A TECHNICAL REPORT ON PIG PRODUCTION AT BUKURA AGRICULTURAL

COLLEGE, FARM

PRESENTED BY AECD GROUP SIX (6) MEMBERS

NAME ADMISSION NUMBERS

REHEMA ASERE DIP/AECD/18255/22

LUKA ONYANGO DIP/AECD/18123/22

OGEYA JOSEPH DIP/AECD/18693/22

IDDAH MUGUTE DIP/AECD/18154/22

RUTH JUMA DIP/AECD/18100/22

BROWN OMUSALIMWA DIP/AECD/18804/22

CHEROTICH JOSEPHINE DIP/AECD/18654/22

AMONDI INVIOLATA DIP/AECD/19414/22

EILEEN CHEPKORIR DIP/AECD/19210/22

WINNIE ATIANG’ DIP/AECD/18234/22

A TECHNICAL REPORT SUBMITTED TO THE DEPARTMENT OF

AGRICULTURAL EXTENSION AND RURAL DEVELOPMENT IN PARTIAL
FULLFILMENT FOR A COURSE UNIT EDUC 212

APRIL 2023
 DECLARATION
We declare that this is our original work and it has never been presented anywhere else in EDUC
212

NAME ADMISSION NUMBERS SIGNATURE

REHEMA ASERE DIP/AECD/18255/22 …………………

LUKA ONYANGO DIP/AECD/18123/22 ………………….

OGEYA JOSEPH DIP/AECD/18693/22 ………………….

IDDAH MUGUTE DIP/AECD/18154/22 ………………….

RUTH JUMA DIP/AECD/18100/22 ………………….

BROWN OMUSALIMWA DIP/AECD/18804/22 ………………….

CHEROTICH JOSEPHINE DIP/AECD/18654/22 ………………….

AMONDI INVIOLATA DIP/AECD/19414/22 ………………….

EILEEN CHEPKORIR DIP/AECD/19210/22 ………………….

WINNIE ATIANG’ DIP/AECD/18234/22 ………………….

RECOMMENDATION

This report has been forwarded by the course Lecturer;

NAME …………………….. SIGNATURE……………….. DATE……………………….

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 ABSTRACT
Pig production

Types of pig breeds are four; large white, landrace, Duroc Jersey and Hampshire. Pig production
aims at instilling knowledge and skills to students and to gain experience on things learned
theoretically i.e. to identify the kind of farming systems used in pig production at Bukura farm
and to identify benefits of pig production n and also identify the challenges that faces pig
production and the possible solutions, and also the importance of keeping pig fore earning
income and food for human consumption. There are three types of pig production systems in
Bukura farm main one being intensive system of production while other methods include; semi-
intensive and extensive. The major challenges affecting pig production in Bukura farm are; high
cost of commercial feeds, poor housing and disease infections. Pigs as interchange used for this
animal well adaptability for production of meat because they grow and mature rapidly. They
have a short gestation period easily described as 114 days and they produce large number of litter
each furrowing.

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 ACKNOWLEDGEMENT
Our utmost gratitude is directed to the almighty god for strengthening us all throughout. We wish
to extend our gratitude the farm manager Mr. Patrick Chogo, the assistant farm manager Mr.
Laban Mulunda and all staff present in the farm. We also extend our appreciation to our parents
for the support and the prayers. Greater appreciation goes to the group leader Mr brown
Omusalimwa and secretary Rehema Asere for their commitment and coordination for smooth
running of group activities. Without forgetting every member who took part in the activity to
make it successful. Thank you all and be blessed.

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 DEDICATION
We hereby dedicate this report to our beloved parents for their care, engagement, support and
prayers throughout the period. We also like to dedicate this report to our course lecturer Mr.
Geoffrey Mbithi for ensuring that the activity was well directed and understood. May God bless
you.

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LIST OF FIGURES
Figure 1 LARGE WHITE BOAR....................................................................................................6
Figure 4; LANDRACE BOAR........................................................................................................6
Figure 7; HAMPSHIRE BOAR.......................................................................................................7
Figure 8; HAMPSHIRE SOW.........................................................................................................7

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LIST OF TABLES
Table 4.1 Showing common pig breeds........................................................................................ 10
Table 4.2 Showing common diseases, causes, symptoms and preventions...................................11
Table 4.3. feeding program for orphan piglets.............................................................................. 12
Table 4.4 feeding rates by age and expected weight..................................................................... 12
Table 4.5 Showing common practices and their reasons...............................................................13

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TABLE OF CONTENTS
DECLARATION.............................................................................................................................ii
ABSTRACT...................................................................................................................................iii
ACKNOWLEDGEMENT..............................................................................................................iv
DEDICATION.................................................................................................................................v
LIST OF FIGURES........................................................................................................................vi
TABLE OF CONTENTS.............................................................................................................viii
CHAPTER ONE..............................................................................................................................1
1.0 INTRODUCTION............................................................................................................1
1.1 BACKGROUND INFORMATION.................................................................................2
1.1.1 GEOGRAPHICAL LOCATION...............................................................................2
1.1.2 MANDATE...............................................................................................................2
1.1.3 VISION......................................................................................................................2
1.1.4 MISSION...................................................................................................................3
1.1.5 CORE VALUES........................................................................................................3
1.2 STATEMENT OF THE PROBLEM................................................................................3
1.3 OBJECTIVES...................................................................................................................3
1.3.1 SPECIFIC OBJECTIVES..........................................................................................3
1.4 JUSTIFICATION..............................................................................................................4
CHAPTER TWO.............................................................................................................................5
2.0 LITERATURE REVIEW.................................................................................................5
2.1 BACKGROUND OF PIG PRODUCTION IN KENYA..................................................5
2.2 MAIN PIG BREEDS IN KENYA....................................................................................5
2.3 FARMING SYSTEMS IN PIG PRODUCTION..............................................................8
CHAPTER THREE.........................................................................................................................9
3.0 MATERIALS AND METHODS(METHODOLOGY)....................................................9
3.1 Questionnaire design;........................................................................................................9
3.2 DATA COLLECTION METHODS.................................................................................9
3.3 DATA ANALYSIS..........................................................................................................9
CHAPTER FOUR.........................................................................................................................11
4.0 RESULTS AND DISCUSSION...................................................................................11
4.1 RESULTS.......................................................................................................................11
CHAPTER FIVE...........................................................................................................................15

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 5.0 CONCLUSIONS AND RECOMMENDATIONS........................................................15
5.1 CONCLUSIONS.............................................................................................................15
5.2 RECOMMENDATIONS................................................................................................15
REFERENCES..............................................................................................................................16
APPENDICES...............................................................................................................................17
ANNEXES.....................................................................................................................................18

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 CHAPTER ONE
1.0 INTRODUCTION
Pig production is the breeding and management of domestic pigs as livestock for pork, bacon and
lard. A pig is a non-ruminant animal, an omnivorous animal that is kept for meat bacon and lard,
pig production is mainly done for food and its skin. Pig production is adapted to both diversified
and intensified agriculture. Generally, pig production in Kenya started in 1904 from Seychelles
then England in 1905 where large white and Hampshire were brought in the country. As pigs
become popular upland bacon factory was started in 1906 to facilitate the production of pigs.
Majorly pig production has been of more importance in that they are easily integrated into small
scale farming system and can also be consumed or used more efficiently by small scale farmers.
Their manure also is used as fertilizer as well as energy production.

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1.1 BACKGROUND INFORMATION
Bukura agricultural college started in 1974 as institute of agriculture with 73 students
following the recommendations of the weir commission of 1967 in western Kenya. The
institute was later upgraded to a diploma college in 1992. From 1992-2007 the college
focussed on in service training targeting staff mainly of ministry of agriculture and
livestock development. In 2007 it opened door to secondary school leavers in response to
the declining number of in service trainees. To date the college has trained more than
6000 graduates to facilitate in improving agriculture.

1.1.1 GEOGRAPHICAL LOCATION

Bukura agricultural college is located in western region Kakamega county, Lurambi
constituency, Butsotso south location, 9km from Aisere village. Its situated west of the
community centre Musoli and east of the hospital Eshimukoko health centre. It’s also
situated along Sigalagala- Butere road off Kisumu road. It lies on a latitude of 0.22.43o or
0013I14II North, on location code of 6GGP6JCF+52, open street map ID of node
4699498537 and street feature of amenity= college.

1.1.2 MANDATE
The college is currently operating as a state cooperation under a ministry of agriculture
and irrigation. Its mandate is to provide quality agricultural through training, research,
innovations and extension services for improved agricultural productivity and
livelihoods. Also to participate in the discovery transmission and preservation of
knowledge in agriculture and other related fields through research, to provide outreach
and extension services to promote food security and to undertake staff capacity building
for agricultural research.

1.1.3 VISION
The vision of the college is to be the training institution of choice in the practical
agricultural sciences.

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1.1.4 MISSION
The mission of the college is to provide quality agricultural education through training,
research, innovations and extension services for improved agricultural productivity and
livelihoods.

1.1.5 CORE VALUES

i. Professionalism
ii. Accountability and transparency
iii. Efficiency and responsiveness
iv. Inclusiveness
v. Innovation
vi. Customer focus
vii. Team work
viii. Environmental sensitive

1.2 STATEMENT OF THE PROBLEM

Pig farming is one of the popular enterprises done by farmers in Bukura community and
Bukura college at large. The most commonly breed reared is large white and landrace.
Both farmers under this enterprise practice semi intensive system of production.
However, the enterprise has many challenges facing it that hinder the and quantity of
output in production. These problems include; poor hygiene inside and outside pig sties,
poor feeding, lack of proper housing, rapid infestation of parasites and diseases on the
pigs, climate change, inadequate skilled personnel in pig handling and lack of updated
technology, thus this report is based to address the problems as to boost the production
and maintenance practices of pigs.

1.3 OBJECTIVES

1.3.1 SPECIFIC OBJECTIVES

i. To identify the different types of pig breeds reared at Bukura main farm
ii. To investigate on the cost of production of pigs that is applied in Bukura farm

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 iii. To identify the challenges that face pig production and the possible solutions
iv. To identify benefits of pig production at Bukura farm
v. To identify the kind of farming systems used in pig production at Bukura farm.

1.4 JUSTIFICATION

The report is important as it will provide the Bukura farm management with information on the
use of other different types of pig production systems. It will act as alink between researcher and
users on pig production. It will also help Bukura administration to store information on pig
production for future references.

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 CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 BACKGROUND OF PIG PRODUCTION IN KENYA.

Pig production in Kenya started in 1904 imported Seychelles in 1907 the upland factory was
constructed and in 1940 farmers started the pig production association(PPA). The association
was dissolved in 1959 and uplands factory become parastatal. In 1964 indigenous Africa started
producing pigs. They were mainly small scale farmers around Kiambu, Nakuru and Muranga. In
1972 upland became a large scale factory with some government support. In 1986 the upland
factory was closed and pig industry declined processing limited to one company. Pig production
in Kenya has grown steadily in the last ten years the main obstacle in the industry currently is the
high cost of feeds due to introduction of taxes to animal feeds. Most commercial pigs in Kenya
are exotic breeds intensively managed and concentrated around Nairobi and its environs.
Kenya’s pig’s production is estimated at about 800,000 pigs, western, rift valley, Nyanza,
eastern, central, small scale farmers constitute about 70% of the total pig farmers.

2.2 MAIN PIG BREEDS IN KENYA

The main pig breeds in Kenya are;

 Large white
 Landrace
 Duroc-Jersey
 Hampshire

Each of these breeds has its own unique characteristics that makes it suitable for particular
production system and market.

1. LARGE WHITE

It originally developed as an outdoor breed. The large white is a robust, adorable and of
higher persistence than most of other breeds. They do well in intensive production systems. It
is long breed, large sized pig with white skin and fine white hair free from black hair. The
head is moderately long, ears are usually erect and the face slightly dish. They tend to be
longer in the leg than other breeds, long deep sides and long middle and light shoulders.

5
 F IGURE 1 LARGE WHITE BOAR F IGURE 2 LARGE WHITE SOW

2. LANDRACE

It originally developed in Denmark by crossing the native pig with the large white. The
landrace is a flexible breed performing well under either indoor or outdoor systems of
management. It has white skin also free from black hair. It has straight snout and their ears
droop and slant forward. They have a long middle and light forequarters and excellent ham
development. Sows produce and rear large litters of piglets with very good daily gain(ADG)
and high lean meat content for either pork or bacon product

F IGURE 3; LANDRACE SOW F IGURE 2; LANDRACE BOAR

3. DUROC-JERSEY

It’s an older of domestic American hog. It can survive in extreme cold and wet conditions. It is
small with slightly drooping ears. The duroc is a large framed medium length and quite

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muscular, late maturing type and is excellent for heavy- carcase production. The head and neck
are slightly dished.

F IGURE 5; D UROC JERSEY SOW

4. HAMPSHIRE

It was developed in the united states of America, and regarded by many as the best terminal
breed for all purpose. It is a large and hardy breed with black and white markings. Their heads
and shoulders are usually black as their rear legs and tail. They also have large upright ears.

F IGURE 3; HAMPSHIRE SOW F IGURE 4; HAMPSHIRE BOAR

(www.livestockkenya.com)

2.3 FARMING SYSTEMS IN PIG PRODUCTION

A. INTENSIVE SYSTEM

Is the primary pig production in which pigs are housed indoors. Its characterized by high
biological and economical productivity with simultaneous low input of labour, feeds and space
per animal. (SJ Hortenhuber, G schauberger.)

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 B. SEMI-INTENSIVE SYSTEM

Refers to niche, small farm, background, local, heritage out-back, or part time producers who
want to do it for themselves on their own property- pigs are kept both indoor and outdoor. (MAA
Tovar; JDV Giraldo)

C. EXTENSIVE SYSTEM

The farmer provides housing but allows the pigs to move out and look for vegetation feeds for
themselves. (JM Mbuthia, To Rewe kahi)

CHAPTER THREE
3.0 MATERIALS AND METHODS(METHODOLOGY)
The materials used included;

a) Stationery (full scarps, ruler, pen)

b) Measurements- weighing balance for measuring weight of the pigs
c) ICT equipment- digital cameras for taking photographs of the pig breeds
d) Smartphones- for internet accession

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3.1 Questionnaire design;
The types of questions used were inform of;

 dichotomous key
 ranking alternatives
 open ended quizzes

3.2 DATA COLLECTION METHODS

a) questionnaires

Individuals answered questions depending on the sub headings e.g. challenges facing pig
production.

b) Observation

These was done physically by looking and identifying different breed types of the pigs.

c) Interviewing

This was done orally through asking direct questions to the farmers and providing immediate
responses.

d) Experimentation

This was done in various maintenance practices i.e. teeth clipping, castration and tail cutting.

3.3 DATA ANALYSIS

We found out the number of various pig breeds and data collected were analysed by the
following methods;

 Tabulation
 Graphs
 Pie charts
 Calculation of percentages
 Microsoft excel workbook

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 CHAPTER FOUR

4.0 RESULTS AND DISCUSSION

4.1 RESULTS
The findings were presented as follows;

Table 4.1 Showing common pig breeds

BREEDS PERCENTAGE
Large white 40% 40

10
 Landrace 30% 35
Duroc-Jersey 20% 20
Hampshire 10% 15
TOTALS 100% 110

Discussion 4.1.1

The best breed from the results above is large white because it has the ability to adapt to the
environment, has an excellent profilicity, a great growth rate, excellent meat quality that is in
terms of dual purpose and also has high resistance and adaptability that make it a genetic type
that can be exploited under many rearing conditions, followed by landrace which has good
adaptability to the environment and respond positively to good management practices.

Table 4.2 Showing common diseases, causes, symptoms and preventions

DISEASE CAUSE SYMPTOMS PREVENTION
Anaemia Lack of iron  Piglets Administer iron
become pale injection
 Slow growth
Pneumonia Extreme cold  Piglets tend to Provide adequate heat
conditions stay near the
lamb
Post weaning Changes in sow milk  Rough coat, Reduce feed after
diarrhoea and creep feeding  sudden death, weaning, make

 lose of sudden feed change

appetite
White diarrhoea E-coli bacteria  Liquid faeces Maintain proper
 Piglets hygiene, clean water
become pale and good feeding of
the sow.

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DISCUSSION 4.2.1

Pig diseases are mainly caused by bacteria, viruses, protozoa, nutritional deficiencies, poisonous
substances, internal and external parasites. These diseases lead to decrease in daily food intake,
decrease in daily live weight gain, reduction in production and even death and impaired growth.

Table 4.3. feeding program for orphan piglets

DAY NO. OF FEEDING TIMES MILK QUANTITY(ml)
1 5 30
2 5 40-45
3 4 60
4 4 70
5-7 3 80-100
8-9 3 120
10-11 3 140
12-14 3 160
DISCUSSION 4.3.1

For the first two days feeding orphaned piglets should be done at regular interval of five times a
day for about ten minutes each time. Piglets are fed as much as they can consume in about 3-5
minutes. A guide is start off 10-20ml ml per piglet per feed the piglet are not overfeeding as this
will increase their susceptibility to scouring.

Table 4.4 feeding rates by age and expected weight

AGE(WKS) WEIGHT(KG) FEED/DAY FEED TYPE
8-10 12-15 0.66 Starter
10-12 15-20 1.0 Sow and weaner
12-16 20-40 2.0 Sow and weaner

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16-18 40-50 2.5 Finisher
18-24 50-84 3.0 Finisher
24-28 100-105 3.5 finisher
DISCUSSION 4.4.1

A pig feed and water requirement change as pigs grow. The dietary needs will increase daily
with the weight of pigs. Piglets are introduced to solid diet through creep feeding i.e. starter and
then introduced to growing and finishing feeds which are nutrient dense with more protein to the
finisher feeds that are less dense with a proper diet expected diet weight gains.

Table 4.5 Showing common practices and their reasons

PRACTICES REASONS
Teeth clipping Prevent biting of the udder by the
piglets
Tail cutting Prevents tail chewing
Creep feeding For training of piglets to get used to
feeding at early stage
Castration For production of quality meat from
the boar with good smell
Heat supplement to piglets To prevent pneumonia
Iron injection to prevent anaemia

Discussion 4.5.1

Teeth clipping is the cutting of the teeth done when the piglets are two days old, tail cutting is the
cutting of the of the tail of the piglet at 4-7 days, creep feeding is the provision of high protein
feeds to the piglets at the age of 7 days onwards. Castration is the removal the testes of a boar

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done in the first two weeks after farrowing. Heat supplements to piglets is done on cold weather
and can be done using infrared lamp to prevent the piglets from crushing as they tend to stay
under the lamp when not feeding. Iron injection is needed for the formation of the haemoglobin
its important especially for the piglets that are kept indoor and given to the piglets 0-3 days after
birth.

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 CHAPTER FIVE
5.0 CONCLUSIONS AND RECOMMENDATIONS
5.1 CONCLUSIONS
Pig production provides an opportunity for the student to assess their interest in their career
being undertaken and also equip them with expectations of working in a highly competitive
environment. The research also helps students to gain some practical knowledge and experience
especially on the management practices of pig in order to increase production. The research
provides information on the feeding programmes for the orphan piglets and the feeding rates by
age and expected weight and the exact feed type. It also gives a clear indication on the different
type of breeds as a percentage and the individual characteristics of each breed at Bukura farm.
The report highlights the common pig diseases, their causes, symptoms and the correct
preventive measures to avoid extended susceptibility.

5.2 RECOMMENDATIONS
1. The college should improve on proper feeding and watering requirements to improve on
productivity.
2. Feed formulation should be evaluated depending on the amount of feed consumed to
meet pig dietary nutrient requirements to reduce on feed costs.
3. The college should put into consideration the location of the pig sty and the basic
requirements together with the recommended materials on various parts in terms of
protecting the pigs from poor conditions and predators.
4. The college should care for the new-born properly, carry out routine management at the
correct ages to prevent them from disease infections for the production of high quality
breeds.

15
 REFERENCES
1. Whittemore, C. (1993). The science and practice of pig production. Longman
Scientific and Technical.
2. Harris, D. L. (2008). Multi-site pig production. John Wiley & Sons.
3. Aarnink, A. J. A., & Verstegen, M. W. A. (2007). Nutrition, key factor to reduce
environmental load from pig production. Livestock Science, 109(1-3), 194-203.
4. Baxter, S. (1984). Intensive pig production: environmental management and design.
Granada Technical Books.
5. Liu, X., Cai, Z., & Yuan, Z. (2021). Environmental burdens of small-scale intensive
pig production in China. Science of The Total Environment, 770, 144720.
6. Niemi, J., Bennett, R., Clark, B., Frewer, L., Jones, P., Rimmler, T., & Tranter, R.
(2020). A value chain analysis of interventions to control production diseases in the
intensive pig production sector. PLoS One, 15(4), e0231338.
7. Rahman, S., Barthakur, S., & Kalita, G. (2008). Pig production and management
system in Aizawl District of Mizoram, India. Health care, 95(5).
8. Mutua, F. K., Dewey, C. E., Arimi, S. M., Ogara, W. O., Githigia, S. M., Levy, M., &
Schelling, E. (2011). Indigenous pig management practices in rural villages of
Western Kenya. Livestock Research for Rural Development.
9. Mbuthia, J. M., Rewe, T. O., & Kahi, A. K. (2015). Evaluation of pig production
practices, constraints and opportunities for improvement in smallholder production
systems in Kenya. Tropical animal health and production, 47, 369-376.
10. Silva, J. S., & Nunes, J. L. T. (2013). Inventory and characterization of traditional
Mediterranean pig production systems. Advantages and constraints towards its
development. Acta Agric Slov, 4, 61-67.
11. Lebret, B. (2008). Effects of feeding and rearing systems on growth, carcass
composition and meat quality in pigs. Animal, 2(10), 1548-1558.
12. Young, R. J., & Lawrence, A. B. (1994). Feeding behaviour of pigs in groups
monitored by a computerized feeding system. Animal Science, 58(1), 145-152.

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 APPENDICES
Abattoir- a slaughter house where pigs are turned into cuts of meat

Boar- a male pig with intact testicles

Bacon- processed pig meat

Breeding herd- consists of gilts, sows and boars

Castration- is the removal of the testes to prevent the male meat from boar taint

Creep feeding- feeds given to small piglets containing high protein

Furrowing- act of giving birth in piglets

Flush feed- feeds given to pigs before oestrus

Flushing- the act of feeding before oestrus

Gestation period- the period of pregnancy(114days)

Iron injection- treatment of anaemia in baby pigs

Lard- fats from pigs

Piglet- a young one of a pig

Pork- pig meat

Sow- a female pig

Steaming up- feeds given to pigs before gestation

Teeth trimming- cutting of the piglets’ teeth to prevent udder biting.

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 ANNEXES
1. How many pigs do you have?
Below100 above100

2. What of breeds are in the farm?

A large B. landrace C. duroc jersey D. Hampshire
3. Which farming method do you practice?
A. Extensive B. intensive C. semi-intensive D. free range
4. What are the sources of feeds you give to your pigs?
A. Commercial B. left overs
5. What is your feeding programme to the pigs pre day?
A. 5 times a day
B. 8 times a day
C. Twice a day
6. What are the common diseases in your farm?
7. What is the reason for your choice of breed?
8. Among your breeds which one has the good mothering ability?
9. Which symptoms do you use to detect an infection?
10. What prevention measures do you take?
11. Do you perform management practices to your pigs?

YES NO

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