Download Pigs that Won`t Move

Voogd Consulting, Inc.
Pigs that Won’t Move
There are several reasons why pigs may be hesitant to move or “drive” on ramps, alleys
and lead up chutes.
1. Animals Are Not Acclimated to People: If the grower only works around the
outside of the pens, pigs will not be accustomed to being “walked”. The animals
will not be familiar with humans and will have fear when they see the leg and
bodies of people.
Solution:
Be sure that each producer “walks” the pens, so that the pigs are
acclimated to human beings and accustomed to being moved.
2. Distractions: If there are distractions on the ramp, drive alley or lead up chute
(irons) or restrainer entrance, these distractions can cause balking and fear.
Solution:
a. Follow the path of animal movement. Observe each walk way at the
“pig’s eye view” and pinpoint any potential distractions.
b. Experiment with changes to the room of floor design to eliminate potential
distractions such as shadows, objects, air blowing in the animal’s face,
contrast in textures on the flooring, etc.
c. Utilize Dr. Temple Grandin’s website for a complete list of distractions to
troubleshoot. www.grandin.com
3. Use of Ractopamine or Paylean: Ractopamine is a feed additive drug that is has
been used as a growth promotant for pigs since 1999. The product is classified as
a beta-adrenergic agonist. Because of this biological function, Ractopamine is a
vasoconstrictor, which can constrict blood vessels, limiting blood circulation to
the limbs. The result is that pigs can tire easily, losing the energy and will to
move. The pigs can easily become fatigued and be difficult to drive.
Solution:
a. Work with suppliers to limit the use of Ractopamine to 4.7 grams per ton,
or less.
b. Monitor feed usage closely with each producer to determine the overall
effects of Ractopamine on the animals.
c. Pens should be walked daily, to familiarize animals to movement.
d. Calm movement or short distances, with rest can assist in preventing
fatigue.
Voogd Consulting, Inc.
4. RYR 1 or Halothane (Stress) Gene: Data suggests that the presence of this gene
will contribute to lower quality meat and animals that are more susceptible to
stress. The negative effects of this gene are further exacerbated by selection for
lean growth. Animals are easily excited and can react greater to stress at
slaughter, resulting in pse and poor meat quality. Solution: Require that all
breeding stock purchases be certified as “stress gene free”/ All commercial
producers should certify that they do not or will not knowingly market hogs with
the halothane gene.
5. Napole (RN) Gene: This gene is prevalent in the Hampshire breed. Meat from
Hampshires is characterized by having a lower pH and higher cooking loss. The
eating quality of the meat does not appear to be affected.
6. Metabolic Acidosis: Excessive stress and muscle exertion incurred during
loading and unloading can result in a condition know as metabolic acidosis.
a. Processes that Preclude Metabolic Acidosis:
i. Glycogen is stored in the muscle in the form of glucose and blood
sugar and can act as an energy reserve for the animal.
ii. Strenuous exercise of stress can result in the body’s depletion of
glycogen and the subsequent formation of lactic acid, the byproduct of this reaction.
iii. In the case of excessive muscle exertion, the body does not remove
the lactic acid well, it is physiologically “overwhelmed”.
iv. Excessive lactic acid can accumulate and lowers the muscle and
blood pH. This results in metabolic acidosis, an acidic condition
which causes the meat to be pale, soft and exudative (watery).
b. Physical Conditions that Indicate Signs of Stress in the Pig:
i. Open mouth breathing
ii. Vocalization
iii. Blotchy skin
iv. Stiffness
v. Muscle tremors
Solution:
 Prevent fatigue through gentle handling
 If an animal becomes fatigued and goes down, stop moving it. Give the
animal time to rest and allow time for recovery to return to full locomotion.
 See points 3, 4 and 5 above to understand the genetic and diet influences that
can result in animals that are susceptible to fatigue.
References:
“Trucker Quality Assurance Handbook”, 2004, National Pork Board.
“A System for Assuring Pork Quality”, By Dr. Dave Meisinger. 2002, National Pork
Board.