FFA FFA FFA FFA FFA FFA FFA FFA FFA FFA FFA
HERDSMAN CHALLENGE
COMPETITION
SWINE
STUDY GUIDE
FFA FFA FFA FFA FFA FFA FFA FFA FFA FFA FFA
TABLE OF CONTENTS
Parts of a Pig and their cuts
Pg. 3
How to Choose a Pig for Show
Pg. 4
How to Feed your Pig
Pg. 4
How to Care for you Pig
Pg. 5
How to Show your Pig in a Show ring
Pg. 5
The Universal Ear Notching System
Pg. 6
Common Diseases-Their Prevention and Control
Pg. 7
Pig Breeds
Pg. 9
The Pigs Reproductive System
Pg. 11
The Pigs Digestive System Terms
Pg. 12
Glossary
Pg. 13
2
PARTS OF A PIG!
Some examples of pig
parts and cuts!
Dressing Percentages/Feed Conversion
Swine averages at 72%
3 pounds of feed to l pound of gain
3
How to Choose a Pig for Show
1. Look for an active pig with sound muscle tone and straight legs and body.
2. Analyze the pig's health. Avoid purchasing one that is lame or has a rough hair coat, dull
eyes, a cough, or diarrhea.
3. Look for a pig with a sleek hair coat, tightly curled tail and bright eyes.
4. Choose a pig that will have the proper weight in time for the fair. The ideal weight at
most fairs is 200 to 240 lbs.
5. Look at the pig's mother if you can. The sow's body structure will help you visualize what
your piglet will look like as an adult.
6. Talk to your 4-H leader or county agricultural agent about pig sales or private breeders
for hints on where to look for your perfect pig.
Tips & Warnings




Healthy pigs gain from 1.5 to almost 2 lbs. a day if fed properly. Multiply the number of
days to the fair by 1.6 to find out how many pounds the pig can gain by fair time.
If this is your first time raising a pig, don't be afraid to question other exhibitors,
breeders, extension office personnel, or farmers about their personal preferences and
experience.
Watch your pig closely when you first bring him home. The stress of hauling your pig
can cause eating problems and sickness.
If your pig shows signs of being sick, contact your veterinarian immediately.
How to Feed Your Pig
1. Ask your veterinarian what type of feed is best for your particular breed of pig.
2. Feed your pig at least once a day, twice a day for maximum weight gain.
3. Give the entire amount of feed your pig will eat at one time. The amount will increase as
your pig increases in size and age.
4. Provide your pig with a starter feed if he's under 125 lbs.
5. Feed finishing feed to pigs over 125 lbs.
6. Check with the feed manufacturer about any antibacterial compounds added to feed. This
type of feed will need to be removed from your pig's diet prior to slaughter for the listed
withdrawal time.
7. Remember to provide fresh water at all times. One-half to two-thirds of a pig's body is
made up of water.
Tips & Warnings

Exercise, feed, water and good care will foster a good weight-gain rate, and you may
bring home a blue ribbon.
4
How to Care for Your FFA Pig
1. Provide a clean, dry, draft-free shelter for pigs. Despite their reputation, pigs need clean
living quarters.
2. Provide bedding, such as straw or wood shavings, for warmth if temperature drops below
60 degrees F.
3. Provide water for your pig to lie in if temperatures are above 80 degrees F. This is how
pigs cool themselves.
4. Feed your pig using a clean feeder located where the pig is unable to soil its food.
5. Provide fresh drinking water at all times. Keep water in a large water trough that can't be
turned over, or purchase a self-watering barrel.
6. Check pigs weekly for lice or mange mites. Dust with lice dust if necessary. Check with
local feed store for a good brand.
7. Worm pig at least once before you show it. You can use a wormer you mix in feed.
8. Check with veterinarian about vaccinations your pig needs.
9. Walk your pig around its pen to build muscle tone - something judges look for in show
pigs.
Tips & Warnings
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

Feed and water your pig daily - twice daily is a good feeding practice.
Give your pig attention. Pigs love to be scratched and played with.
Pigs will root up grass, turning a once grassy pen into an all-dirt area. Place pigpen where
you don't mind not having any grass
How to Show Your Pig in a Showring
1. Make sure your pig is clean and that you're dressed neatly. Check on the dress code for
your club or fair barn.
2. Enter the ring when your class is called.
3. Watch the judge at all times.
4. Walk beside your pig with your show stick pointing toward and above the animal.
5. Keep the animal between yourself and the judge, about 10 to 15 feet away from the
judge.
6. Remain calm and gently move the animal back where you want it if your pig wanders
off.
7. Be polite to other exhibitors.
8. Shake the judge's hand and say "thank you" when leaving the ring after the show.
Tips & Warnings


Never hit the animal with a stick. Tap it gently on its side to herd it in a certain direction,
as you practiced at home.
Don't let the pig bunch up with a group of pigs - this makes it too hard for the judge to
see your animal.
5
The Universal ear notching system!
1.
Notches in the pig’s right ear represent its litter
number. Notches in the pig’s left ear are its
individual number. Under this system, every pig
in a litter has the same notches in the right ear,
while no two pigs have the same notches in the
left ear.
2.
For ear notching, the pig’s ear is divided into
hales-the two top half and the base half. By using
the top and bottom edge of each half of the ear,
four areas are available for notching. A notch in
the
lower edge of the base half is assigned a value of
one,
while a notch in the lower edge of the top half is
three.
A notch in the upper edge of the top half indicates
a 9, and each notch in the upper edge of the base
half is valued at 27. A notch in the very tip is
assigned a value of 81.
3.
The value of each notch in the right ear
added together represents the pig’s litter
number, likewise, the values of all
notches in the left ear are added to
determine the pig’s individual number.
There should never be more than
two notches in any particular
area of a pig’s ear.
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Infectious Diseases
the pain. Diamond-shaped
skin lesions may appear
during an acute attack.
Maintainin
g the health of your newly
purchased pigs is critical.
The first two to three
weeks following their
arrival at your farm are
very important. New pigs
require a great deal of care
and attention. By careful
observation, you will learn
to distinguish a normal,
healthy pig from a sick
one. Early diagnosis and
treatment of any illness
will pay big dividends.
Ease the discomfort of the
pig during its illness by
giving it good feed, plenty
of water, a clean pen
protected from dampness
and drafts, and plenty of
rest.
Infectious Diseases
Erysipelas
Signs: This disease is
caused by a bacterium
which can affect swine of
all ages. High fever (104106 F), poor appitite and
stiffness are characteristics
of the acute form of this
disease. Affected pigs may
stand with their feet well
under their body, giving
their backs an arched
appearance. They may also
constantly shift their
weight in an effort to relive
Prevention: Vaccinations
are particularly effective
against this disease. Pigs
should be vaccinated
against erysipelas at 8 to
10 weeks of age. Erypelas
vaccinations are usually
given at the beginning of
the feeding period.
Treatment: Antibiotics
such as penicillin are good
treatment for an acute
attack of erysipelas.
Pneumonia
Signs: Pneumonia is a
lung inflammation or
irritation. Pneumonia can
be caused by bacteria,
viruses or mycroplasma
organisims. Internal
parasites living in the pigs
lungs and the pig breathing
excessive amounts of dust
can cause pneumonia.
Stress is often an important
factor in respitory disease
such as pneumonia
because stress lowers the
pigs defenses against
pneumonia causing
organisms.
Some common signs of
pneumonia are abnormal
nasal discharge, persistent
cough and labored
breathing-sometimes
called thumping. Pigs may
also display decreased
appetites, gauntness and
dull appearances of the
eyes and haircoat.
Prevention: Because so
many factors can cause
swine pneumonia, it is
difficult to guard against
any particular cause of the
disease. Providing a well
ventilated, draft free
enviorment with a
minimum amount of of
stress will go far toward
preventing pneumonia.
Treatment: Due to the
wide range of pneumonia
causing organisms in
swine, no treatment will be
effective in all cases. If
you suspect that your pig
has pneumonia, ask your
vetinarian about treatment.
Pseudorabies(Mad Itch,
Aujeskys disease)
Signs: Pseudorabies is a
very serious highly
contagious disease casued
by a virus. The disease can
be spread from pig to pig
in drinking water, in
bedding or on top of the
shoes and clothes of
people.
In growing swine, Fever is
a major is a major sign of
pseudorabies, followed by
loss of appitite labored
breathingm vomiting and
trmbling. Affected pigs
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have difficulty controlling
their hind legs, and may
rub their noses execcivly,
sneeze and cough. Only 5
percent of infected pigs
die; however, pigs which
recover usually take longer
to reach market weight.
Prevention: Buy your pigs
from a qualified
pseudorabies free herd.
Once you have your pigs,
the best prevention is to
restrict human and animal
traffic around them.
Vaccinating market hogs is
not recommended because
vaccinated pigs are
indistinguishable from pigs
that have pseudorabies.
Identification of
pseudorabies carriers is
important in order to
control its spread.
infection of the turbinate
bones of the pigs snout.
The turbinates are small
scroll like bones in each
nostril that warm, moisten
and filter the air a pig
breathes. This disease is
not fatal, but infected pigs
have slower growth rates
and are more susceptible to
pneumonia.
The most common signs of
atrophic rhintitis are
sneezing, sniffling,
snorting and coughing. The
pig may have moist areas
below its eyes due to
excessive tear production.
In severe cases, twisting
and/or shortening and
thickening of the nose is
common.
Treatment: If your pigs
catch pseudorabies, they
must be placed under strict
quarantine to prevent the
spread of the disease.
Contact your vetinarian for
advice and proper
treatment procedures.
Prevention: Vaccines are
avalible for use in the
prevention of atrophic
rhintitis. These vaccines
should only be used if
rhintitis is a problem in
your facility. Ask you
vetinarian about the need
for and the best time to
vaccinate.
Atrophic Rhinitis
Signs: Atrophic rhinitis
results from a bacterial
Treatment: Sulfonamide
drugs mixed in the feed
during the early part of the
feeding period are useful in
the treatment for atrophic
rhintitis. Do not forget to
observe the proper
withdrawal period.
Swine dysentery
Signs: This disease is
caused by a bacterium
which affects the pigs large
intestine. Typically,
affected pigs have diarrhea
with mucus and blood in it.
Swine sysentry causes
reduced rates of gain and
poor feed efficiencies. In
severe cases, pigs may die.
Wearing contaminated
clothes, dogs, birds and
flies can spread this
disease, so keep pets out of
the pig pen and control
pedestrian traffic.
Prevention: No vaccine
has been developed against
swine dysentery. The best
preventive measure against
the disease is to keep
human and pet traffic
around hog pen to a
minimum. You should
isolate pigs with swine
dysentery from other pigs.
8
SWINE BREEDS!
Spot : These white-bodied pigs have black spots and medium-sized, droopy ears. Part of
their ancestry can be traced back to the original Poland china hogs of warren county, Ohio.
This breed has continued to improve in feed efficiency, rate of gain and carcass quality, as
can be proven in testing stations throughout the country.
Poland China: have legs different colored legs then their body is a large black hog with
white markings, belonging to a breed developed in North America
Duroc: Durocs have a reddish color and drooping ears. They are the second most
recorded breed of swine in the United States and a major breed in many other countries.
Their color can range from a very light golden, almost yellow, to a very dark red that
approaches mahogany.
Chester-white: The Chester-white’s body is all one solid color. They are a long, white
bodied hog with droopy ears, and belong to a breed that developed in Pennsylvania.
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Hampshire: Hampshires have white belts across their shoulders, covering the front legs
around the body. They have erect ears and are heavily muscled. They are the third most
recorded swine breed in the United States.
Landrace: The Landrace is a white lean-bodied hog that was developed in Denmark.
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SOME pigs digestive system TERMS!
Mouth: The teeth break food into small particles, and an enzyme begins
carbohydrate digestion.
Esophagus: muscle contractions move the food from the mouth to the stomach.
Stomach: the main function is to serve as a kind of vat where chemicals are added
to the food to start the digestion of fats, protein and carbohydrates. Some nutrients
are absorbed though the wall into the bloodstream.
Small intestine: in this very complex, very long tube composed of the duodenum
and the ileum, digestion and absorption continue. More nutrients are absorbed here
than anywhere else.
Cecum: often called the blind gut, this has very little function in the pig. However,
in two ruminants, the horse and the rabbit, fibrous foods are digested here.
Large intestine: main function is to absorb water. It also adds mucous material to
the remaining food to aid in movement of the food through the tract.
Rectum: leads to opening though which the undigested portion of the feed is
eliminated.
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The gestation period of a gilt or sow is 3 months, 3 weeks and 3 days (roughly 112-115 days).
Heat Period
Swine
Best age
to Breed
(Mo)
8-10
Duration Repeats
(Days)
(Days)
1-3
18-21
Occurs
After
Delivery
3-9 Days
Time to
Breed after
Delivery
8 ½ Weeks
Average
Body
Temp.
102.6
Length of
Gestation
Period (Days)
114
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A
Abortion- premature expulsion of the fetus from the uterus
Absorption- process in which nutrients and other materials are taken through the walls
of the digestive tract and into the blood
Acute Illness- an illness characterized by a sudden onset and short duration
Afterbirth- collective term for membranes, placenta and other tissues that protected and
nourished the pigs while in the uterus
All in, All out System- management system in which a facility is filled and emptied of
hogs all at once
Altch Bone- the exposed bone in the ham region of a pork carcass
Amino Acids- small compounds that are the building blocks of proteins
Anemia- a deficiency in hemoglobin, iron or red blood cells
Animal Abuse- any act of neglect that causes or permits unnecessary pain, suffering or
death of an animal
Animal Rights-the belief that all sentient beings (those that have the ability to suffer) are
born with inherent rights that are the same as human rights
Animal Welfare- responsible stewardship of animals involving human care, prevention
of cruelty, and minimization of animal suffering
Antibiotic- a medication, such as penicillin, used to destroy or inhibit the growth of
microorganisms
Antiseptic- substances or procedures that prevent the growth and reproduction of
microorganisms
Ascarlds- an intestinal parasite of swine, commonly called large roundworms
Atrophic Rhinits- a contagious disease caused by a bacterium which causes the
turbinate bones of a pig’s nose to stop growing and eventually deteriorate
Average Daily Gain- measure of a pig’s daily growth rate
Average Daily Lean Gain- measures the amount of lean tissue growth per day
Auction- A way to sell swine and other things. Sold to person with highest bid
B
Bacteria- large group of widely distributed, one-celled microorganisms
Backfat depth- a measure of the thickness of the fat layer coving the pigs back
Barrow- a castrated male pig
Bloody Scours- bloody diarrhea; a sign of a very contagious disease called swine
dysentery
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Boar- intact male pig
Body Proteins- amino acids linked together to form protein molecules which make up
muscles, skin, internal organs, bones, blood, hair and hooves
Breed (noun)- a group of swine that look alike, share certain characteristics and pass
those characteristics to their young
Breed (verb)- mating a boar and a gilt or sow to produce piglets
Breeding Herd-term that includes all replacement boars, service boars, replacement gilts
and sows present on the farm
Brucellosis- bacterial disease of domestic animals caused by a bacillus that results in
abortions; also called “Bangs Disease”
By-product- product produced from the parts of the pig left over after all the meat is
used; ex: leather made from pig skin
C
calcium- a micro mineral pigs need to build bones, teeth and other life systems
cannibalism- behavior pattern in which one pig bites or chew a part of another
Carcass- body of a hog after it has been “harvested”
Carcass Length- the distance from the first rib to the altch bone of hanging pork
carcass
Carcass Traits- characteristics of pigs such as muscling, leanness, and length
Castrate- removal of the testes from the male animal
Cellular Immunity- acquired immunity in which immune cells, rather then antibodies,
predominate
Colostrum- rich milk produced by the sow during the first few hours after farrowing;
contains disease-fighting antibodies and extra nutrition for newborn pigs
Conception- union of ovum and sperm into a zygote and into the womb to begin
pregnancy
Concentrate- dietary component high in energy or protein and low in fiber content
Confinement- holding swine in a restricted area
Consumer- person who buys and uses a product
Contagious- characteristic of a disease that permits it to be readily passed from one
animal to another
Countersunk Tailsetting- a small depression or dimple where the pigs tails attaches
to its body; characteristic to extremely fat pigs
Corpus Luteum- structure that forms on the ovary following ovulation and secretes
progesterone
Cryptorchid- male animal with one or both testes remaining in the body because it/they
did not descend into the scrotum during embryonic development
Culling- process of eliminating unwanted or poor-quality animals from the herd
Cyst- pouch or sac filled with fluid or semisolid material
D
Date of Service- first mating date within a service period; first day boar placed group
Days to 230- measures the pig’s growth rate by recording the days it takes the pig to
reach 230 pounds
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Diet- nutritionally balanced mixture of field ingredients
Dietary Proteins- proteins in feed ingredients that are used as a source of amino acids
Digestion- process in which complex nutrients such as starch, fats and proteins are
chemically broken down in the digestive system into simple nutrients
Digestibility- percentage of a nutrient digested and absorbed from the intestines
Disease- sickness or illness that prevents the body from functioning normally
Dressing Percent- carcass weight of a meat animal divided by its live weight
Dystocia- abnormal or difficult labor and/or birth
E
Ear Notching- a method of permanently identifying pigs by notching their ears
Egg- reproductive cell of the female; ovum
Ejaculation- discharge of semen from the reproductive tract of the male
Embryo- developing animal in the very early stages following joining of sperm and egg
Endocrine- glands without ducts that release their secretions directly into the blood
Environmentally Controlled Housing- confinement of swine during their entire life
Enzyme- protein formed in plan or animal cells that acts as an organic carrier in starting
or speeding up specific chemical reactions
Eryslpelas- a bacterial disease characterized by poor appetite, high fever, stiffness, and diamond
shaped skin lesions
Amino Acids Essential - amino acids that must be present in the diet because pigs cant
make them in their bodies
Estrogen- hormone or group of hormones produced by the developing ovarian follicle;
stimulates female sex drive and controls development of female characteristics
Estrous Cycle- reproductive cycle in non-primates; measured from the beginning of one
estrus to the beginning of the next
Estrus- period during the estrous cycle when female is sexually receptive to the male and
her ovum is ready to be fertilized
Excretion- elimination of animals waste products from the body
Experimentation- use of animals for physiological or pathological investigations
F
Farrowing- birth process in swine
Farrowing Crate- stall in which the sow is confined during farrowing and lactation
periods to prevent her from turning around
Farrowing Interval- number of days between two consecutive farrows for an individual
sow
Fats- a dietary compound that supplies energy for the pigs and aids in digestion of certain
vitamins
Fat Cut- a wholesale cut of pork that contains much more fat then lean tissue
Feces- solid waste eliminated from the digestive tract; manure
Feed Conversion- amount of feed consumed per pig to produce one pound daily
Feed Efficiency Value-a measure of how many pounds of feed are required for the pig to
gain one pound
Feeder Pigs- weaned young pigs weighing approximately 30 to 60 lbs
15
Feedstuff- grain and other ingredients used in making swine rations
Fertility- ability to produce sperm, ova, or offspring
Fertilization- process in which sperm and ovum fuse to form a zygote
Fetus- an unborn pig growing in the uterus before birth
Fever- increase in body temperature that occurs with some diseases and infection; normal
body temperature for swine is 101-102 degrees F
Finishing Hogs- swine of either sex weighing between 125-250 pounds
Free-Choice- a feeding system that offers feed ingredients cafeteria-style to the pig
G
Gene- smallest unit of inheritance found as part of a chromosome
Genetics- science that studies heredity, variation on organisms, and
the function and transmission of genes
Genital- refers to reproductive organs
Genotype- genetic make-up of organs
Gestation- period in which the sow is pregnant; 114 days in swine
Gestation Stall- individual stall in which a pregnant sow is held during gestation
Gilt- female pig that has never given birth
Goiter- enlargement of the thyroid gland usually brought on my iodine deficiency
Gonad- organ in male or female animals that produces sperm or ovum
Growing pigs- swine off either sex weighing between 40 – 125 lbs
Growth Rate- rate of weight gain
H
Heat Period- Estrus; period during which female is sexually reproductive
Heritability- ability of an animal’s physical characteristics to transmit to their offspring
Heterosis- amount of superiority observed or measured in crossbred animals compared
to the average of their purebred parents
Hog- usually refers to swine weighing more then 125 lbs; may refer to any class swine
Hormone- general name fpr secretions of the endocrine gland
Host- animal upon which another animal lives as a parasite
Hurdle- small, hand-held panel used to guide hogs as they are being moved
I
Immunity- resistance to disease, usually created through vaccination
Import Quotas- maximum legal imports permitted for various pork products
Inbreeding- type of mating system where the animals produced are more closely
related then the average population
Infertile- not able to reproduce offspring
Infection- abnormal condition caused by disease-producing microorganisms that impair
heath and organs
Insemination- depositing semen into the female reproductive tract
Inter-herd Effects- environmental effects that vary from herd to herd
16
L
Lactation- in sows, the process of producing milk
Lean Cuts- wholesale cuts of pork that contains much more lean then fat tissue
Line Breeding- type of mating system used to concentrate the genes of a particular
ancestor into pedigrees of the offspring
Litter- group of piglets born to a sow at one time; ideally 10-12
Litter Weight- total birth weight of the live pigs in a litter
Liver Condemnation- pig livers judged by federal meat inspectors to be unfit for human
consumption
Loin Eye Area- area of the major muscle in the loin between 10th and 11th ribs
Lungworms- an internal parasite that lives in the pigs lungs
Lysine- the essential amino acid that is most likely to be deficient in standard swine diet
M
Macrominerals- required in very small amounts for the pig
Market Price- the amount of money being paid for pigs any given day
Mastitis- infection and inflammation of the udder and mammary glands
Mammary System- udder, teats, gland and tissues associated with milk production
Market Hogs- swine approximately 5-1/2 to about 6 months of age weighing about 230275 pounds; used to generate pork
Mating- depositing sperm from the boar into the uterus of the female to produce pigs
Metabolism- utilization of nutrients inside body cells; involves chemical changes
Microminerals- required small amounts for the pig
Minerals- elements required by the pig to build bones and teeth and support other
life processes
Mummified pigs- pigs born discolored, shriveled or discomposed
N
Natural Immunity- natural resistance of host to disease; transferred genetically
Necropsy- examination that involves dissection of an animal to discover cause of death
Nodular Worms- an intestinal parasite that lives in the adult pigs’ large intestine
Nursery- Area where pigs are moved following weaning and kept
Nutrients-building blocks of nutrition that must be eaten eachday by pigs for good health
O
Ovary- primary sex organ of the female that produces ova and female sex hormones
Ovulation- process of releasing eggs or ova from the ovarian follicle in the female
Ovum- female sex cell; egg
Oxytocin- hormone of the posterior pituitary gland that causes the release of milk from
the mammary gland and aids in parturition
P
17
Palatability- degree to which a feed is linked or accepted by an animal
Partial Confinement- confinement of swine during portion of their lifetime
Parturition- giving birth, farrowing
Pathogen- agent that may cause disease or illness
Pedigree- listing of the names of an animals ancestors
Phenotype- appearance of an animal or one of its traits
Physiology- study of the body and its organs, systems, tissues and cells
Placenta- structure attaching the navel of an unborn pig to the lining of the sows’ uterus
Population- group of animals considered genetically as a unit
Pork- meat from hogs
Pork Cuts- cuts of meat from the whole hog carcass
Postnatal- following birth
Post-weaning Death Losses- pigs that die between weaning and market
Pregnancy- time during which the embryo is developing inside the uterus of the female
Premix- blend of small amounts of a dietary ingredient with a suitable carrier
Progeny- offspring of an animal
Progeny Testing- evaluating genotype of an individual by studying the performance
of its offspring
Puberty- age at which the guilt or boar becomes sexually active and capable of
reproducing
R
Recessive- refers to gene whose expression can be modified or covered by another gene
Replacement Guilt- guilt of superior quality selected to become part of herd
Retained Placenta- fetal membranes not expelled following parturitation
S
Secondary Sex Characteristics- distinct body traits that characterize maleness or
femaleness
Scours- soft, watery feces in swine
Semen- fluid substance produced by the male reproductive system
Sex Cells- reproductive cell, ova in females, spermatozoa in males
Showmanship- exhibition class at a fair or swine show
Sire- male parent (boar) of a specific pig
Social Order- tendency of animals to behave in a social dominance order
Sow- female hog that has produced one or more litters of pigs
Sperm- male sex cell
Stillborn Pigs- fully-developed pigs found dead behind the sow after farrowing
T
Tail biting- specific form of cannibalism in pigs
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Tenth Rib Backfat- taken over the muscle at the tenth rib
Testes- primary sex oran of the boar that produces sperm and sex hormones
Toxemia- illness caused by poisoning secreted in plants or animals
Trait- feature of characteristic of an animal
Type- refers to structure or conformation of an animal or the type of product that
it produces
U
Ultrasonic- technique for estimating certain aspects of the body composition
Umbilical Cord- membranes connecting the navel of the fetus to the sows’ uterus before
birth; carriers nourishment
Uterus- part of the reproductive tract in female mammals where fetus develops during
pregnancy
V
Vaccination- medicine or antigen given with a syringe and a needle
Vaccine- medication that contains live, modified, or dead organisms or their products
W
Weaning- removing pigs from the sow and switching them from milk to dry feed
Z
Zygote- diploid cell formed from the union of the sperm cell with an ovum
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