Swine Educational Activities. Grade 3

Transcription

1 Grade 3 Project Year 4-H er Name Club Activity #1 Benefits to a 4-H er. Use Chapter 1 in the Swine Resource Handbook to answer the following questions. Ask your parent or project helper to explain things you do not understand. 1. T F Taking the swine project will help you identify the characteristics of a good pig. 2. T F Record keeping is not an important aspect of 4-H Swine. 3. T F When making a diet for a pig we want the slowest, most economical gain. 4. T F Learning about swine diseases and parasites and their control is a part of your training in project lessons. 5. T F Showing swine competitively allows you to learn to win or lose gracefully. 6. T F Owning and caring for pigs gives you a feeling of pride and satisfaction. 7. T F The swine project will help you develop professionally and socially. 8. T F Raising a market animal will help you better understand how meat enters our food chain. 9. T F The swine project does not teach much about animal welfare. 10. T F Parents of members in the swine project should do all of the chores.

2 Grade 3 Activity #2 Terms for Swine Gender 1. is an intact male breeding animal. 2. is a female animal that has farrowed at least one litter of pigs. 3. is a female hog that hasn t farrowed a litter of pigs. 4. is a male pig that has been castrated so to be used as market animal. Pedigree Information (pg. 16-3) 1. What is the name of the animal? 2. When was the animal born? 3. What is the animal s ear notch? 4. What is the animal s registration number? 5. What is the sex of the animal? 6. What is the name of the sire? 7. What is the name of the dam?

3 Grade 3 Activity #3 Parts of a Pig. Below are numbered parts of a pig. Write the number of the part next to the correct name below. Number 22 has been done for you. Knee 22 Side Pastern Loin Cannon bone Belly Foot (toes) Rear flank Snout Sheath (barrow) Head Teats Ear Rump Neck Ham Jowl Stifle joint Shoulder Hock Elbow Dewclaw Forerib area Vulva (gilt) Fore flank Tail Back

4 Grade 4 Project Year 4-H er Name Club Activity #1 The Incredible Pig! Use Chapter 2 in the Swine Resource Handbook to answer the following questions. 1. T F The pig was among the first animals to be domesticated, probably as early as 7000 B.C. 2. T F Pigs were first introduced to North America in T F Hogs were finished on soybeans in the late 1600 s. 4. T F From the late 1880 s to the late 1940 s Americans demanded lard from swine creating a need for fatter hogs. 5. T F Pork was an important part of soldiers rations in World War I and II. 6. T F After the Civil War, Indianapolis became the world s largest pork packing center. 7. T F Pigs were introduced to the Eastern United States in the late 1500s 8. T F The 1950 s saw pork producers developing a leaner type hog that would meet increasing consumer demands for leaner meat products. 9. T F Today s hogs are generally 50% leaner than they were in the 1960 s 10. T F Pork producers have set a goal of making pork the meat of choice in the 21 st century.

5 Grade 4 Activity #2 Characteristics You Should Look For. Use pages 3-8 to 3-14 in your Swine Resource Handbook to answer the following questions. 1. Which of the following is a characteristic you should consider in a show pig? A. Muscle B. Color C. Its name D. How curly its tail is 2. T F A small framed and short sided pig will grow and reach a heavier market weight faster. 3. T F The ideal muscle pattern in a meat hog is long, thick and smooth. 4. It takes times the amount of feed to produce a pound of fat versus a pound of lean. A. One B. Up to five C. Two and one half D. a bunch 5. T F Structural soundness and durability are important for profitable pork production. 6. Body capacity is important for: A. maintaining health B. intake of feed C. adequate reproductive volume D. lots of meat E. A, B, and C 7. T F Balance is the proportion of body parts. 8. PSS is short for: A. Pigs Sometimes Sweat B. Porcine Stress Syndrome C. Pig Stress Syndrome D. Porcine Social Security 9. T F No fat is desired in market hogs. 10. T F Muscling in the ham and loin region should be tight and round.

6 Grade 4 Activity #3 Draw in the appropriate ear notch. Ear Notch: 28-7 Ear Notch: 9-4 Ear Notch: 81-8 Write in the corresponding ear notch. Ear Notch: Ear Notch: Ear Notch:

7 Grade 5 Project Year 4-H er Name Club Activity #1 Breeds of Swine. Use pages 3-3 to 3-6 in your Swine Resource Handbook to match the correct breed to the description. The first one has been done for you and you will use some breeds twice. Breeds 1. Berkshire 5. Hereford 8. Spot 2. Chester White 6. Poland China 9. Yorkshire 3. Duroc 7. Tamworth 10. Landrace 4. Hampshire Descriptions- *The last two descriptions will have three numbers since it asks for three breeds. 5 At least 2/3 of this hogs body must be red. It must have a white face, droopy ears and at least 2 white feet. This breed has droopy ears, and more white then a Poland China. This breed is all white with droopy ears. It was developed in Pennsylvania. This breed is mostly all black with erect ears. It has 6 pts. of white on its' (4 feet, tale and face). This all white breed has droopy ears and a very long body. This breed is all red with droopy ears and can grow very efficiently. This breed is all white with erect ears This all red breed has erect ears and a long narrow face and snout. This breed is all black with six points of white. (4 feet, tail, nose). They also have droopy ears. This breed has a black body and a white belt that covers both forelegs. They also have erect ears. *Name the three major breeds that are known for their mothering abilities. *Name two breeds that are known for the muscle and meat quality.

8 Grade 5 Activity #2 Carcass Evaluation. Use pages 4-4 to 4-12 to work through these problems about carcass quality and evaluation. Please write legibly. If your answer cannot be read it will be marked wrong. 1. You have a pig that weighs 225 pounds live. Its carcass weighs 160 pounds and it is estimated to have 71 pounds of estimated lean. Determine the percentage carcass lean. % carcass lean = (estimated # lean / carcass weight) x 100 Answer: 2. Another pig weighs 235 pounds and has a carcass weight of 180 pounds. It has 82 pounds of estimated lean. What is the percent carcass lean? Answer: 3. Assume you have a hog which has a live weight of 234 pounds. Its carcass weight is 175. What is the dressing percentage of this hog? Answer: 4. Using the Dressing Percent from question 2 and assuming a Carcass Weight Price of $60/cwt, what would be the live weight price for your hog? Answer:

9 Grade 5 Activity #3 Pork Products. Use Chapter 5 in your Swine Resource Handbook to answer the following questions. Write the name of the cut of meat on the corresponding line below. Page 5-1 will help you From a 250 pound hog you can obtain how much of each of the following cuts? Retail Cut A. Ham Amount obtained from 250# hog B. Pork chops C. Pork steak D. Roasts E. Bacon, spare ribs, pork hocks F. sausage

10 Grade 6 Project Year 4-H er Name Club Activity #1 Nutritional Value. Use chapter 6 in your Swine Resource Handbook to match the nutrient found in pork to the function it serves in the human body. A Iron B Magnesium C Phosphorus D Potassium E Zinc F Thiamin G Riboflavin H Niacin I Vitamin B12 J Vitamin B6 Without this key mineral, metabolism of carbohydrate, protein and fat would be significantly compromised. Animal protein is one of the best sources of this nutrient, and among the choices, pork is tops. A component of more than 70 enzymes, this nutrient is a key player in energy metabolism and the immune system. Helps build red blood cells and metabolize carbohydrates and fats. This mineral, also known as an electrolyte, plays a major role in water balance and helps maintain normal blood pressure. Strengthens bones and generates energy in cells. Important for the normal function of many enzymes in the body and involved in the metabolism of sugars and fatty acids. Important for the normal function of many enzymes, glucose and muscle action. Important for the normal function of enzymes and co-enzymes, which are needed to metabolize protein, carbohydrates and fats. Plus, it plays a critical role in the regulation of glycogen (stored carbohydrates) metabolism. Next to milk, there are few foods that have as much of this nutrient per serving as pork. It plays an important role in the release of energy from foods. A Without this nutrient many people, especially women, can develop anemia.

11 Grade 6 Activity #2 Digestive System. Use Chapter 7 in your Swine Resource Handbook to fill out this crossword puzzle. 1 2 Pig Digestive System ACROSS 2 This means it is simple stomached, or has one stomach 3 All the final nutrients are removed in this large tract 7 Digestion of food begins here in both pigs and humans 8 Digestive help break down the feed components DOWN 1 This is where the food is broken down into smaller parts for easier absorption 4 They grind up the food into smaller bits 5 A long tube that carries the feed from mouth to stomach 6 Where material is removed from the body

12 Grade 6 Activity #3 Nutrition. Use chapter 8 in your Swine Resource Handbook to answer the following questions about nutrients. Be sure to write legibly or your answer will be counted wrong. 1. What is the most essential and cheapest of all nutrients? 2. Proteins are composed of 20 of these. 3. These are needed by a pig for the formation of muscle and other body proteins. 4. Energy is the result of the metabolism of what nutrient? 5. What is the main source of energy in a pigs diet? 6. Calcium, phosphorus and salt are examples of what component of a pig s diet? 7. These compounds assist the body in using other nutrients. 8. For each vitamin listed, describe where it is found and what it does for the pig. Vitamin Where it is found What it does Fat or Water soluble? A D E K B vitamins

13 Grade 7 Project Year 4-H er Name Club Activity #1 How to Read a Feed Tag. Use page 8-4 in your Swine Resource Manual to answer questions about the feed tag. 1. What is the main ingredient in the feed? 2. How many active drug ingredients are in this feed? 3. What is the minimum crude protein level? 4. For how many days prior to slaughter should this feed be removed? 5. What is the minimum crude fat level of this diet? 6. Is ground limestone included in the ingredients of this diet? 7. At what stage of growth should this ration be fed?

14 Grade 7 Activity #2 Feeding The Gestating Sow. Use page 8-14 in your Swine Resource Handbook to answer the following questions. 1. T F You can feed a gestating gilt and sow the same as any other pig. 2. During gestation, high energy intake results in three major problems. What are these 3 problems? T F Under most environmental conditions, a gestation diet usually consists of about 10 lb/day of feed. 4. The main objectives for the nutrition of the lactating sow are A. To minimize weight loss and loss of body nutrient reserves B. Optimize milk production C. To have more piglets D. A & B 5. T F Young sows farrowing for the first time generally consume less feed during lactation than older sows. 6. T F Phase feeding involved feeding several diets for a relatively short period of time to more accurately and economically meet the pig s nutrient requirements. 7. T F The Phase 1 diet should contain about fifty percent soybean meal so that the pigs become accustomed to soybean protein. 8. T F Phase 3 allows for the transition from milk-based proteins to plant-based proteins. 9. T F The first one or two phases of the diet should be pelleted form for better utilization by the young pig. 10. Which of the following should be considered when choosing feeds: A. Availability and cost B. Convenience C. Ease of mixing D. None of the above E. All of the above

15 Grade 7 Activity #3 Diseases and Their Control. Use pages 9-1 to 9-9 in your Swine Resource Handbook to answer these questions. Read the symptom and then place the correct number of the disease in the box to the symptom. 1. Actinobacillus Pleuropneumonia 2. Parvovirus 3. Atrophic rhinitis 4. Anemia 5. Erysipelas 6. Ileitis 7. Haemophilus parasuis 8. Mycoplasma Pneumonia 9. Exudative Epidermitis 10. Colibacillosis Symptoms Areas of brown debris on the skin from starting at the head and neck. All parts of the body eventually become dark and greasy to the touch. Signs of this include pale skin and mucous membranes such as the lining of the mouth, unthrifty appearance with rough hair coats, rapid labored breathing, and uneven growth. Disease Signs of this chronic disease are not noticed until about 3 months of age. Pigs have a dry nonproductive cough this is noticeable after exercise. Bacteria infect the cells of the intestinal tract wall causing it to become thickened and causes diarrhea and weight loss This infects the developing fetus and commonly occurs gilts and first litter sows. Results in infertility This is a severe, often fatal pneumonia of growing-finishing swine. It causes sudden death in pigs 40 pounds to market weight. A bacterial infection which affects the chest and abdominal body cavities, the organs in those cavities, and joints. This is an infection of the intestinal tract by E. coli bacteria causing diarrhea. Death results in severe cases. An inflammation of the mucous membranes that line the pig s nose. It is contagious. A bacterial disease of swine that can cause sudden death, fever, diamond skin lesions, arthritis, heart valve lesions, and abortion.

16 Grade 8 Project Year 4-H er Name Club Activity #1 Internal Parasites. Use page 9-12 in the Swine Resource Handbook to answer the following questions. 1. Causes moderate to severe to bloody diarrhea in very young pigs, can result in mortalities a. Stomach worm c. Threadworm b. Large roundworm d. Kidney worm 2. Larvae damage liver and lungs; create condition favorable for development of bacterial and viral pneumonia, cause diarrhea and block the intestine a. Lungworm c. Stomach worm b. Large roundworm d. Coccidiosis 3. Ruptures intestinal mucosa, diarrhea, poor digestion a. Threadworm b. Nodular worm c. Kidney worm d. coccidiosis 4. Accumulations of these ulcerate the cecum and anterior large intestine and provoke bloody diarrhea a. stomach worm b. nodular worm 5. Damages liver, perirenal tissues, ureters, kidney. a. Kidney worm b. Lungworm c. lungworm d. whipworm c. Stomach worm d. Nodular worm 6. Host response results in nodule formation, which decreases digestive efficiency, and outright illness occasionally results. a. Threadworm c. Nodular worm b. Large roundworm d. Stomach worm 7. Irritates the fine air passages, ruptures tissues, causes bleeding and allows development of pneumonia. a. Lungworm c. Whipworm b. Kidney worm d. Stomach worm 8. Irritates the lining of the stomach or tunnels beneath it and causes inflammation and ulceration. The end result can be diarrhea. a. Nodular worm c. Kidney worm b. Lungworm d. Stomach worm

17 Activity #2 Grade 8 Space Requirements for My Market Hog. 1. Which of the following is not a symptom of overcrowding a. Laziness b. Reduced gain c. Tail biting d. Cannibalism 2. You have a pen area that is 192 square feet. Using the following figures, how many of each pig could you hold in this pen? Example: If your pen is 500 square feet and you want to put 150 lb. to market hogs in it. 500 sq ft pen / 8 sq ft per pig = 62 pigs. Pig size Sq. ft. needed per pig Total pigs in pen Pigs up to 40 lbs 3 40 to 100 lbs to 150 lbs lb to market 8 3. T F The pig s age, weight, activity level, stage of production and body condition are factors affecting a pig s environmental needs. 4. T F Pig manure should be handled so that it is quickly converted to a very dry or very wet form in order to prevent fly eggs from hatching. 5. List the five factors that affect the amount of odor produced: a. b. c. d. e.

18 Grade 8 Activity #3 Showing Your 4-H Market Hog. Below are some common items you might find useful to have on show day. Find these items in the word search and make notes if you need to purchase any of them before the show. Show Equipment H S H O W Z Y M Z K E S O H X S E B R Y L U N I A R G F H K W W Y D R W L P E Q H V R T L G U K G B C M E E F W U F Y T I Q S D O E R Y V M L E P U B T Z L A R M H C E L S W H I P F A Z E U M F A R O N J D V M E S Z B C P E N G O Y X G P E P V Z A R O C W A T E R E R N N M M S Y U L L U A B P G N D N A H F I Q G V C S O L Y P E C N T X O J D X J V L I G W H Z F Q G M I L N K H S B M D Z A L C Z T F A P Y D W S I C Z F G S Q E Y E W W E W Z H D C U U E P C O F Y H T X W I D U C D E A B L G R U P K A N T Y Z A I M M K B N K N V I A Y I E U X L W Y T D T Z X E M A K E G H Z N A R T A S L E M Z H F F I T S B R U S H V Y S E A K R H S M O I F P A N S G U G T C H H V Z U I O N I N Z S L D K U K A T B Z J R P T B Y C P Y F T M T R X L V N I Y P Y D F S D B D A Z M J J G D I V Y A Z F A I L R G Y BEDDING CANE SMALL CLIPPERS FEED PANS GRAIN HEALTH PAPERS SOAP SPRAYER STIFF BRUSH WATER HOSE WATERER WHIP HURDLE

19 Grade 9 Project Year 4-H er Name Club Activity #1 Caring For Animals. Use Chapter 24 in your Swine Resource Handbook to answer the following questions. Read each statement. If the statement is a Privilege circle P, if it is a Responsibility circle R and if it is a Reward circle $ 1. To be recognized P R $ 2. To continue learning throughout your years of 4-H membership P R $ 3. To enjoy satisfaction from a job well done P R $ 4. To know as much about your project as possible P R $ 5. To ask questions and share connections P R $ 6. To make new friends and have fun P R $ 7. To be willing to learn and participate in training programs and meetings P R $ 8. To be given a variety of experiences relating to project work P R $ 9. To learn new skills, receive special training, and experience personal growth P R $ 10. To accept the guidance and decisions of the program coordinators P R $

20 Grade 9 Activity #2 Animal Health. Use chapter 24 in your Swine Resource Handbook to answer the following questions about animal health. On the table below, read each statement about caring for your pig and check whether you are already doing it or want to improve. After deciding on which areas you want to improve, write a goal underneath the table. 1. T F The withdrawal time is the period of time that must pass between the last treatment and the time the animal may be slaughtered. 2. If a pig is given medication on April 23 and has a withdrawal period of 14 days, when will the withdrawal period be complete? 3. T F From the day you acquire your animal to the day it leaves your care you should maintain feed and treatment records. 4. Who is responsible for assuring that the pork eaten by the consumer is a high-quality product? a. The producer b. The retailer c. The packer d. All of the above Care Prepare facilities before I get my animal. Always provide access to fresh clean feed and water Provide adequate amounts of a balanced ration Provide adequate housing and bedding Control internal and external parasites If animals are to be castrated and/or dock do this when animals are young Train animals to be handled at a young age Have a planned health program to prevent disease Observe animals daily and immediately treat those who need care Identify animals (tag, tattoo, ear notch, etc.) Keep feed and treatment records Be aware of animal comfort at all stages of production Observe and follow drug residue avoidance rules Observe and follow label directions including withdrawal times on medications, feeds, and vaccines. Use proper techniques for vaccination and treatment Sort and load animals safely and with concern for them. I am already doing I want to improve Goal:.

21 Grade 9 Activity #3 Proper Injection of Animal Drugs. Use chapter 24 in your Swine Resource Handbook to answer the following questions. Match the injection method with its description. A. SQ B. IM C. IV D. PO and/or O E. MF Injection method (write the letter) Description Intravenous Medicated feeds Under the skin Intramuscular Per os; means given orally in the mouth or in water Indicate the correct area to administer injections on these diagrams. Note: the top is a young pig and the bottom is a mature pig.

22 Grade 10 Project Year 4-H er Name Club Activity #1 Medication Label. Use page in your Swine Resource Handbook to answer the following questions. 1. What is the name of this drug? 2. What is the active ingredient in this drug? 3. What is the withhold time for slaughter on this drug? 4. At what temperature should this be stored? 5. How much medication is in this container? 6. Who distributes this medication? 7. What is the lot number? 8. When will this medicine expire?

23 Grade 10 Activity #2 Below are numbered skeletal parts of a pig. Write the letter of the part next to the number of the corresponding part of the pig Letters may be used for more than one answer. k. humerus l. tibia a. phalanges b. metatarsal bones c. cervical vertebrae d. scapula e. femur m. carpal bones o. metacarpal bones p. maxilla q. cranium r. lumbar vertebrae f. fibula s. radius g. tarsal bones t. thoracic vertebrae h. os coxae u. sacrum i. ulna j. mandible v. coccygeal vertebrae w. metatarsal bones

24 Activity #3 - By Products of Hogs Grade 10 Write the letter of the part next to the correct by-product. Letters may be used more than once. Pharmaceutical or Industrial By-Product 1. Cortison 2. TSH Thyroad Stimulating Hormone 3. Epinephrine 4. Progesterone 5. Glass 6. Plastics 7. Plywood Adhesive 8. Antifreeze 9. Insulation Part By-Product Comes From a. Bone Meal b. Pituitary Gland c. Hair d. Intestines e. Blood f. Pancreas Gland g. Fatty Acids & Glycerine h. Adrenal Glands i. Ovaries 10. Heparin 11. Insulin 12. Weed Killer

25 Grade 11 Project Year 4-H er Name Club Activity #1 Nutritional Value of Pork T F 1. Improved genetics for carcass lean have increased the fat content of pork. T F 2. Potassium is mineral also known as an electrolyte, plays a major role in water balance and help maintain a normal blood pressure. T F 3. Vitamin B6 helps build red blood cells and metabolize carbohydrates and fats. T F 4. A 3 ounce serving of pork has 22% of the Daily Value of Phosphorus. T F 5. Most cuts of pork contain less than 200 calories per three-ounce cooked serving. T F 6. The pork tenderloin cut is the leanest pork choice. T F 7. Today s pork has 10% less cholesterol than pork of 10 years ago. T F 8. A 3 oz. portion of broiled pork tenderloin contains more cholesterol than the same size portion of broiled skinless chicken breast. T F 9. Animal protein is one of the best sources of Thiamin, and among the choices, pork is tops. T F 10. Many cuts of pork are as lean or leaner than chicken.

26 Grade 11 Project Year 4-H er Name Club Activity #2 Feed Ingredients & Identification 1. Energy, Proteins, Vitamins, Minerals and are the five nutrient groups of feed ingredients. 2. is a by-product after rmoving oil from oilseeds and contains 44% crude protein. 3. are a by-product from removing starch from wheat and looks like crumbled bran cereal. 4. is a by-product from removing oil from flaxseed. 5. is dark red to dull red and granular to powdery. It is a byproduct from the meat industry. 6. is high in sugar, smells sweet and most commonly is made from sugar beets. 7. is also known as Whole Grain Sorghum. 8. has a sweet smell and is a by-product from making alcohol for liquor or fuel. 9. Blood Meal, Linseed Meal, and Soybean Meal all belong to the Nutrient Group. 10. has tubular shaped feed particles that may be of varying lengths because of breakage of the pellets.

27 Grade 11 Project Year 4-H er Name Club Activity #3 T F 1. Clipping can result in unnecessary stress for the hog. T F 2. The ham and loin areas of the pig are considered the high priced cut area. You should never tap or hit your pig in those areas. T F 3. Clipping causes a significant reduction in carcass value. T F 4. The best showing of your pig is made feet from the judge. T F 5. Clipping and shaving is used to mask a hogs age. T F 6. Short hairs make it easier to de-hair carcasses. T F 7. In the show ring the animal will not look its best if you tap the ham because the pig will usually tuck-in his hand and arch his top. T F 8. The jowl/neck region, shoulder/front leg region, and rear hock region are the acceptable area for tapping pig. T F 9. Do not use oil on your pig when grooming for a show. The oil will hold in body heat and stress your pig. T F 10. You should feed your pig a full meal one hour before the show.

28 Grade 12 Project Year 4-H er Name Club Activity #1 Reproduction 1. The glandular lining of the uterus is called. It nourishes the embryo and developing fetus. 2. FSH stands for and is secreted from the anterior pituitary gland. 3. The principal female hormones are and and are produced in the ovaries. 4. The contracts during farrowing to expel piglets and placentae. 5. The carries sperm out of the body. 6. is the principle hormone that stimulates sperm production and male behavior. 7. The three areas of particular concern when evaluating soundness of a gilt are, and. 8. When evaluating a gilt for mammary soundness, she should have at least wellspaced, functional teats to a side. 9. Each usually contains one ovum (egg). 10. stimulates milk letdown and contractions of the smooth muscles of the uterus.

29 Grade 12 Project Year 4-H er Name Club Activity #2 T F 1. Your new litter of pigs should be processed within 48 hours after birth. T F 2. Piglets should be gathered together in a box or cart and kept in an area near the sow for processing. T F 3. To help prevent infection, the navel can be treated with a tincture of iodine (USP-2% solution). T F 4. Needle teeth are also known as wolf teeth. T F 5. Tails should be docked with sterilized sidecutters about 1 inch from the place where the tail joins the body of the pig. T F 6. Iron injections should be given to piglets in the ham. T F 7. Cryptorchid means that the testicle(s) failed to descent through the inguinal canal from the abdomen during development. T F 8. A good parasite control program begins with deworming the sow before farrowing and washing her, especially the udder, before bringing her into the farrowing house. T F 9. To reduce stress of weaning, wean only pigs weighing over 12 pounds. T F 10. A sow s milk production peaks at 6 weeks after farrowing.

30 Grade 12 Project Year 4-H er Name Club Activity #3 Write the letter of the term next to the correct definition. 1. The narrow tube through which urine from the kidneys passes into the bladder. 2. The amount (weight or volume) of feed provided to a hog for a 24-hour period. 3. High frequency sound waves used to observe internal anatomy without the need for surgery or invasive techniques. 4. An abbreviation for intramuscular injection, meaning injection into the muscle. 5. The carcass weight divided by the live weight. 6. A young pig that has been weaned and is ready to feed out. The popular weights are 40 to 60 pounds. a. Ration b. Progeny c. Hurdle d. IM e. Dressing Percentage f. Ureter g. Balanced Ration h. Colostrum i. Feeder Pig j. Ultrasound 7. The first milk secreted by the mammary gland shortly after birth. 8. The required amount of essential nutrients supplied to a hog during a 24 hour period. 9. Identifiable offspring of a sire or dam. 10. A panel or board used to guide and move swine.