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BASC106A Finals Reviewer: Ruminant Produ
- 1.
- 2. MODULE 6: BREEDING MANAGEMENT QuizletFlashcards & Guide Questions
- 3. Compare and contrastthe two (2) methods of breeding.
- 4. Compare and contrastbetween the following systems of breeding. Systems of breeding by breed by relationship
- 5. What are theadvantages and disadvantages of cross breeding and pure breeding? Advantages Disadvantages Cross breeding Pure breeding
- 6. Discuss the stagesof estrus in their chronological order. P___ E___ M___ A___ or D___
- 7. What are thesigns of estrus? Signs of Estrus Physiological signs (3) Behavioral signs (5)
- 8. Provide the descriptionfor each grade when scoring the physiological signs of the onset of estrus. Description Grade 0 Grade 1 Grade 2 Grade 3 Grade 4
- 9. Provide the descriptionfor each grade when scoring the behavioral signs of the onset of estrus. Description Grade 2/3 Grade 3 Grade 4
- 10. When will youcommonly observe Grade 2&3 physiological and behavioral signs of estrus?
- 11. When will youcommonly observe Grade 4 physiological and behavioral signs of estrus?
- 12. Anorexia can beeither a symptom of an underlying disease or a sign of estrus in sows/gilts. How can you differentiate between the two?
- 13. Breed between… • Whichgrades? • Which days?
- 14. Enumerate the methodsused in estrus detection (3) and identify which among them is commonly used in Philippine farms.
- 15. Compare and contrastthe following concepts: • Whole semen • Extended semen • Frozen semen
- 16. Discuss the proceduresin A.I. in their chronological order. S___ C___ S___ Ev___ S___ Ex___ R___ I___
- 17. Identify the normalvalues in semen evaluation. Normal values Color Volume Concentration Motility pH
- 18. Enumerate the partsof sperm. Which factors affect sperm motility?
- 19. Answer the followingquestions on semen extension: a) What must be the whole sperm to extender ratio? b) Why is semen extension done? c) What do semen extenders contain? d) If a 300 ml whole sperm is extended, how many sows/gilts can be artificially inseminated using the extended semen?
- 20. Discuss the functionality ofthe AI catheter’s tip.
- 21. One AI bottle contains__ ml of semen, and it can inseminate __ gilts/sows.
- 22. Discuss how thefollowing pregnancy diagnosis methods are done: a) Physical evaluation b) Ballottement/tactile percussion c) Rectal palpitation d) Ultrasonography e) Radioimmunoassay
- 23. Which among thefollowing pregnancy diagnosis methods are difficult to conduct in swine? a) Physical evaluation b) Ballottement/tactile percussion c) Rectal palpitation d) Ultrasonography e) Radioimmunoassay
- 24. How many timesis pregnancy diagnosis done during gestation and when?
- 25. After weaning, check thebody condition scores of the sows. What does each body condition score imply about the sow’s productivity?
- 26. In managing dystocia, whenshould you administer oxytocin?
- 27. MODULE 7: FEEDING MANAGEMENT QuizletFlashcards & Guide Questions
- 28. What are thesix essential nutrients?
- 29. Discuss the feedingmanagement practices in dry, pregnant, and lactating sows.
- 30. Why must feedsbe changed from one type of ration to another gradually?
- 31. Why must flushingbe done to sows • For 4 days after weaning? • During the last 4 weeks of pregnancy up to 5 days before farrowing?
- 32. Why must feedbe withheld from sows for 24 hours after farrowing?
- 33. Discuss the rulesin shifting feeds.
- 34. Give an analysisbased on the nutrient requirements of swine shown below. NUTRIENT PIG- BOOSTER PRE- STARTER STARTER GROWER FATTENER BREEDER LACTATING % CP 22 20 18 16 13 14 15 ME (k/cal) 3360 3360 3170 3170 3170 3170 3170 % Ca .80 .65 .65 .50 .50 .70 .75 %P .60 .50 .50 .40 .40 .50 .50 % Lysine .96 .79 .70 .61 .57 .42 60 % methionine .69 .56 .50 .44 .41 128 .36 Vit. A (i.u) 2200 2200 1750 1300 1300 4100 3300
- 35. Pigs require __to __ minerals.
- 36. What factors influencewater intake? (7)
- 37. True or False:Nutrition is a critical aspect in swine production, for it affects both the performance of the animal as well as the profitability of the business
- 38. True or False:In general, cost of feeds constitute about 80% of production costs.
- 39. Why is feedformulation more suitable for commercial farms than backyard farmers?
- 40. What factors shouldyou consider when formulating feeds? (5)
- 41. Skimmed milk isadded to which types of rations?
- 42. This feed stuffcan be a source of both carbohydrates and protein.
- 43. True or False:A low fiber diet decreases the risk of digestive diseases.
- 44. Compare and contrastfeed supplements and feed additives.
- 45. Compare and contrastprobiotics and prebiotics.
- 46. Match the following feedstuffswith their appropriate classifications. Enzymes Copra Anti-caking Antimicrobial drugs Rice bran Skimmed milk Bone meal Vitamins and Minerals Anti-mold/Toxin binders Amino acids Probiotics/Prebiotics Corn Fish meal Soya Meat and bone meal Forages Anti-oxidant Acidifier Pollard Energy Protein Roughage Feed supplement Feed additive
- 47. Enumerate the varioustechniques in feed formulation. (3)
- 48. Some feed additivesdecrease the ammonia content of manure. Explain the rationale behind adding these feed additives to rations.
- 49. What is thepurpose of anti-caking agents?
- 50. Make 500 kgration of pig-booster feeds using pollard (16.5%) and skimmed milk (33.5%).
- 51. Make 300 kgration of breeder feeds using yellow corn (8.9%) and copra meal (22%).
- 52. Using rice bran(12.5%), 1/3 soybean meal (44%) and 2/3 copra meal (22%), formulate 1 ton of hog starter feed.
- 53. Using 3 partsrice bran (12.5%) , 1 part yellow corn (8.9%), and fish meal (65%), formulate 500 kg of lactating feeds.
- 54. Using 2/5 ricebran (12.5%), 3/5 pollard (16.5%), 5/8 skimmed milk (33.5%) and 3/8 copra meal (22%), formulate 750 kg of pre- starter feed.
- 55. Using 3 partsyellow corn (8.9%), 2 parts rice bran (12.5%), 6 parts fish meal (65%) and 1 part meat and bone meal (45%), formulate 1.5 tons of fattener feeds.
- 56. Using 3 partsyellow corn (8.9%), 2 parts rice bran (12.5%), 4 parts pollard (16.5%), and meat and bone meal (45%), formulate 750 kg of finisher feeds.
- 57. Using pollard (16.5%),and 2/7 skimmed milk (33.5%), 2/7 meat and bone meal (45%), 3/7 soybean meal (44%) formulate 750 kg of finisher feeds.
- 58. MODULE 8: MARKETING QuizletFlashcards & Guide Questions
- 59. What do wemarket in a swine farm? (2)
- 60. Where do wemarket products from swine farms? (2)
- 61. How do weselect the live animals we market in terms of the following criteria: • Weight • Age • Sex • Finishing • Health
- 62. Pork quality isassessed based on what criteria? (3)
- 63. Discuss the managementpractices done before slaughtering.
- 64. Enumerate the factorswhich cause PSE. (3)
- 65. Enumerate the factorswhich cause DFD. (4)
- 66. This government agencyin the Philippines ensures and regulates meat quality sold in the country.
- 67. Discuss the proceduresin slaughtering. A__- M__ E__ S__ S__ & B__ S__ & S__ R__ the H__ E__ C__ i__ h__ F__ w__ G__ P__- M__ E__ C__
- 68. True or False:In carcass fabrication, the body of the pig is divided into two transverse sections.
- 69. MODULE 9: RECORDKEEPING AND PRODUCTION TARGETS Quizlet Flashcards & Guide Questions
- 70. What are thepurposes of record keping?
- 71. Compare and contrastsupplies and equipment.
- 72. Compare and contrastcollectibles and payables.
- 73. Why is animalidentification important in recording individual animals?
- 74. Is it okayto wean earlier than 28-30 days?
- 75. As a veterinarian,what should you do if piglets weigh less than 6-9 kg after 30 days?
- 76. As a veterinarian,what should you not wean piglets weighing less than 6-9 kg after 30 days?
- 77. What are thepurposes of production targets?
- 78. Why is itbetter to keep track of production rates monthly rather than yearly?
- 79. The farm populationis recorded by _____ [month/year].
- 80. Which information is recorded when keepingtrack of farm population?
- 81. Which information is recorded when keepingtrack of finishers?
- 82. Which information is recorded when keepingtrack of medical treatment records?
- 83. Which information is recorded when keepingtrack of farm inventory?
- 84. Which information is recordedwhen keeping track of farm equipment?
- 85. Estimate the liveweight of a finisher hog with heart girth of 23 inches and body length of 31 inches.
- 86. Estimate the livewt of grower hog with heart girth of 0.85 meters and body length of 1.04 meters.
- 87. Estimate the liveweight of a finisher hog with heart girth of 25 inches and body length of 33 inches.
- 88. Estimate the livewt of grower hog with heart girth of 1.27 meters and body length of 1.02 meters.
- 89. Estimate the liveweight of a finisher hog with heart girth of 29 inches and body length of 35 inches.
- 90. Estimate the livewt of grower hog with heart girth of 1.53 meters and body length of 1.06 meters.
- 91. From these data:150 sow-level 80 % farrowing 12 ave live litter size 10 ave weaning size 9 ave growers marketed compute for : a) # of sow to be bred weekly b) farrowing mortality c) growing mortality d) farrowing mortality rate e)growing mortality rate
- 92. From these data:200 sow-level 90 % farrowing 10 ave live litter size 8 ave weaning size 7 ave growers marketed compute for : a) # of sow to be bred weekly b) farrowing mortality c) growing mortality d) farrowing mortality rate e)growing mortality rate
- 93. From these data:100 sow-level 70 % farrowing 9 ave live litter size 6 ave weaning size 4 ave growers marketed compute for : a) # of sow to be bred weekly b) farrowing mortality c) growing mortality d) farrowing mortality rate e)growing mortality rate
- 94. From these data:300 sow-level 90 % farrowing 12 ave live litter size 11 ave weaning size 8 ave growers marketed compute for : a) # of sow to be bred weekly b) farrowing mortality c) growing mortality d) farrowing mortality rate e)growing mortality rate
- 95. From these data:400 sow-level 85 % farrowing 11 ave live litter size 17 ave weaning size 5 ave growers marketed compute for : a) # of sow to be bred weekly b) farrowing mortality c) growing mortality d) farrowing mortality rate e)growing mortality rate
- 96. MODULE 10: WASTE MANAGEMENTAND DISPOSAL Quizlet Flashcards & Guide Questions
- 97. Enumerate the benefitsof composting.
- 98. What factors shouldyou consider during site selection for composting?
- 99. Enumerate the compostingrequirements. (5)
- 100. Why is turningcompost important? Enumerate the compost aeration methods. (2)
- 101. Which livestock manureis best for composting?
- 102. True or False:Sick swine carcass is fit for compost.
- 103. What factors shouldyou consider during site selection for a biogas plant? (5)
- 104. How would youknow if biogas is available in the following types of biogas plants? • Floating dome type • Fixed dome type • Balloon type
- 105. Identify the typeof biogas plant shown below.
- 106. Identify the typeof biogas plant shown below.
- 107. Identify the typeof biogas plant shown below.
- 108. Identify the typeof biogas plant shown below and its parts.
- 109. Identify the typeof biogas plant shown below and its parts.
- 110. Identify the typeof biogas plant shown below and its parts.
Editor's Notes
- #3 Natural Actual mating occurs between a boar and a gilt/sow Artificial insemination A technician collects the semen, processes it in the lab, and inseminates the gilt/sow in heat
- #4 By breed Up-grading – native x purebred (e.g., jalajala x Berkshire = berkjala) Pure-breeding – purebred x purebred (e.g., duroc x duroc) Cross-breeding – involved crossing between different breeds (e.g., duroc x landrace) By relationship Outbreeding – breeding between non-related individuals (e.g., duroc from Tarlac x duroc from Batangas) Inbreeding – breeding between closely related individuals (e.g., father x daughter, siblings, mother x son, cousin x aunt) Linebreeding – between distantly related inidividuals (from the 4th genera and older)
- #5 Purebreeding (advantages) Superior to hybrids in terms of transmitting desired traits Purebreds are uniform in type and in other characteristics (increased homozygosity) Purebreeding (disadvantages) Some are “never-do-wells” Genetic abnormalities appear with increased frequency Crossbreeding (advantages) Increased profit through hybrid vigor/heterosis Increased litter size Increased growth rate Increased feed conversion ratio Increased meatiness Crossbreeding (disadvantages) Hogs lack the uniformity in in color and general attractiveness of pure breeds Qualities are dependent on the quality and superiority of parental stocks
- #6 Proestrus Increased development of the ovarian follicle External signs due to the release of FSH and LH first appear at the age of puberty (i.e., 6-8 mos, vulva swells and reddens) FSH and LH from the pituitary gland stimulates the release estrogen in the ovaries, thus triggering the development of the ovarian follicles Estrus Period of sexual receptivity Ovulation occurs (Mature follicle ruptures and releases the ovum to the oviduct) Metestrus Post-ovulatory phase Corpus luteum functions The ruptured follicle develops into a corpus luteum which produces progesterone Anestrus Long period of rest between breeding season (i.e., gestation) Diestrus Short period of rest between estrus in polyestrus animals
- #7 Physiological signs Swelling of the vulva Redness of the vulva Mucus secretion Behavioral signs Anorexia Euphoria/sounding Mounting other animals Frequent urination Standing heat (sexual receptivity)
- #8 Grade 0 – no signs Grade 1- reddens Grade 2 – Red, swollen, “turgid” Grade 3 – Red, swollen, “soft” Grade 4 – Red, swollen, “soft” + mucus
- #9 Grade 2/3 – Soliciting; Jumping Grade 3 – Head to flank Grade 4 – Standing heat
- #10 Day 2
- #11 Day 3
- #12 In medical terms, anorexia is generally defined as a loss of appetite. If a sow/gilt exhibits anorexia WITHOUT euphoria or sounding, it is most likely a symptom of an underlying disease. If a sow/gilt exhibits anorexia WITH euphoria or sounding, it is most likely a sign of estrus.
- #13 Between grades 3&4 Between days 2&3
- #14 Methods of estrus detection Haunch pressure test (commonly used in the Philippines) Riding the back test (commonly used in the Philippines) Teaser method
- #15 Whole semen – pure semen Extended semen – Pure semen + extender Frozen semen – Extended semen is frozen using liquid nitrogen tank
- #16 Semen Collection Done early in the morning and late in the afternoon (heat kills the sperm) Use a teaser/dummy sow Boars are trained to mount the teaser/dummy sow Make sure that the beaker to be used for semen collection and the hands of the technician are clean. The beaker must have a filter paper or plastic filter to prevent bacterial contamination. Early in the morning or late in the afternoon, bring the boar to the semen collection site and allow it to mount the dummy sow/teaser. Once the boar has mounted, wipe its penis and prepuce with mild antiseptic. Hold the boar’s penis and wait for it to finish ejaculating. This usually lasts for 15 mins or longer. Do not collect the first and third fractions of the boar’s semen. They have very low sperm concentration. The first fraction is a watery, colorless liquid. The second fraction is creamy white and sperm-rich. The third fraction is tapioca/sago. Release the boar’s penis only when ejaculation is complete, and the penis is no longer erect. Semen Evaluation Semen Extension During semen extension, make sure that both beakers have a filter paper/plastic filter. Pour the extender gently into the whole sperm. (Never the other way around and abruptly. These will cause the sperm to die.) Refrigeration Do not freeze the semen Insemination Done 12 hrs after collection and extension. Identify gilts/sows in estrus. Wipe the vulva of the gilt/sow clean using a mild antiseptic. Make sure that the hands of the technician and the AI catheter to be used are also clean. Pull the end of the vulva slightly such that it is perpendicular to the ground. Insert the AI catheter gently in a counterclockwise motion until it locks with the cervix. Open the locks of the AI catheter and AI bottle to connect them. Squeeze the AI bottle until all of the semen is deposited. After breeding, transfer the sow to the gestating pens. If the sow returns to heat 18-24 days (ave. 21 days) after breeding, return the sow to the breeding pens.
- #17 Color – creamy white Volume – ave. of 200 ml Concentration – 240 Million sperm/ml Motility – at least 80% pH – slightly alkaline
- #18 Parts of sperm Head Midpiece Tail *Sperm morphology Presence and location of droplets (e.g., droplets inside the head, on the tail) Sperm abnormalities (e.g., abnormal tail shape, head and midpiece are detached)
- #19 1:1 Purposes of semen extension: Maximize the use of semen Keeps the sperm motile (the extender provides food for sperm) Protects the sperm from bacterial contamination (due to the antibiotics present in the extenders) Extends the life of semen Semen extenders contain nutrients to help the sperm survive outside the testes and antibiotics to protect the sperm from bacterial contamination. (300x2)/50=12; 12 sows/gilts can be artificially inseminated using 600 ml extended semen.
- #20 The tip of the AI catheter is purposely designed to imitate the shape of the boar’s penis thus simulating the cervical lock which occurs during natural breeding.
- #21 50 ml 1 gilt/sow per bottle
- #22 Physical evaluation – check for physical signs of estrus and development of the abdominal cavity and mammary glands Ballottement/tactile percussion – intermittent, firm push-stroke is applied with the object evoking motion in the underlying organ/fetus, causing it to rebound on the fingertips Rectal palpitation – While wearing obstetric gloves, manually check the presence of developing fetus by inserting your arm in the hog’s anus Ultrasonography A mode (amplitude mode) – Detection of fetus via doppler (fetal circulation). Wear headphones to hear sonar/echo B mode – real time ultrasound scanning Radioimmunoassay – using tests (e.g., ELISA test kit), progesterone is detected in milk, blood (serum), or urine and estrone sulfate in blood (serum); During gestation, CL is active and produces progesterone to nourish the developing young.
- #23 Ballottement/tactile percussion (thicker backfat makes it difficult) Rectal palpitation
- #24 3x and once every trimester
- #25 1 or 2 Sow may have thin sow syndrome Symptoms: hair loss, thin body Sow will not return to heat until 2-3 months 3 or 4 Standard 5 Sow is obese and will not return to heat immediately Management practices: feed is regulated, and sow is subject to physical exercise
- #26 Administer oxytocin when the sow exhibits the following signs: Sticky and clear discharge (”sipon”) Clear and watery discharge (“tubig”) Bloody discharge (“dugo”) The presence of all of these signs indicates that the cervix is now open, and the cervical seal has disintegrated. When a sow is pregnant, the cervix releases sticky mucus to seal it. This protects the developing fetus from infections caused by pathogens which enter through the vagina. Dystocia occurs when piglets block the body of the uterus, causing difficulty in farrowing. Oxytocin must not be administered when the cervix is closed to avoid the piglets from piling on top of each other in the body of the uterus then crushing each other. In addition, the uterus will easily tire itself.
- #28 Water Carbohydrates Protein Fats Minerals Vitamins
- #30 If done abruptly, it will lead to scouring.
- #31 For 4 days after weaning - To stimulate the ovaries, to produce large number of eggs which in turn result to large litter size During the last 4 weeks of pregnancy up to 5 days before farrowing – to prepare the sow for the stress that comes along with the forth coming farrowing
- #32 Upon farrowing, the sow has enough milk in its mammary glands to feed its newly-farrowed piglets for one day due to the lactating feeds fed prior to farrowing. Thus, feed is withheld from sows 24 hours after farrowing to temporarily halt milk production, thus preventing mastitis. Newly-farrowed piglets tend to consume less milk and they cannot deplete the milk stored in the mammary glands. If the sow continues to produce milk despite this, the mammary glands will be inflamed.
- #34 The younger the animal, the higher the nutrient requirement.
- #35 13 to 15
- #36 Breed Age DM intake CHON content NaCl Pregnancy Lactation
- #37 True
- #38 True
- #39 Ingredients are bought in bulk/wholesale, typically at least 1000 kg (1 metric ton) each. (complexity of preparation) Thus, buying commercial feeds is more cost efficient. For commercial farms, formulating their own feeds is advisable because there may be discrepancies in lab analysis of commercial feeds due to processing and distribution. It is also more cost efficient.
- #40 Availability of feedstuff – Some feedstuff grow in time with season; therefore, they are not available all year round. Cost - Feedstuff available near the farm are most likely cheaper. (e.g., Soya is usually imported into the Philippines. Thus, its price rises along with inflation.) Palatability – Animals may not consume feed that do not satisfy their palate. (e.g., Guar, which is imported from India, may be used as an alternative to soya because of its equally promising crude protein content and cheaper price. However, it is not as palatable thus affecting the acceptability of the feed) Nutrient Content – Formulate feeds which satisfy the animal’s nutrient requirement. In addition, proper processing of feeds is needed to avoid losing the nutrients of feedstuff. (e.g., When soya is not processed properly, the trypsin inhibitor it contains blocks the action of trypsin in the small intestine. This causes protein digestion and absorption to be inhibited.) Possible presence of toxic substances – (e.g., Camote is used as an alternative for corn as a carbohydrate source when corn is unavailable due to extreme weather conditions. However, it contains oxalic acid, an irritant which causes discomfort and redness in the oral cavity.; Ipil-ipil leaf meal must not be given to breeders (sows and gilts) for it contains mimosine, an abortifacient. However, its high crude protein content is good for weanlings, growers, and fatteners.)
- #41 Pig-booster and pre-starter
- #42 Copra
- #43 False, A low fiber diet INCREASES the risk of digestive diseases.
- #44 Feed supplements directly affect growth and development. Feed additives do not directly affect growth and development, but they are added to the feeds for their intended purpose.
- #45 Probiotics are good bacteria which aid in digestion. (e.g., Lactobacilli) Prebiotics are food for the good bacteria which aid in digestion (e.g., betaglucans, FOS or fructooligosaccharides, mannans)
- #46 Energy Yellow corn Rice bran Pollard Protein Bone meal Meat and bone meal Skimmed milk Fish meal Soya Copra Roughage Forages Feed supplement Vit and mineral Amino acids Enzymes Probiotics/Prebiotics Feed additive Antimicrobial drugs Anti-mold/toxin binders Acidifiers Decrease ammonia content of manure Anti-caking
- #47 Pearson square Trial and Error Linear programming (e.g., Brill, format, Mix-it, Optima)
- #48 They are added to control the strength of the manure’s odor. Thus it also aids in preventing respiratory diseases.
- #49 Anticaking agents are added in feeds to prevent them from caking in the walls of the machine (e.g., feed mill).
- #59 Live animals (i.e., piglets, fatteners, culled gilts and boars) Farm recycle products (i.e., sacks, containers, fertilizers)
- #60 Individuals/direct buyers/middle men Companies/supermarkets/processing plants
- #61 Weight Acceptable in the market: 80-90 kg, easily managed by the butcher Pigs weighing 100kg and above require more labor from the butcher Age Ave. 5 months for fatteners (4-6 months is okay, as long as the pig weighs 80-90 kg). 10-12 months for gilts (typically those that did not come in heat) 200 days for boars Avoid selling young pigs (i.e., 3 months old). Their tissues have low water binding capacity thus they produce watery meat which deflate upon cooking. Avoid selling older pigs (i.e., 6 mos. Old and above) because they have higher backfat thickness and their meat is inferior in terms of palatability. For boars, take note of boar taint. Pigs for slaughter are generally sold at 5 months old at a weight measuring between 80-90 kg. When the pig weighs greater than or equal to 100 lkg, they are usually sold for a lower price due to higher backfat thickness. The peak of a pig’s growth is at 5 months. At 5-6 months, they still grow albeit at a slower rate. At 6 months, they stop growing completely but their backfat thickness still increases. Sex According to research, there’s no significant difference between the weight and meat quality of pork based on sex. However in the Philippines, buyers prefer the meat of male pigs because it is “heavier, and bigger.” In truth, the notion that boars produce a better carcass is false. Good body conformation is dictated by breed, and good feeding and health management. Gilts, boars, and young boars are best for processing. Finishing Finishing – the distribution and quality of fat in pork Marbling (8-12%) Total fat (20-35%) Health Do not sell sick pigs
- #62 Color, texture, exudation – PSE (Pale, soft, and Exudative), RFN (Reddish, Firm, and Non-exudative), and DFD (Dark, Firm, and Dry) Color standards – From pale (1) to dark (6) Marbling standards – From least (1) to most marbling (10)
- #63 Fasting – animals are fasted 12-24 hrs before transport and before slaughter. This induces thorough bleeding and minimize accidental cutting of internal organs. Note that feeding in the holding pen will not increase meat production. Relaxation – Animals should be given at least 6-8 hours of rest before slaughter. This maintains glycogen in the muscle and decreases lactic acid production. Loss of glycogen in the muscle due to stress may cause PSE and increases lactic acid production. Higher lactic acid content in the carcass would mean faster spoilage. It also does not cure well and are low in quality. Gentle handling - hitting and kicking will cause breakage of small blood vessels leading to bloody meat and blood meat can’t be cured Clean the animal – to remove contamination
- #64 Age Breed Stress before slaughter
- #65 Age Breed Breakage of small blood vessels due to rough handling Wrong stickling and bleeding method (i.e., when the heart is pierced)
- #66 NMIS – National Meat Inspection Service
- #67 Ante-mortem Exam Passed: Not lame, smooth skin, walang muta, walang sipon, healthy, no fever Denied/Rejected: scouring, may sipon, pus in the body, unhealthy, with fever Suspect: no signs of disease but the animal is lethargic and is having breathing difficulties Animals classified under “suspect” are either tired or sick. Increase their rest period and bathe the pig. If lethargy and breathing difficulties persist, the anim Stunning Stunning – the process of rendering an animal unconscious before slaughter Done via hammer, electrocution, or anesthetic drug (CO2) In the Philippines, stunning is usually done using a hammer/pitting or electrocution. Sticking and Bleeding Must be done 3 min. after stunning because doing it too long after increases blood pressure. Done using a 7-inch knife. Stick at the hollow portion above the tip of the breast bone at an angle of 35-40° . Cut the jugular and carotid arteries. All of the blood inside the body must be removed. Do not pierce the heart. This causes blood clotting and in turn results to dark meat. When the knife is dull and is unable to efficiently cut off the jugular and carotid veins, this causes the blood to flow slowly during sticking thus providing time for the blood to clot inside. This in turn leads to DFD. Scalding and Scraping Scalding must be done at 54-82°C in 3-6 min. At the right temperature, the hair follicle opens allowing for efficient hair removal. When the temperature is too high, it causes the skin to burn and for the hair to set. Thus, causing difficulty during scraping. When the temperature is too low, it is not enough to loosen the hair. Thus, causing difficulty during scraping. Removing the head Sever the head at the atlas joint/2-3 fingers from the base of the ear Evisceration Evisceration is the removal of internal organs. Cut into halves Final washing Gambrelling Hanging the pork carcass at the hock joint Post-mortem exam Muscles and internal organs are inspected for signs of diseases. Pass – Fit for human consumption Chilling Chill the pork carcass at 0-4°C for 24 hours. Maintain the temperature at 2°C so that firmness and condition is ideal for fabrication.
- #68 True
- #70 For inventory purposes (herd and items) To compute for financial statements Make a monthly and yearly report on the following to keep track of the status of the farm Production Population Mortality Feeds Medicines/supplies/equipments Sales/Expenses Collectibles/Payables
- #71 Supplies – consumable Equipment – tools used for long term
- #72 Collectibles – sinisingil mo Payables – utang mo
- #73 Animal identification is important for a more accurate recording of individual animals.
- #74 Yes, provided that the piglets have a good weaning weight (i.e., 6-9 kg)
- #75 Cross foster
- #76 Piglets weighing less than 6-9 kg are easily stressed. Therefore, it is more advisable to cross foster them until they reach a good weaning weight.
- #77 It can be used as a basis for incentives to be given to employees. Incentives boost the employee’s morale/motivates them. To ensure that as a vet, you are properly compensated for the good production output you produce. aside from keeping track of the farm’s status
- #78 To troubleshoot lapses in management practices at the soonest possible time thus avoiding cumulative economic losses.
- #79 month
- #83 animals Feeds supplies
- #84 Date of procurement Repairs Kailan nasira?
- #97 Compost improves soil quality in terms of: Fertility Water-holding capacity Bulk density Biological properties Reduces odor and fly eggs Due to the high temperatures occurring during microbial decomposition Reduces hauling costs and is more energy efficient Due to the decrease in volume and density by 60-65% An effective way to kill pathogens
- #98 Dry Sloping (2-4%) Has drainage Drains into a containment pad Does not run-off to bodies of water
- #99 Manure EMO Temperature Low temperature causes EMO action to stop Temperature is read daily Moisture Oxygen Needed by aerobic EMO
- #100 It incorporates oxygen thus providing aeration for aerobic microorganisms, homogenizes the pile, and breaks up clumps. Windrow turner Bucket Tractor
- #101 Horse manure (cartbon-to-nitrogen ratio 30:1) Swine manure (12:1)
- #102 False
- #103 Good drainage Elevated/sloping Plants must be far (soil foundation should be stable and away from tree roots intrusion) Utilization of biogas is near Must be near as possible to the animal pen
- #104 Floating dome type – gas holder floats Fixed dome type – biogas can be read through the gas control valve/biogas meter Balloon type – balloon inflates; biogas meter is also available
- #105 Floating dome type
- #106 Fixed dome type
- #107 Balloon type
- #108 Floating dome type Collecting pit Digester Gas chamber Slurry store Gas pipe Fill pipe Guide frame
- #109 Fixed dome type Collecting pit Digester Compensation and removal tank Gas chamber Gas pipe Entry hatch, with gas tight seal Accumulation of thick sludge Outlet pipe Reference level Supernatant scum, broken up by varying level
- #110 Balloon type Inlet Gaspipe Gas chamber Slurry volume Outlet pipe