LESSON 4

CARE FOR/MANAGE THE GROWING/FINISHING PIGS

AND NEWLY ARRIVED STOCKS

WHAT IS THE LESSON ABOUT

This lesson deals with the proper care and management of

growing/finishing pigs and newly arrived stock.

WHAT WILL YOU LEARN

At the end of the lesson, the student should be able to:

1. explain the right kind and amount of feeds given to

growing/finishing pigs;
2. discuss the importance of deworming;
3. administer vaccination against diseases;
4. explain the importance of proper hygiene and sanitation; and
discuss the value of quarantining newly arrived stocks.

LET US STUDY

Let Us Define

Feeder – pigs raised intended for fattening purposes.

Deworming – a treatment given to swine to prevent intestinal parasite
infections.
Vaccination – an injection of vaccine, bacteria, antiserum or anti-toxin to
produce immunity or tolerance to disease.
Growing Finishing – refer to the period from weaning to slaughtering.

MANAGEMENT OF GROWING FINISHING PIGS

Growing finishing generally refers to the post weaning period to

slaughter weight of about 100 kilograms. The management during this
period is less demanding than that of suckling pigs. Nevertheless,
growing-finishing pigs must be provided with ample protection against
pest and diseases and fed in accordance with their requirements to
insure a reasonable profit.

21
Deworming

There are various species of intestinal parasite affecting swine. Of

these, the large round-worms (Ascaris) are of special significance because
they are the most common and injurious to swine. In heavy infections,
they cause serious damage to the liver, reduce growth rate and feed
utilization of the affected animal. In severe cases, they can cause death to
the animal. They may also increase respiratory troubles. These problems
can be avoided if the pig, the caretaker and manure can be kept apart.
But since this is almost impossible, we have to rely mainly on preventive
treatment program.

Part of a sound health program is deworming of the pigs one or two

weeks after weaning. As with almost all deworming drugs of
anthelmintics, a second treatment 2 motns after the first treatment is
necessary. The first treatement is only effective on worms lodged in the
intestines and it takes about two months for the worm to complete its
entire life cycle. Larvae not killed by the first treatment can be eliminated
during the second treatment.

Vaccination Against Hog Cholera

Hog cholera is one of the most serious diseases in the Philippines

in terms of annual economic losses to industry. The disease is nearly 100
percent fatal to all age groups of pigs. Because of its resistance to
antibiotics and other drugs and highly contagious nature, the disease is
quite difficult to control. Preventive vaccination is the only way and the
most effective in controlling the disease. For this reason, it is a must that
pigs must that pigs be vaccinated whether they are kept for breeding or
for fattening.

Weanlings are best vaccinated two weeks after weaning or one

week after they have been dewormed—if deworming is done before
vaccination. After vaccination, the pigs should be kept indoors and not
exposed to infection until about two weeks when full immunity is
attained.

Observe extreme care in using any live virus vaccine because it

may lead to serious hazards when used improperly. There is always a
chance of some animals responding to the challenge by becoming affected
with a full blown case of hog cholera, thus acting as an active reservoir
for further spread of the disease.

For convincing or excellent results, the following precautions must

be observed:
1. Do not vaccinate pigs less than six weeks of age except with a few
of the newly introduced vaccines.
2. Do not vaccinate pigs which look unhealthy, sick or weakened by
parasites, malnutrition and other factors.

22
 3. When stress factors exist, that is during transport of animals,
inclement weather, recent changes in husbandry practices like
weaning, feeding, castration and others, it is not advisable to
administer vaccination.
4. Pigs recently exposed to infection should not be vaccinated.
5. Purchase vaccines and sera only from reliable drug dealers with
proper facilities for storing and refrigeration.
6. Use only clean and sterilized syringes for reconstitution of the
vaccine.
7. Use reconstituted vaccine right away and do not use leftovers for
future vaccination. Discard empty vials by burning. Reconstitute
properly and avoid spilling the vaccine on the premises.
8. Inject the right amount at the right site after preliminary
disinfection.
9. Never use the same syringe for vaccine and serum. Avoid contact
between these two biologicals in or out of the body since they tend
to neutralize each other.

Feeding

The preparation of protein in the ration of growing-finishing pig

decreases with the increase in age, the ration of the pigs should be
changed at different stages of growth and 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.

From weaning until the pigs are about 2 months old and weighing
10 to 20 kilos, feed a starter ration containing 18 percent crude protein,
3500 kilocalories of digestible energy, 0.65 percent calcium, and 0.5
percent available phosphorous. For efficient performance, always include
a good vitamin-mineral supplement.

The next shift is from the starter to a grower ration fortified with
vitamins and minerals and containing 16 percent protein, 3300
kilocalories of digestible energy, 0.65 percent calcium and 0.5 percent
phosphorous. This ration is fed when the pigs weigh 10 to 20 kilos or
when they are two months old until they are 30-35 kilos or about 13 to
15 weeks old (light growers). For heavy growers, pigs weighing 35 to 60
kilos or about 15 to 20 weeks old, they are fed with a grower ration
containing 14 percent protein 3300 kilocalories of digestible energy, 50
percent calcium and 0.4 percent phosphorous.

Finally, when the pigs reach 60 kilos and are about 20 weeks old, a
finisher ration containing 13 percent protein and with similar digestible
energy, calcium and phosphorous content as the ration intended for the
heavy growers is given until they are ready for the market.

23
 In general, most rapid and economical gains are obtained when
growing-finishing pigs are full-fed the above rations. However, if a
sufficiently large premium is paid for lean carcasses, limiting the dairy
feed intake from 75 to 85 percent the full-fed capacity is highly
justifiable.

LET US REMEMBER

Sprinkle the pigs with water during hot weather. Minimize

transferring the pigs from one group to another because this will disturb
their organized companionship. Dispose the pigs as soon as they reach
the market size of 90 kilograms.

Inspect the pigs for external parasites. If the pigs are suffering from
external parasite infestation, deworm them immediately.

Isolate newly arrived pigs for at least four weeks, and watch for any
signs of diseases. If they pigs are not suffering from diseases, they can
join the pigs inside the pens. Be sure to group the newly-arrived stock
with pigs of the same size.

HOW MUCH HAVE YOU LEARNED?

Let us see whether you understand the lesson. Select the letter of
the correct answer and write it on your activity notebook.

1. A treatment given to swine to prevent intestinal parasite infection

is known as _______.

a. deworming
b. vaccination
c. quarantining
d. isolation

2. It is a ration fed when the pigs weigh 10 to 20 kilos or when they

are two months old.

a. starter
b. grower
c. finisher
d. pre-starter

24
 3. A ration given when the pigs reach 60 kilos and are about 20
weeks old _______.

a. pre-starter ration
b. starter ration
c. grower ration
d. finisher ration

4. The transfer of one or more piglets from a litter of one sow to

another sow is called _______.

a. culling
b. docking
c. weaning
d. fostering

5. Docking is done when unfavorable conditions occur among pigs

like _______.

a. ear biting
b. tail biting
c. wall biting
d. excessive fighting

For questions 6 to 10 write True if the statement is correct and False if it

is wrong.
6. Do not vaccinate pigs which look unhealthy.
7. Pigs recently exposed to the infection may be vaccinated.
8. Purchase vaccines and sera at any drug store available.
9. Inject the right amount at the right site after preliminary
disinfection.
10. Never use the same syringe for vaccine and serum.

LET US APPLY WHAT YOU HAVE LEARNED

Have a farm visit on a piggery nearby you school and make an

interview with a swine raiser on the proper management of growing
finishing pig. Submit your written output to your teacher.

RESOURCES

Handouts
Dewormer
Weighing scale
Animal (pig)
Disinfecting materials
Learning modules

25
REFERENCES

Practical Guide to Swine Raising by Pedro Sangatanan and Rone

Sangatanan
Approved Practices in Swine Production by Baker and Juergenson
Scientific Farm Animal Production by Ralph Bogar

26
 Republic of the Philippines
DEPARTMENT OF EDUCATION
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

COMPETENCY-BASED
LEARNING MATERIAL

THIRD YEAR

ANIMAL PRODUCTION NC II
Unit of Competency: RAISE SWINE

Module No. 6 Module Title: PREVENTING AND CONTROLLING

SWINE DISEASES AND PARASITES
 MODULE 6

QUALIFICATION TITLE : ANIMAL PRODUCTION NC II

UNIT OF COMPETENCY : RAISE SWINE
MODULE TITLE : PREVENTING AND CONTROLLING
SWINE DISEASES AND PARASITES
NOMINAL DURATION : 30 HOURS

WHAT IS THIS MODULE ABOUT?

This module covers the knowledge, skills and attitudes required in

effective prevention and control of swine diseases and parasites.

WHAT WILL YOU LEARN?

After completing this module, you should be able to:

1. identify common diseases of swine;

2. prevent and control swine disease and parasites; and
3. practice appropriate precautionary measures in the use of biologics

WHAT DO YOU ALREADY KNOW?

Let’s find out how much you already know about preventing and
controlling parasites and diseases. Select the letter of the correct answer
and write it on your activity notebook.

1. It is a deviation from the normal condition of the body

a. weakness
b. disease
c. illness
d. stress

2. Which of the following is an environmental cause of diseases?

a. poisonous plants and chemicals

b. improved feeds and feeding
c. well-ventilated houses
d. dirty quarters

1
3. Which of the following is not caused by bacteria?

a. hog mange
b. tuberculosis
c. shipping fever
d. swine dysentery

4. These are living organisms which are dependent on other organisms

for their food.

a. protozoan
b. parasites
c. insects
d. worms

5. The most dreaded disease of swine is known as _______.

a. leptospirosis
b. tuberculosis
c. hog cholera
d. brucellosis

6. Which of the following is not a sign of hog cholera?

a. depression
b. loss of appetite
c. very high fever
d. sitting like a dog

7. Which of the following is true about hog cholera?

a. It renders less harm to the pig.

b. It can be treated by an antibiotic.
c. The mortality rate is as high as 65%.
d. It is an infectious transferable disease.

8. Which of the following is the best indication of swine flu?

a. abortion
b. stillbirth
c. bloody urine
d. sitting like a dog

9. This disease affects animals that are transported from one place to
another.

a. tortor suis
b. bacterium dysentery
c. pasteurella multocida
d. eryseprothrix insidiosa
2
10. The inflammation of the uterus is called _______.

a. mastitis
b. metritis
c. hepatitis
d. leptospirosis

11. Which of the following is not a preventive measure of hog mange?

a. vaccination
b. provision of well-finished walls
c. avoid mixing pigs and chickens together
d. clean and remove breeding place of mosquito

12. Which of the following is the best indication of piglet scours?

a. diarrhea
b. rough hair coat
c. refusal to suck milk
d. often lying on the floor

13. Nutritional anemia is caused by _______.

a. large roundworm infestation

b. fly infestation
c. mite infestation
d. lack of iron

14. The common name of erysipelers is _______.

a. diamond skin disease

b. round skin disease
c. contagious abortion
d. pneumonial disease

15. This disease is characterized by black pigments.

a. swine flu
b. piglet scours
c. swine dysentery
d. swine MMA complex

16. This disease is characterized by dry cough and is prevalent among

pigs three to ten weeks of age.

a. hemorrhagic septicemia
b. ascaris infection
c. swine pneumonia
d. tuberculosis
3
17. A parasite that lives on or under the skin of an animal is called
_______.

a. internal parasite
b. external parasite
c. internal and external parasite
d. none of the above

18. A chemical compound generally produced by molds that has the

ability to inhibit growth of certain bacteria is known as _______.

a. anthelmintic
b. antibiotics
c. antacid
d. antioxidants

19. A chemical substance which has the ability to calm or pacify an

animal when infected into the blood stream is known as _______.

a. antiserum
b. antacid
c. bacterin
d. tranquilizer

20. An infection of vaccine, bacterin, antiserum or antitoxin to produce

immunity or tolerance to disease is called _______.

a. sanitation
b. deworming
c. isolation
d. vaccination

4
LESSON 1

SWINE DISEASES AND ITS RECOGNIZABLE SIGNS

WHAT IS THIS LESSON ABOUT

This lesson deals with the different swine diseases and its
recognizable signs.

WHAT WILL YOU LEARN

At the end of this lesson, you should be able to:

1. identify common diseases and parasites of swine; and

2. recognize signs/symptoms of swine diseases and parasite
infestations.

LET US STUDY

Let Us Define

Disease - any deviation from the normal condition of the body of an

animal.
Parasite - a living organism which is dependent on another living
organism for food in order to survive.
Symptom – an organic or functional condition indicating the presence
of the disease, especially when regarded as an aid in diagnosis.
Anemia – a condition in which the blood is deficient in quantity of red
blood cells or in its hemoglobin content.

A disease is any deviation from the normal conditions of the

body. Before one can detect the presence of a disease in swine, you must
first know the normal conditions of a healthy animal. The health of
swine can be gauged by its appearance and behavior. In addition to this,
the swine raiser must also have specific knowledge on normal body
temperature and normal pulse rate.

The body temperature of healthy animals is subject to slight

diurnal variations. Temperature rises during the day and falls during the
night. Large animals show insignificant diurnal variation. Exertion,
5
excitement, or prolonged exposure to warm or humid environment may
cause the rise in body temperature. Seasonal variations in body
temperature can also be related to environmental stresses and to the
reproductive cycle. In cold weather, the rectal temperature is lower than
in warm weather. Prior to ovulation, the basal temperature of a sow is
lower than in preceding days. During estrus, the temperature level is
slightly higher while during the first half of pregnancy, temperature level
is slightly above normal. The maximum body temperature compatible to
life is 5 degrees Celsius above the normal body temperature level of the
animal. Normal body temperature of swine is 39 degrees Celsius while
the pulse rate may range from 58 to 86 beats per minute.

The following are some recognizable signs of diseases

1. Extreme thirst. The water consumption of a sick animal is

increased due to fever. This is a result of high fever which leads
the animal to excessive perspiration and exhaustion.
2. Decreased food consumption. This can be detected by the
presence of leftovers in the feeding trough. The cause of loss
appetite in the animals should be identified immediately.
3. In coordination of movements. A sick animal may manifest
abnormal movements such as circling around aimlessly, slowness
in walking and a tendency to lie down frequently.
4. Depression and weakness. The weight of a sick animal abruptly
decreases. Depression is also shown by deep hollows on both
sides of the body and sunken eyes. Weakness is detected by the
refusal of the animal to stand and walk.
5. Change of color. This may include paleness of the gum as in the
case of anemia. There may also be yellowing of the skin and
urine, or jaundice, as in the case of hepatitis or swelling of the
liver.
6. Swelling or inflammation. This may occur in the infected part of
the skin and other body parts.
7. Respiratory disorders. This may include diarrhea and
constipation brought by excessive fiber of the ration and fever.

Different swine diseases are brought about by different carrier

agents. These agents include the following:

1. bacteria- tuberculosis, swine plague, swine dysentery,

2. virus- hog cholera
3. fungus- ringworms
4. parasites- hog mange, ascaris, tapeworms
5. nutritional- anemia, rickets
6. wounds- tetanus
7. insects- malaria
8. protozoan- collibacillosis
9. poisonous plants and chemicals

6
 Environmental factors such as the following can also cause
and aggravate swine diseases:

1. poor housing
2. poor ventilation
3. overcrowding
4. dirty quarters
5. abrupt changes in weather condition
6. high and low temperature
7. improper handling of animals

LET US REMEMBER

Most diseases, ailments and parasitic conditions of hogs are

preventable. The treating of diseased pigs is expensive because of
medicine and veterinarian costs and because feeds are wasted when fed
to unthrifty pigs. A stunted or runty pig requires a long feeding period
and a large amount of feed to get it ready for market. It is cheaper to
prevent the unhealthy condition than to remedy it.

HOW MUCH HAVE YOU LEARNED?

Select the letter of the best answer and write it on your activity
notebook.

1. Any deviation from the normal condition of the body is referred to

as _______.

a. weakness
b. disease
c. illness
d. stress

2. These are living organisms which are dependent on other

organisms for their food.

a. protozoan
b. parasites
c. insects
d. worms

3. Nutritional anemia is caused by _______.

a. large roundworm infestation

b. fly infestation
c. mite infestation
d. lack of iron

7
4. This is the result of high fever which leads the animal to excessive
perspiration and exhaustion.

a. extreme thirst
b. decreased food consumption
c. depression and weakness
d. respiratory disorders

5. This may include diarrhea and constipation brought by excessive

fiber of the ration and fever.

a. extreme thirst
b. decreased food consumption
c. depression and weakness
d. respiratory disorders

6. The normal body temperature of swine is _______.

a. 36 degrees Celsius
b. 37 degrees Celsius
c. 38 degrees Celsius
d. 39 degrees Celsius

7. The normal pulse rate of swine per minute is _______.

a. 56-86 beats
b. 58-86 beats
c. 66-86 beats
d. 68-86 beats

8. A parasite that lives on or under the skin of an animal is _______.

a. internal parasite
b. external parasite
c. internal and external parasite
d. none of the above

9. It is an organic or functional condition indicating the presence of

the disease, especially when regarded as an aid in diagnosis.

a. disease
b. parasite
c. symptom
d. anemia

8
 10. It is a condition in which the blood is deficient in quantity of red
blood cells in its hemoglobin content.

a. anemia
b. malaria
c. collibacillosis
d. tetanus

LET US APPLY WHAT YOU HAVE LEARNED

Go to the nearest piggery and make an observation on the different

recognizable signs of diseases. Submit your observation report to your
teacher.

RESOURCES

Handouts
Learning guide
PPE (Personal protective equipment)
Animal

REFERENCES

Swine Farming Manual by Melanio G. Supnet and Oscar

Gatmaitan
Basic Pig Keeping Manual ITCPH
Fattening Hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production by Ralph Bogart

9
LESSON 2

PREVENTIVE MEASURES ON THE OCCURRENCE OF DISEASES

WHAT IS THIS LESSON ABOUT?

This lesson deals with the preventive and control measures on the
occurrence of disease.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. identify cause of diseases and parasite infestations;

2. observe and practice preventive measures, strict hygiene and
3. sanitation;
4. administer treatment of affected animals; and
5. practice procedures on proper deworming.

LET US STUDY

Let Us Define

Antibiotics –a chemical compound generally produced by molds that has

the ability to inhibit growth of certain bacteria.

Antitoxin –antibodies against specific toxin (homologous) neutralize the

toxic effects of microorganisms. Example tetanus antitoxin (ATS)

Bacterin – contains a standardized number of killed bacteria and is

effective against bacterial diseases.

Vaccination –an injection of vaccine, bacteria, antiserum or antitoxin to

produce immunity or tolerance to disease.

PREVENTIVE MEASURES ON THE OCCURRENCE OF DISEASES

1. Sanitation. Practice cleanliness in the swine operations at all

times. Clean the runs, pens, alleys, and other equipment
regularly. Clean and disinfect equipment after each use.

10
 2. Isolation of sick animals. Separate sick animals immediately in a
pen especially for them and treat them promptly to prevent the
spread of disease among the herd.
3. Disposal of dead animals. Dead hogs should be burned or buried
deeply to prevent dogs and other animals from digging their
carcass for food.
4. Immunization. Vaccinate animals promptly against diseases that
are prevailing in the locality.
5. Good nutrition. Feed animals properly with the right kind and
amount of feeds. Give soilage and clean water between feedings.
6. Adoption of deworming program. Deworm animals periodically.
Follow the recommended deworming procedure.
7. Quarantining. All newly acquired animals should be quarantined
for at least thirty days before letting them join the other animals
inside the pen.

COMMON DISEASES OF SWINE AND THEIR CONTROL

1. Hog cholera (Tortor suis). This viral disease is the most fatal disease
of swine. Mortality rate of swine afflicted with hog cholera is 95%. The
disease is highly infectious and usually lasts up to five days.

There are several symptoms of hog cholera but the most common
are very high fever, depression, weakness and extreme thirst. On the
first two or three days, the animals suffer from constipation followed by
diarrhea with unpleasant odor. Because of fever, animals raised in
groups tend to huddle together or pile themselves in one corner of the
pen. There is loss of appetite and vomiting. Nasal discharges are also
seen in the nostrils.

Prevention of this disease includes vaccination with hog cholera

vaccine, proper ventilation, strict hygiene and sanitation, and good
nutrition.

The best measure to prevent hog cholera is either burning or

burying the dead animals. Likewise, buildings infected by this disease
must be cleaned and disinfected thoroughly with a strong solution of
creoline. The building should not be occupied for at least one year to
make sure that the virus is no longer present in the hog house. Sick
animals should not be slaughtered to prevent the spread of virus.

Treating the disease can be useless and expensive. Animals

suspected of being infected with hog cholera should be isolated
immediately. Some commercial raisers dig a hole where they kill the
infected animal. The hole is immediately covered with soil. So far, there
is no known effective treatment of this disease.

11
2. Swine flu (Hemophilus suis). This is brought by abrupt changes in
weather condition. The disease is characterized by painful joints, fever,
loss of appetite and nasal discharges. The eyes are also red and watery.
Because of difficulty in breathing, the animal often sits like a dog.

Prevention includes proper housing, strict hygiene and sanitation,

and good feeding. Avoid exposing the animal to extremely cold
temperature followed by extremely low temperature.

Swine flu does not cause much harm to the pig. However, it will
lower the animal’s resistance. To avoid secondary infections,
intramuscular injection of an antibiotic is recommended.

The sick animal should be placed in dry, clean quarters. Provide

plenty of clean water and nutritious feeds. During cold or rainy days,
provide rice straw bedding for the animal.

3. Shipping fever or hemorrhagic septicemia (Pasteurella multocida).

This disease affects animals transported to other places. Occasionally, it
is also present in animals in the piggery.
The symptoms of hemorrhagic septicemia are fever, loss of
appetite, nasal discharges, coughing, and breathing difficulty. There is
also reluctance in the animals to move as a result of depression and
weakness.
To prevent the animals from contacting shipping fever, vaccinate
them with hemorrhagic septicemia vaccine before transporting them. It
is also helpful to provide the animals with bedding when transporting
them.
Animals suffering from the disease should be injected with
antibiotics. For effective treatment, always follow the recommended
dosage.

4. Swine dysentery (Treponema hyodysenteriae). During the onset of the

disease, the animals have diarrhea. Ordinarily, diarrhea may be caused
by too much protein in the diet, too much intake of water, or excessive
eating of green feeds like camote tops and kangkong. The fecal matter
becomes black with a fishy odor after a few days of diarrhea, which
explains the other name of swine dysentery, black scours. Paste manure
is seen around the rectum including the tail. As the disease progresses,
the animals suffer from fever and loss of appetite. The pig also develops
rough hair coat. Depression soon follows and the animal eventually dies
if not properly attended.
To avoid the outbreak of swine dysentery, the caretaker should
observe strict hygiene and sanitation. Antibiotic and sulfa drugs are
effective for the control and treatment of this disease.

5. Erysipelas (Eresypelothrix insidiosa). This disease is also called

diamond skin disease because of the appearance of diamond red spots

12
found all over the body of an infected pig. There is also fever, loss of
appetite, and nasal discharge.
Prevention of erysipelas includes cleanliness and sanitation and
good feeding practices. Antibiotic injection is effective in the control and
treatment of the disease.

6. Piglet scours (Escherichia coli). This disease affects young piglets from
3 to 21 days. Piglet scours is characterized by the appearance of
yellowish to whitish diarrhea scattered over the floor of the farrowing pen.
Like swine dysentery, the symptom of diarrhea is observed in the first few
days of piglet scours. But as the disease progresses, the diarrhea will
have a foul odor. The piglets become listless, refuse to nurse, and would
often lie on the floor. They develop rough hair coat, deep hollows on the
sides of the body, and become very weak. The hind legs can be observed
to be very weak.
To prevent piglets from contacting this disease, the raiser must
practice cleanliness and sanitation inside the farrowing stall. Avoid
overfeeding the mother sow to reduce the production of milk. Inject iron
Dextran to piglets three days after birth. Provide brooders to make the
piglets comfortable. Clean the drinking trough two times a day and
provide them with clean water.
There are many commercial preparations found to be effective in
the control of piglet scours. Sulfa drugs and furazolidone are effective in
the control of the disease. Some local farmers also find it helpful to feed
charcoal to piglets suffering from the disease.

7. Nutritional anemia. There are many causes of anemia but in the case
of piglets, nutritional anemia is the most common. The disease is
characterized by paleness, weakness, rough hair coat, and diarrhea. If
left unchecked, it will cause retardation of growth.
Prevention and control of nutritional anemia includes iron Dextran
injection three days after birth and to be repeated after two weeks, if
necessary. Piglets maybe brought outside the farrowing stall once a day
to allow them to play in the soil and grass.

8. Brucellosis (Brucella abortus). This disease is otherwise known as

contagious abortion. It is characterized by abortion and affects only
pregnant sows. Some of its signs include fever and loss of appetite.
Gilts and sows meant for breeding should undergo blood tests
before breeding. Animals suffering from the disease should be eliminated
as early as possible to minimize the further spread of organism.

9. Tuberculosis (Mycobacterium tuberculosis). The disease is common

among old sows especially in backyard piggery operations. Some of its
symptoms are coughing, loss of appetite and loss of weight. Some
animals suffering from tuberculosis are very thin.
Like in the case of brucellosis, breeding animals should pass the
tuberculin test before breeding is undertaken. It is wiser to eliminate
animals suffering from tuberculosis than to treat them.

13
10. Leptospirosis (Leptospira Pomona). This is very alarming disease
because it affects cattle, swine, sheep, horses and even man. It is caused
by bacteria known as Leptospira. The organism maybe found in the
urinary tract and in the kidneys. The symptoms of the disease are fever,
loss in weight, jaundice, abortion, anemia, and reduce milk flow. Piglets
affected by this disease may die during the first two weeks. Another sign
of the presence of this disease is the occurrence of stillbirths among
farrowing sows. There is intermittent fever in the pregnant sow afflicted
with the disease. Vaccination is the best method of prevention. Animals
should be vaccinated with L. pomona bacterin at weaning time.

11. MMA complex (Mastitis, Metritis, Agalactia). This condition affects

only sows. Mastitis is the inflammation of the udder. Metritis is the
inflammation of the uterus and Agalactia is a complete cessation of milk
production .There is no specific organism known to be the cause of MMA
complex but some kind of bacteria is likely suspect.
Prevention of MMA complex includes cleanliness and sanitation of
the farrowing pen. Incorporate antibiotics in the feeds of pregnant sows
for five days before the expected farrowing. Be sure that the placenta or
afterbirth comes out after farrowing. Individual treatment with antibiotics
is highly effective to cure the MMA complex

12. Swine pneumonia (Mycoplasma hyopneumonia). This is a lung

disease caused by a microbe. The disease is prevalent in piglets. three to
ten weeks of age. The microbe weakens the lungs and renders the animal
susceptible to other respiratory infection.
Piglets suffering from the disease have a dry cough. Temperature
is normal and the animals continue to eat, but weight gain is very low.
To prevent swine pneumonia, avoid overcrowding the piglets.
Keep the baby pigs in a clean, warm, and dry pen. Supplement their
feeds with vitamins and minerals, and avoid abrupt change of feeds.
The disease can be treated with antibiotics. However, antibiotics
will only prevent secondary infections.

INTERNAL AND EXTERNAL PARASITES

The two most common external parasites are lice and mites. Mites
cause itching and scab formation on the skin. Both lice and mites can be
controlled by spraying hogs with an effective insecticide, preferably one
with a residual action that will kill parasites as they hatch from egg
stage. Insecticide usage is subject to government regulations and these
regulations must be closely followed. Fleas, flies, mosquitoes, and ticks
also attack swine. A good control program for lice and mites in which an
insecticide with residual action is used also controls these parasites.
Internal parasites that commonly infest swine include large
roundworms, lungworms, nodular worms, kidney worms. Whip worms,
and trichina worms.

14
 The ascaris roundworm is perhaps the most serious internal
parasite. The eggs of ascaris are eaten by hogs and hatch in the small
intestine. The larvae then bore into the gut lining and enter blood vessels
through which they are carried to the liver. The larvae travel by the blood
vessels to the lungs. The larvae develop in the lungs, migrate to the
trachea and are swallowed. The worms locate in the intestines where they
produce many eggs that are passed with the feces. Symptoms include
coughing when the larvae are in the lungs and trachea, failure to gain
weight, lack of appetite, and often a fever. Diagnosis of roundworm
infestation is made by examination of the feces for eggs.
Control of roundworms includes proper sanitation and treatment
with a vermifuge (a chemical that kills worms) Dichlorvos is an effective
vermifuge because it kills many other internal parasites. It also kills both
the larvae and the adult ascaris. It can be administered with the feed.
Lungworms are parasites of the respiratory and circulatory systems
of pigs. Earthworms are the intermediate hosts for lungworms. Adult
lungworms live in the lung; their eggs are ingested by earthworms in
which a series of larval stages occurs. When pigs eat earthworms, the
freed larvae penetrate the intestinal wall and go into the lymphatic
system and later into the blood stream. They are carried by the blood to
the lungs. Symptoms include severe coughing, difficult breathing, and
lack of appetite. Control of lungworms includes the use of clean pastures
(pasture rotation) . Lungworms are not likely to infest pigs that are raised
in confinement without contact with earthworm. The infective larvae of
nodular worms that are swallowed by foraging swine burrow through the
lining of the large intestine of swine to form nodules, thus allowing for
secondary infestation of the gut. Afflicted pigs show signs of depression.
Lose weight, have a reduced appetite, and do not grow well. The only way
to definitely diagnose nodular worms is by autopsy. Eggs from nodular
worms appear in the feces of infested pigs but are difficult to differentiate
from eggs of certain other parasitic worms. Strict sanitation should be
employed if a severe infestation occurs in the herd.
Because the kidney worm has a migratory phases, larvae may be
found in almost any organ. Larvae are usually found in the liver fat
around the kidney, and waters (tubes leading from the kidneys to the
bladders). Larvae migrate by way of the blood stream. The earthworm
serves as an intermediate host for the kidney worm; therefore, pigs raised
in total confinement are not likely to become infested if the facilities are
kept clean and sanitary. If hogs are on pasture, one should attempt to
have feeds and waterers on dry areas. Infested pigs can be treated with
thibenzole.
The eggs of kidney worms are voided through the urine. They are
hatch and are eaten by earthworms, after which pigs eat the earth worms
and become infected. Young pigs affected with kidney worms usually
grow slowly and digest feed inefficiently. Young pigs that have severe
infestations may lose weight rapidly and die. Diagnosis is based on
finding eggs of kidney worms in the urine.
The whipworm of swine may affect both people and monkeys.
Whipworms affect the cecum and colon. Afflicted animals grow slowly,
have a rough hair coat, and digest feed inefficiently. Diagnosis is based
15
on findings eggs of this parasite in the feces. The best control is
prevention by strict sanitation. Infested pigs can be treated with
Dichlorvoe with reasonable success.
Swine trichina worm is found mainly in the pig and causes a
diverse called trichinosis in humans. The trichina larvae embed in the
muscles of pigs. They do not usually cause any symptoms in naturally
infected pigs. When muscle tissue of infected pigs is examined, cysts
containing live larvae are observed. These cysts with live larvae may
remain intact for years in the muscles but usually calcification of the
cysts occurs, which cause the larvae to die.
Humans contract trichina infection by eating uncooked or
improperly cooked pork products. A hog fed of uncooked garbage shows
much higher infestation of trichina than those fed with grain rations or
cooked garbage; therefore, garbage should be thoroughly cooked if it is to
be fed to swine. Educating the public to the necessity of properly cooking
pork products to a temperature of at least 137 * F will prevent the
transmission of trichina from pigs to humans

LET US REMEMBER

The disease germs and worm eggs live through the winter in the
filthy lots and unsanitary houses. The use of disease and parasite free
breeding stock, rotated legume pastures, clean and disinfected houses,
and good balanced rations fortified with vitamins and antibiotics can do
much to reduce losses. However, there’s still a need for vaccination and
medication to prevent diseases and parasites.
Adopting new techniques in disease prevention is essential but
equally important is the religious application of standard practices such
as sanitation, disinfection, isolation of new stock.

HOW MUCH HAVE YOU LEARNED?

Select the letter of the best answer and write it on your activity
notebook.

1. Which of the following is an environmental cause of diseases?

a. poisonous plants and chemicals

b. improved feeds and feeding
c. well-ventilated houses
d. dirty quarters

2. Which of the following is not caused by bacteria?

a. hog mange
b. tuberculosis
c. shipping fever
d. swine dysentery
16
3. The most dreaded disease of swine

a. leptospirosis
b. tuberculosis
c. hog cholera
d. brucellosis

4. Which of the following is not a sign of hog cholera?

a. depression
b. loss of appetite
c. very high fever
d. sitting like a dog
5. Which of the following is true about hog cholera?

a. It renders less harm to the pig.

b. It can be treated by an antibiotic.
c. The mortality rate is as high as 65%.
d. It is an infectious transferable disease.

6. Which of the following is the best indication of swine flu?

a. abortion
b. stillbirth
c. bloody urine
d. sitting like a dog

7. This disease affects animals that are transported from one place to
another.

a. tortor suis
b. bacterium dysentery
c. pasteurella multocida
d. eryseprothrix insidiosa

8. Nutritional anemia is caused by

a. large roundworm infestation

b. fly infestation
c. mite infestation
d. lack of iron

9. The common name of erysipelers

a. diamond skin disease

b. round skin disease
c. contagious abortion
d. pneumonial disease

17
10. This disease is characterized by black pigments.

a. swine flu
b. piglet scours
c. swine dysentery
d. swine MMA complex

LET US APPLY WHAT YOU HAVE LEARNED

Make a survey on the most common causes of swine diseases and

what are their practices on the preventive and control measures of swine
diseases. Write your output on your activity notebook.

RESOURCES

Handouts
Learning guide
PPE (Personal protective equipment)
Animal

REFERENCES

Swine Farming Manual by Melanio G. Supnet and Oscar

Gatmaitan
Basic Pig Keeping Manual ITCPH
Fattening Hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production by Ralph Bogart

18
LESSON 3

GENERAL RULES AND PRECAUTIONS IN THE USE OF VACCINES

WHAT IS THIS LESSON ABOUT?

This lesson deals with the appropriate precautionary measures in

the use of biologics.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. explain precautionary measures in the use of biologics;

2. identify techniques and sites of injection in administering biologics;
and
3. perform administration of biologics.

LET US STUDY

Let Us Define

Vaccination – an injection of vaccine, bacteria, antiserum or antitoxin to

produce immunity or tolerance to disease.

Disinfection – the application of hygienically agents and processes to

cleaned surfaces with the intention of eliminating micro-organisms.

Veterinarian – a person who has special training and experience in the

use of vaccines.

Dewormers – these are drugs that rid the animals of their worm load.

GENERAL RULES AND PRECAUTIONS IN THE USE OF VACCINES

A. Handling and Storage

Since these biological are made from disease causing

microorganisms, they must be handled carefully and stored properly.
Improper handling and storage may cause them to lose their potency or
make them potentially dangerous agents. Therefore, it is necessary that

19
they must be kept under refrigeration or maintained chilled throughout
shipment, protected from sunlight, and not frozen.

B. Vaccination

1. Relative to general husbandry practices

a. Only a veterinarian and/or a person who has special training

and experience in the use of vaccine should attempt immunization.

b. Adapt a vaccination program with due consideration to breeding,

shipment and marketing and other management practices such as
deworming, dipping or spraying, castration, etc.

c. Do not vaccinate when environmental stresses are present like

inclement weather, before shipment, sudden changes in
management practices, etc.

d. Vaccinate way ahead of the anticipated season for disease

outbreaks.

e. Do not consider vaccination as a substitute for sanitation and

other sound management practices.

2. Relative to procedure

a. Use clean and sterile instrument.

b. Disinfect site of inoculation.
c. Use the correct diluents and its amount in reconstituting the
vaccine.
d. Administer the recommended dose a the right site
e. Avoid contamination with other chemicals, disinfectants or other
biologics.
f. Discard by burning emptied bottles or vials
g. Avoid using left-over vaccines

3. Realtive to the animal

a. Do not vaccinate sick, weak and unhealthy animals

b. Do not vaccinate animals under considerable stress
(environmental or physiological) like pregnancy, parasitism,
starvation, fatigue, etc.
c. Do not vaccinate very young animals who are still antigenitically
unresponsive to the vaccine.
d. Observe closely vaccinated animals for untoward local or general
reactions. Consult immediately your veterinarian in case such
reactions occur.
e. Vaccinated animals must be properly identified. Keep records of
individual/herd vaccination for future references.

20
4. Anthelmintics or dewormers

These are drugs that rid the animals of their worm lolad. The
economically significant worms of swine are mostly in the digestive tract
where several species may stay in various locations (stomach, small
intestines, caecum, and colon).Lungworms and kidney worms are special
types of worms that lodge in areas that suggest their names. Intensive
raising of pigs tend to enhance parasitism since closer contact between
animals coupled with rapid waste accumulation and breakdowns in
sanitation favor their intertransmission. Deworming pigs with effective
anthelmintics therefore must be a routinary practice that should be
programmed with other management practices.

Dewormers in pigs are given orally as:

1. capsules or tablets,
2. soluble powders mixed with the drinking water, or
3. powders or crystalline compounds mixed with the feeds.

Of these, 2 and 3 are the more practical ways since less labor is
required. Moreover, dosages are more accurate for it requires individual
handling of pigs to be dosed. Herd treatments require a closer study of
the dosage to be given to the animals. To get a more efficient deworming
of the pigs with the use of some drugs (piperazine compounds) it is wise
to fast the animal (if drug is feed-mixed) or withhold water (if dissolved in
the drinking water) for at least 10-12 hours. Such procedure allows
intake of the full dose of the drug manufacturer must be strictly followed
to attain better results.

Some examples of dewormers commonly used in pigs are:

1. Piperazine compounds. These are highly effective for Ascaris suum

(large intestine roundworm) and Oesophagostomum spp.(nodular worm)
but has a little or no effect on other worm species. Dosing is through the
drinking water or feeds depending on the palatability of the given
compound. Some examples of commercially available piperazine salts are:
Piperax (Squib), Worm x (Pfizer), Verban (Cyanamide), Ridol (Univet),
Wazine(Sasbury),Uvilon(Bayer) AND Piperate powder(Fort Dodge).

2. Hygromycin B. This is preparation which possesses antibiotic-

dewormer properties. It is given for a prolonged period as a feed additive.
Greater economic gains are attained when used in weaning or growing
pigs.

3. Dichlorvos (Atgard:Shell). This has arrange of action against many

internal parasites in the digestive tract. It is an organic phosphate and its
use in week or severely debilitated animals is contraindicated. It must be
added immediately to the feed prior to administration as prolonged
exposure and/storage of unused portions affects its efficiency.
21
4. Thibendazole (Thibenzole: MSD). This is a multispecies dewormer and
its use in pigs may either be as prolonged regiment (0.05 percent with
feeds) for 5-8 weeks or given at once at a dose range of 2-3 gm per 100
lbs bodyweight.

5. Tetramisol (Tetrasol: Interchem). This is another broad spectrum

dewormer which may be given mixed in the drinking water, with the feed,
or as a drench. The usual dose given is 1 gm per 10 kg bodyweight.

6. Parbendazole (Verminum: Squibb). This is another new broad

spectrum feed grade dewormer conveniently given with the feeds. Usual
dose range is 2 gm per 10 kg bodyweight.

These are examples of the newer series of dewormers which replaced

the traditional and old ones like phenothiazine, oil of chenopodium,,
santonin, sodium fluoride and carbon bisulfide.

HOW MUCH HAVE YOU LEARNED?

Select the letter of the best answer and write it on your activity
notebook.

1. Any deviation from the normal condition of the body is referred to as

a. weakness
b. disease
c. illness
d. stress

2. Which of the following is an environmental cause of diseases?

e. poisonous plants and chemicals

f. improved feeds and feeding
g. well-ventilated houses
h. dirty quarters

3. Which of the following is not caused by bacteria?

e. hog mange
f. tuberculosis
g. shipping fever
h. swine dysentery

22
4. These are living organisms which are dependent on other organisms
for their food.

a. protozoan
b. parasites
c. insects
d. worms

5. The most dreaded disease of swine is known as _______.

e. leptospirosis
f. tuberculosis
g. hog cholera
h. brucellosis

6. Which of the following is not a sign of hog cholera?

e. depression
f. loss of appetite
g. very high fever
h. sitting like a dog
7. Which of the following is true about hog cholera?

e. It renders less harm to the pig.

f. It can be treated by an antibiotic.
g. The mortality rate is as high as 65%.
h. It is an infectious transferable disease.

8. Which of the following is the best indication of swine flu?

e. abortion
f. stillbirth
g. bloody urine
h. sitting like a dog

9. This disease affects animals that are transported from one place to
another.

e. tortor suis
f. bacterium dysentery
g. pasteurella multocida
h. eryseprothrix insidiosa

10.The inflammation of the uterus is called _______.

a. mastitis
b. metritis
c. hepatitis
23
 d. leptospirosis
11. Which of the following is not a preventive measure of hog mange?

a. vaccination
b. provision of well-finished walls
c. avoid mixing pigs and chickens together
d. clean and remove breeding place of mosquito

12. Which of the following is the best indication of piglet scours?

a. diarrhea
b. rough hair coat
c. refusal to suck milk
d. often lying on the floor

13. Nutritional anemia is caused by _______.

a. large roundworm infestation

b. fly infestation
c. mite infestation
d. lack of iron

14. The common name of erysipelers is _______.

a . diamond skin disease

b. round skin disease
c. contagious abortion
d. pneumonial disease

15. This disease is characterized by black pigments.

a. swine flu
b. piglet scours
c. swine dysentery
d. swine MMA complex

16. This disease is characterized by dry cough and is prevalent among

pigs three to ten weeks of age.

a. hemorrhagic septicemia
b. ascaris infection
c. swine pneumonia
d. tuberculosis

17. A parasite that live on or under the skin of an animal.

a. internal parasite
b. external parasite
c. internal and external parasite
24
 d. none of the above

18. A chemical compound generally produced by molds that has the

ability to inhibit growth of certain bacteria.

a. anthelmintic
b. antibiotics
c. antacid
d. antioxidants

19. A chemical substance which has the ability to calm or pacify an

animal when infected into the blood stream.

a. antiserum
b. antacid
c. bacterin
d. tranquilizer

20. An infection of vaccine, bacterin, antiserum or antitoxin to produce

immunity or tolerance to disease.

a. sanitation
b. deworming
c. isolation
d. vaccination

RESOURCES

Hand-outs
Learning guide
Dewormer
Insect repelant
CD’s/DVD’s
Vaccines
Forcepts/ Syringe/ Needle
Personal Protective Equipment (PPE)

REFERENCES

Swine Farming Manual by Melanio G. Supnet and Oscar

Gatmaitan
Basic Pig Keeping Manual ITCPH
Fattening Hog MATEA – BASED TEXTBOOK
Scientific Farm Animal Production Ralph Bogart

25
 Republic of the Philippines
DEPARTMENT OF EDUCATION
PUBLIC TECHNICAL-VOCATIONAL
HIGH SCHOOLS

COMPETENCY-BASED
LEARNING MATERIAL

THIRD YEAR

ANIMAL PRODUCTION NC II
Unit of Competency: RAISE SWINE

Module No. 7 Module Title: RECORD KEEPING AND MARKETING

 MODULE 7
QUALIFICATION TITLE : ANIMAL PRODUCTION NC II
UNIT OF COMPETENCY : RAISE SWINE
MODULE TITLE : RECORD KEEPING AND MARKETING
HOGS
NOMINAL DURATION : 30 HOURS

WHAT IS THE MODULE ABOUT?

This module covers the knowledge, skills and attitudes

required to become efficient in keeping records and marketing hogs.

WHAT WILL YOU LEARN?

Upon completing this module, you should be able to:

1. accomplish and analyze essential records in swine management;

2. explain guidelines in marketing hogs;
3. identify the different market outlets for hogs; and
4. determine methods of marketing.

WHAT DO YOU ALREADY KNOW?

Let us find out how much you already know about keeping
records and marketing hogs. Select the letter of your correct
answer and write it in your activity notebook

1. It is a record that shows the total number of animals at the

beginning of the month or year up to the end of the month
or a year.

a. expense record
b. inventory record
c. mortality record
d. feed consumption record

2. A record which represents the number of animals that died

and identifies the cause of their deaths.

a. expense record
b. mortality record
c. inventory record
d. feed consumption record

1
3. It is a record that identifies the kind and total amount of
feeds consumed by the animals for one month.

a. inventory record
b. feed consumption record
c. expense record
d. mortality record

4. Which of the following statements should not be followed

when transporting animals?

a. Group hogs according to size.

b. Do not excite or exhaust hogs.
c. Do not underload or overload the truck.
d. Provide full feeding before and when transporting.

5. The marketable weight of hogs ranges from _______.

a. 60-65kgs.
b. 70-75kgs.
c. 80-85kgs.
d. 85-90kgs.

6. Its role in the farm operation is to provide accurate data on

the assets and liabilities of the project.

a. record keeping
b. marketing
c. data gathering
d. canvassing

7. It pertains to the final weight of a pig for slaughtering or

marketing.

a. live weight
b. market weight
c. dressed weight
d. starting weight

8. It is the circumference of the body at the chest behind the

point of the elbow.

a. heart girth
b. body length
c. body measurement
d. live weight

2
9. It is measured along the arch of the back from the point
midway between the ears to the base of the tail.

a. live weight
b. heart girth
c. body length
d. body measurement

10. Which of the following statement is not an advantage of

record keeping?

a. It serves as future reference for improving the business.

b. It tells whether the project is gaining or losing.
c. It helps identify animals to be culled and retained.
d. It indicates the possibility or inability of an intended project.

3
LESSON 1

RECORD KEEPING

WHAT IS THIS LESSON ABOUT

This lesson deals with the different records essential for swine
management.

WHAT WILL YOU LEARN?

At the end of the lesson, you should be able to:

1. identify different forms of records in swine raising;
2. gather and records accurate data;
3. accomplish different forms of records in swine raising; and
4. update and analyze records.

LET US STUDY:

Let Us Define:

Records – history of past events that provide a very suitable

foundation for planning for the future when used properly.

Registered – designating purebred animals whose pedigrees are

recorded in the breed registry.

Pedigree – the record of the ancestry of an animal.

Litter record –the performance data of the sow as well as some

pertinent information about her offspring such as birth weight,
weaning weight and weights at different ages.

Mortality report – a report on the cause of death and action taken

together with the numbers and class of animals that have died
within a certain period of time.

4
 Keeping accurate and up-to-date record is very important in
swine raising operations. It serves as future reference for improving the
business. It also helps you identify animals to be culled and
animals to be retained. It also tells whether the project is gaining or
losing.

Prices of feeds and hogs are unstable. The demand for pork also
penetrates. Determining the best time of the year to produce more
hogs can be accurately done through experience and this can be
easily be predicted by keeping records.

Essential Records in Swine Records

1. Livestock Inventory Record. This record contains the list of the

number of animals per month. It indicates whether there is increase
or decrease in the animal population.

2. Feed Consumption Record. This record contains the kind and

total amount of feeds consumed by the animals for one month.

3. Sow and Litter Performance Record. This record shows the

performance of the sow and its litter from birth to weaning time.

4. Sow Breeding Performance Record. The performance of the sow

from breeding to furrowing can be seen in this record.

5. Boar Performance Record. The breeding performance record of

the boar can be identified in this record.

6. Summary of Mortality Report. This is a record that presents the

death rate of animals and the causes of their deaths.

7. Expense Record. All expenses in the swine raising project are

entered in this record for accounting purposes.

5
 The following are samples of the different records essential in
swine raising project:

Livestock Inventory
at_________________________for_____________________20___
(Name of Farm)
(Month) (Year)

%
Number of Heads Change of Increase
Last This
Class of Animal month month Population (Decrease)
Beginning inventory
Breeding animals:
Bred sows and
gilts
Lactating sows
Dry sows
Culled sows
Sub-total
Replacement gilts
Open gilts
Young gilts
Boar
Junior boars
Senior boars
Growing or
finishing pigs:
Suckling pigs
Weanlings
Growers
Finishers
Ending inventory
Increases:
Pigs furrowed
Purchased
Decreases:
Sold
Mortality

6
 Feed Consumption Record
Month____________________20_____________

Date Kind of Feed Used Quantity Value Remarks

1 Brood sow Mash 20 kg P100.00 For lactating sows

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

Total

7
 Sow and Litter Performance Record

Sow No.___________

Date Farrowed____________________________ Litter

Size_______________________

Date Weaned_____________________________ Litter

Size_______________________

Birth Weaning Pig Transferred Remarks

Herd To
No. Sex Weight Weight From Sow Sow

10

11

12

13

14

15

16

17

18

Remarks: Indicate number of stillborn pigs

____________________Mummified fetuses ______________________________Stillborn pigs

Sow Breeding Performance Record

8
Sow No.__________________________ Sire
No.________________________

Birth date _________________________ Dam

No._______________________

Boar Litter Date Litter Size Transferred

Used Order Breed Farrowed Weaned Born Weaned AWW To From Remarks
Alive SB M Total

SB - Stillbirth
M - Mortality
AWW - Average Weaning Weight

Boar Performance Record

9
Boar No.______________ Breed__________________ Birth
date__________________

Sire No.____________________ Dam No._______________

Sow No. Date Litter Size of Birth

Bred Bred Farrowed Total SB M Remarks

10
 Summary of Mortality Report

For the month of ___________________

Mortality %Mortality
Daily Suck
Date Inv. lings Weanlings Growers Finishers Breeders OTHER Daily ACC Daily ACC Remarks

10

11

12

13

14

15

16

17

18

19

20

21

22

23

24

25

11
 Expenses Record
20_______

Date Expense Item Quantity Value Source Remarks

Jan.10 Growing mash 10 sacks P2 500 FGS Agricultural Tuguegarao
Supplies Store Cagayan

LET US REMEMBER

One of the key factors for an intelligent management of a swine

farm is keeping of simple but dependable records of pertinent data.

12
HOW MUCH HAVE YOU LEARNED

Select the best answer of your choice and write it in your activity
notebook.

1 .It is a record that shows the total number of animals at the beginning
of the month or year up to the end of the month or a year.

a. expense record
b. mortality record
c. inventory record
d. feed consumption record

2. A record which contains the death rate of animals and identifies the
causes of their deaths.

a. expense record
b. mortality record
c. inventory record
d. feed consumption record

3. It is that record that identifies the kind and total amount of feeds
consumed by the animals for one month.

a. expense record
b. mortality record
c. inventory record
d. feed consumption record

4. It pertains to the history of past events but they provide suitable

foundation for planning.

a. records
b. information
c. news
d. advertisement

5. This record allows the performance of the sow and its letter from
birth to weaning time.
a. livestock inventory record
b. sow and litter performance record
c. boar performance record
d. expense record

13
6. This record shows all of the expenses incurred in swine raisng project
subject for accounting purposes.

a. livestock inventory record

b. sow and litter performance record
c. boar performance record
d. expense record

7. The performance of the sow from breeding to furrowing can be seen in

this record.

a. sow breeding performance record

b. sow and litter performance record
c. boar performance record
d. feed consumption record

8. The breeding performance record of the boar can be identified in this

record.

a. sow breeding performance record

b. sow and litter performance record
c. boar performance record
d. feed consumption record

9. It pertains to the record of the ancestry of an animal.

a. liter record
b. pedigree
c. registered
d. none of the above

10. Its role in the farm operation is to provide accurate data on the assets
and liabilities of the project.

a. record keeping
b. marketing
c. data gathering
d. canvassing

RESOURCES

Records farms
Hand-out/modules

14
REFERENCES

Swine Farming Manual by Melanio G. Supnet and Oscar Gatmaitan

Basic Pig Keeping Manual ITCPH
Fattening hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production Ralph Bogart

15
LESSON 2

MARKETING HOGS

WHAT IS THIS LESSON ABOUT

This lesson deals with guidelines to follow in marketing hog.

WHAT WILL YOU LEARN

At the end of then lesson ,you should be able to:

1. discussed guidelines to follow in marketing hogs; and

2. explain the procedure in estimating live weight pig.

LET US STUDY

Let Us Define

Marketing –the process of selling the product from the point of

production to the point of consumption.

Hearth girth – the circumference of the body at the chest behind the
point of the elbow.

Marketable weight –the weight of an animal in kilograms ready for

marketing purpose which ranges from 85 to 90 kilograms.

MARKETING HOGS

Marketing is the last job done on growing-finishing pigs. Hogs are

marketed when they reached at least 80 kg.

Marketable hogs may be sold to middlemen who usually act

as buying or selling agents, direct to meat processors without the
intervention of a middleman, or in auction markets where animals
are sold to the buyers who offers the highest acceptable price per
kilo live weight or per head.

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.

16
Guidelines in Marketing Hogs

1. Produce good quality market hogs by practicing approved

swine management techniques.
2. Sell fattening pigs as soon as they weigh 85 to 90 kg.
3. Castrate culled boars and provide thirty days allowance for
the wound to heal before selling them.
4. Culled sows should be allowed to recover from pregnancy or
nursing before marketing them.
5. Follow the proper procedure in transporting hogs to avoid
death or loss of weight while they are being transported.
Below are some guidelines to follow when transporting hogs:
 Group hogs according to size. Always separate large hogs
from small ones by means of partitions.
 Provide facilities for easy and proper loading and
unloading of animals into the truck.
 Place sand or sawdust mixed with rice straw on the
floor of the truck to ensure better footing of the
animals and thus avoid their slipping and falling while
they are in transit. During warm weather, wet the
beddings before loading the pigs to keep them cool and
comfortable. Provide covers or roofing for the truck to
protect the hogs against the heat of the sun.
 Avoid overfeeding hogs before transport. This causes
suffocation.
 Advise the driver to slow down at sharp curves and to
avoid sudden stops that may cause swinging or piling
up of pigs on either side or ends of the vehicle.
 Remove protruding nails and other objects which may
harm the pigs on the floor and sides of the truck and
loading chute.
 Do not under load or overload the truck to avoid
throwing the hogs to one end. This will cause injury to
them.
 Use canvass or rubber from discarded interiors of car
tires during loading or unloading. Do not kick the hogs
or use canes and sticks to drive them up and down
the truck.
 Do not excite or exhaust hogs because it will cause
body temperature to rise above normal. Doing this will
lessen the collection of blood when pigs are slaughtered
and make the meat reddish.
6. Avoid over dealing with middlemen.
7. Sell animals based on weight and never on a per head
basis.

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 Table for estimating live weight pig

Body Length Heart Girth

70 80 90 100 110 120 130 140 150 160
80 36 40 48 60 75 94 116 141 170
90 42 47 55 67 82 101 123 148 177
100 50 55 63 75 90 108 130 156 184
110 59 64 72 84 99 117 139 165 193
120 69 74 82 94 109 120 150 175 203
130 80 85 94 105 120 139 161 186 215
140 93 98 106 118 133 151 173 199 227
150 107 111 120 132 147 165 187 212 241
160 121 126 135 146 161 180 202 227 256
170 137 142 151 162 177 196 218 243 272

Example: If the heart girth of the pig is 110cm and the body
length is 120cm, the approximate weight is 94kg.

Estimating the Body Measurement

A scale is always necessary in measuring the live weight

of pigs. The buyer and sellers simply determine the selling price by
looking at the animal. In this case, the swine grower turns out to be
loser. There are two things to use in measuring the animal. The
approximate live weight is made up by the heart girth and body length of
the animal.
Hearth girth is the circumference of the body at the chest
behind the point of the elbow. Body length is measured along the arch of
the back from the point midway between the ears to the base of the tail.
In taking the measurement, the animal should be in normal position.
Let us assume that your pig has a heart girth of 110cm.
and body length of 120 cm. Following the line of 120 body length until it
intersects with the heart girth column 110cm, we arrive at 94kgs
estimated weight. The measurement may be rounded off to 90 and 96
and drive at fairly rough estimate. A closer live weight estimate may be
obtained by interpolation. Using the heart girth of 110cm let me assume
that the body length is 125cm. This is 5/10 of the interval between 120-
130. The difference of the estimate weight 106-95 is 11. The estimate
live weight will be 95 (5/10 x 12) equals 101kgs.
Note: Be sure that the animal is standing normally.

8. Program the production and marketing of hogs to ensure

adequate supply of pork in the market.
9. Organize a cooperative market system.

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Methods of Marketing

A very common problem among hog raisers is when

and how to market finished pigs. The choice of outlets often varies
with different localities. Also, between slaughter and feeder animals, the
methods of marketing are different. These in turn differ from marketing
of pure bred.

A hog raiser may choose between disposing his pigs

through direct marketing or terminal marketing. Of the two methods,
direct marketing is increasing while terminal marketing is decreasing in
terms of profit. A third method is that of specification and grade buying.
This type sets the price to be paid per hundred pounds, live or dressed.
Certain specifications in grade and weight have to be met through.

A good market outlet is that which promises the best net

return from the sale. It is more important to consider effective selling
and net return than simply selling in cash basis.

Seasonal Changes in Marketing

Prices generally change (from month to month) during the

year. A seasonal price index shows these changes on prices over a
number of years. It does not perfectly indicate the prices to expect at a
particular time. A price index must fit the supply and demand conditions
in the community. Progressive swine growers use seasonal changes to
guide themselves in marking management decisions. They also use these
changes in planning their buying and selling operations.

Seasons affect the prices of hogs. Generally, marketing

prices are high when marketing is light. On the other hand, prices are
low when marketing is heavy. Variations in seasons of high and low
market prices occur with different classes of animals. Normal seasons of
high and low market prices are determined by the following factors:

 feed supplies
 weather conditions
 business conditions
 general price level

It is thus advisable to make a careful study of normal prices. This

study helps in deciding when to buy and sell hogs for market profit.
Determine the following factors before marketing your pigs.

 prevailing price level of commodities in general

 current supply of hogs, including hog products and prospective
supply in the immediate future

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  ability and willingness of consumers to purchase pork and pork
products;
 weight, grade and quality of hog offered for sale
 conditions peculiar to the particular market.

When to Sell Your Pigs and When to Buy

The day-to-day changes in price of hogs cannot be predicted.

Swine growers also desire to market their product at the height of its
market appeal. This time is likely to yield the best return. The month of
December or of holidays and fiestas offer the best prospects in marketing.
As a hog raiser you can hit the price peak either through force or
delayed feeding. These techniques may bring pigs to desired market
weight during the high price period.
One type of hog buyers are the “viajeros” or traders. The first and
highest groups are those who depend on availability of pigs from
producers.
The middlemen usually have a crew to scout for available pigs. If
a good number are available in the locality, the animals are transported
to central market or to the big markets. The “viajeros” own big capital
and enterprises. They program the disposal of their own animals and
market them directly to the wholesalers. Small or individual producers
depend sometimes on “viajeros” because they command high prices.
Operation of these producers is disorganized. They lack resources to
market their animals direct to the wholesalers.
The middlemen or “viajeros” are smart buyers and know their
trade very well. They can estimate the real value of an animal by ocular
inspection. Producers on the other hand, need a scale to do this. The
middlemen are in more advantageous position both in buying and selling
live animal on per head basis.

LET US REMEMBER

Marketing is an important tool in developing the livestock

production should include a formulation of an active – oriented
marketing program to successfully tackle the problems of the industry.

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HOW MUCH HAVE YOU LEARNED

Select the letter of your correct answer and write it in your

activity notebook.

1. A record that shows the total number of animals at the beginning

of the month or year up to the end of the month or a year.

a. expense record
b. inventory record
c. mortality record
d feed consumption record

2. A record which represents the number of animals that died

and identifies the cause of their deaths.

a. expense record
b. mortality record
c. inventory record
d. feed consumption record

3.It is a record that identifies the kind and total amount of

feeds consumed by the animals for one month.

a. inventory record
b. feed consumption record
c. expense record
d. mortality record

4. Which of the following statements should not be followed

when transporting animals?

a. Group hogs according to size.

b. Do not excite or exhaust hogs.
c. Do not underload or overload the truck.
d. Provide full feeding before and when transporting.

5. The marketable weight of hogs ranges from _______.

a. 60-65kgs.
b. 70-75kgs.
c. 80-85kgs.
d. 85-90kgs.

6. It provide accurate data on the assets and iabilities of the project.

a. record keeping
b. marketing
c. data gathering
d. canvassing

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 7. It pertains to the final weight of a pig for slaughtering or
marketing.

a. live weight
b. market weight
c. dressed weight
d. starting weight

8. It is the circumference of the body at the chest behind the

point of the elbow.

a. heart girth
b. body length
c. body measurement
d. live weight

9. It is measured along the arch of the back from the point

midway between the ears to the base of the tail.

a. live weight
b. heart girth
c. body length
d. body measurement

10. Which of the following statement is not an advantage of

record keeping?

a. It serves as future reference for improving the business.

b. It tells whether the project is gaining or losing.
c. It helps identify animals to be culled and retained.
d. It indicates the possibility or inability of an intended projec

RESOURCES

Canvass sheet
Price list
Hand-outs/modules
Record forms
Weighing scale

REFERENCES

Swine Farming Manual by Melanio G. Supnet and Oscar Gatmaitan

Basic Pig Keeping Manual ITCPH
Fattening hog MATEA-BASED TEXTBOOK
Scientific Farm Animal Production Ralph Bogart

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