1. LIVESTOCK PRODUCTION Chapters:  29 - Swine Breeds and Breeding  30 - Swine Feeding and Management Spencer Agricultural Education Curriculum 2012

2. Chapters 29 & 30: Swine Breeds, Breeding, Feeding, & Management Unit Objectives:  Visually identify major U.S. swine breeds  Describe four primary types of swine operations  Define “farrowing.”  Compare/contrast three classifications of feed additives  Be able to read ear notches

3. Major Breeds in the United States (514)  Yorkshire: white, erect ears  Hampshire: black, white belt, erect ears  Duroc: red, droopy ears  Landrace: white, large, droopy ears  Spotted: black & white spots  Berkshire: black with white points, erect ears  Chester White: white, droopy ears  Poland China: black w/white points, droopy ears  Hybrid: cross of two or more breeds

4. Traits & Their Measurements (515)  Sow Productivity: high economic importance Litter Size Number weaned per litter 21-day litter weight Number of litters per year  Growth: 35% heritability Days to 250 lbs.

5. Traits & Their Measurements (518)  Feed Efficiency: Feed—60-70% of total cost Feed per pound of gain  Carcass Traits: pounds/% of acceptable quality lean pork 1 st : Fat Depth @ 10 th Rib 2 nd : Loin Muscle Area Carcass Muscling Score  Structural Soundness: very important in intensive systems

6. Traits & Their Measurements (519)  Cryptorchidism: retention of one or both testicles in the abdomen—results in sterile animals  Hernia: rupture  Inverted nipples: inverted into mammary gland  PSE carcasses: pale, soft, and exudative—leads to poor meat quality  PSS: porcine stress syndrome—associated with PSE; due to selection for extreme muscling

7. Genetic Improvement Programs (520)  Should include… Accurate, complete performance records (ID and ranking in contemporary group) Assessment of genetic merit of economically important traits Index ranking traits in relation to economic importance in production Choosing highest ranking seed stock

8. Genetic Improvement Program (521)  EPD’s: NBA: Number Born Alive LWT: 21-day Litter Weight D/250: Days to 250 pounds BF: Back Fat MLI: Maternal Line Index SPI: Sow Production Index TSI: Terminal Sire Index

9. Selecting Replacement Females (523)  Replacements offer greatest opportunity to improve herd genetics Fast-growing Sound Moderately lean Good body capacity  Total gilt replacement level of 20-25% per farrowing is recommended to balance lower productivity  Gilts start cycling at 5 months of age; do not breed during first cycle

10. Boar Selection (524)  Productivity of replacement gilts is highly dependent on productivity passed on by boars

11. Crossbreeding for Commercial Swine Producers (528)  Rotational Cross (p. 528): two or more breeds with a different boar being mated to replacement crossbred females produced by previous generation.  Terminal Cross (p. 528): two breed single is mated to a boar of the third breed.  Rotaterminal Cross (p. 529): combines three breed rotational system with the terminal system of crossbreeding – all pigs from terminal boar sold, females purchase—can increase instance of disease

12. Four Types of Swine Operations  Feeder Pig Production: includes breeding herd & raises pigs to 40 lbs.  Feeder Pig Finishing: feeder pigs purchased then fed to slaughter weight  Farrow-to-Finish: breeding herds & pigs produced & finished to slaughter weight  Purebred or Seedstock: similar to feeder pigs, but produces seedstock

13. Farrow-to-Finish Operations (533)  Farrowing: process of giving birth  Boar Management: Purchase >60 before breeding season Feeding 6-8 lbs./day (young) or 3-6 lbs. (mature)  Breeding Females: Temperatures exceeding 85° F can delay or prevent estrus, reduce ovulation rate, promote embroyonic death, etc. Limit feeding

14. Farrow-to-Finish Operations (534)  Farrowing & Lactation: Average litter size: 10 farrowed, 8 weaned Immediately after farrowing: feed sow a laxative Difficult births are sometimes followed by mastitis, metritis, agalactia  Baby Pig Management Colostrum: immediate & temporary protection against common bacterial infections Temperature & Humidity: 80-85° F, Dry

15. Farrow-to-Finish Operations (539)  Baby Pig Management--Continued Iron: iron dextran shots @ 3-4 days & @ 2 weeks Navel Cord: cut 3-4 inches from body & treat w/iodine—prevents infection Needle Teeth: clipped (8), prevents inflicting injury Identification for Record-Keeping: maintaining production records—ear notching @ 1-3 days

16. Farrow-to-Finish Operations (543)  Baby Pig Management--Continued Tails: docked to prevent chewing & injury— ¼ to ½ in. from body Castration: prior to 2 weeks of age—easier to handle, faster healing, lower stress Scour Control: colostrum, warm, dry, draft free, sanitary environment Diseases like TGE & Dysentery: serious diarrhea problems—treated by vet.

17. Farrow-to-Finish Operations (545)  Weaning to Market Feed—60-70% of total costs Three feed additives Antibiotics: compounds from bacteria & molds that kill other microorganisms Chemotherapeutics: similar to antibiotics, but produced chemically Anthelmintics: dewormers

18. Management of Purchased Feeder Pigs (548)  Higher stress situation  Management priorities: 1—dry barn, no drafts, maximum 50 head per pen 2—starter ration 3—medicated water with electrolytes or antibiotics 4—treatment of sick animals

19. REVIEW  Read Chapter 29  Do Chapter 29 Questions 1-20  Read Chapter 30  Do Chapter 30 Questions 1-18