Exam 1 Fall 11

Exam 1 Fall 11 - AnS 225 Exam 1 September 30, 2011 Name _...

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1 AnS 225 – Exam 1 September 30, 2011 Name ____________________________ 1. You have been assigned to train two individuals who will be working in your company’s new farrowing house. Describe three things they could look for that might tell them that sows will likely farrow in the next 12-24 hours. (8 points) 2. Define the term “all-in, all-out”. List two reasons why it is an important management strategy in today’s pork industry. (8 points)
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2 3. What is a gilt pool? Include a definition and explain how and why they are used in the swine industry. (8 points) 4. Describe the importance of U.S. pork exports over the past 10-15 years and the impact of exports on the pork industry. List two factors that may affect the volume of pork exported from the U.S. in any given year. (10 points)
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3 5. What are some of the impacts or potential problems that could occur if your sows consistently have low feed intake during lactation? List three management practices that you could use to help increase feed intake. (8 points) 6. List the primary reason (what the ingredient contributes) each of the following might be added to swine finishing diets. (8 points) Ingredient Corn ______________________________ Soybean meal
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Exam 1 Fall 11 - AnS 225 Exam 1 September 30, 2011 Name _...

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