MANAGEMENT PRACTICES

MANAGEMENT PRACTICES

Breeding care

• Pigs are highly prolific in nature and two farrowings in a year should be planned by adopting optimal management conditions.

• For every 10 sows one boar must be maintained for maximum fertility.

• Breed the animals when it is in peak heat period (i.e. 12 to 24 hours of heat).

Care during Pregnancy

Give special attention to pregnant sows one week before farrowing by providing adequate space, feed, water etc. The sows as well as farrowing pens should be disinfected 3-4 days before the expected date of farrowing and the sows should be placed in the farrowing pen after bedding it properly.

Pig excercising: Sows which have sufficient exercise during gestation period usually have less difficulty at farrowing and they often produce pigs which are more vigorous than those produced with less excercise. Nursing sows generally eat and lie down. Hence, it is very important to provide some means wherby they will get excercise. One way to accomplish this is to feed the sows at some distance away from sleeping quarters. Access to pasture, of course is desirable for all classes of pigs.

Identification of pigs

Ear notching

Pincers or sharp scissors, Side and central ear punch, Tincture iodine or spirit, Cotton. It comprises of cutting V-shaped notches at specified places along the borders of ears by means of a pair of sharp scissors or pincers. A pocket knife can also be used in an emergency. Before notching one must decide on the number to be given for the animal. Too small a notch may close as the pig ages and large notch may deform the ear. So care should be taken. The number should also be recorded in the permanent record book for future reference.

Pigs can also be marked for temporary purpose by “keeling” a pigment having a greasy base with blue or red colour to identify pigs for sale to market. Also the natural markings on the pig body and skin shall help in identification.

CASTRATION OF PIGS

·         The male piglets not selected for breeding may be castrated early.

·         Castration may be performed at anytime and correct time to perform this procedure when they are 3 – 4 weeks old. At this age problem of controlling the animal is easy.

·         Pigs are castrated to maintain the quality of meat and to prevent the uncontrolled breeding and to prevent the boar odour in the cooked meat of uncastrated males.

They are castrated with knife. The knife and hands of the operator should be cleaned and disinfected before operation. Hold the piglet in a convenient position and wash the testicles. With a sharp knife slit the scrotum on each side , as each testicle is pressed outward. Extend both cuts well down to allow proper drainage and cut deep enough to extend through the scrotum. Expose the testicle, grasp it along with its membranes pick the cord out and break it by twisting and cutting. The testicle should be directed backward, as otherwise the inguinal canal may get torn.

PACKAGE OF MANAGEMENT PRACTICES RECOMMENDED FOR

COMMERCIAL PIG FARMING

Modern and well established scientific principles, practices and skills should be used to obtain maximum economic benefits from pig farming. Some of the major norms and recommended practices are given hereunder:

I. Housing management:

1. Construct shed on dry and properly raised ground.
2. Avoid water-logging, marshy and heavy rainfall areas.
3. The side walls of the sheds should be 4-5 ft. high and remaining height should be fitted with GI pipes or wooden poles.
4. The walls should be plastered to make them damp proof.
5. The roof should be atleast 8-10 ft. high.
6. The pig stys should be well ventilated.
7. The floor should be pucca/hard, even, non-slippery, impervious, well sloped (3 cm per metre) and properly drained to remain dry and clean.
8. A feed trough space of 6-12 inches per pig should be provided.
9. The corners of feed troughs, drains and walls should be rounded for easy cleaning.
10. Provide adequate open space for each animal i.e. double the covered area
11. Provide proper shade and cool drinking water in summer.
12. Dispose of dung and urine properly.
13. Individual pens for boars/lactating sows should be constructed.
14. The dry sows/fatteners can be housed in group pens.
15. Give adequate space for the animals. (The housing space requirement of pigs in various categories/age groups is given in Annexure VII).

II. Selection of breeding stock:

Immediately after release of the loan, purchase the stock from a reliable breeder or from nearest livestock market.

1. For commercial pig farming upgraded / cross bred or exotic stock in good health should be selected.
2. While selecting a gilt or sow primary aim should be to secure a female that will produce large survivable litter and which can attain marketable weight at an age of six months or less. This can be done with the help of pedigree records/Veterinarian / Bank's technical officer.
3. Purchase animals which are ready to be bred.
4. Identify the newly purchased animal by giving suitable identification mark (ear notching or tattooing).
5. Vaccinate the newly purchased animals against diseases.
6. Keep the newly purchased animal under observations for a period of about two weeks and then mix with the other animals.
7. Purchase a minimum economical unit as suggested.
8. Purchase animals in two batches at the interval of three months.
9. Follow judicious culling and replacement of animals in a herd.
10. Cull the old animals after 10-12 farrowings.

III. Feeding management:

1. Feed the animals with best feeds.
2. Give adequate concentrates in the ration.
3. Provide adequate vitamins and minerals.
4. Provide adequate clean water.
5. Give adequate exercise to the animals.
6. The feeding of the piglets is more critical and high quality and more fortified diets are needed for feeding them.
7. Feeding of the sows during pregnancy is utmost important for increased litter size.
8. The feed requirements of lactating sow varies with the size of the litter, weight, size and age of sow.
9. Commercial pig farming should aim at the exploitation of nonconventional feed resources viz., waste from Kitchen/hotel/ cold storage/warehouses, in replacing the balanced rations to minimise the cost of production.
10. The feeding regime adopted should take care of all the nutrient requirements of various categories of pigs. The nutrient requirements of breeding stock and growing pigs are given in Annexure VIIIa and VIIIb respectively.

V. Protection against Diseases:

1. Be on the alert for signs of illness such as reduced feed intake, fever, abnormal discharge or unusual behaviour.
2. Consult the nearest veterinary aid centre for help if illness is suspected.
3. Protect the animals against common diseases.
4. In case of outbreak of contagious diseases, immediately segregate the sick and the healthy animals and take necessary disease control measures.
5. Deworm the animals regularly.
6. Examine the faeces of adult animals to detect eggs of internal parasites and treat the animals with suitable drugs.
7. Wash the animals from time to time to promote sanitation.
8. Strictly follow the recommended vaccine schedule as given in Annexure IX.

V. Breeding care:

1.      Pigs are highly prolific in nature and two farrowings in a year should be planned by adopting optimal management conditions

2.      Breed the animals when it is in peak heat period (i.e. 12 to 24 hours of heat).

VI. Care during Pregnancy: 

Give special attention to pregnant sows one week before farrowing by providing adequate space, feed, water etc. The sows as well as farrowing pens should be disinfected 3-4 days before the expected date of farrowing and the sows should be placed in the farrowing pen after bedding it properly.

VII. Care of Piglets:

1. Take care of new born piglets by providing guard rails.
2. Treat / disinfect the navel cord with tincture of iodine as soon as it is cut with a sharp knife.
3. Feed on mothers milk for first 6-8 weeks along with creep feed.
4. Protect the piglets against extreme weather conditions, particularly during the first two months.
5. Needle teeth should be clipped shortly after birth.
6. Vaccinate the piglets as per recommended vaccination schedule.
7. Supplementation of Iron to prevent piglet anaemia is necessary.
8. The piglets meant for sale as breeder stock must be reared properly.
9. Male piglets not selected for breeding should be castrated preferably at the age of 3-4 weeks which will prevent the boar odour in the cooked meat thus it enables production of quality meat.
10. Additional feed requirements of lactating sow must be ensured for proper nursing of all the piglets born.

VIII. Marketing: The marketable products of the piggery farming includes the piglets as breeding stock, piglets as fatteners, marketable fatteners and culls. The marketing avenues for the above products are like satellite fattening farms / breeding cum rearing farms and pork consumption centres. In order to promote the consumption of pork it should be supplied to the consumers in an attractive form. Therefore availability of either slaughtering facilities or bacon factories are to be ensured to convert the fatteners into wholesome pork and their products. The bacon factories that are being operated in our country are furnished in the annexure II . The sale of piglets at 2-3 months of age will yield quick returns and enables the pig farmer to concentrate their efforts on maximizing the productivity of breeder stock. The other marketing strategy can be rearing of piglets upto marketing age for their sale as fatteners. Based on the market demand appropriate marketing strategy must be adopted in consultation with the local animal husbandry department officials