Swine
OMG B
OOKSOURCE
Swine
ARTIFICIAL INSEMINATION: STRIVING
FOR PERFECTION
SWI109 Video
Detailing information presented during artificial insemination training
seminars. Any producer, instructor, or student could accurately
collect a boar, scientifically evaluate the semen, and inseminate a sow or
gilt after viewing the information provided. Vital factors discussed
include proper procedures, safety, hygiene, temperature control and
contamination control.
17 minutes.
BREEDING SWINE EVALUATION
SWI116 Video
Featured experts discuss how to use breeding scenarios coupled with visual
appraisal to evaluate breeding swine. Student judges are shown how to
lose the fewest number of points while ranking a class (a keep/cull
commercial gilit is presented). Also demonstrated is ranking a class
of Yorkshire boars and a class of Hampshire gilts using their breeding
scenarios. Experts defend their placings, providing excellent sets of
oral reasons. Ten questions follow the Yorkshire and the Hampshire
class. A breeding scenario sheet is included with the video.
Collaborators: Dr. Lauren Christian, Iowa State University, and Dr. Jerry
Hawton, University of Minnesota at Madison.
40 minutes.
EXCEL PORK PLANT: FABRICATION
SWI118 Video
Watch as pork carcasses are fabricated into primal cuts (ham, loin Boston
shoulder, picnic shoulder and belly) and minor cuts (jowl, neck bones, spare
ribs, clear plate and fat back). Follow each primal cut to its next step
in the clearly illustrated, efficient "disassembly" process. See
how trimmings and by-products are turned into ground meat and other
products. Additional highlights of the tour include cry-o-vac shrink
wrapping, full-facility cleaning and sanitation and laboratory testing.
You'll be impressed by the numerous quality control, safety and sanitation
safeguards required by EXCEL personnel and USDA inspectors to assure the pork
processed at EXCEL is the safest available.
FITTING AND SHOWING MARKET SWINE
SWI120 Video
Providing the information needed to show a blue-ribbon quality swine.
Areas addressed include equipment to use and to bring to the show, washing
and grooming techniques, and showing in the ring. A special feature of
this tape is a detailed clipping demonstration. 23 minutes.
LIVESTOCK JUDGING: BREEDING GILT EVALUATION
SWI121 Video
Today's breeding gilt is kept or culled based upon the combination of
phenotype, performance records and the projected performance of the
progeny. On this program, a swine specialist discusses these
factors, as well as structural soundness, sex characteristics, size and
scale, underline, composition and performance records (EPD's). Also
presented are differences in gilts never before seen on one tape.
Using the VideoActive format, students can participate in quizzes provided
at the end of each section and a final quiz at the end of the tape. A
practice class with an EPD scenario, discussion, official placing and cuts,
and a set of collegiate oral reasons are also provided. Supplement
included. 46 minutes.
MARKET SWINE EVALUATION
SWI123 Video
The present-day ideal market hog has a maximum amount of muscle and a
minimum amount of fat. To help student judges and hog producers reach
toward that ideal, this video discusses market hog evaluation in four
instructional sections: muscling, leanness, size and scale, and structural
soundness. The VideoActive format provides instructors with quizzes
and answers for each section, plus a ten question final quiz. A
practice class of market hogs, discussion of official placing and cuts by a
swine specialist, plus a set of collegiate oral reasons is also
provided. 35 minutes.
MARKET SWINE EVALUATION
SWI124 Video
Swine specialists discuss factors involved in the evaluation of market hogs,
such as estimating carcass traits of slaughter hogs and equations used to
derive the market value of a group of hogs in the pricing class. A
group of slaughter hogs are also evaluated based in individual
performance. Following each discussion, live market hogs are presented
for viewer evaluation. Carcasses and carcass data are shown for each
of the 14 hogs presented. Collaborators: Dr. Jerry Hawton, University
of Minnesota; Dr. Tom Bidner, Louisiana State University and Dr. Lauren
Christan, Iowa State University. 41 minutes.
PORK RETAIL CUT IDENTIFICATION
SWI128 Video
To show how major bones and wholesale cuts relate to retail cuts, meat scientist
utilize a live hog, a skeleton and a pork side. Strategically placed video
graphics and distinguishing identification details (location, major muscles and
bones, shape, exposed faces, size) are given to help students correctly identify
the 45 fresh, smoked, cured and variety pork retail cuts presented.
Recommended cooking methods are provided for each cut. 27 minutes.
POSTMORTEM ABNORMALITIES OF PORK
SWI129 Video
Information provided will introduce students of meat and animal science to
characteristics that may require partial or complete condemnation of
carcasses an by-products. Includes umbilical hernia, thoracic
hemorrhages, steatosis, trichinosis, melanoma, erysipelas, PSE, DFD and more
than 30 others. A unique educational Video designed to challenge the
minds of students and teachers alike. 24 minutes
PRACTICE SWINE JUDGING
SWI130 Video
Practical experience without leaving the classroom. Presented are
three classes of Crossbred barrows, one class of Duroc gilts and one class
of Crossbred gilts. Walking, ham, side and top views are shown of each
animal.
PRACTICE PORK CARCASS JUDGING
SWI136 Video
Six pork carcass practice classes are provided. Important judging
features of each carcass are clearly visible as they are presented both
together and individually (close-up). Questions and answers appear at
the end of each class. Placings, cuts and oral reasons are
included. 45 minutes.
SWINE ABNORMALITIES
SWI138 Video
Extensive abnormalities are provided using live examples including skin and hair,
skeletal structure, reproduction, digestion, and many others. A six-page teaching
guide is provided. 26 minutes.
SWINE BREEDS
SWI146 Video
A presentation that details 16 breeds of swine: Berkshire, Hampshire; Poland
China Spotted China: Spotted Poland China, Duroc, Chester White, Yorkshire,
Landrace, Hereford, Pietrain, Red Waddle, Mulefoot, Yucatan, Ossabaw Island,
Tamworth, and Gloucester Old Spot. Included are history, traits and
origin of the breeds, plus terminology (such as barrow, carcass, merit,
growth rate, insular dwarfism) students will need to know 21 minutes.
SWINE MANAGEMENT PRACTICE - I
SWI159 Video
A solid introduction to swine management, describing four types of swine
production operations farrow to finish, feeder pig, finishing and
purebred. Areas discussed include site selection, housing, breeding
management, gestation, farrowing, litter process, and management (needle
teeth, tall docking, iron injections, ear notching, castration) from weaning
to market. A 20-question quiz is included on the video. 18
minutes
SWINE MANAGEMENT PRACTICE II
SWI165 Video
A discussion of factors that affect reproductive performance of the sow,
gestational care, farrowing management and litter processing (needle teeth
clipping, tail docking, etc.) The video furnishes information concerning
environmental concerns of swine (physical, social, microbial, thermal, and
diet), housing designs, waste management, pest control, and shipping
procedures that minimize stress and shrink loss. A 10-question quiz
ends the presentation. 19 minutes.
SWINE PRODUCTION FIELD
SWI166 Video
Visit the Texas division of National Hog Farms, whose state-of-the-art
facilities house more than 17,000 sows, yielding 350,000 marketable pigs per
year. Examine the three phases of production: breeding, farrowing, and
finishing. Observe how the hog farm takes care of housing, handling,
disease control, ventilation, immunization, and waste management.
Learn about the numerous record-keeping procedures necessary for running an
efficient swine production facility. 47 minutes.
SWINE REPRODUCTION I
SWI168 Video
Explore several important aspects of swine reproduction. An
explanation of the importance of selecting a good boar because his genetics
largely influence the herd through behavior traits, sow productivity,
feedlot performance, carcass merit, conformation type, and soundness.
Sow and gilt selection; functional anatomy of the boar and sow; the estrous
cycle; estrus and natural mating are also included. Three short
on-video quizzes are provided (answer key sent with tape). 30 minutes
SWINE REPRODUCTION II
SWI170 Video
Filled with information needed by the successful swine manager and breeder,
using live action to cover the techniques necessary for producing and
managing a quality herd. Areas discussed and demonstrated include
semen collection, semen processing, artificial insemination, pregnancy
diagnosis, embryo and fetus development and farrowing. 31 minutes.
SWINE SLAUGHTER AND DRESSING
SWI172 Video
Demonstrating the basic slaughter and dressing technique of hogs.
Tools and equipment used in the procedure are identified. A USDA
inspector explains the reasons and procedures for an antemortem and
postmortem inspection. Then, detailed footage of stunning, sticking,
scalding, dehairing, evisceration, head removal and splitting is
presented. Safety and sanitation are address throughout the
process. 30 minutes.