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PIGS PRODUCTION FOR FARMERS AND EXTENSION WORKERS NOTES.ppt
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- 2. The pig ⢠Anomnivorous domesticated hoofed mammal with sparse bristly hair and a flat snout for rooting in the soil, kept for its meat. ⢠a large pink, brown,or black farm animal with short legs and a curved tail, kept for its meat
- 3. INTRODUCTION Taxonomy (Biological Classification) â˘Kingdom - Animalia ⢠Phylum - Chordata (Animas with back bones) ⢠Class â Mammalia (Warm blooded animals that suckle their young) ⢠Order - Artiodactyla (Even toed hoof) ⢠Family - Suidae (non-ruminant or single stomach system) ⢠Genus â Sus (Restricted wild European boars with which domestic pigs are bred from) ⢠Species â Sus Scrofa and suis Vitatus
- 4. Benefits of PigFarming in Kenya ⢠Pigs grow faster than other livestock animals and reproduction system takes less time so you turn your farm into a commercial stage within a very short time-. have a short generation interval ⢠They grow faster by converting more nutrient/energy into body protein(meat)- FCE, twice as efficiently as ruminants. ⢠fed pigs on almost everything including roughage, kitchen garbage, agricultural waste etc. for reducing feeding cost.
- 5. ⢠Sow givebirth of piglets twice a year- prolific ⢠The weather and geographical location of Kenya is suitable for starting pig farming business. ⢠Pig meat has a huge demand in the market of Kenya- except in some regions ⢠Great source of employment for the unemployed people. ⢠Pigs also gives useful by-product like their faeces can be used as a good source of manure.
- 6. Disadvantages of pigfarming ⢠There is poor product acceptance in areas where the Islamic religion prevails, believers in the Jewish faith are instructed not to eat pork meat ⢠While Social factors play an important role in their acceptance, the pig has historically been considered an un clean animal ⢠can only utilize high quality concentrate feeds (E.g. staple grains and oilseeds). ⢠They cannot provide a source of draught power for farming operations.
- 8. Establishment of pigherd Selecting Suitable Breeds ⢠Select proper pig breeds according to your production scale. ⢠Generally Large White, Landrace, Yorkshires, Duroc, Hampshire etc. are most profitable pig breeds in Kenya. Signs to consider. ⢠A pair of bright eyes. ⢠Glossy coat. ⢠Alert and responsive to itâs surrounding environment. ⢠Good temperament. ⢠Good appeal to food
- 9. ⢠Easy andnormal movement. ⢠Free from lameness or any other unnatural signs. ⢠Avoid purchasing aggressive pig. ⢠Their health information, production history and other records
- 11. Pig production systems Pigskept as scavengers ⢠Is a traditional method of rearing pigs in many areas of the tropics where pigs are kept as scavengers, with no housing or medical care. ⢠It is simple and cheap, usually few pigs are allowed to roam freely and pick up food where ever they can. ⢠Supplementary food will be given where available in the form of kitchen wastes, rice bran, by-products of beer-making, maize stalks etc.- but of low quality
- 12. Semi-intensive production ⢠Thissystem is also known as âbackyardâ system, here pigs are confined to a house and are fed by the farmer. Advantages ⢠More attention is giving to the pigs than in the scavenging system. ⢠Generally, herd sizes and productivity tend to be higher in these systems than in the scavenging systems. Disadvantages of semi-intensive ⢠Productivity is relatively low compared to the intensive production. ⢠Mortality can be high.
- 13. Intensive production ⢠Unitsmay comprise up to 50 head, and the producer will grow and /or purchases food specifically high pig enterprise. ⢠Housing is more sophisticated made up of concrete hard floor, adequate shelter, shed and pen space and appropriate feed and watering facilities.
- 14. Advantages ⢠There isimprovement in the management and protection against infectious diseases and parasites by the farmer through the use of veterinary drugs and vaccines. ⢠The system is characterized by rising high performance breeds for example exotic or cross breeds with indigenous breeds. ⢠Markets are well established through arrangements with local butchers on regular bases or into the large-scale commercial sector, to bring in a regular income for the enterprise. ⢠No risks of trouble from predators and thieves. Disadvantages ⢠It is capital intensive ⢠High level of management skills is needed. ⢠Increase chances of nutrient deficiency especially when pigs are not well fed.
- 15. Integrated systems ⢠Thisis the practice of integration of pig production with other enterprises. Various combinations are used e.g. fish farming, Advantages of integrated systems ⢠By fertilizing fish ponds with pig manure and effluent, algae are generated which can then be utilized by fish ⢠Manure from the pigs can be channelled into the ponds to supply nutrients to the fish ponds there by generating more revenue to the farmer. ⢠Alternatively, the nutrient-rich water from the ponds can be used for irrigating vegetables ⢠Ponds can also be dried in rotation and vegetables grown in dry pond beds for family and commercial purposes.
- 16. ⢠The pigeffluent can be used to produce algae which is then harvested and dried and fed back to pigs or other livestock. ⢠The anaerobic fermentation of pig effluent can be used in the production of methane gas. Disadvantages of the integrated systems ⢠It is capital intensive. ⢠It requires high level of managerial skills.
- 17. Housing ⢠Pigs arevery strong and they need well-built living quarters. ⢠Air circulation and shade are vital. ⢠Warm- Pigs are very sensitive to temperature. Adult pigs are very sensitive to hot temperature and the piglets are affected adversely by cold temperature. ⢠Protection from other climatic extremes such as direct sun, wind and rain, ⢠Provision of dry conditions which are hygienic and do not predispose the pig to disease as they easily get pneumonia.
- 18. ⢠Space -Allowance for natural behavioural pattern of the pig as far as possible and minimizing the effect of social dominance ⢠Provision of accessible food and clean water; ⢠Providing conditions such that good stockman ship can be practiced. ⢠Effective disposal of waste matter.
- 19. Principles of Feedingpigs and Feed resources ⢠Feeding is the most important part of pig farming in Kenya because it always ensure good production. ⢠You can feed your pigs almost everything that includes roughage, kitchen garbage, agricultural waste, etc ⢠Along with sufficient nutritious food, always serve them sufficient amount of fresh and clean water according to their daily demands
- 20. Type of pigWater requirement for each kilo of feed/litre Fattening pigs 2.5 Lactating sows 5.0 Dry sows 3.0 Pigletsâ ad libertum (freely as needed) Water requirement of pigs
- 21. ⢠Limiting waterintake will result in reduce growth rate and efficiency of gain in pigs and reduce milk production in lactating sows. ⢠The requirement of water is influenced by factors such as environmental temperature and humidity, composition of the feed and weight of the pig.
- 22. OTHER NUTRIENTS REQUIRED â˘Proteins ⢠Energy ⢠minerals ⢠Vitamins Minerals are very important and ratio must contain some limestone, bone meal and common salt.
- 23. FEEDING ⢠The threeswine feed usually available commercially are: a) Creep feed-16% Crude protein b) Sow and Weaner meal 14% CP and c) Swine finishing meal 12% CP- for fattening of swine for pork and bacon.
- 24. Type/class of pigsDaily allowance Boars 3 kg sow and weaner meal (less if getting too fat) Dry sows 2.0-2.5 kg Farrowed sow: 1 kg plus 0.5 kg for each piglet Fattening pigs 8 weeks 1.0 kg 10 weeks 1.25 kg 12 weeks 1.50 kg Approximate daily food allowances for different classes of pigs
- 25. Management of Breedingstock, Piglets, Weaners, Growing and Finishing pigs Management of breeding stock A. Selecting boar for service ⢠Boars are selected to ensure efficient performance of their offspring. 1) Faster growth rate than average 2) Has less back fat than average 3) Has eaten less food than average 4) It has utilized its feed more efficiently as a result of producing less fat. 5) Must have two equally sized and firmly suspended testicles Has good conformation, strong straight feet and good temperament.
- 26. B. Frequency ofuse and boar-to-sow ratio ⢠A boar should not start serving until he is over eight months of age; ⢠During the first two months of service, only twice per week. ⢠Subsequently, he can be used for up to six services per week. ⢠The standard recommendation is one boar to 20 sows and gilts. ⢠The first service after a rest period should not be counted as the semen may not be fertile. ⢠Considerable exercise is necessary to prevent the development of leg weakness.
- 27. Management of Gilts/Sows ⢠The major objective of gilt- management should be to induce all replacement gilts to reach puberty as soon as possible after selection. 1. Disposing of gilts which are not showing any breeding activity at an early stage. 2. Access to a pool of young, sexually-active gilts; 3. Gilts will be in their second heat or more at first mating there by increasing the first litter size. ⢠Gilts and sows will tend to get too fat if they are not allowed enough exercise.
- 28. ⢠A fatsow takes longer to come on heat and is more likely to crush her young piglets. ⢠Sexual maturity occurs as early as 4 or 5 months, but the first service should not be until 8 months, when the weight should be 100-130 kg. ⢠A sow has a productive life of four to five years.
- 29. Stimulating regular heatin sows ⢠Remove the sow from the piglets early (at 4 - 6 weeks of age) and all at once. ⢠Take the sow to a house with dry sows. ⢠Put the sow close to a boar, in a way that makes direct contact (hear, see, smell) possible. ⢠The sow should not be given any feed on the day of weaning.
- 30. ⢠The nextday feed about 4 kg/day. This is called flushing and should be done for a maximum of 10 days or until the service takes place. ⢠Put the sows in groups (stress stimulates heat) ⢠If there are heat problems, change the type of feed for a few days. ⢠See to it that there is sufficient light in the house. ⢠Sows should not be too fat or too thin when they are served
- 31. Mating ⢠It isimportant to note that few heat signs are seen, therefore it is best to put the sow with the boar for a short period every day when the heat is expected. ⢠Always take the sow to the boar not the reverse, this is less upsetting for him. ⢠It is best to put them together just before feeding. ⢠Let the boar serve her twice, with an interval of about 12 hours between services. ⢠If the sow does not conceive, she will return on heat in about 3 weeks time.
- 33. ⢠The gestationperiod is 114 days ⢠Pregnant sows should not be too crowded in their pens as this can cause abortion. ⢠A week before service, give the sow/gilt 1 kg of feed extra per day (standard is 2.5 kg/day). ⢠Continue this for one week after service ⢠During the last month of pregnancy give 0.5-1 kg extra feed per day, but decrease this gradually one week before farrowing, and provide plenty of water to help prevent congested gut during farrowing.
- 34. Preparation for farrowing â˘Clean and disinfect the farrowing pen thoroughly and scrub into the crevices with insecticides to control mange and lice ten days before the commencement of farrowing . ⢠Deworm the sow with dewormers that are not contraindicated during pregnancy two weeks before the expected farrowing. ⢠The sow should be moved to the farrowing pen 4-7 days before farrowing ⢠should be wash with soapy water and weak disinfectant to remove dirt and parasite eggs. ⢠Provide plenty of straw, chopped into short lengths of about 10 cm
- 35. ⢠One daybefore farrowing the sow becomes restless and later milk can be squeezed out of the teats. She will begin to make a nest with straw. ⢠Generally pigs have little difficulty farrowing and will farrows with little interference from the attendant. ⢠Farrowing normally takes 4 to 6 hours but some sows will take up to 18 hours or more. ⢠When a piglet is born it will severe the naval cord and then walks round the sows hind legs to find the teats and within 45 minutes start suckling itâs first colostrum.
- 36. Management of piglets â˘The piglet is born with thin skin and short hair. ⢠It is less protected against extremes of temperature and humidity. ⢠In cold weather a small area can be heated with 50 watt electric light bulb hung 30-40 cm above the piglets, kerosene lamp, or stove. ⢠They should also be provided with warmth in the form of beddings made up of wood shavings or hay.
- 37. ⢠Young pigletsfrom 7 days onwards should have a high protein diet available to them. ⢠They are fed in small creep area where the mother cannot eat the feed. ⢠The feed conversion rate of young piglets is very high thus creep feeding is particularly economic. ⢠Creep feeding is very important as the piglets become used to feeding on meal at an early age;
- 38. ⢠It isnecessary for piglets to be given iron. ⢠This can be in the form of an injection of 2ml iron dextran or swab the sowâs teats with an appropriate solution that contains iron or copper, like ferrous sulphate ⢠Piglet needle teeth should be clipped off with a pair of clippers to prevent them from wounding their sows teat which might make her refuse them suckling. ⢠If piglets are reared on a concrete floor, provide clean soil or earth (lawn) which is of up-rooted grass with both roots and earth intact at a corner of the pen as a source of iron and copper.
- 39. ⢠At weaningi.e. between 4-6 weeks of age, they should weigh 10-12 times more than their birth weight. ⢠Growth rates in large litters are usually less uniform than smaller ones. ⢠Bigger piglets usually prefer the better front teats and so gain more weight and faster than the rest. ⢠Piglets usually stick to teats they started with.
- 40. Steps taken atweaning Piglets ⢠Give piglets identification (tagging, notching, tattooing). ⢠Weigh the piglets to judge their average weight gain and uniformity ⢠Feed piglets with care to prevent digestive problems after weaning. The type of feed should not be changed during and just after weaning
- 41. ďś Weaning (3-5wks) do not feed more than 100-200g/piglet/day during 1st 4 days ďś Weaning (6-7 wks) start by feeding about 50% of the ration piglets receive during the last few days of suckling, and then increase gradually. ⢠Prevent stress, pay attention to hygiene and climate of the pen.
- 42. Management of Weaners â˘When changing to weaners ration, for the first few days, some quantity of creep feed is to be mixed in the ration ⢠Because of high risk for diarrhoea, add some fibre (crusted oat) and to improve intestine mucosa and reduce scour ⢠To minimize stress to the piglets, do the following: 1. Remove the sow but leave the piglets in the pen 2. If the litter is more than 10 piglets, those that are relatively bigger and heavier should be removed a little earlier
- 43. 3. Stocking densityat weaning should be high to promote warmth but should not be over crowded (0.7-0.9m2 ) 4. After one week, deworm the piglets and move them to the fattening pen. The sow will come on heat again 2 to 7 days after weaning. Weaning induces oestrus
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- 45. Management of Growingand finishing pigs ⢠Some 80% of the food used in a pig unit is consumed by the growing and finishing pigs. ⢠The management system which is adapted must relate to the specific objectives of each unit ⢠Feeding and management must be geared to optimize performance. ⢠It must be remembered, that the growing pig has only a limited ability to digest and utilize fibre in the diet- forage given not more than 20% and be cut into small pieces and boiled.
- 46. ⢠Keeping theweaners in high hygienic environment is basis for optimal feed conversion and crucial for later fatteners productivity. ⢠It is highly advisable to move weaners or fatteners as little as possible. ⢠Feeding trough should allow space enough for every fattener to eat simultaneously- 0.2- 0.3 m per fattener (20-30cm)
- 48. ⢠Feeding proceduresshould be kept quite regular 3 times a day if possible. ⢠A little watering in advance will be stimulating saliva. ⢠Feeding with fully mixed feed and water (1:2) will improve feed convert. ⢠Cleaning should be done during the eating time to avoid disturbances during sleeping time.