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Swine Production.pptx

The document discusses swine production and management. It covers 6 breeds of pigs commonly raised, including their characteristics. It also discusses breeding methods like cross-breeding and upgrading. For farm operations, it describes sow-weaner, farrow-finish, and breeder models. Basic requirements for pigs include proper housing, nutrition, and facilities/equipment. Sows require special care during farrowing and lactation to ensure healthy piglets.

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PRACTICES IN SWINE PRODUCTION Animal Science 345 MANAGEMENT Presentor
BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED Different breeds to choose from Presently, there are six available pig breeds that can be raised in the country. These are the Landrace, Large White, Pietrain, Duroc, Hampshire, and the Philippine native pig. The Landrace breed is white or pink in color and has small, droopy ears. It is also tall in stature but slender as compared to the other breeds. It is known for its mothering ability and also for converting its food well into its weight.
BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED Similar to the Landrace is the Large White. It is also white in color but has ears that are slightly erect as compared to that of the landrace. This breed can also convert its food well to weight and has a good mothering ability. “Large Whites can easily adapt to its environment as long as they’re well cared for in terms of housing. If they’re in not so good conditions, this could negatively affect their performance,” Paulican said.
BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED The Hampshire pig breed is black but has a white or pink ‘belt’ that runs from its neck to its front feet. It also has erect ears and slightly small feet. Like the first two breeds, it also has good mothering abilities and is suitable for meat production even though its capacity to appropriate the food it eats into its weight is only average. Paulican added that the Hampshire breed can adapt to any environment or living conditions without affecting its performance especially during its fattening stage.
BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED Meanwhile, the Duroc is distinguished by its reddish to dark brown color. As opposed to the other types of pigs, this breed is commonly used for reproductive purposes since it can improve the offspring from other breeds if it mates with it.
BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED The Pietrain is a pig breed that is known for its black spots scattered around its white or pink body. It’s best used for meat production since it has a higher percentage of meat rather than fat. Pietrains also adapt well to its environment and can also be used as a boar for breeding purposes.
Paulican said that the best breeds to use as sows are gilts are the landrace, large white, and Hampshire. As for the boars, the Duroc and pietrain are good options. “Those interested in swine production should not only be familiar with the different breeds that they can use but also their characteristics so the pigs can match the purpose of breeding, meat production, and such,” Paulican added. BASICSWINEPRODUCTIONANDMANAGEMENT PART1.FINDINGTHERIGHTBREED
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING Hybrids vs. pure breeds and the breeding processes “One common question among pig raisers is the difference between hybrids and pure breed.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING Pure breeds, are baseline breeds or breeds that are used to create better offspring when partnered with another kind. Examples of this include the Large White and Landrace. The offspring of pure breeds are known as hybrids and they possess the characteristics from either the sow or the boar or both.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING When it comes to breeding, there are four processes that swine raisers can engage in. These are pure breeding, cross breeding, in- breeding, and upgrading.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING First is in-breeding. This process involves breeding two closely- related animals together such as fathers with daughters, sons with mothers, or brothers and sisters. The effects of this process include a decreased number of offspring, reduced strength and vigor in piglets, and decreased birth and weaning weight among others.
BASICSWINEPRODUCTION ANDMANAGEMENT PART2.BREEDING The second process is pure breeding. This takes two unrelated animals of the same kind and is usually done to maintain the breed stock.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING third process known as cross-breeding is the opposite of pure- breeding. By taking two animals from different breeds and partnering them, their offspring, which are now known as hybrids, have a big chance of retaining the good qualities of their parents.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.BREEDING last breeding process known as upgrading, this takes the Philippine native pig and breeding it with purebred foreign breeds to upgrade the characteristics that the native breed already has.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS One is the sow-weaner operation where sows are bred and farrowed, or cared for until they give birth, to produce weaner piglets or those that have just recently stopped breastfeeding that are to be sold to a finisher operation. Weaners weigh around 20 to 25 kilograms and can be sold when they are about seven to eight weeks. “This process has a quick turnover because the cycle lasts around 160 to 170 days before it can turn a profit.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS Next is the finisher operation. As mentioned, it purchases 20 to 25 kilogram weaners and feeds them until they reach the desired market weight. In comparison to a sow-weaner operation, this has a faster turnover since it lasts only around 100 to 120 days. Plus, it requires less capital for buildings and equipment.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS A combination of these two is the farrow-finish operation where the farm engages in breeding and farrowing sows, as well as raising the offspring until it reaches the desired market weight. This model is more viable based on the market’s stability and the pig raiser has better control on the breeding program. However, this operation may require a larger capital for the buildings and operating expenses.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS Another possible operation for a pig farm is the breeder operation where the goal is to create parent stocks. This operation has a slight advantage since the price of stocks are usually unregulated except by market demand. “Farmers can earn a good amount from this operation especially with the rising numbers of people who are interested in venturing into pig raising.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS The last operation is the boar operation. Here, boars are the only ones maintained for either natural breeding services or artificial insemination. However, this may need a large capital because it requires a laboratory and laboratory equipment for semen storage and processing.
BASICSWINEPRODUCTIONANDMANAGEMENT PART2.PIGFARMOPERATIONS “When it comes to choosing the right operation, the type and size of the enterprise must depend on economic viability, available capital, as well as the expertise and capability to do the job,
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Venturing into pig farming can be a profitable business due to the high demand of pork in the market. Yet it requires the right know-how along with the necessities in terms of housing, food, and such to make the operation work.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS The basics on housing One of the first things that should be secured in a pig farm is its housing. The housing should be designed to facilitate the freedom and individual comfort of pigs, labor saving, herd health and sanitation, bedding conservation, and manure disposal.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Farmers should give consideration to the cost and durability of the materials used to secure the housing. In addition to the housing, the site selection of the farm is also important as it should be accessible, within proximity of essential services like water and electricity yet within a reasonable distance from other farms. Moreover, the site of a pig farm or the pig’s housing should also have suitable surroundings, biosecurity, and in possession of the proper permits for operation.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Once the appropriate site has been located, it’s time to think about the building’s orientation. It is best to follow an east-west orientation. This would give the pigs the right amount of sunlight and the direction of the wind can help lessen the smell that would come off from the farm.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS The next concern that pig farmers or aspiring ones should focus on next is providing the right nutrition for the pigs. One ingredient is water since the pigs’ body weight is made up of 70 to 80 percent of water. Next is protein. This is essential for the growth and maintenance of muscle organs and tissues. It also helps in the formation of enzymes, hormones, and antibodies. Some sources of protein can come from animal by-products such as fish meal, bone meal, and blood meal, as well as legumes like azolla, alugbati, and madre de agua.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Another nutrient requirement is carbohydrates because it serves as the largest energy source in the pig’s diet (around 60 to 75 percent). It also helps in the regulation of body temperature. “Good sources of carbohydrates include corn bran and rice bran which are available in the market. Sorghum and wheat meal are also possible choices. She added that carbohydrates are low in protein which is why they need to be augmented with ingredients that are rich in the latter. PART3.BASICREQUIREMENTS
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Pigs also need crude fiber (CF) to facilitate better digestion as well as water retention. Piglets can be given a maximum of five percent while adults require 12 percent of CF. Furthermore, pigs also need fats in their meals since these nutrients provide the most concentrated source of energy to the body. On a weight basis, it supplies 2.25 more energy than carbohydrates. Plus, fats make feeds more palatable and less dusty. The nutrient can be sourced from oils such as vegetable oil, coconut or palm oil, corn oil, and fish oil.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS Vitamins are another requirement in the nutrition of pigs. These serve essential functions in maintaining normal growth and reproduction among pigs. Vitamins are usually given in small quantities. Lastly, minerals should also be included in the feeds because these aid in the formation of bones and teeth, along with other bodily functions.
SWINEPRODUCTIONANDMANAGEMENT PART3.BASICREQUIREMENTS “Aside from the food and its contents, other factors that affect pigs’ nutrition include its environment, facilities, and management.
SWINEPRODUCTIONANDMANAGEMENT PART3.BUILDINGHOGHOUSES,EQUIPMENTAND FACILITIES No matter what the system of operation, hog houses must be constructed properly to ensure maximum swine performance and growth. A good hog house may not necessarily improve the health conditions of the animals, but a poor one will certainly encourage the development of more problems due to disease.
SWINEPRODUCTIONANDMANAGEMENT PART3.BUILDINGHOGHOUSES,EQUIPMENTANDFACILITIES factors when building hog houses: Small or backyard operations can use cheap and locally available materials like bamboo and nipa. • Hog houses should be constructed on a slightly sloping and well- drained area so that it will not become too muddy; a muddy hog house is inconvenient to work in.
SWINEPRODUCTIONANDMANAGEMENT PART3.BUILDINGHOGHOUSES,EQUIPMENTANDFACILITIES Permanent hog houses should have concrete floors for easy cleaning, and to minimize the occurrence of parasites and diseases. Concrete floors, however, must not be too rough as this may cause foot and leg problems in the swine; neither should they be so smooth that they become slippery when wet.
SWINEPRODUCTIONANDMANAGEMENT PART3.FACILITIESANDEQUIPMENTFORSWINEHOUSING Provide the pig house with proper equipment such as feeders, thermometers, weighing scales, and a nipple drinker or drinking troughs. Feeders and water troughs are best made of concrete, although other materials may be used. Some hog raisers use discarded automobile or truck tires that are cut in half. • For bigger operations, farrowing (or birthing) stalls are important for reducing piglet mortality due to crushing
SWINEPRODUCTIONANDMANAGEMENT PART3.FACILITIESANDEQUIPMENTFORSWINEHOUSING
SWINEPRODUCTIONANDMANAGEMENT PART3.FACILITIESANDEQUIPMENTFORSWINEHOUSING
SWINEPRODUCTIONANDMANAGEMENT PART3.FACILITIESANDEQUIPMENTFORSWINEHOUSING • Heat lamps or electric brooders are needed for the survival of newborn pigs. In places where the use of heat lamps is not possible, a box lined with old sacks or thickly bedded straw, rice hull, or saw dust can keep the pigs warm and comfortable.
SWINEPRODUCTIONANDMANAGEMENT PART3.FACILITIESANDEQUIPMENTFORSWINEHOUSING Elvie A. Regaspi, an animal nutritionist with the UNAHCO, recommends that Apralyte be given to newborn pigs to prevent diarrhea. On the third day after Apralyte is given, Regaspi said the piglets should be injected with Jectran Premium with zinc to prevent anemia; this will also boost their growth and resistance against infections.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Proper care of the sow during gestation, farrowing, and lactation is a means to reach a goal—a large litter of healthy pigs at birth that will remain healthy and grow rapidly. Care during this time must also prepare the sow for a successful repeat performance at the earliest time within the system of weaning and rebreeding used.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Preparing the Farrowing Unit. If possible, the total farrowing unit should be cleaned completely of organic matter, disinfected, and left unused for 5-7 days before a new group of sows is placed in the unit. When this is not practical, at least the individual pen, stall, or crate should be completely cleaned of organic matter and disinfected before a new sow is placed in the unit. Disinfectants are ineffective unless the cleaning job is complete. There are many good disinfectants available, including the quaternary ammonium compounds, iodoform compounds and others such as lye, to use when the cleaning job is done well. Some disinfectants such as those that contain coal tars or lye should be thoroughly rinsed off after several hours, especially from surfaces having direct contact with pigs.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Washing the Sow. Before the sow is placed in the farrowing pen, wash the teats and belly with mild soap and warm water. This will eliminate soil and fecal material that may contain numerous bacteria that are potential diarrhea-producing agents for the nursing pigs. This procedure will also eliminate ascaris (roundworm) eggs that would serve as a source of infection to the nursing pig.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Feeding the Sow. During prefarrow in the facility, sows can be fed as they have been during gestation, that is limit fed 4-6lb./day depending on weather and housing conditions. Better results are often reported by producers, however, from feeding a laxative ration prefarrowing to prevent constipation. Constipation can be prevented or corrected by changing to a bulky diet, by addition of 20lb./ton of epsom salts or 15lb./ton of potassium chloride, by use of linseed meal as part of the protein in the ration, or by use of other laxative ingredients. Oats or wheat bran may be used as 25% of the grain to create a bulky ration; in some areas, other fibrous feeds such as alfalfa meal or beet pulp may be preferred. Remove bulky ingredients from the sow ration soon after farrowing. Water should be freely available, but spillage that could cause wetness of the pen should be prevented.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Farrowing and Lactation Environmental Requirements. Temperature in the sow area should be in the sow comfort range of 55-75°F; at the higher temperatures of this range sow appetite and performance may be depressed. On solid or slotted floors without bedding, baby pig areas should be kept at 90-95°F for the first few days, and then in the 70- 80° F range until weaning at 3-6 weeks of age. Provide adequate ventilation at all times. Cooling the sow may be beneficial during hot weather.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Knowing When a Sow Will Farrow. The sow must be at the right place at the right time for farrowing, according to the management system used. Recorded breeding dates, calculated farrowing dates, and close observation are essential for proper farrowing management. Signs during late pregnancy help to ensure that sows do not farrow at the wrong place and without proper attention. If farrowing is to take place in a crate or pen, the sow should be in that place no later than the 110th day of gestation. This avoids loss of litters farrowed on the short end of a normal gestation period (111-115 days) and permits time for dams to become accustomed to the facility and routine of daily care before onset of birth. If breeding dates are not recorded, each sow should be carefully observed daily during obvious late pregnancy for enlarged abdomen area, swollen vulva, and filled teats as basis for estimating the farrowing date.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Presence of milk usually indicates that farrowing will occur within 24 hours. The milk may be grayish in its earliest stage but becomes white as time of farrowing approaches. Sows may become restless or nervous, may try to escape the crate, chew on anything available, urinate frequently, and attempt to build a nest or bed. If milk is present, the sow should be prepared and moved immediately to the farrowing facility. If farrowing facility space is available, move questionable sows to the facility early rather than waiting “one more day.” Farrowing can be induced by an injectable product, prostaglandin, (available on prescription of a veterinarian only) to induce farrowing to facilitate scheduling, building use, and other production management practices; however, if it is used, definite breeding dates must be known.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION The Birth Process. Attending sows at farrowing decreases the number of “stillborn” pigs that die during birth or within the first few hours afterwards; pigs can be freed from membranes, weak pigs revived, and care can be given that reduces other deaths in the first few days after farrowing. Duration of labor ranges from 30 minutes to more than 5 hours. Pigs may be born either-head first or rear feet first; either is normal. Fetal membranes or afterbirth may be expelled several times during delivery, but afterbirth generally occurs in a larger amount near the end of farrowing. Occasionally, if a pig is enclosed in the afterbirth material remove it immediately or the pig will quickly suffocate. “Stillborn” pigs are those that have died during farrowing; dead pigs may have been dead for only a few days or for an extended time; “mummies” are pigs that have been dead long enough for much reabsorption of the soft tissues, but not of the skeleton, to have taken place.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION The average interval between birth of pigs is approximately 15 minutes but can vary from simultaneous to several hours in individual cases. Use of oxytocin to speed up rate of delivery is helpful if correctly done and if farrowing is proceeding slowly but otherwise normally. A rule of thumb, not universally recommended but widely followed, is to administer oxytocin when the first interval of 30 minutes after birth of the previous pigs has occurred without birth of another pig or without expelling membranes that indicate farrowing is completed. Oxytocin should not be used until birth of one or more pigs has occurred. Oxytocin should not be used if symptoms, such as straining without delivery, indicate that a pig is blocking the birth canal.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Prolonged labor, especially that which is associated with difficult birth, and litters produced by large, older sows, are often accompanied by increased numbers of stillbirths and added death losses in the first few days after farrowing. Sows that have been overfed during gestation are more subject to prolonged labor, and some individuals seem to be genetically prone to this problem. Proper feeding can prevent overweight, or thin sows and selection and culling may eliminate animals that are prone to difficult births.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Assisting Difficult Births. At times, manual assistance is necessary to accomplish delivery but should not be used until obviously needed. Continued strong labor for an extended period without birth of pigs indicates need for such assistance. Keep some organisms from gaining entrance to the reproductive tract by careful washing of the external genitalia with a mild soap solution, using a clean container for fresh clean water. A well-lubricated, clean gloved hand and arm should be inserted into the reproductive tract as far as needed to encounter a pig “in place” for birth; the pig should be grasped and gently but firmly pulled to assist delivery.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Nervous and Hysterical Sows. Some sows may become temporarily ‘’hysterical” and vicious; these are likely to trample or lie on several of their pigs or kill them by biting; some producers cull these sows on temperament. Such sows must be attended to prevent loss of newborn pigs; loss can be prevented or minimized by removing pigs to a warm place until farrowing is completed. The hysteria generally subsides in a few hours. Test the sow by placing only one pig with her and watching her reaction.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Nutrition of Newborn Pigs. It is highly important that each pig receive colostrum to provide immediate and temporary protection against common bacterial infections. Pigs are born into a hostile bacterial environment. Antibodies in the sow’s milk are the best protection against these bacteria. Proper nutrition of the sow, including a laxative ration prior to and following farrowing; maintaining proper environmental temperature; and freedom from contagious disease organisms all help to ensure normal milk production.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Feeding the Sow During Lactation. Sows need not be fed for 12-24 hours after farrowing, but water should be continuously available. Two or three lb. of a laxative feed may be fed at the first post-farrow feeding; amount of feed should be gradually increased until the maximal feed level is reached as soon as possible after farrowing. Full feeding from the day of farrowing can be successfully used. Sows that are thin at farrow may benefit from generous feeding in the early post-farrow.
SWINEPRODUCTIONANDMANAGEMENT PART3.CAREOFTHESOWDURINGFARROWINGANDLACTATION Feeding the Pig During Lactation. Sows’ milk does not contain enough iron for baby pigs. Iron must be given to pigs within their first 3 or 4 days to prevent anemia. Pigs can be supplied with iron by giving them clean sod (not from a hog lot), iron injections (iron dextran in the ham or heavy neck muscle), or iron compounds mixed with other minerals which pigs can eat. When pigs are about 1 week old, start feeding them a prestarter (about 20% protein) or starter feed in a shallow pan.
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