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.
 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 in next slide

 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 leaner, pricier carcass.
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.
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
 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
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.
EXTERNAL PARASITE CONTROL

Sarcoptes scabiei the most

common mite, burrow into the
upper two-thirds of the dermis.

Initial infestation generally begins

in the inner ear and spreads over
the head, along the neck and then
across the body.
EXTERNAL PARASITE CONTROL

 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 area.
 No serious itching is involved with
this parasite but occasionally, the
pimples become infested and abscess
develops.
EXTERNAL PARASITE CONTROL
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.
6. Continually housed pens.
EXTERNAL PARASITE CONTROL
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 programs 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.
VACCINATION
 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.
 Majority of the diseases listed in the previous slide
already have vaccines in the Philippines and are being
used by commercial farms.
VACCINATION
Do’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 local reactions.
DO’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.
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.
DON’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.