SWINE UNIT

8th Grade Intro to

Ag Science

Name: BTEOTLSWBAT discuss the differences between

stereotypical pigs and regular pigs, begin to obtain
knowledge of swine vocabulary and basic swine
production demonstrated by verbal vocab and
knowledge quizzes throughout class

FAMOUS PIGS

PRODUCTS FROM PIGS

INTRODUCTION
TO SWINE
8th Grade Intro to
Ag Science

SWINE TERMINOLOGY
Hog Generic term for swine
Piglet baby pig
Males:
Boar adult, uncastrated
Barrow adult, castrated
Female:

Sow a female pig after she has her1st litter

Gilt young female, 6 months old, 200-220 lbs

SWINE GESTATION
Gestation: the process pregnancy
Gestation Period for Pigs: 3 Months, 3

Weeks, 3 Days (112-114 Days)

HOG PRODUCTION

Rate of Gain Average daily gain is the rate of

weight gain per day over a specified period of time

Average rate of gain for hogs is about 1 lbs
weight gain for every 4-5 lbs of food
Market Weight The target market weight of hogs
going to market
Target market weight for hogs going to the fair is
240-250 lbs, at most fairs hogs will be disqualified if
over 280 lbs

PARTS OF A HOG

SWINE BREEDS
8th Grade Intro to
Ag Science

SWINE BREEDS
Maternal Breeds
Known for having large litters

Terminal Breeds
Known for growth and carcass quality

BERKSHIRE
Originated in England
6 white points (legs, snout, end of tail)

Short turned up snout

High meat quality

Erect Ears

CHESTER WHITE
From Chester County, Pennsylvania
Large, white, drooped ears
Maternal
Known to produce large litters

DUROC
Originated in US
Solid Red

Drooped Ears
Terminal

Excellent carcass

YORKSHIRE

Originated in Yorkshire,

England
Large erect ears
The Mother Breed

HAMPSHIRE
Developed in US
Oldest American Breed
Black with white belt around front legs
Small, erect ears
Well-known meat breed
Maternal

POLAND CHINA
Originated in US
Black with white snout, legs, and tip of tail

Easy weight gain

Poor mothers

Drooped ears

NAME
THAT
HOG

PIGLET CARE
8th Grade Intro to
Ag Science

PIGLETS
There are 3 18 piglets per litter (goal

is 10-12 piglets)
Piglets are weaned at 4-6 weeks

PIGLET CARE
1.

Clipping Needle Teeth

Prevent piglets from biting their sows teats

when nursing (Could make sow not want to

let piglets nurse)
Prevent piglets from biting other piglets

(which could lead to disease)

PIGLET CARE
2. Docking Tails
Prevent tail biting (could lead to
abscesses on their spine and severe pain)
Only leave Inch of tail

PIGLET CARE
3. Supplemental Iron Shot
Sow milk doesnt have enough iron
Administer the injection slightly behind
the ear in the muscle on one side of the
neck at a 45 angle
Inject either 1 or 2 ml (200 mg) of iron
dextran

PIGLET CARE
4. Castration Surgical removal
of both testicles by making 2
small incisions and pulling out
the testis
Within 7 days of birth
Purpose testosterone in the makes meat
tough and taste weird the consumers wont
buy tough tasting meat

EAR NOTCHING
8th Grade Intro to
Ag Science

EAR NOTCHING
1.

2.

A universal, permanent, and

inexpensive identification
system
Individual identity for each hog

Equipment:
V-Ear Notcher for piglets up to 25 lbs
Disinfectant to dip notchers into

RIGHT EAR - LITTER NUMBER

Litter Number The litters assigned number (last

name)
5 locations for notches, each is assigned a number:
1, 3, 81, 9, 27
Add numbers together
to identify litter number
Locations1, 3, 9, and
27 can have 1 or 2
notches per location

RIGHT EAR PRACTICE

Add values assigned to each notch
Litter Number = 1+1+81+9 = 92
Litter number is 92

81

1
1

LEFT EAR PIG NUMBER

Pig Number The individual pigs number

out of its litter (first name)

3 locations for ear notching, each assigned
a number: 1, 3, 9
The values of the
numbers are added to
identify the pigs number

LEFT EAR PRACTICE

Add values assigned to each notch
Pig Number = 1+1+3+9 =14

Pig number is 14
3
1
1

COMBINING BOTH EARS

9

27

3
1

WORK SHEET PRACTICE

Litter Number 20 Pig Number 3
2. Litter Number 45 Pig Number 2
3. Litter Number 98 Pig Number 10
4. Litter Number 40 Pig Number 9
1.

FINAL EARS
1.
2.
3.

Write your name on the bottom of the

blue sticky note
Draw in the ear notches
Cut out the ear notch once you show
Miss. McMaster or Mr. Vandenack

CUTS OF MEAT
8th Grade Intro to
Ag Science

MEAT SCIENCE : PORK

Cooking temperature
Cook pork to 160F -165F
Pork can contain parasites and bacteria
Safe handling:
Washing hands and surfaces that raw pork has
come into contact with
Cooking the outside of the meat will kill any
other bacteria that might be present

PSE
=
ONE
STRESSED
PIG
PSE stands for Pale, Soft, and Exudative

Describes a carcass quality condition known to

occur in both pork and poultry

It is characterized by an abnormal color,
consistency, and water holding capacity, making
the meat dry and unattractive to consumers
Genetics and stress levels prior to slaughter are
known to affect the incidence of PSE meat.

WHOLESALE CUTS

HOCK
(PIGS
FEET)

RETAIL CUTS

SWAT THE WHOLESALE CUT

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