Professional Documents
Culture Documents
1 - Swine Production
1 - Swine Production
1 - Swine Production
Pineda
In Asian countries particularly Cambodia, Laos,
Vietnam and Philippines, animal production has
been increasing rapidly.
Pig production shares 2- 2.8% of the total value
of national GDP.
In the Philippines, the swine industry is the
second largest contributor to the country’s
agriculture coming in second to rice.
Seventy one percent of the total population still
remains in the backyard and 29 percent are
raised commercially.
The top producing regions include:
CALABARZON (13.13%)
Western Visayas (11.56%)
Central Luzon (10.66%)
Bicol Region (7.84%) and
Eastern Visayas (7.30%)
The most notable decrease in stocks was caused
by the numerous losses incurred by farms mainly
in Luzon due to diseases like hog cholera, PRRS,
Pseudorabies, Swine Flu and Circovirus.
The swine sector is the second largest
economic activity in the Philippines’
agricultural sector.
Domestic pig production has been rising in
both backyard and modern commercial
farms.
Pork is a very important livestock commodity of
the Philippines
It is Filipinos’ most preferred meat product
Represented > 35% of the total daily animal
meat consumption.
It tops all other local livestock industries in terms
of production and its contribution to the
national economy
Modernization of pork production system and
marketing and distribution of inputs and
products are being initiated
Total volume of pork available is derived from
local production and importation
Total supply of pork is generally utilized as
fresh meat for domestic consumption
Importation of pork is done to fill the gap
between local production and domestic
demand
There is an increasing trend on the volume of
pork produced
1. Preference for lean meat with less fat
2. Preference for pork with minimal antibiotic
residues
3. Preference for fresh and fresh chilled pork
4. Preference for parts (ham, belly, picnic, porkchop
etc)
5. Emergence of small enterprises type of swine
production system. It is a modified cheaper version
of commercial farms but technologically equipped
Strength
large, stable and continuously increasing pig production
large and increasing local market for pork
high utilization of pork relative to other animal meat
products
well organized private industry players
easy access to good genetics and state of the art
technologies on swine production, feed milling and other
related activities
technically equipped entrepreneurs, farm managers and
practitioners
Weakness
generally low purchasing power of consumers
high cost of feed and other production inputs
heavy dependence on imported feed ingredients
inadequate national program for disease
prevention and control
inefficient and inadequate technical and market
information services
high overhead costs both in swine production
and feed milling
presence of FMD in some major swine producing
regions of the Philippines
Opportunities
growing domestic market, increasing demand to
meet increasing per capita consumption of a
continuously growing population
export of live hogs and pork carcasses to other
ASEAN countries
availability of certified breeder pigs
continuously improving swine productivity and
production efficiency
improved feed efficiency and dressing
percentage by increasing slaughter weight
Threat
flooding/ dumping of cheap pork and other
meat products from other countries
increasing control of traders and butchers on
pricing of slaughter hogs
irrational implementation and urbanization of
current swine-producing areas.
• Sow- mature female pig
• Boar- a mature male pig
• Gilts- a young female pig under 1yo
• Shoat- a young pig of either sex weighing approx.
60kg
• Barrow- a male pig castrated before secondary
sex character develop
• Weaner – A young swine at and during the point
of weaning.
• Feeder – A young swine usually between 40 and
70 pounds live weight that is being sold, bought,
or held to be fed out to market weight.
• Finisher – An older swine, usually over about
150lbs live weight; one that is in the finishing
stage of its growth, nearing market weight.
• Farrowing –used to describe as an act of giving
birth.
Pig Performance is influenced by two factors:
1. Environment (70%)
Nutrition
Feeding
Housing
Health
2. Genetic Potential (30%)
BREED
Group of animals that has specific traits or
characteristics in common.
Swine breeds are differentiated through the
following characteristics:
Color
Size of ears
Position of ears
Length and shape of snout
Shape of the face
Body length
Backline
Small, solid black or black and white with
small ears, sway back, weak pasterns, good
mothering ability, prolific and resistant to
adverse condition.
White, most widespread of
the modern pigs
Good mothering ability and
large litter size
Medium sized, erect ears
Curved back inclining
forward
Short and straight snout
Superior in growth rates in
all other types
Top crossing sire
White in color, some have
bluish-black spots
Long body, large drooping
ears
Known for producing a high
percentage of carcass weight
Known for its good mothering
ability and prolificacy
Has weak feet pasterns and
legs
Golden brown to very dark red
Small forward ears 2/3 erect 1/3 hanging
Good body constitution, strong legs and very
robust
Fast growing and can thrive to simple
farming systems
Top crossing sire
Resistant to stress
An old British breed
Black dual type pig with six white points
Dish shape face, short snout, and medium
sized erect ears
Excellent quality carcass
Piebald in color from Belgium
Erect ears, small and stocky and with large
ham and loin muscles
Top crossing sire
Black, white belted body from
shoulder to front legs
Erect ears with strong short
legs
Prolific, good mothering
ability, adapted to rugged
condition
Known for being heavy
muscled, lean, aggressive
hogs with large loin eye areas,
and possess less back fat.
Originated in Ohio
Noted for low back fat and
large loin eye
Quiet dispositions
Black with six white points
Dropped ears
• From China, black, slow
growing pigs
• One of the most prolific
breeds, with an average
litter size of 14 piglets
• Slow growing and fat, but
have a very good taste.
• Considered to be resistant
to some diseases
• Has a wrinkled face and skin
Most hybrids introduced into the country do
not have distinguishing physical
characteristics, which may differentiate them
from other breeds.
Most of these hybrids are white with good
muscle development.
Some hybrid pigs available in the country are
Hypor, Nieuw Dalland, Seghers, Camborough,
JSR and Topigs.
Hybrid sows are claimed to be:
prolific;
have better fertility;
have bigger and more uniform litter; and
have heavier piglets at birth.
Slaughter hybrid pigs are claimed to be:
outstanding in terms of growth rate, feed
conversion efficiency and carcass quality.
1. Natural Breeding
A boar is used to serve the gilts/sow that are in heat
Advantages:
The farmer is certain whether the sow or gilt was bred or not.
Farrowing can be scheduled.
Use of the boar is controlled.
The farmer can keep track of the boar
and sow record.
The farmer can determine which
animals to cull.
b. Pen or pasture mating - the boar is mixed
with a number of females during the breeding
season.
This is less laborious and involves fewer costs
in housing and equipment.
The lack of recording and over-usage of boars
are possible disadvantages of this method.
2.Artificial Insemination (AI) – it is a method of
breeding wherein the semen of the boar is
deposited into the gilt/sow by the use of artificial
penis or catheter. The main objective is to increase
the use of good boars.
Disadvantages:
Lack of trained technicians to adopt the practice.
Costly laboratory equipment.
Diseases transmission is possible.
Advantages:
Fastest way to genetic improvement.
Usefulness of sire can be extended.
Boars with physical handicap are dispensed
with.
Services can be made at long distances.
Advantages for raisers not raising their own
boars.
Can be used in cases of incompatibilities.
Adoption of batch farrowing is very much
applicable
INBREEDING
This involved mating of individuals that are
closely related to each other by ancestry. Any
form of inbreeding should be avoided. The
adverse effect of inbreeding, generally termed
inbreeding depressions, may include reduction in
litter size and weight at birth and at weaning;
ovulation rate and fertility; and sperm production.
Example:
Father x Daughter
Son x Mother
Brother x Sister
Inbreeding depression can be any of the following:
a) reduction in the strength and vigor of piglets;
b) decreased in the number of piglets born or weaned;
c) decreased in the weight of piglets at birth and weaning;
d) sterility and abortion;
e) retardation and physiologic immaturity; and,
f) occurrence of abnormalities such as hernias and
cryptorchidism
UPGRADING
Is a system of breeding wherein an inferior
breed is improved by continued crossing. It is
commonly used among native breeds. The
native breeds are usually crossed with exotic
breeds of swine.
Example:
Native breed x Duroc
Native breed x Large White
Native breed x Landrace
PUREBREEDING
Purebreeding is the mating of two purebred
animals of the same breed. A purebred
animal is defined as a member of breed,
which possesses a common ancestry and
distinctive characteristics, and is either
registered or eligible for registration in that
breed.
Example:
Landrace x Landrace
CROSSBREEDING
Crossbreeding is mating of two individuals belonging
to different breeds. This is being practiced to take
advantage of heterosis or hybrid vigor and to elicit the
desirable characteristics of parental breeds.
Crossbreeding is strongly recommended for the
production of market/ slaughter hogs. Its beneficial
effects include increase in the size and weight of
litters at birth and at weaning; increase in the survival
rate of growing-finishing pigs.
Example:
Landrace x Large White
Duroc x Landrace
Crossing schemes:
a. Single cross (2 way)
b. Three way cross (3 breeds)
c. Four way cross (double cross of 4 breeds)
This is a modification of three-breed
crossbreeding where a carefully selected
third breed (purebred) is introduced as a
terminal sire on the two two-breed crossbred
sows.
This is the most practical and popular scheme
for the production of slaughter pigs.
A crossbred boar (Duroc x Pietrain) may also
be used as a terminal sire for the production
of slaughter pigs.
For breeds that will constitute the sow line,
select those that are superior in terms of
mothering ability and litter size. (e.g. Large
White and Landrace).
For breeds intended for the production of
terminals sires, select those which are
superior in terms of growth rate, muscle
development and carcass desirability. (e.g.
Duroc and Duroc x Pietrain cross).
Selection of breeding animals is one of the
most important aspects in starting a pig farm.
Selection ensures the choice of the best
animal for reproduction.
Most of the productive and reproductive
traits are greatly influenced by the kind of
breeding stocks of the herd.
There is no breed for all conditions.
A particular breed may be highly productive
in a given place, however, it may not perform
well in another place.
Moreover, variations in the performance
within a breed in different places may be
expected.
The following are recommendations in selecting
breeding animal:
Select a breed/ breed combination or strain that is
most adapted under local conditions.
It is also easier to find replacement and adopt
accepted practices employed by local swine raisers.
Select pigs based on reliable production records.
Always remember that the performance of an
individual is determined by the interactions between
the genetic makeup and the environment.
Start selecting/ evaluating potential breeding animals,
when these are 2-3 months old. This will allow enough
time for the performance evaluation. Final selection
should be done when the animals are 5-6 months old.
For slaughter pigs, start preferably with crossbreds or
upgraded animals. These are not as sensitive as the
purebreds in their requirements for feeding, housing,
health care and management.
Consider the market outlet and the consumers’
preference before starting a pig production business.
Lean pork is given higher value in the market, thus,
the pigs’ quality should be considered.
1. Physical
Strong legs, long body, good body conformation,
etc.
2. Performance
Good mothering ability, ADG, less backfat
thickness, etc.
3. Pedigree selection
selection based on ancestry
Physical Basis:
1. Masculine, well develop testicle
2. Strong constitution, high libido, but controlled
temperament
3. Strong pasterns, back and must have a long body
4. Must have no physical and hereditary defects
Performance basis:
1. Posses good muscle development, avoid those
with excessive back fat
2. Must be an efficient performer having
an ADG of at least 800g and 90kg at 160 days.
1. Good temperament, smooth in
general appearance
2. Must have at least six
prominent pairs well spaced teats
3. Must have a long body
4. Must have strong legs and
pasterns
5. Strong, straight or slightly
arched back
Economically important traits will guide the
animal husbandman on which traits should
be developed in the farm based on its
objective.
One can expect longer time in developing
traits with low level of heritability and shorter
time in high levels.
• Litter size
• Number weaned/litter
• 21d litter weight
• Litters/yr.