COMPETENCY BASED LEARNING MATERIAL

Sector:

AGRICULTURE, FORESTRY AND FISHERY SECTOR

Qualification:

ORGANC AGRICULTURE PRODUCTION NCII

Unit of Competency:

RAISE ORGANIC HOGS

Module Title:

RAISING ORGANIC HOGS

Technical Education and Skills Development Authority

and

TESDA Heaven’s Bounty Farm

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 1 of 67
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 HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Raising Organic Hogs. This module

contains training materials and activities for you to complete.

The unit of competency “Raise Organic Hogs” contains knowledge,

skills and attitudes required for Organic Agriculture Production NC II.

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

to complete each learning outcome of the module. In each learning
outcome are Information Sheets, Self-checks, Operation Sheets and Job
Sheets. Follow these activities on your own. If you have questions, don’t
hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills. To

gain these skills, you must learn basic concepts and terminologies. For the
most part, you’ll get this information from the Information Sheets and
TESDA Website, www.tesda.gov.ph

This module is prepared to help you achieve the required

competency, in “Raising Organic Hogs”.

This will be the source of information for you to acquire knowledge

and skills in this particular competency independently and at your own
pace, with minimum supervision or help from your instructor.

This module was prepared to help you achieve the required

competency, in Organic Agriculture Production NC II. A person who has
achieved this Qualification is competent to be:
• Organic Agriculture Farmer
• Organic Chicken Raiser
• Organic Hogs Raiser
• Organic Small Ruminants Raiser
• Organic Vegetables Farmer
• Organic Concoctions and Extracts Producer
• Organic Fertilizer Producer
This will be the source of information for you to acquire knowledge
and skills in this competency independently and at your own pace, with
minimum supervision or help from your instructor.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 2 of 67
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Remember to:

● Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check.
Suggested references are included to supplement the materials
provided in this module.
● Most probably your trainer will also be your supervisor or manager.
● He/she is there to support you and show you the correct way to do
things. You will be given plenty of opportunity to ask questions and
practice on the job. Make sure you practice your new skills during
regular work shifts. This way you will improve both your speed and
memory and your confidence.
● Use the self-check, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
● When you feel confident that you have had sufficient practice, ask
your Trainer to evaluate you. The results of your assessment will be
recorded in your Progress Chart and Accomplishment Chart.

You need to complete this module before you can perform the next
module.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 3 of 67
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 LIST OF CORE COMPETENCIES
No Unit of Competency Module Title Code

1 Raise organic chicken Raising Organic Chicken AGR612301

2 Produce Organic vegetables Producing Organic Vegetable AGR611306

3 Produce Organic Fertilizer Producing Organic Fertilizer AGR611301

4 Produce Concoctions and Producing organic AGR611302

Extracts Concoctions and Extracts

ELECTIVE COMPETENCIES

5 Raise Organic Hogs Raising Organic Hogs AGR612302

6 Raise Organic Small Raising Organic Small AGR612303

Ruminants Ruminants

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 4 of 67
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 MODULE CONTENT

UNIT OF COMPETENCY : RAISE ORGANIC HOGS

MODULE TITLE : RAISING ORGANIC HOGS

MODULE DESCRIPTOR : This module covers the knowledge, skills and

attitude in Producing Organic Concoction and Extracts. It includes
identifying trainees’ requirements, preparing training plan, monitoring
work-based training and evaluating the effectiveness of work-based training
against its objectives. You will also learn the importance of a Training
Regulation in the implementation of the Competency-Based TVET Quality
Framework (PTQF).
NOMINAL DURATION : 24 hrs

LEARNING OUTCOMES:

At the end of this module you MUST be able to:

1. Select healthy domestic hog breeds and suitable housing

2. Feed Hogs
3. Grow and finish hogs

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 5 of 67
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 COMPETENCY SUMMARY

Qualification Title: ORGANIC AGRICULTURE PRODUCTION NC II

Unit Of Competency: RAISE ORGANIC HOGS

Module Title: RAISING ORGANIC HOGS

Introduction

This unit covers the knowledge, skills and attitudes in promoting

career growth and advancement, specifically to integrate personal objectives
with organizational goals set and meet work priorities and maintain
professional growth and development.

Learning Outcomes:

Upon completion of this module, you MUST be able to:

1. Select healthy domestic hog breeds and suitable housing

2. Feed Hogs
3. Grow and finish hogs

ASSESSMENT CRITERIA
1. Hogs are identified according to breeds.
2. Healthy hogs are selected based on industry acceptable indicator
for healthy piglets.
3. Suitable site for hog house are determined based on PNS
recommendations.
4. Hog house design is prepared based on PNS recommendations.
5. Housing equipment installation design is prepared in line with PNS
recommendation and actual farm conditions.
6. Suitable feed materials are selected based on availability in the
locality , nutrient source and according to PNS Organic Agriculture-
Livestock and GAHP requirements.
7. Feed materials are prepared following enterprise prescribed
formulation.
8. Animals are fed based on the standard feeding
method/management:
9. Feeding is monitored following enterprise procedures.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 6 of 67
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10. Growth rate is monitored based on enterprise procedures
11. Health care program are implemented based on on PNS Organic
Agriculture– Livestock or documented ethno-veterinary practices
12. Sanitation and cleanliness program are implemented based on
PNS-livestock.
13. Organic waste for fertilizer production are collected following organic
practices.
14. Movement of hogs are managed based on PNS Organic
Agriculture– Livestock and other relevant guidelines.
15. Suitable hog finishers are selected based on market specifications
16. Production record is accomplished according to enterprise
procedures.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 7 of 67
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LEARNING OUTCOME # 1 SELECT HEALTHY DOMESTIC HOG
BREEDS AND SUITABLE
CONTENTS:
● Choose and Select Breeds of Hogs

● How to Determine Suitable hogs house requirements

ASSESSMENT CRITERIA:
1. Hogs are identified according to breeds.
2. Healthy hogs are selected based on industry acceptable indicator
for healthy piglets.
3. Suitable site for hog house are determined based on PNS
recommendations.
4. Hog house design is prepared based on PNS recommendations.
5. Housing equipment installation design is prepared in line with PNS
recommendation and actual farm conditions.

CONDITIONS:
The students/trainees must be provided with the following:

● Supplies and materials

a. Pencil
b. Paper
c. Reference Materials
i. Training Manual
ii. Philippine National Standards – Livestock
iii. Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
iv. Good Animal Husbandry Practices (GAHP)
d. Worksheet (Checklist of a healthy hog)
● Workplace

● Live animals (a litter of 1-2 month old piglets)

● PPE’s
a. Overall suit
b. rubber boots

ASSESSMENT METHODS:

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 8 of 67
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 ● Written examination

● Oral Questioning

● Demonstrations

LEARNING EXPERIENCES

Learning Activities Special Instructions

- Read Information Sheet 5.1-1
“Choose and Select Breeds of
Hogs”and answer the Self- Check
5.1-1 and Compare Answer with
Answer Key 5.1-1
-Answer self- check. 5.1-1 Compare
answers with the Answer Key5 .1-1
Watch Video presentation and power
point presentation on Choosing and
Selecting Breeds of Hogs
Perform Task sheet 5.1-1 Choosing
and Selecting Breed of Hog
Rate your own performance using
performance criteria checklist 5.1-1
- Read Information Sheet 5.1-2
“How to Determine Suitable hogs
house requirements”and answer the
Self- Check 5.1-2 and Compare
Answer with Answer Key5.1-2
-Answer self- check. 5.1-2 Compare
answers with the Answer Key5 .1-2
Watch Video presentation and power
point presentation on Determining
suitable hog house requirements
Perform task sheet 5.1-2 on
Determining suitable hog house
Requirements
This Learning Outcome deals with
the development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a
competency of the qualification.
Go through the learning activities
outlined for you on the left column
to gain the necessary information or
knowledge before doing the tasks to
practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of
ORGANIC AGRICULTURE
PRODUCTION NC II. Your output
shall serve as one of your portfolios
for your Institutional Competency
Evaluation for PRODUCING
ORGANIC FERTILIZER Feel free to
show your outputs to your trainer
as you accomplish them for
guidance and evaluation.
After doing all the activities for this
LO, you are ready to proceed to the
next LO: Feed Hogs

Rate your own performance task

using performance criteria check list

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF
Raise Organic Hogs Page 9 of 67
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 5.1-2

Information Sheet 5.1-1

Choosing and Selecting Breed of Hogs

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
a. To identify the choosing and selecting healthy domestic hogs.

1. The Philippine Native Pig

1. Small and lack the symmetry of standard
breeds.
2. Named after the region where they are
found Ilocano pig, Tagalog pig, etc.
3. Characters: Small and late maturing, solid
black or with white markings, small ears, sway
back with weak pasterns, strong motherly instinct, and adapted to
our system of farming.

2. Landrace (Denmark)
1. Pure white, with long body.
2. Back is much less arched (almost flat).
3. Droopy ears.
4. Head is long but narrow and jowl is clear.
5. Main defect is its long and weak pastern.
6. Prolific and good nursing mothers.

3. Yorkshire/Large white (England)

1. White, straight, and medium fine hair

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 10 of
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coat
2. Broad face, medium-sized erect ears
3. Sows are prolific and good nursing
mothers
4. One of the largest breeds of swine
5. Strong pastern

4. Duroc (USA)
1. Golden to dark red (Approaching
mahogany)
2. Medium length; ears drop slightly
forward.
3. Snout and jowl are medium-sized.
4. Sturdy with simple feeding; good
grazers.
5. Sturdy with simple feeding; good grazers

5. Pietrain (Belgium)
1. Spotted black, straight, and medium
fine hair coat
2. Broad face, medium-sized erect ears
3. Sows are prolific and good nursing
mothers
4. Strong pastern

6. Hampshire (Southern England)

1. Black with white belt around
forequarter
2. Have long, straight face and erect ears
3. Medium-size at maturity; a meat type hog
4. Sows noted for their agility and high
developed milking qualities

7. Berkshire (South Central England)

1. Black with 6 white points (four feet,
face and tip of tail)

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 11 of
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2. Curved face, short snout and broad face
3. Ears are medium-sized, and carried erect

8. Poland China (Miami Valley, Southwestern Ohio, USA)

1. Similar to Berkshire in body color
2. Medium length face and slightly curved
3. Drooping ears
4. Efficient in converting feed into weight gain
5. Susceptible to parasites

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 12 of
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 Self –Check 5.1-1

Identify the following breeds of pig.

____________1. Small and lack the symmetry of standard breeds. Named

after the region where they are found Ilocano pig, Tagalog pig, etc.
Characters: Small and late maturing, solid black or with white markings,
small ears, sway back with weak pasterns, strong motherly instinct, and
adapted to our system of farming.

____________2. Pure white, with long body. Back is much less arched
(almost flat). Droopy ears. Head is long but narrow and jowl is clear. Main
defect is its long and weak pastern. Prolific and good nursing mothers.

____________3. White, straight, and medium fine hair coat . Broad face,
medium-sized erect ears . Sows are prolific and good nursing mothers . One
of the largest breeds of swine. Strong pastern

____________4. Golden to dark red (Approaching mahogany) . Medium

length; ears drop slightly forward. Snout and jowl are medium-sized.
Sturdy with simple feeding; good grazers.

____________5. Spotted black, straight, and medium fine hair coat . Broad
face, medium-sized erect ears . Sows are prolific and good nursing mothers.
Strong pastern

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 13 of
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 Answer Key 5.1-1

1. The Philippine Native Pig

1. Small and lack the symmetry of standard breeds.
2. Named after the region where they are found Ilocano pig, Tagalog pig,
etc.
3. Characters: Small and late maturing, solid black or with white markings,
small ears, sway back with weak pasterns, strong motherly instinct, and
adapted to our system of farming.

2. Landrace (Denmark)
1. Pure white, with long body.
2. Back is much less arched (almost flat).
3. Droopy ears.
4. Head is long but narrow and jowl is clear.
5. Main defect is its long and weak pastern.
6. Prolific and good nursing mothers.

3. Yorkshire/Large white (England)

1. White, straight, and medium fine hair coat
2. Broad face, medium-sized erect ears
3. Sows are prolific and good nursing mothers
4. One of the largest breeds of swine
5. Strong pastern

4. Duroc (USA)
1. Golden to dark red (Approaching mahogany)
2. Medium length; ears drop slightly forward.
3. Snout and jowl are medium-sized.
4. Sturdy with simple feeding; good grazers.
5. Sturdy with simple feeding; good grazers

5. Pietrain (Belgium)
1. Spotted black, straight, and medium fine hair coat
2. Broad face, medium-sized erect ears
3. Sows are prolific and good nursing mothers
4. Strong pastern

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 14 of
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 TASK SHEET 5.1-1
Title: Choosing and Selecting Breed of Hogs
Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in
Choosing and Selecting Breed of Hogs, you should be able to conduct of
operation.
Supplies/Materials
:
• Supplies and materials
o Pencil
o Paper
o Reference Materials
▪ Training Manual
▪ Philippine National Standards – Livestock
▪ Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)
• Workplace

• Live animals (a litter of 1-2 month old piglets)

• PPE’s
o Overall suit
o rubber boots
Time: 4 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.
2. Identify Hog according to its breeds.
3. Determine the characteristic of each breeds.
4. Select good fattener Breed.
5. Select good Breeder.
6. Perform 5s.
Assessment Method::
Observation

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 15 of
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Interview
Demonstration with questioning

Performance Criteria Checklist 5.1-1

Criteria YES NO
Did you…
1. Observe OH&S and wear appropriate PPEs?
2. Identify Hog according to its breeds?
3. Determine the characteristic of each breeds?
4. Select good fattener?
5. Select good Breeder?
6. Perform 5s?

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 16 of
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 Information Sheet 5.1-2
Determining Suitable Hog House Requirements
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. To identify suitable Hog House Requirements

HOUSING FOR SUSTAINABLE PIG FARMING

1. Factors to Be Considered in the Construction of Deep Litter Housing:

1. Elevation- As much as possible the area should be elevated and away

from flooded area.

2. Accessibility- The farm site should be accessible to road and sources of

feeding materials, water and electricity.

3. Sunlight- The orientation of the housing should be East-West to fully

utilize the sunlight as natural disinfectant and source of vitamin D.

4. Space Requirement-The recommended floor requirement for:

• Sow – 6 sq. meter per head
• Fattener – 1.5 sq. meter per head

2. Recommended materials for the construction of deep litter housing:

1. Foundation – bamboo, wood, hollow blocks

2. Roofing – nipa, anahaw, cogon, tarpaulin, GI sheet

3. Fencing – bamboo, wood, iron bars

4. Beddings – wood chips, coconut husks, coir dust, rice hull, or any
organic material available in the area, soil, salt and probiotic
microorganisms (Lactic Acid Bacteria Serum)

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 17 of
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5. Feeding trough – used tires, concrete material
Note: With a depth of 15 cm and width of 22-40 cm to ensure that it can
hold sufficient amount of feeds to minimize wastage. And it should be
stable, strong, durable and easy to clean.

6. Drinker – auto / nipple drinker should be installed in the

wallowing pond or at the back of the pen.
-Ratio: 1 drinker: 8 heads
-Height:
Growers: 40-50 cm
Weaners : 30-40 cm
Suckling : 15-20 cm

7. Wallowing pond (optional)

Purpose: additional cooling and playing area
Dimensions:
Width: 80-100 cm
Length: depending upon the length of the pen
Depth: 15-20cm

Advantages of Deep Litter Housing on pigs:

1. Zero waste
- Animal waste is gradually incorporated with the bedding
materials
- Compacted beddings can be used as compost
2. Water conservation
- No need to clean the pens
- No need to bathe the pigs

3. Environment friendly
- No foul odor
- Does not attract flies
- Requires no chemical disinfectant
4. Good for the health of pigs
- Pigs are comfortable even during hot season
- Natural behavior can be observed such as rooting
5. Recommended Requirement for Deep Litter Beddings:
1. One (1) meter deep
2. Mixing Ratio of bedding materials
- 10 bags of sawdust (coarse) or rice hull (10 bags) and

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 18 of
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carbonized rice hull (3 bags) *whichever is available in the area
- 2 bags of garden soil
- 5. 1 kg of salt.
Note: Should be mixed properly and place inside the 1 meter deep pen.
• Spray LABS / IMO every 30 cm deep to ensure good growth of good
microorganisms. You can use knapsack sprayer.
• The beddings are ready for use after 3-5 days.
Emphasize the following points:
1. Spray LABS / IMO every week.
2. Add bedding mixtures when the flooring is wet to prevent growth of bad
microorganisms.
3. Remove and replace half meter beddings every after harvest of pigs. The
removed beddings can be used as organic fertilizer.4. Annual replacement
of beddings.

Pictures of Deep Litter Type Housing

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 19 of
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 Self – Check 5.1-2

IDENTIFICATION: Identify the correct answer in the following question,

Write your answer in separate sheet.
1. How deep is the deep litter pen?
2. What are the materials needed for deep litter housing?
3. What are the benefits from deep litter housing?
4. What is the space requirement for deep litter housing?

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 20 of
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 Answer Key 5.1-2
1. 1 meter deep.
2. Materials:
• Foundation – bamboo, wood, hollow blocks
• Roofing – nipa, anahaw, cogon, tarpaulin, GI sheet
• Fencing – bamboo, wood, iron bars
• Beddings – wood chips, coconut husks, coir dust, rice hull, or
any organic material available in the area, soil, salt and
probiotic microorganisms (Lactic Acid Bacteria Serum)
• Feeding trough – used tires, concrete material
• Drinker – auto / nipple drinker should be installed in the
wallowing pond or at the back of the pen.
• Wallowing pond (optional)
3. Benefits
• Zero waste
• Water conservation
• Environment friendly
• Good for the health of pigs
4. • Sow – 6 sq. meter per head
• Fattener – 1.5 sq. meter per head

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 21 of
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 TASK SHEET 5.1-2
Title: Determining Suitable Hog House Requirements
Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in
Determining Suitable Hog House Requirements, you should be able to
conduct of operation.
Supplies/Materials :
• Supplies and materials
o Pencil
o Paper
o Reference Materials
▪Training Manual
▪ Philippine National Standards – Livestock
▪ Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)
• Workplace

• Live animals (a litter of 1-2 month old piglets)

• PPE’s
o Overall suit
o rubber boots
Time: 7 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.
2. Prepare area for hog housing.
3. Prepare housing materials.
4. Prepare bedding materials.
5. Prepare the 1 meter deep litter pen.
6. Mix all materials for deep litter pen.
7. Perform 5s.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 22 of
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Assessment Method::
Observation
Interview
Demonstration with questioning

Performance Criteria Checklist 5.1-2

CRITERIA YES NO
Did you….
1. Observe OH&S and wear appropriate PPEs.
2. Identify Hog according to its breeds.
3. Determine the characteristic of each breeds.
4. Select good fattener.
5. Select good Breeder.
6. Perform 5s.

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 23 of
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 LEARNING OUTCOME # 2 FEED HOGS

CONTENTS:

1. Basic principles of nutrition

2. Nutrient content of various feed materials suitable for organic hog
raising
3. Advantages/disadvantages of different feeding
methods/management
4. Basic guidelines in feed preparation for organic hogs
5. Basic guidelines in feeding organic hogs

ASSESSMENT CRITERIA:
1. Suitable feed materials are selected based on availability in the locality
, nutrient source and according to PNS Organic Agriculture
Livestock and GAHP requirements.

2. Feed materials are prepared following enterprise prescribed

formulation.

3. Animals are fed based on the standard feeding method/management:

4. Feeding is monitored following enterprise procedures.

CONDITIONS:
The students/trainees must be provided with the following:
Supplies and materials
o Pencil
o Paper
o Calculators
o Weighing scale

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 24 of
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o 6-liter capacity plastic pail
o Chopping board
o Bolo
o LABS Concoction
o Reference Materials

▪Training Manual
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet
• Workplace

• Training Farm

• PPE’s• overall

• rubber boots

• face mask

• long, plastic gloves

ASSESSMENT METHODS:
1. Written examination
2. Demonstration

Document No. HBF-OAP –

Date Prepared: 2023-001
November 2023
Organic Agriculture Issued by:
Production NCII
Prepared by: HBF Page 25 of
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 LEARNING EXPERIENCES

Learning Activities Special Instructions

- Read Information Sheet 5.2-1
“Feeding management in Hogs”and
answer the Self- Check 5.2-1 and
Compare Answer with Answer
Key5.2-1
-Answer self- check. 5.2-1 Compare
answers with the Answer Key5 .2-1
Watch Video presentation and power
point presentation on Feeding
management in Hogs
Perform task sheet 5.2-1 on Feeding
management in Hogs
Rate your own performance using
performance criteria checklist 5.2.1
- Read Information Sheet 5.2-2
“Managing health and growth of
hogs”and answer the Self- Check
5.2-2 and Compare Answer with
Answer Key5.2-2
-Answer self- check. 5.2-2 Compare
answers with the Answer Key5 .2-2
Watch Video presentation and power
point presentation on Managing
health and growth of hogs
This Learning Outcome deals with
the development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a
competency of the qualification.
Go through the learning activities
outlined for you on the left column
to gain the necessary information or
knowledge before doing the tasks to
practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation
Package for one Competency of
ORGANIC AGRICULTURE
PRODUCTION NC II. Your output
shall serve as one of your portfolios
for your Institutional Competency
Evaluation for PRODUCING
ORGANIC FERTILIZER Feel free to
show your outputs to your trainer
as you accomplish them for
guidance and evaluation.
After doing all the activities for this

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 Perform task sheet 5.2-2 on LO1, you are ready to proceed to
Managing health and growth of hogs the next LO2:

Rate your own performance task

using performance criteria check list
5.2-2

Information Sheet 5.2-1

Feeding Management in Hogs

FEEDS AND FEEDING

This information sheet tackles the advantages and disadvantages of

feeding system including the importance of feed nutrients. It also discusses
the feed requirements, proportion in mixing procedure, ingredients for
natural feed mix and the transition period of feeding from commercial feeds
to natural feed mix.
For optimum feed utilization, nutrients must be provided in balanced
amounts and at levels that satisfy the pig's needs for maintenance, growth
and reproduction.

FEEDS NUTRIENT COMPOSITION

1. ENERGY
This is the most basic of all nutrients. All activities of the body,
whether physical or metabolic, require energy.
Sources of Energy
✔ Rice bran
✔ Corn bran
✔ Root crops (for example, cassava / kamotengkahoy, sweet potato, taro
/ gabi)
✔ Molasses
2. PROTEINPigs need protein to grow and most importantly, to develop
muscle
tissue. Protein is made up of amino acids, the 'building blocks' of protein.
Sources of minerals
✔ Limestone
✔ Powdered eggshells and bones for calcium
✔ Seaweeds for microelements
✔ Banana for potassium

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✔ Salt
3. VITAMINS
These essential substances play important roles in regulating many
biochemical processes in the body.
Sources of vitamin
✔ Plants (for example legumes and vegetables)
✔ Fruits
✔ Sunlight
✔ Fermented Plant Juice(FPJ)
✔ Fermented Fruit Juice (FFJ)

4. MINERALS
Minerals are essential compounds that provide the elements used to
maintain the animal's bone structure and regulate many biochemical
processes.
Sources of minerals
✔ Limestone
✔ Powdered eggshells and bones for calcium
✔ Seaweeds for microelements
✔ Banana for potassium
✔ Salt
5. WATER
Pigs should have free and accessible source of water and should befree
from microbial contamination.
Note: The daily water requirement for a growing pig is at least 3-5 liters of
water, while for the lactating sow is at least 15 liters of water.

FEEDING SYSTEM
The three basic feeding systems for pigs are:
1. Restricted feeding
2. Ad libitum
3. Combination of ad libitum and restricted

1. Restricted feeding
The amount of feed given is controlled or limited to a certain amount to
meet the minimum requirements of the pig.

2. AD LIBITUM FEEDING
This is feeding without restrictions and feed is always available. This
feeding method should be practiced if the pigs have high growth potentials,
and they are in good health. Dry feed should always be used for this feeding
method.

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Fresh feed improves the feed intake and feed efficiency, thus self-feeders.
should be emptied and cleaned at least once a week to prevent microbial
spoilage. Pigs do not eat insect infested and spoiled feeds thus, wastage is
high. There should be continuous supply of fresh and clean water since this
is important in ad libitum feeding.

3. COMBINATION OF AD LIBITUM AND RESTRICTED FEEDING

Pigs are fed ad libitum until they reach the weight of 50 kilograms and feed
is restricted until they reach market age. With this feeding method, the
growth potential of the animal can be maximized during its first
50kilograms of growth. Restriction is practiced to reduce back fat thickness
with a corresponding increase in lean cut yield.

TYPE OF FEED RATIONS

There are three types of feed rations. Each type differs in the proportion of
nutrients in the feed. Shifting from one ration to another should be done
gradually in order not to upset the normal feeding behavior of the pigs and
to prevent digestive problems.

1. Starter Feed – is given to 10 to 20 kilograms weaners until the pigs are

about three (3) months old and weigh 30 to 35 kilograms. A starter
feedcontains 18 percent crude protein (CP) and 3,250 kilocalories (Kca/j) of
digestible energy (DE).

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2. Grower Feed – is given until the pigs reach a weight of 60 kilograms.
Grower ration contains 16 percent CP and 3,200 Kcal DE.

3. Finisher Feed – at 60 kilograms, the pig’s ration is shifted to finisher

feed. It is given to finish pig up to 80 to 90 kilograms ready for the market.
The ration contains 14 percent CP with 3,200 Kcal DE.

FEEDING METHODS
a. Wet Feeding - feed is mixed with water.

b. Dry Feed – is directly given to pigs.

c. Fermented Feeding – natural feed mix (used under the FFS SPF
System)
with juices (FFJ, FFA, FFA, LABS) and fermented for at least 12 hours (Pre
feeding preparation).

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NATURAL FEED MIXING PROCEDURE

STEPS

1. Prepare all wet and dry ingredients

2. Chop all air dried leaves into tiny pieces.
3. Weigh all ingredients based on the recommended proportions
4. Mix wet ingredients such as FPJ, FFJ and FAA in a container and stir.
5. Set aside ¼ of the rice bran to be used and create a crater.
6. Pour the liquid ingredients into the crater and mix thoroughly.
7. Mix the micro ingredients such as salt, charcoal and limestone.
8. Add the remaining rice bran and other macro ingredients such as copra
meal, corn and soybean.
9. Add the chopped plant materials.
10. Mix well until all ingredients are equally distributed.
11. Put in a dry container lined with clean and absorbable materials such
as Manila paper or cheese cloth. And put pieces of whole charcoal on
top of the feed mix and make sure that it is properly sealed and labeled
(date prepared).
12. Make sure to maintain an anaerobic condition to prevent growth of
molds.
13. Ferment for 3 days before the pre-feeding preparation.
14. Can be fed up to 7 days if properly stored.

Natural Feed Mix Formulation

(61 days old to market age)

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Plant Ingredients for Natural Feed Mix

Feed Transition from Conventional to Natural

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Sample Feed Combination

Pictures of Plant Ingredients

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 Trichantera Rensonii Saluyot

Alugbati Uray Talinum

Advantages of using natural feed mix:

• Improved growth performance and feed conversion ratio

• Enhanced nutrient bioavailability or better absorption of nutrients
• Highly palatable
• Low pH level which allows for the reduced growth or shedding of
pathogenic bacteria such as Yersinia, Salmonella, and E. coli
• Improved protein digestion with the increase of pepsin activity
• Improved digestive and immune functions with the presence of
lactic acid bacteria and organic acids such as butyric acids
• Less cost of feed
• No chemical and preservatives added to the feeds.

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 Self – Check 5.2-1

1. Give 14 steps in Natural feed mixing procedure.

2. Give 6 example of plant ingredients.

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 Answer Key 5.2-1
STEPS
1. Prepare all wet and dry ingredients
2. Chop all air dried leaves into tiny pieces.
3. Weigh all ingredients based on the recommended proportions
4. Mix wet ingredients such as FPJ, FFJ and FAA in a container and stir.
5. Set aside ¼ of the rice bran to be used and create a crater.
6. Pour the liquid ingredients into the crater and mix thoroughly.
7. Mix the micro ingredients such as salt, charcoal and limestone.
8. Add the remaining rice bran and other macro ingredients such as copra
meal, corn and soybean.
9. Add the chopped plant materials.
10. Mix well until all ingredients are equally distributed.
11. Put in a dry container lined with clean and absorbable materials such
as Manila paper or cheese cloth. And put pieces of whole charcoal on top of
the feed mix and make sure that it is properly sealed and labeled (date
prepared).
12. Make sure to maintain an anaerobic condition to prevent growth of
molds.
13. Ferment for 3 days before the pre-feeding preparation.
Can be fed up to 7 days if properly stored.

Example of plant ingredients:

Trichantera
Rensoni
Saluyot
Alugbati
Uray
Talinum

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 TASK SHEET 5.2-1
Title: Feeding Management in hogs
Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in
Feeding Management in hogs, you should be able to conduct of
operation
Supplies/Materials :
• Supplies and materials
o Pencil
o Paper
o Reference Materials
▪Training Manual
▪ Philippine National Standards – Livestock
▪ Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)
• Workplace

• Live animals (a litter of 1-2 month old piglets)

• PPE’s
o Overall suit
o rubber boots
Time: 6 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.
2. Prepare all wet and dry ingredients
3. Chop all air dried leaves into tiny pieces.

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4. Weigh all ingredients based on the recommended proportions
5. Mix wet ingredients such as FPJ, FFJ and FAA in a container
and stir.
6. Set aside ¼ of the rice bran to be used and create a crater.
7. Pour the liquid ingredients into the crater and mix thoroughly.
8. Mix the micro ingredients such as salt, charcoal and limestone.
9. Add the remaining rice bran and other macro ingredients such
as copra meal, corn and soybean.
10.Add the chopped plant materials.
11. Mix well until all ingredients are equally distributed.
12. Put in a dry container lined with clean and absorbable materials such
as Manila paper or cheese cloth. And put pieces
of whole charcoal on top of the feed mix and make sure that it
is properly sealed and labeled (date prepared).
13. Make sure to maintain an anaerobic condition to prevent
growth of molds.
14. Ferment for 3 days before the pre-feeding preparation.
15. Perform 5s.
Assessment Method::
Observation
Interview
Demonstration with questioning

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 Performance Criteria Checklist 5.2-1
CRITERIA YES NO
Did you….
1. Observe OH&S and wear appropriate PPEs.
2. Prepare all wet and dry ingredients
3. Chop all air dried leaves into tiny pieces.
4. Weigh all ingredients based on the recommended
proportions
5. Mix wet ingredients such as FPJ, FFJ and FAA in
a container and stir.
6. Set aside ¼ of the rice bran to be used and create
a crater.
7. Pour the liquid ingredients into the crater and mix
thoroughly.
8. Mix the micro ingredients such as salt, charcoal
and limestone.
9. Add the remaining rice bran and other macro
ingredients such as copra meal, corn and soybean.
10.Add the chopped plant materials.
11. Mix well until all ingredients are equally
distributed.
12. Put in a dry container lined with clean and
absorbable materials such as Manila paper or
cheese cloth. And put pieces of whole charcoal on
top of the feed mix and make sure that it is
properly sealed and labeled (date prepared).
13. Make sure to maintain an anaerobic condition to
prevent growth of molds.
14. Ferment for 3 days before the pre-feeding

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 preparation.
15. Perform 5s.

Information Sheet 5.2-2

Managing Growth and Health of Hogs

This Information Sheet contains the biosecurity measures and the different
causes of pig diseases. Having the enumerated aspects of biosecurity and
identified the cause of disease enables participants to provide information
for better pig health management.

HEALTHY PIG: The state of being sound and live normally with their environment.

Physical Appearance of a Healthy Pig

1. Clear, bright eyes
2. No abnormal discharge from mouth, ears, eyes or arms
3. Smooth skin and hair
4. Alert
5. Normal body movement
6. Normal body temperature (39.2 C) PVET 2011

DIFFERENT CAUSES OF DISEASE

1. ANIMAL AS A CAUSE
These are the causes which can be attributed to the pig itself. Primarily,
there is an abnormal condition within the pig.

A. Inborn and Acquired Defects

⮚ Lower the chances of piglet survival or it can make it impossible for them
to live at all.

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⮚ Can be heritable such as atresia ani (absence of patent rectum) and
absence of skin; or non-heritable, such as trembling in piglets infected with
hog cholera from the sow.
⮚ Acquired defects, (e.g. tail biting) that give a higher risk of infection.

B. Breed
Breeds have different characteristics. The pietrain is known for its stress-
sensitivity, while duroc is known for its resistance and strong legs.
Generally crossbreeds have a stronger constitution than purebreds.

C. Age
Young and old animals are more prone to diseases, since the immune
systems in young pigs are not yet fully developed and immune system in
older pigs is already degenerating.

D. Constitution (Body Condition)

Constitution determines the general susceptibility of the pig to diseases.
Pigs with bad constitution are at high risk to infection and diseases thus
needs more care.

2. ENVIRONMENT AS A CAUSE
Environmental cause of diseases generally refers to those external to the
animal. The things outside the animal’s body that may cause harm are
called “environmental” or external factors. They are classified as either
infectious or non-infectious.

A. Non-Infectious Causes

Refer to different management practices implemented in the farm

.1. Feeds and feeding

✔ Deficiencies / Excesses
✔ Sudden changes in the quality and quantity
✔ Overfeeding /underfeeding
✔ Spoiled feeds or toxic component (mycotoxins) in the feed

2. Drinking Water - contaminated water

3. Housing
✔ Poor ventilation
✔ Wet / dirty floors

4. Management

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Faulty management practices (for example curtain management, cleaning,
overcrowding)

5. Stress
✔ Trauma, like fighting that results into injuries
✔ Castration and transferring may lower the pig’s body resistance,
rendering it more sensitive to disease.

6. Toxic substances
✔ Improper or incorrect medication (for example under / over dosage,
wrong choice of antibiotic)
✔ Chemicals (for example disinfectant, insecticides)

B. Infectious Causes
This refers to the microorganisms as the main cause of disease. Generally,
infectious organisms enter into the pig’s body if there is a deviation or
alteration in the non-infectious environment.
1. Viruses (PRRS)
2. Bacteria (E. coli)
3. Fungi /Molds (Yeast-Candidiasis, Aflatoxicosis)
4. Protozoa (Coccidia)
5. Parasites (Ascaris)

BIO SECURITY
Measures undertaken to keep the farm safe from introduction of diseases
from the environment and other pigs.

Three (3) Aspects of Biosecurity

I. Management of human, vehicle and animal movement

a. Avoid entry of non-essential people in the farm.
b. Avoid entry of vehicle as much as possible in the farm.
c. Avoid entry of other animals in the farm.

II. Management of buildings and facilities

a. Provide perimeter fences or blocked driveway.
b. The location of the building must be at least 1km from the main road.
c. Keep buildings, pens and equipment clean.
d. Conduct regular disinfection.
e. Purchase healthy stock for fattening.
f. Quarantine recently purchased animal.
g. Observe stock density rate – 1.5 sqm/hd for fatteners is recommended.

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III. Medication and Vaccination program
Have a proper medication and vaccination program.

Note:
✔ Clean and disinfect pig pen 2 weeks before and after loading
✔ Treat sick pigs as needed
✔ For FFS-SPF health program only

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 Self- Check 5.2-2

Give 5 Major causes of Infectious Diseases.

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 Answer Key 5.2-2
1. Viruses (PRRS)
2. Bacteria (E. coli)
3. Fungi /Molds (Yeast-Candidiasis, Aflatoxicosis)
4. Protozoa (Coccidia)
5. Parasites (Ascaris)

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Date Prepared: 2023-001
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 TASK SHEET 5.2-2
Title: Managing Growth and Health of Hogs
Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in
Managing Growth and Health of Hogs, you should be able to conduct of
operation.
Supplies/Materials :
• Supplies and materials
o Pencil
o Paper
o Reference Materials
▪Training Manual
▪ Philippine National Standards – Livestock
▪ Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)
• Workplace

• Live animals (a litter of 1-2 month old piglets)

• PPE’s
o Overall suit
o rubber boots
Time: 4 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.

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2. Check the eye of hogs.
3. Check abnormal discharge from the mouth, ears, eyes or feet.
4. Check the skin and hair.
5. Check the alertness.
6. Check the normal body movement.
7. Check the body temperature.
8. Perform 5s
Assessment Method::
Observation
Interview
Demonstration with questioning

Performance Criteria Checklist 5.2-2

CRITERIA YES NO
Did you….
1. Observe OH&S and wear appropriate PPEs.
2. Check the eye of hogs.
3. Check abnormal discharge from the mouth,
ears, eyes or feet.
4. Check the skin and hair.
5. Check the alertness.
6. Check the normal body movement.
7. Check the body temperature.
8. Perform 5s

Document No. HBF-OAP –

Date Prepared: 2023-001
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 LEARNING OUTCOME # 3 GROW AND FINISH HOGS

CONTENTS:
1. Principles of animal health care in organic agriculture
2. Sanitation procedures using organic products
3. Market specification of hogs

ASSESSMENT CRITERIA:
1. Health care program are implemented based on PNS Organic
2. Agriculture– Livestock or documented ethno-veterinary practices
3. Sanitation and cleanliness program are implemented based on
4. PNS-livestock.
5. Organic waste for fertilizer production are collected following organic
6. practices.
6. Movement of hogs are managed based on PNS Organic Agriculture–
7. Livestock and other relevant guidelines.
7. Suitable hog finishers are selected based on market specifications
8. Production record is accomplished according to enterprise
procedures..

CONDITIONS:
The students/trainees must be provided with the following:
• Supplies and materials.
o Pencil
o Paper
o Reference Materials
▪Training Manual
▪ Good Animal Husbandry Practices (GAHP)

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o Worksheet
• Workplace

• Training Farm

• PPE’s
o overall suit
o rubber boots
o face mask
o long, plastic gloves

ASSESSMENT METHODS:

● Written examination

● Oral Questioning

● Demonstrations

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 LEARNING EXPERIENCE

Learning Activities Special Instructions

- Read Information Sheet 5.3-1
“Management Procedure of
Farrowing, Growing and Finishing
Hogs”and answer the Self- Check
5.3-1 and Compare Answer with
Answer Key5.3-1
-Answer self- check. 5.3-1 Compare
answers with the Answer Key5 .3-1
Watch Video presentation and power
point presentation in Management
Procedure of Farrowing, Growing and
Finishing Hogs
Perform task sheet 5.3-1 in
Management Procedure of Farrowing,
Growing and Finishing Hogs
This Learning Outcome deals with
the development of the Institutional
Competency Evaluation Tool which
trainers use in evaluating their
trainees after finishing a
competency of the qualification.
Go through the learning activities
outlined for you on the left column
to gain the necessary information or
knowledge before doing the tasks to
practice on performing the
requirements of the evaluation tool.
The output of this LO is a complete
Institutional Competency Evaluation

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Date Prepared: 2023-001
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 Package for one Competency of
ORGANIC AGRICULTURE
PRODUCTION NC II. Your output
shall serve as one of your portfolios
for your Institutional Competency
Evaluation for PRODUCING
ORGANIC FERTILIZER Feel free to
Rate your own performance using
show your outputs to your trainer
performance criteria checklist 5.3.1
as you accomplish them for
guidance and evaluation.

After doing all the activities for this

LO1, you are ready to proceed to
the next LO2:

Information Sheet 5.3-1

Management Procedure of Farrowing, Growing and Finishing Hogs

SWINE MANAGEMENT
(From farrow to finish)

MANAGEMENT OF SOW:

What are the preparations to be made to a pregnant sow before farrowing?

1. Thoroughly clean and disinfect the farrowing pen or stall before a

scheduled transfer.

2. The sow should be given a thorough cleaning at least a week before

she transferred to the farrowing pen.

3. Pregnant sows should be dewormed 2-5 days before they are

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transferred to the farrowing stalls. This will clean the sow of
gastrointestinal parasites.

4. Ensure maximum amount (3 kg/ day) of feeds for pregnant sows

before farrowing.

5. Prevent pregnant animals from being constipated to minimize difficulties

in farrowing by giving bulky and laxative feeds or rations two (2) weeks
before they are expected to farrow. For self-mixed feeds Increase rice bran
and reduce copra meal in the ration of sows about to farrow. Give green
leafy vegetables and drinking water to minimize constipation. Sows that
show signs of approaching farrowing may not be given feeds but should
have access to fresh drinking water. On the day of farrowing give a handful
of brood sow ration. Gradually increase the feed given each day to the
lactating sows and then allow full feeding on the 4th and 5th day after
farrowing. This is done to
increase the milk yield; condition the sow's body and ensure successful
rebreeding soon after weaning. Two to three days before weaning the
piglets, the feeds of the sows should be decreased, to reduce milk flow and
prevent mastitis.

6. Prepare the necessary equipment for the farrowing sow and the piglets.
Disinfect the equipment thoroughly in a tincture of iodine before use.

Enumeration of the different signs and symptoms of a sow about to

farrow:
1. Enlargement of the external genitalia and distension of the mammary
glands.
2. Scratching of the floor of the farrowing pen with the front feet.
3. Decreased Appetite.
4. Presence of milk secretion.
5. Excessive movements of the sow, stretching of legs, crouching of
the back and deep breathing.
6. Excretion of the amniotic fluid together with the fecal matter of the
fetus. With good labor exertion, the fetus should follow this fluid within 15
minutes.

The need for an Attendant

An attendant should be present to assist the newly born pigs and the sow if
necessary. The attendant should focus his attention to the newly born pigs.

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1. JUSTIFICATION:

a. To Reduce stillborn Pigs - normally, when the pig is born, it is

enveloped in a very thin membrane. Pigs born weak fail to get out of its
membrane and may die of suffocation. Presence of an attendant will avoid
new-born piglet mortality. Many pigs are born apparently dead. They do not
move nor breathe. However, some apparently born dead pigs are
physiologically alive. The attendant can examine the base of the umbilical
cord. Presence of pulse means the pig is alive. Stimulate the respiratory
and circulatory system of the pig by slightly massaging the ribs and apply
resuscitation to stimulate breathing. Hold the pig at the hind leg and slowly
swing it back and forth. After all these procedure has been done and then
there no response then the piglet will be considered mortality.

b. To Minimize Crushing - around 15% of the pigs born alive die before
they are weaned. One major cause of the preweaning mortality is crushing.
The presence of an attendant while the sow is farrowing and during the first
few days after farrowing will minimize pig mortality due to crushing.

c. To Prevent Starvation - the attendant will directly place the newly born
piglets on the teats of the sow.

d. To Prevent Predators - there are instances when newly born pigs are
eaten by other animals. The presence of an attendant prevents other
animals to go near the sow and its litter.

e. To Avoid Cannibalism - some sows are temperamental and highly

irritable. The attendant can prevent the sow from eating its own progeny.
Administer tranquilizers as needed.

f. To Minimize Dystocia - although the great majority of the sows will have
normal farrowing, an attendant can assist farrowing sows suffering from
dystocia.

2. THE DUTIES:

a. Prevent Suffocation - as soon as the piglet expelled, remove the thin

membrane covering the nostrils to allow the pig breath freely.

b. Cleaning - clean and dry the body. Gently massage the body to
stimulate respiration and blood circulation.

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c. Cut Umbilical Cord - cut the cord and apply tincture of iodine on the
stub. To prevent bleeding use forceps or tie the cord before cutting. Allow
about 30 minutes from birth before cutting the navel cord about 4 to 5 cm
from the base. If the cord is not cut, there is that possibility of the pig
getting navel ill infection and/or arthritis through bacterial infection.

d. Cut Needle Teeth - the pigs have 4 pairs of teeth at birth. These teeth
cause injuries to the mammary gland of the sow.
- Disinfect the cutting nipper with tincture of iodine.
- Cut the needle teeth close to the gum level. See to it that the cut surface is
smooth.

e. Colostrum Management - colostrum is the first milk of the mother after

giving birth. Thus, colostrum is very important. Colostrum contains anti-
bodies needed by the piglets to fight against diseases during early life.
Colostrum also contains more vitamin A compared with ordinary milk. The
attendant should see to it that all piglets suck the colostrum

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f. Provide Comfort and Safety - place the newly born pigs inside the
brooder box.

g. Identify the Pigs - positive identification of every animal is very

important for proper evaluation of the performance of the individual
pigs and the whole herd. Ear tattoo or ear notch can be used to
identify the pigs.

3. MANAGEMENT OF THE LITTER (POST FARROWING)

a. Prevent Scouring - orally-administered anti-diarrheal preparations

(Lactic Acid Bacteria Serum or LABS) for the prevention of scouring 1 day
after birth. The anti-diarrheal preparations should be given before the
bacteria can gain entrance to the system of the pig. The farrowing pen
should be maintained dry, clean and comfortable as much as possible.
Avoid stress factors such as extreme temperatures, dampness, and
overcrowding which may lower resistance of the pig.

b. Prevent Nutritional Anemia - the milk of the sow is naturally low to

meet the requirement of the pigs for this mineral. Supplemental iron
therefore becomes necessary to prevent nutritional anemia. Inject 1-
2ml of iron dextran to the pig on the third day after birth and repeat
the injection after two weeks.

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c. Creep Feeding - start creep feeding suckling pigs as early as 7 days old,
but not later than 14 days old. The creep feed should be highly nutritious
and palatable. Teach and encourage the small pigs to eat the creep feed by
putting a small amount inside their mouth. Or, confine the suckling pigs
inside the creep feeder so that they will come in contact with the feed.

d. Castration - this is the surgical removal of the primary sex organs or the
testicles of the male pigs.

Reasons for Castration of Pigs:

a. Improves growth rate- this is true for the Philippine native pigs which
are generally small and slow-growing animals. If not castrated, their growth
rate is affected because they would rather go out to look for its kind and
exhaust all their energy breeding. For the modern breeds of swine,
castration may not be necessary. Several studies pointed out those boars
grow as fast if not faster than barrows and gilts.

b. Improves carcass quality - pork from sexually mature and old male pigs
have the undesirable boar taint odour. However, pork from boars is as good
as pork from barrows (male pigs not yet used for breeding) and
gilts(sexually mature unbred female pigs) if the boars are slaughtered
before they are 200 days old. The modern breeds of pigs are 90 kg or
heavier at this age.

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To prevent early breeding
.
Prevents undesirable animals from reproduction - this is the most
logical reason for castrating pigs not needed for breeding.

Removes boar taint odour

Weaning - this is the process of separating the dam from her progenies. It
can be done at the age of one month.

Advantages of Weaning at 30 days:

a. Reduced interval between barrowings. Reducing the lactation period

will shorten the farrowing interval thus producing more litters per sow per
year.

b. Heavier pigs. Early weaned pigs are usually heavier than those pigs
weaned at an older age upon reaching a certain given age.

Note: Make sure that the piglets are already consuming concentrate feeds
prior to weaning. Provide pigs with nutritious feeds, comfortable and clean
pens and accessible drinking water.

4. Management of Weanlings, Growing and Finishing Pigs

It is suggested that the newly weaned pigs be left in the farrowing or
nursery pen for 2 to 3 days after which they are transferred to the weanling
pens to minimize stress on the pigs. This is contrary to the practice of
many producers who move the litter out leaving the sow inside the pen or
moving both the sow and litter out at weaning time.

A. The Weanlings

Pigs below 3 months old are classified as weanlings. They may weigh up to
30-40 kg. The wide variations in the weights of these pigs depend on the
age and weight of the pigs at weaning, the kind and amount of rations given
to them and immediately after weaning and on their genotype.

Management Practice of Weanlings

1. Classification - at weaning time, the pigs are classified according to

their sizes and weights. It is good to group the pigs according to their sizes
to give them equal chances to get the feeding and watering troughs and also
to their sleeping areas. Pigs of different sizes in the group often result too

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many slow growers. The bigger animals in the group deprive the smaller
ones to eat or drink As much as they wanted to.

2. Feeding - give them the same feeds they have been used to while they
are still suckling. It is not good to change ration at weaning time to
minimize post weaning scours. It is suggested to give pre starter feed in dry
form to prevent spoilage. Pre starter ration is given to the pigs until they are
about 60 days old and/or when they are about 15 to 20 kilograms. The
starter ration is given to the pigs thereon until they are 90days old or about
30-40 kg. Weanling pigs may be given small amount of roughage at this
stage of their growth and development. However, green feeds should be
used as supplement only.

3. Deworming - the weanling pigs should be given a dewormer (seven) 7

days after weaning. Deworming may be repeated after 30 days depending
on the severity of the worm infestation, deworming program and dewormer
being used.

4. Vaccination - vaccination of the piglets against hog cholera is to be done

5 days after deworming. A booster is given at least 14 days from the last
vaccination of the piglets.

5. Sanitation - the weaning pigs may not be bathe depending on the

management program even during summer months. However, they should
always be provided with plenty of drinking water. Weanling piglets on fully
slatted floors are relatively clean and do not need bathing. If the weanlings
are kept in ordinary concrete flooring however, the pen should be cleaned
daily and the pigs may also be given bath every time cleaning is being done.
Maintain the pen in sanitary condition all the time to minimize scouring.
The piglets may be provided with rice straw beddings during the first few
days after weaning to make them comfortable.

B. Growing-Finishing Pigs
C. Three-month old pigs weighing about 30 to 40 kilograms and around 90
days old are usually classified as growers. From 60 kilograms up, the pigs
are classified as finishers.

D. As the pigs grow older and heavier, they become more susceptible to the
different stress factors. Animals under stress are susceptible to various
diseases because of lowered body resistance. It will be advantageous to
know what those factors are to minimize stress on the pigs. The following
are the stress factors to be considered.

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• Overcrowding
• Transferring of pigs
• Extreme Temperature
• Overexposure to sunlight
• Under/overfeeding
• Discomfort condition due to pen construction, lack of water sprinklers or
shower
• Wrong construction of houses / pen

HERBAL MEDICINE FOR LIVESTOCK HOGS HEALTH CARE

Importance of herbal medicine:

1. Increase income by lowering the cost of medicine
2. Reduce the abusive use of antibiotic
3. Protects the environment against harmful chemicals
4. Safer to use and chemical-free

Collection of medicinal plants:

1. Therapeutic efficacy varies during different seasons of the year. Majority

of plant materials are best collected during the dry season when the herbs
are at peak maturity and concentration.

2. Dry as quickly as possible away from the bright sunlight to preserve

the active ingredients prevent oxidation.

Different methods of herbal medicine preparation:

1. Decoctions - are aqueous preparation of plant parts boiled in water for
15-20 minutes until the water volume is halved.

Sample: Use 500 cc (mL) of water every 30 grams of chopped dried herbs.
Cover the container and boil for 10-20 minutes. Strain, cool and refrigerate
decoction usually keep for 2-3 days.
2. Infusion – is much like making a cup of tea. Water is brought just to a
boil and then poured over an herb. It is covered and allowed to sit / steep
for 10-15 minutes or by dropping the herb into the pot which the water was
heated.

3. Tinctures – is an alcohol and water extract which is used when plants

have active chemical that are not very soluble in water.

How to prepare:

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a. approximately 1 cup of tincture place 2 ounces of the herb (cut up or
powdered) into your clean glass container.
b. 2. Pour ½ cup (4 ounces) of distilled water and ½ cup of 180 proof
alcohol into a container.
c. Seal the container and store at room temperature.
d. Shake the bottle at least once daily while allowing it to soak and extract
for at least two weeks. e. Filter the tincture through a strainer to remove
the plant parts, and
pour into a fresh clean glass container and seal.

4. Maceration – fresh or dried plant material is simply covered in a cool

water and soaked overnight the herb is strained out and liquid is taken.

5. Garbling – separation and removal of unwanted materials from plants

itself or from dirt and other foreign matters.

Application of Herbal Medicine:

I. Oral application

1. Drenching (DR) – administration of required amount liquid or semi-liquid

preparation through the mouth (e.g. deworming, antibiotic administration).
You may use, 10-50 ml syringe sans needle or medicine dropper.

2. Force feeding (FF) – administration of larger amount of solid preparation

through the mouth. Using tools like bamboo tubes and soft drink bottle.

II. Topical application

1. Fomentation (FO) - warm, moist substance (wet cloth) applied to affected
parts of the body.
2. Hot Compress (HC) - dry substance applied to affected parts of the body
3. Smudge (S) - direct application of herbal preparation to the affected parts
of the body.

HERBAL PLANTS FOR COMMON DISEASE

A. Scouring/diarrhea:
1. Guava leaves (Psidiumguajava)
2. TsaangGubat (Carmona retusa)
3. Mango Leaves (Mangiforaindica)
4. Caimito Leaves (Chrysophyllumcainito)

Decoction of leaves

Initial Treatment:

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1. Boil 120 grams of chopped leaves in 2 liters of water for 15minutes
2. Strain and Cool.
3. Give 1 glass ( 240 ml) of decoction, 3 x a day for 3 days
Note: Use antibiotic for severe diarrhea

B. INTERNAL PARASITES

1. Ipil-Ipil seed (Leucaenaglauca)

2. Niyug-Niyugan seed (Quisquaisindica)
3. Papaya Latex (Carica papaya)

Preparation of Ipil-Ipil and Niyug-Niyugan seeds

1. Grind the seed with the use of mortar and pestle.
2. Fry/ roast the ground seeds
3. Mix with feeds. For best result, do it in the afternoon.

Dosage
• Weanling piglet – 0.5 teaspoon per head per day
• Grower – 2 teaspoonful per head per day

Preparation of papaya latex

1. Mix 1 part water per 5 parts of papaya latex
Sample:
2. Mix 2 ml of water per 10 ml of papaya latex.

Dosage
• Weanling piglet – 1 teaspoon ( 5ml per head per day
• Grower – 2-3 (10-15 ml) teaspoonful per head per day

C. DEHYDRATION(caused by scouring/diarrhea)
Mixture of
2 glasses (1 glass = 8 oz.) of buko juice
2 glasses of water
1 tablespoon of sugar0.25 teaspoon salt
Application: Give the mixture in ad libitum

D. POISONING

1. Garlic and sugar

Preparation and application
Crush and slice one bulb of medium size garlic. Put the crushed garlic in
one glass of water and give it for drinking.

2. Saturated Sugar Solution

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Preparation and application
Put 10 tablespoon of sugar in one glass of water. Give it for drinking.

E. RESPIRATORY DISEASES (fever, coughing, cold)

1. Sambong leaves
2. Lagundi leaves (Vitexnegando)
3. Guava leaves (Psidiumguajava )
4. Malunggay leaves (Moringaoleifera )
5. Eucalyptus leaves ( Eucalyptus globus )
6. Oregano (Origanumvulgare )

Decoction of leaves
Boil 120 grams of chopped leaves in 2 liters of water for 15 minutes,
Strain and cool.
Preparation and Application
Give 1-2 glasses of decoction 3 times a day for 3 days
Use antibiotic in severe respiratory diseases.

How to make lagundi syrup

1. Wash fresh lagundi leaves and chop.
2. Boil (in low heat) four (4) glasses of water and 4 tablespoon of
minced lagundi leaves for 25 minutes.
3. Strain the liquid extract 4. Add 1 part honey to 4 parts extract.
5. Boil in an earthen pot or enamel-lined saucepan for 10 minutes
until desired viscosity is attained.
6. Cool and pour the syrup in a clean amber colored bottle.

Application
Give ¼ of the produced syrup 3 times a day for 3 days.

F. WOUNDS/BURNS
1. Sabila leaves (Oloe barbadensis)
2. Eggplant leaves (Solanum melongena )
3. Guava leaves (Sodium guajava)
4. Mango leaves (Mangifera indica)
5. Garlic leaves (Allium sativum)
6. Malunggay leaves (Moringa oleifera)
7. Avocado leaves

Application
Use as a rubbing agent to affected area. Apply it twice a day for one
week.

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G. DISINFECTANT TO CUT WOUNDS
1. Guava leaves (Psidium guajava)
2. Lagundi leaves (Vitex negundo)
3.Damong maria leaves (Leuca artemisia vulgaris)
4. Balanoy leaves (Ocimum bacilicum)

Application
Use decoction as wound wash 120 grams of leaves per 3 liters of water.

H. SCABIES
1. Malunggay leaves (Moringa oleifera)
2. Macabuhay leaves (Tinos poracrispa)3. Kakawate leaves (Gliricidia
sepium)
4. Balanoy leaves (Ocimum bacilicum)

Application:
1. Crush and extract the leaves
2. Apply it on the affected areas.

Important Tips to Consider on Handling Medicinal Plants/Herbs

1. If possible, buy or collect herbs that are organically grown.
2. Medicinal parts of plant are best harvested on sunny morning.
3. After harvesting, if drying is required, it is advisable to air dried the plant
not directly to the ground.
4. If symptoms persist or if any sign of allergic reactions develop consult
a veterinarian.

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 Self- Check 5.3-1

Enumerate the Duties of Sow owner or caretaker during farrowing. Give at

least 10 Herbal plants for common diseases.

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 Answer Key 1.3-1
7 DUTIES:
1. Prevent Suffocation - as soon as the piglet expelled, remove the thin
membrane covering the nostrils to allow the pig breath freely.

2. Cleaning - clean and dry the body. Gently massage the body to
stimulate respiration and blood circulation.

3. Cut Umbilical Cord - cut the cord and apply tincture of iodine on the
stub. To prevent bleeding use forceps or tie the cord before cutting. Allow
about 30 minutes from birth before cutting the navel cord about 4 to 5 cm
from the base. If the cord is not cut, there is that possibility of the pig
getting navel ill infection and/or arthritis through bacterial infection.

4. Cut Needle Teeth - the pigs have 4 pairs of teeth at birth. These teeth
cause injuries to the mammary gland of the sow.
a. Disinfect the cutting nipper with tincture of iodine.
b. Cut the needle teeth close to the gum level. See to it that the cut surface
is smooth.

5. Colostrum Management - colostrum is the first milk of the mother after

giving birth. Thus, colostrum is very important. Colostrum contains anti-
bodies needed by the piglets to fight against diseases during early life.

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Colostrum also contains more vitamin A compared with ordinary milk. The
attendant should see to it that all piglets suck the colostrum

6. Provide Comfort and Safety - place the newly born pigs inside the
brooder box.Herbal Plants
1. Guava leaves (Psidiumguajava)
2. TsaangGubat (Carmona retusa)
3. Mango Leaves (Mangiforaindica)
4. Caimito Leaves (Chrysophyllumcainito
5. Ipil-Ipil seed (Leucaenaglauca)
6. Niyug-Niyugan seed (Quisquaisindica)
7. Papaya Latex (Carica papaya)
8. Sambong leaves
9. Lagundi leaves (Vitexnegando)
10. Malunggay leaves (Moringaoleifera )
11. Eucalyptus leaves ( Eucalyptus globus )
12. Oregano (Origanumvulgare )

TASK SHEET 5.3-1

Performance Objective:
Given the Organic Agriculture Production of farm inputs operation in
Management Procedure of Farrowing, Growing and Finishing Hogs, you
should be able to conduct of operation.
Supplies/Materials
:
• Supplies and materials
o
Pencil
o
Paper
o
Reference Materials
▪Training Manual
▪ Philippine National Standards – Livestock
▪ Animal Welfare Act - Minimum Requirements for the
Welfare of Pigs
▪ Good Animal Husbandry Practices (GAHP)
o Worksheet (Checklist of a healthy hog)

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 • Workplace

• Live animals (a litter of 1-2 month old piglets)

• PPE’s
o Overall suit
o rubber boots
Time: 3 Hours
Steps/Procedure:
1. Observe OH&S and wear appropriate PPEs.
2. Check the sign of farrowing.
3. Clean and disinfect the farrowing pen.
4. Clean the Sow thoroughly.
5. Transfer the Sow to farrowing pen.
6. Prepare the necessary equipment for the farrowing sow and
the piglet.
7. Perform 5s
Assessment Method::
Observation
Interview
Demonstration with questioning
`

Performance Criteria Checklist 5.3-1

CRITERIA YES NO
Did you….
1. Observe OH&S and wear appropriate PPEs.
2. Check the sign of farrowing
3. Clean and disinfect the farrowing pen.
4. Clean the Sow thoroughly.
5. Transfer the Sow to farrowing pen.
6. Prepare the necessary equipment for the
farrowing sow and the piglet.
7. Perform 5s

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Date Prepared: 2023-001
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