Professional Documents
Culture Documents
Pig Production Technology
Pig Production Technology
PIGGERY FARMERS
Zaria.
ACKNOWLEDGEMENT
Since the release of the Pig Bulletin Booklet in 1976, small scale pig
production has continued to be popular in the country. The increasing
demand for information on improved practices especially with regards
to the use officially available feedstuffs has necessitated the
production of this edition which was completely rewritten and enlarged.
We wish to acknowledge the extensive contributions of Professor T.
S.B. Tegbe, leader of the Swine Programme of the National Animal
Production Research Institute and the suggestions/contributions of
Professors T.F. Balogun and A. O. Aduku of the Department of Animal
Science, all of Ahmadu Bello University. Information has also been
drawn from the 1995 National Pig Production Workshop held at Ibadan
which was attended by many of Nigerias leading swine scientists.
Their contributions which are contained in the training manual have
been pooled to make this bulletin a complete pig production
technology package for small scale producers.
The cooperation of Dr. M. Umaru, Programme Leader, Livestock and
Fisheries Technology Transfer and Mal. 1. O. Yusuf, Progrannne
Leader, Publications and Publicity are highly appreciated, without their
support, the publication of this bulletin would not have been possible.
Ikani I.E. and I.I Dafwang
TABLE OF CONTENTS
Contents
Page
INTRODUCTION.................................................................
Advantages of Pig Production.............................................
6
6
8
8
9
10
12
13
13
14
14
14
15
16
16
20
20
25
26
28
28
28
PIG MANAGEMENT...........................................................
Daily routines.......................................................................
Management of pregnant Sows .........................................
30
30
32
33
36
37
38
38
39
41
47
48
56
56
57
57
58
58
58
58
58
MARKETING ANDPROCESSING......................................
Marketing.............................................................................
Kafanchan Pig Market.........................................................
Sources of Piglets...............................................................
Processing..........................................................................
Transportation ....................................................................
Carcass and Meat Quality ..................................................
Meat Hygiene......................................................................
60
60
61
62
62
62
63
66
APPENDICES....................................................................
Summary of Management Practices ..................................
Glossary..............................................................................
An individual Sow Record ..................................................
Boar Performance Record Sheet........................................
Herd Performance Record .................................................
Examples of Pig Production Record ..................................
Life Time Record for Sow....................................................
67
67
69
70
71
72
73
74
INTRODUCTION
Pig meat (pork) is a very important source of animal protein in human
diets. In fact, the F.A.O. Quarterly bulletin of Statistics, 1989 reported
that there is a greater output of meat from pigs (63.9 million metric
tonnes/year) than the combined output of meat from cattle, buffalo,
sheep and goats (58.9 million metric tonnes/year). Pig rearing is
popular in many parts of Nigeria, which has the highest pig population
in Africa (Adebambo, 1982). Even in the far North, it has been
demonstrated that pigs can be reared successfully as exemplified by
the existence of the biggest pig farm in the world in Kano between
1955-1965 (Mckay 1963). In the areas where pigs are reared on tree
range, they are most valued as a kind of savings to the farmer trom
where he can tap in times of cash shortage and emergency needs.
Commercial production under semi-intensive conditions is becoming
more popular because of its favourable rate of return on investments.
Advantages of Pig Production
The popularity of pig production is because of the following
advantages:
1.
2.
5.
6.
7.
Pigs under this system are given supplementary feeds. This makes
them have attachment to their owners. Examples of feeds given are
kitchen wastes, farm by-products such as cassava peels, brans of
cereals,fiuit pulps and maize cobs. This technique of supplementary
feeding to pigs makes them come back home daily to the farmer. Local
breeds of pigs predominate the free range system because they are
more highly adapted.
The disadvantages of the system though are numerous, losses
are high and productivity is low with the erratic and often seasonal food
supplies. This can result in irregular breeding of sows, slow growth
rate and high piglet mortality. Breeding is indiscriminate as no
particular attention is paid to selection of pigs on desirable traits. They
are particularly susceptible to infestation by parasites from various
sources.
2. Semi-Intensive
In this system, the animals are restricted to a limited area and
therefore the farmer takes the whole responsibility of feeding them.
Once in - while, the pigs are allowed into the fenced larger yard to
graze, wallow and exercise. Housing is mainly of very simple
construction and made from simple and inexpensive materials like
mud, bamboo and elevated thatched roof (fig 2). The animals are fed
on kitchen wastes, food by-products etc, and some level of managerial
skills are required. Productivity is better than under the free range and
therefore the herd sizes are bigger. Indigenous breeds are still
prevalent in this system but crosses between local and exotic breeds
are more commonly available.
Many small holder pig fanners practice the extensive system during
the cby season and the semi-intensive system during the rainy season
to prevent damage to crops. In this regard therefore, no fenced yards
are provided.
8
The housing provided for night shelter during the dry season is the
same as that used during the wet seasons. The semi-intensive system
can be recommended for small holders and beginning pig farmers. The
fanner can expand herd size and grow into a more intensive
management system with experience and a conducive marketing
environment. It is also easier to cut down should the prevailing
conditions demand a reduction in herd size.
10
Pig houses can be constructed above the ponds so that the manure
can drop straight into the fish ponds. T1lapia species offish are most
commonly used, often mixed with small population of carp and cat fish.
Pig manure can be used as organic manure to enrich soil for vegetable
gardening. While residues from vegetable products are in turn fed to
pigs.
4. Piggery Enterprises
Since profit motivation is the major determinant for commercial pig
production, it is always better to start on a small scale and then expand
as more experience is gained. Essentially, there are four pig
production enterprises.
a.
b. Farrow only - The farmer keeps a sow herd which produces weaners
which he sells to growing and finishing operators.
c.
Also, the site should preferably not be too exposed to cold. The
buildings should be on a slight slope to allow drainage and disposal of
eft1uent. The slope also makes it easier to design a pig-flow with the
farrow house at the top of slope and the fattening pens at the lower end.
This prevents cross-infection trom effluent between piglets and the
adult pigs. Again access road, water sources and space for expansion
must be put into consideration.
2. Flooring
Hard concrete or similar floors are recommended even in low
cost buildings made of local materials. This prevents the pigs
from rooting and digging up the ground and also permits cleaning
which minimizes the build-up of diseases and parasites. The
floor should
provide insulation against both cold and damp. Also the nature
of the floor surface is important. If the surface is too smooth
and slippery the animals fall and can cause injuries. If it is too
rough or abrasive, this can result in damage to feet and udders.
3. Walls
The walls should be of strong materials to restrain the pig and
ensure protection. Suitable materials include mud, wood,
bamboo sticks, stones and cement blocks. Provision should be
made for suitable flaps, windows and doors which can be opened
to allow maximum ventilation during hot periods and closed to
contain warmth at colder times. Smooth walls are most ideal.
4. Roofing
This is for shade and protection of the pigs from rain, sun, etc.
They can be made of traditional materials such as grass, reeds,
leaves, straws, thatch etc, which are ideal in the tropics from an
insulation view point.
13
14
20-50kg (Growers)
1m2
50-100kg (Finishers)
2m2
Dry sow
2.5m2
10m2
Boar
9m2
O.6m2(6.sq.1\)
O.6m6.sq. 1\)
Sows
1.Om2(1l.0sq. ft)
Boars
3.7m2(40sq.1\)
3.7m2(40sq.1\)
15
18
19
Indigenous Breed:
The indigenous pigs (fig 8)are usually of modest size with adults
reaching 100kg maximum but rarely weigh more than 60kg at one year
of age even under the best rearing conditions. In general the
indigenous breeds have smaller and shorter legs than exotic types with
the typical unimproved conformation of a large head, well developed
forequarters and relatively light hind quarters. These render them more
mobile and better able to forage and root for themselves.
They are sexually early maturing and females may show first
oestrus as early as three months of age. The skin is often black, brown
or occasionally spotted but rarely white. Generally, they are adapted to
traditional rearing systems in which the food consists of diverse
vegetable waste products. Indigenous sows show excellent
mothering ability, which results in very low piglet mortality without
sophisticated housing.
ii.
Exotic Breeds:
Exotic breeds were first brought in from Europe and constitute
the commercial herds being reared under semi-intensive and
intensive management systems. The following exotic breeds have
been tried and are of significance in Nigeria.
a.
Large White (Yorkshire): A very popular breed throughout the
world. It is fast growing, strong-framed with good body length. It
is renowned for its strength of legs. The females are prolific good
mothers and adapt well to confinement conditions. The breed is
widely distributed in Africa and is used extensively for crossbreeding. For instance, the Large White X Landrace female is the
most popular cross for commercial production. The white hair
and skin render the carcass more acceptable to consumers than
that from the coloured breed. However, shade and wallows are
essential for the breeds to prevent skin from sun bums (Fig. 9).
21
B.
Danish Landrace: The breed is easily known by its
forwardpointing loop ears. It is characterised by a long, smooth body
with light shoulders and well developed hams (Fig. 10). The breed is
prolific with excellent mothering ability and produces lean, fast-growing
progeny. The landrace has a higher level of susceptibility to stress than
some other breeds. It is highly favoured for cross breeding purposes.
22
24
25
group of pigs. Add the total feed consumption of the group that was
fed together and divide by the total weight gain of all the group to
get the feed efficiency of the group.
c. Litter Size: Is important, but it is a low heritable trait. Select
breeders from amongst large, healthy and well performing litters.
d. Conformation and Sex Characteristics: Pigs selected for
breeding must be physically healthy, have good strong legs, be
free from any defects and must not be too fat. It is important to note
that the genetic influence of the boar on the next generation is
greater than that of the sow since one boar will be used to mate
several sows. Boars must have two equally sized and firmly
suspended testicles, exhibit sex drive and be void of bad habits.
Gilts must have a good underline and udder with at least 12 well
spaced, fully formed teats.
e. Other Selection Criteria: For the small-scale farmer, the above
four criteria are adequate but for the large scale farmer and pig
breeding or testing stations, other criteria are commonly in use.
These include: furrowing rate, number of still born litter, average
pig birth weight, pigs weaned per litter furrowed, average weaning
weight, loin muscle area, carcass length, back fat depth, fat depth,
percent lean, mortality rate at weaning and in growing finishing
stage. Table 3 gives performance guidelines for assessing
production profile of exotic pigs under intensive management
conditions.
4.
C.
28
29
30
c.
d.
e.
31
All sows should be checked periodically to detect any one that has
returned to estrous so that they can be served again. The sows should
be kept in small groups to ensure that they all have access to adequate
feed. The feeds should be well fortified in order to meet the needs of
both the dam and foetuses. Feeding of green leaves and vegetable is
particularly important. Heat stress has been recognised to be a major
source of embryo losses especially during early pregnancy. It is
therefore important that pregnant sows should be shielded from
extremes of heat especially during the hottest months of the year
through the provision of shades and wallows.
3.
32
5.
Early Weaning
Recent developments in the commercial industry are in favour of early
weaning at about 4 weeks. The advantages are:
a. Losses in piglets due to overlying and starving are significantly
reduced.
b. Pigs can be adequately fed, and lack of uniformity in a litter can be
overcome.
c. Cost in sow feed can be slashed.
d. The sow looses less weight during nursing.
e. The dam can be rebred sooner to produce more litters.
f. Better producing sows can be retained for longer period.
g. Early weaning allows for streamlining of the production and market
supply; both weaners and market hogs can be sold.
A very high level of management is required for early weaning
and therefore it is not in general practice. However, a technique of
split weaning can be beneficial, whereby the large piglets are weaned
first and the small ones are left with the dam and weaned later.
6.
Weaners and Growers
The 3 week period immediately after weaning is a critical one for
the young pigs because a number of stresses may be encountered.
After pigs have overcome the stress of weaning and are feeding
properly, deworm them for the first time. Group the pigs according to
age and size. Large litters should be grouped together. This provides
an opportunity to record their feed consumption up to the time of
selection (at 5 months of age) and enhances the determination of feed
efficiency. Sick pigs should be separated for treatment. If there is need,
some weaner pigs can be sold at two months of age. Others (not for
sale) can be raised on self-fed rations until the finishing stage. At the
age of five months, the live weight of a fully grown pig should be 6480kg.
This means the pig is expected to gain 0.55 to O.68kg per day
over a period of three months. By then a healthy pig should be sexually
matured. Separate gilts and boars because the boars usually start
ranting. This is the time to select which pigs should be kept as
replacements in the breeding herd and which should be finished for
market.
7.
Record Keeping
The keeping of accurate records is absolutely essential for the
success of any pig enterprise. It gives a clear picture of the type of
operations, so that the exact degree of success can be measured.
Therefore, a good record of the number of pigs in herd, feed
consumption, mortality, medication and sales, should be kept. Also on
reproduction, details of boar performance, sow productivity, weaners
growth and grower/finisher efficiency should be recorded. Examples
of pig records are given in Appendices 3,4 and 5.
FEEDS AND FEEDING
Feed accounts for 55-85% of the cost of commercial pig production
depending on the level of intensification of the production system.
Feed is therefore the major operational cost item in a pig enterprise.
Pigs require feed to meet biological needs for maintenance, growth
and reproduction. The feed supplies nutrients which are extracted
through the digestive system of the pig and converted into the
metabolites (products) that are used to meet these biological needs.
There are six classes of nutrients required by the pig: Water, energy,
protein, vitamins, minerals and lipids. These nutrients can be supplied
by a wide variety of feedstuffs.
Feeding pigs for optimum production requires that feedstuffs be
combined in proportionate amounts that will provide the quantities of
nutrients needed by the animals. The feed so pre Fats contain 2.25
times the energy of carbohydrates but
pared must be given to the pig in the right quantity and quality. The
cost factor must also be used to determine the choice o feedstuffs that
supply them and how rations can be formulated for the different
classes of pigs.
1.
a.
b.
c.
d.
2.
Nutrient Requirements
The nutrient requirement for exotic breeds reared under
Nigerian conditions are given in Tables 4, 4A, 4B and 4C.
3. Feedstuffs
Most natural feedstuffs contain more than one nutrient. A
knowledge of feedstuffs locally available to the farmer or pig feed
producer is therefore most useful. Because it is very important to cut
down on cost of feeds, there is constant search for cheaper sources of
alternative feedstuffs to the conventional ingredients. Table SA gives a
list of ingredients and their nutrient composition while Table SB gives
the list of some local feedstuffs that have been extensively researched
with limitations on their uses.
It is important to recognise that growth rate on feed made from
low quality feedstuffs is often less than that obtained on feeds
formulate from conventional ingredients as shown in Fig. 16. The
farmer must carefully consider the economic benefits of using one
feedstuff or the other before using them.
Daily Feed
Weight Gain
Total Feed
Total Gain
Required
(Kg/head)
(Kg/head)
(Kg/head)
(Kg/head)
1-8 weeks (creep)
1.5
0.3
24.5
14.7
1.5
0.5
84.0
28.0
2.5
0.7
248.5
81.9
4.
i.
ii.
iii
Ration Formulation
To formulate a ration, the farmer needs:
The nutrient requirement of the animal;
The nutrient composition of the feedstuffs available.
A calculator
For pigs kept under extensive production system, the farmer may wish
to give only some kind of concentrate supplement e.g. groundnut cake.
If however, he has access to a crop like soyabean cheaply, he may wish
to mix a ration using soyabean with a cereal by-product such as rice
offal. How can such a farmer prepare a 15% protein ration from
roasted/boiled soyabean and rice offal?
The first thing is to find out:
i. The requirement for the nutrient which in this case is 15%
ii.The nutrient composition of the ingredient which is 40% protein
for soyabean, 5% protein for rice offal.
iii. Lets assume that the quantity of feeds to be mixed is 100kg.
The calculation of the proportion of soyabeans and rice offal that will
be mixed to give 100kg of 15% protein ration can be done by:
a. Algebraic Method:- Which is as follows:
Let Soyabean (SB) be ingredient A and Rice Offal (RO)B.
Step 1: We can write this statement (or equation) as:
(A x 40%) + (B x 5%) = 15Kg of protein.
Step 2: Multiply out to give equation 2
(OAA) + (0.05B) =15kg of protein
7l.4kg
0.35
RO.OS
0.10
0.25
Total=0.35
QuantIty of Soyabean =
0.10 x 100 = 28.6kg.
0.35
Quantity of Rice offal=
0.25 x 100 = 71.4kg
0.35
The Algebraic and Pearson Square methods are most useful when
only two ingredients are involved. They are most conunonly used for:
1.
Preparation of supplementary feeds
2.
Combining two ingredients that are to be added to a third
ingredient in the preparation of a supplement
3.
Combining concentrates with home grown grains and by products. Many feed companies do sell concentrates that a
fanner can mix with locally available grains and by-products to
produce a complete feed. If these are available cheaply, it can
save the fanner feed costs significantly.
The formulation of a complete diet from several ingredients that
contain all the nutrients in the right proportions is a complex procedure
(Table 6). Any farmer who wishes to do so should consult an animal
nutritionist for expert advice and assistance.
In general, the approximate proportions of feed ingredients to meet pig
nutrient requirement, based on conventional diets (rations) are known
to be:
Energy Sources ......................................65-75%
Protein Sources.......................................20-25%
CalciumlPhosphorus ..............................2-3%
MineralMtamin plus salt............ ..............1.5-2%
5.
V. Breeden Ration
Breeder ration is usually prepared to meet the requirement of the
breeding stock. Good litter size and healthy newborn piglets start with
the correct feeding of the sow at breeding time. Like the boar, she
should be in thrifty condition, neither thin nor fat when bred. This helps
the sow to conceive larger number of piglets when bred. Over fatness
impairs the reproductive capacity of sows and reduces sexual drive in
boars. Crude protein level should be between 15-16% and should be
high in fibre.
vi. Flushing
This is the practice of increasing the level of feed about one week
before mating in order to stimulate an increase in number of ova shed
in sows. This ration should have a higher energy. However, once bred,
the pregnant sow should be returned to the normal ration so as to gain
weight steadily through pregnancy. Feed the breeding stock an
amount of feed equal to 1.5-2% of the body weight. This means a 150
kg sow should receive between 2.25-3kg of feed daily.
The energy intake of breeding stock can be reduced either by
diluting the ration with fibrous-low energy stuffs (e.g. rice bran,
cassava peels, pulps) or by feeding smaller amounts. Feeding diluted
feeds is preferred because it satisfies the appetite. Breeder ration
should be well fortified with vitamins and minerals as deficiencies can
cause reproductive failures. The breeding stock should also have
access to plenty of green leaf herbage-grass and legumes. Sows on
pasture also get good exercise which is vital for their health and easy
farrowing. Silage can also be a good source of vitamins, minerals and
unidentified growth and reproductive factors.
After each farrowing (at least 2 days) sows should be fed 1kg of
rice bran to prevent constipation. The sow can be given less fibrous
and more digestive lactation rations a week after farrowing. Rushing
the sow back into full feed after farrowing is a major cause of low milk
yield 6. Methods of Feeding Pigs
Age and productive function of the animal dictate methods that
are available. Examples are as follows:
a.
Full Feeding: For maximum daily gain, it is usually necessary
to allow the pig access to feed at all times. Many different
designs of feeders can be used, but to minimize feed wastage,
constant attention to feeder adjustment is required. One feeder
should be provided for 46 pigs.
b.
On-Floor Feeding: This is suited particularly to controlled
feeding of finishing swine or the breeding herd. Feeding of pigs
in their sleeping are~ on solid floors encourages cleanness,
since pigs are less inclined to dung in their eating and sleeping
areas.
c.
Internal Feeding: Allowing breeding animals, especially
during gestation. access to a self-feeder every third day is a
labour saving technique. The number of times the animals
should have access to a feeder will depend on the condition
and gain of the animals. Regularity of schedule is important to
prevent undue concern and condition of animals.
d.
Liquid Feeding: This usually involves mixing predetermined
amounts of feed and water prior to or at the time of feeding This
method can eliminate feed dust in the feeding area and
minimize wastage.
HEALTH MANAGEMENT
A disease outbreak in a piggery can have disastrous
consequences The management practices already described, if
carefully followed, will minimize the occurrence of diseases. That
prevention is better than cure is very relevant in the pig industry.
A clean, sanitary environment provides the best prevention for
internal and external parasite which can be serious problems.
Confinement prevents pigs from contaminated fields and dirty lots.
Antihelmintics and other drugs, when properly used, aid in elimination
of parasites. Antibiotics also protect pigs against disease proliferations
and reduce disease outbreaks. They can also promote growth in pigs
when given at recommended levels. For diseases that can be
prevented through vaccination, a Veterinarian should be contacted to
provide such services routinely.
A basic knowledge of the main diseases which may affect a pig
herd is necessary so that a producer can diagnose the condition and
implement control measures as quickly, as possible. Some of the
common parasites and diseases that affect pigs are highlighted below:
1. Parasites: These are organisms which live on and obtain food from
the body of another, known as the host. They can live on the body (
external parasites) or within the internal tissues and organs (internal
parasites) of the animals.
External parasites mainly cause irritation to the skin surface,
often leading to wounds and increased susceptibility to other
infections. Some of the common external parasites are flies, ticks, lice,
mangemites, etc.
The internal parasites are more common to pigs on free-range..
An example is the round worm (Ascaris Lumbricoides) which causes
lots of damage to pig herds. The round worm can grow up to 300mm
long and 6mm thick in the small intestine. Heavy infestation leads to
inherit in piglets, weakness and loss of weight.
iii.
iv.
Toxins are produced which stimulated a massive fluid loss into the
small intestine leading to scours and dehydration.
Symptoms:
i. Scouring.
ii. Dehydration.
iii. High mortality rate.
iv. Staggering movement.
Control:
i. Avoid stressful condition.
ii. Give oral administration of antibiotic immediately. iii.
Ensure good farm management.
iv. Proper feeding of balanced ration.
v. Piglets must be given colostrum.
7. Salmonellosis: It is a disease of the intestinal tract caused by
salmonella Spp. of bacteria. Pigs of about two months are most
affected. Heavy worm infection triggers it off.
Symptoms:
i. Foul smelling diarrhoea.
ii. Pigs become gaunt.
iii. High temperature in affected pigs.
iv. Some deaths usually occur in a group of infected pigs.
Control:
i Ensure good management.
ii. Practice high level of sanitation.
iii. Feeding of antibiotics and sulpha
drugs.
8. Erysipelas: This is caused by a bacterium agent which lives in the
soil. Pigs can pick up the agent from soil or by animal contact and even
humans. In the acute form, sudden death is common.
Symptoms:
i. Sick pigs show marked constipation.
ii. High temperature (41-420C).
iii. Reddish - purplish discoloration of the earst
abdomen and
legs.
iv. Chronic stage leads to arthritis swollen joints, stiffness and
heart damage. Control: Routine vaccination programme is
recommended and once the disease is diagnosed treat immediately
with antibiotics.
MARKETING AND PROCESSING
1. Marketing:
The ability to market pigs at the right time is a major determining
factor to the success of commercial pig production. A recent
international conference on pig production in Nigeria identified
marketing as the number one constraint to increased commercial pig
production. It is true that the small holder who owns less than ten pigs
and sells only one occasionally does not have a marketing problem but
once you have to sell many animals at a time marketing considerations
must be paramount. The bulk of pigs in the tropics are marketed live.
There are basically, four market outlets as listed below:
a. Private Sales: These involve selling of one or more pigs to
localconsumers, other pig producers, butchers or middlemen. The
pig~ are sold live and prices are normally subject to bargaining. This
method is most common among rural small-scale producers. It has the
advantage of being the simplest. To ensure adequate prices for pig
farmers, marketing cooperatives are recommended.
3. Sources of Piglets:
For purchase of piglets, the farmer stands at an advantage if he
buys from accredited farms such as University Farms, colleges of
Agriculture, Animal Research institutes or other private pig producers.
If this is not possible, piglets then can be bought from open markets
like the one in Kafanchan.
4. Processing:
The ability of the pig industry to market large quantities of pork is a
necessary condition for the commercial growth of the industry.
Processing outfits are capable of buying many animals at a time,
process them into different products and distribute these products to
any part of the world. Furthermore, processing makes it possible to
harness all the by-products and convert to other uses as:
* Brisdes - for use in shaving and paint brushes.
* Intestines - for use as sausage casings.
* Blood - can be processed into human food or animal feed.
* Slaughter house by-products - processed into animal feed.
* Hoofs-used for gelatin and glue products. All these are usually
wasted under the prevailing pig marketing and slaughtering conditions
in the tropics.
5. Transportation:
Care must be taken while transporting pigs to the market or slaughter
house. Excessive stress on the pig can lead to mortality in transit.
a. Pigs to be transported should not be fed 12 hours before loading
b. Provide a loading ram if many pigs are to be transported at once to
the market. The loading ram should be properly designed to be at
the same height with the cart, truck or trailer.
ii.
iii.
9. Meat Hygiene:
It is important that slaughtering facilities maintain high sanitary
conditions because the products of slaughtered animals provide an
ideal breeding ground for bacteria. The carcass should be chilled
immediately after slaughter.
Refrigeration trucks in good working conditions should be used in
transporting meat over long distances.
It is necessary to provide for meat inspection in slaughter
houses in order to ensure that only healthy meat is approved for sale to
the public. Meat slaughtered on the farm should also be wholesome
and measures taken that no disease is circulated from the dead to the
living.
Appendices.
Appendix 1: Summary of Management Practices.
During Pregnancy:
* Control energy intake, but feed adequate protein.
* De-worm pigs and allow good exercise.
* Pasture with shelter preferred over total confinement.
Breeding Pigs:
* Purchase breeding pigs trom accredited farms.
* Use pigs selected for good genetic potentials.
* Do not use injured animals or those with deformities.
* Keep pigs cool in warm weather and provide dry place to
sleep at night.
* Boars can be used for service trom eight months of age.
* Carry out routine de-worming.
* Sows and gilts should have normal teats of 12 or more.
* Select gilts based on mothers performance.
* Treat pigs for external parasites and isolate sick ones* Mate sows or
gilts at least twice (24hrs. apart) at breeding time.
Farrowing Time:
*Prepare farrowing house in advance, clean and disinfect at
least 7 days before gilts are moved in.
*Allow rest period between farrowing.
*Keep farrowing unit warm.
Keep farrowing unit draft-tree i.e. no air intakes allowing
draft directly on pigs.
*Do not feed on the farrowing day.
Wash and spray gilts or sows with disinfectant prior to far
rowing.
*As part of pre-farrowing care, feed limited feed and laxative feed. *
*Give iron injection to piglets within 2-3 days. * Provide rail guards and
keep record of farrowing.
Lactating Period:
Keep pigs in confinement for good observation and management.
Maintain strict hygiene and keep predators away.
Observe schedule for castration and vaccination, spread over2-3
weeks. Deworm pigs at weaning.
Wean pigs at 7-9 weeks. Under good management 5-6 weeks could
serve.
Feed good creep feed to ensure: fast growth, heavy weaning
weight and uniform litters.
Provide for medication
Growing-finishing Pigs.
Feed balanced ration
Provide adequate housing free of drafts, dampness and dust
Deworm against internal parasites.
Confinement or pasture is good.
Schedule for vaccination should be observed. * Install facilities for
cooling pigs in hot weather.
APPENDIX 2 GLOSSARY:
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22.
Remarks.
Remarks
Bibliography
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