Teddy Guinea Pig Facts
The Teddy guinea pig is an often sought after breed, mainly because of its distinct appearance and promising show qualities. The Teddy then began to be bred for competition and became recognized by the American Cavy Breeders Association in 1978. The Teddy’s distinguishable short, dense coat has been described as rough and wiry in comparison to guinea pigs like the American, which it will often get confused for, but their unique texture is still desirable among potential guinea pig owners, especially those looking to show their pigs in competition. You might use the texture of an Abyssinian to get an idea of how a Teddy feels, but there are significant differences in the breeds’ appearances. Teddy breed can be found in any of the common color patterns among the cavy species, including black, grey, and agouti patterns.
Grooming a Teddy is much less tedious a job than, say, grooming a Peruvian or another long haired pig who needs to be brushed constantly to avoid fur tangles. Bathing your teddy could be entirely unnecessary if you’re attentive with grooming; but if your Teddy gets into extra mischief while playing outside, bathe him in warm water with a veterinarian recommended shampoo and blow dry him gently on low heat to avoid chills. A healthy guinea pig diet consists of hay, pellets, and fresh fruits and veggies, Teddies included. Many of their qualities have made them favorable contestants and breeders have noticed what they are, so if you are interested in taking your Teddy to show, pay attention to these details. Breeders have concluded that it is most common for a Teddy to reach the fluff stage around three to four weeks of age, but that the Teddies who succeed in shows are the ones who develop more slow and steadily, reaching the fluff stage at four to five weeks.
Overall, judges are looking for a prime example of the Teddy breed. Whether looking for a pet for your child, a winning show piggy, or just a household companion, a Teddy guinea pig is a great option.
PTSD in the Slaughterhouse
The majority of these facilities slaughter and process animals, collectively employing thousands of workers who turn a constant stream of live creatures into an array of profitable by-products. A farm animal entering the front door will reach the exit about 19 minutes later. The emerging literature, including a study by the University of Windsor, on the psychological effects of slaughterhouse work on humans is startling. Rarely noted is the fact that the slaughterhouse is a site of unfathomable connectivity. The most intimate and bloodstained bond between humans and the animals we consume is forged between nearly voiceless slaughterhouse workers and the animals they’re employed to kill.
Slaughterhouse employees are not only exposed to a battery of physical dangers on the cut floor, but the psychological weight of their work erodes their well being. As slaughterhouse workers are increasingly being treated for post-traumatic stress disorder, researchers are finally starting to systematically explore the results of killing sentient animals for a living. Amy Fitzgerald, a criminology professor at the University of Windsor in Canada, has found a strong correlation between the presence of a large slaughterhouse and high crime rates in U.S. communities. One might object that a slaughterhouse town’s disproportionate population of poor, working-class males might be the real cause, but Fitzgerald controlled for that possibility by comparing her data to counties with comparable populations employed in factory-like operations.
Naturally, in food-conscious places such as Austin, there will be a conspicuous percentage of consumers who buy animal products sourced from small farms and think themselves absolved from all this messiness. Animal products these days are sold with a story: the animal was humanely raised, it was cage-free, it was free-ranged, it was pasture-fed, it’s hormone-free. Excluded from these stories is the fact that an animal was killed.
Pigs given spinach genes in experiment
Pigs implanted with spinach genes have been created by scientists. The experiment, thought to be the world’s first to genetically engineer mammals to contain DNA from plants, is claimed to have produced pork that is healthier than that from normal pigs. To create the mutant animals, the experts removed spinach genes from plants and inserted them into fertilised pig eggs. These were then implanted into surrogate mother animals. Dr Iritani said meat from the pigs would be ‘more healthy’ than normal pork, although it was too early to say whether it could be considered as healthy as spinach – which was famously eaten by cartoon hero Popeye when he needed a surge of strength.
No details of how the meat might be healthier were given by the scientists, but experts in the field suggested that the plant genes produced beneficial proteins in the animals’ flesh which were normally found in spinach leaves. Dr Vicky Robinson, a scientist at the Royal Society for the Prevention of Cruelty to Animals, said: ‘If people want to benefit from vegetables in their diet, they can just eat vegetables. A major report in Britain recently predicted that the first genetically modified farm animals will be on our plates within ten years. GM pork from pigs with cow genes – which help reduce the incidence of gastrointenstinal disease – is likely to be the first to make it to supermarket shelves in this country. Many experts argue that genetically tinkering with the make-up of animals for food is simply a more precise version of the selective breeding used by man for thousands of years.
As well as having benefits for agriculture, experts insist that say genetically modifying animals may have other advantages. Dr Iritani, a leading animal geneticist who has predicted that advances in genetic science will allow him to resurrect the woolly mammoth within 20 years, appears to admit that consumers might not accept his Popeye pigs and that the technology might never be widely used.