TLE 10 – ANIMAL PRODUCTION

SWINE RAISING

GROUP 1: HOG/SWINE RAISING

 What is hog/swine raising?
- It is the raising and breeding of domestic pigs as livestock, and is branch of animal husbandry.
 The importance of hog/swine raising
- In Swine production plays a major role in ensuring the country’s food security by providing about
60% of the total meat consumption of the Filipinos.
 The benefits of hod/swine raising
- They are able to recycle most materials (which they eat and convert to meat), pigs help farmers to
largely reduce feeding costs and waste.
- Pigs also have a high resistance to diseases and adapt easily to most environments.

GROUP 2: SWINE EQUIPMENTS

 Breeding Crate
- Used when breeding a gilt to a large boar or a large sow to a junior boat.
 Farrowing Crate or Stall
- This equipment minimizes the movement of the sow and reduces the possibility of death of piglets
due to crushing.
 Heat Lamps and Brooders
- Baby pigs can be kept comfortable by providing them with brooders with a 50 to 100 watt bulb
especially during rainy or cold days.
 Water System
- A pressurized water system with pipes extending to the hog houses is the most desirable type.
 Shipping Crate
- This handy piece of equipment used during transportation.
 Castration Rack
- This is V-shaped equipment used during castration. The piglets are laid down with its back on the
rack.
 Feed Cart
- This equipment is used to transport feeds during feeding time. It can accommodate 100kg of feed.
 Self-Feeders
- A self-feeder should be designed and constructed so that feed wastage is minimized and rate of flow
of the feed can be regulated. A good feeding trough should be constructed in a way that a pig cannot
lie inside.
 Waterers
- Pigs will consume 2.0 to 2.5 pounds of dry feed. Automatic waterers are advantageous. Waterers
should not be placed beside the self-feeder or feeding trough. This practice will keep the feeding
area dry and clean.
 Fencing
- Proper fencing reduces the risk of your pigs escaping, and also protects your herd from interactions
of wild pigs in the area.
GROUP 3: SELECTING THE FOUNDATION STOCK
There are important criteria that are needed to be considered when you want to start with Foundation Stocks
which are; source, selection, and stocking.
Sourcing: Foundation stocks should be purchased from a good reputable farm of proven integrity.
Consequences of sourcing from unreputable farm includes:
- Disease outbreak
- Poor growth
- Poor reproductive performance
- Increased cost of production
- Inaccurate record
- Deformities
- Deceit
How to recognize a good pig farm:
- Information: Information from people around the farm, trough electronic and print media could
assist the intending farmer to recognize good pig farm.
- Visit: On farm assessment by the intending farmer is also good for assessment.
- Record: One can recognize good farm by asking for the record of performance, number of stock
starting with, present stock, disease outbreak, etc.
Sources of foundation stocks:
- Reputable farmer(s)
- Government institution (Agricultural institutions)
Selection: Good selection of foundation stock will reduce cost of production in terms of disease management
and enhances better growth and reproductive performances.
Criteria for selection:
i. Aims or Goal
ii. Health Status
iii. Activeness
iv. Record
v. Soundness of feet and legs, strength on top and ability to walk.
vi. Good conformation: The pig to be selected must be good conformation.
vii. Age: Old pigs should not be selected for breeding purpose. The older the pig, the lesser the performance.
viii. Breed: Good breed with desirable traits should be selected for breeding purpose.
ix. Rate of weight gain: Efficiency pf feed utilization also plays important factor in selecting pigs. Pig(s) to
be selected must have good ability to convert feed into edible meat.
Top Eight Major Swine Breeds
1. Berkshire- Known for fast and efficient growth, reproductive efficiency, cleanness, and meat flavor and
value.
2. Chester White- This breed originated in Chester Country, Pa, from which their name was formed. These
white hogs with droopy, medium-sized ears are known for their mothering ability, durability, and
soundness.
 3. Duroc- The second most recorded breed of swine in the United States, the red pigs with the drooping
ears are valued for their product quality, carcass yield, fast growth, and lean gain efficiency.
4. Hampshire- Hampshire are known for producing lean muscles, high carcass quality, minimal back fat,
and large loin eyes.
5. Landrace- White hogs with droopy ears, Landrace are known as heavy milkers and often farrow large
pigs. Crossing well with other breeds, Landrace often possess length of body, a high percentage of
carcass weight in the ham and loin and the ideal amount of finish.
6. Poland China- In the early 1800’s, Poland China hogs originated in Ohio. They are known for their large
frame, length of body, leanness, and muscle. They also are excellent feeders, gaining well under good
care and management. They also are quiet in their disposition.
7. Spotted- Characterized by large, black-and-white spots. Spots are also known for their feed efficiency,
rate of gain, and carcass quality. In addition, commercial producers appreciate spotted females for their
productivity, docility, and durability.
8. Yorkshire- Yorkshires are white with erect ears. They are known for their muscle, with a high
proportion of lean meat and low backfat. Soundness and durability are additional strengths.
Selecting Feeder Stock
Characteristics Healthy Pigs Sickly Pigs
Hair coat Fine and smooth with shine and Dull and rough haircoat
luster
Skin Clean and shiny Dirty, crusted, or scaly
Activity Alert and active Inactive, often sleeping
Appetite Voracious during feeding time Poor appetite or does not eat at all
Movement Seeks the company of other pigs in Stays away from its pen mates
the pen

GROUP 4: MAJOR/ESSENTIAL NUTRIENTS AND THEIR FUNCTIONS AND SOURCES

NUTRIENTS- substances that nourish animals for specific purposes such as for health maintenance, growth,
repair of body tissues, reproduction, and other productive activities.
Carbohydrates- This nutrient is composed of carbon, hydrogen, and oxygen. In animal feeding, carbohydrates
are the principal source of energy.
Fats and Oils- The energy of fats and oils is 2.25 times more than carbohydrates. The addition of two to four
percent of coconut oil can increase the energy content of pre-starter and starter rations. However, cost must be
taken into consideration because these two are expensive ingredients.
Protein- The function of protein includes the repair of worn-out tissues and the development of body building
tissues. It can come from plant or animal sources. Ex.:
 Plant sources- soybean oil meal, peanut oil meal, copra meal, and corn gluten meals
 Animal sources- fishmeal and bone meal
VITAMINS- These are organic substance important to the health and proper functioning of the animals. They
are needed to small amounts. Vitamins are grouped into fat-soluble which contains A, D, E, and K, and water-
soluble which consist of the Vitamin B complex and Vitamin C.
 Vitamin A- is essential for the proper functioning of the eyes and the epithelial tissues pf the respiratory,
reproductive, nervous, and urinary systems.
 Vitamin D- is needed for absorption and metabolism of calcium and phosphorus.
  Vitamin E- together with selenium in trace amounts, vitamin E is important in the maintenance of body
processes.
 Vitamin K- is essential for normal clothing of blood.
 Vitamin B complex- includes riboflavin, niacin, pantothenic acid, and vitamin B12. Riboflavin is needed
as a constituent several enzyme systems. Niacin is important in body metabolism. Pantothenic acid is
essential for oxidation of food materials. Vitamin B12 or the “animal protein factor” stimulates appetite,
increase grow rate and improves feed efficiency necessary for normal reproduction.
MINERALS- There are 13 minerals required by pigs. These are grouped into macro and micro minerals. The
macro minerals include calcium, phosphorus, chlorine, potassium, manganese, copper, zinc, iodine, and
selenium. Cobalt, which is found in vitamin B, is also essential for healthy red blood corpuscles. Calcium and
phosphorus are needed for skeletal growth and bone and teeth development. Salt improves the appetite,
promotes growth, and is essential to hydrochloric acid formation in the stomach. Zinc protects the pig’s skin
from disease called mange. Iron and copper are necessary for the formation of hemoglobin in the red blood cells
to prevent nutritional anemia.
1. Nutritive Feed Additives includes vitamins, minerals, and synthetic amino acids that are necessary for
the proper development of the animal.
2. Non-nutritive Feed Additives, unlike nutritive feed additives, these don’t contain vitamins and minerals
needed for normal development but have some positive effects either on the feed or animal.

GROUP 5: FEED PREPARATION AND SYSTEM OF FEEDING

Let us define
 Feeding- act of giving feeds to animals
 Grinding- reducing particles sizes of grains
 Self-feeder- equipment designed to supply feed continuously so that animals may eat at will
 Supplement- feed as many of the high protein feeds that is used to balance or improve existing ration.
Some Common Methods of Feeding Preparation
1. Cooking- This is the most popular method among backyard raisers, not all feedstuffs require cooking.
Feedstuffs to be cooked include tubers like pongapong, gabi, and other root crops. Their feeding values
and palatability are increased when cooked.
2. Grinding- Reducing particles sized of grains increased digestibility.
3. Soaking- The importance of soaking whole feed grains depends on the physical properties of the feed
and age of the animals. Hard corn, should be soaked to increase digestibility. For growing or finishing
pigs, soaking feeds is not available.
4. Gaplek- Production of gaplek or cassava chips. This is done by removing the skin of the cassava roots
and wash the flesh with water, then dried under the sun until they become very crisp and brown, it
should be ground or cooked first before feeding the cassava chips to the animals.
5. Pelleting- Some feeds can be formed into pellets. This method is practical for feeding young pigs
because it eliminates dust which usually irritates the animal’s respiratory tract.

Systems of Feeding
Advantages of Dry Feeding Advantages of Wet Feeding
1. Leftover feeds in the feeder will not get 1. Pigs consume wet feeds more readily at
spoiled. highest level of intake.
 2. There’s less labor in the preparation of feeds.
Disadvantages of Dry Feeding
1. Respiratory infections are more prevalent.
2. Feeds can be blown away resulting to waste.
2. Pigs stay on feed netter when stressed.
3. Pigs grow faster
Disadvantages of Wet Feeding
1. Pigs consume more feed to produce a kilo of
meat.
2. Excess feeds become spoiled easily.
3. More labor in the preparation of feeds is
required.

Advantages of Restricted Feeding Advantages of Full Feeding

1. Results are better in feed conversion 1. Rate of growth is faster.
efficiency 2. There is quick turnover of capital.
2. Carcass has better quality. 3. It reduces risk from losses.
3. Back fat thickness is reduced.
Disadvantages of Restricted Feeding Disadvantages of Full Feeding
1. The time of production is longer. 1. More feeds are consumed.
2. It has thick back fat.

Advantaged of Group Feeding Advantages of Individual Feeding

1. The cost of labor and equipment is more 1. Prevention and control of disease is easier.
economical. 2. Growth if uniform.
2. Faster rate of growth is due to competition.
Disadvantages of Group Feeding Disadvantages of Individual Feeding
1. Spread of diseases is faster. 1. Needs a lot of time and effort.
2. Growth is not uniform.

Advantages of Floor Feeding Advantages of Trough Feeding

1. More pigs can be accommodated in the pen.
2. Each pig will have a better chance of getting
feed allowance due to a wider space.
Disadvantages of Floor Feeding
1. Pigs are prone to diseases and parasites.
1. Keeps animal food clean and clear.
Disadvantages of Trough Feeding
1. It is expensive due to trough construction.
2. More labor for cleaning feeding trough is
required.

GROUP 6: FEEDING DIFFERENT CLASSES OF SWINE

1. Feeding Dry Sows. Flush or increase the feed allowance of the sow about four days after weaning by
providing high energy rations. It will prepare the pig’s ovaries to produce more egg cells which will
result in a larger litter size. A week after breeding, stop flushing. Limit the energy feeds to prevent the
sow from becoming too fat during gestation period which will result to fewer and smaller piglets.
2. Feeding Pregnant Sow. Give the sow 14% crude protein up to the eleventh week of pregnancy. Give the
animal 2kg of feeds daily depending on the size and weight. Increase the feed allowance during the last
five weeks pregnancy. Give the sow plenty of green feeds like camote vines or kangkong two to three
days before farrowing. You may also use one-third rice bran and two-thirds gestation ration.
 3. Feeding Lactating Sow. Feed lactating sow with five kilogram of brood sow ration depending on its
body size. Provide plenty of clear drinking water to improve milk secretion and to prevent constipation.
4. Feeding Baby Pigs. Creep feeding may start as early as five to eight days after birth if the baby pigs are
well managed. They should be able to eat sufficient amounts of concentrate feeds so that they can be
weaned earlier. From the pre-starter, shift the feed to the starter ration after weaning gradually to avoid
rejection of feeds by the piglets. This can be done by mixing the old feed with the new feed little by little
until the piglets learn to eat without noticing the difference.
5. Feeding Growing Finishing Pigs. Hand-fed gilts and boars two kg of feed with 14% protein per head
daily. Increase the feed allowance two to three weeks before breeding to improve their breeding
efficiency. During breeding season, feed the boars after service not before service to improve their
efficiency.
Cost of feeds comprises 70 to 80% of the total cost production. It is advantageous for the sine raiser to know
how to formulate his own feed ration in the farm.
In formulating feed ration, consider the following:
1. Cost of feedstuff
2. Palatability
3. Availability of important nutrients
4. Availability of regular supply of ingredients
5. Possible presence of toxic substances

GROUP 7: SYSTEM OF BREEDING

Breeding- the multiplication of animals whish includes selection and mating of individual animals to reproduce
their own kind.
Systems of Breeding
1. Cross Breeding- a planned approach to mating pigs of very different genetic backgrounds which
typically results in heterosis. Heterosis is the improved performance of offspring compared to the
average of their parents.
2. Inbreeding- this is the mating of closely related animals. It is used by animal breeders in the production
of seed stock, and in the development of new lines or breed of swine.
Two types of inbreeding:
1. Close breeding- is the mating of very closely related animals such as mother and son, father and
daughter, and brother and sister.
2. Line breeding- is the mating of animals having blood connections but is not closely related like cousin
or uncle and niece.
The result of this system is called inbreed.
Disadvantages of inbreeding if it is not properly implemented. This includes the following:
a. Decrease in number of piglets born
b. Decrease in number of piglets weaned
c. Low weight of piglets at birth
d. Low weight of piglets at weaning
e. Delayed sexual maturity
 f. Delayed development of testes and low production of sperm cells
g. Reduced number of eggs ovulated per heat period
h. Low strength and vigor of piglets
i. Slow rate of growth
j. Uncertainty of conception
k. Lack of fertility
l. Complete sterility and abortion
m. Occurrence of abnormalities

3. Upgrading or grading- this is the mating of native pigs with a purebred. A purebred is an animal that is
registered or recorded in the association book of the breed to which it belongs.
Systems of mating
1. Hand mating is a system wherein the movements of the animals are controlled. The boar and the sow
are brought together only when the latter is in heat.
Advantages of hand mating:
1. The producer knows which sow or gilt is bred and which is not.
2. The farrowing day of sows can be easily predicted.
3. Boar services are controlled and regulated.
4. Reproductive performance of the sow can be easily determined.
5. Boars producing abnormal pigs can be detected.
Disadvantages of hand mating:
1. More labor is involved in mating.
2. The boar may not be available when the sow is in heat.
3. There is a possibility that the period may lapse.

2. Pen mating is a system wherein the boar is placed together with a number of gilts or sows in a pen.
Breeding naturally takes place in the pen and the animals have the freedom of movement.
Advantages of pen mating:
1. Less labor in mating is involved.
2. Boar service is always available.
3. Animals are better adjusted with each other.
Disadvantages of pen mating:
1. Difficulty in determining the farrowing period of the sow or gilt.
2. The boar may tend to be overused.
3. Proper feeding is difficult to follow.

GROUP 8: SIGNS OF ESTRUS

Estrus- the period when the gilts or sow are fertile and very receptive to the boar.
Gestation- the time from breeding of a female until she gives birth to her young.
Fertility- the capacity to initiate; sustain and support reproduction.
Puberty- the age which the reproductive organs become functionally operative.

Common Signs of Estrus

- Sows and gilts vary a great deal in their expression of external signs of estrus. Some are quite easy to
detect and others most difficult.
The following signs of estrus are common in most sows and gilts:
1. Coming into heat
a. Restlessness- walking to the fence, grunting, squealing.
b. Enlargement and inflammation of the vulva.
c. Mounting of companion sows.
d. Running or moving away when pressure is applied to her back.
e. Trace of discharge from the vagina.
2. In standing heat
a. Vulva at the peak of enlargement and inflammation.
b. Mucus discharge from the vagina.
c. Bracing and flipping up of her ears when pressure is applied to her back.
d. Standing for companion sows to mount her.
Reproductive Phenomena of Swine
1. Puberty is known as the age of maturity. Pigs reach the age of maturity at three to seven months.
However, at this stage boars and gilts are not yet ready for breeding.
2. Estrus or heat period when the gilts or sows are fertile and very receptive to the boar. The average heat
period is three days.
3. Estrus heat cycle is the period between two successive heat periods in the absence of conception. It
ranges from 18 to 24 days, but the average cycle is 21 days.
4. Conception rate is the ratio between the number of animals that settle and the number of sows and gilts
bred. It is highly affected by the fertility check of the boar, condition of the sow or gilt, and breeding
practices.
5. Gestation or pregnancy period is the intervening period between conception and farrowing. It normally
ranges from 109 to 119 days, averaging 114 days or three months, three weeks, and three days.
Gestation
Conception rate should be between 80 and 90% if mating has been carried out under good conditions. If
figures fall towards 60% it is important to question semen quality and the physiological state of the sow.
Successful conception is characterized by a failure to return to estrus 3 weeks following mating. Pregnancy last
for 113-116 days. The variability is small and if the date of service is known, farrowing dates can be estimated
and sows prepared accordingly.
Important diseases, including swine fever and salmonellosis, may cause abortion although these are not
the only possible causes. Moldy foods may be responsible. Deficiencies in vitamin A and calcium may cause
repeated abortions. Vaccination against swine fever during the first month of pregnancy may provoke viral
infection of the placenta resulting in abortion.
Ways of Identifying Silent Heaters
A silent heater gilt or sow is one in heat but does not show any external signs of estrus. If you suspect your gilt
or sow to be a silent heater, use any of the following tests:
1. The semen on snout test. This is done by collecting semen of the boar and letting the gilt smell it. Since
the semen carries the smell of the boar the gilt or sow in heat will stand and show acceptance of the
semen.
2. Riding the back test. A test which is done by pressing the back or loin of the female. Just like the semen
on the snout test, the sexually receptive gilt or sow will stand still.
3. Haunch-pressure test. It is done by approaching one side of the sow and applying pressure on its sides
with both hands. If the animal is receptive, it is ready to be served.

GROUP 9
Gilt- a female pig not yet already give birth but ready for breeding purposes.
Sow- a female pig already give birth.
Breeding- an act of mating animals.
Management of Replacement Gilts and Dry Sows
a. Blood test. All sows and gilts should be tested for leptospirosis and brucellosis about 3 weeks before
breeding.
b. Age to breed gilts. In some isolated cases, gilts come in heat as early as 4 months of age. However, most
gilts reach the age of puberty at about 6 to 8 months. But they should not be bred until they are about 8
months of age or weighing approximately 90-100 kilos. A gilt bred at very early age is prone to ovulate
fewer eggs. As a result, she will produce fewer and lighter pigs at birth. Very young gilts cannot also
stand the severe physical stress due to lactation without adversely affecting her growth and succeeding
reproductive performance even under the best feed management.
c. Flushing. Flushing or full-feeding sows and gilts a high energy ration for about two weeks before mating
is important to ensure maximum ovulation rate. Attempts to determine the maximum flushing period
needed to improve ovulation rate showed that increasing the energy intake for only a 6-day period
before breeding resulted to an increase by 1.3 on the number of eggs ovulated.
Breeding Practices for Gilts/Sow
Breed gilts when they are eight months of age and weigh at least 90-100 kg. breeding gilts younger than this age
is disadvantageous because smaller litter size at birth and at weaning will be produced. Breeding very young
gilts will also shorten their lifetime reproductive performance. Never breed a sow during its lactation period.
Breed sows during the first occurrence of heat after weaning if their physical conditions permit it. Usually, heat
comes within four to seven days after weaning.
Caretakers must be alert to identify animals that are in heat. The common signs include the swelling and
reddening of the vulva and mucus discharge from the vagina. The gilt or sow becomes restless and tries
mounting other pigs in the pen. Animals in heat also have a no discharge particularly in the presence of the
boar. Breed gilt or sow as soon as she accepts the boar. In practicing hand mating, two services may be allowed
to ensure conception.\
Based on the breeding chart, the best time to breed gilt or sow is in the afternoon of the first day of heat and
early in the morning of the second day of heat. Large number of egg cells or ova is released during these
periods. Breeding animal too early or too late in the day gives poor result. For the raiser, it is more
advantageous to postpone the breeding if he fails to observe the occurrence of heat then to continue breeding the
animal.
Breeding is the art of producing new animals. For best results, sow should be bred late during the first day or
early the second day from the onset of receptivity. It should not be earlier or later in the heat period.

GROUP 10: MANAGEMENT OF THE BOAR

a. Feeding. Feed your boars with the same ration used for pregnant gilts or sows. Avoid sudden changes in
the kinds and amount of ration, feeding materials, and ingredients just before or during a heavy breeding
schedule. Such changes may cause digestive upset serious enough to throw the boar “off-feed”. Also
avoid overfeeding your boar. Overfeeding is not only wasteful of feed but will even cause over-fatness
and sluggishness.
b. Blood test. Regardless of prior history or origin, a boar before is introduced in a farm should be tested
for brucellosis and leptospirosis by a competent veterinarian. If a boar is found positive to any or both of
the tests, he must not be used as sire of the herd.
c. Fertility check. Always check the fertility of a new boar before using him on your breeding sows. Do
this by examining the color, concentration, motility, and volume of the semen. Unless a boar can
produce degenerate volume of semen with desirable sperm concentration, motility, and morphology, his
fertility is subject to question.
d. Breeding load. Some boar reach the age of maturity at 110 to 147 days or about 5 months but they are
still too young to serve as sire of the herd. A boar below 8 months is frequently low in quantity and
quality of semen. For this reason, use him sparingly or only in cases when you want to check his
breeding performance.
e. Assisting the boar. The first service is a very crucial point in a young boar's life it is: important that the
first mating should be with a suitable female. A quiet, cooperative, and strongly in heat sow is preferred.
A young boar when mated to a female who already knows the rudiments of mating will have little or no
difficulty to mount if the boar had difficulty to mount as in the case with a female who is nervous,
shaky, and elusive, the service will likely be a failure. When the first service is a failure, the boar usually
becomes frustrate and depressed. Remember that a successful first service will give him satisfaction and
self-confidence.
f. Boar to sow ratio. The number of boats needed in a herd depends on the number of productive sown
Including replacement gilts, age of the boar size of females and on the frequency of mating in a single
heat period. With multiple farrowing program, the following number of boar is recommended.
Age (months) No. of services per week
7 or less None
7 to 9 2
9 to 12 5-7
12 to 18 7-8
18 and over 8-10
Table 1. Recommended breeding load of boars at different ages.
Close supervision, especially of the first service is necessary. Always guide the boar in his first attempts
because if he is unable to penetrate correctly, he becomes excitable, then exhausted and finally upset.
Checking the Boar’s Fertility before the Breeding Season
Sexual maturity or puberty is a gradual process. Some boars reach sexual maturity as early as four months of
age but they are not ready for service. It is recommended that boars be seven to eight months old before they are
first used in breeding herd. A fertility check should be made at least 30 days before the boar is expected to be
used in the breeding herd. A common practice is to mate the young boar to several market gilts and check to see
if they settle. While the boar is being test-mated to market gilts he should be carefully observed to determine his
libido or sex drive and his ability to perform a satisfactory service. The boar should be given a physical
examination prior to the breeding season. The following points should be checked:
1. General appearance. The boar should be active, alert, and aggressive for his feed.
2. Temperature, Low-level infections can cause an increase in body temperature that may reduce the number of
normal sperm produced. A temperature much in excess of 102.5 degrees (23 Fahrenheit). Should justify
additional treatment by a veterinarian.
3. Soundness of feet and legs. The boar must be sound on his feet and legs if he is to be an effective breeder.
Check for lameness and soreness in the joints.
4. Condition. Check to see if the boar is too fat or too thin.
5. Testicles: Check to see if there is an enlargement, inflammation, or soreness in either testicle.
Standard feeding:
2.5 kg – young boar
2 kg – adult boar
Sigmoid flexure- S-shape penis

GROUP 11: CARE AND MANAGEMENT OF PREGNANT SOW

In order to be sure the sow has become pregnant. We have to watch her closely during the days around 3 weeks,
and again 6 weeks after she was bred. If the sow does not come in heat during those days, we can assume that
she is indeed pregnant. Avoid stress, rough handling, fighting and other disturbances, especially in the first 3-4
weeks of pregnancy.
One of the most important factors in a sustainable swine production programme is that of the managemental
aspects relating to sow. Sows should be looked after with particular care so that the piglets are delivered
normally and nursed properly. The time period between breeding and farrowing is known as pregnancy period.
The duration of pregnancy is 114 day (3 months, 3 weeks and 3 days).
The following factors needs special attention during pregnancy
1. Housing
2. Feeding
3. Health
Housing:
Pregnant sows should be housed separately in special pens with sufficient floor space. If space is
available exercise is strongly recommended. Slippery floors may lead to falling causing accidental abortions
Feeding:
 Sows gain weight during pregnancy which consists of two-thirds body weight gain and fattening of the
sow and for the embryos and embryonic fluid. Feeding is of particular importance and conversion of food into
body is efficient and nutrient retention is very high. Nevertheless, it is not recommended that should gain
excessive weight during pregnancy which otherwise following parturition they will be heavy and clumsy and
piglets will be easily crushed. Normal sow feeding regime can be maintained for the first 3 months of
pregnancy. Following this, sows are placed in farrowing pens and fed ad libitum. It is the feeding management
through which the animals are offered as much food as they want. Finally, it is necessary to promote appetite in
sows as they have considerable nutrient requirements during lactation. Such an increase in appetite will not
develop spontaneously and requires time.
Health:
Pregnancy may be halted before term and the fetuses ejected this is abortion. It must be understood that
sows may eat both fetuses and placental membranes and that some abortions may not be recorded by the
farmers. Important diseases including swine fever and salmonellosis, may cause abortion although these are not
the only possible causes. Moldy feed may be responsible. Deficiencies in Vitamin A and calcium may cause
repeated abortions. Vaccination against swine Fever during the First month of pregnancy may provoke viral
infection of the Placenta resulting in abortion.
Consider the following points in taking care and managing pregnant sows:
 Regulate the feed intake of gilts or sows immediately after breeding to prevent them from becoming too
fat. Obesity of pregnant sows may result to a fewer number of pigs farrowed. Also, 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.
 To avoid constipation, provide a healthy but laxative ration. Provide plenty of water and newly
harvested green feeds such as camote vine, kangkong, paragrass, and water lily.
 Deworm sow and gilts against internal parasites and treat external parasites 14 days before expected date
of farrowing.
 In commercial operations, the sow should be transferred to the farrowing house one week before
farrowing to provide her time to adjust to new environment.
PREPARATIONS FOR FARROWING
In most commercial scale operations, pregnant gilts or sows are moved from gestating house into the
farrowing house. This is usually done one week before the expected date of farrowing to allow sufficient time
for a sow to adjust to the new environment. In this way, they will be more relaxed at farrowing time.
a. Preparing the sow. Before being moved into the farrowing house, the sow should be thoroughly
scrubbed with soap and water especially in the region of the sides, udder, and undersurface of the body.
This removes adhering parasite eggs and bacteria that are potential diarrhea-causing agent.
b. Preparing the Farrowing Pen. The Farrowing unit should be thoroughly cleaned to reduce infection. If
possible, the unit should be cleaned completely, disinfected and left unused for 5-7 days. When this is
not practical, the individual pen or crate should be cleaned and disinfected before a new sow is placed.
Cleaning can be accomplished by scraping, high pressure cleaners, steam cleaners and /or stiff scrub
brush. A complete job is necessary; otherwise, the use of a disinfectant is futile. Many good commercial
disinfectants are available, including the quaternary ammonium compounds. Ionosphere compound and
lye.
 Many producers use farrowing pen with adjustable hurdles to accommodate big and small sows. When
animals will farrow in an open pen, it is advisable that guard rails be provided to prevent sows from crushing
their piglets. Also, necessary repairs and adjustment should be done while checking for sharp edges, protruding
part or anything that might hurt sow or being used. Whenever possible, the pen should be provided with an
artificial or supplemental heat (heat lamps, gas brooders, floor heater) to warm baby pigs. Pen should be lightly
bedded with clean, fresh material. Any good absorbent that is not too long and coarse is satisfactory.

GROUP 12: CARE OF THE SOW AND LITTER AT FARROWING

Farrowing- an act of giving birth pig.
Still born- fully developed piglet which born dead, stillbirth
Oxytocin- a hormone which is mainly responsible of uterine construction and milk flow
SIGN OF FORROWING
Respiratory rate increases, and sometimes pigs will breathe through open mouths. Also, the vulva swells and
softens, sows/gilts exhibit abdominal contractions, mammary gland develops and finally milk let down. Milk let
down is usually within 24 hours of farrowing
THINGS TO DO DURING FARROWING TIME
 Do not leave the sow during farrowing time. Be ready the sow if necessary.
 A sow needs a quiet environment at farrowing time. Excessive noise can cause discomfort and delay in
farrowing.
 As soon as the piglet is expelled remove the transparent fetal membrane covering the body with clean
dry cloth.
- Remove also the mucus that clogs the snout to let the piglet breath freely.
 For seemingly lifeless piglets, examine the base of the umbilical cord. A piglet can still be saved by
applying artificial respiration if the pulsing movement is observed in the cord.
COMMON CAUSES OF DIFFICULT BIRTH
 Uterine inertia (uterus is unable to contract)
 Malpresentation of piglet (breech, upside down, two piglets simultaneously
 Canal obstruction (hymen constriction in gilt, vaginal or cervical prolapse, constipation, full bladder)
 Sow hysteria - nervousness of the sow, excitement, or distress.
 Deviation of uterus (rotation, partial uterine torsion, s- shaped deviation)
INDICATION OF BIRTH INCLUDES THE FOLLOWING
- Gestation goes beyond normal limits
- The sow emits a whitish, foul discharge a few days before farrowing.
- There is straining of the sow but piglets are not farrowed. This may be due to obstruction of the
canal, malpresentation of piglets.
- The sow stops laboring
- Labor is prolonged
 - Severe tiredness as a result of prolonged laboring.
CORRECT PROCEDURE FOR SAFE DELIVERY
1. Check your finger nails. If they are long sharp at the edge trim your nails short and smooth.
2. Clean the vulva or the lips of the sow reproductive organ thoroughly.
3. Wash your hands and arms very well soap and water. After washing, lubricate your hand with petroleum
jelly or coconut oil.
4. Form a cove with the lubricate hand and arm.
5. Open the lips of the vulva with the other hand insert the cove shaped hand in place and penetrate deeper
when the animal relaxes.
6. In case of malpresentation of the fetus, push the piglets gently to change its position such that the
posterior of the hind legs are felt first.
7. Pull the piglet gently towards the vulva when the sow exerts pushing effort to deliver the piglets. After
successfully removing the obstructing piglet. The remaining piglets will be easily expelled one by one
by the sow.

GROUP 13: PIGLET CARE MANAGEMENT

1. Navel cord care- Do not clip the umbilical cord of a new born piglet or immediately after expulsion it
may create an avenue for disease organism to enter the piglet's body, it will dry and fall of on its own.
Usually, happens about six hours after birth. It a piglet" Is bleeding from navel pot a clean string and
tying around the cord approximately one inch from the body. It is extremely important to disinfect the
navel cord.
2. Teeth clipping and tail docking- This procedure as much as possible, prevent damage to the udder of the
sow and also to avoid fighting wounds among piglets. Cutting the sharp points of the teeth (8 teeth, 4 in
the upper mouth and 4 in the lower mouth) using a tooth clipper or electric wire cutter. Do not clip the
teeth to close from the base to avoid bleeding with subsequent infection.
3. Brooders- Piglets are more comfortable at a higher environmental temperature compared to sow. The
temperature for piglet is from 30 degrees centigrade to 32 degrees. A two watt or three 50-watt electric
bulb could be used as heaters, especially during early morning (1:00-4:00). Other types of heaters are
available in the market.
4. Ear notching- Ear notching should be done immediately after birth. It is done to identify animals. Some
farms device an ear notching code of their own.
5. Colostrum- All of the new born piglet's immunity comes from the sow after birth. This is also called
passive immunity. The ability to passively absorb this immunoglobins intact, without indigestion, is lost
after 36 hours of birth. Colostrums ingested after this period is digested in the stomach by digestive
enzymes. It is extremely recommended that piglets should suckle immediately after birth due to this
reason.
6. Fostering- If sows do not produce enough milk or have given birth to a large litter, it is wise to transfer
the whole litter on few of the piglets to a foster sow, as the case maybe. Fostering is best done to sows
which have farrowed 1 to 2 days or later, if not on the same day, as a rule of thumb, always transfer or
foster bigger piglets so they would have the advantage of being able to cope with the fighting with new
littermates.
7. Crushing- Piglets crushed by the sow are commonly seen in most farms. Factors which may continue to
this are 1) weak piglets especially the hind legs, tend to fall abruptly when lying down; 2) weak piglets
which may not be able to get away quickly; 3) poor pen construction resulting to slippery flooring and
improperly made farrowing hurdles; 4) inadequate heating resulting to huddling near sow; 5) poor water
 supply resulting to frequent standing and lying down to drink; and 6) disturbance of the farrowing unit
causing excitement on the part of the sow.
8. Splay legs- Piglets are sometimes born with weak leg muscles and are not able to stand and walk
properly such that their hind legs slip sideways. These piglets sit characteristically with their hind legs
spread apart. Severely affected piglets can be splayed on their front legs as well.
9. Castration- The removal of the testicles of male piglets is a simple operation but it can be fatal if you do
not know the correct procedure. Complications are uncommon provided sanitary precautions were
observed. Whether the operator uses a single or double incision, both produce satisfactory results. It can
be done of any age but stress and ease of handling should be considered. One or two weeks of age is the
best time when the animal is not too big and still have a good level of antibodies from the sow.

Reminders before performing castration:

 Check whether all young boars are healthy. postpone castration in case of illness.
 Check whether there are piglets with hernia to avoid constipation.
 Clean the pen properly before castration. Do not transfer the piglets before or after castration. This will
cause extra stress.
Methods of Weaning
1. Abrupt method. It is done by removing all the piglets from the mother at one time. In this method we
should reduce the row's feed two to three days before weaning to reduce milk flow and minimize udder
problems.
2. Gradual method it can be done by first removing the large piglets in the litter. The smaller piglets can
then occupy the more developed teats of the sow formerly being occupied by the bigger piglets.
GROUP 14: CARE FOR/MANAGE THE GROWING/FINISHING PIGS AND NEWLY ARRIVED
STOCKS
Management of Growing Finishing pigs
- Growing finishing generally refers to the post weaning period to slaughter weight of about 100
kilograms. The management during this period is less demanding than that of sucking pigs.
Nevertheless, growing finishing pigs must be provided with ample protection against pest and
diseases and fed in accordance with their requirements to insure a reasonable profit.
Deworming
The are various species of intestinal parasite affecting swine. Of these, the large round-worms (Ascaris)
are of special significance because they are the most common and injurious to swine.
These problems can be avoided if the pig, the caretaker, and manure can be kept apart. But since this is
almost impossible, we have to rely mainly to preventive treatment program. Part of a sound health program
deworming of the pigs one or two weeks after weaning. As with almost all deworming drugs of anthelmintics, a
second treatment 2 months after the first treatment is necessary. The first treatment is only effective on worms
lodged in the intestines and it takes about two months for the worm to complete its entire life cycle Larvae not
killed by the first treatment can be eliminated during the second treatment.
 Vaccination Against Hog Cholera -Hog cholera is one of the most serious diseases in the Philippines in
terms of annual economic losses to industry. The disease is nearly 100% fatal to all age groups of pigs.
Because of its resistance to antibiotics and other drugs and highly contagious nature, the disease is quite
difficult to control. Preventive vaccination is the only way and the most effective in controlling the
disease.
 Weanlings are best vaccinated two weeks after weaning or one week after they have been dewormed if
deworming is done before vaccination. After vaccination, the pigs should be kept indoors and not
exposed to infection until about two weeks when full immunity is attained.
 Observe extreme care in using any live virus vaccine because it may lead to serious hazard when used
improperly.
: For convincing or excellent results, the following precautions must be observed.
1) Do not vaccinate pigs less than six weeks of age except with a few of the newly introduced vaccines.
2) Do not vaccinate pigs which look unhealthy, sick or weakened by parasites, malnutrition and others
factors
 3) When stress factors exist, that is during transport of animals, inclement weather, recent changes in
husbandry practices like weaning, feeding, castration, and others, it is not advised to administer
vaccination.
4) Pigs recently exposed to infection should not be vaccinated.
5) Use only clean and sterilized syringes for reconstitution of the vaccine.
6) Use reconstituted vaccine right away and do not use leftovers for future vaccination.
7) Inject the right amount at the right site after preliminary disinfection.
8) Never use the same syringe for vaccine and serum. Avoid contact between these two biologicals in or
out of the body since they tend to neutralize each other.
Feeding
The preparations in the ration of growing finishing pigs decreases with the increase in age, the ration og
the pigs should be changed at different stages of growth and the shift from one ration to another should be done
gradually in order to not upset the normal feeding behavior of the pigs. Always allow a transition period of at
least one week.
Feeds CP Kls Stage
Feed Starter 18% 10-20 Weaning-2 mos old
Grower 16% 30-35 15-20 weeks old
14% 35-60
Finisher 13% 60-90 20 weeks old

GROUP 15: SWINE DISEASES

Pig diseases can be caused by bacteria, viruses, protozoa, nutritional deficiencies, poisonous substances,
internal and external parasites.
Bacterial diseases include Swine erysipelas, swine dysentery and infectious arthritis.
Viral and mycoplasma diseases include, African Swine Fever, swine influenza, enzootic pneumonia of
pigs & vesicular exanthema of swine,
 SWINE ERYSIPELAS:
is an infectious disease caused by the bacterium Erysipelothrix rhusiopathiae seen mainly in growing
pigs and characterized clinically by sudden death, fever, skin lesions and arthritis. The fever can induce
abortion in pregnant gilts and sows.
 SWINE DESYNTERY:
The typical pig affected with swine dysentery will appear dull, depressed and inoperant with sunken (or
slab) sides to its abdomen. Dehydration is common. The feces will range from soft to almost water;
containing blood, mucous, and in severe cases necrotic gut lining.
 INFECTOUS POLYARTHRITIS:
Causes of death in up to 1.5% of affected pigs, is caused by various facultative and specific pathogens
that caused localized infections that precede septicemia.
 AFRICAN SWINE FEVER:
is a highly contagious viral disease of pigs. Its symptoms are; High fever, decreased appetite and
weakness, Red, blotchy skin or skin lesions, Diarrhea and vomiting, & Coughing and difficulty
breathing.
 SWINE INFLUENZA:
 Swine influenza or (swine flu) is a respiratory disease of pigs caused by type A influenza virus that
regularly causes outbreaks of influenza in pigs. Swine Flu viruses can cause high level of illness in pigs’
herds, but cause few deaths in pigs.
 ENZOOTIC PNEUMONIA:
Mycoplasmal pneumonia of swine (MPS) also referred to as enzootic pneumonia (EP) is a common,
widely distributed disease that occurs throughout the year. It is restricted to swine and occurs in all
major swine-raising countries. The disease is characterized by a persistent dry cough, impaired growth,
occasional flairs of overt respiratory distress, and a high incidence of lung lesions is slaughtered pigs.
 VESICULAR EXANTHEMA:
is a virus which produces a disease in pigs that is clinically indistinguishable from the viruses causing
foot-and-mouth disease (FMD) and swine vesicular disease (SVD).

HOW TO TELL THAT A PIG IS IN BAD HEALTH.

 General signs: dullness loss of appetite, labored or rapid breathing, sudden deaths, loss of weight, low
weight gain and fever usually manifested by shivering of the pig.
 Signs expressed on the skin: reddening of the skin or skin discoloration, loss of hair and hardening of
some parts of the skin, itching and cracking of the skin.
 Other signs: cough, abnormal nasal discharges, diarrhea with putrid smell, abnormal, content and color
of feces and abortions.

DISEASE PREVENTION AND CONTROL:

- Housing and Ventilation.
- Proper manure disposal
- Provide suitable feed and water containers
- Isolate new animals
- Dispose of dead pigs properly.
- Use of disinfectants.

The Following are some recognizable signs of diseases

1. Extreme Thirst - The water consumption of a sick animal is increased due to fever which leads the animal to
excessive perspiration and exhaustion.
2. Decreased Food consumption - This can be detected by the presence of leftovers in the feeding trough. The
cause of loss appetite in the animals should be identified immediately.
3. In coordination of movements – A sick animal may manifest abnormal movements such as circling around
aimlessly, slowness in walking and a tendency to lie down frequently.
4. Depression and weakness -The weight of a sick animal abruptly decreases. Depression is also known by deep
hallows on both sides of the body and sunken eyes.
5.Change of color - This may include paleness of the gum as in the case of anemia. There may also be
yellowing of the skin and urine, or Jaundice, as in the case of hepatitis or swelling of the liver.
6. Swelling or inflammation-This may occur in the infected part of the skin and other body parts.
7. Respiratory disorders – This may include diarrhea and constipation brought by excessive fiber of the ration
and fever.

Different Swine diseases are brought by different carrier agents. These agents include the following:
1. Bacteria- tuberculosis, swine plague, swine dysentery
2. Virus- hog cholera
3. Fungus- ringworms
4. Parasites- hog mange, ascaris, tapeworms
5. Nutritional- anemia, rickets
6. Wounds- tetanus
7. Insects- malaria
8. Protozoan- colibacillosis
9. Poisonous plants and chemicals

Environment factors such as the following can also cause and aggravate swine diseases:
1. Poor housing
2. Poor ventilation
3. Over crowding
4. Dirty quarters
5. High and low temperature
6. Abrupt changes in weather conditions
7. Improper handling of animals

GROUP 16: RECORD KEEPING

Let us Define:
 Records - History of past events that provide a very suitable foundation for planning for the future when
used properly
 Registered - designating purebred animals whose pedigrees are recorded in the dreed registry.
 Pedigree - the record of the ancestry of an animal.
 Litter record - the performance data of the sow as well as some pertinent information about her offspring
such as birth weight, weights and weaning of past events that weight at different ages.
 Mortality Report - a report on the cause of death and action taken together with the numbers and class of
animals that have died within a certain period of time.
Essential Records in Swine Records
1. Livestock Inventory Record - This record contains the list of the number of animals per month. It
indicates whether there is increase or decrease in the animal population.
2. Feed Consumption Record - This Record contains the kind and total amount of feeds consumed by the
animals for the one month.
3. Sow and Litter Performance Record - This record shows the performance of the sow and its litter from
birth to weaning time.
4. Sow Breeding Performance Record - The performance of the sow from breeding to furrowing can be
seen in this record
5. Boar Performance Record - The breeding performance record of the boar can be identified in this record.
6. Summary of Mortality Report - This is a record that presents the death rate of animals and the cause of
their deaths.
7. Expense Record - All expenses in the Swine raising project are entered in this record for accounting
purposes.