Swine Production Systems
Call Kai
Learn
Practice Test
Spaced Repetition
Match
Flashcards
Knowt Play1/53
There's no tags or description
Looks like no tags are added yet.
Name | Mastery | Learn | Test | Matching | Spaced | Call with Kai |
|---|
No analytics yet
Send a link to your students to track their progress
54 Terms
Largest consumer of pork
China
European Union
United States
Largest producer of pork
Iowa
Minnesota
North Carolina
Gilt
female before weaning 1st litter
Sow
female weaning after 1st litter
Boar
Intact male
Barrow
Castrated Male
Piglet
Baby Pig
Feeder Pig
Pig at 35-60lbs of weight for growing and finishing
Farrowing
Parturition(giving birth) in pigs
Hog
Pig
#of swine offspring at 1 year/ 2years
10/30
study for 1 min
Piglet Weight at birth
2-3lbs
Farrowing (birth to weaning)
12-15lbs 21 days
Growing and Finishing
115-120 Days
Consume 6-10lbs of feed daily
At 6 months of age weigh 280lbs and market ready
Nursery
Pigs moved to warehouse with pigs from other litters. Pigs fed 1.4 - 4lbs of corn and soy a day. 6-8 weeks. Pigs grow here until 50-60lbs
Five phases of swine production system
Farrow-to-finish
• Farrow-to-wean
• Feeder pig or nursery
• Finishing
• Breeding stock
Farrow to finish
operations raise hogs from birth to slaughter weight, about 240-270 Lbs.
Farrow to wean
Operation raise pigs from birth to about 10-20 pounds, then generally sell them for finishing.
Feeder Pig Producers
raise pigs from birth to 10-60 pounds, sell them for finishing to market weight
Feeder pig finishers
Buy feeder pigs and grow them to market weight
Breeding Stock
operations raise stockbreeding (purebred) sows and boars
Organic
NOP regulations
Maternal Breeds
American Landrace, Yorkshire, Chester White
Growth and Carcass Breeds
Berkshire, Spots, Hampshire, Duroc, Poland China, Pietrain
What diet classification are pigs
monogastric
What in diet causes sick
Lack of Vitamin E and Selenium
ad libitum
access to cool water
Traits in meat
Color
– Firmness and texture
– Marbling
– Safety
– No Bruises
Label 1 and 2 With Body Percentage
1.Jowl
2.Butt(shoulder) 10%
Label 3 and 4
Picnic 11%
Loin 25%
Label 5 and 6
Spare rib 5%
Belly 16%
Label 7 and 8
7.Ham 25%
Feet
Swine Ear Notching
Right Ear=Litter Number
Left Ear=Pig Number