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Swine Industry Chapter # 5

Swine Industry Chapter # 5. Everything but the squeal. Objectives. Historical importance of the swine industry Predominant breeds Production methods & standards Products Environmental impacts. Historical impact. Eastern European “ everything but the squeal”

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Swine Industry Chapter # 5

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  1. Swine IndustryChapter # 5 Everything but the squeal

  2. Objectives • Historical importance of the swine industry • Predominant breeds • Production methods & standards • Products • Environmental impacts

  3. Historical impact • Eastern European “ everything but the squeal” • Midwest – 1940-1970 “ mortgage lifter” • Consolidation phase- Decreasing producers, increasing buildings

  4. Industry distribution • http://cal.vet.upenn.edu/projects/swine/prod/hm.html

  5. Predominant breedsDam vs Sire (meat) Landrace, Yorkshire Duroc, Hampshire, Berkshire, Spotted

  6. Terms • Boar- Unaltered male • Sow- Female with young • Barrow – castrated male • Gilt- Female without young • Piglet- You guessed it.

  7. Ear notching system

  8. Wow that’s alot of meat !!!!Production norms • Reproduction • Gestation period 3/3/3 = 147 days • Litter Size = av 10 pigs • Litters per year = 2.5 • That means in 2 years a sow could have 50 pigs.

  9. Production norm Early- farrowing • Birth weight- 2-3 lbs, born front or backwards • Protected by farrowing crates- Animal activists • Building changes- Huts to farrowing houses • Nurse from mother- wean at 21 days • Highly managed- castrated, vaccination, ear notch, clip tails, iron shot, antibiotic possible

  10. Production norms • Mid- Nursery- warm temps in buildings • Group litters in pens • Diet of ground corn & highly digestible protein • Transitions to SBM- soybean meal for protein • Gain .5 lbs/day and increasing. • Lasts until @8-10 weeks of age- 50 lbs weight

  11. Production norms • Late stages- finishing facility • Finished weight- 250-270 lbs • Gaining – av. Of 1.72 lbs/day • Stage lasts for 4 months

  12. Slaughter • Carcass yield is 70% of live weight

  13. Products Fresh, Cured, Smoked, Ground , Stuffed

  14. Environmental concerns • Air • Water • Land

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