Transcript Swine Power Point - Waterford High School Mr.Douglas

Chapter 5
The Swine Industry
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Industry Background
• Swine operations down almost 90 percent in
past 30 years
– 1970: More than 871,000 producers
– Today: Approximately 81,000 producers
(continued)
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Industry Background
• More hogs being slaughtered
– More efficient producers
– Dramatically larger operations
– U.S. ranks second to China in production
(continued)
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Industry Background
• Pork
–
–
–
–
World’s most widely eaten meat
U.S. ranks 12th in per capita consumption
Now lower in fat and more nutritious
Avoided by certain populations for religious reasons
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Industry History
• Hernando de Soto introduced pigs to America
in 1539
• Settlers took pigs west
– Used for food and lard
(continued)
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Industry History
• Lard
– Main reason to raise pigs until around 1950
• Vegetable oils became widely available
• For many years, most U.S. pork came from
Midwest
– More pigs now being raised in the South
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Breeds of Swine
• Modern swine leaner and more efficient
• Most producers raise major breeds
Yorkshire
Duroc
Spotted
Chester White
Hampshire Poland China
Landrace
Pietrain
Berkshire
(continued)
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Breeds of Swine
• Categorized as mother or sire
– Mother: superior litter size and milk produced with
docile temperament
• E.g., Chester White, Landrace, Yorkshire
– Sire: rapid growth, well-muscled and meaty carcasses,
durable, and leaner
• E.g., Duroc, Hampshire
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Swine Characteristics
• Wallow in mud when possible to stay cool
and avoid parasites
• Keep living areas clean
• One of the smartest agricultural animals
• Will not overeat
• Digestive, circulatory, and other systems
closest to humans’
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Swine Industry Phases
• Farrowing
• Growing
• Finishing
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Farrowing
• Most use climate-controlled houses
• Most sows have 9 to 10 piglets
– Clip navel cords and dip in iodine
– Clip needle teeth, when present
– Give supplemental iron
• Generally wean around three to four weeks
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Growing
• Weaned pigs placed in nurseries
• Male pigs (boars) castrated
– Prevents aggression
– Avoids pregnant females
– Prevents off-flavored meat
• All pigs docked
– Lose their tails
(continued)
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Growing
• Diet scientifically balanced
– Changes as pigs grow
– Includes grain, protein supplements, and milk products
• At 40 to 60 pounds, enter confinement
operations
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Finishing
• Pigs given sufficient space
– Stay comfortable
– Grow fast
• Food and water supplied automatically
• Pens cleaned and disinfected periodically
(continued)
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Finishing
• Should finish at about 20 weeks
– Reach proper market weight and condition
– Packers prefer weight of 220 to 260
– Most sell directly to processors
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Nutrition
• Initially fed high-protein diet to promote
growth and muscle development
• Diet later becomes low in protein and
carbohydrate-rich to develop fat
• Amino acids
– Basis of balancing swine diet
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Environmental Concerns
• Hogs in close confinement cause odor and
manure disposal problems
• Lagoons help dispose of manure and odor
– Regulated to ensure safe streams and water supplies
(continued)
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Environmental Concerns
• Waste periodically pumped from lagoons
– Disposes of manure
– Supplies high-quality fertilizer
– Helps protect environment
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Summary
• Pigs have been part of American agriculture
since the beginning
– Still play large role in industry
• Pigs are efficient, intelligent animals
– Often wrongly depicted
(continued)
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Summary
• Modern pork production comfortable and
clean
• Diets scientifically balanced
• Future of swine industry bright
Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED.