooring utilizing the most commonly available materials such as rice hull and rice straw and wood shavings over the cemented floor

buck

mature male goat

Confined housing

group pens for animals with the same sizes should be constructed and provided with an ample area for exercise

crowding pen

pen used to funnel cattle into the working chute

litter

piglets born in one farrowing

litter index/farrowing index

average number of farrowings of one sow per year

sow

any breeding female pig that ha farrowed

Two-unit system

The sows and piglets remain in the farrowing house until the piglets are weaned. The weanlings are transferred to a growing-finishing house.

Three-unit system

The sows and piglets remain in the farrowing house until weaning. The weanlings are moved to a nursery house and finally to a growing-finishing unit where they stay until they are ready for slaughter.

Four-unit system

The sows and piglets remain in the farrowing house until weaning. After weaning, piglets are moved to a nursery house, then to a growing house and finally to a finishing house until they are ready for slaughter

brooding

process of supplying heat to the chicks after hatching up to the time that their natural heat regulatory mechanisms becomes fully functional

enclosed housing

house wherein inside conditions are maintained as near as possible to the bird's optimum requirements with the use of mechanical ventilation and artificial lighting

parturition

act of giving birth

splitting

dividing carcass into parts

condemned meat

meat which is unfit for human consumption as declared by a veterinary inspector after veterinary examination

gut and tripe

black or green offal

dressing

process composed of bleeding, defeathering, eviscerating, and from which the head, shanks, crop, oil gland and other inedible parts are removed

farrowing pen

area in which a sow is confined during farrowing and lactation periods, but in which the sow can turn around

litter

material used as bedding for animals

open-sided housing

long and narrow type of houses wherein at least one-half of the front and the back of the house are open

slotted type

type of flooring with openings to facilitate cleaning of the droppings

slot-litter type

combination of slotted and litter type flooring wherein slats cover 60% of the total floor area and 40% is covered with litter.

community nest

large nesting boxes for 3 - 6 layers

5m2 /100 birds.

The minimum space requirement for birds in cages shall be

doe

mature female goat that has kidded

dry doe

doe without milk

kid

young goat under six months old of either sex

ewe

mature female sheep that has already lambed

lamb

sheep under six months of age

ram

mature male sheep

Shed type

Animals can move freely in or out of the housing area and into the paddock or feeding area

Stall barns

Each animal is confined in a stall. Stalls are provided with individual feeding and watering trough

feedlot

area with its physical facilities used for cattle fattening

bull

breeding male of any age

calf

young male or female under one year of age

cow

mature female that has already calved

heifer

female between two or three years of age which has not given birth

corral

enclosure for confining and handling livestock

holding pen

pen for confining animals from the pasture

holding chute/squeeze

use to restrain animals

loading chute

chute used to load cattle from working chute or crowding pen to a vehicle

loose housing

animals are free to move between resting, feeding and watering areas

calf

young male or female under one year of age

cattle

cow

mature female that has already calved

yearling

one to two year old cattle of either sex

heifer

female between two to three years of age which has not given birth

cattle

feedlot

area with its physical facilities used for carabao fattening

carabao

Philippine water buffalo or swamp buffalo

milking parlor

building or a portion of building where milking occurs but where no animals are housed

holding area

area provided to accommodate animals before milking

back-out stall

type of stall where animals must back up to exit the stall

walk-through

type of stalls that allows the animals to proceed directly forward after milking is completed

lairage

any premise or yard used for the confinement of animals awaiting to be slaughtered which include unloading ramp, pens and detention pens

small animals

refers to sheep, goat, and deer

large animals

refers to catlle and carabao

detention pen

separate compartment in the lairage used to confine sick or suspected animals

loose type

animals are free to move in a pen while awaiting to be slaughtered

tie-up type

pugnacious animals are tied within the pen while awaiting to be slaughtered

slaughterhouse

any building or place used for killing of animals where the flesh is intended for human consumption

slaughterhouse

any building or place used for killing of animals where the flesh is intended for human consumption, typical situation and floor plan of a slaughterhouse

stunning pen

compartment which is suitable for confining only one animal at a time while it is being stunned and which is so constructed as to confine, without discomfort, to prevent any substantial movement of the animal forward, backward or sideway

stunning

renders an animal insensible before it is killed

pithing

insertion of a rod or coiled wire through the hole in the skull of cattle made by the captive blot to destroy the brain and spinal cord to prevent reflex muscular action and possible injury to operatives

sticking

severance of the major blood vessels in the neck or immediately anterior to the heart by means of a knife and "stuck" shall be construed accordingly.

bleeding

remove as much blood from the carcass as possible before further handling

scalding

lowering of animal into steam to prepare skin for dehairing

dehairing

removal of the hair of the carcass

gambrelling

suspending the carcass for particular operation

singeing

cleaning the carcass by burning the hair

evisceration

process of removing the internal organs in the abdominal and thoracic cavities

dressing

preparation of carcass after evisceration, ready for storage or sale

carcass

all parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for human consumption

meat

edible part of the muscle of cattle, sheep, goats or swine

offal

part of internal organs of a slaughtered animal

green offal

digestive tract of ruminants such as the stomach, or the intestines which still contain fecal matter

black offal

digestive tract of swine such as the stomach, or the intestines which still contain fecal matter

detained meat

meat requiring further examination as declared by a veterinary inspector after veterinary examination

"A" slaughterhouse

slaughterhouse with required facilities and operational procedures to serve local markets in the community

"AA" slaughterhouse

slaughterhouse with required facilities and operational procedures to serve local markets within the country (

"AAA" slaughterhouse

slaughterhouse with required facilities and operational procedures to serve any market

carcass

body of dressed birds

offal

by-products, organs, glands and tissue other than meat of the food animal

evisceration

process of removing the internal organs in the abdominal and thoracic cavities

shackling

process of restraining birds prior to slitting

trench drain

trough that collects the waste from a larger area and directs the flow to a drain opening

working chute

chute leading the cattle from the crowding pen to the holding chute/squeeze