In pig production, the sow is moved to the farrowing house to have her bonhams (piglets) - Leaving Cert Agricultural Science - Question d - 2015
Question d
In pig production, the sow is moved to the farrowing house to have her bonhams (piglets).
(i) What is the temperature in the farrowing house?
(ii) Name two other p... show full transcript
Worked Solution & Example Answer:In pig production, the sow is moved to the farrowing house to have her bonhams (piglets) - Leaving Cert Agricultural Science - Question d - 2015
Step 1
What is the temperature in the farrowing house?
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Answer
The temperature in the farrowing house is typically set at around 20°C. This temperature is crucial to ensure the comfort and health of both the sow and her piglets, as new-born bonhams are particularly susceptible to the cold.
Step 2
Name two other parts of a pig production unit.
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Answer
Two other parts of a pig production unit include:
Dry sow house
Weaner house
These areas are essential for different stages of pig growth and management.
Step 3
Explain the use of the farrowing crate.
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Answer
The farrowing crate is designed to hold the sow in place during and after the birthing process, allowing her to suckle her bonhams. It prevents the sow from accidentally crushing the piglets, which can occur if she rolls over. Additionally, it helps to control the access of bonhams to creep feed, ensuring they receive proper nutrition.
Step 4
Describe two practices carried out on newly born bonhams.
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Answer
Two common practices performed on newly born bonhams include:
Teeth clipping: This prevents the piglets from injuring the sow or themselves when nursing.
Navel dipping: This procedure is performed to prevent infections in the umbilical area, thus promoting better health.
Step 5
At what age are bonhams normally weaned?
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Bonhams are typically weaned at an age ranging from 28 to 35 days, or approximately 4 to 5 weeks after birth.
Step 6
Explain the term FCR.
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Answer
Food conversion ratio (FCR) is defined as the ratio of feed consumed to the liveweight gained by the pigs. It is a key efficiency measure in pig production, indicating how effectively the animals convert feed into body weight.
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