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Pig Production Technology For Piggery Farmers: Produced and Distributed by
Pig Production Technology For Piggery Farmers: Produced and Distributed by
PIGGERY FARMERS
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.
Contents Page
INTRODUCTION................................................................. 6
Advantages of Pig Production............................................. 6
PIG MANAGEMENT........................................................... 30
Daily routines....................................................................... 30
Management of pregnant Sows ......................................... 32
2
Farrowing and Care of Newborn Piglets ............................ 33
Weaning.............................................................................. 36
Early Weaning..................................................................... 37
Record Keeping................................................................... 38
MARKETING ANDPROCESSING...................................... 60
Marketing............................................................................. 60
Kafanchan Pig Market......................................................... 61
Sources of Piglets............................................................... 62
Processing.......................................................................... 62
Transportation .................................................................... 62
Carcass and Meat Quality .................................................. 63
Meat Hygiene...................................................................... 66
3
APPENDICES.................................................................... 67
Summary of Management Practices .................................. 67
Glossary.............................................................................. 69
An individual Sow Record .................................................. 70
Boar Performance Record Sheet........................................ 71
Herd Performance Record ................................................. 72
Examples of Pig Production Record .................................. 73
Life Time Record for Sow.................................................... 74
4
INTRODUCTION
5
cost and scarcity of grains and concentrates have been major
constraints to poultry and pig production in the tropics. 3. Pigs
are the most efficient animals for converting kitchen wastes and
other non-conventional feedstuffs into meat.
6
PIG PRODUCTION SYSTEMS
The common systems of keeping pigs include the following:
1. Extensive or Free-Range (Scavengers)
The tree-range system is the traditional method of rearing pigs in most
parts of the world. The system is cheap as it requires little investment. It
also requires minimal management. Each family keeps a few (one to
three) sows per herd which are allowed to scavenger or wander freely
and pick up food when and where they can. Feed costs on range
system may be about 20-25% less than with intensive rearing method.
No special housing other than for night shelter is required and there is
minimum disease control (Fig. 1 ).
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.
9
Fig. 3: A Well Constructed Pig House.
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.
b. Farrow only - The farmer keeps a sow herd which produces weaners
which he sells to growing and finishing operators.
The beginning farmer or pig producer who wants to expand must take
stock of the market needs of his environment and the level of
resources available to him to decide which of these enterprises to
invest in as wen as the level of investment.
11
PIG HOUSING AND EQUIPMENT
The most productive pigs are likely to be those confined in
athermally neutral environment, where the pig neither uses feed
energy to keep warm nor reduces feed intake to keep cool. The
purpose of housing for pigs is to provide an environment that will
enable the pig to grow or breed optimally.
Pig housing must therefore aim at:
a. Protection from climatic extremes e.g. direct solar
adiation, rain, wind. etc.
b. Allowing for inherent behaviour patterns of the pigs and
minimize over crowding.
c. Provision of dry bedding conditions that do not predipose the
pig to diseases.
d. Allowing accessibility to food and clean water.
e. Ensuring easy movement of the stockman.
f. Effective disposal of effluent.
g. Cost effectiveness in housing construction.
Adequate considerations must be given to factors that will check
effects of excess heat and humidity. It is important to minimize
temperature variations by keeping the pigs cool on hot days and warm
on cold nights. Also, the rapid growth of pigs emphasizes the need for a
specific environment for each class of pigs for optimum growth and
development. The pig producer must have access to expert
information on appropriate housing designs and investment costs for
pig housing in his environment.
1. Choice of Site
The location of a pig unit should ensure that there is free air movement
and good natural ventilation. This can be achieved by facing the
building north-south, to avoid excessive penetration of sun light into the
pens, preventing problems of sun burns, scorching and heat stress.
12
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
They do have the advantage of keeping the house cooler.
Unfortunately however, they are very prone to tire hazards, and are of
low durability. They can become breeding ground for rats and other
pests. Aluminum or corrugated iron sheets can be used but they should
be sufficiently high that there is room for plenty of air movement. On an
apex roof provide raised bridge or other arrangement to allow for the
escape of hot air and air movement.
5. Space Requirement
Over-crowding is a common cause of depressed performance
and low productivity in pigs. Therefore, this must be considered in
pig house design. Weight, number of pigs per group, air
temperature, methods of feeding, ventilation and floor design are
factors that affect space requirement. About 10-30 animals per
group is desirable during weaning to market weight. See space
recommendation in tables 2A and 2B.
14
Table 2A: Space requirement for various categories of
Pigs.
Liveweight Floor Area per Pig
15
6. Multipurpose Pig Pens
Although there are advantages in providing separate housing for the
different categories of pigs, a multipurpose pig house may be used.
They can be cheaper and more flexible. Removable structures such as
creep barriers and farrowing rails provide protection for the piglets and
make the pens suitable for farrowing. At weaning, these are removed,
leaving a fattening pen in which the weaners can be fattened through to
slaughter. (Fig. 4).
16
Figure 5: A farrowing crate
c. Weaner Cages: The young pigs weaned uom their sows and with a
change in their diet may become susceptible to diseases particularly
digestive diseases which can result in fairly heavy mortality of
weaners. To minimise this problem, weaner cages which are made of
covered solid-floor, sleeping, eating and dunging areas can be used.
Pigs can huddle and generate enough heat for their comfort inside the
covered kennel section of the cage. In hot weather, the pigs keep cold
by laying out on the mash floors and are protected from the sun by an
umbrella roof over all the cages. Dung and urine fall through the wire
mesh or slats, which is easily cleaned. Pigs normally remain in the
cages for 3-4 weeks before being transferred to fattening houses
(Fig.6).
17
Fig. 6: A Weaner Cage
18
Fig. 7: Hurdle for Separating Pigs.
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.
20
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 cross-
breeding. 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
Fig. 11: Duroc Breed
23
e. Berkshire: The breed is easily identified by its black coat and
characteristic white feet and nose. It is a smaller, early-maturing pig
which was first developed in England for the pork trade. In the tropics,
it has proved very hardy and cross well with the indigenous stock.
However, the Berkshire breed is on the decline on a world wide basis
which may be due to its carcass that is relatively fatty.
1. Breeding
The pig farmer, no matter how good, cannot do better than the
animal’s genetic potential for production. Improvements in productive
parameters can thus be achieved only by selection of animals with
superior genetic make-up as the parents for the next generation.
Since the primary objective of pig fanning is for meat production, the
farmer must learn to select those animals that can be manipulated
through breeding and management in order to tap that animal’s
optimum potential for meat production.
24
Figure 13: Typicasl corss breeding programme
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.
26
More females can be served if hand-mating is used. Care
should be taken to avoid overworking the boar. Boars are at their best
between 15 months to four years of age.
The gilt should not be bred before seven months of age. The
advantage of an older age is that the number of eggs ovulated
increases through the third or fourth estrous period. Furthermore,
signs of estrous in young gilts may be less obvious and of shorter
duration especially under confinement. The number of gilts per pen
should not be more than 15.
27
C. It prevents transmission of diseases from farm to farm by
the sale of boars
d. It helps to overcome the practical problems of differences
in size of males and females. On occasions, this problem can
severely limit the use of heavy boars of high genetic caliber.
e. It eliminates the need to purchase, house and feed a
boar especially on small scale pig farming.
f. It reduces the farmer’s risk of handling boars for natural
service.
28
V. Sows become restless and give characteristic ‘grunt’.
Recently, devices have been developed which measure the electrical
resistance of the vaginal mucosa. As this varies in relation to honnonal
levels, it can be used to predict more accurately the timing of ovulation
and hence the optimum timing of insemination. This will reduce the
likelihood of sows returning to service or producing small litters.
There is also the practice of inducing estrous and ovulation by
judicious administration of certain hormonal or honnone -like
substances. Sows in which estrous is induced during lactation do not
show strong signs of heat as do those coming into estrous normally.
Therefore, more careful observations for estrous must be made.
PIG MANAGEMENT
Good stocksmanship is a basic requirement for successful
livestock production. The animals must be given adequate care
before the farmer can expect his animals to produce to optimum
capacity.
1. Daily Routines
a. Animal Inspection: Inspect animals early in the morning and
watch out for any abnormal behaviour. Observe their
general stage of health, check for parasites and injuries.
Inspect at other times for same parameters.
29
30
be given in quantities that pigs can consume within 20 - 30
minutes. Left-over feed tends to get sour and become a
breeding ground for parasites. Watch out for any abnormal
feeding habits. In order to avoid competition for feed
between piglets and dam, provide a creep where the pigs
can feed without being disturbed by the dam.
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.
32
Many losses of newborn piglets are caused by stress due to chilling.
The stockman must be ready to prevent this by providing extra source
of heat. Also, piglets must be encouraged to obtain their first successful
.suckle of colostrum within 45 minutes after birth. Colostrum is the most
important food a piglet takes in during the first few hours ofits life,
because it is a source of both essential energy and antibodies. Failure
to obtain colostrum will invariably result in susceptibility to diseases
and death of the newborn baby pig.
Within 24 hours of birth, the individual piglet should be marked
for identification and record purposes. Ear-notching is the most reliable
system (Fig 14). It is also desirable to clip the needle teeth to prevent
potential injury from fighting each other and damages to udder of the
dam. Tie off the navel cord and immerse in dilute solution of iodine, this
reduces the possibility of navel infections colostrum will invariably
result in susceptibility to diseases and death of the newborn baby pig.
Within 24 hours of birth, the individual piglet should be marked
for identification and record purposes. Ear-notching is the most reliable
system (Fig 14). It is also desirable to clip the needle teeth to prevent
potential injury from fighting each other and damages to udder of the
dam. Tie off the navel cord and immerse in dilute solution of iodine, this
reduces the possibility of navel infections
.
Fig. 14: Ear Notching System.
Since sow milk (Fig 15) is very low in iron, oral or injectable iron
preparations are administered to the piglets in confinement to reduce
the development of iron deficiency anemia. In the absence of iron
preparation.1 a shovel of red (iron rich) soil thrown into the pen has
been known to source of iron for piglets under Nigerian conditions, but
this may not adequate for optimum growth. Injections are made prior
to 5 days of age, while oral preparations to the piglets are usually given
continuously in soluble form. Male piglets not retained for big should
be castrated after one month of age. The piglets can gradually be
introduced to creep feed after two weeks.
Fig. I5 Dam Suckling Piglets
4. Weaning:
Weaning is the practice of separating the young pigs from their mother.
It usually exerts stress on the young. Weaning is normally
accomplished when pigs are from 6-9 weeks of age, when they should
be capable of subsisting on solid feeds and fending forthemse1ves.
Body weight and health condition are better criteria than age per se.
Exotic breeds should be weaned at weights of 5-6kg. It must be
emphasised that superior management, rigid environment control and
continuous attention to minute details are essential for success in this
phase of growth.
Other changes should be gradually effected at weaning. Do
not abruptly change the ration, but for a few days, continue feeding
creep feed mixed with weaner ration and then finally eliminate the
creep feed completely at about two weeks after weaning.
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 64-
80kg.
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.
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.
(Kg/head)
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 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:
Therefore B = ~ = 7l.4kg
0.35
88.40 0.10
0.25
RO.OS Total=0.35
QuantIty of Soyabean =
0.10 x 100 = 28.6kg.
0.35
Symptoms:
i. Loss of appetite in affected animals.
ii. Inflammation of the eyes.
iii. High body temperature.
iv. Severe diarrhea.
v. Discharge in the eye causing eyelids to stick together.
vi. Trembling and incoordination.
vii. Death often results after 7-8 days.
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:
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.
c. Handle pigs with uttermost care
d. Spray with cold water before loading, if possible. e. L o a d a n d
travel early in the morning for short journeys or in the evening for all
night journeys. This is to ensure that journeys are made during the
cooler parts of the day.
f. The truck to be used should be covered but with provision for
adequate ventilation and bedding on the floor.
g. Avoid mixing pigs of different sizes, ages and herds.
Similar considerations should also apply at the lairage (i.e. where
pigs are held prior to slaughter). The pigs should be handled and
driven with care.
6. Slaughtering:
The standard slaughtering procedure involves:
i. Stunning - Mechanical with a captive bolt pistol or electrical which
involves passing a 1.25 amps current and 300-600 volts for one
second through the brain of the animal.
ii. Bleeding - The stunned animal is hanged on its hind leg on a hoist.
The neck is cut in such a way as to severe all veins. Blood can then be
collected in a clean vessel.
iii. Scalding -Immerse in hot water at 65-75 Degree Centigrade. Once
the hair is loosened, it is cramped with a knife. Excess hair is singed off
with a flame.
iv. Evisceration - To remove the gut, a long cut is made down the belly
of the animal. The entire length of the gut should be removed intact to
avoid contaminating the rest of the carcass. The gut is eviscerated
away from the carcass.
During Pregnancy:
Breeding Pigs:
* 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:
Ø Keep pigs in confinement for good observation and management.
Ø Maintain strict hygiene and keep predators away.
Ø Observe schedule for castration and vaccination, spread over2-3
weeks. Deworm pigs at weaning.
Ø Wean pigs at 7-9 weeks. Under good management 5-6 weeks could
serve.
Ø Feed good creep feed to ensure: fast growth, heavy weaning
weight and uniform litters.
Ø 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: