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Swine Production What is the purpose of swine production? • Meat production (pork) for human consumption. Swine Breeds Landrace • • • • • • Originated in Denmark Drooped ears Known for their maternal instincts White Long Flatter-topped thank other breeds Berkshire • • • • • 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 • • • • Originated in Chester County, Pennsylvania White with drooped ears Mothering breed Known to produce large litters Duroc • • Originated in the US • Solid red • Drooped ears • Slight dish to the face Excellent meat type hog Hampshire • • • • • Originated in the US Probably the oldest American breed Black with a white belt Small, erect ears Well-known meat breed Hereford • • • • • Originated in Missouri Developed form crossing Berkshires and Durocs Red with white faces, legs, and underline Medium-size, drooped ears Long neck Poland China • • • • • • 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 • • • • Developed in Indiana Black and white spots Efficient feeders Noted for rapid weight gain Tamworth • • • • • • • • Originated in Ireland Red in color A noted bacon breed Deep-sided Well-arched back Erect ears Good mothers Very active Yorkshire • • • • • • 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 – – – – – Feet Bacon Spare ribs Jowl Fat back Cuts of meat • Loin – – – – – – – – – 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