GROWING TO FINISHING MANAGEMENT Flashcards
✔The period from weaning to a slaughter weight of about 80 to
100 kilograms is generally referred to as the growing
finishing stage in the life of a pig. The care and management
requirements of the pigs during this period are not as
demanding as in the earlier stages of growth. Nevertheless,
the growing finishing pigs should be provided with ample
protection against pests and diseases and fed properly to
ensure a reasonable profit.
CARE AND MANAGEMENT OF GROWING FINISHING PIGS
✔ Scour control or diarrhea is the most common cause of mortality
and weight setbacks in weaning pigs. The infectious agents causing
the disease complex usually multiply in unsanitary facilities although
they may also appear in relatively clean farms. Sometimes, the
prevalence of scour in swine farms come about as a result of the
interplay of many loosely related factors, some of which are
nutritional errors, overcrowding, parasitism, unsanitary pig housing
facilities, stressful environmental conditions and other management
errors.
SCOUR CONTROL
✔ These factors, singly or together, contribute to
scour complex making it a problem in many
farms. The occurrence of the disease especially
in large swine holdings cannot be avoided
completely but it can be minimize through the
application of proper feeding and management
procedures together with the use of appropriate
prophylaxis such as feed additives.
scour control
✔Some feed additives are more effective than others in
controlling problems; so pig raisers should know which one to
buy. As a guide it is suggested to insist people in the business
circle and inquire from them about their experiences with
particular additives. Don’t merely depend on the literature
accompanying a product or on the convincing power of the
sales reprehensive. Remember that no person would like to
destroy himself although some love to do it on others to attain
personal ends
✔Always consult a veterinarian if using additives
and proper management cannot control serious
cases of scour problems. Some of the scour
problems are difficult to control particularly those
arising from transmissible gastro-enteritis (TGE),
collibacillosis and other similar diseases. These
problems need the expert advice of a veterinarian.
scour control
▪There are various species of gastro-intestinal parasites
affecting swine, but the large roundworm is exceptionally
important because of its widespread prevalence in both the
small and large farms. Generally, looses from worm
infection come about in the form of slow growth, poor feed
conversion, reduced carcass value, condemnation of carcass
and sometimes, death to the animal leading to higher
production cost.
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▪Worms may even aggravate upper respiratory problems.
Farmers, especially the small holders, do not recognize these
losses because parasitism is not as fatal as the bacterial and
viral diseases. Deworming of growing-finishing pigs 1 or 2
weeks after weaning is generally recommended as part of a
sound health program., A second treatment, 1 to 2 months
after the first treatment is necessary because it takes
approximately about a month for the large roundworm to
complete its entire life cycle so that the larvae not killed by
the first treatment.
*
▪It is suggested that before deworming, fecal examination and parasite
identification should be done with the help of a veterinarian or any
qualified person so that the right drug can be used against the parasites
prevalent in the farm. There are several anthelmintics now available in
the local market, most of that are given to the animals either with the
feed or in the drinking water. Some of them cause a smashing-up of the
worms so that the raiser cannot tell when they are passed out and in the
case of the others, the worms are whole and recognizable upon
evacuation. When using anthelmintics, follow strictly the
manufacturer’s instructions indicated in the label attached to the
container or the accompanying literature. Also, observe strictly
recommended withdrawal period, if any.
▪Aside from deworming, it is also suggested that proper
cleaning and environmental disinfection of pig
facilities particularly the pigpens should be considered
as an integral part of the control program. Make sure
that weanlings are not placed directly in uncleaned
vacated slaughter hogs. It is believed that the
concentration of gastro-intestinal worms is highest
GASTRO-INTESTINAL PARASITE CONTROL
▪External parasitism is a continuing problem in small and commercial farm. The
major parasites causing the problem are the mange mites such as the sarcoptes
scabie and the demodex phyllodes. S. Scabie, the most common mite, burrow
into the upper two-thirds of the dermis. Initial infestation generally begins in the
inner ear and spreads over the head, along the neck and then across the body.
The life cycle takes about 15-25 days to complete. Mature females mate close to
the skin and then begin to make new tunnels for their young. The female lays
1-3 d\eggs daily for about 15 days. The egg hatches in the tunnels about 5 to 10
days and matures into adults in 10-15 days. The female dies approximately 60
days after reaching maturity.
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▪Demodex phylloides infestation seldom occurs in swine. The
mites live in the hair follicles and cause a pimple like lesion.
The mites require 3 weeks to develop through 3 larval stage
of adult but the complete life cycle is not known. Adults live
for 1-2 months. Initial infection begins around the nose and
eyelids, then moves to the abdomen and inner thigh areas.
No serious itching is involved with this parasite but
occasionally, the pimples become infected and abscess
develops.
EXTERNAL PARASITE
CONTROL
*Restless sows have a greater chance of overlaying their piglets.
*Sow’s milk production declines and the piglets suffer.
*Dirty teats as a result of vigorous and persistent scratching expose the
piglets to more infections than is necessary.
*In serious cases, anemia may rise.
*Damage to skin may give rise to secondary infections.
*Triggers the occurrence of tail biting in pigs.
*Life span of pens is shortened due to increased wear and tear from
vigorous scratching and rubbing.
*Growth in piglets and growing-finishing pigs is reduced; and
*Capacity of pigs to utilize feed efficiently is also reduced.
Losses from mites come directly but usually indirectly under
different conditions as those indicated below.
❖ Majority of the large holders of swine adapts a sound
vaccination program for the common disease problems
whenever vaccines are available but the small holders
in many areas in the country do not, because of the
prohibitive cost and lack of vaccines. As a result, the
small holders suffer tremendous losses from disease
outbreaks particularly from hog cholera.
❖Hog cholera is nearly 100 percent fatal to pigs of all
ages, and its virulence is resistant to antibiotics and
other drugs for treatment, and its highly contagious
nature make it difficult to control. Preventive
vaccination in conjunction with proper nutrition and
stock management is considered as the most effective
approach for the control of the disease. Therefore, it is
essential to vaccinate pigs whether they are kept for
breeding or destined for slaughter.
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❖At present various vaccines for hog cholera are
available in the local market so that if a raiser decides
to shift from one brand to another, he has to consider
the experiences of other raisers with the other
vaccines. One vaccine may be as good or as bad as
the others depending on how they are stored,
transported or applied.
❖Growing-finishing pigs are best-vaccinated 2 weeks after weaning or 1
week after deworming, if deworming precedes vaccination. If pasturing
is practiced, keep the pigs indoors until about 2 weeks when full
immunity must have been attained. When using live-virus vaccines,
observe extra care because improper handling which may lead to
serious hazards. Remember that there is always the chance of some
animals responding to the challenge by becoming affected with a full
blown case of hog cholera so that they will be acting as reservoir for the
spread of the disease. In order to avoid possible complications as a
result of faulty vaccination, it is important to observe the following
DO’S AND DONT’S in vaccination.
VACCINATION
- Purchase vaccines from reliable sources. Always give priority to suppliers with
excellent storage facilities. - Store vaccines properly use them before the expiry date to avoid loss in potency.
Which could result to unprotected animals although they have been vaccinated?
Always remember that all biologics lose potency even when store under ideal
conditions. - Use clean and properly sterilized vaccinating equipment’s such as syringes and
needles.
*Inject the right dose, in the right place and in the right way. - Rub the area after injection to spread the vaccine as rapidly as possible and to
reduce the possibility of local exactions.
*Vaccinate in lots and identify the pigs as they are vaccinated to avoid
repetitive vaccination or missing some of the animals.
*Change needles as frequently as possible and keep them properly when not
in use.
*Vaccinate pigs when the skin is dry to reduce the chances of introducing
infections with the needle.
*Choose dry still day for vaccination whenever or possible.
*If a fetal or glass syringe is used, dismantle the equipment after every
vaccination schedule and clean it thoroughly to remove all traces of blood
and dirt. Brush the interior of the syringe in soapy water and rinse it with tap
water.
*See to it that needles are clean around the butt, free from blockage, sharp and
undamaged. Slide the pointed end of the needles on a cotton shirt. If a needle
scratches the cloth fibers instead of sliding freely, the needle has a damaged
point and should be discarded.
DO’S in Vaccination
*Do not vaccinate pig less than 6 weeks of age.
*Do not vaccinate unhealthy heavily parasitize and severely
malnourished pigs.
*Do not vaccinate pigs which are recently exposed to stress like recent
changes in husbandry operations like weaning, feeding systems,
castration etc.
*Do not vaccinate pigs which are recently exposed to infection or when
infection is already in the herd.
*Do not leave unprotected vaccines in a car on hot days because the
temperatures inside the vehicle may be sufficient to destroy the potency
of the vaccine.
*Do not use the same syringe for vaccine and serum, if serum is used.
*Do not vaccinate the animals in dusty environments or under windy
conditions, when it is not possible to prevent contamination of
vaccinating equipment.
*Vaccination should not be considered as a substitute for proper nutrition
and stockmanship.
DON’T’S in Vaccination
Pigs in commercial farms are fed differently types of rations, the prestarter mash, starter mash, grower mash and finisher mash
depending on age or body weights. They are shifted from one type of diet to another as they grow older/heavier and approach slaughter
weight. It has been observed that when the shift in the feed is done abruptly, the pigs especially the young ones develop diarrhea so that
to avoid the problem it is important to shift them gradually from one diet to another. The proper procedure to follow is to allow a transition period of at least one-week so that on the seventh day the pigs will be completely on the new diet.
The growing-finishing pigs may be limit-fed, full-fed
or ad libitum-fed although most economical gains are obtained when the animals are full-fed., However, they may be limit-fed from 75 to 85 percent their full-fed capacity if sufficient large premium is paid for leaner carcass. When pigs are limit-fed the amount of feed offered should depend on the energy content of
the diet.
Generally, daily feed intake increase with the increase in the frequency of feeding. Research findings at UPLB college of agriculture showed that
growing-finishing pigs fed the same diet three times per day consumed 1.92 kilos per day, and 2.61 kilos for the self-fed group.
Carcass evaluation of the test animals revealed that limited feeding results in leaner carcass but
slower growth rate, lighter labor costs, and
longer exposure to risks from diseases. For
economic reasons, pork carcass should be
improved without undue risk or increased costs
involved in the process.
FEEDING
