4-H Market Swine Record Book

Transcription

1 Northwestern Michigan Fair 4-H Market Swine Record Book For ages 12 and Older Name: Age: Address: Street Town Zip Code Name of 4-H Club: Years in the Swine project: Years in 4-H: Animal s Name: Buyer s Name: Project Leader s Name: Record Started Record Closed Month/Day/Year Month/Day/Year 4-H Record Books are required for all market livestock projects. By keeping records up-to-date you will be able to see how much progress you have made toward the goals you set and how your work to accomplish them has paid off. Write neatly and clearly. Pictures are a required part of this Record Book. Taking pictures of you and your swine together at the beginning and the end of your project is a great way to see how your animal grew. Remember, pictures are more fun and interesting when you are in the picture. Feel free to add pictures to your records on a separate piece of paper or purchase a hard covered binder to keep your books and extra pictures in. You may get additional information on swine from the following sources; Your 4-H Market Hog Project, 4-H Skills for Life Swine Series, Swine Learning Lab Kit. All are available from your MSU Extension office. 1

2 Project Information The start of the project will be the day you placed your swine on feed. The end of the project will be the day of weigh in at fair. Project Start Date: Project End Date: What month was your pig born? Please fill in the following information about your swine. Ear tag Number Sex Date Purchased Breed and Color of your swine Sold / Kept / Died Purchase Price $. $. Total spent on your swine $ Month Type of feed used -What was the main ingredient? Monthly Feed Record Pounds of feed used. Cost of feed. April $ May $ June $ July $ August $ Total $ Expenses Other Than Feed Item April May June July August Totals Veterinary fees Bedding Fair fees Pictures at fair Beef /Pork Boards fee (.004%) (j9(.004%) 4-H Council Adm. fee (.03%) Other Expenses * Total *Any other expenses could include fitting and showing supplies, housing, wormer, etc. 2

3 Income for Project Year Month of Fair. Weight of Swine at Fair. Price per Pound at Auction. Total Value (weight x price) $. Financial Summary Purchase price of your swine $ Feed cost (page 2) $ Expenses other than feed. (page 2) Total Expenses $ $ Income from sale of swine (Weight X Price ) $ Minus total expenses $ Net profit or loss $ Project Pictures Pictures are a required part of this Record Book. Taking pictures of your swine throughout the project will show you how your swine has grown and developed. Remember, pictures are nicer when you are in the picture. Add pictures on separate piece of paper or in a folder. Paste first photo here Paste ending photo here ( April ) (August) 3

4 Project Knowledge: Ages choose two terms to define. Ages choose four terms to define. Ages choose six terms to define. Ages 18 and older define all nine terms. 1. Swine - 2. Pig - 3. Hog - 4. Gilt - 5. Sow - 6. Boar - 7. Barrow - 8. Market Price - 9. Gestation Period - Answer each of the following: What is the present market price per pound of pork? $ per pound Source you used to determine this: Tell how you prepared your swine for showing. Name 3 pork byproducts (choose new ones each year) What did you do to insure you have raised a quality market food project? What was your project goals for this year? What did you do to accomplish them? How did you finance your swine project this year? 4

5 How did you decide the diet for your swine? What rations did you feed and why? How did you train and prepare your swine for showing? What can you do to improve future market livestock projects? How did you do this year and what useful information did you learn this year? Did you participate in any club activities or have any club responsibilities if so please list any and all. (examples club secretary, fund raising, trips, expo days, contests.) What did you learn (that is not related to raising animals) that will be useful to you as an adult? 5

6 Project Knowledge: A. Parts of the Hog - Fill in the number which matches the part of the hog listed below. B. Fill in the names of the five (5) numbered cuts of pork in the spaces provided below. 6

7 Project Knowledge: For ages 15 and older please complete this page. (Read the directions carefully.) Write the correct number of the disease in the blank by the symptoms. Match two a year. Each year following include the ones you matched the year before. Swine diseases Symptoms 1. E. Coli (baby pig scours) A. Common signs are abnormal nasal discharge, persistent coughing, labored breathing -sometimes called thumping. 2. Erysipelas B. Physical or psychological reaction to circumstances that frighten, irritate, endanger or excite it. 3. Lactation failure C. Result of moving indoor pigs to outdoor pen without shade pig may show signs of temporary lameness. 4. Pseudo-rabies D. No energy, sleepy, rough hair coat, wrinkled skin, hard breathing, poor growth. 5. Swine dysentery E. High fever (104 ), poor appetite, stiffness, may stand with feet well under their body giving their back an arched appearance. 6. Pneumonia F. Infection of the mammary gland, udder hard and hot to touch, off feed. 7. Atrophic Rhinitis G. Diarrhea containing blood and mucus, off feed, death in pigs under three weeks. 8. Stress H. Sneezing, tearing of eyes, snorting coughing, twisting nose (crooked) 9. Sunburn I. Caused by a virus. Signs are vomiting, watery diarrhea, and severe dehydration. 10. TGE (Transmissible gastroenteritis) J. A highly contagious swine disease caused by a virus; fever is a major sign of this disease, followed by loss of appetite, labored breathing, vomiting and trembling. 7

8 MSU is an affirmative action/equal opportunity institution. Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, martial status or family status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Margaret A. Bethel, Director, MSU Extension, East Lansing, MI This informational for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those no mentioned. The name 4-H and the emblem consisting of a four-leaf clover with stem and the H on each leaflet are protected under Title 18 U.S.C This Record Book was created in 2006 by S. Musser 8