Chapter 21: Swine Breed Identification and Production Management
1. There are two types of swine; the meat type hog and the bacon type hog. Meat type hogs have
a large amount of meat, known as pork, on the body. Bacon type hogs have a large amount of fat,
2. Pigs are handled and restrained through the use of hurdles, paddles, physical restraint, hog
3. Selection factors include: offspring from large litters, excellent muscle and back fat readings,
4. The sows are kept in confinement in individual pens, usually with hands-on care which makes
18-36 hours. Sows should be placed in an area to farrow around day 110. Farrowing or gestation
5. Swine should be fed around 4-5 pounds of feed per day. Young boars under a year of age may
need more nutrients than adults. Piglets that have been weaned can be placed on a starter food.
6. Swine systems include feeder pigs, finishing systems, and farrow to finish systems.
7. Swine are used as meat producers for either pork or bacon sources. Pork has become known as
8. Young pigs require needle teeth trimming, castration, tail docking, ear notching, vaccines,
treating the umbilical cord and de-worming practices.
9. A barrow is a young male castrated pig and a stag is a mature male pig that has been castrated
Clinical Situation