1 / 24

Anatomy & Physiology of the Pig

Anatomy & Physiology of the Pig. Taxonomy. Order: Artiodactyla: Even toed-ungulates (cattle, sheep, goats, deer, buffalo,etc) vs. Perrisodactyla (odd toed, horses, etc) Suborder: Suiformes vs. Ruminantia (Ruminants) and Tylopoda (camels) Family: Suidae (True pigs) vs Tayassuidae

zocha
Download Presentation

Anatomy & Physiology of the Pig

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. Anatomy & Physiology of the Pig

  2. Taxonomy • Order: Artiodactyla: Even toed-ungulates (cattle, sheep, goats, deer, buffalo,etc) vs. Perrisodactyla (odd toed, horses, etc) • Suborder: Suiformes vs. Ruminantia (Ruminants) and Tylopoda (camels) • Family: Suidae (True pigs) vs Tayassuidae • Genera: Sus • Species: scrofa

  3. Anatomy of the Hog • The anatomy, refers to the external body parts. • Knowing these parts is essential for being able to visually appraise swine. • This aids in being able to identify anatomical correctness

  4. What do the parts of the swine’s body consist of? • The parts that we will be looking at, include the following: • Front one-third: • Head, neck, snout jowl, shoulder, knee, pastern, elbow pocket. • Middle one-third: • Back, loin, length of side, underline (belly), Fore flank, rear flank • Rear one-third: • Rump, tail, vulva, ham, hock, dew claw, toe, stifle region of the ham

  5. The anatomy of the pig…. Middle one-third Rear one-third Front one-third

  6. The front one third • The importance of the front one-third in the market industry, lies within the following: • The shoulder (Boston Butt and the Picnic Shoulder) • There is also importance placed on minor cuts: • The jowl, feet, and neck bones.

  7. What is so valuable in the front one-third? • The picnic shoulder and the Boston Butt comprise the most valuable part. • The ‘quarter’ itself is cut in half to create these cuts. • The Boston Butt, and Picnic Shoulder. • The Jowl and the Front Foot are sold as sort of novelty items. • Such as Pickled Pigs’ feet.

  8. The middle one-third • The market importance of the middle one-third consists of: • The loin and the spare ribs, most valuable. • Also the belly is here, used for bacon.

  9. So where is the $$$ in the middle one-third? • Well, as with most animals, the loin is pretty valuable. • 20 cuts come from this area. Including Canadian Style Bacon, that is eaten on Pizza, an various chops that you may eat. • The Top Roast, the Crown Roast, and the Back Ribs, and the tenderloin comes from this area, as well. • The bacon that you eat for breakfast, comes from the length of side, as does the spareribs.

  10. Application • I want you to list three things that you have eaten of Pork origin. • From these three things, I would like for you to list the third of the pig that they came from. • Then I would like for you to list, what the cut is called, and if it is a major resale cut.

  11. Why understand pig A&P? • It will open new areas of application of pig biology to benefit humans • It helps you have a conversation with other pig people, veterinarians and scientists • It will help you manage pigs in meaningful ways on farms • Recognize disease states more easily • Obtain blood or other tissue samples

  12. Anatomy & Physiology Outline • Anatomical terms • Major bones • Uses for pigs other than for eating • Some terminology • Blood collection • Necropsy

  13. Anatomical terms

  14. Major bones of the pig

  15. a) Temporary teeth • I - 3/3  C - 1/1  P - 3/3  M - 0/0 = 14 x 2 = 28 • Piglets are born with "needle teeth" which are the deciduous third incisors and the canines • b) Permanent teeth • I - 3/3  C - 1/1  P - 4/4  M - 3/3 = 22 x 2 = 44

  16. Tooth Eruption

  17. Maxillary arcade

  18. Mandibular arcade

  19. Internal organs • Respiratory: Laryngeal diverticulum  Lungs: Right - 4 lobes (cranial, middle, caudal, accessory) Left - 2 lobes (cranial caudal)  • Cardiovascular: Left cardiac notch larger than right  • External jugular in deep. 

  20. Internal organs • Gastrointestinal: Spiral colon: • Left side Coiled in two directions Ascending colon

  21. Uses of pigs other than for eating • Organ donors • As a source of biological materials, ex. Insulin or heparin • As a model for biomedical research • As an organ donor to humans • For entertainment • As pets • As truffle-finders (they are smell experts)

  22. Xenotransplantation & Cloning New pig cloning research promising yet risky, studies indicate August 17, 2000Web posted at: 12:57 PM EDT (1657 GMT) WASHINGTON (CNN) -- Two groups of researchers publishing work in rival scientific journals report similar successes in cloning pigs -- a difficult process that may lead to ways to grow organs in the animals destined for human transplantation. "The goal here is to reduce the shortage of organs for transplantation and prevent any more needless deaths that arise because people simply don't receive the organ they need," said Dr. Anthony Perry of New York's Rockefeller University.

  23. Resources • http://biology.ucok.edu/AnimalBiology/pigweb/pig.html • http://www.depts.ttu.edu/porkindustryinstitute/Swine%20Production%20class/A&P%20lecture%202003_files/frame.htm • http://www.vivo.colostate.edu/hbooks/pathphys/digestion/pregastric/pigpage.html • http://netvet.wustl.edu/species/pigs/pignotes.txt

More Related