SWINE
PRODUCTION
AND
MANAGEMENT
WMSU
MA. JOCELYN E.
CUADRA 1
2
3
4
5
6
7
8
9
10
11
TRENDS IN THE INDUSTRY
• Preference for lean meat and less fat
• Preference for pork with minimal antibiotic
residues
• Preference for fresh and fresh-chilled pork
• Preference for parts
• Emergence of small enterprises type of
swine production system
12
Projected Demands and New
Initiatives of the Industry
• Data on pork consumption indicate a consistent
increase in the demand for pork.
• The increase in pork demand is attributed to the
increasing human population and increasing per capita
consumption of pork.
• From 1993 to 2002, human population in the
Philippines increased at an annual rate of 2.36%.
• On the other hand, per capita consumption increased
by 2.33% annually.
• At these rates of increase in human population and
per capita pork consumption, total domestic demand
for pork in 2010 and 2020 is expected to rise to 1.61 M
t and 2.53 M t, respectively.
13
Projected Demands and New
Initiatives of the Industry
• With the current practice of slaughtering pigs at
85kg LW, 26.80 M and 42.18 M head of slaughter
pigs are needed in 2010 and 2020, respectively, to
satisfy the projected demand of pork.
• The significant increase in number of slaughter
pigs needed to fill the local demand for pork and
the inevitable increase in swine breeder base
population that is needed to produce the slaughter
pigs are expected to complicate further the current
problems of feed shortages, limited production
areas, and environmental concerns.
14
Projected Demands and New
Initiatives of the Industry
• To minimize these anticipated problems,
active players of the local swine industry are
advocating increase in the slaughter weight
of pigs from 80-85kh LW to 90-100kg LW.
• This initiative is expected to reduce the
number of slaughter pigs needed to satisfy
the demand for pork.
• Moreover, increasing slaughter weight of pigs
is also expected to improve dressing
percentage and reduce drip loss in pork.
15
Strengths, Weaknesses, Opportunities,
and Threats (SWOT)
STRENGTHS
• Relatively large, stable, and continuously increasing
pig population that is well throughout the country
• Large and continuously increasing domestic market for
pork
• High utilization of pork relative to other animal
products
• Well-organized private industry players
• Easy access to good genetics and state-of-the-art
technologies on swine production, feed milling, and
other related activities form both local and foreign
sources.
• Technically equipped entrepreneurs, farm managers,
and practitioners.
16
Strengths, Weaknesses, Opportunities,
and Threats (SWOT)
Weaknesses
• Generally low purchasing power of pork consumers
• High cost of feeds and other production inputs
• Heave dependence on imported feed ingredients
• Inadequate national program for disease prevention
and control
• Inefficient and inadequate technical and market
information services
• High overhead costs both in swine production and in
feed milling
• Presence of foot and mouth disease (FMD) in some
major swine-producing regions of the country
17
Strengths, Weaknesses, Opportunities,
and Threats (SWOT)
Opportunities
• Growing domestic market, increasing demand to meet
increasing per capita consumption of a continuously
growing human population
• Export of live hogs and pork carcasses to other
ASEAN countries
• Availability of certified breeder pigs will be assured by
the operationalization of the Swine Breeder Farm
Accreditation Program of the Department of
Agriculture (DA)
• Continuously improving swine productivity and
production efficiency
• Improved feed efficiency and dressing percentage by
increasing slaughter weights.
18
Strengths, Weaknesses, Opportunities,
and Threats (SWOT)
Threats
• Flooding/dumping of cheap pork and other
meat products from other countries
• Increasing control of traders and butchers
on pricing of live slaughter hogs
• Irrational implementation of rules and
policies on environmental protection
• Industrialization and urbanization of
current swine-producing areas 19
Definition of Terms
• Farrowing – refers to the act of giving birth in swine
• Barrow – castrated male swine
• Boar – male swine
• Boar effect – boar exposure
• Litter size – refers to the number of pigs born in one farrowing
• Weanling – an animal that has just been weaned
• Weaning – refers to the process of separating the young from
their mother
• Traditional weaning – pigs are weaned 8-10 weeks of age
• Conventional weaning – pigs are weaned at 5 to 7 weeks of age
• Early weaning – pigs are weaned at 3 to 4 weeks age
• Very early weaning – pigs are weaned from a few days from
birth to 2 weeks
• Sow – refers to an adult female swine
20
Definition of Terms
• Shote – refers to a young pig of either sex, approximately
weighing 60kgs
• Primiparous sow – a female which has farrowed only once.
It is sometimes referred to a young sow
• Open sow – a sow whose litter has been weaned but which
has not yet been bred or is not pregnant
• Monotocous – an animal which gives birth to only one
individual at a time
• Polytocous – a litter bearing animal which gives birth to
more than one individual at a time.
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
• Swine (Sus scrofa) – is a wild hog of continental
Europe from which most domestic swine have
been derived.
• Swine (Sus vittatus) – was the chief, if not the only
species of the East Indian pig that contributed to
domestic swine.
• Domestication
• Factors favorable for swine production
– prolificacy
– conversion of grain and waste to meat
– cash flow is quicker
36
• Factors unfavorable
– cost of grain
– more sensitive to careless management
– susceptibility to diseases
– fencing or facilities
– labor esp. at farrowing
• Future
– competition, human consumption of pork
37
Swine Breeding
• Purebred: linebreeding, outcrossing
• Crossbreeding- hybridization
• Company specific
– Commercial industry
38
Swine Reproduction
• Gestation- 114 days
• Estrous – 21 days
• Estrus – 2-3 days
• Birth weight 2-4 lbs. (1.2-1.4kg)
• Weaning weight 12-15 lbs. (5-7kg)
• Days at market (250 lbs) - 180
39
• 21 day Lactation
• 5 day Rebreeding
140 Day Farrowing Interval
2.6 Litters/year X 12 weaned pigs/sow
= 31.2 pigs weaned per sow per year
Gilts about 5 less
40
Swine
Establishing a herd
• Type and breed
• size and age of animals to purchase
• Health (diseases)
• Water quality and availability
• price
• selection systems
• Environmental control (housing) / EPA
• waste management
41
• Types and breeds of swine
• Causes for type
– consumer demand
– availability of feeds
– breeding type by breeders
• Types
– meat, bacon, lard
42
Breeds of Swine:
Philippine Native Swine
• They have the following general characteristics:
• Small and late maturing
• Mostly solid black or black and white in color
• Have small ears
• Sway back
• With weak pasterns
• Very strong motherly instinct
• Most native pigs are named after the region and/or
province where they are found.
43
44
Purebreeds
Landrace – originally developed in Denmark
for bacon production
• General characteristics:
• White (black freckles are common)
• Drooping ears
• Longest breed of swine
• Backless arched
• Prolific and good mothering abilities
• Weakness: legs and pasterns
45
46
Large White/Yorkshire
• Name interchangeable
• Originated in Yorkshire for bacon production (York County, England
in 1830)
General Characteristics:
• White
• Erect ears
• Large breed
• Farrow large litter
• Great milker
• Maternal characteristics
• Most carcass oriented of Mother breeds
• “Dual Purpose”
• Weakness: some are short and with big belly; tends to develop
carcasses with excess backfat
47
48
Duroc
• Originally called Duroc-Jersey/Red Power
• General Characteristics:
• Light golden to dark red
• Drooping ears
• Good growth rate and FE
• Good muscle quality and resistant to stress
• Weakness: well arched back and unsound
legs
49
50
Pietrain
• Muscle Pig
• Pietrain, Belgium
• General Characterictics:
• Spotted black and white
• Ears pointed, some drooping
• Extremely muscular
• Thin backfat
• Weakness: hind legs: highly susceptible to stress
51
52
Hampshire
• The Belt
• Hampshire, England (Boone County, Kentucky)
• General Characteristics:
• Black with white belt around the shoulder and
body including the foreleg
• Feed efficiency excellent
• Weakness: small litter size at birth and weaning;
poor mothering ability; black color being
associated to being fat
• known as the carcass breed
53
54
Poland China
• Poland China- black with six white points
with drooping ears
• origin- Butler and Warren counties, Ohio
• known for their carcass merit and size
55
56
Meishan
• Purebred from China, considered Taihu
pigs, deriving their name from the Taihu
lake.
• Slow growing and fat, but have a very
good taste, resistant to some diseases
• Also known as the wrinkled face and skin
• One of the most prolific breeds of pig in
the world.
57
58
Berkshire
• Developed:
– Berkshire England
• Characteristics:
– Black with erect ears
– Best mother of colored breeds
– Medium frame size
– 6 – white points
• Face, legs, tail
• Noted For:
– True Pure Breed
– Highest Pork Quality
59
60
• Chester White- white with drooping ears
• origin - Chester and Delaware counties of
Pennsylvannia
• excellent mothering ability, prolific, and
adapt well
61
62
Cross Breeding
• Developed:
– To improve the hog being developed by utilizing the
positives from the breeds selected
– Greater performance and growth rates from increased
hybrid vigor
63
Developing F1 crosses
64
H D Terminal Boars
65
Hybrids
• Upgrades – native pigs bred with foreign breeds
• Diani- upgrade of native pigs with Berkshire
• Berkjala- 5/8 Berkshire and 3/8 Jalajala pig
• Kaman- upgrade of native pig
• Miracle Pig- ½ Large White ¼ Landrace ¼ Native
• Crossbred – Landrace x Yorkshire; Duroc x
Pietrain; Triple Cross
• Hybrids/Synthetic breeds – Seghers, Hypor, Nieuw
Dalland,, Babcock; Camborough; PIC, Tyson
66
Mating Systems
• Double mating – 12 and 24 hr intervals
– Increased CR, Litter Size
• Pen Mating/Pasture Breeding
– 1 boar per 10 sows q 23-45 days (cont farrow)
– Adv/Disdvantages
• Hand Mating
– Estrus sows taken to breeding pen (boar)
• AI
67
Puberty
• 150 – 250 days (mean = 200 days)
– Cross Breeds< Land< Yorks < Durocs
• Can be Delayed/Hastened by # of Factors
– Inbreeding, nutrition, confinement, lighting,
boar exposure
• Earlier in Boar
68
Production Systems
• Growing-Finishing- weanling pigs 80kg slaughter pigs
• Sow Herd
• Farrow to feeder –pregnant sow weanlings
• Farrow to finish- pregnant sow weanlings growers
finisher sold
for slaughter
• Farrow to breeder-breeder animals sold as replacement
• Boar for Hire (Boar Stud) – boar is used to breed the
gilts/sows in the community for a fee.
69
Management of Gilts/Sows
• Gilts should be bred at 8 months old to
farrow the first litter at about a year old.
• Flushing – the daily feed intake of gilts is
increased by 0.5 to 1.0kg for 10-14 days
before expected date of breeding.
70
Signs of Heat
– indicate that the gilt or sow is receptive to the boar
• Reddening and swelling of the external genitalia
• Mounting other animals or willingness to be mounted by
others regardless of sex
• Restlessness, continuous moving around and grunting as if
calling for its kind
• Frequent attempts to urinate with very little or no discharge at
all
• Capricious appetite
• Assumes a characteristic mating position when touched on
back either by a boar or caretaker
• Difficult to move or be herded in the presence of a boar
71
Techniques which are generally used in verifying sexual
receptivity:
• Haunch pressure Test
• Riding the back test
• Semen on Snout test
• Teaser boar method
• Estrous Cycle – 21 days
• Gestation Period- 114 days
72
Feeding System
• Ad libitum feeding – giving feeds without
restriction and always available at any
time
• Restricted feeding – controlled amount of
feed given to the animals
• Combination of Ad libitum and restricted
feeding – fed ad lib until they reach the
weight of 50kgs and fed restricted until
they are marketed.
73
• Basic diet = corn and soybean meal
• Pelleted versus bulk ground meal
• Basic nutrients
– Protein
– CHO
– Fat
– Vitamins and minerals
– Water
74
Swine Feeding Stages
• starter pig ration at 10- 40 lbs (18%)
• grower at 40 - 100/125 lbs (16%)
• finishing at 125-250 lbs (12-14%)
• feed efficiency should be around 3:1
• 3 lbs of feed to - one lb. of wt. gain
• replacement gilts - 4 lbs/day
• increase feed 2-3 X during lactation
75
• Sows & boars are condition dependent
• do not over feed
• Soft Pork - caused by lower melting points
in the fat caused by feeding certain
feeds:ie too much peanut meal
• Trichinosis – trad. garbage fed swine
• Pale, Soft, and Exudative Pork
76
Parturition - Farrowing
• Can induce – PGF2a 10mg at day 112 gestation
– 60-90% farrow within 18-36 hrs
• Duration 2- 24 hours
– 2 piglets/hour
• Lactation
– Colostrum Important
– Milk let down – 28 sec
– Nurse every hour
– 32 hours to establish teat order
77
Reproductive Problems
• Many management and breed factors
– Repro tract deformities common in gilts 5-
10%
• Disease(s)
– SMEDI Syndrome
• Stillborn, mummies, ED, infertility
– Viral and Bacterial Causes
– Humans
78
Viral Repro Disease
• Syndrome I
– Fatal to embryo or fetus but dam normal
– True abortion rare = more EED
– Parvo, enterovirus, Jap B encephilitis
• Syndrome II
– Maternal morbidity, late term abortion
– Psuedorabies, hog cholera, swine influenza
79
Bacterial Repro Disease
• Lepto – typical serovars
– Mild signs in adults, typical pathogenesis
– Abortion, mummification, stillbirths
– Vaccine available
• Brucellosis
– EED and abt
– Eradication and reportable
80
Male repro facts
• Semen
– 3 fractions- presperm, sperm, postsperm gel
– 250 ml with 150 – 500 X 109 cells
• Ejaculation pressure dependent 3-20 minutes
• AI with fresh chilled semen common
• Published BSE (Breeding Soundness
Examination) values
81
82
