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Swine Breeds & Vocabulary

Total questions: 12

Worksheet time: 11mins

Name
Class
Date
1.

Origin: England

Color: White

Size: Large, boars 700-1000 lbs.

Info: "the mothering breed", tied for most popular breed

a)

Yorkshire

b)

Duroc

c)

Landrace

d)

Hampshire

2.

Origin: Denmark

Color: pink

Info: known for their bacon, long straight backs, long heavy ears

a)

Poland China

b)

Landrace

c)

Yorkshire

d)

Duroc

3.

Origin: New Jersey

Color: Red

Info: tied as most popular breed, average ears, thick lean carcass

a)

Hampshire

b)

Polar China

c)

Yorkshire

d)

Duroc

4.

Origin: England

Color: black with white belt

Info: erect ears, youngest breed association, heavily muscled, big meat

a)

Hampshire

b)

Polar China

c)

Yorkshire

d)

Landrace

5.

Origin: Ohio

Color: Black body with white points

Info: droopy ears, considered best meat breed, growing in numbers in New England

a)

Duroc

b)

Hampshire

c)

Yorkshire

d)

Poland China

6.

Match the following terms

a)

Mature, reproductively sound male

1.

Boar

b)

Castrated male, cannot reproduce

2.

Barrow

c)

Immature female

(no babies yet)

3.

Gilt

d)

Mature female

(with babies)

4.

Sow

7.

Match the following terms...

a)

species term for pigs

1.

Porcine

b)

baby swine

2.

Piglet

c)

giving birth, term for partuition

3.

Farrow

8.

What is the gestation period for swine?

a)

3 months, 3 weeks & 3 days

(114 days)

b)

2 months, 3 weeks, 5 days

(86 days)

c)

4 months, 2 weeks, 2 days

(259 days)

d)

1 month, 3 weeks, 6 days

(87 days)

9.

Farrowing Crate: holds mom and prevents her from squishing babies. Keeps babies warm

a)

b)

c)

d)

10.

Match the following terms

a)

pig being prepared for slaughter

(250lbs, 5/6 months old)

1.

Market Hog

b)

young pig, recently weened (25-55 lbs)

2.

Feeder Pig

c)

a

3.

a

11.

Match the following terms

a)

weight of the live animal on its hoofs

1.

Live Weight

b)

term used to describe the weight of the carcass

2.

On the Rail

c)

b

3.

b

12.

Match the following dressing percentage

(amount of usable meat from the animal)

a)

74%

1.

Swine

b)

62%

2.

Beef

c)

54%

3.

Sheep