1st Sem 2425 LSE 8A Lesson 7A: Introduction to Swine Production PDF

Life Skills Education 8. A. Animal Science and Technology Philippines for its meat and fat. In fact, it is the largest among livestock and poultry industrie...

Life Skills Education 8. A. Animal Science and Technology Philippines for its meat and fat. In fact, it is the largest among livestock and poultry industries. The following are some of the advantages and disadvantages of having a swine/hogs business. LESSON 7A Advantages Disadvantages Introduction to Swine Production Hogs are prolific. Each sow can Parasites and diseases cause severe I. Overview: produce at least 20 piglets per year. losses in swine production. Hello Grade 8! Welcome to our lesson 7A. Last time, we discussed about They are good converters of feed into There are adulteration of feeds and Poultry Production. In this lesson, we will discuss another farm animal---the food. the supply of ingredients are swine/hog/pig. Do you like eating samgyeopsal? How about porksilog? Lechon? These They have high dressing percentage unstable are some of the dishes that has pork ingredients. (78%). Wide variation on the price of hog, Hopefully, after learning from this lesson, you will be able to have a glimpse of They can be easily sold even just their medicines and feeds how pigs are raised. If after this lesson you would want to explore more about the after weaning. Labor requirement is high during topics in this topic, you may check the videos and reading materials listed at the end of Smaller investment compared with farrowing season. other big animals. There is a high objection on the this module. Enjoy learning! Pork is accepted as table meat. smell coming from a swine farm. II. Objectives: After studying this topic, you should be able to: enumerate the different swine production system; differentiate each swine breeds; and Part 3: How Do We Raise Them? Methods of Raising Hogs enumerate the different management practices done in swine production. III. Learning Materials A. According to the Number of Heads 1. Backyard- raising 10-20 adult pigs and 20-40 young pigs Swine, pig, or hog is one of the farm animals that many people like to raise and 2. Semi-Commercial/Small Commercial- raising 21-999 heads use as an ingredient to many dishes. In this module, let us learn how this farm animal is 3. Commercial- raising 1000 and above heads properly raised to achieve maximum performance and produce good quality meat. Part B. According to the Different Production Systems 1: What do we call them? Some common terms in swine production Some 1. Boar-for-Hire Production System Important Terms in Swine Production - starts with a young boar which is grown and trained until it reaches its breeder Barrow: a male pig which has been castrated before it reaches sexual maturity. age. The boar is then used to breed the sow or gilt with a corresponding fee. Boar: Uncastrated pig usually used for breeding purposes Advantage: a small capital is needed; return of investment is quick Cryptorchidism: failure of 2 testicles to descend to the scrotal sac Disadvantage: there can be problem in disease transmission Docking: removal of the tail’s portion to prevent tail biting 2. Growing-Finishing Production System (Finishing or Fattening enterprise) Estrus: period wherein the female is sexually responsive to the male - starts with weanlings and ends at slaughter weight (about 80-95kg). Farrowing: the act of giving birth in pigs Advantage: sow and piglet managements are avoided Finishing: starts when the pig is 50 kg until it reaches slaughter weight Disadvantage: has a tendency for slow growth of pigs if there is a sub-standard Gestation: other term for pregnancy management. Gilt: young female pig which has not yet given birth 3. Sow Herd Production System Pork: the meat of swine - involves the management of gilts or sows to produce pigs which are sold to other hog Shoat: refers to a young pig less than one year old and has been weaned producers and can be classified as: Sow: female pig which has been given birth a. Farrow to Breeder produces breeder stocks, particularly, replacement gilts and Stag: a male pig which has been castrated after sexual maturity junior boars. Suckling: piglets under their dam’s care b. Farrow to Feeder produces weanlings which are sold to other swine raisers. c. Weanling: young piglets separated from their dam Farrow to Finish: produces piglets which the operator grows until the pigs reach slaughter weight. Part 3: Which Breeds Should We Raise? Different Swine Breeds A. Native Swine Part 2: Should we raise swine? - small, mostly black or black and white in color and they have small ears; have strong Advantages and Disadvantages of motherly ability instinct; have sway back with weak pasterns and are late maturing. Raising Swine Swine/Hog Raising Examples: Luzon Warty Pig (Sus philippinensis) is a popular industry in the  Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology Pietrain Belgium medium spotted black and -has an (Muscle Pig) sizedears white,some are roan outstandingmuscle which are red development in its B. Purebreeds pointed ham, loin, and - group of animals which are bred from a known breed without any mixture of other upward shoulder parts bloodline and have specific characteristics. Some purebreds are as follows: Poland China Ohio, drooping black color with 6 - has a large frame; For more information about swine breeds (pictures and characteristics of each breed), USA distinctwhite points excellent feeders kindly visit: https://www.pork.org/facts/pig-farming/major-swine-breeds/ (Big Type/ located in its four legs, Hot Type) switch of the tail, and poll of the head 1. Hypor 2. Segher 3. Camborough C. Upgrades Part 5: How Do We Take Care of Them? Different Management Practices in - heatsources used by Swine a) Piglet Management commercialswine raisers: 1. Proper Environment- kept in warm temperature Heat lamps, boxes, and Purebred Origin Ears Color Othersstraw beddings 1st week: 30-32oC nd th o Berkshire England erect black with 6 white -produces good2 - 6 week: 29-30 C and butinclined points(4: feet, 1: meatquality declines as it grows older. forward switch of the tail, and 2. Cutting of the Umbilical Cord- the umbilicus is tied approximately 1-2 inches from the base 1: forehead) with a sterile thread and is cut with a blade below the knot. - the base of the umbilical cord will then be dipped in Merthiolate or strong iodine solution to Duroc United drooping very light golden to -grow fast aprevent navel ill. States andslightly verydark red color veryprolific; p3. Cutting of the Needle Teeth- newborn piglets have 8 “black or needle” sharp teeth located on (Red Pig) forward approaching good meat qualeach jaw which are cut to prevent injuries in their dam mahogany 4. Tail Docking - done to prevent tail biting and cannibalism 5. Piglet Identification- for easy recording purposes, we identify pigs using numbers: Hampshire United erect black with belt around -produces leana. Ear notching States itsshoulder, body, and highcarcass - a V-shape is cut on a specific space on the borders of the ear using ear notches. There is a (Belt Pig) foreleg. and large loin systematic code which should be good mothering followed. (SEE UPCA code for ear notching) Landrace Denmar medium-sized white with black -known as (Largest k and drooping skinspots or freckles at longestbreed breed) times 16-17 ribs; com used breed Philippines Large white/ Northern medium, white with some - has Yorkshire England slightly tilted freckles motheringabilit Figure 1. The UPCA Code of (Mother Breed) forward in an commonly use Earnotching inclined in the Philippin angle  Steps: 1. Identify the number of the pig. In our activities, please write the number on the forehead of the pig. ex. pig name: 36 Lecture Syllabus in Animal Science 2. Institute of Animal Science. University of the Philippines Los Banos, College, Laguna - cross between two purebreeds 1. Berkjala 2. Kaman D. Synthetic/Hybrids - produced through genetic engineering 36 Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology 1. Health Program a) Prevention and Control of Scouring -some swine farm owners use feed additives such as prebiotics and 2. Mark the part of the ear where the number in the UPCA Code is located. Make sure probiotics to prevent this problem. to use the least number of ear notches. b) Vaccination - usually injected 2 weeks after weaning or a week after deworming. However, there are animals which are not vaccinated. These animals may be unhealthy, very thin, severely parasitized and stressed (newly weaned or newly castrated) 2. Feeding Program Try it - different types of rations are given On a piece of paper, draw a pig heads. Using ear notching, identify each pig including the pre-starter mash, with the following number: 1010 starter mash, and finisher mash b. EarTattooing - feeds given may be full-fed/ad - piercing outlines of desired numbers on the skin on the ears. libutum or limited-fed (75-85% of c. Ear tagging full-fed capacity) and are divided - tags or labels are used into 2 feedings per day. 6. Creep Feeding 3. Livestock Slaughtering - a highly palatable feed given to piglets for them to grow more rapidly. When the pig reaches 80kg, it could 7. Rearing of Orphan Piglets be sold as finisher pig or -done through artificial feeding and fostering. slaughtered. The following are the 8. Castration steps in livestock slaughtering: - done to prevent natural mating and improve growth rate. a) Ante-Mortem Inspection 9. Weaning This procedure is done by a - process of separating the piglets from their dam. qualified meat inspector to ensure a) traditional weaning- piglets are weaned at 8-10weeks of age that the animal is fit for slaughter. b) conventional weaning- piglets are weaned 5-7 weeks of age b) Actual Slaughtering c) early weaning- piglets are weaned 3-4 weeks of age i. Stunning d) very early weaning- the piglets are weaned after 1-day of the piglet’s - process of restraining the animal birth (artificial rearing) or weaning from a few days up to 2 weeks after by making the animal unconscious birth. but not killing it; done for easier Please watch this video entitled “Backyard Hog Breeding: Piglet Management - slaughtering and to make the Farrowing | Agribusiness B-MEG Episode 10” by Agribusiness How It Works procedure humane. available at https://www.youtube.com/watch?v=r0cuN-duvG8 (8:22 minutes) ii. Bleeding/sticking - process of removing the blood of B. Growing-Finishing Pigs Management the animal 3-5 minutes after - starts from weaning until it reaches its slaughter weight (80-95kg) stunning. The carotid artery or  jugular vein is cut and then the blood is allowed to drip. - the carcass is washed with clean water to remove dirt, bone dust, and blood. It is iii. Cleaning of the Carcass done to prevent the meat from rapid spoilage. iii.a Swine C. Post-Mortem Inspection Cleaning of carcass in swine involves scalding (dipping the carcass into hot This procedure is done by a veterinarian or a qualified meat inspector to water bath with 71oC to loosen the hairs of the animal), scraping (removal of determine if the meat is safe for human consumption. loosened hairs and scarf with the use of scraping knife), and shaving (removal of D. Chilling loosened hairs and scarf left after scraping). It is the process of placing the carcass at 2-4oC temperature to allow rigor mortis to pass, iii.b. Ruminants check or control microbial growth, and firm-up meat for easy fabrication. Pork carcasses Cleaning of carcass involves dehiding or flaying (removal of the skin or are chilled for 12-24 hours while beef and carabeef carcasses are chilled for 36-48 hours. hide of the animal. 4. Marketing of Growing-Finishing Pigs iv. Eviscerating The pig is marketed when it is at least 90kg. - removal of the visceral organs from the carcass. a) direct selling - pig is sold directly to the meat processor v. Splitting b)through middlemen-a selling agent who bridges the gap between the buyer and - cutting of the entire backbone of the carca the seller vi. Washing Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You. Life Skills Education 8. A. Animal Science and Technology Different techniques to know if the animal is in estrus: i.Haunch-Pressure test: rubbing the sides and thigh of the gilt or sow ii.Sound test: creating a boar-like sound c) auction markets- pig is sold to the buyer who is willing to buy it att the highest iii.Teaser boar: letting the vasectomized boar mount the sow price Male pigs intended for breeding purposes will not be marketed. Instead, they will b) Methods of Breeding be placed in a pen until they are ready to be mated. If the female animals are in heat, they will be mated through any of the following i. Natural Method C. Boar Management 1. Proper Housing and Environment - the female and the male animal have direct contact with each other - should be dry, comfortable, and clean always ii.1. Hand mating- the female in-heat pig is brought to the boar and allowed 2. Assessment of the Breeding Potential of Boar to be served - this will determine if the boar is fertile and is done through semen evaluation or test ii. 2. Pen-mating- the boar is brought to the pen with a group of female pigs mating; good boar should have a total sperm count of 30-60 billion per ejaculate with (1 mature boar: 8-10 female pigs) 80% morphologically normal sperms. ii. Artificial Method - the female and the male animal have no direct contact with each other; can be 3. Breeding of Boar When the boar reaches 8 months of age, it should start to serve gilts and sows done through artificial insemination below 8 months of age- boar will produce smaller amount and inferior quality of semen For a junior boar (8 months to one year of age), it should just be allowed to serve once per day, 5 times per week, and 20 times per month. For a senior boar, it should just be allowed to serve twice per day, 7 times per week, and 30 times per month. c) Pregnancy Detection and D. Sow and Gilt Management Management at Gestation 1. Management at Breeding There are two ways to know if the In order for the female animalsto achieve desirable reproductive performance, they served female animal is pregnant or should be managed properly. With proper management, each sow may produce at least not: through estrus detection (if the 20 pigs per year with 2.5 litters. animal becomes estrus 2-15 after In breeding pigs, it is important to know if the sow or gilt is in “estrus” (period mating, it is not pregnant), and when the animal is experiencing sexual excitement. When the animal is in estrus, it though ultrasound means that it is “in heat” or in tagalog, “naglalandi”. Female animals have estrous If the animal is pregnant, you need to cycle while male animals become in heat anytime since they are visual animals. 114 days ±5 (normal gestation a) Heat Detection period) days before it farrows. Some Some of the signs that a gilt or sow is in heat are swollen vulva, vaginal farms follow the 3 3 3 rule (3month, discharge, and mounting behavior. 3 weeks, 3 days) in estimating the  farrowing date of the animal. minutes only) Ex. if the sow was mated on January 1, 2020, just count 114 days and that will be the estimated date of farrowing. In this case, it is April 24, 2020. IV. Summary Try it When will the sow farrow if it was mated on November 6, Swine production is a promising industry. Many people love eating pork. 2020? d)Management during and after Farrowing However, there are certain considerations when one wants to raise hogs: the - to prevent possible losses and achieve maximum profit, proper management of pigs is number of pigsthat will be raised, the type of production system, and the breed of important during farrowing season. pigsto raise. Moreover, proper management practices should be done order to - some of the signs of farrowing are: the animal is restless, nervous and often bites the achieve maximum profit. wall, builds a nest, its teats are swelling, and it release milk References and Suggested Readings - after farrowing, the pen should be cleaned and dead pigs (stillbirth), mummies Breeds of Livestock - Swine Breeds by Oklahoma State University. 2005-2015. (degenerated fetus), and placenta should be removed accessed August 5, 2020 at http://afs.okstate.edu/breeds/swine/ - the sow should be observed especially a few days after farrowing since there can be Farmer’s Handbook in Pig Production by the Food and Authority Organization. MMA syndrome if there is laceration or inflammation of the teats. MMA is Metritis 2009. accessed August 5, 2020 at (inflammation or infection of the uterus), Mastitis (inflammation of the udder), and http://www.fao.org/ag/againfo/themes/documents/pigs/Handbook%20on%20 Agalactia (inadequate supply of milk). Pi g%20Production_English%20layout-Vietanm-Draft.pdf Lecture Syllabus in Animal Science 1. Institute of Animal Science. University Please watch this video entitled “Hog Farm: Backyard Hog Fattening - FULL Version | of the Philippines Los Banos, College, Laguna Agribusiness How It Works” by Agribusiness How It Works available at To know more about pigs, visit: https://thepigsite.com/ https://www.youtube.com/watch?v=dt3Mfypg-fk&t=3s (you may watch until 11:21 Note: This handout provided to you is intended only for your use in connection with the course that you are enrolled in. It is not for distribution or sale. Permission should be obtained from your instructor for any use other than for what it is intended. Thank You.