Swine Breed Identification and Production Management

Chapter 19: Swine Breed Identification and Production Management

Objectives

  • Define common veterinary terms pertaining to swine.

  • Explain swine biology.

  • Identify common breeds of swine.

  • Discuss the nutritional needs of swine.

  • Discuss normal swine behavior.

  • Explain how to practice proper swine restraint methods and handling safety.

  • Discuss the vaccine program of swine.

  • Discuss swine reproduction factors and methods.

  • Describe common health problems and diseases of swine.

  • Discuss the swine production industry and methods.

  • Discuss swine selection factors.

  • Discuss swine body types.

  • Discuss common health practices used in the swine industry.

Veterinary Terminology

  • Porcine: Of or relating to pigs, hogs, and swine.

  • Sow: Adult female pig of reproductive age.

  • Boar: Adult male pig of reproductive age.

  • Barrow: A young castrated male pig.

  • Gilt: A young female pig that has not been bred.

  • Farrowing: Describes the labor process in pigs.

  • Piglet: A newborn pig.

  • Dressing or dressed: The amount of meat produced by one hog carcass.

Biology

  • Digestive System: Monogastric; more efficient in digesting certain types of feed.

  • Feet: Cloven-hooved species.

  • Meat Production: Young hogs are primarily used; they dress 65-80% of live body weight.

  • Boar Meat: Not desirable due to strong flavor.

  • Weight: Most breeds weigh between 220-240 lbs.

  • Gestation Length: 113 days (3 months, 3 weeks, 3 days).

  • Litter Size: Sows typically farrow 7-14 piglets per litter.

Anatomy of Swine

  • **Key Body Parts: **

    • Tail

    • Ham

    • Stifle

    • Hock

    • Dewclaw

    • Hoof

    • Rump

    • Loin

    • Shoulder

    • Jowl

    • Elbow

    • Knee

    • Snout

Breed Selection

  • Types of Hogs:

    • Meat Type Hog:

    • Raised for large amounts of meat, especially ham.

    • Characteristics: Muscular and lean carcass, profitable cuts of meat include:

      • Ham (Leg and shank)

      • Loin (Whole or chops)

      • Roasts (Shoulder and loin)

    • Bacon Type Hog:

    • Raised for meat known as bacon.

    • Characteristics: Fatter carcass, profitable cuts include:

      • Belly or side (source of bacon)

      • Smaller cuts for sausage.

Requirements for Ideal Production

  • Overall Appearance and Profitability:

    • Type of hog

    • Proportion of lean muscle vs. fat.

    • Compliance with Meat Certification Program guidelines.

  • Sow Selection Criteria:

    • Ability to farrow large litters.

    • Superior genetics.

    • Maximum back fat measurement of 1.2 inches.

    • Re-evaluation at 150-200 lbs to ensure adequate growth.

    • Rate of gain dictates suitability for breeding.

  • Boar Selection Criteria:

    • Temperament and Body Structure: Medium to large body structure with at least 1 inch of back fat.

    • Growth Rate: Reach adult size by 155 days with an ideal gain rate of 2 lbs per day.

Nutrition

  • Commercial Feeds: Balanced for the stage of life (market vs. breeding).

    • High-energy diets composed of carbohydrates, proteins, and fats.

  • Common Ingredients:

    • Soybean meal

    • Corn meal

    • Barley

    • Wheat

  • Mineral Deficiencies: Swine commonly suffer requiring increased amounts:

    • Salt, calcium, and phosphorus.

    • Trace minerals: Copper, iodine, iron, zinc, selenium.

    • Vitamins: A, D, E, and B12 are supplemented in diets.

  • Water Requirements:

    • Approximately ⅓ gallon of water per pound of dry food daily.

Nutritional Specifics

  • Growth Diet: 16-18% protein.

  • Finishing Diet: 12-16% protein.

  • Boar Breeding Diet: 13-16% protein.

  • Gestation Diet:

    • 4-5 lbs of feed per day with 13-16% protein.

    • Ad lib feeding during last 2 weeks.

  • Lactation Diet: 10-12 lbs of feed daily to maximize milk production.

Feed Additives

  • Porcine Somatotropin (pST): A growth hormone that increases protein synthesis.

    • Improves feed efficiency by 20-30%, raising muscle mass by 10-15%.

  • Withdrawal Time: Defines the period prior to slaughter when additives/medications are removed, varying by product.

Equipment and Housing Needs

  • Housing Configuration:

    • Swine are primarily housed in large groups with confinement.

    • The environment remains temperature and moisture-controlled.

  • Types of Facilities:

    • Gestation Facility:

    • Houses sows for breeding and gestation with individual pen access.

    • Farrowing Facility:

    • Dedicated for sows during farrowing.

    • Growing Facility:

    • Hosts pigs from weaning to 100 lbs.

    • Finishing Facility:

    • Houses finishing pigs from 100 lbs to desired weight.

Behavior

  • General Characteristics:

    • Intelligent, stubborn, vocal.

    • Pigs have poor eyesight; can be easily scared.

    • Known for aggression if threatened; may charge at perceived threats.

  • Sows: Very protective of young.

    • Special care to isolate piglets needing attention.

Restraint and Handling

  • Restraint Methods: Vary based on age and size of the animal.

    • Caution due to sharp teeth and size-related difficulty in handling.

    • Herd instinct is weak but prefers company of others.

  • Restraint Techniques:

    • Herding or pushing using existing fences/alleys.

  • Methods for Under 50 lbs:

    • Lift by rear legs, restrain head between handler's legs for examination.

  • Equipment Used in Restraint:

    • Hurdle or hog board (solid covering).

    • Paddle (long-handled board used to guide).

    • Hog snare (for blood collection/examinations; involves a secured loop over the snout).

Grooming

  • Routine Needs: Production pigs do not require grooming as they are generally clean.

  • Show Pigs: Require regular bathing for cleanliness purposes.

Basic Healthcare and Maintenance

  • Housing Advantages: Confinement housing provides a controlled and disease-free environment.

  • Specific-pathogen Free (SPF): Certification indicating a herd is disease-free.

  • Pathogen Definition: A causative agent of disease, can be bacterial or viral.

Basic Health Practices

  • Tail Docking:

    • Performed after birth for sanitation and to prevent tail-biting.

  • Ear Notching:

    • Involves a V-notcher for identification of pigs.

    • Left ear as individual pig number; right ear identifies litter number.

  • Castration:

    • Male pigs are castrated before weaning for meat production.

  • Trimming Needle Teeth:

    • Performed to prevent injury; sharp, long teeth are trimmed shortly after birth.

Vaccination

  • Vaccine Programs: Variables based on disease prevalence and geography.

    • Vaccinations target:

    • Intestinal diseases

    • Respiratory diseases

    • Reproductive diseases

    • Pathogens including E.coli, Salmonella, Leptospirosis, and more.

Vaccination Schedule

  • Neonatal Care: Within 12 hours post-birth, pigs receive E.coli vaccine and iron injection.

  • Early Life Vaccinations: 2-3 weeks of age for pneumonia, salmonella, and flu.

  • Breeding Preparation: Sows vaccinated 4-6 weeks prior to breeding, and again two weeks pre- and post-farrowing.

Reproduction and Breeding

  • Puberty Timeline: Swine reach puberty between 4 and 8 months.

    • Gilts are typically bred around 11-12 months.

  • Estrus Signs in Sows:

    • Signs of being in heat include restlessness, vocalization, urination changes, vaginal swelling/discharge, and mounting behavior.

  • Breeding Methods:

    • Artificial Insemination

    • Live cover.

Swine Production Industry

  • Industry Overview: Second-largest livestock production sector in North America.

    • Major producing states include Illinois, Indiana, Iowa, Minnesota, Missouri, Nebraska, North Carolina.

  • Producer Relationships: Majority are contracted by large meat-processing companies.

  • Profitability Factors:

    • Feed efficiency (5 lbs of food yields 1 lb of pork).

    • High fertility rates and low labor needs.

    • Confinement systems reduce land requirement.

Profitability Affecting Factors

  • Susceptibility to diseases and parasites.

  • Feed costs and additional concentrates/additives.

  • Labor intensity during farrowing.

  • Compliance with waste management laws.

  • Current economic conditions.

Swine Production Methods and Systems

  • Contracted Producers:

    • Defined agreements outlining expectations for breed selection and production systems.

    • Include biosecurity practices.

  • Preventative Health Practices:

    • Include foot baths and specialized clothing for disease prevention.

Feeder Pig Production System

  • Utilized for breeding and meat market purposes.

    • Goal: Breed and farrow a herd; typically raised via AI.

    • Litters are raised from birth to weaning (around 40 lbs).

Finishing System

  • Aims to feed feeder pigs to the desired market size (typically 200-240 lbs).

    • Outcome focuses on maximizing gain at minimal cost.

    • Most common type of swine production method.

Farrow to Finish System

  • Less specialized production arrangement where sows are bred and piglets are raised until market weight on the same farm.

    • Requires distinct housing areas for breeding, farrowing, and feeding.