Pig Farming: Breeds, Terminology, and Breeding

• Pig production involves specific terminology and various breeds suited for different farming methods.

Pig Terminology

• Sow: Adult female pig.
• Boar: Adult male pig.
• Bonham: Piglet (baby pig).
• Gilt: Young female pig that has not yet given birth.

Pig Breeds (Indoor)

• Landrace: Danish breed known for its long body, small shoulders, and large hams, indicating good conformation.
• Large White: British breed with erect ears, known for good Food Conversion Ratio (FCR), fast growth, and high prolificacy.

Pig Breeds (Outdoor)

• Duroc: American breed with lop ears, dark color, hardiness, lean meat, and suitability as a terminal sire.
• Pietrain: Belgian breed, pink with black patches, noted for high-quality lean meat, short legs, and large back quarters.

Breeding Strategy: Criss-Cross Breeding

• Criss-cross breeding is a common system in Ireland as it reduces costs while maintaining hybrid vigor.
• Crossbred gilts are mated with purebred Landrace or Large White boars.
• Gilts from the first cross have 50% Landrace and 50% Large White genes.
• Best females from each generation are kept for breeding, alternating the boar breed used (Landrace or Large White).
• Boars are replaced every two years to prevent inbreeding.
• Criss-cross breeding is cheaper with only the boar being purebred.
• Hybrid vigor is maintained in the offspring.

Integrated Pig Production Unit

• Integrated units include breeding, rearing, and fattening facilities on a single farm.
• Integrated units reduce the risk of disease entry and transport stresses on pigs.

Oestrous and Gestation Details

• The oestrous cycle length is 21 days.
• Oestrous lasts for 2–3 days.
• Gestation period is 114 days (3 months, 3 weeks, 3 days).
• Lactation period is 28 days.
• The aim is for each sow to produce over 2 litters per year.

Dry Sow House

• Sows and gilts are housed here.
• Sows weaned after a litter are housed here and return to heat 5–7 days later.
• Sows are serviced via A.I. or with a boar (double servicing) and remain until the end of pregnancy.

Double Servicing

• Sows are serviced twice within 24 hours, either by A.I., a boar, or both to increase conception rates and litter size.
• Gilts are usually serviced by a boar first, then by A.I.

Boar Effect

• Placing a boar within sight and smell of sows stimulates their oestrous cycle.

Care During Pregnancy

• Over-thin sows receive extra feed early in pregnancy.
• During the final 4 weeks, sows receive extra feed for strong bonhams and good milk production.
• Sows are moved to the farrowing house 1 week before giving birth.

Farrowing House

• This is where sows/gilts give birth.
• Sows are treated for parasites before moving into the disinfected farrowing house and placed in a farrowing crate.
• The crate allows movement but prevents crushing of bonhams and infrared lamps & heat pads are used.
• They stay until bonhams are weaned at 4–5 weeks.

Bonham Facts

• Bonhams weigh 1–1.5kg at birth.
• Average litter size is 11.
• Bonhams reach slaughter weights of 82kg at 6 months old.
• Both sexes reach puberty at 6 months.
• The target is 23–29 bonhams weaned per sow per year.

Care of Newborn Bonhams

• Front teeth are broken off immediately after birth to protect the sow’s teats.
• On days 2–3, bonhams are injected with iron to prevent anaemia.
• Tails are docked during the first week to prevent tail biting.
• Ear notching is done on future replacement gilts.
• Bonhams suckle for 4–5 weeks.
• Sows are fed a suckling ration, bonhams receive creep feed (with lysine & protein) from 1 week old.
• Bonhams are weaned abruptly at 4–5 weeks.

Weaner Management

• Bonhams stay in the first stage weaner house for one month, grouped by size and weight.
• They are fed weaner ration ad lib, (18–20% protein and 1.3% lysine).
• Moved to the second stage weaner house for another month and are regrouped.
• Houses have underfloor insulation and low roofs to conserve heat (24°C).

Fattener Management

• Pigs are moved to the fattener house at 3 months old, grouped by weight and size.
• They are fed fattener ration ad lib (14–16% protein & 1.1% lysine).
• Feeding may be restricted before slaughter to prevent fat deposition.
• They stay for 3 months until slaughter.
• Pigs are slaughtered at 6 months old, weighing 82kg.
• Gilts kept for breeding remain for 2 extra months (target weight: 100–140kg).
• Sows are culled at 4–5 years due to declining litter size and health.

Housing Temperatures

• Farrowing house (bonhams creep area): 20°C - 30°C
• Dry sow house: 20°C
• Weaner house: 24°C
• Fattener house: 22°C

Importance of Critical Temperature

• Critical temperature is the environmental temperature at which pigs can maintain body temperature without losing weight which maintains a good FCR.

Factors Affecting FCR

• Diet: Rations should contain balanced protein, vitamins, minerals & essential amino acids like lysine.
• Breed: Boars can pass on low FCR to offspring.
• Health: Only healthy animals can achieve their full potential.
• Housing: Well-ventilated & heated houses maintain FCR.
• Management: The health of pigs depends on the farmer’s skill.

Food Conversion Ratio (FCR)

• Weaners:1.75
• Fatteners: 3.25

Carcase Grading for Pigs

• Pigs are graded according to lean meat percentage.
• The Hennessey Grading Probe is used.
• Carcasses are classified using grades: S – E – U – R – O – P.
• Grades are assessed by depth of fat over the shoulder and lion, and carcass length.

Diseases

• Anaemia: Nutritional disease caused by lack of iron, Symptoms: pale skin, weakness, rapid breathing, and poor growth, Prevent with iron injections to bonhams (2–3 days old).
• Pneumonia: Viral disease caused by chills Symptoms: coughing, fever, possible death, Prevent with good housing, ventilation, and temperature control.
• Coliform Scour: Bacterial disease caused by lack of water, poor hygiene Symptoms: diarrhoea and dehydration, Prevent with strict hygiene in the farrowing house.
• Erysipelas: Bacterial disease caused by bacteria Symptoms: rash on skin (diamond-shaped marks), can cause abortion in sows, Prevent with good hygiene, treat with antibiotics.