b) (i) Name two breeds of pig used in pig production in Ireland - Leaving Cert Agricultural Science - Question b - 2016

In the dry sow house, sows are kept loose and should be vaccinated regularly. They need to be fed 2-3 kg of meals per day and must have access to clean water. Good hygiene practices are essential, and sows should be mated 7-8 days after weaning, maintained at a temperature of around 20°C.

In the farrowing house, sows should be washed, de-wormed, and treated for lice prior to giving birth. Good hygiene is crucial, and sows should be placed in a farrowing crate that maintains a temperature of 20°C. They should have access to clean water and be fed 5-6 kg of meals per day to ensure their health and the health of the piglets.

The primary cause of anaemia in piglets is a lack of iron in their diet. This condition often occurs in the first week of life when piglets do not receive sufficient iron from their mother’s milk.

Prevention can be achieved by administering iron injections within the first week of life to ensure that piglets receive adequate iron levels and reduce the risk of anaemia.

When selecting a gilt for breeding, the following criteria are considered:

1. Good conformation and structure, particularly good feet and legs.
2. Well-formed teats, which are essential for nursing.
3. Healthy body condition, indicating proper weight and growth.
4. Early maturity, as this indicates readiness for reproduction.
5. Prolificacy, meaning that the gilt comes from a mother that has a history of producing numerous viable piglets.