Raising that prize Swine

Lesson 2

This is just one lesson in your journey towards fame and fortune in raising that perfect pig.

Feeding one or more pigs to sell as market animals is probably one of the most common 4-H livestock projects. It doesn't require a large amount of money and it can be completed in about four months.  The words "swine," "hogs," and "pigs" refer to animals of the porcine family or pig family. The term swine can also refer to the pig family in a general way, and "pig" can be used in referencing young animals.

A healthy pig

It is important to maintain the health of your pig. The first 2 or 3 weeks are critical, so you should check your pigs several times each day during this period. Strong appetites, body temperatures of 102.5° F, sleek haircoats, and tightly curled tails are all signs of a healthy pig. Healthy pigs are active and alert with bright looks in their eyes.

A pig will give you many clues when it isn't feeling well. some of the clues are poor appetite, guantness, rough hair coat, a dull look in the eyes, excessive coughing, diarrhea, inactivity and lameness.

If you think a pig is sick, take its rectal temperature. If it is 2 degrees or more above normal, call a veterinarian immediately.

A common problem with pig is stress. Hauling, vaccinating, introducing it to strange surroundings and strange pigs can scare or stress a pig. When a pig is stressed, it will be more susceptible to sickness. It may eat less feed and grow slower. It is important to minimize stress, especially when you first get your pig home. Some common diseases are pneumonia, pseudo rabies (mad itch), and swine dysentery. Swine can also have external parasites, such as lice and mange mites, and internal parasites which live inside the pig's body. If your pig looks or acts sick, call a veterinarian immediately. There are many medications that are very effective in treating swine ailments, but you have to start early in the illness.

Evaluating feeder pigs

What makes a good pig? When evaluating pigs, two major areas must be considered: body composition and structural soundness. Body composition refers to the degree of muscling and the "finish". When viewed from the behind, the muscles of the ham region should be long and thick, with the thickest point through the stifle (interior leg). There should be a good deal of spread or width between the hind legs, indicating ham muscling. Finish refers to the amount of fat over the muscles of a mature (125 - 250 lb.) pig.

When evaluating structural soundness, the judge will look at the pigs' feet and legs, body cavity and topline. The body cavity should be relatively deep, long and wide, giving the pig plenty of body capacity.

Resources:Most of the material for this report has come from Your 4-H Market Hog Project, Iowa State University, University Extension, January, 1992.

http://www.goats4h.com/Pigs.html#fun

About this cache:

Lock n lock 870ml container.  Holds log and several small items.  Original contents: green car, teamwork pin, spider,Baxter key chain flash light (working), giant paper clip.

Met up with a Red Fox as I was placing this cache. Careful of the terrain; especially the slope that must be traversed to reach for the cache. Thats if you don't like swimming. Please place the cache back as found and try not to disturb the area to much as it will spoil the hide for the next seeker. Remember to keep good study notes. There will be an exam after the final lesson