SLF065 MultiPurposeLoanApplicationForm V03

Management of Pigs
INTRODUCTION
In putting up or operating a pig farm, be it small or large scale, the farmers and farm
personnel have to deal with the different aspects of pig production, such as breeding,
feeding, health and diseases, housing, record keeping and economics.
Many questions are always asked by the farmers, among these are:
 How many breeders do I need to

be able to meet my targeted
production?
 How would I purchase it, in bulk or
one at a time?
 How many fatteners do I expect to
produce from one sow?
 How much feed will I need?
 What activities do I have to do?
 Are these activities necessary or
are they optional?
 Why do I have to do such activity?
 Do I have enough space for my
animals?
 What factors should I consider
before I start my farm?
 How would I integrate my ideas on
housing, feeding, breeding and
other areas in my farm operation?
 Is my production performance
acceptable or can I still improve
further?
 What about waste disposal?
 How will I organize my farm?
 How many caretakers do I need?
 What equipment and tools do I need?
 How can I efficiently manage the farm?
From these questions, one will realize that there are a lot of factors one has to consider in
putting up a piggery or in operating a pig business. He would also realize that one factor
cannot be dealt with independently from the others and therefore, needs to be acted upon
as a whole or interrelated with the other factors. In order for a farm to run efficiently, good
management is vital.
INTERNATIONAL TRAINING CENTER ON PIG HUSBANDRY, (ITCPH), P.O BOX 1, LIPA CITY, PHILIPPINES 1
Management of Pigs
Factors to consider before putting up or expanding a pig farm:
1. Market situation. It is important to consider the present market situation and the
possible situation in the future. Consider the local demand and export possibilities
2. Availability of feeds and water. These are the essential needs of pigs
3. Veterinary and extension services available in the area
4. Project site. Consider the accessibility to input and output markets, distance from
residential areas, waste disposal system
5. Availability of labor. Consider their knowledge and skills needed for the successful
operation of the business
6. Financial capability of the pig farmer
7. Presence of credit institutions
8. Presence of credit institutions
What is FARM MANAGEMENT?
FARM MANAGEMENT is the coordination and planning of farm activities. It also involves
establishing and maintaining a good working environment where people can work
effectively and efficiently to achieve targeted output.
Good management ensures the success and profitability of a swine operation. The owner
or the manager has many decisions to consider and act on, over and above the biological
management of the animals. Decision-making and planning vary with the type of swine
operation. The types of swine operations are the following:
 Sow- weaner operation

 Finisher operation
 Farrow to finish operation
 Breeder operation
 Boar operation (Artificial Insemination)
Sow - weaner operation:
This operation breeds and farrows sows to produce weaner pigs of approximately 20 to 25
kg liveweight for sale to a finisher operation. This operation requires less capital in building
requirements compared to farrow to finish operation and less operating cash required than
the finisher operation. There is a quicker turnover, since the weaners are sold at about 7 –
8 weeks old.
Management of Pigs
Finisher operation:
The finisher operation purchases 20 to 25 kg weaners and feeds them through to market
weight. This is the easiest type of operation to get started with. Requires less capital for
buildings and equipment, faster turnover, 100 – 120 days.
Disadvantages of this operation are :

1. the difficulty in obtaining genetically superior weaners ,
2. inconsistency of supply of weaners
3. the risk of bringing in diseases if weaners are from different sources.
Farrow to Finish operation:

This is a combination of breeding, farrowing and finisher operation. This operation requires
more capital for the buildings and operating expenses. This will require longer time
to get into full production: 15 to 17 months without any appreciable income. A greater time
and labor commitment, and a need for more exacting management of the unit.
The farrow to finish unit is more viable because of the stability of the market and the better
control on breeding program and the health status of the herd. Labor requirements are
more critical.
Breeder operation:
This is a farrow to finish operation, where the goal is to produce breeding stocks. Breeding
stocks can be purebred or hybrids stocks, such as F1’s. This operation requires the
keeping of pedigree and performance records. The advantage of this operation is hat the
price of the stocks sold is unregulated except by the market demand.
Boar operation(A.I.):
This operation maintains only boars for either natural service or artificial insemination. For
artificial insemination center, it requires a laboratory with equipments for semen
processing and storage and of course skilled staff.
SELECTING THE OPERATION:

The type and size of the enterprise you select will depend on:
 Economic viability
 Available capital
 Expertise and capability to do the job
Management of Pigs
LABOR REQUIREMENTS:
There is no simple answer or formula to decide the labor requirements of an operation.
This depends on the experience of the operator, and how labor intensive the operation is.
Factors affecting labor requirement:

 Experience of operator
 The labor intensive nature of the operation
 Involvement in other farm business
 Time off for relaxation and to be with the family
 He availability of skilled back-up personnel for time of illness
Management of hired labor:

The management of employees involves the inter-staff relationships that are so vital to the
smooth and efficient running of an operation. Good staff relations are essential to the
productivity and economic success of an operation.
The following can be done/provided:

 Pleasant and safe physical working condition
- provide overalls/uniform
- provide good washroom/comfort room and shower facilities
- comfortable canteen area
 Cleanliness in the farm itself
- Good ventilation – excessive odor, gases and dust are health hazard not
only for the staff but to the animals as well.
 Safety must always be the prime consideration
 All staff position should have a written job description which includes the
expectations and parameters of the work to be done. Failure to do this may
result in misunderstanding about the performance expected from the staff.
Staff development and training:

 select stockperson/caretaker who cares for animals and willing to learn.
 develop their expertise and motivate them to put these into practice
 give opportunity for continuous development
 training of staff should be a mixture of theory and practice, such as hands-on
demonstration and discussion meetings
 maintain good personal relations with your staff
 make an effort to provide a pleasant working relationship between staff and
supervisor
 demonstration of skills by the supervisor is both educational and beneficial to
maintaining mutual respect.
The better the staff understand their jobs, the more efficient the operation will run. Staff
members who are confident and know their responsibilities are always more relaxed
around the animals.
Management of Pigs
Remuneration and Incentives:

The importance of the stockperson’s position in the overall financial success of the
operation is often ignored and unrewarded.
Recognition of the contribution of the stockperson to the overall productivity of the

operation must be both verbal and financial.
Bonus/incentive programs are often a part of the remuneration package. These will
depend on the position and the suitability of the work done. They should be reflective of
extra effort done by the employee. Bonus/Incentives are most effective when they are tied
to achievements for a particular production parameters.
Requirements for bonus/incentives:

 they must be tied to production figures that are easily established
 they must be related to targets that are practical and realistic
 they must reflect the extra efforts made by the employee to achieve the target
parameters
 they must be simple to administer
 they must be backed up by indisputable records
Examples of parameters that can be tied to bonuses/incentives:

 Skills in farrowing management
- number of piglets born alive
- number of weaned piglets /litter
 Overall good management
- number of piglets/finishers sold
 Skills in feeding management
- FCR and control of feed wastage
- days to market
- grade and weight at slaughter
A study of the financial benefits of improved production parameters/technical results will

provide a good basis for deciding the level of bonus/incentives to be given.
Do not over-emphasize the bonus/incentive in the remuneration package. It must not be a

substitute for a decent wage. A stockperson/caretaker should receive a salary
commensurate with experience and responsibility.
Management of Pigs
MANAGEMENT OF PHYSICAL STRUCTURES

The farm should be managed on a daily basis. Pay particular attention to the following
areas:
 Essential services and supplies - keep feed, medication, spare parts and
tools available all the time. Failure to have these items frustrates the staff and
leaves jobs only half done or not done at all. Not having the tools to do a job
when required creates “make do” situations and lead to short cuts in
procedures which may create unsafe situations for staff and animals.
 Maintenance schedules – draw up a maintenance schedule and make it a

responsibility of staff members to ensure continued upkeep and servicing of
buildings and equipment.
 Continuous water supply - regularly inspect and service drinkers and keep
spares in hand at all times.
 Safety - draw up safety codes and discuss with the staff to ensure that they
are familiar with procedures to be taken in cases of emergency. Ensure
emergency and first aid equipment is available at appropriate sites in the
farm/office.
 Stress - stress not only affects staff performance, but the performance of the
animals as well. Animals are very sensitive to people’s voices and mannerisms.
Good relationships between stockperson/caretaker and the pigs, such as a kind
word or a scratch, has an important bearing on the performance of these
animals and hence on profitability.
Management of Pigs
PRODUCTION PLANNING
Suppose you have already decided on what to put up, two questions will be in your mind.
First, what do I expect to produce from my “n” number of sows? Second is, how many sows
do I need in order to produce “n” number of piglets/fatteners? The solutions to these
questions can be made. But before we can do it, we should have a basic idea of how the
farm works and the different areas of concern.
Calculation of technical results/parameters:
Assumptions:
Number of sows 120
Litter index (L.I.) 2
Farrowing rate 80 %
Born alive per litter 10
Pre-weaning mortality 10 %
Post-weaning – Fattening 10 % (7 % Post weaning to 3 months old)
( 3 % from 3 mos old until market age)
1. Calculate the Number of farrowings per year
No. of farrowings /year = no. of sows x Litter Index

= 120 sows x 2 (L.I)
= 240 farrowings per year
2. Calculate the number of farrowings per month
No. of farrowings/mo = farrowings/year

12
= 240 farrowings/year
12
= 20 farrowings per month
3. Calculate the number of services per year( sows/gilts bred):
3.1. No. of services /year = farrowings/year

farrowing rate
= 240
0.80
= 300 services per year
3.2. No. of services /year = farrowings/year x services/litter

= 240 x 1.25
= 300 services per year
Management of Pigs
Convert farrowing rate to services per litter:
100 services  80 farrowings (litters) = 1.25 services/litter

So: Farrowing rate of 80% is equal to 1.25 services/litter.
The acceptable farrowing rate is 80 %.
4. Calculate the number of services per month (Sows/gilts bred):
4.1. No. of services per month = No of farrowing /month

0.80
= 20
0.80
= 25 services/month
4.2 No. of services /month = farrowings/month x services/litter

= 20 x 1.25
= 25 services/month
5. Calculate the number of piglets born alive per year.
No. of piglets born alive = farrowings/year x piglets born alive per litter
Per year = 240 x 10
= 2,400 piglets born alive per year
6. Calculate the number of piglets born alive per month.
6.1. No. of piglets born alive = farrowings/month x piglets born alive per litter
Per month
= 20 x 10
= 200 piglets born alive per month
6.2. No. of piglets born alive = Piglets born alive per year
Per month 12
= 2,400
12
= 200 piglets born alive per month
7. Calculate piglets weaned per litter:

No. of weaned piglets per litter = Piglets born alive/litter - pre-weaning mortality
= 10 x 0.10 ( 10 % mortality )
= 1 - no.of piglet that died before weaning
= 10 – 1
= 9 weaned piglets per litter
Management of Pigs
8. Calculate piglets weaned per sow per year (PWSY):
Piglets weaned per sow per year = Piglets weaned/litter x litter index
= 9 x 2.0
= 18 piglets weaned/sow/year
9. Calculate piglets weaned per year:
Piglets weaned per year = Piglets weaned/litter x farrowings per year

= 9 x 240
= 2,160 weaned piglets per year
10. Calculate the number of finishers produced per litter:
No. of finishers produced per litter = piglets weaned/litter - mortality

= 9.0 – (9.0 x 0.10 ( or 10 %))
= 9.0 - 0.9 (piglet mortality/litter)
= 8.10 finishers produced/litter
11. Calculate the number of finishers produced per sow per year:
No. of finishers produced/sow/year = finisher produced/litter x litter index

= 8.10 x 2.0
= 16.2 finishers produced/sow/year
12. Calculate the number of finishers produced per year:
No. of finishers produced/year = piglets weaned /litter - mortality

= 2,160 - ( 2,160 x 0.10)
= 2,160 - 216
= 1,944 finishers produced/year
13. Other assumptions being considered are:
1. Average Daily Gain (ADG)

2. Feed Conversion Ratio (FCR),
3. Culling Rate and Selection rate
From these computations, it would be easy for us to project our stocks at any given
time of the farm operation. From it, we could also have a wise computation of the
projected feed consumption of the farm at any given time.
Management of Pigs
Exercise 1: Production Planning
Problem 1. Farm Data:
Number of sows 60
Litter index (L.I.) 2.1
Farrowing rate 80 %
Born alive per litter 10
Pre-weaning mortality 12 %
Post-weaning mortality 7%
Fattening mortality 3%
Calculate the following: 1. Farrowings per month

2 Services per month
3 Piglets born alive per month
4 Piglets weaned per litter
5 Piglets weaned per sow per year
6 Finishers produced per year
Problem 2. Farm data:
Litter index 2.0

Piglets born alive per litter 10
Pre weaning mortality 10 %
Post weaning to fattening mortality 10 %
If you want to produce 100 finishers per month, how many productive
sows are needed in the farm?
Management of Pigs
STOCK PROJECTION
Steps in Stock Projection:

(360-sow level farrow-to finish farm)
1. Set the technical assumptions
Technical Parameters
Sow level 360 sows
Litter Index 1.8
Services per litter 1.25
Piglets born alive per litter 10
Weaned piglets per litter 9
Piglet mortality 10 %
Fattening mortality 4%
Average Daily Gain(ADG ( growing-finishing)) 600 g
Feed Conversion Rate (growing-finishing) 3.0
Culling rate 35 %
Selection rate 1.25 or 80 %
2. Calculate the number of farrowings (litters) per month.
Number of sows 360 sows

Litter index 1.8
No. of productive sows x Litter index =

No. of farrowings/year
360 sows x 1.8 = 648 farrowings.year

= 648 = 54 farrowings/month
12
3. Based on the calculations in step 2, the target number of farrowings per month is
th
54. The first farrowing is expected on the 7 month. Why? If we recall our
assumptions, we will buy 6-month old gilts which means it will still take two (2)
months to rear gilts before breeding plus another four (4) months for the
gestation period.
Purchase of gilts Month 1

Rearing period Month 1 and 2
Breeding Month 3
Gestation period Month 3 to 6
Expected farrowing Month 7
Management of Pigs
4. Calculate the number of animals to be bred to have 54 farrowings per month. To

get this, use the following formula:
No. of farrowings/month x serices/litter = No. of animals to be bred
= 54 farrowings / month x 1.25 services / litter

= 67.5 animals to bred or 67-68 animals
to be bred per month
The first batch of gilts to be bred will be entered on the 3rd month as explained in
step 3. We say, 68 gilts to be bred for the first batch.
5. Now, how many gilts should be purchased on the 1st month to have 68 breedings?
to get this, the selection rate of 1.25 will be used.
No. of gilts to be purchased = no. of gilts to bred per month x selection rate
= 68 x 1.25
= 85 gilts
6. Only 68 gilts will be bred out of the 85 animals purchased initially. This means
that 17 undesirable gilts will be culled on the 3rd month or just before service.
7. Out of the 68 gilts served (1st batch), only 54 will farrow, this means that 14 sows
Management of Pigs
(68-54) will be repeaters. If there are repeaters, then how many gilts have to be
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purchased on the 4 month?
On the second month, the target number of breedings is 67 as mentioned in step

4. To get number of gilts to be purchased on the 4th month we may follow the
followings steps:
Target no. of animals to be bred - No. of repeaters

= No. of gilts needed
(previous
month)
67 animals to be bred - 14 repeaters =

53 gilts needed
No. of gilts needed X selection rate

= No. of gilts to be
8. Out of the 66 gilts to be purchased, only 53 will be bred. purchased
Thus, 13 undesirable
th
gilts will be culled on the 4 month.
53 rd gilts X 1.25 selection rate
9. On the 3 month, again, how many gilts will be purchased to get 54 farrowings
= 66.25 or 66 gilts
(3rd batch) and target breedings of 68?
to be purchased
From the previous month, 67 breedings, only 54 sows will farrow. This means 13
are repeaters.
From the 68 target animals to be bred on the 3rd month, only 55 gilts are needed
since there are already 13 repeaters from the precious month. But again, these
gilts are 6-month old so 55 gilts x 1.25 selection rate will give us 68.75 or 69
rd
new gilts to be purchased on the 3 month.
th
11. For the 4 month, again how many gilts have to be bought to have 54
farrowings?
Again, we have a target of 67 breedings. But since we have 14 repeaters from the
previous month, we need only 53 gilts to be served. So, the total number of gilts
to be purchased is 53 X 1.25 or 66 gilts.
Out of the 66 gilts to be bought, again 13 will be culled on the 6th month.
12. For the 5th batch of gilts, the total number to be purchased is 69.
67 breedings from previous month
- 54 will farrow
13 repeaters
68 target breedings 69 gilts to be purchased

- 13 repeaters - 55 gilts to be bred
55 gilts needed to be bred 14 undesirable gilts to be
Management of Pigs
x 1.25 selection rate culled on the 7th month

68.75 or 69 gilts to to purchased
13. For the 6th and 7th batches of gilts to be purchased, the same procedure as the 4th
and 5th batches respectively will be followed. This means that 66 and 69 gilts
th th
have to be purchased for the 6 and 7 batches respectively.
14. For the number of undesirable gilts to be culled on the 8th and 9th month, the
computation is as follows:
66 gilts purchased on the 6th batch 69 gilts purchased (7th batch)

- 53 needed to be bred - 55 to be bred
13 undesirable gilts to be culled 14 undesirable gilts to be
on the 8th month culled on the 9th month
Management of Pigs
15. We have had 7 batches of gilts purchased and it usually takes six to seven (6-7)
months to attain the desired sow level. So we may now check on the number of
sows on hand. Counting will start on the 3rd month when the gilts will be bred
(sows already).
Month No. No. of sows

Total sows on hand
3 68
68
4 53 121
5 55 176
6 53 229
7 55 284
8 53 337
9 55 392
Since the farm is a 360-sow level farm, we can maintain 392 sows. On the farm,
There are 360 productive sows and 32 dry sows.
16. How about the 8th month, are we still going to buy gilts or not? Maybe our first
th
batch of sows which farrowed will be ready for service on the 10 month so that
we don’t have buy gilts anymore.
Let us go back to our assumptions. The assumed Litter Index is 1.8 which means that the
length of 1 production cycle is 203 days. If we subtract from 203 the 114 days gestation period,
we are left with 89 days for location, dry and lost days. thus, the first batch of sows which farrowed
will be bred again after 3 months or on Month 10.
But will all those 54 sows be bred for the second parity or are going to start culling some of them
before service? Some of these sows will be repeaters for the second time so we might as well start
culling. But how many of them should we cull?
Theoretically, we say, cull a sow after 6 farrowings. If we divide 8 by 1.8 Litter Index, we get 3.33
years. This means we will replace all (100%) of the sows in 3.33 years or
100 % = 30% per year
3.33 years
Based on our assumptions, we have a culling rate of 35% or 360 sows X 35% = 126 sows to be
culled per year (around 1/3 of the sow-level/year).
126 sows to be culled/year = 10.5 or 11 and 10 sows to be culled

alternately/month starting on the 10th month.
17. If we cull, sows then we have to buy gilts to replace them. But how many?
If one the 10th month,11 sows will be culled, 11 gilts are also needed to replace
them. But since we are buying 6-month old gilts, then we have to buy more than
11. 11 gilts needed x 1.25 Selection Rate, we get a figure 13.75 or we may say 14
th
Replacement Gilts to be purchased on the 8 month.
Management of Pigs
18. If we need only 11 gilts to be bred, then 3 (undesirable gilts) of them will be
th
on the 10 month.
19. How about the 9th month? How many Replacement Gilts do we have to buy?
If 10 sows art to be culled (Step 16), then we need 12.5 or 13 Replacement Gilts.
10 Replacement Gilts needed

1.25 Selection Rate
X 1.25 or 13 RG to be purchased
13 RG to be purchased
- 10 needed
3 undesirable gilts to be culled
20. The same procedure from Step 16 to 19 will be followed for the next months. Or
we say, we have to buy 14 and 13 Replacement Stocks alternately per month.
th
Repeaters will be 14/month from the 10 month.
21. How many Replacement Gilts do we have to maintain per month?
The first purchase of Replacement Gilts is on the 8th month. But we have to
rear them for 2 months and then before service cull there (3) of them. To
summarize, we can plot the number of RG to be purchased, bred and culled
together with the number of sows to be culled to have a good understanding of
the number of Replacement Gilts on hand that should be maintained. This has
been presented in tabular form below.
Month No. of RG No. of sows No. of RG No. of RG No. of RG

no. to buy to be culled to be bred to be culled on hand
8 14 11 11 3 14
9 13 10 10 3 27
10 14 11 11 3 27
11 13 10 10 3 27
12 14 11 11 3 27
22. What about the boars? How many do wee have to buy and when do we start
culling/replacing them?
For Natural boars, we can start culling after 2-3 years of productive life. While
for AI boars, we can start culling as early 1 year old (only 3 moths productive
life). This is in case of AI boars used as early as 9 months old.
st
If we are going to use Natural Mating, we may already buy on the 1 month.
How many? The Boar: Sow Ratio is 1:15-25. For our example, we are going to
use 1:20. Thus, we can buy 18 boars (360/20) on the first month. On the other
hand, if AI will be used, we can use the 1:200 Boar: Sow Ratio. This means we
need only 1.8 or 2 boars.
Management of Pigs
Culling of the boars would depend whether we are going to use AI or Natural
Mating. We have to buy the Replacement Boar (number is the same as that of
culled) on the last month before culling. Selection Rate is always 100%.
23. Weaners. Calculate the number of piglets born alive by using the assumptions.
Don’t forget the piglet mortality in calculating the number of weaners.
24. Fattenersfor sale. Using our assumptions, these animals grow at 600 grams/day.
we are going to use the same weights as the previous exercise, fattening will be
from 15-87 kgs or we have 120 fattening days. We can sell 5-6 month old
finishers
Management of Pigs
MANAGING DIFFERENT CLASSES OF PIGS
1. MANAGEMENT OF BOARS
BOAR SELECTION:
Boars are “half” the herd therefore, his genetic
influence on the resulting progeny is significant.
With this in mind, you should select the best
available boar.
The following are pointers that can be considered in
the selection of a boar:
a. Performance:
Backfat thickness, growth rate or ADG and feed
conversion efficiency are traits of medium to high heritability. So, boars should have been
tested to determine his performance in these areas.
b. Physical soundness
 Strong, correct feet and legs
 Masculine in appearance and action
 Clearly visible and well-developed testicles that are almost equal in size and
should always hang uniformly
c. Age
Generally, boars should be 4-6 months at the time of selection. At this age, they
should be developed enough to reveal some serious faults in conformation as well
as desirable traits. However, the best is to select a boar which has been tested for
fertility.
d. Traits to overcome defects in the herd
Before deciding on which boars to select, determine the weaknesses of the gilts
and sows in the herd so that proper adjustments can be made. For instance, if the
rate of growth is a major problem in the herd in spite of good management and
proper nutrition, choose a boar with high growth rate.
e. Mammary development
Selection for the mammary development in boars are not as critical as in gilts.
However, the boar may pass an abnormality, such as inverted nipples to its
offspring, therefore, boars should have a normal mammary development if gilt
offspring will be kept.
f. Body conformation
Body length, depth and height should be well-proportioned.
Transporting newly purchased boars

Newly purchased boars should be transported with proper care. It should ensure
maximum safety to minimize stress, injury and diseases. Any stressful condition or
disease that cause high temperatures can lower fertility or even lead to temporary infertility
which might last for 6-8 weeks.
Boar Usage
Management of Pigs
This depends on the practice of the farm. Is it natural or artificial method of breeding?
For boars used for natural mating, the following table may serve as guide:
No. of services Boar < 1 year old Boar > 1 year old
per sow (Junior Boar) (Senior Boar)
per heat period
Two services 2 boars:15 sows 1boar:15 sows
One service 1 boar:20 sows 1 boar:30 sows
With regards to the frequency of use, the following service interval is recommended:
Boar Age Service Interval
8-10 months 5-10 days
11 months 4 days
12 months 3 days
Other Considerations
a. Acclimatize new boars at least 1 week before use and after the
quarantine period.
b. If possible, have one extra boar for every 30 sows.
c. Boars should start service at age of 8 months and for the first service,
introduce the boar to the sow which is standing well on heat.
d. If replacement stock is to be obtained from the farm, boars are usually
culled after 2.5 – 3 years of service.
e. It is advisable that boars be of different ages .
f. Check semen quality of the boar regularly at least every six months,
especially during summer.
g. If possible, make a blood test for newly acquired boars.
h. One caretaker should handle the boar.
i. Make sure that mating area is not slippery, rubber mat can be used.
Regular Boar Activities
Management of Pigs
AGE ACTIVITY
4 - 6 months Selection
6 - 7 months Acclimatization
7 - 8 months Training
8 - 12 months Breeding schedule and utilization
Once a week utilization (max. 2 times)
12 months and above Two times a week utilization (3 days service interval)
30 - 36 months Peak production, 2 x a week utilization
38 - 44 months Planned culling
Helpful Tips on Boar Management
1. Feed to keep fit, not fat

2. Do not forget to quarantine and acclimatize
3. Mating in boar’s pen may be the best location
4. Provide good environment
5. Use the boar for mating at the right age
6. Test mount to determine fertility and libido
7. Cull boars which lack fertility and sex drive
2. MANAGEMENT OF GILTS
FEMALE BREEDERS MANAGEMENT
 Efficiency in breeding is the heart and soul of

swine farming worldwide.
 Maximize the number of piglets / litter
 Maximize total piglets born alive per year
 Optimize the piglet birth and weaning weight, sow

productivity and longevity
 Heat stress in the first 30 days of pregnancy

reduces the number piglets born per litter and
decreases conception rate and farrowing rate
Management of Pigs
Gilt’s Program:
 Select gilts according to the selection criteria such as ADG, FCR, development of
mammary glands and teats, good and strong feet, legs and back, fertility and
mothering ability.
 Buy 6 months old gilts from reputable breeding farm
 Buy gilts from one farm. Introduction of gilts from several sources increases the risk
of bringing in diseases.
 Quarantine and acclimatize gilts
 Vaccinate gilts – refer to health program of the farm
 Observed for heat occurrence.
 Record every heat cycle to determine whether the gilt is a regular heater or not
 Breed or inseminate gilts on the 2nd or 3rd heat.
 Breeding is done at about 8 months of age and weighing 130 to 140 kgs and
backfat thickness of about 18-20 mm.
Feeding and Housing

Gilts need adequate feed to support long productive life.
 Increase the amount of feed 2 weeks before breeding or insemination. Breeder or
lactating feed of 3.5 kg per day to increase ovulation rate.
 Group housing of gilts, 5-10 gilts per pen promotes stimulation of heat occurrence
due to social contact
 Provide floor space of 1.1 m2 per gilt.
 House them at least 1.5 m away from the boar.
 Expose gilts to light at least 14 hours a day. Sufficient exposure to light enable the
gilts to reach puberty earlier, such that reproductive phenomenon is achieved at
lighter weight among gilts. However, there is no difference in ovulation rate
compared to the unexposed gilts but both gilts and boars tend to become sexually
more active.
 Expose gilts to boars to stimulate them to come into heat early. However, this should
be carefully carried out otherwise each effect will turn negative. Very young gilts of
less than 160 days of age should not be exposed. Limiting the exposure to 10-15
minutes usually give better results either direct or at fence line. Rotating the boars
can also eliminate the negative effect of gilts and boars becoming familiar hence less
stimulation is achieved.
 For natural breeding use mature boar .
Weak or Silent Heater Gilt:

This phenomenon is brought about by late puberty, extremely hot weather, overcrowding,
bullying and gilts becoming too fat. Corrective measure for this include:
 do not rear own-herd replacement close to the boars
 use 6-8 gilt pool ( maximum of 10-12 )
 excitement and competition stimulate estrus
 put smelly, friendly boars in a group of weak-heaters
 move weak-heaters to previously occupied boar pen
Management of Pigs
 check lighting adequacy
Anestrous:
Anestrous or failure to come into heat is a reproductive problem which needs
considerable attention. Gilts under this condition are profit eaters hence necessary
measures should be done. Among the known remedies of anestrous are:
 keep the gilts outside on a paddock or a “run” for few hours each day
 provide at least 14 hours of light per day
 examine the under-development of external genitalia or anatomical anomalies
 create good health
 acclimatize new gilts
 give good nutrition
3. MANAGEMENT OF DRY SOWS
The dry period is the time interval from “Please Mom, let me suckle one more time. You’re not
DRY yet, I know
weaning to service. Careful management
of sows during pregnancy and lactation,
and from weaning to mating, contributes
to getting sows mated as soon as
possible after weaning.
A good sow should come into heat and

be ready for service 5 to 7 days after
weaning, and in order to achieve this it is
important that the following points be
given attention:
 Always keep the sow in good health that”

and body condition. A sow in good
health and body condition comes into heat earlier. Pay attention to the sow’s condition
during lactation period. It is in this period where the sow loses body weight.
 Keep the lactation period not longer than five weeks. Sows kept on lactation period
longer than five weeks tend to have a longer dry period.
 Do not feed the sow on the day of weaning. Withholding feeds is a form of stress to
the sow which can bring early occurrence of heat. If possible, reduce or limit water
intake of the newly weaned sows.
 Expose weaned sows to the boar. Exposure of the sow to the boar influences the
occurrence of heat. It is advisable that pens or feeding-lying boxes/stall of dry sows be
made closer to the boar pen. A teaser boar can also be used for the detection of heat
and can influence the early occurrence of heat.
 If the sow does not come into heat 10-12 days after weaning, hormone injection can be
used as a last resort.
Management of Pigs
 Old sows of parity eight and above tend to have longer dry periods.
 Keep sows as cool as possible during summer. Heat stress has a negative effect on
the onset of estrus.
 Check dry sows for heat occurrence twice a day. Failure to detect heat lengthens the
over-all farm average of weaning-to-service period. Checking can be easily done at
feeding time. Back pressure test can be done to the sow and/or use a teaser boars.
 Observe the right timing of breeding. Most production problems in sows like low
conception rate and poor litter size can be attributed to incorrect timing of insemination.
 Breed only good sows, and cull bad sows immediately.
 After weaning, it is advisable to let the newly-weaned sows roam around in a paddock.
The pen must measure 2.0 m2 per head. The excitement of contact with the other
sows in group housing has a positive influence on heat occurrence.
 Provide adequate shade during summer months for the breeding herd if the sows are
penned in the paddocks.
 Arrange housing and feeding facilities to ensure maximum exercise.
 Intermittent spray cooling during hot weather makes the living condition more
comfortable for sows.
 Clean and disinfect the sow pen.
Silent Heat in Sows

Most sows suffering from silent heating are those exposed to overcrowding in a badly
matched groups, poor nutritional state and extremely high temperatures. Others are those
poorly housed in confinement stalls, no boar contact and little light stimulation.
Management practices such as flushing, provision of physical exercise, social contact,
boar exposure, fasting and use in injectable hormones can be of great help.
4. MANAGEMENT OF PREGNANT SOWS
Successful management of pregnant sows is the

final, vital step in mating and reproduction.
If managed well, sows will farrow as scheduled

producing large litters and quickly returning to heat
for breeding after weaning.
The number of empty sows and culls will be

reduced. A higher output and lower cost of
production from the piggery is expected.
To attain these objectives, the following
management practices are recommended:
Management of Pigs
Day of breeding or insemination. It is important to lower the

Day 0 amount of feed given to sows it will range from 1.5 – 2.5 kg per
Breeding day. The first 21 days is very critical for a successful breeding,
avoid giving stress to the sow.
A good recording system will signal which group of sows are

Day 21 due to return checks- you can make use of either computer
First Heat action lists, wall chart or sow calendar for those manually
recording.
Control
When and how to check for pregnancy:

The expected return to heat is 18 to day 24 days or 21
days as average after mating. So be on the lookout.
Sows should be checked twice daily during this period.
Returns to service should be checked using the Back
Pressure and/or Boar tests. A good pen layout that
makes this task easy is a major benefit. If sows are in
stalls, take the boar to the stalls to help the caretaker do
the checking.
Other Methods of Pregnancy Diagnosis

1. Records
2. Ultrasound
3. Hormone injection
4. External signs
5. Blood and urine examination
6. Scanner Proper positioning of the
ultrasound probe
The higher the return rate, the more important it is to do return checks carefully.
The reliability of a pregnancy tester is quite good about four to

Day 25 six weeks after mating, but they do not substitute for an
accurate return check around day 21.
pregnancy
diagnosis Ultrasound pregnancy tester or the scanner are very useful
tools for pregnancy diagnosis
Pregnancy testing is useful in herds where farrowing rate is

low with many sows returning at irregular interval.
The second heat control checks if the sow returns to
heat or not. The heat detection can be done on the 36 th
Day 42 day up to the 48th day after breeding or mating. At this
Second Heat stage, the stockman is assured that the sow is pregnant
Control
Management of Pigs
if it does not return to heat, considering the condition of

the sow.
Day 85 Increase the feed amount to be

given to the sow due to the
Increase following reasons:
Feed
 Fetus
development
 Body reserve for the
lactation period
Before treatment of external parasites, clean the sow

Day 100 thoroughly with soap, scrubber and water. Let the sow
dry then apply the biologics for the treatment of mange
First Mange
and/or lice. These are either pour-ons, sprays or
Treatment injectables. The latter is more expensive.
This practice is very esssential for the health of both the

Day 104
sow and piglets. Application msy either be through in-
Deworming feed medication, which is more economical, or by
injection.
A follow-up treatment is done to kill the remaining eggs

Day 107
of the mange and lice which are still on the sow’s body.
Second Mange
Treatment However, if injectable biologics are used, there is no
need for the second treatment.
Day 107
The sow must be transferred to the farrowing pen for it to
Transfer to be acclimatized to the new pen and environment.
Farrowing Pen
Day 111
This practice is done to avoid constipation and difficulty in
Decrease farrowing. Prepare the brooder and lamp for the coming
Feed farrowing.
Management of Pigs
Day 114 The average gestation period is 114 days but 114 days + 3
days is still considered normal
Expected
Farrowing
CRITICAL PERIODS FOR SUCCESSFUL BREEDING
Weaning to Estrus Fighting, high temperature and humidity can significantly

reduce feed intake which leads to longer wean-estrus
interval and reduced ovulation rate.
Day 0 Time when fertilization takes place. Heat stress on breeders

has negative impact on fertilization rate
Day 1 to 12 Embryo are floating-very susceptible to environmental

stress, unnecessary movements and noise
Day 11 to 14 Maternal recognition of pregnancy. Progesterone is secreted

to ensure pregnancy maintenance. Avoid stress.
Day 21 to 30 Complete fetal implantation. Inadequate attachment results

in fetal death. Avoid unnecessary handling of animals
5. MANAGEMENT OF LACTATING SOWS
The length of the lactation period has an effect

on the productive performance of a sow. A short
lactating period would be advantageous in terms
of her production efficiency. On the other hand,
this practice requires more care and attention
and special feeding for the weaned piglets.
Management of Pigs
In the first few days after farrowing, the sow and its litter should be observed carefully for
any disease condition and inadequate milk production. Often, corrected measures should
be instituted.
Other considerations
a. Avoid stress, rough handling or disturbances to sows on the first 3 to 4

weeks after service.
b. Avoid excessive loss of condition during lactation period.
c. If possible, practice batch farrowing to Assure fostering.
d. Assign a well-trained caretaker in the breeding unit.
st
e. Flush newly weaned sows until 1 service or up to 10 days from weaning.
MANAGEMENT OF SOWS AT FARROWING

The sow is due to farrow if signs like restlessness, nest-building, frequent urination with
dry and hard fecal matter, swollen vulva with mucous discharge, and milk let-down are
observed.
 Duration of parturition ranges from 1 – 12 hours.
 Interval between piglet expulsion should not be more than 30 minutes.
 As much as possible, let the sow farrow by itself. Disturbance should be
avoided.
 Normally, the expulsion of placenta is an indication that farrowing process is
already done.
 Observe for fever after giving birth.
Management of Pigs
6. NEWBORN PIGLET CARE AND MANAGEMENT
Piglet Activities
Day Activities
remove membrane from mouth and nostrils
0 let piglets suckle colostrum
Farrowing day disinfect umbilical cord
identification
0-3 iron injection - 200 mg/piglet
3 teeth clipping
5 - 10 castration
28 - 35 weaning
30 - 60 vaccination
1 week after deworming and mange treatment
vaccination
One of the most abrupt and major changes for any animal is its birth. The fetus goes from a
parasitic existence, where its environmental and nutritional needs are provided by the dam
in a sterile environment, to one in which piglet must fend for itself.
Pigs are normally born either headfirst or rear feet first. Sometimes, a piglet will be covered
by placental membrane upon expulsion, on such cases, this should be removed to prevent
suffocation, otherwise leave the piglet by itself.
Navel Cord Care

Do not clip the umbilical cord on newborn piglets immediately after expulsion. Such a
procedure may create an avenue for disease organisms to enter the piglet's body. It will dry
and fall off on its own. This usually happens about six hours after birth, although it may take
longer for weak piglets. If a piglet is bleeding from the navel, stop the bleeding by tying clean
string around the cord approximately 1-2 inch from the body.
Disinfection of the base of the navel cord should be a routine practice to prevent, if not
minimize problems later on (navel ill, greasy pig, arthritis).
Teeth Clipping and Tail Docking
These two procedures can be performed a few hours after birth, but according to studies
teeth clipping is best done on Day 3 after birth to ensure the proper colostrum intake.
The needle teeth are often clipped (see Illustration ) to prevent damage to the udder of the
sow and also to avoid fighting wounds among piglets. This can be done by cutting the sharp
points of the teeth (8 teeth, 4 in the upper jaw and 4 in the lower jaw) using a tooth clipper or
an electric wire cutter.
Management of Pigs
Do not clip the teeth too close from the base to avoid
hitting the gums as this may cause bleeding with
subsequent infection.
In some farms, tails are routinely cut (tail-docked).

This minimizes tail-biting problems later on during the
weaning or fattening stages.
The following are some tips on tail docking:

 Use side-cutter or electric tail dockers to remove
tails.
 Dock tails very soon after birth. Piglets will recover
Illustration 1. Tooth clipping is done more quickly since the wound will be smaller and
to minimize damage to sow's udder.
will not bleed as much.
 Avoid clipping the tails too short. The tip of the vulva in females and the middle of the
scrotum in males can be used a guideline for the length of tail to remove.
 Clean cutters thoroughly. Do not use the same cutter for both teeth clipping and tail
docking since there is potential for bacterial cross contamination.
Brooders
Piglets are more comfortable at a higher environmental temperature compared to sows. The
ideal brooder temperature for piglets is from 30oC to 32oC. One hundred-watt electric bulbs
can be used as heaters, especially during early morning (1:00-4:00 AM). Other types of
heater are available in the market.
Arrangement of heat lamps for a farrowing sow1
HEAT LAMP
HEAT LAMP
The right temperature for piglets is shown by their behavior. If piglets stay close to the sow
or to the heat source or huddle together, the temperature is too low. If piglets stay close to
the sow but stay away from the heat source and still huddle together, then the heat source
1
Source: Alberta Agriculture; Revised 1990, "newborn Pig Management", Agdex 446/10-1
Management of Pigs
might be too high. If piglets are evenly distributed in the pen and in the brooder, then the
temperature is just right.
Rough hair coat may indicate sickness or cold temperature. Avoid draft since these have
cooling effect on piglets. Always keep the brooder or creep area warm, dry and clean.
Methods of Identification
Identification methods using tattooing or earnotching

should be done immediately after birth. Earnotching or
tattooing can be done to identify animals. Some farms
would devise an earnotch code of their own. Tattooing
on the other hand, is gaining popularity these days
because this method is proven to be less stressful and
easier to perform. However, if not properly performed
figures printed on the ears are hard to read especially This is the ITCPH Earnotch Code. The notches
on the upper right ear would indicate the birth
at the growing stage. month of the piglet and the rest of the notches,
read from left to right indicates the pig number.
Colostrum
When piglets consume colostrum, these specialized protein by-pass the stomach and are
absorbed, through the intestinal lining, directly into the blood stream. All of a newborn
piglet's immunity comes from the sow after birth. This is also called "passive immunity". The
ability to passively absorb these immunoglobulin, intact without digestion, is lost after 36
hours of age. At this point, “gut closure” is said to take place. Colostrum ingested after this
period is digested in the stomach by digestive enzymes.
It is extremely recommended that piglets suckle immediately after birth.
Fostering
If sows do not produce enough milk or have given birth to a large litter it is wise to transfer
the whole litter or few of the piglets to a foster sow, as the case maybe. Fostering is best
done to sows, which have farrowed 1 or 2 days earlier or later, if not on the same day. As a
rule of thumb, always transfer or foster bigger piglets so they would have the advantage of
fighting off new littermates. It is best done on sows of the same breed.
Crushing
Piglets crushed by the sow are commonly seen in most farms. Factors that may contribute
to this are: (1) weak-legged sows, specially the hindlegs, tend to fall abruptly when lying
down; (2) weak piglets that may not be able to get away quickly; (3) poor pen construction
resulting to slippery flooring and improperly made farrowing hurdles; (4) inadequate heating
resulting to huddling near the sow; (5) poor water supply of the sows resulting to frequent
standing and lying down to drink and (6) disturbance in the farrowing unit causing
excitement on the part of the sow.
Management of Pigs
The Figure below illustrates the relationship of the different factors enumerated. Clearly,
management of crushing incidence needs careful assessment of environmental factors
affecting the piglets and the sow.
Chilling-Starvation-Overlaying Disease Complex2
Sub-optimal ambient
temperature
Lowering of body
temperature
chilling
Lethargy
Reduced colostrum Starvation Overlying

intake
Disease
DEATH
Splaylegs
Piglets are sometimes born with weak leg muscles and are
not able to stand and walk properly. Splay-legged piglets
can be still be corrected by a special leg taping or tying
technique. Slippery floor and piglets exposed to very low
temperature predispose occurrence of splaylegs.
Splaylegs can be remedied by taping the legs together to

support movement of piglet. Normally, a piglet can stand on
its own within three days. If not, we can dispose the affected
piglet.
Slippery floors and piglets exposed to
low temperature predispose
occurrence of splaylegs.
2
Source: Alberta Agriculture, Revised 1990, "Newborn Pig Management", Agdex 44/610, (Original Source: English and Morrison, 1984)
Management of Pigs
OTHER ACTIVITIES AFTER BIRTH OF PIGLETS
Iron Injection
Iron is an important mineral necessary for the formation of hemoglobin in the red blood cells.
Hemoglobin acts as a carrier of oxygen in the body.
Iron also plays a role in preventing nutritional
Signs of Iron Deficiency
anemia.
 loss of appetite
At birth, the piglets have about 50 milligrams (mg) of
 slow growth
iron reserves in the body. This amount of iron is not  poor hair and skin conditions
adequate to allow the piglet to grow at its maximum  thin piglets
potential for about 2 weeks after birth.  paleness (anemia, anemic)
 restlessness
The piglet requires about 7 mg of iron per day during  difficulty in breathing
the first week and about 10-mg at 3 weeks. From (thumping)
the sow's milk, the piglets get only 1 - 2 mg of iron.
Therefore, if piglets are confined with no other source of iron except via the milk, serious
losses from anemia
are encountered.
Iron can be given/supplied in a number of ways:
*Iron Injection
Mostly practiced, can be done at the 0 to the 3rd day after birth, exact and easy. If iron
preparation has 100-mg iron per ml, you can give a single dose of 2 ml or two doses of 1 ml
each, given on the third day and 1 week after. If iron preparation has 200 mg/ml, 1-ml
injection is sufficient
*Oral Administration of Iron

Amount of iron to be supplied at
least for its first 30 days of life can
be roughly calculated as follows: sod (topsoil). Place a little in the corner of the pen
daily. Soil is a natural source of iron.
needed/day = 7 mg
Fe from milk = 1-2 mg
deficit = 5-6 mg/day 30 days
compost. Mixed with creep feed or milk replacer and
= 150-180 mg a handful be given every feeding time.
Therefore, we need to supply 150-180 iron-copper/pellets. Can be given as pellets or

mg after 30 days, the piglet can eat mixed with feeds, iron paste/solution. given to
enough feed for additional source of
iron. piglets at birth, placed in the mouth and/or swabbed
upon the sow's udder. It is also possible to mix it with
the drinking water.
The disadvantage of sod and compost is that soil and compost may contain bacteria, worm
eggs, molds, etc. that may cause diseases, especially diarrhea. Another is that the weakest
piglets that need more iron are consuming very little. And since solid/compost must be
supplied daily, it requires more work. In general, the biggest problem with oral administration
Management of Pigs
is that animals may not get the necessary amount of iron. This is probably the reason why
injections are preferred.
Iron Toxicity in Piglets

Piglets may suffer from iron toxicity if too much iron is administered. The toxic dose of iron
is about 600-mg for 3 to 10 day-old piglets . The piglets show depressed feed intake and
rate of gain. Piglets can also get rickets from excessive dietary iron alleviated by increasing
dietary phosphorus. Deaths can also be result of iron toxicity.
Although not commonly encountered, piglets may have hypersensitivity to iron dextran (iron
dextran toxicity). This is seen in newborn pigs that are born of sows or gilts deficient in
Vitamin E or selenium during pregnancy. When prophylactic amounts of iron are given,
acute deaths may result. Affected pigs are depressed, show staggering movements and
then becomes recumbent. This type of toxicity maybe prevented by injecting deficient sows
with Vitamin E and selenium during pregnancy, or the piglets at least 3 days before giving
iron dextran.
Castration
Castration or the removal of the testicle is a simple operation. Complications are uncommon
provided sanitary precautions were observed. Whether the operator uses a single or double
incision, both produce satisfactory results.
It can be done at any age but stress and ease of handling should be considered. Five to ten
(5-10 days) of age is the best time when the animal is not too big and still have a good level
of antibodies from the sow. Table 1 indicates that the optimum time to castrate pig is at 10
days of age whereby the weaning weight is heavier compared to those castrated at birth and
at 21 days of age.
Reminders before performing castration
 Check whether all male piglets are healthy. Postpone castration in case of illness /
inclement weather.
 Check whether there are piglets with hernia to avoid complications.
 Clean the pen properly before castration. It is also advised not to feed pigs before
castration to avoid vomiting.
 Do not transfer the piglets before or after castration, this will cause extra stress.
3
Weights (kg) of pigs castrated at birth, 10 days or 21 days of age
3
(Source: Patience, 1989, Prairie Swine Center Annual Report)
Management of Pigs
Age Females Males by age at castration

Birth Day 10 Day 21
Ave SD1 Ave SD Ave SD Ave SD
Birth 1.45 0.32 1.43 0.30 1.48 0.33 1.52 0.28
Day 3 1.89 .041 1.90 0.40 1.92 0.41 1.90 0.35
Day 10 3.35 0.76 3.26 0.90 3.45 0.77 3.46 0.76
Day 13 4.00 0.88 3.90 1.05 4.14 0.96 4.12 0.89
Day 21 5.55 1.24 5.33 1.60 5.82 1.33 5.69 1.25
Day 24 6.30 1.36 6.27 1.67 6.67 1.47 6.40 1.45
Weaning 7.52 1.62 7.47 2.05 7.91 1.50 7.59 1.66
Feeder2 24.61 4.34 26.77 5.51 26.96 5.06 27.11 5.09
Wt/age3 0.42 0.07 0.43 0.06 0.44 0.06 0.43 0.06
(All statistical analyses were conducted after adjusting data to remove any effects due to differences in birthweight among the treatment
groups. On this basis, there were no differences due to age at castration.)
1
Standard deviation is an indication of the variation among all pigs being studied; two thirds of all pigs will fall within a range defined by the
average, plus or minus one standard deviation. For example: about 135 pigs fell within the range of 1.15 to 1.77 kg
2
Female pigs were moved to the feeder barn at an average 58 days of age, compared to 61 for males; this explains the somewhat lighter
feeder weight for females
3
Weight per day of age, calculated from birth
Risks/Complications of Castration
 Castration abscesses which slow down growth and systemic infections (tetanus or
lockjaw). Normally this condition occurs when the procedure is done under unsanitary
environment like dirty scalpel blades, piglet with diarrhea. Also bathing piglets after
castration is not recommended.
 Post-castration hernia. Sometimes, the inguinal ring is damaged due to excessive pulling
of the spermatic cord when the testicle is being forced out. In this case, the intestine
might also "follow" the testicle.
 Hemorrhage. The longer the animal struggles due to handling/restrain during castration
the bigger the chances of hemorrhage or bleeding. It is advised to perform castration as
quick as possible.
Advantages of Castration
 It reduces if not totally eliminate the noxious boar odor of the animals. It is said however
that boar odor manifests itself on intact males only during the age of puberty (6 months
up). Theoretically, if you dispose your animals at 51/2 months, you need not worry about
boar odor. On the other hand, it must also be remembered that 2% will still show the
boar odor.
 It avoids accidental breeding. Some countries do separate rearing of males and females
to avoid this.
 Castrates are easier to handle because they are more docile.
Disadvantages of Castration
 Castrates grow slower than boars, on a restricted ration and Castrates also have a
higher feed conversion ratio than boars.
Management of Pigs
 Boars have better slaughter quality (higher percentage of 1st class carcass).
 Stress and slower growth just after the castration (especially when castration takes place
at an older age).
 Time consuming and a rough job.
SUMMARY OF POST FARROWING ACTIVITIES
 Let the piglet suckle colostrum shortly after birth
 Needle teeth are clipped 3 days birth. Runt piglets maybe the exception
 Tails can be docked shortly after birth although some farms do not practice taildocking.
 Piglets are injected with iron, preferably 200 mg, at 0 - 3 days of age. A second dose
maybe required by pale piglets when they are 10 days old.
 Navel cords should be disinfected and are left to fall off on their own or it maybe cut once
dried.
 Piglets in good health are castrated at 5-10 days of age.
 Bathing of sows is recommended 1 week after farrowing. On the other hand, make sure
that piglets will not get wet. Also, the pen should dry -off as fast as possible. In practice,
this means that lactating sows should be bathed when there is enough sunlight getting
into the pen to facilitate drying. Otherwise, piglets should be removed during bathing and
put back after had dried up considerably.
Management of Pigs
7. CARE AND MANAGEMENT OF WEANERS
At weaning, the piglets and sows are separated. The piglet's diet changes from milk to dry
feed. This change in diet, coupled with a change in environment and mixing strange pen
mates, is very stressful to the weaned piglet.
It is very important that the piglets be
provided with a microenvironment that has a
temperature of 30oC to reduce stresses.
Piglets are commonly weaned at 4-5 weeks,

however, it is now recommended that they
be weaned by weight not by age. A
stronger, heavier piglet has: better immunity
levels, a digestive system that is more
At weaning, the piglets and sows are
mature and better able to withstand pen separated.
temperature that is less than optimal.
Recall that piglet immunity rises rapidly after colostrum intake and falls around 3 weeks of
age. After this, the piglet starts building up its own immunities. Since it will take a number of
weeks to reach adequate levels, pay particular attention to the cleanliness of the weaner
house/pen.
On the other hand, there may be piglets that are not heavy enough to be weaned. For
economic and space reasons, you may have to wean even smaller piglets early. If this is the
case, it is advised that you give specialized nutrition, warmth, cleanliness and care to these
piglets. Otherwise, you may have one spare lactating sow to nurse back these piglets.
In summary, the following guidelines would be helpful tips in managing weaners:
 Be sure that the piglets are used to solid feed at weaning age by giving creep feed from
5 days after birth.
 Reduce the amount of feed on the day of weaning and make sure the feed trough is
sufficient for all piglets.
 Divide the feed to be given over more feeding times so that they get only a small amount
of feed per feeding time.
 It is better to provide mash than pellets, the intake is slower and the meal gets mixed
better with the digestive fluids.
 Remove the sow from the pen and not the piglets. Let the piglets remain in the
farrowing-rearing pen for at least 3 days.
 Avoid mixing litters for at least the first week after weaning. When mixing try to put the
stronger piglets together and the same with weaker piglets.
 Efforts in the area of housing environment should be done.
 Clean and fresh drinking water should be available during the whole day.
Management of Pigs
Grouping weaner pigs
When pigs are grouped by size at weaning there is an increased incidence of fighting while
the group establishes a pecking order. Despite the increased fighting frequency, grouping by
size far outweighs leaving litters intact at weaning. This also reduces the need to sort and
mix pigs later on.
How many weaner pigs should you house per pen? A rule of thumb is that each weaner pig
requires approximately 0.23 (raised deck) 0.33 (concrete floor pen) square meters.
Dominant animals in a group are the first to eat, drink and choose a preferred lying area.
Design your facilities to meet the needs of the subordinate pig. This ensures that all pigs in
the pen perform well. A pen that has a large group size or is overcrowded does not cater
well to the subordinate pig and will result in uneven growth rates.
Water for the weaned pigs
At weaning, some pigs may not have become accustomed to the nipple drinker. It is
important that these pigs find the water nipple
quickly since they can become easily
dehydrated in their warm environments. To
ensure that the pigs find the nipple quickly,
adjust the drinker so that it drips water for the
first day or so.
WEANER pigs will find water more quickly in Illustration 8. Nipple drinker
the water bowl, but a water nipple is more placement
hygienic. Mount the nipple drinkers 5-cm above the pig's shoulder (Illustration 8) so that they
have to raise their head when they drink. Adjustable nipple drinkers are useful since they
can be lowered or raised depending on the size of pig in the pen. Check all waterers daily to
ensure that they are not clogged.
Many large producers practice all-in-all-

out management, whereby the entire Pen Sanitation Checklist
house is vacated, washed, disinfected,
thoroughly dried and stocked again.  The pen is scraped down to remove manure
Smaller producers have to run  The pen is then washed down with water and
detergents
continuous flow weaner houses. In such  The pen is disinfected and dried
systems, the maximum sanitation and  Feeders are cleaned and disinfected
disinfection benefits can be achieved by  Feeders are adjusted for proper feed flow (if
washing sections of rooms one at a time. applicable)
 Water nipples are checked for proper functioning
 Heat lamps are turned on when necessary
Management of Pigs
MANAGEMENT OF WEANERS
Me too!!!
Ouch!!!
Stress Management
Tail-biting, ear-biting, belly rubbing and fighting are all described as behavioral vices when
groups of pigs are confined in one pen. When outbreaks of these vices occur, growth
performance may be markedly reduced . Poor ventilation, faulty nutrition, overcrowding, and
boredom are among the suspected predisposing factors. It is then necessary to give close
attention to the environment, stocking rate, feed and water space, and the removal of
particularly aggressive pigs to control the problem. Below are some important pointers in
reducing stress for growing-finishing pigs
How to reduce stress during transport of weaners
1. Add vitamins and electrolytes in the drinking water 2 to 3 days before

transport. Anti-stress formulation can also be given.
2. It is best to transport weaners during the coldest part of the day. The vehicle
should be well ventilated and the weaners should be protected against direct
sunlight. It is not recommended to wet weaners during transport because they
might get sick.
3. Piglets should not be handled roughly and should be allowed to walk by

themselves into the transport vehicle. Straw beddings are needed to keep the
animals warm and to protect the legs and the feet of the weaners.
4. If the vehicle is long, separations are necessary to prevent crushing or

overcrowding of weaners on one end. Do not mix weaners with bigger
animals.
5. Animals should not be fully fed before transport and drinking water should be
given during long trips. If trips will take several days, feeds and water should
be given to the animals on a restricted amount.
How to Reduce Stress for Newly Arrived Weaners

Management of Pigs
Newly purchased weaners are subject to the stresses of:
 fatigue
 hunger
 thirst
 temperature changes
 ration changes
 different surroundings
 social problems (culture shock)
To reduce these stresses, the following activities should be done.
1. Clean and disinfect pens prior to arrival. This allows the pigs to gradually
become accustomed to the bacteria in the new environment. A dirty pen can
lead to very serious problems when the pigs are already stressed from
transporting.
2. Provide a warm welcome for the pigs. Maintain the environment temperature
at least 21 oC days after arrival.
3. Provide enough space for the pigs (avoid overcrowding!) and group them
according to their size. Separate weak piglets.
4. Make feed and watering devices easily accessible.
5. Restrict feeding for the first few days after arrival as the pigs may have been
off feed for several hours prior to arrival. Over consumption at this time may
lead to digestive upsets.
6. Gradual shifting of feeds for a week should always be observed in changing
kind of feed. e.g. starter to grower feed. This should be applied at least to
smaller animals because their stomach is more sensitive to feed changes.
Day Starter Grower
1&2 75% 25%

3&4 50% 50%
5&6 25% 75%
7 0 100%
7. For the coming weeks, stress should be minimized and animals should be
provided with good environment and good feed. The feed intake of the animal
can be affected by:
8.
 environmental temperature - pigs eat less during hot days
 behavior of pigs - some pigs are aggressive and in most cases a pig in each pen will
not be able to satisfy its feed requirement
 feed accessibility - enough feeding space and sufficient amount of feed should be
given
 free access to water - pigs will consume 3 to 6 litters of water per kilogram of feeds.
Proper feeding of pigs should be observed and weekly feed amount adjustment should
Management of Pigs
be practiced. Apparently, over feeding will result to considerable wastage of feeds.

Likewise, under feeding, obviously results to slow growth rate of the pig because the
pig’s genetic potential is not maximized.
Some tips to minimize/avoid fighting
Mixing of pigs must be carried out with considerable care as fighting may occur.
When mixed, piglets immediately start fighting, sometimes very earnestly.
Aggression starts by animals confronting each other face to face and pushing
shoulder to shoulder; after a while one of the piglets will seem weaker and will give
way. However, as the pen is enclosed, animals will be pursued and bitten around
the ears and tail. Bleeding will excite the animals and a number of piglets will enter
the fight. These fights, which are entirely predictable, may result in death of one or
more piglets. It is essential that these should be avoided. The following are several
precautions which can minimize or avoid fighting.
1. It is important not to use a pen in which one of the litters has already been
housed, as this will result in them aggressively defending an established
territory. Mixing should take place in a pen new to all, preferably in the
evening as darkness will limit aggression.
2. Give the animals a "toy" like a ball, chains or something that would attract
their attention thus making them busy playing with it.
Pigs at play!!!
3. Pigs can be sprayed with a solution of cresol, particularly around the ears and
tail. This will interfere with olfactory mechanisms and, because of the adverse
smell, will reduce biting. Spraying is undertaken twice on the first day and
repeated on the following day, if necessary.
4. Close observation of excitable animals should be done. Generally stability is

reached after 48 hours.
8. FINISHER MANAGEMENT
1. Our target for fatteners is to have faster growing pigs with good FCR.
Management of Pigs
2. Select good weaners for fattening.
3. Deworm piglets before fattening.
4. Proper housing (good ventilation; proper space, clean, dry place, ideal pen
temperature – 26oC)
5. Assure clean water supply.
6. Gradually change feeds.
ACTIVITIES IN THE FARM
Activities in the farm can be grouped into daily, weekly, monthly and yearly activities.
Special activities can also be listed as a reminder of important activities needed to be
undertaken on a specific period for a specific group of finishers (i.e. medication/treatment for
illness)
Daily Activities
1 Checking of farm bulletin board for special remarks of the farm manager/farm
veterinarian or technical consultants.
2 Feeding of pigs immediately but see to it that the feeding troughs are clean.
Restlessness of the animals at feeding time should be minimized. The use of
self feeders and advance feeding system will be adaptable.
3 Checking whether all animals are eating and mark animals with no appetite for
further observation and health check. Take necessary measures on animals
showing health problems and accomplish necessary treatment.
4 Checking water supply of the animals. Water nipples may be clogged or water
output may be low.
5 Cleaning the pigpens, drinkers and feed storage. During cleaning time, there is
plenty of time to observe the behavior of the animals. Observe the quality of
the dung and urine. If possible, practice wet cleaning in the morning or as
needed and dry cleaning in the afternoon to keep the pen dry in the evening.
Keep all cleaning tools in their proper places after using.
7 Recording of information on records or pen boards.
8 Checking the building climate and adjust accordingly.
9 Leaving of important information on bulletin board for the farm manager, veterinarian
and consultants.
Management of Pigs
10 Replacement and replenishment of disinfectants/footbaths and leave the unit

clean. Footbaths are used to prevent spread of diseases from one unit/farm to
another. It is important that footbaths are “replaced” daily to maintain the
strength of disinfectant or if necessary.
2 Weekly Activities
1 Estimating the weight of finishers and adjusting the amount of feed according
to feeding scheme.
2 Checking feed quality and quantity in storage and purchasing new feeds on
time.
3 Checking availability of drugs and disinfectants.
4 Checking and controlling mice and flies problems.
5 Planning and carrying out the needed repairs on housing and equipment.
6 Meeting with farm personnel to discuss relevant issues in the farm, resolve
problems and suggest implementable activities to be carried out.
3 Monthly Activities
1 Monthly inventory of animals.
2 Carrying out production control and working out technical results. It is

important to know the technical performance of the animals for a certain period
to guide the farm personnel in carrying out/improving further activities in the
farm.
3 Financial control. This is a useful guide in checking the expenses incurred at a

certain period such as feed expenses.
4 Yearly Activities
1 Farm technical and financial performance appraisal. It is necessary to give a

profound understanding to the overall performance of the farm to serve as a
guide in the future operation.
Management of Pigs
2 Farm planning and budgeting is an essential aspect to be able to carry out the
activities in the farm.
5 Other Activities
1 Vaccination of pigs against hog cholera and other required vaccinations in the
area.
2 If weaners are obtained from another farm, it is recommended that deworming

and mange treatment of weaners should be done at the farm source before
bringing it to your own farm.
Management of Pigs
MARKETING OF PIGS
The final activity for finishing pigs is

marketing, a vital segment of the swine
industry. It is essential for the pig raiser
to identify the right market outlet and
more importantly, the price he should
receive for his products. He should be
acquainted with up-to-date market
trends and information on prevailing
prices.
When marketing pigs, proper shipment and transport handling should be observed to
minimize losses due to shrinkage, bruises, injuries and possible deaths. During transport
from farm to abattoir, pigs can lose weight by 2-10% of their original weight. Much of this
loss is due to defeacation and urination but there is also loss of carcass weight . Listed
below are some tips to bring your pigs in good condition to their final destination. Always
remember, being nice to pigs pays!
1 Group pigs according to size. Always separate the big pigs from small ones by
means of a partition.
2 Marketing area with loading facilities should be provided. These are very
necessary for easy and proper loading of animals into the truck.
Figure 1. A loading truck with specific loading ramp details
Management of Pigs
3 Pigs are more stable

while in transit if the
floor of trucks or rails
is bedded with sand or
sawdust. When the
weather is hot, wet the
beddings before loading
to keep the pigs cool
and comfortable. Also
provide covers for the
trucks to protect them
against the sun.
“Whew!!!”
4 Advise the drivers to slow

down at sharp curves and
avoid sudden stops to
prevent swinging or piling
up of pigs on either side or
end of the vehicle.
“Hey! I’m here!”
5 Remove all protruding nails

and other pointed objects on the
floor and sides of the truck or
chute.
Danger Points!!!
6 Underloading is just as dangerous as overloading. If there are few pigs in a load, there is a
tendency for the animals to be thrown to one end of the truck and be injured or crippled during
Management of Pigs
sudden stops. Likewise, if there are too many in a load, the pigs will be piling up in one side or
end of the truck. See Table 1 for the number of pigs per sq. meter during transport and
according to their size.
Table 1. Number of pigs per sq. meter during

transport.
Weight (Kg. LW) Pigs/sq. m
15 9 pigs
25 6-7 pigs
50 3-4 pigs
80 2-3 pigs
7 Unload pigs as carefully as they were loaded. In this way, bruised or crippled pigs can be
avoided.
8 Use canvass or rubber slappers from

discarded interior of tires during loading
and unloading. Do not kick the pigs or
use canes and sticks to drive them up or
down the ramp as this will produce
bruises and bloody spots on the carcass. If
these are found on the ham or shoulder,
they will be trimmed out and these parts
will show an ugly form when cured.
Otherwise, if not trimmed out before
curing, souring of the meat will likely
occur. Hmn..that feels good Sir!
9 Do not excite or over-heat pigs. If you do, there will be a rise in body temperature above
normal and thereby causing the animal to be in feverish condition. As a result, the meat will
Management of Pigs
tend to sour while in cure. Therefore, give pigs enough rest and leave them undisturbed until
they are butchered.
One more time!

JUMP!
That's good!
Well, it's TIME TO REST
before you become a SAUSAGE TOO!
GLOSSARY
ACCUMULATIVE collective
BATCH OF PIGS a number of pigs taken together
Management of Pigs
DELIVERED/
MARKET PIG a pig that has been sold for slaughter
DRESSED WEIGHT carcass weight
FARROWING act of giving birth in pigs
FATTENING DAYS the number of days a pig stays on a farm for fattening; the
duration of fattening of pigs
FINISHER a pig raised for pork/meat consumption. A finisher which weighs

60 kg and above
FOSTERING of transferring piglet(s) from one sow to anotherduring suckling

period
GESTATION PERIOD stage wherein the sow is pregnant
GILT a mature female pig which has not yet been served/given birth
GROWER a finisher which weighs up to 60 kgs.
LACTATION PERIOD
OR SUCKLING PERIOD the stage wherein the piglets are still with the sow. At this stage
the piglets are called sucklings.
LITTER INDEX OR
FARROWING INDEX OR
LITTERS/SOW/YEAR the average number of times a sow farrows in a year.
LITTER NUMBER OR
PARITY NUMBER nth time of farrowing of a sow
LITTER SIZE OR
NO. OF PIGLETS BORN the total number of piglets born in 1 farrowing. This consists of
piglets born alive and piglets born dead (stillborn)
LIVEWEIGHT the weight of a live pig
LOST DAYS the number of days a sow is neither pregnant nor lactating nor in
the normal period between weaning and service (maximum of 7
days)
MARKET WEIGHT final weight of a pig ready for slaughter
MORTALITY dead pig
Management of Pigs
MUMMIFIED piglet which died during the gestation period (after 35 days of
gestation)
PIGLETS BORN ALIVE

PER LITTER the average number of live born piglets in 1 farrowing
PROCEEDS money obtained from sales
PRODUCTIVE CYCLE one whole cycle say, weaning to weaning; service to service
PRODUCTIVE LIFE OR
PRODUCTIVE PERIOD the period from first service till last date of weaning
REARED PIGLETS
PER LITTER the average number of live piglets in 1 litter which were raised
after weaning
REARED PIGLETS PER

SOW PER YEAR the average number of piglets raised from 1 sow in 1 year
STARTING WEIGHT initial weight
STILLBORN fully developed piglets born dead
SOW a female pig which has been served at least once
WEANED PIGLETS
PER LITTER the average number of live piglets in 1 litter which were
separated from the sow at weaning time. Included here are the
fostered piglets.
WEANED PIGLETS
PER SOW PERYEAR the average number of piglets weaned from 1 sow in 1 year
WEANER a pig that has been separated from its mother at weaning time. Normally,
piglets are weaned at 30-35 days depending on their condition.
WEIGHT GAIN the weight earned from one period to another
REFERENCES
ENGLISH PETER R., et. Al. The Growing and Finishing Pigs Improving Efficiency. Farming Press
Books. United Kingdom, 1988.
Management of Pigs
ENSMINGER M.E., Stockman’s Handbook Digest. Interstate Publishers, Inc. Damville, Illinois.
First Edition. 1992.
KATIGBAK, GABRIEL S. Farm Management Manual. ITCPH. 1997.
SUPNET, MELENIO., Pork Production Manual, 1980.

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Management of Pigs

 How many breeders do I need to

Factors to consider before putting up or expanding a pig farm:

What is FARM MANAGEMENT?

 Sow- weaner operation

Sow - weaner operation:

Disadvantages of this operation are :

Farrow to Finish operation:

SELECTING THE OPERATION:

Factors affecting labor requirement:

Management of hired labor:

The following can be done/provided:

Staff development and training:

Remuneration and Incentives:

Recognition of the contribution of the stockperson to the overall productivity of the

Requirements for bonus/incentives:

Examples of parameters that can be tied to bonuses/incentives:

A study of the financial benefits of improved production parameters/technical results will

Do not over-emphasize the bonus/incentive in the remuneration package. It must not be a

MANAGEMENT OF PHYSICAL STRUCTURES

 Maintenance schedules – draw up a maintenance schedule and make it a

Calculation of technical results/parameters:

1. Calculate the Number of farrowings per year

No. of farrowings /year = no. of sows x Litter Index

2. Calculate the number of farrowings per month

No. of farrowings/mo = farrowings/year

3. Calculate the number of services per year( sows/gilts bred):

3.1. No. of services /year = farrowings/year

3.2. No. of services /year = farrowings/year x services/litter

Convert farrowing rate to services per litter:

100 services  80 farrowings (litters) = 1.25 services/litter

The acceptable farrowing rate is 80 %.

4. Calculate the number of services per month (Sows/gilts bred):

4.1. No. of services per month = No of farrowing /month

4.2 No. of services /month = farrowings/month x services/litter

5. Calculate the number of piglets born alive per year.

6. Calculate the number of piglets born alive per month.

7. Calculate piglets weaned per litter:

8. Calculate piglets weaned per sow per year (PWSY):

9. Calculate piglets weaned per year:

Piglets weaned per year = Piglets weaned/litter x farrowings per year

10. Calculate the number of finishers produced per litter:

No. of finishers produced per litter = piglets weaned/litter - mortality

No. of finishers produced/sow/year = finisher produced/litter x litter index

12. Calculate the number of finishers produced per year:

No. of finishers produced/year = piglets weaned /litter - mortality

13. Other assumptions being considered are:

1. Average Daily Gain (ADG)

Exercise 1: Production Planning

Problem 1. Farm Data:

Calculate the following: 1. Farrowings per month

Problem 2. Farm data:

Litter index 2.0

Steps in Stock Projection:

1. Set the technical assumptions

2. Calculate the number of farrowings (litters) per month.

Number of sows 360 sows

No. of productive sows x Litter index =

360 sows x 1.8 = 648 farrowings.year

Purchase of gilts Month 1

4. Calculate the number of animals to be bred to have 54 farrowings per month. To

No. of farrowings/month x serices/litter = No. of animals to be bred

= 54 farrowings / month x 1.25 services / litter