Animal Science and the Industry

1. Animal Science and the Industry Unit #3

2. Exploring the Swine Industry Lesson #9

3. Interest Approach • Have a local hog producer bring in a small pig and have students ask specific questions about the pig, • for example what they eat, what they are used for, and how to raise them.

4. Student Learning Objectives • Locate major physical characteristics of swine. • Describe common swine breeds. • Explain selection of superior animals. • Contrast various pork production systems and methods of marketing hogs.

5. Barrow Boar Farrowing Feeder Pig Gilt Meatiness Meat-type hog Pedigree Piglet Porcine Stress Syndrome (PSS) Production testing Prolificacy Sow Specific pathogen free Type Terms

6. Locate major physical characteristics of swine. Objective #1

7. Swine Terminology… Terms • Piglet • a baby pig • Barrow • a male pig that was castrated at a young age • Gilt • a young female pig that has not given birth or farrowed • Sow • an older female pig • Boar • mature male hog

8. What are the major parts of a hog? • Swine has been genetically modified by breeding practices to: • have a strong bone structure • raise a more of a meat-type hog • lower in fat • higher in leaner

9. What are the major parts of a hog?

10. What are the major parts of a hog? Main use of swine is for meat • 4 primary carcass cuts (most valuable meat) • picnic shoulder • ham • loin • Boston Shoulder • Other carcass cuts (usually ground into sausage) • jowl • side • hock

11. What are the major parts of a hog?

12. Describe common swine breeds. Objective #2

13. What are the common swine breeds and characteristics of the breeds? Terms • Prolificacy • the ability to produce large numbers of offspring • Meat-type hog • hog that produces the greatest amount of high value meat cuts

14. Duroc • Originated in the United States • color is varying shades of red • droopy ears • good mothering ability • efficient feed converters • fast growth rate • prolificacy • a meat-type hog

15. Hampshire • Originated in England • black hogs with a white belt that encircles the forepart of body, starting behind head and neck • erect ears • foraging ability • leanness of carcass • muscling • used as show animals or in crossbreeding programs

16. Yorkshire • Originated in Yorkshire, England • color is white, can have black freckles • long bodies • erect ears • large litters • good mothering ability • good feed efficiency • rapid growth • used as bacon-type hogs or in crossbreeding programs

17. Landrace • Like the other white hogs, this breed is known for the sow's mothering ability. • They have very large, floppy ears, are long-bodied, and have the highest weaned average of any breed

18. Hereford • Originated from the Poland China, Duroc and other breeds • color is red with a white face • droopy ears • prolific • good mothering ability • foraging ability

19. American Berkshire AssociationP.O. Box 2436West Lafayette, Indiana 47906(317) 497-3618 Berkshire • Originated in Berkshire & Wiltshire Counties in England • color is black with 6 white points (feet, tail, snout) • erect ears • medium-sized hog • lean carcass

20. Poland China Poland China Record AssociationP.O. Box 9758Peoria, Illinois 61612(309) 691-6301 • Originated in Ohio • color is black with six white points (feet, tail, & face • drooping ears • large breed • produces carcasses with large loin eyes • very little back fat • commonly used in crossbreeding programs

21. Explain selection of superior animals. Objective #3

23. How do I know which hogs are better than others? Terms • Specific pathogen free (SPF) • these swine are free from diseases at birth • Porcine Stress Syndrome (PSS) • an inherited neuromuscular disease in heavily muscled animals • Type • means that you are trying to find an animal that is close to ideal as possible

24. How do I know which hogs are better than others? More terms • Meatiness • describes how much meat and fat an animal has • Pedigree • a record of ancestry or heredity • Production testing • the best way to evaluate and make predictions on an animal’s potential to be productive

25. Contrast various pork production systems and methods of marketing hogs. Objective #4

27. What are the different production systems and how do they work? Terms • Farrowing • process of a female pig giving birth • Feeder pigs • a pig that has been weaned and weighs approximately 40 pounds

28. Confinement Advantages pigs can be marketed throughout the year less labor income throughout the year Disadvantage expensive startup costs Pasture Advantage lower initial investment Disadvantages more labor intense production might be limited depending on season Sow and Litter Systems

29. Purebred System • produces breeding stock that others producers will use in their systems • requires intense management • registration paperwork • least common operation • less than 1% of all hogs raised in the U.S. are registered purebreds • purebreds are extremely important because of breed improvements

30. Feeder Pig Production System • breed & farrow litters of piglets • this systems farrows and weans and sells the feeder pigs • keeps a breeding herd of sows that farrow between 14 to 16 piglets each • minimal investment is required • must mange to keep a steady supply of feeder pigs to sell • less feed is required in this system

31. Finishing Feeder-Pig System • operations that buy feeder pigs and feed them until they are market weight approximately 240 pounds • profit is based upon how much feed it takes to produce 1 pound of pork • the less feed it takes the more profit • balancing feed rations is very important in this system

32. Review • What are the major parts of a hog? • What are the common swine breeds and characteristics of the breed? • How do I know which hogs are better than others? • What are the different production systems and how do they work?