Raising income through

PIG FARMING

UGANDA NATIONAL FARMERS ASSOCIATION

Farmers guide series

June 1999
 Raising income through
PIG FARMING

UGANDA NATIONAL FARMERS ASSOCIATION

P.O.BOX 6213, Tel. 256-41-255242,
KAMPALA, UGANDA.

UGANDA NATIONAL FARMERS ASSOCIATION - 1999

Written by:

Dr. Waiswa, C and Dr. Saamanya, J.P.

Afri-Firm Consultants Ltd.,
P.O.Box 21828,
Kampala.

For

UGANDA NATIONAL FARMERS ASSOCIATION

All rights reserved. No part of this publication may be reproduced, stored
in a retrieval system or transmitted in any form or by any means,
electronic, mechanical, photocopying or otherwise,
without the prior permission of the
copyright owner.

First published in 1999 by Uganda National Farmers Association

No

Printed in Uganda by Uganda National Farmers Association

Coordinated, by Alice Eunice Tibazalika

Agricultural Advisory Manager

O
UNFA 1999
 ACKNOWLEDGEMENT

Uganda National Farmers Association (UNFA) is very grateful to DANIDA fot

funding the production of the Farmers Guide Series. We acknowledge the Policy
and Resource Committee (PRC) of the Farmers Organisation Component of the
Agricultural Sector Programme Support who approved the funds.

Ms Alice Eunice Tibazalika Agricultural Advisory Manager, Uganda National

Farmers Association is highly commended for initiating and co-ordinating the
development of the books. Appreciationlgratitude also goes to Mr. Augustine
Mwendya Chief Executive Secretary, Dr. Flemming Eriksen Research and
Extension Advisor and Mr. Sylvester Kamanyire Kugonza Coordinator Farmers
Organisation Secretariat for their invaluable professional guidance and editing the
books.

Finally UNFA wishes to thank the farmers and extension workers for providing
some of the illustrations used as well as their constructive advice on the drafts.
 FOREWORD

One of the major functions of Uganda National Farmers Association (UNFA) is to

provide agricultural advisory services to lamiers_ This is aimed at increasing
farm productivity and production in order to ensure household food security.
generation of income and eradication of poverty. Publication of reading materials
is one of the ways in which improved agricultural technologies can be extended to
farmers.

UNFA's agricultural advisory services are demand driven and based on cost
recovery. They are implemented by District coordinators, agricultural advisors.
extension link farmers and contact farmers. The technologies are introduced to
farmers through on-farm demonstrations/trials, courses and visits to special
interest groups and individual farmers. However, coverage is still limited due to
inadequate resources.

To re-enforce these activities, there is need to avail reading materials on specific

enterprises of interest to farmers. However, even such materials tailored to their
local needs are not readily available. This has contributed to the slow rate of
adoption of improved technologies, thus reducing the productivity and
production.

There has been a growing demand by farmers and private organisations for books
that can guide farmers to manage specific enterprises. To address this problem,
UNFA has produced farmers' books on improved agricultural technologies with
the most up-to-date recommendations in specific disciplines of agriculture. The
books are aimed at giving practical guidelines to the farmer on how to manage his
or her enterprise profitably. For sustainable production, UNFA encourages all
farmers to take on farming as a business.

It is advisable that farmers get the relevant training first, and use these books as a
reference to re-enforce learning. In addition, they are advised to constantly
consult extension workers in their respective areas, as this combination will lead
to successes in farming.

UNFA, therefore, calls upon all farmers to utilise the information in these books
and share it with others so as to cause a multiplier effect in production.

Hon. Maikut Chebet, MP

President,
Uganda National Farmers Association.
 TABLE OF CONTENTS

Page

1.0 Introduction 1

2.0 Common pig breeds and selection of pig stock 2

3.0 Systems of pig management 6

4.0 Housing 8

5.0 Pig house plans and fittings 11

b.0 Feeds and feeding 15

7.0 Reproductive behaviour 18

8.0 Management of bar, sow, piglets and growers 19

9.0 Pig diseases, their prevention and control 24

10.0 Routine procedures 27

11.0 Record keeping 29

Appendix 31

Further reading 32

ii


1.0 INTRODUCTION

1.1 What is Pig Management?

Pig management is the control of a number of factors such as housi rig,

feeding, breeding, health and records, to allow pigs perform to the
maximum of their genetic potential at least cost.

1.2 Which are the principles of pig production?

• Appropriate housing
• Control of parasites and diseases
• Proper selection of animals
• Proper care of replacement stock
• Adequate feeding
• Efficient record keeping
• Proper environment management

Farmers must endeavor to adopt the recommended management

procedures, as it is the only way they can protect themselves against heavy
losses. Primarily, the requirements of pigs are sometimes the same
regardless of where they are kept and it is only reasonable that these
requirements are supplied at the minimum possible capital and running
costs.

1.3 What are the advantages of pig production?

• Pigs are well adapted to both specialized and diversified farming

• They have quick returns
• The investment in swine breeding stock and in equipment may be
relatively small and it is possible to get in and out of a business in a
comparatively short time
• Feeding swine on maize and other grains is usually a profitable
method of marketing these grains that are bought at very low prices in
the season when the harvest is very big
• Pig production is an efficient way of producing meat
• Swine can be raised on small or large farms and in small or large
numbers
• Pigs can be raised on pasture where they will not require expensive
housing and equipment
• Breeding stock and feeding stock are readily available
• Almost every village has a pig slaughter place that makes the sale of
pork easy. In addition, the slaughter weight is ideal such that there is
no risk of pork remaining unbought after slaughter

• The labour requirements in pig production are low as one person can
manage a large swine-breeding herd.
• With good selection of the breeding stock, pigs carry a big advantage
over the other livestock due to the multiple fetuses they carry and
therefore giving a big number of young ones. This makes
multiplication of pigs easy.
• Pigs suffer less from metabolic and nutritional diseases. This s
because pigs can feed on things ranging from grass as herbivores to
meat as carnivores do. In the process they properly balance their
nutritional requirements.
• In addition to being omnivorous pigs enjoy digging the soi, with their
snout and they access the minerals in the soil to meet their nutritional
requirements.
• Therefore pig production is a very good avenue for improvement nf`
house hold incomes.

2.0 COMMON PIG BREEDS AND SELECTION OF PIG STOCK

2.1 Common pig breeds

2.1.1 Hampshire breed

This breed is black in colour with a white belt around the shoulder fore
quarters. It is a medium size breed that originated from Southern England
It has a straight face, erect ears, good nursing ability and also produces an
excellent lean carcass.

Picture I: Shows the Hampshire Boar

2
 2.1.2 Large white breed

This breed is white in colour, has erect ears and a ditched face It
originated from Yorkshire, England. Although it is not quick in maturing,
it is a good feed converter.

Figure 2: Shows the Large White Boar

2.1.3 Landrace breed

This breed is white in colour with a long and big body that has deep sides
It has a straight snout and loped ears which cover most of the face. T his
breed originated from Denmark and has been widely used for cross
breeding especially with the large white to produce prolific breeding sows.
The breed is mainly used for bacon.

Figure 3: The Landrace Boar

2.1.4 Duroc breed

This breed is mahogany to red in colour. It has good mothering ability.

It is resistant to stress and is adaptable to various environmental conditions
and is very useful in crossbreeding programs.

Figure 4: Showing a female Duroc breed

2.1.5 Crossbreed

Cross breeding is practiced because it combines the desirable traits in the

parent breeds into one animal. The major traits that a pig producer should
target to improve in a crossbreeding program include, fast growth rate,
good feed efficiency, resistant to diseases and good litter size and
mothering ability.

All cross breeding programs should be followed by good management practices in

order to benefit from the good characteristics that are targeted.

2.1.6 Local pigs:

Most of the local pigs that are kept in villages have arisen as a result of
improper management of the exotic or crossbred pigs. It is only those that
can survive the poor management practice that stay. The biggest
advantage of these pigs is that they are able to survive on low quality feeds
and are resistant to some diseases. However, such pigs have low growth
rate.

2.2 Selection of pigs for stocking

2.2.1 One can select pigs for stocking using pedigree

When selecting a pig for rearing, base on the following:

• Individual merit whereby the pig selected must have the desired
characteristics. The pig must be a good feed converter and the female
pig must have atleast 12 to 14 well developed teats.
 • Based on records, where the pig will be selected using the available
records. The records used must have the information about the sow
and boar and their performance. Such pigs will be selected with a view
that they will be able to exhibit the characteristics of their
predecessors.

When selecting pigs basing on individual merit, the pig must be of' the
following characteristics:

• Females:

Females to be selected must have a good body condition, teats should

be well developed (atleast 12-14 in number), the pig must not have
abnormalities like lameness and the posture must be normal (See
Figure 5).

Figure 5: Showing the characteristics of an ideal female pig

• Males

The male selected as a future boar to be used for mating must be

selected from a sow which gave birth to atleast 10 piglets with s or
more at weaning. The male should be selected from a sow with 12 or
more fully developed and well spaced teats. In addition it must have
strong feet and legs with a weight of about 110kg liveweight at 155
days.

2.2.2 Selection of replacement stock from farmers own farm

Many farmers obtain their replacement stock through breeding and

reproduction on their own farms. Farmers that adopt this practice must
note the following:


• Under poor management, losses due to sterility, abortion and death of

immature animals can reduce the number of animals available for
replacement.

• Farmers must avoid underfeeding and other factors that retard growth
and delay puberty.

• Always have a pool of' young females and males from which to select
replacements.

+ Caution must be taken to avoid over feeding as it can lead to:

excessive fatness, high expense on feeds and may be a danger to the
production and reproductive ability of the animals.

3.0 SYSTEMS OF PIG MANAGEMENT

There are basically 3 systems of pig management. The classification

depends on the levels of inputs in raising the pigs and therefore the system
to be adopted depends on the capital available.

3.1 Backyard or Scavenging System

• The pigs are completely left on their own to scavenge for food all the
time. Usually the pigs are left to the compound of the owner and some
form of supplementary feed either as family food leftovers or
occasionally commercial pig feed is offered.
• Indigenous pig types are predominantly used because they are tolerant
to low quality feeds and are resistant to some parasites such as ascaris.
• As might be expected, the growth rate and body condition of pigs
under the scavenginglba.ckyard system of management are generally
poor.
• The meat quality of the pigs kept under this system is poor.
• It is difficult to control the spread of diseases under this system and
there will be high piglet mortality caused by disease infections and
other factors like malnutrition, predators, crushing, and chilling.

3.2 Semi-Intensive System

• This is the system practiced under situations varying from

backyard/scavenging conditions to conditions similar to that of an
intensive system.
• Commercial feed is commonly used as kitchen leftovers are not
sufficient to sustain the requirements of the pigs.

• The pigs are housed at night but are allowed to gaze out. Farmers are
usually able to keep about 20-30 pigs under this system of
management.
• 1f this system is well managed, the performance of the pigs will be as
well as those managed under intensive system.
• It requires plenty or land and pigs must be confined in fenced
paddocks

3.3 Intensive -Large Scale Commercial System

Under this system,

• Pigs are kept in total confinement
• Herd size ranges from 50 sows and more
• Commercial feed is used
• There must be good husbandry practices with respect to feedi,lg,
hygiene, disease control and housing
• The growth rate is fast., there is good feed conversion ratio, high sow
reproductive efficiency and good quality carcass

3.4 Requirements for a commercial pig production enterprise

For proper management on the farm, the pigs should be separated into
different units according to their age, and/or reproduction stage The
following are the common groupings:

• Breeding: these are the pigs that are mature enough and are ready to
mate and reproduce.
• Gestating: these are the pigs that are pregnant
• Farrowing: these are the pigs that are about to give birth.
• Growers: These are the young pigs that have been weaned. They can
be kept for fattening or as replacement stock.
• Finishing: These are the growers that are nearing marketing for pork or
bacon

Depending on the market situation one can decide on one or more of the
following enterprises

• À. furrow to finish operation: This is where the farmer rears piglets up

the age when the pigs are ready to slaughter for pork or bacon.
• Furrow to wean operation: This is a system where by the farmer rears
the piglets up to weaning and sells them to the other farmers for
breeding or fattening.
• Finishing pig operation: In this system the farmer buys pigs which are
almost ready for slaughter, gives them feed for purpose of attaining the
required market weight and meat quality before they are slaughtered


Whatever the system of management chosen, the following are the

targets/goals for a profitable pig production enterprise:

3.5 Pig production Targets and Goals

• Farmers must always adopt a system that will ensure that all the
females that are for mating become pregnant. At least farmers should
aim at about 85% conception rate at first service and 100% with repeat
service.

• The sows kept should give birth 2-3 times per year with at least 8
piglets per litter at weaning. The practice of early weaning will enable
the sow give birth three times a year. If weaning early is practiced, the
piglets must be fed on high quality creep feed to enable the piglets
weigh 18kg at weaning.

• The feed conversion efficiency should not be more than 3.5 (i.e 3.5kg
of the feed used must be able to add on 1kg of meat to the pig being
fed).

• The Production life span of 5 years for the sows.

• Farmers must aim at marketing the pigs for slaughter at 4 to 6 months.

At this age, the fatteners should have attained a weight of 45 to 65kg
and can be slaughtered for pork.

4.0 HOUSING

4.1 Importance of housing

Housing of pigs is important as it provides an environment which will

improve feed efficiency, reduce on the labour in husbandry and
management tasks like feeding and handling. In addition, housing will
increase efficiency in control of diseases and parasites thus it will
minimize mortality and encourage production of healthy pigs.

4.2 Requirements of an ideal Pig house

An ideal pig house should have proper drainage and should always be kept
dry. The house must be well ventilated and should have adequate space
per pig. There must be enough light in the pig house as this will enable the
attendant to carry out the management routines properly

The following factors should be considered while planning the layout of a

pig house:

• Feeding arrangement: the feed troughs and water containers must be

put in a place where the attendant is able to put in feed and water
without entering the pig pen.

• Feed store: the feed store should be located. near the pig pens as this
will enable the attendant to supply the feed to the pigs without lifting
feed for long distances. There must be enough room to enable
weighing of the feed.

• Observation of animals: The pen must be constructed in such a way

that the fanner is able to observe all the pigs without entering the pen.

• Access to pens: For systems where many pens are constructed, each
pen must have a gate near the corridor so that the farmer can enter
each pen without passing through another pen. This will ass() facilitate
the movement of pigs when being shifted from one pen to the other
during the different management undertakings.

4.3 Where should you build the pig house on your land?

The siting of the pig house should be based on the following:

• The house must be constructed at a well drained ground as this will

avoid dumpiness in the pig house.
• The place must be accessible for the people working on the farm and
must be in an area where it is easy to deliver incoming feed and other
farm inputs
• The house should be constructed in an area where it is easy to load
outgoing pigs and their products
• The area must have access to a source of water

4.4 Parts of a pig house

The type of house depends on the system of production. Whatever system

is adopted, the following must be put into consideration while constructing
a pig house.

• Roof

It is important that the roof is able to protect the pigs from direct
sunlight and rain. It should be preferably thick so that the underside
remains cool and water tight.

• Wall

The wall must be partially open to allow movement of air through the
house. Some walls may be solid to give protection against the outside
environment and predators
Movable partitions can be put as walls. Such partitions if used can be
moved and the layout is changed according to need.

• Floor

The floor must have proper drainage such that it is possible to keep it
clean and dry. Dung and urine on a damp floor create conditions ideal
for the spread of disease organisms.
To achieve this, the floor should be made of concrete and sloping, or
slatted so that water drains away. A slope of at least 5% (a fall of y arn
for every lm) is recommended. Ensure that water troughs and feeders
are placed at the lower end of the sloped floor so that the floor remains
dry.

Slats as a floor for your pig house: Slats are a good way of keeping
the floor clean and dry. However, they are less suitable for young
animals because the feet get stuck between them.
Slats can be made using different types of materials, which include
wood, split bamboo, concrete, wires or expanded metal mesh.
The space between slats should be big enough to allow manure to drop
easily but small enough to prevent the feet from passing through.

4.5 Materials used for construction of a pig house?

+ Local materials

These reduce on the costs. However, their greatest disadvantage is that

they are easily destroyed by fire and are less durable. Examples are
wooden poles, bamboo etc.

. Purchased timber, concrete and galvanized: iron

Although these are expensive, they are the best to use because they
are more long lasting.

Note:

The bi ggest problem observed in pig units is poor hygiene, which

consequently causes parasitic infestations in pigs. Contrary to the widely
held view that the pigs are dirty animals, they are actually clean animals
They usually defecate and urinate in a specific area far from their resting

to


or sleeping place. To enhance hygiene in a pig unit, it is highly

recommended that the floor of the pig houses be made of concrete.

5.0 PIG HOUSE PLANS AIN FITTINGS

5.1 Farrowing Unit

This is the unit where pregnant sows or gilts are taken. when they are clue
to deliver (starting at clay 110 of pregnancy). The components and
equipment of a farrowing unit include the following:

e Farrowing rails

These are metal bars which guard young ones against being crushed by
the mother sow when it lies down (see Figure 6)

Figure 6: Showing a pregnant sow in the farrowing

unit.The farrowing rail can be seen as a
metallic guard running behind the sow

Creep feeding area

This is a section in the farrowing pen where the feed for the piglets is
put. A simple creep feeding area can be made quite easily by
barricading off the corner of the pen. A small inlet door is put to allow
piglets to enter and nat the sow. This is done because the nutritional
requirements of piglets are different from the sow and the feed for the
piglets is very expensive to feed to the so.v.

Il


• Water and feed troughs

These are placed near the corridor passage where the farmer passes
while giving the pigs feed and water.

The lay out and measurements of the different areas are given in Figure 7,

1.5
(Pft)

Figure 7: Drawing of furrowing unit with dimensions

The farrowing unit should always be kept clean. It should be scrubbed

with soap and water, disinfected and left unused for 5-7 days before a new
sow is introduced. Cleaning can be accomplished by using a stiff scrub
brush. Disinfectants are ineffective unless the cleaning is thorough.

5.2 Minimum size rearing pen

After farrowing, the sow and its piglets can be transferred to the minimum
size rearing pen. This is the pen where the sow and its piglets are kept up
to the time when the piglets are weaned It has prevision for the creep feed
and it is very important for the first weeks of the piglet as it helps them :o
avoid extreme cold and thus chilling. Figure 8 shows a typical design of a
minimum size rearing pen.

12


q<--
04

pu^G,irrG

.' •_ ^N . --g3u.3'.s
'GAM TFCOUCt H
!•5m -
-3m

¼.. ?~ ^' WATE`^

Figure 8: Showing the design of a minimum size rearing pen

5.3 Fattening/Growers Unit

The fattening or growers pigs houses the young pigs after weaning. They
are housed in groups of 10 -30 pigs. However, there should be provision
for individual pens to isolate sick pigs. Figure 9 shows part of a
fattening/growers unit.

Figure 9: Papa of a fattening/growers unit

13


The plans and fittings can be constructed and arranged in a homestead ns

shown in Figure 10a. The arrangement of the pens in the house of the
intensive system is shown on the ground plan in Figure 10b. The
measurements for the different pens and space requirements per pig should
be maintained as given in the specific sections for these units. The size of
the rearing pen depends on the number of pigs to be kept in the pen and
their age group.

Figure 10a: Showing the farm arrangement in a senti-intensive system

of pig management

Slo e_
Drainage _

Exercise area Exercise area Creep area

Boar pen Pregnant sows and Farrowing pen Growers pen

gilts pen F_.l _iI
-
Feed passage I gate
^g l II'
1 1 Growers pen
Boar pen Pregnant sow, and Farrowing pen
gilts pen _

Exercise area Creep area Exercise area

Exercise area
Slope
Dra^na e -en

Slc_ae ----^
Drainage pit \--'
Figure 10b: Ground plan of the intensive system pig unit

14


6.0 FEEDS AND FEEDING

6.1 What are the important facts about feeds and feeding of pigs?

• Feed costs represent 60 - 70% of the total cost of production in the pig
industry. Therefore the profit from a pig enterprise is affected by the
efficient and economical use of the feeds.
• The pig is omnivorous, i.e. it can eat all types of food except that it can
not digest too much fiber and therefore can not live entirely on
roughage
• Pigs thrive best on foods that are suitable for humans and fortunately
they also thrive on by-product feeds and other materials that are
practically useless as food for man.
• Farmers should always aim at using cheaper, lower grade feed stuffs to
the fullest extent and to supplement them by the more expensive
nutritious feeds to the point that true economy dictates.
• Nutrient requirements vary with age and physiological condition (e.g
the nutrient requirements for piglets is different from that of weaners
and similarly the feed requirements for a pregnant sow are different
from that of a sow with suckling piglets.
• Diseased pigs cannot utilize feed efficiently and therefore farmers
must ensure that the pigs are in good health. 4lso, poorly fed pigs are
susceptible to diseases.

6.2 What should you feed your pigs on?

Feeds for pigs are classified as: carbohydrates, fats, proteins, minerals,
vitamins and water.

• Carbohydrates

These provide energy and are necessary for fattening.

he following are the common feeds used in pig production as a source
of carbohydrates

• Cereals and cereal products

Corn and cob meal: This is a meal made from the whole maize cob
While feeding pigs on this meal, farmers must know that it has only
about two-thirds the nutritive value of maize. It is commonly used as
feed for sow and boar.

Maize or corn: Of all cereal grains, maize is one of the richest in

carbohydrate and fat.

15
 • Proteins

This is a nutrient required for forming muscle, internal organs,

skin, hair, hooves and also milk in adults

Sources of protein

Blood meal: this is one of the common sources of protein during

the formulation of pig feeds. It can be used at a rate of 5 0/0 of the
feed ration

Cotton seed meal: this is another good source of protein. However

its inclusion should not exceed 10% of the ration because of the
risk of gossypol poisoning if it is fed in excessive quantities.

Fish meal: This is another source of animal protein, and its

inclusion in the ration should not exceed 10% This is the best
source of animal protein for pig rations.

Meat and meat plus bone meals: This one can be used at the tale
of 5-10% of the ration. Farmers must always exercise caution
while feeding pigs with meat left overs as pork left overs from
eating places may serve as a source of disease.

Milk and milk byproducts: These can also be used as a source of

protein and ratios vary from 10-30% of the ration

Soya bean meal: Soya bean is best source of plant protein for pig
feed formulation. Its quantity should not exceed 10% of the ration.

• Minerals:

Most essential minerals for pigs are calcium, phosphorus and iron.
Calcium and phosphorus can be fed to pigs by including bone meal
in the ration Iron is very important especially in piglets and can be
given to pigs by allowing them access to clean red soil otherwise
iron sulphate can be given to the pig as an oral formulation or as sLo
injection.

Other nutritional requirements include vitamines which must be purchased and

put in the feed ration as feed additives, Water must always be available to the pig
and water containers must not be empty at any one time.

16


6.3 Nutritional requirements for the different pig catagories

• Piglets

Each newborn piglet should be fed on colostrum within the first 18

hours after birth. If the sow is hostile, bottle feeding of the colostrum
to the piglets is recommended.
Sow's milk does not contain enough iron to meet the requirements of
baby pigs. Iron should be given to baby pigs within their first 3 or 4
days to prevent anemia. Iron formulations are available and can be
given by injection ok orally. Figuire 11 shows how to administer
nutritional fluids to piglets using the oral route. The nutrients to be
given must be measured out correctly, preferably using a syringe.

Figure 11: Showing administartion of nuitritional fluids using the oral route

Creep feed: starting at one week of age, piglets should be given

creep feed. Creep feeds should be fed dry and piglets prefer
feeding them when pelleted. Water shculd always be available
Creep feeds are commercially available in feed meals. It is very
important that the creep feed used between one week and three
weeks of age contains 20% crude protein. At 3 weeks farmers may
switch to starter feed which contains 18% crude protein and this is
fed to the piglets until they reach weaning age where the weight
will also be about 15kg.

• Weaners/Growers

After weaning the pigs should be switched from the creep feed to a
lower cost pig grower feed which contains 16% of crude protein
Clean fresh water should be available to the pigs at all times

• Boar
Boars may be fed on rations containing 14% crude protein. Water
must always be available for the boar.

17


• Pregnant sow

During gestation the sow is limit fed for 2-3 Kilograms per day of a
14% protein diet (Sow and weaner meal). Close to farrowing, maize
bran may be added as 25% and this will be mainly the source of
energy. Maize bran will also increase bulk and this prevents
constipation. Water must always be available for the sow.

• Lactating sow

Bulky ingredients should be removed from the sow ration soon at}er
farrowing. Sews are fed on rations containing 14% protein and those
nursing large litters need full feeding during lactation. Sows that finish
lactation with excessive weight losses have delayed estrus beyond the
usual 3 to 7 days post weaning. Sows nursing fewer than eight piglets
may be fed an amount of 3 kg per day with an added bonus of 0 25 kg
for each piglet being nursed.

7.0 REPRODUCTIVE BEHAVIOR OF PIGS

7.1 Female reproductive behavior

Female pigs can corne on heat at any time of the year and they don't show
seasonality in their reproductive behavior. They come into heat on average
at 21 day intervals (19 to 24 days) throught the year with gilts having a
shorter period than sows. Within this cycle the heat period lasts 24 hours
only. The signs that will indicate that the sow or gilt is on heat include the
following:
• Grunting
• Restlessness
• Swelling and red appearance of the vulva
• Gilts or sows on heat will stand still when pressure is exerted on their
hind quarters

The period of maximum fertility in pigs occurs during mid-estrus and

farmers should mate their pigs during this time. Because of the complexity
of farmers not knowing the exact time when the heat signs began, farmers
may mate the sow twice. In this practice, the first mating is done
immediately the first heat signs are seen and the second mating done l2
24 hours later. Farmers may use different boars at the two matings as this
is thought to increase the litter size.
Gilts should be bred for the first time on or after their third heat period.
This should occur when they are about 6 to 8 months of age.

18


Sows normally come on heat 3 to7 days after weaning and may be bred at
this first heat period if they have good condition. If the sow is not in good
body condition after weaning, then it should be bred on the second heat

After mating, the gestation period lasts 114 days (3 months, 3 weeks and 3
days). Otherwise the gestation period falls between 112 to 120 days. This
allows the sow to reproduce 2 to 3 times a year.

7.2 Male reproductive behavior

Boars may be used for the first time when they are 7 to 8 months old as
long as they are well grown. A mature boar of more than 15 months of age
can serve 20 to 40 times a month if he is managed together with the
females. Immature boars under 15 months of age should not be used for
service more than 25 times in a month. The average boar to female ratio is
1:50 (1 boar for every 50 female pigs).

7.3 Inbreeding

Farmers should avoid using the same boar on the farm for a long time
however good the boar may be as this will result into inbreeding.
Inbreeding will result into expression of the hidden bad characteristics.
These bad characteristics may result in bad performance of the offsprings
Boars must not be used to serve their own offsprings or their own mother
sow. To avoid inbreeding, farmers must arrange to buy boars from other
farms.

8.0 MANAGEMENT OF BOAR, SOW, PIGLETS AND GROWERS

8.1 How to Manage a Boar

The purpose of keeping boars is to use them for mating with gilts or sows
when they cone on heat. It is recommended that boars are kept in
individual pens to eliminate fighting, riding and competition for feed.
Besides, the time when the boar remains serving is improved by penning
boars separately.

Boars in confinement should be kept in individual pens about 8 x 8 feet. In

the semi-intensive system, the minimum space requirement is 75x 100 feet
and under this system, housing and feeding areas should be separate to
encourage exercise.

Newly purchased boars must be put in an isolation pen for 30 days. The
pen should have been disinfected two weeks earlier, should be located
away from the rest of the herd and should be well protected from extreme
weather conditions. This will enable the farmer to observe if the boar has

19
 any disease that may not have expressed itself and thereby avoiding
introduction of diseases to the farm

Young boars need to be reared in-groups so that they have the opportunity
for physical contact and interaction with other pigs during development.
This will help in the development of normal sexual behavior.

8.2 Management of the sow

The major goal of managing a sow is to obtain a large litter of healthy pigs
at birth that will remain healthy and grow rapidly up to weaning. To
achieve this, farmers must ensure the following:
• Properly balance the feed ration and ensure that it is fed in the
recommended amounts so that newborn pigs are well developed and
strong.
• Sows are dewormed about 2 weeks before moving to a farrowing pen.
The most common dewormer used is piperazine.and antihelmintic
drugs that contain levamisol. Treatment for external parasites, at least
twice, should be done within a few days before moving to a farrowing
house.
^ Before a sow is placed in a farrowing pen, wash her, especially the
under side and hindquarters using a mild soap and warm water. This
will eliminate soil and fecal material that may contain bacteria and
worm eggs, which could infect the nursing pig Figure 12 shows a
farmers washing the sow before taking it to the farrowing pen

t-
RIOZIMMINMIMIOW ^^.
Figure 12: A pregnant sow being washed

• Farmers must make sure that they attend to the sows at the time of
farrowing as this will decrease on the number of piglets that die during
the farrowing process or a few hours afterwards. The duration of
labour ranges from 30 minutes to 5 hours on average, although it may
extend to 12 hours. If the labour is unnecessarily long, then call in a
veterinarian for assistance.

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• Piglets may be enclosed in the afterbirth or may be covered with

excessive mucous. In such circumstances, remove the mucous and
afterbirth to prevent suffocation.

• Farmers must ensure a health program that minimizes exposure of the

new born piglets to disease carriers. Hygien practices must strictly be
adhered to.

• After farrowing the sow must be well fed to ensure that it maintains a
good body condition. This will make it possible for the sow to come
on heat within the recommended 3 to 7 days after weaning

8.3 Management of baby pigs

ln management of baby pigs farmers must note the following:

• Improved management at farrowing and on through weaning will

result in more pigs weaned per sow per year. On the average, farmers
lose more than 25 percent of the live pigs farrowed before they are
weaned. Many of these deaths occur in the first few days after birth.
Stillbirths, injury and starvation account for more than 60) percent of
these deaths which normally occur within the first four days after birth.
Proper management can reduce these deaths and result in weaning two
or more additional pigs per sow per year. Therefore extra time and
effort spent is essential for the litter.

• One management factor that will save piglets is to be present at

farrowing. The baby pig should have assistance in removing mucus
from its mouth and in starting to breathe. It should be wiped dry, and
be assisted in nursing for the first time. The farmer can assist with a
difficulty of a prolonged birth that might otherwise result in stillborn
pigs by summoning for professional help from a veterinary officer.

• Soon after birth the navel should be cut 3-4 cm from the body and if
still wet, treated with iodine tincture. The navel is a good route for
bacteria to enter the body. Treating the navel could reduce on the navel
infection with bacteria. If excessive bleeding occurs from the navel, tie
the navel cord off with a piece of string about 2.5 cm from the body

• Ensure that each newborn piglet takes colostrum from the sow within
the first 18 hours after birth. Piglets start suckling immediately after
birth. The strongest pigiets find the best teat and eventually after a few
hours of interchange each piglet keeps to its own teat. Therefore no
attempt should be made to make the sow raise more piglets than its
number of teats. however many piglets are born. However in a well
managed system the surplus piglets can be raised by hand or on a

21
 foster mother. This is why it is important that breeding pigs should
have at least 12 to 14 teats.

• Sometimes sows may give birth when they have niastitis or

inflammation of the mammary glands caused by one or more micro-
organisms. Similar)/ the sow may have a condition known as agalactia
or failure to secrete milk. In such circumstances the sow will not have
the milk for the piglets to suckle. If there is failure of the sow to
release milk, then do foster nursing by getting milk from another sow
which has given birth and bottle feed the piglets with a bottle.
Alternatively the piglets can be given to a foster mother.

• Piglets are usually born with relatively small reserve of iron in their
body and their mothers milk does not normally provide sufficient iron
for their requirements. Consequently, piglet anaemia caused by iron
defficiency often occurs. Therefore to prevent piglet anaemia, it is
recommended that farmers put clean red soil in the pen each day as
red soil is a rich source of iron. Also daily oral administration of 4ml
of a 1.8% of ferrous sulphate solution is recommended. Alternatively
farmers may inject the piglets with ferrous sulphate or it may be
smeared on the teats of the sow where the piglets will take it in while
suckling.

Figure 13: Piglet being given iron sulphate

After considering these aspects the piglets must be well fed as already
recommended in the section of feeding until weaning time. At weaning;
the sow should be taken away from the piglets and not the piglets from the
sow. Weaning should be gradual and not an abrupt process. At first the
sow should be taken away for a few hours, then for a whole day and
finally all the time. After weaning the piglets now must start to be
managed as growers

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8.4 Management of growing and finishing pigs

The routine is to mix the pigs and make weaner pools, which consist of
20-25 weaners. These will initially fight but will settle after a while and
start feeding and drinking normally. After this, the pigs are put in-groups
and the number of pigs in a group depends on the size of the pen and the
final body weight to be reached. Therefore space and feed requirements
must be considered as critical factors in the management of growers and
finishing pigs.

• Space requirements for growers and finishing pigs

Generally 4 x 5m is enough for 10-12 pigs up to marketing for

slaughter. Growing pigs 23-57 kg require 1 square meter per pig while
finishing pigs of 57-100kg require 1.8 square meters per pig.

When paddocks are used like in the semi-intensive system, it is

recommended to keep 50-65 pigs per hectare for the. growers while the
finishers should be stocked at 40-50 pigs per hectare.

• Feed requirements for growing and finishing pigs

Growing pigs should be fed to appetite if the farmer can afford. This
gives a faster growth rate but it is expensive. Finishing pigs should be
limit fed on a scale of body weight. Restricted feeding avoids
development of fatty carcasses. Growing pigs can also be limit fed as
follows:

Body weight (kg) Amount of feed (kg per day)

20 1.2

40 1.7

60 2.0

80 2.3

100 2.5

The feeds given must contain at least 16% crude protein and pigs on pasture
should also be given a full daily ration once a day. Feeding once a day will reduce
on the labour requirements.

23


9.0 PIG DISEASES, THEIR PREVENTION AND CONTROL

9.1 How do you tell that a pig has ill health?

A pig is suspected to have ill health if it shows any or a combination of the

following signs:

^ General signs: these include dullness, loss of appetite, laboured or

rapid breathing, sudden deaths, loss of weight, low weight gain and
fever usually manifested by shivering of the pig.

• Signs expressed on the skin: these include reddening of the skin or

skin discoloration, loss of hair and hardening of some parts of the skin,
itching of the skin and cracking of the skin.

• Others signs commonly observed include: lameness, cough,

abnormal nasal discharges, diarrhea with bad smelling feces, abnormal
contents and colour of feces and abortions. Figure 14 below shows
some of the signs which can be observed in sick and malnourished
pigs

Figure 14: Showing a pig with signs of illness

9.2 Common diseases of pigs

Pig diseases can be caused by bacteria, viruses, protozoa, nutritional

deficiencies, poisonous substances, internal and external parasites.

* Bacterial diseases include swine erysipelas, swine dysentery,

infectious poly-arthritis etc.

• Viral and mycoplasrna diseases include African swine fever, swine

influenza, enzootic pneumonia of pigs, vesicular exanthema of swine,
transmissible gastroenteritis etc.

24


• Helminthiasis as a health problem in pigs is mainly caused by worms

like the Lungworm, Ascaris worms etc.

• Nutritional diseases include piglet anemia, parakeratosis etc

• External Parasitic infestations infestations include mange, lice, jiggers

etc.

The common diseases of pigs, their clinical signs, treatment and control
are given in the appendix.

9.3 Guidelines of disease prevention/control

To be able to manage and control pig diseases, farmers must take care of
housing and ventilation including cleaning and disinfection of the pig
pens, manure disposal, proper disposal of the dead pigs and isolation of
the sick pigs.

• Housing and ventilation

The way the house is constructed should facilitate proper cleaning,

disinfection and maintenance of sanitary conditions e.g suitable
floors, adequate waste disposal, absorbent bedding.
Good ventilation is essential in disease control and air must move
through the building such that foul air is replaced with fresh This
can be secured by using an open shed, doors, windows ana incomplete
walls

• Proper manure disposal

Disease causing agents may be contained in urine, feces, exhalation

and nose and mouth discharges. These may act as media for growth of
disease causing agents. Excrement must he removed frequently from
the immediate surroundings. Manure may be heaped so that the heat
generated kills the parasites and microbes. It is recommended that
manure be kept in a covered concrete pit and the manure in the pit
sprayed with insecticides to inhibit development of disease causing
or ganisms and flies.

• Pigs kept on pasture should be rotated in the paddocks

Rotation on pasture will disrupt the life cycle of many disease causing
agents as these agents are sometimes specific for certain hosts.
Pastures may be rotated between different species.

25
• Provide suitable feed and water containers

Use feed and water containers which will avoid water and feed spilling
over the floor. The feed and water containers must be easy to clean

• Isolate new animals

When introducing new animals, secure a health certificate from the

farm where the animal is being purchased and thereafter isolate them
for a minimum of 3 weeks. Thoroughly clean and disinfect the
isolation stall after each animal is removed and before animals are
introduced.

• Dispose of dead pigs properly

Pigs that die can be a source of infection and should be disposed off by
burning to eliminate contamination of the surrounding ground. Burial
is another disposal technique and the pig should be put in a 4 ft deep
pit if this method of disposal is used. On death of an animal, call a
veterinarian to carry out examination and ascertain cause of death
before disposal.

• Use of disinfectants

Disinfectants are used to create conditions unfavourable for survival of

microbes. Proper cleaning removes most microbes, but in case of a
disease outbreak, the buildings must be disirtfected Foot disinfection
for visitors visiting pig pens is a good arrangement in disease
prevention and control

• Use a Veterinarian

Effective health control program calls for co-operation between the pig
farmer and veterinarians.

26
10.0 ROUTINE PROCEDURES

10.1 Castration of male piglets

Male pigs that are not required for breeding are generaly castrated to
avoid indiscriminate breeding. Castration of male piglets can be done
immediately the testicles are palpable in the scrotum. It is however
recommended that it is done a week or ten days before weaning.

10.2 I)eworming

Deworming should be carried out routinely at least after every three

months. Pigs start to be dewormed after weaning. Adult pigs may fight
when being dewormed and must therefore be held properly to avoid
pouring of the dewormer. Figure 15 shows how a pig can be given a
dewormer using a bottle.

Figure 15: Shows oral administration cf a dewormer to a mature pig

10.3 Identification

Farmers must be able to identify their pigs always. In pig management, the
easiest way is to do the ear-punching pattern. Punching of the different
parts of the ear will give different numbers. The numbers given for each
region punched are given in Figure 16 while inset is an example of a
patten for identification number 1178.

27
 Example of Number 1178

Figure 16: Illustration of identification by punching

Pigs should not be ear-punched too early. The recommendation is that this
is done at six weeks of age. Some pigs are purchased when they are grown
up and it is necessary that such pigs also get an identification number
Punching of such pigs and other routine procedures may be done after
thorough restraint of the pig as shown in Figure 17.

Figure 17: Showing restraint of a pig on a pole using a rope

28
10.4 Cleaning of the pig pens

This should be done on a daily basis in order to maintain hygiene. All

movable equipment must be removed, cleaned and returned. The féces
should be removed before washing with water.

10.5 Breeding and mating

Breeding and mating is one of the activities that a farmer will carry out on
almost a day to day basis. Farmers must check on the pigs in the breeding
herd and ensure that they know the gilt or sow on heat and give them to
the male. Breeding is of two types:

• Pen breeding: In pen breeding, a boar is left to run with a group of

sows as opposed to keeping the boar in a pen to which sows on heat
are brought for service. Pen breeding requires less labour and there is
less stress on the boar in getting a large number of females mated to
him. When using pen breeding divide sows or gilts into groups of 8-10
and one boar be put with each group. It is advisable to rotate boars
among groups every 12 .-24 hours.

• Hand breeding: This is where the pig on heat is taken to the boar for
service. The boar is kept in a separate pen It has an advantage that it is
easy to know the exact breeding date.

11.0 RECORD KEEPING

11.1 Importance of record keeping

Record keeping is important because records provide: early warning of

developing problems, clues to basic weaknesses in the management
program, information for budgeting or feasibility studies and can be used
to monitor herd health. Records are also used to identify major costs,
comparison with other producers and to provide a basis _or seasonal
adjustments in management.

1L2 Types and characteristics of good records

Records must be as simple as possible and kept where they are easily
accessible in a way which minimizes transfer from one record sheet to
another. There are many types of records and they are broadly categorized
into individual, herd and financial records.

29
• Individual records

These include, animal identification number, age, breeding date, health

status, date of birth, weight at birth, growth rate and weight at
weaning. This type of records is mainly used in culling of non-
productive animals and in selection of animals for future breeding
purposes.

• Herd records

These are the records where information is kept regarding feed

consumption by different classes of pigs, new purchases, death losses
per a given period, herd reproductive performance which gives number
of breeders and the number that has farrowed in the herd and still have
suckling piglets.

In pig farming farmers first and foremost ensure that they have record
on the expected date of farrowing, correct identification of the sow and
boar with which it was bred. Also keep the feed and liveweight record
for measurement of feed efficiency, cost to produce a kg gain in
weight, mortality record and use health record cards to show
vaccinations and treatments.

Other records which must be kept by the farmer as a row ine include:
• Heats and services record where farmers must record the dates when
the pig was on heat and the dates when the next heat is expected.
• Financial records which include: feed costs, pig purchases, and sales,
health and treatment costs, labour costs, charges for electricity,
taxation, fuel costs, machinery operation costs and transport costs for
feed, animals etc.

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APPENDIX

Common diseases and disease conditions that affect pigs

Disease Clinical signs _....]_Treatment _ Control

African swine Fever, dullnes, loss of Attempt control Restrict
fever appetite,huddling together, measures only. movement of pigs
incoordination, coughing or meat from
discolouration of the skin to affected areas.
bluish, serous nmcopun^lent Slaughter of all
ocular and nasal discharges, pigs on the
vomiting and diarrhoea. affected farm.
__ Disinfection _es
Swine erysipelas Sudden death, loss of appetite, Penicillin is very Clean the pen :andl
red and bluish appearance of effective and is the disinfect. Treat the
the skin and ears. Diamond drug of choice incontact pigs
shaped skin lesions which may with penicillin
become necrotic _
.
Mastitis, metritis Sow fails to release milk after Use antibiotics and Good hygiene
and agalactia farrowing. The udder may be oxytocin the pig pen
(MMA) __ swollen and mil _`
Foot and mouth Fever and vesicles on the Advisable to institute Slaughter of pigs
disease coronate and sometimes on the control in the affected
lips and tongue houses.
_ Vaccination
Piglet anaemia Signs appear mostly in piglets Give Ferrous Put red soil in pig
of 3 weeks of age, pale mucous sulphate injections er pen or give iron
membranes and skin, dullness oral formulations injections to
and diarrhea _ young piglets `
Mange Itching and scratching, Use Iver^nectin Treat the pigs
especially al mid-day, scabs on (lvo^nec), tactic at when ever they
the skin, wTinlding and recommended dosage are entering a new
hardening of the skin, loss of levels pen which has
hair and shaking of the head if been cleaned and
the ear is affected. _ _ _ disinfected
garakeratosis Similar signs to those of mange Give Zinc Ensure that there
but with no itching and formulations like zinc is enough zinc in
scratching carbonate or Zinc the diet.
sulphate
- se
Lice Louse will be seen in the folds Use insect ides like Routine spraying
of the pig skin epecially in the Ivomec arid Tactic with tactic or
neck and at the base of the ears acaricide treatment with
Tactic
Worms Poor performance of the pigsW Antihelmintics like Deworm pigs
with low growth rate, coughing . 1„ evamisol and every three
I in case of lungworms Piperazine are helpful months after
1 _ - - _-- ^_ weaning

31
FURTHER READING

1. Animal husbandry in the tropics by G. Williamson and W.J.A Payne

2. Pig diseases by D.J. Tayt,er

32