1

SIBUGAY TECHNICAL INSTITUTE INCORPORATED

Lower Taway, Ipil, Zamboanga Sibugay
www.sibugaytech.edu.ph
alface01@yahoo.com

School President: 0917-1271826/0917-1217190 Academic Dean: 09064393454

Registrar: 09353420564 Guidance Coach: 09497510953
DSA: 0935119087

ANIMAL PRODUCTION
(SWINE) NC II

AGRITECH 12-A

LEARNER’S MODULE
UNIT TEST TO FINAL

STUDENT’S NAME
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Hi! Welcome to the first semester. This is your learning module for
Animal Production –Swine NC II. This qualification is divided into 3
competencies; the Basic, Common and Core Competencies. Below is
your road map and guide regarding the course and for the lessons to be
tackled.
The ANIMAL PRODUCTION (SWINE) NC II
Qualification consists of competencies that a person
Course/Subject Overview
must achieve to handle breeders, handle farrowing
sows and sucklings, raise weanlings, produce
finishers, maintain healthy animal environment and
apply biosecurity measures.
Unit Coverage (week 1 to week 2):
UNIT TEST EXAM
Lesson 1: Participate In Workplace Communication
Lesson 2: Work In Team Environment
Lesson 3: Practice Career Professionalism
Lesson 4: Practice Occupational Health And Safety
Procedures
Week 3 – Unit Examination
Prelim Coverage (week 4 to week 6):
Topics and Contents
PRELIM EXAM:
Lesson 1: Apply Safety Measures In Farm
Operations
Lesson 2: Use Farm Tools And Equipment
Lesson 3: Perform Estimation And Basic Calculation
Lesson 4: Process Farm Wastes
Week 7 – Prelim Examination
Midterm Coverage (week 8-10):
MIDTERM EXAM:
Lesson 1: Handle Breeders
Lesson 2: Handle Farrowing Sows and Sucklings
Lesson 3: Raise Weanlings
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Week 11 – Midterm Examination

Pre-Final Coverage (week 12-14):
PREFINAL EXAM:
Lesson 1: Raise Weanlings
Lesson 2: Produce Finisher
Lesson 3: Maintain Animal Healthy Environment
Lesson 4: Apply Biosecurity Measures
Week 15 – Pre-final Examination
Final Coverage (week 16-17):
FINAL EXAM:
Lesson 1: Artificial Insemination
Lesson 2. Castration
Week 18 – Final Examination

Course/Subject Objective This subject will enable learners from Agriculture

and Fisheries Arts to understand and acquire
knowledge that would befit them to become a
National Certificate holder in Animal Production
Swine level II.
Requirements All learners with this subject will need to;
1. Submit all the needed requirements such as;
learning activities, project, quizzes and major
examinations on time, in order to pass the
subject.
2. Need to participate in a virtual class if
necessary and needed.
3. Apply for National Assessment in TESDA.
Note: Adjustments may be allowed but provided with
exact, enough and reasonable reasons.
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1 Module 1 Week 1-3

Basic Competencies
Reference: Animal Production (SWINE) NCII, Training Regulations –
tesda.gov.ph
Module Overview:
Module 1, this unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
Also, this module will discuss the importance and techniques in participating in a
workplace environment, working in a team, practicing ca?_reer professionalism and
maintaining occupational health standard inside a workplace. This module is
designed to let learners acquire the knowledge, skills and attitudes in a workplace
environment.
Objectives;
1. Examine the importance of career professionalism in a workplace
environment.
2. Evaluate the necessary knowledge in working in a professional environment.
3. Apply these knowledge, skills and attitudes in the future career.
Lesson 1. Participate in a Workplace Communication
1. Obtaining and Conveying
1.1. Specific and relevant information is accessed from appropriate sources
Appropriate Resources:
1.2. Effective questioning, active listening and speaking skills are used
 Team members
to gather and convey information.
 Suppliers
1.3. Appropriate medium is used to transfer information and ideas.
 Trade personnelare the appropriate medium in transferring
The following
 Local government
information.
o Memorandum
 Industry bodies
o Circular
o Notice
o Information discussion
o Follow-up or verbal instructions
o Face to face communication
1.4. Appropriate non- verbal communication is used.
1.5. Appropriate lines of communication with supervisors and colleagues
are identified and followed.
1.6. Defined workplace procedures for the location and storage of information
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are used. Storage of information are the following;

 Manual filing system
 Computer-based filing system
1.7. Personal interaction is carried out clearly and concisely.
2. Participate in a workplace meetings and discussions
2.1. Team meetings are attended on time
2.2. Own opinions are clearly expressed and those of others are listened to
without interruption.
2.3. Meeting inputs are consistent with the meeting purpose and established
protocols. These are the following protocols in meeting.
Observing meeting
Compliance with meeting decisions
Obeying meeting instructions

2.4. Workplace interactions are conducted in a courteous manner. These are

the workplace interaction that must be carried out in a respectful
manner.

Face to face
Telephone
Electronic and two way radio
Written including electronic, memos, instruction and forms, non-verbal
including gestures, signals, signs and diagrams

2.5. Questions about simple routine workplace procedures and maters

concerning working conditions of employment are asked and responded
to
2.6. Meetings outcomes are interpreted and implemented.
3. Completing relevant work related documents
3.1. Range of forms relating to conditions of employment are
completed accurately and legibly
 Different forms relating to conditions of employment are; Personnel
forms, telephone message forms, safety reports
3.2. Workplace data is recorded on standard workplace forms
and documents
3.3. Basic mathematical processes are used for routine calculations
3.4. Errors in recording information on forms/ documents are identified
and properly acted upon
3.5. Reporting requirements to supervisor are completed according
to organizational guidelines
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Lesson 2. Work in a Team Environment

This unit covers the skills, knowledge and attitudes to identify role and responsibility a

1. Describing Team Role and Scope

1.1. The role and objective of the team is identified from available sources
of information
The following are the roles and objectives of the team;
 Work activities in a team environment with enterprise or specific
sector
Limited discretion, initiative and judgment maybe demonstrated on the job,
either individually or in a team environment
Different Sources of Information;
 Standard operating and/or other workplace procedures
 Job procedures
 Machine/equipment manufacturer’s specifications and instructions
 Organizational or external personnel
 Client/supplier instructions
 Quality standards
 OHS and environmental standards
1.2. Team parameters, reporting relationships and responsibilities are identified
from team discussionsand appropriate external sources.
2. Identify own role and responsibility within team
2.1. Individual role and responsibilities within the team environment
are identified.
2.2. Roles and responsibility of other team members are identified
and recognized.
2.3. Reporting relationships within team and external to team are identified.
3. Working as a Team Member
3.1. Effective and appropriate forms of communications used and interactions
undertaken with team members who contribute to known team activities
and objectives
3.2. Effective and appropriate contributions made to complement team activities
and objectives, based on individual skills and competencies and workplace
context
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Work procedures and practices Conditions of work environments Legislation and indus
Standard work practice including the storage, safe handling and disposal of chemicals
Safety, environmental, housekeeping and quality guidelines

3.3. Observed protocols in reporting using standard operating procedures

3.4. Contribute to the development of team work plans based on an
understanding of team’s role and objectives and individual competencies of
the members.
Lesson 3. Practice Career Professionalism

This unit covers the knowledge, skills and attitudes in promoting career growth and adva

1. Integrating Personal Objectives with Organizational goals

a. Personal growth and work plans are pursued towards improving
the qualifications set for the profession
b. Intra- and interpersonal relationships is are maintained in the course
of managing oneself based on performance evaluation
c. Commitment to the organization and its goal is demonstrated in
the performance of duties
2. Setting and Meeting Work Priorities
a. Competing demands are prioritized to achieve personal,
team and organizational goals and objectives.
b. Resources are utilized efficiently and effectively to manage work
priorities and commitments. Appropriate resources are the following;
Human
 Financial
 Technology
o Hardware
o Software
c. Practices along economic use and maintenance ofequipment and
facilities are followed as per established procedures
3. Maintaining Professional Growth and Development
a. Trainings and career opportunities are identified and availedof based
on job requirements. Training and Career Opportunities;
1. Participation in training programs
 Technical
 Supervisory
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 Managerial
 Continuing Education
2. Serving as Resource Persons in conferences and workshops
b. Recognitions are sought/received and demonstratedas proof of career
advancement. Types of Recognition are the following;
 Recommendations
 Citations
 Certificate of Appreciations
 Commendations
 Awards
 Tangible and Intangible Rewards
a. Licenses and/or certifications relevant to job and career are obtained
and renewed.
Licenses and Certifications Relevant to Job;
National Certificates Certificate of Competency Support Level Licenses Professional Lice

Lesson 4. Practice Occupational Health and Safety Procedures

 This unit covers the outcomes required to comply with regulatory and
organizational requirements foroccupational health and safety.
1. Identifying Hazards and Risks
1.1. Safety regulations and workplace safety and hazard control practices and
procedures are clarified and explained based on organization procedures.
Safety Regulations may include but are not limited to:
Clean Air Act
Building code
National Electrical and Fire Safety Codes Waste management statutes and rules
Philippine Occupational Safety and Health Standards DOLE regulations on safety legal re

1.2. Hazards/risks in the workplace and their corresponding indicators are

identified to minimize or eliminate risk to co-workers, workplace and
environment in accordance with organization procedures
Hazards and Risk May include but are not limited to:
 Physical hazards – impact, illumination, pressure, noise, vibration,
temperature, radiation
 Biological hazards- bacteria, viruses, plants, parasites, mites, molds, fungi,
insects
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 Chemical hazards – dusts, fibers, mists, fumes, smoke, gasses, vapors

 Ergonomics
 Psychological factors – over exertion/ excessive force,
awkward/static positions, fatigue, direct pressure, varying
metabolic cycles
 Physiological factors – monotony, personal relationship, work out
cycle
1.3. Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures.
Contingency Measures May include but are not limited to:
 Evacuation
 Isolation
 Decontamination
 (Calling designed) emergency personnel
2. Evaluating Hazards and Risks
2.1. Terms of maximum tolerable limits which when exceeded will result in
harm or damage are identified based on threshold limit values (TLV)
2.2. Effects of the hazards are determined
2.3. OHS issues and/or concerns and identified safety hazards are reported to
designated personnel in accordance with workplace requirements and
relevant workplace OHS legislation
3. Controlling Hazards and Risks
3.1. Occupational Health and Safety (OHS) procedures for controlling
hazards/risks in workplace are consistently followed.
3.2. Procedures for dealing with workplace accidents, fire and emergencies
are followed in accordance with organization OHS policies.
3.3. Personal protective equipment (PPE) is correctly used in accordance
with organization OHS procedures and practices.
PPE May include but are not limited to:
 Mask
 Gloves
 Goggles
 Hair Net/cap/bonnet
 Face mask/shield
 Ear muffs
 Apron/Gown/coverall/jump suit
 Anti-static suits
3.4. Appropriate assistance is provided in the event of a workplace
emergency in accordance with established organization protocol.
4. Maintaining OHS Awareness (Occupational Health Standards)
4.1. Emergency-related drills and trainings are participated in as per
established organizationguidelines and procedures.
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Emergency – Related Drills and Trainings;

 Fire drill
 Earthquake drill
 Basic life support/CPR
 First aid
 Spillage control
 Decontamination of chemical and toxic
 Disaster preparedness/management
4.2. OHS personal records are completed and updated in accordance
with workplace requirements.

OHS personal Records:

 Medical/Health records
 Incident reports
 Accident reports
 OHS-related training completed

Activity 1. Collage it out!

1. Paste a photo of professional exhibiting the following;
a. Participating in a workplace communication
b. Working in a team environment
c. Practicing Career Professionalism
d. Practicing Occupational Health and Safety procedure

Instruction:
All pictures should be pasted in a short bond paper.
Activity 2. Just Write it Out!
Answer the following questions sincerely and with your understanding of
the lessons being tackled.
1. As a future professional, is it important to communicate with workmates?
2. Why it is necessary to practice occupational health and safety procedures?
3. It is important to practice career professionalism?

END OF UNIT TEST

PERIOD
Note: All answers should be written in a short bond paper and hand written.
All questions must be answered out of your own cognition. Plagiarism is an
illegal act according to laws, therefore copy pasting of answers are prohibited
in any forms. Anyone who is caught doing so, you will be penalized with
demerit of points.
UNIT EXAM: September 16-18, 2021
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February
2 Module 2 Week
Common Competencies
21, 2022 – March 12, 2002

Reference: Animal Production (SWINE) NCII, Training Regulations –

tesda.gov.ph
Module Overview:
Module 2, this unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
Also, this module will discuss the importance and techniques applying basic safety
and health protocols in a work place and in farm operations.
Objectives;
1. Examine the importance of safety protocols in farm operations.
2. Evaluate the safety protocols and health standards inside a farm.
3. Apply these knowledge, skills and attitudes in the future career.
Lesson 1. Apply Safety Measures in Farm Operations
 This lesson topic will cover the knowledge, skills and attitudes required to
perform safety measures effectively and efficiently. It includes identifying
areas, tools, materials,time and place in performing safety measures.
1. Determine areas ofconcern for safety measures
1.1. Work tasks are identified in line with farm operations.
Work task may be selected from any of the subsectors:
o Aquaculture
o Animal Production
o Crop Production
o Post-harvest
o Agri-marketing
o Farm Equipment
1.2. Place for safety measures are determined inline with farm operations
Place for Safety Measures are the following;
 Animal pens, cages, barns
 Fish ponds, cages
 Stock room/storage areas/warehouse
 Field/farm/orchard
1.3. Time for safety measures are determined in linewith farm operations
Time for Safety Measures is the following;
Vaccination and medication period
Fertilizer and pesticides
application Feed mixing and
feeding
Harvesting and hauling
Cleaning, sanitizing and disinfecting
Dressing, butchering and castration
1.4. Appropriate tools, materials and outfits are prepared in line with job
requirements
Appropriate tools, materials and outfits are the following;
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Tools
o Wrenches
o Screw driver
o Pliers
 Materials
o Bottles
o Plastic
o Bags
o Syringe
 Outfit
o Masks
o Gloves
o Boots
o Overall coats
o Hat
o Eye goggles
2. Applying Appropriate Safety Measures
2.1. Tools and materials are used according to specifications
and procedures.
2.2. Outfits are worn according to farm requirements.
2.3. Effectivity/shelf life/expiration of materials are strictly observed.
2.4. Emergency procedures are known and followed to ensure a safe
work requirement.
Emergency Procedures for safe work;
 Location of first aid kit
 Evacuation
 Agencies contract
 Farm emergency procedures
2.5. Hazards in the workplace are identified and reported in line with farm
guidelines.
3. Safe keeping and Disposing of Tools, Materials and Outfits
3.1. Used tools and outfit are cleaned after use and stored in designated areas.
3.2. Unused materials are properly labelled and stored according to
manufacturer’s recommendation and farm requirements.
3.3. Waste materials are disposed according to manufacturers, government and
farm requirements.
Waste Material includes but not limited to;
 Animal manure
 Waste water
 Syringes
 Unused farm chemicals e.g. pesticides, chemicals, fertilizers
 Expired reagents
 Dead animals
Hazards may include but not limited to;
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• Chemical
• Electrical
• Falls
Lesson 2. Use Farm tools and Equipment
This unit covers the knowledge, skills and attitudes required to use farm tools and e

1. Selecting and Using Farm Tools

1.1. Identified appropriate farm tools according to requirement/use
1.2. Farm tools are checked for faults and defective tools reported in
accordance with farm procedures.
1.3. Appropriate tools and equipment are safely used according to job
requirements and manufacturers conditions.
2. Selecting and Operating Farm Equipment
2.1. Identify appropriate farm equipment
Appropriate Farm Equipment for Swine is the following but not limited to;
 Engine
 Pumps
 Generators
 Sprayers
2.2. Instructional manual of the farm tools and equipment are carefully read
prior to operation
Farm tools needed;
 Sickle
 Cutters
 Weighing scales
 Hand tools
 Measuring tools
 Garden tools
2.3. Pre-operation check-up is conducted in linewith manufacturers manual
 Tires
 Brake fluid
 Fuel
 Water Thingsneededtobechecked before farm operations.
 Oil
 Lubricants
 Battery

2.4. Faults in farm equipment are identified and reported in line with farm
procedures
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2.5. Farm equipment used according to its function

2.6. Followed safety procedures
3. Performing Preventive Maintenance
3.1. Tools and equipment are cleaned immediately after use in line with farm
procedures.
3.2. Routine check-up and maintenance areperformed
3.3. Tools and equipment are stored in designated areas in line with farm
procedures.
Lesson 3. Perform Basic Estimation and Calculation
This unit covers the knowledge, skills and attitudes required to
perform basic workplace calculations.

1. Performing Estimation
1.1. Job requirements are identified from written or oral communications.
1.2. Quantities of materials and resources required to complete a work task are
estimated.
1.3. The time needed to complete a work activity is estimated.
1.4. Accurate estimate for work completion are made.
1.5. Estimate of materials and resources are reported to appropriate person.
2. Performing Basic Workplace Calculations
2.1. Calculations to be made are identified according to job
requirements Things needed to be calculated
 Quantity of feeds
 Amount of fertilizer
 Amount of medicines
2.2. Correct method of calculation identified
Methods of Calculation;
 Addition
 Subtraction
 Multiplication
 Division
 Ratio and proportion
2.3. System and units of measurement to befollowed are ascertained
Systems of Measurement could either be;
 English
 Metric
Units of Measurement;
 Area
 Volume
 Weight
2.4. Calculation needed to complete work tasks are performed using the four basic
process of addition, division, multiplication and subtraction.
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2.5. Calculate whole fraction, percentage and mixed when are used to complete
the instructions.
2.6. Number computed in self-checked and completed for alignment.
Lesson 4. Process Farm Wastes
This unit covers the knowledge, skills and attitudes required to process farm wastes. It com

1. Collecting Farm Wastes

1.1. Tools and materials are prepared for collection offarm wastes.
Tools and materials may include; Materials
Sacks
Tools
Containers
Spade Disinfectan
Wheel borrow Broomstick Sprayertsor pressurized
Detergents
First-aid
kit
Chemical spill kit

1.2. Wastes are collected following OSHS and waste collection

requirements and plan.
Types of Wastes:
May include:
 Plant materials
 Hay
 Weeds
 Twigs
 Twines
 Empty wooden crates
 Animal manure
 Feed refuse
 Spoiled feeds (Forage and feed supplements)
 Spent bedding materials
 Empty sacks
 Trash fish
 Fish meal
 Effluent
1.3. Dangerous and hazardous wastes are collected following the
HAZMAT(hazardous material) protocol.
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Dangerous and Hazardous Materials:

Pesticides Syringes
Expired biologics Expired veterinary drugs Spoiled milk
Diseased plant and plant parts Empty veterinary bottles/syringes

1.4. Appropriate personal protective equipment (PPE) areworn as prescribed by

Occupational Safety and Health Standards (OSHS).
2. Identifying and Segregating Waste
2.1. Wastes are identified by categories according toindustry standards and
environmental legislation.
Waste Categories;
Re-usable
Recyclable
Solid
Liquid
2.2. Wastes are segregated according to organizational requirements and relevant
legislation.
2.3. Sorted waste is placed into labelled container to avoid littering and prevent
cross-contamination.
2.4. Information on waste is obtained by asking authority to ensure
correct identification.
3. Treating and Processing Farm Wastes
3.1. Dangerous and hazardous wastes are handled according to
organizational requirements and relevant legislation following OSHS
procedures.
3.2. Processing of farm wastes is done following environmental legislation
and codes.
Processes for Farm Wastes;
 Composting
 Compacting
 Liquefying
 Shredding
 Carbonizing
 Charcoaling
3.3. Principles of 3Rs (reduce, reuse and recycle) areapplied accordingly.
3.4. Farm wastes are disposed of according toenvironmental legislation and
codes.
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4. Performing Housekeeping
4.1. Appropriate warning signs and labels are displayed in conspicuous places
around the workplace.
4.2. Work area is cleaned according to 5S principles.
4.3. Tools are checked, cleaned and stowed according to established industry
procedures and following user’s manual.
4.4. Materials are stored following industry standard procedures and
manufacturer’s specifications.
4.5. PPE is checked for damage prior to ensuring that clean and undamaged
equipment is stored.
4.6. Storage facility is checked to ensure no contamination in the area according
to organizationalrequirements and legislation and codes.
4.7. Record keeping is done according to industry requirements.
Recording Keeping may include;
Record of farm wastes generated and
disposed Record of incidence of infection and
accidents Record of chemical spillage
Record of destroyed carcasses
Inventory of tools, materials and equipment

Activity 1. Ask Yourself!

1. Make a video of yourself identifying the types of tools in
swine production and their usage. The video must have a
minimum
of 1 minute and a maximum of 3 minutes. It’ll be submitted through FB
messenger.

Note: All answers should be written in a short bond paper and hand
END must
written. All questions OF PRELIM
be answeredPERIOD
out of your own cognition.
Plagiarism is an illegal act according to laws, therefore copy pasting of
answers are prohibited in any forms. Anyone who is caught doing so, you
will be penalized with demerit of points.

Prelim Exam: October 14 – 16, 2021

 18

March 14, 2002 – April 02, 2022

3
Module 3 Week 8-11
Core Competencies
Reference: Animal Production (SWINE) NCII, Training Regulations –
tesda.gov.ph
Module Overview:
Module 3, this unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
Also, this module will discuss the importance and techniques applying and the
scientific and technical skills in producing swine animals.
Objectives;
1. Examine the concepts of handling and breeding swine.
2. Evaluate the safety protocols and health standards in swine production.
3. Apply these knowledge, skills and attitudes in the future career.
Lesson 1. Handle Breeders
This unit covers the knowledge, skills and attitudes required to select the genetically super

1. Performing Preparatory Breeding Activities

Preparatory Breeding Activities before breeding are the following;
1.1. Acclimatization
 It is done to newly-arrived stock by following industry standard as prescribed
by veterinarian or an animal health technician.
 It is done by isolating of animals in quarantine pens.
 It is done to observe animals if they have abnormal behavior prior to putting
them inside the same pen with other animals.
 It is also done to tests if there is a possible disease.
 Also done when vaccinating that depends on disease outbreak in the area.
 Also because of semen evaluation.
1.2. Routine Medications
1.2.1. Deworming – it is a process of getting rid of worm or internal parasites.
 A process of getting the body free from worm infestations.
 Deworming schedule should include prebreeding for all breeding stocks and
prefarrowing for gilts and sows.
 Gilts are dewormed 6 must before breeding and dewormed again 4-6 weeks
prior to farrowing or giving birth.
1.2.2. Vaccination – it is a process of providing artificial active immunity on
animals by advent of vaccines. Vaccines contain antigens from viruses,
bacteria, bacterial toxins or parasites.
 19

 They are given to pigs or swine, usually by injection, to stimulate an immune

response which will protect the pigs against later natural infection with the
organism from which the vaccine was derived.
 Vaccine can be live, containing living organisms which will multiply in pig,
or inactivated, containing only killed organisms which will not multiply in
pig.
1.3. Suitable Breeders
 Suitable breeders are selected based on industry standards and choice of
enterprise.
 In selecting breeds for mating, there is a variety of choices the most common
breed of swine based on industry choices are the following;
1.3.1. Landrace
 Originated from Denmark for the production of quality bacon.
Characteristics of Landrace:
 White in color, although black skin patches or freckles are rather common.
 Known to be the longest breed of swine (16 to 17 ribs).
 This breed is known for its prolificacy and good mothering ability under
Philippine condition.
Disadvantage of the breed:
 Weak legs and pastern especially the hind leg.
 Some strains of landrace have narrow body and long legs depending on the
country of origin

1.3.2. Large White

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 Also known as Yorkshire

 Originated in Yorkshire and neighbouring countries in the Northern England.
 It was developed by selection and crossing with Leicester hog which was a
white hog.
Characteristics of Large White
 White in colour
 Sows are noted as good mother (Mother Breed)
 They not only farrow or raise large litters, but are great milker.
 The pigs are excellent foragers and compare favourably with those of any
other breed in economy of gains.
Disadvantage
 Some individuals in this herd are relatively short and with big belly and they
tend to develop carcasses with excess back fat.

1.3.3. Duroc
 A breed of hogs that had its origin in the eastern Unite State and in the Corn
Belt.
 It would seem presumptuous to day to attempt to identify the foundation stock
of the breed, which was originally called the Duroc-Jersey
Characteristics of Duroc
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 Has a solid color, ranging from very high light golden to very dark red that
approaches the colour of mahogany.
 The head is small in proportion to the body and the jowl is medium in size.
 The length of its legs is proportional to the depth and length of its body.
Performance of Duroc
 Duroc is considered a superior breed in terms of growth rate and feed
efficiency. It has a good muscle quality and is probably the most resistant to
stress.
Disadvantages of Duroc
 Some individuals have a strong tendency to have a well arched back which is
undesirable because this animal do not stay long in the breeding herd.
 Unsound front and hind legs that may lead to stiff gilt or lameness are also
encountered in some animals.

1.3.4. Pietrain
 Originated in Pietrain, Belgium.
Characteristics of Pietrain
 This breed may be appropriately called the “muscle” pigs because it is well
known for its outstanding muscle development in the ham, loin and shoulder.
 The backfat is very thin. The motherly ability is well within acceptable level.
Disadvantages of Pietrain
 22

 Because of the relatively well-muscled ham, the number one problem of this
breed is usually weakness of the hind legs which do not develop as fast as the
ham muscle.
 This breed is also known for being a slow grower and being highly susceptible
to stress.

1.3.5. New Hampshire

 Originated in Southern England.
 But the first Hampshire Swine record was organized in Boone country of
Kentucky, just across the Ohio River from Cincinnati.
Characteristics of New Hampshire
 The mist striking characteristic of this breed is the white belt around the
shoulder and body including the foreleg.
Performance of New Hampshire
 Feed efficiency, length and ham-loin percent of this breed is excellent.
Disadvantages of New Hampshire
 Low litter size at the birth and at weaning.
 Poor mothering ability and late maturing.
 Being black is also an objection because it is associated with thick backfat and
with difficulty in dressing/ cleaning during slaughtering.
 23

1.3.6. Hybrids or Synthetic Breeds

Do not have distinguishing physical characteristics which differentiate them
from other groups of pig.
Most of them are white with good muscle development
Examples: Babcock, Camborough, Costwold, Hypor, Seghers, Minnesota No.
1 and Nieuw Dalland.
1.4. Breeder Stocks
 Breeder stocks are selected based on the industry standards and choice
of enterprise.
 Basically there are two types of breeder stocks namely; Female Breeder and
Male Breeder Stocks or Boar.

2. Breeding Sows and Gilts

 Mating of good quality animals to produce highly productive and
suitable animals for enhancement of overall performance in the subsequent
generations and to augment production and profitability is termed animal
breeding.
 In simpler word, breeding is when male and female animal is mated to
produce an offspring.
 In breeding sows and gilts (terms for female swine, further be explained on
the proceeding chapters), the need to observed estrus or heat cycle of
female swine is necessary.
What is Estrus cycle?
 The estrous cycle represents the cyclical pattern of ovarian activity that
facilitates female animals to go from a period of reproductive receptivity to
 24

non-receptivity ultimately allowing the establishment of pregnancy following

mating.
 The estrous cycle in the pig averages 21 days but can range from 17 to 25
days. The first day of standing heat, when the female is receptive to the male
and will stand to be mounted, is referred to as day 0. The two or three days
that the female is sexually receptive is termed estrus.
Signs of Heat or Estrous in Pigs
Grunting and mounting of other sows
Swelling and reddening of the vulva
Loss of appetite
Erect ears
Appearance of mucous discharge from the
vagina Can only be moved with great efforts
Frequent attempts to urinate with little or no discharge at all
Heat Detection Techniques
 In detecting heat of estrus the following methods or techniques are observed
and done;
2.1. Haunch – Pressure Test
 It is done by putting pressure behind the sow or gilt and hub the sides and
thighs.
 When the gilt or sows don’t more or sighs f reluctance, it means that it is in
heat.
2.2. Riding – the – back Test
 This technique is applied by riding or merely putting pressing the back of the
animal.

The left side of the figure shows “Riding-the-back Test” and the right portion of the
figure, shows, the “Haunch Pressure Test” in sows and gilts.
2.3. Semen on Snout
 This test is particularly important in swine.
 It is done by putting the male semen on the snout of the sow or gilt.
 25

 The natural male odor or pheromones from the semen will entice the sow
or gilt and makes the sow and gilt’s ears to erect.
2.4. Teaser Boar Method
 Allowing a boar but preferably one that has been vasectomized to mount.
2.5. Sound Test
 It is done by using chomping and teasing sounds of boar to detect heat
or estrus.
Breeding Systems
 In animal breeding it is necessary to select the suitable type of breeding
system and the most applicable to the needs of the industry.
 The following breeding or mating systems are the most common breeding or
mating system use in swine production.
A. Inbreeding – The mating of animals more closely related than the average of
the breed or population. There are two types of inbreeding called intensive
inbreeding and line-breeding.
o Intensive inbreeding – Mating of closely related animals for several
generations.
o Line-breeding – A mild form of inbreeding that maintains a high
genetic relationship to an outstanding ancestor.
B. Pure-breeding – the same breed or lines are used to mate.
C. Crossbreeding - Crossbreeding is defined as the process or the act of
producing offspring particularly through mating two purebred individuals but
come from different breeds, varieties, or even species.
D. Grading Up or Upgrading - Mating of purebred sires to commercial grade
females and their female offspring for several generations.
3. Preparing and Training Boar for Breeding
3.1. Boar is given prescribed vaccines and medications
3.2. Ideal weight and age are determined accordingindustry standards.
3.3. Optimum boar to sow ratio is observed following standard monitoring
scheme.
3.4. Boar is trained to mount a female or a dummy sow.
4. Monitoring Signs of Pregnancy
4.1. Signs of Pregnancy
 Absence of heat/estrus
 Increase in weight – weight gain during gestation or pregnancy will represent
about 23-27 kg for mature sows and about 30-41 kg for gilts and young sows.
 Enlargement of the abdomen
 Development of mammary glands
4.2. Pregnancy Diagnosis
You can diagnose pregnancy of swine through the following;
 Pregnancy Control
 Physical Signs of Pregnancy – the signs of pregnancy that are visible to eyes
(enlargement of abdomen, development of mammary glands)
 26

 Boar Exposure – sows are expose to boar, if they don’t react the percentage of
reoccurrence of estrus relatively small.
 Doppler - machines are used to distinguish the movement of objects such as
the fetal heart and the pulsation of blood through umbilical vessels or uterine
arteries in pregnant sows and gilts.
 Scanner – such as sonographic machines like ultrasound machine to detect
fetal presentation.
5. Maintaining and Monitoring Animal Health Condition
5.1. Periodic Activities
 These are activities that are done to observed estrus, farrowing, dry and
other stages of breeder swine.
 It may include plans and schedules such as;
o Transfer to dry and pregnant unit
o Regulate in feed intake based on stage of production
o Vaccination
o Deworming
o Mange Treatment (External Parasites)
o Sow cleaning
o Transfer to farrowing pens
5.2. Physiological Growth
 Breeder stocks come in different types and these different types
needs different feeding method and nutritional needs.
5.2.1. Gilt
 These are female pigs that are under the age of 1 year.
 Generally who have not farrowed, or given birth to a litter.
 Feeding gilt during pregnancy is normally 1.8 to 2.3 kg of balanced 14
percent crude protein ration will meet the daily nutrient requirements and free
of heavy parasite infestation.
5.2.2. Junior Boar
 Are male pigs less than 1 year old.
 Young boars are still growing, and therefore still need to be fed to allow for
moderate weight gain, approximately 0.40 to 0.55 lb/day (145 to 200 lb/year
when they are between about one to two years old).
 Providing 5 to 5.5 pounds of a balanced 14% crude protein corn-soybean
based diet per day is generally sufficient for young boars under normal
conditions.
 The goal is to restrict energy intake to achieve a gradual growth rate while
maintaining high amino acid, vitamin and mineral intakes to preserve fertility
and libido.
5.2.3. Sows
 Are female sows that are 1 year or more than a year old.
 27

Flushing – increasing the daily feed intake of sows by 0.5 kg to 1.0 kg for 10 - 14
days before service should increase the number of eggs ovulated if they were limit
fed at 2 kg per day.
Feeding sow in the late pregnancy
 The growth of the developing embryos increases rapidly in the final third of
pregnancy.
 The greater demand for feed in the trimester of the pregnancy can be satisfied
by increasing the level of feeding to at least 15 percent level of 2.o kg for
primigestation and light multigestation sows, and 10 % for the fully
grown or heavy multigestation sows.
5.2.4. Senior Boar
 These are boars whose age is more than 1 year old.
 Boars are typically fed a gestation diet at about the same rate as gestating
sows. No special feed is required for a boar.

Boar and Sow Ratio

Age Sow Ratio
Junior Boar Less than one year but not less 25 sows
than 8 months (8mos. – 1 year)
Senior Boar More than 1 year old male swine 30 sows
5.3. Production Cycle of Swine
 These are cycle or period of swine during the period of production.
5.3.1. Dry Period
 This is the period where sows or gilt are transferred to dry sow unit, beauce
they don’t produce milk anymore.
 Adult female pigs from weaning (separation from piglets) until farrowing.
They are called 'dry' because they are not producing milk to suckle piglets.
5.3.2. Gestation Period
 This the period of pregnancy of sows and gilts.
 These usually take place 114 days or 3 months, 3 weeks and 3 days.
5.3.3. Lactating Period
 The period where sows has milk and allowing the litter to generate milk from
the mammary gland.
 Lactation is the period of time that a mother secretes milk from her
mammary glands. The lactation cycle is the period between one calving and
the next. The cycle is split into phases; the early, mid lactation,
late lactation and the dry period.
 Lactation length (12-14 days) holds pig health and performance benefits.
But, sow physiological limitations restrict lactation lengths to about 17 days
 28

for consistent breeding and reproduction performance. It's vital to understand

the impact of altering lactation lengths.
5.4. Culling of Animal
Culling – is a process of removing unwanted, unproductive and undesirable animal
from the group, pen or herd.
 Nonperforming breeders are selected for culling.
6. Recording Data
6.1. Stock inventory is updated according to established farm recording system
6.2. Breeding schedule is monitored and recorded following work plan.
6.3. Production performance of breeders are recorded and reported
according to enterprise protocol.
6.3.1. Breeding performance record (computation of breedings per month,
farrowing per year, recycles per month and rebred per month).
6.3.2. Reproduction parameters (litter size, birth at weaning, pigs per sow per
year, birth weight.)
Lesson 2. Handle Farrowing Sows and Sucklings
This unit covers the knowledge, skills and attitudes required to raise swine effectively

1. Preparing Animals for Farrowing

 Farrowing stalls or pens are cleaned and disinfected following
standard hygienic procedures.
 Pregnant sows are transferred to farrowing stalls or pens according to
industry standards.
 Feed intake is determined based on farm protocols.
 Appropriate personal protective equipment (PPE) were worn following
OSHS or Occupational Safety and Health Standards.
1.1. Bathing Sows
 Farrowing sows are bathe according to these steps;
a. Washing and cleaning of mammary gland.
b. Washing and cleaning of external genitalia.
c. Washing and cleaning other parts of animal bodies.
1.2. Signs of Farrowing
 Determining the signs of farrowing plays an important role in
handling farrowing sows and suckling.
 Below are the signs of farrowing;
a. Biting of hurdles and guard rails
b. Sows assume “dog-sitting” position
c. Prominent distension and enlargement of the udder
d. Enlargement and swelling of the vulva
 29

e. Frequent urination
f. Milk let down
g. Mucous discharge with meconium
1.3. Farrowing Materials and Supplies
 Before farrowing the pens and material needed for farrowing swine must
be prepared.
 These materials and supplies are;
a. Old newspaper – for brooder to conserve heat and serves as bedding
b. Brooders – these are farm establishment needed for newly
farrowed litters. A place where neonatal piglets are place to keep
warm body temperature.
c. Three 100- watt incandescent bulbs and can be change to 50 watt after
14 days– these bulbs are place in the brooder to provide adequate body
heat to neonatal pigs.
d. Tooth clipper – clip the tooth of newly born piglets.
e. Mild antiseptic – like providone to disinfect ambilical cords.
f. Tattooing materials – these are materials that are used to tattoo
piglets for further identification.
2. Performing Farrowing-related Activities
 Feed intake is adjusted based on nutrient requirements of animals.
 Sows and gilt is manually assisted based on animal requirement.
 Placenta and dead piglets are disposed following DENR regulations.
2.1. Farrowing Problems
 These are problems related to farrowing.
 It must be monitored following enterprise protocol.
a. Abnormal Discharge – abnormal discharges signifies infection. These
discharges may be seen in the vulva having foul odour.
b. Mastitis – it is an inflammation of the mammary gland due to
bacterial growth.
c. Agalactia – it is absence of milk production
d. Dystocia – difficult birth or farrowing
e. Crushing – when sows or gilts tends to sit upon the piglets, and
killing the neonates.
f. Cannibalism – it happens when sows or gilts or even other member
of the litter eat each other.
g. Weak – weak neonates may be seen in a litter it must be treated well.
2.2. Management of New born Piglets
 Newly farrowed piglets are managed according to GAHP. These
management practices are following;
a. Drying or wiping with powder or cloth – it is done to clean the nostrils
of the neonate.
 30

b. Navel cord care – navel cord are cut 3-5 cm from the base of the naval.
It is done my dripping the cord to a disinfecting solution.
c. Tooth clipping - Pigs have 8 canine teeth often referred to as needle
teeth or wolf teeth. It is a good management practice to clip these teeth
within the first day after birth. If left unclipped these teeth may cause
injuries to littermates and the sow’s udder. These cuts can easily become
infected. Sows may refuse to nurse if suffering from infected cuts on the
udder.
d. Tattooing or other identification – tattooing and/or ear notching is dine
to identify the piglets.
e. Tail docking – an enterprise requirement, that newly born piglet’s tail
docked.
3. Raising Piglets to Weaning
3.1 Proper temperature/micro-climate is provided based on the Minimum
Requirements for the Welfare of Pigs and the Code of Good Animal
Husbandry Practices (GAHP)
3.2 Colostrum and milk intake are ensured based fromGAHP.
3.3 Iron preparations are injected based on industry standards and
manufacturer’s specification.
3.4 Castrate male animals based on the Minimum Requirements for the Welfare
of Pigs and the Code of Good Animal Husbandry Practices (GAHP)
3.5 Piglets are fed based on their physiological growthrequirements
3.6 Piglets are weaned based on industry standards.
4. Maintaining Health
4.1. Changes in Piglet Behavior
 Animal behavior changes, especially newly born ones. These behaviors make
signifies ailments.
 These changes in piglets’ behavior should be identified and reported to
rightful authorities. These changes of behaviors may include the following;
a. Listlessness – or dull appearance of piglets, reluctant to stand or move
when it is normally comfortable doing so, or it continues to rest in a
sitting position, this could be an indication of illness, leg weakness, or
lameness.
b. Increase in body temperature
c. Loss appetite
d. Solitary or separation from the group
e. Huddling - Huddling behaviour of piglets and older animals suggests
that chilling is occurring, and burial in bedding and their appearance
(bluish extremities, erect hair coats) may support the presence of
hypothermia. The presence of piglets with difficulty in standing,
convulsing or in a coma may also suggest hypothermia.
f. Thumping – shallow and rapid breathing of piglets.
g. Shivering – an excessive shaking and tremor of new piglets.
4.2. Animal Condition
 31

 Animal condition is observed and monitored through changes in fecal color

and odor.
 Animal condition may be; Constipation and Diarrhera (liquid and pasty feces)
Changes in Fecal Color
a. Yellowish
b. Greenish
c. Fatty
d. Orange
e. Whtitish
Changes in Fecal
Odor
a. Offensive odor (Fishy odor)
b. Non-offensive
 These changes must be reported to veterinarian.
 Uniformity of litter is monitored based on enterprise requirements.
 Sow discharges is monitored following instructions of veterinarian.
 Vaccination programs are implemented based onveterinary recommendation.
5. Recording Data
5.1. Farrowing card is updated following enterprise procedures.
5.2. Farrowing schedules are monitored with reference to work plan.
5.3. Production performance are recorded and reported to immediate authority.
5.3.1. Weaning weights must be recorded as piglet performance.
5.3.1. Percentage of runts

Activity 1. Consult Internet!

Instruction: Paste you answer in a short bond paper.

1. Browse the internet and search for hybrid swine with the following
information:
a. Characteristics
b. Performance
c.Disadvantage of the breed
 32

Activity 2. Take a click!

Instruction: Photograph yourself doing the following task.

a. Conducting Haunch Pressure test
b. Conducting Riding the back test
c. Bathing sows with the appropriate standards.
Note: While conducting this follow proper health protocols and wear
appropriate PPEs. Pictures must be submitted in a printed document form.

Note: All answers should be written in a short bond paper and hand
END OF
written. All questions MIDTERM
must be answered PERIOD
out of your own cognition.
Plagiarism is an illegal act according to laws, therefore copy pasting of
answers are prohibited in any forms. Anyone who is caught doing so, you
will be penalized with demerit of points.

Midterm Exam: November 17-18, 2021

 33

April 14, 2022 – May 03,

2022
4
Module 4 Week 12-15
Core Competencies Continuation
Reference: Animal Production (SWINE) NCII, Training Regulations –
tesda.gov.ph
Module Overview:
Module 4, this unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
Also, this module will discuss the importance and techniques applying and the
scientific and technical skills in raising weanling and finishers, and maintaining
animal health, and applying of biosecurity measures.
Objectives;
1. Examine the concepts in raising weanlings.
2. Evaluate the safety protocols and health standards in producing weanlings and
finishers.
3. Apply these knowledge, skills and attitudes in biosecurity measures.

Lesson 1. Raise Weanlings

This unit covers the knowledge, skills and attitudes required to strategically
prevent post-weaning Care and Management
lag, effectively of Piglets
and efficiently, thus ensuring a healthy
starter stocks for
1. Preparation finishing. It includes preparation of piglets for weaning;
Measures
handling
 Aboutofa newly-weaned
week before thepiglets; maintaining
expected health
delivery date theand
sowrecord
shouldkeeping.
be out in a
pen of her own.
 This pen should be disinfected 2 days before farrowing
 On the day of farrowing the sow should not be given the normal food but only
laxative food (green fodder for example) to ward off constipation.
2. Birth
 The birth of the first piglet is preceded by a bloodstained fluid oozing from
the vagina.
 During the birth the piglets are still enclosed in a membrane which
will usually break open as they are born.
 Many piglets are born still attached to the umbilical cord. This can be left,
as it usually soon breaks off on its own.
 Ensure that the breathing passage of all piglets clears. Clean all mucous
and make their body dry.
3. Navel Disinfection
 34

 A few minutes after the umbilical cord may be pulled gently away or cut
if necessary.
4. Temperature Maintenance in Creep Area
 Transfer the piglets to creep area in which the temperature is at least 25 o C to
30 o C.
 Provide micro environment of light and keep piglets comfortable.
 Normally they have subnormal temperatures during the first 30 minutes and
it returns to normal during next 48 hours.
 The lower critical temperature is 34o C for piglets
5. Feed Ration
 Different stages of life in weanlings has different appropriate feed
ration namely;
a. Booster – day 5-day 20 of piglets. It has 23% minimum crude protein.
b. Starter - It is the kind of feed given to the piglets after the pre-starter feed at
the weaning (about 7kg) until fattening begins (20-25kg).
c. Grower – 20 to 40 days after birth
d. Finisher – 40 to 120 days after birth
Lesson 2. Produce Finishers
This unit covers the knowledge, skills and attitudes required to care for finishers effectivel

 The main purpose of this stage in production is to allow the pigs to become
fully weaned and prepares them for the final stage of pork production,
finishing.
 At the last stage of production, the pigs will spend around 16 weeks in a
finishing barn, reaching a final weight of 280 lbs. Here they are fed 6 to 10 lbs
of feed per day.
 At the last stage of production, the pigs will spend around 16 weeks in a
finishing barn, reaching a final weight of 280 lbs. Here they are fed 6 to 10 lbs
of feed per day.
 Their ration contains corn and soybean meal as well as vitamins and minerals
which ensures that the pig receives proper nutrients to assure their health and
growth. After the pigs have reached 280lbs. they are sent to a packing plant to
be harvested.
SAMPLE RATIONS FOR GROWINGFINISHING SWINE IN
CONFINEMENT
 Generally, pigs raised in confinement need additional nutrient fortification in
the ration as compared to pigs raised on quality legume pasture. Under full
feeding or ad libitum feeding, the 16-14-12 percent crude protein rations are
 35

recommended. If good-quality legume pasture is available, then a 14-12-10

percent crude protein ration may be utilized.
 If restricted feeding is practiced after 100 pounds, the protein content of the
feed should be 16 to 14 percent to insure adequate protein intake. Rations 6
and 7 in Tables 4 5 and 6 are examples of "no-grain" high~ molasses diets that
can be used where maximum growth rate is not required.
Feeding Systems:
- In swine production there are 5 different feeding systems namely;
(I) Ad libitum – this feeding methods means “no restriction”, uncontrolled
feeding. Pigs were fed the whole day.
(II) Restricted feeding – controlled feeding, pigs are fed everyday but
controlling the intake of feeds.
(III) Combined – the combination of two different methods.
(IV) Wet feeding – a feeding system when feeds are being wet with water or
any other liquid substance that will aid to the digestion and feed intake
of pigs.
(V) Dry feeding – it is when feeds are fed to pigs as it is. No added liquid or
water to it.
Maintaining Herd Health Care and Medication Program
 Animal health can be observed by the changes in behaviour, changes in
posture, changes in respiration and changes in skin color.
 These changes signify sickness or disease.
Changes in Animal Behavior
 Listlessness
 Increase in body temperature
 Loss appetite
 Solitary separation from the group
 Mucosal discharge on the eyes and snout
 Diarrhea
 Constipation
Changes in Posture
 Lateral recumbence – leaning of animal in forward position.
 Sternal recumbence – leaning of animal backwards.
 Dog – sitting – animal sits like a dog.
 Extended head – heads are protruded and extended in front.
 Circling movements – animals tend to go circling motion.
Changes in Respiration
 Rapid breathing
 Abdominal breathing
 Other upper respiratory sounds
 36

 Abnormal respiratory excretions

Changes in Skin Color
 Pale
 Bluish
 Yellowish
 Reddish
 Grayish/Crusted

Lesson 3. Maintain Healthy Animal Environment

This unit covers the knowledge, skills and attitudes required to maintain healthy environm

 Pigs’ environment plays an important role on the health and performance of

pigs.
 It must start on the housing and proper management of surrounding areas.
I. Housing Management
Elements for a Good Housing
 37

Wooden poles Wooden/ Stone

slates/Bricks

Cement floor
 38

1. Separate house for breeding boar/pregnant sow

2. Separate house for gilt and dry sows
3. Provision for farrowing pan
4. Heating and cooling arrangement
5. Provision of piglet nest/ box
6. Provision of creep feed/starter feed
7. Suitable size of drinkers
8. Suitable size of feed trough
9. Suitable floor space
10. Sufficient space for exercise

II. How to Keep Healthy Pig

1. Appropriate House
 Housing plays a vital role in animal health. When it conducive, when it is
properly ventilated and situated, it will help animals to feel free from stress.
2. Clean and sufficient drinking water
 Clean and potable water is needed in animal health. It regulates body
temperature and helps in maintain homeostasis or balance.
 Water must be sufficient to avoid dehydration of animals.
3. Introduction of healthy Improved breeding male
 Healthy breeding stocks helps in keeping the pig farm healthy, these newly
acquired breeding stocks should be quarantined prior to introducing them
to the whole pen or herd to avoid spreading of disease if any.
 Healthy animals are bred together to ensure no spreading of sexual transmitted
infection and diseases.
4. Regular vaccination, drenching and veterinary services
 Vaccination program for pugs should be followed as prescribed by duly
authorized veterinarian.
 Vaccination improves immunity, thus ensuring the healthy pig farm.
 Vitamin supplementation is necessary in pigs health. It allows them to have
the proper nutrition and other elements needed by the body which they can’t
have from eating feeds alone.
5. Breeding between selected breeds
 Breeding systems helps in ensuring healthy stocks. Breeding desirable
animals keeps the flow of pig farms.
 Different breeding systems help in producing higher number of stocks of
good quality.
6. Proper Feeding
 Feeding the pigs with exact feed formulation makes them healthier.
 Proper feeding method and system should be observed in order to let animals
have the proper nutrition their body needs.
 Exact time, amount and feed type must be known for better results.
III. Effects of Bad Housing and Environment
1. Abortion
 Due to stress of bad housing sows or gilts may results to abortion of
pregnancy or even premature farrowing.
2. Slow or Retarded Growth and Poor Health
 39

 Stunted growth is a result of poor housing and management.

 Environment where the housing is situated make have a great effect on the
growth performance of pigs.
3. Dysentery or Diarrhoea
 Poor and unmaintained housing may results to vermin infestations like rats, it
also invites fleas and other insects and bacterial growth that results to several
forms of diarrhoea.
4. Parasitic Infestation
 Poor management of pig pen may results in parasite infestation.
 Parasite infestations will results to stunted growth and development of pigs.
5. Economic Losses due to less meat production
 Poor and destitute may results to less meat produce thus leads to low income
or even economic loss.
6. Effect in Human Health
 Poor sanitation and housing management may results to spreading of bacteria
towards the surrounding community where the pig pen is situated.
7. Spread of Contagious Diseases in Animals
 Rapid spreading of infectious diseases are sometime caused by unhealthy and
poor sanitation practices.
Selection of Housing Locations
 The site should be at an elevated place that cannot be flooded by rain water.
 The site should be protected from the sun (shade from trees) and have ample

fresh air.
 Away from residences (around 8-10 meter away downwind).

 In case of a large scale pig farm, the site selected needs also to be:

well connected to roads throughout the year,

 Suitable for manure disposal, connected to reliable water and electricity

sources.
Lesson 4. Apply Biosecurity Measures

This unit covers the knowledge, skills and attitudes required to apply
bio-security measuresinlivestockfarmoperations.It includes
identifying prevention
bio-security threatsand hazards, applying disease disease
practices, applying prevention practices in
transmission and maintaining records.

 In pig farming biosecurity means a lot.

 Biosecurity – refers to the measure taken to secure farm from exposure
to biological agents. It is basically keeping all life forms that may harm
pigs away from the pig farm.
 In biosecurity it is necessary to identify threats and hazards properly
whether it is immediate threats or Biosecurity Threats.
1. Immediate Threats
 Natural Calamities
 Physical Threats
 Unforeseen events (prevailing disease or outbreaks)
 40

2. Biosecurity Threats
 Animals other than stocks being taken care of.
 Disease
o Bacterial
o Viral diseases
o Parasitic diseases
o Parasitism
 Finished products/ By-products of animal production
 Traffic flow of potential carriers
o People – may cause the entry of pathogen to the farm. Foot bath
is a good example of biosecurity measure.
o Stocks – must be quarantined first before letting them join
other animals to avoid entry of pathogens and parasites.
o Equipment – newly acquired equipment must disinfected first
before using it inside the farm to avoid contamination and
infection of pathogens.
o Vehicles – must be disinfected before letting it enter the farm
to avoid entry of possible disease from the outside vicinity to
the premise of the pig farm.
 Birds, pests and rodents, and other animals may also be vector or carrier
of pathogens.
3. Supplies and Materials
 Supplies and material like syringes, needles and other drugs and medical
supplies must be disposed properly to avoid cross contamination.
4. Disinfectant – these are effective disinfectant to be used in pig farms.
a. Chemical disinfectants
i. Phenols
ii. Iodophore
iii. Aldehydes
iv. Organic salts
v. Quarternary products
vi. Combined disinfectants
b. Physical disinfectants
i. Torch
ii. Disposable suits
iii. Boots
iv. Paints
v. Rust remover
c. Lime for animal disposal
IV. Disease and Parasite
Sick pigs generally have the following signs:
 It may not eat or not show interest in feed /water
 41

 It may breathe rapidly indication of a fever

 In white skin-colored pigs the skin may become reddish.
 It may have diarrhea which may sometimes be bloody or blood stained.
 Droopy ears or ears pointing downwards.
 Dull eyes.
 Dull skin and hair.
 Its tail will become limp.
 Separates itself from the rest
Parasitic diseases
 Parasites are divided into external and internal parasites.
Internal parasites (worms)
 Worms are one of the most serious threats to pig keeping. There are
more than 30 types affecting the intestines of pigs. The most important
two are the intestinal roundworm and the tape worm.

Stomach worms
Kidney worms Steohanurus Mange, Lice, Flies
Caecum Trichostrongylus Hyostrongylus
Lungworm
Oesophagus

Liver

Trachea

Large intestine Trichuris Oesphagostomum

Small intestine Ascaris Strongyloides Trichinela

Macracanthorhynchus Coccidia

The siteswherethe different parasites are found

Roundworm
 Roundworms live in the gut and take food from the pig. The pig can
therefore become thin. Giant intestinal roundworms (Ascaris
lumbricoides) are common around the world, especially in warm,
moist climates. These worms are large, about the size of a pencil. The
infection begins with the ingestion of eggs which are usually present
in contaminated soil, or on fruits and vegetables grown in infected soil.
 42

Symptoms
á Anorexia in advanced stages.
á Anaemia loss of condition.
á Weight loss in later stages.
á When the worms die suddenly after treatment, they can block the gut and
cause sudden death

PrEVention
á Control with medicine in the food is useful and provide clean and dry pens.
á Rotational grazing and periodic disinfection of pastures.
á Separation of young ones from adults.
á Washing sows before farrowing.

á Periodic deworming
á Herbal treatment: herbs such as moringa are considered to be

antihelmintic ( able to kill intestinal worms)

Tapeworm
Tapeworms are flat and long ribbon like creatures which are common in
all parts of the world. Tapeworms do not have a digestive system so
they receive their food through their skin as they absorb our nutrients.
They especially absorb folic acid and vitamin B-12. These parasites may
cause what is referred to as “verminous intoxication” as they put out and
leave dangerous waste products in our bodies.
These tapeworms can roll themselves into a ball and can be felt on the right
side of the abdomen under the liver.
 43

Pork measles is caused by tapeworms which live in the muscles of pigs. They
do not usually affect the pig, but can lead to pain and the pig may find it
difficult to move around. When people eat undercooked measly pork, the

worms develop inside the people, and can make them very sick.
Symptoms
á Poor growth
á Rough grey hair coat
á Swollen belly
á Emaciation
á Anaemia
PrEVention
á Prevent the pigs from wandering about where they can feed on human
faeces á Make sure that people working with pigs use toilets (hygiene
and sanitation) á Deworming
á Maintain proper animal nutrition and health program to reduce

severity and spread of mange. Recommended control products are:

ivermectin (1% injectable), or malathion (1% spray).
á General cleanliness.

Treatment
á Remove scales and dirt with soap and water and a stiff brush.
á Afterwards the pig should be washed with organophosphate compounds.

Repeat this treatment several times

á Ivermectin injection is a very effective treatment against mange and

all other parasites. Spraying the animals with cattle dip also kills
many parasites on the skin
á Herbal treatment: Smearing with coconut oil can be an effective control

in cases of light contamination

Lice
 44

These are blood suckers that also cause irritation of the skin. The hog
louse is the largest louse species (6,4mm) commonly associated with
domestic animals. It is found most frequently in the folds of skin behind
the ears and between the legs. The blood-sucking activity of hog lice
results in much irritation and discomfort to swine

Symptoms
á Itching
á Skin may show red spots or bite wounds.

á Thick skin and rough hair coat.

á Anaemia in severe cases especially in piglets.

V. Diseases
1. Anaphrodisias
When the sow does not come on heat
Symptoms
á No heat signs; This could be caused by low body weight due to poor
feeding, overweight, mineral deficiency, intestinal worms, chronic
disease, the animal has just given birth, heavy infestation with
parasites
PrEVention
á Improve feeding of mineral-rich feeds.
á Regularly deworm your animals.
á Allow the female to stay with the boar.
Treatment
á Gilts should not be treated at all because they may show anaphrodisias
after every litter, if this hormone is used
á Sows should be treated on the same day as weaning, and in very severe

cases, 3 weeks after weaning

á Repeating treatment is of no use

2. Leptospirosis
Symptoms
áFever, anorexia, diarrhoea, bloody urine, nervous symptons
caused by meningitis.
á Abortion in last trimester.

á In sows which are affected later, weak piglets are born.

 45

á Mummified and macerated foetuses are common in the litters.

á Infertility associated with venereal spread may be responsible for
repeat breeders.
PrEVention and treatment
á Elimination of mite and rats and other roddents.
á Vaccination and hygienic measures. Vaccines are not available for all

types of the diseases and vaccination may not prevent bloody urine.
á Treat all sows with injection or streptomycin before serving.

á Use antibiotibics especially streptomycin for all ages.

3. Brucellosis
Symptoms
á Anorexia, fever, stiff legs, occasional lameness, early abortion (returns to

oestrus 5 - 8 weeks after service as a result of infection of service)

á Infection later in pregnancy gives rise to litter with mummified, still

born or weak piglets.

á Bloody vulva discharge and endometritis.

á Retained placenta.

á Boars usually develop orchitis (inflammation of one or both

testicles) and epididymitis within seven days of infection.

á The testicles are swollen and painful and permanent sterility can be the result.

PrEVention and treatment

á Prevention is based on hygienic measures and purchase of stock from

clean herds only.

á Never treat by antibiotics.

á No treatment/vaccination is 100% effective

á Slaughter all animals and do restocking. Restocking should be after one

month.

Activity 1. Essay it Now!

Instruction: Read each question carefully.
1. It your own words why it is necessary to observed good sanitation
and housing management practices.
2. How can you properly execute biosecurity measures.
Note: All answers should be written in a short bond paper and hand
END OF
written. All questions PREFINAL
must be answered PERIOD
out of your own cognition.
Plagiarism is an illegal act according to laws, therefore copy pasting of
answers are prohibited in any forms. Anyone who is caught doing so, you
will be penalized with demerit of points.

Pre-final Exam: December 16-19, 2021

 46

May 16, 2022 – June 04,

5
Module 5 Week 16-18 2022
Other Topics Related to Swine Farming
Reference: Animal Production (SWINE) NCII, Training Regulations –
tesda.gov.ph
Module Overview:
Module 4, this unit covers the knowledge, skills and attitudes required to
gather, interpret and convey information in response to workplace requirements.
Also, this module will discuss other concepts in Swine Production like Artificial
Insemination and Castration.
Objectives;
1. Examine the concepts in artificial insemination and castration.
2. Evaluate the safety protocols and health standards in producing swine.
3. Apply these knowledge, skills and attitudes in artificial insemination and
castration.
Lesson 1. Artificial Insemination
Artificial Insemination (AI) of swine is widely practiced.
It is a process in which male semen is injected or administered by a technician.

Tutor Mark Review:

Watch the video on this link https://youtu.be/rExwz9ARXHQ and write what
your learned from the video itself.

Lesson 2. Castration
Castration
á Male piglets are castrated to prevent their meat from boar taint. Castration
also makes them more manageable when they become sexually mature.
Castration should be done in the first two weeks of a piglet's life. The
animals should be fit and healthy. If this is not the case it is better to
postpone the operation. Two people are needed when castrating a piglet.
 47

á One person will carry out the small operation and the other person will
hold the piglet. The pen should be dry and very clean to prevent infection
to the wound. The knife should be thoroughly cleaned with a disinfectant.
One person takes the pig by the hind legs and holds it firmly between his
or her legs. The piglet's head should point towards the ground.

A pig is held securely between the legs of the assistant with the scrotum
exposed and testicles rounded out
 48

Castration - step by step

Step 1: Wash and wipe the scrotum with a disinfectant

Step 2: Press one testicle against the scrotal skin to tighten the skin over the
testicle. Make a cut, large enough to allow the testicle to be pushed out. Uses a very
sharp and clean knife for the operation
Step 3: Pull the testicle out, so that the attached cord is also pulled to the outside.
Step 4: Hold the exposed testicle with the left hand while the cord is twisted twice.
Step 5: Cut the cord attached to the testicle by scraping away with the edge of the
knife. There is more bleeding if the cord is cut in one stroke or sweep of the blade.
Step 6: Afterwards wash the wounds thoroughly with a disinfectant like iodine to
prevent infection. The other testicle is removed in the same way.
 49

“Always Request Technician to Perform

Task” Activity 1. Watch it Out!
Instruction: Watch the video in the link provided below and write your insights
and learning about the topic discuss. Write your output in a short bond paper.
1. https://you.tu/PGE4bQhSU5g

Note: All answers should be written in a short bond paper and hand
written. All questions END
must be OF FINAL
answered out of your own cognition.
Plagiarism is an illegal act according to laws, therefore copy pasting of
answers are prohibited in any forms. Anyone who is caught doing so, you
will be penalized with demerit of points.

Final Exam: January 15-16, 2022

 50

Activity/Assignment Rubrics

CATEGORY 100% 75% 50% 25%

QUALITY OF All information Most information Most information Information had

INFORMATION presented was presented was presented was a several
clear, accurate clear, accurate clear and inaccuracies or
and through. and thorough accurate, but was usually not
was not usually clear
thorough

AMOUNT OF All topics are All topics are All topics are One or more
INFORMATION addressed and addressed and addressed and topics were not
all questions most questions most questions addressed
answered with at answered with at answered with 1
least 4 sentences least 3 sentences sentence about
about each about each each

UNDERSTANDING Student clearly

THE TOPIC understood the
Student clearly Student seemed Student did not
topic in-depth
understood the to understand show and
and presented
topic in-depth the main points adequate
their information
and presented of the topic and understanding of
forcefully and
their information presented those the topic
convincingly
with ease with ease

DIAGRAM & Diagrams and Diagrams and Diagrams and Diagrams and
ILLUSTRATIONS illustrations are illustration are illustration are illustrations are
neat, accurate accurate and neat and not accurate or
and add to the add to the accurate and do not add to the
reader/s reader’s sometimes add reader/s
understanding of understanding of to the reader/s understanding of
the topic the topic understanding the topic
of the topic
SOURCES All sources All sources All sources Some sources are
(information and (information and (information and not accurately
graphics) are graphics) graphics) are documented
accurately accurately accurately
documented in the documented but a documented, but
desired format few are not in the many are not in
desired format the desired format

MECHANICS No grammatical Almost no A few Many

spelling or grammatical, grammatical grammatical,
punctuation spelling or spelling or spelling or
errors punctuation punctuation punctuation
errors error errors
 51

References: Training Regulation, Animal Production (Swine) NC II, tesda.gov.ph

FAO, (2009), Farmers Handbook on Pig Production
Prepared by

RAMIL B. ENTANA JR.

Instructor

Reviewed and Checked by:

MILAGROS L. RODRIGUEZ, Ph.D.

SHS Principal

Attested by:

NANCY CHIONG - MAGBANUA, MSIT

Academic Dean

Verified by:

DR.EUFEMIO D. JAVIER JR.

School President
 52

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 53

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