400-Level Animal Science: Swine Production (Writing Intensive)

ANSC 432

Course Syllabus

This is an annotated writing-intensive course syllabus: the Mānoa Writing Program has added annotations in the right margin and bold green font in the syllabus to highlight relevant passages. We place this annotated syllabus and others on our website to help teachers understand different ways of incorporating writing-intensive hallmarks into the syllabus and course.


ANSC 432 Swine Production

Syllabus

http://www2.hawaii.edu/~halina/432/

Last updated: October 29, 2004

This syllabus is for the benefit of the student and does not constitute a contract. The instructor reserves the right to change the course content or the sequence of instruction.

Course Description: Principles of efficient pork production, including comparative breed evaluation, breeding, feeding, management, marketing, and business aspects. Problems and practices associated with tropical environment emphasized.

 
Course Objectives:

1. Students will integrate and apply scientific principles of genetics, environmental physiology, nutrition, health and reproduction to swine production and management.

2. Students will combine science and practical considerations in planning swine production systems, including breeding, reproduction, growth, feeding, housing, health, and their relationship to quality pork and profitability.

3. Students will develop a written swine production technical plan. The course is writing intensive.

4. Students will use creativity, problem-solving and critical thinking skills.

Prerequisites: ANSC 201 Principles and Practices of Animal Science; ANSC 244 Comparative Nutrition

Offered: Fall Semester in Even Years

Instructor: Halina M. Zaleski, Ph.D., Extension Specialist in Swine

Office: Ag Sciences 302C
Phone: 956-7594
Office hours: by appointment

Class Schedule: WF 9:30-10:20 am Webster 113

Lab: F 1:30-4:20 pm Ag Sciences 204 and Field Trips
Lab Fee: $20

Text: None

References:

The Sow: Improving her Efficiency. P. R. English, W. J. Smith and A. MacLean. The Farming Press.

The Growing and Finishing Pig: Improving Efficiency. 1988. P. R. English, V. R. Fowler, S. Baxter and W. J. Smith. The Farming Press.

Pork Industry Handbook (PIH). Cooperative Extension Service, Purdue University, West Lafayette, IN

National Pork Board

Ohio Pork Industry Center

National Pork Producers Council

Grading:

Syllabus addresses Hallmark 1: writing assignments promote the learning of course materials

Project assignment 60%
Grading criteria

Class/lab work 20% Grading criteria

CME Pork Industry Scholarship Application 10% Grading criteria

Final oral exam 10% Grading criteria

Final: Monday, December 13, 9:45 to 11:45 am

Handing in assignments: Assignments are due by 6 p.m. on the due date. Assignments can be handed in as hard copy or as email attachments.

Policy on late assignments: For each day that each assignment, including drafts, is late, 1% will be subtracted from the final grade.

Students are expected to abide by theStudent Conduct Code. All work produced, including drafts, final copies and any other work, must be the student's own original work.

Syllabus addresses Hallmark 3: writing contributes significantly to each student's course grade

Course Outline


Week Dates Topic References Assignments
1 8/25-8/27 The pig

Production systems

Pork Facts

Pig History

Assumption of Risk and Release due
2 9/1-9/3 Swine industry - world, US and HI    
3 9/8-9/10 Breeds and breeding systems   Section 1 due 9/10
4 9/15-9/17 Crossing and selection    
5 9/22-9/24 Housing and equipment   Section 2 due 9/24
6 9/29-10/1 Manure management    
7 10/6-10/8 Land application

Odor

  Section 3 due 10/8
8 10/13-10/15 Health and PQA    
9 10/20-10/22 Health

Feed formulation

  Section 5 due 10/22
10 10/27-10/29 Nutrition and feeding    
11 11/3-11/5 Feeding for growth Feeding for reproduction   Section 4 due 11/5
12 11/10-11/12 Labor and business plan

Issues

  Draft Scholarship application due
13 11/17-11/19 Reproduction

Artificial insemination

Management of sows and piglets

PIH Reproduction

PIH Management

Section 6 due 11/19
14 11/24 Reproductive efficiency

Feed efficiency

The Sow: Improving her Efficiency

The Growing and Finishing Pig: Improving Efficiency

 
15 12/1-12/3 Carcass and marketing Current Research PIH Pork Quality Scholarship application due
16 12/8 Review   Complete project due

Tentative Lab Schedule

Aug. 2 Lab Introduction

Sept. 3 Field Artificial insemination - Shimokawa Farm

Sept. 10 Field Farm Visit - Ulehawa Farm

Sept. 17 Lab Hamilton Library Room 113 with Eileen Herring, followed by Pig Evaluation

Sept. 24 Field Hawaiian Earth Products/Halawa Quarantine Station

Oct. 1 Field Piglet processing - Shinsato Farm

Oct. 8 Lab Pork Quality Assurance

Oct. 15 Field Land O'Lakes

Oct. 22 Lab Mixit - Jim Carpenter

Oct. 29 Lab Mixit - Jim Carpenter

Nov. 5 Field Hawai`i Livestock Cooperative

Nov. 12 Lab Swine Cost Program

Nov. 19 Lab Swine Cost Program

Nov. 26 Holiday

Dec. 3 Lab Pork Quality/Review

Student Lab Safety: For all field labs students should wear closed shoes and long pants. Avoid loose or dangling clothing or jewelry. Students should be sure to thoroughly wash their hands after handling animals. We will be visiting commercial sites that are not open to the public, so students need to take responsibility for being aware of potential dangers (e.g. slippery floors) and for taking appropriate care to avoid problems. The Assumption of Risk and Release must be turned in before participating in any field labs.

Biosecurity and Farm Safety: To protect the pig farms, all field trip participants must have no contact with any pigs for 24 hours before a field trip, and all clothing, jewelry and footwear must be thoroughly cleaned between farm visits. Disposable plastic overshoes will be provided to help protect the pig farms from any disease organisms that might be transmitted by class members.

Syllabus addresses Hallmark 2: provides interaction between teacher and students while students do assigned writing

The major writing assignment is broken into manageable sections; students receive feedback on each section and can make improvements.

The scholarship application is first submitted as a draft so students have the opportunity to revise after receiving comments from the professor.

Swine Production 432 Project Assignment

Purpose:

1. To utilize information presented in lecture and from other references in developing an appreciation of swine production systems, costs and profits.

2. To stimulate independent thought and learning by the student.

3. To provide practice in preparing a technical report.

Grading:

Each section of the assignment and the complete project assignment are to be handed in by 6 pm on the due dates indicated in the class schedule. Marks will be deducted for any assignments not handed in when due.

The assignments are to be typed (double spaced, numbered pages), except for diagrams and plans, which are to be neat and legible. They are to be written in the style of a technical report to be presented to industry.

Each section of the assignment will evaluated, assigned a preliminary letter grade and returned to the student with comments. The student is expected to make appropriate alterations based on the comments and on consultation with the instructor. The complete assignment containing all the revised sections will be assigned a numerical grade following thegrading criteria listed.

If you have any questions regarding this assignment, please consult with the instructor.

Project:

Outline a practical, commercial farrow-to-finish swine enterprise. Assume that there is sufficient land available to accommodate only the buildings and manure storage facilities, about 3 to 5 acres, which is the average size of a pig farm in Hawai`i. Your farm will be a specialized pig farm and not be growing other products. The farm can be located either in Hawai`i or in your home area.

Explain briefly and clearly the reasons for your decisions regarding the program you have selected in each of the following sections. Sound, individual thought and originality within the restrictions imposed are encouraged. Sufficient descriptive information and calculations are to be included in the reports in order that anyone reading the reports can readily determine what was done and why. Be sure to credit sources and include a bibliography.

Section 1. Swine Farm Site and Herd Description

Describe the location of your farm. Indicate where it is on a map (e.g. City and County map, MapQuest). What is the zoning in this location? Describe the site in as much detail as possible, considering topography, rainfall, and proximity of neighbors. What resources are available at this location? What are the drawbacks? Consider water resources, feed sources, land for application of manure, and availability of markets. Why did you choose this location?

Give a general description of your production system. Yours will be a farrow to finish farm. Will it be a pasture farm, a confinement farm, or something in-between? Why?

Determine the size of your swine herd and calculate the inventory of pigs of each category (sows, boars, gilts, suckling pigs, weaners, growers, finishers). How many pigs will need to be mated, farrowed, weaned, and sold each week? What farrowing rate and pre and post weaning death rates are you expecting?

Swine Care Handbook

City and County of Honolulu Planning and Permitting

Hawai`i Agricultural Statistics Service

Production Economy of the swine industry in Hawai`i

What Do You Need to Raise Swine in Hawai`i

PIH Production Systems

Section 2. Breeding System

Select and describe the breeds, the breeding or crossing system, and the selection of replacements to be used in your herd. Include a diagram of your crossing system. Assume all replacement stock are to be generated on the farm with the possibility of limited outside introduction of boars. What are the advantages and disadvantages of the selected system compared to other systems? How are appropriate matings determined? How are replacements selected? How will inbreeding be avoided?

Indicate the number of boars, sows, and gilts of each breed and cross. Assume the herd is already established according to your breeding program and thus avoid the problems of building up the herd.

Oklahoma State University - Swine Breeds

National Swine Improvement Federation

PIH Breeding and Genetics

Section 3. Building and Manure Storage Facilities

Outline the building(s) for your herd on graph paper using a line drawing showing designs and pen layout, flow pattern, size and approximate cost including equipment. Include a table showing how many pigs you have in each age/size group, the number of pigs per pen, the number of pens needed, the area needed per pig and the size of each pen. Describe any specialized penning such as farrowing crates or raised nursery pens. Include waste handling systems and manure storage. Include feed storage and any other specialized facilities. How will animal welfare be promoted in your system? How will the layout help make pig movement and other jobs flow smoothly?

Calculate the quantity of manure produced and indicate the methods of manure management and disposal, including an estimate of the crop land which would be necessary. What are Hawai`i's regulations to control water pollution by swine wastes? How much is a 25-year 24-hour storm at your location? Is your farm a CAFO?

MidWest Plan Service

PIH Housing

EPA Animal Feeding Operations

PIH Manure Management

Living Machine

NRCS State of the Land

Section 4. Feeding Program

With the aid of the Mixit computer program, formulate the necessary diets for the herd. Students are encouraged to form teams each of which will formulate a different diet (grower, lactation, starter) and share the results with the class. Include the Mixit printouts and explanations of what they show in your report. Assume all diets will be prepared on the farm. All feed inputs will have to be purchased at reasonable market value. Assume the vitamin-mineral premixes are to be purchased and used at the rate of 35 kg per tonne of complete feed. The other ingredients used are to be the most economical ones currently available in the farm area. Consider using local products or recycled food waste to reduce costs. What other local feeds are available? Will antibiotics be used as growth-promotants? Be sure to indicate the advantages and disadvantages of your choices.

Indicate the cost of each ingredient and the cost per tonne of complete diet as well as the total amount of each ingredient required per year and total feed cost per year. Indicate the feed processing equipment required and reasons for your choice.

PIH Nutrition

Section 5. Health and Management

Outline the program to be followed to maintain the health of the herd, including measures to prevent entry and spread of disease, and measures to maximize immunity. Outline a program to minimize stress at all stages of production. Specify measures to prevent residues in the meat.

Outline the routine management practices required by the pigs, such as piglet processing. Design a schedule of daily and weekly management.

The Merck Veterinary Manual

PigHealth

NetVet

APHIS Veterinary Services

PIH Herd Health

Pork Quality Assurance Handbook

Foodborne Illness

Food Safety and Inspection Service

On Farm Euthanasia of Swine - Options for the Producer

Vaccination Schedules for Swine in Hawai`i

Section 6. Marketing and Economics

Where will your pigs be sold? How much can you expect to make? How will marketing costs (slaughter fee, pork check-off) be handled?

How much labor will be required? Assume that the total operation will be looked after by hired help (at least until you graduate).

Determine the costs, returns and profitability of the above enterprise at present prices of inputs and pigs. Include costs attributable to feed, breeding stock, capital investment (interest and depreciation), labor, and other operating costs. If care is exercised in developing the previous sections, this section should not require a large amount of work. Comment on your expectations regarding the future of your farm and the pork industry in your area. Can you compete with mainland pork?

PIH Marketing

Hawai`i Agricultural Statistics Service

Syllabus addresses Hallmark 1: increases students' understanding of course material as well as improves students' writing skills

The Project Assignment fully describes the writing task, explains its purpose, provides a link to grading criteria, and guides students by posing relevant questions that need to be answered in each section.