Professional Documents
Culture Documents
Sector: AGRI-FISHERIES
You may already have some or most of the knowledge and skills covered in
this module because you have:
Been working in the same industry for some time.
Already completed training in this area.
List of Competencies
AGR612301
1. Raise Organic Chicken Raising Organic Chicken
AGR611302
5. Raise Organic Hogs Raising Organic Hogs
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
ASSESSMENT CRITERIA:
ASSESSMENT CRITERIA:
CONTENTS:
CONDITIONS:
Learning materials:
-PNS for organic and mineral fertilizer
-Hand-outs and Videos for Composting Methods
Training equipment:
-Computer
-LCD
METHODOLOGIES:
Demonstration
Lecture/ discussion
Field work/farm visit
Video presentation
ASSESSMENT METHODS:
Learning Experiences
Learning Activities Special Instructions
1. Read Information Sheet No. 5.1- If you did not understood what
1 on Different breeds of hogs in the you read from the information
Philippines sheet, ask your trainer to
conduct mentoring or active
lecture.
Listen and participate in active
lecture
Answer again the self check to
validate if you understood the
active lecture
2. Answer Self check 5.1-1 on Compare your answer to the
Different breeds of hogs available answer key
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Enumerate and Identify the different breeds of hogs in the Philippines
2. Familiarized with the characteristics of individual breeds
Introduction
There are many imported breeds in the country today and its
sometimes difficult to determine the best breed most suited to our conditions.
Here is a guide to help you select the breed to raise depending on your
purpose, money and experience. In this module, we will discuss the breeds of
hogs in the Philippines and their distinct characteristics.
Breeds of Pigs in the Philippines
YORKSHIRE OR LARGEWHITE
Yorkshire are entirely white with medium, erect ears. Sows have superior
mothering ability, farrow and wean large litters and are excellent milkers. That
adapt well to confinement but not to rugged conditions.
Slaughter animals yield a high dressing percentage, produce fine quality meat
and compare favorably with other breeds in growth and economy of gains.
HAMPSHIRE
Hampshires are black with a white belt around the shoulder and body. They
are generally short legged and lack body thickness. The sows have a reputation
of weaning a high percentage of the pigs farrowed and are able to adapt to very
rugged conditions. The growth rate, however has generally been average or
below.
PIETRAIN
The Pietrain is a very meaty type of pig with spotted black and white color. It
has well-shaped hams, loin and shoulders. Ears are erect. The carcass has a
COUNTRY
OF
BREED COLOR EARS TYPE ORIGIN OBSERVATIONS
Long face, good
mothers, weak legs,
Landrace White Hanging Meat Denmark prolific
Large Fertile, high quality
white White Standing Meat England meat, fast grower
Bershire Black Standing Meat USA Short, black skin,
w/ 6 more resistant to
Date Developed: Document No.
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Production NC II
Gary Zaldy Vizcaya
Eugenio
white diseases compared
points to white breeds
Black
with
Hampshir white Short, good quality
e bands Standing Meat USA meat, strong legs
2/3 Good constitution,
Red erect strong legs, fast
Duroc (golden 1/3 grower,
Jersey ) hanging Meat USA resistant to stress
Very meaty ham
Black and loin, very
& Very susceptible to
Pietrain White Standing meaty Belgium stress
Introduction
Having the ability to distinguish healthy piglets and hogs for fattening
and breeding purposes will be advantageous in the business of hog raising. By
selecting the superior hogs based on your observations, we can minimize the
chances of losses due to stunted pigs.
SELECTION CRITERIA FOR SOWS
When selecting breeder sows on the basis of physical appearance, consider the
following:
• The gilt should have well-developed udder with a minimum of six pairs of
properly spaced function teats. A sow with poor udder development is likely to
have poor milking capacity.
• Choose those which do not have inverted teats for such teats are inherited
and do not secret milk.
• A long body is more desirably in sows because it provides more space for
udder development.
• The body should have uniform width from front to rear.
• Good development of the ham, loin and shoulder is required of a breeding
animal.
• Must have sound and well-placed feet and legs. Animals with medium short
feet and short upright pasterns are preferable.
• Make it a point to select the biggest animals within a litter.
• Female breeders should come from a litter of eight or more good-sized piglets
with high survivability.
• Do not keep gilts that come from sows in which agalactia ( failure to secrete
milk ) have been observed.
• Select vigorous and hardly pigs from a healthy litter in a herd raised under
good swine sanitation. Do not keep gilts or boars nor breed from litters that
have physical abnormalities. These may be inherited.
Introduction
Designing an organic pig pen is quite different with conventional pig pen.
The differences will be discussed in this module along with the formulation and
procedures in preparing the beddings for pigs
The general rule in constructing a pig pen is the roof should have an exhaust.
A semi-monitor type or a convection roof design is the most advisable because
it is easy to construct and maximizes your raw materials.
Over example is the full-monitor type.
An exhaust in the roof is crucial in raising organic pigs because they do not
bathe and their body temperature is high. The roof design will facilitate a good
***Swine ------------
Groups of growing swine ------------
farrowing sow and piglets 7.5 per sow 2.5 per sow
Procedure
1. Dig a 1 meter deep hole with the length and the width depending on you
on how many heads you want to place in one pen considering the table
above on the space requirements
2. Sterilize the hole by igniting a coconut front and make it touch the sides
and flooring of the hole where you will mix the beddings
3. Make several batches of 8
sacks sawdust/rice hull/coir
dust, 1 sack soil, 1 sack
CRH and .5kg rock salt
4. Layer the first batch inside
of the hole
5. Repeat making batches of
bedding mixture and
layering it inside of the hole
until you’ve filled it up
6. After filling up the 1 meter
deep hole, water the
Date Developed: Document No.
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Gary Zaldy Vizcaya
Eugenio
beddings with diluted IMO to have an initial culture of beneficial
microbes
7. Deploy the piglets
1. The general rule in constructing a pig pen is the roof should have an
exhaust. A semi-monitor type or a convection roof design is the most advisable
because it is easy to construct and maximizes your raw materials.
Over example is the full-monitor type.
An exhaust in the roof is crucial in raising organic pigs because they do not
bathe and their body temperature is high. The roof design will facilitate a good
air circulation to prevent your pigs having a heat stroke. Additionally, pigs who
are often experiencing excessive heat tends to become stunted.
1. 2. Dig a 1 meter deep hole with the length and the width depending on
you on how many heads you want to place in one pen considering the
table above on the space requirements
2. Sterilize the hole by igniting a coconut front and make it touch the sides
and flooring of the hole where you will mix the beddings
3. Make several batches of 8 sacks sawdust/rice hull/coir dust, 1 sack soil,
1 sack CRH and .5kg rock salt
4. Layer the first batch inside of the hole
5. Repeat making batches of bedding mixture and layering it inside of the
hole until you’ve filled it up
6. After filling up the 1 meter deep hole, water the beddings with diluted
IMO to have an initial culture of beneficial microbes
7. Deploy the piglets
Contents:
Principles of Nutrition
Nutrient content of various feed materials suitable for organic hog
raising
Advantages/disadvantages of different feeding methods/management
Basic guidelines in feed preparation and feeding organic hogs
Feed recording
Assessment Criteria
Conditions
The participants will have access to:
1. Supplies and materials
a. Pencil
• Direct observation
• Written examination
Learning Outcome 2
Feed hogs
Learning Experiences
Learning Activities Special Instructions
1. Read Information Sheet No. 5.2- If you did not understood what
1 on Principles of Nutrition you read from the information
sheet, ask your trainer to
conduct mentoring or active
lecture.
Listen and participate in active
lecture
Answer again the self check to
validate if you understood the
active lecture
Date Developed: Document No.
June 2021 Issued by:
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Agriculture
Developed by: PTC-Nueva
Production NC II
Gary Zaldy Vizcaya
Eugenio
2. Answer Self check 5.2-1 on Compare your answer to the
Principles of Nutrition answer key
3. Read information sheet no. 5.2- If you did not understood what
2 on Nutrient content of various you read from the information
feed materials suitable for organic sheet, ask your trainer to
hog raising conduct mentoring or active
lecture.
Listen and participate in active
lecture
Answer again the self check to
validate if you understood the
active lecture
4. Answer Self check 5.2-2 on Compare your answer to the
Nutrient content of various feed answer key
materials suitable for organic hog
raising
5. Read information sheet no. 5.2- If you did not understood what
3 on Advantages/disadvantages of you read from the information
different feeding sheet, ask your trainer to
methods/management conduct mentoring or active
lecture.
Listen and participate in active
lecture
Answer again the self check to
validate if you understood the
active lecture
6. Answer Self check 5.2-3 on Compare your answer to the
Advantages/disadvantages of answer key
different feeding
methods/management
5. Read information sheet no. 5.2- If you did not understood what
4 on Basic guidelines in feed you read from the information
preparation and feeding organic sheet, ask your trainer to
hogs conduct mentoring or active
lecture.
Listen and participate in active
Introduction
Pigs require a number of essential nutrients to meet their needs for
maintenance, growth, reproduction, lactation, and other functions. The
National Research Council (NRC), in its publication, Nutrient Requirements of
Swine (updated in 2012), provides estimates of the amounts of these nutrients
for various classes of swine under average conditions. However, factors such as
genetic variation, environment, availability of nutrients in feedstuffs, disease
levels, and other stressors may increase the needed level of some nutrients for
optimal performance and reproduction. The NRC uses a modeling approach to
take some of these factors into consideration in its estimates of requirements
for energy, amino acids, calcium, and phosphorus, but requirements for other
minerals and vitamins are estimated strictly from empirical data.
Principles of Nutrition
Energy:
Energy requirements are expressed as kilocalories (kcal) of digestible energy
(DE), metabolizable energy (ME), or net energy (NE). DE and ME values are
used most commonly, but there is a trend in the industry to formulate diets on
the basis of NE. The NRC determines energy requirements on the basis of NE,
and then DE and ME are estimated from NE. Energy requirements of pigs are
influenced by their weight (which influences the maintenance requirement),
their genetic capacity for lean tissue growth or milk production, and the
environmental temperature at which they are housed. The amount of feed
consumed by growing pigs allowed to consume feed ad lib is controlled
principally by the energy content of the diet. If the energy density of the diet is
increased by including supplemental fat, voluntary feed consumption
decreases. Pigs fed such a diet generally will gain faster, and efficiency of gain
will improve, but carcass fat may increase. If the diet contains excessive
amounts of fiber (>5%–7%) without commensurate increases in fat, the rate—
and especially the efficiency—of gain are decreased.
The amino acids of greatest practical importance in diet formulation (ie, those
most likely to be at deficient levels) are lysine, tryptophan, threonine, and
methionine. Corn, the basic grain in most swine diets, is markedly deficient in
lysine and tryptophan. The other principal grains for pigs (grain sorghum,
barley, and wheat) are low in lysine and threonine. The first limiting amino acid
in soybean meal is methionine, but sufficient amounts are provided when
soybean meal is combined with cereal grains into a complete diet that meets
the lysine requirement. An exception might be in young pigs that consume
diets with high levels of soybean meal or diets containing dried blood products
low in the sulfur-amino acids.
Minerals:
These nutritional elements have many important functions in the body.
The ratio of total calcium:total phosphorus should be kept between 1.25:1 and
1:1 for maximal utilization of both minerals. A wide calcium:phosphorus ratio
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Gary Zaldy Vizcaya
Eugenio
reduces phosphorus absorption, especially if the diet is marginal in
phosphorus. The ratio is less critical if the diet contains excess phosphorus.
When based on digestible phosphorus, the ideal ratio of calcium to digestible
phosphorus is between 2:1 and 2.5:1.
The copper requirement for growing pigs is low (3–6 ppm) but higher for sows.
The estimated copper requirement of 5 ppm for sows in the previous NRC
publication was increased to 10 ppm for gestation and 20 ppm for lactation in
the 2012 edition.
Iodine:
The thyroid gland uses iodine to produce thyroxine, which affects cell activity
and metabolic rate. The iodine requirement of all classes of pigs is 0.14 mg/kg
of diet. Stabilized iodized salt contains 0.007% iodine; when it is fed at
sufficient levels to meet the salt requirement, it will also meet the iodine needs
of pigs.
Manganese:
Although essential for normal reproduction and growth, the quantitative
requirement for manganese is not well defined. Manganese at 2–4 mg/kg in the
diet is adequate for growth, but a higher level (25 mg/kg) is needed by sows
during gestation and lactation.
Zinc:
Zinc is an important trace mineral with many biologic functions. Grain-
soybean meal diets must contain supplemental zinc to prevent parakeratosis
(see Parakeratosis). Higher levels of zinc may be needed when dietary calcium
is excessive, especially in diets typically high in phytic acid such as corn-
soybean meal diets. Pharmacologic levels of zinc (1,500–3,000 mg/kg) as zinc
oxide have consistently been found to increase pig performance during the
postweaning period. In some instances, high levels of zinc oxide have been
reported to reduce the incidence and severity of postweaning diarrhea.
Responses to zinc oxide and antibiotics seem to be additive in nature, much
like the responses to high copper and antibiotics; however, there is no
advantage to including high copper and high zinc in the same diet. Similar to
copper, high levels of dietary zinc cause increased zinc content in the excreted
manure. For sows, the estimated zinc requirement was increased from 50 ppm
in the previous NRC publication to 100 ppm in the 2012 edition.
Chromium:
This trace mineral, which is a cofactor with insulin, is required by pigs, but the
quantitative requirement has not been established. In some studies, chromium
at a supplemental level of 200 mcg/kg (ppb) improved carcass leanness in
finishing pigs and improved reproductive performance in gestating sows, but
these effects have been somewhat inconsistent.
Cobalt:
Cobalt is present in the vitamin B12 molecule and has no benefit when added to
swine diets in the elemental form.
Vitamins:
These micronutrients serve many important roles in the body
Vitamin A:
This fat-soluble vitamin is essential for vision, reproduction, growth and
maintenance of epithelial tissue, and mucous secretions. Vitamin A is found as
carotenoid precursors in green plant material and yellow corn. β-Carotene is
the most active form of the various carotenes. Unfortunately, only about one-
fourth of the total carotene in yellow corn is in the form of β-carotene. The NRC
suggests that for pigs, 1 mg of chemically determined carotene in corn or a
corn-soybean mixture is equal to 267 IU of vitamin A.
Vitamin D:
This antirachitic, fat-soluble vitamin is necessary for proper bone growth and
ossification. Vitamin D occurs as the precursor sterols, ergocalciferol (vitamin
D2) and cholecalciferol (vitamin D3), which are converted to active vitamin D by
UV radiation. Although pigs can use vitamin D2 (irradiated plant sterol) or
vitamin D3 (irradiated animal sterol), they seem to preferentially use D 3. Some
of the vitamin D requirement can be met by exposing pigs to direct sunlight for
a short period each day. Sources of vitamin D include irradiated yeast, sun-
cured hays, activated plant or animal sterols, fish oils, and vitamin premixes.
For this vitamin, 1 IU is equivalent to 0.025 mg of cholecalciferol. The
estimated vitamin D requirement of 200 IU/kg for gestating and lactating sows
was increased to 800 IU/kg in the 2012 NRC publication.
Vitamin E:
This fat-soluble vitamin serves as a natural antioxidant in feedstuffs. There are
eight naturally occurring forms of vitamin E, but D-α-tocopherol has the
greatest biologic activity. Vitamin E is required by pigs of all ages and is closely
interrelated with selenium. The vitamin E requirement is 11–16 IU/kg of diet
for growing pigs and 44 IU/kg for sows. Some nutritionists recommend higher
dietary levels for sows in the eastern corn belt of the USA, where selenium
levels in feeds are likely to be low. Vitamin E supplementation can only
partially obviate a selenium deficiency.
Green forage, legume hays and meals, cereal grains, and especially the germ of
cereal grains contain appreciable amounts of vitamin E. Activity of vitamin E is
reduced in feedstuffs when exposed to heat, high-moisture conditions, rancid
fat, organic acids, and high levels of certain trace elements. One IU of vitamin
E activity is equivalent to 0.67 mg of D-α-tocopherol or 1 mg of DL-α-tocopherol
acetate.
Vitamin K:
This fat-soluble vitamin is necessary to maintain normal blood clotting. The
requirement for vitamin K is low, 0.5 mg/kg of diet. Bacterial synthesis of the
vitamin and subsequent absorption, directly or by coprophagy, generally will
meet the requirement for pigs. Although rare, hemorrhages have been reported
in newborn as well as growing pigs, so supplemental vitamin K is
recommended at 2 mg/kg of diet as a preventive measure. Generally,
Date Developed: Document No.
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Eugenio
hemorrhaging problems can be traced back to the feeding of diets with moldy
grain or other ingredients that contain molds.
Riboflavin:
This water-soluble vitamin is a constituent of two important enzyme systems
involved with carbohydrate, protein, and fat metabolism. Swine diets are
normally deficient in this vitamin, and the crystalline form is included in
premixes. Natural sources include green forage, milk by-products, brewer’s
yeast, legume meals, and some fermentation and distillery by-products.
Pantothenic Acid:
This vitamin is a component of coenzyme A, an important enzyme in energy
metabolism. Swine diets are deficient in this vitamin, and the crystalline
salt, D-calcium pantothenate, is included in vitamin premixes. Natural sources
of pantothenic acid include green forage, legume meals, milk products,
brewer’s yeast, fish solubles, and certain other byproducts.
Vitamin B 12 :
This vitamin, also called cyanocobalamin, contains cobalt and has numerous
important metabolic functions. Feedstuffs of plant origin are devoid of this
vitamin, but animal products are good sources. Although some intestinal
synthesis of this vitamin occurs, vitamin B 12 is generally included in vitamin
premixes for swine.
Thiamine:
This vitamin has important roles in the body, but it is of little practical
significance for swine because grains and other feed ingredients supply ample
amounts to meet the requirement in pigs.
Choline:
Choline is essential for the normal functioning of all tissues. Pigs can
synthesize some choline from methionine in the diet. Sufficient choline is found
in the natural dietary ingredients to meet the requirements of growing pigs.
However, in some studies, choline supplemented at 440–800 mg/kg of diet
increased litter size in gilts and sows. Natural sources of choline include fish
solubles, fish meal, soybean meal, liver meal, brewer’s yeast, and meat meal.
Choline chloride, which is 75% choline, is the common form of supplemental
choline used in feeds. If choline is added as a supplement to sow diets, it
should not be combined with other vitamins in a premix, especially if trace
minerals are present, because choline chloride is hygroscopic and destroys
some of the activity of vitamin A and other less stable vitamins.
Biotin:
This vitamin is present in a highly available form in corn and soybean meal,
but the biotin in grain sorghum, oats, barley, and wheat is less available to
pigs. There is evidence that when these latter cereal grains are fed to swine,
especially breeding animals, biotin may be marginal or deficient. Reproductive
performance in sows has been found to improve with biotin additions.
Although not as clear, there is evidence that reproductive performance also is
improved with addition of biotin to corn-soybean meal diets. In some instances,
biotin supplementation decreased footpad lesions in adult pigs. For insurance,
biotin supplementation is recommended, especially for sow diets. Raw eggs
should not be fed to pigs because egg white contains avidin, a protein that
complexes with biotin and renders it unavailable.
Folacin:
This group of compounds has folic acid activity. Sufficient folacin is present in
natural feedstuffs to meet the requirement for growth, but some studies have
shown a benefit in litter size when folic acid was added to sow diets.
Fatty Acids:
Linoleic acid, arachidonic acid, and probably other long-chain,
polyunsaturated fatty acids are required by pigs. However, the longer chain
fatty acids can be synthesized in vivo from linoleic acid, so linoleic acid is
considered the dietary essential fatty acid. The NRC estimates the linoleic acid
requirement at 0.1% for growing and breeding swine. The requirement is
generally met by the fat present in natural dietary ingredients. The oil in corn
is a rich source of linoleic acid.
1. Biotin
2. Vitamin D
3. Chromium
4. Cobalt
5. Amino Acids
6. Fatty Acids
7. Water
8. Calcium and Phosphorus
9. Sodium and Chloride
10. Iron and Copper
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify different feed ingredients
2. Differentiate feed nutrient contents
Introduction
Feed makes up 55-65 per cent of total pig production costs, and is the
largest cost associated with pig production. Therefore, selecting the right
combination of feed ingredients to calculate a diet that provides optimum
animal production for the least cost is essential to maximise profitability.
Accurate pig diet calculation requires reliable nutrient composition
information. Diet formulation software with a reliable nutrient compositional
Date Developed: Document No.
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Eugenio
database and reports from laboratory tests of particular batches of ingredients
results in diets that meet pig nutrient needs.
Not all nutrients in an animal's feeds are available to it. some nutrients, Some
nutrients are in non-readily digestible forms, either naturally or as a result of
processing, and, during the digestive process, pass through the digestive tract
without being absorbed. Other nutrients may be broken down by bacteria in
the animal's gut and are of no use.
diete palatability
presence of inhibitory substances
desirability of limiting fibre inclusion
pelletability
compatibility
presence of other undesirable effects
Barley
- 8% CP 12.7 5.0 8.0 0.07 0.13 0.27 (.36) .27 .09 .22 .22 NL
- 10% CP 12.7 5.0 10.0 0.07 0.13 0.30 (.38) .31 .10 .28 .30 NL
- 11% CP 12.7 5.0 11.0 0.07 0.13 0.32 (.40) .33 .10 .30 .33 NL
- 12% CP 12.7 5.0 12.0 0.07 0.13 0.34 (.43) .35 .11 .32 .36 NL
- 14% CP 12.7 5.0 14.0 0.07 0.13 0.37 (.46) .38 .12 .36 .41 NL
- W/dam 11.9 5.0 11.5 0.04 0.13 0.37 (.43) .29 .09 .30 .33 * Mould/ toxins
Maize
- 7% CP 14.5 2.8 7.0 0.1 0.04 .14 (.21) .25 .04 .20 .18 NL
- 9% CP 14.5 2.8 8.0 0.1 0.04 .18 (.23) .31 .06 .25 .26 NL
- 10% CP 14.5 2.8 10.0 0.1 0.04 .20 (.28) .35 .08 .28 .30 NL
- 12% CP 14.5 2.8 11.0 0.1 0.04 .24 (.30) .40 .09 .34 .38 NL
- W/dam 13.3 2.8 10.5 0.1 0.04 .25 (.29) .33 .05 .28 .26 * Mould/ toxins
Millet 12.9 8.0 13.2 0.17 0.09 .17 (.24) .43 .14 .33 .43 40 High fibre
Oats 12.0 12.9 9.0 0.10 0.07 .35 (.30) .29 .08 .21 .26 40 High fibre
Rice
- rough 11.0 9.5 6.8 0.06 0.10 .22 (.25) .22 .08 .20 .23 60 High fibre
- polished 15.8 0.4 7.3 0.03 0.06 .23 (.27) .36 .08 .32 .40 NL
- pollard 15.2 9.0 13.0 0.07 0.57 .55 (.62) .42 .10 .41 .38 NL**(15) High energy
Rye 13.5 2.8 10.5 0.07 0.11 .33 (.42) .28 .10 .18 .30 20
Sorghum
- 8% CP 14.2 2.2 8.0 0.04 0.06 .16 (.18) .21 .07 .24 .28 NL
- 10% CP 14.2 2.2 10.0 0.04 0.06 .17 (.21) .26 .08 .26 .34 NL
- 12% CP 14.2 2.2 12.0 0.04 0.06 .19 (.26) .31 .10 .31 .40 NL
- 14% CP 14.2 2.2 14.0 0.04 0.06 .21 (.28) .35 .11 .33 .47 NL
- W/dam 13.0 2.5 13.5 0.04 0.06 .23 (.27) .28 .09 .26 .32 * Mould/ toxins
Triticale 14.0 3.2 14.0 0.06 0.18 .35 (.48) .46 .10 .36 .45 NL
Wheat
- 10% CP 14.3 2.8 10.0 0.06 0.17 .25 (.32) .32 .10 .25 .32 NL
- 12% CP 14.3 2.8 12.0 0.06 0.17 .29 (.36) .38 .11 .30 .38 NL
- 13% CP 14.3 2.8 13.0 0.06 0.17 .30 (.41) .42 .13 .32 .41 NL
- 15% CP 14.3 2.8 15.0 0.06 0.17 .34 (.45) .48 .14 .36 .48 NL
- W/dam 13.0 3.3 16.0 0.06 0.17 .35 (.42) .36 .11 .32 .35 * Mould/ toxins
- bran 9.4 9.2 15.0 0.18 0.35 .55 (.63) .49 .13 .43 .41 NL
- millrun 11.5 9.0 17.0 0.12 0.28 .44 (.69) .41 .13 .37 .40 NL
- pollard 15.7 8.5 16.0 0.15 0.29 .61 (.69) .42 .13 .45 .47 NL
Table 3. A guide to feedstuff nutrient composition of animal protein meals (see footnote)
Maximum
Feedstuff DE FIB CP Ca Avail Avail Total M+C Tryp Thre Isol
inclusion Reason for limit
Protein meals, animal MJ/kg % % % P% Lys % Lys % % % % %
%
Blood
- ring/spray 14.5 1.0 80.0 0.24 0.14 7.20 (7.20) 1.61 1.13 3.80 0.65 3 Palatability and aa# balance
- ring/spray 14.5 1.0 90.0 0.24 0.14 7.60 (7.80) 1.70 1.20 4.00 0.69 3
- batch 11.2 1.0 85.0 0.24 0.14 4.80 (7.24) 1.17 0.80 2.74 0.55 3
Fish
- tuna 14.8 1.0 60.0 5.2 4.91 4.05 (4.40) 1.96 .60 2.25 2.39 NL**(5-10) Pork quality
- anchovy 13.4 1.0 65.0 3.90 2.33 4.86 (5.15) 2.16 .75 2.39 2.56 NL**(5-10)
- herring 15.3 1.0 72.2 3.81 2.52 5.59 (5.89) 2.76 .83 3.04 3.31 NL**(5-10)
- 45% CP 11.0 2.8 45.0 12.63 4.72 1.69 (2.34) .52 .22 .93 .75 NL
- 47% CP 11.0 2.8 47.0 11.98 4.55 1.81 (2.50) .60 .27 1.11 .85 NL
- 50% CP 12.0 2.8 50.0 12.6 4.29 1.91 (2.75) .84 .34 1.18 1.00 NL
- 52% CP 12.0 2.8 52.0 10.34 4.12 1.99 (2.91) .90 .41 1.28 1.06 NL
- 55% CP 13.0 2.8 55.0 9.36 3.86 2.08 (3.16) .95 .51 1.37 1.12 NL
- buttermilk 14.3 - 33.6 1.06 0.94 2.26 (2.26) 1.14 .61 1.55 1.95 NL
- casein 20.5 - 86.5 0.03 0.41 7.63 (7.63) 2.46 1.11 3.71 4.70 NL
- skim milk 15.5 - 34.1 1.39 1.00 2.47 (2.47) 1.06 .44 1.51 1.75 NL
- whey 14.3 - 12.6 0.59 0.78 0.99 (.99) 0.48 0.19 .83 0.68 NL
Table 4. A guide to feedstuff nutrient composition - vegetable protein meals (see footnote)
Some have toxic and antinutritional components, which may be lower in some varieties and reduced by processing. Also for variety of nutrient
source.
Beans
- mung 15.4 3.9 24.0 0.11 0.23 1.48 (1.74) 0.56 0.43 0.85 1.08 30
- 37% CP 13.0 16.88 37.0 0.21 0.01 0.6 (1.5) 0.64 0.25 0.65 0.66 10
- 45% CP 13.0 16.0 45.0 0.21 0.01 0.74 (1.86) 0.93 0.38 1.13 1.12 10
Lupin - sweet
- round 14.6 13.0 25.9 0.20 0.15 1.28 (1.36) .57 .16 .76 .89 20-30@
- flat 16.0 10.6 34.0 0.20 0.18 1.50 (1.76) .58 .19 1.08 1.33 20-30@
Peanut
Peas
- chick 15.9 2.8 22.0 0.10 0.04 1.21 (1.41) 0.51 0.28 0.61 0.76 30
- field 14.5 5.9 23.2 0.15 0.07 1.37 (1.46) 0.45 0.15 0.67 0.79 30
Canola
Soybean
- full fat 19.5 5.5 38.0 0.24 0.20 2.10 (2.44) 1.01 0.44 1.44 1.30 NL**(15) High
energy
Sunflower
- low 8.3 24.0 30.0 0.42 0.03 0.68 (0.88) 0.36 0.28 0.76 0.78 NL
- high 13.1 18.0 36.0 0.42 0.03 0.88 (1.22) 0.87 0.33 0.9 1.01 NL
Yeast
- brewers 15.1 0.5 49.1 .10 .84 3.61 (3.81) .56 .65 2.27 2.24 NL
Bread - dried 13.3 0.5 11.0 .05 .05 .17 (.20) .18 .08 .20 .55
Limestone - - - 35.8 - - - - - - -
Molasses 10.3 - 3.5 .90 .10 .006 (.01) .006 - .024 .02 10 Handling
Oils - 36.0 - - - - - - - - - -
vegetable
Tallow 36.0 - - - - - - - - - -
Limestone - - - 35.8 - - - - - - -
Oils - 36.0 - - - - - - - - - -
vegetable
Tallow - - - - - - - - - -
Bread - dried 13.3 0.5 11.0 .05 .05 .17 (.20) .18 .08 .20 .55
Limestone - - - 35.8 - - - - - - -
Molasses 10.3 - 3.5 .90 .10 .006 (.01) .006 - .024 .02 10
Tallow 36.0 - - - - - - - - - -
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
Introduction
Feeding systems for swine involve feed type and form, as well as how it is
supplied to the pigs. The main type of feed for swine in the United States is in
dry form, where the cereal grain has been ground and mixed with other dry
ingredients to form a complete feed.
The most common feeder design used in nursery, growing and finishing
pigs is a conventional dry feeder (Figure 1). This feeder type has storage
capacity of dry feed before it flows via gravity into the feeder opening for
consumption. Most feeders have adjustment plates so that feed flow ability into
the feeder pan can be regulated to allow ad libitum feed intake without
excessive feed wastage. More recent designs have increased the pan depth and
size to offer more access to feed and the agitation plate, and prevent feed from
Wet-dry feeder:
The concept of a wet-dry feeder is to provide both feed and water in the
same pan (Figure 2). This type of feeder is characterized by having larger,
deeper feed pans to capture water that is accessed most generally via a nipple
waterer located on the side or at the bottom of the feed pan. Feed flow ability
into the pan is adjusted similar to a conventional dry feeder with an
adjustment plate that can be moved to a more open or more closed position.
Tube Feeder:
The use of tube feeders for nursery and grow-finish pigs grew in
popularity due to having a lower initial cost compared to conventional dry and
wet-dry feeders and relative ease of feeder cleaning. These feeders are
connected to the feed line and feed drops by gravity until it reaches the bottom
of the tube where it is agitated out into a feed pan and consumed by the pigs
(Figure 3). With this design, the water source is included in the feed pan area,
similar to a wet-dry feeder design. This design allows for both newly weaned
nursery pigs as well as heavier finishing pigs to access the feeder readily. While
it is the least expensive feeder, this type of feeder has the smallest capacity of
feed storage with each tube holding only about 20 lbs of feed. This lack of
Breeding Herd
Lactation:
The type of trough used for gestation stalls can either be raised (sits directly on
the flooring) or recessed (sits down to be level with the flooring) and are
designed to run continuous for an entire row of sows in stalls. These troughs
can also be used as the water source where water is flooded into the trough
after feeding events to supply water continually to sows. The water is then
consumed prior to the next feeding event so that feed is not dropped into large
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amounts of water. Also, some systems use individual nipple waterers for each
sow rather than the trough to supply water.
Identification: Write the answer for the item that is being described
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Explain the Advantages of Feed Fermentation
2. Perform Feeding activities
Introduction
Upon establishing the suitable ingredients, the next step is the actual
preparation of feeds. There are processes to be done before the actual feeding of
the feeds which will be discussed in this module.
FEEDING MANAGEMENT
• If the milk supply of the sow is inadequate to feed her piglets, supplement her
with a good creep ration. Use a milk replacer. Choose many available brands.
• Begin feeding a commercial good pre-starter ration when the pigs are about
one week of age.
• The ration of the pigs should be changed at different stages of growth but the
shift from one ration to another should be done gradually in order not to upset
the normal feeding behavior of the pigs. Always allow a transition period of at
least one week before making changes.
• A starter ration is given to pigs from weaning until two months of age and
weighting about 10 to 25 kilograms.
• The grower ration is next given to pigs when they are 30 to 35 kgs. or two
months old until they are about 15 to 20 weeks old.
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• When pigs reach 60 kg. or are about 20 weeks old, a finisher ration is given.
• In formulating a simplified ration, keep in mind that it should always contain
sufficient energy, protein as well as adequate amounts of vitamins and
minerals.
• Cassava, camote, corn, and corn by-products and discard from
slaughterhouses, which are abundant in some parts of the country may be
used provided they are properly cooked and dried.
• Dry feeding is practiced in commercial operations for reasons of economy in
labor and in feeding equipment. Wet feeding is mostly practiced by backyard
producers.
• Provide clean drinking water at all times.
Fermentation of Feeds
Benefits of Fermentation
• Preservation of raw materials – Feeds that have undergone anaerobic
fermentation will never expire as long as it is stored in an air-tight
container
• Detoxification – Chemical residues in our raw materials can be
eliminated through fermentation because one of the function of
beneficial microorganisms is to eliminate chemicals
• Improved digestibility – It will be easier for our pigs to digest the feeds
so that the stomach won’t have to spend so much energy trying to
digest the feed. If this is the case, more nutrients from the feed will be
absorbed by the body of the pig
• Nutritional value of raw materials goes up – up to 2x increase in
nutritional value of raw materials once the feed has been fermented
due to the microorganisms present
Procedure of Fermentation
1. Mix the liquid ingredients together along with water
2. Mix the solid and liquid ingredients
3. Check for the moisture content. It should yield 30-40% moisture content
4. Ferment anaerobically for 2 weeks
5. After 2 weeks, it can be fed to pigs
Introduction
Record keeping must be simple and precise. This can be used as a guide
for improvements or adjustments to be done. This will also be helpful in the
day to day operation. Through record keeping, profitability can be easily
determined.
Requested
Received by:
By:
Approved by:
Accounting's Copy
Requested
by: Issued by:
Approved
by: Received by:
Budigera's Copy
Mixed by:
Received
by:
Record 4 – Inventory
FEEDS INVENTORY
OUTPUT REPORT
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Learn the principles of animal health
2. Keep hogs healthy
Introduction
1. Parasites
Parasites can result in irritation and skin damage in animals. Some parasites
can also pass diseases such as Redwater in cattle.
Types of Parasites
External parasites
Flies, lice, fleas, ticks and mites can cause serious diseases in animals.
Some live on the animals for their entire lives, others only spend part of their
lives there, while others only visit to feed.
Internal parasites
Internal parasites (including roundworms, flukes and tapeworms) can cause
serious diseases and loss of production in animals.
2. Microbes (germs)
Microbes (germs) are usually too small to be seen with the naked eye, and only
a microscope will enable you to see what a microbe looks like. Just because
you do not see microbes with your naked eye, does not mean they cannot
cause disease in animals.
Some microbes are harmless. For example, bacteria surround animals and
people, and they even live on our skin and inside our nose, mouth and
stomach, but these bacteria do not normally cause problems. Also, some
microbes are even helpful, such as the ones in our gut which help us to digest
food.
However, many different microbes can cause disease in animals, but there are
four main types:
3. Viruses
Viruses are the smallest of all microbes. They must live inside cells in order to
survive and breed. Viruses cause about 60% of disease outbreaks in animals
and humans. Examples of diseases in animals caused by viruses are rabies,
Newcastle disease and Bovine ephemeral fever, also known as three-day stiff-
sickness.(TDS)
4. Bacteria
Bacteria can live in animals and in the environment. Not all bacteria cause
disease. People and animals have bacteria living on and in them that do not
cause disease. Examples of diseases in animals caused by bacteria are
Anthrax, Black Quarter and Tuberculosis.
Bacteria can infect wounds, and that is why wounds should be treated.
Fungi include Mould on stale food and mushrooms. Fungi need to grow on
organic material in order to feed, and this can include animals and humans.
An example of a fungal disease in animals is ringworm. Some fungi are
normally harmless, but can cause disease in some situations, especially after
prolonged use of antibiotics. Some fungi can also produce toxins or poisons
which can be a problem when food becomes stale or wet.
6. Protozoa
Some protozoa can live outside the cells, especially the types that cause
Trichomonosis, a venereal disease in cattle. Others need to live inside cells, and
include those causing Coccidiosis, Redwater, Heartwater and Gallsickness.
7. Poisoning
8. Dietary problems
9. Metabolic diseases
Metabolic diseases are an upset in the normal functioning of the animal (that is
not caused by infection, poisoning or feed deficiencies) and usually result from
intensive animal production. An example is milk fever in highly-productive
dairy cows.
In some cases, animals can be born with a disease. Some of these may be
inherited (passed on from the parents). This is rare, and inherited diseases are
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usually seen at birth. An example of congenital disease include hydrocephalus,
which is a swelling of the brain caused by fluid, and can be clearly seen as a
swelling of the head.
12. Cancer
Cancer occurs when some of the cells in the body grow abnormally. In some
instances viruses can cause cancer.
13. Allergies
Just like in humans, some diseases are associated with old age in animals.
1. External parasite
2. Virus
3. Fungi
4. Allergy
5. Bacteria
6. Protozoa
7. Parasites
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify diseases of pigs
2. Apply natural remedies to different diseases of pigs
Introduction
Health management of pigs is a common problem to all hog raisers. In
organic farming, the approach to treating the illnesses of pigs turns toward a
more natural medications without using any anti-bacterial and other chemical
inputs
HEALTH MANAGEMENT
• Keep buildings, run-ways, pens and equipment clean always. Sanitize and
disinfect them regularly.
• Quarantine or isolate animals recently brought from other sources.
SWINE DYSENTERY
SIGNS
* Loss of appetite
* Fever
* Rough coat and weakness
* Watery feces flecked with mucus or blood
PNEUMONIA-DISEASE COMPLEX
SIGNS
* Coughing
* Eye and nasal discharge
* Difficult breathing (abdominal nature)
* Chilling
* Muscular cramps
* Sneezing
PREVENTION
Improve management and emphasize dry, clean, draft-free and
well- ventilated housing.
Avoid overcrowding, as most respiratory disease are transmitted by inhalation
of infected air particles.
Regularly spray IMO in their pens
Provide plenty of clean, fresh water, nutritious feed and vitamin-antibiotic
feed supplement.
HISTORY
* Abortion when sow is at second or third moth of pregnancy.
Irregular heat cycles, presence of repeat breeders,
Still births
SIGNS
* Aborted fetus
Small litters or weak piglets
May or may not have metritis
Localization of agent in joint causes in coordination, paralysis and lameness.
Not necessarily fatal unless complicated by metritis
Localization of agent in joint causes in coordination, paralysis and lameness.
Not necessarily fatal unless complicated by metritis
PREVENTION
High incidence of the disease necessitates replacement of entire herd and
restocking after 6-8 months.
Apply strict hygienic measures on farm.
Purchase breeding animals from certified negative herds.
As there is no satisfactory vaccine or treatment, the practical approach is to
test and dispose of positive cases.
TREATMENT
Mix 50g of wood charcoal or CRH for every 1kg of their feeds
Boil leaves of Star apple or Guava leaves and mix into drinking water
Feed ½ kg of any part of the banana tree to the pigs once a day
SIGNS
* Temperature above or below normal
Discharge of reddish brown mucus mixed with shreds of placental
membranes that attract flies.
Tenderness and warmth in mammary tissue.
ROUNDWORM INFECTION
CAUSE
* Large round worm (Ascaris lumbricoides)
SIGNS
* Depends largely on the number of worms present in animals, kind of
management and nutrition of pigs. Pigs manifest slow growth rate, thinness,
thick growth of hair which is usually dull and lacking normal luster.
Sometimes, pigs vomit worms or expel worms in the feces.
TREATMENT
* Feed with natural dewormer properties such as flemingia, betel nut, mango
leaves and rensonii
MANGE
CAUSE
* Direct contact with affected animal or contaminated objects and farm
equipment.
SIGNS
* Intense itchiness, forcing animal to rub vigorously affected
portion of the body against wall of pen. At first, affected
skin is reddened but, after sometime, skin becomes
thickened, scaly, and wrinkled.
TREATMENT
SWINE DYSENTERY
PNEUMONIA-
DISEASE COMPLEX
BRUCELLOSIS OF
PIGS OR
CONTAGIOUS
ABORTION
SCOURING
(DIARRHEA) OR
GASTROENTERITIS
COMPLEX
MMA (MASTITIS –
METRITIS –
AGALACTIA
SYNDROME)
ROUNDWORM
MANGE
Introduction
According to the PNS-OA, seed selection is quite strict. In this module, it
will discuss proper selection of seeds and breeds in accordance to the
Philippine National Standards
Direct Markets
Direct marketing occurs when producers negotiate the sale of their own hogs.
Well over 80% of the nation’s hogs are direct marketed. Markets that fit the
direct negotiation category include sales to packing plants and packer-owned
buying stations, order buyers, country dealers, and independent country
buying stations. Although many hogs marketed directly to packers are sold on
a liveweight basis, carcass merit sales programs have become increasingly
popular in recent years. Producers interested in obtaining premiums for hogs
with high lean, low-fat carcasses often find selling hogs on a carcass merit
basis to be beneficial.
Direct marketing offers numerous advantages. Hogs are usually weighed,
sorted and priced as soon as they are delivered (if the price hasn’t been agreed
upon in advance). Thus, producers know their income quicker than with a
public market. Retaining control of hogs on the farm pending final sale
preserves maximum marketing flexibility. Producers can choose to accept or
reject any price bid without incurring marketing costs, such as transportation,
shrink and yardage. Finally, the time between when hogs leave the farm and
arrive at the packing plant is usually less with direct marketing than with
public markets. Thus, direct marketing minimizes both live weight shrink loss
and total transportation costs while also providing packers with fresher hogs.
The disadvantage of direct marketing is that the producer must rely on his own
skills to be sure that the price received is competitive. A producer who does not
closely follow the market and does not have a good appreciation of the value of
hogs might use other marketing techniques.
Plant delivery.
About half of hog slaughter is composed of pigs delivered directly to the
packing plant by producers. This bypasses one step in the marketing chain
and provides producers the opportunity to earn a portion of the fees that
normally go to commission agents, auction operators or buying station
operators. Plant delivery usually offers the highest liveweight hog price since
packers will not incur any added shrink or transportation in getting the hogs to
slaughter. Scheduling the delivery of hogs to help meet packing plant
requirements can give an added bonus. Most packers are willing to pay a slight
premium for hogs that are delivered at a prearranged time.
Group Marketing
The changing structure of the hog industry has encouraged many midwestern
hog producers to form marketing groups. Group marketing entails individual
pork producers marketing hogs collectively to increase the price received
and/or reduce their marketing costs. A recent survey of midwestern hog
marketing groups revealed that most hog marketing groups can be classified
into three different categories: product differentiation groups, transaction cost
groups, or transaction/marketing cost groups.
Groups oriented toward marketing a large volume of hogs with high-lean
carcasses and little variability among carcasses can be characterized as
product differentiation groups. Product differentiation groups seek to obtain
higher prices for members’ hogs by emphasizing carcass leanness and
muscling. By necessity, these groups have specific membership requirements
designed to control or improve the value of hogs marketed by the group.
Marketing groups in this category tend to compensate the individual
designated as group leader and charge members fees to market hogs with their
group. Group leaders often summarize carcass data for the group and make it
easy for individual members to compare the performance of their hogs with
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those of the group. Some groups in this category have entered into long-term
marketing arrangements with a particular packer.
Transaction cost groups consist of independent pork producers banding
together primarily to market hogs directly to packers in semi-trailer loads.
Their primary objectives are to reduce transportation costs by capturing
transportation economies of size and to increase their sale prices by gaining
access to more markets. Marketing groups in this classification do not have
specific membership requirements, pay their group leaders or charge members
to market with the group. Finally, these groups typically do not enter into long-
term marketing agreements with a single packer.
The third category, transaction/marketing cost groups, organize primarily to
reduce members’ marketing costs, but also implement some strategies
designed to help raise their members’ sale prices. Unlike groups whose primary
focus is to reduce transaction costs, these groups compensate their group
leaders, charge members to market hogs with the group and sometimes enter
into long-term marketing agreements with a single packer. These groups differ
from groups that are attempting to market a differentiated product in that they
do not have membership requirements to help control carcass quality. In turn,
this sometimes leads groups to negotiate marketing agreements with more
than one base bid to help account for the carcass quality variation among
members.
The following guidelines for the operation of a hog marketing group are
designed to help producers interested in starting a hog marketing group and to
enhance current groups’ operations. Seemingly small changes in group policy
or operating procedures can spell the difference between success or failure of
group marketing programs. Suggested guidelines for operating a successful
marketing group are:
How to Sell
One of the complicating factors in choosing a market for slaughter hogs is that
all markets do not price hogs in the same manner. Producers marketing
directly often have a choice in pricing method. These pricing or selling options
can be divided into three categories: live pricing (including both appearance
pricing and reputation pricing), carcass merit pricing, and contract pricing
which might or might not rely on a carcass merit pricing system.
Live pricing.
About a third of hogs sold in the United States are priced by the buyer based
upon their live weight. Traditionally, under live pricing, buyers used visual
inspection to assess the hogs’ value. Since buyers have access to packer cut-
out information from hogs previously delivered by a producer, live hog bids
become reputation bids based upon the carcass traits of previous marketings.
This approach is actually a lagged carcass merit program, i.e., the current
group of hogs being marketed by a producer is priced based upon the cut-out
value of the last group of that producer’s hogs.
When to Sell
Marketing frequency.
There is a trade-off among load size, sort loss, and marketing frequency. The
more often the producer markets hogs, the more uniform will be the group sold
and thus the smaller the sort loss. However, frequent marketing produces
small groups which can mean higher transportation and handling costs per
hog. Less frequent marketing will increase the load size, but it also will
increase sort loss.
Market weight.
Hog market weights fluctuated little from the mid-1970s through the mid-
1980s, but the average market weight of hogs has been increasing by more
than one pound per year since 1986. For example, in 1986 the hog market
weight averaged 246lb compared to a 257lb average in 1995. This trend toward
heavier market weights is partially attributable to changes in genetics and
feeding programs, but the primary force has been packer preferences. The
weight at which hogs are slaughtered is determined primarily by packers when
they set the weight ranges for which they are willing to pay top prices.
Currently, the most common weights that receive top prices are 240-260lb. A
few packers pay top prices for lighter weights, and at least one packer buys
hogs with no discount up to 280lb, if they are heavily muscled hogs. However,
in some markets, price discounts for hogs above 260lb are substantial. The
cost of killing a heavier hog is approximately the same as it is for a lighter hog
and packers also have higher yields from heavier carcasses when they process
the product, such as hams, into boneless portions. Therefore, heavier hogs
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generally are worth more to packers that can market heavier cuts without
selling them at a discount.
There is no single best weight at which hogs should be marketed. When
deciding at what weight to market hogs, there are eight key factors to consider
in determining sale date: age, space requirements, weight, performance,
genetics, buyer’s preference, expected price changes, and convenience.
Weight, genetics, performance and buyer’s preference combine to determine the
general weight at which most producers try to market their hogs. Hog
producers must try to match the production performance of their hogs (feed
conversion and rate of gain) to the packers desire to buy hogs in a certain
weight range with certain carcass traits. Hogs get fatter and feed conversion
becomes less efficient as hogs grow older and larger. There is great variation in
the genetic ability of hogs to be fed to heavier weights.
Age, space requirements and convenience combine to determine the actual
weight at which most hogs are sent to slaughter. Since most producers have a
limited amount of finishing space available, the marketing date for hogs often
is determined by when the finishing space is needed for a new batch of hogs.
This is evident from the strong seasonal pattern in average barrow and gilt
slaughter weights. Convenience of marketing also impacts marketing decisions.
During spring planting and fall harvest, hog weights often climb as producers
try to work around cropping demands.
Some producers try to determine when to sell hogs by anticipating price
changes. For example, when hog prices are higher than most market analysts
have predicted, there is a tendency for some producers to rush hogs to market
in advance of the expected price drop to predicted levels. Conversely, when hog
prices are below predicted levels, producers have a tendency to delay marketing
by a few days in the hope that prices will soon rise closer to predicted levels.
This behavior by producers tends to sustain the unexpected price level.
Unexpectedly low prices can delay marketings which result in heavier and
fatter hog carcasses thereby increasing pork sold and reducing hog prices.
Conversely, accelerating marketings results in selling hogs at lighter weights
and thereby helps restrict total pork production which is supportive of hog
prices.
Split-sex marketing.
Barrows and gilts do not grow at the same rate. Gilts tend to grow slower and
produce leaner carcasses than barrows. Thus, if a producer wishes to sell
comparable carcasses, it will be necessary to sell barrows at a younger age
than gilts.
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Developing a Marketing Plan
Know your hogs. Producers should make regular and continuous use of
slaughter data in order to know the true carcass characteristics of the hogs
they sell, including how much variation there is among the hogs in a load and
how much variation there is between loads. Over time, slaughter data can give
producers insight regarding the impact changing genetics, feeds, facilities, and
health programs have on the leanness and muscling of their hogs. With this
information it is possible for producers to continuously improve the carcass
value of the hogs they market and improve the price received for their hogs.
Producers of leaner-than-average hogs generally will find it difficult to capture
the full value of their hogs if they use traditional liveweight pricing for their
hogs. In order for producers to be adequately compensated for superior
leanness in their hogs, buyers must know by how much the hogs are above
average. This requires selling hogs to a packer who knows by past experience
the carcass value of the hogs, or selling the hogs on a carcass merit program.
The customer is always right. In any good marketing plan the primary focus
should be on the customer. Producers who get the most for their hogs think a
lot about what packers (the customer) want and how to supply it.
What do hog packers want? First, they want to be certain they have enough
hogs to complete each day’s kill and they would prefer these hogs be delivered
to the slaughter plant on a schedule that meets their needs. Packers also want
big, healthy, residue-free hogs that will not produce any condemned or
trimmed carcasses. The bigger the hog, the lower the per pound cost of
processing and the greater the flexibility in producing boneless cuts.
Furthermore, packers want hogs capable of producing a quality product they
can sell at a premium. Typically, this means uniform hogs that will consistently
produce a lean carcass with a large loin muscle, and acceptable color, marbling
and firmness.
Marketing recommendations. A marketing plan for lean hogs should include
the following points:
Multiple Choice: Choose the letter of the best answer. Write the letter of your
choice on your answer sheet.
1. They were once the dominant force in hog marketing, today less
than 5% of the nation’s hog are sold through_______
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
2. This occurs when producers negotiate the sale of their own hogs.
Well over 80% of the nation’s hogs are _____________
A. Direct Marketing
B. Public markets
C. Group Marketing
D. Auctions
5. The following are guidelines for the operation ofa hog marketing
group except:
A. Have a written agreement
B. Hire a marketing group coordinator
C. Market hogs on carcass merit rather than on a live weight basis
D. Marketing costs include shrink loss, transportation and selling
cost
6. Lose weight continually from the time they are sorted for market
until they are slaughtered.
A. Shrink loss
B. Transportation
C. Selling cost
D. None of the above
7. The greater the distance to market or the smaller the truck used to
haul the hogs, the greater the __________ cost per pig.
A. Shrink loss
B. Transportation
C. Selling cost
D. None of the above
1. B
2. A
3. C
4. D
5. D
6. A
7. B
8. C
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the guidelines and procedure in transporting hogs
2. Apply these techniques on moving / transporting hogs.
Introduction
According to the PNS-OA, When a large number of hogs are to be
marketed, the producer must observe proper shipment and transport handling
to minimize losses due to shrinkage, bruises, injuries and possible deaths.
1. When transporting hogs, separate the large animals from small pigs by a
partition.
2. Provide loading facilities for easier and proper loading of pigs.
3. If necessary provide beddings of sand or saw dust. When the weather is hot,
wet down the beddings before loading to keep the pigs cool and comfortable.
4. Do not overload nor underload the truck.
5. Do not excite or over-heat hogs. Give the hogs enough rest and leave them
undisturbed until they are butchered.
6. Do not overfeed hogs before transport to avoid suffocation or vomiting.
Introduction
In our workplace, it is important to keep everything in the right place
and in the right order. To be able to determine whether an item is important,
semi-important or not important at all and where to place the said items based
on their importance.
The 3Rs in basically caring for the environment on how to minimize and
manage our waste when we work.
5S in the Workplace
Many manufacturing facilities have opted to follow the path towards a “5S”
workplace organizational and housekeeping methodology as part of continuous
improvement or lean manufacturing processes.
“A place for everything, and everything in its place” is the mantra of the 5S
method, and storage and workspace systems such as those provided by Lista
International allow improved organization and maximum use of cubic space for
the highest density storage. The result is an improved manufacturing process
and the lowest overall cost for goods produced.
The hard fact is that global warming, deforestation and other earthly ills
cannot be solved by switching brands. It takes resources to manufacture and
transport all products, even those made from recycled content. At the very
least, energy is spent. And spending resources leaves the world poorer, not
better off.
In addition, try these ways of reducing your use (and abuse) of resources:
Reusing keeps new resources from being used for a while longer, and old
resources from entering the waste stream. It's as important as it is
unglamorous. Think about how you can do it more.
Reuse products for the same purpose. Save paper and plastic bags, and
repair broken appliances, furniture and toys.
Reuse products in different ways. Use a coffee can to pack a lunch; use
plastic microwave dinner trays as picnic dishes.
Sell old clothes, appliances, toys, and furniture in garage sales or ads, or
donate them to charities.
Use resealable containers rather than plastic wrap.
Use a ceramic coffee mug instead of paper cups.
Reuse grocery bags or bring your own cloth bags to the store. Do not
take a bag from the store unless you need one.
Buy products made from recycled material. Look for the recycling symbol
or ask store managers or salesmen. The recycling symbol means one of
two things - either the product is made of recycled material, or the item
can be recycled. For instance, many plastic containers have a recycling
symbol with a numbered code the identifies what type of plastic resin it
is made from. However, just because the container has this code does
not mean it can be easily recycled locally.
Check collection centers and curbside pickup services to see what they
accept, and begin collecting those materials. These can include metal
cans, newspapers, paper products, glass, plastics and oil.
Consider purchasing recycled materials at work when purchasing
material for office supply, office equipment or manufacturing.
Speak to store managers and ask for products and packaging that help
cut down on waste, such as recycled products and products that are not
over packaged.
Buy products made from material that is collected for recycling in your
community.
Use recycled paper for letterhead, copier paper and newsletters.
Multiple Choice : Choose the letter that best defines the statement. Whether
it be Sort, Shine, Standardize, Set in order, Sustain, Reduce,
Reuse and Recycle . Write the letter of your choice on your
answer sheet.
5. Arrange needed items so that they are easy to use. Label items.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
8. Keeps new resources from being used for a while longer, and old
resources from entering the waste stream.
A. Reduce
B. Reuse
C. Recycle
D. Shine
10. Buy durable goods - ones that are well-built or that carry good
warranties. They will last longer, save money in the long run and save
landfill space.
A. Reduce
B. Reuse
C. Recycle
D. Standardize
1. D
2. A
3. B
4. E
5. C
6. A
7. C
8. B
9. B
10. A
EVIDENCE PLAN
The evidence must show that the candidate… Ways in which evidence will
be collected
Third party
Demonstra
Question/
interview
Written
report
tion
Identifying different breeds of hogs
Prepared Date:
by:
Checked Date:
by:
Candidate’s Name:
Assessor’s Name:
Qualification:
Date of Assessment:
Assessment Center:
B. Written Exam
Recommendation
For re-assessment.
_______________________________________________________
For submission of document. Pls. specify (Portfolio Document)
_____________________
For issuance of NC ______________________________________________________
Candidate’s
signature: Date:
Assessor’s
Date:
signature:
Candidate’s
Name:
Assessor’s Name:
Assessment
Center:
Date of observation:
Description of assessment
activity:
Location of assessment
activity:
Satisfactory
response
Feedback to candidate:
Assessor’s Name:
Assessment
Center:
Unit of
RAISE ORGANIC HOGS
Competency
Date of observation:
Description of assessment
activity:
Location of assessment
activity:
During the performance of skills, the candidate…. If yes, tick the box
Qualification:
Unit of Competency
2. How will you identify if certain breed can no longer produce healthy
breeds?
Answer:
TEST I
Enumeration:
1. Give at least 5 Selection criteria for sow/gilt
2. Give at least 5 selection criteria for boars
3. Give 5 selection criteria for piglets
TEST II
Essay: Write down the appropriate answer to the question (10pts. Each)
1. What is the general rule in terms of roof design in an organic pig
pen?
2. What are the procedures in preparing the beddings for the pigs?
TEST III
Identification:
A. Write down the best answer being described
8. A type of parasite that lives outside of the body of the host.
9. The smallest of all microbes. They must live inside cells in
order to survive and breed.
10. Include Mold on stale food and mushrooms. It needs to
grow on organic material in order to feed
11. Is a damaging immune response by the body to a
substance. Some diseases are caused by it, which is when the
5. Arrange needed items so that they are easy to use. Label items.
A. Sort
B. Shine
C. Set in order
D. Standardize
E. Sustain
8. Keeps new resources from being used for a while longer, and
old resources from entering the waste stream.
A. Reduce
B. Reuse
C. Recycle
D. Shine
10. Buy durable goods - ones that are well-built or that carry good
Date Developed: Document No.
June 2021 Issued by:
Organic Page 154 of
TESDA
Agriculture 155
Developed by: PTC-Nueva
Production NC II
Gary Zaldy Vizcaya
Eugenio
warranties. They will last longer, save money in the long run and
save landfill space.
A. Reduce
B. Reuse
C. Recycle
D. Standardize
ANSWER KEY
TEST I
4. SELECTION CRITERIA FOR SOWS
When selecting breeder sows on the basis of physical appearance, consider
the following:
• The gilt should have well-developed udder with a minimum of six pairs of
properly spaced function teats. A sow with poor udder development is likely
to have poor milking capacity.
• Choose those which do not have inverted teats for such teats are
inherited and do not secret milk.
• A long body is more desirably in sows because it provides more space for
udder development.
• The body should have uniform width from front to rear.
• Good development of the ham, loin and shoulder is required of a breeding
animal.
5. SELECTION CRITERIA FOR BOARS
• Most of the factors discussed in connection with a selection of gilt or sow
also apply in the selection of a boar.
• Masculinity, both in appearance and action, should predominate in the
make-up of any boar.
• Rounded body
• Alert and lively
• Apply the clap method to see who among the litter are the most alert.
• Alertness is a sign of good health.
• No abnormalities or deformities
TEST II
Essay
1. The general rule in constructing a pig pen is the roof should have
an exhaust. A semi-monitor type or a convection roof design is the most
advisable because it is easy to construct and maximizes your raw
materials.
Over example is the full-monitor type.
An exhaust in the roof is crucial in raising organic pigs because they
do not bathe and their body temperature is high. The roof design will
facilitate a good air circulation to prevent your pigs having a heat stroke.
Additionally, pigs who are often experiencing excessive heat tends to
become stunted.
2.
8. Dig a 1 meter deep hole with the length and the width depending on
you on how many heads you want to place in one pen considering
the table above on the space requirements
9. Sterilize the hole by igniting a coconut front and make it touch the
sides and flooring of the hole where you will mix the beddings
10. Make several batches of 8 sacks sawdust/rice hull/coir dust, 1
sack soil, 1 sack CRH and .5kg rock salt
11. Layer the first batch inside of the hole
TEST III
Identification
A.
8. External parasite
9. Virus
10. Fungi
11. Allergy
12. Bacteria
13. Protozoa
14. Parasites
B.
1. Biotin
2. Vitamin D
3. Chromium
4. Cobalt
5. Amino Acids
6. Fatty Acids
7. Water
8. Calcium and Phosphorus
9. Sodium and Chloride
10. Iron and Copper
TEST IV
Multiple choice
1. D
2. A
3. B
4. E
5. C
6. A
7. C
8. B
9. B
Date Developed: Document No.
June 2021 Issued by:
Organic Page 157 of
TESDA
Agriculture 155
Developed by: PTC-Nueva
Production NC II
Gary Zaldy Vizcaya
Eugenio
10. A