GENERAL ANIMAL HUSBANDRY ANP 306, SWINE PRODUCTION @O DEPARTMENT OF ANIMAL PRODUCTION UNIVERSITY OF ILORIN, ILORIN, NIGERIA CONSIDERATION OF THE FACTORS THAT ARE INVOLVED IN SUCCESSFUL PIG PRODUCTION ENTERPRISE INTRODUCTION Pig production started around the time S000BC. Two main reasons motivating pig production were for lard as source of fuel and bomb product and secondary, breeding for meat. For the latter reason, breeding was aimed at a very high lean to fat ration for reasons of good health Modern pig production on commercial scale now emphasizes production of pigs yielding very high lean meat. At present in the world, there are over 90 different breeds of commercial and pure-breed pigs and their corresponding varieties numbering over 230. Some examples of the commercial pure breeds of pigs are: Hampshire, Duroc, Polandchina, Berks! Yorkshire, Americanlandrace, Tamworth, Chesterwhite, Pietran, others. , Spottedswine, FACTORS RESPONSIBLE FOR SUCCESSFUL SWINE PRODUCTION Successful pig production, like any other class of farm animals, depends on many factors namely: (i) Breeding - very essential to successful pig production. Breeding is the scientific production of the young in a controlled way. Breeding is carried out for size, length, color, prolificness, conformation and so on to produce pigs of the desired traits. (ii) Selection and Improvement ~ are used together with breeding to select parents for the next generation in animal production. Success in pig production is to some extent dependent on use of good selection and breeds. A pig producer who selects poor quality boars and gilts for breeding the flock may get a poor production no matter good nutrition, management and disease control. Feed and Nutrition - animals like humans depend on food for life hence food is the most important of all the basic needs of life. The importance of feeds in animal production, swine inclusive, is seen from the fact that feeds account for $5 ~ 75% of the total cost of production. This is especially true when monogastric animal feeding is involved.{iv) v) Management ~ management in pig production includes that of different classes of pigs such as sows, boars for breeding purpose. If a piggery is well managed, the breeding stock gives a good return. For instance, a well managed sow produces up to 20 piglets per year or 2 ~ litters per annum. Without good management, there will be no profitable production whether on small or large farm scale, Management include that of waste products. Diseases control in swine — a disease is an Impairment of the normal function of any part of the body organ or part of the body. A disease can also be defined as anything that can cause a detrimental variation from the well being of the pig. The adverse effect of diseases is the loss on the part of the farmer either due to reduced performances or mortality. Some of the common and specific diseases and parasites of pigs include the following: Brucellosis Leptospirosis Mastitis and Agalactia Metritis African swine fever Hog cholera Pneumonia complex Swine plague Haemorrhagic septicaemia or Pasteurellosis Swine influenza Verminous pneumonia TGE- Transmissible gastro-enteritis and others. The parasites in pigs include: Ascaris Kidney worms Trichinosis infection. These examples are those of internal parasites while some external parasites are : Hog mange Pig lice Other parasites.@ (vi) Marketing - marketing is one of the components involved in swine production Components involved directly in swine industry are producers, marketers, processors and wholesalers, retailers and consumers. Marketing strategy should be sourced where the produce from the piggeries could be distributed and sold. (vii) — Records keeping -is very important in piggery just like in other type of animal farming, Record keeping helps determine profit, loss, decision making and other determinants. REQIUREMENTS FOR HOUSING Housing is very important in pig production both in the temperate and tropical countries. This is to mitigate the detrimental effects of weather conditions. Pigs could be housed in any type of building made from any type of building materials. Modern pig production encourages keeping pigs in confinement because of the following advantages: (a) Efficient disease control (b) Protection from diseases and parasites (c) Less labor is spent thereby reducing the cost of production (d) Efficiency of feed utilization is improved (e) Less time is spent on the other management practices such as feeding, cleaning, supplying water and others. (f) Feed is saved such that 10 - 15kg feed is saved from growing - -finishing pigs kept in a house. There is no standard type of housing. A house could be a shed or a building with facility to keep pigs easily and cheaply. Six or nine inches of concrete blocks can be used to make the inside and outside walls. Half a wall, 2 or 4ft high and a little higher for sows. Floor design should include gutter for easy washing and drainage of the pens. For a couple of growing to finishing pigs, 60-100kg, an area of 3 x 4ft is enough but an area twice as big and wide is needed to walk and pass feces. For commercial production, pen or house that reduces labour but increases efficiency in management and operation is considered, Sanitation should be of primary concern in a pig house. THE INSIDE DESIGN OF A PIG HOUSE@ Good strong fences are needed to keep pigs under control. Fence can be a pig netting barbed wire, galvanized iron sheet or an electric fence. FEEDING AND MANAGEMENT AS THEY AFFECT YIELD AND QUALITY FEEDING AND HOUSING SYSTEMS There are four main systems of feeding and managing pigs. These are: ti) Scavenging pig raising (ii) Backyard pig raising (iii) Medium-scale pig production (iv) Commercial pig farming. (i) Scavenging system — Here, pigs go about rooting in search of food. They also look for a particular type of mushroom while rooting. This practice of rooting besides affecting yield negatively and providing poor quality products is very destructive to the soil structure. (ii) Backyard pig production - involves small scale production where simple sheds are constructed for the pigs for shelter. Feed supplied include kitchen wastes and remnants of other food materials. Pigs in this system are also allowed to graze around and less care is given to their health unless they fall sick. About 2 ~ 10 pigs partly fed and partly fending for themselves are kept. This system also leads to poor yield, poor quality and low production performances. (iii) Medium scale pig production ~ in this system, efforts are made to intensify management such as provision of equipment and appliances, shelter, feeding and health management. Yield and quality of products are very satisfactory. (iv) Large scale pig production — otherwise called commercial pig production involves a lot of capital investment. It is usually highly mechanized, Good feeding, health and other management practices are highly intensified hence commercial pig production . offers highly rewarding yields and quality products. Large scale pig production is divided into intensive, semi-intensive and extensive systems.REARING OF PIGLETS TO MARKET PHASE @ To manage baby pigs to marketing stage, emphasis is placed on design of profitable enterprise where the following should be taken into consideration: (i) Prevention of Scour — scour is passing of watery feces (diarrhea) by piglets when farrowed. It is caused due to feeding on milk. Milk contains high amount of fat and the excess fat which cannot be metabolized or coped with by the piglets’ digestive system cause the scour. This can be prevented by: -hand feeding with correct amount of milk. -administration of antibiotics in drinking water or injection of the antibiotics. ~encouraging the piglets to feed on pre-starter diet containing 22% protein at 2-3 weeks of age. -heating the pen at night or when cold with 50 watt bulb placed 30-40cm above the roof or cover the pen with beddings. (ii) -clipping the tips of the needle teeth of piglets at birth using a tooth nipper or pliers to prevent injury to sows teats while the piglets are nursing. -removing the piglets from the sow when they are injuring the mother. (ii) -preventing nutritional anaemia or thumps from 2-3 weeks old baby pigs in close confinement by injecting the piglets wit 2m! iron dextran. Putting in the creep pen clean soil rich in minerals especially iron. Swabbing the sow’s udder daily during nursing with an iron {l!)solution. (v)_ Weaning at 4- weeks or 2-months. Early weaned pigs should be housed in a separate building. Feed them with high quality feed containing 18% crude protein. Control diseases and maintain good management. NB: Pre-starter diet can be made of dried skim milk. ‘THREE TYPES OF ENTERPRISES IN PIG PRODUCTION Weaner Pig Production -produces 18-23kg pigs high labor required -good skilled management neededFeed Pig (Growers) Enterprise -produces 20-50kg, pigs © -feed the weaner pigs to market weight for sale to the proce Finisher Pig Enterprise -maintain or keep pigs within 60-100kg to market at 100kg. -does not allow the pig to reach 200kg because it is uneconomical due to high cost of feeding and excessive fat deposition. In Nigeria, market weight is about 80kg, PROTEIN AND ENERGY REQUIREMENTS AT VARIOUS STAGES OF SWINE PRODUCTION PROTEIN REQUIREMENTS (i) 5-10kg = 22% dietary protein (piglet phase) (ii) 10-20kg = 18% dietary protein (weaners phase) (iii) 20-35kg = 16% dietary protein (growers phase) iv) 35-B5kg = 14% dietary protein (fattening stageO (v) 85-100kg = 13-14% dietary protein (finishers phase) (vi) Breed gilts, 95-100kg = 15% dietary protein (vii) Breed sows, 15% dietary protein (vill) Young boars 105-175kg = 14% dietary pritein (ix) Adult boars 105-175 = 14% dietary protein. For the accompanying energy requirements, check NRC data on energy requirements for the various stages. (NRC’s Nutrients Requirement for Swine, latest edition).Feed Pig (Growers) Enterprise -produces 20-50kg pigs © feed the weaner pigs to market weight for sale to the processors. Finisher Pig Enterprise -maintain or keep pigs within 60-100kg to market at 100kg, -does not allow the pig to reach 200kg because it is uneconomical due to high cost of feeding and excessive fat deposition. In Nigeria, market weight is about 80kg. PROTEIN AND ENERGY REQUIREMENTS AT VARIOUS STAGES OF SWINE PRODUCTION PROTEIN REQUIREMENTS. ) (ii) {iv) Wv) (vi) Wii) (vii) (ix) 5-10kg = 22% dietary protein (piglet phase) 10-20kg = 18% dietary protein (weaners phase) 20-35kg = 16% dietary protein (growers phase) 35-85kg = 14% dietary protein (fattening stageO 85-100kg = 13-14% dietary protein (finishers phase) Breed gilts, 95-100kg = 15% dietary protein Breed sows, 15% dietary protein Young boars 105-175kg = 14% dietary pritein Adult boars 105-175 = 14% dietary protein For the accompanying energy requirements, check NRC data on energy requirements for the various stages. (NRC's Nutrients Requirement for Swine, latest edition)