Transcript Swine Production

Swine Production
What is the purpose of swine
production?
• Meat production (pork) for human
consumption.
Swine Breeds
Landrace
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Originated in
Denmark
Drooped ears
Known for their
maternal instincts
White
Long
Flatter-topped thank
other breeds
Berkshire
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Originated in
England
Black with white
legs, snout, and
switch
Once kept at
Buckingham Palace
Known for
producing high
quality meats
Erect ears
Chester White
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Originated in Chester
County, Pennsylvania
White with drooped
ears
Mothering breed
Known to produce
large litters
Duroc
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Originated in the
US
• Solid red
• Drooped ears
• Slight dish to the
face
Excellent meat type hog
Hampshire
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Originated in the US
Probably the oldest
American breed
Black with a white belt
Small, erect ears
Well-known meat
breed
Hereford
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Originated in Missouri
Developed form
crossing Berkshires
and Durocs
Red with white faces,
legs, and underline
Medium-size, drooped
ears
Long neck
Poland China
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Originated in the US
Noted for ability to
easily gain weight
Quite disposition
Black with white
snout, legs and switch
Generally poor
mothers
Drooped ears
Spots
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Developed in Indiana
Black and white spots
Efficient feeders
Noted for rapid weight
gain
Tamworth
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Originated in Ireland
Red in color
A noted bacon breed
Deep-sided
Well-arched back
Erect ears
Good mothers
Very active
Yorkshire
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Originated in England
White
Large, erect ears
Known as “The
Mother Breed”
Produces large litters
Bacon-type hog
Parts of the pig
Wholesale cuts of swine
• High Value
– Loin
– Ham
– Boston shoulder
(Boston butt)
– Picnic shoulder
• Low Value
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Feet
Bacon
Spare ribs
Jowl
Fat back
Cuts of meat
• Loin
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Blade chop
Ribs
Top loin roast
Blade loin
Rib chop
Loin chop
Tenderloin
Tenderloin roast
Center loin
- Sirloin chop
- Sirloin cutlet
- Top loin roast
- Sirloin
• Ham
– Center cut ham slice
– Ham
• Boston shoulder
– Blade steak
– Blade Boston roast
• Picnic shoulder
– Picnic roast
– Arm steak
• The four high-value cuts (loin, ham,
Boston shoulder, and picnic shoulder)
represent about 44% of the live weight of
the animal and 75% of its market value.
USDA Quality Grades of Swine
• U.S. #1 is > 1.00 in. of back fat
• U.S. #2 is 1.00 – 1.24 in. of back fat
• U.S. #3 is 1.25 – 1.49 in. of back fat
• U.S. #4 is 1.50+ in. of back fat
Livestock Digestive Systems
Digestive systems of cattle
1. Anus
7. Omassum
13. Abomassum
2. Rectum
8. Mouth
14. Gall bladder
3. Small intestine
9. Teeth
15. Villi
4. Duodenum
10. Salivary glands
16. Cecum
5. Liver
11. Esophagus
17. Large intestine
6. Rumen
12. Reticulum
18. Pancreas
19. Tongue
Bovine Digestive System
The Ruminant Stomach
1. Rumen
2. Abomassum (true stomach
3. Omassum
4. Retiulum
Swine digestive system
1. Anus
14. Esophagus
2. Rectum
15. Duodenum
3. Large intestine
16. Pancreas
4. Cecum
17. Jejunum
5. Small intestine
18. Ileum
6. Villi
19. Colon
7. Gall bladder
8. Liver
9. Stomach
10. Salivary glands
11. Teeth
12. Tongue
13. Mouth
Swine identification
Ear notching
• Ear notching in swine is a widely accepted
method of identifying the litter that the pig came
from and the particular number of the litter.
• Penelope getting ears pierced - YouTube
• 1. Choose any number from 1 to 149.
• 2. Write the number on a scratch sheet of
paper.
• Using only 1, 3, 9, 27, and 81, without
using the same number more than twice,
figure out how to add these numbers
together to get the number you chose.
Right ear (Pig’s right)
is used to mark the pig’s
LITTER NUMBER. All
pigs from this litter will
have this number.
Left ear (Pig’s left) is
used to show the
individual pig number of
the litter.
For Example:
9 + 3 + 3 + 1 + 1 = 17
Litter #
54
27 + 27 = 54
Pig #
17
LITTER 91
PIG 14
LITTER 104
PIG 7
GUIDED PRACTICE
INDEPENDENT PRACTICE
LITTER 144
PIG 17
LITTER 66
PIG 11
Swine identification review
• Duroc
• Chester White
• Yorkshire
• Berkshire
• Spots
• Poland China
• Tamworth
• Hereford
• Hampshire
• Landrace