Swine Industry
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Transcript of Swine Industry
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Swine IndustryAfter completing this unit of instruction, students will be able
to:
A. Define terms relating to swine production;
B. List common swine breeds and characteristics;
C. Classify breeds of swine by their purposes & types;
D. Explain pork production systems, production practices,
and facility needs;
E. Explain the importance of the swine industry and its
contributions; and
F. List important points to consider when selecting a swine
breed and judge a class of market hogs.
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Pork has changed in the last 20+ years…
Today's pig yields a pork loin with:
• 77% less fat • 53% fewer calories!
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In the late 1970s• Americans became aware of the link
between fat in their diet and health.• People began changing their diet:
–Between 1979 and 1985, demand for pork fell 4 percent per year.
–Sales of chicken surged.
America’s change in diet revolutionized the pork
industry
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Science improves the pork you buy today.
• Since 1983, fat content of pork has been reduced 31%.
• Many pork cuts have less cholesterol than chicken.
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How??????• Improved Feed • Improved Environment• Improved Genetics
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Swine Terms• Sow: female pig that has produced litters
• Gilt: young female pig which has not produced young
• Barrow: Male hog that has been castrated while quite young
• Boar: male hog of breeding age
Objective A: Define terms relating to swine production
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• Weaner pig: young pig that no longer relies on the sow’s milk.
• Pure Bred: an animal carrying only one blood line.
• Mongrel: an animal of nondescript or mixed breeding
• Pedigree: a written record of an individual animal’s parentage and ancestry.
• Farrow: Process of a female pig giving birth
Swine TermsObjective A: Define terms relating to swine production
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Landrace• Originated in
Denmark• Drooped ears• Known for their
maternal instincts• White
Swine BreedsObjective B: List common swine breeds and characteristics
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Berkshire• Originated in England• Black with white legs,
snout and switch• Erect ears• Once kept at
Buckingham Palace• Well known meat breed
Swine BreedsObjective B: List common swine breeds and characteristics
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Chester White• Originated in Chester
County, Pennsylvania• White• Drooped ears• Mothering breed,
produces large litters
Swine BreedsObjective B: List common swine breeds and characteristics
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Duroc• Originated in US• Red• Drooped ears
Swine BreedsObjective B: List common swine breeds and characteristics
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Hampshire• Originated in the
United States• Oldest American
breed• Black with a white
belt• Small, erect ears• Well-known meat
breed
Swine BreedsObjective B: List common swine breeds and characteristics
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Hereford• Originated in
Missouri• Developed from
crossing Berkshires and Durocs
• Red with white face, legs and underline
• Drooped ear
Swine BreedsObjective B: List common swine breeds and characteristics
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Poland China• Originated in the US• Black with white
snouts, legs and switch
• Generally poor mothers
• Drooped ears
Swine BreedsObjective B: List common swine breeds and characteristics
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Spots• Developed in Indiana• Black and white spots• Drooped Ear• Efficient feeders• Noted for rapid
weight gain
Swine BreedsObjective B: List common swine breeds and characteristics
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Yorkshire• Originated in England• White • Large, erect ears• Known as “The
Mother Breed”• Produces large litters
Swine BreedsObjective B: List common swine breeds and characteristics
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Lard Type- Known to carry a lot of fatexample: Berkshire, Poland China,
Bacon Type- Known to be long and have a deep sideexample:Tamworth, Yorkshire
Meat Type- Produce a lot of meat in generalexample: All other breeds
Swine TypesObjective C: Classify Breeds of Swine by their purposes and types
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Production systems:1- Farrow to Finish: Pigs are farrowed and raised til ready to harvest all at the same facility.
2-Feeder Pig System- Farrows pigs and raises and sells after weaning. (about 40 lbs)
3- Finishing Feeder Pig System- Buys weaned pigs and raises til ready to harvest.
4- Purebred System: Goal is to produce high quality registered breeding stock for use by commercial facilities.
-Least common
Objective D: Explain pork production systems, production practices, and facility needs
Swine Production Systems
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Circle 4 FarmsMilford, UT
Farrow to Finish
• 12th largest in the world.
• Circle Four markets 24,000 pigs each week.
• Most commercial pigs are raised in buildings such as this.
• These building are thermostatically controlled but do have windows with automatic curtains.
Objective D: Explain pork production systems, production practices, and facility needs
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General Swine Management:• Fresh water• Adequate feed (usually corn)• Heat in winter or cooling in summer
– Trivia: Why do pigs like the mud?
Objective D: Explain pork production systems, production practices, and facility needs
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Facts about Pigs!!!• How much do
newborn piglets weigh when they are born? – 3 to 5 pounds
• How much do pigs weigh when they go to market at 6 months old?– 250 pounds
Objective D: Explain pork production systems, production practices, and facility needs
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Piglets1- Clip Needle Teeth2- Castrate males3- Notch ears: method of identifying pigs -Used instead of ear tags because pigs easily rub tags out
Pig’s RIGHT= Litter number
Pig’s LEFT= pig number
9
3
1
279
13
81
Objective D: Explain pork production systems, production practices, and facility needs
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Litter# 27+3+1=31 Pig# 9+1=10
Litter# 81+1=82 Litter# 27
Litter# 9
Pig# 9+1+1=11Pig# 9+3+1=13
Pig# 1+3=4
Objective D: Explain pork production systems, production practices, and facility needs
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FACTS about PIGLETS…– Nurse (drink milk
from the mother (sow)
– Nurse every hour for the first three weeks
– Need to be kept warm at 90 degrees (heat mat or heat lamp)
Objective D: Explain pork production systems, production practices, and facility needs
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Sows–Farrowing Crate
• Used to prevent sow from laying on piglets
Objective D: Explain pork production systems, production practices, and facility needs
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More Facts about about Sows…
• How long is the gestation period of a sow?– 3 months, 3
weeks and 3 days– A sow has two
litters per year (all her piglets are
called a litter)– Sows average 8
to 12 piglets in a litter
Objective D: Explain pork production systems, production practices, and facility needs
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Swine Contributions• The average
consumer in the U.S. eats fifty pounds of pork per year.
Objective E: Explain the importance of the swine industry and its contributions to society
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Byproducts from Pigs
– Crayons– Chalk– Cement– Dye– Jello– Paint brushes– Plastic– Makeup– Matches– Antifreeze– Weedkillers– Dog Food– Linoleum
Byproduct= A secondary or incidental product. NOT the original intention.
Objective E: Explain the importance of the swine industry and its contributions to society
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Medical Contributions
• Heart Valves
• Insulin
• Pigskin
• Research
Objective E: Explain the importance of the swine industry and its contributions to society
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Nutritional Facts about PORK…
• Protein• Iron• Zinc• Vitamin B• Thiamine
• Builds and repairs body tissues
• Helps with energy production
• Enhances and protects bones
• Ensures healthy nerve tissue
• Builds and repairs nerves and muscles
Objective E: Explain the importance of the swine industry and its contributions to society
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Pork and the Rural Economy• Pork Industry
consumes 10% of the total US corn crop - 1.2 billion bushels.
• Pork Industry consumes 27% of all soybean meal - 424 million bushels.
Objective E: Explain the importance of the swine industry and its contributions to society
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.Steps to Judging Swine
1. View animal from the ground up, then from the rear and work forward
2. Rank based on the traits of importance they possess
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Ranking of Traits
Market Hog1. Degree of muscling 2. Growth 3. Capacity or volume 4. Degree of leanness 5. Structure and soundness
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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1- Degree of Muscling
1-Center width of Hams
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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1- Degree of Muscling2- Width of Base
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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1- Degree of Muscling
-Bad= very smooth over top and no shape to muscle
-Good= Large pork chops on both sides of the backbone give the extreme “butterfly” shape
3- Shape
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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2- Growth• Rule of thumb:
Heaviest pig = fastest growing pig Lightest pig = slowest growing pig.
• Hogs sold by the pound • Pigs need to grow at a high rate and reach
market weight at an early age
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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3- Evaluating Capacity and Volume
Width Depth Length
(determined by body width, depth, and length)
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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4- Degree of Leanness
Lean
Fat
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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5-Evaluating Structure and Soundness
Bad=Straight hock
Bad= Swollen or “Puffy” hocks
Well formed hock
1- Hock
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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5-Evaluating Structure and Soundness
2- rump
Bad=Extremely Steep
Good rump- allows for fluid movement
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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5-Evaluating Structure and Soundness3-shoulders
Bad= Too straight Good slope- ease in movement
Overall:-Can the hog move easily?-Is it limping?
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Judge Class
#1
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Judge Class
#2
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Judge Class
#3
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Judge Class
#4
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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3 – 1 – 2 - 4
1 2
3 4
Score
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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Go to: http://livestock.colostate.edu/ youth/judging/index.html
• Judge Market Hog – Class 2 & 3– Hampshire Gilts– Crossbred Gilts– Write your placing
Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs
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1 2
3 4