Background To Pig Production In Fiji 6b4n5t

BACKGROUND TO PIG PRODUCTION IN FIJI.

CONTENT; • • • • • • • • •

Introduction Breed of Swine Performance of Pigs Selecting of breeding sows Body parts Good boar and bad testicle Pig house and site selection Breeding and Mating Care and management of piglets

INTRODUCTION • The introduction of pig in Fiji dates back to the first exploring sailors of the mid 1700s. Since then pigs have been common animals around the villages. Later the following recommendation were made by the department of Agriculture. 1. All commercial pigs be kept on concrete floor 2. All cattle and pigs to be tested for Tuberculosis

BREED OF SWINE •There are many imported breeds in the country today and its sometime difficult to determine the best breed most suited to our condition. Here is a guide to help you select the breed to raise depending on your purpose, money and experience.

Large White • Largewhite are entirely white with medium , erect ears. Sows have superior mothering ability, farrow and wean large litter and are excellent milkers. They adapt well to confinement but not to rugged conditions.

Landrace • Landrace are white, have short legs and medium to large dropping ears. • The sows are noted for their excellence in mothering ability and litter size. • They are heavy millers and produce pigs with superior rate of growth and efficiency in feed utilization. • When crossed wjth other breeds , they produce pigs of highly acceptable carcass quality

DUROC •

The Duroc color is of varying shades of red. The sows are prolific and are good mothers.They produce pigs that are superior in growth rate, and their performance under rugged conditions is better than any of the white breeds.

• Crossbreeds – Male and female for breeding belongs to different breeds.

• Pure breeding – Males and females used for breeding belong to the same breed.

Cont. o Sow - A female pig. Also used to describe any breeding female which has been server and is on the farm o Dry Sow- Usually a pregnant sow – without a litter. Sows do not come on heat until after weaning o Gilt – A female that has been transfer to the breeding head but not yet mated

and definition of pigs  You are advised to find as many practical examples as you can when learning these details and to seek the guidance of a competent person where practical.  The following represent some of the basic definitions commonly used in the pig industry.

• Boar – An entire male pig. Also used to describe any male pig transfer to the breeding herd. • Herd – the total number of pigs(not feral) on the property. • Breeding herd size – the total number of sow in the herd • Farrowing – production of a litter of one or more live or dead pigs but not an abortion

• Abortion – the expulsion other fetuses before the normal farrowing time of 110- 120 days after successful service. • Litter – the product of farrowing • Piglet – a pig between birth and one week old • Sucker – a pig between birth and weaning • Runt – an unsize pig: can either be born a runt(true runt) or become runted later in life because of poor nutrition (nutrition runt)

• Weaner – a young pig that has been permently remove from its mother (natural of fostered ) and is less than 8 week old • Grower – any pig between weaning and sale or transfer to the breeding herd • Finisher – a growing pig at the final stage of preparation for market: usually 16 weeks old • Porker – a growing pig suitable for slaughter as fresh meat (pork):convertion pork markets usually prefer porkers range from 30-45 Hot Standard Carcass Weight (HSCW)

• Cull – To remove from the breeding herd. • Backfatter – Any culled boar or sow suitable for slaughter for small goods purpose and not suitable for pork bacon markets. Usually overweight • Barrow – A male that has been castrated when young [usually 2 weeks old ] • Rig – A male pig with one or more testicles retained in the body • Fostering – The act of transferring a sucker from one sow to another.

PERFORMANCES OF PIGS 1. Litter size 6-16piglets 2. Birth weight 0.6- 2.oo kg 3. 1st mating of gilts 8 month 4. Mating after weaning 5 – 7 days 5. Live weight of adult sow 180kg 6. Culling of sow - after 8th lactation- [ 4 years ].

SELECTION CRITERIA When selecting breeder sows on the basis of physical appearance consider the following; 1. The gilt should have well-developed udder with a minimum of six pairs of properly spaced function teats. A sow with poor udder development is likely to have poor milking capacity. 2. Choose those which do not have inverted teats for such teats are inherited and do not secrete milk. 3. A long body is more desirably in sows because it provides more space for udder development 4. Make it a point to select the biggest animals within a litter.

5. Female breeder should come from a litter of eight or more good size piglets with high survivability. 6. Do not keep gilts that come from sows in which agalactia [ failure to secrete milk ] have been observed. •

Most of the factors discussed in connection with a selection of gilt or sow also apply in the selection of a boar. However, the following pointers should also be considered.

Body Parts of a Pig

GOOD BOAR • The primary sex organs should be clearly visible and be well developed. Select only those boars whose testicles are of equal size. Large Even Testicles

Bad Testicle Examples Small Testicles

Uneven Testicles

Small Uneven Testicles

Reproductive organs of a male. The testicles and pennies of the male must be correctly form and free from deformities and infection. o The testicles must be the same size. o Both testicles should be down in the scrotum. Do not use a male in which only one testicles down in the scrotum. o The larger the testicles the better. o The testicles must be firm, not soft.

PIG HOUSING

• If you are rearing pigs for sale, you must rear them in good well designed and equiped facilities. your farm will need facilities for: 1. Housing 2. Feeding 3. Feed storage 4. Handling of pigs 5. Handling and disposal of pigs waste

SITE SELECTION The site must be: 1. Be protected from adverse weather condition such as sun, wind, flooding etc. 2. Be well drained 3. Be large enough to avoid overcrowding 4. Have room for further expansion 5. Have reliable water supply 6. To be located at least 200 meters away from the nearest dwelling house 7. Plan to minimize odours [ smell ] 8. Have feeding and marketing access

PIG HOUSING SYSTEM • Sketch possible layout for your piggery. The selection of the layout will depend on the type of production system. 1. Farrowing 2. Weaning 3. Fattening / grower 4. Finishing porkers for pigs and baconers 5. Storage / office etc.

BREEDING • Amaiden gilt will be ready for mating when she is 8month – 70 – 90 kg live weight. • Wean sow will be ready 5 – 7 days after weaning piglets. • A boar [ male pig ] over six months will be ready for breeding. • Gestation period : 3months 3weeks & 3days.

BEFORE MATING • Wean sow – will be ready for mating after 5-7 days – [ return to heat after weaning ].

Before weaning

Dousing of nilvem and injecting iron to piglets

MATING 1. 2. 3. 4.

Hand mate Match sow to boars Artificial Insemination Period of mating – 5 – 7 days Observe proper time of mating to ensure maximum litter size. Below are sign of heat of sows. - Swelling and reddening of the vulva - mucous discharge from the vulva - restlessness and grunts frequently - mounting on another pig - frequent urination - cook her ears frequently

 

Mate each gilts or sow twice to the same boar in one heat period with an interval 12 to 25 hours. A boar to sow of 1 – 25 – 30 is generally recommended.

STEPS OF MATING Step 1

Press test

Step 2

Transfer to the boar pan

Step 3

Entering the boars pan

Step 4

Mating

Step 5

Hand mate

• Pig mature sexually [ puberty ] in between 5-7 months and female come of heat [ oestrus ] every 21 days. Oestrus lasts 1 – 3 day. • Gilts are mated on their 2nd or 3rd oestrus somewhere between 7 and 8 months of age for best result. • Sows are mated on their first oestrus after weaning – usually within one week after weaning. They will not come on heat during lactation because of their regular [ hourly ] suckling pattern and associated hormonal release patterns. • Gilts and sows should be mated on each day of standing heat; especially on the morning of the second day - shortly before ovulation takes place, with a boar of compatible size.

Standing heat. • Female adopting a firm standing position with arched back when pressure is placed on her back [ she will a persons weight comfortably ]. This is called the riding test. • Breeds will erect ears tilt them back against the neck. • Moist vulva. • A honking call – some females and males emit a characteristic deep sound when sexually excite • A female pig coming into heat is restless and not eat.

Mating should be made before feeding and in the cool of the day.

Assistance at first mating • It is advisable to supervise and assist. If necessary. Boars of similar weight and age should be used, but if this is not possible, a service crate should be used. Rough handling by a vigorous boar may make a gilt nervous about late mating, but it is important not to interfere unless necessary. Supervision With supervised or hand matings, it is important to take the sow or gilt to the boars pen or mating pen. She normally assumes the major role in searching out the male and this initial is important in replacing the social , behaviour with the sexual behaviour sequence. However, don’t leave together unsupervised. If the sow is not on standing heat, the boar may become particularly aggressive and frustrated, and injure himself or the sow. Check the vaginal entry takes place and the boar does not serve into the rectum.

Care after mating. • After mating the sow or gilt should be return to a pen or stall on her own, and then remated 12-18 hours later and the service date recorded. If the sow or gilt has to be returned to a group of sows, she should be washed or held until she has gone of heat, and then return.

• Gestation period The first month after mating is critical and any form of stress must be avoid. Implantation of embryos occurs between day 11 and day 18. Incorrect nutrition or stress can have an adverse effect on embryo survival. Conception can also be affected when mated sows are return to a group of sows. Placing sow individual pens or stall has many advantage.

Pregnancy. The period from conception to farrowing last for 114 days Some are checked regularly for pregnancy or signs of non- pregnancy by • Observation of return to oestrus around 21 and 42 days after mating

Artificial insemination [ AI ]. • Is the deliberate introduction of semen into a female vagina for then purpose of achieving a pregnancy through fertilisation.

Insert the tube to the valve and twist the tube clock wise

Lift the tube up and press the syringe When remove the tube turn the tube to anti clock wise

Sign of heat

Upturned Vulvas

Upturned Vulvas

Infantile Vulva

Ideal Vulva

FARROWING •

Some take an average 2 to 3 hours to have their litters. They lie down during delivery and are confined in a specially designed farrowing pen. This protects them from other sow during birth and the crate is equipped to protect the piglets from overlays by the sow, cold, draught, disease. • Sows are checked by the stockman during farrowing and receive immediate attention if problems arise. The behavioural signs of farrowing are  General restlessness including getting up down frequently, bar biting pawing at the floor and bed making if material [ straw etc ] is available.  Presence of milk[ colostrums] in the teats.  Enlargement of the vulva.Urine fluid and foetal meconium are visable just before the first piglet is born. Farrowing  Birth of piglet is about every 15 minutes associated with contraction of abnormal muscles and hjnd legs before each delivery. Post farrowing  Expulsion of afterbirth.  The sow does not usually need any feed on the day of farrowing.

CARE AND MANAGEMENT OF PIGLETS AT FARROWING TIME. • Prepare farrowing materials and equipment before farrowing dates. • Using a clean dry cloths material from the mouth and nose of new born pigs. Assist the piglets breathing by swinging its head down or slapping it for a few seconds. • Tie string around umbilical cord two inches from the base and cut with a sharp pair of surgical scissors – Do not pull the cord away from the body while cutting so as not to cause hernia.

Cont;

• Place piglets underneath a heater. Whenever necessary a 100 – watt bulb is enough to provide the desired temperature. This can be changed to a 50 – watt bulb after 14 days of brooding.

Lactation/ suckling. • This last for about 4 weeks when weaning takes place. The sow suckles her litter at approximately hourly intervals for about 45 seconds. She has complete control within 1-2 days of bith. • The sow and litter establish a bond using sound and smell until weaning. They will accept foster piglets providing the smell is acceptable. The fostering techniques helps to balance large and small litters, provided they are born within a couple of days of each other, and to recycle onto newly farrowed sows. • Some produce up to 10 litres of milk each day and this is complemented with creep feeding to maximize litter growth. They require 30-40 grams lysing together with other nutrients in balance and 20-25 litres of water each day to produce milk and maintain a reasonable body condition.

Colostrum Colostrum is the first milk and an essential source of energy nutrient and ammunity for the piglets. Maximise colostrum intake in the first 6 hours after birth, archieving at least 100 ml intake by 16 hours post farrowing. Beyond 16 hours is to late as the piglets intestine can no longer absorb the large antibody found in colostrum Colostrum is only available in quantity for about 12 hours and after 20 hours the sow will be producing milk and not colostrum.

Cut the needle teeth • This is done by holding the pig firmly by one hand with three fingers ing the jaw and the thumb pressing against the back of the neck. • Insert the forefinger to one side of the mouth just behind the needle teeth reaching for the tip of the tongue with a side cutting nipper or ordinary nail cutter cut close to the gum level • Do not make a slanted cut or leave jagged edges for this are likely to cause injuries to the gums and tongue of the piglet and teats of the mother . Clean and disinfect nipper before working with another piglet.

STEPS OF CUTTING NEEDLE TEETH OF PIGGLETS

1

2

4

3

5

The need for iron injection. • Pigs raised out doors get enough iron from eating soil. When pigs are raised indoors and do not have access to soil, the piglets may not get enough iron because the sows milk does not contain enough iron. This can cause a condition called piglet anaemia. Piglets that does not get enough iron, can be given an iron injection. Other ways to provide the piglets with iron are to put soil [ from an area where pigs are not kept ] into the pig pen, and to make sure that piglets are given lots of green leafs, vegetable to eat everyday.

Weaning / remating or culling • Sow are weaned and remated as soon as practical to maximize litter prodution. Those not remated within two weeks of weaning are usually culled. • Sow are often culled after 6 litters or when they rear a poor litter eg less than 8 pigs, poorly grown piglets of> 6kg bodyweight at 4 weeks of age uneven growth rate especially too many runts

• Weaned sow are penned beside a boar to receive sexual stimulation from the sound and smell. Light is also important for oestrus stimulation. • Sows are given as much feed and water as they require before and during mating. Weaned litters receive special attention for best result [ growth, food and survival]. This includes feeding, water, hygiene pen comfort [ climate, space and social ] and minimal handling.

Farrowing pens • When a pen/ room has been vacated, it should be thoroughly cleaned and disinfected. A high pressure hose to remove any dirt or dung that has collected, and then a disinfectant applied. Then pens should be dry before sows placed in them. • Any maintenance work that is required should be carried out before the pen is again occupied. When heat lamps or radiators are used, their position and operation should be check.

Castrating piglets. • Castrastion, the removal of the testicles is done on a male pig that is not needed for breeding. Castrated pigs are quieter and easier to handle. They become fatter than boars [ male pig use for breeding ] and they produce meat that does not have a strong smell [ boar taint ]. • Why pigs are castrated There are reason why pigs are castrated. 1. Boars often fight, causing injury to one another. Castrated pigs are quieter and easier to handle. 2. A castrated pig will put on more fat. 3. The meat does not have a strong unpleasant smell [ boar taint ]

CASTRATION METHOD FOR A PERSON USING A SURGICAL KNIFE 1. Hold the piglet by both hind legs with its head down. 2. Using the thumb, push up on both testicles. 3. Make an incision through the skin of the scrotum over each testicle in the direction of the tail. 4. Be sure the incisions are made low on the scrotal sac to allow for fluid drainage. 5. It does not matter if you cut through the white membrane of each testicle or not.

STEPS OF CASTRATION

Head down

Castration complete

Push up both scrotum

Apply of iodine

Pull testicle slightly

Cut testicle

Cont; 6. Pop the testicles through each incision and pull on them slightly. 7. Pull each testicle out while pressing your thumb against the piglet’s pelvis. 8. Thumb pressure on the pelvis is important to ensure that the testicular cords break off at the point of your thumb rather than deep inside the body, which may promote development of a hernia. 9. If necessary, the testicle may be cut free of the cord using a scraping motion. 10. Cut away any cord or connective tissue protruding from the incision and spray the wound with antiseptic.

What a pig needs in it feed.  Like other animals pigs need carbohydrates, protein, fats, minerals and vitamins in their feeds. Pigs will grow faster and get fat more quickly if they are fed a balance diet high in nutrient. Mixing different kind of food is the best way to ensure that pigs get a diet with the proper amount of nutrients. The following are examples of foods that supply the nutrients needed by pigs.  Starchy crops such as breadfruit, cassava, and sweet potato are rich in carbohydrates, which are important source of energy.  Meat mill, fish meal, coconut meal.  Fresh leaves, coloured fruits and vegetables are a good source of vitamins and minerals.

Water • Pigs must always have access to fresh, clean water. The water requirements rangers are shown below the table. Pigs will drink more water during hot weather. Stage of life Amount of water needed daily Lactating sow ----- 20- 30 litres. Young grower ----- 3-5 litres. Grower ----- 5 – 12 litres. Dry stock ----- 12 – 15 litres. Pregnant sow ----- 12 – 20 litres.

DISEASE OF PIGS 1. 2. 3. 4. 5. • • • • •

Brucellosis (Brucela suis) Leptospirosis(Leptospira sp) – can be spread to human. Prolapse of the rectum.--- A prolapse of the rectum can occur after the animal strains to dung. A part of the rectums comes out of the anus. Diarrhoea --- If diarrhoea is not treated in young animal, it kills many of them. Coughing Infection disease of the lungs or windpipe. Parasites in the lungs. Fluid or mucus in the lungs or windpipe. A medicine going into the lungs instead of the stomach. Dusty [ powder