CBLM Hog

HOW TO USE THIS COMPETENCY-BASED LEARNING
MATERIAL
Welcome to the module Raising Organic Hogs This module contains

training materials and activities for you to complete.
The unit of competency Raise Organic Hogs contains the knowledge,

skills and attitudes required for Organic Agriculture Production NC II
required to obtain the National Certificate (NC) level II.
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets. Do these activities on your own and
answer the self-checks at the end of each Information Sheet. You also have
to perform the Operation/Task/Job Sheets and afterwards, you have to
evaluate your own performance using the performance criteria checklists.
If you have questions, don’t hesitate to ask your Trainer for assistance.
Recognition of Prior Learning (RPL)
If you have already some knowledge and skills covered in this module
because you have been working for some time; or already completed training
in this area; or if you can demonstrate competence to your Trainer in a
particular skill, talk to your Trainer so you don’t have to undergo the same
training again. If you have a qualification or Certificate of Competency from
previous trainings show it to him/her. If the skills you acquired are
consistent with and relevant to this module, they become part of the
evidence. You can present these for RPL. If you are not sure about your
competence skills, discuss this with your Trainer.
After completing this module, ask your Trainer to assess your

competence. Result of your assessment will be recorded in the Achievement
Chart/Progress Chart. All the learning activities are designed for you to
complete at your own pace.
RETIRO FAMILY FARM LEARNING SITE 1

In this module, you will find the activities for you to complete and
relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.
This module is prepared to help you achieve the required competency, in

receiving and relaying information. This will be the source of information
that will enable you to acquire the knowledge and skills in Raising Organic
Hogs independently at your own pace with minimum supervision from your
Trainer.

Organic Agriculture Production NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
CORE
RAISE ORGANIC RAISING ORGANIC AGR612301

1.
CHICKEN CHICKEN
AGR611306
PRODUCE ORGANIC PRODUCING ORGANIC
VEGETABLES VEGETABLES
2.
PRODUCE ORGANIC PRODUCING ORGANIC AGR611301

3.
FERTILIZER FERTILIZER
PRODUCE ORGANIC PRODUCING ORGANIC

AGR611301
4. CONCOCTIONS AND CONCOCTIONS AND
EXTRACTS EXTRACTS
ELECTIVE
RAISING ORGANIC
AGR612302
1. RAISE ORGANIC HOGS
HOGS
RAISE ORGANIC SMALL RAISING ORGANIC

AGR612303
2.
RUMINANTS SMALL RUMINANTS

MODULE CONTENT
UNIT OF COMPETENCY : RAISE ORGANIC HOGS
MODULE TITLE : RAISING ORGANIC HOGS
MODULE DESCRIPTOR : This module covers the knowledge, skills

and attitudes required to raise organic hogs
effectively and efficiently. It includes selection of
healthy domestic hogs, determination of suitable
hog house requirements, proper feeding and
managing health and growth of hogs, and finish
hogs.
NOMINAL DURATION : 24 HOURS
LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Select healthy domestic hog breeds and suitable housing
LO2. Feed Hogs
LO3. Grow and finish hogs
ASSESSMENT CRITERIA:
1. 1. Hogs are identified according to breeds.
2. Healthy hogs are selected based on industry acceptable indicator
for healthy piglets.
3. Suitable site for hog house are determined based on PNS
recommendations.
4. Hog house design is prepared based on PNS recommendations.
5. Housing equipment installation design is prepared in line with PNS
recommendation and actual farm conditions.
6. Suitable feed materials are selected based on availability in the
locality, nutrient source and according to PNS Organic Agriculture-
Livestock and GAHP requirements.

7. Feed materials are prepared following enterprise prescribed
formulation.
8. Animals are fed based on the standard feeding
method/management:
9. Feeding is monitored following enterprise procedures.
10. Growth rate is monitored based on enterprise procedures
11. Health care program are implemented based on on PNS
Organic Agriculture– Livestock or documented ethno-veterinary
practices
12. Sanitation and cleanliness program are implemented based
on PNS-livestock.
13. Organic waste for fertilizer production are collected following
organic practices.
14. Movement of hogs are managed based on PNS Organic
Agriculture– Livestock and other relevant guidelines.
15. Suitable hog finishers are selected based on market
specifications
16. Production record is accomplished according to enterprise
procedures.

LEARNING OUTCOME NO. 1
L.O1 Select healthy domestic hog breeds and suitable housing.
Contents:
1. Different breeds of hogs available in the Philippines

2. Physical characteristics and traits of hog breeds available in the
Philippines
3. Physical characteristics of a healthy piglets and hogs
4. Checklist of a healthy hog
5. Housing equipment
Assessment Criteria
1. 1. Hogs are identified according to breeds.

2. Healthy hogs are selected based on industry acceptable indicator
for healthy piglets.
3. Suitable site for hog house are determined based on PNS
recommendations.
4. Hog house design is prepared based on PNS recommendations.
5. Housing equipment installation design is prepared in line with PNS
recommendation and actual farm conditions.
Conditions
The participants will have access to:
 Supplies and materials

o Pencil
o Paper
o Reference Materials
 Training Manual
 Philippine National Standards – Livestock
 Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
 Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)
 Workplace
 Live animals (a litter of 1-2 month old piglets)
 PPE’s
o Overall suit
o rubber boots

Methodologies:
1. Observation
2. Lecture
3. Demonstration
Assessment Method:
4. Direct observation
5. Oral questioning
6. Written examination

Learning Experiences
Learning Outcome 1: Select healthy domestic hog breeds and suitable

housing
Learning Activities Special Instructions
Read Information sheet 1.1-1 in

Choosing and Selecting Breed of Always remember the Choosing and
hogs Selecting Breed of hogs
Answer self-check 1.1-1 in Choosing Try to challenge yourself by

and Selecting Breed of hogs answering self-check without
looking at the answer key
Compare your answer using answer Double check your answer using
key 1.1-1 answer key
Watch Video presentation and power Ask your trainer for available
point presentation on Choosing and multimedia presentation
Selecting Breed of hogs
Perform Task sheet 1.1-1 Choosing Always observe safety and wear
and Selecting Breed of hogs appropriate PPE while doing the
task
Rate your own performance using Repeat the task if you fail the
performance criteria check list 1.1-1 criteria

Determining suitable hog house Always remember the Procedure in
requirements Determining suitable hog house
requirements
Answer self-check 1.1-2 in Try to challenge yourself by

Determining suitable hog house answering self-check without
requirements looking at the answer key

point presentation on Determining multimedia presentation
suitable hog house requirements
Perform task sheet 1.1-2 on Always observe safety and wear

Determining suitable hog house appropriate PPE while doing the
requirements task
Rate your own performance task Repeat the task if you fail the
using performance criteria check list criteria
1.1-2

Feeding management in Hogs Always remember the Procedure in
Feeding management in Hogs
Answer self-check 1.2-1 in Feeding Try to challenge yourself by

management in Hogs answering self-check without
point presentation on Feeding multimedia presentation
management in Hogs
Perform task sheet 1.2-1 on Feeding Always observe safety and wear
management in Hogs appropriate PPE while doing the
task
1.2-1

Managing health and growth of hogs Always remember the Procedure in
Managing health and growth of
hogs

Answer self-check 1.2-2 in Managing
health and growth of hogs Try to challenge yourself by
answering self-check without
Watch Video presentation and power

point presentation on Managing Ask your trainer for available
health and growth of hogs multimedia presentation
Perform task sheet 1.2-2 on

Managing health and growth of hogs Always observe safety and wear
appropriate PPE while doing the
task
1.2-2
Read Information sheet 1.3-1 in Always remember the Management

Management Procedure of Procedure in Management
Farrowing, Growing and Finishing Procedure of Farrowing, Growing
Hogs and Finishing Hogs
Answer self-check 1.3-1 in Try to challenge yourself by

Management Procedure of answering self-check without
Farrowing, Growing and Finishing looking at the answer key
Hogs
point presentation in Management multimedia presentation
Procedure of Farrowing, Growing
and Finishing Hogs
Perform task sheet 1.3-1 in

Management Procedure of Always observe safety and wear
Farrowing, Growing and Finishing appropriate PPE while doing the
Hogs task

1.3-1
Information Sheet 1.1-1

Choosing and Selecting Breed of Hogs
Learning Objectives:

After reading this INFORMATION SHEET, YOU MUST be able to:
1. To identify the Procedure in Choosing and Selecting Healthy Domestic

Hogs.
Introduction
This Information Sheet contains the Procedure in Choosing and

Selecting Healthy Domestic Hogs.
BREEDS OF SWINE
1. The Philippine Native Pig
1. Small and lack the symmetry of standard

breeds.
2. Named after the region where they are
found Ilocano pig, Tagalog pig, etc.
3. Characters: Small and late maturing, solid
black or with white markings, small ears,
sway back with weak pasterns, strong
motherly instinct, and adapted to our
system of farming.
2. Landrace (Denmark)
1. Pure white, with long body.

2. Back is much less arched (almost flat).

3. Droopy ears.
4. Head is long but narrow and jowl is clear.
5. Main defect is its long and weak pastern.
6. Prolific and good nursing mothers.
3. Yorkshire/Large white (England)
1. White, straight, and medium fine hair coat

2. Broad face, medium-sized erect ears
3. Sows are prolific and good nursing
mothers
4. One of the largest breeds of swine
5. Strong pastern
4. Duroc (USA)
1. Golden to dark red (Approaching

mahogany)

2. Medium length; ears drop slightly forward.
3. Snout and jowl are medium-sized.
4. Sturdy with simple feeding; good grazers.
5. Sturdy with simple feeding; good grazers
5. Pietrain (Belgium)
1. Spotted black, straight, and medium fine hair coat

3. Sows are prolific and good nursing
mothers
4. Strong pastern
6. Hampshire (Southern England)
1. Black with white belt around forequarter

2. Have long, straight face and erect ears
3. Medium-size at maturity; a meat type
hog

4. Sows noted for their agility and high developed milking qualities
7. Berkshire (South Central England)
1. Black with 6 white points (four feet, face and tip of tail)
2. Curved face, short snout and broad
face
3. Ears are medium-sized, and carried
erect
8. Poland China (Miami Valley,

Southwestern Ohio, USA)
1. Similar to Berkshire in body color

2. Medium length face and slightly curved
3. Drooping ears
4. Efficient in converting feed into weight
gain
5. Susceptible to parasites
Self –Check 1.1-1
Give at least 3 characteristic of each breeds: Philippine native, Land race,

Yorkshire/Large white, Duroc, Pietrain, Hampshire, Berkshire and Poland
China.

Answer Key 1.1-1
1. The Philippine Native Pig
1. Small and lack the symmetry of standard breeds.

2. Named after the region where they are found Ilocano pig, Tagalog
pig, etc.
3. Characters: Small and late maturing, solid black or with white
markings, small ears, sway back with weak pasterns, strong
motherly instinct, and adapted to our system of farming.

2. Landrace (Denmark)
1. Pure white, with long body.

2. Back is much less arched (almost flat).
3. Droopy ears.
4. Head is long but narrow and jowl is clear.
5. Main defect is its long and weak pastern.
6. Prolific and good nursing mothers.
3. Yorkshire/Large white (England)
1. White, straight, and medium fine hair coat

3. Sows are prolific and good nursing mothers
4. One of the largest breeds of swine
5. Strong pastern
4. Duroc (USA)
1. Golden to dark red (Approaching mahogany)

2. Medium length; ears drop slightly forward.
3. Snout and jowl are medium-sized.
4. Sturdy with simple feeding; good grazers.
5. Sturdy with simple feeding; good grazers
5. Pietrain (Belgium)
1. Spotted black, straight, and medium fine hair coat

3. Sows are prolific and good nursing mothers
4. Strong pastern
6. Hampshire (Southern England)
1. Black with white belt around forequarter

2. Have long, straight face and erect ears
3. Medium-size at maturity; a meat type hog
4. Sows noted for their agility and high developed milking qualities
7. Berkshire (South Central England)
1. Black with 6 white points (four feet, face and tip of tail)

2. Curved face, short snout and broad face
3. Ears are medium-sized, and carried erect
8. Poland China (Miami Valley, Southwestern Ohio, USA)
1. Similar to Berkshire in body color

2. Medium length face and slightly curved
3. Drooping ears
4. Efficient in converting feed into weight gain
5. Susceptible to parasites
TASK SHEET 1.1-1
Title: Choosing and Selecting Breed of Hogs
Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in

Choosing and Selecting Breed of Hogs, you should be able to conduct of
operation.
Supplies/Materials :

o Pencil
o Paper
 Training Manual
Welfare of Pigs
 Workplace
 PPE’s
o Overall suit
o rubber boots
Time: 4 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.
2. Identify Hog according to its breeds.
3. Determine the characteristic of each breeds.
4. Select good fattener Breed.
5. Select good Breeder.
6. Perform 5s.
Assessment Method::
Observation
Interview
Demonstration with questioning
Performance Criteria Checklist 1.1-1
CRITERIA YES NO
Did you….

4. Select good fattener.
6. Perform 5s.

Determining Suitable Hog House Requirements
1. Identify the requirements for the deep litter pen housing
2. Differentiate deep litter pen from conventional type of housing for pigs
3. Construct their own deep litter pens
Introduction

This Information Sheet Explain the housing requirement and
recommended materials to be used for the construction of the deep litter
housing. Discussion focuses on the advantages and farmers’ adaptation of
deep litter system.
HOUSING FOR SUSTAINABLE PIG FARMING
1. Factors to Be Considered in the Construction of Deep Litter

Housing:
1. Elevation- As much as possible the area should be elevated and

away from flooded area.
2. Accessibility- The farm site should be accessible to road and

sources of feeding materials, water and electricity.
3. Sunlight- The orientation of the housing should be East-West to

fully utilize the sunlight as natural disinfectant and source of vitamin
D.
4. Space Requirement-nThe recommended floor requirement for:
 Sow – 6 sq. meter per head

 Fattener – 1.5 sq. meter per head
2. Recommended materials for the construction of deep litter

housing:
1. Foundation – bamboo, wood, hollow blocks
2. Roofing – nipa, anahaw, cogon, tarpaulin, GI sheet
3. Fencing – bamboo, wood, iron bars
4. Beddings – wood chips, coconut husks, coir dust, rice hull, or

any organic material available in the area, soil, salt and probiotic
microorganisms (Lactic Acid Bacteria Serum)
5. Feeding trough – used tires, concrete material
Note: With a depth of 15 cm and width of 22-40 cm to ensure that it

can hold sufficient amount of feeds to minimize wastage. And it
should be stable, strong, durable and easy to clean.

6. Drinker – auto / nipple drinker should be installed in the
wallowing pond or at the back of the pen.
-Ratio: 1 drinker: 8 heads
-Height:
Growers: 40-50 cm
Weaners : 30-40 cm
Suckling : 15-20 cm
7. Wallowing pond (optional)
Purpose: additional cooling and playing area
Dimensions:
Width: 80-100 cm
Length: depending upon the length of the pen
Depth: 15-20cm
3. Advantages of Deep Litter Housing on pigs:

1. Zero waste
- Animal waste is gradually incorporated with the bedding
materials
- Compacted beddings can be used as compost
2. Water conservation
- No need to clean the pens

- No need to bathe the pigs
3. Environment friendly
- No foul odor
- Does not attract flies
- Requires no chemical disinfectant
4. Good for the health of pigs
- Pigs are comfortable even during hot season

- Natural behavior can be observed such as rooting
4. Recommended Requirement for Deep Litter Beddings:
1. One (1) meter deep
2. Mixing Ratio of bedding materials
- 10 bags of sawdust (coarse) or rice hull (10 bags) and

carbonized rice hull (3 bags)
*whichever is available in the area
- 2 bags of garden soil
- 5. 1 kg of salt.
Note: Should be mixed properly and place inside the 1 meter deep
pen.
 Spray LABS / IMO every 30 cm deep to ensure good growth of good

microorganisms. You can use knapsack sprayer.
 The beddings are ready for use after 3-5 days.
Emphasize the following points:
1. Spray LABS / IMO every week.
2. Add bedding mixtures when the flooring is wet to prevent

growth of bad microorganisms.
3. Remove and replace half meter beddings every after harvest of

pigs. The removed beddings can be used as organic fertilizer.
4. Annual replacement of beddings.
Pictures of Deep Litter Type Housing

Self – Check 1.1-2
IDENTIFICATION: Identify the correct answer in the following question,

Write your answer in separate sheet.
1. How deep is the deep litter pen?
2. What are the materials needed for deep litter housing?
3. What are the benefits from deep litter housing?
4. What is the space requirement for deep litter housing?

Answer Key 1.1-2
1. 1 meter deep.
2. Materials:
 Foundation – bamboo, wood, hollow blocks
 Roofing – nipa, anahaw, cogon, tarpaulin, GI sheet
 Fencing – bamboo, wood, iron bars
 Beddings – wood chips, coconut husks, coir dust, rice hull, or
any organic material available in the area, soil, salt and
probiotic microorganisms (Lactic Acid Bacteria Serum)
 Feeding trough – used tires, concrete material
 Drinker – auto / nipple drinker should be installed in the
wallowing pond or at the back of the pen.

 Wallowing pond (optional)
3. Benefits
 Zero waste
 Water conservation
 Environment friendly
 Good for the health of pigs
4.
 Sow – 6 sq. meter per head
 Fattener – 1.5 sq. meter per head
TASK SHEET 1.1-2
Title: Determining Suitable Hog House Requirements

Determining Suitable Hog House Requirements, you should be able to
conduct of operation.

o Pencil
o Paper

 Training Manual
Welfare of Pigs
 Workplace
 PPE’s
o Overall suit
o rubber boots
Time: 7 Hours
Steps/Procedure:
2. Prepare area for hog housing.
3. Prepare housing materials.
4. Prepare bedding materials.
5. Prepare the 1 meter deep litter pen.
6. Mix all materials for deep litter pen.
7. Perform 5s.
Assessment Method::
Observation
Interview
CRITERIA YES NO
Did you….

4. Select good fattener.
6. Perform 5s.
LO2. Feed hogs
1. Suitable feed materials are selected based on availability in the

locality , nutrient source and according to PNS Organic Agriculture-
Livestock and GAHP requirements.
2. Feed materials are prepared following enterprise prescribed
formulation.
3. Animals are fed based on the standard feeding
method/management:
4. Feeding is monitored following enterprise procedures.
CONTENTS:

1. Basic principles of nutrition
2. Feed density
3. Nutrient content of various feed materials suitable for organic hog
raising
4. Advantages/disadvantages of different feeding
methods/management
5. Basic guidelines in feed preparation for organic hogs
6. Basic guidelines in feeding organic hogs
7. Feed recording and methods
CONDITIONS:
The students/trainees must be provided with the following:
Supplies and materials

o Pencil
o Paper
o Calculators
o Weighing scale
o 6-liter capacity plastic pail
o Chopping board
o Bolo
o LABS Concoction
 Training Manual
o Worksheet
 Workplace
 Training Farm
 PPE’s
 overall
 rubber boots
 face mask
 long, plastic gloves
METHODOLOGIES:
1. Demonstrations
2. Lecture/ theory
3. Video presentation

4. Field work
ASSESSMENT METHODS:
2. Demonstration

Feeding Management in hogs
1. Define the importance of feeds and feeding
2. Classify the feed ingredients in a natural feed mix
3. Demonstrate and apply the mixing of natural feed mix
Introduction

This Information Sheet contains the Procedure in Feeding
Management in hogs.
FEEDS AND FEEDING
Overview
This information sheet tackles the advantages and disadvantages of

feeding system including the importance of feed nutrients. It also discusses
the feed requirements, proportion in mixing procedure, ingredients for
natural feed mix and the transition period of feeding from commercial feeds
to natural feed mix.
For optimum feed utilization, nutrients must be provided in balanced

amounts and at levels that satisfy the pig's needs for maintenance, growth
and reproduction.
FEEDS NUTRIENT COMPOSITION
1. ENERGY
This is the most basic of all nutrients. All activities of the body,
whether physical or metabolic, require energy.
Sources of Energy
 Rice bran
 Corn bran
 Root crops (for example, cassava / kamotengkahoy, sweet potato, taro
/ gabi)
 Molasses
2. PROTEIN
Pigs need protein to grow and most importantly, to develop muscle

tissue. Protein is made up of amino acids, the 'building blocks' of protein.
Sources of minerals
 Limestone
 Powdered eggshells and bones for calcium
 Seaweeds for microelements
 Banana for potassium
 Salt

3. VITAMINS
These essential substances play important roles in regulating many

biochemical processes in the body.
Sources of vitamin
 Plants (for example legumes and vegetables)
 Fruits
 Sunlight
 Fermented Plant Juice(FPJ)
 Fermented Fruit Juice (FFJ)
4. MINERALS
Minerals are essential compounds that provide the elements used to

maintain the animal's bone structure and regulate many biochemical
processes.
Sources of minerals
 Limestone
 Powdered eggshells and bones for calcium
 Seaweeds for microelements
 Banana for potassium
 Salt
5. WATER
Pigs should have free and accessible source of water and should be
free from microbial contamination.
Note: The daily water requirement for a growing pig is at least 3-5 liters of
water, while for the lactating sow is at least 15 liters of water.
FEEDING SYSTEM
The three basic feeding systems for pigs are:
1. Restricted feeding
2. Ad libitum

3. Combination of ad libitum and restricted
1. Restricted feeding
The amount of feed given is controlled or limited to a certain amount to

meet the minimum requirements of the pig.
2. AD LIBITUM FEEDING
This is feeding without restrictions and feed is always available.

This feeding method should be practiced if the pigs have high growth
potentials and they are in good health.
Dry feed should always be used for this feeding method.
Fresh feed improves the feed intake and feed efficiency, thus self-feeders
should be emptied and cleaned at least once a week to prevent microbial
spoilage. Pigs do not eat insect infested and spoiled feeds thus, wastage is
high. There should be continuous supply of fresh and clean water since this
is important in ad libitum feeding.

3. COMBINATION OF AD LIBITUM AND RESTRICTED FEEDING
Pigs are fed ad libitum until they reach the weight of 50 kilograms and
feed is restricted until they reach market age. With this feeding method,
the growth potential of the animal can be maximized during its first 50
kilograms of growth. Restriction is practiced to reduce back fat thickness
with a corresponding increase in lean cut yield.

TYPE OF FEED RATIONS
There are three types of feed rations. Each type differs in

the proportion of nutrients in the feed. Shifting from one ration to another
should be done gradually in order not to upset the normal feeding behavior
of the pigs and to prevent digestive problems.
1. Starter Feed – is given to 10 to 20 kilograms weaners until the pigs

are about three (3) months old and weigh 30 to 35 kilograms. A starter
feed contains 18 percent crude protein (CP) and 3,250 kilocalories
(Kca/j) of digestible energy (DE).
2. Grower Feed – is given until the pigs reach a weight of 60 kilograms.

Grower ration contains 16 percent CP and 3,200 Kcal DE.
3. Finisher Feed – at 60 kilograms, the pig’s ration is shifted to finisher

feed. It is given to finish pig up to 80 to 90 kilograms ready for the
market. The ration contains 14 percent CP with 3,200 Kcal DE.
FEEDING METHODS
a. Wet Feeding - feed is mixed with water

b. Dry Feed – is directly given to pigs.
c. Fermented Feeding – natural feed mix (used under the FFS SPF System)
with juices (FFJ, FFA, FFA, LABS) and fermented for at least 12 hours (Pre-
feeding preparation).
NATURAL FEED MIXING PROCEDURE
STEPS
1. Prepare all wet and dry ingredients
2. Chop all air dried leaves into tiny pieces.
3. Weigh all ingredients based on the recommended proportions
4. Mix wet ingredients such as FPJ, FFJ and FAA in a container and stir.
5. Set aside ¼ of the rice bran to be used and create a crater.
6. Pour the liquid ingredients into the crater and mix thoroughly.

7. Mix the micro ingredients such as salt, charcoal and limestone.
8. Add the remaining rice bran and other macro ingredients such as
copra meal, corn and soybean.
9. Add the chopped plant materials.

10. Mix well until all ingredients are equally distributed.
11. Put in a dry container lined with clean and absorbable materials such
as Manila paper or cheese cloth. And put pieces of whole charcoal on
top of the feed mix and make sure that it is properly sealed and labeled
(date prepared).
12. Make sure to maintain an anaerobic condition to prevent growth of
molds.
13. Ferment for 3 days before the pre-feeding preparation.
14. Can be fed up to 7 days if properly stored.
Natural Feed Mix Formulation
(61 days old to market age)

Plant Ingredients for Natural Feed Mix
Feed Transition from Conventional To Natural

Sample Feed Combination
Pictures of Plant Ingredients
R S
Trichantera ensoni aluyot

A U T
lugbati ray alinum
Advantages of using natural feed mix:
 Improved growth performance and feed conversion ratio

 Enhanced nutrient bioavailability or better absorption of nutrients
 Highly palatable
 Low pH level which allows for the reduced growth or shedding of
pathogenic bacteria such as Yersinia, Salmonella, and E. coli
 Improved protein digestion with the increase of pepsin activity
 Improved digestive and immune functions with the presence of
lactic acid bacteria and organic acids such as butyric acids
 Less cost of feed
 No chemical and preservatives added to the feeds
Self – Check 1.2-1
1. Give 14 steps in Natural feed mixing procedure.

2. Give 6 example of plant ingredients.

Answer Key 1.2-1
STEPS
4. Mix wet ingredients such as FPJ, FFJ and FAA in a container and stir.

8. Add the remaining rice bran and other macro ingredients such as
copra meal, corn and soybean.

11. Put in a dry container lined with clean and absorbable materials such
as Manila paper or cheese cloth. And put pieces of whole charcoal on
top of the feed mix and make sure that it is properly sealed and labeled
(date prepared).
12. Make sure to maintain an anaerobic condition to prevent growth of
molds.
Can be fed up to 7 days if properly stored.
Example of plant ingredients:
Trichantera Rensoni Saluyot
Alugbati Uray Talinum
TASK SHEET 1.2-1
Title: Feeding Management in hogs

Feeding Management in hogs, you should be able to conduct of
operation.

o Pencil
o Paper
 Training Manual
Welfare of Pigs
 Workplace
 PPE’s
o Overall suit
o rubber boots
Time: 6 Hours
Steps/Procedure:

5. Mix wet ingredients such as FPJ, FFJ and FAA in a container
and stir.
9. Add the remaining rice bran and other macro ingredients such
as copra meal, corn and soybean.
12. Put in a dry container lined with clean and absorbable
materials such as Manila paper or cheese cloth. And put pieces
of whole charcoal on top of the feed mix and make sure that it
is properly sealed and labeled (date prepared).
13. Make sure to maintain an anaerobic condition to prevent
growth of molds.
15. Perform 5s.
Assessment Method::
Observation

Interview
CRITERIA YES NO
Did you….

4. Weigh all ingredients based on the recommended
proportions
5. Mix wet ingredients such as FPJ, FFJ and FAA in a

container and stir.
6. Set aside ¼ of the rice bran to be used and create

a crater.
7. Pour the liquid ingredients into the crater and mix

thoroughly.
8. Mix the micro ingredients such as salt, charcoal

and limestone.
9. Add the remaining rice bran and other macro

ingredients such as copra meal, corn and soybean.
11. Mix well until all ingredients are equally

distributed.
12. Put in a dry container lined with clean and

absorbable materials such as Manila paper or
cheese cloth. And put pieces of whole charcoal on
top of the feed mix and make sure that it is
properly sealed and labeled (date prepared).
13. Make sure to maintain an anaerobic condition to

prevent growth of molds.
14. Ferment for 3 days before the pre-feeding

preparation.
15. Perform 5s.

Managing Growth and Health of Hogs
1. Differentiate a healthy pig from a sick pig
2. Describe the different causes of disease
3. Identify the different aspects of biosecurity
4. Apply the proper medication and vaccination program
Introduction

This Information Sheet contains the biosecurity measures and the
different causes of pig diseases. Having the enumerated aspects of
biosecurity and identified the cause of disease enables participants to
provide information for better pig health management.
HEALTHY PIG: The state of being sound and live normally with their environment.
Physical Appearance of a Healthy Pig
1. Clear, bright eyes
2. No abnormal discharge from mouth, ears, eyes or arms
3. Smooth skin and hair
4. Alert
5. Normal body movement
6. Normal body temperature (39.2 C) PVET 2011
DIFFERENT CAUSES OF DISEASE
1. ANIMAL AS A CAUSE
These are the causes which can be attributed to the pig itself.
Primarily, there is an abnormal condition within the pig.
A. Inborn and Acquired Defects
 Lower the chances of piglet survival or it can make it impossible for

them to live at all.
 Can be heritable such as atresia ani (absence of patent rectum) and

absence of skin; or non-heritable, such as trembling in piglets infected
with hog cholera from the sow.

 Acquired defects, (e.g. tail biting) that give a higher risk of infection.
B. Breed
Breeds have different characteristics. The pietrain is known

for its stress-sensitivity, while duroc is known for its resistance and
strong legs. Generally crossbreeds have a stronger constitution than
purebreds.
C. Age
Young and old animals are more prone to diseases, since the
immune systems in young pigs are not yet fully developed and immune
system in older pigs is already degenerating.
D. Constitution (Body Condition)
Constitution determines the general susceptibility of the pig

to diseases. Pigs with bad constitution are at high risk to infection and
diseases thus needs more care.
2. ENVIRONMENT AS A CAUSE
Environmental cause of diseases generally refers to those external to

the animal. The things outside the animal’s body that may cause harm
are called “environmental” or external factors.
They are classified as either infectious or non-infectious.
A. Non-Infectious Causes
Refer to different management practices implemented in the farm.
1. Feeds and feeding
 Deficiencies / Excesses
 Sudden changes in the quality and quantity
 Overfeeding /underfeeding
 Spoiled feeds or toxic component (mycotoxins) in the feed
2. Drinking Water - contaminated water
3. Housing
 Poor ventilation
 Wet / dirty floors

4. Management
Faulty management practices (for example curtain management,

cleaning, overcrowding)
5. Stress
 Trauma, like fighting that results into injuries
 Castration and transferring may lower the pig’s body resistance,

rendering it more sensitive to disease.
6. Toxic substances
 Improper or incorrect medication (for example under / over

dosage, wrong choice of antibiotic)
 Chemicals (for example disinfectant, insecticides)
B. Infectious Causes
This refers to the microorganisms as the main cause of disease.

Generally, infectious organisms enter into the pig’s body if there is a
deviation or alteration in the non-infectious environment.
1. Viruses (PRRS)
2. Bacteria (E. coli)
3. Fungi /Molds (Yeast-Candidiasis, Aflatoxicosis)
4. Protozoa (Coccidia)
5. Parasites (Ascaris)
BIO SECURITY
Measures undertaken to keep the farm safe from introduction of diseases

from the environment and other pigs.
Three (3) Aspects of Biosecurity
I. Management of human, vehicle and animal movement
a. Avoid entry of non-essential people in the farm.
b. Avoid entry of vehicle as much as possible in the farm.
c. Avoid entry of other animals in the farm.
II. Management of buildings and facilities

a. Provide perimeter fences or blocked driveway.
b. The location of the building must be at least 1km from the main road.
c. Keep buildings, pens and equipment clean.
d. Conduct regular disinfection.
e. Purchase healthy stock for fattening.
f. Quarantine recently purchased animal.
g. Observe stock density rate – 1.5 sqm/hd for fatteners is

recommended.
III. Medication and Vaccination program
Have a proper medication and vaccination program.

Note:
 Clean and disinfect pig pen 2 weeks before and after loading
 Treat sick pigs as needed
 For FFS-SPF health program only
Self- Check 1.2-2
Give 5 Major causes of Infectious Diseases.

Answer Key 1.2-2
1. Viruses (PRRS)
2. Bacteria (E. coli)
3. Fungi /Molds (Yeast-Candidiasis, Aflatoxicosis)
4. Protozoa (Coccidia)
5. Parasites (Ascaris

TASK SHEET 1.2-2
Title: Managing Growth and Health of Hogs

Managing Growth and Health of Hogs, you should be able to conduct of
operation.

o Pencil
o Paper
 Training Manual
Welfare of Pigs

 Workplace
 PPE’s
o Overall suit
o rubber boots
Time: 4 Hours
Steps/Procedure:

2. Check the eye of hogs.
3. Check abnormal discharge from the mouth, ears, eyes or feet.
4. Check the skin and hair.
5. Check the alertness.
6. Check the normal body movement.
7. Check the body temperature.
8. Perform 5s.
Assessment Method::
Observation
Interview
CRITERIA YES NO
Did you….
2. Check the eye of hogs.
3. Check abnormal discharge from the mouth,

ears, eyes or feet.
4. Check the skin and hair.
5. Check the alertness.

6. Check the normal body movement.
7. Check the body temperature.
8. Perform 5s
LO3. Grow and Finish Hogs
1. Growth rate is monitored based on enterprise procedures

2. Health care program are implemented based on PNS Organic
Agriculture– Livestock or documented ethno-veterinary practices
3. Sanitation and cleanliness program are implemented based on
PNS-livestock.
4. Organic waste for fertilizer production are collected following organic
practices.
5. Movement of hogs are managed based on PNS Organic Agriculture–
Livestock and other relevant guidelines.
6. Suitable hog finishers are selected based on market specifications
7. Production record is accomplished according to enterprise procedures.
CONTENTS:
1. Principles of animal health care in organic agriculture

2. Ethno-veterinary medicine
3. Sanitation procedures using organic products

4. Market specification of hogs
5. Procedures and guidelines in waste collection
6. Guidelines and procedures in moving/transporting hogs
7. Principles of 5S
8. Principles of 3 R’s
CONDITIONS:
The students/trainees must be provided with the following:

o Pencil
o Paper
 Training Manual
o Worksheet
 Workplace
 Training Farm
 PPE’s
o overall suit
o rubber boots
o face mask
o long, plastic gloves
METHODOLOGIES:
1. Practical demonstration
2. Lecture/ theory
3. Field work
4. Video presentation
ASSESSMENT METHODS:
2. Oral Questioning
3. Demonstrations

Management Procedure of Farrowing, Growing and Finishing Hogs
1. To discuss the feeding management before and after farrowing

2. To define farrowing
3. To explain the preparations in undertaking before, during and
after farrowing
4. To expound the need for an attendant
Introduction
This Information Sheet focuses on the proper management in growing

and finishing hogs, the preparations needed in farrowing and the need for
an attendant.
SWINE MANAGEMENT
(From farrow to finish)
MANAGEMENT OF SOW:

What are the preparations to be made to a pregnant sow before farrowing?
1. Thoroughly clean and disinfect the farrowing pen or stall before a

scheduled transfer.
2. The sow should be given a thorough cleaning at least a week before

she transferred to the farrowing pen.
3. 3. Pregnant sows should be dewormed 2-5 days before they are

transferred to the farrowing stalls. This will clean the sow of
gastrointestinal parasites.
4. 4. Ensure maximum amount (3 kg/ day) of feeds for pregnant sows

before farrowing.
5. Prevent pregnant animals from being constipated to minimize

difficulties in farrowing by giving bulky and laxative feeds or rations
two (2) weeks before they are expected to farrow. For self-mixed feeds
Increase rice bran and reduce copra meal in the ration of sows about
to farrow. Give green leafy vegetables and drinking water to minimize
constipation. Sows that show signs of approaching farrowing may not
be given feeds but should have access to fresh drinking water. On
the day of farrowing give a handful of brood sow ration. Gradually
increase the feed given each day to the lactating sows and then allow
full feeding on the 4th and 5th day after farrowing. This is done to
increase the milk yield; condition the sow's body and ensure
successful rebreeding soon after weaning. Two to three days before
weaning the piglets, the feeds of the sows should be decreased, to
reduce milk flow and prevent mastitis.
6. Prepare the necessary equipment for the farrowing sow and the
piglets. Disinfect the equipment thoroughly in a tincture of iodine
before use.
Enumeration of the different signs and symptoms of a sow about to

farrow:
1. Enlargement of the external genitalia and distension of the mammary

glands.
2. Scratching of the floor of the farrowing pen with the front feet.
3. Decreased Appetite.
4. 4. Presence of milk secretion.

5. 5. Excessive movements of the sow, stretching of legs, crouching of
the back and deep breathing.
6. 6. Excretion of the amniotic fluid together with the fecal matter of the
fetus. With good labor exertion, the fetus should follow this fluid
within 15 minutes.
The need for an Attendant
An attendant should be present to assist the newly born pigs and the
sow if necessary. The attendant should focus his attention to the newly
born pigs.
1. JUSTIFICATION:
a. To Reduce stillborn Pigs - normally, when the pig is born, it is

enveloped in a very thin membrane. Pigs born weak fail to get out of
its membrane and may die of suffocation. Presence of an attendant,
will avoid new-born piglet mortality. Many pigs are born apparently
dead. They do not move nor breathe. However, some apparently born
dead pigs are physiologically alive. The attendant can examine the base
of the umbilical cord. Presence of pulse means the pig is alive. Stimulate the
respiratory and circulatory system of the pig by slightly massaging the ribs and
apply resuscitation to stimulate breathing. Hold the pig at the hind leg and slowly
swing it back and forth. After all these procedure has been done and then there no
response then the piglet will be considered mortality.
b. To Minimize Crushing - around 15% of the pigs born alive die before
they are weaned. One major cause of the preweaning mortality is
crushing. The presence of an attendant while the sow is farrowing
and during the first few days after farrowing will minimize pig
mortality due to crushing.
c. To Prevent Starvation - the attendant will directly place the newly

born piglets on the teats of the sow.
d. To Prevent Predators - there are instances when newly born pigs are
eaten by other animals. The presence of an attendant prevents other
animals to go near the sow and its litter.
e. To Avoid Cannibalism - some sows are temperamental and highly

irritable. The attendant can prevent the sow from eating its own
progeny. Administer tranquilizers as needed.
f. To Minimize Dystocia - although the great majority of the sows will

have normal farrowing, an attendant can assist farrowing sows
suffering from dystocia.

2. THE DUTIES:
a. Prevent Suffocation - as soon as the piglet expelled, remove the thin

membrane covering the nostrils to allow the pig breath freely.
b. Cleaning - clean and dry the body. Gently massage the body to
stimulate respiration and blood circulation
c. Cut Umbilical Cord - cut the cord and apply tincture of iodine on the
stub. To prevent bleeding use forceps or tie the cord before cutting.
Allow about 30 minutes from birth before cutting the navel cord about
4 to 5 cm from the base. If the cord is not cut, there is that possibility
of the pig getting navel ill infection and/or arthritis through bacterial
infection.
d. Cut Needle Teeth - the pigs have 4 pairs of teeth at birth. These
teeth cause injuries to the mammary gland of the sow.

- Disinfect the cutting nipper with tincture of iodine.
- Cut the needle teeth close to the gum level. See to it that the
cut surface is smooth.
e. Colostrum Management - colostrum is the first milk of the mother

after giving birth. Thus, colostrum is very important. Colostrum
contains anti-bodies needed by the piglets to fight against diseases
during early life. Colostrum also contains more vitamin A compared
with ordinary milk. The attendant should see to it that all piglets suck
the colostrum
f. Provide Comfort and Safety - place the newly born pigs inside the
brooder box.

g. Identify the Pigs - positive identification of every animal is very
important for proper evaluation of the performance of the individual
pigs and the whole herd. Ear tattoo or ear notch can be used to
identify the pigs.
3. MANAGEMENT OF THE LITTER (POST FARROWING)
a. Prevent Scouring - orally-administered anti-diarrheal preparations

(Lactic Acid Bacteria Serum or LABS) for the prevention of scouring 1
day after birth. The anti-diarrheal preparations should be given before
the bacteria can gain entrance to the system of the pig. The farrowing
pen should be maintained dry, clean and comfortable as much as
possible. Avoid stress factors such as extreme temperatures,
dampness, and overcrowding which may lower resistance of the pig.
b. . Prevent Nutritional Anemia - the milk of the sow is naturally low to
meet the requirement of the pigs for this mineral. Supplemental iron
therefore becomes necessary to prevent nutritional anemia. Inject 1-
2ml of iron dextran to the pig on the third day after birth and repeat
the injection after two weeks.
Iron Injection

c. Creep Feeding - start creep feeding suckling pigs as early as 7 days
old, but not later than 14 days old. The creep feed should be highly
nutritious and palatable. Teach and encourage the small pigs to eat
the creep feed by putting a small amount inside their mouth. Or,
confine the suckling pigs inside the creep feeder so that they will come
in contact with the feed.

d. Castration - this is the surgical removal of the primary sex organs or
the testicles of the male pigs.
Reasons for Castration of Pigs:
a. Improves growth rate- this is true for the Philippine native pigs
which are generally small and slow-growing animals. If not castrated,
their growth rate is affected because they would rather go out to look
for its kind and exhaust all their energy breeding. For the modern
breeds of swine, castration may not be necessary. Several studies
pointed out those boars grow as fast if not faster than barrows and
gilts.
b. Improves carcass quality - pork from sexually mature and old male
pigs have the undesirable boar taint odour. However, pork from boars
is as good as pork from barrows (male pigs not yet used for breeding)
and gilts (sexually mature unbred female pigs) if the boars are
slaughtered before they are 200 days old. The modern breeds of pigs
are 90 kg or heavier at this age.
To prevent early breeding.
d. Prevents undesirable animals from reproduction - this is the most

logical reason for castrating pigs not needed for breeding.

e. Removes boar taint odour
Weaning - this is the process of separating the dam from her progenies. It
can be done at the age of one month.
Advantages of Weaning at 30 days:
a. Reduced interval between barrowings. Reducing the lactation

period will shorten the farrowing interval thus producing more litters
per sow per year.
b. Heavier pigs. Early weaned pigs are usually heavier than those pigs
weaned at an older age upon reaching a certain given age.
Note: Make sure that the piglets are already consuming concentrate feeds
prior to weaning. Provide pigs with nutritious feeds, comfortable and clean
pens and accessible drinking water.
4. Management of Weanlings, Growing and Finishing Pigs
It is suggested that the newly weaned pigs be left in the farrowing

or nursery pen for 2 to 3 days after which they are transferred to the
weanling pens to minimize stress on the pigs. This is contrary to the practice
of many producers who move the litter out leaving the sow inside the pen or
moving both the sow and litter out at weaning time.
A. The Weanlings
Pigs below 3 months old are classified as weanlings. They may weigh
up to 30-40 kg. The wide variations in the weights of these pigs depend on

the age and weight of the pigs at weaning, the kind and amount of rations
given to them and immediately after weaning and on their genotype.
Management Practice of Weanlings
1. Classification - at weaning time, the pigs are classified according to

their sizes and weights. It is good to group the pigs according to their
sizes to give them equal chances to get the feeding and watering
troughs and also to their sleeping areas. Pigs of different sizes in the
group often result too many slow growers. The bigger animals in the
group deprive the smaller ones to eat or drink As much as they
wanted to.
2. Feeding - give them the same feeds they have been used to while they
are still suckling. It is not good to change ration at weaning time to
minimize post weaning scours. It is suggested to give pre starter feed
in dry form to prevent spoilage. Pre starter ration is given to the pigs
until they are about 60 days old and/or when they are about 15 to 20
kilograms. The starter ration is given to the pigs thereon until they are
90days old or about 30-40 kg. Weanling pigs may be given small
amount of roughage at this stage of their growth and development.
However, green feeds should be used as supplement only.
3. Deworming - the weanling pigs should be given a dewormer (seven) 7

days after weaning. Deworming may be repeated after 30 days
depending on the severity of the worm infestation, deworming program
and dewormer being used.
4. Vaccination - vaccination of the piglets against hog cholera is to be

done 5 days after deworming. A booster is given at least 14 days from
the last vaccination of the piglets.
5. Sanitation - the weaning pigs may not be bathe depending on the

management program even during summer months. However, they
should always be provided with plenty of drinking water. Weanling
piglets on fully slatted floors are relatively clean and do not need
bathing. If the weanlings are kept in ordinary concrete flooring
however, the pen should be cleaned daily and the pigs may also be
given bath every time cleaning is being done. Maintain the pen in
sanitary condition all the time to minimize scouring. The piglets may
be provided with rice straw beddings during the first few days after
weaning to make them comfortable.
B. Growing-Finishing Pigs

C. Three-month old pigs weighing about 30 to 40 kilograms and around
90 days old are usually classified as growers. From 60 kilograms up,
the pigs are classified as finishers.
D. As the pigs grow older and heavier, they become more susceptible to
the different stress factors. Animals under stress are susceptible to
various diseases because of lowered body resistance. It will be
advantageous to know what those factors are to minimize stress on
the pigs. The following are the stress factors to be considered.
 Overcrowding
 Transferring of pigs
 Extreme Temperature
 Overexposure to sunlight
 Under/overfeeding
 Discomfort condition due to pen construction, lack of water
sprinklers or shower
 Wrong construction of houses / pen

HERBAL MEDICINE FOR LIVESTOCK HOGS HEALTH CARE
Importance of herbal medicine:
1. Increase income by lowering the cost of medicine

2. Reduce the abusive use of antibiotic
3. Protects the environment against harmful chemicals
4. Safer to use and chemical-free
Collection of medicinal plants:
1. Therapeutic efficacy varies during different seasons of the year.

Majority of plant materials are best collected during the dry season
when the herbs are at peak maturity and concentration.
2. Dry as quickly as possible away from the bright sunlight to preserve

the active ingredients prevent oxidation.
Different methods of herbal medicine preparation:
1. Decoctions - are aqueous preparation of plant parts boiled in water

for 15-20 minutes until the water volume is halved.

Sample: Use 500 cc (mL) of water every 30 grams of chopped dried
herbs. Cover the container and boil for 10-20 minutes. Strain, cool and
refrigerate decoction usually keep for 2-3 days.
2. Infusion – is much like making a cup of tea. Water is brought just to

a boil and then poured over an herb. It is covered and allowed to sit /
steep for 10-15 minutes or by dropping the herb into the pot which
the water was heated.
3. Tinctures – is an alcohol and water extract which is used when plants

have active chemical that are not very soluble in water.
How to prepare:
a. approximately 1 cup of tincture place 2 ounces of the herb (cut up or

powdered) into your clean glass container
b. 2. Pour ½ cup (4 ounces) of distilled water and ½ cup of 180 proof

alcohol into a container.
c. Seal the container and store at room temperature.
d. Shake the bottle at least once daily while allowing it to soak and
extract for at least two weeks.
e. Filter the tincture through a strainer to remove the plant parts, and
pour into a fresh clean glass container and seal.
4. Maceration – fresh or dried plant material is simply covered in a cool

water and soaked overnight the herb is strained out and liquid is
taken.
5. Garbling – separation and removal of unwanted materials from plants

itself or from dirt and other foreign matters.
Application of Herbal Medicine:
I. Oral application
1. Drenching (DR) – administration of required amount liquid or
semi-liquid preparation through the mouth (e.g. deworming,
antibiotic administration). You may use, 10-50 ml syringe sans
needle or medicine dropper.

2. Force feeding (FF) – administration of larger amount of solid
preparation through the mouth. Using tools like bamboo tubes
and soft drink bottle.
II. Topical application

1. Fomentation (FO) - warm, moist substance (wet cloth) applied to
affected parts of the body.
2. Hot Compress (HC) - dry substance applied to affected parts of the
body
3. Smudge (S) - direct application of herbal preparation to the affected
parts of the body.
HERBAL PLANTS FOR COMMON DISEASE
A. Scouring/diarrhea:
1. Guava leaves (Psidiumguajava)
2. TsaangGubat (Carmona retusa)
3. Mango Leaves (Mangiforaindica)
4. Caimito Leaves (Chrysophyllumcainito)
Decoction of leaves
Initial Treatment:
1. Boil 120 grams of chopped leaves in 2 liters of water for 15minutes
2. Strain and Cool.
3. Give 1 glass ( 240 ml) of decoction, 3 x a day for 3 days
Note: Use antibiotic for severe diarrhea
B. INTERNAL PARASITES
1. Ipil-Ipil seed (Leucaenaglauca)
2. Niyug-Niyugan seed (Quisquaisindica)
3. Papaya Latex (Carica papaya)
Preparation of Ipil-Ipil and Niyug-Niyugan seeds

1. Grind the seed with the use of mortar and pestle.
2. Fry/ roast the ground seeds
3. Mix with feeds. For best result, do it in the afternoon.

Dosage
 Weanling piglet – 0.5 teaspoon per head per day
 Grower – 2 teaspoonful per head per day
Preparation of papaya latex
1. Mix 1 part water per 5 parts of papaya latex
Sample:
2. Mix 2 ml of water per 10 ml of papaya latex.
Dosage
 Weanling piglet – 1 teaspoon ( 5ml per head per day

 Grower – 2-3 (10-15 ml) teaspoonful per head per day
C. DEHYDRATION(caused by scouring/diarrhea)
Mixture of
2 glasses (1 glass = 8 oz.) of buko juice
2 glasses of water
1 tablespoon of sugar
0.25 teaspoon salt
Application: Give the mixture in ad libitum
D. POISONING
1. Garlic and sugar
Preparation and application
Crush and slice one bulb of medium size garlic. Put the crushed garlic
in one glass of water and give it for drinking.
2. Saturated Sugar Solution
Preparation and application
Put 10 tablespoon of sugar in one glass of water. Give it for drinking.
E. RESPIRATORY DISEASES (fever, coughing, cold)
1. Sambong leaves
2. Lagundi leaves (Vitexnegando)

3. Guava leaves (Psidiumguajava )
4. Malunggay leaves (Moringaoleifera )
5. Eucalyptus leaves ( Eucalyptus globus )
6. Oregano (Origanumvulgare )
Decoction of leaves
Boil 120 grams of chopped leaves in 2 liters of water for 15 minutes,

Strain and cool.
Preparation and Application
Give 1-2 glasses of decoction 3 times a day for 3 days
Use antibiotic in severe respiratory diseases.
How to make lagundi syrup
1. Wash fresh lagundi leaves and chop.
2. Boil (in low heat) four (4) glasses of water and 4 tablespoon of
minced lagundi leaves for 25 minutes.
3. Strain the liquid extract
4. Add 1 part honey to 4 parts extract.
5. Boil in an earthen pot or enamel-lined saucepan for 10 minutes

until desired viscosity is attained.
6. Cool and pour the syrup in a clean amber colored bottle.
Application
Give ¼ of the produced syrup 3 times a day for 3 days.
F. WOUNDS/BURNS
1. Sabila leaves (Oloe barbadensis)
2. Eggplant leaves (Solanum melongena )
3. Guava leaves (Sodium guajava)
4. Mango leaves (Mangifera indica)

5. Garlic leaves (Allium sativum)
6. Malunggay leaves (Moringa oleifera)
7. Avocado leaves
Application
Use as a rubbing agent to affected area. Apply it twice a day for one
week.
G. DISINFECTANT TO CUT WOUNDS
1. Guava leaves (Psidium guajava)
2. Lagundi leaves (Vitex negundo)
3.Damong maria leaves (Leuca artemisia vulgaris)
4. Balanoy leaves (Ocimum bacilicum)
Application
Use decoction as wound wash 120 grams of leaves per 3 liters of water
H. SCABIES
1. Malunggay leaves (Moringa oleifera)
2. Macabuhay leaves (Tinos poracrispa)
3. Kakawate leaves (Gliricidia sepium)
4. Balanoy leaves (Ocimum bacilicum)
Application:
1. Crush and extract the leaves
2. Apply it on the affected areas.
Important Tips to Consider on Handling Medicinal Plants/Herbs
1. If possible, buy or collect herbs that are organically grown.
2. Medicinal parts of plant are best harvested on sunny morning.
3. After harvesting, if drying is required, it is advisable to air dried the

plant not directly to the ground.

4. If symptoms persist or if any sign of allergic reactions develop consult
a veterinarian.
Self- Check 1.3-1
Enumerate the Duties of Sow owner or caretaker during farrowing.
Give at least 10 Herbal plants for common diseases.

Answer Key 1.3-1
7 DUTIES:
1. Prevent Suffocation - as soon as the piglet expelled, remove the thin

membrane covering the nostrils to allow the pig breath freely.
2. Cleaning - clean and dry the body. Gently massage the body to
stimulate respiration and blood circulation
3. Cut Umbilical Cord - cut the cord and apply tincture of iodine on the
stub. To prevent bleeding use forceps or tie the cord before cutting.
Allow about 30 minutes from birth before cutting the navel cord about
4 to 5 cm from the base. If the cord is not cut, there is that possibility
of the pig getting navel ill infection and/or arthritis through bacterial
infection.
4. Cut Needle Teeth - the pigs have 4 pairs of teeth at birth. These
teeth cause injuries to the mammary gland of the sow.
a. Disinfect the cutting nipper with tincture of iodine.
b. Cut the needle teeth close to the gum level. See to it that the
cut surface is smooth.

5. Colostrum Management - colostrum is the first milk of the mother
after giving birth. Thus, colostrum is very important. Colostrum
contains anti-bodies needed by the piglets to fight against diseases
during early life. Colostrum also contains more vitamin A compared
with ordinary milk. The attendant should see to it that all piglets suck
the colostrum
6. Provide Comfort and Safety - place the newly born pigs inside the
brooder box.
Herbal Plants
1. Guava leaves (Psidiumguajava)

2. TsaangGubat (Carmona retusa)
3. Mango Leaves (Mangiforaindica)
4. Caimito Leaves (Chrysophyllumcainito
5. Ipil-Ipil seed (Leucaenaglauca)
6. Niyug-Niyugan seed (Quisquaisindica)
7. Papaya Latex (Carica papaya)
8. Sambong leaves
9. Lagundi leaves (Vitexnegando)
10. Malunggay leaves (Moringaoleifera )
11. Eucalyptus leaves ( Eucalyptus globus )
12. Oregano (Origanumvulgare )

TASK SHEET 1.3-1
Title: Management Procedure of Farrowing, Growing and Finishing

Hogs

Management Procedure of Farrowing, Growing and Finishing Hogs, you
should be able to conduct of operation.

o Pencil
o Paper
 Training Manual
Welfare of Pigs
 Workplace

 PPE’s
o Overall suit
o rubber boots
Time: 3 Hours
Steps/Procedure:

2. Check the sign of farrowing.
3. Clean and disinfect the farrowing pen.
4. Clean the Sow thoroughly.
5. Transfer the Sow to farrowing pen.
6. Prepare the necessary equipment for the farrowing sow and
the piglet.
7. Perform 5s
Assessment Method::
Observation
Interview
CRITERIA YES NO
Did you….
2. Check the sign of farrowing.
3. Clean and disinfect the farrowing pen.
4. Clean the Sow thoroughly.
5. Transfer the Sow to farrowing pen.
6. Prepare the necessary equipment for the

farrowing sow and the piglet.
7. Perform 5s


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HOW TO USE THIS COMPETENCY-BASED LEARNING

Welcome to the module Raising Organic Hogs This module contains

The unit of competency Raise Organic Hogs contains the knowledge,

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

After completing this module, ask your Trainer to assess your

RETIRO FAMILY FARM LEARNING SITE 1

This module is prepared to help you achieve the required competency, in

RETIRO FAMILY FARM LEARNING SITE 2

No. Unit of Competency Module Title Code

RAISE ORGANIC RAISING ORGANIC AGR612301

PRODUCE ORGANIC PRODUCING ORGANIC AGR611301

PRODUCE ORGANIC PRODUCING ORGANIC

RAISE ORGANIC SMALL RAISING ORGANIC

RETIRO FAMILY FARM LEARNING SITE 3

UNIT OF COMPETENCY : RAISE ORGANIC HOGS

MODULE TITLE : RAISING ORGANIC HOGS

MODULE DESCRIPTOR : This module covers the knowledge, skills

NOMINAL DURATION : 24 HOURS

LO1. Select healthy domestic hog breeds and suitable housing

LO2. Feed Hogs

LO3. Grow and finish hogs

RETIRO FAMILY FARM LEARNING SITE 4

RETIRO FAMILY FARM LEARNING SITE 5

L.O1 Select healthy domestic hog breeds and suitable housing.

1. Different breeds of hogs available in the Philippines

1. 1. Hogs are identified according to breeds.

The participants will have access to:

 Supplies and materials

RETIRO FAMILY FARM LEARNING SITE 6

RETIRO FAMILY FARM LEARNING SITE 7

Learning Outcome 1: Select healthy domestic hog breeds and suitable

Learning Activities Special Instructions

Read Information sheet 1.1-1 in

Answer self-check 1.1-1 in Choosing Try to challenge yourself by

Read Information sheet 1.1-2 in

Answer self-check 1.1-2 in Try to challenge yourself by

RETIRO FAMILY FARM LEARNING SITE 8

Perform task sheet 1.1-2 on Always observe safety and wear

Read Information sheet 1.2-1 in

Answer self-check 1.2-1 in Feeding Try to challenge yourself by

Read Information sheet 1.2-2 in

RETIRO FAMILY FARM LEARNING SITE 9

Watch Video presentation and power

Perform task sheet 1.2-2 on

Read Information sheet 1.3-1 in Always remember the Management

Answer self-check 1.3-1 in Try to challenge yourself by

Perform task sheet 1.3-1 in

RETIRO FAMILY FARM LEARNING SITE 10

Information Sheet 1.1-1

RETIRO FAMILY FARM LEARNING SITE 11

1. To identify the Procedure in Choosing and Selecting Healthy Domestic

This Information Sheet contains the Procedure in Choosing and

1. The Philippine Native Pig

1. Small and lack the symmetry of standard

1. Pure white, with long body.

RETIRO FAMILY FARM LEARNING SITE 12

3. Yorkshire/Large white (England)

1. White, straight, and medium fine hair coat

1. Golden to dark red (Approaching

RETIRO FAMILY FARM LEARNING SITE 13

1. Spotted black, straight, and medium fine hair coat

6. Hampshire (Southern England)