5 to 10 thousand years ago

in China

Female Pig that has not had a litter

(also grown for meat production)

3 Months 3weeks and 3 days

(114 days)

8 to 11

dont want less than 7 but some can have 20 or 22 piglets which is too many

approx 21 days

(3 weeks)

What is the feed conservation ration for a pig?

(lbs feed/lbs gain)

• Terminal breed (meat)
• poor reproductive performance
• poor growth and carcass traits
• better meat quality
• limited use in commercial programs to produce hight quality meat products for niche markets
• 6 white points
  

Chester white breed

• Maternal (breeding)
• Good maternal instincts, docile
• Poor growth and carcass traits
• Minimal use in modern commercial swine industry

• Terminal/maternal (meet and breeding)
• Excellent growth and carcass characteristics
• Excellent meat quality
• Hardy
• Major contributation to modern commercial swine industry
• widely used in outdoor systems as component of the crossbred dam

• Terminal (meat)
• Average growth and excellent carcass leanness
• Major contribution to the modern swine industry as part of the sire line
• meet market weight at an early age
• characteristic white belt

• Maternal/terminal
• Excellent maternal instincts
• Excellent growth and carcass characteristics
• Widely used in commercial swine production in the majority of commercial crossbred female lines

Poland China

(dinasour pig) :-)

• Terminal (meat)
• Moderate growth
• Marginal carcass leanness
• Minimal contribution to the cammercial swine industry
• not in any production systems
• 6 white points

• Terminal (meat)
• moderate growth
• Marginal carcass traits
• minimal contribution to teh commercial swine industry
• not in commercial barns or production systems

• Maternal/Terminal
• Excellent maternal traits
• Excellent growth and carcass traits
• Widely used in commercial swine production in the majority of commercial crossbred female lines
• called Yorks in U.S. only
• utilized in outdoor systems
• Most popular breed
  

• Terminal (meat)
• poor reproductive performance (still births)
• moderate growth performance
• extreme muscling and carcass lean content
• stress-susceptible and poor meat quality
• (Holothane gene) die of stress in transport
• used in some commercial sire lines

• Highly prolific chinese breed
• large litters
• sexually precocious
• very poor growth and carcass traits
• Has been used in some breeding company lines to increase piglets born alive
• wet from front to back (milk production)
  

• Pig improvment company (PIC)
• Genetiporc
• Danbred

• water
• Protein (10 essentail AA, Lysine 1st limiting)
• Fats (energyy and essential fatty acids)
• Carbohydrates (energy)
• Minerals (Ca, P, Cl, Cr, Co, Fe, Zn, Mg. etc)
• Vitamins (fat soluble A, D, E, K and water soluble B's and C

20% protein (high energy)

in crate with mother pig

16% protein (high energy)

Growers also on Corn/soy diet

14% protein

corn/soy diet

5-6lbs/day ad lib feed intake

older, need more fat and less energy

1-emaciated

2-thin

3-ideal

4-fat

5-overly fat

*too heavy makes it hard to give birth but too thin often dont have the energy to give birth

• larger litter size
• Rapid piglet growth (Good piglet birth weight, adequate sow condition at furrowing)
• Reproductive success (Feed intake during gestation and lactation)
• Longetivity (3-4 years)

Gestational feeding

-factors influencing the energy requirments of the sow

• age and weight
• system of managment
• envirmental conditions
• litter size
• age at weaning

Gestational feeding

-Sows and gilts

• 4-5lbs/day
• corn/soy balanced diet (12-14% protein or more during lactation)
• adjust to control body condition

• Groups
• Gestation/farrowing crates
• outdoors

• Proper feeding levels
• monitor envirment (clean, dry)
• avoid mixing and moving (causes fighting)
• vaccination programs
• minimize stress

• Don't feed 12-24 hours prior to farrowing
• After farrowing add libitum feeding 14-16lbs/day
• Adjust depending on body condition
• Corn/soy balanced diet with 14% CP and hight energy levels to maintain body condition

*CP=crude protein

*ad libitum = as much feed as pig wants

• clean and disinfect facility prior to placing pigs
• wash underline (pig belly)
• place in farrowing crate at 109-110 days of gestation
• be present during farrowing process
• labor lasts between 30mins and 5 hours
• about 15+ min birth intervals
• assist difficult births

Newborn to Nursery Nutrition

• must recieve colostrum for immediat protection against common bacterial challeges (with in first 24 hours..immune system)
• Creep feed 1 week to 10 days
• At weaning feed starter feed (high protein, high energy)

• cut and disinfect naval cords
• tail docking (day born or after weaned)
• clip needle teeth (will fall out on own)
• ear notching
• castrate males (few days after bith)
• iron shots (boosts immune system)
• scour medication

• highly palatable and digestable diets
• specialized nurseries with high temperatures

• adjust to control body condition
• Corn/soy diet containing 14% protein
• Young-5-6lbs/day
• Mature-4-5lbs/day

• purchase from supplier with high health standards
• Isolate for 30 days (off site)
• Standard herd vacinations

• high efficiency
• rapid introduction of genetics
• low risk of disease transmission
• eliminate need for space, labor, feed, etc
• sperm collected twice weekly
• 8-10 sows treated per collection

• labor intensive
• more acres of land than indoor
• low capital investment
• include slope lots, and hoop structures

(popular 1800s-1900s)

• Less labor than outdoor
• less land used than outdoor
• concern for working conditions (Dust and ammonia)
• Easier to handle animals
• more direct observation of animals
• include curtain sided or tunnel ventilation systems

True or False

As pigs get older they require less floor space?

True

this prevents injury and reduces exercise that would burn fat

Loin and belly

Loin=tenerloins, top loin roast, center loin

Belly=bacon

Chicken breast:

140 calories

3.1 total fat

73 cholesterol

Pork Tenderloin:

139 calories

4.1 total fat

67 cholesterol

Dressing: 73% with 204lbs carcass weight

Retail: 80% of carcass weight

with 163lbs including ground pork

• cut between 10th and 11th rib (or at last rib, rib 13 or 14)
• ultrasound
• Fat-O-meter backfat probe

• terminal markets
• Quality is not a factor for determining price
• price determined by packers needing to fill daily "Killing Quotas"

• Majority of animals sold this way
• Producers paid for amount of lean pork produced
• technology is quickly advancing

• carcass lean measurment
• carcass yield
• trim loss

PSE Pork

(Pale, Soft and exudaative)

• meat lacks juiciness (wont hold water)
• pale color
• drips water
• caused by rapid drop in pH after slaughter
• also common in pigs with PSS (porcine stress syndrome)

DFD Pork

(Dark, firm and dry)

• Dark colored meat
• More susceptible to spoiling because of high pH
• caused by animals who have undergone stress before slaughter

cooked it is fine but consumers will not buy because it is dark red (holds water)

decreases

PSE the most followed by normal then DFD