APSC 1464 ANIMAL & POULTRY SCIENCES LAB

FAST FACTS ABOUT= THE VIRGINIA TECH SWINE CENTER

September 28, 2006

Manager: Mike Ashby

Sow Herd: = 60 crossbred sows

&nbs= p; 1 purebred herd sire (Yorkshire)

&nbs= p; 10 developing gilts

&nbs= p; 3 heat check boars (home-raised crossbreds)

Breeding System: We breed 6 times a year, farrowing every 6 weeks to 2 months. Almost all matings are by artifici= al insemination. Semen is either collected on the farm, purchased, or donated. Matings are designed to maximize heterosis (hybrid vigor) in our replacement gilts and provide a variety of = pigs for teaching and research needs.

Life cycle management: Sows are brought into the farrowin= g barn 5 days before their due dates. Pigs are weaned at 3 - 4 weeks of age (12 – 15 lb) and go into the nurseri= es. Sows are either returned to the br= eeding barn, or sold as culls. Pigs = stay in the nurseries until they are about 50 lb or 8 - 10 weeks old. At that time, pigs not needed for teaching or research on campus are sold as feeder pigs. The remaining pigs are grown to ma= rket weight in finishing barns at the Swine Center. It takes about 6 months from birth= for a pig to reach market weight. At market weight (260 lb), replacement gilts are selected for the sow herd bas= ed on performance data and visual inspection for physical and reproductive soundness. All others are sold. Throughout their life c= ycle, pigs are used for teaching, extension, and/or research, typically several times.

At any given time, ther= e may be as many as 200 animals at the Swine Center. There are animals in the breeding = herd and in the grow-finish barns at all times since teaching and research are year-round endeavors. Farrowi= ng barns and nurseries are operated on an “all-in, all-out” basis. That means the barns a= re emptied of pigs, then cleaned and disinfected before the next group comes in. Sows breed year round, so= there is always something going on that requires attention to detail. In addition to Mike, who works full= time, we usually have at least one student working part time, and may have several volunteers helping as well. Building and grounds maintenance is supplied by the department’= ;s farm crew.

Feeds and Feeding: Pigs do best on a concentrated diet that contains very little fiber. The most common diet consists of ground corn, soybean meal, vitamins, and minerals, balanced to = meet scientifically determined nutrient requirements. Nursing pigs receive all their nut= rients from sow’s milk. From w= eaning to market, pigs are allowed ad libitum access to feed. Market pigs will eat up to 10 lb a day. Animals in the breeding = herd are on limited feed (4 - 5 lb/day) to prevent obesity. Lactating sows are given as much a= s they will clean up (up to 15 lb a day). Water is always available to all animals.