Chapter 21

• Backfat


  Thickness of fat along the dorsum of the pig
• Bacon


  Meat product from the sides of the pig
• Boar taint


  Odor of pork that is harvested from an adult boar; as a boar ages, it becomes more pronounced and results in an unpalatable product.
• Casting


  Restraint method using ropes to place animal in lateral recumbency
• Checkoff


  System where a portion of the sale price of every pig goes to the National Pork Board to promote and improve the pork industry
• Cross fostering


  Moving piglets from one litter to another to balance litter size; done in the first day or two of life.
• Dressing


  Amount of meat produced by one pig
• Dunging pattern


  Tendency for animals to eliminate wastes in a particular location
• Ear notching


  Identification method used in swine in which notches of various patterns are cut in the ear
• Farrowing crate


  Holding pen that limits sow movement before and during parturition
• Farrowing house


  Building dedicated to the delivery and raising of piglets to weaning
• Farrowing pen


  Sow holding area that has guardrails and floor junctures that allow young pigs to escape; used before and during parturition; pen is larger than a crate
• Finish


  Degree of fat on an animal that is ready for slaughter
• Free access gestation housing


  Holding area that allows sows to move about and socialize and have access to an individual stall when they want to eat or rest.
• Hide


  Pig skin
• Hog hurdle


  Portable partition used to move swine by blocking the area in which the pig should not go.
• Hog snare or snare


  Restraint method in which the pig's snout is secured by a loop tie that is attached to a long handle
• Hog tight


  Fencing that prevents animal escape
• Lard


  Soft, white fat that is the product of rendering pig fat
• Needle teeth


  Eight temporary incisors and canine teeth of young swine
• Piles


  Common term for a prolapsed rectum in swine
• Ringing


  Act of implanting a wire ring through a pig's nose to discourage rooting.
• Sling


  Swine restraint device with four leg holes and an additional hole under the neck for blood collection; it looks like a hammock
• Snout


  The upper lip and apex of nose of swine
• Specific pathogen free, SPF


  National system of accrediting an animal free of specific diseases; animals are obtained by cesarian section and raised in isolation to prevent certain infectious diseases; not disease free
• Tail docking


  Removal of the distal part of the tail to prevent fecal contamination and/or biting
• Tusk


  Overgrown canine tooth of boar
• Wallow


  Natural or artificial wading area for swine to cool themselves or avoid biting insects.
• Closed herd


  Group of animals that restricts the entrance of new animals
• Farrow to finish


  Full service swine operation that houses breeders, newborns, weanlings, and feeder stock
• Farrow to wean


  Swine operations that houses breeding sows and offspring until they reach weaning weight or age
• Feeder to finish


  Swine operation that raises weanling pigs to market weight
• Finisher pig


  Swine over 100 pounds to slaughter
• Grower pig


  Swine from about 40 to 100 pounds
• Open herd


  Group of animals in which animals from other groups are allowed to join the existing group
• Starter pig or feeder pig


  Swine from 10 to 40 pounds
• Bordetella


  Bacteria causing respiratory disease; atrophic rhinitis pathogen
• Clostridium perfringens type C


  Bacteria causing enterotoxemia that results in diarrhea and high mortality
• E coli


  Bacteria causing colibacillosis that causes edema, ataxia, and death
• Erysipelas


  Bacteria causing acute septicemia, skin lesions, chronic arthritis, and endocarditis