Swine Production & Management LEA 2021

SWINE PRODUCTION & MANAGEMENT

of 12, weaning percent of > 70, and 7 pairs of teats. Widely used for
HOG ZOOLOGICAL SCHEME upgrading local breeds.
• Longest breeds of swine (16-17 ribs)
Kingdom: Animalia Disadvantage
Phylum: Chordata • Weak legs and pastern especially on the hind leg. Some strains of
Class: Mammalia Landrace have the narrow body and long legs depending on the
Order: Artiodactyla country
Family: Suidae
Genus: Sus YORKSHIRE/LARGE WHITE
Species: S. scrofa Origin
Subspecies: S.s. domesticus • ENGLISH BACON BREED WHICH HAD ITS ORIGIN IN Yorkshire and
neighboring countries in Northern England. It was developed by
Description selection and crossing with Leicester hog which was a white hog
Pig – both wild and domesticated, is a cloven-hoofed mammal of the • The present Large White was developed in England.
family Suidae (order Artiodactyla).
Characteristics
• white, large drooping ears, long body, good mothers. One of the
Ancestors of pig
newest breeds of a Danish origin. They are noted for having the
Domesticated pig is believed to have descended principally from the
highest number of pigs per litter, average live weight of matured
European wild boar, Sus scrofa or a crossbred of and the Asiatic S.
male is 310 – 400 kg and female is 250 – 330 kg. Good for Bacon
indicus.
production. High prolificacy, average litter size of 11 with a good
Sus scrofa- is a wild hog of continental Europe from which most
weaning rate.
domestic swine have been derived
Disadvantage
Sus vittasus- was the chief, if not the only species of the east Indian pig
• Some individuals in this herd are relatively short and with big belly
that contributed top domestic swine
and they tend to develop carcasses with excess back fat.
Domestication
DUROC
Pigs were probably domesticated first in China about 700 BC. their
domestication in the West came later and independently. The Origin
domesticated pig was brought to the New World by Columus in • the duroc breed of hogs had its origin in the eastern United State and
1493 and to the North American mainland by De Sotto in 1539. De in the Corn Belt
Sotto’s original herd of 13 pigs developed into the American • it would seem presumptuous today to attempt to identify the
Razorbacks, some of which now roam wild in the U.S. Southeast. foundation stock of the breed, which was originally called the Duroc-
Early settlers in America imported pigs from England. By the late Jersey
1800s pig farming had become an important agricultural industry in Characteristics
the American corn belt. • red, muscular, partially drooping ears, desirable as sires. They grow
the fastest out of all the other breeds. Average live weight of
matured male 300 kg and female is 250 kg. High prolificacy, with a
TYPES OF HOGS
litter size of 9 with high weaning rate.
1. Lard or pork type Performance
breeds of pigs that have pork and wide body conformation • considered as superior breed in terms of growth rate and feed
2. Bacon or meat type efficiency. It has a good muscle quality and is probably the most
breeds of pigs with long and rounded body with thin pork resistant to stress
3. Dual purpose breed Disadvantage
breed which is derive mostly by breeding the first two types • Some individuals have a strong tendency to have a well arched back
which is undesirable because this animal does not stay long in the
Breeds – is a group of animals that has specific traits or characteristics breeding herd
in common and mating within the breed produces progeny that • Unsound front and hind legs that may lead to stiff gilt or lameness
maintains the same set of characteristics are also encountered in some animals.
Basis of differentiating different breeds PIETRAIN
 Color: black, white, brown, etc.
Origin
 Color combinations: spotted, belted, etc.
• Pietrain, Belgium the village from which the breed takes its name,
 Size of ears was the birthplace of the breed
 Position of ears: erect, hanging, ¼ hanging, etc. Characteristics
 Length and shape of the snout • This breed may be appropriately called the ‘muscle’ pigs because it
 Body length is well known for its outstanding muscle development in the ham,
 Weight ay maturity loin and shoulder.
 Backline: straight, swaying, curved, etc. • The backfat ios very thin. The motherly ability is well within
acceptable level.
BREEDS OF SWINE Disadvantage
The Philippines native swine • Because of the relatively well-muscle ham, the number one problem
of this breed is usually weakness of the hind legs which do not
Indigenous animals belong to a large undefine the population of develop as fast as the ham muscle.
individuals without any uniform traits usually ascribed to a breed • This breed is also known for being a slow grower and being highly
The local pig or Philippine native pig belongs to this category, as they are susceptible to stress.
small and lack the anatomical symmetry of standard breeds.
General characteristics: small and late maturing, mostly solid black and HAMPSHIRE
white have small eras, sway back and with weak pasterns. Origin
Another scientific name • Hampshire breed traces its origin to Southern England.
Luzon Warty pig Sus philippinensis • But the first Hampshire swine record was organized in Boone
Palawan Bearded pig Sus barbatus country Kentucky, just across the Ohio river from Cincinnati
PUREBRED
Characteristics
LANDRACE
Origin • black, white belt, muscular. Average live weight of matured male
• developed in DENMARK, production of high-quality BACON 300 kg and female is 250 kg. Good for Bacon production. High
Characteristics prolificacy, with a litter size of 9 with high weaning rate.
• Yorkshire: white, long body, erect ears, live weight of a mature male Performance
300 – 450 and female 250 - 350 kg. High prolificacy, with a litter size • Feed efficiency, length and ham-loin percent of this breed is
excellent

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 Swine Production & Management LEA 2021

Disadvantage • Three-breed crossbreeding – This involves animals coming from

• Low litter size at birth and at weaning, poor mothering ability and three different breeds where a crossbred female is mated to a male
latte maturing. Being black is also an objection because it is from a third breed.
associated with thick backfat is also an objection because it is • Production of triple cross pigs – This is a modification of three-
associated with thick backfat and with difficulty in dressing/ breed crossbreeding where a carefully selected third breed
cleaning during slaughtering. purebred/crossbred is introduced as a terminal sire on the two-
breed crossbreeds sows
BERKSHIRE • Upgrading- This involves the use of native strains and standard
Origin breed of swine.
• South Central England, principally in the countries of Berkshire and 2. Inbreeding – A system of mating where related individuals are
Wiltshire. mated together. This system has been used by animal breeders in
Characteristics the production of seed stock and in the development of the different
• The distinct peculiarity of the Berkshire breed is the short and breeds of swine.
sometimes upturned nose.
• The color is black with six white points, four white feet, one point on PRODUCTION SYSTEM
the forehead; and another on the switch of the tail. Sow herd enterprise
Disadvantage Farrow to feeder
• This breed has a small liter size at birth and at weaning, late Its starts with pregnant gilt/sow to produce pigs’ weanlings, which are
maturing, thick backfat and the black skin sold to other raiser who grows then until the marketable weight is
achieved.
POLAND OF CHINA
Origin Farrow to finish
• South-western Ohio in the fertile area known as the Miami Valley. Producer in this type starts with pregnant/sow to produce the breeder
It is also known as the ‘hot type’ of big type Poland type stock, specifically junior boars and replacement gilts.
poland china
Characteristics A. GROWING-FINISHING ENTERPRISE
• Modern Poland china is black in color with six distinct white point, Producer starts with feeder/weanling and carries then to slaughter,
the four feet, poll of the head and switch of the tail. weight of about 80-90 kg.

LIST OF OTHER PUREBREDS B. BOAR-FOR-HIRE-ENTERPRISE

A. Spotted producer starts with young boar, which he grows and trains to breeder
B. Limousine age.
C. Chester white The boar is used to breed the gilts/sows in the community for a fee
D. Herford
E. Taniworth MANGEMENT OF BOAR
F. Large black BOAR
G. Chinese taihu pigs  The most important animals in a pig enterprise. Generally, it
Fuhjiang produces 15-20 times as many offspring per year as do breeding
Meishan female in the herd.
Janxiang Black  Period of at least 1-2 months before the breeding season begins is
Erhualian enough time for the boar to get adjusted to the new environmental.
CHARACTERISTICS OF A GOOD BOAR:
MEISHAN  At least 6 pairs of rudimentary teats (not functional), not inverted
• From china, considered taihu pigs, driving their name from the taihu
 2 big equally-sized testicles (not 2 pairs)
lake
 Strong legs, strong slightly arched back
• Slow growing and fat, but have a very good taste, resistant to some
 Toes not uneven (no small inside toe)
diseases
• The meishan breed is known for its wrinkled face and skin.
• Meishan pigs are perhaps one of the most prolific breeds of pig in CHARACTERISTICS OF AVERAGE EJACULATED
the world Characteristics:
-Large litter size of 15-16 pigs Volume, ml. 150-200*
Sperm concentration, million/ml. 200-300
Synthetic Breeds/ Hybrid pigs – Mostly white with good muscle Total sperm per ejaculate, billion 30-60
development Total sperm per week, billion 120-150
Nieuw – Dalland, Hypor, Cotswold, Camborough, Seghers, Babcock Motile sperm, % 70
Morphologically normal sperm, % 80
UPGRADES Color creamy white
Upgrading native bred with foreign breeds
Test mating
Diani= upgrade of native pigs (Batangas) with Berkshire
Test mating provides an opportunity to observe the new boar’s sexual
Kaman= upgrade of native pigs (Batangas) with Duroc
behaviour and his ability to serve the gilt normally.
Berkjala= 5/8 Berkshire & 3/8 Jalajala pig (Rizal)
Feeding boars
Miracle pig= ½ Large White ¼ Landrace ¼ Native
Feed boars 2.3 to 3.0 kg of ratio with 13-14% crude protein
In the tropics, voluntary water consumption may be as high as 4-5 liters
BREEDING – It is a systematic way of bringing together superior
of water per kg of air-dry feed
genotype to produce the desired products.
Housing and environment
Breeding System
Pen measurement is 0.6 m x 2.1 m with a height of 1.1 meter. If the boar
1. Outbreeding – is that system where unrelated individuals are mated
pen doubles as the service area, allow between 5-7 square meter of
to produce the next generation.
floor area.
Pure breeding – is the mating of unrelated individuals in the same
Use of individual pens or stalls eliminates fighting, riding and
breed resulting to the production of purebreds. This is done to
competition for feed.
maintain the production supply of the breed. A system of mating
used by swine breeders in the production of purebreds
Reproductive phenomena
Crossbreeding – the mating of individuals from two separate breeds or
• Boar should starts serving at 8 months of age
strains. This is a system strongly recommended for the production
• Some boar reaches sexual maturity as early as 100-147 days of age
of market hogs in order to take advantage of hybrid vigor and to
bring together the desirable characteristics of the parental breeds.
Benefits of crossbreeding
Breeding frequency
a. increased vigor and growth rate of litters
Recommended service for boars
b. larger litters
c. increased production efficiency to about 5% to 10% Junior boar Senior boar
d. increased disease resistance (8 mos-1 year) (More than 1 year)
• Two-breed crossbreeding – This involves mating of two existing Service per: 1 2
purebreds in alternate generations. Day 5 7
Week 20 30
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 Swine Production & Management LEA 2021

month -semen production of 150- 350 mL

-sperm concentration (not less than 250 mil cells per mL)
2. Semen Collection
Boar to sow ratio
3. Semen Evaluation
1 young boar: 20 breeding females in the herd to take over the breeding
4. Semen Processing and Storage
work in case one or two of the herd boars become incapacitated for
5. Estrus Detection
one reason or another
6. Procedure of Insemination
In a multiple farrowing program, the recommended number of boars
7. Breeding Performance Evaluation
needed for a given sow population is as follows
Note: the main disadvantages are the more labor and closer observation
a. Two services per sows per heat period
are required
15 sows or less-one boar if boar is at least 15 months old
15-25 sows- two boars
Pen-mating- a boar runs with a group of females.
b. One service per heat period
Although less labor intensive more boar can handle 8-10 females in a 21-
20 sows or less- one boar if young boa
day breeding period.
30 sows or less- one boar if boar is at least 15 months
A young boar (8-12 months) can effectively service from four to six sows
in the same period.
CARE AND MAINTENANCE OF SOWS AND GILTS Note: the main dis advantage of pen mating is that record of breeding
Prior To Pregnancy dates, boar services rate and female return to heat dates are often
under good management, sows have tremendous capability to unknown expect when the headsman observes a mating.
produce 2.3 liters per year or over 20 pigs annually
Raising And Selecting Replacement Gilts
A study supply of replacement gilts is required to replace sows, HEAT PERIOD.
which die or are culled because of poor performance The heat period or estrus is the time during which the sow will accepts
Breed choice the boar, it lasts 1-5 days with an average of 2-3 days. Older sows
The crossbred female preferred for commercial production generally remain in heat longer that gilts. If not bred, the heat period
They have the advantage of hybrid vigor. normally occurs at an interval of 16-25 days with an average of 21
days.
MANAGEMENT OF REPLACING GILT
Raise potential gilts replacement in all female group in dry, well- HEAT DETECTION
ventilated pens that provide 0.56-.74 meter squared of floor space Proper and accurate heat detection is important for a successful mating
per animal. system
Signs of heat
Pre- service management of replacement gilts  Swelling and reddening of the vulva
Flushing  Appearance of mucous discharge from the vagina
• Increasing the daily feed intake of gilts by 0.5-1.0 kg for 10-14 days  Grunting and restlessness
before service should increase the number of eggs ovulated if they  Mounting her pen mate (if in group) irrespective of sex or allowing
were limit fed at 2 kg per day before flushing. herself to be mounted
• A better practice is to self-feed the gilts with a 14% protein gestation  Frequent attempts to urinate with little or no discharge particularly
ration throughout the pre-service period. in the presence of a boar
Recommendations at first breeding  Assumes a stationary attitude called the “mating stance” when
• Breed the gilts at eight months and at 110-120kg. touched even on the back either by a boar or a caretaker.
• Gilts should have the first litter at one 1-year age.  Cocks her ears, become rigid in every limb and may quiver at her
• Further recommended that gilts be bred on the second heat cycles haunches
when the animal is standing  She can only be moved with great effort or she cannot be herded the
ordinary way.
MANAGEMENT AT BREEDING TIME
Developing a breeding schedule TECHNIQUES FOR HEAT DETECTION:
• Determine adequate boar power by considering the number of Haunch Pressure Test
services required per week, not the number of sows and boars. • Approach the animal from behind and apply pressure on her sides
• Each sow should be served twice. Boars that served twice in a day with both hands. If she is receptive, she will
with a day rest between breeding, an allowance should be made for just stand firm and rigid, ready to be served.
one boar a sow during the week. Note:
• • receptive animal will just stand firm and rigid and assume a mating
SYSTEM OF MATING position.
Mating system vary as to amount of labor involved, ease of obtaining Riding-the-back-Test
accurate breeding records and facility requirement • Ride on or press the back or loin of the female. Just like
Natural mating: where a boar mounts a sow and introduces his semen in the first method, the sexually receptive female will
Artificial Insemination: It involves the collection of semen from a boar stand firm and rigid, ready to be served.
and then the introduction of semen into a sow or gilt at a later stage Semen-on-the-snout
by means of a catheter. • Squeeze old semen sample in a squeeze bottle on the snout of the
female. With the boar’s smell in the semen, she will just stand firm
This is the preferred mating system. and rigid, ready to be served.
Operator checks for heat and takes the female in heat to the boar. The teaser method
• A vasectomized boar is the animal to use in this method. Allow the
Its Advantages are: boar to mount the sow. If the sow doesn’t run away but stands firm
- The operator knows for certain that the females were bred and remains rigid with cocked ears and willingly submits herself to
- Accurate breeding dates can be recorded the caprices of the male, she is sexually receptive.
- The operator can accurately check for return to heat Sound test
- Boar use is regulated • Use of chopping sound of the boar
- Anestrus problems can be determined earlier
- A more accurate sire breeding performance can be calculated The estrus cycle ranges from 17-24 days, with an average of 21 days.
- Fewer boars are required for the same number of females Estrous cycle is continuously manifest by the individual unless
- one ejaculate can be used to breed 10 sows interrupted by pregnancy.
- minimizes if not totally controls the spread of reproductive diseases
- infertile boars are immediately detected. Estrous= cycle
- Avoid possible injuries on either the boar or the sow/gilt Estrus= phase in the estrous cycle when a female is sexually receptive, in
- Allows breeding of females from distant places heat’
- reduces breeding cost
FEEDS AND FEEDING
Component Technologies In AI
1. Boar Selection and Evaluation
Physiological States Requiring Nutrients
-not less than 750 g ADG (from 70-180 days old)
Maintenance – when the animals is neither gaining nor losing weight;
-feed conversion efficiency of not more than 2.5
and does not work, produce product, store fat and develop fetus.
-back fat thickness of not more than 2.5 cm at 90 kg live weight

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 Swine Production & Management LEA 2021

Growth – when tissue synthesis (muscle, bone, organ and some fats) Feeding Scheme – Farrowing until weaning
takes place in the young animal. Day of farrowing - no. feed with adlibitum water
Fattening – when increased fat deposition becomes desirable First Day - 1 kg/sow/day
(finishing). Second Day - 2 kg/sow/day
Reproduction – when there is an increased need for nutrients for Third Day - 3 kg/sow/day
ova/sperm production, or for fetal development in gestating
animals. Fourth-seventh day - 4 kg/sow/day (LS of 7 and above)
Lactation – when the dam must be provided with extra nutrients so that (2 kg+0.30kg per piglet if LS is 6+ below)
it could produce more milk for her litter without sacrificing her own Remaining days - 2.0kg + 0.30kg per piglet (to be given to the of
body reserves. lactation sow) +/-half kilo (0.5 kg) depending on the condition of the
sow
Nutrients Classification According to Function c) Dry Sow
1. Energy nutrients e.g., Carbohydrates, fats and proteins Day of weaning – no feed with limited water
Nutrients for tissue building, maintenance and repair e.g., proteins, -easy drying up of mi
minerals and water, -prevents mastitis
2. Nutrients for regulation of metabolic body processes e.g., water, -provides ‘positive’ stress
proteins, fats, mineral and vitamins.
Until first service (maximum of 10 days) – 4 kg/day (flushing)
Feed Ingredients for Swine -promotes ovulation
Basal Feeds – are low in fiber (<18% Crude fiber) and high in energy. -reconditions the sow
Protein Feeds – are feeds low in fiber containing 18% or more crude
protein. Feeding of Piglets
Plant protein feeds – These are either legume grains and oil - start piglets on creep feeds by offering small
residues from oil extraction. amount of feed on a clean, dry, solid floor.
Animal protein feeds – These are de rived from animal, poultry or - continue floor feeding for the first two to four
marine sources. days or until the piglets are eating the feeds.
Soilage – is fed to swine to supply them with carotene and other - clear away any uneaten feeds and replace it daily.
vitamins, proteins and mineral. These are freshly cut Grasses and - introduce a small feeder large enough to
offered to animals as fresh. Such as sweet potato vine, accommodate all piglets when they are obviously eating the feed.
“kangkong”, ramie, Napier, Para grass, etc. - increase the amount of feed gradually until ad
libitum feeding is attained.
Feed Processing - clean water must be available at all times.
Cooking: to increase palatability or to remove toxic components.
Grinding: it reduces particle size of grains and increases its digestibility. Feeding Weaners
Soaking: may be done in case of hardened grains before feeding to - weaners should be restricted feeding to about 75% of the actual
prevent molding and facilitate chewing of older animals. feed consumption divided into 3 to 4 feeding per day at
Pelleting: it improves the physical nature of bulky feeds, increase feed weaning
density, improve feed intake avoid wastage and reduces storage - Second day, add a little more feed if there are no visible signs of ill
space. health or looseness of feces.
Fermentation: ensiled cassava and sweet potato tuber, and corn are - Third day, fed ad libitum or feed 2 to 3 times daily.
acceptable for pigs. - Starter fee can be given at the age of 45-60 days.
- Shifting from pre-starter feeds should be done gradually.
Formulating Ration
1. Guidelines in ration formulation Feeding Fatteners
2. Nutrient requirements. The rations should meet the nutrient Most pigs are fed ad libitum at the growing phase, and some are
requirements of the animals. fed ad libitum
3. Palatability. The ration should be palatable. throughout, although restricted (75-90%) feeding is also a
4. Economical. The ration should be reasonably economical. possibility.
5. Fiber content. Pigs being monogastric, require ration low in fiber For ad libitum feeding, adequate feeding space and access to the
content. hoppers are
very important. For restricted feeding, all pigs should be able to eat
METHODS OF FORMULATING RATION at the same
Hand formulation – Rations can be formulated by hand time. This would mean hat there should be enough feeding space
calculation. for each of them
a.1. Pearson square method. This method considers only one to prevent or minimize feed competition.
major nutrient at a time. Feeding of Replacement Stocks
a.2. Trial and error method. A more difficult and time The main objective in feeding the future stocks is for them to
consuming in formulating ration. reach puberty
Computer formulation – It lends itself to computer programming stat their productive lives well-developed with the right weight at
and most feed companies and larger operations now formulate on a the right age
computer. through restricted feeding (70-75%).
- from 60 kg LW onwards – give sow or breeder
Feeding Different Classes of Pigs feeds
Feeding Sow - two weeks before the gilts are served-increase
Their Nutrient requirements depend on the stage of production cycle. feed allowance to 3.0-3.5 kg per day as flushing in order to increase
-Pregnancy Period ovulation.
-Lactation period Feeding of Boars
-Dry period The feed allowance for boars depends on their body
a) Pregnant Sow condition, which is indirectly influenced by the frequency of service
During pregnancy, the need for nutrients changes as the condition of the or semen collection. Breeder or sow feed with DE of 3,000 kcal/kg
sow progresses to supplement the increasing nutritional needs of the and minimum crude protein of 14% can be used for boars from 7
rapidly growing piglets. months onwards.

First Month – after service lower the quantity of feed Amount: 2.0 kg/day _+0.5 kg if thin or fat if less than 2.0 kg give
Second Month – body condition of the sow should be at its ideal stage roughage
Last Month – feed allowance should be increased to support the fast-
growing fetuses and to prepare the sows condition for the Feeding Systems or Practices
coming lactation period. Feed all classes of swine the rations and amounts appropriate for their
b) Lactating Sow age and
Factors to consider in determining the daily feed allowance physiological condition. There is no such thing as all-purpose hog
1. stage of lactation mash.
2. condition of the sow
3. litter size Feeding must be done with punctuality and regularity.
1. Self-feeding vs. Hand feeding
2. Wet feeding vs. Dry feeding
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 Swine Production & Management LEA 2021

3. Floor feeding vs. trough feeding Feeding the sow prior to farrowing: constipation of the sow at
4. Restricted vs. full feeding farrowing is a condition which needs to be kept under control.
5. Group vs. Individual feeding Constipation can be avoided or corrected by feeding the sow a bulky
or laxative diet one week before she is due to farrow.

MANAGEMENT DURING THE GESTATION PERIOD FARROWING

normal gestation length of the swine is 114 days with range of 109-119 Signs of farrowing
days. Or simply put, 3 months, 3days weeks & 3days • She is restless, nervous and often bites the wall or stall partition
• She starts build a nest
housing and environment • There is distinct swelling of the mammary apparatus
• be careful when mixing gilts with matures sow and keep group size • There is a slackening of the abdominal wall.
at no more than five or six per pen. • Milk let-down: the presence of milk when the teats are stripped
• Avoid any stress- producing situation, especially during the first indicates that the sow will farrow within 24 hours.
three weeks after breeding. Supervise farrowing
• When gestating stalls are used, partially slatted floor behind the sow The need for an attendant: the care and attention given to the piglets
is recommended to ensure a dry area for the sow and reduce from the time they are farrowed until they weaned are very
cleaning time. important. An attendant should be presented to assist the newly
• The edges of the stats should be rounded to avoid damage to feet or born pigs and the sow if necessary. No equipment can substitute4
teats. for human hands for the safely and welfare of the newly born pigs.
• In a penning situation, allow about 1.85 m squared per bred sow or Reasons:
gilt -reduce stillborn pigs
• Stall measurement of about 0.5x2.13 m are recommended. -minimize crushing
-prevent starvation
Feeding level -prevent predator
• Normally, 1.8-2.3 kg of balanced 14 % crude protein ration will meet -avoid cannibalism
the daily nutrient requirement and free of heavy parasite infestation. -minimize dystocia (difficulty in giving birth)

Feeding the sow during pregnancy Causes of difficulty on birth

 Avoid under feeding or over feeding the pregnant sow Lack of uterine inertia 37%
 Feed intake should be restricted soon after the productive mating in Fatal impression 35.5%
order to prevent her to become over fat. Obstruction of the birth canal 13.0%
 Feeding excess of her feeding requirements is not only waste feed Deviation of the uterus 9.5%
and costly but may even lead to extremely high embryonic death Hysteria 35
Oversized fetus 45
Feeding in the sow in the late pregnancy
• The growth of the developing embryos increases rapidly in the final MANAGEMENT AFTER FARROWING
third of pregnancy
• The transfer of nutrients from the dam to the fetus increase Average Daily Gain
gradually and retention in the uterus and mammary glands develop ADG=final weight-initial weight
accordingly. number of feeding days
Feed Efficiency (Feed Conversion Ratio)
Weight during gestation FE= amount of feed consumed
weight gain during gestation will represent about 23-27 kg for mature gain in weight
sows and about 30-41 kg for gilts and young sow
the weight loss at farrowing (litter weight and fluids) is about 22-27 kg health care
after the fourth litter, there should be little if any net weight gain observe the sows regularly during the first few days after farrowing
a sow body weight should be about 163 kg after weaning for each for signs of illness such as fever, loss appetite, etc.
successive reproductive cycle. • inspect the sow’s mammary apparatus for congestions,
Keep in mind that the greater the weight gain during gestation, the inflammation, laceration and other forms of injuries. If these are
greater the weight loss during lactation. presented watch out for MMA syndrome.
• Metritis (inflammation or infection of the uterus
MANAGEMENT DURING THE FARROWING • Mastitis (inflammation of the udder)
• Agalactia (inadequate supply of milk)
Farrowing period and the first weeks of lactation are critical in swine
production. The proper procedure during this time will prevent
Immediately after weaning the multiparous sow should be vaccinated
unnecessary baby pig. Losses and other implications that reduce
against hog cholera at least twice a year.
profit.
Feeding during lactation
Basic farrowing system
• It takes 7 days from farrowing for milk production and feed
Continue farrowing: sows to farrow are seen through a facility in a
requirements of the piglets to justify liberal feeding of the sow.
continue flow with no break for total room sanitation. Individual
• Recommended level 4-5 kg of air-dry feed/head/day for lactating
farrowing state that are washed and sanitized as the sow and piglets
and gilts.
are taken out
• To avoid this problem on overfeeding or underfeeding, the feeding
All-in, all-out batch farrowing system: group of sows due to farrow
level for lactating sows should be based on the number of pigs in
during the week are brought into individual rooms over a short time
litter rather than on a per sow basis.
period. Sows ready to farrow in the next period go to another room.
• A sow 12 suckling pigs should receive 2.0 kg feed for a total of 6.0 kg
All sows in the rooms are weaned at the same time. Once the room is
day
empty. Cleaning and dis infecting is done before the next batch of
sows enters. No more than 6-8 crates per room are recommended,
unless herd size warrants larger animal. CARE AND MANAGEMENT OF THE BABY PIG FROM BIRTH TO
WEANING
Pre farrowing operation Birth weight is important because heavier pigs at birth tend to be
Preparing the farrowing quarter: thoroughly clean the whole heavier at weaning and even growing
farrowing room or area. Disinfect it and leave it to dry for 3-5 days
before the arrival of a new group of sows’ Where this is not practical,
completely clean and disinfect the individual pen, stall or crate
before the new survival.
Wash soe: before placing the sow in the farrowing unit, thoroughly Keeping newly born piglets warm and comfortable to
wash her with a mild soap solution and rinse with warm water keep them alive
Transferring sows: to acquaint sows with their new surrounding, place • 15% of the baby’s pig body heat is lost to thew floor by conduction
them in the farrowing until 5-7 days before expected date of • 10% thorough the normal evaporation of water from the respiratory
farrowing. tract and skin.
Parasite control: deworm sows 10-14 days before transferring them to • Of the various sources of heat, it is believed that the straw that the
the farrowing stall. straw bedding is still the most effective means of providing the baby

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 Swine Production & Management LEA 2021

pigs with comfortable environment. It permits the piglets to later Diarrhea

their environment in order to meet the needs of the moment Pallor (paleness of the gums, eyelids, lips and skin)
• Correct the environment temperature is most critical during the first Anoxia (deficiency of oxygen reaching the tissue of the body)
6 days of post-natal life when the thermal-insulation of the pigs is at
its lowest. Subclinical signs
• The capacity of the pig to regulate body temperature starts to Hypochronic microcytic anemia
improve gradually only on the 7 th day onwards up to the 20 th day Enlargement of heart and spleen
when full important to provide the baby pigs supplemental heat to Enlarge fatty liver
prevent serious losses from chilling. Ascites (accumulation of serious fluid in the abdomen)
• The presence of artificial heat source in the farrowing unit also helps Clumping of erythroblastic cells in bone marrow
prevent losses from crushing because it attracts the baby pigs prefer Pale internal organs
a temperature ranging from 30-31celsius for the first week at birth, Thin, white runny blood
29 Celsius after the first week until the 6 th week and declines as the
pig grows older (26-30 Celsius for 50 kg pigs and 17-22 Celsius for a Creep feeding
100 kg pig) Begin feeding the creep feed when the nursing pigs are about one week
of age to make sure that they will be consuming sufficient amounts
Cutting of umbilical cord of the dry feed before milk production starts to decline
• The umbilical cord is very vital organ for the growth and It is also helping a great deal in preparing the piglets for the diet on
development of the fetus during the pregnancy but becomes an which it would have to live on after weaning.
unnecessary appendage and crucial area for the entrance of Rearing the orphan pigs
infection after the pig is born Orphan pig are brought about by a number of factors like death of
• Tie the umbilicus about 1-2 inches from the base with a sterile the sow after farrowing udder disturbances, lactation failure and too
thread many pigs in a litter.
There are various possibilities of rearing orphan pigs. Some of these
Cutting the needle teeth are fostering, artificial feeding and rotational feeding.
Pigs are born with 4 pairs of sharp teeth (two on each jaw) called ‘black’ Castration
teeth because of their darker color compared with the incisors. Removal of the primary sex organ of the male is done when the pig
Some authors refer to them a ‘needle’ or ‘wolf’ teeth because, they are about two weeks from the earlier. When castrating pigs, age,
should be cut immediately after birth because they do more harm health condition and susceptibility to stressful condition of the
than good to the producers. animal must be consider.
Prevention of tail biting Weaning piglets
• tail biting is major problem in many commercial swine farms in the Weaning is the last job to be performed in suckling pig. The
country development of fast-growing breeds of swine and improvement in
• tail biting can be triggered of by an injury to the to the tail and it stock handling and nutrition has revolutionized weaning.
requires only one pig in a group to start biting and the other quickly Weaning practices had changed gradually from the traditional weaning
follow suit to early weaning and finally to artificial rearing with the ultimate
• other reports indicated that it could be due to the excess humidity, objective of the increasing the number of pigs weaned per sow per
trapped stale air. And sudden charge in the weather, shortage of year.
protein and excess energy in the diets. Traditional weaning (TW)
In traditional weaning the pigs are weaned at 8-10 weeks of age
Other dietetic factors include: which has been the usual practices in the past. With a gestation
• Shortage of fiber period of 114 days and a dry period of 26 days on the average, a sow
• Excessively high or excessively low calcium under the system will have only 1.7-1.9 farrowing per year.
• Deficiency of salt in the diet Conventional weaning (CW)
• Parasite infection is another, which has been incriminated as the In conventional weaning the pigs are usually weaned at 5 or 6-7
cause of tail biting. A pig with worms tends to switch its tail sharply weeks of age
and angrily. Early weaning (EW)
Early weaning as prescribed by the progressive commercial swine
Feeding the suckling pigs with colostrum operators, entrails weaning at 3- 4 weeks of age. During this period
Colostrum is exceedingly rich in these protective molecules and its the process of sexual recovery of the sow must have been completed
imperative that each new born piglet consumes colostrum within and their reproductive tracts are ready for a new pregnancy
hours of birth in order you received adequate immunity against Very early weaning (VEW)
infective organism. The gut of the piglets can absorb these large Included under the very early weaning category is artificial rearing
molecules intact only for short period after birth the absorption (1-2 days weaning) and weaning from a few days (3-7 days) from
takes place within an hour of suckling, initially complete after 6 birth to 3 weeks
hours and by 16 hours after birth it is no longer possible.

IDENTIFYING THE PIGLETS

CARE AND MANAGEMENT OF GROWING FINISHING PIGS
Earnotching
Growing finishing stage
this method used in identifying individual pigs in the litter.
The period from weaning to a slaughter weight of about 80-100kg
The notch on the ear is permanent but unsightly and difficult to read
Scour control
when obliterated through injuries
The most common cause of mortality and weight setbacks in
It comprises of cutting a V shaped notch/es on specific places along
weaning pigs
the borders of the ear by means of earnotchers or scissors.
The infectious agents causing the disease complex usually multiply
Tattooing
in unsanitary facilities although they may also appear in relative
Consist of piercing outlines of desired number or figures on the skin
clean farm.
inside ear and the incorporating a black vegetables pigment into
Gastro intestinal parasite control
their punctures
Deworming of growing-finishing pigs 1 or 2 weeks after weaning is
Tattoo method in identifying swine is not popular as ear nothing.
generally recommended as part of a sound health program
Although it is good as far as permanency of the mark is concerned.
A second treatment 1/2 – to 2 months after the first treatment is
Tattooing is often performed on older pigs, using a tattoo earmaking
necessary because it takes approximately about a month for the
outfit to which the desired set of numbers is fitted.
large roundworm to complete its entire life cycle so that the larvae
Ear tagging
not killed by the first treatment is vulnerable as adults.
Tags or labels are made up of light metal or strong plastics with the
number stamped on them.
EXTERNAL PARASITE CONTROL
Tags are fixed generally to the era with a special tagging forceps The major parasite causing the problem are the mango mites such as
Self-piercing types the scnoptes scabiel and the demodex phyllodes.
Non-piercing types S. Scabiel, the most common mite, burrow into the upper two-thirds
of the dermis.
Prevention of baby pig anemia Demodex phylloides infestation seldom occurs in swine. The mites
Clinical signs live in the hair follicles and cause a pimple like lesion.
Poor growth
Rough hair coat VACCINATION
In active and depressed
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 Swine Production & Management LEA 2021

Hog cholera is nearly 100% fatal to pigs of all ages, and its virulence
resistance nature make it difficult to control. a. Weight loss
Growing-finishing pigs are best-vaccinated 2 weeks after weaning or b. Poor weight gain
1 week after deworming, if deworming precedes vaccination. c. Poor feed coversion
If pasturing is practiced, keep the pigs indoors until about 2 weeks d. Decreased reproductive performance
when full immunity must have been attained. e. Condemnation of portion of or whole carcasses
When using live-virus vaccine, observe extra care because improper f. High cost of medication and labor
handling may lead to serious hazards. g. Morbidity
Feeding h. Mortality
It has been observed that when the shift in the feed is done abruptly,
the pigs especially the young ones develop diarrhea so that to avoid HOUSING
the problem it is important to shift them gradually from one diet to Hog House Design and Orientation
another. Hog houses must be designed and constructed for the health and well-
being of the pigs in order to obtain maximum performance and
Feeding system savings in labor costs. The long axis of the building must be laid in an
Ad libitum feeding. east-west direction so as to protect the animals from direct sunlight.
Giving feeds without restriction and always available at any time.
Restricted feeding Housing System
Controlled amount of feed given to the animals 1)Conventional or all-purpose housing system. It combines several farm
Combination of ad libitum and restricted feeding operations into one building.
Feed ad libitum until they reach the weight of 50 kg and fed 2)Lifecycle housing system. This system provides the animal with
restricted until they are marketed. Maximizing the advantage of the proper space and comfort during each phase of its life cycle.
growth curve a. Pregestational and boar unit
Ration and crude protein requirements gestation Unit
Type of ration Crude protein requirements (ncr,1998) c. Farrowing Unit
Creep 22-23% d. Growing-Fattening Unit
Pre-starter 19-20%
starter 17-18% The Pen
Grower 15-16% 1) Pens for rearing gilts
Finisher 13-14% The pens for rearing gilts are almost the same as the fatteners pen. It is
Gestating 13-14% suggested that each pen should house 4-5 gilts only per pen for
Lactating 15-16% easier control and observations of their behavior.
Boar 16% Trough length – 0.35 m x 5 hds = 1.75 m
Area required:
HEALTH MANAGEMENT Lying area – (0.7 m2)(5 hds) = 3.5 m2 (1.4 m length) Dunging area –
(0.5 m2)(5 hds) = 2 .5m2(1.4m length)
Classification and Causes of Diseases
2) Pens for boars
1. Infectious Diseases
To eliminate fighting, riding and competition for fed, boars should be
a. bacterial – swine plague and brucellosis
penned individually. The pens should be located near the dry sows
b. Viruses – hog cholera and enzootic
and the gilt pens.
pneumonia
Holding pen= Pen dimension should be at least 2.0 x 2.0 m (inside
c. Protozoa – toxoplasmosis
measurements). A mating pen is needed if
d. Ectoparasites – mange and lice
holding pen is used.
e. Endoparasites – gastrointestinal parasites
Holding pen and at the same time a mating pen= This is bigger than
f. Fungi – ringworms
the holding pen. The practical dimension is x 4.0 meters. Other
2. Non-infectious disease
dimensions
a. nutritional deficiencies – piglet anemia
- 2.5 x 3.0 m
b. poisons and toxins – mycotoxicosis
- 2.5 x 3.5 m
c. genetic – hernia and cryptorchidism
- 2.5 x 3.0 m
d. management failures – heat stroke and accident
Mating pen= This pen is where the boar and the sow are brought for
e. unknown
natural
mating. It should be large enough for the sow and boar to move
Transmission of Infectious Diseases
around.
1. Feeds and Water
The pen can be rectangular, octagonal or circular (2.5 – 3.0).
a. Air
The pen should have a dry floor for sure footing, has sufficient
b. Vectors and carriers
room for both boar and sow and nothing that will injure or obstruct
man
the
equipment
animals.
predators, rodents and other animals
3) Sows with piglets
insects and worms
It is essential to have a specific area for the sow to farrow and to rear her
c. Soil
piglets. Remember, a well-designed pen improves the health and
performance of the animal.
2. Disease Prevention
Important Points to Consider
a. Select healthy animals
i. Protection of piglets against crushing
b. Quarantine
ii. A good view of the sow and piglets
c. Housing
iii. Reachability of the piglets
d. Proper nutrition
iv. Adjustability of the pen
e. Vaccination
v. Dimensions of the pen according to its purpose
f. Parasite control
vi. Removal of dung and urine
g. Breeding, selection and culling
vii. Cost of Labor
h. Proper and timely disposal of all animals
i. Sanitation and disinfection
Elevated Farrowing Pen: Piglets may stay here until weaning because
j. Management practices
of its elevated slatted flooring.
i. clean and disinfect pigpens
Ground Farrowing Pen: A specific ground pen for the sow with piglets
ii. control people movement
with either a concrete trough or a self-feeder. Enough space
iii. control other animals
provides
proper drainage.
iv. brooms
Farrowing Rearing Pen: This is the pen in which the sow and piglets
v. disposal of hog manure
stay up to weaning. The piglets could stay in this pen even after
vi. handling of medicine
weaning up to market weight.
vii. footbath and wheel bath
Farrowing Position: This position is for a sow with piglets from 3-7
viii. stress
days before farrowing until 2-3 weeks after farrowing.
ix. animal health programs
Rearing Position: This position is for a sow with piglets from 2-3 weeks
x. grouping of animals
after farrowing until weaning.
3. Forms of Losses due to disease

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 Swine Production & Management LEA 2021

Farrowing Crate: It is a movable crate for a sow with her piglets during
the first 2-3 weeks. After which, the crate is removed.

Pens for Weaners

Ground Pen: This is not advisable for a large group. One litter per pen
will be enough to get good results. Space requirements depends on
the transfer weight.

Transfer Weight Space Requirements Trough length

15 kg 0.25 sq. meter 0.12 meter
20 kg 0.35 sq. meter 0.15 meter

Elevated Nursery Cages:

These cages are provided with slats to insure good hygiene.

Transfer Weight Space Requirements Trough length

15 kg 0.20 sq. meter 0.12 meter
20 kg 0.30 sq. meter 0.15 meter

Fattening Pens: The space requirements depend on the weight of the

hogs.
`Types of Roofing

1. Single Span/Shed Type

2. Double Span/ Gable Type
3. Combination
4. Monitor Type