STUDY GUIDE

STUDY
TLE 8: AGRI-FISHERY GUIDE
Quarter 4: Week 1 Assessment: ____________

Acts. & Exers: ___________

LESSON 1: HOG-RAISING

Pigs were valued as a source of meat, fat and for the ability to turn inedible food into meat,
and often fed household food waste if kept on a homestead.
In this module, you will learn the different breeds of pig and the requirements for the
piggeries and also the location requirement for piggeries.

LEARNING OUTCOMES:

At the completion of this module, you shall be able to:

 Identify the different swine breeds;
 Describe the proper feeding management of pigs; and
 Explain why it is important to isolate the hogs that are recently bought from other sources.

No part of this module may be reproduced in any form including photocopying without permission from the writer.
 Activity
Give 3 advantages and 3 disadvantages of pig as a source of meat. Write your answers on
the proper column.

Advantages of Pig as a source of meat.

1.

2.

3.

Disadvantages of Pig as a source of meat

1.

2.

3.
 Abstraction
SWINE BREEDS
Pigs are omnivores, which mean that they consume both plants and animals. In the wild, they
are foraging animals, primarily eating leaves, roots, fruits, and flowers, in addition to some insects
and fish. As livestock, pigs are fed mostly corn and soybean meal with a mixture of vitamins and
minerals added to the diet.
A typical pig has a large head with a long snout that is strengthened by a special pre-nasal
bone and by a disk of cartilage at the tip.
The following are the different swine breeds:

1. Wild Boar-This is the ancestor of the domestic pig.

2. Berkshire- Berkshires are known for fast and efficient growth,

reproductive efficiency, cleanness and meat flavor and
value. While the original Berkshire pig was sandy-
brown, modern Berkshire pigs are almost entirely black, with
white points on the feet, nose, and tail. They are an
average to large breed of pig, with an average weight at
maturity of 600 pounds (270 kg). They are a short-legged
breed. They have prick ears and a relatively short snout with
an upturned nose.
Berkshire
3. Chester white- These white hogs with droopy, medium-sized
ears are known for their mothering ability, durability and
soundness. Packers also tout their muscle quality.

4. Duroc- It is the second-most recorded breed of swine in the Chester White

United States, the red pigs with the drooping ears are valued
for their product quality, carcass yield, fast growth and lean-
gain efficiency. They also add value through their prolificacy
and longevity in the female line. He is big boned and stands
with his feet firmly planted. Obviously he is great breeding
stock.
Duroc
5. Hampshire- Hampshires are known for producing lean muscle,
high carcass quality, minimal backfat and large loin eyes.
Average live weight of matured male 300 kg and female is
250 kg. Good for Bacon production.
Hampshire
6. Landrace- Landrace often possess length of body, a high
percentage of carcass weight in the ham and loin and the
ideal amount of finish.

Landrace
7. Yorkshire- Yorkshires are widely used for upgrading local
breeds Yorkshires are America’s typical market hog. By using
Yorkshires in many crossbreeding programs, producers are
able to extract what they call Hybrid Vigor.

Yorkshire
 LOCATION REQUIREMENTS AND RECOMMENDED LAYOUT FOR PIGGERIES

Hog houses must be constructed properly to ensure the pigs’ maximum growth. A poor one
will certainly increase disease problems easily. Here are the location requirements and
recommended layout for piggeries.
1. A piggery must be located outside urban areas.
2. It must be located at 25 m radius from sources of ground and surface drinking water.
3. Medium and large scale piggery must be at least 1000 m away from built up areas
(residential, commercial, institutional, and industrial).
4. There should be a dry lot area of 1.86 – 2.79 sq m. per sow; 0.74 – 1.12 sq m. per head of pig
under 100 lbs; 1.12 – 1.86 sq m. per head of fattening hogs, 100-200 lbs; and 2.32-3.25 sq m.
per boar.
5. For a small or backyard operation, cheap and locally available materials such as bamboo
and nipa may be used.
6. Hog houses should be constructed on a slightly sloping and well-drained area so that it will
not become too muddy and inconvenient to work in.
7. Permanent hog houses should have concrete floors for easy cleaning and to minimize the
occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot
and leg problems nor too smooth to be slippery when wet.

FACILITIES AND EQUIPMENT OF PIGGERIES

Pig house should be provided with proper equipment such as feeders and drinking troughs.
Feeders and water troughs are best made of concrete although other materials may be used.
Some people use discarded automobile or truck tires cut in half.
FEEDING MANAGEMENT
1. Begin feeding a commercially good pre-starter ration when the pigs are about one week
of age.
2. The ration of the pigs should be changed at different stages of growth but the shift from
one ration to another should be done gradually in order not to upset the normal feeding
behavior of the pigs. Always allow a transition period of at least one week before making
any changes.
3. A starter ration is given to pigs from weaning until two months of age and weighing about
10 – 25 kgs.
4. The grower ration is next given to pigs when they are 30 – 35 kgs or two months old and
until they are about 15 – 20 weeks old.
5. When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.
6. In formulating a simplified ration, keep in mind that it should always contain sufficient
carbohydrates, protein, vitamins, and minerals.
7. Cassava, camote, corn and corn by-products, and discards from slaughterhouses, which
are abundant in some parts of the country may be used provided they are properly
cooked and dried.
8. Dry feeding is practiced in commercial operations to save on labor and feeding
equipment costs. Wet feeding is practiced mostly by backyard producers.
9. Provide clean drinking water at all times.
 HEALTH MANAGEMENT

1. Always keep buildings, runways, pens, and equipment clean. Sanitize and disinfect them
regularly.
2. Put in quarantine or isolate the hogs that are bought recently from other sources.
3. When buying breeding stock for replacement, make sure that the animals have been
immunized against prevalent diseases such as hog cholera and swine plague.
4. Always seek the advice/services of the nearest veterinarian, the Office of the Provincial
Veterinarian, or the Office of the Bureau of Animal Industry (BAI).

Application
baked dishes so the softer texturble.

On the flow chart below, write down the proper feeding management of the pigs.

2 “Thank you for putting effort on answering this module. You did a great job”