Intro to Swine PowerPoint
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SWINE UNIT 8th Grade Intro to
Ag Science
Name: BTEOTLSWBAT discuss the differences between stereotypical pigs and regular pigs, begin to obtain knowledge of swine vocabulary and basic swine production demonstrated by verbal vocab and knowledge quizzes throughout class
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FAMOUS PIGS
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PRODUCTS FROM PIGS
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INTRODUCTION
TO SWINE 8th Grade Intro to
Ag Science
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SWINE TERMINOLOGY Hog Generic term for swine
Piglet baby pig
Males:
Boar adult, uncastrated
Barrow adult, castrated
Female:
Sow a female pig after she has her1st litter
Gilt young female, 6 months old, 200-220 lbs
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SWINE GESTATION Gestation: the process pregnancy
Gestation Period for Pigs: 3 Months, 3
Weeks, 3 Days (112-114 Days)
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HOG PRODUCTION Rate of Gain Average daily gain is the rate of
weight gain per day over a specified period of time
Average rate of gain for hogs is about 1 lbs
weight gain for every 4-5 lbs of food
Market Weight The target market weight of hogs
going to market
Target market weight for hogs going to the fair is
240-250 lbs, at most fairs hogs will be disqualified if
over 280 lbs
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PARTS OF A HOG
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SWINE BREEDS 8th Grade Intro to
Ag Science
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SWINE BREEDS Maternal Breeds
Known for having large litters
Terminal Breeds
Known for growth and carcass quality
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BERKSHIRE Originated in England
6 white points (legs, snout, end of tail)
Short turned up snout
High meat quality
Erect Ears
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CHESTER WHITE From Chester County, Pennsylvania
Large, white, drooped ears
Maternal
Known to produce large litters
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DUROC Originated in US
Solid Red
Drooped Ears
Terminal
Excellent carcass
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YORKSHIRE Originated in Yorkshire,
England
Large erect ears
The Mother Breed
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HAMPSHIRE Developed in US
Oldest American Breed
Black with white belt around front legs
Small, erect ears
Well-known meat breed
Maternal
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POLAND CHINA Originated in US
Black with white snout, legs, and tip of tail
Easy weight gain
Poor mothers
Drooped ears
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NAME
THAT
HOG
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PIGLET CARE 8th Grade Intro to
Ag Science
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PIGLETS There are 3 18 piglets per litter (goal
is 10-12 piglets)
Piglets are weaned at 4-6 weeks
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PIGLET CARE 1. Clipping Needle Teeth
Prevent piglets from biting their sows teats
when nursing (Could make sow not want to let piglets nurse)
Prevent piglets from biting other piglets
(which could lead to disease)
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2. Docking Tails
Prevent tail biting (could lead to
abscesses on their spine and severe pain)
Only leave Inch of tail
PIGLET CARE
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PIGLET CARE 3. Supplemental Iron Shot
Sow milk doesnt have enough iron
Administer the injection slightly behind the ear in the muscle on one side of the neck at a 45 angle
Inject either 1 or 2 ml (200 mg) of iron dextran
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PIGLET CARE
Within 7 days of birth
Purpose testosterone in the makes meat
tough and taste weird the consumers wont
buy tough tasting meat
4. Castration Surgical removal
of both testicles by making 2
small incisions and pulling out
the testis
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EAR NOTCHING 8th Grade Intro to
Ag Science
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EAR NOTCHING
Equipment:
V-Ear Notcher for piglets up to 25 lbs
Disinfectant to dip notchers into
1. A universal, permanent, and
inexpensive identification
system
2. Individual identity for each hog
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RIGHT EAR - LITTER NUMBER Litter Number The litters assigned number (last
name)
5 locations for notches, each is assigned a number: 1, 3, 81, 9, 27
Add numbers together
to identify litter number Locations1, 3, 9, and
27 can have 1 or 2
notches per location
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RIGHT EAR PRACTICE Add values assigned to each notch
Litter Number = 1+1+81+9 = 92
Litter number is 92 9
1
81
1
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LEFT EAR PIG NUMBER Pig Number The individual pigs number
out of its litter (first name)
3 locations for ear notching, each assigned
a number: 1, 3, 9
The values of the
numbers are added to
identify the pigs number
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LEFT EAR PRACTICE
Add values assigned to each notch
Pig Number = 1+1+3+9 =14
Pig number is 14
9
1
3
1
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COMBINING BOTH EARS
1 1
9 27
1
3
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WORK SHEET PRACTICE 1. Litter Number 20 Pig Number 3
2. Litter Number 45 Pig Number 2
3. Litter Number 98 Pig Number 10
4. Litter Number 40 Pig Number 9
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FINAL EARS 1. Write your name on the bottom of the
blue sticky note
2. Draw in the ear notches
3. Cut out the ear notch once you show
Miss. McMaster or Mr. Vandenack
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CUTS OF MEAT 8th Grade Intro to
Ag Science
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MEAT SCIENCE : PORK Cooking temperature Cook pork to 160F -165F Pork can contain parasites and bacteria
Safe handling: Washing hands and surfaces that raw pork has
come into contact with
Cooking the outside of the meat will kill any other bacteria that might be present
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PSE = ONE STRESSED PIG PSE stands for Pale, Soft, and Exudative
Describes a carcass quality condition known to occur in both pork and poultry
It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers
Genetics and stress levels prior to slaughter are known to affect the incidence of PSE meat.
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WHOLESALE CUTS
HOCK
(PIGS
FEET)
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RETAIL CUTS
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2
3
4
6
5
7
8
SWAT THE WHOLESALE CUT