Swine Production: John Garry C. Villanueva

SWINE PRODUCTION
John Garry C. Villanueva

Prayer
John Garry C. Villanueva
Bachelor of Animal Science
Resident Farm Supervisor At

Merryland Farm
Let’s have a game
SUS SCROFA
OVIS ARIES
CAPRA HIRCUS
BOS TAURUS
GALLUS GALLUS
House Rules:
• Sign in on time.
• Listen carefully.
• Find some quite place.
• Look at the screen.
• Raise your hand if you have a question.
• Answer when teacher call your name.
• Don’t talk to your friend.
Chapter 1.
OVERVIEW OF THE SWINE INDUSTRY
I. INDUSTRY SITUATION
Swine Inventory
 12.8 million heads (as of 01 Jan 2020):
estimated total inventory of pigs in PH.
 7.97M in backyard farms (2.4
%
than 2019’s 8.17 M)
 4.82M in commercial farms
(6.2%
 than 2019’s 4.54M)
3 regions w/ highest inventory in
2019 :
• Central Luzon (2.16M);
• CALABARZON (1.58M);
Swine Production
 597.51 thousand metric
tons, liveweight: production on Oct.-
Dec. 2019 (9.8 %  than 2018’s
662.73
thousand MT)
 7 regions had  in chicken
production: Central Luzon posted
38.1 %, (156.94 thousand MT in 2018
to 97.22 thousand MT in 2019.
 3 Highest producing regions (43.1
percent of total):
 CALABARZON (103.1 thou
MT)
 Central Luzon (97.22 thou
MT)
Swine Prices (2019 4Q)
 PhP 98.70/kg, liveweight:
average farmgate price of
hogs in commercial farms in
Oct.-Dec. 2019 (13.9%  than
2018’s PhP 114.70/kg)
 Highest farmgate price in
December at PhP
99.69/kg, liveweight, while
lowest in November at PhP
97.08/kg, liveweight
Terminologies:
Barrow- castrated male swine.
Boar- uncastrated male swine
Breeding Herd- includes boars and females in stages of gestation,
breeding, and Farrowing
Bulbourethral glands- located at ischiatic arch under penile crura and
secrete the tick gel portion of the ejaculate.
Cervix- 10 to 20cm long with transverse folds which are continuous
with the vaginal mucous membrane. Transverse folds form a
"corkscrew.“
Dystocia- difficulty giving birth.
Estrus- readiness to mate.
Gilt- young female swine, up to and including (1st litter) females;
about 6 months old and 200 to 220lbs
Grower pig- pig being grown out to market weight, usually takes
about 16 weeks
Advantages of Swine Producion
1. Swine use concentrates well and are
efficient converters of feed into human
food.
2. Swine are prolific animals.
3. The swine enterprise requires small
investment compare to cattle and
carabao.
4. Pigs can be sold or converted into cash
anytime after weaning.
5. Salvage values of culled sows, boars and
stags are high.
6. Swine have high dressing percentage
compared with other farm animals.
7. Pork is traditionally accepted as table
Disadvantages of Swine Producion
 Swine are subject to heavy losses due to
diseases and parasites.
 Feed adulteration and supply are critical
problems in swine production.
 There are wide variations in the prices
of market hogs, feeds as well as drugs
and medicines for swine.
 Labor requirement during the farrowing
season is relatively high.
 The characteristic odor coming from any
swine enterprise is highly objectionable to
practically everybody except those engaged
in production.
Production Systems
A. Sow Herd Enterprise
1. Farrow to feeder operation. The producer
engaged in this type of operation starts with a
pregnant gilt/sow to produce pigs/weanlings,
which are sold to other raisers who grows them
until the marketable weight is achieved.
2. Farrow to finish operation. The producer in
this type of operation also starts with a pregnant
gilt/sow to produce the feeder pigs/weanlings,
which he grows until slaughter weight is
achieved.
3. Farrow to breeder operation. The producer in
this type of operation also starts with a pregnant
gilt/sow to produce the breeders stocks,
specifically junior boars and replacement gilts.
Production Systems
B. Growing-Finishing Enterprise
 starts with feeder/weanlings and carries
them to slaughter weight of about 80 to 95
kgs.
 Profit in this operation can be influenced
by:
o The availability and continuous supply
of good quality feeder pigs.
o Cost of feeds and feeder pigs.
o The capacity of the operation in
avoiding losses from diseases, pests and
other animal health hazards.
o The price, which the buyers are willing
to pay for the finished hogs.
B. Growing-Finishing Enterprise
 Advantages:
 Although capital requirements are high,
the rate of capital turnover is relatively
faster than the sow herd enterprise.
 Since the producers’ start with 10-15kg,
he avoids the very demanding
management problems associated with
breeding sows and managing their
newborn piglets.
 Disadvantage:
 The penalty for slow growth is relatively
high because of the difficulty of
predicting accurately the performance of
the feeder pigs especially when they are
assembled from farms with sub-
standard management.
Production Systems
C. Boar-for-Hire Enterprise
 The producer in this type of operation starts
with a young boar, which he grows and
trains to breeder age. The boar is used to
breed the gilts/sows in the community for a
fee. The fee may be in cash or in kind,
whichever is acceptable to the customer.
 Profitability of this enterprise will depend

on
the following::
 Quality of the boar.
 Number and quality of the sows served
by the boar.
 Willingness of the customers to use the
boar and to pay the breeding fee.
 Capacity of the operator to avoid
Production Systems
 Advantages:
 The boar for hire enterprise can be
started with relatively small capital
and the return to investment
comes quickly.
 It may serve as a
supplementary or primary source
of income by a rural family
 It properly managed, it
helps in improving the quality of
pigs produced by the farmers
within the service area of the boar.
Production Systems
 Disadvantage:
 The penalty for halting operation
due to possible disease problems
may be heavy because of frequent
contact with sows and gilts from
different farm holdings.
 If the operator becomes too
careless in managing the enterprise,
he can ruin the swine industry in
the community because of the goat
capacity of the boar in disease
transmission especially the common
disease of reproduction.
Thank you!
Hog Zoological Scheme
KINGDOM: Animalia
PHYLUM: Chordata
CLASS: Mammalia
ORDER: Artiodactyla
FAMILY: Suidae
GENUS: Sus
SPECIES: scrofa/vittatus
SUB-SPECIES: domesticus
 Sus scrofa is a wild hog of continental Europe

from which most domestic swine have been
derived.
 Sus vittatus was the chief, if not the only species of
the
Parts of a Pig
Parts of a Pig
Parts of a Pig
Parts of a Pig
Chapter 2.
BREEDS OF SWINE
Philippine Native Pigs
Palawan Bearded Pig

(Sus barbatus)
Luzon Warty Pig

(Sus philippinensis)
Philippine Native Pigs
 The local pig or Philippine Native pig are small and lack the
anatomical symmetry of standard breeds.
 Most native pigs are named after the region and/or province
where they are found, thus, there are Ilocano pigs, Tagalog
pigs, Waray pigs, and others. These pigs differ from one
another in size, color, general conformation and appearance.
 They are small and late maturing, mostly solid black or black
and white have small ears, sway back and with weak pasterns.
They have strong motherly instinct, that is, the tendency to
protect their offspring against predators. Some people also
claim that the native pig is prolific but this has yet to be
documented.
 Some other people also claim that the native swine are
resistant to pest and diseases. This is an overstatement, it may
be said however that the native pigs are more adapted to the
system of farming rather than more resistant to pest and
disease.
Landrace
Landrace
 Origin and Native Home: Denmark. There are as
many Landrace varities as there are countries
developing this breed to produce the qualities of
slaughter pigs according to their national
demand and/or standards.
 Characteristics: white in color; longest breed of swine

(16 to 17 ribs); back is much less arched than the other
breeds; prolific and has good mothering ability; small
head and light neck and jowl in relation to its body;
head is long and rather narrow and the jowl is clear;
medium to large drooping ear
 Major Objection. weak legs and pasterns especially

on the hind leg.
Yorkshire/Large White
Yorkshire/Large White
Origin and Native Home. Yorkshire, Northern England. It was
developed by selection and crossing with Leicester hog which was
a white hog. The present Large White was developed in England.
Characteristics: entirely white in color but freckles may be present;

broad face with medium curvature; snout medium length and broad
at nostril; ears medium sized, held at an inclined angle and tilted
forward; jowls are very trim and not flabby; neck is medium length
and blend neatly into the shoulder; sows are good mothers; large
litter, but are great milkers; excellent foragers; good feed
conversion; smooth body is long and deep, with long, deep side; the
loin is large but sometimes the hams lack depth and plumpness;
legs are generally sturdy and strong.
Objection: some individuals in this herd are relatively short and

with big belly and they tend to develop carcasses with excess
backfat
Duroc
Duroc
Origin and Native Home: eastern United States
Characteristics: solid colors (from very light golden to very dark

red); medium length slightly curved face; snout short and straight;
ears droop slightly forward; head is small in proportion to the
body; jowl is medium size; length of legs is proportional to the
depth and length of its body; well adapted to different sets of
environmental conditions; sturdy and do well even on plain
garbage feeding.
Performance: a superior breed in terms of growth rate and feed

efficiency; good muscle quality; probably the most resistant to
stress; popular as a terminal sire for the production of slaughter
pigs
Objections: some tendency to have a well arched back which is

undesirable because this animals do not stay long in the breeding
herd; long legged Duroc is more difficult to out in close
confinement; unsound front and hind legs that may lead to stiff
Pietrai
n
Pietrai
nOrigin and Native Home: Pietrain, Belgium
Characteristics: mostly spotted black and white; some
individuals appear with some red roan background; ears are
medium in size and pointed upward although some
individuals have slightly drooping ears; snout is moderately
long and slightly dished; breed is called the “muscle” pigs for
its outstanding muscle development in the ham, loin and
shoulder; backfat is very thin; motherly ability is well within
acceptable level.
Objections: weakness of the hind legs which do not develop

as fast as ham muscle; slow grower; highly susceptible to
stress.
Hampshire
Hampshire
Origin and Native Home: Southern England
Characteristics: white belt around the shoulder and body

including the foreleg; great quality and smoothness; jowl is
trim and light; the head refined, the ears erect, shoulder
smooth and well arched.
Performance: Feed efficiency, length and ham-loin percent of

this breed is excellent.
Objection: Low litter size at birth and at weaning, poor

mothering ability and late maturing; thick backfat and with
difficulty in dressing/cleaning during slaughtering
Berkshire
Berkshire
Origin and Native Home: South Central England, principally
in the countries of Berkshire and Wiltshire.
Characteristics: short and sometimes upturned nose; face is

dished; ears are erect but inclined forward; color is black with
six white points (four white feet, one point on the forehead,
and another on the switch of the tail); conformation described
as excellent meat type: long-bodied, with long deep side;
moderately wide across the back, smooth through-out, well
balanced and medium length of leg.
Objection: this breed has a small litter size at birth and at

weaning, late maturing, thick backfat and the black skin.
Poland China
Poland China
Origin and Native Home: Southwestern Ohio in the fertile
area known as the Miami Valley. It is also known as the “Hot
Type” or “Big Type Poland China”.
Characteristics: Modern Poland China are black in color with

six distinct white points, the four feet, poll of the head and
switch of the tail. The face is of medium length and slightly
curved. The ears are naturally drooping and jowl is full.
Other Purebreeds
Gloucester Old Spot Chester White Hereford
Tamwort Large Black Meishan

h
Synthetic Breeds (Hybrids)
Pig Improvement Co.

Synthetic Breeds (Hybrids)
 These are hybrids pigs produced through genetic
engineering, which aims to take advantage of heterosis.
 Several commercial breeders have developed hybrid pigs

using a terminal sire with two-line crossbred gilt. Others
have utilized a complete for-line synthetic hybridization
program, which claims to be better in exploiting heterosis.
 In either case, synthetic hybridization involves the

application of comprehensive testing procedure, usually
computer aided, to evaluate the genetic quality of the
purebreds. Technical expertise and material resources are,
therefore, required by this scheme.
Chapter 3.
MANAGEMENT OF THE BOAR
Introduction
 The boar is one of the most important
animals in a pig enterprise.
 One boar will generally produce 15 to

20 times as many offspring per year
as do breeding female in the herd.
 Boars must possess the genetic

potential to sire feed efficient, fast
growing slaughter pigs with
exceptional carcass quality.
 Boars can be kept healthy

provided
with good living condition
Transporting Newly-Purchased Boars
Proper transportation of boars minimizes stress,
possibility of injury or disease that may affect
subsequent boar performance in the breeding
herd.
Recommendation:
1. Use safe, well-built loading and unloading
facilities. These should be free of sharp
objects, inclined at a reasonable angle, and be
well bedded.
2. Use a divider in the truck when hauling strange
boars to prevent injury caused by fighting.
3. Clean and disinfect the truck before and
after transporting the boar.
4. Provide suitable bedding: sand, sawdust or
straw.
5. Protect against wind, extreme cold, rain or
heat.
6. During hot weather, transport boar in a
Handling the Newly-Purchased Boars
 Proper management of a new boar during his
first two months on the farm greatly improves
the chance of becoming a useful, aggressive
breeder.
 Quarantine. Isolate the new boars for 30 days

in a clean and disinfected facility separated
from the main breeding herd.
 Blood test. During the quarantine period, have

a veterinarian make a visual inspection and
take a blood sample to test for the boar’s
previous exposure to transmittable disease.
Test for brucellosis or leptospirosis. These two
diseases are commonly associated with
abortion and the production of weak or dead
pigs.
Handling the Newly-Purchased Boars
 Parasite Treatment. Use a broad-spectrum
anthelmintic for treatment against endo- and
ecto-parasites.
 Vaccination. One week after deworming,

vaccinate/re-vaccinate your boars. Check the
vaccination program where the boar came
from and check it with your own.
 Introducing New Herd Mates. During the 30

day quarantine period, introduce several
market animals or place some of the swine
herd manure into the new boar pen. This
exposes the boar to strains of microorganisms
that may be present in the new environment
and allow him to develop some immunity.
Assessing the Boar Breeding Potential
It is important to check the fertility and
breeding capacity of young
inexperienced boars and
serious losses due to low
in conception
order to avoid
rate
and small litter size at birth. This can be
accomplished either by semen evaluation
or by test mating.
Semen Evaluation
This is the easiest and the fastest way of

estimating the fertility of the boar, it is
done by collecting fresh semen sample and
then its volume, motility, concentration
and morphology should be examined by a
qualified technician.
Test Mating
Test mating provides an opportunity to

observe the new boars’ sexual behaviour
and his ability to save the gilt normally.
A training phase consists of teaching

the young boar proper procedure for
mounting a female and successfully
breeding her.
Test Mating
 The first service is crucial to a young boar so

it should be with a suitable female. A quiet,
cooperative, docile and strongly in heat sow
is preferred.
 Always take the female to the boar pens.
 Observe the boar’s ability to protrude his
penis, produce a proper erection and to enter
the vagina. Prevent anal services and watch
for a limp infantile (small) or tied penis.
 Observe the mated female(s) from 18 to 24
days after breeding to determine return to
heat.
 If possible, check the offspring
abnormalities, meat-type, growth rate for
feed efficiency and cull problem boars. and
Boar Health Care
The precautionary health measures needed
by newly-purchased boars depend largely
on the soundness of the previous health care
received by the animal at the source.
In order to avoid the introduction of serious

health problem into the production herd,
the following measures are suggested:
1. Purchase a boar only from an

established farm and give priority to a
farm with a sound health program.
2. Always ask for the health record of the

prospective boars and closely examine
it.
Feeding Boars
 Feed boars 2.3 to 3.0 kg of ration with a
13 to 14% crude protein.
 The exact level will depend on breeding

load, conditions of the boar and
climatic condition.
 Provide fresh water at all time (as high as

4 to 5 liters of water per kg of air-dry
feed).
 Avoid drastic changes in the diet of and

in the method or system of feeding the
boar.
 Don’t over- or underfeed.

Housing and Environment of Boars
1. Keep boars in comfortable and individual pen or stall
that is draft-free and dry. The pen measurements is 0.6
m x 2.1m with a height of 1.1 meters. If the boar pen
doubles as the service area, allow between 5 to 7 square
meter of floor area.
2. Use of individual pens
or stalls eliminate
fighting, riding, and
competition for feed.
3. Install high and strong
pen partitions and gates
to prevent boars from
jumping over and
injuring themselves.
4. Keep boars cool and
comfortable during the
hot summer months
Reproductive Phenomena of Boars
 A boar should start serving at 8 months of
age.
 Sexual maturity is a gradual process in

which sperm production and sexual desire
begins concurrently in increasing intensity.
 Some boars reach sexual maturity as early

as 100 to 147 days of age.
 Boars below 8 months generally produce a

smaller volume and inferior quality of
semen.
Breeding Efficiency
 The frequency of service must be regulated to conform to
the physiological capacity to produce adequate supply of
viable sperm cells.
 As the boar becomes older, there is an increase in his

semen volume and total sperm production.
Junior Boar
Recommended Senior Boar
Number of Service (8 months to 1 (more than 1 year)
year)
Day 1 2
Week 5 7
Month 20 30
Boar-to-Sow Ratio
It is a good practice to keep one young boar in
reserve for every 20 breeding females in the herd to
take over the breeding work in case one or two of
the herd boars become incapacitated for one reason
or another.
In a multiple farrowing program, the recommended

ratio is as follows:
1. Two services per sow per heat period.

15 sows or less - one boar (at least 15 mos. old)
15-25 sows - two boars
2. One service per heat period
20 sows or less – one boar if young boar
30 sows or less – one boar (at least 15 mos.old)
Reproductive Problems of the Boar
A. Lack of libido and failure of the boar to breed
1. The boar may have a genetic problem that results in abnormal

sex drive. Tire conditions probably will not improve. Culling
of the problem boar is recommended no matter how expensive
the boar is.
2. The temperature may be too high. Boars suffering from mild
to severe heat stress are inclined to breed less frequently and
seldom mate satisfactorily.
3. The boar may have been injured during a breeding attempt.
4. Feet and leg problems such as lameness or hoof injury may
cause the lack of interest to mate.
5. The boars may be too fat and consequently lacks stamina
and libido.
6. Perhaps the boars are not properly fed. One should not
expect
the boars to work satisfactory if they are hungry.
7. Perhaps the boars were not handled properly especially
during the first mating.
Reproductive Problems Associated with the Boar
A. Lack of libido and failure of the boar to breed
1. Genetic problem that results in abnormal sex drive

(Culling is recommended)
2. Temperature may be too high. Heat stressed boars are

inclined to breed less frequently and satisfactorily.
3. The boar may have been injured during a

breeding attempt.
4. Feet and leg problems (lameness, hoof injury)
5. Too fat, consequently lacks stamina and libido.
6. Not properly fed.
7. Not handled properly especially during the first

mating.
Reproductive Problems Associated with the Boar
B. Failure of the females to conceive through the
mediation of the boar.
1. Improper breeding technique of the boar may be

the cause, it is possible that the boars do not
remain in contact with the female long enough.
2. The boars may be afflicted with a particular

disease or if motile sperms are present, it is likely
that the sows have a disease.
3. The problem may be the result of general

infertility that could be of genetic origin.
4. There may be a physical or anatomical defect in

the reproductive tract of the male.
Chapter 4.
CARE AND MANAGEMENT OF SOWS
AND GILTS
Introduction
 Breeding female in a pig enterprise is intended to be
pregnant, nursing a litter or getting bred. An “empty”
period between these functions is unproductive and
costly, drastically reducing efficiency.
 Under good management, sows have tremendous

capability to produce 2.3 litters per year or over 20 pigs
annually.
 Good nutrition, proper environment and high health

standards, as well as recording all herd activities,
maintain high breeding efficiency and selecting superior
replacements are all necessary to reach this level.
Raising and Selecting Replacement Gilts
 A steady supply of replacement gilts is required to replace sows, which
die or are culled because of poor performance.
 Plan to replace 40 to 55 percent of your herd annually, if your herd age
is five litters or less.
Breed Choice
 The crossbred female is preferred for commercial production.
They
have the added advantage of hybrid vigor.
Raising and Selecting Replacement Gilts
Source of Breeding Stock
 One method of obtaining breeding stock is to

select replacement females from within your herd.
The animal’s history, how it was raised and tested
under your farm environment and management is
known. In addition there is less risk of disease
introduction.
 Buying replacement gilts from outside source is

the second option. Select only from reliable
sources or reputable breeder farms. The
replacement gilts should come with a breeding
certificate informing the buyer of the health
condition (blood test, deworming and vaccination
program) as well as the genetic makeup of the
animal.
Management of the Developing Gilt
 Identify and select replacement females
from large, healthy, uniform litters. Keep
a record of sire and dam, birth date and
litter or piglet number for future
references. Identify twice as many
potential replacements as you expect to
select.
 Raise potential gilt replacement in al-

female groups in dry, well-ventilated
pens that provide 0.56 to 0.74 m2 of floor
space per animal. Base final selection of
replacement gilts on their individual
record of performance as well as their
physical and structural soundness.
Pre-Service Management of Replacement Gilt
Flushing
 Increasing the daily feed intake of gilts by

0.5kg for 10 to 154 days before service
should increase the number of eggs ovulated
if they were limit fed at 2 kg per day before
flushing.
 However, the increase in ovulation rate is

usually offset by lower embryonic survival so
that litter size at farrowing is not improved.
 A better practice is to self-feed the gilts with a

14% protein gestation ration throughout the
pre-service period.
Pre-Service Management of Replacement Gilt
Recommendations at First Breeding
 It is suggested the breed gilt at 8 months

old and 110-120 kg.
 Gilts should have their first litter at one

year age.
 It is further recommended that gilts be

bred on the second heat cycle when the
animal is standing heat.
Management at Breeding Time
Developing a Breeding Schedule
 Determine adequate boar power by considering the

number of services required per week, not the number of
sows per boar.
 Using a 100-sow herd as an example, the objective

should be 200 plus farrowing per year.
 For maximum efficiency, breeding and farrowing should

be evenly spaced as possible throughout the year, not
including breeding failures, 200 plus farrowing requires
17 sows to be bred each month, i.e, more than four per
week.
Developing a Breeding Schedule
 Considering the normal 15% failure rate, 20 sows are

needed for breeding each month, or five per week.
 Each sow should be served twice.
 Boars that serve twice in a day with a day rest between

breeding, an allowance should be made for one boar
to breed a sow during the week
 Allow adequate boar power when breeding a group of

weaned sows at the first post weaning heat period because
most will tend to cycle within four to seven days after
weaning.
Heat Detection
Proper and accurate heat detention

is important for a successful mating
system.
Physical signs.
1. Vulva may be swollen and red
2. Clear viscous vaginal discharge
3. Restless and grunting
4. Mounting behavior
5. Frequent attempts to urinate
with
little or no discharge.
Heat Detection
Techniques
1. Haunch-Pressure test. The operator should

approach the sow from behind and rub
her sides and thigh.
2. Riding-the-back-test. This technique is applied
by riding or merely pressing the back of the
animal.
3. Semen-on-the snout test. Semen sample is
squeezed on the snout face of the animal using
a squirt bottle or atomizer.
4. Teaser boar. Allowing a boar but preferably one
that has been vasectomized to mount the sow.
5. Sound test. Use of chomping sounds of the
boar.
Mating System
1.Hand mating- This is the preferred

mating system. The operator checks for
heat and takes the female in heat to the
boar.
Advantages:
 The operator knows for certain
that the female was bred.
 Accurate breeding dates can be
recorded.
 The operator can accurately
check for return to heat.
 Boar use is regulated.
 Anestrus problems can be
determined earlier.
 A more accurate sire breeding
Mating System
Pen-mating
 Here a boar runs with a group of females.

 Although less labor intensive, more boar
power is required.
 In pen-mating system, one mature boar
can handle 8 to 10 females in a 21-day
breeding period.
 A young boar (8 to 12 months) can
effectively service from four to six sows
in the same period.
Management During Gestation
 The gestation length of swine is 114
days (3 months, 3 weeks, 3 days)
with a range of 109 to 119 days.
 Proper feeding of the pregnant sows

and sound management is important
to ensure healthy pigs farrowed per
sow and better lactation performance
of the dam.
 Consequently, with the application of

improved technology of
management and nutrition during
the pregnancy, there will be more
pigs weaned per sow per year to pay
for the producer’s financial
obligations.
Housing and Environment
 Previously, exercise and large pen

size were considered essential for
normal reproductive
performance.
 Now, many herds are on a total

confinement system, in most cases,
confinement of sows results in:
 easier system of management,
 reduced feed intake and
therefore lower cost,
 lower culling rate (less
fighting)
and
 a probable reduction in prenatal
 After breeding, group the sows according to

the stage of pregnancy to make gestation
management more systematic.
 Be careful when mixing gilts with mature

sows and keep groups size at no more than
five or six per pen.
 Avoid any stress-producing situations,

especially during the first three weeks after
breeding. Stress at this time increases
embryonic mortality.
 When gestating stalls are used, partially

slatted floors behind the sow are
recommended to ensure a dry area for the sow
and to reduce cleaning time.
 The edges of the stalls should be rounded to

avid damage to feet or teats.
 In a penning situation, allow about 1.85m2 per

bred sow or gilt.
 Stall measurements of about 0.5 x 2.13 m are

recommended.
Feeding Level
 Feeding a nutritionally balanced gestation diet

at the correct level is crucial to having female
in proper condition at farrowing.
 The nutrient requirements of gestating sows

and gilts are for normal body maintenance,
sow growth or weight gain of the female and
the normal development of the carcass.
 Normally, 1.8 to 2.3 kg of a balanced 14

percent crude protein ration will meet the
daily nutrient requirements of a gestating sow.
This assumes sows are individually fed and
free of heavy parasite infestation.
Feeding Level
Feeding the Sow during Pregnancy
1. Avoid underfeeding or overfeeding the

pregnant sow.
2. Feed intake of the sow should be restricted

soon after a productive mating in order to
prevent her from becoming over fat.
3. Feeding in excess of her actual requirements

is not only waste feed and costly but may
even lead to extremely high embryonic death.
Feeding Level
Feeding the Sow in the Late Pregnancy
 The growth of the developing embryos increases rapidly in

the final third of pregnancy. Also at this time, transfer of
nutrients from the dam to the fetus increases gradually and
retention in the uterus and mammary glands develop
accordingly.
 The greater demand for feed in the last trimester of

pregnancy can be satisfied by increasing the level of feeding
to at least 15 percent level of 2.0 kg for primigestation and
light molesgestation sows, and 10% for the fully grown or
heavy multigestation sows.
Feeding Level
Weight during Gestation
 Weight gain during gestation will represent about 23-27 kg for

mature sows and about 30-41 kg for gilts and young sows.
 The weight loss at farrowing (litter weight and fluids) is about

22 to 27 kg. after the fourth litter, there should be little, if
any, net weight gain.
 A sow’s body weight should be about 163 kg after weaning

for each successive reproductive cycle.
 Keep in mind that the greater the weight gain during gestation,
the greater the weight loss during lactation.
Management During Farrowing
Basic Farrowing Systems
1.Continuous Farrowing. Sows to farrow are been through a

facility in a continuous flow with no break for total room
sanitation. Individual farrowing stalls are washed and
sanitized as the sow and piglets are taken out.
2.All In, All Out Batch Farrowing System. Groups of sows

due to farrow during the week are brought into individual
rooms over a short time period. Sows ready to farrow in the
next period go to another room. All sows in the room are
then weaned at the same time. Once the room I empty. No
more than six to eight crates per room are recommended,
unless herd size warrants larger rooms.
Pre Farrowing Operation
Preparing the Farrowing Pens/

Quarters:
 Thoroughly clean the

whole
farrowing room or area.
 Disinfect it and leave it to dry for

three to five days before the arrival
of a new group of sows.
 Where this is not practical

completely clean and disinfect the
individual pen, stall or crate before
the new arrival.
Washing and deworming the sows:
 Before placing the sow in the

farrowing unit, thoroughly wash her
with a mild soap solution and rinse
with warm water.
 This procedure removes worm eggs
as well as soil or manure which
may be potential sources of
diarrhea-producing agents or others
infections to the nursing piglets.
 Deworm sows 10 to 14 days before
transferring them to the farrowing
stalls.
Transferring sows.
 Transfer to the farrowing unit 5 to 7

days before farrowing.
 Handle sows carefully ; improper
handling may result to injuries or total
loss of the fetuses.
 Clean the sow’s udder and remove any
plugs at the teat ends (When expected
to farrow).
Feeding the Sow Prior to Farrowing.
 Constipation of the sow at farrowing is a

condition which needs to be kept under
control. It can be avoided by feeding a
bulky or laxative diet one week before
she is due to farrow.
 In anticipation to farrowing stress,

antibiotic supplement should be given
with the drinking water or with the feed
4 days before farrowing and 5 days after
farrowing to avoid serious
complications.
Signs of Farrowing
1. She is restlessness, nervous and often

bites the wall or stall partition.
2. She starts building a nest.
3. There is distinct swelling of the
mammary apparatus.
4. There is slackening of the abdominal
wall.
5. Milk-let down: the presence of milk
when the teats are stripped indicates that
the sow will farrow within 24 hours.
Supervised Farrowing
The Need for an Attendant. An attendant

should be present to assist the newly born
pigs. No equipment can substitute for
human hands for the safety and welfare of
the newly born pigs.
Reasons:
1. Reduce stillborn pigs.
2. Minimize crushing
3. Prevent starvation
4. Prevent predators
5. Avoid Cannibalism
6. Minimize dystocia
Causes of Dystocia (Difficulty in Giving Birth)
1. Lack of uterine inertia: 37.0%
2. Fetal malpresentation. 33.5%
3. Obstruction of the birth canal. 13.0%
4. Deviation of the uterus. 9.5%
Management After Farrowing
Keeping the Quarter Clean after Farrowing
 Always keep the quarters of the sow and piglets

clean and dry to avoid serious post-farrowing
complications.
 Remove and properly discard all dead pigs
(stillbirth), mummies (degenerated fetus), excreta
and filth within the pen and have the pen disinfected.
 The use of water in cleaning the farrowing pens or
stalls should be controlled to a minimum.
 A lactating sow may be given a bath a week after
farrowing if good weather condition permits.
Health Care
 Observe the sows regularly during the first few days after
farrowing for signs of illness such as fever, loss of appetite.
 Inspect the sow’s mammary apparatus for congestion,
inflammation, laceration and other forms of injuries.
 If these are present watch out for MMA syndrome: Metritis
(inflammation or infection of the uterus), Mastitis
(inflammation of the udder), and Agalactia (inadequate
supply of milk).
 MMA syndrome can be avoided by antibiotic and NSAID
injection after farrowing as indicated by the complete
evacuation of the placenta (1-4 hours after last piglet).
 Other raisers prefer to use anti-bacteria tonus-improving
uterine pessaries to prevent MMA complex.
 Immediately after weaning, the multiparous sows should
be
Feeding During Lactation
Usually, it takes about 7 days from farrowing for milk

production and feed requirements of the piglets to justify
liberal feeding of the sow.
o Do not feed the sow 12 hours from farrowing to prevent the

production of too much milk. If the sow appears
hungry, feed her lightly.
o On the second day, start building daily feed allowance, by
0.5 kg to 1.0 kg daily until full feeding is attained on the
7th day.
o A sow with 12 suckling pigs should receive 2 kg for
maintenance plus 1 kg for every 3 piglets or a total of 6.0
kg/day.
o The sow should have free access to water; lactating sow
consumes as much as 15-30 liters or water a day.
Body Condition Score
Swine producers should aim to have sows condition score 3.5

at farrowing and not less than 2.5 at weaning.
PARTS TO LOOK AT
Condition RIBS LOIN BACKBONE PIN BONES
EMA- Individual Loin is very narrow Vertebrae are A deep cavity
CIATED ribs are and the edges of the very prominent will be present
very transvers spinal and sharp. around and tail
Score: 0 apparent. processes are very setting and
prominent. The sow pin bones will
also exhibits a protrude.
hollow flank.
POOR Individual The sow possess a Vertebrae are Although some

ribs are narrow loin, hollow prominent. condition exists,
Score: 1 more flank and little cover pin bones are
difficult to over edge of the obvious and a
see. Rib transverse spinal cavity exists,
cage less processes around base od
apparent. tail.
PARTS TO LOOK AT
MODE- Moderate Edge of transverse Vertebrae Pin bones are
RATE condition exist spinal processes remain visible no noticeable
over ribs, are rounded over and do not
Score: 2 however, and less shoulder protrude.
individual ribs noticeable. region.
can be
distinguishes
when handled
GOOD Individual ribs Edge of The vertebrae Pin bones can
are very transverse spinal can be be detected
Score: 3 difficult to feel processes can determined with firm
be distinguish only with pressure. No
only with firm form pressure. cavity exist
pressure. The around the
flank is full. base of the
tail.
PARTS TO LOOK AT
FAT Excessive Sow processes a Individual Base of tail is
condition makes full rounded vertebrae are deeply
Score: 4 it impossible to flank. It is impossible surrounded by
feel individual impossible to to detect. fat. Pin bones
ribs distinguish are
bones along the impossible to
loin edge. distinguish.
GROSS- Sow exhibit Further deposition A depressed Fat deposit
LY FAT much fat over of fat is mid-line exist appear vert
the ribs. impossible. Sow down the patchy over the
Score: 5 possesses a very topline. pin bones and
thick loin and around the
full flank. base of the
tail.
Chapter 5.
CARE & MANAGEMENT OF THE BABY PIG
UP TO WEANING
Introduction
 Important factors in the economics of swine

production
 number of pigs farrowed live

 number of pigs weaned
 birth weight  weaning wt.
 Efforts should be made to:
 reduce a baby pig mortality and

 improve weaning weights
through appropriate technology in the

management of baby pigs from birth to
weaning.
Keeping the Newly-Born Warm and Comfortable
 The baby pig is likely to chill if
exposed to a cold environment.
 Provide heating devices (heat
lamps or electric hovers); this
also helps prevent losses from
crushing because it attracts the
baby pigs away from the sow.
 Box-like compartments or
straw
bedding can also be used.
 Correct environmental
temperature is most critical
during the first 6 days; they
prefer a temperature of 30-310C
for the first week
Cutting the Umbilical Cord
The umbilical cord becomes an unnecessary

appendage and a crucial area for the
entrance of infection after the pig is born.
Steps:
 Tie the umbilicus 1-2 in. from the base
with a sterile thread
 Cut the umbilical cord with a blade
below the knot.
 Dip the stamp of the cord in a strong
solution of iodine or methiolate to
prevent infection.
Failure to disinfect the cord at birth

may
lead to “navel ill” which can cause lameness
Cutting the Needle Teeth
Pigs are born with 4 pairs of sharp teeth (two on each
jaw) called “black” or “needle” or “wolf” teeth.
They should be cut immediately after birth (will
cause face
sores; injuries to the sow’s udder resulting to her
refusal to feed the piglets or infection).
Steps:
 Hold the pig firmly with one hand and support its
jowl with the three fingers and press the back of
the neck with the thumb.
 Insert the forefinger to one side of the mouth just
behind the needle teeth roaching for the tip of the
tongue. Find the tongue upwards and push it
inwards.
 With a side-cutting nipper or ordinary nail cuter, cut
the teeth close to the gum level. Avoid loosening the
base of the tooth or leaving jagged edges and
causing the injuries to the gummed tongue.
Prevention of Tail-Biting
Tail biting is a major problem: causes
retardation in the growth of the pigs
especially when the open wound gets
infected.
Causes:
o injury to the tail

o excess humidity, trapped stale air,
sudden weather changes
o dietary factors: shortage of protein
and excess energy;
shortage of fiber; too high or low
calcium; salt deficiency
o Parasite infection (pig with worms tends to switch its tail
sharply and angrily; attracts pen mates)
o overcrowding and boredom
Prevention of Tail-Biting
Measures to control tail biting:
1. Improving ventilation
2. Prepare pig rations in accordance with
the expert recommendations
3. Wet feeding, or giving the pigs grasses
and chopped banana stalk
4. Routine dosing with anthelmintics
5. Materials to bite and play with (e.g.
hanging chains or used rubber
tires)
6. Early removal of the offenders from
the group and prompt treatment of the
offended is often recommended.
7. Best way: cutting the tail to a short
stump at birth or at a later age
Feeding the Suckling Pigs with Colostrum
 Without colostrum, piglet is highly
susceptible to infection
 The sow’s placenta is incapable of
transferring antibody to the fetus.
 It is imperative that each newborn
piglet
consumes colostrum within hours
of birth.
 The gut of the piglet can absorb the
antibodies only for a short period after birth
(about 1-6 hours, and by 16 hours it is no
longer possible)
 The protective content of the sow’s milk
falls rapidly after farrowing. She continues
to provide immunity through secretory IgA
throughout the lactation.
 At 3 weeks the piglets themselves develop
Identifying the Piglets
Earnotching
 A notch on the ear is permanent but

unsightly and difficult to read
when obliterated through injuries.
 It comprises of cutting a V shaped
notch/es on specific places along the
borders of the ear by means of a
earnotches or scissors.
 Before notching one must decide on
the number to be given to the animal.
Also one must be clear on what
notch must go in either or both ears
and in what part of the ear they
should go.
Tattooing
 It consists of piercing outlines of desired

numbers of figures on the skin inside
ear and the incorporating a black
vegetable pigment into their punctures.
 Not as popular as earnotching.
 The only serious objection to its use is the
difficulty in identifying the numbers
tattooed on the ears.
 The animal must be caught first and its
ears closely examined, oftentimes
against the light, before the numbers
can be identified.
 It does not disfigure the ear of the animal as
to give unsightly appearance.
Ear Tagging
 Tags or labels are made up of fight

metal or strong plastic with the number
stamped on them.
 Tags are fixed generally to the ear with
a special tagging forceps.
 2 types of tags- and.
o self-piercing type (has sharp ends
and can be directly fixed to the
ear with a forceps)
o on-piercing type (a hole must be
made with a puncher or penknife)
Prevention of Baby Pig Anemia
 Iron is important in the formation of hemoglobin, a protein comprising
about one-third the weight of the red blood cells.
 Hemoglobin in the red blood cells is responsible for carrying oxygen
from
the lungs to the tissues of the body for cellular metabolism.
 Hemoglobin is also responsible in transporting carbon dioxide back to the
lungs for evacuation out of the body.
Causes of baby pig anemia
1. Low body storage of iron in the newborn

pig.
2. Low iron content of the sow’s colostrum
and milk.
(Piglet has reserve of 50 mg of iron at

birth, and intakes 1-2 mg per day from
sow’s milk, but requirement is 10 mg per
day.)
3. Elimination of contact with iron from

the soil.
4. Rapid growth of the nursing pigs
Clinical Signs
1. Poor growth
2. Rough hair coat
3. Inactive and depressed
4. Diarrhea
5. Pallor (paleness of gums, eyelids, lips, and skin)
6. Anoxia (deficiency of oxygen reaching the tissue of the body)
 The injection of 100 mg iron is recommended to be done on the 3rd

day, and another on the 10th or 14th day of the piglet.
 Some supplements contain 200 mg and are given only once on the 3rd
day.
 Clean the injection site with an antiseptic before injecting. Fill the
syringe, using an 18-20 gauge, 5/8 to 1/2 inch needle to inject iron
into the piglet’s muscle. Inject iron into the neck muscle just off
the midline.
Creep Feeding the Baby Pig
 A good creep feed must be: highly palatable, highly
digestible; must conform to the immature digestive system
and stage of development of the enzyme system of the pigs.
 It is important that the pigs must grow rapidly from birth to
weaning because early gains are the cheapest the pigs make
in terms of feed cost.
 Begin feeding the creep feed
when the nursing pigs are about
one week of age.
 From time to time that a fresh
creep feed is introduced, see to it
that clean water is available to
the pigs.
Rearing the Orphan Pig
 Orphan pigs are brought about by
o death of the sow after farrowing,
o udder disturbances,
o lactation failure, and
o too many pigs in a litter.
 These pigs can be raised successfully if they have
sucked sufficient quantities of colostrum. If not,
cow’s colostrum can be used as substitute.
 There are various possibilities of rearing orphan
pigs:
 (1) fostering,
 (2) artificial feeding, &
 (3) rotational feeding
Castrating Pigs
 Castration: the removal of the testes, the
primary sex organ of the male.
 Done at 2 weeks old or earlier: easy
handling, shock is minimized, healing is
faster, chances of wound infection is lower
 Reasons: behaviour (reduce aggression);
meat quality (prevent boar taint).
 Considerations: age, health condition, and
susceptibility to stressful conditions of
the animal
 Best done when the weather condition is
favorable (avoid cold, damp weather).
Castrating Pigs
1. Hold the piglet by both hind legs with its head down.
2. Using the thumb, push up on both testicles.
3. Make an incision through the skin of the scrotum over each testicle in
the direction of the tail.
4. Be sure the incisions are made low on the scrotal sac to allow for
fluid drainage.
5. It does not matter if you cut through the white membrane of each testicle
or not.
6. Pop the testicles through each incision and pull on them slightly.
7. Pull each testicle out while pressing your thumb against the piglet’s pelvis.
8. Thumb pressure on the pelvis is important to ensure that the testicular
cords break off at the point of your thumb rather than deep inside the
body, which may promote development of a hernia.
9. If necessary the testicle may be cut free of the cord using a scraping
motion.
10. Cut away any cord or connective tissue protruding from the incision and
spray the wound with antiseptic.
Weaning the Pigs
1. Traditional weaning (TW). In traditional weaning the pigs are weaned
at 8 to 10 weeks of age which has been the usual practice in the past.
With a gestation period of 114 days and a dry period 26 days on the
average, a sow under the system will have only 1.7 to 1.9 farrowing
per year.
2. Conventional weaning (CW). In conventional weaning the pigs are
usually weaned at 5 or 6 or 7 weeks of age.
3. Early weaning (EW). Early weaning as practiced by the progressive
commercial swine operators, entails weaning at 3 to 4 weeks of age.
During this period the process of sexual recovery of the sows must
have been completed and their reproductive tracts are ready for a new
pregnancy.
4. Very early weaning (VEW). Included under the very early weaning
(VEW) category is artificial rearing (1 to 2 days weaning) and
weaning from a few days (3 to 7 day) from birth to 2 weeks.
Chapter 6.
MANAGEMENT OF GROWER-FINISHER PIGS
INTRODUCTION
 The period from weaning to a slaughter weight
of about 80 to 100 kilograms is generally
referred to as the growing-finishing stage in the
life of a pig.
 The care and management requirements of the

pigs during the period are not as demanding
as in the earlier stages of growth.
 Nevertheless, the growing-finishing pigs should

be provided with ample protection against
pests and diseases and fed properly to ensure a
reasonable profit.
119
FEEDING
 Pigs in commercial farms are fed different types of rations,
the pre-starter mash, starter mash, grower mash and finisher
mash depending on age or body weights.
 Shifting in the feed must not be done abruptly; allow a

transition (e.g. day 1 – 25% new feed, 75% old feed; day 2 –
50% new feed, 50% old feed; day 3 – 75% new feed, 25% old
feed; day 4 – 100% new feed
 Sample feeding plan next slide
120
FEEDING
 The growing-finishing pigs may be

limit-fed, full-fed, or ad libitum-fed.
 Most economical gains are obtained

when the animals are full-fed.
 However, they may be limit-fed from

75 to 85% their full-fed capacity for
learner, pricier carcass.
122
SCOUR CONTROL
 Scour or diarrhea is the most common cause of mortality
and weight setbacks in weaning pigs.
 The infectious agents causing the disease complex usually
multiply in unsanitary facilities although they may also
appear in relatively clean farms.
 The prevalence of scour may be related to nutritional
errors, overcrowding, parasitism, unsanitary pig housing
facilities, stressful environmental conditions, and other
management errors.
 The occurrence cannot be avoided completely but can
be
minimized.
123
SCOUR CONTROL
 Visit people in the business circle and inquire
from them about their experiences with
particular additives.
 Always consult a veterinarian if using feed
additives and proper management cannot
control serious cases of scour problems.
 Some of the scour problems are difficult to
control particularly those arising from
transmissible gastro-enteritis (TGE),
colibacillosis and other similar diseases. These
problems need the expert advice of a
veterinarian
124
SCOUR CONTROL
 Visit people in the business circle and inquire
from them about their experiences with
particular additives.
 Always consult a veterinarian if using feed
additives and proper management cannot
control serious cases of scour problems.
 Some of the scour problems are difficult to
control particularly those arising from
transmissible gastro-enteritis (TGE),
colibacillosis and other similar diseases. These
problems need the expert advice of a
veterinarian
125
G.I.T. PARASITE CONTROL
 There are various species of gastro-intestinal parasites affecting swine,
but the large roundworm (Ascaris suum) is exceptionally important
because of its widespread prevalence in both the small and large farms.
 Generally losses from worm infection come about in the form of slow
growth, poor fed conversion, reduced carcass value.
 Condemnation of carcass and sometimes, death to the animal leading

of
higher production costs
126
Ascaris suum
G.I.T. PARASITE CONTROL
 Deworming of growing-finishing pigs 1 or 2
weeks after weaning is generally recommended
as part of a sound health program.
 A second treatment 1-1/2 to 2 months after the
first treatment is necessary so that the larvae not
killed by the first treatment is vulnerable as
adults.
 Before deworming, fecal examination and
parasite identification should be done with the
help of a veterinarian
 Proper cleaning and environmental disinfection
of pig facilities particularly the pigpens should
be considered as an integral part of the control
program. 127
EXTERNAL PARASITE CONTROL
 Sarcoptes scabiei the most common mite,
burrow into the upper two-thirds of the demis.
 Initial infestation generally begins in the inner

ear and spreads over the head, along the neck
and them across the body.
128
 Demodex phylloides infestation seldom occurs
in swine. The mites live in the hair follicles and
cause a pimple like lesion.
 Initial infection begins around the nose and
eyelids, then moves to the abdomen and inner
thigh arear.
 No serious itching is involved with this parasite
but occasionally, the pimples become infested
and abscess develops.
129
Causes of Mange:
1. The mite spreads directly from pig to pig,

either by close skin contact or contact with
recently contaminated surfaces.
2. The boar helps to maintain infection in the
herd because he is constantly in direct
skin contact with breeding females and he
remains a chronic carrier.
3. If pigs are housed in groups there is
increased opportunity for spread.
4. Newly purchased pigs.
5. Disease is more easily spread
where sows
are group housed.
130
6. Continually housed pens.
Control of Mange:
 The sows and boars in the breeding herd are the

permanent reservoirs of infection, the growers and
finishers being constantly removed to slaughter.
 The aim is to prevent the sucking sow infecting her
piglets thereby producing potentially mange free
animals.
 Such grower and finisher pigs are separated from
skin contact with the breeding herd.
 Control or eradication programmes can be carried
out either by injection of ivermectins which have a
long period of activity, in-feed medicaion for 7 to
10 days or by topical application.
131
VACCINATIO
N Majority of the large holders of swine adapts a
sound vaccination program for the common disease
problems, but smallholders often do not, because
of the cost and lack of vaccines.
 Hog cholera is nearly 100 percent fatal to pigs of all

ages, and its virulence, and highly contagious nature
make it difficult to control. Preventive vaccination
with proper nutrition and stock management is
considered as the most effective approach for the
control of the disease.
132
 Majority of the diseases listed in the previous slide already have vaccines
in the Philippines and are being used by commercial farms.
Sample Vaccination Schedule for Pigs
134
VACCINATIO
NDO’s in vaccination:
 Purchase vaccines from reliable sources. Always give
priority to suppliers with excellent storage facilities.
 Store vaccines properly and use them before the
expiry date to avoid loss in potency, which could
result to unprotected animals although they have
been vaccinated. Always remember that all biologics
lose potency even when stored under ideal
conditions.
 Use clean and properly sterilized vaccinating
equipment such as syringes and needles.
 Inject the right dose in the right place and in the right
way.
 Rub the area after injection to spread the vaccine as
rapidly as possible and to reduce the possibility of 135
local reactions.
VACCINATIO
NDO’s in vaccination:
 Vaccinate in lots and identify the pigs as they are vaccinated
to avoid repetition or missing some of the animals.
 Change needles as frequently as possible and keep them
properly when not in use.
 Vaccinate pigs when their skin is dry to reduce the chances of
introducing infections with the needles.
 Choose a dry, still day for vaccination whenever possible.
 If a fetal or glass syringe is used, dismantle the equipment
after every vaccination schedule and clean it thoroughly to
remove all traces of blood and dirt.
 See to it that needles are clean around the butt, free from
blockage, sharp and undamaged.
136
VACCINATIO
N
DON’Ts in vaccination
 Do not vaccinate pigs less than 6 weeks of age.
 Do not vaccinate unhealthy, heavily parasitized and

severely malnourished pigs.
 Do not vaccinate pigs which are recently exposed to

stress like recent changes in husbandry operations
like weaning, feeding systems, castration, etc.
 Do not vaccinate pigs which are recently exposed to

infection or when infection is already in the herd.
138
VACCINATIO
NDON’Ts in vaccination
 Do not have unprotected vaccines in a car on hot
days because the temperatures inside the vehicle
may be sufficient to destroy the potency of the
vaccine.
 Do not use the same syringe for vaccine and serum,

if serum is used.
 Do not vaccine the animals in dusty environments

or under windy conditions, when it is not possible
to prevent contamination of vaccinating equipment.
 Vaccination should not be considered as a

substitute for proper nutrition and stockmanship. 139

Swine Production: John Garry C. Villanueva

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SWINE PRODUCTION

John Garry C. Villanueva

Bachelor of Animal Science

Resident Farm Supervisor At

 Profitability of this enterprise will depend

 Sus scrofa is a wild hog of continental Europe

Palawan Bearded Pig

Luzon Warty Pig

 Characteristics: white in color; longest breed of swine

 Major Objection. weak legs and pasterns especially

Characteristics: entirely white in color but freckles may be present;

Objection: some individuals in this herd are relatively short and

Characteristics: solid colors (from very light golden to very dark

Performance: a superior breed in terms of growth rate and feed

Objections: some tendency to have a well arched back which is

Objections: weakness of the hind legs which do not develop

Characteristics: white belt around the shoulder and body

Performance: Feed efficiency, length and ham-loin percent of

Objection: Low litter size at birth and at weaning, poor

Characteristics: short and sometimes upturned nose; face is

Objection: this breed has a small litter size at birth and at

Characteristics: Modern Poland China are black in color with

Gloucester Old Spot Chester White Hereford

Tamwort Large Black Meishan

Pig Improvement Co.

 Several commercial breeders have developed hybrid pigs

 In either case, synthetic hybridization involves the

 One boar will generally produce 15 to

 Boars must possess the genetic

 Boars can be kept healthy

 Quarantine. Isolate the new boars for 30 days

 Blood test. During the quarantine period, have

 Vaccination. One week after deworming,

 Introducing New Herd Mates. During the 30

This is the easiest and the fastest way of

Test mating provides an opportunity to

A training phase consists of teaching

 The first service is crucial to a young boar so

In order to avoid the introduction of serious

1. Purchase a boar only from an

2. Always ask for the health record of the

 The exact level will depend on breeding

 Provide fresh water at all time (as high as

 Avoid drastic changes in the diet of and

 Don’t over- or underfeed.

 Sexual maturity is a gradual process in

 Some boars reach sexual maturity as early

 Boars below 8 months generally produce a

 As the boar becomes older, there is an increase in his

In a multiple farrowing program, the recommended

1. Two services per sow per heat period.

1. The boar may have a genetic problem that results in abnormal

1. Genetic problem that results in abnormal sex drive

2. Temperature may be too high. Heat stressed boars are

3. The boar may have been injured during a

4. Feet and leg problems (lameness, hoof injury)

5. Too fat, consequently lacks stamina and libido.

6. Not properly fed.

7. Not handled properly especially during the first

1. Improper breeding technique of the boar may be

2. The boars may be afflicted with a particular

3. The problem may be the result of general

4. There may be a physical or anatomical defect in