1 / 24

Swine Notes

Swine Notes. Iowa - #1 Illinois Minnesota Indiana Nebraska Missouri North Carolina. Ohio Kansas South Dakota. Leading states in hog production:. People prefer to raise hogs because?. Faster turnover in money - breeding to marketing offspring is only 9-10 months

lavina
Download Presentation

Swine Notes

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Swine Notes

  2. Iowa - #1 Illinois Minnesota Indiana Nebraska Missouri North Carolina Ohio Kansas South Dakota Leading states in hog production:

  3. People prefer to raise hogs because? • Faster turnover in money - breeding to marketing offspring is only 9-10 months • Hogs eat large amounts of grain -more efficient in converting feed • Hogs give birth more than once per year • Hogs produce more young per birth than any other animal • Labor is low • Hogs are profitable 9 out of 10 years

  4. 4 prime cuts of meat: • Picnic shoulder • Loin • Boston shoulder • ham

  5. Factors for selecting a herd boar: • Reproductive soundness (testicles) • Type and quality (length, loin-eye, back fat thickness) • Performance testing results • Pedigree (ancestry) • Health (brucellosis, leptospirosis, pseudorabies) • Age (don’t breed before 9 months old) • Show ring performance

  6. Selecting sows: • Soundness (sexual and structure) • Conformation • Gain and feed efficiency • Litter size • health

  7. Sow Productivity Index: • # pigs born alive • # pigs weaned • Litter weight at 21 days of age • # litters per sow per year

  8. Feeder pig selection: • Health • Type • Size (35-80 lbs.) • Uniformity

  9. Feeding Swine • Corn – basic energy feed used in hog rations -lacks several amino acids necessary (lysine and tryptophan) -must be supplemented with protein, minerals, and vitamins

  10. Feeding Swine • Barley: substitute for corn -higher fiber and less digestible energy than corn -check barley for scabs (disease in barley) -must be supplemented also

  11. Feeding Swine: • Milo (grain sorgum) -ground in the south -Higher protein than corn -substitute for corn -add supplements also

  12. Breeding Facts: • Gilts should be 8 months before they are bred (weigh 250lbs) • Boars should be 9 months old before they are bred • Breed gilts twice at 12 hour intervals • Breed sows twice at 24 hour intervals • Put in farrowing crate 1 day before they should give birth • Keep newborns at 90-95 degrees

  13. Clip needle teeth and naval cord right away • Dock tails of pigs and give iron shots • Castrate young • Wean 5-8 weeks old and at least 12 lbs. • Ear notch

  14. Kinds of swine markets: • Direct marketing: -selling to packing plants, order, buyers, or country buying stations -76% of hogs are sold this way -producer deals with the buyer 2. Terminal markets: -hogs are cosigned to a commission firm -the firm deals with the buyer -12% of hogs are sold this way -buyers compete and can raise the profit more than in the direct market

  15. 3. Auction markets: -8% in US sold this way -cost to market the swine are commissions, insurance, yardage, and feed costs 4. Group marketing: -groups pull together in a co-op to fight for better market prices

  16. Pricing methods: • Sold on weight at market • Sold on weight and grade groups at market standards (standards are set by the buyer) • Grade and yield -determine price after slaughter -in an error is made, no possible way to re-grade the animal

  17. Market Classes and Grades: • Determine classification by: • Sex • Use (slaughter or feeder) • Their grade Barrows and gilts’ grades are based on carcass quality and the yield of the 4 lean cuts

  18. 5 USDA grades • US No1 • US No2 • US No3 • US No4 • US Utility

  19. To determine official grade, estimate: • Backfat thickness • Muscle score Equation: (4.0 x backfat thickness over last rib, in inches)-(1.0 x muscling score)

  20. Muscle Scores: • Thin = 1 • Average = 2 • Thick (superior) = 3 • Exp: backfat = 1.05 inches and superior muscling Answer = 1.2 (US No 1 Grade)

  21. Preliminary Grades: • <1.00 in = US No 1 • 1.0 – 1.24 in = US No 2 • 1.25 – 1.49 in = US No 3 • 1.5 -> in = US No 4

  22. Shrinkage: • Hogs lose weight when shipped • You’ll always have at least 2% shrinkage no matter the distance

More Related