Oap Ncii - Raise Organic Hogs

: Agriculture and Fishery
Sector
Qualification Title : Organic Agriculture Production NC II
Writers: Julievi B. Fernandez Tessie Jane B. Bolasco

Libertine A. Pana Charlane Jade A. Alinsub
Harold S. Putiz Noel V. Danwata
Rodel S. Desabille Edgar O. Fernandez
Alfan D. Fabio Blessel Joy L. Palomar
Illustrators: Ethelbert D. Somera John Mark J. Oliveros
D-jay P. Gloria Arniel H. Austria
Proofreaders: Edgar O. Fernandez
Charlane Jade A. Alinsub
HOW TO USE THIS MODULE
Welcome to the module in Organic Agriculture Production NC II. This module
contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Follow the activities provided for you. If you have
questions, don’t hesitate to ask your trainer/facilitator for assistance.
The goal of this module is the development of practical skills. To gain these skills,
you must learn basic components and terminology. For the most part, you’ll get this
information from the Information Sheets and TESDA website www.tesda.gov.ph.
To the Learner/s:
This module various and relevant activities and opportunities which will determine
how deep is your understanding of the different key concepts and demonstrate core
competencies as prescribed by TESDA Training Regulation in Organic Agriculture
Production.
Specifically, this module is crafted to focus on the different activities that will assess
your level in terms of skills and knowledge essential to get a Certificate of Competency
and/or National Certificate (NC II).
Successful completion of this specialization ensures that you have acquired the
essential skills to be on your way to becoming an agriculturist.
Sector : Agriculture and Fishery
Qualification Title :
Organic Agriculture Production NC II
: RAISE ORGANIC HOG

Unit of Competency
: RAISING ORGANIC HOG

Module Title
Writer/s: Tessie Jane B. Bolasco
Illustrator: Ethelbert D. Somera John Mark J. Oliveros
D-Jay P. Gloria Arniel H. Austria
Proofreaders: Edgar O. Fernandez Charlane Jade A. Alinsub

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Core Competencies
1. Raise organic chicken Raising organic chicken AGR612301
2. Produce organic vegetables Producing organic
AGR611306
vegetables
3. Produce organic fertilizer Producing organic fertilizer AGR611301
4. Produce organic concoctions Producing organic AGR611302

and extracts concoctions and extracts
Elective Competencies
5. Raise organic hogs Raising organic hogs AGR612302
6. Raise organic small Raising organic small
AGR612303
ruminants ruminants
UNIT OF COMPETENCY : RAISE ORGANIC HOGS
MODULE TITLE : PRODUCING ORGANIC FERTILIZER
UNIT CODE : AGR611302
UNIT DESCRIPTOR : This unit covers the ability to carry-out the knowledge,
skills and attitude required in raising organic hogs.
PERFORMANCE CRITERIA
ELEMENT
Italicized terms are elaborated in the Range of Variables
1. Select healthy 1.1. Hogs are identified according to breeds.
domestic hog breeds 1.2. Healthy hogs are selected based on industry
and suitable housing acceptable indicator for healthy piglets.
1.3. Suitable site for hog house are determined based on
PNS recommendations.
1.4. Hog house design is prepared based on PNS
recommendations.
1.5. Housing equipment installation design is prepared in
line with PNS recommendation and actual farm
conditions.
2. Feed hogs 2.1 Suitable feed materials are selected based on
availability in the locality , nutrient source and according
to PNS Organic Agriculture-Livestock and GAHP
requirements.
2.2 Feed materials are prepared following enterprise
prescribed formulation.
2.3 Animals are fed based on the standard feeding
method/management:
2.4 Feeding is monitored following enterprise procedures.
3. Grow and finish hogs 3.1. Growth rate is monitored based on enterprise procedures
3.2. Health care program are implemented based on on
PNS Organic Agriculture– Livestock or documented
ethno-veterinary practices
3.3. Sanitation and cleanliness program are implemented
based on PNS-livestock.
3.4. Organic waste for fertilizer production are collected
following organic practices.
3.5. Movement of hogs are managed based on PNS Organic
Agriculture– Livestock and other relevant guidelines.
3.6. Suitable hog finishers are selected based on market
specifications
3.7. Production record is accomplished according to
enterprise procedures.
INTRODUCTION
Pigs ruled the world millions of years ago. Pig-like creatures ruled the world
millions of years ago during the porcine age, according to Paleontologists. The animals,
known as lystrosaurs, were among the only survivors of the greatest mass extinction
event the world has ever seen- around 251 million years ago. (Sept. 15, 2008)
(https://www.telegraph.co.uk>earth)
Furthermore, fossil records show pigs were roaming the earth as early as 40 million
years ago, and those animals’ descendants are said to have been first domesticated
around 7,000 to 9,000 years ago in current-day China and parts of Western Asia. The
Romans later introduced purpose-specific breeding for pigs around 3,500 years ago
(Sources: Austin Chronicle, Texas Pork Producers Association, 2018)
The domestic pig originates from the Eurasian wild boar (Sus scrofa). We have
sequenced mitochondrial DNA and nuclear genes from wild and domestic pigs from Asia
and Europe. Clear evidence was obtained for domestication to have occurred
independently from wild boar subspecies in Europe and Asia.
(https://www.genetics.org>content)
In addition, Pigs are in the Suidae family, which includes eight (8) genera and 16
species. Among those species are wild boars, warthogs and pygmy hogs and domestic
pigs. Pig, hog and boar essentially describe the same animal but there are some
distinctions. (https://www.livescience.com>5062, 2018)
On the other hand, Hog Raising in the Philippines has been a profitable business
for Filipinos through the decades. Its popularity is evidently seen among backyards of
rural families. An average Filipino family usually raises a small number of pigs to augment
their daily needs.(https://businessdiary.com.ph>h...)
Moreover, we have Jess Domingo, a former top executive of a big corporation,
who runs the Domingo Ranch in Alfonso Lista, Ifugao. He told that raising organic pigs
was the right project for him for one very good reason- Pork is expensive in Isabela-his
target market.
He produces his own fermented feeds at a low cost and says there is big profit in
Hog Raising- if you raise them the organic way.
He has also found that producing pork the organic way is very profitable, even if
there is no premium for such pork in his target market.
(https://www.agriculture.com.ph>ho...)
Substantially, many mouth-watering dishes can be made out of pork meat aside in
extra income matters. We, Filipinos love to eat “lechon”, “pork adobo”, “pork sinigang”
and many more.
LEARNING EPISODES
This learning resource focuses on the course Organic Agriculture Production
(National Certificate Level II) (Elective Subject- Raise Organic Hogs) under the
Agriculture-Fishery Arts, one of the strands of TVL track. It is subdivided into two (2)
quarters. It aims to supplement fundamental information for practical purposes that
contributed much to the realization of the K to 12 Program.
In this module, it makes up the part to make whole information in the subject-
Organic Agriculture Production. It includes power point presentation as colourful
accessories in discussion, videos for visual learners, and series of activities that
assessing comprehension as students journeying along the topics. By and large, it covers
the ability to carry out skills, knowledge and attitude required in raising organic hogs.
And these are the elements in this module:
QUARTER 1
 Select healthy domestic hog breeds and suitable housing;
 Feed hogs; and
QUARTER 2
 Grow and finish hogs
TO THE LEARNER:
This module provides interesting facts about pigs, exciting information designed to
ignite your curiosity, at the same time provide real-life activities as you process your
understanding on the key-concepts in preparation for the actual demonstration of Core
Competencies prescribed in the TESDA Training Regulation in Organic Agriculture
Production.
This will serve also as your guiding star in developing practical learning and later will be
used as your weapon in the industry during Immersion, Enhancement and Assessment.
Content Standard:
The learner demonstrates understanding of core concepts and theories in
Organic Agriculture Production (Raise Organic Hog) lessons.
Performance Standard:
The learner independently demonstrates core competencies in Organic
Agriculture Production (Raise Organic Hog) as prescribed in the TESDA Training
Regulation.
Objectives:
As a learner, I am expected to become proficient in performing the following
competencies:
 Identify hogs according to breeds;
 Select healthy hogs base on industry acceptable indicator for healthy piglets;
 Prepare suitable site for hog house and is determine base on PNS
recommendations;
 Prepare hog house design base on PNS recommendations;
 Prepare housing equipment installation design in line with PNS
recommendation and actual farm conditions;
 Select suitable feed materials base on availability in the locality nutrient
source and according to PNS Organic Agriculture –Livestock and GAHP
requirements;
 Prepare feed materials following enterprise prescribed formulation;
 Feed animals base on the standard feeding method/management;
 Monitor feeding following enterprise procedures;
 Monitor growth rate base on enterprise procedures;
 Implement health care program base on PNS Organic Agriculture-Livestock
or documented ethno-veterinary practices;
 Implement sanitation and cleanliness program base on PNS-Livestock;
 Collect organic waste for fertilizer production following organic practices;
 Manage movement of hogs base on PNS Organic Agriculture-Livestock and
other relevant guidelines;
 Select suitable hog finishers base on market specifications; and
 Accomplish production record according to enterprise procedures.
Program Requirements:
Senior high school students who will take Organic Agriculture Production course
as their specialization in Technical-Vocational-Livelihood Education (TVL) Agriculture -
Fishery Arts should have successfully taken the exploratory course in Agricultural Crop
Production as this is the pre-requisite subject in Organic Agriculture Production. They
must have successfully completed the competencies indicated in previous grade levels.
The student of this module must possess the following:
 Inclined in taking care of the basic needs of hogs;
 Physically and mentally fit;
 With good moral character and have deep sense of animals;
 Can perform all the tasks required as insuring mental grasp on the core
concepts and theories in the course.
Learners are expected to develop their knowledge and skills in Organic
Agriculture Production-Raising Organic Hogs, demonstrate all the elements covered
namely: Select healthy domestic hog breeds and suitable housing, Feed hogs and Grow
and finish hogs.
This learner’s material should be taken for half school year for a total of 80 hours.
Lessons should be taken one at a time, following the correct sequence being presented
and should accomplish the assessment or enhancement activities before proceeding to
the next lesson.
HOW TO USE THIS LEARNER’S MATERIAL
Here are some reminders on how to use this material.

Remember to:
Reminders
 Work through all the information and complete the given activities.
 Follow directions every time you start answering or working out
activities. It is alright to rephrase when needed.
_______________________________
DIAGNOSTIC ASSESSMENT
A. Multiple Choices.
Read the statements carefully and choose the letter of your answer. Write your
answers on your test notebook.
1. Which of the following breeds of pigs are characterized as black having
white color on all four legs with erect ears?
A. Berkshire
B. Duroc
C. Landrace
D. Hampshire
2. What do you call a breed of pig classified as heritage hogs and are known
for superior mothering abilities, durability and soundness?
A. Large White
B. Yorkshire
C. Chester White
D. Poland China
3. What breed of pig is considered as a sort of a mystery pig and tagged as “fit
the bill perfectly?”
A. Large Black
B. Poland China
C. Hampshire
D. Duroc
4. What do you call a breed of pig that originated in England and was named
“Yorkshire” in United States and Canada?
A. Large White
B. Pietrain
C. Duroc
D. Large Black
5. What do you call a breed of pig having colour markings for breeding hogs
registration and it must be “red?”
A. Hampshire
B. Yorkshire
C. Berkshire
D. Duroc
6. What do you call a breed of pig that was one of the oldest breeds in America
and having erect ears (meaning they stand straight up)?
A. Berkshire
B. Hampshire
C. Yorkshire
D. Chester White
7. What do you call a breed of pig having pig standards of solid black snout to
tail, large lop ears covering the eyes, long straight face and snout, and long
deep bodies?
A. Berkshire
B. Hampshire
C. Large Black
D. Large White
8. What is a male pig called?
A. Piglet
B. Herd
C. Gilt
D. Boar
9. What type of diet do pigs have?
A. Omnivorous
B. Herbivorous
C. Carnivorous
D. Fungivorous
10. The following are the factors to consider when selecting a breeding stock
EXCEPT ____.
A. Prolificacy
B. Adaptability
C. Health
D. Loves to roll in the mud
11. Pigs are native of which 3 continents?
A. Asia, Africa & Europe
B. Antarctica, Australia & North America
C. South America, Africa & Asia
D. Africa, Asia & Australia
12. In preparation and construction of pig house and bedding, what is needed
to make the area clean and dry?
A. Proper ventilation
B. Good drainage system
C. Opening at the top
D. Design of the hog house
13. What do you call the act of giving birth in hog?
A. Accouchement
B. Labouring
C. Parturition
D. Delivery
14. According to PNS, how many days swine should be organically reared
before slaughtering?
A. 120 days
B. 150 days
C. 165 days
D. 130 days
15. In preparation and construction of pig house and beddings, what is needed
to be secured so that the beddings shall always be dried?
A. Free flow of water
B. Free flow of air
C. Opening at the top
D. Sturdy materials
16. What is the correct ratio of bedding materials?
A. 1:1:1:1:5
B. 8:2:1:2:2
C. 8:2:1:1:4
D. 8:1:1:2
17. The following are the bedding materials EXCEPT ______..
A. Banana bracts
B. Rice hull
C. Sand
D. Salt
18. In bedding materials ratio, how many sacks of rice hulls are needed?
A. 2 sacks
B. 8 sacks
C. 1 sack
D. 5sacks
19. What concoction is needed in spraying bedding materials?
A. IMO (Indigenous Microorganisms)
B. FFJ (Fermented Fruit Juice)
C. FPJ (Fermented Plant Juice)
D. 3C’s (Carrots, Cucumbers & Celeries)
20. Which of the following is NOT true in old animals?
A. Low producers
B. Poor breeders
C. Have a longer and productive life
D. Breeding inefficiency
21. Which of the following is the mothering ability?
A. Having good health
B. Prolific
C. Free from physical deformities
D. Have good natural instinct toward their young ones.
22. In breed selection in sow, what are the minimum pairs of well-developed
and properly spaced function teats?
A. 8
B. 6
C. 5
D. 7
23. When can we say that the selected breed in sow is a good female breeder?
A. Having a litter of 8 or more good sized piglets with high survivability
B. Unable to secrete milk
C. Smallest among the litter
D. Having inverted teats
24. What is the scientific name of hogs?
A. Chanos chanos
B. Sus scrofa
C. Capra hircus
D. Gallus gallus
25. How many sack/sacks of sand in bedding materials ratio in hogs?
A. 3
B. 2
C. 1
D. 8
26. What does PNS stand for?
A. Philippine National Statistics
B. Philippine Navigators Security
C. Peripheral Nervous System
D. Philippine National Standard
27. What particular management of the environment of the animals that
considers the behavioral needs of the animals and provide for sufficient free
movements, sufficient fresh air and natural daylight, protection against
unfavorable weather conditions, free access to fresh water and feeds?
A. Animal Husbandry Management
B. Atom Heart Mother
C. Animal Health Management
D. All Hands Meeting
28. How many kilograms of salt are there in bedding materials ratio in hogs?
A. 1
B. 3
C. 4
D. 2
29. The following are the factors to consider in selecting a breeding stock
EXCEPT ______.
A. Quality of Products
B. Temperament or Behaviour
C. Defective genes
D. Body Conformation
30. What does 8 represent in bedding materials ratio?
A. Salt
B. Soil
C. Rice Hull
D. Sand
B. True or False Test.
Directions: Write T if you think the statement is TRUE and write F if you think it
is false. Write your answers on your test notebook.
1. In Breeds and Breeding on organic hogs, the use of genetically

engineered species or breeds is allowed.
2. Mutilations are prohibited but if it can improve welfare, health or
hygiene of animals for safety reasons, castration could be carried out
by qualified personnel who shall see to it that suffering of animals is
reduced to minimum.
3. Artificial Insemination is allowed but modified sperm is not allowed.
4. The bedding materials ratio is 8:1:1:1:2
5. The animals with good performance should be culled.
6. High prepotency is the ability of a parent to pass on good qualities to
their offspring.
7. Mono-eyed, limping, defective and weak backline are good indicators
in the selection of animals.
8. Swelling and reddening of vulva are one of the signs of estruses/heat.
9. Development of mammary glands is one of the signs of pregnancy.
10. Rich in calcium is one of the 5 main components of feeds in hogs.
C. Analogy Test.
Directions: Choose the word that is connected to the fourth word. Use the words
in the first pair as your reference in coming up with your answer. Write the letter of
your answer on your test notebook.
1. Capra hircus: Goat __________ : Hog
A. Equus caballus C. Sus scrofa
B. Bos tauros D. Gallus gallus
2. Flock : Chicken __________ : Adult pigs
A. Herd C. School
B. Sounder D. Colony
3. Kid : Goat ____________ : Hog
A. Piglet C. Calf
B. Foal D. Fry
4. Carbonized Rice hull: CRH ______________________ : IMO
A. International Maritime C. It’s My Output
Organization
B. In My Opinion D. Indigenous Microorganism
5. Golden Red: Tamworth ___________________ : Large Black
A. Solid Black C. Black with a white belt
B. Completely White D. Red
6. Salt, CRH, Soil: Minerals _________________ : Vitamins
A. Copra meal C. Fish meal
B. FPJ, FFJ, FAA D. Plant source
7. 1-21 days: Starter feeds _________________ : Grower feeds
A. 106-136 days C. 22- 105 days
B. 22- 120 days D. 106-140 days
8. Big Bill: Largest pig _____________________: Smallest pig
A. Mini Maialino C. Mini Magno
B. Mini Magneto D. Mini Machiatto
9. Loss of Appetite: In heat _________________: Pregnant
A. Absence of heat/estrus C. Grunting & mounting of the hogs
B. Erect ears D. Appearance of mucus discharge from the
vagina
10. 50%: Starter (Carbohydrates) _____________ : Finisher (Carbohydrates)
A. 40% C. 70%
B. 50% D. 60%
QUARTER 1
Select healthy domestic hog breeds and suitable

housing (Lesson 1)
Overview
This quarter will equip learners the perceptive knowledge and opportunities to
develop practical learning skills and gain understanding in the identification of breeds in
hogs, selection of healthy hogs, suitable site for hog house, hog house design, housing
equipment, selection of suitable feed materials, preparation of feed materials, feeding
method/management, and monitoring feeding.
Students will be able to appreciate the process, the transfer of knowledge as
differentiated animated activities were given and different presentations of lessons were
emphasized.
Objectives
At the end of the lesson, you are expected to:
 Identify hogs according to breeds;
 Select healthy hogs based on industry acceptable indicator for healthy piglets
 Prepare suitable site for hog house determined based on PNS
recommendations;
 Prepare hog house design based on PNS recommendations
recommendation and actual farm conditions
______________________________________________
Let’s See What You Know
Pre-test
A. Multiple Choice Test.
Directions: Read each question carefully. Choose of your answer. Write your
1. It is a black and white pig with erect ears.
A. Berkshire C. Landrace
B. Tamworth D. Duroc
2. These hogs are mainly black, with occasional animals having white points;
medium flop ears; and a soft hair coat.
A. Large Black C. Mulefoot
B. Yorkshire D. Poland China
3. It has a pig standard of the following; namely: long deep bodies, long face
straight and snout, large lop ears covering the eyes and solid black snout to
tail.
A. Landrace C. Chester White
B. Large White D. Large Black
4. This breed can be traced back to a few Ohio counties and tagged as “fit the bill
perfectly”.
A. Tamworth C. Berkshire
B. Poland China D. Hampshire
5. It is classified as heritage hog and is known for superior mothering abilities,
durability and soundness.
A. Hampshire C. Mulefoot
B. Chester White D. Large Black
6. This hog having breed standards of the following: must be completely white,
possesses a dished face, has medium fall floppy ears and has a full thick coat.
A. Chester White C. Hampshire
B. Berkshire D. Yorkshire
7. It is white in color, ears droop and slant forward with its top edges nearly parallel
to the bridge of a straight nose.
A. Hampshire C. Landrace
B. Berkshire D. Large Black
8. It is noted for their ability to farrow and raise large litters, are the fifth most
recorded breed of swine in the United States.
A. Tamworth C. Poland China
B. Mulefoot D. Landrace
9. It is one of the oldest breeds in America; have erect ears (meaning they stand
straight up).
A. Hampshire C. Large White
B. Duroc D. Tamworth
10. The breeding registration of this hog is red colour marking and the
disqualification registry are ridgeling (one testicle) boar; less than six (6)
functional udder sections on each side of the underline.
A. Yorkshire C. Berkshire
B. Duroc D. Landrace
11. It is the other term of Large White pig and is originated in England.
A. Chester White C. Yorkshire
B. Poland China D. Tamworth
12. These will take into account in considering matters such as; adaptability to local
conditions, performance and productivity of the animal, availability of the animal
and local preference of the breed.
A. Suitability of the breed
B. Breed markings & Registration requirements
C. Preparation and Construction
Of the Pig house and Beddings
D. Mutilation and Animal Identification
13. These are goals that such animal diversity should be maintained.
A. Breeding goals C. Conversion period
B. Breeding techniques D. Breeding method
14. It is a salient features on Raising Organic Hog based on PNS that breeding
techniques such as embryo transfer, genetic engineering, treatments with
reproductive hormones and semen sexing are not allowed.
A. Mutilation and animal identification
B. Breeds and Breeding
C. Animal Husbandry Management
D. Conversion Period
15. These materials can be substituted in the absence of rice hull.
A. Saw dust, coco coir and other similar materials
B. Salt, soil and sand
C. Concoctions and vermicomposting
D. None of the above
16. It is refers to the number of centimeters the floor need to be excavated, and
where bedding materials embedded in designing the beddings.
A. 75 C. 90
B. 80 D. 100
17. It is a concoction needed in the mixture of bedding materials.
A. FFJ C. FPJ
B. 3C’s D. IMO
18. These materials must be properly installed.
A. Benches C. Wallowing pond
B. Feeding troughs and waterers D. Bedding materials
19. These are the first steps in putting up bedding materials.
A. Cleaning and sanitizing C. Preparing concoctions
B. Mixing the materials D. Spraying concoction in the materials
20. This part of a hog house shall restrain any walling or any form of barrier that
inhibits the free flow of air to ensure that the beddings shall always be dried.
A. Top of the roof C. Drainage
B. Floor area D. Post
21. It is one of the characteristics of good stock.
A. Shiny hair coat, gait C. Inflammation
B. Excessive redness D. white/yellow(purulent)discharge
22. It refers to a floor space requirement per hog.
A. 1.5 sq. m./head C. 2.0 sq. m./head
B. 1.0 sq. m./head D. 2.5 sq. m./head
23. It is one of the factors in site selection for suitable housing.
A. Have adequate supply of water C. Far from market roads
B. Insufficient spacing D. Prone to flooding
24. It is one of the guidelines in selecting breeder sow on the basis of physical
appearance.
A. Well-paced feet & legs, medium short feet and upright pastern are
preferable
B. It has well-developed ham, loin and shoulder
C. Body width is uniform from front to rear
D. All of the above
25. The following are the factors in selecting gilt, boar, or sow EXCEPT one.
A. Clearly visible and well- developed primary sex organ
B. Equal size testicles
C. Long bodied sow
D. Dull, sunken, cloudy, twitching or irritated eyes
B. Essay
Directions: Explain what is asked. Before you start answering, think first and plan
what you have to say.
1. Give one disadvantage if selection of healthy hog breeds is not meet, and give
some guidelines pertaining to selection of healthy hog breeds.
Your answers will be rated using the scoring rubric below.
SCORE CRITERIA
4 Explains very clearly some guidelines pertaining to the selection of
healthy hog breeds related to the given disadvantage.
3 Explains clearly some guidelines pertaining to the selection of healthy
hog breeds related to the given disadvantage.
2 Explains partially some guidelines pertaining to the selection of healthy
hog
breeds related to the given disadvantage.
1 Unable to explain any guidelines pertaining to the selection of healthy
hog
breeds related to the given disadvantage.
Lesson 1
SELECT HEALTHY DOMESTIC HOG BREEDS AND SUITABLE
HOUSING
Overview
The Philippine Native pig is either black or black with a white belly. Varieties include
Ilocos and Jalajala. The Berkjala, Diani, Kaman, Koronadel and Libtong breeds were all
developed from this breed. The Philippine Native is now extinct.
(https://thepigsite.com>advertiser>t...)
Many breeds of domestic pig exist; in many colors, shapes and sizes. According
to The Livestock Conservancy, as of 2016, three breeds of domestic are critically rare
(having a global population of fewer than 2000). They are the Choctaw hog, the Mulefoot,
and the Ossabaw Island hog.
The smallest breed of domesticated pig in the world is the Kunekune, from New
Zealand. However, it is not the size of the kunekune breed that makes it most suitable as
pet- it is the personality, temperament and ease of management honed over hundreds of
years and countless generations. (https://www.britishkunekunesociety.org.)
History’s largest pig was Big Bill, a Poland China breed who weighed in at hefty
1,157 kg. (2,552lb) and was 2.74 m (9 ft.) long. This huge hog stood 1.52 m (5 ft.) to his
shoulder, about the same as an average-height 12-year-old girl. (Feb. 04, 2019)
(https://www.guinnessworldrecords.com)
Performance Criteria 1.1
 Hogs are identified according to breeds
Learning Objectives: At the end of the lesson, you are expected to:
 Identify hog according to breeds
 Find pleasures regarding the topic
Activity 1- Word Search
Directions: Find the words listed below. They may be found by reading in any direction,
even backwards! The same letter can be used once or more. Bonus: The word organic is
hidden five times in the puzzle. Can you find them?
C I N A G R O B M O F D
I Y M B E R K S H I R U
N O U G A N I C T G M R
A R L O O R G A N I C O
G K E B E O R G A N I C
R S F B I G B I L L Y E
O H O L A N D R A C E R
P I O O R G A N I C J G
B R T E T A M W O R T H
V E L A R G E B L A C K
M I N I M A I A L I N O
C H E S T E R W H I T E
X P O L A N D C H I N A
L A R G E W H I T E C P
CHESTER WHITE HAMPSHIRE YORKSHIRE

MULEFOOT LANDRACE BIG BILL
DUROC LARGE WHITE MINI MAIALINO
LARGE BLACK TAMWORTH
BERKSHIRE POLAND CHINA
PNS Provisions
Animal Husbandry Management
 Sufficient free movement
 Sufficient fresh air and natural daylight
 Protection against excessive sunlight, temperatures, rain and
wind
 Enough lying and resting area
 Animals requiring bedding, natural materials shall be provided
 Ample access to fresh water and feed
 Shall have access to open air and grazing as applicable
Breeds and Breeding
 Maintain livestock diversity
 Indigenous breeds should be preserved and
promoted
 Embryo transfer techniques and cloning are not
allowed
 Artificial insemination is permitted
 Genetically engineered species or breeds not allowed
BREEDS OF PIGS
BERKSHIRE
A Berkshire shall be:

 A black and white animal with erect ears exhibiting Berkshire character.
 A Berkshire must have white on all four legs, face and tail (unless tail is
docked). One of the white leg points may also be missing.
 Must be ear notched within seven days of birth.( This goes for all pigs requiring
ear notches)
 A Berkshire must NOT have a solid white or a solid black face from the ears
forward.
 A Berkshire must NOT have a solid black nose (rim of nose).
 White is allowed on the ears, but NO solid white may appear on the ears.
 Occasional splash of white may appear on the body.
The Berkshire, as seen above, has a few characteristic or traits that make them
stand out. The easiest to spot are the erect ears. Poland China has many of the same
markings, the Berkshire also a somewhat distinct figure. This breed is known foremost
for meat quality, with some back fat, but great marbling of the carcass. They have shorter
necks and more of a dish face. Berkshire pigs are also known as a Heritage Breed.
 Berkshire too, considered the third-most recorded breed of swine in the United
States. Known for fast and efficient growth, reproductive efficiency, cleanness
and meat flavour and value.(https://www.pork.org>pig-farming)
MULEFOOT
Mule foot hogs as mainly black, with occasional animals having white points;
medium flop ears; and a soft hair coat
1. Solid, non-cloven hoof.
2. Solid black (a few white points accepted.)
3. Medium pricked ears. Falling forward not covering the entire face.
TAMWORTH
It is red pig. Most notable about the Tamworth breed is its ability to forage for itself.
The Tamworth is originally from central England in the counties of Stafford, Warwick,
Leicester, and Northampton. While the colour may resemble that of a Duroc, the
Tamworth is not to be confused with its red cousin.
Tamworth Pig Standards

 Golden-red, abundant, straight and fine and as free from black hairs
as possible.
 Face slightly dished, wide between the ears, jowl light.
 Ears, large and erect
 Black hair and black spots are objectionable.
LARGE BLACK
The Large Black pig is a British breed of domestic pig. It is the only British pig that
is entirely black. It was created in the last years of the nineteenth century by merging the
black pig populations of Devon and Cornwall in the South West with those of Essex,
Suffolk and Kent in the South-East. (https://en.,.wikipidia.org>wiki)
Large Black Pig Standards
 Solid Black snout to tail
 Large lop ears covering the eyes
 Long straight face and snout
 Long deep bodies
POLAND CHINA
Poland China’s are sort of a mystery pig. While the breed can be traced back to a
few Ohio counties, it is not known exactly which breeds influenced the creation of the
Poland China. Pigs during this era needed to be large and travel easy to get themselves
to market. Poland Chinas fit the bill perfectly.
Poland China Breed Standards
 Must be black with six white points (face, feet and switch) with an occasional
splash of white on the body. A hog may not possess more than one (1) solid
black leg and be determined as a Poland China.
 Must have ears down (floppy)
 Must not have evidence of a belt formation.
 Cannot have red or sandy hair / and or pigment.
CHESTER WHITE
Chester Whites are classified as Heritage Hogs and are known for superior
mothering abilities, durability, and soundness.
The Chester White is a breed of domestic which originated in Chester County,
Pennsylvania. It was formerly known as the Chester County White. (Wikipidia)
Chester White Breed Standards:
 Must be completely white
 Possesses a dished face
 Has medium fall floppy ears
 Has a full thick coat
LANDRACE
Landrace are white in colour. Their ears droop and slant forward with its top edges
nearly parallel to the bridge of a straight nose. Landrace, which are noted for their ability
to farrow and raise large litters, are the fifth most recorded breed of swine in the United
States.
Landrace Breed Markings and Registration Requirements
No animal to be used for breeding purpose shall be eligible to record:
 There is any hair other than white on any part of the animal’s body
 Have upright ears.
 Has less than six functional teats on each side of the underline or has any
inverted teats
 Where an animal shows evidence of an extra dewclaw. Black spots in the skin
are very objectionable and any large spots or numerous black spots located
on any part of the hog makes the pig ineligible for registry.
However, a small amount of black pigmentation is allowed on the body of the
animal.
HAMPSHIRE
Hampshire is one of the oldest breeds in America. They have erect ears (meaning
they stand straight up). First let’s look at the qualifications of the breed.
Hampshire Breed Markings and Registration Requirements
Hampshire boars and gilts must meet the requirements (except colour markings) along
with the following to be eligible to show in a breeding animal class.
 Black in colour with a white belt totally encircling the body including both front
legs and feet. Animal can have white on its nose as long as the white does
not break the rim of the nose and when its mouth is closed, the white under
the chin can NOT exceed what a U.S. minted quarter will cover. White is
allowed on the rear legs as long as it does NOT extend above the tuber calis
bone (knob of the hock).
 Must have at least six (6) functional udder sections on each side of the
underline.
DUROC
The colour marking of all Duroc breeding hogs for registration shall be red.
Disqualifications for registry
 White feet or white spots on any part of the body with the exception of the end
of the nose;
 Black spots, no more than three, none over two inches in diameter on the
body;
 Ridgeling (one testicle) boar;
 Less than six functional udder sections on each side of the underline.
Duroc
Duroc pig is a red, muscular, partially drooping ears, desirable as sires. They grow
the fastest out of all the other breeds. Average live weight of mature male is 300 kilograms
and female is 250 kilograms. It has a high prolificacy, with a litter size of 9 with high
weaning rate. (www.fao.org>documents>pigs)
YORKSHIRE
In the United States and Canada, this breed is called Yorkshire, however, in
England, where the breed originated; it is referred to as the Large White.
It is a breed of swine produced in the 18th century by crossing the large indigenous
white pig of North England with the smaller, fatter, white Chinese pig. The well-fleshed
Yorkshire is solid white with erect ears. (https://www.britannica.com>animal)
Suitability of the breed
To determine the adaptability of the breed, the following must be considered:

 Adaptability to local conditions ;
 Performance and productivity of the animal;
 Availability of the animal ;
 Local preference of the breed.
BREED SELECTION GUIDE
Guidelines in selecting breeder sow on the basis of physical appearance
 Young female swine should have a minimum of 6 pairs of well-developed and

properly space function teats. If not, they are likely to have poor milking
capacity.
 Teats that are inverted do not secrete milk, so choose pigs whose teats are
not inverted.
 Long bodied sow are desirable because of the more space created for udder
development.
 Body width is uniform from front to rear.
 When selecting breeding animals, see to it that it has a well-developed ham,
loin, and shoulder.
 Well-paced feet and legs, medium short feet and upright pastern are
preferable.
 Select biggest among the litter.
 Having a litter of 8 or more good size piglets with high survivability is a good
female breeder.
 Do not select young female swine that fail to secrete milk.
Factors to Consider when Selecting a
Breeding Stock:
AGE
 Age
 Level of Performance
 Physical Fitness  Young animals
 Health  They have a longer productive life.
 Body Conformation
 Temperament or behavior
 Old animals are poor breeders and
low producers
 Quality of products
 Mothering ability  Production and breeding efficiency
 Adaptability decline with age.
 Prolificacy
LEVEL OF PERFORMANCE PHYSICAL FITNESS
 Animals with highest  Animals selected should be free
production level selected. from any physical defect e.g. :
 Performance best  Mono-eyed
indicated by records  Limping
 Irregular number of teats
 Scrotal hernia
 Defective and weak backline
HEALTH MOTHERING ABILITY

 Sick animals do not breed well  Animals selected should have a
and expensive to keep good mothering ability
 Animals that resistant to diseases  Have good natural instinct towards
pass these characteristics their young one
 This will enable them to rear the
young ones up to weaning
TEMPERAMENT OR BEHAVIOR ADAPTABILITY
 Animals with bad behaviours  Well adapted to climatic

should be culled. E.g. Cannibalism, condition.
kicking,aggressiveness
BODY CONFORMATION PROLIFICACY

 Animal for breeding to be selected  The ability to give birth to many
offspring at a time
according to proper body conformation
(large litter)
 The ancestry records assist to choose
the prolific breeds for mating
QUALITY OF PRODUCTS
 Select animals that give products

of high quality such as meat.
GOOD PERFORMANCE OF ANIMAL BREED SELECTION IN BOAR:
INDICATED BY:
 High milk, wool and egg production  Animal for breeding to be selected
 Good mothering ability according to proper body conformation
 High prepotency is the ability of a  Equal Testicles
parent to pass good qualities to their  High Fertility rate
offspring  Good Performance
 No Deformities
 Long Body Frame
 The animals with poor performance
should be culled.
 Good records kept and used by the
farmers for this purpose.
In selecting gilt or sow or boar, these pointers should be considered: clearly visible
and well developed primary sex organ, equal size testicles, pigs that have been proven
and tested with traits that can overcome the defects of the herd, and ignore the minor
defects in the pigs that are present, provided that they are not present among the sows.
SIGNS OF ESTRUS/ HEAT

 Swelling and Reddening of vulva
 Grunting and mounting standing still
 Loss of appetite
 Erect ears
 Appearance of Mucus Discharge
 Frequent attempt to urination
Estrus/Heat Detection
A period of sexual receptivity and ovulation
 The pubertal or first estrus occurs at about 170-210 days of age in gilts that
receive boar stimulation (porkgateway.org>resource>estrus)
 The estrus cycle of swine lasts approximately 21 days. On day 1, the female
is receptive to mating; ovulation occurs or day 2 to 3.
(porkgateway.org>resource>heat)
 Estrus normally occurs spontaneously in gilts and mature females that are not
pregnant or lactating. Once estrus cycle have begun.
Swine Estrous Cycle
 The estrous cycle in the pig averages 21 days but can range from 17-25 days.
The first day of standing heat, when the female is receptive to the male and
will stand to be mounted, is referred to as day 0. The two or three days that
the female is sexually receptive is termed estrus.
SIGNS OF PREGNANCY
 Absence of heat/estrus
 Increase weight
 Enlargement of the abdomen
 Development of Mammary Glands
 (Reproductive changes, Changes in
heartbeat, Increased appetite, Nesting,
(https://jrpiercefamilyfarm.)
___________________________________________________
All right, Let’s See if you could still Remember…
A. Essay:
Choose one among the discussed breeds and state your reason why you
chose it.
Your performance will be rated using the scoring rubric below.
A.
Performance Activity 1
(Individual)
Name: _____________________________________
Grade level: _______________________
Section: ____________________
Date: __________________
Learning Activity Sheet
Key Concept:
(Happy hour time)
Remember the pigs you truly admired. Draw them in the paper following the given
sketches of pigs.
Learning competency 1.1
1.1 Hogs are identified according to breeds.
Code:
Directions:
Use your artistic ability to draw all the given sketches pigs and make it colorful.
Exercises/Activities:
Enjoy while coloring all you’ve been drawing same as the given sketches pigs.
Guide Questions (if necessary)
Rubrics for scoring (if necessary)
Healthy hogs are selected based on industry acceptable indicator for healthy
piglets
 Select healthy hogs based on industry acceptable indicator for healthy
piglets
 Form sound judgment in selecting hogs.
Activity 1- Identification
Directions: Identify the following pictures of different piglets. Write the word Healthy if
your judgment of the picture of the piglet is healthy and write Sick/Compromised if you
think it is not.
1. __________________ 2.__________________ 3.
__________________
4. __________________ 5. __________________
6.__________________
7. __________________ 8.__________________ 9.
__________________
10._______________ 11.______________
12._______________
Piglet Management /Guides/Neovia Philippines
 Piglet Management after the first suckling. Inject iron (or oral iron) 24 hours
after piglet birth. Teeth grinding (preferable) or clipping at 2 days of age to
avoid piglets’ infection and sow hurting. Tail docking at 2 days of age (3-4cm.).
Adoption: only if necessary from 12h to 24 hours after birth.
(https://www.ph.neovia-group.com>...)
 Healthy pigs should have bright, open eyes with pink eyelids. Pigs with dull,
sunken, cloudy, twitching or irritated eyes are not normal. Excessive redness,
inflammation, white or yellow (purulent) discharge, loss of hair, or lack of
colour around the eye may indicate a sick animal.
(porkgateway.org>resource>identi..)
 Select vigorous and hardy pigs from a healthy litter in a herd raised under
good swine sanitation. Do not keep gilts or boars nor breed.
(rfo02.da.gov.ph>…)
Characteristics of Good Stock

 White pigs: 12-15 kgs at 45 days from birth
 Native pigs: 10 kgs at 90 days
 Shiny haircoat
 Gait
______________________________________________
All right, Let’s See If You couls Still Remember
A. WH- Questions/Open Questions.

Write your answer on your test notebook.
1. What are the characteristics of healthy piglets?
2. What are the symptoms of sick/compromised pig?
3. What are the characteristics of good stock?
B. Essay.
Give judgment of good points and the limitations with evidence. Explain the question
below comprehensively.
A. Why do we need to select vigorous and hardy pigs from a litter in a herd raised
under good swine sanitation?
Your answer will be rated using the scoring rubric below.
Suitable site for hog house are determined based on PNS recommendations
 Prepare suitable site for hog house based on PNS recommendation;
 Form sound judgment in preparing suitable house and have fun.
Activity 1- Discussion and Reporting (By Group) (Applicable in face-to-face)
Direction: In each group, discuss about suitable site for hogs. Each idea counts.
Reporting will follow after.
Your performance will be rated using the scoring rubric below.

Activity 2: Drawing.
Directions: Draw a suitable site for a hog house.
Your performance will be rated usingthe rubric below.
Site Selection
 The site should be at an elevated place that cannot be flooded by rain water
 The site should be protected from the sun(shade from trees) and have
ample fresh air
 Away from residences (around 8-10 meters away downwind)
 In case of a large-scale pig farm, the sites selected needs also to be: well
connected to roads throughout the year
 Suitable for manure disposal, connected to reliable water and electricity
sources.(Jan. 08, 2016) (https://thepigsite.com>articles>ho...)
Site Selection
 Strategically located within the approved land use plan
 Have adequate supply of water
 Good access road
 Not prone to flooding
 Accessible to major facilities of production
Location
There must be sufficient distances between the piggeries, ponds, manure
or used bedding disposal areas, and dwellings to prevent odours becoming a
problem. Drainage from the piggery must not be allowed to enter a running stream.
Various local government regulations also relate to piggeries, and a
license may be necessary in some areas. Contact your local government authority
for further information.
All Right, Let’s See If You Could Still Remember…
A. Essay.
Directions: Give judgments and good points and support them with evidence.
Explain the question below.
 Why do we need to take into considerations the factors in selecting a site?
Your answer will be rated using the rubric below.
Hog house design is prepared based on PNS recommendations
 Prepare hog house design based on PNS recommendations
 Find pleasures in preparing hog house design
Activity 1- Let’s draw!
Directions: Draw your desired colorful hog house with complete design based on PNS
recommendations. Draw it in a long coupon bond using pencil and artistic colors.
Your performance will be rated using this rubric below.

Housing for pigs. For housing, pigs need a three-sided shelter that will keep them
safe from sun, wind and rain. You can build them out of pallets or scrap wood or anything
else you have around. They need to be dry, have shade and have wind protection.
…Water is also a key part in pig housing. (Aug. 11, 2019)
(https://www.thespruce.com>how-to.)
Preparation and construction of Pig house and beddings
 The design of the hog house shall consider good ventilation for the animals.
This means that there is an opening at the top of the roof where hot air exits.
The floor area shall restrain any walling or any form of barrier that inhibits the
free flow of air to ensure that the beddings shall always be dried. Good
drainage system makes the area clean and dry.
Floor Space Requirement: 1.5

sq.m./head
Options for Facilities:
Feeding Through
Drinkers for Concoctions
Wallowing Pond
Materials:
Permanent- round bars
Indigenous- bamboo slats
Bedding Ratio and

Proportion:
8:1:1:2 where 8 sacks of rice
hull or coco coir dust, 1 sack
of vermicompost, 1 sack of
sieved sand, and 2
kilograms of salt
In designing the beddings, the floor area shall be excavated about 90 centimetres
where the beddings materials are embedded. The bedding materials are:
 Rice hulls 80%, (8sacks of rice hull)
 Sand 10%, (1 sack of sieved sand)
 Soil/vermicompost 10%,(1 sack of soil/vermicompost)
 2 kilos of salt for every mixture of 10 bags.
Rice hull can be substituted by saw dust, coco coir dust and other similar materials. The
mixture shall be sprayed with IMO at 1% concentration in water based solution. Before
the mixture is place in the hole. The surroundings area including the hole must be
sanitized by pouring boiling water or by flame thrower. Feeding trough and waterers must
be properly installed.
 Always provide your pigs with plenty of clean, dry straw for bedding. Pigs love
to build nests to sleep in. Remove damp and soiled straw daily, replacing it
with fresh. Spreading an odor reducer/deodorizer (such as Stall DRY) over
wet areas will help keep the area dry. (https://www.farmsanctuary.org>)
 What gets rid of the smell of pig urine?
Opt for Baking Soda. Baking soda naturally neutralizes odors. Sprinkle it
liberally on the damp area or even an old urine stain, and work the powder
gently into the fibers of any fabric, rug or carpet. Let the baking soda sit
overnight for maximum odor absorption, then vacuum it up to remove the
smell completely. (May 1, 2019) (https://hcsummers.com>blog>gett...)
 Do pigs like the dark?
Pigs prefer to sleep in dim lighting/darkness, suggesting that lying areas of
the pen should not be brightly lit in order to promote resting behaviour. (Nov.
3, 2010) (https://thepigsite.com>articles>lig...)
Preparing the Beddings for Organic Hog
Procedures in Stocking the Beddings

 Disinfect the area
 Introduce beneficial microorganisms
 Divide the coco coir dust or rice hull, vermicompost, sand into two parts
 Divide the salt into three parts
 Add the first part of coco coir dust or rice hull, then the vermicompost, then
the sand and add the first part of the salt.
 Add the remaining parts of the coco coir dust or rice hull, then the
vermicompost, sand and the second part of salt.
 Add the remaining part of salt as the toppings.
Basic Housing Requirements

Pigs need a dry bed, and protection from extreme temperature and sunburn.
Minimum requirements apply for space, fresh air, hygiene, access to feed and water and
accommodation. These should not predispose the pigs to illness or injury.
Environment
The Importance of Temperature.
The temperature range required to achieve the best pig productivity is called the
thermo neutral zone. Within this zone, the pig’s heat production is independent of air
temperature, and is, therefore, determined by its live weight and feed intake.
Pen Flooring
Partly or fully slatted floor pens are usually preferred because they are easier to
keep clean. However, solid concrete floors may also be satisfactory if they are well
drained.
Dry Sows
Dry sow accommodation in a fully intensive operation needs to house about 80%
of breeder females at any one time, though this figure can vary between 75 and 85%
depending on lactation length. Additional allowance must be made for boars, replacement
gilts and cull sows. Dry sows can be housed in individual stalls, or small or large groups
(pens or outdoors).
Housing equipment installation design is prepared in line with PNS
 Have fun in preparing housing equipment installation design
Activity 1- Be an artist!
Directions: Draw in an artistic way, the housing equipment in hog house. Give
description in each equipment.
Your performance will be rated using the rubric below.
Feeding and Watering Facilities
Each pig requires adequate access to feed. Poor access to feed produces uneven
growth and condition impairs feed conversion efficiency and increases the proportion of
downgraded pigs. In modern grower herds, single-space, or multiple space wet and dry
feeders are commonly used at the rate of 10-15 pigs per feeder space. If troughs are
used, the space required per pig ranges from 0.15m per pig at eight weeks to 0.25m for
grower pigs and then 0.3m for finishers. Breeding stock requires 0.45m per pig.
Clean, cool and good-quality water must be available at all times, except in
situations when providing adequate quantities of whey to grower pigs is more appropriate.
Weaner pigs should be supplied water via bite-type nipple drinkers or pressure plate-
operated bowl drinkers, with one drinker for every 6-8 weaners. Growers and finishers
should have one drinker per 10-15 pigs, though more drinkers are required in hot
environments. At least two drinkers per pen are recommended. These should be placed
over slats to prevent the floor areas becoming wet, and encourage pigs to use the slats
for dunging and urinating. Push-type nipple drinkers waste more water than bite-types or
bowl drinkers, but they allow growers and breeders to wet their skin during hot weather.
As a general guide, an entire herd will require approximately 140-160 L per sow per day
(250-300 L per sow per day when flushing is included).
Sample of feeding and watering facility

Stall-housed dry sows
Stalling enables a high degree of management and can protect individual animals
from aggressive sows. This is particularly important during the first few weeks of a sow’s
pregnancy, when aggression from other sows can cause embryos to dislodge from the
uterine wall and die. Stalls are also useful for sick animals, or sow who need to lose or
gain weight.
In a typical stall, the rear half of the floor is slatted. The rear laneway is 1.2 m wide,
though this may be reduced to 0.6m if the stalls have a front exit gate.
Group-housed dry sows

In response to questions about the welfare of sows in stalls, a range of group-
housing options for dry sows has been developed. Major differences result from the
feeding system used. The common options are:
 Feeding in groups, usually using floors or troughs
 Feeding in pens with open-ended full or partial stalls, usually using troughs.
Electronic sow feeder (ESF) systems, enabling individual computerized feeding at
protected single-feeders, are now much more robust than earlier models. However,
capital costs, and other practical ways of identifying sows and minimizing aggression, are
likely to limit the application of this system.
Group pens often combine a group lying area with open ended individuals stalls
for feeding.
Some systems use partial stalls to reduce the amount of space required per sow.
The Model Code of Practice for the Welfare of Animals- Pigs’ recommends at least 1.4
square meters of floor area per group-housed sow.
Large groups in litter-based shelters
Increasingly, pregnant sows are being group-housed in litter-based shelters. These
have a litter-based resting area, and open stalls on a concrete pad for sows to feed and
rest in during warm weather. Such systems can work well but are usually preceded by
the use of individual stalls for several weeks after mating to ensure secure uterine embryo
implantation before the animals are grouped.
Farrowing and suckling sows

Pens with farrowing crates, heated creeps, and fully or partly slatted floors optimize
piglet survival by providing safer and more comfortable surroundings for litters. Crates
are often adjustable and some can be opened wide once the piglets are used to their pen
area (i.e where their sleeping area is located). Popular pen sizes are 2.1 m x 1.65 m, 2.1
m x 1.8 m, and 1.8 m x 1.8 m. In the last case, the crate runs diagonally from corner to
corner. Most modern designs incorporate a section of steel mesh or slotted-plastic
flooring at the rear of the sow.
Whatever the design, floors must remain dry. Artificial heating using gas,
electricity or fuel oil is often necessary in creeps to keep litters warm, often incorporated
into a kennel. However, it is equally important to keep the sow relatively cool.
The ‘all-in, all-out’ system, in which pens in separate rooms hold each weekly,
fortnightly or monthly batch of farrowing, is commonly adopted to improve hygiene and
reduce the effects of disease.
Growers
Weaners are often held in kennels or specially designed pens until 8-10 weeks of
age. These are hygienic and warm, with controllable environments. From about 10 weeks
of age, weaners are reared in the grower pens. It is not advisable to wean pigs directly
into grower pens unless the environment can be adjusted to suit them. If adjustment is
possible, leaving pigs in the same pen from weaning to market prevents the growth
setbacks and stress problems associated with moving and mixing pigs.
In the case of small herds, it is usually convenient to rear one litter in each pen.
The litter-sized pens give good results and keep stress to a minimum, but waste space.
Batch farrowing enables the piglets to be mixed around the time of weaning-the earlier
the better, so they become familiar. Two or more litters are kept in a pen until 10-12 weeks
of age when they are divided according to size or sex. The number of pens required
depends on the size of the pigs at market age.
In fully slatted pens equipped with single-space, wet-and-dry feeders, the
preferred maximum depth are 4m and the minimum practical width is 1.8m. This allows
for a shed width of 10m with pens arranged back to back, service lanes on either side of
the shed and a common effluent drain running down the centre of the shed.
In partly slatted pens, one-third of the floor area should be slatted. The total depth
of the pens should be double the width. Preferably, they should also have:
 A slope of 1:25 on the concrete floor
 Solid pen divisions on the concrete floor
 Solid pen fronts and gates where pens face each other across a lane
 Provision for pigs to see other pigs in at least one adjacent pen when standing
on slats over drains.
References
 Kruger L.Taylor, G and Ferrier, M (eds) 1994, ‘Plan it-build it’, NSW
Agriculture/Pig Research and Development Corporation, Tamworth,
Australia.
 McGahan, E, Nicholas, P, Casey, K and Hopper, K 1998, ‘Housing systems
for dry sows and boars’ (https://www.daf.qld.gov.au>pig
_____________________________________________________
All right, Let’s See If You Could Still Remember
(Review of Performance Criteria 1.1-1.5)
A. YES/NO Cards: (Applicable in face-to-face)

Using a 4x6-inch index card, do the activity below:
 Write YES on one side and write NO on the other side
 When the teacher shows you a picture of a hog with label, raise the index card
showing YES if the label is correct and NO if it is wrong.
 Do the same in the succeeding questions
B. Name me!
Directions: Provide the names of the following pictures of pigs. Write your answers
on your test notebook.
1._________________ 2._____________________
3.____________________
4._____________________ 5.____________________
6.___________________
C. Give complete description in relations to the pictures below.

Your performance will be rated by using the rubric below.
Performance Activity
By group with 5 members)
(Applicable in face-to-face)
Name of Learner: ___________________________________
Grade level:_______________________
Section: _______________________
Date: ______________

Key Concept:
The first element in Raising Organic Hog is all about healthy selection of domestic
hog breeds and suitable housing. Healthy hogs are mostly preferred when it comes to
domestication. Also considering their varied characteristics as well as their suitable site
for housing is of great importance. For example; in raising Berkshire pig, you have in your
mind the very reason for raising Berkshire- it is of meat quality since of all pigs, Berkshire
having the best quality of meat. Taking into consideration too, is the process in raising
them.
Learning Competency 1.1-1.3
1.1 Hogs are identified according to breeds
1.2 Healthy hogs are selected based on industry acceptable indicator for healthy piglets
1.3 Suitable site for hog house are determined based on PNS recommendations
Code:
Directions:
Make a brief research and pictorials in relation to the most suitable breed and
suitable site for housing.
Do research in relation to the most suitable breed and suitable site for housing
that is applicable in your community.
Guide Question (if necessary)
Rubric for scoring (if necessary)
Reflection
(Whole class) (Applicable in face-to-face)
Name: ____________________________________________
Grade level: _______________________
Section: _____________________
Date: __________________
Key Concept:
Hog house design plays a vital role in raising organic pigs as we aim to have a
productive one. Installing the housing equipment properly like feeding troughs and
watering facilities too is quite important.
Learning Competency: 1.4-1.5
1.4- Hog house design is prepared based on PNS recommendations
1.5- Housing equipment installation design is prepared in line with PNS recommendations
and actual farm conditions
Code:
Directions:
Build a hog house. Meet with your classmates and discuss all the materials needed
in building a hog house.
Gather all the materials found in your locality which are needed in building hog
house. Then build a hog house based on your learning in our discussion. Install housing
equipment too such as feeding troughs and watering facilities out of the materials
gathered and most importantly- our organic pigs!
Rubrics for scoring (if necessary)
Reflection:
__________________________________________________
ENHANCEMENT ACTIVITY
A. Minute to Write It
Directions: In your test notebook write whether you Agree or Disagree with the
following statements and justify your answer.
1. Swelling and reddening of vulva is a sign of estrus.
2. Enlargement of the abdomen is a sign of pregnancy.
3. Teats must be inverted.
4. Select sow that cannot secrete milk.
5. Young female swine should have a minimum of 6 pairs of well-developed and
properly spaced-function teats.
6. Equal testicles and high fertility rate is one of the factors in selecting breed of boar.
7. Animals selected should not be free from physical fitness.
8. Prone to flooding is one of the factors to be considered in selecting good site.
9. The color marking of all Duroc breeding hogs for registration shall be red.
10. The composition of bedding materials are 8 sacks of sieved sand, 2sacks of coco
coir/rice hull, 1sack of vermicompost, and 1kl. of salt.
11. Hampshire is one of the latest breeds in America.
12. Landrace was the fifth most recorded breed of swine in the Lexington, Fayette,
Kentucky, USA.
13. The design of the house shall consider good ventilation for the animals.
14. Chester Whites are classified as heritage hogs and are known for superior
mothering abilities, durability and soundness.
15. Old animals are good breeders and high producers.
16. Poland China was considered a sort of mystery pig.
17. Tamworth, originally from central England in the counties of Stafford, Warwick, and
many others has the ability to forage itself.
18. Mulefoot hogs had medium pricked ears, falling forward not covering the entire ears.
19. Bad performance of animal indicated by good mothering ability.
20. Good drainage system makes the area clean and dry.
B. Pictorial Report
Make a report with illustration showing the qualities of a good stock in terms of
breeding purposes.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled pictures properly and illustrated the qualities of a
good stock in terms of breeding purposes in a very attractive
manner.
good stock in terms of breeding purposes in an attractive
manner.
good stock in terms of breeding purposes in a less attractive
manner.
2 Compiled pictures properly but unable to illustrate the qualities
of a good stock in terms of breeding purposes in a less
attractive manner.
1 Improperly compiled pictures and was not able to illustrate the
qualities of a good stock in terms of breeding purposes.
Lesson 2
FEED HOGS
Overview
This lesson will provide learners major information regarding hog feeding.
The chief information is considerable enough for the learners developing their
skills, knowledge and attitude so to gain understanding in the feed materials, the standard
feeding method/management and the feeding. They will be able to identify different kinds
of nutrient source available in the locality, learn the feeding method and management,
and on how to monitor feeding.
Differentiated activities are given to swing better room to transmit what you have
learned into reality. As “there’s no learning when there’s no application class rule”
Performance Criteria 2.1-2.4
2.1- Suitable feed materials are selected based on availability in the locality nutrient
source and according to PNS Organic Agriculture-Livestock and GAHP requirements.
2.2- Feed materials are prepared following enterprise prescribed formulation.
2.3- Animals are fed based on the standard feeding method/management
2.4- Feeding is monitored following enterprise procedures
Objectives
 Select suitable feed materials based on availability in the locality nutrient
source and according to PNS-Organic Agriculture- Livestock and GAHP
requirements.
 Prepare feed materials following enterprise prescribed formulation.
 Feed animals based on the standard feeding method/management.
 Monitor feeding following enterprise procedures.
Pre-test.
A. Multiple Choices Test.
Directions: Read each question carefully. Choose the letter of your answers and write
them on your test notebook.
1. The following are the type of feeds EXCEPT ____.

A. Grower C. Vegetable
B. Finisher D. Starter
2. The following are the examples of protein sources in feed materials EXCEPT _____.
A. Madre de Agua C. Other leguminous crops
B. Ipil-ipil D. banana bracts
3. How many main components in an animal feeds?
A. 3 C. 4
B. 5 D. 7
4. The following are the nutrient content/main component in an animal feed EXCEPT
_____.
A. Protein C. Vitamins
B. Fats/ Lipids D. Minerals
5. What age of a pig consumes starter feeds?
A. 1-21 days C. 1-30 days
B. 1-35 days D. 1-40 days
6. What age of a pig consumes finisher pigs?
A. 106-210 days C. 106- 200 days
B. 106-205 days D. 106-136 days
7. What age of a pig consumes grower feeds?
A. 22-105 days C. 22-120 days
B. 22-118 days D. 22-130 days
8. The following are the examples of minerals as one of the nutrient sources EXCEPT
______.
A. Salt C. Coco coir
B. CRH D. Soil
9. The following are the examples of proteins as one of the nutrient sources EXCEPT
______.
A. Animal C. Plant source
B. Fish meal D. Banana bracts
10. The following are the examples of vitamins as one of the nutrient sources EXCEPT
_____.
A. FPJ C. FFJ
B. FAA D. OHN2
11. Which of the following are the sources of carbohydrates?
A. Root crops C. Vegetables
B. Fruits D. Banana bracts
12. Which of the following are the sources of minerals?
A. Concoctions C. Root crops
B. Leafy vegetables D. Azolla
13. How many days of fermentation the shredded silage preparation?
A. 3 days C. 7 days
B. 5 days D. 9 days
14. What is the ratio of the fermented silage as feed materials when added rice bran?
A. 1:2 C. 1:4
B. 1:1 D. 1:3
15. At four years onwards, what is the percentage of the organic feeds given to the
hogs?
A. 75% C. 100%
B. 90% D. 60%
B. Give one Disadvantage in feeding hogs with inorganic feeds, explain it and give
some Advantages pertaining to hogs fed with organic feeds.
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
4 Explains very clearly the advantages pertaining to hogs fed with
organic feeds related to the given disadvantage.
3 Explains clearly the advantages pertaining to hogs fed with
2 Explains partially the advantages pertaining to hogs fed with
1 Unable to explain any advantages pertaining to hogs fed with
FEED HOGS
Overview
Pigs can eat all kinds of scraps, or leftover food such as mealie-pap, bread,
vegetables, fruit and pig pellets. Real pig pellets are, however, the best feed. Do not only
feed one vegetable (such as cabbage), because pigs need a varied diet to stay healthy.
(https://www.nda.agric.za>docs>pigs)
Common ingredients of hog feeds include wheat, corn, barley, oats and sorghum.
Feeds will also include a variety of vitamins and minerals. (https://animals.mom.me>hog-
feeds...)
On the other hand, organically ways of dealing livestock such as hogs; they were
given all organic, hormone- and GMO-free feed. They do have healthy diet and must have
access to the outdoors.
Lastly, profitability of commercial swine enterprises is affected by a variety of
factors, such as the pigs’ genetic potential, environment, feed intake, ingredient
availability and market prices. Each of these factors needs to be considered in designing
the most optimal and profitable feeding and management system. The final feeding and
management strategy implemented maybe different for each individual production unit
and will also vary with changing environmental and economic conditions. The challenge
to the producer is to manage all variables in such a way that productivity and profitability
are optimized. Feed represents approximately 65 to 75% of the total cost of producing
pork and approximately 75% of this amount is fed in the grow-finish phase of production.
Close attention is needed to develop nutrition and feeding management program
to increase the potential for profitability. (porkgateway.org>resource>grow…)
Suitable feed materials are selected based on availability in the locality, nutrient
source, and according to PNS Organic Agriculture-Livestock and GAHP requirements.
 Select suitable feed materials based on availability in the locality and nutrient
source
 Find pleasure while doing the selection
Activity 1:
Directions:
List down as many as you can, the suitable feeding materials found in your locality
and give each material a description as to nutrient sources.
PNS Provisions
Animal Nutrition
 The prevailing part of the feed (more than 50%) of the feed shall come from the
farm unit itself or be produced in cooperation with other organic farms or
processors.
 The following products shall not be included in the feed: synthetic growth
promoters or stimulants, synthetic appetizers, preservatives, artificial coloring
agents, urea, farm animal by-products, droppings, dung or other manure, feed
subjected to solvent extraction, pure amino acids, genetically modifeied
organisms or products thereof
 The following products maybe used alternatively: bacteria, fungi, and enzymes,
by-products of food industry-molasses, plant-based products.
ANIMAL NUTRITION ANIMAL FEEDS AND FEEDINGS:
 Supplementation of vitamins and

minerals is allowed for as long as these PROTEIN
LIPIDS/FATS
are obtained from natural feeding CARBOHYDRATES
behaviour. VITAMINS
MINERALS
 Giving the due Consideration to the
low availability of the organic feed, the
following proportion of the feed ration could
be used:
Feed Materials
Protein sources- madre de agua and other leguminous plants
Carbohydrate sources- rootcrops
Mineral sources- concoctions
 What to feed pigs to fatten them up?
Most popular for pig feeding is distillery wastes from millet. It should
be mixed with other feeds such as rice bran and broken rice/maize.
Distillers’ residues can be fed to fattening pigs, but to pregnant or lactating
sows. (Jan. 08, 2016)
(https://thepigsite.com>articles>ho..)
 What is the fastest way to fatten up a pig?

Boost consumption by adding up to a half-pound of whey, milk
replacer or liquid protein supplements on top of his food at each feeding.
Or, crack two raw eggs over his food each time you feed him. A pig must
always have fresh, clean water. (Aug. 11, 2017)
(https://animals.mom.me>how-to-p...)
 How do you make organic pig feed?

Rice bran (D1) = 50kg. Copra meal = 7kg. Soya meal or duckweed
= 10kg.
(https://blog.biolinked.com>organic..)
 Organic pig diets are primarily organic grains and protein sources. Some
organic pig farms find that it is more cost-effective to grow their own grains
than to purchase grain on the open market. Synthetic vitamins and minerals
can be included in the organic ration. (https://www.ams.usda.gov>...
 The diets that the UNUT recommends for pigs will revolve around the
following materials, although some pigs will require more of these materials
than others:
A. Fishmeal
B. Wheat
C. Expeller or full fat soya meal
D. Wheat-feed
E. Salt
F. Barley
G. Peas (https://organic.lovetoknow.com>or...)
 Do pigs eat hay?
Hay. Forages such as grass or grass hay should be available to pet

pigs at all times. Eating grass and hay promotes healthy digestion in pigs,
from helping to wear their teeth down properly to preventing gastric ulcers.
Bermuda hay and timothy hay are healthy choices for potbellied pigs.
(https://urbanlivestockvet.com>feed...)
 What to feed pigs to finish them?
Nutritionists can choose from an array of competitive ingredients to

formulate diets for early finishing pigs. Energy sources may include corn,
milo, wheat, barley, tallow or other fat sources. Protein sources may include
soybean meal, canola meal, field peas or synthetic amino acids.
(https://www.nationalhogfarmer.com)
 Can pigs eat rice?
Rice Provides Attractive Feedstuff for Young Pigs. Research at the

University of Illinois suggests that feeding a small amount of rice to each
pig in early nursery diets may improve health without affecting growth
performance. (Dec. 14, 2007) (https://www.nationalhogfarmer.com)
 What is the best pig feed for flavour?
Barley is probably the best all-round grain for pigs. Feed it crushed
or steeped in water to soften. Meat meal provides good protein. Here are
the other feed options I use to give the meat great flavour, all grown myself.
(https://thisnzlife.co.nz>20-low-cost..)
 Can you feed pigs’ raw meat?
What not to feed pigs is anything moldy, slimy or rotten. Raw meat
and raw eggs should never be fed to swine. Feeding raw meat to pigs can
transfer diseases such as foot and mouth disease. (April 4.2020)
(https://iamcountryside.com>pigs)
 What food can kill pigs?

Here are some foods that you should not feed to pigs:
- Almond-Leaves and seeds (only wild or bitter almonds pose a threat)
- Animal products of any kind
- Avocado (the skin and pit especially)
- Cherries
- Chocolate
- Corn stalks (high in nitrates)
- Kale
- Nightshade vegetables (Oct.17, 2019)
 What is poisonous to pigs?
Algal. Blue-green algae, which are most often found in stagnant, slow
moving water when temperatures are high, can poison pigs. Symptoms
generally develop quite rapidly and may resemble an allergic reaction.
Convulsions may occur, but more frequently, a pig may sink to the ground,
and die without struggling. (Oct.17, 2019)
(https://opensanctuary.org>article)
Performance Activity 1- Photo Essay Making
Directions: Create the body of your photo essay. Write four or five points to prove your
thoughts or ideas regarding feeding materials. Select photos that will illustrate each of
these points. Organize your points and the photos into an essay.
Feed materials are prepared following enterprise prescribed formulation
Learning Objectives:
 Prepare feed materials following enterprise prescribed formulation
 Form sound judgment in preparing feed materials.
Activity 1
Directions: Provide details on how you will prepare and formulate feeding materials at
home. If there are no domesticated livestock, observe and provide details how others do
the work. (Do social distancing)
Feed
Material
 A feed material is a product of vegetable or animal origin, the main purpose is
which is to meet the nutritional needs of animals and which is used for oral
feeding. (https://english.cbg-meb.nl>topics)
Animal Feed Ingredients- Bureau of Agriculture and Fisheries Standards
 The Philippine National Standard (PNS) on Animal Feed Ingredients aims to

provide … origin, or other organic substances. (www.bafs.da.gov.ph>images)
Livestock and Poultry Feeds Regulations (Animal Industry Administrative …-

WIPO)
 The following rules and regulations governing the manufacture …
Complete feed- a mixture of feed ingredients by specific formula to be fed as
the … materials of a similar character.(https://www/wipo/int>laws)
 In case of farm-mixed feed formulation, farm operators should only use
ingredients from reputable and traceable suppliers.
(pcsp.org.ph>2019/06>Corr…)
How do you make feed formula?
 Here is how to prepare them: Cut 60-100 kg. of sweet potato vines and spread
them dry in the sun for about 30 minutes. Chop the vines into tiny pieces and
mix them with 10kg. of maize germ or pig growers mash. Sprinkle ½ kg. of
mineral salt and mix thoroughly . Put the mixture into an air tight 250-litre
plastic tank. (https://www.theorganicfarmer.org>..)
YEAR FEEDS RATIO
YEAR 1 50% NON-ORGANIC FEED, 50 %

ORGANIC FEED
YEAR 2 30% NON-ORGANIC FEED, 70%

ORGANIC FEED
YEAR 3 10% NON-ORGANIC FEED,90%

ORGANIC FEED
YEAR 4 100% ORGANIC FEED

onwards
FEED TYPES AND NUTRIENT CONTENT
NUTRIENT SOURCE
1. Protein- Animal, plant source and Fish meal

2. Lipids/ Fats- Copra Meal
3. Carbohydrates- Corn/ Rice Bran
4. Vitamins- FPJ, FFJ, FAA, OHN
5. Minerals- Salt, CRH, Soil
Fermented
FEED Silage Preparations
PROTEIN LIPIDS/ CARBO- VITAMINS MINERALS
Combination of kangkong, alugbati, young banana pseudostem,
TYPES azolla total of 10 kilograms
duckweed, FATS fermentHYDRATES
in ¼ kilogram
molasses and 2 tablespoon salt for 5 days.
STARTER 35% 8% 50% 2% 5%
If shredded, could be fermented in 3 days.
GROWER
Added 25%with a ratio
with rice bran 8%of 1:1. 60% 2% 5%
FINISHER 18% 15% 60% 2% 5%

Madre de Agua Concoctions
One of the protein sources FPJ, FFJ and FAA concoctions are
nutrient
In hog feeding sources of vitamins in hog feeding
Performance Activity – Let’s Do This!
Directions: “Be the feed formulators” Create your own feeds based on what have you
learned.
Don’t forget to record all the materials and formula and provide each material the
important detail about it.

Animals are fed based on the standard feeding method/management
Learning Objectives:
 Feed animals based on the standard method/management
 Find happiness in applying your learning in daily lives
Activity 1- It’s feeding time!

Directions: Feed your hog. Provide documentation showing the standard
method/management in feeding hog.

Live Stock: Pig: Feeding Management
 Pigs are monogastric animals and can utilize fibrous food only to a limited
extent. Adult pigs can utilize fibrous food better than young stock.
 Part of the protein in the diet of pigs should come from animal source such as
meat, fish etc.
 Pigs should be fed at regular intervals
 Fresh feed should be put only after removal of the previous feed from the feed
trough
 Pig rearing based on commercial pig feed is not economical and hence
feeding based on swill is recommended. On an average, pig requires 4-8 kg.
swill per day
 Converts inedible feeds to edible meat
 All categories of pigs can be given small quantity of fodder or may be sent to
pasture
 Ad libitum feeding using an automatic feeder (which can be fabricated using
200 litre oil drum) may be practiced or weaned pigs to avoid post-weaning
weight depression (agritech.tnau.ac.in)
 Pigs directly compete with human beings for cereals.
 Animal Nutrition
The following products should not be included in, nor added to the feed
or in any other way given to animals:
 Synthetic growth promoters or stimulants
 Synthetic appetizers
 Preservatives, except when used as a processing aid
 Artificial coloring agents
 Urea
 Farm animal byproducts (e.g. abattoir waste) for ruminants
 Droppings, dung or manure
 Feed subjected to solvent extraction or addition of other chemical agents
Directions: Draw a happy face  if you think the statement is correct and a sad face 
if you think it is not.
1. Feeding management is very important in raising hog.

2. Droppings, dungs or animal manure can be mixed in to their feeds as part of animal
nutrition.
3. Urea is good in animal nutrition and must be included.
4. Artificial coloring agents are not included in animal nutrition.
5. Fresh feed should be put only after the removal of the previous feed from the feed
trough.
6. Synthetic appetizers are not good for animal nutrition.
7. Synthetic growth promoters or stimulants are not to be included in animal nutrition.
8. Pigs should be fed at regular intervals.
9. Pigs indirectly compete with human being for cereals.
10. Pigs are monogastric animals and can utilize fibrous food only to a limited extent.
Feeding is monitored following enterprise procedures
 Monitor feeding following enterprise procedures
 Form sound judgment regarding the topic
Activity 1- It’s a monitoring week! (1week)
Directions: Starting today, you weigh your chosen pig. Feed, take care and record
every detail of your performed activities. Provide photos in an artistic way!
Your performance will be rated by using rubric below.

As a rule of thumb, you feed 1lb (450g) of food each day for each month of age,
up to a minimum of 6lbs (2.75kg.) per day. On average, taking a weaner from 8weeks to
slaughter six and a half months later will use about 380kg of feed (19 x 20kg bags).
(https://medium.com>new-farmer)
How much protein does a pig need?
 To maximize piglet growth, it is recommended that levels of crude protein be
at 20-23% in pre-starters and 18-20% in starters.
(https://www.pig333.com>articles)
 Pigs need protein to grow and most importantly, to develop muscle tissue
(muscles contain chiefly protein and water). Protein is made up of amino
acids, the ‘building blocks’ of protein, linked together in chains. (Oct. 17, 2013)
(https://www.daf.qld.gov.au>pigs)
Davao City
 The Department of Agriculture (DA) has warned hog raisers in Region 11
(Davao region) against feeding pigs with food leftovers as these could be the
possible source of the deadly African Swine-Fever and other animal diseases.
(Hog raisers pna.gov.ph)
Animal Age Kinds/Types Amount of Feeds
of Feeds
01 – 07 days Starter 500 grams
08 – 14 days Starter 750 grams
15 – 21 days Starter 1 kg
22 – 28 days Grower 1 kg
29 – 35 days Grower 1.5 kg
106 – 122 days Finisher 2.5 kg
___________________________________________________
Review of Performance Criteria 2.1-2.4
A. YES/NO Cards: (Applicable in face-to-face)

 Using a 4X6-inch index card, do the activity below:
 Write YES on one side and write NO on the other side.
 When the teacher shows you a picture of organic feeds with correct label,
raise the index card showing YES if the label is correct and NO if it is wrong.
 Do the same in the succeeding questions.
A. Feed Hogs.
In every assigned group, feed our organic hogs following the correct
type and the right amount of feeds. (Applicable in face-to-face)
You will be asked to feed the hogs in pig house. Follow the right
proportion of feed ration in performing the task.
Your performance will be rated using the scoring rubric below:
SCORE CRITERIA
4 Follow correctly the right proportion, feed ration and perform the
skills without supervision and with initiative and adaptability to
problem situations.
3 Follow correctly the right proportion, feed ration and perform the
skills satisfactorily without assistance or supervision.
2 Follow the procedures in feeding hogs with minor errors and
perform the skills satisfactorily with some assistance/or
supervision.
1 Unable to follow the procedures in feeding hogs and perform
the skills unsatisfactorily.
_______________________________________________________
ENHANCEMENT ACTIVITY
A. Minute to write it.

Directions: In your test notebook, write whether you agree or disagree to the
following statements and justify your answer.
1. Supplementation of vitamins and minerals is allowed for as long as these are obtained
from natural feeding behavior.
2. The diet shall be offered to the animals in a form not allowing them to execute their
natural feeding behavior.
3. There are 5 main components in an animal feed: protein, fats/lipids, carbohydrates,
vitamins and minerals.
4. Ratio of the main elements varies depending on the age of the animals.
5. In the 5 main components in an animal feed, vitamins got the biggest percentage.
6. In the 5 main components in an animal feed, protein got the smallest percentage.
7. Carbonized rice hull is the meaning of CRH and is one of the examples of vitamins.
8. Copra meal is an example of nutrient source of lipids/fats.
9. Starter is the type of feeds given to an animal ages from day 1- day 21.
10. Finisher is the type of feeds given to an animal aged from 106 days - 146 days old.
11. Grower is the type of feeds given to an animal aged 22-105 days.
12. Madre de Agua and other leguminous plants are feed materials that are rich in protein
sources.
13. Corn, rice bran are examples of carbohydrates.
14. Animal, plant sources and fish meal are examples of protein in nutrient source.
15. In case of low availability of organic feeds, the following proportion of ration could be
used: Year 3- 10% non-organic feed, 90% organic feed.
B. Pictorial Report.
Make a pictorial or illustrations showing the different sources of feeds in hogs.
Give description in each kind of feed.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Compiled pictures properly and illustrated the different sources of
feeds in hogs in a very attractive manner and provide descriptions
very clearly.
feeds in hogs in an attractive manner and provide descriptions clearly.
feeds in hogs in a less attractive manner and provide not so clear
descriptions.
feeds in hogs in a less attractive manner and provide no descriptions
at all.
1 Compiled pictures improperly and illustrated the different sources of
feeds in hogs in a less attractive manner and provide no descriptions
at all.
Name of learner: ___________________________________

Grade level: __________________________
Section: __________________
Date: _______________

(By Group)
Key Concept
Animal feed is food given to domestic animals in the course of animal husbandry.
Good feed is necessary for growth, body maintenance and the production of meat and
milk. You can use locally available feed that are less expensive, but can be nutritionally
complete when properly prepared. In fact, feeds can be fed well using only kitchen scraps
from a family’s household. (Jan. 8, 2016) (https://thepigsite.com>articles>ho...)
Learning competency 2.1

Suitable feed materials are selected based on the availability in the locality nutrient
source and according to PNS Organic Agriculture-Livestock and GAHP requirements.
Code:
Directions:
In each group, select and gather suitable feed materials for our organic hogs as
one of your projects.
Happily gather suitable feed materials for our organic hogs

Rubric for scoring (if necessary)
Reflection
References for learners (Can be found at the topic)
Answer Key (if necessary)
Prepared by:
TESSIE JANE B. BOLASCO
Name of Learner: ____________________________________

Grade level: ________________________
Section: ____________________
Date: ________________
(By Group)
Key Concept:
Feed materials are important components that need to be considered in the
preparation of feeding hogs.
2.2- Feed materials are prepared following enterprise prescribed formulation
2.3- Animals are fed based on the standard feeding method/management
2.4- Feeding is monitored following enterprise procedure
Code:
Directions:
Create your own organic feeding materials based on what you have learned and
those that are available in your community. Use these feeds to your hog, also monitor
them when feeding.
PERFECTIONISM is SELF ABUSE of the HIGHEST ORDER

ANNE WILSON SCHAEF
Post Test (Quarter 1)
I-General Directions: This is a 50 item test, read each direction in every type of test.
A. Multiple Choice Tests:

Directions: Choose the letter of your answers.
1. What concoction is needed in spraying bedding materials?
A. IMO (Indigenous Microorganisms) B. FFJ (Fermented Fruit Juice)
C. FPJ (Fermented Plant Juice) D. 3C’s (Carrots, Cucumbers & Celeries)
2. Which of the following is NOT true in old animals?
A. Low producers B. Poor breeders
C. Have longer and productive life D. Breeding inefficiency
3. Which of the following is a mothering ability?
A. Having good health B. Prolific
C. Free from physical deformities D. Have good natural instinct toward their
young ones
4. What breed of pig is considered as a sort of a mystery pig and tagged as “fit the bill
perfectly?”
A. Large Black B. Poland China
C. Hampshire D. Duroc
5. What do you call a breed of pig that was originated in England and was named
“Yorkshire” in United States and Canada?
A. Large White B. Pietrain
C. Duroc D. Large Black
6. What do you call a breed of pig having colour markings for breeding hogs registration
and it must be “red?”
A. Hampshire B. Yorkshire
C. Berkshire D. Duroc
7. What do you call a breed of pig that was one of the oldest breeds in America and
having erect ears (meaning they stand straight up)?
A. Berkshire B. Hampshire
C. Yorkshire D. Chester White
8. What do you call a breed of pig having pig standards of solid black snout to tail, large
lop ears covering the eyes, long straight face and snout, and long deep bodies?
A. Berkshire B. Hampshire
C. Large Black D. Large White
9. What is a male pig called?
A. Piglet B. Herd
C. Gilt D. Boar
10. It is a black and white pig with erect ears.
A. Berkshire C. Landrace
B. Tamworth D. Duroc
11. These hogs are mainly black, with occasional animals having white points; medium
flop ears; and a soft hair coat.
A. Large Black C. Mulefoot
B. Yorkshire D. Poland China
12. It has a pig standard namely: long deep bodies, long face straight and snout, large
lop ears covering the eyes and solid black snout to tail.
A. Landrace C. Chester White
B. Large White D. Large Black
13. This breed can be traced back to a few Ohio counties and tagged as “fit the bill
perfectly”.
A. Tamworth C. Berkshire
14. What does PNS stand for?
A. Philippine National Statistics B. Philippine Navigators Security
C. Peripheral Nervous System D. Philippine National Standard
15. What particular management of the environment of the animals considers the
behavioural needs of the animals and provide for sufficient free movements, sufficient
fresh air and natural daylight, protection against unfavourable weather conditions, free
access to fresh water and feeds?
A. Animal Husbandry Management B. Atom Heart Mother
C. Animal Health Management D. All Hands Meeting
16. How many kilograms of salt are there in bedding materials ratio in hogs?
A. 1 B. 3
C. 4 D. 2
17. The following are the factors to consider in selecting a breeding stock EXCEPT
_____
A. Quality of Products B. Temperament or Behavior
C. Defective genes D. Body Conformation
18. What does 8 represent in bedding materials ratio?
A. Salt B. Soil
C. Rice Hull D. Sand
19. This part of a hog house shall restrain any walling or any form of barrier that inhibits
the free flow of air to ensure that the beddings shall always be dried.
A. Top of the roof B. Drainage
C. Floor area D. Post
20. It is one of the characteristics of good stock.
A. Shiny hair coat, gait B. Inflammation
C. Excessive redness D. white/yellow(purulent)discharge
21. It refers to a floor space requirement per hog.
A. 1.5 sq. m./head B. 2.0 sq. m./head
C. 1.0 sq. m./head D. 2.5 sq. m./head
22. It is one of the factors in site selection for suitable housing.
A. Have adequate supply of water B. Far from market roads
C. Insufficient spacing D. Prone to flooding
23. It is one of the guidelines in selecting breeder sow on the basis of physical
appearance.
A. Well-paced feet & legs, medium short feet and upright pastern are preferable
B. It has well-developed ham, loin and shoulder
C. Body width is uniform from front to rear
D. All of the above
24. The following are the factors in selecting gilt, boar, or sow EXCEPT _____.
A. Clearly visible and well- developed primary sex organ
B. Equal size testicles
C. Long bodied sow
D. Dull, sunken, cloudy, twitching or irritated eyes
25. The following are the examples of proteins as one of the nutrient sources EXCEPT
_____.
A. Animal C. Plant source
B. Fish meal D. Banana bracts
26. The following are the examples of vitamins as one of the nutrient sources EXCEPT
_____.
A. FPJ C. FFJ
B. FAA D. OHN2
27. Which of the following are the sources of carbohydrates?
A. Root crops C. Vegetables
B. Fruits D. Banana bracts
28. Which of the following are the sources of minerals?
A. Concoctions C. Root crops
B. Leafy vegetables D. Azolla
29. How many days of fermentation the shredded silage preparation?
A. 3 days C. 7 days
B. 5 days D. 9 days
30. What is the ratio of the fermented silage as feed materials when added rice bran?
A. 1:2 C. 1:4
B. 1:1 D. 1:3
B. Matching Type Test.
Directions: Match column A with your answers on column B. Write only the letter
of answer on your test notebook.
A. B.
1. This breed is known foremost for A. 8:1:1:2
meat quality, with some back fat,
but great marbling of the carcass B. Design of the hog house
2. One of the nutrients content
3. Golden red, ears large and erect C. Good drainage system
4. Solid black from snout to tail
5. Must be completely white and possesses D. Large Black
a dished face.
6. Ratio of the bedding materials E. Fish meal
7. Must considered good ventilation F. Growers
for the animals G. Berkshire
8. Makes the area clean and dry H. Lipids/fats
9. One of the sources of protein in I. Hampshire
feeds and feeding J. Tamworth
10. One of the feed types K. Chester White
B. Enumeration:
Directions: Give what is asked. Write your answer in your test notebook.
A. Give the two equipment to be installed in the in the hog house

B. Give at least three bedding materials.
C. Give three characteristics of a healthy pig and 2 for sickly/unhealthy
pigs.
QUARTER 2
GROW AND FINISH HOGS (LESSON 1)
Overview
Most pig farmers buy “weaners,” piglets about two or three months old that are
no longer reliant on their mother’s milk; they can raise the pigs to slaughter weight
(typically about 250 pounds), which on factory style-farms is attained by the time
they’re 6 months old. (May 11, 2016). (https://modernfarmer.com>2016/05)
On the other hand, in a farrow-to-finish operation, 22-26 weeks (starting at birth)
are required to grow a pig to slaughter weight. Sows nurse their piglets for an average
of 3 weeks before they are weaned (separated from the sow). This is the farrow-to-
wean phase of hog production. (Aug. 20, 2019)
(https://www.ers.usda.gov>hogs>pork)
However, it will take roughly 5-6 months to raise a pig from birth to a finish weight
of around 250 pounds. A pig will eat an average of 6-8 pounds of feed per day.
This topic covers the last element of the elective subject, Raise Organic Hogs.
Learners will be able to learn on how to monitor growth rate of hogs, health care
programs, sanitation and cleanliness, collecting organic waste fertilizers, movement
of hogs, suitable hog finishers and production record.
Content Standard
The learner demonstrates understanding of core concepts and theories in Organic
Agriculture Production (Raise Organic Hogs) lessons
Performance Standard
The learner independently demonstrates core competencies in Organic Agriculture
Production (Raise Organic Hog) as prescribed in the TESDA Training Regulation
(Grow and Finish Hogs)
3.1 Growth rate is monitored based on enterprise procedures

3.2 Health care program are implemented based on PNS-Organic Agriculture-
Livestock or documented ethno-veterinary practices
3.3 Sanitation and cleanliness program are implemented based on PNS-Livestock
3.4 Organic waste for fertilizer production is collected following organic practices
3.5 Movement of hogs are managed based on PNS-Organic Agriculture-Livestock
and other relevant guidelines
3.6 Suitable hog finishers are selected based on market specifications
3.7 Production record is accomplished according to enterprise procedures
Objectives
 Monitor growth rate base on enterprise procedures;
 Implement health care program base on Organic Agriculture-Livestock or
documented ethno-veterinary practices;
 Implement sanitation and cleanliness program base on PNS-Livestock;
 Collect organic waste for fertilizer production following organic practices;
 Manage movement of hogs base on PNS-Organic Agriculture-Livestock and
other relevant guidelines;
 Select suitable hog finishers base on market specifications;
 Accomplish production record according to enterprise procedures.
______________________________________________________
Pre-test 1
A. True or False Test.
Directions: Write T if you think the statement is TRUE. And write F if you think it
is not. Write your answers on your test notebook.
1. Vitamins and mineral supplementation using synthetic medicines is part of

health care program in raising organic hogs, (Grow and Finish hog topics).
2. Deworming using madre de agua or dried ipil-ipil leaves is part of health care
program.
3. Application of beneficial microorganism is not part in the sanitation and
cleanliness program.
4. Collection of beddings where applicable is part in sanitation and cleanliness
program.
5. Cleaning of equipment is part in sanitation and cleanliness program.
6. In market specifications, the lechon type hogs weigh 25-40 kilograms.
7. Mutilations and animal identifications are part of health care program.
8. Health and well-being of animals must be ensured through preventative animal
husbandry practices.
9. The use of steroids, other synthetic growth promoters or enhancers, hormones
and substances of synthetic in origin is encouraged.
10. Natural remedies and complementary medical methods have first priority.
11. In transport and slaughter, the organic integrity of animals must be maintained
throughout the entire process of transport and slaughter.
12. In white pigs, 80-85 kilograms is the market specifications of slaughter hogs.
13. There are two methods of animal identification, the permanent and the
temporary.
14. The permanent animal identification is ear tagging, leg or neck bands and
marking pen.
15. The temporary animal identification is branding, tattooing and ear notching.
16. The use of antibiotic for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of its required legally or when an endemic disease
is known in the region.
17. The well-being of the animals is inferior in the choice of treatment.
18. Weaned piglets reached 40days old.
19. In taking care of weaned piglets, you’ll need housing requirement, feeding,
health management and PPE.
20. In taking care of piglets, you’ll need temperature for them, feeds/nutrition,
facilities in the hog house, health management, biosecurity, PPE (Personal
Protective Equipment)
B. Give one risk in growing and finishing hogs if proper management are not met.
Provide some guidelines pertaining to proper management of hogs in your own
understanding.
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
4 Explains very clearly the guidelines pertaining to proper
management of hogs related to the given risk.
3 Explains clearly the guidelines pertaining to proper
2 Explains partially the guidelines pertaining to proper
1 Unable to explain any guidelines pertaining to proper
Grow and Finish Hogs
This topic covers the last element of the elective subject, Raise Organic Hogs.
Learners will be able to learn on how to monitor growth rate of hogs, health care
programs, sanitation and cleanliness, collecting organic waste fertilizers, movement of
hogs, suitable hog finishers and production record.
Philippine National Standards (PNS) Salient Features on Raising Organic Hog
Conversion Period
 Swine should be organically reared at least 120 days before slaughter.
Growth rate is monitored based on enterprise procedures
 Learn to monitor growth rate based on enterprise procedures
 Find comfort and happiness in doing so
Activity 1: Analysis and Description.
Directions: The pictures shown below require you to write your good points of analyses
by giving description about each picture.
Your performance will be rated using the rubric below the pictures.
 The pig production cycle can be divided into three phases: breeding, weaning
and growing/finishing. The period from birth to weaning is called the lactation
period. After the piglets are weaned, some of the best female weaners are
kept as replacement for the sows. These animals constitute the herd of gilts.
(www.nzdl.org>gsdlmod)
 Pigs will grow from a birth weight of 4 pounds to a finishing weight of 250
pounds in 5 1/2months.
 At an average daily gain (ADG) of 1.7 pounds per day and your ideal weight
for a market hog is 265 pounds at fair time, the pig must weigh approximately
78 pounds at the time of selection.(https://extension.wsu.edu>content)
 The life-span of a pig is 15-20 years (Domestic pig/Lifespan)
 Pigs are slaughtered at a different ages. Generally, they can be divided into
piglets, which are 1.5 to 3months old; the fattening pigs, intended for pork and
bacon, which are four months to one year old; and finally the older pigs, such
as sows (female pigs) and boars (uncastrated male pigs).
(https://en.m.wikipidia.org>wiki)
 Vitamin C makes pig grow faster, bigger. According to a team of experts from
UP at Los Banos, adding ascorbic acid or vitamin C to the diet of pigs-800
grams for every kilo of feeds, will make them grow faster compared to those
treated with normal diets.(https://businessdiary.com.ph>vitam.)
 Duroc is a pig that grows the fastest.
 The average meat pig weighing 50pounds. (22kg.) being 7weeks old will have
a weight of 230 pounds (100kgs) being 20weeks old. The market weight
differs from breed to breed, but most pigs are slaughtered at 250 lbs. (June
07, 2017)
(https://wikifarmer.com>qas-pigs)
 A 250 lb. hog will approximately 144 lbs. of retail cuts. Around 28 % of a hog’s
live weight is inedible product removed during the slaughter and dressing
procedure bringing our 250 lb. (https://www.oda.state.ok.us>food)
 Ernestine has been officially recognized by Guinness World Records as the
oldest pig ever. (October 02, 2014)
ORGANIC HOGS
Meat
Lechon
Piglets Weaned Piglets

PIGLETS (Newly born 0-39 years old)
WEANED PIGLETS (40 days old)
 Temperature  Housing Requirement
 Feeds/Nutrition  Feeding
 Health Management
 Facilities in the Hog House  PPE
 Biosecurity
 Personal Protective
 Equipment (PPE)
FATTENING
 Housing Requirements
 Facilities
 Feeding
 PPE
Directions: Write what have you learned in this particular discussion. Express it in your
own word and understanding by writing your thoughts on your test notebook.

Health care program are implemented based on PNS Organic Agriculture-Livestock
or documented ethno-veterinary practices
Learning Objectives: At the end of the lesson, the students are expected to:
 Distinguish health care program coming from PNS Organic Agriculture-
Livestock or documented ethno-veterinary practices
Activity 1: Knowing.
Directions: Analyze the following pictures. Write PNS/Ethno-Veterinary if you think the
animals in the pictures have been cared for by them and write Quack Doctor if you think
the pigs were left unattended. Write your answers on your test notebook.
1.___________________ 2._____________________
3._____________________
4.__________________ 5.__________________
6.___________________
7.__________________ 8.__________________
9.___________________
10.________________ 11.___________________
12.____________________
PNS Provisions
Mutilations and animal identification
 Mutilations are prohibited but if it can improve welfare, health, or hygiene of
animals or for safety reasons: trimming of beaks, dehorning, ringing, cutting
of teeth, tattooing.
 Castration could be carried out by qualified personnel who shall see to it that
suffering of animals is reduced to a minimum.
 Keeping animals tethered are forbidden.
Veterinary Medicine
 The use of allopathic drugs is allowed when no justifiable alternatives
are available and preventive measures are not successful.
 Prophylactic use of allopathic medicines or antibiotics are not allowed.
 The following substances are forbidden: all steroids and other synthetic
growth promoters, substances of synthetic origin, hormones for heat
induction and heat synchronization unless used against reproductive
disorders justified by veterinarian.
Veterinary Medicine
 Vaccinations shall be used only when diseases are known to exist in
the region and cannot be controlled by other management
techniques. However, genetically engineered live viral vaccines shall
not be used.
 Records of sick animals treated allopathically shall be kept, clearly
identifying the animals concerned.
Health Care Program

 Deworming using madre de agua or dried ipil-ipil leaves
 Vitamins and mineral supplementation using concoctions
Animal Health
 Health and well-being of animals must be ensured through preventative
animal husbandry practices.
 The well-being of the animals is superior in the choice of treatment.
 Natural remedies and complementary medical methods have first priority.
 Use of antibiotics for prophylactic purposes is not allowed however
vaccinations could be carried out with direct supervision of duly licensed
veterinarian with the condition of it is required legally or when an endemic
disease is known in a region.
 The use of steroids, other synthetic growth promoters or enhancers,
hormones, and substances of synthetic in origin is prohibited.
Disease outbreak or suspicion of epidemic disease

(PNS/BAFS 267:2019 ICS 65. 020.30) (Code of Good Animal Husbandry Practice
(GAHP) for Swine)
 In the case of outbreak of disease or suspicion of epidemic disease, farm

should strictly follow the related law or regulation by competent authority
 The farm operator and/or veterinarian should report immediately or within 24
hours to relevant authorities if morbidity or mortality rate of pigs in the farm is
found to be abnormally high or clinical signs or symptoms are indicative of
notifiable disease as mandated by the competent authority
METHODS OF ANIMAL IDENTIFICATION:

1. PERMANENT ANIMAL IDENTIFICATION
 Branding
 Tatooing
 Ear notching
2. TEMPORARY ANIMAL IDENTIFICATION
 Ear tagging
 Leg-or neck bands
 Marking pen
PERMANENT ANIMAL IDENTIFICATION
BRANDING TATOOING EAR NOTCHING
TEMPORARY ANIMAL IDENTIFICATION
EAR TAGGING LEG OR NECK BANDS MARKING PEN

Managing Pig Health Tips
 Inspect your pig at least once a day
 Separate sick pigs from healthy animals
 Consult a vet about any unusual illness or unexpected deaths
 Vaccinate for common diseases
 Keep a record for veterinary treatments
 Provide access to weatherproof shelter (https://www.agric.wa.gov.au>keep-
...)
Directions: Answer and explain the following questions. Write your answer on your test
notebook.
1. Why do farmers care about animal health and welfare?

2. How can you promote health and wellbeing of animals?
3. Why is it important to keep animals healthy?
4. Why are farm animals important?
5. How animals help you as a student?
Your answer will be rated by using the rubric below.
Sanitation and Cleanliness Program are implemented based on PNS-Livestock
Learning Objectives: At the end of the lesson, the students are expected to:
 Appreciate the importance of cleanliness and sanitation in raising hogs
Activity 1- Examining pictures.
Directions: Examine the pictures below. Write Clean if you think the picture of hog
house is free from dirt and write Unclean if it is not. Write your answers on your test
notebook.
1._________________ 2._____________________
3.____________________
4._________________ 5._____________________
6._____________________
7._________________ 8.__________________
9.____________________
Contrary to popular belief, pigs are unable to sweat; instead, they wallow in mud
to cool down. Their mucky appearance gives pigs an undeserved reputation for
slovenliness. In fact, pigs are some of the cleanest animals around, refusing to excrete
anywhere near their living or eating areas when given a choice. (Nov. 10, 1996)
(https://www.pbs.org>wnet>the-jo…)
Sanitation and Cleanliness Program

 Cleaning of equipment
 Application of beneficial micro-organism
 Collection of beddings where applicable
Farm Personnel Hygiene

 All persons entering the farm should take a shower, have hair washed and
wear protective clothing supplied by the farm. The procedure for shower- cloth
changing should be shown at the entrance of the farm
 The farm owner/operator should provide farm workers with appropriate attire
and footwear for protective measures
 Appropriate working uniform/attire and footwear should be provided to visitors
who need to be at the production area, as may deemed necessary
 The owner/operator should ensure that all farm operators and farm workers
undergo annual routine health check-up medical examination
Personnel who have been sick such as fever, respiratory or gastrointestinal
infection should not be allowed to enter the farm unless they have been
recovered (Philippine National Standard (PNS)/BAFS 267:2019 ICS
65.020.30)
Biosecurity and Farm Sanitation
 Biosecurity measures. The farm should have a written protocol of biosecurity
measures. Proper warning signage should be provided
 Biosecurity procedures should be well implemented and continuously
monitored to prevent introduction of disease into the farm and/or to control its
spread within the farm
 The biosecurity measures should take into consideration the relevant
diseases identified by local regulations, authority
 The farms should have the appropriate and functional lay-out and
infrastructure to ensure effective implementation of the biosecurity measures.
This should include facilities for disinfection at entry/exit point of the farm and
the building
 All incoming animals should undergo the appropriate quarantine measures
 Stray animals would not be allowed within the premises
 Imported live animals and animal by-products should be accompanied by
official documentation from the competent authority
(Philippine National Standard (PNS)/BAFS 267:2019 ICS 65.020.30)
Hygiene and Sanitation in the Boar Stud- Pork Information Gateway
 Providing a clean, disease free environment for the boars will enhance sperm
production and prevent disease spread to the sow unite it.
(porkgateway.org>resource>hygie…)
Benefits of Cleaning and Disinfection
 A good cleaning and disinfection helps reduce the challenge to pigs and
resultant disease, so it will reduce the need of therapeutic and prophylactic
antibiotic usage will save on the cost of antibiotics, will help with food
assurance and satisfy legislature. (May 19, 2010)
(https://www.pig333.com>articles)
Disinfecting a pig pen
 Drain and flush out the water system, bowls, nipples, water tanks, etc. and fill
with a detergent sterilizer. Leave for two hours, drain and then refill with water.
Pressure wash the complete building using hot water or a steam cleaner
(https://thepigsite.com>husbandry)
 Disinfectants are used to rapidly kill bacteria. They kill off the bacteria by
causing the proteins to become damaged and outer layers of the bacteria cell
to rupture. (https://en.wikipidia.org>wiki>Dis...)
Three steps cleaning process:

1. Preparation. Remove loose dirt and food particles
2. Cleaning. Wash with hot water (60 degree Celsius) and detergent
3. Sanitizing. (Bacteria killing stage) Treat with very hot, clean potable water (75
degree Celsius) for at least two minutes.
4. Air drying (https://ww2.health.wa.gov.au>Clea...)
Performance Activity:
Directions: Give your point of view for the following questions.
 In your own opinion, how do good cleaning and sanitizing hog pen and
equipment influence the economic health and improvement of pigs?
Your performance will be rated by using the rubric below.
Organic wastes for fertilizer production are collected following organic practices
 Learn to turn organic wastes to fertilizer production and apply.
 Form sound judgment regarding the topic.
Activity: Giving opinions.
Directions: Give your opinions about the importance of organic wastes to the people
and the environment.
Management of livestock and poultry manure during and after production must be
performed in a responsible manner. Animal manures from selected farms were randomly
sampled and analyzed in the laboratory. The nutrient composition of sampled manures is
presented in the reports. This variation is expected because they came from different
farms with different diet/food supplements and management. They vary according to the
season, storage and other factors. Moreover it was confirmed that the changes in the
chemical composition of animal manures depends on i) class of animal ii) kind of feed
consumed iii) kind of bedding used iv) method of handling v) rate and method of
application and vi) kind of soil and crops on which it is used.
(organic.da.gov.ph>index.php>ma…)
Slurry is a waste from pig farming, which is onerous for the environment. The basic
way to utilize manure is the production of organic and organic-mineral fertilizers. As a
source of substances, influencing positively on plants and soil is a substrate of compost.
Biogas is produced in an economical way from pig slurry mixed with fruit waste. The issue
of methane fermentation depending on the type of feedstock and the temperature of the
process has been addressed. The integrated treatment for purification of liquid pig wastes
has been mentioned.
(https://www.researchgate.net>3039...), (https://www.researchgate.net>2348)
Newly Born (0-39 Days Old4

P
How to make fortified compost fertilizer
1. Collect 100 kgs. of shredded farm waste ( dried leaves, vegetable trimmings, twigs,etc.)
2. Mix and spray IMO (1 liter IMO with 29 liters or 30 liters solution)
3. Build a pile of not less than 60 cm. height.
4. Cover the pile with a plastic/tarpaulin sheet.
5. Open after 3 days.
6. Add and mix 100 kgs. of pure soil taken from the same farm.
7. Spray FAA while mixing (500ml FAA with 15 liters water)
8. Cover and open after 3 days.
9. Add and mix 100 kgs. of pig manure and or chicken dung.
10. Spray FAA/CALPHOS/FFJ while mixing (300ml.FAA/100ml.CALPHOS 100ml., and
FFJ 100 ml. with 15 liters water)
12. Spray as an item # 10 everyday thereafter until 12 days.
13. Wait until the temperature is lowered down.
14. Pack the mixture in a plastic bag, ready to use.
How to make fortified organic fertilizer

1. Mix two bags of D2 rice bran (100kgs.) with 30 liters of IMO solution (1liter IMO with 29
liters of water) thoroughly.
2. Cover with a canvas.
3. Open after 3days and mix with 200 kilograms of pig manure/chicken dung/cow
manure/carabao manure.
4. Spray with 30 liters FAA solution (1liter FAA,29 liters water)
5. Cover and open after 3days.
6. Add and mix 100 kgs. pure soil from the same farm.
7. Spray with 30 liters FAA/FFJ/CALPHOS solution (200 liters FAA/200ml. FFJ/100 ml.
CALPHOS with 29 liters water.
9. Spray 15 litres solution of FAA/FFJ (250 ml. FAA and 250 ml. FFJ with 15 liters of
water.)
10. Repeat item # 9 every day for 5days.
11. Add and mix 100 kilograms Carbonized rice hull (CRH), (from here its optional but
you can have the best organic fertilizer if you continue up to item # 17).
12. Spray as in item # 4.
13. Cover and open after 3days.
14. Add and mix 100 kilograms of vermicasts.
15. Spray 30liters solution of IMO and FAA (500ml. IMO and 500ml. FAA)
16. Cover and open after 3 days or when it cools down.
Performance Activity: I can do it! (Making Fertilizers)

Directions: Do collect organic wastes within your locality and follow the procedures
above.
Give details for your evidence-based explanations. Write your answers on your
test notebook.
Movement of hogs are managed based on PNS Organic Agriculture-Livestock and
other relevant guidelines
 Learn and understand the important details in transporting hogs;
 Form sound judgment regarding the topic.
Activity: Examining pictures.
Directions: Examine closely the pictures below. Write Good transportation if you think
the hogs were transported well and write Bad transportation if they were not. Write your
1.__________________ 2._____________________
3.____________________
4._________________ 5._____________________
6.___________________
7.___________________ 8.____________________
9._____________________
10._________________ 11.____________________
12.___________________
Animal Transport
 Animals should be transported in appropriate vehicles and in a manner that

does not cause stress throughout the travel and does not predispose them to
injury and disease
 Animals being transported should be in a good state of health. However
stressed, sick and pregnant animals, may be transported but with extra
precautionary measures.
 Vehicles used for the transport of animals should be according to the following
specifications:
- Allow easy loading and unloading;
- Has communication equipment and first aid kit;
- Ensure safety of the animals and personnel during transport;
- Clean and sanitized;
- Equipped with floors that provide secure footing;
- Have proper drainage for collection of urine;
- Have a decal/label “live animal on board” at the sides and front/back;
- Should be registered to BAI as Transport Vehicle Carrier and
accompanied by registered livestock handler; and
- Water should be available during transport
Animal Welfare
 Proper techniques should be applied to handle and restrain animals

 Animals should always be handled and restrained in such a way to protect
them from fear, stress, pain and injury
 Appropriate facilities, equipment and tools should be provided and used in
handling or restraining the animals
 Appropriate tools, techniques and skills should be used for the purpose of
effective animal management. Operators should have appropriate tools,
techniques and skills for effective animal management
 Tools should be used in a manner that minimize stress and injury to the
animals
 Tools should be functional for efficient application on the animals by the
operators
 Sick, injured or disabled should be given the necessary veterinary attention,
including humane euthanasia if necessary.
Directions: Give your opinion on the statement below. Write your answers on your test
notebook.
Give concrete information regarding the importance of the correct ways of
transporting hogs.
Suitable hog finishers are selected based on market specifications
 Learn to select suitable hog finishers based on market specifications;

 Find pleasure regarding the learned topic.
Activity: Identification.
Directions: Analyze the following pictures. Write Lechon type if you think the pigs
shown in the picture are good for lechon and write Slaughter hog if they are not. Use
your test notebook for this task.
1._________________ 2.___________________
3.___________________
4._________________ 5.___________________
6.___________________
7._______________ 8.__________________
9.____________________
10.________________ 11.___________________
12.__________________
Marketing pigs is an important aspect in profitable swine production. Pork

processors have developed marketing grids that value carcasses. These grids are
specific to each pork processor with premiums based on carcass weight and leanness.
Although premiums depend on the pork processor, the overall trend is for processors
placing more importance on carcass weight and importance on percent lean. Pigs need
to be sold at an optimum weight in order to maximize profit. (https://thepigsite.com>ma..)
Market Specifications
• Lechon type (25-40 kgs)
• Slaughter hogs (white pigs: 80-85 kgs)
Performance Activity: Essay.
Directions: Read the statement below and explain. Write your answers on your activity
notebook.
 You are a hog producer and you need to give/write concrete information on
the importance of market specification. What would you write about it?

Production record is accomplished according to enterprise procedures
 Learn and understand the value of Production Record;
 Find happiness upon knowing the topic.
Activity: Giving first-hand information
Directions: Read and answer the question below. Write your answer on your test
notebook.
1. In your own opinion/understanding, what is Production Record?

 The farm should keep and maintain complete records of farm operations,
management protocols, and animal health records like disease monitoring
and medication. These records should be easily retrievable and readily
available for inspection.
 Records include, but are not limited to, the following:
- Animal Identification including applicable data such as sex, breed, date
of birth, marking number, birth weight, weaning weight, and sow and boar
identification number;
- In case of boar and sow, breeding information like age, weight at mating,
time, heat testing, parturition, weaning;
- Entry and exit of pigs;
- Vehicles and visitors entry and exit;
- Animal health records including disease detection and surveillance (e.g.
post-mortem findings, mortality and morbidity reports, test results,
diagnosis, etc.), and intervention or treatment done (e.g. veterinary
products and supplies used in medication, vaccination, deworming,
medicated feeds, and other chemical usage including batch number,
quantity, number of animals treated, name of person who administered
medicine with recommendation from veterinarian on authorized persons,
date and route of administration, withdrawal period, and identification of
animals treated, etc.)
 Feed management such as feed receiving, mixing and feeding;
 Procurement of records containing date or purchase, product name, batch
number, expiry date, name of supplier, and quantity purchased and
health examination and training records of farm personnel
 All pertinent documents such as but not limited to farm operations,
management protocols and animal health records should be kept for at least
3 years
Below are the samples of Production Record in Hogs.

Performance Activity: Essay.
Directions: Read the statement below. Write your answer in your test notebook.
1. Give concrete details in relation to the importance of Production Record in the
farm.
Your performance will be rated using scoring rubric below.

_______________________________________________
Review of Learning Outcome 3.1-3.7
Let’s Do It!
Directions: Study and analyze the picture. Give concrete details regarding the way pigs
grow, develop and ready to marketing stage.
A.
B.
Your performance will be rated using the rubrics below.
Directions:
Below are illustrations of clean and unclean hog house. In your own opinion, how
do the two pictures affect the world of raising organic hogs?
Your performance will be rated using rubrics below the pictures.

Performance Activity 3:
Directions: By looking at the pictures below, give your own understanding on how
important veterinarians are in the world of livestock production.
Your performance will be rated using the rubric below the pictures.
Performance Activity 4: Drawing.
Directions: Draw 2 pigs, lechon type and slaughter type.

Performance Activity 1 (Applicable in face-to-face)
The four groups should do the following:
 Check the records of our organic pigs

 Trace the detailed information starting the pigs are in our hands till today.
 Go in the hog house and check the weight, feeds-the growth rate of our pigs,
also their health in the past and today.
 Have group discussion
 Present your data in an artistic way!
Your product and performance will be evaluated using the given rubric.
You need the prepare the following:
 PPE
 Notebooks
 Pens
 Others
Personal Protective Equipment (PPE) Pens and notebooks are both
tools in
Is designed to protect the wearer’s body in writing
from injury or infection.
Name of Learner: _____________________________________________
Grade level: ____________________________
Section: _________________________
Date: __________________________

(By Group)
Key Concept:
Sanitation and Cleanliness are of great importance in raising organic pig. If considered, it
is equivalent to the totality of the herds. In the absence of sanitation, health of the animals
will be deteriorating. And so, it’s a challenge to turn organic wastes of pigs into a useful
one. There must be proper disposal of waste that can lead into a useful creative friendly
environment.
3.3 Sanitation and cleanliness program are implemented based on PNS-livestock
3.4 Organic wastes for fertilizer production are collected following organic practices
Directions:
In every assigned group, do what is instructed.
 Clean thoroughly the hog house, sanitize the housing equipment and use
deodorizer concoction.
 Collect pig dung/pig manure and process it into organic fertilizer. (whole class)
 Clean, sanitize and collect pig dung in the hog house as directed
 Have active discussion and energetic collaboration in the processing of
organic fertilizers
Rubric for scoring:
__________________________________________
Let’s See If You Could Still Remember!
Post Tests (Quarter 2)

I- Directions: Multiple Choice Test. Read each statement carefully. Write the
letter of your answers on your test notebook.
1. Pigs are known for its meat. Which of the following is intended for pork and bacon?
A. Grower C. Weaner
B. Fattening pigs D. Piglets
2. Piglets and weaned piglets differ in age. How old are the weaned piglets?
A. 35 days old C. 40 days old
B. 27 days old D. 35 days old
3. Pigs of lechon type range from 25-40 kilograms. How many pounds are most pigs
slaughtered?
A. 250 lbs. C. 190 lbs.
B. 200 lbs. D. 180 lbs.
4. During farrowing, sow may have different birth weight of their piglets. What is the
average weight mostly of newly born piglets?
A. 3 lbs. C. 2 lbs.
B. 5 lbs. D. 4lbs.
5. In every stage and gender, pigs have their names…What do you call an uncastrated
male pigs?
A. Boars C. Sows
B. Gilt D. Piglet
6. How many percent of live weight is inedible product removed during slaughter and
dressing procedure?
A. 25% C. 30%
B. 28% D. 20%
7. Big Bill considered the largest pig. What do you call the oldest pig ever based on
Guinness book of record?
A. Ernestine C. Charles
B. Bobby D. Timmy
8. Pigs need vitamins to boost their immunity like humans! What vitamin makes the pig
grow faster and bigger?
A. Vitamin D C. Vitamin A
B. Vitamin E D. Vitamin C
9. There are many type of pigs. What type of pig grows the fastest?
A. Large White C. Duroc
B. Large Black D. Berkshire
10. What is the weight of a pig at the time of selection?
A. 75 lbs. C. 78 lbs.
B. 60 lbs. D. 65 lbs.
11. What is the ideal weight for a market hog?
A. 265 lbs. C. 275 lbs.
B. 250 lbs. D. 270 lbs.
12. What is the life span of pigs?
A. 10-15 years C. 6-12 years
B. 15-20 years D. 12-15 years
13. What do you call the old female pigs?
A. Gilt C. Sow
B. Boar D. Shote
14. What do you call a group of pigs?
A. School of pigs C. Flock
B. Herd D. Group
15. What do you call a period from birth to weaning?
A. Gestation C. Lactation
B. Farrowing D. Milking
II- Enumeration.
Directions: Enumerate the following. Write your answer in your test notebook.
A. Give the three (3) activities in Feed Management?
1.
2.
3.
B. Give the eight (8) important factors that must be included in making
Procurement of records.
1.
2.
3.
4.
5.
6.
7.
8.
C. Give the four (4) needs of weaned piglets
1.
2.
3.
4.
III- Essay. (20 pts.)
Directions: Summarize what you have learned from Performance Criteria 3.1-3.7.
Write your answers on your test notebook.
__________________________________________
Let’s See How Much You Learned
Summative Assessment (Quarter 1)
Don’t Stress, Do your Best, Forget the Rest
General Directions: This is a 60 item test, read each direction written in every type of
test. Write your answers on your test notebook.
I- Analogy Test.
Directions: Analyze the following pair of words and supply the missing words in the
second pair. Use the words in the first pair as your reference.
1. Upright ears: Landrace ________________: Hampshire
A. Drooping ears C. Twisted ears
B. Erect ears D. Straight ears
2. Protein: 25% _______________: Carbohydrates
A. 75% C. 60%
B. 50% D. 40%
3. Old animals: Low producers _______________: Young animals
A. Poor breeders C. Low breeders
B. High producers D. Less active
4. Increase in weight: Signs in pregnancy ________________: Signs of estrus
A. Loss of appetite C. Development of mammary glands
B. Absence of heat D. Increase in appetite
5. Vitamins: 2% _______________: Minerals
A. 6% C. 7%
B. 4% D. 5%
6. Lipids/Fats: Copra meal __________________: Mineral
A. Salt C. Rice bran
B. Fish meal D. Animals
7. A sort of mystery pig: Poland China _________________: Chester White
A. Heritage hog C. Famous hog
B. Red hog D. Pot-Bellied hog
8. Oldest breed in America: Hampshire _______________: Landrace
A. Fifth most recorded swine in US C. The heritage hog
B. The most popular pig across Egypt D. The oldest hog in America on record
9. 12-15 kilograms at 45 days from birth: White pigs ____________: 10 kilograms at 90
days
A. Kunekune pigs C. Native pigs
B. Tea cup pigs D. The red pigs
10. Rice hull: 8 sacks ________________: Salt
A. 3 bags C. 1 sack
B. 2 kilograms D. 2 sacks
II- Re-arrangement Test

Directions: Below are the ten (10) Procedures in Stocking the Beddings. Arrange
the rambled stages In Order. Use numbers in ordering the procedures. Write your
_____ A. Introduce beneficial microorganism
_____ B. Add the remaining part of salt as the toppings
_____ C. Divide the coco coir dust/rice hull, vermicompost, sand into 2 parts
_____ D. Divide the salt into 3 parts
_____ E. Introduce beneficial microorganism
_____ F. Disinfect the area
_____ G. Introduce beneficial microorganism
_____ H. Add the remaining parts of the coco coir dust or rice hull, then the
vermicompost, sand and the second part of salt.
_____ I. Add the first part of coco coir dust or rice hull, then the vermicompost, then
the sand and add the first part of the salt.
_____ J. Congratulations! You’ve finished arranging the procedures in stocking the
beddings- Job well done!
III- Enumeration.
Directions: Give what is asked. Write your answers on your test notebook.
A. Give two (2) factors in Breeds and Breeding
B. Give four (4) factors in determining the adaptability of breeds (Suitability of
Breeds)
C. Give four (4) guidelines in selecting breeder sow on the basis of physical
appearance
D. Give two (2) factors in breed selection of boar
E. Give 3 indicators of animals having good performance
IV- Matching type Test.

Directions: Match Column A with your answers in Column B. Write only the letter on
your test notebook. (+5pts.)
A. B.
1. Old animals are poor breeders A. Body Conformation
and low producers
2. Animals selected should be free B. Adaptability
from any physical defect
3. Animals with highest production C. Good mothering
ability
level selected
4. Sick animals do not breed well D. Health
and expensive to keep
5. Have good natural instincts toward E. Age
their young ones F. Physical fitness
6. Well-adapted to climatic conditions G. Level of
Performance
7. Animal for breeding to be selected H. Prolificacy
according to body conformation
8. Refers to animals that gives products I. Quality of products
of high quality such as meat
9. The ability to give birth to many J. Signs of
estrus/heat
offspring at a time K. Signs of
pregnancy
10. Swelling and reddening of vulva L. Gestation period
V- Multiple choice Test.

Directions: Read the statements carefully. Choose the letter of your answer. Write it
on your test notebook.
1. Different characteristics come from different breeds. What breed of pig
considered the third most recorded breed of swine in the US?
A. Berkshire C. Duroc
2. It is mainly black, with occasional animals having white points; medium flop ears; and
a soft hair coat.
A. Chester White C. Yorkshire
B. Landrace D. Mulefoot
3. Pigs grow differently. What do you call a breed of pig grows the fastest of all breeds?
A. Large Black C. Duroc
B. Tamworth D. Berkshire
4. It is a breed of swine produced in the 18th century by crossing the large indigenous
white pig of North England with the smaller, fatter, White Chinese pig.
A. Chester White C. Hampshire
B. Duroc D. Yorkshire
5. It is refers to the 2-3 days that the female hogs are sexually receptive.
A. Estrus C. Gestation
B. Lactation D. Partition
_______________________________________________
End of Summative Assessment in Quarter 1
Synthesis
Pigs have been domesticated since ancient times in the Old World. Pigs are highly
social and intelligent animals. With around 1 billion individuals alive at any time, the
domestic pig is among the most populous large mammals in the world.
On the other hand, the Philippines is the world’s tenth largest consumer, eight-top
producer and seventh-largest importer of pork. Pinoys love to pig-out, gobbling up about
35 kilograms of meat yearly, including an average of 15 kilograms of pork.
It’s no surprise that the local swine industry is one of its most lucrative trades, worth
PHP200 billion or USD5 billion and contributing 18.28% to the country’s agricultural
output in 2015, ranking second only to rice and staying way ahead of poultry.
(https://thepigsite.com)
Lechon or whole roasted pig is still the most popular dish and an important status
symbol for large family gatherings and festivals.
Now, if you have the passion in raising organic hogs, gain applicable and practical
guidance that will help you to become a successful hog producer someday.
Key to Correction Page
Pigs’ Trivia Page

Glossary:
Ad libitum feeding – Refers to the “free feeding” weight of an animal as opposed, for
example to the weight after a restricted diet or pair feeding
Bedding materials – Are materials used to provide a bed for animals
Biosecurity measures – Is a set of preventive measures designed to reduce the risk of
transmission of infectious diseases, quarantined pests, invasive alien species, living
modified organisms.
Boar – Is an uncastrated male swine usually kept for breeding
Breeder stock – Is a female livestock whose offspring may be incorporated in organic
operation at the time of their birth
Breeds – Specific group of domestic animals of plants with a homogeneous appearance,
behaviour and other characteristics that distinguish it from other animals or plants of the
same species, and arrived at through selective breeding
Breeding – Is a selection of plants or animals to reproduce and/or further develop desired
characteristics in succeeding generations
Colostrum – Is the first milk of from a female animal after giving birth
Concoctions – Is a combination of various ingredients, usually herbs, spices,
condiments, powdery substances or minerals, mixed up together, minced, dissolved or
macerated into a liquid so as they can be ingested or drunk. The term “concoction” is
sometimes loosely used metaphorically in order to describe a cocktail or a motley
assemblage of things, persons or ideas.
Conversion – Is the process of changing an agricultural system from conventional to
organic. This covers of what is sometimes known as transition
Crossbreed – Is a group of animals produced by mating two or more different breeds or
strain of animals.
Culling – Is the removal of undesirable or inferior animals in the herd based on important
economic traits and overall performance
Disinfect – Is to reduce by physical or chemical means, the number of microorganism in
the environment, to a level that does not compromise food safety or suitability
Dry sow – Is a sow whose litter has been weaned but which has not yet been bred or is
not pregnant
Dung – Is the organic material that is used to fertilize land, usually consisting of the faeces
and urine of domestic livestock, with or without litter such as straw, hay and bedding
Estrus – Is the period of time when the female will accept male. Also known as heat
period.
Feed materials – Is the straight feeding stuff intended as such to animals and also feed
ingredients intended for use in the manufacture of compound feeds.
Farrowing – Is the acts of giving births in pigs or swine
Feeds – Is any non-injurious edible material having nutrient value to animals. May be
harvest or pasture forage, range, grain or other processed feed for livestock or game
animals
Fertilizer – Is any organic or inorganic material of natural or synthetic origin (other than
liming materials) that is added to a soil to supply one or more nutrients essential to the
growth of plants
Gait – Is a manner of walking or moving foot
Gestation period – Refers to the period of carrying the young in the womb
Gilt – Is a manner of walking or moving foot
Growth rate – Is a measure of the increase in size, mass or number of crops over a
period of time
Hog – A domesticated swine especially when weighing more than 120 pounds (54
kilograms)
Inbreeding – Is the mating of closely related animals in the herd
Lactating – Describes the secretion of milk from the mammary glands and the period of
time that the mother lactates to feed her young
Livestock – Refers to domestic animals kept for use on a farm and raised for sale and
profit
Litter – Is the offspring at one birth of a multiparous or animal like swine
Litter size – Refers to the aggregate numbers of piglets per farrowing
Lystrosaurs – A herbivorous genus of dicynodont therapsids from the late Permian and
early Triassic epochs (around 250 million years ago)
Nutrients – Are food elements or substance found in the feeds such as protein,
carbohydrates, fats and others.
Organic feed – Animal food produced organically. It should be produced on farm but it
may also be imported. The recommended objective to produce feed on farm remains a
challenge in organic livestock and aquaculture production.
Organic waste – Is anything that comes from plants or animals that is biodegradable
Organic agriculture – Is an ecological production management system that promotes
and enhances biodiversity, biological cycles and soil biological activity. It is based on
minimal use of off-farm inputs and on management practices that restore, maintain or
enhance ecological harmony
PNS – Philippine National Standard
Porcine age – swine/pig
Prepotency – Unusual ability of an individual or strain to transmit its characters to
offspring because of homozygosity for numerous dominant genes
Prophylactic – Guarding from or preventing the spread or occurrence of disease or
infection
Pure breeding – Is the mating of unrelated individuals of the same breed
Purulent – discharging pus
Ration – The total amount of feeds taken by an animal during 24 hour period.
Raw materials – All ingredients other than additives
Selection – Refers to the process of choosing males and females with desirable
characteristics either for breeding or replacement stocks
Sow – A mature female hog that had given birth
Swine – A collective term for hogs
Vermicompost – Is the combination of vermicast and other half decomposed substrate
Waterer – Equipment used in providing water to animals
Weaning – Refers to a young animal of either sex which has been separated from the
mother at the end of the lactation period
References:
 PNS Provisions
 (https://www.telegraph.co.uk>earth)
 (Sources: Austin Chronicle, Texas Pork Producers Association)
 (https://www.genetics.org>content)
 (https://www.livescience.com>5062)
 (https://businessdiary.com.ph>h)
 (https://www.agriculture.com.ph>ho...)
 (https://thepigsite.com>advertiser>t...)
 (https://www.britishkunekunesociety.org)
 (https://www.guinnessworldrecords.com)
 (https://www.pork.org>pig-farming)
 (https://en.,.wikipidia.org>wiki)
 (www.fao.org>documents>pigs)
 ( https://www.britannica.com>animal)
 (https://www.ph.neovia-group.com>...)
 (porkgateway.org>resource>estrus)
 (https://jrpiercefamilyfarm.)
 (https://thepigsite.com>articles>ho...)
 (https://www.thespruce.com>how-to.)
 (https://www.farmsanctuary.org>..)
 (https://hcsummers.com>blog>gett...)
 ( https://thepigsite.com>articles>lig...)
 Kruger L.Taylor, G and Ferrier, M (eds) 1994, ‘Plan it-build it’, NSW
Agriculture/Pig Research and Development Corporation, Tamworth,
Australia.
McGahan, E, Nicholas, P, Casey, K and Hopper, K 1998, ‘Housing
systems for dry sows and boars’
 (https://www.daf.qld.gov.au>pig)
 (https://www.nda.agric.za>docs>pigs
 https://animals.mom.me>hog-feeds...)
 (https://animals.mom.me>how-to-p...)
 (https://animals.mom.me>how-to-p...)
 (https://blog.biolinked.com>organic..)
 (https://www.ams.usda.gov>...)
 (https://organic.lovetoknow.com>or...)
 (https://urbanlivestockvet.com>feed...)
 (https://www.nationalhogfarmer.com)
 (https://www.nationalhogfarmer.com)
 (https://thisnzlife.co.nz>20-low-cost..)
 (https://iamcountryside.com>pigs)
 (https://opensanctuary.org>article)
 (www.bafs.da.gov.ph>images)
 (https://www/wipo/int>laws)
 (https://www.theorganicfarmer.org>..)
 (agritech.tnau.ac.in)
 (https://medium.com>new-farmer)
 (https://www.pig333.com>articles)
 (https://www.daf.qld.gov.au>pigs)
 (https://thepigsite.com>articles>ho...)
 (https://modernfarmer.com>2016/05)
 (https://www.ers.usda.gov>hogs>pork)
 (www.nzdl.org>gsdlmod)
 (https://extension.wsu.edu>content)
 (https://en.m.wikipidia.org>wiki)
 (https://businessdiary.com.ph>vitam)
 (https://wikifarmer.com>qas-pigs)
 (https://www.oda.state.ok.us>food)
 (PNS/BAFS 267:2019 ICS 65. 020.30) (Code of Good Animal Husbandry
Practice (GAHP) for Swine)
 (https://www.agric.wa.gov.au>keep-...)
 (https://www.pbs.org>wnet>the-jo…)
 (Philippine National Standard (PNS)/BAFS 267:2019 ICS 65.020.30)
 porkgateway.org>resource>hygie…)
 (https://www.pig333.com>articles)
 (https://thepigsite.com>husbandry)
 (https://en.wikipidia.org>wiki>Dis...)
 (https://ww2.health.wa.gov.au>Clea...)
 (organic.da.gov.ph>index.php>ma…)
 (https://www.researchgate.net>3039...)
 (https://www.researchgate.net>2348

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: Agriculture and Fishery

Qualification Title : Organic Agriculture Production NC II

Writers: Julievi B. Fernandez Tessie Jane B. Bolasco

: RAISE ORGANIC HOG

: RAISING ORGANIC HOG

Proofreaders: Edgar O. Fernandez Charlane Jade A. Alinsub

4. Produce organic concoctions Producing organic AGR611302

Here are some reminders on how to use this material.

1. In Breeds and Breeding on organic hogs, the use of genetically

Select healthy domestic hog breeds and suitable

CHESTER WHITE HAMPSHIRE YORKSHIRE

A Berkshire shall be:

Tamworth Pig Standards

Suitability of the breed

To determine the adaptability of the breed, the following must be considered:

 Young female swine should have a minimum of 6 pairs of well-developed and

HEALTH MOTHERING ABILITY

TEMPERAMENT OR BEHAVIOR ADAPTABILITY

 Animals with bad behaviours  Well adapted to climatic

BODY CONFORMATION PROLIFICACY

 Select animals that give products

SIGNS OF ESTRUS/ HEAT

Characteristics of Good Stock

A. WH- Questions/Open Questions.

Activity 1- Discussion and Reporting (By Group) (Applicable in face-to-face)

Your performance will be rated using the scoring rubric below.

Your performance will be rated using this rubric below.

Floor Space Requirement: 1.5

Bedding Ratio and

Procedures in Stocking the Beddings

Basic Housing Requirements

Sample of feeding and watering facility

Group-housed dry sows

Farrowing and suckling sows

A. YES/NO Cards: (Applicable in face-to-face)

C. Give complete description in relations to the pictures below.

Learning Activity Sheet

1. The following are the type of feeds EXCEPT ____.

Your answer will be rated using the scoring rubric below:

ANIMAL NUTRITION ANIMAL FEEDS AND FEEDINGS:

 Supplementation of vitamins and

 What is the fastest way to fatten up a pig?

 How do you make organic pig feed?

Hay. Forages such as grass or grass hay should be available to pet

 What to feed pigs to finish them?

Nutritionists can choose from an array of competitive ingredients to

 Can pigs eat rice?

Rice Provides Attractive Feedstuff for Young Pigs. Research at the

 What is the best pig feed for flavour?

 What food can kill pigs?

 The Philippine National Standard (PNS) on Animal Feed Ingredients aims to

Livestock and Poultry Feeds Regulations (Animal Industry Administrative …-

YEAR FEEDS RATIO

YEAR 1 50% NON-ORGANIC FEED, 50 %

YEAR 2 30% NON-ORGANIC FEED, 70%

YEAR 3 10% NON-ORGANIC FEED,90%

YEAR 4 100% ORGANIC FEED

1. Protein- Animal, plant source and Fish meal

FINISHER 18% 15% 60% 2% 5%

Your performance will be rated using the rubric below.

Activity 1- It’s feeding time!

Your performance will be rated using the rubric below.

1. Feeding management is very important in raising hog.