SWINE UNIT 8th Grade Intro to

Ag Science

Name: BTEOTLSWBAT discuss the differences between stereotypical pigs and regular pigs, begin to obtain knowledge of swine vocabulary and basic swine production demonstrated by verbal vocab and knowledge quizzes throughout class

FAMOUS PIGS

PRODUCTS FROM PIGS

INTRODUCTION

TO SWINE 8th Grade Intro to

Ag Science

SWINE TERMINOLOGY Hog Generic term for swine

Piglet baby pig

Males:

Boar adult, uncastrated

Barrow adult, castrated

Female:

Sow a female pig after she has her1st litter

Gilt young female, 6 months old, 200-220 lbs

SWINE GESTATION Gestation: the process pregnancy

Gestation Period for Pigs: 3 Months, 3

Weeks, 3 Days (112-114 Days)

HOG PRODUCTION Rate of Gain Average daily gain is the rate of

weight gain per day over a specified period of time

Average rate of gain for hogs is about 1 lbs

weight gain for every 4-5 lbs of food

Market Weight The target market weight of hogs

going to market

Target market weight for hogs going to the fair is

240-250 lbs, at most fairs hogs will be disqualified if

over 280 lbs

PARTS OF A HOG

SWINE BREEDS 8th Grade Intro to

Ag Science

SWINE BREEDS Maternal Breeds

Known for having large litters

Terminal Breeds

Known for growth and carcass quality

BERKSHIRE Originated in England

6 white points (legs, snout, end of tail)

Short turned up snout

High meat quality

Erect Ears

CHESTER WHITE From Chester County, Pennsylvania

Large, white, drooped ears

Maternal

Known to produce large litters

DUROC Originated in US

Solid Red

Drooped Ears

Terminal

Excellent carcass

YORKSHIRE Originated in Yorkshire,

England

Large erect ears

The Mother Breed

HAMPSHIRE Developed in US

Oldest American Breed

Black with white belt around front legs

Small, erect ears

Well-known meat breed

Maternal

POLAND CHINA Originated in US

Black with white snout, legs, and tip of tail

Easy weight gain

Poor mothers

Drooped ears

NAME

THAT

HOG

PIGLET CARE 8th Grade Intro to

Ag Science

PIGLETS There are 3 18 piglets per litter (goal

is 10-12 piglets)

Piglets are weaned at 4-6 weeks

PIGLET CARE 1. Clipping Needle Teeth

Prevent piglets from biting their sows teats

when nursing (Could make sow not want to let piglets nurse)

Prevent piglets from biting other piglets

(which could lead to disease)

2. Docking Tails

Prevent tail biting (could lead to

abscesses on their spine and severe pain)

Only leave Inch of tail

PIGLET CARE

PIGLET CARE 3. Supplemental Iron Shot

Sow milk doesnt have enough iron

Administer the injection slightly behind the ear in the muscle on one side of the neck at a 45 angle

Inject either 1 or 2 ml (200 mg) of iron dextran

PIGLET CARE

Within 7 days of birth

Purpose testosterone in the makes meat

tough and taste weird the consumers wont

buy tough tasting meat

4. Castration Surgical removal

of both testicles by making 2

small incisions and pulling out

the testis

EAR NOTCHING 8th Grade Intro to

Ag Science

EAR NOTCHING

Equipment:

V-Ear Notcher for piglets up to 25 lbs

Disinfectant to dip notchers into

1. A universal, permanent, and

inexpensive identification

system

2. Individual identity for each hog

RIGHT EAR - LITTER NUMBER Litter Number The litters assigned number (last

name)

5 locations for notches, each is assigned a number: 1, 3, 81, 9, 27

Add numbers together

to identify litter number Locations1, 3, 9, and

27 can have 1 or 2

notches per location

RIGHT EAR PRACTICE Add values assigned to each notch

Litter Number = 1+1+81+9 = 92

Litter number is 92 9

1

81

1

LEFT EAR PIG NUMBER Pig Number The individual pigs number

out of its litter (first name)

3 locations for ear notching, each assigned

a number: 1, 3, 9

The values of the

numbers are added to

identify the pigs number

LEFT EAR PRACTICE

Add values assigned to each notch

Pig Number = 1+1+3+9 =14

Pig number is 14

9

1

3

1

COMBINING BOTH EARS

1 1

9 27

1

3

WORK SHEET PRACTICE 1. Litter Number 20 Pig Number 3

2. Litter Number 45 Pig Number 2

3. Litter Number 98 Pig Number 10

4. Litter Number 40 Pig Number 9

FINAL EARS 1. Write your name on the bottom of the

blue sticky note

2. Draw in the ear notches

3. Cut out the ear notch once you show

Miss. McMaster or Mr. Vandenack

CUTS OF MEAT 8th Grade Intro to

Ag Science

MEAT SCIENCE : PORK Cooking temperature Cook pork to 160F -165F Pork can contain parasites and bacteria

Safe handling: Washing hands and surfaces that raw pork has

come into contact with

Cooking the outside of the meat will kill any other bacteria that might be present

PSE = ONE STRESSED PIG PSE stands for Pale, Soft, and Exudative

Describes a carcass quality condition known to occur in both pork and poultry

It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers

Genetics and stress levels prior to slaughter are known to affect the incidence of PSE meat.

WHOLESALE CUTS

HOCK

(PIGS

FEET)

RETAIL CUTS

2

3

4

6

5

7

8

SWAT THE WHOLESALE CUT