management of animal production

1. PIGGERY PRODUCTION
PROJECT

2. PROPER MEDICATION PROGRAM
PROPER FEEDS AND FEEDING
BREEDS AND GENETICS
AVAILABILITY OF HOUSING
•MULTIPHASE FEEDING
•RESTRICTED FEEDING
•ADLIBITUM FEEDING

3. Importance in SWINE RAISING

4. FARROWING
GESTATION
LACTATION
WEANING
BREEDING DRY
PERIOD
WEANLING
MGT
GROWING –
FINISHING
MGT
MARKET
Sow
piglet
FARROW – FINISH OPERATION
GROW-OUT OPERATIONSOW – LITTER OPERATION
PIG PRODUCTION FLOW

5. • DAM/SOW LINE
• Reproductive
performance
• High litter size
• Mothering ability
• Multiparous breeds
• SIRE/BOAR LINE
• Carcass quality
• Processed meat
• Slaughter meat
• Meat-type breeds

6.  Landrace ( D ) • Large white ( C )
Ears Large
Drooping
Small
Erect
Good Points Good milker
Prolific
Superior mothering
Good FCR
Bad Points Weak Legs Weak resistance to
diseases

7.  Duroc • Pietrain
Good Points •Good carcass quality
•Resistant to rugged
conditions
•Good ADG and FCR
•Strong legs
•High lean-to-fat ratio
•Superior carcass quality
Bad Points •Poor milker and
mothering ability
•Poor milker and
mothering ability
•Poorer ADG and FCR
•Weak resistance to
stress

8.  GILT/BREEDER PRODUCTION
 Products: quality gilts or breeders for internal
replacements or for breeder sales
 MARKET HOGS PRODUCTION
 Products: PIGS for slaughter meat or market sales

9.  Products are purebreeds or cross-breeds of two
purebreeds
 Products are either: GGP, GP, or PS (parent stock)
 Example:
Purebreeding
♂
Landrace
GGP
♀Landrace
GGP/GP+
Landrace GGP/GP
Crossbreeding
♂ Large white
GGP
♀Landrace
GGP/GP
PS gilts and by-
products
+
BREEDER SALES SLAUGHTER MEAT /
MARKET HOGS SALES
BREEDER SALES

10.  Market hogs - produced via line breeding to
combine good traits of each line
 Example:
PS Gilts ♂ Duroc/Pietrain+
Market Hogs F1 PRODUCTS
Cross of TWO DAM /
SOW LINES (LW + LR)
SIRE / BOAR LINE
(Carcass Quality Lines)

11. Physical Features Reasons
Strong legs and back > 6 farrowings
6-7 pairs of teats Wean > 18 piglets/year
Good ADG > 600 grams ADG
Form of genitalia Minimize dystocia, infection

12.  Sow
 Superior milking and
mothering ability
 Prolific
 Landrace
 Largewhite
 LW + LR cross - PS
 Boar
 Superior ADG & FCR
 Strong legs
 Good carcass quality
 Duroc or Pietrain
 Duroc x Pietrain
cross
 White Duroc

13. 20
 Big feet, big even toes
 Evenly sized toes that are spread apart

14. 21
Normal Abnormal Abnormal

15. 22
Normal Abnormal Abnormal
Abnormal

16. 23
Abnormal Abnormal

17. 24
Acceptable Unacceptable

18. Not acceptable

19. 26
Acceptable
Unacceptable

20. Comes into heat on regular
basis

21. • Estrus / Heat Detection
Signs:
• Swollen, reddish genitalia
• Thick, sticky discharge
• Ears stand erect in presence of boar
• Mounts other pigs
• Assumes mating stance when mounted –
STANDING HEAT
Breeding Soundness

28.  BREEDER SELECTION in Growing to
Finishing Stage – Growth Rate, Muscle and
Trimness
 Fast-growing – shorter days to market weight
 Low F C R – Feed Conversion Ratio
 High A D G – Average Daily Gain
 Lean meat – less fat, more muscles

29.  BREEDER SELECTION in Growing to
Finishing Stage – UNDERLINE
 6 TO 8 PAIRS OF TEATS - Evenly spaced
 No inverted teats
 No blind teats
 Functional teats

30. T H A N K Y O U

31.  1. ENUMERATE THE FOUR (4) IMPORTANT
FACTORS OF A SUCCESSFUL HOG RAISING
PROJECT. (4 POINTS)
 2. GIVE THE THREE (3) TYPES OF
OPERATION IN HOG RAISING. (3 POINTS)
 3. NAME THE TWO (2) TYPES OF DAM LINE
IN SWINE. (2 POINTS)
 4. NAME THE TWO (2) TYPES OF SIRE LINE
IN SWINE. (2 POINTS)
 5. GIVE THE FOUR (4) SIGNS OF
DETERMINING STANDING HEAT IN
SWINE. (4 POINTS)