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Learning Module: Animal Production (Swine) Grade 12 Quarter 1
Learning Module: Animal Production (Swine) Grade 12 Quarter 1
Learning Module: Animal Production (Swine) Grade 12 Quarter 1
Section __________________________________________
Welcome to Notre Dame of Masiag,Inc. Modular Learning Modality for school year 2020-2021. This Module was
prepared for use in the Archdiocesan Notre Dame Schools of Cotabato (ANDSC) system. Whenever necessary and appropriate,
the Subject Teacher made some revisions in order to best suit the needs of your particular school.
This set of Modules will be used with an accompanying official textbook available for sale or rental from the school.
For the schools that does not use a textbook, the subject teacher will provide another set of texts or excerpts that will serve as
Substitute of the textbook, which is called Appendix Text. On a regular basis, the student will be directed to do some activities
in his/her Activity/Assessment Notebook. Make sure you have these 3 sets of Materials for your classes: 1) Modules; 2)
Textbook or Appendix Texts; and 3) Activity/Assessment Notebook.
For our Blended Learning, the school will use online technologies to support our Modular Learning Delivery: the use
of online classrooms, links, video presentations, social media, emails, live calls, webinars, etc. Furthermore, the students are
highly encouraged to find supplementary ways of learning like reading materials, multimedia, online resources, and the aid of
the people in the homes. It goes without saying that the parents are the best partners of the school in the education of their
children. Now, more than ever, your children need your support in the delivery of learning.
We are hopeful that despite its few disadvantages, this new approach to education will yield the most for our students.
We also hope that this pandemic will soon end and we can see you face to face. At the beginning of this school year, may I
introduce to you the Vision-Mission and Core Values to be adapted by all the ANDSC schools starting this school year 2020-
2021. Our Module Designers have tried their best to incorporate these treasures in the Modules.
Thank you for choosing Notre Dame.
Rev. Fr. Arnold L. Fuentes, DCC
Director/Superintendent
VISION STATEMENT
Notre Dame of Masiag, Inc. a member of the Archdiocesan Notre Dame Schools of Cotabato, providing quality
education rooted in the gospel values and Marian ideals, envisions to be a center of excellence in the holistic development of
human persons, equipped with knowledge and life-enriching skills who are successful and responsible citizens contributing to
the transformation of society.
MISSION STATEMENT
We commit ourselves to provide innovative programs for dynamic learning experiences in a safe and conducive
environment; foster a culture of peace, understanding and solidarity; develop leadership and exercise social responsibility;
participate in nation building and promote love for country; and collaborate with the local church in its mission of
evangelization.
CORE VALUES – N.O.T.R.E. D.A.M.E.
N Noble A Notre Damean demonstrates high moral principles that embody nobility of character
especially honesty and integrity.
O Obedient A Notre Damean exemplifies fidelity to God and loyalty to country; follows school
policies, rules and regulations; and practices desirable family values.
T Transformed A Notre Damean displays positive disposition in life and an acceptable level of self-
confidence and maturity, and shows capacity for teamwork,
collaboration and solidarity.
R Respectful A Notre Damean shows high esteem and regard to oneself, others, the community,
country, nature, environment, and other faiths and cultures.
E Enlightened A Notre Damean demonstrates academic excellence, critical and reflective
thinking, and guided by one’s conscience, makes good decisions and actions based on wise judgment.
D Disciplined A Notre Damean wills and obliges to do what is right and expected, and exercises self-
control in one’s dealings with the world and others.
A Accountable A Notre Damean displays commitment and responsibility in performing one’s tasks, and
shows leadership capacities and sense of volunteerism and initiative.
M Marian A Notre Damean emulates Mary’s virtues especially faith in God, generosity, humility,
prayerfulness, purity, simplicity, and service.
E Empathetic A Notre Damean shows sensitivity and understanding of the feelings, ideas, beliefs,
cultures, traditions, and experiences of others; and shows compassion, friendship, kindness and love.
1 THE PIG INDUSTRY
Breeds origin
· The modern domesticated pig is known as Sus scrofa domesticus or simply Sus domesticus.
· It is believed to have descended from the wild boar of Southern Europe (Sus scrofa) and those of
Asia, and Malayan pigs possibly the collared pig (Sus vittatus)
· Other breeds were the wart hog (Sus aethiopicus) and the African wild pig (Sus procus) and the
red river hog of Africa (Sus africcnus).
· Zoologically, the pig is a member of the order Ungulata, through the sub-order Artiodactyla and
belongs to the same family Suidae as the domestic pig.
· The present day breeds are no doubt a result of varying degrees of crossing between the parents
stock and their offspring.
8. Hardy and adapt well to various climatic conditions without impairing the
reproduction or performance.
9. Flexibility in housing
10. No competition with crop for land.
11. Easy to breed your own pigs.
1.4 Factors limiting pig production
2.1 Breeds
1. Large White/Yorkshire
Origin:
Yorkshire – England
Characteristics:
· White body, erect ears, face is dished, heavy and deep shoulders
· Susceptible to sun burn
· Large and fast growing litters
· Although docile, docile by virtue of its size, its apt to behave like a local rhinoceros.
· Good for bacon production
· Relatively hardy
2. Landrace
Origin:
Denmark
Characteristics:
· White long body, droopy/floppy ears, straight long snout, fine fore quarters
· Produces very lean meat
· Excellent for bacon
· Sometimes succumb to stress and may require high standard of management.
3. Saddleback Origin:
SW England (Essex and Wessex)
Characteristics:
· Black body with a white saddle / belt across the shoulders and fore legs, long
straight face, droopy ears.
· Good mothering ability
· Good for outdoor conditions
4. Hampshire
Origin:
USA
Characteristics:
· Black body with a white belt across the shoulders, short snout, thick erect ears.
· Good for outdoor conditions.
· Traits with low heritability like reproductive traits (e.g. litter size and vigour can be improved
by crossbreeding)
· Whereas, traits with high heritability like carcass (body length, mature body size, leanness can
be improved by selection).
The following are production and productivity targets which can be achieved in the tropics:
1. Teat position and social rank. Anterior teats produce more milk than posterior teats.
2. Number of teats versus little size
3. Order in birth
4. Milk ability of the sow which in turn depends on:
i) Age. Milk yield increases up to the 4-6th parity, then decline.
ii) Litter size. The larger the litter size the more the milk, but the less milk per piglet.
iii) Body condition and nutritional level before and during lactation
5. Creep feeding
6. Stress (heat, lack of water, fighting, poor mothering ability of the sow)
3.2 Colostrum
· The baby pig is born with little or no antibodies and has to suckle the mother to acquire
immunity from the immunoglobulins in the colostrum or first milk.
· Functions of colostrum:
i) Provision of passive immunity- lasts for 3 days
ii) Provision of nutrients –excellent source of Vitamin A, C, and E.
bonds between phenylalanine and methionine in casein. It clots milk, thereby avoiding flooding the
small intestine with nutrients. As the piglet develops, pepsinogen and hydrochloric acid secretion
increases.
ii) CHOs are also digested differently in young pig. Table.2 shows the activity of some of the
important carbohydrates in the young pig.
Table 2 Weight of disaccharides hydrolysed per kg body weight per hour by small
intestine enzyme in young pigs
ii) CHOs are also digested differently in young pig. Table.2 shows the activity of some of the
important carbohydrates in the young pig.
Table 2 Weight of disaccharides hydrolysed per kg body weight per hour by small
intestine enzyme in young pigs
Lactose Sucrose Maltose
reared on early weaning diets. If young pigs are weaned at 14 days of age, their diet, especially
regarding the types of carbohydrates, should be different from that for animals weaned later. Early
weaning mixtures usually include a high proportion of dried milk products containing lactose.
For later weaning at 3 - 4 weeks cooked cereals are included in the diet since raw starch is
incompletely digested in the SI and passes to the large intestine, where it is fermented by bacteria,
causing diarrhoea.
iii) Novel (umbilical cord) should be tied off to prevent loss of blood (cut in such a way that 3 to
5 cm remain and this portion dipped into a tincture of iodine
to avoid navel infection...”novel ill”
iv) Keep piglets warm to avoid hypothermia and hypoglycaemia. Piglets are born with only 1%
fat in the body (compare with 16 % in humans). They are therefore highly susceptible to low
temperature.
3.4.2 Other operations during 1st Week
1. Clipping/cutting needle teeth or “wolf” teeth (4 canine teeth) two on each jaw
i) to prevent injury and infection of
the sow's udder,
ii) prevent injury to piglets during
encounters (when fight or play among
themselves),
iii) make handling easy.
2. Identification
3. Iron supply
i) Iron dextran injection (more dependable method
ii) Ferrous sulphate solution (spraying or swabbing the sow’s udder with the solution daily
until the piglets starts to eat creep feed.
iii) Commercial source of iron in a form of pills or pastes to be administered individually are
also available
iv) Place clean red soil in the pen
v) Let the sow farrow in a non-concrete (earth) pen
is also very low in iron, the suckling pig must be supplemented with iron to prevent
anaemia.
· Thus the amount to be supplemented should be 150 to 200 mg to meet the needs for iron
until iron containing dry feeds is eaten in significant amount say about 3 weeks of age.
·There after supplementary food is necessary and the need arises for the piglets to be
able to digest other raw material.
· The change therefore takes place from a predominantly milk proteins {(Rennin or
chymosin) which resemble pepsin in activity} and sugars (lactase) and milk fats (lipase)
digestion enzymes towards
other proteins (proteolytic enzymes) and starch (amylose) digestion enzymes.
· Usually after 3 – 4 weeks milk is no longer adequate and after 8 – 9 weeks milk
production is negligible.
· Thus creep feed should be introduced after the second week.
· The creep feed should be palatable, highly digestible and nutritious and not dusty.
2. Operation No.2- Castration
· Castration should be done early in life, preferably the first 2 weeks of life.
· Boar odour- meat from mature boars has objectionable odour when cooked. This is produced
by a fat soluble substance: 5 androst – 16 –ene –one present in the flesh and stored in the
preputial gland.
· Prevent unplanned matings
3. Operation No. 3- Weaning strategies
· Remove sow and leave the piglets in the pen at least for week
· Avoid mixing with other litters
· Continue with the palatable creep feed
· Feed frequently and in small amounts
· Avoid scours.
· Avoid abrupt weaning-in many piggeries weaning is abrupt and affect the pig both socially and
nutritionally. Having established a close relationship with the sow and dominance order within
the litter often based on teat position, the weaned pig finds itself completely disoriented when
removed from the sow.
· The larger the gut the more food that can be consumed and the greater the potential for more
rapid growth.
· The amount consumed depends also on the rate at which the gut is emptied and vice versa.
· When the pig eats only once or twice per day, it consumes a large quantity of food in a short
time.
· This result in the stomach being emptying large mass of semi-digested food into the upper
small intestine, which causes a heavy loading in digestive capacity of the gut.
· This may result in the food passing along the tract too fast to be completely absorbed and
hence supplies a nutrient source for the micro organisms lower down the intestinal tract.
· When a similar amount of feed is consumed in small amounts at more frequent intervals, the
stomach empties intermittently which is more gentle on the digestive tract and allows the
enzymes more time to act on the substrate.
· There is less likelihood of undigested nutrients reaching the large intestine for proliferation of
micro organisms living there.
b). The degree of acidity (pH) in the digestive tract varies along the length of the tract, generally being
very acidic (pH of 2 - 3) in the stomach and near neutral (pH of 6 - 7) in the other parts.
· The low pH (pepsin have optimum activity at two different pH levels (2.0 and 3.5) of the
stomach is due to HCL secretion of the stomach on the first day of life.
New findings
Although the large intestine is recognised as the site of major microbial fermentation, there is
a microbial population in the small intestine. Recent work with sugar beet pulp given to pigs
fitted with ileal cannulae showed that a large proportion (47 per cent) of the neutral detergent
fibre fraction was digested prior to the terminal ileum. This breakdown is the result of
microbial activity in the stomach and small intestine and acid hydrolysis of some of the fibre
fractions.
· This establishes the population of the micro organism along the GIT (flora and fauna) and
symbiotic micro organisms for hind gut fermentation.
· With normal diets there is always a certain amount of material which is resistant to the
action of the enzymes secreted into the alimentary canal.
· The large intestine plays an important role in the retrieval of nutrients, electrolytes and
water in the digesta.
· The lower pH of the stomach after this time prevents multiplication of any bacteria that are
consumed except Lactobacilli which proliferate in the stomach and small intestine but do
not harm the piglet.
· Whenever the pH of the stomach contents rises, bacteria whose multiplication would
normally be limited are allowed to increase in number and pass on through the stomach to
the intestine.
· However, the barrier of entry to the potential disease-causing organisms is lowered.
· In practice, when the pig is fed the pH of the stomach will initially rise towards the pH of
the food i.e. about 6.0 to 6.5.
· The stomach then secrets HCL and over the period that the food remains in the
stomach the pH will slowly fall towards pH 2 to 3.
· Whenever the diet is eaten in large quantities at
infrequent intervals, the pH of the stomach will tend to remain higher than if the food
was consumed little and often.
· This is because the food will buffer the pH of the stomach to a higher value and the
HCL produced will not be able to adequately permeate the large food mass. The
overall effect of this is that the pH of the stomach does not fall as low as it should
resulting to low enzyme activity.
c) Another important facet of stomach pH is its effect on the functional ability of the protein
digesting enzymes.
· Protein digestion starts through the action of the protein digesting enzymes.
· Digestion of protein starts through the action of the pepsin in the acid environment of
the stomach.
· It is important that the acidity falls below pH of 4 otherwise this enzyme will not
function.
· Any food passing the stomach before the pH has fallen to this level will not have its
protein completely digested in the small intestine.
·
This site is post absorption and nutrients from hind gut fermentation will not be
absorbed to the system
· This is likely to cause an increase in the microbial population in the lower gut and a
disturbance in the normal distribution of bacterial types such as E. coli will become
prevalent and consequently may lead to development of a scour condition.
4. MANAGEMENT OF GROWING PIGS GROWTH RATES
· Piglet’s birth weight is between 0.6 and 1.4 kg depending upon breeds, litter size and parity.
· Most breeds have an average of 1.2 kg for most productive genotype.
· After 6-7 months live-weight will have increased to 100 kg which represents approximately an
80-folds increase in weight.
· Pigs therefore have a rapid growth rate; this explains their high nutrient requirements and the
reason why feeding must be optimal.
(graph1)
(graph 3)
· If weight gain is related to live weight gain i.e the relative GR, it is evidence that this
declines from birth
(graph 4)
· As illustrated in the graphs shown it indicates that at 20 kg LWt. the critical period has been
passed.
· The protein content of the diet can be reduced
· It should be born in mind that although the amount of feed required per 100 kg gain during
each period of growth steadily increases, the feed conversion and growth rate cannot be
· As the pig grows much older other tissues like muscle and fat are deposited to the body at
different proportions (Table 3)
150 60 11 45 20 8 40 50
· The older the pig the more the tendency to lay down fat in its carcass.
· Restricting the feed intake can control this to some extent.
· Fat deposition require more dietary energy than other body components and consequently
give a lower liveweight gain per unit of food intake (lower feed efficiency).
· The higher the daily gain or the lower the feed conversion ratio (FCR) of a group of fattening
pigs the greater the profitability.
(graphs 5 and 6) Development of tissues and Development of muscle tissues with LWt. Gain)
1. Sufficient space to allow the pigs to select a dunging corner and a lying area. Group the
pigs into different weight and maintain uniformity in weight in each pen. The
maximum number of pigs in each pen
should preferably not exceed 20. Pigs establish a stable social society through
establishment of a linear type dominance hierarchy which follows after encounters. One
pig become dominant to all others and the last one becomes submissive to all. This has
been described up to 18 animals.
2. Clean pens. The pens and troughs should be cleaned thoroughly everyday.
3. Fresh and clean water all the time
4. Routine and regular feeding. Twice per day feeding is preferred to once per day.
5. Least stress. Frequent mixing should be avoided. Avoid moving one or a few pigs to pen
occupied by other pigs. If a mistake was made in mixing the pigs/litters at an early age
such that they are homogenous in a pen it be advisable to maintain the groups because
if they are sorted out afresh, the fighting which will resume may create serious stress
and even death.
6. Should it be necessary to reallocate the pigs into pens the following strategies should be
done:
i) Try as much as possible to equalize the number from each pen and mix them in a
neutral pen.
ii) Wash the pigs with used engine oil
iii) Place straw, grass or hay inside the pens to keep the pigs busy.
iv) Offer plenty of food.
therefore controlled by genetic factors. Breeds of high genetic potential for GR growing
faster than those of low genetic potential.
5. Environmental conditions (e.g. temperate vs tropical conditions)
6. Dominance order and space/pig
Age (Weeks)
Up to 10
11
12-13 30 1.5
14 35 1.7
15 40 1.9
16 45 2.1
17 50 2.3
18 55 2.4
19 60 2.5
20 65 2.6
21 70 2.7
22 75 2.8
23 80 2.9
24 85 3.0
25 90 3.1
30 95 3.2
31 100 3.3
gilt
Maximum number of services per boar
(<15 months)
5.3.2 Mating
It is important to follow a breeding calendar to be able to obtain optimal conception rates in a
piggery unit. Observe the following:
· Oestrus cycle is about 21 days. After mating check for return to heat after 3 weeks
· Heat period lasts for 40 – 60 hrs.
· Mate the animal twice at 24 hrs interval. The first mating should be preferably be 12 hrs
after onset of signs of heat
· Gestation period is about 114 days
· Mating must be supervised and recorded. Copulation takes up to 25 minutes (average 7
minutes). Up to 500 ml of semen is passed into the uterus.
· Order of ejaculation
v) Stage 1: gives watery fluid with tapioca like pellets (1 – 5 min.). This forms 5- 20
% of the ejaculate which is a gelatinous material from the Cowper's gland.
vi) Stage 2: give sperm - rich fraction (2 – 5 min.). This is whitish uniform fluid
constituting 30 – 50 % of the ejaculate
vii) Stage 3: give sperm – poor fraction (3 – 8 min.). This is gelatinous material plus
some clear fluid which forms 40 – 60 % of the ejaculate.
Practical issues
· Supervise the farrowing sow, if too nervous remove the piglets and reintroduce after
complete farrowing.
· Help the piglets to find a teat
· You may be forced to even up litters because of:
i) In case of orphan pigs
ii) Large differences in litter size
iii) Sow produces no milk at all due to disease condition
WHAT TO DO!
· Remove the adopting sow from the pen
· Mix the piglets and let them run together for some minutes.
· It would be advisable to smear the piglets with the after birth liquid of the adopting
sow.
· Watch so that if they are not accepted they should be removed and tried on other
sows.
· If everything fails raise them on cows milk (warm and feed 5 times per day)
5.5 Feeding the lactating sow
· Adequate feeding is essential for rich milk production
· On the first day feed nothing but plenty of water
· On 2nd to 7th day raise feed a small amount
of food and raise gradually up to 6 kg per day
· After first week feed ad libitum if litter size
is more than 6 or use the formula
3 + 1/3 kg per piglet
For example if you have 12 piglets 1/3 kg per piglet = 4 kg
Therefore the sow will get 3 + 4kg = 7 kg per day.
5.6 Weaning
6 PIG NUTRITION
boars
10-50 kg 50 – 100
kg
DE
(MJ/day) 13 -26 44 26 74
CP (%)
15 -20 15 14 16
Lysine Requirements (% of diet)
Methionine +
Cystine Calcium 0.75 -0.95 0.60 0.45 0.6
Phosphorus
0.5 – 0.6 0.4 0.3 0.4
NaCl CP
Lysine 0.6 -0.8 0.5 0.75 0.75
Methionine + 0.5-0.65 0.4 0.6 0.6
Cystine Calcium
0.5 0.5 0.5 0.5
Phosphorus
Requirement (g/day)
200-300 300-400 250-350 700-1000
9-14 19 10 40
5-8 11 5 20
7-11 16 15 30-40
6-10 12 10 20-30
References
1. Lekule F. P. (1998). Pig production. Teaching Compendium. Windhoek Sept/October 1998. 32 pp.
2. Miller, E. R., D. E. Ullrey and A.J. Lewis (1991). Swine Nutrition. Butterworth-Heinemann, a
Division of Reed Publishing (USA) Inc. 673 pp
3. Payne, W. J. A. (1990). An introduction to animal husbandry in the tropics. Longman,
Scientific and Technical. Copublished in the United States with John Willey and Sons. Inco. 605
Third Avenue, New York, NY 10158. Pages 627 to 683.
4. Pond, W. G. and J. H. Maner (1974).
Swine Production in the Temperate and Tropical Environments. W.H. Freeman and Company
San Francisco 646 pp.