AVS exam 2 study guide

production system (swine industry)

swine production has shifted from pasture-based production to total confinement and from smaller operations to fewer, larger farms

vertical integration has become important

artificial insemination and genetic companies replaced the classic purebred producer/boar-testing system as major sources of genetics

hogs can be raised in:

continuous flow systems or all in/all-out systems

large operations often use three phase production, with different stages housed on different farms to ____

reduce disease spread

three phases are farrow, nursery, and finishing

second leading hog producing state

north carolina, iowa is the first

the industry has concerns involving:

confinement, waste, animal welfare, NIMBY, and environmental management

life cycle (swine)

farrow → nursery → finishing → processing

• Farrow: about 17–21 days

• Nursery: about 45 days

• Finishing: about 118 days

• Birth to slaughter: about 180 days

• Conception to processing: about 295 days

trends in consumption (swine)

about 62% of pork consumed is processed

ham is the leading type of pork consumed

americans consume about 50 lb of pork/person/year

pork consumption has stayed relatively flat while chicken consumption has increased dramatically

more pork is consumed at home than in restaurants

as income rises, less pork is eaten at home and more in restaurants

the MIDWEST has the highest pork consumption among US regions, followed by the south

the future (swine)

the industry is continuing to change toward

larger operations

more confinement

greater use of technology/genetics

vertical integration

environmental/waste management

continued concerns about animal welfare and NIMBY issues

dairy breeds

holstein, jersey, brown swiss, guernsey, ayrshire

holstein

most common US dairy breed, highest milk volume

jersey

smaller body size, higher milk fat and protein concentration

brown swiss

large durable breed, good milk components

guernsey

smaller population, historically known for milk consumption

ayrshire

efficient and adaptable

dairy cow life cycle

calf → heifer → breeding → pregnancy → lactation → dry period → repeat

reproduction (dairy farm)

dairy production depends on cows calving regularly

important parts: estrous cycle, heat detection, ai, pregnancy diagnosis, genetic selection, calving begins a new lactation, reproductive efficiency affects farm profitability

calf and heifer management

young calves need proper nutrition, disease prevention, clean housing, good ventilation, and comfort

heifers need to reach the appropriate size before breeding

goal: raise a healthy replacement animal efficiently

colostrum

provides antibodies and early nutrients, most important in cattle (transfer of maternal antibodies)

lactation

milk production begins AFTER calving

production increases rapidly during calving

peak milk production occurs early in lactation

production gradually decreaes

cow eventually enters a dry period

another pregnancy and calving begins the next lactation

udder (dairy farm)

udder has 4 quarters

each quarter has its own teat and mammary tissue

milk is produced by cells in the mammary gland

nutrients from the bloodstream are used to make milk

OXYTOCIN is important for milk letdown

udder healthy is essential for milk quality

dairy farm housing

housing should provide clean comfortable resting areas, adequate space, clean water, proper nutrition, good ventilation, safe handling, and protection from extreme weather

mastitis

inflammation/infection of the udder

lameness

can affect movement, feed intake, and production

ketosis

energy imbalance around calving

milk fever

calcium imbalance around calving

metritis

uterine disease after calving

common housing systems on dairy farm

free-stall, tie-stall, pasture-breed, compost-bedded pack

(dairy farm) heat stress can cause

reduced feed intake

lower milk production

reduced reproductive performance

increased health concerns

management: shade, fans, sprinklers, ventilation, plenty of clean water

beef industry history

before the civil war, the beef industry was relatively unorganized

important historical points:

• Large herds of native Longhorns were branded for ownership.

• The West had large amounts of free-range land.

• Shorthorns were used to improve Longhorns.

• Herefords were also important.

• Buffalo herds were destroyed.

• Overgrazing/overstocking became a problem.

• Cowboys included ex-soldiers, freed slaves, and vaqueros.

what event in the beef industry caused major cattle losses

the harsh winter of 1886-1887 along with the drought and overstocking caused major cattle losses, many surviving cattle were Hereford-sired, helping establish the Hereford's dominance.

modern feedlot development began using cannery waste to take advantage of cattle’s ruminant digestive system

life cycle (beef industry)

birth → cow/calf period → weaning - stocker or feedlot → harvest

at birth: average birth weight 70 lb

calf should stand and suckle within a few hours

• First milk = colostrum

• Colostrum provides nutrition and immunity.

• Calves don't have an established rumen microbial population at birth.

The cow's goal is a 365-day calving interval, since gestation is 283 days she needs to become pregnant around day 82

cow gestation length

283 days,

calves stay with the cow for approx ___

7 months

calves standard weaning

205 days

average weaning weight = 600 lbs

stocker phase

after weaning, the calf may enter this phase, focused on cheap gains and a high- forage diet

the calf can then go directly into a feedlot or continue through the stocker phase first

cattle need approx. 100 days on high-energy feed to transition to white fat

theyre harvested past the inflection point to ensure marbling (intramuscular fat) deposition, even though this is less efficient

Monogastrics have specific _________ requirements, ruminants have _________ requirements

amino acid

crude protein

Why do we only milk heifers

Dairy bulls are exceedingly aggressive, it is why we only milk females

CVI

USDA-accredited veterinarian that proves an animal has been examined and shows no signs of infectious or contagious disease.

A veterinarian has to write a CVI, we oftentimes (not all the time) need a Certificate of Veterinary Inspection when taking animals to travel, Depends on your state health regulations and the state you're going to (animals bound for slaughter are an example, they are not a risk of disease transmission because they're going to be slaughtered)

heritability equation

ΔBV / T = h^2 * S / L

BRD (Bovine Respiratory Disease)

commonly associated with transportation of newly weaned calves, prevention focuses on reducing stress during weaning and transportation

vaccination and preconditioning are recommended

BVD (Bovine Viral Diarrhea)

associated with early abortions and infertility

vaccination is highly recommended

FMD (foot and mouth disease)

primary site is the mucous membrane in the pharynx, causes vesicular lesions around the mouth and feet, zoonotic disease

(beef industry) processing what is removed

blood, heart, hooves, hide, internal organs

the carcass is split in half, treated with microbial intervention, weighed, inspected/stamped, and chilled

beef carcasses are generally graded about 24 hours after harvest

what section is the carcass ribbed at

between the 12th and 13th ribs to evaluate marbling

quality grades (beef industry)

prime: 10-12% IMF

choice: 5-10% IMF

select: 3-5% IMF

standard: <3% IMF

IMF= intramuscular fat= marbling

beef cattle dressing percentage

63%

ex. 1500lb live animal * 63%= 945lb hot carcass weight

sheep breeds

Rambouillet (most popular US breed), suffolk, dorset, hampshire, southdown

dairy goat breeds

nubian, LaMancha, alpine, oberhasli, toggenburg

meat goat breeds

boar, spanish, kiko, nubian, pygmy

sheep reproduction

breeding season is in the fall, multiple births, especially twins are desirable (to have twins because it increases farm profit and overall flock productivity by doubling the output of a single pregnancy)

sheep gestation

147 days

important economic traits for sheep

growth rate, wool production, carcass merit

feedlots (sheep and goat)

lambs go to a feedlot only if they need additional weight before slaughter

expected gainL 0.5-0.8lb/day

feeding period: approx 40-60 days to finish lambs

feed for sheep

sheep should derive most of their nutrition from pasture

short grasses + some forbs

feed for goats

browse shrubs + some forbs

feed for cattle

tall grasses +some forbs

which animals can be grazed together

cattle, sheep and goats

housing is especially focused on

keeping predators out

jugs (sheep housing)

lambing pens usually 4×4 to 6×6 feet, ewe stays with lamb(s) for 2-3 days before they are moved into small mixing pens or larger group pens

foot rot in sheep and goats

major problem/health concern, prevention is easier than treatment

hoof trimming, mud control, drying agents, clean housing, and vaccines can help

important tool for assessing parasite load

FEC (fecal egg counts)

drug used for parasite control in sheep and goats

anthelmintics

barber pole worm

the primary parasite concern in the southeast US

other health concerns in sheep and goats

• Bluetongue

• Chlamydial abortion

• Enterotoxemia

• Pregnant ewe disease

• Pneumonia

• Sore mouth

• Scrapie

two commonly used clostridial vaccinations for sheep and goats

CDT and Covexin-8

CDT

protects against

• Clostridium perfringens C & D

• Clostridium tetani (tetanus)

covexin-8

Protects livestock against a broad range of clostridial bacterial infections, including blackleg, malignant edema, and tetanus

pregnant ewes/does receive vaccines:

CDT during the last month of pregnancy

at least 2 weeks before lambing/kicking

first time mothers (sheep/goats) are vaccinated

twice during late pregnancy

the premier product in terms of value is

lamb

preventing footrot

Hoof trimming is necessary in order to allow air to reach the hoof, eliminating the bacteria that cause footrot.

Under normal circumstances, sheep feet should be trimmed 1 to 2 times per year.

layer

Chickens raised for egg production

• Selected for:

  • High egg production

  • Egg size

  • Shell quality

broiler

Chickens raised for meat

• Selected for:

  • Rapid growth

  • Efficient feed conversion

  • Breast meat yield

  • Strong legs/overall health

pullet

young female chicken before she begins laying

modern poultry production relies heavily on _____

genetic selection

broiler genetics

rapid growth, feed efficiency, breast meat yield, strong legs/health.

layer genetics

high egg production, egg size, shell quality

turkey production

primarily raised for meat

production system: Breeder flocks → Hatcheries → Grow-out farms → Processing facilities

urkeys require different management than chickens because of their larger body size.

poultry nutrititon

• Protein/amino acids

• Energy

• Fat

• Vitamins

• Minerals

• Water

Broiler diets are designed to support efficient growth.

poultry housing controls

• Temperature

• Humidity

• Ventilation

• Air quality

• Lighting

• Stocking density

• Feed/water access

health concerns for poultry include:

• Respiratory diseases

• Intestinal diseases

• Parasites

• Bacterial infections

• Viral diseases

• Leg/skeletal problems

prevention of poultry diseases include

• Vaccination

• Biosecurity

• Sanitation

• Proper nutrition

• Monitoring

biosecurity

Veterinarians are highly involved in Biosecurity, it is especially important in poultry because large numbers of birds may be housed together

biosecurity practices include

• Limiting visitors

• Cleaning/disinfecting equipment

• Controlling rodents and wild birds

• Dedicated clothing/footwear

• Monitoring bird health

• Properly managing dead birds.

poultry processing

farm → transportation → processing plant → consumer

At the processing plant:

1. Birds are received and inspected.

2. Birds are humanely stunned and processed.

3. Feathers and internal organs are removed.

4. Carcasses are inspected.

5. Meat is chilled.

6. Products are packaged and distributed.

egg processing

Layer → Egg collection → Grading → Washing → Packaging → Store → Consumer

Eggs are evaluated for:

• Size

• Shell quality

• Interior quality

• Cleanliness

eggs may be sold as

• Shell eggs

• Liquid eggs

• Dried egg products.

licensed veterinarians can do what when writing prescriptions

can write off label prescriptions, should write on it albuterol period

Goal of reproduction across all animal species is to

reproduce viable offspring

withdrawal period

the waiting time needed after giving an animal medicine to make sure its meat, milk, or eggs are safe to eat.

EPD (expected progeny difference)

how different will offspring from one animal be when compared to another animal?

must be same breed, similar environments, one side of the parental equation cannot vary too much

same concept in the dairy space is PTA (predicted transmit ability, in poultry space they are talking about Breeding Values)

vertical integration

one company owns multiple stages of production

ex. one company owns the breeding → farrowing → nursery → finishing → processing stages

integration = ownership/control of multiple stages

vertical coordination

different businesses work together and coordinate the different stages, but they don’t necessarily own all of them

ex. A genetic company provides breeding genetics, one farmer raises the pigs, and another company processes them, but they have agreements/contracts coordinating how they work together.

foie gras

a luxury food product made from the enlarged liver of a duck or goose

Feed Steer and Heifer are harvested and eligible for:

Only A & B (9-30 months and 30-42 months) are eligible for USDA Quality

grades of

• Prime 10-12% IMF

• Choice 5-10 %

• Select 3-5%

• Standard <3%

cows are usually culled for

some management reasons (Old, Open, Ornery)

Usually has to do with depletion of teeth (=broken mouth)

Cows and mature bulls are harvested and eligible for:

▪ Commercial 5% and up

▪ Utility 0% and up (little to no marbling)

▪ Canner 0% and up

Sliding scale, the older the animal the more marbling necessary to grade higher (ages are C, D and E)

Most (not all) of this product is ground or further processed to compensate for lack of tenderness

cattle (beef) industry pyramid

seedstock (control the vast majority of the top genetics within the industry)

commercial cow/calf

stocker/backgrounder/yearling

feedlot

packer/processor

retailers/restaurants/food service

consumers

stocker category

when cattle are forwarded to the stocker category the focus is the most gain for the cheapest price

the stocker category takes cows from 500-600 lbs to then 800-900lbs

following stocker cattle enter a feedlot

feedlot category

where the last of their weight and their marbling is gained

we have hit the biological ceiling at 1500 lbs for cattle

in cattle, weighing 1500 lbs and above we see increased heat issues and congestive heart failure

marbling=intramuscular fat