Name: Date Submitted:

Section:

4
Exercise no.

HANDLING AND RESTRAINT OF PIG

Introduction

Restraint involves complete or partial immobilization of an animal by physical and/or

psychological means. It is done to facilitate various management-oriented or medical treatments that
must be administered. Having a basic understanding of swine behavior and correct handling and
restraining techniques relevant for the size/age of the pig will allow for more effective efforts, thereby
minimizing stress on the animal and handler. Sedatives and anesthetics may be necessary in some
instances but are not required usually for animal handling or restraint.

Any decision on the type of restraint to be used should be made after an appraisal of the animal's
physical condition, temperament, and the procedure that it is to be conducted. An animal in a weakened
condition should not be subjected to severe restraint while one that is healthy and vigorous should not be
allowed too much freedom to struggle. The choice may be made between general restraint, restriction
of movement by diversion of the animal's attention.

Restraint of swine may be necessary for task such as teeth clipping, tail docking, castration,
routine injections, identification, moving to a different pen on farrowing crate, physical examination and
treatment, weighing, data and sample blood collection, vaccination or in some instances euthanasia.
Before restraining pigs ensure that the work area is large enough to perform the task safely, but small
enough to restrict the pig's movement.

Despite a pig's hardy appearance, it is not athletic and cannot stand very rough handling,
especially in hot weather. If brute force is used pigs easily become alarmed. nnce alarmed, they becerne
obstinate, noisy and even dangerous, particularly when handling older boars or sows with litters. Pigs that
have become overexcited with subsequent overexertion, should be allowed to rest, especially confined
pigs and pigs that are sensitive to the porcine stress syndrome. If not allowed to rest, they may die from
heart failure. However, pigs are not gentle animals and many act belligerently toward attendants and
other pigs. They are reluctant to move over strange ground and often attempt to run through any
perceived openings, even between the herd person's legs. Thus, handling and restraining pigs can be an
irksome experience. it is important to be patient at all times. Once a competent attendant becomes
familiar with animals, simply talking calmly to them while patting or scratching their backs and heads may
be sufficient for many manipulations.

Swine Behavior

a. Swine are gregarious and social animals. They have a natural tendency to follow each other
and maintain visual or body contact. Isolation from a social group is very stressful for pigs. b)
 •

They will establish a social order, with one animal becoming the dominant individual for the
group. If a pig is removed or added, the group will fight to re-establish social order. C. Swine
have an inquisitive nature and spend much of their time in forage-related activities, such as
rooting, grazing and exploring with their snout. They like to chew on objects, including each
other's ears or tails at times. d) Pigs are unable to sweat and are therefore very susceptible to
hot temperatures or conditions. Avoid handling animals under these conditions. e) Pigs
have strong natural urge to escape. Small gap between pens, alleys, ramps, side gates, chutes,
may encourage a pig to escape. During these escape attempts, pigs frequently injure
themselves. F) Swine prefer lighted areas, opposed to darkness; this can be used to encourage
movement (e.g., facilitate loading)

Swine Handling. Proper animal handling plays a key role in the health and welfare of the pig.
Animal handlers should be trained t use behavioral principles of handling such as flight zone
and point of balance. Pigs will grunt or bark when agitated and may squeal loudly when
restrained or frightened. Hearing protection should be used. Avoid abuse, loud noises, yelling,
isolating animals and distractions. Use slow, deliberate movements and allow animals to walk at
their own pace. Non-slip flooring is critical. Primary movement aids may be helpful such as flags,
plastic paddles, panels. Frequent electric prod use is detrimental, do not kick the pigs or
use sticks/prods to directly hit the pigs. minimize or avoid distractions, such as shadows,
reflections, moving objects, air drafts, people, other noises. Some guidelines in the handling
and restraint of pig are as follows:

Piglets

• Pick up by the hind leg and carry

• Avoid swinging
• Support their chest, if moving a distance
a Alternative: place piglet over forearm with piglet's chest in palm, legs hanging on either side of
arm
• Never pick up by the ear
• When setting animal down, lower it gently, front leg first
• Piglets can also be herded using noise shakers or pig sorting board and flight zone principles

Grower/Finisher (50-250 pounds)

• Handlers should work in pairs

• Move animals in small groups (5 or 6 pigs)
• Utilize flight zone principles
• Use sorting boards to turn or stop pigs
• Watch for fatigue
0 Open mouthed breathing
o Inability to move
Splotchy skin

• Male pigs/boars
Require extra precautions; animals can be quite aggressive
 Move or load individually
Pen separately to prevent fighting injuries
• Sows
o Often older and large in size; will require extra time for movement u
Only move 2 or 3 sows at a time
o Increased aggression during estrus or at near farrowing; be aware of where sows are in
their reproductive cycle; handle cautiously

Flight zone and point of balance. Understanding an animal's flight zone makes handling much easier. The
flight zone is the animal's personal space. The point of balance of the animal is a line perpendicular to the
shoulder of the animal. The size of an individual's flight zone is determined by their tameness and their
level of excitement or stress. Swine have a panoramic (310°C) range of vision. The blind spot is directly
behind the animal. This area should be avoided. The ideal location for the handler is at 45° to 60° of the
point balance on the edge of the flight zone. To move the animal forward, enter the flight zone behind the
"point of balance" or shoulder. Work at a 56-60 angle behind the animal's shoulder,
moving back and forth parallel to the direction you want the animal to move. If a handler walks deep
into the flight zone, the swine will have tendency to move in a direction opposite of the handler's
movement. An animal will usually move forward if the handler moves to the head toward the rear. To
move the animal backwards, the handler should move in front of the point of balance. Sudden, deep
invasion of the flight zone may cause the animal to panic.

In handling and restraint of pigs, the following tips will help prevent injury to both animal and
handler.

1. Separating sows and piglets — Sows may become aggressive when piglets are removed; use care
when reacting into the pen
2. Sudden movements in the blind spot —This can cause the animal to panic and run away possibly
causing injury to the animal handler.
3. Cornering isolated animals — Swine become nervous when separated from the herd. Cornering
will increase the stress on the animal
4. Distractions while trying to move swine — Patches of light and dark, loud noises, air drafts, can
cause animals to panic or balk or stop moving
5. Wire fencing — A stressed, excited or frightened pig may run through wire fencing, inflicting
injury upon itself.
Questions

1. Attach sample picture and describe the following restraining device/techniques used in pigs and
their use(s)
a. Hurdle

Description:

Use:

Other relevant characteristics

b. Pig catching gate

Description:

Use:

Other relevant characteristics

c. Traps

Description:

Use:

Other relevant characteristics

 d. Pig Catcher

Description:

Use:

Other relevant characteristics

e. Snare

Description:

Use:

Other relevant characteristics

f. Jorgenson Pig Holder

Description:

Use:

Other relevant characteristics

g. Iowa hog holder

Description:

Use:

Other relevant characteristics

h. Spade Snare

Description:

Use:

Other relevant characteristics

i. Snubbing rope

Description:

Use:

Other relevant characteristics

j. Hog twitch

Description:

Use:

Other relevant characteristics

k. Champion Holder

Description:

Use:

Other relevant characteristics

I. Speculum

Description:

Use:

Other relevant characteristics

m. Hobbles

Description:

Use:

Other relevant characteristics

n. Birch method of casting pig

IM1 Description:

Use:

Other relevant characteristics

o. Leahy table

Description:

Use:

Other relevant characteristics

2. Using the table below, give the following information pertinent to the chemical restraint of pigs

Sedative Dose Route Indication/ Comments

Anesthetic

KETAMINE

ACEPROMAZINE

DIAZEPAM

XYLAZINE

MIDAZOLAM

References

List down your references used for this exercises and follow the APA system of listing
your references.
Name:
Date Submitted:
Section:

Exercise no.
5
SLAUGHTERING AND PROCESSING OF PIG CARCASS

1.

Introduction

A few years ago, animal slaughtering often was regarded as a low technology operation certainly not the
sort of subject that would be taken seriously by research scientists at a university or industry laboratory.
Then the business administrators and bureaucrats re- discovered what butchers and slaughterers had
unter
always known, that the events that take place in a few days between the farm gate and the meat co
have a major impact on meat quality and profitability. Months of work and skill in raising an anima l can be
more
ruined very quickly on the way to, or in the abattoir. Science in the abattoir assumes even
importance as we steadily improve our humanitarian treatment of meat animals.

the
The optimum amount of rest required by meat animals before they are slaughtered depends on
spor genera
climate, the distance they have travelled, their method of tran t and their l health. In some
countries, where animals are auctioned at stock yards before they are taken to an abattoir, the rest
periods are sometimes inadequate. This creates commercial problem that is difficult to evaluate. On one
hand, animals lose weight during transport and in holding pens, and it is undesirable to use pens and labor to
prolong a rest period that confers no immediately obvious commercial advantage. On the other hand,
stressed or weary animals sometimes produce meat with an unacceptable appearance or water holding
capacity (PSE), and this may create economic losses later on. Animals lose about 0.2% per hour of their
live weight once feeding has ceased, but this is very variable.

In some situations, a rest period of one day for cattle and two or three days for pigs is considered to be
optimum. However, such rest periods may be counterproductive if the animals fight among themselves.
Animals are not fed in the 24-hour period prior to slaughter.

There are several criteria for a good slaughter method: (1) animals must not be treated cruelly, (2) animals
must not be unnecessarily stressed, (3) exsanguination must be as rapid and as complete as possible, (4)
damage to the carcass must be minimal, and the method of slaughter must be (5) hygienic, (5) economical and
(7) safe for abattoir workers.

Slaughtering is killing animals for food or to control disease. There are two stages in slaughtering. First is
the induction of unconsciousness in very short time followed by killing to make physiological recovery
impossible. In swine the recommended best practice for stunning are captive bolt stunning, percussive
stunning, electrical stunning, and gas stunning. Each of these choices have their own advantages and
disadvantages. Effectivity of stunning is evaluated base on eye reflexes; relaxation of head, tongue, ears,
and body; and breathing and vocalizations. Killing is usually done by exsanguination.
r

Practicing proper slaughter procedures from transport to processing the animal aims to improve animal
welfare, improve efficiency, create safe and professional working conditions, and improve the quality of
meat.

II. Objectives:

After accomplishing this exercise, the student shall be able to:

1. Discuss the different steps in the slaughtering of pigs

2. Discuss the different methods of stunning pigs
3. Identify the different primal and secondary pork cuts from a pig carcass

III. Instructions
e. Please write your answers
1. All answers are to be handwritten except if instructed otherwis
legibly in black ink
2. Read and follow the instructions for each activity or exercise
3. Follow proper margination
4. List your references at the end of exercise

Questions and answer

pigs and give a brief
1. Illustrate or make a diagram of the d ifferent steps involved in the slaughter of
description of each step.
r
2.
Identify the different methods of stunning pigs. attach sample pictures and give a brief description of
each method include advantages/disadvantages.

Method:

Description:

Adva ntages:

Disadvantages:

Other relevant information:

Method:

Description:

Advantages:

Disadvantages:

nt information:
Other releva
 Method:

Description:

Advantages:

Disadvantages:

Other relevant information:

Method:

Description:

Advantages:

ges:
Disadvanta
vant information:
Other rele
3.
Describe the religious laws for ritual slaughter of animals such as the Shechita in Judaism and
Dhabibah of Islam. What is the major controversy with these types of slaughter?

pig and the meat products that can be

4. Draw and identify the different prima ry pork cuts from a
derived from each cut.
 ptions of disposing affected
5. In cases where slaughter is done to eradicate disease. What are the o

animals? List and describe each.