1

Republic of the Philippines

Surigao del Sur State University
Tagbina Campus
Tagbina, Surigao del Sur 8308
Email address: sdssutc2010@yahoo.com
Website: www.sdssu.edu.ph

MODULE
IN

Swine Production and

Management
(Ag Tech 2)
NAME: _____________________________________________

PROGRAM / YEAR LEVEL: ____________________________

INSTRUCTOR: ______________________________________

SEMESTER: ________________________________________

ACADEMIC YEAR: ___________________________________

Compiled by:
Douglas M. Doloriel

For inquiries, you may contact through:

Email: ddoloriel79@gmail.com
Facebook: Douglas Doloriel
Mobile Number: 09213033518 (Smart)

For internal purposes only

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About this module

Module II covers the common breeds of swine raised in the country and
the basic pig production cycle and management. Lesson 1 deals with the
common breeds of swine raised in the Philippines. This lesson focuses on the
common breeds’ distinguishing traits and characteristics and origin. The second
lesson deals with the pig production cycle. Said lesson focuses on the
development of swine from farrowing to market age. It also includes some tips
on the proper management in relation to the specific age of swine. This module
is intended to be supplemented by actual laboratory exercises done by the
students themselves for technical know-how. Each of the two lessons of the
module has two assessment activities. These assessment activities need to be
accomplished by the student and returned to the instructor before receiving the
next module.

Module II

Topic Page
Lesson 1: Common breeds of swine in the country 3
Assessment 1 9
Assessment 2 10
Lesson 2: Pig production cycle and management 11
Assessment 1 19
Assessment 2 21
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Common Breeds of Swine in the Philippines and

Pig Production Cycle and Management

Lesson 1: Common breeds of swine in the Philippines

Introduction:

This lesson deals with the common breeds of swine in the Philippines, their
distinguishing traits and characteristics and origin.

I. Learning Objectives:

Upon completion of this lesson, the student shall be able to:

1. recognize the common breeds of swine in the country;
2. distinguish characteristics of the different common breeds of swine; and
3. analyze and recommend an appropriate swine breed for Caraga Region

II. Development of the Lesson/Discussion:

COMMON BREEDS OF SWINE IN THE PHILIPPINES

1. LARGE WHITE

Large White Boar Large White Sow

First recognized in 1868, the Large White owes its origins to the old Yorkshire breed.
The Large White was one of the original founder breeds of the National Pig Breeders'
Association (now known as the British Pig Association) and the first herdbook was published
in 1884. Large Whites are distinguished by their erect ears and slightly dished faces. They are
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long-bodied with excellent hams and fine white hair and, as their name suggests, they are
characterized by large size.
The early history of the breed in Yorkshire is difficult to trace. The large, coarse-boned
and leggy white pigs of the region were crossed with other breeds. Davidson, in 'The
Production and Marketing of Pigs', has suggested that among these were the Cumberland,
Leicestershire and the Middle and Small White. Specimens of the new breed first attracted
attention at the Windsor Royal Show in 1831 .The stock used in the development and
improvement of the pigs of that area is not as important as what was finally produced as a
breed.
Before the end of the 19* Century, British Large Whites were already establishing
themselves all over the world. Innovative pedigree breeders, such as Sanders Spencer of the
Holywell herd near Huntingdon, were exporting breeding stock as far afield as Australia,
Argentina, Canada and Russia as well as most countries in Europe.
The Large White has proved itself as a rugged and hardy breed that can withstand
variations in climate and other environmental factors. Their ability to cross with and improve
other breeds has given them a leading role in commercial pig production systems and
breeding pyramids around the world.
While the Large White was originally developed as an active and outdoor breed, they
do very well in intensive production systems. They and their descendants, the Yorkshire, are
to be found in practically all crossbreeding and rotational breeding programs using two or
more breeds. The sows of the breed have an enviable reputation as dams and form the
foundation of the classic F1 hybrid gilt. Modern breeding programs have developed separate
sire and dam lines to produce purebred Large White terminal sires that excel in growth rate
and lean meat percentage and are incorporated in most terminal sire breeding programs.
They can definitely stamp uniformity and quality on a pen of pigs from almost any breed or
type of dam.
In the early 1970's, the development of modern performance testing programs led to
an increase in worldwide demand for Large White breeding stock from the United Kingdom. In
the first three years of that decade more than 8,500 pedigree Large Whites were exported to
all parts of the world. Once again in the early 1990's, the switch in the USA from payment on
liveweight to payment on lean meat percentage led to another great wave of exports of Large
White genetics from Britain. The leading British breeders of today have followed in the
footsteps of their Victorian predecessors with exports to over 60 countries around the world
justifying the Large Whites' undeniable claim to be the World's Favourite Breed.
https://thepigsite.com/breeds/large-white

2. LANDRACE
Landrace are white in color. Their ears droop and slant forward with its top edges nearly
parallel to the bridge of a straight nose. Landrace, which are noted for their ability to farrow and
raise large litters, are the fifth most recorded breed of swine in the United States.

Landrace Boar Landrace Sow

The American Landrace descended from the Danish Landrace that had its origin in
1895. At that time, the Large White Hog was brought from England and crossed with the
native swine. After that infusion, the Landrace was developed and improved by selection and
testing. It was mainly through the use of Landrace that Denmark became the chief bacon-
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exporting country. To protect this position, Denmark for many years refused to export
purebred Landrace breeding stock.
In the early 1930s, the United States Department of Agriculture entered into an
agreement with the Ministry of Foreign Affairs in Denmark for the purchase of 24 Danish
Landrace. This stock was to be used for swine research studies at agricultural experiment
stations, with the stipulation that this breed would not be propagated as a pure breed for
commercial use.
During the 15 years following the original importation, Landrace were used in
numerous comparisons with American breeds. As a result of this work, four new breeds have
been registered by the Inbred Livestock Registry Association.
In May of 1949, the USDA petitioned the Ministry of Foreign Affairs of Denmark to
release its restrictions on the propagation of purebred Landrace in the United States. This
request was granted, and the American Landrace Association was formed in 1950 to register
and promote the sale of purebred breeding stock.
Following the removal of restrictions on commercial use of Danish Landrace, the
importations of Norwegian and Swedish breeding stock provided the outcrosses necessary
for the expansion and development of the American Landrace breed of today. More than
700,000 offspring have been registered from the parent stock.
The Landrace breed is promoted on its ability to cross well with other breeds. As well,
Landrace are known for their length of body, high percentage of carcass weight in the ham
and loin, and ideal amount of finish. Landrace are prolific sows that farrow large pigs and
which are exceptionally heavy milkers. These traits have designated the Landrace breed as
"America's Sowherd".
https://thepigsite.com/breeds/american-landrace

3. DUROC

In 1812, early large "Red Hogs" were bred in New York and New Jersey. Large litters
and the ability to grow quickly were the characteristics Durocs possessed from the beginning.
The foundation that formed today's "Duroc" was comprised of Red Durocs from New York and
Jersey Reds from New Jersey.
In 1823, Isaac Frink of Milton in Saratoga County, New York, obtained from Harry
Kelsey of Florida New York, a red boar, one of a litter of ten pigs. The sire and dam of these
pigs were probably imported from England. Kelsey owned a famous trotting stallion named
Duroc, so Frink named his red boar in honor of the horse. This boar was known for his
smoothness and carcass quality.

Duroc Boar Duroc Sow

Its progeny continued the Duroc name and many of them inherited its color, quick
growth and maturity, deep body, broad ham and shoulder, and quiet disposition. The Duroc
was smaller than the Jersey Red, with finer bones and better carcass quality. Beginning in the
early 1860s, Durocs were made from a systematic blending of the two very different strains.
The first organization for the purpose of recording, improving, and promoting Red Hogs
was the American Duroc-Jersey Association, which was established in 1883. At the 1893
Chicago World's Fair, Durocs gained wide popularity at the first successful Duroc Hog Show.
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The Duroc made two attempts to gain a foothold in this country: the first in the early
70s was not very successful, although some of those pigs were exported on to Denmark.
They were re-imported in the early 80s and a comprehensive trial was undertaken by the
MLC to assess the merits of the Duroc as a terminal sire. It was found that in the British skin-
on fresh pork market, the Duroc could not be used as a purebred but only as component of a
crossbred boar. The development of Duroc crossbred boars produced large numbers of
crossbred gilts. A market was found for these due to a resurgence of interest in outdoor pig
production. This has resulted in breeding and selection programs for the British Duroc
focusing on female line characteristics rather than the traditional terminal sire traits associated
with the breed. The Duroc has now found a special niche in the British industry and a unique
British version of the breed has been developed.
Their thick auburn winter coat and hard skin allows them to survive the cold and wet of
the British winter. This coat molts out in summer to leave the pig looking almost bald, but as a
consequence it can cope with hot dry summers equally well. All purebred Durocs are red in
color and the development of a so-called “White Duroc” has only been achieved by
crossbreeding with a white breed.
Its tenacity in looking after its young combined with its docility between times makes it
an ideal candidate for an outdoor pig, either as a dam or sire line, and its succulence and
heavy muscling makes it very suitable for anything from light pork to heavy hog production.
Further research funded by the MLC has investigated the Duroc’s claim to produce high
levels of tenderness. This has led to a recommendation to include Duroc genetics as part of
the meat quality Blueprint.
https://thepigsite.com/breeds/duroc

4. PIETRAIN

Pietrain Boar Pietrain Sow nursing its piglets

Pietrain, Belgium, the village from which the breed takes its name, was the birthplace
of the breed. The exact origin is unknown but the local breed was "brought to the fore" during
the difficult period of the pork market in 1950-51. The breed became popular in its native
country and was exported to other countries, especially Germany.
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The breed is of medium size and is white with black spots. Around the black spots
there are characteristic rings of light pigmentation that carries white hair. The breed is
commonly referred to as being of piebald markings. The ears are carried erect.
The Pietrain is very popular as a terminal sire in two of Europe’s largest pig producing
countries, Germany and Spain.
The Pietrain is renowned for its very high yield of lean meat but this is often associated
with the presence of the halothane gene for Porcine Stress Syndrome. For this reason the
use of purebred Pietrain in British pig production is relatively rare and it is most commonly
found in crossbred and synthetic terminal sire lines. A small number of purebred herds are
maintained to supply stock for these breeding programs.

5. PHILIPPINE NATIVE

The Philippine Native pig is either black or black with a white belly. Varieties include
Ilocos and Jalajala. The Berkjala, Diani, Kaman, Koronadel and Libtong breeds were all
developed from this breed. The Philippine Native is now thought to be extinct.
Breeds developed from the breed have a well-built body, with a coarse, thick, black
colour coat with a dispersion of silvery white color hairs on their sides. Elongated, firm hairs
form a top, running down the central point of the back, which is chiefly noticeable in male pigs
during their breeding season when it forms a famous mane over their neck and head crest.
The average-length tail has a bunch of elongated, black color hairs at the tail tip, which is
used to drive away the flies and to indicate their mood. Usually, the male Philippine Native pig
has a longer body and tail than their female counterparts, with the body length, ranging from
49 inches-51 inches (127 cm-129 cm), the female pigs will have a body length between 49
inches-50 inches (124 cm-125 cm).
The Philippine Native Pig breeds occur as two presently recognized subspecies; the
Sus philippensis philippinesis, and the Sus philippensis mindanensis. The Sus philippensis
philippinesis can be largely seen on the northern islands of Polillo, Luzon, Marinduque and
Catanduanes, whereas the Sus philippensis mindanensis pigs are largely found on the east-
central islands of Bohol, Biliran, Samar, Leyte, and on the southern islands of Mindanao,
Camiguin Sul, and Basilan. These breeds are very prolific. In average, the gilts could exhibit
signs of sexual maturity as young as 4 to 5 months. The average litter size is four to five
piglets, but as many as eight piglets may also be born in one litter. The sows nurse their
piglets for three to five weeks. They have a low feed conversion ratio, growing swine reaching
60 kilorams takes 6 to 8 months of fattening period.

Sus philippensis philippinesis boar Sus philippensis mindanensis sow with piglet
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A Philippine Native sow with piglets Sus philippensis philippinesis sow

6. CROSSBREDS – this is the offspring or progeny of crossing two or more purebreds

Crossbreeding refers to the mating of two individuals from different breeds thus
introducing into the progeny a gene combination that is different from those existing in either
parent or in the breed of either parent. Cross breeding can involve two or more breeds,
depending on the desired result. The sole purpose of cross breeding is to take advantage of
the observed improvement in performance of the progeny above that of either parent - hybrid
vigour or heterosis.

7. UPGRADES – refers to the offspring or progeny of crossing a purebred and a native

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Name
Address
Year and Section
Phone Number
Date
Instructor

Lesson 1: Common breeds of swine in the Philippines

III. Assessment

Assessment # 1

Quiz. Underline or highlight or bolden your answer.

1. A common breed of swine where gilts could exhibit signs of sexual maturity as young as 4
to 5 months
a. Large White b. Duroc c. Landrace d. Pietrain e. native

2. A common breed of swine distinguished by their erect ears and slightly dished faces
a. Large White b. Duroc c. Landrace d. Pietrain e. native

3. A common breed of swine that owes its origins to the old Yorkshire breed
a. Large White b. Duroc c. Landrace d. Pietrain e. native

4. The foundation of this breed of swine came from the crosses of Red Durocs from New York
and Jersey Reds from New Jersey
a. Large White b. Duroc c. Landrace d. Pietrain e. native
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5. The name of this breed of swine came from the name of a horse
a. Large White b. Duroc c. Landrace d. Pietrain e. native

6. This swine breed comes from a village in Belgium from which the breed takes its name
a. Large White b. Duroc c. Landrace d. Pietrain e. native

7. This breed of swine is noted for their ability to farrow and raise large litters
a. Large White b. Duroc c. Landrace d. Pietrain e. native

8. This swine breed is renowned for its very high yield of lean meat but this is often
associated with the presence of the halothane gene for Porcine Stress Syndrome
a. Large White b. Duroc c. Landrace d. Pietrain e. native

9. This breed of swine is also termed as "America's Sowherd"

a. Large White b. Duroc c. Landrace d. Pietrain e. native

10. This is the offspring of crossing purebred swine with native swine
a. purebred b. crossbred c. upgrade d. high grade e. mestizo

Assessment # 2

Discussion. Write legibly on the spaces provided after each question or encode your
answers on a separate sheet of long bondpaper.

1. What do you think is the importance on why we should know the origin of a breed of swine?

2. Given the agro-climatic condition in Caraga Region, what do you think is the appropriate
swine breed for the region? Specify if purebred (what breed), crossbred (what breed will be
used as sire and as dam), upgrade (specify breed of sire and dam) or native. Explain
further.
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Lesson 2: Pig Production Cycle and Management

Introduction:

This lesson deals with the basic pig production cycle for swine regardless of breed. It
also deals with the management and technical know-how on swine production in relation to
the various ages of swine.

I. Learning Objectives:

Upon completion of this lesson, the student shall be able to:

1. state the basics of pig production cycle;
2. identify the basic and proper management know-how on swine production; and
3. collect information on sow lactation in a barangay

II. Development of the Lesson/Discussion:

Pig Production Cycle and Management

The life cycle of swine begins with the piglets, which normally weigh 1.5-2 kg. In each
birth event (farrowing), 8 to 12 piglets are born, although sows can produce litters of more
than 20. Large litters have many small piglets, most of which may not survive and those that
do may grow very slowly.
The piglets remain with the sow for 21 to 42 days, depending on the pig management
practice of the farm. Piglets are weaned by removing the sow from the pen. Thereafter,
they are fed formulated feed. After a few days of adjustment, the weaned pigs are kept in
weaner pens for an additional 30 to 60 days until their weight reaches 20 Kg. They are then
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moved into porker/finisher pens where they remain until they reach the market weight of 75-
100 kg. The life span of a porker is anywhere from 150 to 230 days from birth to the abattoir.
When slaughtered, the dress weight of a porker is approximately 70% of live weight.
The main inputs in pig production are: breeding stock (gilts, sows, and boars), water for
drinking and cleaning, feed (grains, protein supplements, minerals, and vitamins), preventive
medicines and therapeutic drugs, housing and materials handling, management and
husbandry, and sanitation, disinfection, and waste removal. Waste removal must be
integrated with proper disposal in the environment, which means pollution control, resource
recovery, and recycling. The pig production cycle can be divided into three phases: breeding,
weaning, and growing/finishing.

Breeding

Breeding involves the mating of a sow or gilt (a female pig 5-7 months old that has not
been bred before) with a boar, or artificial insemination. After conception, there is a gestation
period averaging 114 days, during which the pregnant sows are housed in individual gestation
pens.
A week before farrowing, a sow is moved into an individual farrowing pen. During the
farrowing period, the sow requires special care and attention. The period from birth to
weaning is called the lactation period. After the piglets are weaned, some of the best
female weaners are kept as replacements for the sows. These animals constitute the herd of
gilts.

Mating Period

The mating period lasts from the date of weaning the previous litter until the day of
conception. During this time, the sow must be kept in a pen or a stall close to a boar to
stimulate estrus. Estrus is the cyclic period of sexual activity in female mammals. It is
commonly called "heat" and is characterized by secretions, ovulation, and acceptance of the
male.
The timing of the sow's first estrus after weaning varies from 5 to 40 days. The
conception rate for the first service is normally about 80%. The estrus cycle of the sow is 21
days. In commercial pig production, it is desirable to reduce the number of days between
farrowing and conception to produce more litters per sow per year. A high proportion of sows
that are in good physical condition will begin to come into heat 3-7 days post weaning.
Adequate boar power is essential for effective synchronization of post weaning heat.

The following are the signs of heat in sows/gilts:

 Swollen, reddened vulva (proestrus)
 Vocalization/barking
 Mounting penmates
 Heightened activity level/restlessness
 Perked or twitching ears
 Sticky, viscous secretion of the vulva
 Rigid back and legs (“locked up”)

erect ears of a sow in heat estrus behavior displayed by two females standing quietly when back pressure is
applied and boar is present
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The table below shows the type, length and duration of estrus and time of ovulation for
each animal breed.

If a sow fails to conceive within 28 days post weaning, the farmer will cull her. This is
enough time for her to have been bred twice. With each 21-day delay, the sow must produce
two extra pigs just to pay for the time and feed she has consumed. Similarly, gilts will be
culled after three failed attempts at getting pregnant.

The three methods of breeding swine are pen mating (boar run with females), hand
mating (supervised natural mating), and artificial insemination (AI). Pen mating is generally
found in smaller operations and works best in a pen of pigs in various stages of the estrus
cycle.

Pen mating hand mating artificial insemination

The table below shows the timing of artificial insemination in relation to estrus detection.

The illustration below shows the signs of pre-estrus, standing response and estrus.
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Gestation Period

The gestation period in sows range from 110 to 120 days (3 months, 3 weeks, 3 days)
wherein 114 days is the average. During this period, the sow should be individually confined
to prevent fighting with other sows and to restrict her activity and feed consumption. Individual
stalls, rather than pens, are recommended to reduce embryo loss as a result of fighting.
These gestation stalls may be the same ones occupied by the sow during breeding, or they
may be located in another part of the barn. If there are separate facilities for breeding and
gestating sows, then extra movement of animals is required. The choice of combined or
separate breeding and gestation areas should be made by the manager when the farm is
being designed.

a gestating sow
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a directional change in clitoris. When a sow is pregnant, this organ will change. Instead of pointing
downward, it will move upward as her internal organs increase and pull the reproductive system
downward, thus, her clitoris will tilt against the extra weight.

Signs of a pregnant sow

1. Know Your Timeline

Knowing how a pig’s reproductive cycle works is the most important factor in
determining whether if a sow is pregnant. Pigs can become pregnant at around 18 months of
age or older Still-births and other reproductive problems are common in younger sows.
A sow’s gestation period is easy to remember – 3 months, 3 weeks, 3 days
(approximately). The sow will undergo subtle changes during the early stages but most signs
of pregnancy won’t appear until very late in the pregnancy.

2. Reproductive Changes
Once a sow becomes pregnant that sow will show no interest in reproductive behavior.
If there is boar presence, the sow will reject the boar and pay him little attention. One of the
first observable signs of a pregnant sow is a directional change in her clitoris. When a sow is
pregnant, this organ will change. Instead of pointing downward, it will move upward as her
internal organs increase and pull the reproductive system downward. The sow’s clitoris will tilt
against the extra weight.

3. Weight Gain
Weight gain may be subtle in the first hundred days. A voracious appetite and a
heavier-than-normal appearance are good signs that a sow is pregnant. Later, a sow’s belly
might also appear swollen and asymmetrical, but this can be hard to spot.
4. Swollen Teats and Belly
This is an obvious sign of pregnancy but is unfortunately not usually apparent until
around three months of gestation. The sow will develop a rounded abdomen, having a more
pot-bellied appearance and udders will also swell.

5. Changes in Heartbeat
Eventually, a sow’s heartbeat will change. This one can be tough to detect if not in the
habit of regularly monitoring a pig’s vital signs. Commercial breeders often use heartbeat to
measure gestation.

6. Failure to Return to Estrus Cycle

The easiest way to tell if that sow is pregnant is if that sow doesn’t return to estrus after
being bred. The sow will not be interested in mating again. if a boar is present, the sow will
not be interested on the boar. If no boar is present, pressure on the back method of heat
detection for standing heat will usually suffice.

7. Increased Appetite
One of the noticeable signs of a pregnant sow in the latter stages of pregnancy is
increased pregnancy. The sow will devour large amounts of food in preparation for lactation.
The sow will store nutrients in her body to be converted later into milk for nursing piglets.

8. Nesting
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This characteristic is instinctive in sows nearing farrowing. Sows gather bedding

materials such as leaves, sticks and or straws. When said materials are absent and in
concrete floor, the sow will mimic the movement of gathering materials for bedding using her
front feet and muzzle.

Lactation Period

The lactation or suckling period of the sow begins during farrowing (i.e., gives birth to
her litter of piglets) and range from 3 to 5 weeks. A long suckling period is not practiced in
commercial production for economic and productivity reasons. Farrowing pens are the most
expensive units to construct and, as such, need to be reused as often as possible. The
nursing of large piglets weakens the sows, and thus affect their productivity and rebreeding.

a sow giving birth to piglets (farrowing) a sow ready to nurse her piglets

sows nursing their piglets

Gilt Replacements

Immediately following the lactation period, old and unproductive sows are culled.
These sows are replaced by young gilts. The number of gilts kept for breeding must be
sufficient to replace those culled. Because the first estrus cycle of gilts is variable, it is
recommended that one gilt be kept for every three or four litters farrowed. A gilt is considered
a "replacement" gilt from the time her litter mates are sold for slaughter until bred at about 8
months of age. Replacement gilts may be housed in group pens or in stalls in the breeding
barn. In either case, they are placed near boar pens to stimulate sexual development.
Most gilts reach puberty at 5 to 6 months. From this period on, the gilts will periodically
show signs of "heat" (i.e., will stand to be mated to a boar). The estrus cycle will stop
temporarily when the gilt is pregnant and start again after the sow has been weaned from
piglets. It is best not to mate the gilt in her first two heats. During these two heats, only a small
number of eggs (ova) are produced, therefore, mating would result in only a small litter.
Moreover, at this stage, the gilt is still small and growing and her reproductive system is not
yet mature. Pregnancy might overly stress the animal, interrupt her growth, and result in
difficulties in rearing the litter.
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gilt replacements

Weaning

When the suckling period is ended by removing the sow from the farrow pen, the
piglets are called weaners. The demarcation between the weaner period and the
grower/finisher period depends on the day of change in ration. Generally, piglets are called
weaners until they reach 20 Kg live weight at about 8 weeks of age.
It is customary to wean pigs from 3 to 5 weeks of age. If pigs are weaned at 3 weeks or
younger, they should weigh a minimum of 5 Kg. Some reasons for seeking early weaning are
to produce more than two litters per year from each sow, to take advantage of the high feed-
conversion efficiency in young piglets, to produce heavier and more uniform grower pigs, to
save on feed for sows because of the short lactation period, and to improve the welfare of the
sow which is neither overly stressed nor loses weight excessively during the short lactation
periods.
The period after weaning is the most stressful on the young piglets as they are taken
away from the sow and forced to change from a milk diet to dry feed. Often, they are also
moved to a new pen. The stress of feed change is lessened by starting the baby pigs on a
pre-starter dry feed while they are still nursing and by continuing them on the same diet for at
least 1 week before changing to the starter ration.
Most managers move the piglets from the farrowing stall to weaner pens on the day of
weaning. Some producers arrange the production schedule so the piglets can remain in the
farrowing stall 3-7 days after weaning to further reduce stress. If this practice is to be used,
then it must be considered in the planning phase of farm development because more
farrowing stalls will be required. The disadvantage of this scheme is the additional cost for
farrowing stalls and the extra space they require.
Feed for weaner pigs is normally a dry mash. Weaner pigs consume a daily maximum
of 0.7 Kg dry feed. On large farms, mechanical conveyors can be used to move the feed to
pen self-feeders.
The weaner pigs are 8-10 weeks old when they are moved to the grower pen. After the
pigs are moved out, the weaner pen should be thoroughly cleaned and left to rest for 3 or 4
days before a new batch is moved in.

weaners on slatted flooring

 18

weaners on straws weaners consuming vegetation

Growing and Finishing (Porkers/Fatteners)

In commercial production, the last phase may be divided into the grower (up to 55 kg of
animal live weight) and finisher stages (up to market weight). Growers are fed a ration that is
high in protein whereas fiber content is increased in the porker ration. Because growers are
smaller than porkers/fatteners, they require less space per head. There are economic savings
in having two types of pens but this means moving the pigs twice.

grower pigs crossbred grower pigs

fattener pigs in Korean technology pig farming fatteners/porkers in a pen

free range fatteners/porkers

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Name
Address
Year and Section
Phone Number
Date
Instructor

Lesson 2: Pig Production Cycle and Management

III. Assessment

Assessment # 1

Quiz. Underline or highlight or bolden your answer.

1. A term used on a piglet weaned from the sow

a. porker b. weaner c. fattener d. grower e. piglet

2. This is NOT included as a main input in pig production

a. housing and materials handling
b. sanitation
c. management and husbandry
d. feed
e. feeding

3. This refers to the cyclic period of sexual activity in female mammals

a. estrus b. farrowing c. lactation d. gestation e. mating

4. The period in which the sow is producing milk for her piglets
a. estrus b. farrowing c. lactation d. gestation e. mating

5. This is NOT a sign of heat in sows/gilts

a. swollen vulva
b. mounting penmates
c. perked or twitching ears
d. sticky, viscous secretion of the vulva
e. sleepiness
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6. This is the type of estrus cycle in swine

a. polyestrus
b. seasonal polyestrus
c. diestrus
d. multi-estrus
e. communal polyestrus

7. This is the period wherein the sow is pregnant

a. estrus b. farrowing c. lactation d. gestation e. mating

8. This is the average gestation of sows (in days)

a. 120 b. 115 c. 110 d. 114 e. 125

9. This is NOT a sign of a pregnant sow

a. less appetite
b. failure to return to estrus cycle
c. swollen teats and belly
d. increased appetite
e. weight gain

10. Which of these is one of the three methods of breeding swine

a. cloning
b. boar mating
c. feet mating
d. hand mating
e. ground mating
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Name
Address
Year and Section
Phone Number
Date
Instructor

Assessment # 2

Locate a sow currently having piglets in your barangay. Ask the owner some
questions in relation to the sow and fill the table below. Provide or attach documentations.

Laboratory Exercise # 2: Lactation of Sow

Barangay and Municipality

Name of owner
Name of sow
Age of sow
Number of piglets (sucklings)
Date of farrowing
Probable date of weaning
Number of days of lactation

References:
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1. 3G E-Learning LLC. 2018. Theory, Practice and Techniques in Animal Science. 3G E-

Learning LLC, USA.
2. 3G E-Learning LLC. 2016. Animal Health Care and Management: Advanced. 3G
Elearning FZ LLC. New York, USA.
3. FAO. 2009. Handbook on Pig Production.

4. http://www.nzdl.org/

5. http://www.osi.org/

6. https://jrpiercefamilyfarm.com/2019/03/15/signs-your-pig-is-pregnant/

7. https://thepigsite.com/breeds/

8. https://www.extension.purdue.edu/extmedia/AS/AS-559-W.pdf