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Swine Industry

Swine Industry. After 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;

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Swine Industry

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  1. Swine Industry After 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.

  2. Porkhas changed in the last 20+ years… Today's pig yields a pork loin with: • 77% less fat • 53% fewer calories!

  3. 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

  4. 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.

  5. How?????? • ImprovedFeed • ImprovedEnvironment • ImprovedGenetics

  6. Objective A:Define terms relating to swine production 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

  7. Objective A:Define terms relating to swine production Swine Terms • 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

  8. Objective B: List common swine breeds and characteristics Swine Breeds Landrace • Originated in Denmark • Drooped ears • Known for their maternal instincts • White

  9. Objective B: List common swine breeds and characteristics Swine Breeds Berkshire • Originated in England • Black with white legs, snout and switch • Erect ears • Once kept at Buckingham Palace • Well known meat breed

  10. Objective B: List common swine breeds and characteristics Swine Breeds Chester White • Originated in Chester County, Pennsylvania • White • Drooped ears • Mothering breed, produces large litters

  11. Objective B: List common swine breeds and characteristics Swine Breeds Duroc • Originated in US • Red • Drooped ears

  12. Objective B: List common swine breeds and characteristics Swine Breeds Hampshire • Originated in the United States • Oldest American breed • Black with a white belt • Small, erect ears • Well-known meat breed

  13. Objective B: List common swine breeds and characteristics Swine Breeds Hereford • Originated in Missouri • Developed from crossing Berkshires and Durocs • Red with white face, legs and underline • Drooped ear

  14. Objective B: List common swine breeds and characteristics Swine Breeds Poland China • Originated in the US • Black with white snouts, legs and switch • Generally poor mothers • Drooped ears

  15. Objective B: List common swine breeds and characteristics Swine Breeds Spots • Developed in Indiana • Black and white spots • Drooped Ear • Efficient feeders • Noted for rapid weight gain

  16. Objective B: List common swine breeds and characteristics Swine Breeds Yorkshire • Originated in England • White • Large, erect ears • Known as “The Mother Breed” • Produces large litters

  17. Objective C:Classify Breeds of Swine by their purposes and types Swine Types Lard Type- Known to carry a lot of fat example: Berkshire, Poland China, Bacon Type- Known to be long and have a deep side example:Tamworth, Yorkshire Meat Type- Produce a lot of meat in general example: All other breeds

  18. Objective D:Explain pork production systems, production practices, and facility needs Swine Production Systems 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

  19. Objective D:Explain pork production systems, production practices, and facility needs 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.

  20. Objective D:Explain pork production systems, production practices, and facility needs General Swine Management: • Fresh water • Adequate feed (usually corn) • Heat in winter or cooling in summer • Trivia: Why do pigs like the mud?

  21. Objective D:Explain pork production systems, production practices, and facility needs Facts aboutPigs!!! • 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

  22. Objective D:Explain pork production systems, production practices, and facility needs Piglets 1- Clip Needle Teeth 2- Castrate males 3- Notch ears: method of identifying pigs -Used instead of ear tags because pigs easily rub tags out 9 27 9 81 3 3 1 1 Pig’s LEFT= pig number Pig’s RIGHT= Litter number

  23. Objective D:Explain pork production systems, production practices, and facility needs Litter# 27+3+1=31 Pig# 9+1=10 Litter# 9 Pig# 1+3=4 Litter# 27 Pig# 9+3+1=13 Litter# 81+1=82 Pig# 9+1+1=11

  24. Objective D:Explain pork production systems, production practices, and facility needs 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)

  25. Objective D:Explain pork production systems, production practices, and facility needs Sows • Farrowing Crate • Used to prevent sow from laying on piglets

  26. Objective D:Explain pork production systems, production practices, and facility needs MoreFacts aboutabout 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 arecalled a litter) • Sows average 8 to 12 piglets in a litter

  27. Objective E:Explain the importance of the swine industry and its contributions to society Swine Contributions • The average consumer in the U.S. eats fifty pounds of pork per year.

  28. Crayons Chalk Cement Dye Jello Paint brushes Plastic Makeup Matches Antifreeze Weedkillers Dog Food Linoleum Objective E:Explain the importance of the swine industry and its contributions to society Byproducts from Pigs Byproduct= A secondary or incidental product. NOT the original intention.

  29. Objective E:Explain the importance of the swine industry and its contributions to society Medical Contributions • Heart Valves • Insulin • Pigskin • Research

  30. 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 Nutritional Facts about PORK…

  31. Objective E:Explain the importance of the swine industry and its contributions to society 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.

  32. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs . Steps to Judging Swine • View animal from the ground up, then from the rear and work forward • Rank based on the traits of importance they possess

  33. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Ranking of Traits Market Hog 1. Degree of muscling 2. Growth 3. Capacity or volume 4. Degree of leanness 5. Structure and soundness

  34. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 1- Degree of Muscling 1-Center width of Hams

  35. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 1- Degree of Muscling 2- Width of Base

  36. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 1- Degree of Muscling 3- Shape -Good= Large pork chops on both sides of the backbone give the extreme “butterfly” shape -Bad= very smooth over top and no shape to muscle

  37. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 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

  38. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 3- Evaluating Capacity and Volume Width Depth Length (determined by body width, depth, and length)

  39. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 4- Degree of Leanness Lean Fat

  40. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 5-Evaluating Structure and Soundness 1- Hock Bad=Straight hock Bad= Swollen or “Puffy” hocks Well formed hock

  41. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 5-Evaluating Structure and Soundness2- rump Bad=Extremely Steep Good rump- allows for fluid movement

  42. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 5-Evaluating Structure and Soundness3-shoulders Bad= Too straight Good slope- ease in movement Overall: -Can the hog move easily? -Is it limping?

  43. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Judge Class #1

  44. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Judge Class #2

  45. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Judge Class #3

  46. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Judge Class #4

  47. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs 3 – 1 – 2 - 4 2 1 4 3 Score

  48. Objective F: List important points to consider when selecting a swine breed and judge a class of market hogs Go to: http://livestock.colostate.edu/ youth/judging/index.html • Judge Market Hog • Class 2 & 3 • Hampshire Gilts • Crossbred Gilts • Write your placing

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