animal production

animal production

• 1.
  PIGGERY PRODUCTION PROJECT
• 2.
  PROPER MEDICATION PROGRAM PROPERFEEDS AND FEEDING BREEDS AND GENETICS AVAILABILITY OF HOUSING •MULTIPHASE FEEDING •RESTRICTED FEEDING •ADLIBITUM FEEDING
• 3.
  Importance in SWINERAISING
• 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 arepurebreeds 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 Stronglegs 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  Superiormilking 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 heaton 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 SELECTIONin 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 SELECTIONin Growing to Finishing Stage – UNDERLINE  6 TO 8 PAIRS OF TEATS - Evenly spaced  No inverted teats  No blind teats  Functional teats
• 30.
  T H AN K Y O U
• 31.
   1. ENUMERATETHE 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)