Raise Organic Hogs Revised

COMPETENCY BASED LEARNING MATERIAL
Sector: AGRI-FISHERIES
Qualification: ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency: RAISE ORGANIC HOGS
Module Title: RAISING ORGANIC HOGS
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

PROVINCIAL TRAINING CENTER
Bayombong, Nueva Vizcaya
HOW TO USE THIS COMPETENCY-BASED LEARNING MODULE
Welcome to the Module Raise Organic Hogs. This module contains

training materials and activities for you to complete.
The unit of competency Raising Organic Hogs is one of the Elective

Competencies which contains the knowledge, skills and attitudes required for
all the programs offered by all TESDA-Institutes in Region 02.
You are required to go through a series of learning activities in order to

complete each learning outcome of the module. In each learning outcome there
are Information Sheets, Resource Sheets and Reference Materials for further
reading to help you better understand the required activities. Follow these
activities on your own and answer the self-check at the end of each learning
outcome. Get the answer key from your trainer and check your work honestly.
If you have questions, please don’t hesitate to ask him/her for assistance.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in
this module because you have:
• Been working in the same industry for some time.
• Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you
won’t have to do the same training again. If you have qualifications or
Certificates of Competency from previous trainings, show them to your trainer.
If the skills you acquired are still relevant to this module, they may become part
of the evidence you can present for RPL.
A Trainee Record Book (TRB) is given to you to record important dates, jobs
undertaken and other workplace events that will assist you in providing
further details to your trainer/assessor. A Record of Achievement/Progress
Chart is also provided to your trainer to complete/accomplish once you have
completed the module. This will show your own progress.
DIRECTION FOR USE OF THE CBLM
This module was prepared to help you achieve the required competency:
RAISE ORGANIC HOGS. This will be the source of information for you to
acquire the knowledge and skills in this particular module with minimum
supervision or help from your trainer. With the aid of this material, you will
acquire the competency independently and at your own pace.
Talk to your trainer and agree on how you will both organize the training
of this unit. Read through the module carefully. It is divided into sections
which covers all the skills and knowledge you need to successfully complete
in this module.
Work through all the information sheets and complete the activities in
each section. Do what is asked in the INSTRUCTIONAL SHEETS and complete
the SELF-CHECK. Suggested references are included to supplement the
materials provided in this module.
Most probably, your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
Ask for help.
Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you listen
and take notes.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own
progress.
When you are ready, ask your trainer to watch you perform the
activities outlined in the module.
As you work through the activities, ask for written feedback on your
progress. Your trainer gives feedback/pre-assessment reports for this reason.
When you have successfully completed each element or learning outcome, ask
your trainer to mark on the reports that you are ready for assessment.
When you have completed this module and feel confident that you have
had sufficient practice, your trainer will schedule you for the institutional
assessment. The result of your assessment/evaluation will be recorded in
your COMPETENCY ACHIEVEMENT RECORD.
(ORGANIC AGRICULTURE PRODUCTION NC II)
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
Raising Organic AGR612301

1. Raise Organic Chicken
Chicken
Produce Organic Producing Organic AGR611306

2.
Vegetables Vegetables
Produce Organic Producing Organic AGR611301

3.
Fertilizer Fertilizer
Produce Organic Producing Organic

4. Concoctions and Concoctions and AGR611302
extracts extracts
5. Raise Organic Hogs Raising Organic Hogs AGR611302

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

skills and attitude 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:
1. Select healthy domestic hog breeds and suitable housing
2. Feed Hogs
3. Grow and finish hogs
ASSESSMENT CRITERIA:
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 wastes for fertilizer production are collected following
organic practices.
14. Movements 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
Select healthy domestic hog breeds
and suitable housing
ASSESSMENT CRITERIA:
1. Appropriate composting methods are applied based on production

requirements
2. Compost is monitored based PNS indicators of fully decomposed
fertilizer
3. Quality of harvest is checked based on PNS indicators of fully
decomposed fertilizer
4. Processing of compost fertilizer are carried- out based on
production requirement.
5. Record keeping is performed according to enterprise procedure.
CONTENTS:
• PNS for organic and mineral fertilizer

• Factors affecting decomposition process
• Methods and procedures of composting
o Rapid composting methods
o Double dug composting
o Six month composting
o Substrate composting
• Factors to be monitored during decomposition
o Moisture
o Temperature
• Proper use and handling of Moisture Meter
• Processing of compost fertilizer
• Moisture and temperature interpretation
CONDITIONS:
The students/trainees must be provided with the following:
• Tools and materials:

-Moisture meter
-Spading fork
-Shovel
-Big pail
-PPEs
-Trichoderma
-Concoctions
-Knapsack sprayer
-Indigenous Micro-Organism (IMO)
-Prepared materials for composting
-African night crawler
-Siever
• Learning materials:
-PNS for organic and mineral fertilizer
-Hand-outs and Videos for Composting Methods
• Training equipment:
-Computer
-LCD
METHODOLOGIES:
• Demonstration
• Lecture/ discussion
• Field work/farm visit
• Video presentation
ASSESSMENT METHODS:
• Demonstration with oral questioning

• Written exam
Learning Outcome 1
Select healthy domestic hog breeds
and suitable housing
Learning Experiences
Learning Activities Special Instructions
1. Read Information Sheet No. • If you did not understood what
5.1-1 on Different breeds of hogs you read from the information
in the Philippines sheet, ask your trainer to
conduct mentoring or active
lecture.
• Listen and participate in active
lecture
• Answer again the self check to
validate if you understood the
active lecture
2. Answer Self check 5.1-1 on Compare your answer to the
Different breeds of hogs available answer key
in the Philippines
3. Read information sheet no. 5.1- • If you did not understood what
2 on Physical characteristics of a you read from the information
healthy piglet and hogs sheet, ask your trainer to
lecture.
lecture
active lecture
Physical characteristics of a answer key
healthy piglet and hogs
5. Read information sheet no. • If you did not understood what
5.1-3 on Housing and Beddings you read from the information
sheet, ask your trainer to
lecture.
lecture
active lecture
Housing and Beddings answer key
Information Sheet 5.1-1
Different Breeds of Hogs Available in the Philippines
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate and Identify the different breeds of hogs in the Philippines
2. Familiarized with the characteristics of individual breeds
Introduction
There are many imported breeds in the country today and its
sometimes difficult to determine the best breed most suited to our conditions.
Here is a guide to help you select the breed to raise depending on your
purpose, money and experience. In this module, we will discuss the breeds of
hogs in the Philippines and their distinct characteristics.
Breeds of Pigs in the Philippines
YORKSHIRE OR LARGEWHITE
Yorkshire are entirely white with medium, erect ears. Sows have superior
mothering ability, farrow and wean large litters and are excellent milkers.
That adapt well to confinement but not to rugged conditions.
Slaughter animals yield a high dressing percentage, produce fine quality

meat and compare favorably with other breeds in growth and economy of
gains.
LANDRACE
Landrace are white, have short legs and medium to large drooping ears. The
sows are noted for their excellence in mothering ability and litter size. They
are heavy milkers and produce pigs with superior rate of growth and
efficiency in feed utilization. When crossed with other breeds, they produce
pigs of highly acceptable carcass quality. They are however, weak on the feet
and legs and have problems adapting to rugged conditions. Such defects
should be corrected by proper selection and breeding.
DUROC
The Duroc color is of varying shades of red. The sows are prolific and are
good mothers. They produce pigs that are superior in growth rate, feed
conversion, and their performance under rugged conditions is better than
any of the white breeds.
HAMPSHIRE
Hampshires are black with a white belt around the shoulder and body. They
are generally short legged and lack body thickness. The sows have a
reputation of weaning a high percentage of the pigs farrowed and are able to
adapt to very rugged conditions. The growth rate, however has generally
been average or below.
BERKSHIRE
Berkshires are black with six white points – four white feet, some white in
the face and tail. The ears are erect and inclined forward as the animal
grows older. They are known for their style, meatiness and good adaptability
to rugged conditions. They have desirable length, depth and balance of body
but lack good growth and efficiency in converting feed to weigh gain. The
sows are not as prolific as the other breeds.
PIETRAIN
The Pietrain is a very meaty type of pig with spotted black and white color. It
has well-shaped hams, loin and shoulders. Ears are erect. The carcass has a
high lean meat percentage, but it has a poor body constitution. Feed
efficiency is not really good and they are a little bit slow grower. This breed
is also highly susceptible to stress. Thus, Pietrain is only worthwhile in
crosses but not as purebreeds.
Table 1. Characteristics of the Different Breeds of Pigs

COUNTRY
OF
BREED COLOR EARS TYPE ORIGIN OBSERVATIONS
Long face, good
mothers, weak legs,
Landrace White Hanging Meat Denmark prolific
Large Fertile, high quality
white White Standing Meat England meat, fast grower
Black Short, black skin,
w/ 6 more resistant to
white diseases compared
Berkshire points Standing Meat USA to white breeds
Black
with
white Short, good quality
Hampshire bands Standing Meat USA meat, strong legs
2/3 Good constitution,
erect strong legs, fast
Duroc Red 1/3 grower,
Jersey (golden) hanging Meat USA resistant to stress
Black Very meaty ham
& Very and loin, very
Pietrain White Standing meaty Belgium susceptible to stress
Self- Check 5.1-1
Complete the table: Fill in the blank to complete the table

COUNTRY
OF
Long face, good
mothers, weak legs,
Landrace Denmark prolific
Fertile, high quality
White Meat meat, fast grower
Bershire Standing Meat
Black
with
Hampshire bands meat, strong legs
2/3
erect
1/3
hanging Meat USA
Very meaty ham
and loin, very
Very susceptible to
Pietrain meaty stress
ANSWER KEY 5.1-1
COUNTRY
OF
Long face, good
mothers, weak legs,
Landrace White Hanging Meat Denmark prolific
Large Fertile, high quality
white White Standing Meat England meat, fast grower
Black Short, black skin,
w/ 6 more resistant to
white diseases compared
Bershire points Standing Meat USA to white breeds
Black
with
Hampshire bands Standing Meat USA meat, strong legs
2/3 Good constitution,
erect strong legs, fast
Duroc Red 1/3 grower,
Jersey (golden) hanging Meat USA resistant to stress
Very meaty ham
Black and loin, very
& Very susceptible to
Pietrain White Standing meaty Belgium stress

Physical Characteristics of a Healthy Piglets and Hogs
1. Identify piglets and hogs that will grow healthy
2. Differentiate a healthy and diseased piglet and hogs
Introduction
Having the ability to distinguish healthy piglets and hogs for fattening
and breeding purposes will be advantageous in the business of hog raising.
By selecting the superior hogs based on your observations, we can minimize
the chances of losses due to stunted pigs.
SELECTION CRITERIA FOR SOWS
When selecting breeder sows on the basis of physical appearance, consider
the following:
• The gilt should have well-developed udder with a minimum of six pairs of
properly spaced function teats. A sow with poor udder development is likely
to have poor milking capacity.
• Choose those which do not have inverted teats for such teats are inherited
and do not secret milk.
• A long body is more desirably in sows because it provides more space for
udder development.
• The body should have uniform width from front to rear.
• Good development of the ham, loin and shoulder is required of a breeding
animal.
• Must have sound and well-placed feet and legs. Animals with medium
short feet and short upright pasterns are preferable.
• Make it a point to select the biggest animals within a litter.
• Female breeders should come from a litter of eight or more good-sized
piglets with high survivability.
• Do not keep gilts that come from sows in which agalactia ( failure to
secrete milk ) have been observed.
• Select vigorous and hardly pigs from a healthy litter in a herd raised under
good swine sanitation. Do not keep gilts or boars nor breed from litters that
have physical abnormalities. These may be inherited.
• Most of the factors discussed in connection with a selection of gilt or sow
also apply in the selection of a boar.
SELECTION CRITERIA FOR BOARS

• Masculinity, both in appearance and action, should predominate in the
make-up of any boar.
• The primary sex organs should be clearly visible and well-develop.
Select only those boars whose testicles are of equal size.
• Select However, the best is to select a boar which has been proven and
tested for boars with traits that can overcome the defects of the herd. Minor
defects in the boar may be ignored provided that they are not present among
the sows.
SELECTION CRITERIA FOR PIGLETS

• Rounded body – select piglets who are already rounded because they
already have the momentum to fatten while thin piglets will still recover
from being thin before actually proceeding to grow
• Alert and lively – Apply the clap method to see who among the litter are
the most alert. Alertness is a sign of good health. Also, by seeing the
litter run around the pen will give you an idea who among them have
deformities
• No abnormalities or deformities – limp leg, sore foot, skin problems are
some of the examples of abnormalities and deformities. Piglets who have
deformities have higher chances of being bullied and will eventually
result to stunting.
• Bright eyes – “the eyes are the window to the soul”. This is also applicable
to pigs. Their eyes will tell you whether they are healthy or not. A healthy
eye is a healthy pig.
• Dry and clean behind – Inspect the anus of the pig. If it is wet, dirty and
has residues of manure, chances are high that that piglet is suffering
from scouring.
• Short and shiny hairs – Long fur in piglets is an indication that it is
suffering from intestinal worms
Self- Check 5.1-1
Enumeration: List down the answers corresponding to the question
1. Give at least 8 Selection criteria for sow/gilt

2. Give at least 5 selection criteria for boars
3. Give 6 selection criteria for piglets
ANSWER KEY 5.1-1
1. SELECTION CRITERIA FOR SOWS

the following:
• Choose those which do not have inverted teats for such teats are inherited
and do not secret milk.
udder development.
animal.
• Must have sound and well-placed feet and legs. Animals with medium
short feet and short upright pasterns are preferable.
• Make it a point to select the biggest animals within a litter.
• Female breeders should come from a litter of eight or more good-sized
piglets with high survivability.
• Do not keep gilts that come from sows in which agalactia ( failure to
secrete milk ) have been observed.
• Select vigorous and hardly pigs from a healthy litter in a herd raised under
good swine sanitation. Do not keep gilts or boars nor breed from litters that
have physical abnormalities. These may be inherited.
2. SELECTION CRITERIA FOR BOARS

defects in the boar may be ignored provided that they are not present among
the sows.
3. SELECTION CRITERIA FOR PIGLETS

• Rounded body – select piglets who are already rounded because they
already have the momentum to fatten while thin piglets will still recover
from being thin before actually proceeding to grow
• Alert and lively – Apply the clap method to see who among the litter are
the most alert. Alertness is a sign of good health. Also, by seeing the
litter run around the pen will give you an idea who among them have
deformities
• No abnormalities or deformities – limp leg, sore foot, skin problems are
some of the examples of abnormalities and deformities. Piglets who have
deformities have higher chances of being bullied and will eventually
result to stunting.
• Bright eyes – “the eyes are the window to the soul”. This is also applicable
to pigs. Their eyes will tell you whether they are healthy or not. A healthy
eye is a healthy pig.
• Dry and clean behind – Inspect the anus of the pig. If it is wet, dirty and
has residues of manure, chances are high that that piglet is suffering
from scouring.
• Short and shiny hairs – Long fur in piglets is an indication that it is
suffering from intestinal worms

Housing and Beddings
1. Design a pig pen
2. Familiarized with the procedures of preparing a bedding for pigs
Introduction
Designing an organic pig pen is quite different with conventional pig
pen. The differences will be discussed in this module along with the
formulation and procedures in preparing the beddings for pigs
Housing and Beddings

HOUSING
In Generally, boars should be four six months old at the time of selection.
Whatever system of operation, hog houses must be constructed properly to
ensure maximum performance of the pigs. A good hog house may not
improved the health conditions of the animals but a poor one will certainly
increase disease problem easily.
• For a small or backyard operations, cheap and locally available materials
may be used such as bamboo and nipa.
• Hog houses should be constructed on a slightly sloping and well-drained
area so that it will not become too muddy and convenient to work in.
• Permanent hog houses should have concrete floors for easy cleaning and
to minimize the occurrence of parasites and diseases. Concrete floors must
not be too rough to cause foot and leg problems nor too smooth to be
slippery when wet.
The general rule in constructing a pig pen is the roof should have an
exhaust. A semi-monitor type or a convection roof design is the most
advisable because it is easy to construct and maximizes your raw materials.
Over example is the full-monitor type.
An exhaust in the roof is crucial in raising organic pigs because they do not
bathe and their body temperature is high. The roof design will facilitate a
good air circulation to prevent your pigs having a heat stroke. Additionally,
pigs who are often experiencing excessive heat tends to become stunted.
As for the space requirements, Based on the Philippine National Standards
on Organic Agriculture Annex D.1: Maximum allowed stocking densities for
livestock, they have a table for the space requirement per head depending on
its age
Table D.1 Maximum allowed stocking densities for livestock

Indoor space, Outdoor space
Animal Type m2 per head animal unit(au) per
hectare(ha)
***Swine ------------
Groups of growing swine ------------
farrowing sow and piglets 7.5 per sow 2.5 per sow
Piglets over 40 days up to 30 kg 0.6 0.4

Brood pigs
*Female 2.5 1.9
*Male 10 8
Fattening pigs (kg)
*up to 50 kg 0.8 0.6 0.8 0.6
*up to 85 kg 1.2 0.8 1.2 0.8
*up to 110 kg 1.3 1 1.3 1
An example of an outdoor shed for free ranged pigs

Air flow circulation diagram in a semi-monitor type roofing
Sample of a full-monitor type roof

Beddings
After establishing the structure of the pig pen, the next thing we need to
prepare is the beddings because in organic hog raising, it is not advisable to
have a concrete or pallet flooring because it is not natural. Moreover, the
concept of pig raising organically is that we try to mimic the natural
environment of the pig in the wild making them feel as if they are home
away from home.
Procedure
1. Dig a 1 meter deep hole with the length and the width depending on
you on how many heads you want to place in one pen considering the
table above on the space requirements
2. Sterilize the hole by igniting a coconut front and make it touch the
sides and flooring of the hole where you will mix the beddings
3. Make several batches of 8
sacks sawdust/rice hull/coir
dust, 1 sack soil, 1 sack
CRH and .5kg rock salt
4. Layer the first batch inside
of the hole
5. Repeat making batches of
bedding mixture and
layering it inside of the hole
until you’ve filled it up
6. After filling up the 1 meter
deep hole, water the
beddings with diluted IMO to
have an initial culture of
beneficial microbes
7. Deploy the piglets
Self- Check 5.1-3
Essay: Write down the appropriate answer to the question
1. What is the general rule in terms of roof design in an organic pig

pen?
2. What are the procedures in preparing the beddings for the pigs?
ANSWER KEY 5.1-3
1. The general rule in constructing a pig pen is the roof should have an
exhaust. A semi-monitor type or a convection roof design is the most
advisable because it is easy to construct and maximizes your raw materials.
An exhaust in the roof is crucial in raising organic pigs because they do not
bathe and their body temperature is high. The roof design will facilitate a
good air circulation to prevent your pigs having a heat stroke. Additionally,
pigs who are often experiencing excessive heat tends to become stunted.
1. 2. Dig a 1 meter deep hole with the length and the width depending on
you on how many heads you want to place in one pen considering the
table above on the space requirements
3. Make several batches of 8 sacks sawdust/rice hull/coir dust, 1 sack
soil, 1 sack CRH and .5kg rock salt
4. Layer the first batch inside of the hole
5. Repeat making batches of bedding mixture and layering it inside of
the hole until you’ve filled it up
6. After filling up the 1 meter deep hole, water the beddings with diluted
IMO to have an initial culture of beneficial microbes
Learning Outcome No. 2
Feed hogs
Contents:
• Principles of Nutrition
• Nutrient content of various feed materials suitable for organic hog
raising
• Advantages/disadvantages of different feeding
methods/management
• Basic guidelines in feed preparation and feeding organic hogs
• Feed recording
Assessment Criteria
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.
Conditions
The participants will have access to:
1. Supplies and materials
a. Pencil
b. Paper
c. Calculators
d. Weighing scale
e. 6-liter capacity plastic pail
f. Chopping board
g. Bolo
h. LABS Concoction
i. Reference Materials
i. Training Manual
ii. Good Animal Husbandry Practices (GAHP)
j. Worksheet
2. Workplace
3. Training Farm
4. PPE’s
a. overall
b. rubber boots
c. face mask
d. long, plastic gloves
Assessment Method:
• Direct observation
• Written examination
Learning Outcome 2
Feed hogs
Learning Experiences
Learning Activities Special Instructions
1. Read Information Sheet No. • If you did not understood what
5.2-1 on Principles of Nutrition you read from the information
lecture.
lecture
active lecture
Principles of Nutrition answer key
3. Read information sheet no. 5.2- • If you did not understood what
2 on Nutrient content of various you read from the information
feed materials suitable for organic sheet, ask your trainer to
hog raising conduct mentoring or active
lecture.
lecture
active lecture
Nutrient content of various feed answer key
materials suitable for organic hog
raising
5.2-3 on you read from the information
Advantages/disadvantages of sheet, ask your trainer to
different feeding conduct mentoring or active
methods/management lecture.
lecture
active lecture
Advantages/disadvantages of answer key
different feeding
methods/management
5.2-4 on Basic guidelines in feed you read from the information
preparation and feeding organic sheet, ask your trainer to
hogs conduct mentoring or active
lecture.
lecture
active lecture
Basic guidelines in feed answer key
preparation and feeding organic
hogs
5.2-5 on Feed Recording you read from the information
lecture.
lecture
active lecture
Feed Recording answer key

Principles of Nutrition
Learning Objectives: After reading this INFORMATION SHEET, YOU
MUST be able to:
1. Identify the different aspects in swine nutrition
2. Know the importance of different nutrients in hog feeds
Introduction
Pigs require a number of essential nutrients to meet their needs for
maintenance, growth, reproduction, lactation, and other functions. The
National Research Council (NRC), in its publication, Nutrient Requirements of
Swine (updated in 2012), provides estimates of the amounts of these
nutrients for various classes of swine under average conditions. However,
factors such as genetic variation, environment, availability of nutrients in
feedstuffs, disease levels, and other stressors may increase the needed level
of some nutrients for optimal performance and reproduction. The NRC uses
a modeling approach to take some of these factors into consideration in its
estimates of requirements for energy, amino acids, calcium, and
phosphorus, but requirements for other minerals and vitamins are
estimated strictly from empirical data.
Principles of Nutrition
Swine require six general classes of nutrients: water, carbohydrates, fats,

protein (amino acids), minerals, and vitamins. Energy, although not a
specific nutrient, is an important nutritional component and is primarily
derived from the oxidation of carbohydrates and fats. In addition, amino
acids (from protein) that exceed the animal’s requirements for maintenance
and tissue protein synthesis provide energy when their carbon skeletons are
oxidized. Antibiotics, chemotherapeutic agents, microbial supplements
(prebiotics and probiotics), enzymes, and other feed additives are often
added to swine diets to increase the rate and efficiency of gain, to improve
digestibility, and for other purposes, but they are not considered nutrients.
Water:
Pigs should have free and convenient access to water, beginning before
weaning. The amount required varies with age, type of feed, environmental
temperature, status of lactation, fever, high urinary output (as from high
salt or protein intake), or diarrhea. Normally, growing pigs consume ~2–3 kg
of water for every kg of dry feed. Lactating sows consume more water
because of the high water content of the milk they produce. Water
restriction reduces performance and milk production and may result in
death if the restriction is severe.
Energy:
Energy requirements are expressed as kilocalories (kcal) of digestible energy
(DE), metabolizable energy (ME), or net energy (NE). DE and ME values are
used most commonly, but there is a trend in the industry to formulate diets
on the basis of NE. The NRC determines energy requirements on the basis of
NE, and then DE and ME are estimated from NE. Energy requirements of
pigs are influenced by their weight (which influences the maintenance
requirement), their genetic capacity for lean tissue growth or milk
production, and the environmental temperature at which they are housed.
The amount of feed consumed by growing pigs allowed to consume feed ad
lib is controlled principally by the energy content of the diet. If the energy
density of the diet is increased by including supplemental fat, voluntary feed
consumption decreases. Pigs fed such a diet generally will gain faster, and
efficiency of gain will improve, but carcass fat may increase. If the diet
contains excessive amounts of fiber (>5%–7%) without commensurate
increases in fat, the rate—and especially the efficiency—of gain are
decreased.
Protein and Amino Acids:

Amino acids, normally supplied by dietary protein, are required for
maintenance, muscle growth, development of fetuses and supporting tissues
in gestating sows, and milk production in lactating sows. Of the 22 amino
acids, 12 are synthesized by the animal; the other 10 must be provided in
the diet for normal growth. The 10 dietary essential amino acids for swine
are arginine, histidine, isoleucine, leucine, lysine, methionine,
phenylalanine, threonine, tryptophan, and valine. Cystine and tyrosine can
meet a portion of the requirement for methionine and phenylalanine,
respectively. The percentages of crude protein listed in Dietary Nutrient
Requirements of Growing Pigs Allowed Ad Lib Feed (90% dry
matter) a,b,c and Reproductive Measures and Dietary Nutrient Requirements
of Gestating and Lactating Sowsa,b provide the required levels of lysine (the
first limiting amino acid) and sufficient amounts of the other essential amino
acids in diets consisting of corn and soybean meal. The dietary lysine
requirement during the early starter phase is quite high (1.70%) but
decreases to 1.53% and 1.40% during the middle and final starter phases,
respectively. The requirement continues to decrease throughout the
growing-finishing stage from 1.12% during the early growing phase to 0.71%
during late finishing.
The amino acids of greatest practical importance in diet formulation (ie,

those most likely to be at deficient levels) are lysine, tryptophan, threonine,
and methionine. Corn, the basic grain in most swine diets, is markedly
deficient in lysine and tryptophan. The other principal grains for pigs (grain
sorghum, barley, and wheat) are low in lysine and threonine. The first
limiting amino acid in soybean meal is methionine, but sufficient amounts
are provided when soybean meal is combined with cereal grains into a
complete diet that meets the lysine requirement. An exception might be in
young pigs that consume diets with high levels of soybean meal or diets
containing dried blood products low in the sulfur-amino acids.
It is quite common today to formulate swine diets based on the concept of

“ideal” protein; ie, to express essential amino acid requirements as a percent
of the lysine requirement. Additionally, it is becoming more popular to
formulate swine diets on the basis of standardized (or true) or apparent
digestible amino acids. This method is particularly advantageous when
substantial amounts of byproduct feeds are included in the diet.
Minerals:
These nutritional elements have many important functions in the body.
Calcium and Phosphorus:

Although used primarily in skeletal growth, calcium and phosphorus play
important metabolic roles in the body and are essential for all stages of
growth, gestation, and lactation. The NRC estimates requirements of 0.66%
calcium and 0.56% total phosphorus for growing pigs of 25–50 kg body wt.
The requirements are higher for younger pigs and lower for finishing pigs,
but the ratios of calcium:phosphorus are approximately the same for all
weight groups. These levels are adequate for maximal growth (rate and
efficiency of gain), but they do not allow for maximal bone mineralization.
Generally, maximal bone ash and strength can be achieved by including
0.1%–0.15% additional calcium and phosphorus in the diet.
The ratio of total calcium:total phosphorus should be kept between 1.25:1

and 1:1 for maximal utilization of both minerals. A wide
calcium:phosphorus ratio reduces phosphorus absorption, especially if the
diet is marginal in phosphorus. The ratio is less critical if the diet contains
excess phosphorus. When based on digestible phosphorus, the ideal ratio of
calcium to digestible phosphorus is between 2:1 and 2.5:1.
Phosphorus supplements such as monocalcium or dicalcium phosphate,

defluorinated phosphate, and steamed bone meal are excellent sources of
highly available phosphorus. These supplements also are good sources of
calcium. Ground limestone also is an excellent source of calcium.
Phosphorus is considered a potential environmental pollutant, so many

swine producers feed diets with less excess phosphorus than in the past to
reduce phosphorus excretion. Supplemental phytase, an enzyme that
degrades some of the phytic acid in feedstuffs, is commonly added to diets to
further reduce phosphorus excretion. The general recommendation is that
dietary calcium and phosphorus can both be reduced by 0.05%–0.1% when
≥500 units of phytase per kg of diet are included.
Sodium and Chloride:

These minerals are provided by common salt, which contains 40% sodium
and 60% chloride. The recommended level of salt is 0.25% in growing and
finishing diets, 0.5–0.75% in starter diets, and 0.5% in sow diets. These
levels should provide ample sodium and chloride to meet the animal’s
requirements. Animal, fish, and milk byproducts can contribute some of the
sodium and chloride requirement.
Potassium, Magnesium, and Sulfur:

Practical diets contain ample amounts of these minerals from the grain and
protein sources, and supplemental sources are not needed. Magnesium
oxide supplementation has been used to prevent cannibalism, but controlled
studies do not support this practice.
Iron and Copper:

These minerals are involved in many enzyme systems. Both are necessary
for formation of Hgb and, therefore, for prevention of nutritional anemia.
Because the amount of iron in milk is very low, suckling pigs should receive
supplemental iron, preferably by IM injection of 100–200 mg in the form of
iron dextran, iron dextrin, or gleptoferron during the first 3 days of life.
Giving oral or injectable iron and copper to sows will not increase piglet
stores at birth nor will it increase the iron in colostrum and milk sufficiently
to prevent anemia in neonatal pigs. High levels of iron in lactation feed
results in iron-rich sow feces that pigs can obtain from the pen. Iron can
also be supplied by mixing ferric ammonium citrate with water in a piglet
waterer or by frequently placing a mixture of iron sulfate and a carrier, such
as ground corn, on the floor of the farrowing stall.
The copper requirement for growing pigs is low (3–6 ppm) but higher for
sows. The estimated copper requirement of 5 ppm for sows in the previous
NRC publication was increased to 10 ppm for gestation and 20 ppm for
lactation in the 2012 edition.
Iodine:
The thyroid gland uses iodine to produce thyroxine, which affects cell
activity and metabolic rate. The iodine requirement of all classes of pigs is
0.14 mg/kg of diet. Stabilized iodized salt contains 0.007% iodine; when it is
fed at sufficient levels to meet the salt requirement, it will also meet the
iodine needs of pigs.
Manganese:
Although essential for normal reproduction and growth, the quantitative
requirement for manganese is not well defined. Manganese at 2–4 mg/kg in
the diet is adequate for growth, but a higher level (25 mg/kg) is needed by
sows during gestation and lactation.
Zinc:
Zinc is an important trace mineral with many biologic functions. Grain-
soybean meal diets must contain supplemental zinc to prevent parakeratosis
(see Parakeratosis). Higher levels of zinc may be needed when dietary calcium
is excessive, especially in diets typically high in phytic acid such as corn-
soybean meal diets. Pharmacologic levels of zinc (1,500–3,000 mg/kg) as zinc
oxide have consistently been found to increase pig performance during the
postweaning period. In some instances, high levels of zinc oxide have been
reported to reduce the incidence and severity of postweaning diarrhea.
Responses to zinc oxide and antibiotics seem to be additive in nature, much
like the responses to high copper and antibiotics; however, there is no
advantage to including high copper and high zinc in the same diet. Similar to
copper, high levels of dietary zinc cause increased zinc content in the excreted
manure. For sows, the estimated zinc requirement was increased from 50 ppm
in the previous NRC publication to 100 ppm in the 2012 edition.
Selenium:
The selenium content of soils and, ultimately, crops is quite variable. In the
USA, areas west of the Mississippi River generally contain higher amounts of
selenium, whereas areas east of the river tend to yield crops deficient in
selenium. Under most practical conditions, 0.2–0.3 mg of added selenium/kg
of diet should meet the requirements. This trace mineral is regulated by the
FDA, and the maximal amount of selenium that can be added to swine diets
is 0.3 mg/kg.
Chromium:
This trace mineral, which is a cofactor with insulin, is required by pigs, but
the quantitative requirement has not been established. In some studies,
chromium at a supplemental level of 200 mcg/kg (ppb) improved carcass
leanness in finishing pigs and improved reproductive performance in
gestating sows, but these effects have been somewhat inconsistent.
Cobalt:
Cobalt is present in the vitamin B12 molecule and has no benefit when added
to swine diets in the elemental form.
Vitamins:
These micronutrients serve many important roles in the body
Vitamin A:
This fat-soluble vitamin is essential for vision, reproduction, growth and
maintenance of epithelial tissue, and mucous secretions. Vitamin A is found
as carotenoid precursors in green plant material and yellow corn. β-Carotene
is the most active form of the various carotenes. Unfortunately, only about
one-fourth of the total carotene in yellow corn is in the form of β-carotene.
The NRC suggests that for pigs, 1 mg of chemically determined carotene in
corn or a corn-soybean mixture is equal to 267 IU of vitamin A.
The use of stabilized vitamin A is common in manufactured feeds and in

vitamin supplements or premixes. Concentrates containing natural vitamin A
(fish oils most often) may be used to fortify diets. Green forage, dehydrated
alfalfa meal, and high-quality legume hays are also good sources of β-
carotene. Both natural vitamin A and β-carotene are easily destroyed by air,
light, high temperatures, rancid fats, organic acids, and certain mineral
elements. For these reasons, natural feedstuffs probably should not be
entirely relied on as sources of vitamin A, especially because synthetic vitamin
A is very inexpensive. An international unit of vitamin A is equivalent to 0.30
mcg of retinol or 0.344 mcg of retinyl acetate.
Vitamin D:
This antirachitic, fat-soluble vitamin is necessary for proper bone growth and
ossification. Vitamin D occurs as the precursor sterols, ergocalciferol (vitamin
D2) and cholecalciferol (vitamin D3), which are converted to active vitamin D
by UV radiation. Although pigs can use vitamin D2 (irradiated plant sterol) or
vitamin D3 (irradiated animal sterol), they seem to preferentially use D 3. Some
of the vitamin D requirement can be met by exposing pigs to direct sunlight
for a short period each day. Sources of vitamin D include irradiated yeast,
sun-cured hays, activated plant or animal sterols, fish oils, and vitamin
premixes. For this vitamin, 1 IU is equivalent to 0.025 mg of cholecalciferol.
The estimated vitamin D requirement of 200 IU/kg for gestating and lactating
sows was increased to 800 IU/kg in the 2012 NRC publication.
Vitamin E:
This fat-soluble vitamin serves as a natural antioxidant in feedstuffs. There
are eight naturally occurring forms of vitamin E, but D-α-tocopherol has the
greatest biologic activity. Vitamin E is required by pigs of all ages and is closely
interrelated with selenium. The vitamin E requirement is 11–16 IU/kg of diet
for growing pigs and 44 IU/kg for sows. Some nutritionists recommend higher
dietary levels for sows in the eastern corn belt of the USA, where selenium
levels in feeds are likely to be low. Vitamin E supplementation can only
partially obviate a selenium deficiency.
Green forage, legume hays and meals, cereal grains, and especially the germ
of cereal grains contain appreciable amounts of vitamin E. Activity of vitamin
E is reduced in feedstuffs when exposed to heat, high-moisture conditions,
rancid fat, organic acids, and high levels of certain trace elements. One IU of
vitamin E activity is equivalent to 0.67 mg of D-α-tocopherol or 1 mg of DL-α-
tocopherol acetate.
Vitamin K:
This fat-soluble vitamin is necessary to maintain normal blood clotting. The
requirement for vitamin K is low, 0.5 mg/kg of diet. Bacterial synthesis of the
vitamin and subsequent absorption, directly or by coprophagy, generally will
meet the requirement for pigs. Although rare, hemorrhages have been
reported in newborn as well as growing pigs, so supplemental vitamin K is
recommended at 2 mg/kg of diet as a preventive measure. Generally,
hemorrhaging problems can be traced back to the feeding of diets with moldy
grain or other ingredients that contain molds.
Riboflavin:
This water-soluble vitamin is a constituent of two important enzyme systems
involved with carbohydrate, protein, and fat metabolism. Swine diets are
normally deficient in this vitamin, and the crystalline form is included in
premixes. Natural sources include green forage, milk by-products, brewer’s
yeast, legume meals, and some fermentation and distillery by-products.
Niacin (Nicotinic acid):

Niacin is a component of coenzymes involved with metabolism of
carbohydrates, fats, and protein. Pigs can convert excess tryptophan
to niacin, but the conversion is inefficient. The niacin in most cereal grains is
completely unavailable to pigs. Swine diets are normally deficient in this
vitamin, and the crystalline form is included in premixes. Natural sources
of niacin include fish and animal byproducts, brewer’s yeast, and distiller’s
solubles. Based on recent research, the NRC increased
the niacin requirement to 30 ppm during all phases of growth.
Pantothenic Acid:
This vitamin is a component of coenzyme A, an important enzyme in energy
metabolism. Swine diets are deficient in this vitamin, and the crystalline
salt, D-calcium pantothenate, is included in vitamin premixes. Natural
sources of pantothenic acid include green forage, legume meals, milk
products, brewer’s yeast, fish solubles, and certain other byproducts.
Vitamin B 12 :
This vitamin, also called cyanocobalamin, contains cobalt and has numerous
important metabolic functions. Feedstuffs of plant origin are devoid of this
vitamin, but animal products are good sources. Although some intestinal
synthesis of this vitamin occurs, vitamin B12 is generally included in vitamin
premixes for swine.
Thiamine:
This vitamin has important roles in the body, but it is of little practical
significance for swine because grains and other feed ingredients supply ample
amounts to meet the requirement in pigs.
Vitamin B 6 :
A group of compounds called the pyridoxines have vitamin B6 activity and are
important in amino acid metabolism. They are present in plentiful quantities
in the natural feed ingredients usually fed to pigs. The requirement for vitamin
B6 in young pigs (5–25 kg) was increased by 3–4 fold in the 2012 NRC
publication compared with the previous edition.
Choline:
Choline is essential for the normal functioning of all tissues. Pigs can
synthesize some choline from methionine in the diet. Sufficient choline is
found in the natural dietary ingredients to meet the requirements of growing
pigs. However, in some studies, choline supplemented at 440–800 mg/kg of
diet increased litter size in gilts and sows. Natural sources of choline include
fish solubles, fish meal, soybean meal, liver meal, brewer’s yeast, and meat
meal. Choline chloride, which is 75% choline, is the common form of
supplemental choline used in feeds. If choline is added as a supplement to
sow diets, it should not be combined with other vitamins in a premix,
especially if trace minerals are present, because choline chloride is
hygroscopic and destroys some of the activity of vitamin A and other less
stable vitamins.
Biotin:
This vitamin is present in a highly available form in corn and soybean meal,
but the biotin in grain sorghum, oats, barley, and wheat is less available to
pigs. There is evidence that when these latter cereal grains are fed to swine,
especially breeding animals, biotin may be marginal or deficient. Reproductive
performance in sows has been found to improve with biotin additions.
Although not as clear, there is evidence that reproductive performance also is
improved with addition of biotin to corn-soybean meal diets. In some
instances, biotin supplementation decreased footpad lesions in adult pigs. For
insurance, biotin supplementation is recommended, especially for sow diets.
Raw eggs should not be fed to pigs because egg white contains avidin, a
protein that complexes with biotin and renders it unavailable.
Folacin:
This group of compounds has folic acid activity. Sufficient folacin is present
in natural feedstuffs to meet the requirement for growth, but some studies
have shown a benefit in litter size when folic acid was added to sow diets.
Ascorbic Acid (Vitamin C):

Pigs are thought to synthesize this vitamin at a rapid enough rate to meet
their needs under normal conditions. However, a few studies have shown
benefits in performance of early-weaned pigs under stressful conditions when
this vitamin was added to the diet.
Fatty Acids:
Linoleic acid, arachidonic acid, and probably other long-chain,
polyunsaturated fatty acids are required by pigs. However, the longer chain
fatty acids can be synthesized in vivo from linoleic acid, so linoleic acid is
considered the dietary essential fatty acid. The NRC estimates the linoleic acid
requirement at 0.1% for growing and breeding swine. The requirement is
generally met by the fat present in natural dietary ingredients. The oil in corn
is a rich source of linoleic acid.
Self- Check 5.2-1
Identification: Write the best answer being described in the question
1. This vitamin is present in a highly available form in corn and

soybean meal, but the biotin in grain sorghum, oats, barley, and
wheat is less available to pigs.
2. This antirachitic, fat-soluble vitamin is necessary for proper bone
growth and ossification.
3. This trace mineral, which is a cofactor with insulin, is required
by pigs, but the quantitative requirement has not been
established
4. Is present in the vitamin B12 molecule and has no benefit when
added to swine diets in the elemental form.
5. Supplied by dietary protein, are required for maintenance,
muscle growth, development of fetuses and supporting tissues in
gestating sows, and milk production in lactating sows.
6. Linoleic acid, arachidonic acid, and probably other long-chain,
polyunsaturated are required by pigs
7. Pigs should have free and convenient access to this nutrient,
beginning before weaning
8. Primarily in skeletal growth but also plays important metabolic
roles in the body and are essential for all stages of growth,
gestation, and lactation.
9. These minerals are provided by common salt
10. These minerals are involved in many enzyme systems.
ANSWER KEY 5.2-1
1. Biotin
2. Vitamin D
3. Chromium
4. Cobalt
5. Amino Acids
6. Fatty Acids
7. Water
8. Calcium and Phosphorus
9. Sodium and Chloride
10. Iron and Copper
Nutrient Content of Various Feed Materials
Suitable For Organic Hog Raising
1. Identify different feed ingredients
2. Differentiate feed nutrient contents
Introduction
Feed makes up 55-65 per cent of total pig production costs, and is the
largest cost associated with pig production. Therefore, selecting the right
combination of feed ingredients to calculate a diet that provides optimum
animal production for the least cost is essential to maximise profitability.
Accurate pig diet calculation requires reliable nutrient composition
information. Diet formulation software with a reliable nutrient compositional
database and reports from laboratory tests of particular batches of ingredients
results in diets that meet pig nutrient needs.
Nutrient availability in feeds
Not all nutrients in an animal's feeds are available to it. some nutrients, Some
nutrients are in non-readily digestible forms, either naturally or as a result of
processing, and, during the digestive process, pass through the digestive tract
without being absorbed. Other nutrients may be broken down by bacteria in
the animal's gut and are of no use.
Feedstuff inclusion limits
The values in Tables 2, 3, 4, and 5 are a guide to the composition of different

feed ingredients. It also provides recommendations for maximum dietary
inclusion levels for these ingredients in pig diets - a guide to the maximum
levels that can be used in practical diet formulation. They are based on the
possible influence of the ingredient on the:
• diete palatability
• presence of inhibitory substances
• desirability of limiting fibre inclusion
• pelletability
• compatibility
• presence of other undesirable effects
Table 2. A guide to feedstuff nutrient composition - grains and grain by-products (see footnote)
Avail Avail Avail Avail Maximum

DE FIB CP Ca Avail Avail Total
Feedstuff M+C Tryp Thre Isol inclusion Reason for limit
MJ/kg % % % P% Lys % Lys %
% % % % %
Barley
- 8% CP 12.7 5.0 8.0 0.07 0.13 0.27 (.36) .27 .09 .22 .22 NL
- 10% CP 12.7 5.0 10.0 0.07 0.13 0.30 (.38) .31 .10 .28 .30 NL
- 11% CP 12.7 5.0 11.0 0.07 0.13 0.32 (.40) .33 .10 .30 .33 NL
- 12% CP 12.7 5.0 12.0 0.07 0.13 0.34 (.43) .35 .11 .32 .36 NL
- 14% CP 12.7 5.0 14.0 0.07 0.13 0.37 (.46) .38 .12 .36 .41 NL
- W/dam 11.9 5.0 11.5 0.04 0.13 0.37 (.43) .29 .09 .30 .33 * Mould/ toxins
% % % % %
Maize
- 7% CP 14.5 2.8 7.0 0.1 0.04 .14 (.21) .25 .04 .20 .18 NL
- 9% CP 14.5 2.8 8.0 0.1 0.04 .18 (.23) .31 .06 .25 .26 NL
- 10% CP 14.5 2.8 10.0 0.1 0.04 .20 (.28) .35 .08 .28 .30 NL
- 12% CP 14.5 2.8 11.0 0.1 0.04 .24 (.30) .40 .09 .34 .38 NL
- W/dam 13.3 2.8 10.5 0.1 0.04 .25 (.29) .33 .05 .28 .26 * Mould/ toxins
Millet 12.9 8.0 13.2 0.17 0.09 .17 (.24) .43 .14 .33 .43 40 High fibre
Oats 12.0 12.9 9.0 0.10 0.07 .35 (.30) .29 .08 .21 .26 40 High fibre
% % % % %
Rice
- rough 11.0 9.5 6.8 0.06 0.10 .22 (.25) .22 .08 .20 .23 60 High fibre
- polished 15.8 0.4 7.3 0.03 0.06 .23 (.27) .36 .08 .32 .40 NL
- pollard 15.2 9.0 13.0 0.07 0.57 .55 (.62) .42 .10 .41 .38 NL**(15) High energy
Rye 13.5 2.8 10.5 0.07 0.11 .33 (.42) .28 .10 .18 .30 20
Sorghum
- 8% CP 14.2 2.2 8.0 0.04 0.06 .16 (.18) .21 .07 .24 .28 NL
- 10% CP 14.2 2.2 10.0 0.04 0.06 .17 (.21) .26 .08 .26 .34 NL
% % % % %
- 12% CP 14.2 2.2 12.0 0.04 0.06 .19 (.26) .31 .10 .31 .40 NL
- 14% CP 14.2 2.2 14.0 0.04 0.06 .21 (.28) .35 .11 .33 .47 NL
Triticale 14.0 3.2 14.0 0.06 0.18 .35 (.48) .46 .10 .36 .45 NL
Wheat
- 10% CP 14.3 2.8 10.0 0.06 0.17 .25 (.32) .32 .10 .25 .32 NL
- 12% CP 14.3 2.8 12.0 0.06 0.17 .29 (.36) .38 .11 .30 .38 NL
- 13% CP 14.3 2.8 13.0 0.06 0.17 .30 (.41) .42 .13 .32 .41 NL
% % % % %
- 15% CP 14.3 2.8 15.0 0.06 0.17 .34 (.45) .48 .14 .36 .48 NL
- bran 9.4 9.2 15.0 0.18 0.35 .55 (.63) .49 .13 .43 .41 NL
- millrun 11.5 9.0 17.0 0.12 0.28 .44 (.69) .41 .13 .37 .40 NL
- pollard 15.7 8.5 16.0 0.15 0.29 .61 (.69) .42 .13 .45 .47 NL
Table 3. A guide to feedstuff nutrient composition of animal protein meals (see footnote)
Feedstuff Avail Total Maximum

DE FIB CP Ca Avail M+C Tryp Thre Isol
Protein meals, Lys Lys inclusion Reason for limit
MJ/kg % % % P% % % % %
animal % % %
Blood
MJ/kg % % % P% % % % %
animal % % %
- ring/spray 14.5 1.0 80.0 0.24 0.14 7.20 (7.20) 1.61 1.13 3.80 0.65 3 Palatability and aa#
balance
- ring/spray 14.5 1.0 90.0 0.24 0.14 7.60 (7.80) 1.70 1.20 4.00 0.69 3
- batch 11.2 1.0 85.0 0.24 0.14 4.80 (7.24) 1.17 0.80 2.74 0.55 3
Fish
- tuna 14.8 1.0 60.0 5.2 4.91 4.05 (4.40) 1.96 .60 2.25 2.39 NL**(5- Pork quality
10)
- anchovy 13.4 1.0 65.0 3.90 2.33 4.86 (5.15) 2.16 .75 2.39 2.56 NL**(5-
10)
- herring 15.3 1.0 72.2 3.81 2.52 5.59 (5.89) 2.76 .83 3.04 3.31 NL**(5-
10)
Meat and bone
- 45% CP 11.0 2.8 45.0 12.63 4.72 1.69 (2.34) .52 .22 .93 .75 NL
- 47% CP 11.0 2.8 47.0 11.98 4.55 1.81 (2.50) .60 .27 1.11 .85 NL
MJ/kg % % % P% % % % %
animal % % %
- 50% CP 12.0 2.8 50.0 12.6 4.29 1.91 (2.75) .84 .34 1.18 1.00 NL
- 52% CP 12.0 2.8 52.0 10.34 4.12 1.99 (2.91) .90 .41 1.28 1.06 NL
- 55% CP 13.0 2.8 55.0 9.36 3.86 2.08 (3.16) .95 .51 1.37 1.12 NL
Milk by-products, dried
- buttermilk 14.3 - 33.6 1.06 0.94 2.26 (2.26) 1.14 .61 1.55 1.95 NL
- casein 20.5 - 86.5 0.03 0.41 7.63 (7.63) 2.46 1.11 3.71 4.70 NL
- skim milk 15.5 - 34.1 1.39 1.00 2.47 (2.47) 1.06 .44 1.51 1.75 NL
- whey 14.3 - 12.6 0.59 0.78 0.99 (.99) 0.48 0.19 .83 0.68 NL
Table 4. A guide to feedstuff nutrient composition - vegetable protein meals (see footnote)
Some have toxic and antinutritional components, which may be lower in some varieties and reduced by processing. Also for variety of nutrient
source.
Avail Total Maximum
DE FIB CP Ca Avail M+C Tryp Thre Isol Reason
Feedstuff Lys Lys inclusion
MJ/kg % % % P% % % % % for limit
% % %
Beans
- mung 15.4 3.9 24.0 0.11 0.23 1.48 (1.74) 0.56 0.43 0.85 1.08 30
Cottonseed meal, solvent
- 37% CP 13.0 16.88 37.0 0.21 0.01 0.6 (1.5) 0.64 0.25 0.65 0.66 10
- 45% CP 13.0 16.0 45.0 0.21 0.01 0.74 (1.86) 0.93 0.38 1.13 1.12 10
Lupin - sweet
- round 14.6 13.0 25.9 0.20 0.15 1.28 (1.36) .57 .16 .76 .89 20-30@
- flat 16.0 10.6 34.0 0.20 0.18 1.50 (1.76) .58 .19 1.08 1.33 20-30@
Avail Total Maximum
% % %
Peanut
Peas
- chick 15.9 2.8 22.0 0.10 0.04 1.21 (1.41) 0.51 0.28 0.61 0.76 30
- field 14.5 5.9 23.2 0.15 0.07 1.37 (1.46) 0.45 0.15 0.67 0.79 30
Canola
Soybean
- full fat 19.5 5.5 38.0 0.24 0.20 2.10 (2.44) 1.01 0.44 1.44 1.30 NL**(15) High
energy
Avail Total Maximum
% % %
Sunflower
- low 8.3 24.0 30.0 0.42 0.03 0.68 (0.88) 0.36 0.28 0.76 0.78 NL
- high 13.1 18.0 36.0 0.42 0.03 0.88 (1.22) 0.87 0.33 0.9 1.01 NL
Yeast
- brewers 15.1 0.5 49.1 .10 .84 3.61 (3.81) .56 .65 2.27 2.24 NL
Table 5. A guide to feedstuff nutrient composition of miscellaneous ingredients (see footnote)
Avail Total Maximum

DE FIB CP Ca Avail M+C Tryp Thre Isol Reason for
MJ/kg % % % P% % % % % limit
% % %
Bread - 13.3 0.5 11.0 .05 .05 .17 (.20) .18 .08 .20 .55
dried
Limestone - - - 35.8 - - - - - - -
Molasses 10.3 - 3.5 .90 .10 .006 (.01) .006 - .024 .02 10 Handling
Oils - 36.0 - - - - - - - - - -
vegetable
Sugar - raw 15.1 - - - - - - - - - -
Tallow 36.0 - - - - - - - - - -
Self-Check 5.2-2
Complete the table: Fill in the blanks in the table to complete it
1. Table 5. A guide to feedstuff nutrient composition of miscellaneous ingredients
(see footnote)
Avail Total Maximum

MJ/kg % % % P% % % % %
% % %
Bread - dried 13.3 0.5 .17 (.20) .55
Limestone - - - 35.8 - - - - - - -
Molasses 10.3 - 3.5 (.01) .006 - .024
Oils - 36.0 - - - - - - - - - -
vegetable
Sugar - raw 15.1 - - - - - - - - - -
Tallow - - - - - - - - - -
ANSWER KEY 5.2-2
Avail Total Maximum

MJ/kg % % % P% % % % %
% % %
Bread - dried 13.3 0.5 11.0 .05 .05 .17 (.20) .18 .08 .20 .55
Avail Total Maximum
MJ/kg % % % P% % % % %
% % %
Limestone - - - 35.8 - - - - - - -
Molasses 10.3 - 3.5 .90 .10 .006 (.01) .006 - .024 .02 10
Oils - vegetable 36.0 - - - - - - - - - -
Sugar - raw 15.1 - - - - - - - - - -
Tallow 36.0 - - - - - - - - - -
Advantages/Disadvantages of Different Feeding Methods/Management
1. Explain the Advantages/Disadvantages of Different Feeding

Methods/Management
2. Apply these techniques on organic hog raising
Introduction
Feeding systems for swine involve feed type and form, as well as how it
is supplied to the pigs. The main type of feed for swine in the United States is
in dry form, where the cereal grain has been ground and mixed with other dry
ingredients to form a complete feed.
Dry Feeding Systems
Self-fed feeders utilized in swine production
Conventional dry feeder:
The most common feeder design used in nursery, growing and finishing
pigs is a conventional dry feeder (Figure 1). This feeder type has storage capacity
of dry feed before it flows via gravity into the feeder opening for consumption.
Most feeders have adjustment plates so that feed flow ability into the feeder pan
can be regulated to allow ad libitum feed intake without excessive feed wastage.
More recent designs have increased the pan depth and size to offer more access
to feed and the agitation plate, and prevent feed from easily being pulled out of
the pan by the pigs. The feeding space needs to be designed for the largest pig to
use that feeder, whether that is nursery, grow-finish or wean-to-finish pigs.
Nursery feeders should have feeding spaces that are 7-8 inches wide, a feed pan
that is 5-6 inches deep with a 3-4 inch front lip to accommodate pigs up to 55
lbs. Grow-finish and wean-to-finish feeders should have feeder spaces that are
12-13 inches wide, 10-12 inches deep feed pan, with a 4-6 inch front lip to
accommodate pigs up to 270 lb [3,4]. This dry feeder type does not have a water
source attached or included in or on the feeder.
Figure 1. Conventional dry feeder.
Wet-dry feeder:
The concept of a wet-dry feeder is to provide both feed and water in the
same pan (Figure 2). This type of feeder is characterized by having larger, deeper
feed pans to capture water that is accessed most generally via a nipple waterer
located on the side or at the bottom of the feed pan. Feed flow ability into the
pan is adjusted similar to a conventional dry feeder with an adjustment plate
that can be moved to a more open or more closed position.
Figure 2. Wet-dry feeder. Courtesy of Chore-Time.
One advantage of wet-dry feeders is decreased water wastage. Research has

shown that water usage dropped by 17% to 26% for pigs using a wet-dry feeder
compared to a traditional dry feeder with fence attached nipple waterers [5, 6].
This significantly reduces the manure volume accumulated in waste storage
systems and thus creates less manure to be pumped or transferred. A reduction
in water entering the pit can lead to a thicker, more solid manure which maybe
more difficult to completely remove from liquid manure systems. However, when
comparing water usage in a wet-dry feeder to a conventional dry feeder with a
cup waterer, no differences were seen [7].
Tube Feeder:
The use of tube feeders for nursery and grow-finish pigs grew in popularity
due to having a lower initial cost compared to conventional dry and wet-dry
feeders and relative ease of feeder cleaning. These feeders are connected to the
feed line and feed drops by gravity until it reaches the bottom of the tube where
it is agitated out into a feed pan and consumed by the pigs (Figure 3). With this
design, the water source is included in the feed pan area, similar to a wet-dry
feeder design. This design allows for both newly weaned nursery pigs as well as
heavier finishing pigs to access the feeder readily. While it is the least expensive
feeder, this type of feeder has the smallest capacity of feed storage with each
tube holding only about 20 lbs of feed. This lack of storage can cause tube feeders
to more often become empty before the feed line refills the tube. Thus, the
potential exists for out of feed events to occur more frequently with this feeder
design which can decrease growth performance, increase ulcer formation, and
increase the overall stress of pigs. Therefore, closer monitoring and attention to
timely feed delivery is needed compared to using conventional feeders. Feed
hoppers have been added to some tube feeders to improve feed capacity and
reduce this potential problem of out of feed events with the tube feeders.
Additional management is also required during the first two – three weeks post-
weaning with tube feeders to sustain the proper feed flow with young pigs and
their highly hydroscopic nursery diets.
Figure 3. Tube Feeder. Courtesy of Automated Production Systems.
Round Designed Feeder:
Round designed feeders are similar in function to conventional dry feeders,

other than their obvious design difference of being made in a round feeder design
(Figure 4). These feeders can serve multiple functions and range in a variety of
sizes from use in traditional nursery and finishing barns, to offering advantages
in larger pen setting in either hoop barns or outdoor production where feeder
space access can be increased due to the round feeding design. The round
feeders are often used where increased feeder storage capacity is needed and
there is little or no bulk tank feed capacity to fill feeders frequently. Issues with
round feeders can include difficulty maintaining the adjustment and agitation
mechanisms around the whole feeder. Additionally, for some round feeder
designs, learning to turn the agitation wheel can be an issue in wean-to-finish
or nursery barns, where young pigs may have difficulty turning the agitation
wheel.
Breeding Herd
Figure 4. Round Feeder. Courtesy of Osborne Industries, Inc.
Lactation:
Feeders utilized for sows in lactation crates vary greatly in design.

Regardless of design, sows need a large, deep bowl that can be easily accessed
by sows and one that minimizes feed wastage. Most modern lactation feeding
troughs have addressed these concerns. However, producers can choose from a
variety of feeders from traditional dry hand- or full-fed, wet-dry hand or full fed,
and more recently modified versions that utilize a tube type self feeder directly
in the existing feed trough. Also, there are specific designs that allow sows to
activate a ball or lever to drop feed, allowing for continuous access to feed.
Figure 5. Full fed lactation feeding system in existing dry feeders with feed
line.
Gestation:
Feeding systems in gestation vary widely, just as in lactation feeding
systems. However, the majority of sows in gestation stalls are currently fed via
individually set drop boxes that are activated once or twice a day (Figure 6). Feed
drop boxes vary in size, design and adjustment, but all have feed amounts that
can be set for each sow. However, due to changes in bulk density of diets, as well
as bending and warping of feed lines over time, box feed amounts may not be
accurate to the amount automatically dropped [10]. To adjust drop boxes to
accurately drop the desired amount of feed, procedures are available for
producers to achieve the desired goal [11]. In addition, some systems utilize hand
feeding of each sow individually from a feed cart or spaced feed storage boxes for
gestation sows.
Figure 6. Gestation Drop Boxes
The type of trough used for gestation stalls can either be raised (sits directly on
the flooring) or recessed (sits down to be level with the flooring) and are designed
to run continuous for an entire row of sows in stalls. These troughs can also be
used as the water source where water is flooded into the trough after feeding
events to supply water continually to sows. The water is then consumed prior to
the next feeding event so that feed is not dropped into large amounts of water.
Also, some systems use individual nipple waterers for each sow rather than the
trough to supply water.
Figure 7. Raised Gestation Feeding and Water Trough

Gestation sows housed in groups settings can be fed directly by hand once or
multiple times a day on a solid area where feed wastage can be minimized. Also,
some feeding systems have been designed to “trickle” feed amounts over time on
a solid portion of the pen, thus allowing sows to eat more frequently and allowing
for less aggression and competition compared to once or twice a day feeding. The
most sophisticated system involves a computerized feeding stall where an
electronic tag on each sow signals the amount of feed to be dropped for her to
consume on a daily basis. These systems allow for individual feeding in a group
housing system, but are also the most expensive to use.
Self- Check 5.2-3
Identification: Write the answer for the item that is being described
1. The most common feeder design used in nursery, growing and

finishing pigs is a conventional dry feeder
2. The use ________ for nursery and grow-finish pigs grew in popularity
due to having a lower initial cost compared to conventional dry and
wet-dry feeders and relative ease of feeder cleaning
3. The type of trough used for gestation stalls can either be ______(sits
directly on the flooring) or
4. _______ (sits down to be level with the flooring) and are designed to
run continuous for an entire row of sows in stalls.
5. similar in function to conventional dry feeders, other than their
obvious design difference of being made in a round feeder design
6. Its concept is to provide both feed and water in the same pan
ANSWER KEY 5.2-3
1. Conventional Dry Feeder

2. Tube Feeders
3. Raised
4. Recessed
5. Round Designed Feeder
6. Wet-dry feeder
Basic Guidelines in Feed Preparation and Feeding Organic Hogs
1. Explain the Advantages of Feed Fermentation
2. Perform Feeding activities
Introduction
Upon establishing the suitable ingredients, the next step is the actual
preparation of feeds. There are processes to be done before the actual feeding of
the feeds which will be discussed in this module.
FEEDING MANAGEMENT
• If the milk supply of the sow is inadequate to feed her piglets, supplement her
with a good creep ration. Use a milk replacer. Choose many available brands.
• Begin feeding a commercial good pre-starter ration when the pigs are about
one week of age.
• The ration of the pigs should be changed at different stages of growth but the
shift from one ration to another should be done gradually in order not to upset
the normal feeding behavior of the pigs. Always allow a transition period of at
least one week before making changes.
• A starter ration is given to pigs from weaning until two months of age and
weighting about 10 to 25 kilograms.
• The grower ration is next given to pigs when they are 30 to 35 kgs. or two
months old until they are about 15 to 20 weeks old.
• When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.
• In formulating a simplified ration, keep in mind that it should always contain
sufficient energy, protein as well as adequate amounts of vitamins and minerals.
• Cassava, camote, corn, and corn by-products and discard from
slaughterhouses, which are abundant in some parts of the country may be used
provided they are properly cooked and dried.
• Dry feeding is practiced in commercial operations for reasons of economy in
labor and in feeding equipment. Wet feeding is mostly practiced by backyard
producers.
• Provide clean drinking water at all times.
Fermentation of Feeds
Benefits of Fermentation
• Preservation of raw materials – Feeds that have undergone anaerobic
fermentation will never expire as long as it is stored in an air-tight
container
• Detoxification – Chemical residues in our raw materials can be
eliminated through fermentation because one of the function of
beneficial microorganisms is to eliminate chemicals
• Improved digestibility – It will be easier for our pigs to digest the feeds
so that the stomach won’t have to spend so much energy trying to
digest the feed. If this is the case, more nutrients from the feed will be
absorbed by the body of the pig
• Nutritional value of raw materials goes up – up to 2x increase in
nutritional value of raw materials once the feed has been fermented
due to the microorganisms present
Procedure of Fermentation
1. Mix the liquid ingredients together along with water
2. Mix the solid and liquid ingredients
3. Check for the moisture content. It should yield 30-40% moisture content
4. Ferment anaerobically for 2 weeks
5. After 2 weeks, it can be fed to pigs
Sample 1 – Daily Feed Requirements for 10 piglets from 7 kg. to 10 kg.

Feed Ingredients Amount
Yellow corn 0.9 kg. or 900 g.
Rice bran 0.1 kg. or 100 g.
Copra meal 0.1 kg. or 100 g.
Fish meal 0.1 kg. or 100 g.
Soybean oil meal 0.5 kg. or 500 g.
Skimmed milk 0.1 kg. or 100 g.
Ipil-ipil leaf meal 0.1 kg. or 100 g.
Brown sugar 0.1 kg. or 100 g.
Vitamins-minerals 0.1 kg. or 100 g.
TOTAL 2.1 kg
Sample 2 – Daily Feed Allowance for 5 pigs weighing 10 kg. up to 30 kg. or 2 ½ to 3 months old.

Yellow corn 3.0 kg.
Rice bran 1.2 kg.
Copra meal 0.7 kg.
Fish meal 0.3 kg.
Soybean oil meal 0.9 kg.
Skimmed milk 0.1 kg.
Ipil-ipil leaf meal 0.2 kg.
Brown sugar 0.1kg.
Oyster shell powder 1.9 kg.
Salt 9.0 kg.
Vitamins-mineral 30.0 kg.
TOTAL 8.44 kg.
Sample 3 – Daily Feed Allowance for 5 pigs weighing 25 kg. up to 65 kg. or 2.5 to 3 months up to 5
to 6 months old.

Yellow corn 3.6 kg.
Rice bran 0.4 kg.
Copra meal 2.0 kg.
Fish meal 2.0 kg.
Soybean oil meal 0.4 kg.
Oyster shell powder 28.0 g.
Salt 40.0 g.
Vitamins-mineral 47.0 g.
TOTAL 9.6 kg.
Sample 4- Daily Feed Allowance for 5 pigs weighing 60 to 65 kg. to market weight of 90 to 100 kg.

Yellow corn 4.6 kg.
Corn cobs 1.1 kg.
Rice bran 3.6 kg.
Copra meal 3.0 kg.
Fish meal 0.2 kg.
Oyster shell powder 60.0 g.
Salt 60.0 g.
Table 3. Daily Feed Intake
Age of Pigs Liveweight Daily Feed Intake

(weeks) (kg.) (kg.)
10-12 20-25 Up to 1.2
12-13 25-30 1.2 – 1.4
13-15 30-35 1.3 – 1.6
16 35-40 1.4 – 1.8
17 40-45 1.5 – 1.9
18 45-50 1.6 – 2.0
19 50-55 2.0 – 2.1
20 55-60 2.1 – 2.2
21 60-65 2.2 – 2.3
22 65-70 2.3 – 2.4
23 70-75 2.4 – 2.5
24 75-80 2.5 – 2.6
25 80-85 2.6 – 2.7
26 85-90 2.7 – 2.8
27 90-95 2.8 – 2.9
28 95-100 2.9 – 3.0
Self- Check 5.2-4
Identification: Write the best answer for the question

1. One of the benefits of fermentation which will make the feeds to
never expire
2. Benefit of fermentation that removes chemical residues from raw
materials
3. Moisture content of feeds before storing inside an air-tight container
4. How many weeks is the fermentation period of feeds before it is ready
for use?
5. Feeding method practiced by commercial piggery
6. Feeding method practiced by backyard producers
7. Grower ration is given to pigs when they achieve how many kilos?
ANSWER KEY 5.2-4
1. Preservation of raw materials

2. Detoxification
3. 30-40%
4. 2 weeks
5. Dry feeding
6. Wet feeding
7. 30-35kg
Feed Recording
1. Properly record feeds
Introduction
Record keeping must be simple and precise. This can be used as a guide
for improvements or adjustments to be done. This will also be helpful in the day
to day operation. Through record keeping, profitability can be easily determined.
Type of Records Kept

• Technical – records regarding production and schedule in the farm.
Example: age of the sow, farrowing date, number of piglets
• Economics – records regarding the financial aspect of the operation.
Example: price of meat, price of weanlings, price of feeds
Sample of Feed Records

Record 1 – Raw material request form
Costales nature Farms Inc.
Livestock department Form No. 1F
Request of Raw Marerials for
Control #: RM
Ordering
Date of Quantity Needed Quantity Received
Raw Mat Requested
Request Quantity Unit Quantity Unit
LITTER EM 1
KILO D1
KILO D2
KILO Soya Meal
KILO Fish Meal
KILO Copra Meal
KILO Yellow Corn
KILO Corn Bran
KILO CRH
KILO Salt
KILO Molasses
KILO Limestone
KILO Pollard
KILO Kusot
KILO Vermicast Seedling
KILO Vermicast Field
KILO Pureganic
KILO Ipot
PCS Sack
PCS Sack Liner
Requested
Received by:
By:
Approved by:
Accounting's Copy
Record 2 – Request for Raw Materials for mixing and Formula checking
Costales Nature Farms Form No.
Inc. 2F
Control #
Livestock Department M
Request of Raw Materials for Mixing
Date of Qty. Needed Raw Mats Expected Output
Request Qty. Unit Request Starter Grower Finisher Gestating
KILO D1
KILO D2
KILO Corn Bran
KILO Soya Meal
KILO Fish Meal
KILO Copra Meal
KILO CRH
KILO Limestone
KILO Salt
LITER FFJ
LITER FAA
LITER EMAS
LITER Molasses
LITER Water
Requested
by: Issued by:
Approved
by: Received by:
Budigera's Copy
Record 3 – Output report
Costales Nature Farms Inc.
Livestock Department Form No. 3F
Output Report Control # O
Date of Waste by
Output Produce # of Sack Kg / Sack Execess Remarks
Mixing Product
Starter
Grower
Finisher
Gestating
Layer
Mixed by:
Received
by:
Record 4 – Inventory
FEEDS INVENTORY
OUTPUT REPORT
Date of Raw Mat Date of

Request Requested Mixing Output Qty Produced Noted by:
Self- Check 5.2-5
Enumeration : List down the answers in the questions below
1. What are the 2 types of records kept?

2. Give the 4 kinds of records being maintained?
ANSWER KEY 5.2-5
1. What are the 2 types of records kept?

a. Technical
b. Economical
2. Give the 4 kinds of records being maintained?
a. Request for raw materials
b. Request for raw material for mixing and formula checking
c. Output report
d. Inventory of feeds
Principles of Animal Health Care in Organic Agriculture
1. Learn the principles of animal health
2. Keep hogs healthy
Introduction
Animal Health is a concept in Agricultural Science that ensures farm
animals are healthy, free from diseases and well catered for. Animal health is
very important because healthy animals make the world a better place. Animals
play significant roles in the lives of people and communities through being
livestock for food production and pets for companionship.
CAUSES OF DISEASES IN ANIMALS
In order to understand what causes disease in animals, we first need to know

what disease is. Disease (also known as sickness) is any process that interferes
with the normal functioning of the body. We do not normally consider injuries
such as broken legs and cuts as diseases.
There are many causes of disease in animals. Knowledge of what causes disease
and how animals can get a disease will help us know how to prevent disease and
treat sick animals.
1. Parasites
Parasites are organisms that have to live on or in other organisms, such as

animals, in order to survive. Most parasites are easy to see, although some mites
and the early stages of worms can only be seen under a microscope.
Parasites can result in irritation and skin damage in animals. Some parasites
can also pass diseases such as Redwater in cattle.
Types of Parasites
• External parasites
Flies, lice, fleas, ticks and mites can cause serious diseases in animals.
Some live on the animals for their entire lives, others only spend part of their
lives there, while others only visit to feed.
• Internal parasites
Internal parasites (including roundworms, flukes and tapeworms) can cause
serious diseases and loss of production in animals.
They usually live in the stomach and intestines but also in other parts of the
body such as the lungs and liver.
2. Microbes (germs)
Microbes (germs) are usually too small to be seen with the naked eye, and only
a microscope will enable you to see what a microbe looks like. Just because you
do not see microbes with your naked eye, does not mean they cannot cause
disease in animals.
Some microbes are harmless. For example, bacteria surround animals and
people, and they even live on our skin and inside our nose, mouth and stomach,
but these bacteria do not normally cause problems. Also, some microbes are
even helpful, such as the ones in our gut which help us to digest food.
However, many different microbes can cause disease in animals, but there are
four main types:
3. Viruses
Viruses are the smallest of all microbes. They must live inside cells in order to
survive and breed. Viruses cause about 60% of disease outbreaks in animals
and humans. Examples of diseases in animals caused by viruses are rabies,
Newcastle disease and Bovine ephemeral fever, also known as three-day stiff-
sickness.(TDS)
It is usually difficult to treat diseases caused by viruses because the viruses live
inside animal cells. Therefore, any medicine that can kill the viruses will also
harm the animals in which the viruses are present.
4. Bacteria
Bacteria can live in animals and in the environment. Not all bacteria cause
disease. People and animals have bacteria living on and in them that do not
cause disease. Examples of diseases in animals caused by bacteria are Anthrax,
Black Quarter and Tuberculosis.
Bacteria can infect wounds, and that is why wounds should be treated.
5. Fungi
Fungi include Mould on stale food and mushrooms. Fungi need to grow on
organic material in order to feed, and this can include animals and humans. An
example of a fungal disease in animals is ringworm. Some fungi are normally
harmless, but can cause disease in some situations, especially after prolonged
use of antibiotics. Some fungi can also produce toxins or poisons which can be
a problem when food becomes stale or wet.
6. Protozoa
Some protozoa can live outside the cells, especially the types that cause
Trichomonosis, a venereal disease in cattle. Others need to live inside cells, and
include those causing Coccidiosis, Redwater, Heartwater and Gallsickness.
7. Poisoning
Animals can be poisoned by chemicals (such as insecticides and dips), poisonous

plants and fungal toxins. Animals can also be poisoned when bitten by snakes,
scorpions and spiders.
8. Dietary problems
Lack of enough food or lack of adequate the components (such as phosphorus)

can diseases in animals. Malnourishment in animals may lead to other serious
diseases.
9. Metabolic diseases
Metabolic diseases are an upset in the normal functioning of the animal (that is
not caused by infection, poisoning or feed deficiencies) and usually result from
intensive animal production. An example is milk fever in highly-productive dairy
cows.
10. Congenital diseases
In some cases, animals can be born with a disease. Some of these may be
inherited (passed on from the parents). This is rare, and inherited diseases are
usually seen at birth. An example of congenital disease include hydrocephalus,
which is a swelling of the brain caused by fluid, and can be clearly seen as a
swelling of the head.
11. Environmental Condition

Environmental problems, such as littering, contribute to some diseases in
animals, for example, animals may eat plastic bags or wires and this can harm
the animal’s health.
12. Cancer
Cancer occurs when some of the cells in the body grow abnormally. In some
instances viruses can cause cancer.
13. Allergies
Allergy is a damaging immune response by the body to a substance Some

diseases are caused by allergies, which is when the body’s own immune system
attacks part of the body.
14. Degenerative disease
Just like in humans, some diseases are associated with old age in animals.
HOW TO PREVENT DISEASES IN ANIMALS

• Be sure not to bring infection onto your farm, or spread it around your farm.
• where possible, limit and control farm visitors – people and vehicles
• have pressure washers, brushes, water and disinfectant available, and make
sure visitors use them
• don’t share injecting and dosing equipment – if it can’t be avoided, cleanse
and disinfect thoroughly
• clean and then disinfect any farm machinery/equipment if you are sharing
these with a neighbouring farm
• introduce a pest control programme
• fence off streams and rivers – supply clean fresh drinking water.
• keep livestock away from freshly spread slurry
• ensure your livestock identification and record keeping is accurate and up-
to-date
• dispose of fallen stock (dead animals) properly
• make a herd/flock health plan with your vet including isolation for new or
returning stock
• know the health status of any animals or birds you are buying or moving
• be vigilant to spot any signs of disease among your animals or birds, and
report suspicions of noticeable disease to your vet
• train staff on the principles of hygiene and disease security
• include signs directing visitors to the farmhouse/office and urging visitors
not to feed animals or get in close contact
• keep your farmyard and surroundings clean and tidy to discourage vermin
• provide cleaning and disinfectant materials for all visitors and workers
• wash your hands with soap and water after handling livestock
• avoid wearing dirty clothes and footwear off the farm - this is important
when visiting markets, shows, farms and other premises where there are
livestock
• clean and disinfect all shared and hired equipment before and after use
• make sure that animals kept indoors have fresh clean dry bedding
• dispose of used bedding away from livestock, humans and watercourses as
it can cause contamination
• clean and disinfect buildings and equipment after use by livestock
• keep incoming and returning stock separate from the rest of the herd/flock
• use separate equipment and staff or handle isolated stock last
• have water bowls or drinkers above the level for faecal contamination
• avoid contamination of watercourses
• clean feed and water troughs regularly
• discourage dogs and cats from walking in feed troughs
• keep feed in a clean, dry store
• keep feed stores covered and shut to ensure no access by dogs, cats, vermin
and wildlife
Self- Check 5.3-1
Identification: Write down the best answer being described
1. A type of parasite that lives outside of the body of the host.

2. the smallest of all microbes. They must live inside cells in order to
survive and breed.
3. include Mold on stale food and mushrooms. It needs to grow on
organic material in order to feed
4. is a damaging immune response by the body to a substance. Some
diseases are caused by it, which is when the body’s own immune
system attacks part of the body.
5. It can live in animals and in the environment. examples of diseases

in animals caused by bacteria are anthrax, black quarter and
tuberculosis
6. Can live outside the cells, especially the types that cause
trichomonosis, a venereal disease in cattle
7. Organisms that line on or in other organisms, such as animals, in
order to survive.
ANSWER KEY 5.3-1
1. External parasite
2. Virus
3. Fungi
4. Allergy
5. Bacteria
6. Protozoa
7. Parasites
Disease of Pigs and Natural Remedies
1. Identify diseases of pigs
2. Apply natural remedies to different diseases of pigs
Introduction
Health management of pigs is a common problem to all hog raisers. In
organic farming, the approach to treating the illnesses of pigs turns toward a
more natural medications without using any anti-bacterial and other chemical
inputs
HEALTH MANAGEMENT
• Keep buildings, run-ways, pens and equipment clean always. Sanitize and
disinfect them regularly.
• Quarantine or isolate animals recently brought from other sources.
• When buying breeder stocks for replacement, make certain that the animals
have been immunized against prevalent diseases in the area such as hog
cholera and swine plague.
• Always seek the advice/services of the nearest veterinarian and /or
government technician or the office of the Bureau of Animal Industry.
COMMON DISEASES AND PARASITES

Hog Cholera or Swine Fever
Pigs get contaminated through direct contact or by eating uncooked slops or
kitchen scraps containing the virus.
SIGNS * Fever, loss of appetite

* Increased thirst, chills and sometimes vomiting
* Constipation, later followed by diarrhea
* Inflammation of the eye (conjunctivitis) thick discharges causing eyelids to
stick together
* Reddish, purple discoloration of skin at ears, abdomen, inner thighs or tail
* Death ensues 4-7 days after onset of signs
* Prolonged duration of illness (chronic form) terminates in pneumonia or
hemorrhagic enteritis, or both
PREVENTION AND CONTROL

* Vaccinate all pigs, in an early stage, against the disease using a reliable
vaccine, weaning at one week before or after weaning; sows and boars, every
six months.
* Dispose all pigs known to have the disease. Disinfect contaminated pens and
premises properly.
SWINE DYSENTERY
SIGNS
* Loss of appetite
* Fever
* Rough coat and weakness
* Watery feces flecked with mucus or blood
PREVENTION AND TREATMENT

* Incorporate OHN into their drinking water that will serve as natural
antibiotics
* Quarantine new arrivals for a week and feed high level antibiotics
PNEUMONIA-DISEASE COMPLEX
SIGNS
* Coughing
* Eye and nasal discharge
* Difficult breathing (abdominal nature)
* Chilling
* Muscular cramps
* Sneezing
Pneumonia symptoms are associated with the following conditions:
* Swine Plague – usually a complication of swine flu.
* Enzootic Pneumonia – impaired growth and feed conversion rates for long
time with frequent attacks of persistent dry cough.
* Swine Flu – exposure to stress, particularly cold and inclement weather; poor
drafty environment also favors chilling of susceptible pigs.
* Athropic Rhinitis – lateral distortion of nose, excessive sneezing of even week-
old piglets.
PREVENTION
 Improve management and emphasize dry, clean, draft-free and
well- ventilated housing.
 Avoid overcrowding, as most respiratory disease are transmitted by inhalation
of infected air particles.
 Regularly spray IMO in their pens
 Provide plenty of clean, fresh water, nutritious feed and vitamin-antibiotic
feed supplement.
BRUCELLOSIS OF PIGS OR CONTAGIOUS ABORTION
CAUSE Brucella suis
HISTORY
* Abortion when sow is at second or third moth of pregnancy.
 Irregular heat cycles, presence of repeat breeders,
 Still births
SIGNS
* Aborted fetus
 Small litters or weak piglets
 May or may not have metritis
 Localization of agent in joint causes in coordination, paralysis and lameness.
 Not necessarily fatal unless complicated by metritis
 Localization of agent in joint causes in coordination, paralysis and lameness.
 Not necessarily fatal unless complicated by metritis
PREVENTION
 High incidence of the disease necessitates replacement of entire herd and
restocking after 6-8 months.
 Apply strict hygienic measures on farm.
 Purchase breeding animals from certified negative herds.
 As there is no satisfactory vaccine or treatment, the practical approach is to
test and dispose of positive cases.
SCOURING (DIARRHEA) OR GASTROENTERITIS COMPLEX

CAUSE Irritation of the small intestine by parasites, bacteria, or by sudden
change of diet. It is caused by various carriers or conditions:
 Dietary Scours- brought about by sudden change in feed or irregular feeding.
 Colibacillosis – from contaminated water supply, change in feed which upsets
balance of bacteria in intestines, and stress factors like weaning, vaccination,
transfer to other pens.
 TGE – due to introduction of new pigs, some may be carriers of the virus; mixing
animals of different ages.
 Balantidiosis – usually brought about by contaminated drinking water and/or
contaminated forage such as kangkong.
 Dysentery – associated with any form stress like transport or change of feed,
feeding of contaminated kitchen slops.
 Gastro-intestinal Parasites – overcrowding of animals, lack of deworming
program.
 Dehydration is the biggest problem and can cause death in most cases; it must
be immediately corrected by giving fluids. Effective treatment and control depend
on correct diagnosis or identification of cause. This is quite difficult because of
the complicated nature of the disease, so it is best to consult a veterinarian for
confirmation of diagnosis. Emphasize preventive aspects of management, as
treatment is both difficult and expensive.
TREATMENT
 Mix 50g of wood charcoal or CRH for every 1kg of their feeds
 Boil leaves of Star apple or Guava leaves and mix into drinking water
 Feed ½ kg of any part of the banana tree to the pigs once a day
MMA (MASTITIS – METRITIS – AGALACTIA SYNDROME)

CAUSE Mastitis and agalactia (absence or lack of milk) arise from non-specific
or unknown causes. It may be due to infection or stresses like excitement,
difficult farrowing, digestive trouble of dietary origin and other environmental
factors. Metritis is a non-specific inflammation of the uterus and is associated
with retained placenta, abortion or difficult delivery (dystocia).
SIGNS
* Temperature above or below normal
 Discharge of reddish brown mucus mixed with shreds of placental
membranes that attract flies.
 Tenderness and warmth in mammary tissue.
PREVENTION * Check health status of breeding sows. Replace those with

history of breeding troubles.
 Proper diet and exercise
 Mild, light laxative feed for sow is recommended after farrowing.
 Eliminate stresses and possible causes of under injuries.
TREATMENT
* OHN mixed with drinking water; apply hot compress and mild natural
antiseptic externally.
ROUNDWORM INFECTION
CAUSE
* Large round worm (Ascaris lumbricoides)
SIGNS
* Depends largely on the number of worms present in animals, kind of
management and nutrition of pigs. Pigs manifest slow growth rate, thinness,
thick growth of hair which is usually dull and lacking normal luster. Sometimes,
pigs vomit worms or expel worms in the feces.
TREATMENT
* Feed with natural dewormer properties such as flemingia, betel nut, mango
leaves and rensonii
MANGE
CAUSE
* Direct contact with affected animal or contaminated objects and farm
equipment.
SIGNS
* Intense itchiness, forcing animal to rub vigorously affected
portion of the body against wall of pen. At first, affected
skin is reddened but, after sometime, skin becomes
thickened, scaly, and wrinkled.
TREATMENT
* Grind ¼ kg of kakawate leaves and apply to affected area using a

clean cotton ball or rug. Apply 2x a day, every day until results are
seen
Self- Check 5.3-2
Complete the Table: Fill in the blanks to complete the table
Name of Illness Cause Signs Prevention

SWINE DYSENTERY
PNEUMONIA-
DISEASE COMPLEX
BRUCELLOSIS OF
PIGS OR
CONTAGIOUS
ABORTION
SCOURING
(DIARRHEA) OR
GASTROENTERITIS
COMPLEX
MMA (MASTITIS –
METRITIS –
AGALACTIA
SYNDROME)
ROUNDWORM
INFECTION
MANGE
ANSWER KEY 5.3-2
Name of Illness Cause Signs Prevention

SWINE DYSENTERY Loss of appetite Incorporate OHN into their
* Fever drinking water that will
* Rough coat and serve as natural antibiotics
weakness
* Watery feces flecked
with mucus or blood
PNEUMONIA- Coughing  Improve management and

DISEASE COMPLEX * Eye and nasal emphasize dry, clean, draft-
discharge free and
* Difficult breathing well- ventilated housing.
(abdominal nature)  Avoid overcrowding, as
* Chilling most respiratory disease are
* Muscular cramps transmitted by inhalation of
* Sneezing infected air particles.
 Regularly spray IMO in
their pens
 Provide plenty of clean,
fresh water, nutritious feed
and vitamin-antibiotic feed
supplement.
BRUCELLOSIS OF Brucella suis * Aborted fetus  High incidence of the

PIGS OR  Small litters or weak disease necessitates
CONTAGIOUS piglets replacement of entire herd
ABORTION
 May or may not have and restocking after 6-8
metritis months.
 Localization of agent in  Apply strict hygienic
joint causes in measures on farm.
coordination, paralysis  Purchase breeding animals
and lameness. from certified negative herds.
 Not necessarily fatal  As there is no satisfactory
unless complicated by vaccine or treatment, the
metritis practical approach is to test
 Localization of agent in and dispose of positive
joint causes in cases.
coordination, paralysis
and lameness.
 Not necessarily fatal
unless complicated by
metritis
SCOURING Irritation of the

(DIARRHEA) OR small intestine
by parasites,
GASTROENTERITIS
bacteria, or by
COMPLEX
sudden
change of diet.
MMA (MASTITIS – . It may be due Temperature above or * Check health status of

METRITIS – to infection or below normal breeding sows. Replace
stresses like
AGALACTIA  Discharge of reddish those with
excitement,
SYNDROME) brown mucus mixed history of breeding troubles.
difficult
farrowing, with shreds of placental  Proper diet and exercise
digestive membranes that attract  Mild, light laxative feed for
trouble of flies. sow is recommended after
dietary origin farrowing.
and other  Tenderness and  Eliminate stresses and
environmental warmth in mammary possible causes of under
factors.
tissue. injuries.
ROUNDWORM * Large round * Depends largely on the

INFECTION worm (Ascaris number of worms
lumbricoides) present in animals, kind
of management and
nutrition of pigs. Pigs
manifest slow growth
rate, thinness, thick
growth of hair which is
usually dull and lacking
normal luster.
Sometimes, pigs vomit
worms or expel worms
in the feces.
MANGE * Direct contact * Intense itchiness,

with affected forcing animal to rub
animal or vigorously affected
contaminated portion of the body
objects and against wall of pen. At
farm first, affected
equipment. skin is reddened but,
after sometime, skin
becomes
thickened, scaly, and
wrinkled.
Market Specification of Hogs
1. Identify seeds for organic vegetable production
2. Apply these techniques on organic vegetable production
Introduction
According to the PNS-OA, seed selection is quite strict. In this module, it
will discuss proper selection of seeds and breeds in accordance to the Philippine
National Standards
Where to Sell
Choosing a market is one of the most important decisions a pork producer makes
before selling hogs. Market selection has a big impact on a producer’s net sale
price. Prices, as well as marketing costs such as shrink, transportation, and
commissions, vary among markets. Consequently, hog producers must be aware
of alternative markets available in order to choose one which yields the greatest
net return.
As a part of the marketing process, producers need to periodically check prices
and market conditions at more than one market. Even those producers who are
pleased with their market should regularly examine alternative markets and
occasionally sell to them to test price levels, marketing costs, and net returns.
One way to do this is to send split loads of hogs to separate markets on the same
day. Hog markets can be classified into two broad categories: public markets
(terminals and auctions) and direct markets (packer buyer, buying stations,
order buyers, and commission agents).
Public markets
The main types of public markets are central stockyards (terminals) and
auctions. Although they were once the dominant force in hog marketing, today
less than 5% of the nation’s hogs are sold through public markets. Despite their
small share of total hog sales, public markets are still important in some areas
of the country that are located a considerable distance from packing plants.
Producers choosing public markets often do so because they lack access to direct
markets or do not have sufficient skills or time to negotiate with buyers. They
rely on a qualified agent to market their hogs at a terminal market or use an
auction where buyers compete directly with each other to buy hogs. A major
disadvantage is that public markets price hogs only on a live weight basis. To
sell hogs on a carcass merit pricing program, producers must use direct markets.
Terminals.
Central public stockyards or terminal markets handle about 2% of the nation’s
slaughter hogs. Slaughter hogs sold through terminal markets are typically
consigned to a commission firm at that market. The commission firm negotiates
with buyers and sells hogs on behalf of the producer. When selling hogs through
a terminal market, producers typically pay a yardage fee to the stockyard plus a
commission to the firm handling the hogs. Producers should select commission
firms that have a good reputation and employ knowledgeable personnel. A good
commission firm can help producers select the most appropriate time to market
since its representatives are constantly in touch with the market and often have
a good feel for short-run market demand.
There are several advantages and disadvantages associated with selling hogs at
a terminal market. The major advantage of terminal markets is that several
buyers usually compete for the same hogs at the market. Another attraction is
that prices are monitored and publicly reported making it possible for a producer
to compare the price paid with the publicly reported price. One disadvantage of
any public market, including terminals, occurs when supplies are large at that
particular market relative to demand. Then, price declines at that market can be
exaggerated when compared to broader market averages. Under extreme
circumstances, commission firms can hold hogs for the next day’s sale. This is
not a general practice because hogs held over increase the next day’s sales
volume and tend to depress prices. Most hogs drop in quality and can shrink
considerably if held at unfamiliar facilities for an extended time. All hogs sold at
terminals are marketed on a liveweight basis, which can be a disadvantage for
hog operations with high cutability hogs. Producers selling hogs with above
average cutability carcasses often find it difficult to obtain adequate
compensation for their hogs when marketed on a liveweight basis instead of on
a carcass merit program.
Auctions.
Although auctions are not a major slaughter market outlet in most hog
producing regions, about 2% of the nation’s hogs are still sold through auctions.
In some localities, auctions are the dominant market for slaughter hogs. The
typical auction is a sale barn, but auctions are occasionally conducted
electronically via telephone and video (satellite). Slaughter hogs marketed
through auctions are sold to the highest bidder, whereas at terminals they are
sold by commission agents to buyers who, in the agents’ judgment, will be the
strongest bidders. When selling hogs through an auction market, the producer
pays a commission to the auction operator.
The effectiveness of the hog auction is influenced by the volume and quality of
hogs offered through it and the number of buyers it attracts. Auctions usually
are located fairly close to the farm so that transportation costs and shrink losses
are minimal. Commission costs incurred by producers selling at auctions raise
the cost of marketing hogs compared to direct sales, but can be offset if the
competition for hogs is strong and prices are higher than at other markets. One
major disadvantage of auctions is that hogs can be sold only on sale days and
most auctions have sales only one or two days a week.
Direct Markets
Direct marketing occurs when producers negotiate the sale of their own hogs.
Well over 80% of the nation’s hogs are direct marketed. Markets that fit the direct
negotiation category include sales to packing plants and packer-owned buying
stations, order buyers, country dealers, and independent country buying
stations. Although many hogs marketed directly to packers are sold on a
liveweight basis, carcass merit sales programs have become increasingly popular
in recent years. Producers interested in obtaining premiums for hogs with high
lean, low-fat carcasses often find selling hogs on a carcass merit basis to be
beneficial.
Direct marketing offers numerous advantages. Hogs are usually weighed, sorted
and priced as soon as they are delivered (if the price hasn’t been agreed upon in
advance). Thus, producers know their income quicker than with a public market.
Retaining control of hogs on the farm pending final sale preserves maximum
marketing flexibility. Producers can choose to accept or reject any price bid
without incurring marketing costs, such as transportation, shrink and yardage.
Finally, the time between when hogs leave the farm and arrive at the packing
plant is usually less with direct marketing than with public markets. Thus, direct
marketing minimizes both live weight shrink loss and total transportation costs
while also providing packers with fresher hogs.
The disadvantage of direct marketing is that the producer must rely on his own
skills to be sure that the price received is competitive. A producer who does not
closely follow the market and does not have a good appreciation of the value of
hogs might use other marketing techniques.
Plant delivery.
About half of hog slaughter is composed of pigs delivered directly to the packing
plant by producers. This bypasses one step in the marketing chain and provides
producers the opportunity to earn a portion of the fees that normally go to
commission agents, auction operators or buying station operators. Plant delivery
usually offers the highest liveweight hog price since packers will not incur any
added shrink or transportation in getting the hogs to slaughter. Scheduling the
delivery of hogs to help meet packing plant requirements can give an added
bonus. Most packers are willing to pay a slight premium for hogs that are
delivered at a prearranged time.
Many packers operate country buying stations where producers can market
hogs. Normally, the buying station price will be below the plant price since the
packer typically absorbs the added cost of running the buying station and
shipping the hogs to the plant.
A few packers offer on-farm pick-up of hogs. Since this service is an added
convenience to the producer, on-farm bids typically will be below either buying
station or plant bids.
Producers should check periodically with packers in their region to keep current
on packers’ procurement programs and pricing criteria. Packers continually
revise their hog procurement programs to reflect market competition and
changes in their internal operation. Ultimately, the producer should ship some
hogs to a plant to gain a good grasp of how a packer prices, evaluates and sorts
hogs.
Although producers might find that one packer’s pricing system works best for
their hogs, there is no substitute for the discipline that competition provides. A
packer who is confident of obtaining your hogs is less likely to price each load
aggressively than is a packer who fears losing the next load if today’s price is not
competitive. The leaner and heavier muscled the hogs, the more marketing
leverage and negotiating power the seller possesses.
Group Marketing
The changing structure of the hog industry has encouraged many midwestern
hog producers to form marketing groups. Group marketing entails individual
pork producers marketing hogs collectively to increase the price received and/or
reduce their marketing costs. A recent survey of midwestern hog marketing
groups revealed that most hog marketing groups can be classified into three
different categories: product differentiation groups, transaction cost groups, or
transaction/marketing cost groups.
Groups oriented toward marketing a large volume of hogs with high-lean
carcasses and little variability among carcasses can be characterized as product
differentiation groups. Product differentiation groups seek to obtain higher prices
for members’ hogs by emphasizing carcass leanness and muscling. By necessity,
these groups have specific membership requirements designed to control or
improve the value of hogs marketed by the group. Marketing groups in this
category tend to compensate the individual designated as group leader and
charge members fees to market hogs with their group. Group leaders often
summarize carcass data for the group and make it easy for individual members
to compare the performance of their hogs with those of the group. Some groups
in this category have entered into long-term marketing arrangements with a
particular packer.
Transaction cost groups consist of independent pork producers banding together
primarily to market hogs directly to packers in semi-trailer loads. Their primary
objectives are to reduce transportation costs by capturing transportation
economies of size and to increase their sale prices by gaining access to more
markets. Marketing groups in this classification do not have specific membership
requirements, pay their group leaders or charge members to market with the
group. Finally, these groups typically do not enter into long-term marketing
agreements with a single packer.
The third category, transaction/marketing cost groups, organize primarily to
reduce members’ marketing costs, but also implement some strategies designed
to help raise their members’ sale prices. Unlike groups whose primary focus is
to reduce transaction costs, these groups compensate their group leaders,
charge members to market hogs with the group and sometimes enter into long-
term marketing agreements with a single packer. These groups differ from
groups that are attempting to market a differentiated product in that they do not
have membership requirements to help control carcass quality. In turn, this
sometimes leads groups to negotiate marketing agreements with more than one
base bid to help account for the carcass quality variation among members.
The following guidelines for the operation of a hog marketing group are designed
to help producers interested in starting a hog marketing group and to enhance
current groups’ operations. Seemingly small changes in group policy or operating
procedures can spell the difference between success or failure of group
marketing programs. Suggested guidelines for operating a successful marketing
group are:
1. Have a written agreement.

2. Hire a marketing group coordinator.
3. Market hogs on carcass merit rather than on a liveweight basis.
4. Summarize and analyze kill sheet data.
5. Distribute information to group members and make comparisons
concerning carcass, growth and reproductive traits.
6. Consider using new marketing strategies, such as long-term marketing
agreements.
Marketing Costs
Costs associated with marketing hogs can be significant. Differences in
marketing costs between two markets easily can exceed the difference in hog
price. Marketing costs include shrink loss, transportation and selling cost.
Shrink loss. Most hogs will lose weight continually from the time they are sorted
for market until they are slaughtered. The longer this time period and the greater
the stress placed on the hog (due to handling, extreme temperatures, fighting
with other hogs, etc.), the greater will be the weight loss. Under good conditions,
hogs will shrink approximately 1% during sorting and loading plus an additional
1% for the first 50 miles hauled and another 1% for the next 100 miles. Shrink
can be reduced by gentle handling, minimizing the mixing of hog groups,
shipping to the closest market, and avoiding shipping during extremely hot or
cold weather.
When selling hogs on a liveweight basis at a more distant market (where greater
shrink will be incurred), you need to receive a higher price for your hogs to
compensate for the weight loss. To determine how large a price premium is
necessary to obtain the same net price (after the shrink loss has been accounted
for) at a longer haul market compared to a short haul market, multiply the
difference in the percent shrink between the two markets by the short haul
market’s price to obtain the per hundredweight value of shrink loss. For example,
to compare a short haul (1% shrink) to a longer haul (3% shrink) market when
the price available at the short haul market is $45/cwt, take the difference in
shrink (3%-1%) times the price available at the short haul market ($45/cwt.) to
calculate the necessary price premium at the long haul market (2% x $45 =
$0.90/cwt). Thus, with a $45/cwt bid available at the short haul market, a price
of 45.90/cwt would be required just to cover the added liveweight shrink that
would be incurred on the longer haul. If you, as the seller, are paying the
additional transportation required to ship hogs to the more distant market, the
additional trucking cost also should be added to the price of $45.90/cwt before
you evaluate the price offered at the more distant market. Note that the cost of
shrink is related to the price of hogs; therefore, the value of shrink loss is less
when hog prices are lower than during periods of relatively high hog prices.
Shrink is less of a concern when selling under carcass merit programs than on
a liveweight basis. Research has shown that carcasses typically do not shrink
measurably if hogs are slaughtered within 12 hours of leaving the farm.
Consequently, carcass weights generally would not be expected to change unless
slaughter is delayed beyond 12 hours from the time the hogs leave the farm gate.
Producers selling on a carcass merit program should confirm that their hogs are
slaughtered within this time period to avoid carcass shrink.
Transportation.
The greater the distance to market or the smaller the truck used to haul the
hogs, the greater the transportation cost per pig. For small loads, the per pig cost
of a long haul can be prohibitive. Therefore, producers with only a few pigs to
sell at a time can be trapped into only considering nearby markets. High
transportation costs per pig marketed have encouraged some smaller producers
to try pooling their marketings with other producers. Combining their market
animals with other hog operations can make shipping hogs via semitrailer loads
feasible and enable producers to consider selling their hogs at a greater number
of locations.
Selling cost.
The public markets, terminals and auctions have set commission, yardage, feed,
and insurance fees that are incurred when selling through those markets. These
costs must be deducted from the price to determine actual net farm price. Other
marketing programs also may have marketing fees attached to them, and these
should be handled the same way as public marketing fees.
How to Sell
One of the complicating factors in choosing a market for slaughter hogs is that
all markets do not price hogs in the same manner. Producers marketing directly
often have a choice in pricing method. These pricing or selling options can be
divided into three categories: live pricing (including both appearance pricing and
reputation pricing), carcass merit pricing, and contract pricing which might or
might not rely on a carcass merit pricing system.
Live pricing.
About a third of hogs sold in the United States are priced by the buyer based
upon their live weight. Traditionally, under live pricing, buyers used visual
inspection to assess the hogs’ value. Since buyers have access to packer cut-out
information from hogs previously delivered by a producer, live hog bids become
reputation bids based upon the carcass traits of previous marketings. This
approach is actually a lagged carcass merit program, i.e., the current group of
hogs being marketed by a producer is priced based upon the cut-out value of the
last group of that producer’s hogs.
The major advantage of live pricing is that it is easy for the seller to understand.
The price is simply multiplied by the weight of the hogs to calculate the value of
the hogs and the producer knows his income when the hogs are delivered.
The major disadvantage of live pricing is that it is very difficult for the buyer to
accurately determine a group of hogs’ value prior to slaughter. In any average
pricing technique, there is a natural tendency to underprice hogs with heavy
muscled, lean carcasses and overprice hogs with light muscled, fat carcasses. As
a result, producers selling better than average value hogs should shy away from
live pricing based on appearance.
Carcass merit pricing.
The major method of selling or pricing hogs is carcass merit, sometimes called
grade and yield. Under this method, individual hog carcasses are evaluated as
they pass from the kill floor to the chill room in an attempt to measure percent
lean. Two factors typically used in the evaluation process are carcass weight and
depth of backfat. Backfat depth typically is measured by a ruler or a mechanical
probe. Some packers use additional measurements such as loin depth, or
percent ham and loin in making their carcass value evaluation. Price premiums
or discounts from a base price are computed for each carcass to determine the
value of the hog.
The principal advantage of carcass merit pricing is it can more accurately reflect
hog carcass values than live pricing. Most buyers using this evaluation technique
send the seller a detailed report on the grading and pricing of the hogs. This
report can be used by producers as a guide in making management decisions
such as selecting breeding stock and choosing the proper market weight.
The major disadvantage of carcass merit pricing is that it is mysterious. Carcass
measurements are taken long after the producer has returned home and each
packer uses different measurement techniques and formulas to arrive at percent
lean. Differences among packers’ carcass merit programs can make it difficult to
determine which packer is truly paying the highest price for a producer’s hogs.
If an error is made on carcass lean, fat content or weight, it is impossible to re-
evaluate because the carcasses are fabricated and sold before the seller receives
his report. Another disadvantage to the seller is, in most cases, the seller
assumes the loss on totally or partially condemned carcasses. Finally, payment
is delayed until after the hogs have been slaughtered and evaluated.
Consumers’ concern about fat content has been translated into strong packer
concern about the fat content of the hogs they buy. This concern has produced
significant price differentials between fat and lean hogs. Producers marketing
hogs producing carcasses that are less than 50 % lean need to improve their
hogs’ carcasses quality. In the short run, altering the hogs’ market weight and,
possibly, the nutrition program can help increase the percent lean. Over a longer
time period, changes in genetics and facilities might be necessary to improve
carcass leanness and muscling. Increasing the percent lean of hogs marketed
will benefit individual producers in the form of higher prices received for hogs
and also can be beneficial to the industry as it will help ensure that consumers
receive the leaner pork cuts they desire.
Contract pricing.
There is a growing interest on the part of producers in contract marketing. It
accounts for about 15% of market hogs. With this approach, both the buyer
(usually a packer) and the price are established in advance of marketing through
an agreement between the producer and buyer. It can be of value to a packer to
know that a predetermined number of hogs will be available at a certain time to
fill slaughter plant requirements.
For the producer, the ability to eliminate the risk associated with fluctuating
market prices can be very attractive. Contract pricing is usually of two types:
short-term (in which the packer off-sets the contract with a hedge in the futures
market) and long-term. Long-term agreements can be subdivided into two forms.
The first can be characterized as formula price agreements where the producer
receives a base price tied to a major market such as the Iowa-Southern
Minnesota direct market plus a negotiated premium or discount from that base
price. In addition, under some contracts, producers receive premiums or
discounts based on the packing firm’s carcass merit procurement program. The
second type of long term agreement is more of a risk sharing agreement which
takes the same base price plus a premium or discount, but establishes both a
maximum and minimum price. If the calculated price falls outside this range,
the packer and producer split the difference based on prearranged terms. Many
contracts split the differences equally.
Mixed pricing. Some producers use more than one pricing method to sell their
hogs. They use carcass merit pricing on their best cutting hogs and sell their
fatter hogs on a live weight basis, frequently in a different market.
Price Discounts
Producers like to sell their hogs at a premium. These premiums will exist only if
the buyer is obtaining hogs of consistently higher cutability, more uniform
cutability, or more uniform weight than the general hog supply. Buyers will not
pay premiums if they are not gaining additional value from the hogs. To assure
they are not paying top prices for inferior hogs, most buyers use price discounts
as part of their buying program.
Sort loss. Most buyers sort hogs into a uniform group by weight and appearance,
then discount any hogs which are heavier or lighter than the group average. The
more strict the sorting criteria, the greater the potential for sort loss.
When to Sell
Marketing frequency.
There is a trade-off among load size, sort loss, and marketing frequency. The
more often the producer markets hogs, the more uniform will be the group sold
and thus the smaller the sort loss. However, frequent marketing produces small
groups which can mean higher transportation and handling costs per hog. Less
frequent marketing will increase the load size, but it also will increase sort loss.
Market weight.
Hog market weights fluctuated little from the mid-1970s through the mid-1980s,
but the average market weight of hogs has been increasing by more than one
pound per year since 1986. For example, in 1986 the hog market weight averaged
246lb compared to a 257lb average in 1995. This trend toward heavier market
weights is partially attributable to changes in genetics and feeding programs, but
the primary force has been packer preferences. The weight at which hogs are
slaughtered is determined primarily by packers when they set the weight ranges
for which they are willing to pay top prices. Currently, the most common weights
that receive top prices are 240-260lb. A few packers pay top prices for lighter
weights, and at least one packer buys hogs with no discount up to 280lb, if they
are heavily muscled hogs. However, in some markets, price discounts for hogs
above 260lb are substantial. The cost of killing a heavier hog is approximately
the same as it is for a lighter hog and packers also have higher yields from heavier
carcasses when they process the product, such as hams, into boneless portions.
Therefore, heavier hogs generally are worth more to packers that can market
heavier cuts without selling them at a discount.
There is no single best weight at which hogs should be marketed. When deciding
at what weight to market hogs, there are eight key factors to consider in
determining sale date: age, space requirements, weight, performance, genetics,
buyer’s preference, expected price changes, and convenience.
Weight, genetics, performance and buyer’s preference combine to determine the
general weight at which most producers try to market their hogs. Hog producers
must try to match the production performance of their hogs (feed conversion and
rate of gain) to the packers desire to buy hogs in a certain weight range with
certain carcass traits. Hogs get fatter and feed conversion becomes less efficient
as hogs grow older and larger. There is great variation in the genetic ability of
hogs to be fed to heavier weights.
Age, space requirements and convenience combine to determine the actual
weight at which most hogs are sent to slaughter. Since most producers have a
limited amount of finishing space available, the marketing date for hogs often is
determined by when the finishing space is needed for a new batch of hogs. This
is evident from the strong seasonal pattern in average barrow and gilt slaughter
weights. Convenience of marketing also impacts marketing decisions. During
spring planting and fall harvest, hog weights often climb as producers try to work
around cropping demands.
Some producers try to determine when to sell hogs by anticipating price changes.
For example, when hog prices are higher than most market analysts have
predicted, there is a tendency for some producers to rush hogs to market in
advance of the expected price drop to predicted levels. Conversely, when hog
prices are below predicted levels, producers have a tendency to delay marketing
by a few days in the hope that prices will soon rise closer to predicted levels. This
behavior by producers tends to sustain the unexpected price level. Unexpectedly
low prices can delay marketings which result in heavier and fatter hog carcasses
thereby increasing pork sold and reducing hog prices. Conversely, accelerating
marketings results in selling hogs at lighter weights and thereby helps restrict
total pork production which is supportive of hog prices.
Split-sex marketing.
Barrows and gilts do not grow at the same rate. Gilts tend to grow slower and
produce leaner carcasses than barrows. Thus, if a producer wishes to sell
comparable carcasses, it will be necessary to sell barrows at a younger age than
gilts.
Developing a Marketing Plan

Know your hogs. Producers should make regular and continuous use of
slaughter data in order to know the true carcass characteristics of the hogs they
sell, including how much variation there is among the hogs in a load and how
much variation there is between loads. Over time, slaughter data can give
producers insight regarding the impact changing genetics, feeds, facilities, and
health programs have on the leanness and muscling of their hogs. With this
information it is possible for producers to continuously improve the carcass
value of the hogs they market and improve the price received for their hogs.
Producers of leaner-than-average hogs generally will find it difficult to capture
the full value of their hogs if they use traditional liveweight pricing for their hogs.
In order for producers to be adequately compensated for superior leanness in
their hogs, buyers must know by how much the hogs are above average. This
requires selling hogs to a packer who knows by past experience the carcass value
of the hogs, or selling the hogs on a carcass merit program.
The customer is always right. In any good marketing plan the primary focus
should be on the customer. Producers who get the most for their hogs think a
lot about what packers (the customer) want and how to supply it.
What do hog packers want? First, they want to be certain they have enough hogs
to complete each day’s kill and they would prefer these hogs be delivered to the
slaughter plant on a schedule that meets their needs. Packers also want big,
healthy, residue-free hogs that will not produce any condemned or trimmed
carcasses. The bigger the hog, the lower the per pound cost of processing and
the greater the flexibility in producing boneless cuts. Furthermore, packers want
hogs capable of producing a quality product they can sell at a premium.
Typically, this means uniform hogs that will consistently produce a lean carcass
with a large loin muscle, and acceptable color, marbling and firmness.
Marketing recommendations. A marketing plan for lean hogs should include the
following points:
1. Know the carcass characteristics of the hogs you are selling.

2. Understand how market weight, feed, etc., affect those characteristics.
3. Market frequently to obtain uniformity and reduce sort loss. This will
require weighing the hogs, split-sex feeding, marketing barrows earlier than
gilts, and using an alternative outlet for fat, lightly muscled hogs.
4. Consider marketing hogs with other producers.
5. Deliver hogs directly to the plant.
6. Know packers’ carcass merit programs and how they evaluate your hogs.
7. Take bids from several packers before deciding where to sell your hogs.
8. Schedule the delivery of your hogs and try to obtain a higher price based on
your willingness to schedule shipment to meet a packer’s needs.
9. If you are worried about price risk, consider using the futures market or a
risk-sharing contract with a packer.
Self- Check 5.3-3
Multiple Choice: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.
1. They were once the dominant force in hog marketing, today less than
5% of the nation’s hog are sold through_______
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
2. This occurs when producers negotiate the sale of their own hogs.
Well over 80% of the nation’s hogs are _____________
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
3. Entails individual pork producers marketing hogs collectively to
increase the price received and/or reduce their marketing costs.
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
4. Although this is not a major slaughter market outlet in most hog

producing regions, about 2% of the nation’s hogs are still sold through
_______
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
5. The following are guidelines for the operation ofa hog marketing
group except:
A. Have a written agreement
B. Hire a marketing group coordinator
C. Market hogs on carcass merit rather than on a live weight basis
D. Marketing costs include shrink loss, transportation and selling
cost
6. Lose weight continually from the time they are sorted for market until
they are slaughtered.
A. Shrink loss
B. Transportation
C. Selling cost
D. None of the above
7. The greater the distance to market or the smaller the truck used to
haul the hogs, the greater the __________ cost per pig.
A. Shrink loss
B. Transportation
C. Selling cost
8. The public markets, terminals and auctions have set commission,

yardage, feed, and insurance fees that are incurred when selling
through those markets.
A. Shrink loss
B. Transportation
C. Selling cost
ANSWER KEY 5.3-3
1. B
2. A
3. C
4. D
5. D
6. A
7. B
8. C
Guidelines and procedures in moving/transporting hogs
1. Identify the guidelines and procedure in transporting hogs
2. Apply these techniques on moving / transporting hogs.
Introduction
According to the PNS-OA, When a large number of hogs are to be
marketed, the producer must observe proper shipment and transport handling
to minimize losses due to shrinkage, bruises, injuries and possible deaths.
Guidelines and procedures in moving/transporting hogs

• When transporting hogs, separate the large animals from small pigs by a
partition.
• Provide loading facilities for easier and proper loading of pigs.
• If necessary provide beddings of sand or saw dust. When the weather is hot,
wet down the beddings before loading to keep the pigs cool and comfortable.
• Do not overload nor underload the truck.
• Do not excite or over-heat hogs. Give the hogs enough rest and leave them
undisturbed until they are butchered.
• Do not overfeed hogs before transport to avoid suffocation or vomiting.
PNS-OA Transport and Slaughter Provisions

Transport and slaughter
6.9.1 The organic integrity of animals must be maintained throughout the

entire process of transport and slaughter. Each animal or group of
animals shall be identifiable at each step in the transport and slaughter
process.
6.9.2 Animals shall be transported using a licensed transport carrier (DA-AO
8 Series of 2004) and accompanied by a duly licensed animal handler
(DA-AO 8 Series of 2004) responsible for the well-being of the animals
in accordance with the provisions of the Animal Welfare Act (RA 8485)
with appropriate shipping permit.
6.9.3 Animals shall always be handled or restrained in such a way to protect
them from fear, stress, pain, and injury. The handling shall be calm
and gentle. The use of electric prods and such instruments shall be
restricted.
6.9.4 Tools shall be used in a manner that minimize stress and does not
harm the animals. Sticks, canes, or electric prods should not be used
to restrain farm animals; however, these may be used for the worker’s
safety when handling aggressive animals.
6.9.5 Tools, facilities, and equipment shall be functional for efficient and
effective animal management. The operators shall acquire the skills
and techniques to use the tools properly and appropriately.
6.9.6 The transport of organic animal shall be separated from conventional
and shall be well organized and appropriate to the needs of the animals,
taking into consideration the following factors:
• stress caused to the animal;
• fitness of the animal;
• process of loading and unloading;
• mixing different groups of animals or animals of different sex;
• the grip of the feet on floors and ramps;
• equipment used;
• extreme temperatures and relative humidity; and
• hunger and thirst.
6.9.7 Appropriate measures such as separate schedule of stocking during
pre-slaughter and separate schedule or facility shall be implemented
during slaughter to prevent commingling and contamination of organic
with conventional animals
Hog Slaughter Procedures

1. Receive the Final Purchase Order
2. Check the inverntoy of available hogs
3. Request for permit to shipment indicating quantity of hogs for slaughter:
a. Municipal Agricultural Office
b. Pay and Collect permit from provincial veterinary office (PVO)
4. Pick up and load the pigs going to the slaughter house
5. Observe the process of the operation in compliance with PNS OA to avoid
damages
6. Request for an NMIS certificate on per batch of delivery, indicate number of
carcass
7. NMIS certificate must be forwarded to the Delivery team
Self- Check 5.3-4
Essay: Write down and explain properly each questions:
A. Give 3 provisions in the PNS-OA on Transporting hogs and explain

them
1. What are the procedures for slaughtering hogs?

2. What are the 6 guidelines in transporting hogs?
ANSWER KEY 5.3-4
A. 6.9.1 The organic integrity of animals must be maintained throughout the

entire process of transport and slaughter. Each animal or group of
animals shall be identifiable at each step in the transport and slaughter
process.
6.9.2 Animals shall be transported using a licensed transport carrier (DA-AO
8 Series of 2004) and accompanied by a duly licensed animal handler
(DA-AO 8 Series of 2004) responsible for the well-being of the animals
in accordance with the provisions of the Animal Welfare Act (RA 8485)
with appropriate shipping permit.
6.9.3 Animals shall always be handled or restrained in such a way to protect
them from fear, stress, pain, and injury. The handling shall be calm
and gentle. The use of electric prods and such instruments shall be
restricted.
6.9.4 Tools shall be used in a manner that minimize stress and does not
harm the animals. Sticks, canes, or electric prods should not be used
to restrain farm animals; however, these may be used for the worker’s
safety when handling aggressive animals.
6.9.5 Tools, facilities, and equipment shall be functional for efficient and
effective animal management. The operators shall acquire the skills
and techniques to use the tools properly and appropriately.
6.9.6 The transport of organic animal shall be separated from conventional
and shall be well organized and appropriate to the needs of the animals,
taking into consideration the following factors:
• stress caused to the animal;
• fitness of the animal;
• process of loading and unloading;
• mixing different groups of animals or animals of different sex;
• the grip of the feet on floors and ramps;
• equipment used;
• extreme temperatures and relative humidity; and
• hunger and thirst.
6.9.7 Appropriate measures such as separate schedule of stocking during
pre-slaughter and separate schedule or facility shall be implemented
during slaughter to prevent commingling and contamination of organic
with conventional animals
1. Receive the Final Purchase Order

Check the inverntoy of available hogs
Request for permit to shipment indicating quantity of hogs for slaughter:
Municipal Agricultural Office
Pay and Collect permit from provincial veterinary office (PVO)
Pick up and load the pigs going to the slaughter house
Observe the process of the operation in compliance with PNS OA to avoid damages
Request for an NMIS certificate on per batch of delivery, indicate number of
carcass
NMIS certificate must be forwarded to the Delivery team
2.
1. When transporting hogs, separate the large animals from small pigs by a
partition.
2. Provide loading facilities for easier and proper loading of pigs.
3. If necessary provide beddings of sand or saw dust. When the weather is hot,
wet down the beddings before loading to keep the pigs cool and comfortable.
4. Do not overload nor underload the truck.
5. Do not excite or over-heat hogs. Give the hogs enough rest and leave them
undisturbed until they are butchered.
6. Do not overfeed hogs before transport to avoid suffocation or vomiting.
Principles of 5s and 3Rs
Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be
able to:
1. Define the principles of 5S and 3Rs
2. Enumerate and Describe the 5S and 3Rs
Introduction
In our workplace, it is important to keep everything in the right place and
in the right order. To be able to determine whether an item is important, semi-
important or not important at all and where to place the said items based on
their importance.
The 3Rs in basically caring for the environment on how to minimize and
manage our waste when we work.
5S in the Workplace
Many manufacturing facilities have opted to follow the path towards a “5S”
workplace organizational and housekeeping methodology as part of continuous
improvement or lean manufacturing processes.
5S is a system to reduce waste and optimize productivity through maintaining
an orderly workplace and using visual cues to achieve more consistent
operational results (see chart below). The term refers to five steps – sort, set in
order, shine, standardize, and sustain – that are also sometimes known as the 5
pillars of a visual workplace. 5S programs are usually implemented by small
teams working together to get materials closer to operations, right at workers’
fingertips and organized and labeled to facilitate operations with the smallest
amount of wasted time and materials.
The 5S system is a good starting point for all improvement efforts aiming to drive
out waste from the manufacturing process, and ultimately improve a company’s
bottom line by improving products and services, and lowering costs. Many
companies are seeking to making operations more efficient, and the concept is
especially attractive to older manufacturing facilities looking to improve the
bottom line by reducing their costs.
“A place for everything, and everything in its place” is the mantra of the 5S
method, and storage and workspace systems such as those provided by Lista
International allow improved organization and maximum use of cubic space for
the highest density storage. The result is an improved manufacturing process
and the lowest overall cost for goods produced.
The 5 Pillars of Visual Workplace
Implementing the 5S method means cleaning up and organizing the workplace

in its existing configuration. It is typically the first lean method that
organizations implement. This lean method encourages workers to improve their
working conditions and helps them to learn to reduce waste, unplanned
downtime, and in-process inventory.
A typical 5S implementation would result in significant reductions in the square

footage of space needed for existing operations. It also would result in the
organization of tools and materials into labeled and color coded storage locations,
as well as “kits” that contain just what is needed to perform a task.
The 5S methodology is a simple and universal approach that works in
companies all over the world. It is essentially a support to such other
manufacturing improvements as just-in-time (JIT) production, cellular
manufacturing, total quality management (TQM), or six sigma initiatives, and is
also a great contributor to making the workplace a better place to spend time.
Table 1 (below) provides an overview of the 5 pillars, with a brief definition of

what the step means in a manufacturing context, why it’s important, and the
list of problems it avoids if implemented.
Pillar What does it Why is it What problems

mean? important? are avoided?
Sort • Remove all • Space, time, • The factory
items not money, energy, becomes
needed for and other increasingly
current resources can crowded and
production be managed hard to work in.
operations. and used most • Storage of
effectively. unneeded items
• Leave only the • Reduces gets in the way
bare essentials: problems and of
When in doubt, annoyances in communication.
throw it out. the work flow. • Time wasted
• Improves searching for
communication parts/tools.
between • Unneeded
workers. inventory and
• Increases machinery are
product quality. costly to
• Enhances maintain.
productivity. • Excess stock
hides
production
problems.
• Unneeded items
and equipment
make it harder
to improve the
process flow
Set in order • Arrange needed Eliminates many • Motion waste.
items so that kinds of waste, • Searching
they are easy to including: waste.
use. • Searching • Waste of
• Label items so waste. human energy.
that anyone can • Waste due to • Waste of excess
find them or put difficulty in inventory.
them away. using items. • Waste of
• Waste due to defective
difficulty in products.
returning items. • Waste of unsafe
conditions.
Shine • Keep everything, • Turn the • Lack of sunlight
every day, swept workplace into can lead to poor
and clean. a clean, bright morale and
place where inefficient work.
everyone will • Defects are less
enjoy working. obvious.
• Keep things in a • Puddles of oil
condition so it and water
is ready to be cause slipping
used when and injuries.
needed. • Machines that
do not receive
sufficient
maintenance
tend to break
down and
cause defects.
Standardize • Integrates Sort, • By ensuring • Conditions go
Set in Order, conditions do back to their
and Shine into a not deteriorate old undesirable
unified whole. to former state, levels.
facilitates • Work areas are
implementation dirty and
of the first three cluttered.
pillars. • Tool storage
sites become
disorganized
and time
wasted
searching for
tools.
• Clutter starts to
accumulate
over time.
• Backsliding
occurs.
Sustain • Making a habit • Consequences • Unneeded items
of properly of not keeping begin piling up.
maintaining to the course of • Tools and jigs
correct action greater do not get
procedures. than returned to
• Instil discipline consequences of their designated
necessary to keeping to it. places.
avoid • No matter how
backsliding dirty equipment
becomes,
nothing is done
to clean it.
• Items are left in
a hazardous
orientation.
• Dark, dirty,
disorganized
workplace
results in lower
morale.
Benefits to the company from using the 5S methodology include raising quality,
lowering costs, promoting safety, building customer confidence, increasing
factory up-time, and lowering repair costs.
Principles of the 3Rs

Tips on reducing waste and conserving resources.
The three R's - reduce, reuse and recycle - all help to cut down on the amount
of waste we throw away. They conserve natural resources, landfill space and
energy.
Plus, the three R's save land and money communities must use to dispose of
waste in landfills. Siting a new landfill has become difficult and more expensive
due to environmental regulations and public opposition.
The hard fact is that global warming, deforestation and other earthly ills cannot
be solved by switching brands. It takes resources to manufacture and
transport all products, even those made from recycled content. At the very
least, energy is spent. And spending resources leaves the world poorer, not
better off.
Reduce - "Reduce" means using fewer resources in the first place. This is the
most effective of the three R's and the place to begin. But you don't need to let
go completely or all at once. "Reduce" is a comparative word. It says: cut back
from where you are now.
When you shop, shop differently. Look for things that will last -- things that are
not just durable and well-made, but useful and beautiful enough to please you
for a long time. The extra money you spend on their acquisition will be offset by
the money you do not spend replacing them.
When you make a purchase, find out how to keep the item in shape. Then,
maintain it accordingly and repair it when necessary.
In addition, try these ways of reducing your use (and abuse) of resources:
• Buy products in bulk. Larger, economy-size products or ones in

concentrated form use less packaging and usually cost less per ounce.
• Avoid over-packaged goods, especially ones packed with several materials
such as foil, paper, and plastic. They are difficult to recycle, plus you pay
more for the package.
• Avoid disposable goods, such as paper plates, cups, napkins, razors, and
lighters. Throwaways contribute to the problem, and cost more because
they must be replaced again and again.
• Buy durable goods - ones that are well-built or that carry good
warranties. They will last longer, save money in the long run and save
landfill space.
• At work, make two-sided copies when ever possible.
• Maintain central files rather than using several files for individuals.
• Use electronic mail or main bulletin board.
• Remove your name from the mailing lists of materials you no longer want
to receive: write to Mail Preference Service, c/o Direct Marketing Assoc.,
P.O. Box 90008, Farmingdale, NY 11735.
• Use cloth napkins instead of paper napkins.
• Use a dish cloth instead of paper towels.
Reuse - Before you recycle or dispose of anything, consider whether it has life
left in it. A jam jar can store leftovers. Food scraps can become compost. An old
shirt can become a pajama top. An opened envelope can become a shopping
list. A magazine can be shared. DVDs can be traded. A dishwasher can be
repaired. A computer can be upgraded. A car can be resold. A cell phone can be
donated.
Reusing keeps new resources from being used for a while longer, and old
resources from entering the waste stream. It's as important as it is
unglamorous. Think about how you can do it more.
It makes economic and environmental sense to reuse products. Sometimes it

takes creativity:
• Reuse products for the same purpose. Save paper and plastic bags, and
repair broken appliances, furniture and toys.
• Reuse products in different ways. Use a coffee can to pack a lunch; use
plastic microwave dinner trays as picnic dishes.
• Sell old clothes, appliances, toys, and furniture in garage sales or ads, or
donate them to charities.
• Use resealable containers rather than plastic wrap.
• Use a ceramic coffee mug instead of paper cups.
• Reuse grocery bags or bring your own cloth bags to the store. Do not
take a bag from the store unless you need one.
Recycle - The final, and probably the best known, R stands for recycling. As
you probably know, recycling is the process of remanufacturing a product to be
sold as new. Along with the basics of paper, plastic, glass, and cardboard there
are tons of items which can be recycled that you may not even realize. And
remember, recycling only works if you complete the process by buying recycled
materials. Start recycling today by doing any of the following:
Recycling is a series of steps that takes a used material and processes,

remanufactures, and sells it as a new product. Begin recycling at home and at
work:
• Buy products made from recycled material. Look for the recycling symbol
or ask store managers or salesmen. The recycling symbol means one of
two things - either the product is made of recycled material, or the item
can be recycled. For instance, many plastic containers have a recycling
symbol with a numbered code the identifies what type of plastic resin it
is made from. However, just because the container has this code does
not mean it can be easily recycled locally.
• Check collection centers and curbside pickup services to see what they
accept, and begin collecting those materials. These can include metal
cans, newspapers, paper products, glass, plastics and oil.
• Consider purchasing recycled materials at work when purchasing
material for office supply, office equipment or manufacturing.
• Speak to store managers and ask for products and packaging that help
cut down on waste, such as recycled products and products that are not
over packaged.
• Buy products made from material that is collected for recycling in your
community.
• Use recycled paper for letterhead, copier paper and newsletters.
Self- Check 4.1-6
Multiple Choice : Choose the letter that best defines the statement. Whether it
be Sort, Shine, Standardize, Set in order, Sustain, Reduce,
Reuse and Recycle . Write the letter of your choice on your
answer sheet.
1. Integrates sort, set in order and shine into a unified whole.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
2. Remove all items not needed for current production operations.

A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
3. Keep everything, everyday, swept and clean.

A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
4. Making a habit of properly maintaining correct procedures. Instill

discipline necessary to avoid backsliding.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
5. Arrange needed items so that they are easy to use. Label items.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
6. Using fewer resources in the first place. This is the most effective of
the three R's. Use email or main bulletin board.
A. Reduce
B. Reuse
C. Recycle
D. Sort
7. The process of remanufacturing a product to be sold as new.

A. Reduce
B. Reuse
C. Recycle
D. Sustain
8. Keeps new resources from being used for a while longer, and old
resources from entering the waste stream.
A. Reduce
B. Reuse
C. Recycle
D. Shine
9. Use a ceramic coffee mug instead of paper cups.

A. Reduce
B. Reuse
C. Recycle
D. Set in Order
10. Buy durable goods - ones that are well-built or that carry good
warranties. They will last longer, save money in the long run and save
landfill space.
A. Reduce
B. Reuse
C. Recycle
D. Standardize
ANSWER KEY 4.1-6
1. D
2. A
3. B
4. E
5. C
6. A
7. C
8. B
9. B
10. A
References
• Growing rich, tasty veggies in harmony with nature – Jef Van Haute –
Lyds Quileste Van Haute – 2007
• Organic Agriculture – Blesilda M. Calub, Edna Luisa A. Matienzo –
2013
• www.frilentrep.com
• www.daf.qld.gov.au
• www.articles.extension.org
• www.schoolmattazz.com
• www.msdvetmanual.com
• www.porkgateway.org
• www. Wikipedia.com
• www.google.com
INSTRUMENT FOR INSTITUTIONAL ASSESSMENT
EVIDENCE PLAN
Qualification Title ORGANIC AGRICULTURE PRODUCTION NC II
Unit of Competency RAISE ORGANIC HOGS
The evidence must show that the candidate… Ways in which evidence will be
collected
Third party
Demonstrat
Question/i
nterview
Written
report
ion
• Identifying different breeds of hogs
• Selection of healthy hogs based on industry

indicator for healthy piglets
• Determination of suitable hog house based

on PNS recommendation
• Preparation of hog house design based on

PNS recommendation
• Preparation of Housing equipments in line

with PNS recommendations and actual farm
conditions.
• Selection of feed materials based on

availability in the locality.
• Feed materials are prepared following
enterprise prescribed formulation
• Feeding method and management are

monitored following enterprise procedures.
• Monitoring of growth rate based on

enterprise procedures
• Implementation of Health Care program

based on PNS Organic Agriculture-Livestock
or documented ethno-veterinary practices.
• Sanitation and cleanliness program are

implemented based on PNS-Livestock
• Collection of organic wastes for fertilizer

production is followed based on organic
practices.
• Managing of hog movements based on PNS-

Organic Agriculture-Livestock
• Suitable hog finishers are selected based on

Market specifications
• Production records is accomplished

according to enterprise procedures
Prepared Date:
by:
Checked by: Date:

COMPETENCY ASSESSMENT RESULTS SUMMARY
Candidate’s Name:
Assessor’s Name:
Qualification:
Date of Assessment:
Assessment Center:
The performance of the candidate in the following

assessment methods – Raise Organic Hogs Not
Satisfactory
Satisfactory
[Pls. check (✓) appropriate box]
A. Demonstration with Oral Questioning
B. Written Exam
Did the candidate's overall performance meet the

required evidences/ standards?
OVERALL EVALUATION COMPETENT NOT YET COMPETENT

Recommendation
For re-assessment.
_______________________________________________________
For submission of document. Pls. specify (Portfolio Document)
_____________________
For issuance of NC ______________________________________________________
General Comments [Strengths / Improvements needed]
Candidate’s
signature: Date:
Assessor’s
Date:
signature:
RATING SHEET FOR OBSERVATION/ WITH ORAL QUESTIONING
Candidate’s Name:
Assessor’s Name:
Assessment
Center:
Qualification: ORGANIC AGRICULTURE PRODUCTION
Instructions for the assessor:
Date of observation:
Description of assessment
activity:
Location of assessment
activity:
If yes, tick the

During the performance of skills, the candidate….
box
• Showed different skills in the selection of different

breeds of hogs.
• Developed effective observation in handling

disease management of hogs.
• Demonstrated appropriate measures in the

handling of growth of organic hogs.
• Observed cleanliness and orderliness in the

workplace.
• Practiced proper record keeping.. 
• Showed interest in any group activity given to

them.
Assessor’s signature: Date:
RATING SHEET FOR OBSERVATION/DEMONSTRATION WITH ORAL

QUESTIONING
Satisfactory
response
The candidate should answer the following

Yes No
questions:
• How will you describe a healthy breed of hog?
• What are the raw materials needed for the

production of Organic Feeds?
• In case hogs acquired several hog diseases, what
measures should you follow?
• What will you do in order to improve more of the

Health Care Program of your Hogs?
• How will you recognize that your hog is well

raised?
The candidate’s underpinning knowledge was:
Satisfactory  Not Satisfactory 
Feedback to candidate:
The candidate’s overall performance was:

Satisfactory  Not Satisfactory 
Assessor signature: Date:
RATING SHEET FOR WRITTEN TEST
Candidate’s Name:
Assessor’s Name:
Assessment
Center:
Qualification: ORGANIC AGRICULTURE PRODUCTION

Instructions for the assessor:
Date of observation:
Description of assessment
activity:
Location of assessment
activity:
During the performance of skills, the candidate…. If yes, tick the box
Assessor’s signature: Date:
SUGGESTED QUESTIONS AND ANSWERS FOR OBSERVATION /

DEMONSTRATION
Qualification:
Unit of Competency
1. Explain The proper criteria in selecting good breed of hogs?
Answer:
2. How will you identify if certain breed can no longer produce healthy
breeds?
Answer:
3. What will you do to improve the health conditions of your hogs?

Answer:
4. How do you control hog diseases?

Answer:
5. Explain how dos hogs become organic?

Answer:
WRITTEN TEST
INSTITUTIONAL ASSESSMENT
TEST I
Enumeration:
1. Give at least 5 Selection criteria for sow/gilt
2. Give at least 5 selection criteria for boars
3. Give 5 selection criteria for piglets
TEST II
Essay: Write down the appropriate answer to the question (10pts. Each)
1. What is the general rule in terms of roof design in an organic pig
pen?
2. What are the procedures in preparing the beddings for the pigs?
TEST III
Identification:
A. Write down the best answer being described
8. A type of parasite that lives outside of the body of the host.
9. The smallest of all microbes. They must live inside cells in order
to survive and breed.
10. Include Mold on stale food and mushrooms. It needs to
grow on organic material in order to feed
11. Is a damaging immune response by the body to a
substance. Some diseases are caused by it, which is when the
body’s own immune system attacks part of the body.
12. It can live in animals and in the environment. examples of

diseases in animals caused by bacteria are anthrax, black
quarter and tuberculosis
13. Can live outside the cells, especially the types that cause
trichomonosis, a venereal disease in cattle
14. Organisms that line on or in other organisms, such as
animals, in order to survive.
B.
10. This vitamin is present in a highly available form in corn
and soybean meal, but the biotin in grain sorghum, oats, barley,
and wheat is less available to pigs.
11. This antirachitic, fat-soluble vitamin is necessary for
proper bone growth and ossification.
12. This trace mineral, which is a cofactor with insulin, is
required by pigs, but the quantitative requirement has not been
established
13. Is present in the vitamin B12 molecule and has no benefit
when added to swine diets in the elemental form.
14. Supplied by dietary protein, are required for maintenance,
muscle growth, development of fetuses and supporting tissues
in gestating sows, and milk production in lactating sows.
15. Linoleic acid, arachidonic acid, and probably other long-
chain, polyunsaturated are required by pigs
16. Pigs should have free and convenient access to this
nutrient, beginning before weaning
17. Primarily in skeletal growth but also plays important
metabolic roles in the body and are essential for all stages of
growth, gestation, and lactation.
18. These minerals are provided by common salt
10. These minerals are involved in many enzyme systems.
TEST IV
Multiple Choice :
Choose the letter that best defines the statement. Whether it be Sort,
Shine, Standardize, Set in order, Sustain, Reduce, Reuse and
Recycle.
Write the letter of your choice on your answer sheet.
1. Integrates sort, set in order and shine into a unified whole.

A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
2. Remove all items not needed for current production operations.

A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
3. Keep everything, everyday, swept and clean.

A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
4. Making a habit of properly maintaining correct procedures.

Instill discipline necessary to avoid backsliding.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
5. Arrange needed items so that they are easy to use. Label items.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
6. Using fewer resources in the first place. This is the most effective
of the three R's. Use email or main bulletin board.
A. Reduce
B. Reuse
C. Recycle
D. Sort
7. The process of remanufacturing a product to be sold as new.

A. Reduce
B. Reuse
C. Recycle
D. Sustain
8. Keeps new resources from being used for a while longer, and old
resources from entering the waste stream.
A. Reduce
B. Reuse
C. Recycle
D. Shine
9. Use a ceramic coffee mug instead of paper cups.

A. Reduce
B. Reuse
C. Recycle
D. Set in Order
10. Buy durable goods - ones that are well-built or that carry good
warranties. They will last longer, save money in the long run and
save landfill space.
A. Reduce
B. Reuse
C. Recycle
D. Standardize
ANSWER KEY
TEST I
4. SELECTION CRITERIA FOR SOWS
the following:
• Choose those which do not have inverted teats for such teats are
inherited and do not secret milk.
udder development.
animal.
5. SELECTION CRITERIA FOR BOARS
defects in the boar may be ignored provided that they are not present
among the sows.
3. SELECTION CRITERIA FOR PIGLETS
• Rounded body
• Alert and lively
• Apply the clap method to see who among the litter are the most alert.
• Alertness is a sign of good health.
• No abnormalities or deformities
TEST II
Essay
1. The general rule in constructing a pig pen is the roof should have
an exhaust. A semi-monitor type or a convection roof design is the most
advisable because it is easy to construct and maximizes your raw
materials.
An exhaust in the roof is crucial in raising organic pigs because they
do not bathe and their body temperature is high. The roof design will
facilitate a good air circulation to prevent your pigs having a heat stroke.
Additionally, pigs who are often experiencing excessive heat tends to
become stunted.
2.
8. Dig a 1 meter deep hole with the length and the width depending on
you on how many heads you want to place in one pen considering
the table above on the space requirements
10. Make several batches of 8 sacks sawdust/rice hull/coir dust, 1
sack soil, 1 sack CRH and .5kg rock salt
11. Layer the first batch inside of the hole
12. Repeat making batches of bedding mixture and layering it
inside of the hole until you’ve filled it up
13. After filling up the 1 meter deep hole, water the beddings with
diluted IMO to have an initial culture of beneficial microbes
TEST III
Identification
A.
8. External parasite
9. Virus
10. Fungi
11. Allergy
12. Bacteria
13. Protozoa
14. Parasites
B.
1. Biotin
2. Vitamin D
3. Chromium
4. Cobalt
5. Amino Acids
6. Fatty Acids
7. Water
8. Calcium and Phosphorus
9. Sodium and Chloride
10. Iron and Copper
TEST IV
Multiple choice
1. D
2. A
3. B
4. E
5. C
6. A
7. C
8. B
9. B
10. A

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COMPETENCY BASED LEARNING MATERIAL

Qualification: ORGANIC AGRICULTURE PRODUCTION NC II

Unit of Competency: RAISE ORGANIC HOGS

Module Title: RAISING ORGANIC HOGS

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY

Welcome to the Module Raise Organic Hogs. This module contains

The unit of competency Raising Organic Hogs is one of the Elective

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

Recognition of Prior Learning (RPL)

No. Unit of Competency Module Title Code

Raising Organic AGR612301

Produce Organic Producing Organic AGR611306

Produce Organic Producing Organic AGR611301

Produce Organic Producing Organic

5. Raise Organic Hogs Raising Organic Hogs AGR611302

UNIT OF COMPETENCY: RAISE ORGANIC HOGS

MODULE TITLE: RAISING ORGANIC HOGS

MODULE DESCRIPTOR: This module covers the knowledge,

NOMINAL DURATION: 24 Hours

1. Hogs are identified according to breeds.

1. Appropriate composting methods are applied based on production

• PNS for organic and mineral fertilizer

The students/trainees must be provided with the following:

• Tools and materials:

• Demonstration with oral questioning

Slaughter animals yield a high dressing percentage, produce fine quality

Table 1. Characteristics of the Different Breeds of Pigs

Self- Check 5.1-1

Complete the table: Fill in the blank to complete the table

Information Sheet 5.1-2

SELECTION CRITERIA FOR BOARS

SELECTION CRITERIA FOR PIGLETS

Self- Check 5.1-1

Enumeration: List down the answers corresponding to the question

1. Give at least 8 Selection criteria for sow/gilt

1. SELECTION CRITERIA FOR SOWS

2. SELECTION CRITERIA FOR BOARS

3. SELECTION CRITERIA FOR PIGLETS

Information Sheet 5.1-3

Housing and Beddings

Table D.1 Maximum allowed stocking densities for livestock

Piglets over 40 days up to 30 kg 0.6 0.4

An example of an outdoor shed for free ranged pigs

Sample of a full-monitor type roof

Essay: Write down the appropriate answer to the question

1. What is the general rule in terms of roof design in an organic pig

1. Suitable feed materials are selected based on availability in the

Information Sheet 5.2-1

Swine require six general classes of nutrients: water, carbohydrates, fats,

Protein and Amino Acids:

The amino acids of greatest practical importance in diet formulation (ie,

It is quite common today to formulate swine diets based on the concept of

Calcium and Phosphorus:

The ratio of total calcium:total phosphorus should be kept between 1.25:1

Phosphorus supplements such as monocalcium or dicalcium phosphate,

Phosphorus is considered a potential environmental pollutant, so many

Sodium and Chloride:

Potassium, Magnesium, and Sulfur:

Iron and Copper:

The use of stabilized vitamin A is common in manufactured feeds and in

Niacin (Nicotinic acid):

Ascorbic Acid (Vitamin C):

Identification: Write the best answer being described in the question