Animal Husbandry

INTRODUCTION
Lesson Introduction
The Animal Husbandry lesson explains the importance of the basic handling techniques the
pork industry uses to maintain animal well-being. This lesson supplies students with
information about basic pig care, types of production facilities, and handling techniques.

Time Needed

Standards

Interest Approach:........................ 5 minutes

Content Delivery:........................20 minutes

National Science

Whats in a Feed Ration:...............5 minutes

9-12.3 Life Science:

develop an understanding
of behavior of organisms

The Race is On:..............................5 minutes

Review Quiz:................................10 minutes

LEARNING OBJECTIVES:

9-12.6 Personal and Social

Perspectives: develop an
understanding of
environmental quality and
natural and man-induced
hazards

After completing this lesson, students will be able to:

1.

Determine the basic needs associated with pig care

2.

Differentiate between the three main types of production facilities

3.

Explain how to properly care for and handle pigs

4.

Identify the biosecurity measures producers use to prevent the spread of diseases and
help ensure animal well-being

MATERIALS:
1.

PowerPoint titled Animal Husbandry

2.

LCD projector or overhead projector (if needed, the PowerPoint slides can be used as
transparency masters)

3.

Enough copies of the quiz and activity sheets for each student in the class

VOCABULARY:
Balk when a pig refuses to move where the handler would like the animal
to go. Balking can include stopping, backing up, or fleeing.
Carbohydrate a component fed in the diet as a major source of energy
Conduction transfer of heat through physical contact with another surface
Convection transfer of heat by physical contact with fluid
Environmentally Controlled Buildings a production system where animals live
completely indoors
Evaporation transfer of heat by water conversion to vapor
Field of Vision the entire area that can be seen without shifting or moving.
Flight Zone the area surrounding the animal that if entered will cause the animal to move
away
Hoop Building a production system where animals live in a hoop barn with access to
pasture
Husbandry the care and management of captive animals
Mineral a number of naturally occurring substances with specific chemical structures
Point of Balance an area on the animal that will cause them to move in the opposite
direction. The point of balance is at the shoulder, and an animal will move backwards if the
handler stands in front of this point, or forward if the handler stands behind this point
Protein a component fed in the diet; required for the structure, function, and regulation of
the body's cells, tissues, and organs
Radiation transfer of heat without direct contact
Ventilation the process of supplying or removing air by natural or mechanical means to
or from an area
Vitamin a key nutrient that is needed in small amounts to grow and maintain normal
health

INTEREST APPROACH:
Using the accompanied PowerPoint, show the Interest Approach screen to the class. Ask the
class which of the items they would feed a pig. Use follow-up questions such as, Why did you
choose this one? or Could a pig live a healthy life just eating this? or If the ideal market
weight is between 240-300 pounds, how does a producer get the pigs to this weight in such a
short amount of time? Use this type of questioning technique to lead into the lesson.

TEACHING CONTENT:
Objective 1: Determine the basic needs associated with pig care

Pigs require the same basic needs as all members of the animal kingdom: shelter, water,
and feed
Shelter
Shelter protects the animals from outside elements. It reduces stress and
increases feed conversion
Water
Pig require fresh, clean water daily to maintain their body temperatures,
transport nutrients, and remove waste
Feed
Pigs are fed rations, which contain all the needed nutrients
Nutrients are the needed components of rations which pigs need to survive and
include:
o Proteins made from amino acids, measured in crude protein content
o Carbohydrates and fats supplies energy
o Vitamins aids in cell formation and function
o Minerals aids in tissue development
Typically rations are made of corn and soybean meal
Rations supply pigs with their nutritional needs for a single day
Rations are free of contaminants
There are different feeding requirements for each production stage
Feed tags inform the producer of all the items in a ration. Several of these
items are required by law to be on the feed tag. They include:
o Feeding directions explains the stage of growth and amount of the
product to use
o Ingredients listed in order from the greatest to the least amount
o Guaranteed analysis explains the amount of nutrients in the feed,
usually listed as maximum or minimum amount
o Name of product this is the trade name or the name the product is
sold under
o Active drug ingredient (if one is contained within the feed) explains
which drug (or drugs), if any, are in the product, along with the
withdrawal time of the drug
o Manufacturer who made the product

Suggested Teaching Method: Use the PowerPoint to teach the students how to read a feed
label. At the end of the section, use the Whats in a Feed Ration activity to reinforce the
content for this section.

Objective 2: Differentiate between the main types of production facilities

Maximizing efficiency requires producers to maintain animal well-being and herd health.
To accomplish this, producers can use two types of production facilities:
Environmentally controlled buildings (EC)
Naturally ventilated, mechanically ventilated, or a combination of both
Within the building adequate space should be allowed per pig
Environmentally controlled buildings have both benefits and challenges:
o Benefits of EC buildings
Easy to clean and disinfect, which helps with disease
management and control
Multiple pen locations to maintain age-appropriate diets,
split-sex pens, etc.
Control of the environment
o Challenges of EC buildings
High building costs
Diseases can spread quickly due to the proximity of the
animals
Dependent on the management skills of the caretaker
Hoop Buildings
Production stages are seasonally dependent. They are typically used for
nursery and the grow/finish phase of production but have been used for
breeding/gestation as well.
Like EC buildings, hoop building have both benefits and challenges:
o Benefits
Lower initial cost than Environmentally Controlled
operations (low investment cost per pig)
Some protections from the weather
Buildings can be used for other purposes, such as
machinery storage
o Challenges
More difficult to clean, disinfect, keep pigs separate from
manure
Harder to identify and treat sick pigs
Minimal control of the environment
Bedding required, including places to store bedding
(new/clean and used/soiled)

Suggested Teaching Method: Write a brief description of each facility on the board. Ask the
students, What do you think are the benefits of raising pigs in this facility? What are the
challenges? Guide the students through this process, and use the PowerPoint to reinforce.

Objective 3: Explain how to properly care for and handle pigs

Observation
Producers observe pigs daily by conducting a daily walk through
During the observation, producers:
Get into the pens. This acquaints the pigs with humans through
interaction
Check the waters, feed, feed pans, ventilation system, building
temperature, and signs for a pig in poor health
Ventilation
Ventilation helps maintain indoor air quality by controlling moisture levels,
gases, odors, and temperature levels
Relative humidity is properly maintained as it helps to control diseases
and dust, and to maintain pigs body temperatures
Gases, such as ammonia, hydrogen sulfide (given off from waste), carbon
dioxide, and carbon monoxide must be controlled through ventilation
Temperature
Pigs are warm-blooded animals. They need to maintain proper body temperature
to optimize health and their rate of gain
Pigs lack sweat glands. This means they must lose heat through other means:
Conduction Transfer of heat through physical contact with another
surface (i.e., lying against a concrete wall).
Convection Transfer of heat by physical contact with fluid (i.e., water)
Radiation Transfer of heat without direct contact (i.e., fan).
Evaporation Transfer of heat by water conversion to vapor (i.e.,
panting)
Target Temperature Range
Maintaining the proper temperature range is important for pigs wellbeing and growth
Different stages of production require different temperature ranges. As a
pig grows, it requires less heat to remain comfortable; therefore, in
environmental control buildings, the temperature decreases as pigs move
through the different phases of production
Supplemental heat (i.e., a heater) may be used during the winter months
Sprinklers, cooling pads, and fans may be used during warmer conditions
Correct Animal Handling
It is important to ensure that pigs are handled in the correct manner and that
they are well cared for
Handling means working with or moving the animals
When pigs are handled properly, they will be healthier, more comfortable,
and easier to move in the desired direction
Correct handling also will help ensure the meat that comes from the pig
looks and tastes good, and is safe for the people who eat it

Animal Behavior
Animal behavior is the way an animal acts in response to who or what is around
it. There are certain things we know about pigs and the way they act:
They naturally want to try to escape
They will usually follow each other
They often scare easily by loud noises, slippery floors, bright lights or
darkness, or moving things such as flapping items or other animals
When moving pigs, visual distractions should be eliminated, such as people and
other pigs
Pigs should be allowed to move freely in groups of less than six so they encounter
fewer distractions and more room to move
Flight Zone
An animals flight zone is its own individual space
If the handler understands where the animals flight zone is, he or she can
use it to move the animal where desired
o By moving into the animals flight zone, the handler can cause it to
move
o By moving out of the flight zone, the handler can cause the animal
to stop moving
The more a pig is handled, the smaller their flight zone becomes
Point of Balance
The point of balance is at the pigs shoulder
If the handler stands behind the shoulder, the animal will move forward
If the handler stands in front of the shoulder, the animal will move
backwards
When working with or moving pigs, the handler should always be on the correct
side of the animals point of balance
Handling Tools
Handlers should use the most effective tools for the movement of the animals,
such sorting boards or panels. These tools block the pigs path and vision while
protecting the handler.
Other tools include:
Nylon flag
Witchs/matadors cape
Plastic paddle
Using the proper techniques and practices will allow handlers to more easily
move animals, and will also help in making sure animals receive the best
treatment possible.

Suggested Teaching Method(s):

1.

Use students to explain/demonstrate/teach the Point of Balance concept.

2.

(Instead of the above) Teach the Point of Balance concept using the PowerPoint.
Next, assess their understanding by placing the students into groups to demonstrate
the concept.

3.

At the end of the section, use the Race Is On activity to reinforce the content for this
section.

Alternative Teaching Method: Have the students create a one page marketing pamphlet
about the proper care and handling of pigs. Make sure the marketing pieces address the
content in this section.
Objective 4: Identify the biosecurity measures producers use to prevent the spread of
diseases and help ensure animal well-being

On all operations, the protection of pig health through the prevention of diseases is
essential to long-term operational success and to herd health.

Operations institute biosecurity processes and techniques to prevent the spread

of disease within the herd.

Although biosecurity takes on different methodologies, the fundamental principle

is to practice all-in and all-out management. This management approach
removes every single animal from a room, building, or site, followed by cleaning
and disinfecting the area.

Another key aspect of biosecurity, is controlling the access employees and nonemployees have to facilities.

Producers practice the following biosecurity management practices:

Wear farm-supplied clothing when working with pigs
People must shower in and shower out
All pens and equipment are cleaned and disinfected after each use
Trucks are washed in between the transportation of different groups of pigs
When new breeding stock is introduced to the herd, they are quarantined to
prevent the spread of diseases
Deliveries, such as feed, occur in the same location with limited to no access to
the facilities. This prevents the introduction of other diseases from other
operations
Sometimes vaccines are used to prevent viral diseases
The operations veterinarian determines if/when vaccines are necessary for the
herd. This decision is based on past health management issues and follows the
established herd health plan established with a veterinarian who holds the
operations veterinary/client/patient relationship (VCPR)

Suggested Teaching Method(s):

1. Using the PowerPoint, ask the students what disease they think causes the listed
symptoms. Next, explain that respiratory diseases are typically caused by a virus
and discuss preventative measures.
2. Use the discussion questions to facilitate class discussion about the pig handling and
care. These questions will act as a review before the quiz is distributed. If you
choose, you can integrate the questions throughout the lesson to facilitate class
discussion as well.

WHATS IN A FEED RATION

Name: _______________________________
Directions

Student Activity

Use the feed tag to answer the questions.

PIG FINISHER
MEDICATED

Questions

FOR PIGS FROM 80POUNDS TO 270POUNDS

1. What is the withdrawal period for this product?

2.

ADMINISTER TO SWINE IN A COMPLETE FEED

FOR REDUCTION OF THE INCIDENCE OF
CERVICAL ABSCESSES; TREATMENT OF
BACTERIAL SWINE ENTERITIS (SALMONELLOSIS
OR NECROTIC ENTERITIS CAUSED BY
SALMONELLA CHOLERAESUISAND VIBRIONIC
DYSENTERY). MAINTAINANCE OF WEIGHT
GAINS IN THE PRESENCE OF ATROPHIC RHINITIS.

What phase of production would a producer use this feed for?

ACTIVE DRUG INGREDIENT

CHLOROTETRACYCLINE ............................ 100 G/TON
GUARANTEED ANALYSIS
CRUDE PROTEIN ...................................MIN.
17.50%
LYSINE....................................................... MIN.
0.90%
CRUDE FAT .............................................. MIN.
4.00%
CRUDE FIBER .........................................MIN.
4.50%
CALCIUM ................................................. MIN.
0.60%
PHOSPHORUS .........................................MAX.
1.10%
SALT ........................................................... MIN.
0.40%
SALT ........................................................... MAX.
0.90%
SELENIUM................................................ MIN. 0.30% PPM
ZINC ........................................................... MIN. 140.00 PPM

3.

What is the fifth most active ingredient in this product?

4.

What percent of the ration is phosphorus?

5.

Who is the manufacturer of this product?

6.

What type of nutrient does calcium provide?

INGREDIENTS
Corn Products, Soybean Products, Plant Protein Products,
Processed Grain By-Products, Animal Fat, Animal Protein
Products, CalciumPhosphate, Lignin Sulfonate, Gr ound
Limestone, Salt, L-LysineMonohydrochloride,
MethionineSupplement, Zinc Oxide, Zinc Sulfate
v
, Ferr ous
Sulphate, Manganous Oxide, Copper Sulfate, Calcium
Iodate, Sodium Selenite, VitaminA Acetate, Vitamin
D-3 Supplement, Vitamin E Supplement, Menadione
Dimethylpyrimidinol Bisulphite, Riboflai n Suppl em
e nt,
Niacin, CalciumPantothenate, Vitamin B-12 Supplement,
ThiamineMononitrate, Folic Acid, CholineChloride,
PyridoxineHydrochloride, Biotin, Ethoxyquin (As A
Preservative)
FEEDING DIRECTIONS
FEED astheonly ration to pigsweighingfr om80pounds
to270poundsbodyweight.
CAUTION: In order toobtain thedesired performance
results, theanimalsshould beself-fed.
WARNING: Withdraw 10 days prior to harvest;
containshigh levels of copper; donot feed to sheep.
MANUFACTURED BY:
RATION FEED
NET WEIGHT 50POUNDS (22.7KILOGRAMS) OR AS
SHOWN ON SHIPPING DOCUMENT

PIG CARE
Name: _______________________________
Directions:

Answer the questions in complete sentences.

Student Activity

1. What type of heat transfer is represented in item A?

2. If the floor is concrete, what type of heat transfer is occurring?

3. What type of production facility is represented in this image?

4. What is the main purpose of a ventilation system?

5. When transporting this pig to another pen, what steps should be taken?

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DISCUSSION QUESTIONS
Directions
Use the questions below to facilitate class discussion about the pork industry. These
questions will act as a review before the quiz is distributed. If you choose, you can
integrate the questions throughout the lesson to facilitate class discussion as well.

Class Activity

Questions
1.

Why is proper care and handling of pigs important to the success of an operation?

2.

Based on how pigs behave, what key factors should you consider when designing a new
building?

3.

How would you design biosecurity measures into to the operations facilities?

4.

How does a producers handling and care techniques affect the quality of meat?

5.

How would the design, type of facility, and production schedule be different for a pork
operation in northern Minnesota compared to an operation in North Carolina?

6.

A feed manager must develop talking points for a middle school class and asks you to
help. What type of information would you provide to the feed manager?

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Animal Husbandry Quiz

Name: _______________________________
Directions: Answer the following questions by choosing the best answer.
Matching:
1. _____ Point of Balance

A. Transfer of heat without direct contact

2. _____ Evaporation

B. A production system where animals live

in a hoop barn with access to pasture

3. _____ Conduction

C. The transfer of heat by panting

4. _____ Ventilation

D. When an animal refuses to move,

5. _____ Husbandry

including stopping, backing up, or

fleeing

6. _____ Hoop
7. _____ Balk

E. The area on the pig that will cause them

to move the opposite direction

8. _____ Radiation

F. The care and management of captive

9. _____ Flight Zone

10.

animals

_____ Environmentally
Controlled Buildings

G. A production system where animals live

completely indoors
H. The transfer of heat by lying against a

concrete wall
I.

The process of supplying or removing air

by natural or mechanical means

J. The area surrounding the animal that if

entered will cause the animal to move

away

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Multiple Choice:
1. If a producers needs to move a pig backward and to the right, the producer should enter

the fight zone

A. below the point of balance on the left side
B. below the point of balance on the right side
C. above the point of balance on the left side
D. above the point of balance on the right side
4. Which nutrient aids in tissue development?
A. Protein
B. Vitamin
C. Water
D. Mineral
5. Which statement is true about pigs rations?
A. They are usually made from corn and cottonseed meal
B. They supply pigs with their nutritional needs for three days
C. There is only one set of feeding requirements
D. They should be free of contaminants
6. Producers should observe pigs:
A. once a week
B. every other day
C. at least once a day
D. twice a week
7. Pigs require fresh, clean water:
A. Hourly
B. Daily
C. Weekly
D. Monthly

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8. Environmentally Controlled Buildings are used to:

A. Maintain animal welfare and herd health
B. Maximize pig per pen space
C. Utilize artificial ventilation only
D. Maximize profits without consideration of well-being and health
9. A benefit of using a hoop building is:
A. Cleaning, disinfecting, and separating pigs from manure
B. Identifying and treating sick animals
C. Bedding is not required
D. Lower cost than utilizing environmentally controlled buildings
10. A challenge to consider with a Hoop building includes:
A. Higher cost facilities
B. Pigs getting a lot of exercise
C. Minimal control of the environment
D. Ventilation costs
11. The purpose of a ventilation system is to:
A. Help control the temperature
B. Remove poor, stale air
C. Control humidity
D. All of the above are correct
12. To ease the movement of pigs, the handler should:
A. Work on the edge of the flight zone
B. Isolate animals
C. Turn on the ventilation fans
D. Use an electric prod

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Quiz Answer Key

Matching:
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

Multiple Choice:
1. C
2. B
3. D
4. C
5. B
6. A
7. D
8. C
9. D
10. A

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