DEPARTMENT OF ANIMAL SCIENCE

College of Agriculture and Food Science

Visayas State University
Visca, Baybay City, Leyte 6521-A, Philippines

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AS 22
(PRINCIPLES OF ANIMAL SCIENCE)

SUPPLEMENTAL NOTES
CARE AND MANAGEMENT OF SWINE

Breeding Management
Care and Management of Boar
Boars should always be checked for fertility and diseases that are associated with
abortion or birth of dead piglets. At the same time, a boar’s breeding load must be regulated to
the ideal rate. Boars have a different breeding load at different ages. Mature boars should not be
underfed or overfed. Hand feed once daily an amount sufficient for maintaining a strong, thrifty
condition. Boars should be fed two to three hours before they are expected to breed.
Controlling temperature stress is a vital part of proper boar management. High
temperatures can cause sterility because the production of sperm (spermatogenesis) occurs
normally only at a temperature that is 4 to 7 degrees F. (2 to 4 degrees C.) below that of the body.
The pampiniform plexus and scrotum help maintain the desired temperature, but this mechanism
is much less effective in boars than in other domestic animals that possess a fully suspended
scrotum.

VISION
A globally competitive university of science, technology and environmental conservation.
MISSION
Development of a highly competitive human resource, cutting – edge scientific knowledge and
innovative technologies for sustainable communities and environment.
Replacement of Boars
Boars must be replaced when they become too large to serve most of the sows on the
farm. Boars usually have a maximum working life of between 18 and 24 months. This
means they should be replaced when they are 30 to 36 months old. In addition, it is very
important to keep record of the boars' use so that infertile ones can be detected and
replaced as soon as possible. A low sex drive (libido) can also be a problem. Some boars
are slow workers and are sometimes reluctant and only now and then willing to work.
Attention must be given to these boars so that they can be replaced if necessary.

Care and Management of Sow

Sow management and care should be utmost priority in breeding. It is very essential since
they are retained in the herd mainly for breeding. The sow’s food intake should be regulated right
after breeding to prevent obesity. Obesity in pregnant sows often results in fewer pigs farrowed
as wells as farrowing complications. Swine also cannot dispose of body heat as easily as other
mammals. Sows may be sprinkled with water during high temperature weather or when deemed
necessary to keep the environment ideal for conception.
Care and Management of Gilt
 Gilt management before first service
Gilts are usually selected for breeding at five to six months of age. The pigs not selected
can then be sold as baconers at a live weight of about 85 to 90 kg. The selected gilts are reared to
weigh between 120 and 130 kg at seven and a half to eight months of age when they are ready to
be served by a boar for the first time. Gilts have to be in a good condition to produce large litters
(eight to 10 or more healthy piglets) and should not be too fat when they are ready for mating.
Therefore, they should be fed about 2 kg of meal per day from the time of selection until a boar
serves them at the age of eight months. This will also ensure that not too much fat is lost during
the suckling period and that they are in a good condition after weaning their first litter.
 Replacement of gilts
If replacement gilts are not available when needed or if they do not comply with the
requirements, the gilts should be bought. It is advisable to buy them from the same farm where

VISION
A globally competitive university of science, technology and environmental conservation.
MISSION
Development of a highly competitive human resource, cutting – edge scientific knowledge and
innovative technologies for sustainable communities and environment.
the boars come from, because in this way the previous owner can advise you on the breeding
policy for a small pig farm.
Gestating Management
Regulate the feed intake of gilts or sows immediately after breeding to prevent them from
becoming too fat. During this period, stimulate the sows to exercise daily by feeding some of the
feed at a considerable distance from the sleeping quarters. Obesity of pregnant sows may result
to a fewer number of pigs farrowed and they may suffer from farrowing complications. Keep the
pregnant sow in an environment ideal for better conception. Sprinkle water on the sows when the
weather is too hot or whenever necessary.

Farrowing Management
Farrowing is the busiest, most meticulous, the most important production processes must
be careful to do a good job. On the average, a sow will farrow in 114 days after a successful
mating. To prepare for farrowing, producers should know when sows are due. They also need a
method to identify all sows. The gestation table is designed to help producers determine
farrowing date based on the date sows are bred.

 Parturition
After the disruption of moving accommodation just a few days ago and getting settled in,
the sow now tries to make a nest for herself in preparation for farrowing even though there is no
material for her to complete the process.
One of the first signs that a sow is starting to farrow occurs when the sow goes into labor
and starts straining. Fluid, probably blood-tinged, will flow from the vulva, especially while the
sow is straining and pushing the pig through the birth canal. The first pig should arrive within 30
minutes to 1 hour. The normal position of piglets during expulsion is either head first or rear
legs.
Neonatal Care and Management
Neonatal care of the baby pigs is done during their first day of life. This includes navel
cord cutting, clipping of the needle teeth, tail docking, iron injection, ear notching and castration.
Make sure that the equipments needed are sterilized prior to using. Foe easy used, place
the equipments in a clean plastic bag, toolbox, or similar container.

VISION
A globally competitive university of science, technology and environmental conservation.
MISSION
Development of a highly competitive human resource, cutting – edge scientific knowledge and
innovative technologies for sustainable communities and environment.
  Navel Cord cutting
During the pregnancy period of the sow, the fetus obtain nutrients and voids excreta
through the umbilical cord or navel cord. When the cord is detach as the pig is born leaves the
birth canal, the passageway within the cord provides bacteria a potential passageway into the
body of the newborn, that may sometimes caused infection. Navel-related infections can be
reduced by using clean farrowing facilities and providing navel care during birth.
 Needle Teeth Clipping
Pigs are born with eight sharp, touchline teeth, four in each jaw. These are sometimes
referred to as “baby” or “needle” teeth. These teeth may injure the sow’s teats while nursing or
injure the noses of their littermates. Thus, it is desirable to clip to clip of these teeth before the
pig nurses. The teeth should not be pulled or broken off below the gums at this provides an
avenue to infection.

 Tail Docking
The undocked tail is a very convenient target for tail biting or cannibalism. This leads to injury
and possibly infection. To reduce tail biting, dock (or cut off) the tail of newborn piglets within
about 24 hours after birth.

 Piglet Identification
In some pork producing operations, it is important that piglets be permanently identified at birth.
Options for permanent identification included ear notching or tattooing. Ear notching is the more
common method.
 Castration
Castration is the process of removing the two testicle of the male pig. The testicle is an
organ responsible for the production of sperm and the male.

 Supplementation of Iron
Iron is necessary to prevent anemia in piglets. Iron deficiency anemia develops rapidly in nursing
piglets because of low iron reserves in the newborn piglet,

VISION
A globally competitive university of science, technology and environmental conservation.
MISSION
Development of a highly competitive human resource, cutting – edge scientific knowledge and
innovative technologies for sustainable communities and environment.
Grower-Finisher Management
The term “growing-finishing” pigs describe that range in weight from as low as 40 lb. to market
weight. The age range is from about 8 wk. to 23 to 28 wk. The age range is usually split into two
groups. When this is done, pigs spend about 8 to 10 wk. in a growing unit and the last 8 to 10
wk. in a finishing unit. Each group is kept in a separate room or facility. Splitting them into
groups is consistent with a trend toward “all-in/all-out” management of growing- finishing unit
Biosecurity
Among the solutions required to minimize the risk of disease spread, the strengthening of
biosecurity in pig production and marketing chains is a priority. It does not reduce the need for
appropriate preparedness plans and adequate resources to control disease outbreaks once they
occur, but it is proactive, has a preventive impact and enables producers to protect their assets. A
thorough knowledge of pig disease epidemiology and the routes of disease transmission has
enabled specialized institutions, public services and producers themselves to develop biosecurity
measures for the pig sector. Some of these measures are applicable across all production systems,
while others are not. Each production system requires a specific set of biosecurity measures, and
although decision-makers should not compromise on public health, all initiatives taken to
strengthen biosecurity in pig production must consider the technical and financial consequences
that implementation of these measures will have for individual stakeholders. The social and
economic impacts of closing farms that cannot comply with the required level of biosecurity
must also be carefully assessed, and appropriate accompaniment measures must be in place.

VISION
A globally competitive university of science, technology and environmental conservation.
MISSION
Development of a highly competitive human resource, cutting – edge scientific knowledge and
innovative technologies for sustainable communities and environment.