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Pig production

Pig production. Contents of the presentation. 1.Introduction – Sow cycle 2.Breeding – Breeds and characteristics 3.Feeding – Feeding o f different classes of pigs 4.Housing – Space requirements Working out pen requirements. breeding. Types of breeds-3 namely Large white Landrace

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Pig production

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  1. Pig production

  2. Contents of the presentation • 1.Introduction – • Sow cycle • 2.Breeding – • Breeds and characteristics • 3.Feeding – • Feeding of different classes of pigs • 4.Housing – • Space requirements • Working out pen requirements

  3. breeding • Types of breeds-3 namely • Large white • Landrace • Duroc • Mukota

  4. Large white pic

  5. Landrace pic

  6. Duroc pic

  7. Mukota pic

  8. Characteristic-lw • Originally from uk • Widely used in commercial pig breeding as a parent of sows and as a terminal sire • Breed characteristics • Large,white –coated pig with prick ears • Have erect ears and slightly dished faces • Has a white color,pink skins and long deep sides

  9. Characteristics-Lr • White hogs with floppy eras that hang parallel to the bridge of their nose • Known for their mothering ability, large litter sizes and good milking ability • When harvested landraces are known for producing high percentage of carcass weight • They cross well with other breeds and produce long bodied offspring • Most widely used as foundation stock for hybrid gilts for commercial breeding • Breed characteristics • Landrace have white skin and are mostly free from black hair • Are long lop-eared pig with long middle, light front quartes and excellent ham development • Have good meat structure and maternal abilities • Very efficient at converting food to meat and produce little excess fat • Known for their rapid growth when young, typically reaching a heavier weight at weaning than other breeds. • Faults with the original-leg weaknesses, spray legs and nervous disorders

  10. Characteristics-Dr • Deep red and mahogany in color • Have floppy ears • Very prolific, good longevity and are noted for outstanding terminal siring ability • Known for lean gain efficieny, carcass yields and muscle quality • Have medium length and slight dish of the face • The boar is known to be one of the most aggressive of the pig breeds • Sows are docile and have good mothering ability

  11. Characteristics-Mkt • Indigenous breed • A hardy black pig • Good resistance to disease and poor nutrition and require little water • Reproduction follows an annual rhythm with peak farrowing in the early rainy season • Mean litter size between 6.5-7.5 • Carcass yield is about 30% less from exotic large white but is considered tasty • They have moderate parasite tolerance greater than the imported breeds

  12. characteristics to be considered in pig breeding • Boar Line: ‑ Daily gain • - Feed Conversion Rate • ‑ Relation between Lean Meat / Fat • ‑ … • Sow Line: ‑ No. of piglets born alive • ‑ No. of piglets weaned • ‑ Interval weaning – next service • ‑ Mortality • - Longevity • - … • Fatteners: ‑ mortality (survival) • ‑ daily growth • ‑ feed conversion rate • ‑ fat deposition • ‑ slaughter quality

  13. Feeding of pigs • -Summarize feeding for different classes of pigs- • Feeding preg sow • During the gestation period, the requirement for nutrients changes continuously. A gestating sow needs feed for maintenance, uterine growth and for her own body-weight gain. • first parity later parities • or: small sowsor: bigger sows • Day of weaning: N.A. 0 • Next day until service 3-3.5 3.5-4 • First 2 months (day 0-60) 2.0 2.25 • Then (day 61-85) 2.5 2.75 • Last month (day 85-112) 3.25 3.5 • Last days (112-farrowing) 2 2 • Day of farrowing 0-1 0-1

  14. feeding • Feeding of lactating sows • approx. 24 hours around farrowing: 0 - 1 kg • 1st day : 1 kg • After this first day increase the allowance gradually (daily increments of 0.5 kg) until the ‘target feed allowance' is reached • Target feed-allowance: 1.5 kg + 0.5 kg per piglet • Feeding of suckling piglets • Piglets start their lives drinking their dam's colostrum and milk • , creep feed, the practice of providing feed to suckling piglets, serves three purposes: • Piglets will be weaned with higher weights • Their digestive systems have been challenged to develop and produce enzymes, thus preparing them for a ration without milk, after weaning • Sows, and especially gilts, will lose some less weight as their piglets will eventually drink less when they start eating additional solid feed

  15. feeding • Feeding of weaners up to 20-25 kg • after weaning piglets are best fed ad lib to stimulate feed-intake and to maximize growth-rate • Feeding of growing / finishing pigs • The feed al­lowance or ration deter­mines both growth rate and product (car­cass) quality in growing pigs. • At one extreme severe feed restriction can seriously slow down growth-rate and cause pigs to be so lean that they are hardly edible

  16. Examples of possible feeding schemes for different growth potentials

  17. feeding • Feeding of replacement stock • Feeding replacement stock is very much like feeding fattening pigs. The dif­ference is: we do not want maximum daily gains • This slower growth rate (compared to fatteners) can be achieved by: • Restricting feed intake more severely; • Offering feed with lower energy level. • Feeds or diets for replacement stock: • 20 - 45 kg : starter feed • 45 kg-service : lactating sow feed (or special rearing feed) • after service : gestating sow feed

  18. feeding • Feeding of boars • Boars require feed for maintenance and production, which is: growth, mating and production of semen­. • The feeds suitable for boars are: all sow feeds except the gestating-sow types, which are too poor in protein and amino-acids

  19. Housing of pigs • The objectives of housing pigs are: • protection from climatic extremes • enabling better management • protection against theft • In the following presentation we will discuss the following issues • 1.Spacing requirements • It’s important that we have the right number of pigs in a pig sty. • Overcrowding can result in depressed growth in addition to transmission of disease • Spacing guidelines

  20. housing

  21. housing • 2. PEN REQUIREMENT WORKOUT Starting points • the number of sows on the farm; • the expected number of litters per sow per year; • the weaning age; • what kind of weaner pens the farmer wants to use; • whether the farmer wants to use A.I. or natural mating; • whether he wants to select his own young breeding stock or buy them from outside and at what age; • what type of housing for dry and pregnant sows (group or individual); • the expected culling rate; • the expected growth of the piglets; • days needed for desinfection and cleaning; • the expected growth for the fatteners; • the number of animals per pen.

  22. housing • The number of places or pens can be calculated as follows: • Assumptions • Weaning age 5 weeks • 20 weaners produced per sow per year • 18 pigs are sold per sow per year • Sows enter farrowing house 1 week before farrowing and the pens are rested for a week after weaning • Weaners occupy weaner pens for three weeks and the pens are rested for 5 days • Fatteners occupy the fattening pens for 105 days and the pens are rested for 3 days

  23. housing • FARROWING PLACES • Farrowings per year 100*2.0=200 • With a seven week occupation period the number of times the same farrowing place can be used=52/7=7 • No. of farrowing places required=200/7=29

  24. housing • DRY SOW PLACES • The sow is weaned after 5 weeks • The sow enters the farrowing house a week before farrowing .At 2 litters per sow year a period of (6*2)=12 weeks is spend away from dry –sow housing.the period the sow is in the dry sow pens is 40 weeks • The number of dry sow places required is 40*100/52=77 • If sows are housed 8 in a pen • No of pens required=77/8=10

  25. housing • Weaner pens • Output of weaners per year =100*2*10=2000weaners • Weaners stay in the weaner pens for three weeks with the pen being rested for 5 days • Batches per year=365/26=14 batches • No of pigs /batch=2000/14=143 pigs • At 12 weaners/pen the number of pens required=143/12=12pens

  26. housing • Fattening pens • Pigs occupy the fattening pens after 6 weeks • Fatteners are marketed when they are about 51/2 months of age allowing 3 days cleaning between batches the number that can use the same facility per year is 365/109=3.3 • Output per year is 100*18=1800 • For a 100 sow unit the number of pigs per batch is 100*18/3.3=545 • 545 fattening places are required per time • At 15 pigs /pen the number of pens required is 530/15=34 pens

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