Student name: _____________________ Date: _______________ Notre Dame College year 9 - VET Agriculture option Certificate II in Agriculture Pig Unit Test AHCPRK202A Care for weaner and grower pigs Grower Pig Husbandry Test – VET agriculture 1. This set of photos shows four pigs with different condition scores. PIG A PIG B PIG D PIG C a. Which pig would be scored as obese? ____________________________________ b. Which pig is in ideal condition (not too fat or too thin)? ________________________ c. Is pig B male or female? ____________________________________ d. Comment on the process you would use and the features you would look at to determine and assess the condition of your pigs ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ e. The pig shown here would be classified to be f. A. OBESE B. FAT C. IDEAL D. THIN E. EMACIATED The pig in this picture has been marked with blue paint because its condition score is very low. Suggest two things that the farmer could do to improve the condition of this young pig. ________________________________________________________________________________ ________________________________________________________________________________ ________________________________________________________________________________ 2. Examine at the food samples at your table. a. Fill in the table below: Name it Main food nutrients in this food (Circle as many as you think is appropriate) Food 1 Fibre, minerals, vitamins, sugars, carbohydrates, Protein, Oils/Fats, Food 2 Fibre, minerals, vitamins, sugars, carbohydrates, Protein, Oils/Fats, Food 3 Fibre, minerals, vitamins, sugars, carbohydrates, Protein, Oils/Fats, Suggest why this food is part of the pig diet at school b. Why does food 1 need to be ground up, crushed cracked or soaked in water before it is fed to the pigs? ________________________________________________________________ c. Other than nutrition – what else does food 3 provide for the pigs? ____________________ d. Why can’t pigs (especially young pigs) survive on just pasture? _______________________ ______________________________________________________________________________ e. Circle the one problem that is most likely to arise from not having enough of each nutrient in the food. Diet low in Carbohydrates Diet low in Proteins Diet low in Fibre Weak Bones Muscle Loss Poor Eyesight Hair Loss Fatigue nosebleeds Constipation Weak Bones Muscle Loss Poor Eyesight Hair Loss Fatigue nosebleeds Constipation Weak Bones Muscle Loss Poor Eyesight Hair Loss Fatigue nosebleeds Constipation 3. Handling and moving pigs a. Why should a moving board be used especially when moving larger pigs? _______________________________________________________________________________ _______________________________________________________________________________ b. How can you tell when you are approaching a pig’s flight zone? ______________________________________________________________________________________ ______________________________________________________________________________________ c. When are shakers useful in the pig shed? ____________________________________________________ ___________________________________________________________________________ 4. This parasite was found on one of our pigs. Why did we decide it was a louse and not a tick?_______________________________________ a. Name 3 things we did when the lice were discovered i. . ii. iii. 5. Consider the pig diseases or conditions that you studied. a. In relation to pig health, what does “maintaining the biosecurity of the farm” mean? ______________________________________________________________________ ______________________________________________________________________ b. Complete the table: Name one common pig disease or condition: __________________________________ i. Circle the main cause of this disease or condition .. or write it here if it is not listed other:______________________________ Viral Infection Bacterial Infection Internal Parasites Poor Nutrition Genetic Factors Shed Conditions External Parasites Animal Behaviours Respiratory System Muscular Skeletal Digestive System Skin Reproductive Systems Nervous Systems Circulation ii. Circle the pig body system that is mainly affected by this disease or condition condition .. or write it here if it is not listed other:_____________________________ iii. List two ways that this condition can be prevented? iv. How would you treat or manage this condtion if it was noticed in your pigs? v. How does this disease or condition affect the productivity and profitability of the farm enterprise? 5. In the yard – for each pig yard feature describe the jobs it does for the pigs _________________________________________________ Straw in the shed _________________________________________________ _________________________________________________ Concrete under the gates _________________________________________________ _________________________________________________ _________________________________________________ Bricks under the water trough _________________________________________________ _________________________________________________ _________________________________________________ _________________________________________________ Grassed area _________________________________________________ _________________________________________________ Square mesh sections at the bottom of the fencing Lengths of old hose and plastic containers hung or left in the yard 6. _________________________________________________ _________________________________________________ _________________________________________________ _________________________________________________ _________________________________________________ _________________________________________________ 7. Marketing Pig Meat in Australia a. Which organisation designed and distributed this logo? ________________________________________ ________________________________________ b. What does the logo mean when you see it on products in the supermarket? ________________________________________ ________________________________________ c. Why is the logo not used by many pork distributors at the moment? ___________________________________________________________________________________ ______________________________________________________________________________ d. Approximately what proportion of Processed pork (ham, bacon etc.) sold in Austalia is imported from overseas? ___________________________________________________________________________________ 8. Consider the many TV advetisements for pork that we saw in class. a. List three features of pork meat that are often used to make consumers consider pork instead of other meats i. __________________________ ii. __________________________ iii. __________________________ b. Describe, in detail, how marketing and consumer preferences affect the way pig producers house, feed, manage, assess and breed their animals? ______________________________________________________________ ______________________________________________________________ _____________________________________________________________ ________________________________________________________________ _________________________________________________________________________ ________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________
