SWINE PRODUCTION AND MANAGEMENT Flashcards
1
Q
HOG ZOOLOGICAL SCHEME
KINGDOM: PHYLUM: CLASS: ORDER: FAMILY: GENUS: SPECIES: SUB-SPECIES:
A
KINGDOM: Animalia PHYLUM: Chordata CLASS: Mammalia ORDER: Artiodactyla FAMILY: Suidae GENUS: Sus SPECIES: Scrofa/vittatus SUB-SPECIES: domesticus
2
Q
a wild hog of continental Europe from w/c most domestic swine have been derived
A
sus scrofa
3
Q
was the chief, if not the only species of the east indian pig that contributed to domestic swine
A
sus vittatus
4
Q
indigenous animals belong to a large undefined population of individuals w/o any uniform traits usually ascribed to a breed;
general characteristics: small and late maturing, mostly solid black or black and white have small ears, sway back and with weak pasterns.
A
philippine native swine
local pig or Philippine native pig
5
Q
small and lack the anatomical symmetry of standard breeds.
A
local pig or Philippine native pig
6
Q
other scientific name of philippine native swine
luzon warty pig
palawan bearded pig
A
Sus philippinensis
sus barbatus
7
Q
purebreeds (7)
A
- landrace
- yorkshire/large white
- duroc
- pietrain
- hampshire
- berkshire
- poland of china
8
Q
first developed in Denmark for the production of high quality bacon
A
landrace
9
Q
white in color, although black skin spots or freckles are rather common
A
landrace
10
Q
longest in breed of swine (16 - 17 ribs)
A
landrace
11
Q
known for its prolificacy and mothering ability under philippine condition
A
landrace
12
Q
characteristics of landrace
A
- white; black skin spots or freckles are common
- longest breed (16-17 ribs)
- known for its prolificacy and mothering ability (philippine condition)
13
Q
disadvantage of landrace
A
- weak legs and pasterns especially on the hind leg
14
Q
english bacon breed w/c had its origin in yorkshire and neighboring countries in northern england;
it was developed by selection and crossing w/ leicester hog w/c was a white hog
A
yorkshire/large white
*present large white is developed in england
15
Q
characteristics of yorkshire/large white
A
- white in color
- good mother sows (mother breed)
- sows are great milkers
- excellent foragers
16
Q
disadvantage of yorkshire/large white
A
some the individuals in this herd are relatively short and with big belly and they tend to develop carcasses with excess back fat
17
Q
its origin is in the eastern united states and in the corn belt
A
duroc
18
Q
foundation stock of duroc
A
originally called duroc-jersey
19
Q
characteristics of duroc
A
- has solid colors, ranging from very high light golden to very dark red that approaches the color of mahogany
- head is small in proportion to the body and the jowl is medium in size. the length of its legs is proportional to the depth and length of its body
20
Q
has solid colors, ranging from very high light golden to very dark red that approaches the color of mahogany
A
duroc
21
Q
head is small in proportion to the body and the jowl is medium in size. the length of its legs is proportional to the depth and length of its body
A
duroc
22
Q
considered a superior breed in terms of growth rate and feed efficiency;
has a good muscle quality and is probably the most resistant to stress
A
duroc performance
23
Q
disadvantage of duroc
A
- some have strong tendency to have a well arched back w/c is undesirable because this animal do not stay long in the breeding herd
- unsound front and hind legs that may lead to stiff gilt or lameness are also encountered in some animals
24
Q
origin is pietrain, belgium, the village fro w/c the breed takes its name, was the birthplace of the breed.
A
pietrain
25
appropriately called the "muscle" pigs because it is well known for its outstanding muscle development in the ham, loin and shoulder.
backfat is very thin, motherly ability is well w/in acceptable level.
pietrain
26
disadvantage of pietrain
1. number one problem is usually weakness of the hind legs w/c do not develop as fast as the ham muscle. because of the relatively well-muscle ham
2. slow grower and highly susceptible to stress
27
origin is in southern england.
| but the first one was record organized in boone country kentucky, just accross the ohio river from cincinnati
hampshire
28
most striking characteristics ;
has white beld around the shoulder and body including foreleg;
feed efficiency,length and ham -loinpercent is excellent
hampshire
29
disadvanatge of hampshire
1. low litter size
2. poor mothering ability
3. late maturing
4. being black is associated having a thick back fat
5. difficulty in dressing/cleaning during slaughtering because its black
30
origin of berkshire
south central england, in countries of berkshire and wiltshire
31
characteristics of berkshire (2)
1. short and sometimes upturned nose
| 2. color is black w/ six white points, four white feet, one point on the forehead, and another on the switch of the tail
32
disadvantage of berkshire
1. has small liter size at birth and a weaning
2. late maturing
3. thick backfat
4. black skin
33
origin of poland of china
south-western ohio in the fertile area known as the miami valley.
34
also known as "hot type"
poland of china
a.k.a "big type poland china"
35
charcteristics of poland of china
1. black in color w/ six distinct white points:
| the four feet, poll of the head and switch of the tail
36
list of other purebreds (7)
1. spotted
2. limousine
3. chester white
4. hereford
5. taniworth
6. large black
7. chinese taihu pigs
37
other purebreds:
chinese taihu pigs (4)
1. funjiang
2. meishan
3. janxiang black
4. erhualian
38
from china considered taihu pigs, deriving name from taihu lake;
slow growing and fat, but have a very good taste, resistant to some diseases;
known for wringkled face and skin;
perhaps one of the most prolific breeds of pig in the world;
large litter size of 15-16 pigs
meishan breed
39
upgrading native pigs bred w/ foreign breeds (4)
1. diani
2. kaman
3. berkjala
4. miracle pig
40
diani
native pig (batangas) w/ bershire
41
kaman
native pig (batangas) w/ duroc
42
berkjala
5/8 berkshire and 3/8 jalajala pig (rizal)
43
miracle pig
1/2 large white , 1/4 landrace, 1/4 native
44
do not have distinguishing physical characteristics w/c differentiate them from other group of pigs;
mot of them are white w/ good muscle development.
hybrid pigs or synthetic breeds
45
example of hybrid pigs or synthetic breeds
1. babcock
2. camborough
3. cotswold
4. hypor
5. seghers
6. minnesota no. 1
7. nieuw dalland
46
sow herd enterprise (2)
1. farrow to feeder operation
| 2. farrow to finish operation
47
production system (3)
1. sow herd enterprise
2. growing-finishing enterprise
3. boar-for-hire enterprise
48
type of operation starts w/ pregnant gilt/sow to produce pigs weanlings, w/c are sold to other raisers who grows then until the marketable weight is achieved
1. farrow to feeder operation
49
the producer in this type of operation also starts w/ pregnant gilt/sow to produce the breeders stocks, specifically junior boars and replacement gilts
2. farrow to finish operation
50
the swine raiser in this type of operation starts with feeder/weanlings and carries them to slaughter, weight of about 80-90 kg
2. growing-finishing enterprise
51
the producer in this type of operation starts w/ young boar, w/c he grows and trains the breeder age;
boar is used to breed the gilts/sows in the community for a fee
3. boar-for-hire enterprise
52
it is one of the most important animals in a pig enterprise;
will generally produce 15 - 20x s many offspring per year as do breeding female in the herd;
period of atleast 1 -2 months before breeding season begins is enough time to get adjusted to new environment
BOAR
53
characteristics of good boar (5)
1. at least 6 pairs of rudimentrary teats (not functional, not inverted
2. 2 big equally sized testicles (not 2 pairs)
3. strong legs
4. strong lightly arched back
5. toes not uneven (no small inside toe)
54
characteristics of average ejaculate
volume, ml.
150-200
55
characteristics of average ejaculate
sperm concentration, million/ml
200-300
56
characteristics of average ejaculate
total sperm per ejaculate, billion
30-60
57
characteristics of average ejaculate
total sperm per week, billion
120-150
58
characteristics of average ejaculate
motile sperm, %
70
59
characteristics of average ejaculate
morphologically normal sperm,%
80
60
characteristics of average ejaculate
color
creamy white
61
provides an opportunity to observe the new boars sexiual behavior and his ability to serve the gilt normally
test mating
62
feeding boars
2.3 to 3.0 kg of ration w/ 13 - 14% CP
63
voluntary consumption or water (in tropics)
may be as high as 4 -5 liters of water per kg if air dry feed
64
housing and environment for boar
pen measurement
0.6m x 2.1 m w/ a height of 1.1m
* if the boar pen doubles as the service area, allow between 5 to 7 sq. m of floor area
* use of individual pens or stalls eliminates fighting, riding, and competition for feed
65
boar start serving at what age
8 months of age
66
some boar reaches sexual maturity as early as:
100 - 147 days of age
67
```
junior boar (8 mos. - 1 year)
service per:
```
day
week
month
```
day = 1
week = 5
month = 20
```
68
```
senior boar (more than 1 year)
service per:
```
day
week
month
day =2
week = 7
month = 30
69
boar to sow ratio
1 young boar: 20 breeding females
70
two services per sow per heat period.
- 15 sows or less
one boar (at least 15 months old)
71
two services per sow per heat period.
- 15 - 25 sows
two boars
72
one service per heat period
- 20 sows or less
one boar if young boar
73
one service per heat period
- 30 sows or less
one boar if boar is at least 15 months
74
under good management the capability of sows in producing liters per year is
2.3 liters per yr or over 20 pigs annually
75
raising and selecting replacemen gilts
* steady supply of replacement gilts is required to replace sows, w/c die or are culled because of poor performance
* plan to replace 40 -55 % of your herd annually, if your herd age is 5 litters or less
76
preferred for commercial production; have the added avantage of hybrid vigor
crossbreed female
77
management of the developing gilts
* raise potentials gilt replacement in all female group in dry
* well ventilated pens that provide ).56 - 0.74 m2 of floor space per animal
78
pre-service management of replacement gilt
A. flushing
| b. recommendations at first breeding
79
increasing the daily feed intake of gilts by 0.5 kg to 1.0 kg for 10-14 days before serviceshould increase the number of eggs ovulated if they were limit fed at 2kg/ day before this;
better practice is to self-feed the gilts w/ 14% protein gestation ration throughout the preservice period
flushing
80
recommendations at first breeding (3)
1. breed gilt at 8 mos. at 110-120kg
2. gilt should have their first litter at one-yr age
3. gilt be bred on the second heat cycles when the animal is standing heat
81
developing a breeding schedule
determining adequate boar power by considering the number of services required per week, not the number of sows and boar;
each sow should served twice.
boars that serve twice in a day rest between breeding, an allowance should be made for one boar a sow during the week.
82
mating system
1. AI
2. hand mating
3. pen-mating
83
vary as to amount of labor involved, ease of obtaining accurate breeding records and facility requirements
mating system
84
preferred mating system;
| operator checks for heat and takes the female in heat to the boar
2. hand mating
85
advantages of hand mating (7)
1. operator knows for certain that the females were bred
2. accurate breeding dates can be recorded
3. operator can accurately check for return to heat
4. boar use is regulated
5. anestrus problems can be determined earlier
6. more accurate sire breeding performance can be calculated
7. fewer boars are required for the same number of females
86
main disadvantages of hand mating (2)
1. more labor
| 2. closer observation are required
87
boar runs w/ a group of females
pen-mating
88
advantages of pen-mating (2)
1. less labor intensive
| 2. young boar (8-12 mos.) can effectively service from 4 - 6 sows in the same period
89
main disadvantages of pen-mating (2)
1. record of breeding dates, boar services rate and female return o heat dates are often unknown expect when the headsman observes mating
90
it is important for sucessful mating system
proper and accurate heat detection
91
physical signs of heat detection (5)
1. vulva maybe swollen and red
2. clear viscous vaginal discharges
3. restless and grunting
4. mounting behavior
5. frequent attempts to urinate w/ little or no discharges
92
techniques for heat detection
1. haunch-pressure test
2. riding-the back-test
3. semen-on-the-snout test
4. teaser boar
5. sound test
93
the operator should approach the sow from behind and rub her sides and thigh.
1. haunch-pressure test
94
this technique is applied by riding or merely pressing the back of the animal
2. riding-the back-test
95
this test is particularly important in AI although it can be applied in natural breeding
3. semen-on-the-snout test
96
allowing a boar but preferably one that has been vasectomized to mount the sow
4. teaser boar
97
use of chomping sounds of the boar
5. sound test
98
ranges from 17-24 days, average of 21 days.1
estrous cycle
*estrous cycle is continuously manifested by the individual unless interrupted by pregnancy
99
phase in the estrous when a female is sexually receptive, "in heat"
estrus
100
normal gestation length of swine
114 days w/ a range of 109 - 119 days
| 3 mos., 3 weeks and 3 days
101
MANAGEMENT DURING THE GESTATION
HOUSING AND ENVIRONMENT
* be careful when mixing gilts w/ mature sows and keep group size at no more than 5 or 6 per pen
* avoid any stress producing situation, especially during the forst 3 weeks after breeding
* when gestating stalls are used, partially slatted floors behind the sow are recommended to ensure a dry area for sow and to reduce cleaning time
* the edges of the stats should be rounded to avoid damage to feet or teats
* in a penning situation, allow about 1.85m2 per bred sow or gilt.
* stall measurement of about 0.5x2.13 m are recommended
102
MANAGEMENT DURING THE GESTATION
feeding level
* normally, 1.8 - 2.3 kg of balanced 14% CP ration will meeet daily nutrient req. and free of heavy parasite infestation
103
MANAGEMENT DURING THE GESTATION
feeding in the sow in the late pregnancy
* the growth of developing embryos increases rapidly in the final third of pregnancy
* the transfer of nutrients from the dam to the fetus increases gradually and retention in the uterus and mammary glands develop accordingly
* the greater demand for feed in the last trimester of pregnancy can be satisfies by INCREASING THE LEVEL OF FEEDING TO AT LEAST 15% LEVEL OF 2.0 KG FOR PRIMIGESTATION AND LIGHT MULTIGESTATION SOWS, AND 10% FOR THE FULLY GROWN OR HEAVY MULTIGESTATION SOWS
104
MANAGEMENT DURING THE GESTATION
WEIGHT DURING GESTATION for mature sows and for gilts and young sows
weight gain during gestation will represent about 23-27 kg for MATURE SOWS;
30-41 kg for GILTS and YOUNG SOWS
105
Weight loss at farrowing (litter weight and fluids)
22 - 27 kg
*after the 4th litter, there should be little if any net weight gain
106
body weight of sow after weaning for each successive reproductive cycle
163 kg
107
MANAGEMENT DURING THE FARROWING
BASIC FARROWING SYSTEM (2)
1. continous farrowing
| 2. all in, all out batch farrowing system
108
sows to forrow are seen through a facility in a continous flow w/ no break for total room sanitation
1. continous farrowing
109
groups of sows due to farrow during the week are brought into individual rooms over a short time period
2. all in, all out batch farrowing system
110
pre farrowing operations
1. preparing the farrowing quarters
2. wash sow
3. transferring sows
4. parasite control
5. feeding the sow prior to farrowing
111
1. preparing the farrowing quarters
throughly clean the whole farrowing room or area
112
2. wash sow
before placing the sow in the farrowing unit, thoroughly wash her w/ a mild soap solution and rinse w/ warm water
113
3. transferring sows
to acquaint sows w/ their new surroundings, place them in farrowing until 5 - 7 days before expected date of farrowing
114
4. parasite control
deworm sows 10 - 14 days before transferring them to the farrowing stalls
115
5. feeding the sow prior to farrowing
constipation of the sow at farrowing is condition w/c needs to be kept under control.
constipation can be avoided or corrected by feeding the sow a bulky or laxative diet one week before she is due to farrow
116
signs of farrowing (5)
1. she is restless, nervous and often bites the wall or stall
2. she starts build a nest
3. there is distinct swelling of the mammary apparatus
4. there is slackening of the abdominal wall
5. milk let down: the presence of the milk when the teats are stripped indicates that the sow will farrow w/in 24 hrs.
117
supervised farrowing
the need for an attendant: the care and attention given to the piglets from the time they are farrowed until they weaned are very important.
an attendant should be presented to assists the newly born pigs and the sow if necessary
REASONS: (6)
1. REDUCED STILLBORN PIGS
2. MINIMIZE CRUSHING
3. PREVENT STARVATION
4. PREVENT PREDATORS
5. AVOID CANNIBALISM
6. MINIMIZE DYSTOCIA (DIFFICULTY IN GIVING BIRTH)
118
CAUSES OF DIFFICULTY ON BIRTH (6)
1. lack of uterine inertia - 37%
2. fetal impression - 35.5%
3. obstruction of the birth canal - 13.0%
4. deviation of the uterus - 9.5%
5. hysteria - 3%
6. oversized fetus - 4%
119
MANAGEMENT AFTER FARROWING
HEALTH CARE
Inspect the sow's mammary apparatus for congestion, inflammation, laceration and other forms of injuries. if these are presented watch out for MMA sysndrome
*immediately after weaning the multiparous sows should be vaccinated against hog cholera at least 2x a yr.
what is MMA syndrome?
MMA sysndrome
Metritis
Mastitis
Agalactia
120
inflammation or infection of the uterus
metritis
121
inflammation of the udder
mastitis
122
inadequate supply of milk
agalactia
123
MANAGEMENT AFTER FARROWING
feeding during lactation
* 7 days from farrowing for milk production and feed requirements of the piglets to justify liberal feeding of the sow
* 4.5 - 5 kg of air dry feed/head/day for lactating sows and gilts
* to avoid overfeeding or underfeeding, the feeding level for lactating sows should be based on the number of pigs in the litter rather than on a per sows basis
* sow w/ 12 suckling pigs should receive 2.0 kg feed for maintenance plus 1.0 kg for every 3 piglets in the litter or a total of 6.0 kg per day
124
care and management of baby pig from birth to weaning
birth weight is important because heavier pigs at birth tend to be heavier at weaning and even growing
125
KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE
LOSS OF BABY PIG BODY'S HEAT THROUGH:
1. 15% IS LOST TO THE FLOOR BY CONDUCTION
| 2. 10% THROUGH NORMAL EVAPORATION OF WATER FROM THE RESPIRATOTY TRACT AND SKIN
126
KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE
most effective means of providing the baby pigs w/ comfortable environment;
permits the piglets to alter their environment in order to meet the needs of the moment
straw bedding
127
KEEPING NEWLY BORN PIGLETS FROM WARM AND COMFORTABLE TO KEEP THEM ALIVE
* correct environmental temp. is most critical during the first 6 days of post-natal life when the thermal - insulation of the pig as it lowest
* capacity of the pig to regulate body temp starts to improve gradually only on the 7th day onwards up to the 20th day when full important to provide the baby pigs supplemental heat to prevent serious losses from chilling
* the presence of artificial heat source in the farrowing unit also helps prevent losses from crushing because it attracts the baby pigs, bby pigs prefer a temp ranging from 30-31 deg cel. for the fitst week at birth, 29 - 30 deg cel after the first week until the 6th week and declines as the pig grows older (26 - 30 deg cel. for 50 kg pigs and 17 to 22 deg cel for 100 kg pig)
128
very vital organ for the growth and development of the fetus during the pregnancy but becomes an unnecessary appendage and crucial area for the entrance of infection after the pig is born
umbilical cord
129
cutting of umbilical cord
tie the umbilicus about 1 to 2 inches from the base w/ sterile thread
130
should be cut immediately after birth because they do more harm than good to the producers
needle teeth
or "wolf" teeth
131
cutting the needle teeth
pigs are born w/ 4 pairs of sharp teeth (2 each jaws) called "black" teeth because of their darker color compared w/ the incisors.
132
major problem in many commercial swine farms in the country
tail bitting
133
can be triggered off by an injury and it requires only one pig in a group to start biting and other quickly folow suit
REASONS OF TAIL BITING (6)
1. excess humidity
2. trapped stale air
3. sudden changes in the weather
4. shortage of protein
5. excess energy in the diets
6. PARASITE INFECTION
134
OTHER DIETETIC FACTORS OF TAIL BITING (3)
1. SHORTAGE OF FIBER
2. EXCESSIVELY HIGH OR EXCESSIVELY LOW CALCIUM
3. DEFICIENCY OF SALT IN THE DIET
135
incriminated as the cause of tail biting,
PARASITE INFECTION
136
tends to switch its tail sharply and angrily
PIG WITH WORMS
137
FEEDING THE SUCKLING PIGS W/ COLOSTRUM
* COLOSTRUM is exceedingly rich in these protective molecules and it is imperative that each newborn piglet consumes colustrum w/in hrs of birth in order to receive adequate immunity against infective organisms. the gut of piglets can absorg these large molecules intact only for short period after birth, the absorption takes place w/in an hr of suckling, initially complete after 6 hrs and by 16 hrs after birth it is no longer possible
138
identifying the piglets
1. ear notching
2. tattooing
3. ear tagging
139
one of the most/ common method used in identifying individual pigs in litter
1. ear notching
* notch in the ear is permanent but unsightly and difficult to read when obliterated through injuries
* it compromises of cutting V shaped notch/es on specific places along the borders of the ear by means of an ear notchers or scissors
140
consists of piercing outlines of desired numbers or figures on the skin inside ear and the incorporating a balck vegetables pigment into their punctures;
this method in identifying swine is not popular as ear notching although it is good as far as permanency of the mark is concerned;
often performed in older pigs
2. tattooing
| * often performed in older pigs, using tattoo earmaking outfit to w/c desired set of numbers is fitted
141
made up of light metal or strong plastic w/ the numbers stamped on them.
3. ear tagging
| * fixed generally to the ear w/ a special tagging forceps
142
2 types of tags
1. self-piercing types
| 2. non-piercing types
143
old and well known disease problem to the progressive producers;
brought about by deficiency iron due to inefficient placental and mammary transfer of iron to the piglets
baby pig anemia
144
signs of Fe deficiency
clinical signs (6)
1. poor growth
2. rough hair coat
3. inactive and depresed
4. diarrhea
5. pallor
6. anoxia
145
paleness of gums, eyelids, lips and skin
pallor
146
deficiency of oxygen reaching the tissue of the body
anoxia
147
signs of Fe deficiency
subclinical signs (7)
1. hypochronic microcytic anemia
2. enlarge fatty liver
3. ascites
4. clumping of erythroblastic cells in bone marrow
5. pale internal organs
6. thin, white runny blood
148
accumulation of serious fluid in the abdomen
ascites
149
creep feeding the baby pigs
* begin feeding the creep feed when the nursing pigs are about one week of age to make sure that they will be consuming sufficient amounts of the dry feed before milk production starts to decline;
* it is also help a great deal in preparing the piglet for the diet on w/c it would have to live on after weaning
150
factors that brought orphan pigs (4)
1. death of the sow after farrowing
2. udder disturbances
3. lactation failure
4. too many pigs in a litter
151
various possibilities of rearing orphan pigs (3)
1. fostering
2. artificial feeding
3. rotational feeding
152
the removal of primary sex organ of the male is done when the pigs are about 2 weeks from birth or earlier.
castration
153
need to consider when castrating pigs (3)
1. age
2. health condition
3. susceptibility to stressful condition
154
WEANING PRACTICES (4)
1. TRADITIONAL WEANING (TW)
2. CONVENTIONAL WEANING (CW)
3. EARLY WEANING (EW)
4. VERY EARLY WEANING (VEW)
155
pigs are weaned at 8 - 10 wks of age w/c has been the usual practice in the past.
with a gestation period of 114 days and a dry period of 26 days on the average, a sow under the system will have only 1.7 to 1.9 farrowing per yr.
1. TRADITIONAL WEANING (TW)
156
the pigs are usually weaned at 5 or 6 to 7 wks of age
2. CONVENTIONAL WEANING (CW)
157
as prescribed by the progressive commercial swine operators, entails weaning at 3 - 4 wks of age.
3. EARLY WEANING (EW)
158
inluding artificial rearing (1 - 2 days weaning) and weaning from a few days (3 - 7 days) from birth to 2 wks.
4. VERY EARLY WEANING (VEW)
159
CARE AND MNGT. OF GROWING FINISHING PIGS
Growing finishing stage
period from weaning to slaughter weight
80 - 100 kgs.
160
CARE AND MNGT. OF GROWING FINISHING PIGS
most common cause of mortality and weight setbacks in weanig pigs;
infectious agents causing the disease complex usually multiply in unsanitary facilities although they may also appear in relatively clean farms
Scour (diarrhea)
161
CARE AND MNGT. OF GROWING FINISHING PIGS
gastro-intestinal parasite control
*deworming of growing-finishing pigs is 1 or 2 wks after weaning is generally recommended as part of a sound health program;
2nd treatment 1/2 - 1 to 2 months after the first treatment is necessary because it takes approximately about month for the large roundworm to complete its entire life cycle so that the larvae not killed by the first treatment is vulnerable as adults
162
CARE AND MNGT. OF GROWING FINISHING PIGS
major external parasites causing the problem are the mango mites such as:
1. SCNOPTES SCABIEL
| 2. DEMODEX PHYLLODES
163
most common mite, burrow into the upper two-thirds of the dermis
scnoptes scabiel
164
infestation seldom occurs in swine;
| mites live in hair follicles and cause a pimple like lesion
demodex phyllodes
165
nearly 100% fatal to pigs of all ages, and its virulence resistance to antibiotics and other drugs for treatment, and highly contagious nature make it difficult to control
HOG CHOLERA
166
CARE AND MNGT. OF GROWING FINISHING PIGS
VACCINATION
* growing-finishing pigs are best vaccinated 2 wks after weaning or 1 wk, after deworming, if deworming precedes vaccination
* if pasturing is practiced, keep the pigs indoors until about 2 wks when full immunity must have been attained
* when using live-virus vaccines, observe extra care because improper handling may lead to serious hazards
167
CARE AND MNGT. OF GROWING FINISHING PIGS
feeding
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
168
FEEDING SYSTEMS (3)
1. Ad libitum feeding
2. restricted feeding
3. combination of ad libitum and retricted feeding
169
giving feeds w/o restiction and always available at any time
1. Ad libitum feeding
170
controlled amount of feed given to the animals
2. restricted feeding
171
fed ad lib until they reach the weight of 50 kg and fed restricted until they are marketed; maximizing the advantage of the growth curve
3. combination of ad libitum and retricted feeding
172
type of ration and CP requirement
creep
22 - 23%
173
type of ration and CP requirement
pre-starter
19-20%
174
type of ration and CP requirement
starter
17-18%
175
type of ration and CP requirement
grower
15-16%
176
type of ration and CP requirement
finisher
13-14%
177
type of ration and CP requirement
gestating
13-14%
178
type of ration and CP requirement
lactating
15-16%
179
type of ration and CP requirement
boar
16%
