Intro Flashcards
is a very important livestock commodity of the Philippines. It is the Filipinos’ most preferred animal meat product.
Pork
Pork has consistently represented more than ___ of the total daily animal meat consumption of Filipinos in which ____ of its populace ate pork & the Philippines ranks ____ in the whole world in terms of pork consumption.
55%
66%
15th
_________ is a quality business. It is developed, stable & rapidly growing. The local swine industry is the most organized in terms of production & distribution systems. It provides income to entrepreneurs who are actively engaged in large scale commercial swine production & employment to farm & laborers, traders, & retailers of swine production inputs & products. It also provides employment to workers in slaughterhouses, storage & processing plants.it provides income to corn, rice, root crops & coconut farmers as it is one of the major markets of their products.
Swine Production
the ____________ and the world trade organization, the countries will have to open its market to improve to imported products including meat & animal products. This development has caused apprehensions on local Swine raiser on how to keep the local swine industry competitive in the global market.
General Agreement on tariff & Trade (GATT)
MATERIALS
- feeds, stocks & housing
METHODS -
husbandry practices; pig health programs
MANPOWER -
education, skills & values
MACHINES -
production equipment
MONEY -
savings, borrowed capital
The swine industry has undergone changes in response to the changing preferences of the consuming public, environment & situation affecting production practices.
TRENDS IN THE INDUSTRY
Filipino pork consumers discriminate against pork cuts with high proportions of fat tissues. Local butchers respond by selecting slaughter pigs with thin backfat. Fat pigs specially from backyard sources are offered lower live weight price. Particular attention is given to genotype & nutrition to keep fat in their pigs at a minimum.
PREFERENCES FOR LEAN MEAT WITH FAT
With the increasing awareness in food safety & health issues the “smaller module”, multi-location” type of swine raising is introduced to large commercial farms in the country.
PREFERENCE FOR PORK WITH MINIMIAL ANTIBIOTIC REDUE
Filipino consumers refer warm fresh chilled pork marketed mostly in wet markets where pork is offered in its warm-fresh form.
PREFERENCES FOR FRESH AND FRESH-CHILLED PORK
In the Philippines, consumers buy pig feet (pata), head including the ears, tails & even offal as these parts are used in preparing Filipino delicacies. Not like in developed countries, only standard cuts are sold.
REFERENCES FOR PARTS
With the proliferation of agricultural-veterinary supplies in most urban & peri urban areas of the country, the small enterprise type of swine production emerged with an increasing popularity among small farmers. The pigs used under this type are mostly hybrids or crosses of standard commercial breeds of swine. This type of pig production system utilizes higher cash investment & updated technology & technological services. Feeding, housing & over all management practices are modified cheaper versions of what is practiced in commercial farms.
EMERGENCE OF SMALL ENTERPRISES TYPE OF SWINE PRODUCTION SYSTEM
STRENGHTS
Relatively large, stable & continuously increasing pig population tat is well distributed throughout the country
Large & continuously increasing domestic market for pork
High utilization of pork, relative to other animal products
Well organized private industry players
Easy access to good genetics & state-of-the-art technologies on swine production, feed milling & other related activities from both local & foreign sources
Technically equipped entrepreneurs, farm managers & practitioners
WEAKNESSES
Generally low purchasing power of pork consumers
High cost of feeds & other production inputs
Heavy independence on imported feed ingredients
Inadequate national program for disease prevention and control
Inefficient & inadequate technical & market information services
High overhead costs both in swine production & feed milling
Presence of FMD in some major swine-producing regions of the country
OPPORTUNITIES
Growing domestic market, increasing demand to meet increasing per capita consumption of a continuously growing human population
Export of live hogs & pork carcasses to other ASEAN countries
Availability of certified breeder pigs will be assured by the operationalization of the Swine Breeder farm Accreditation Program of the DA
Continuously improving swine productivity & production efficiency
Improved feed efficiency & dressing percentage by increasing slaughter weights
THREATS
Flooding/dumping of cheap pork & other meat products from other countries
Increasing control of trader & butchers on pricing of live slaughter hogs
Irrational implementation of rules & policies on environment protection
Industrialization & urbanization of current swine producing areas
Dry period
3 – 7
Pregnancy period
114
Lactation period
28-42
Rearing period of weaners
30-40
Growing & finishing of fatteners
90-150
Rearing period of replacement stocks
150-180
. This is the period between weaning & the next service. after weaning, a sow is expected to come into heat within 3 to 7 days.
THE DRY PERIOD
. A sow is pregnant for about 114 days or 3 months + 3 weeks + 3 days.
THE PREGNANCY PERIOD
Repeat:
The estrus cycle of a pig has an average duration of 3 weeks (21 days). If a sow fails to conceive after service, she is expected to repeat, or to come into heat 3 weeks after the unsuccessful service.
It is also possible that a sow repeats much later than 21 days after the service. in that case, the sow has been pregnant, but for some reason, the pregnancy stopped at a certain point. Such a sow will also come into heat again.
False pregnancy or pseudo pregnancy occurs rarely in sows which have been bred.
. The suckling period lasts for as long the farmer allows it. The normal lactation period is between 28 to 42 days.
THE LACTATION PERIOD
. after the 28 – 42 days suckling period, the piglets can be separated from the sow & further reared. The rearing period will take another 30 – 40 days. At the end, they will be ready for sale, fattening or rearing as replacement breeders. Their weights by then will be 15 – 20 kgs.
THE REARING PERIOD OF WEANERS
After rearing, the pigs are now ready for fattening. The time needed to reach market weights is variable & depends on the quality of the pig & feeds, market demands & some other factors. Usually, growing to finishing takes 3 – 5 months.
GROWING & FINISHING OF FATTENERS.
. Some farmers rear their own replacement breeders from piglets they produced on their own farm. Replacement breeders are reared to an age of about 8 months. Then they can be served and added to the breeding herd.
REARING OF REPLACEMENT STOCK
within the locality
availability of good breeding stock –
– produce & nourish large litters of healthy pigs
prolificness
– rapid gains
growth ability
– active; good disposition; easy to handle
temperament
– high in lean cuts & low in fat cuts
carcass quality
– conversion of feeds to pork
efficient use of feeds
– some breeds perform better when crossbred
nicking ability
is a group that has specific traits or characteristics in common. Mating within the breed produces progeny that maintains the same set of characteristics.
Breed
The performance of a pig is influenced by its __________ which includes __________ comprising 70% of the totality of the animal and its GENETIC POTENTIAL comprising 30% thus it is important to look into the bloodline of the animal.
ENVIRONMENT
nutrition & feeding, housing, health care etc.
The performance of a pig is influenced by its ENVIRONMENT which includes nutrition & feeding, housing, health care etc. comprising _____ of the totality of the animal and its GENETIC POTENTIAL comprising ______ thus it is important to look into the bloodline of the animal.
70%
30%
There is no best breed. Each breed has its own good & bad characteristics. It is up for the pig raiser to decide what breed to use. The bottom line is, it adopts to the country’s’ condition.
– This pig is hardly (healthy or strong od daring). Its upkeep is not expensive. The female farrows regularly. The snout is long & pointed. the ears are small & erect. The back is low & the stomach hangs close to the ground. The litter is small & of different colors which may either be black or black & white. The breed is wild & hard to handle even after long confinement. The birth weight is 0.6 kg, at 6 months 9.9 kg., 34.5 kg at 1 year and a half and 66.4 kg at 2 years of age. Even if its fed with the medium ration, the ration, the weight will not improve.
THE NATIVE PIG
BATANGAS PIG - classified into 2 strains which are both lard & meat type:
Kaman
Diani
Both are produced by natural crossbreeding for market at 9 months old.
– the size & looks is similar to Duroc Jersey
KAMAN
– black color similar to Berkshire & Poland China
DIANI
- an intermediate between lard & bacon type; the bred is found in Cotabato. The size is satisfactory. The head is long & the snout pointed & long. The pig matures at 9 months.
THE KORONADAL PIG
– this is a cross between the native Berkjala and the Berkshire. It was perfected by Dr. Gonzales in the UPCA in Los Baños, Laguna in 1916.the breed is better than any native pig; its big in size & of lard type. The body is moderately long. The ears are large & erect & the legs are big boned & strong. A good feeder, the mature boar weighs 180 kg & the sow 120 kg. it has a 75% dressing percentage. The breed matures in 7 to 9 months.
THE BERKJALA
