Mastering the ABCs of Pig Production

Course
Objectives:
At the end of this course, you should be able to:

1. Explain the concept of farm management;

2. Apply the different techniques in pig production planning;
3. Practice the recommended farm activities;
4. Identify the different techniques in caring and managing of pigs; and

5. Enumerate the different tips in transporting pigs

Module 1: Farm Management, Production Planning and Activities in the

Farm

Objectives:
After the module you should be able to:

1. Define the concept of farm management

2. Practice good production planning for swine management
3. Identify activities suitable for swine management

Lesson 1: Farm Management

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.

Why do people raise pigs?

Before one decides to go into or expand his pig business, he has to consider first what
would be his reason for doing so. What then are the most common reasons why people
go into pig raising?

 As a main source of income

 Good local demand
 Export possibilities
  Utilization of farm products and by-products
 Customs and tradition
 Pork as a source of protein in the diet

What are the advantages of raising a pig?

Advantages of pig raising

After establishing a clear reason why we want to get involved in pig keeping, it is also
advisable to look into some of the advantages:

 By-product utilization. Pigs do not have to compete with human for food. Pig
production with farm by-product utilization as feeds is possible. Plant products
and by-products which are not usually suitable or accepted as human food can
easily be converted by pigs into a protein rich food.
 Soil fertility. With proper waste disposal and waste utilization, pig manure can
positively influence soil fertility.
 Pigs are efficient converter of quality feeds
 Pigs can be raised under intensive system and technologies for such system are
already available
 Quick breed improvement
 Adaptability to other systems and management

What are the factors to consider before putting up or expanding a pig farm?

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

Lesson 2: Production Planning

Suppose you have already decided on what to put up, two questions will be in your
mind. First, how many sows if I want to produce 'N" kgs of pork? Second is, how many
sows do I need in order to produce “n” number of piglets/finishers? 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.

Plan the number of farrowings

If you have a farm with 100 productive sows and a litter index of 2, how many
farrowings do you expect within a year?
Assumptions: No. of productive sows = 100 Litter index = 2

In planning, you can make your own assumption on the litter index but you should have
a clear understanding on how it was obtained. This can be done by making/or by
computing the litter index based on the outcome from other farms or based on your
planned program.

Calculate the number of services per year

If you have 100 sows and the farm litter index is 2 and the number of services per litter
is 1.25, how many services do you need in the farm in a year?
Calculate the number of piglets born alive

If you want to get the number of born alive piglets per year, multiply the number of born
alive piglets per litter by the number of farrowings in a year.

Get the number of weaned piglets per year

To get this figure, multiply the number of farrowings per year by the number of weaned
piglets per litter.

Computing for the number of finishers produced per year

To get the number of fatteners that can be sold, a similar procedure is followed.
Other assumptions being considered

Average Daily Gain (ADG), Feed Conversion Ratio (FCR), Culling Rate and Selection
rate

From these computations, it would be easy for us to project our stock 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.

Lesson 3: 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

Checking of farm bulletin board for special remarks of the farm manager/farm
veterinarian or technical consultants.

2. Feeding of pigs

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

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

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

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. 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.

6. Recording of information on records or pen boards

7. Checking the building climate and adjust accordingly
8. Leaving of important information on bulletin board

Leaving of important information on bulletin board for the farm manager,

veterinarian and consultants.

9. Replacement and replenishment of disinfectants/footbaths

Replacement and replenishment of disinfectants/footbaths and leave the unit

clean. Footbaths, when properly and adequately used in a required amount of
time will prevent the spread of disease in a farm. It is important that footbaths are
“replaced” daily to maintain the strength of disinfectant or if necessary.

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.
MONTHLY ACTIVIES

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

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.

2. Farm planning and budgeting is an essential aspect to be able to carry out the
activities in the farm.

OTHER ACTIVITIES

1. Vaccination of pigs as recommended by a licensed veterinarian

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.

Module 2: Management of Boars and Gilts

Lesson 1: Boar Management

The performance level of swine herd is determined by both genetics and environment.
The genetic contribution is determined by the boars and gilts selected and the breeding
program used. The environment consists of external factors such as climate, housing,
nutrition and management can hinder the genetic expression of performance traits.
The goal of any good swine breeding program is to have high farrowing rates with large
litters (at least 10 piglets/litter). The following boar management practices before, during
and after the breeding season will help you to reach your goal.

When to buy boars

Boars should be purchased and selected at the age of 6 months. This gives you enough
time to select the superior animals. Once they are selected, check them for health
condition and evaluate reproductive performance.

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 body temperatures can lower fertility or even lead to temporary
infertility which might last for 6 to 8 weeks

Boar Usage
This depends on the practice of the farm. Is it natural or artificial method of breeding,
combined system (AI on first service then natural as follow-up service or vice-versa) or
sandwich system (natural-AI-natural, Natural-AI-AI or AI-Natural-AI) of breeding or is it
purely natural or AI?
For boars used for natural mating, the following table may serve as guide:

With regards to the frequency of use, the following service interval is recommended:

Selection of boars

The following are pointers that can be considered in the selection of a boar:

A. Sex character

Masculinity in appearance and action should predominate in the make-up of any

boar. "Testicles" should always hang uniformly. Select boars whose testicles are
almost equal in size.

B. Age
 Generally, boars should be 4 to 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.

C. 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 fast gaining boar.

D. Reproductive soundness

Number, spacing and presentation of live teats at least 12.

E. Body conformation

Body length, depth and height should be well-proportioned.

Also, remember the following boar activities and consider these tips on boar
management:

 Regular Boar Activities

  Helpful Tips on Boar Management

1. Feed to keep fit, not fat

2. Do not forget to isolate 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

 Other Considerations

A. If possible, have one extra boar for every 30 sows

B. 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.
C. If replacement stock is to be obtained from the farm, replace boars every 1.5 to 2
years (if only one boar is used).
D. It is advisable that boars be of different ages and sizes.
E. Acclimatize new boars at least 1 week before use and after quarantine period.
F. If possible, 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.

Lesson 2: Gilt Management

Gilts for breeding are usually selected when they 4 to 6 months old either on farm or
from other reputable breeding farms. They are bought at 6 months to provide for
quarantine and acclimatization periods in our farm. Once in the farm, they are observed
for heat occurrence. Every cycle is recorded such that we can determine whether the
gilt is a regular heater or not. It is very important to note the date of every estrus
because breeding is done on the 2nd or 3rd period. Breeding is done when they are 8
months of age and weighing 130 to 140 kgs.
Goal in Efficient Female Breeders Management (FBM)

1. Efficiency in breeding is the heart and soul of swine farming worldwide.

2. Maximize the number of piglets / litter
3. Maximize total piglets born alive per year
4. Optimize the piglet birth and weaning weight, sow productivity and longevity
5. Heat stress in the first 30 days of pregnancy reduces the number piglets born per
litter and decreases conception rate and farrowing rate

Feeding Gilts

Gilts need adequate feed to support long productive life. Well-fed gilts can reach 130
kgs at 7 months of age and a backfat thickness of about 18-20 mm. Two weeks before
breeding, each is given a ration of 3-4 kgs of a feed with 3000-3200 kcal DE. Housing
the gilts in group of 5-10 per pen promotes stimulation in the occurrence of heat due to
social contact. Each is provided with floor space of 1.1 m2 and should be housed at
least 1.5 m away from the boar. They also need a light exposure of 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.

Gilts Housing

Exposure to boars is a one of the most effective management tool in stimulating the gilts
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. A mature boar more than 10 months of age is better used than younger ones.
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.

Weak or Shy Heater Management

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
 Check lighting adequacy

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
 Create good nutrition
 Satisfy the gilts’ physiological needs

Module 3: Management of Sows

Lesson 1: Management of Dry Sows

The dry period is the time interval from weaning to service wherein the sow is unproductive. 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 within 3 to 7 days after weaning, and in
order to achieve this it is important that the following points be given attention:

1. Always keep the sow in good health 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.

2. Keep the lactation period not longer than six weeks. Sows kept on lactation
period longer than six weeks tend to have a longer dry period.
3. 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. Withholding water in areas
 with high environmental temperature is not advisable. It is possible to reduce or
limit water intake of the newly weaned sows.
4. 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 tot he boar pen. A teaser boar is suggested to be penned
for the detection of heat and influence the early occurrence of heat.
5. Hormone injection can be used as last resort to induce heat occurrence if sows
does not come into heat 10-12 days after weaning
6. Old sows of parity eight and above tend to have longer dry periods.
7. Keep sows as cool as possible during summer. Heat stress has a negative effect
on the onset of estrus.
8. 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.
9. 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.
10. Breed only good sows, and cull bad sows immediately.

11. 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.

12. Provide adequate shade during summer months for the breeding herd if the sows
are penned in the paddocks.
13. Arrange housing and feeding facilities to ensure maximum exercise.

14. Intermittent spray cooling during hot weather makes the living condition more
comfortable for sows
15. 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.
Lesson 2: 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:

A. Pregnancy control

Day 21 (return to service)

A good recording system will signal which group of sows are due to return
checks- you can make use of either computer action lists, wall chart or sow
calendar for those manually recording.

» When and how to check for pregnancy

When and how to check for pregnancy:
The expected return date is 21 days after mating but can occur from day 18 to
day 24. So be on the lookout either side of day 21. 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 a detection
mating area is designed, take the sow to the boar area. If sows are in stalls, take
the boar to the stalls to help the caretaker do the check.
» Other Methods of Pregnancy Diagnosis
Other Methods of Pregnancy Diagnosis

1. Records
2. Ultrasound
3. Hormone injection
4. External signs
5. Blood and urine examination Scanner

» Remember: It is important to do return checks carefully if return rate is high

Day 25 (Start of pregnancy check)
 The reliability of a pregnancy tester is quite good about four to six weeks after
mating, but they do not substitute for an accurate return check around day 21.
Because pregnancy tester does not have to be done on a particular day in the
sow’s pregnancy, make best of the time by testing one or two weeks worth of
sows on the same day -–sows mated four and five weeks ago can be tested on
the same day.

Pregnancy testing is useful in herds where farrowing rate is low with many sows
returning at irregular interval.

Day 42 (second heat control)

The second heat control checks if the sow returns to heat or not. The heat
detection can be done on the 36th day up to the 48th day after breeding or
mating. At this stage, the stockman is assured that the sow is pregnant if it does
not return to heat, considering the condition of the sow.

B. Increase feed allowance

30 days before farrowing

Increase the feed amount to be given to the sow due to the following reasons:

 Fetus development
 Body reserve for the lactation

C. First mange and lice treatment

14 days before farrowing

Before treatment of external parasites, clean the sow thoroughly with soap,
scrubber and water. Let the sow dry then apply the biologics for the treatment of
mange and/or lice. These are either pour-ons, sprays or injectables. The latter is
more expensive.

D. Deworming

10 days before farrowing

This practice is very esssential for the health of both the sow and piglets.
Application msy either be through in-feed medication, which is more economical,
or by injection.
 E. Second mange and/or lice treatment
7 days before farrowing
A follow-up treatment is done to kill the remaining eggs of the mange and lice
which are still on the sow’s body.
However, if injectable biologics are used, there is no need for the second
treatment.

F. Transfer to the farrowing pen

7 days before farrowing

The sow must be transferred to the farrowing pen for it to be acclimatized to the
new pen and environment.

G. Decrease the feed allowance

3 days before farrowing

This practice is done to avoid constipation and difficulty in farrowing.

» Critical Periods For Successful Breeding

Lesson 3: 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.

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.
  Avoid stress, rough handling or disturbances to sows on the first 3 to 4 weeks
after service
 Avoid excessive loss of condition during lactation period.
 If possible, practice batch farrowing to Assure fostering.
 Assign a well-trained caretaker in the breeding unit.
 Flush newly weaned sows until 1st service or up to 10 days from weaning.

Lesson 4: 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.

Here are some pointers that can be followed:

 Duration of parturition ranges from 1 – 4 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 any feverish condition after giving birth.

Module 4: Management of Piglets

Lesson 1: Management and Care of Piglets

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.

Here are some guides in caring and managing newly born piglets
  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
This procedure is performed, a few hours after birth. The needle teeth are often
clipped 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. Do not clip the teeth too close from the base to avoid hitting
the gums as this may cause bleeding with subsequent infection. Experts
recommend that teeeth clipping be done at least 6 hours after birth so that the
piglets can suck colostrum first.

 Brooders
This procedure is performed, a few hours after birth. The needle teeth are often
clipped 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. Do not clip the teeth too close from the base to avoid hitting
the gums as this may cause bleeding with subsequent infection. Experts
recommend that teeeth clipping be done at least 6 hours after birth so that the
piglets can suck colostrum first.

Colostrum Human infants obtain immunoglobulin (proteins that help fight diseases) from
their mothers through the placenta. The circulating antibodies in the mother's blood
system move freely across the fetal membrane into the developing fetus. The type and
extent of the mother's exposure to diseases will determine how protected the unborn
infant is. The pig placenta does not allow the transfer of these antibodies.
When piglets consume colostrum, these specialized proteins 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 immunoglobulins, 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 due to these
reasons!
  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
6. Disturbance in the farrowing unit causing excitement on the part of the sow

 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.
Slippery floors and piglets exposed to 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.
At birth, the piglet undergoes many activities which are quite stressful. Below are the
activities for the piglets.

Lesson 2: 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 anemia.
At birth, the piglets have about 50 milligrams (mg) of iron reserves in the body. This
amount of iron is not adequate to allow the piglet to grow at its maximum potential for
about 2 weeks after birth.
The piglet requires about 7 mg of iron per day during the first week and about 10-mg at
3 weeks. From 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.

 Signs of Iron Deficiency

1. Loss of appetite
2. Slow growth
3. Poor hair and skin conditions
4. Thin piglets
5. Paleness (anemia, anemic)
6. Restlessness
7. Difficulty in breathing (thumping)

 Amount of Iron to be supplied for the first 30 days

Amount of Iron to be supplied at least for its first 30 days of life can be roughly
calculated as follows:

Needed/day = 7 mg
Fe from milk = 1-2 mg
deficit = 5-6 mg/day 30 days
= 150-180 mg

Therefore, we need to supply 150-180 mg after 30 days, the piglet can eat
enough feed for additional source of iron

 Ways Iron can be given or supplied

A. Injection
Mostly practiced, can be done at the 1st 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 during the 1st to 3rd
day is sufficient
B. Oral Administration of Iron
Mostly practiced, can be done at the 1st 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 during the 1st - 3rd
day is sufficient
 Sod (topsoil). Place a little in the corner of the pen daily. Soil is a natural source
of iron.
 Compost. Mixed with creep feed or milk replacer and a handful be given every
feeding time.
 Iron-copper/pellets. Can be given as pellets or mixed with feeds, iron
paste/solution. given to 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 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/kg-body weight in 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.

 Reminders before performing castration

1. Check whether all male piglets are healthy. Postpone castration in case of
illness/inclement weather.
2. Check whether there are piglets with hernia to avoid complications.

3. Clean the pen properly before castration. It is also advised not to feed pigs
before castration to avoid vomiting.
4. Do not transfer the piglets before or after castration, this will cause extra
stress.
 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
1. 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.
2. It avoids accidental breeding. Some countries do separate rearing of
males and females to avoid this.
3. Castrates are easier to handle because they are more docile.

 Disadvantages of Castration
1. Castrates grow slower than boars, on a restricted ration and Castrates
also have a higher feed conversion ratio than boars.
2. Boars have better slaughter quality (higher percentage of 1st class
carcass).
3. Stress and slower growth just after the castration (especially when
castration takes place at an older age).
4. Time consuming and a rough job.
 Module 5: Care and Management of Weaner and Marketing of Pigs

Lesson 1: Caring for Weaner

At weaning, the piglets and sows are separated. The piglet's diet changes from an all-
milk ration to dry feed. This drastic 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 30°C to reduce stresses.

Piglets are commonly weaned at 4 to 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 mature and better able to withstand pen
temperature that is less than optimal.

Recall that piglet immunity rises rapidly after colostrum intake and falls around 2 to 5
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 dryness and
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.
Guidelines in Managing Weaner

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.
 Practice wet-feeding as it stimulates intake and reduces digestive troubles

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 the water bowl, but a water nipple is more
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.

Pen Sanitation

Many large producers practice all-in-all-out management, whereby the entire house is
vacated, washed, disinfected, thoroughly dried and stocked again. Smaller producers
have to run continuous flow weaner houses. In such systems, the maximum sanitation
and disinfection benefits can be achieved by washing sections of rooms one at a time

Lesson 2: Management for Weaner

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

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

Finisher Management

1. Our target for fatteners is to have faster growing pigs with good FCR.
2. Select good weaners for fattening.

3. Deworm piglets before fattening.

 4. Proper housing (good ventilation; proper space, clean, dry place, ideal pen
temperature – 26°C)
5. Assure clean water supply.
6. Gradually change feeds.

Lesson 3: Transporting of Pigs

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.
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.
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.
5. 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 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.
6. Remove all protruding nails and other pointed objects on the floor and sides of
the truck or chute.
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.
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 tend to sour while in cure. Therefore, give pigs enough rest
and leave them undisturbed until they are butchered.