ANIMAL PRODUCTION

PIGGERY PRODUCTION PROJECT

By: Mr. Andrelord G. Medina

PROPER MEDICATION PROGRAMPROPER FEEDS AND FEEDING

BREEDS AND GENETICS

AVAILABILITY OF HOUSING

•MULTIPHASE FEEDING•RESTRICTED FEEDING•ADLIBITUM FEEDING

BREEDS and GENETICS

Importance in SWINE RAISING

FARROWING

GESTATION

LACTATION

WEANING

BREEDING DRY PERIOD

WEANLING MGT

GROWING – FINISHING

MGT

MARKET

Sow

piglet

FARROW – FINISH OPERATION

GROW-OUT OPERATIONSOW – LITTER OPERATION

PIG PRODUCTION FLOW

BREEDS and BREEDING

• DAM/SOW LINE• Reproductive

performance• High litter size• Mothering ability

• Multiparous breeds

• SIRE/BOAR LINE• Carcass quality

• Processed meat• Slaughter meat

• Meat-type breeds

Dam Line Landrace ( D ) • Large white (

C )Ears LargeDrooping

SmallErect

Good Points Good milkerProlificSuperior mothering Good FCR

Bad Points Weak Legs Weak resistance to diseases

Sire line Duroc • Pietrain

Good Points

•Good carcass quality•Resistant to rugged conditions•Good ADG and FCR•Strong legs

•High lean-to-fat ratio•Superior carcass quality

Bad Points •Poor milker and mothering ability

•Poor milker and mothering ability•Poorer ADG and FCR•Weak resistance to stress

TWO TYPES OF PRODUCTION

GILT/BREEDER PRODUCTION

Products: quality gilts or breeders for internal replacements or for breeder sales

MARKET HOGS PRODUCTION

Products: PIGS for slaughter meat or market sales

Gilt/Breeder Production Products are purebreeds or cross-breeds of two

purebreeds Products are either: GGP, GP, or PS (parent stock) Example:

Purebreeding ♂

Landrace

GGP

♀Landrace

GGP/GP+

Landrace GGP/GP

Crossbreeding♂ Large

white

GGP

♀Landrace

GGP/GP

PS gilts and by-products

+

BREEDER SALES

SLAUGHTER MEAT /

MARKET HOGS SALES

BREEDER SALES

Market Hogs Production Market hogs - produced via line

breeding to combine good traits of each line

Example:

PS Gilts ♂ Duroc/Pietrain+

Market Hogs F1 PRODUCTS

Cross of TWO DAM / SOW LINES (LW + LR)

SIRE / BOAR LINE (Carcass Quality

Lines)

Choosing the Breeders for Gilt/Breeder Production

Physical Features Reasons

Strong legs and back

> 6 farrowings

6-7 pairs of teats Wean > 18 piglets/year

Good ADG > 600 grams ADG

Form of genitalia Minimize dystocia, infection

Choosing Breeders for Market Hogs Production

Sow Superior milking and

mothering ability Prolific Landrace Largewhite LW + LR cross - PS

Boar Superior ADG & FCR Strong legs Good carcass quality Duroc or Pietrain Duroc x Pietrain

cross White Duroc

20

Physical Soundness-- “Ideal” Body Conformation

Big feet, big even toes Evenly sized toes that are spread apart

21

Front Leg – Side View

Normal Abnormal Abnormal

22

Rear Leg – Side View

Normal Abnormal Abnormal

Abnormal

23

Front View Abnormalities

Abnormal Abnormal

24

Rear View

Acceptable Unacceptable

Abnormal back

Not acceptable

26

Teat Soundness

Acceptable

Unacceptable

Breeding Soundness

Comes into heat on regular basis

• Estrus / Heat Detection

Signs:• Swollen, reddish genitalia• Thick, sticky discharge• Ears stand erect in presence of boar• Mounts other pigs• Assumes mating stance when

mounted – STANDING HEAT

Breeding Soundness

Swollen, reddish genitalia

Which is swollen?

Ears stand erect in presence of boar

Mounts other pigs

Haunch Pressure Test

Riding the Back Test

BREEDER SELECTION in Growing to Finishing Stage – Growth Rate, Muscle and Trimness

Fast-growing – shorter days to market weight

Low F C R – Feed Conversion Ratio

High A D G – Average Daily Gain

Lean meat – less fat, more muscles

SELECTION OF BREEDING STOCK FOR PRODUCTION

BREEDER SELECTION in Growing to Finishing Stage – UNDERLINE

6 TO 8 PAIRS OF TEATS - Evenly spaced

No inverted teats

No blind teats

Functional teats

SELECTION OF BREEDING STOCK FOR PRODUCTION

T H A N K Y O U

EVALUATION 1. ENUMERATE THE FOUR (4) IMPORTANT

FACTORS OF A SUCCESSFUL HOG RAISING PROJECT. (4 POINTS)

2. GIVE THE THREE (3) TYPES OF OPERATION IN HOG RAISING. (3 POINTS)

3. NAME THE TWO (2) TYPES OF DAM LINE IN SWINE. (2 POINTS)

4. NAME THE TWO (2) TYPES OF SIRE LINE IN SWINE. (2 POINTS)

5. GIVE THE FOUR (4) SIGNS OF DETERMINING STANDING HEAT IN SWINE. (4 POINTS)