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Breeds
Identification
Products of Swine
Anatomy
Vocab Terms
100
Known for light golden to dark red color.
What is a Duroc
100
The most common form of identification in the swine industry.
What is ear notching.
100
The number of primary cuts of pork.
What is 5.
100
The pig is classified as this kind of digestive animal.
What is a monogastric.
100
Term given to a newborn pig.
What is a piglet.
200
I am known for my white belt and meat quality.
What is a Hampshire.
200
The values used in the ear notching system.
What is 1, 3, 81, 9 and 27.
200
List two by-products derived from pigs.
What are...
200
The longer of the two intestines.
What is the small intestine.
200
The term given to a non-castrated male pig.
What is a boar.
300
I am known for being white in color with erect ears. Also known as the "Mothering Breed."
What is a Yorkshire.
300
My litter number is 84.
What is 1-81 and 1-3.
300
I am a by-product of pig's skin used by teams nation wide.
What is a football.
300
List the six classes of nutrients.
What are water, carbs, lipids, minerals, vitamins and proteins.
300
The term given to a female pig that has not yet farrowed.
What is a gilt.
400
I have six white points and erect ears.
What is the Berkshire.
400
My pig number is 12.
What is 1-3 and 1-9.
400
These products are derived from the blood of a pig, and are used to cure and treat illnesses.
What is medication.
400
The area where food is digested and mixed with gastric juices.
What is the stomach.
400
The term given to a castrated male pig.
What is a barrow.
500
I am known for being white in color with large, down ears. I am named after the county for which I was developed.
What is the Chester White.
500
My litter number is 28.
What is 1-27 and 1-1.
500
Define retail cuts.
What are the simple cuts that are made for consumer purchase.
500
This is another term for chewing.
What is mastication.
500
Term given to a female pig that has farrowed a litter.
What is a sow.