MODULE 2

MODULE TITLE : SELECTING FOUNDATION STOCK

MODULE INTRODUCTION

This module covers the knowledge, skills, and attitude required in

selecting foundation stock for profitable swine raising.

EXPECTED OUTCOME

After completing this module, you should be able to:

1. select the breed of swine to raise;

2. evaluate the different breeds of swine; and
3. select good breeds of swine.

INFORMATION SHEET 2.1

LESSON 1: SELECTING FOUNDATION STOCK

INTRODUCTION

This lesson discusses the factors to consider in selecting the

foundation stock and the different breeds of swine and their
characteristics.

ASSESSMENT CRITERIA:
At the end of the lesson, you should be able to:

1. Characteristics of different types of swine are identified.

2. Characteristics of breeds of swine are described.
3. Performance report/record of different breeds of swine is secured.
4. Breeds of swine are evaluated according to accepted standards.
5. Factors in selecting breeds of swine are considered.
6. Excellent sows/gilts are determined based on evaluation.
7. Efficient culling of stocks is performed as needed.

DEFINITION OF TERMS

Selection - the process of choosing and getting the best in a group

Foundation stock - the initial animals in project
Breed - the distinct characteristics of an animal which
are transferred from one generation to another
Type - a group of animals raised to serve a certain purpose
Feeder - pigs raised for fattening purposes 1
Culling - the removal of unproductive animals in the herd
Judging - a systematic and careful way of estimating the value
 Selection is the process of choosing and getting the best in a group.
Selecting good quality stock is just like insuring a business with an insurance
company. A foundation stock is initial animals in a project. They are the parent
animals that will reproduce for future reproductions.

Factors to consider in selecting breeds of swine

There is no best breed of pigs to raise. Each breed has its own strength
and weakness. Therefore, there is an ideal breed for a certain purpose. Selecting
a breed to raise is one of the managerial activities of the swine raiser. Good
breeds, when fed with nutritious feeds and managed well, ensure maximum
productivity.

Here are some guidelines for beginners in selecting the breed(s) to raise.

1. Availability of breeding stock. Whenever a raiser selects a breed to raise,

the availability of the breed is the limiting factor. Even if a breed is excellent
or superior, if there is no available breeding stock in the locality or in nearby
places, the choice breed is discontinued. Hence, the raiser should choose
another breed that is available in the locality.

2. Prolificacy. This refers to the ability of the animal to reproduce. A good or

superior sow must be able to produce an average of 10 to 12 piglets per
farrowing. Proficiency also includes the ability of the sow to produce a large
litter size at birth and care for it up to weaning time. A sow is said to be
prolific if she farrow 10 to 12 piglets that are healthy, vigorous, and uniform
in size at weaning time.

3. Growth ability of feed efficiency. This refers to the ability of the animal to
convert feeds to attain the market weight of 90 kg. at the earliest possible
time. The feed efficiency of a superior breed is 2.6. This means that for
every 2.6 kg. of feed consumed, a pig should produce a kilogram of pork.
The average daily gain in weight should be 0.8 kg.

4. Temperament and disposition. A good sow is one that is quiet, motherly,

and produces enough milk for her piglets. She does not bite piglets or the
caretaker, although it is instinctive for a sow to protect her young against
predators. She is docile and ready to nurse her piglets any time. A sow with
poor temperament and disposition is one who bites her piglets, is noisy, is
lazy to nurse her piglets, and has uneven sizes and weights of piglets at
weaning time. Mortality of piglets is high as a result of crushing by the
nervous sow.

5. Carcass quality and market demand. Carcass refers to the whole meat of
the animal when slaughtered. When selecting a breed, consider the demand
in the market. If the demand is more for fatty meat, select breeds under the
lard type. But if consumers prefer fleshy meat, select breeds of the bacon
type.

6. Nicking ability. This refers to the ability of the animal to eat all the feeds
inside a feeding trough or feeds scattered on the floor. Breeds of this type
are economical to raise because food spoilage is eliminated.

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7. Resistance to diseases. Select a breed that is resistant to diseases and
parasites. Resistant breeds require less attention. When given proper care
and management, resistant breeds grow faster compared to breeds that
require complicated housing and feeding.

8. Feeds available. Consider also the availability of feeds on the market. If the
supply of quality feeds on the market is continuous, exotic or improved
breeds are more profitable to raise. Old breeds thrive well on local feeds that
are readily available.

9. Personal preference. This refers to the likes and dislikes of an individual.

The choices of a breed are very subjective and relative to the individuals who
will engage in the project.

Knowing the factors to consider in selecting a breed to raise is important

in project management. The type of housing and feeds to be given depends on
the breed you decide to raise. Improved breeds require complicated feeds and
housing, while the old or common breeds require simpler housing and feeding.

Types of Hogs:

There are two types of hogs:

The lard-type pig has thick, fat, and wide body conformation. Breeds of
this type are the Yorkshire, Berkshire, and Duroc. Most of the native breeds
belong to this type. In contrast, bacon-or meat-type breed has long and
rounded body with thin fat. Examples of this type are the Landrace and
Hampshire.
Breed is defined as the distinct characteristics of an animal which are
generally transmitted from generation to generation. Type, on the other hand,
refers to a group of animals with certain characteristics that serve to distinguish
them from others and are to be raised for certain purposes. A breed is a good
guide in deciding the purpose of raising the animal.

Different Breeds of Swine and Their Characteristics

Swine experts in the country keep on improving the breeds. This is done
primarily to increase the production of hogs for a shorter period of time and at
less cost.

Here are the characteristics of some common breeds of swine found in

the country.

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1. Yorkshire. The local name of this breed is Large White. It is one of the
most superior breeds terms of in litter size and mothering ability. It
performs well in the confinement system of housing and reproduces well
in cross breeding. Growth rate is excellent. This pig has white hair coat
and skin. However, this breed has excess back fat and pale, soft muscle.

2. Landrace. This breed is excellent in terms of litter size and mothering

ability and performs well in confinement. It is pure white in color, with a
long body and an almost flat back. It has a long head and clear jowl. The
ears sometimes, cover the eyes. The breed experiences difficulty in
leanness when it is exposed to full feeding of high energy diet. The breed
is also prone to feed trouble.

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3. Duroc. This breed has superior growth rate and feed efficiency. It excels
in muscle quality and is probably the breed most resistant to stress or
unfavorable local conditions. The breed has considerable variation in
color, but acceptable colors may range from very light golden almost
yellow color to very dark red approaching the color of mahogany. The
Duroc has slightly dished face with the ears drooping and set wide apart.
It has a firm jowl and the neck bends well with the shoulder. It has a
medium length body, arched back, full loin, and a long, well-rounded
rump with the tail set high.

4. Hampshire. This breed is the leanest found in the country. Feed

efficiency is excellent. This hog has black hair coat with a white belt
around the forequarters. The breed has a trim and firm jowl, a long
straight face, and ears carried erect.

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5. Berkshire. The dominant ability of this breed to transmit its color
characteristics to its offspring. If the breed is cross-bred with white breeds, the
resulting color of the litter will be prevalently black. The breed is distinctly
black in color with six white points, one on the face, four on the feet, and on
the tip of the tail. It has dished broad face, short snout, and prominent jowl.
Berkshire hog is known for its meatiness and good adaptability to rugged
conditions. It has a desirable length, depth, and balanced body. The sow is
not prolific but produces well in crosses with the common breeds.

6. Poland China. This breed has the same color that is characteristic of the
Berkshire, except for the white point at the tip of the nose. Its color
makes it different from Berkshire. The Poland China is unbeatable among
various breeds of swine for its characteristic of gaining maximum weight
at any given age. The Poland Chinas are excellent feeders and they gain
readily under condition of good care and management. They are hogs
that are very quiet in their disposition and are rugged in their

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 constitution. The breed is known for having very substantial bone and for
being sound in its feet and legs.

7. Hypor. Hypor sow has excellent fertility, outstanding mothering ability,

and high milking qualities. It produces healthy pigs with outstanding
body conformation, well-muscled back, well-developed ham, and high
carcass quality.
You already have the necessary information on how to select
a breed and the characteristics of the common breed of swine found
in the country. You can now wisely select a breed to raise for your
project.

Selecting Feeder Stock

Feeder pigs are raised for fattening purposes. Buy pigs which are healthy,
vigorous, and show promise of being good gainers or rapid growers.

Here are some of the observable characteristics of healthy and of sickly

pigs.

Characteristic Healthy Pig Sickly Pig

Fine and smooth Dull and rough

with shine and

Hair coat luster

Skin Clean and shiny Dirty, crusted or scaly

Activity Alert and active Inactive, often sleeping

or lying down in the pen
Appetite Voracious during feeding Poor appetite or does not eat at all
time

Movement Seeks the company of Stays away from its pen mates
other pigs in the pen

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Judging Breeding Pigs

Judging is a systematic and careful way of estimating the value of an

animal according to selected body parts of that animal. The good points as well
as the weak points of the animal can be evaluated. Judging is used for
improving the whole herd because you learn to eliminate unproductive animals
and raise only the productive ones.
There are two methods of judging farm animals: Score-Card Judging and
Judging by Comparison. The former is a good method for beginners, since it
helps one know what to look for in the different parts of the animal. This is an
ideal and useful method to follow.

A score card contains a systematic, logical, brief, and ideal description of

the different parts of an animal and their numerical values. The total numerical
point is always 100.

In this process, animals are judged one at a time. The parts of an animal
are carefully examined and compared one by one against the standard
description. The total score corresponds to the rating of the animal as given in
judging. Because of this procedure, this method of judging is often termed
scoring.

Here are the steps in Score-Card Judging

1. Identify the animal to be judged or scored and examine its parts

thoroughly, following the order and sequence of parts in the score
card. Use your hands to feel and examine the parts to be judged.

2. Write your score next to each criterion in the score card, following
the criteria’s order and sequence. Two methods may be used in
scoring. One is by deducting from the perfect score the deficiency
the judge may find in the specific parts of the animal. The other is
by giving a rating to the parts of the animal according to their
respective merits. The former is more commonly used because it is
practical and easier, especially in handling small figures.
In deductions involving fractions, one-fourth, one-half, and
three-fourths are used and are accurate enough. Only one method
should be used throughout the judging for uniformity and
convenience in correcting. Deductions should greater than one-
half of the perfect value of any part.

3. Add the total score. This will be the final rating or score for the
animal.

Judging by Comparison

Judging by Comparison is the placing of two or more animals for

evaluation and ranking them according to their merits in direct
comparison. For example, if two or more animals of the same kind and
class are judged by comparison, all parts of the animal, particularly the
most important features that need to be considered, are examined and
compared. The values are weighted, the points summarized, and a
decision is made. The animal having the highest number of good points
or the minimum number of faults is ranked first.

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 In selecting and judging individual pigs for breeding, contests, and
other purposes, you can use the following score card.

Score Card for Boar

Part Description Perfect Student’s

Score Score
1. Size Score according to condition and 10
age
2. Head 4
Width between the eyes; face
moderately dished, medium in
3. Eyes length, strong, and masculine 2
4. Ears Large, prominent, and clear 2
Medium size, strong knuckles, not
3. Neck coarse; typical of the breed 2
Full, slightly arched, short, strong,
and free from creases, bending
4. Jowl smoothly with the shoulders 2
Full, firm, smooth, and neat; not
5. Shoulder course or wrinkled 7
Compact, smooth, and deep;
blending smoothly with the back
6. Chest or and sides; well covered 13
heart-girth Deep, full, and large girth
7. Back and 8
loin Strong, evenly arched; high,
square-sprung ribs; fairly wide,
uniform width; mellow covering
8. Sides 8
Long, deep, straight with shoulders
and hams; smooth, free from
creases or wrinkles
11.Belly and 8
flanks Broad, full, and neat belly;
prominent, numerous, and
symmetrically placed teats; low
12.Rump and and full flanks 12
ham Wide rump with same width as
back and loin; long, full, rounding,
and sloping gradually from loin to
tall; hams deep, wide, thick, firm,
muscular, and smooth; stifles well
covered; low and full junction of
11. Legs, hams 3
pasterns, and Medium length, straight and
feet squarely set legs; large and clean

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 cut bone; pasterns nearly upright,
strong, toes together, short, and
12.Tail placed squarely 1
Easy to handle, gentle, active,
Medium in size and length, nicely
curled, and indicative of size and
13.Coat quality 3
Fine, straight, thick, smooth and
glossy, lying closely to the body,
evenly distributed, free from swirls;
14.Skin color typical of the breed 2
Healthy, soft, smooth, and free
15.Movement from excessive scurf 3
and Behavior Free and easy movement, legs
carried straight forward, attractive
17.Disposition carriage 3
Easy to handle, gentle, active, and
18.Symmetry lively 4
and Balance Good proportions of the different
of Points parts of the body

97
Total

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Important guidelines in culling or removing unproductive and undesirable
animals in the herd

1. Cull gilts and sows that do not settle in spite of repeated mating with a
proven boar, considering that mating was properly timed and done.
2. Cull a sow with two poor successive litters in spite of good management.
Cull a prolific sow which failed to wean a minimum of eight healthy
piglets after the second farrowing considering that proper nutrition and
management were given to animal.
3. Cull sows that do not farrow twice a year.
4. Cull sows with poor maternal instinct and mothering ability. They may
lose their litter by natural causes, such as lack of milk, cannibalism, and
crushing.
5. Cull boars or sows producing undesirable heredity traits.
6. Cull boars or sows that react to diseases such as contagious abortion,
tuberculosis, and leptospirosis.
7. Cull boars that can no longer mount due to old age. Remove also sterile
boars.
8. Remove weak piglets.
9. Remove slow growing feeder pigs.
10. Remove sows that do not produce enough milk.
11. Remove sows that have difficult or complicated farrowings.
12. Some sows have damaged udders just after weaning. If this condition
does not improve after several days, the sow must be culled.
13. Some sows exhibit serious lameness just after weaning. Inspect their
toes, and if no sores are found on the toes, better cull them.

LET US REMEMBER

Selecting good quality stock is just like insuring a business with an

insurance company. Foundation stock are the initial animals in the project. A
breed is a good guide in deciding the purpose for raising the animals. The
importance of selecting the type and breed(s) to raise should not be overlooked.

There is no best breed of pigs to raise. Each breed has its own strengths
and weaknesses. Therefore, there is an ideal breed for a certain purpose.
Selecting a breed to raise is one of the managerial activities of the swine raiser.
Good breeds, when fed with nutritious feeds and managed well, ensure
maximum productivity.

The score card will identify the strengths and weaknesses of animals. A
score card is used when judging good animals and culling unproductive ones.

Feeder pigs are intended for fattening purposes. They should be selected
properly to get maximum profit. Slow growing pigs are considered burden in the
project, hence they should be removed or culled immediately.

The swine raiser must be alert in identifying unproductive animals to be

culled. It is uneconomical to keep them because they only increase the cost of
production thereby decreasing net profit.

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 ACTIVITY SHEET 2.1

Selecting Foundation Stock

What you have learned in this module is useful in swine

raising.

The guidelines in judging pigs can be used in selecting breed(s) to

raise.

Suggested activities

Listed below are common breeds of swine in the country.

Get the population of each breed by surveying swine

raisers in your locality. Answer the questions below. Copy and
submit this form to your teacher for checking and recoding.

Breed
Name of Farmer Yorkshire Landrace Duroc Hampshire Berkshire Hypor
1.
2.
3.
4.
5.
Total

Follow up questions

a. What is/are the popular breed(s) of swine in your locality? Why?

b. What breed is the least popular in your locality? Why?

Go to a nearby swine farm and judge the characteristics of a

sow and a boar separately using the score-card method. Your
teacher will also judge the same sow and boar. Compare your
scores with those of your teacher

RESOURCES:

Clipped pictures Charts

Score cards

REFERENCES:

CBC (Competency Based

Curriculum) CLM
(Contextual Learning
Matrix)
THE III (Animal Foundation) SEDP Series

Suratos, Cesar P., et al., Technology Livelihood Education-III: St.

Bernadette Publishing House Corporation, 1373 E.
Rodriguez Ave., Cubao, Quezon City, 2007.
Escandor, Norita C., et al. Basic Pig Keeping Manual
ITCPH. P.O.Box 1, Lipa City 4217 Batangas,
Philippines
http://www.thepigsite.com/info/swinebreeds.php