Pig Husbandry

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National AgriculturalAdvisory Services

USER

GUIDE ONPIG HUS-

BANDRY

August 2011Ministry of Agriculture,

Animal Industry and

Fisheries


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PIG HUSBANDRY

Pigs are kept for the production of pork and bacon. Most breeds, if properlymanaged and fed are capable of producing either pork or bacon. The pig industry in

Uganda is characterized by low input low-output poorly managed pig production

enterprises. Small-scale producers in the rural areas have largely sustained the

industry. These producers keep on average 2-5 pigs under very poor hygienic and

management conditions. There are just a few commercial pig farmers in the country.

Unlike the dairy and beef industries, the pig industry has largely been unable to

attract any foreign and internal investment. This has been exacerbated by the

high costs of inputs especially in intensive pig production. The major constraints

to production include; diseases and parasites, poor breeding, capital investment,

inadequate advisory services, inadequate research, lack of organized marketing, lackof processing plants and poor product quality.

Why do we keep pigs?

• To produce meat fairly quickly and to get some income from it

• To produce industrial goods such as leather and bristles etc.

• Pigs produce very high value manure which is useful for enriching our soil

What are the advantages of pig production?

• Pigs grow very rapidly from 1.5kg at birth to 90kg in 170 days only

• Pigs can be raised on small land especially where land holdings are small

• They produce many young ones. You can raise 20 pigs from one female pig

(sow) in a year

• Pig production has low labour requirements.

• Pigs are mainly fed on maize and other grains and root tubers which can

normally be bought at very low prices during peak seasons of harvesting.

• Pigs can also be raised on pasture and other crop residues and agro-

industrial by products

• Pigs give quick returns on your investment

Common Breeds of pigs found in the country

a) Large White

It is white in colour with erect ears and a ditched face. It produces many

piglets and is fairly hardy


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b) Landrace

Has drooping ears, white in colour with long and big body. It has a long

straight snout. It is commonly crossed with the large white

c) Duroc breed

It is mahogany to red in colour. Has good mothering ability. It is resistant to

stress and is adaptable to various environmental conditions. It is very useful

in crossbreeding programmes.

d) Crosses

It is common to nd crosses of Largewhite and Landrace. These crosses

are very good when used as sows for breeding

Selection of pigs for breeding

• Select good gilts from sows of a superior breed that wean 9-10 piglets per

litter and that are known to be good mothers.

• Selected gilts should have at least 12-14 teats so that a large litter can be

easily nursed.

• Gilts should be healthy with strong legs and well developed body and thigh

muscles

• Beginners in pig farming are advised to start with about 1-2 gilts/sows and

progress as more experience and skill is gained

A sample of mature large white sow.


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Management of pigs

•

Housing

Before you venture into pig production decide on the management system

you would wish to practice depending on the resources available. Both semi-

intensive and intensive systems will require pigs to be housed.

Housing is very important in pig production for the following reasons:

o It helps in disease and parasite control

o It reduces the labour in husbandry and management tasks

like feeding and handling

o It protects the pigs from harsh environmental and climatic

conditionso Housing keeps out unnecessary intruders

o The pigs are easily observed when housed

Pig houses.

Materials used for construction of a pig house

a) Local materials: wooden poles, bamboo poles, grass thatch etc. These arecheap but do not last long.

b) Manufactured/purchased materials: Blocks/bricks, cement, galvanized iron


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sheets etc. These are expensive but are the best to use because they are

more long lasting.

Whatever material you use for the construction of a pig house it is advisable to useconcrete for the oor or to compact the oor hard.

• Care of the Sow and baby pigs

Your pig house should besides the common pens have a farrowing pen (place

where the sow delivers). This should be clean, disinfected, dry and warm before

farrowing. Leave it for at least 7 days before sow is moved in. Provide ne

bedding e.g. shavings, sour grass, sawdust, sand or bagasse etc. It should be

maintained dry and soft.

Sows and piglets.

Day of farrowing

Many piglets die at this time. Up to 35% of your piglets born alive may die

before weaning. The commonest causes of death at this stage are due to:

o Crushing of piglets by the mother

o Starvation

o Born weak

o Diarrhea

o Chilling (cold) etc.


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These losses can be minimized by having somebody present at farrowing. Other

causes should be identied and precaution taken.

• Management of piglets

o Once farrowing is completed make sure all piglets are nursing. Any

excess piglets for the number of functional teats should be transferred

to another sow. If there is no other sow, bottle feed with cow’s milk

sweetened with glucose. Transfer at 3-4 days of age without masking

odours.

o Clip the needle teeth, cut the navel cord leaving about 2.5 - 3.5cm

(1-1.5 inches) of which should be dipped in a 7% iodine solution.o After 2-3 days treat piglets for anaemia with 2-3ml of injectable iron.

o Provide creep feed at 7 days of age. Change feed daily.

o Treat with iron again after 2 weeks.

o Deworm after 3-5 weeks and then move sow and piglets to nursery.

If litters are mixed in a nursery, litters should not be more than one

week difference in age and do not mix more than four litters per pen.

o Wean at 56 days (8 weeks).

o

Remember to remove the sow from the piglets and not vice versa.o Deworm piglets regularly

o Spray them for lice and mange mites prior to moving them out of

nursery at 7-8 weeks.

o Replace the sow after the 6th litter or after 4-5 years of age. If its

production is still good, leave it until its production falls below the

average of the herd.

o Seek advice from your extension worker/veterinarian wherever

possible.


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Piglets

Suggested targets to achieve

• Reproduction rate – 10-11 pigs born alive per litter

• 2 litters/sow/year – 20-22 pigs born alive/sow/year

• Survival rate – 85% of pigs born alive should be reared to weaning (17-

18.7/sow/year

• Growth rate – 90kg liveweight in 170 days with a carcase yield of 77% or

500gms/day over a life time

• Food conversion efciency of 3.5kg

• Aim at marketing the pigs for slaughter as porkers at the age of 4-6 months

when they will have attained the weight of 45-65kg

• Production life span of at most 5 years for the sows.

Feeds and feeding

Feeds take about 70% of the total cost of production. Therefore use feeds efciently

and economically in order to make prot. Use cheaper, lower grade feed stuff andsupplement with more nutritious feeds. Provide feed requirements according to the

different categories of pigs and the condition e.g. piglets, weaners, growers, pregnant

sows and sows, suckling piglets.

What should you feed your pigs?

• Carbohydrates/Energy feeds: e.g. maize, corn, sorghum, cassava, sweet


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potatoes (root & vines), banana peels etc.

• Protein/Body building feeds: e.g. bloodmeal (upto 5%), cotton seed meal

(upto 10%), sh meal (upto 5%), meat and bone meal (upto 5-10%), milkand milk by-products and soya bean meal (upto 10%), sunower meal

(upto 15%).

• Minerals: calcium, phosphorus, iron etc

• Vitamins: These are purchased and added to the feed ration

• Water: Water must always be available. Water is very important and yet it

is always forgotten.

Health

Always keep your pigs healthy and look out for signs of disease.

Common diseases of pigs

Disease Clinical signs Treatment Control

African swine

fever

Fever, dullness, loss of

appetite, huddling together,incoordination, coughing,

discolouration of skin to

bluish, uid eye and nose

discharges, vomiting anddiarrhoea

Attempt control

measures only

Restrict movement

of pigs or meatfrom affected areas.

Slaughter of all pigs

on the affected

farm followed bydisinfection.

Worms

Poor performance of

the pigs with low growth

rate, coughing in case oflungworms

Antihelmintics

like Levamisol

and Piperazine

Deworm pigs every

three months after

weaning

Mastitis,

Metritis andAgalactia

(MMA)

Sow fails to release milk after

farrowing. The udder may be

swollen and painful

Use antibioticsand oxytocin

Good hygiene inthe pig pen

Pigletanaemia

Signs appear mostly in piglets

of 3 weeks of age, palemucous membranes and skin,

dullness and diarrhoea

Give ferrous

sulphate

injectionsor oral

formulations

Put red soil in pig

pen or give ironinjection to young

piglets


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Foot and

MouthDisease

Fever and vesicles on the

coronate and sometimes onthe lips and tongue

Advisable to

institute control

• Slaughter

of pigs in

the affectedhouses.

• vaccination

Swineerysipelas

Sudden death, loss of

appetite, red and bluish

appearance of the skin andears. Diamond shaped skin

lesions which may becomenecrotic

Penicillin is very

effective andis the drug of

choice

Clean the pen and

disinfect. Treat thein contact pigs with

penicillin.

Mange

Itching and scratchingespecially at mid-day, scabs

on the skin, wrinkling andhardening of the skin, loss of

the hair and shaking of the

head if the ear is affected

Use Ivomectin

(Ivomec),

tactic atrecommended

dosage levels

Treat the pigswhenever they are

entering a newpen which has

been cleaned and

disinfected

Lice

Lice will be seen in the folds

of the skin especially in the

neck and at the base of theears

Use insecticides

like Ivomec andtactic-acaricide

Routine spraying

with tactic or

treatment withtactic

Parakeratosis

Similar signs to those of

mange but with no itchingand scratching

Give zinc

formulations

like zinccarbonate or

zinc sulphate

Ensure that there is

enough zinc in thediet.

NB: For details on treatment of these diseases and others, consult a

veterinarian.

Keeping records

Records are essential for monitoring both technical and economic efciency. They

should cover the following aspects;

• boar performance

• sow productivity

• weaner growth

• grower/nisher efciency


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P

I G

F

A

R

M

I N G

Sustainable Livelihoods

for Rural Youth Project

Pig FarmingBreeding and keeping pigs for income and

food in the Solomon Islands

Russ Grayson


11/467vPig Farming— SUSTAINABLE LIVELIHOODS FOR RURAL YOUTH PROJECT

CONTENTSPreface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vi

Farming pigs in the village . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

How to keep pigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Types of pigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Breeding pigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Pig houses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Feeding pigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Managing your pigs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

CASE STUDIES: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Malu’u farmer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Kwailabu village farmer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Ferasubua village . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Suva’a bay free range system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37


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Introduction...

FARMING PIGS IN THE VILLAGEPigs are a traditional part of Melanesian life. For many years they

were kept for food and cultural uses. They are still kept for these

reasons but now they are also sold for income.

Things to think about To raise pigs for food, ceremonial use and to sell, it is important to

provide the things pigs need to quickly grow big and healthy.

Keeping pigs

Choose a pig keeping system that suits you.

Breeding pigsPigs must be selected carefully for breeding. Select types that suit

the hot tropical climate of the Solomon Islands. The Solomon Island

bush pig can be bred with imported varieties to produce a strong,

productive animal.

Pig housesPigs need shelter from the hot sun, rain and cold wind. A house with

a slatted or a concrete floor is best. Pigs kept in pens where the soil

gets muddy will get worms.

Feeding pigsLike people, pigs need a balanced diet with the right amount of body

building (protein), energy (carbohydrate) and protective (vitamins

and minerals) food. Giving them plenty of food and water will make

them put on weight quickly and will get them ready for market.

We can grow much of their food in a pig food garden near the pig

house.


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THE USES OF PIGS

Incomeselling for money,

breeding more pigs

Kastomfeast, bride price,

compensation Food for family

Managing your pigs

You must take care of your pigs. Check them regularly for diseases

and to make sure they have enough water to drink. Pigs need a lot

of water.

Make sure they get enough of the different food groups each day. We

want our pigs to put on weight fast so they are ready to sell.

The uses of pigsPigs can be kept in the village to provide food for the family and to

sell. If raised carefully, pigs can earn money for the family. Raising

pigs is like having a bank savings account.

Pigs raised by farmers in the village can be used for customary

purposes such as feasts and bride price. Pigs are a good source of

protein (body building) food for families.



GlossaryThis glossary was produced by John Faleka, Department ofAgriculture adviser.

breeding: the process of mating a male and female pig to produce

piglets

piglet: baby pigs of both sexes

gilt: a female pig that has not mated

boar : a male pig capable of mating

litter : a set of young pigs born at the same time

manure: waste from the pig’s body

castration: removal of the scrotum of the young male pig

farrow : a sow giving birth to piglets

gestation: the period a female pig is pregnant (three to four

months)

lactation: the period after farrow when the sow produces milk for

its piglets

heat period: the time during which a female pig will accept a male

pig

grower : a person who grows pigs of both sexes

confinement feeding: pigs kept and fed in a pen without being let

outside

weaner : a piglet removed from its mother at eight weeks

sow : a mother pig after having its first litter

feed: pig food



Parts of a pigDifferent breeds of pigs grow to different sizes and have differentcolours and hair.

All pigs are covered in hair and use their snout for digging in the

soil for roots and worms.

ears

snout

forearm

tail

back

jaw

eyes

neck shoulder loins rump

ham

hock teatsshank hoof dewclaw



Provide for the needs of pigsWe must provide all the things that pigs need if we are to raise pigssuccessfully.

Before we decide to start a pig raising farming business we should

think about how we will provide the needs of the pigs.

If we provide all the needs of the pigs they will grow strong and

healthy and we will get more money when we sell them.

The needs of pigs

Pig needs NotesFood Pigs need a balanced, mixed diet made up of the three

food groups:

• energy foods (carbohydrate)

• body building foods (protein)

• protective foods (vitamins and minerals).

Bought food is expensive. We save money if we grow

food for our pigs. Food can be grown in a pig food

garden near our pig house.

Water Pigs need plenty of fresh water every day.

Shelter Pigs need shelter that is:

• dry, that keeps out the rain

• comfortable

• keeps them warm at night

• protects them from strong winds.Each pig will need a room in the pig house.

A clean house and pen The pig house must be cleaned regularly.

This stops the pigs becoming sick.

Space Pigs need enough space in their house and pen to

make them comfortable.

Health care We check our pigs regularly for disease.

When pigs become sick we look first for custom

medicine.

Special imported medicine is expensive.



HOW TO KEEP PIGSPigs in the Solomon Islands are kept in a number of ways:

• extensive

• semi-extensive

• semi-intensive

• intensive.

Extensive pig keepingPigs in a low-maintenance extensive system:• are kept outside the village and may roam free in the bush

• may not be provided with shelter

• may be kept in unfenced areas

• are given little management

• find food by foraging or are fed food from the garden or sprouted

coconut

• are more likely to suffer from worms than pigs kept in a house

• are more difficult to check for diseases than pigs kept in a pig

house

• can destroy gardens and crops, causing disputes.

Semi-extensive pig keepingPigs in a semi-extensive system:

• are kept on land that may be fenced

• may be provided with shelter, especially at farrowing time

• are fed on surplus garden vegetables and leaves; enough feed

must be grown for the number of pigs

• require some labour from the pig farmer to keep safe, healthy

and well fed



• are more likely to be under-fed than pigs kept in a pig house

• are more likely to be less productive

• are more likely to suffer from worms than pigs kept in a house

• are more difficult to check for diseases than pigs kept in a pig

house

• are best kept in a rotational paddock system – pig food is grown

in paddocks and pigs are released into the paddocks when the

feed is ready; the pigs move from one paddock to the next whenfeed is ready for them.

Semi-intensive pig keepingPigs in a semi-intensive system:

• are kept in a yard and have a house for shelter

• may suffer from worms because the yard becomes muddy

• require more management than pigs kept in an extensive or

semi-extensive system

• will require enough food to be grown to keep them healthy.

Intensive pig keepingPigs kept in an intensive system:

• are kept all the time in a pig house

• are easy to feed, manage and keep healthy

• more pigs can be kept than in extensive, semi-extensive or semi-

intensive systems

• are easier to check for diseases

• need daily feeding, water and monitoring.



TYPES OF PIGSTwo types of pig are found in the

Solomon Islands:

• local breeds

• introduced breeds.

These have been cross-bred to

produce pigs with the best qualities

of both.

Common breedsThe most common breeds found in the Solomon Islands include:

• Duroc – round, brown body with floppy ears

• Land Race – long, white body with floppy ears

• Large White – long, white body with erect ears

• Large Black – long, black body with erect ears

• Bush pig – smaller, grey/ patchy coloured body with long head

and snout

• local cross-breeds – bush pig cross-bred with imported pig.

Duroc round, brown body

with floppy ears

Common breeds of pig



Landracelong, white body

with floppy ears

Large white/ Large black

long, white or black

body with erect ears

Bush pig smaller, grey/

patchy coloured

body with long

snout, thick

hair coat

Common breeds of pig



BREEDING PIGSSelect breeds that are suitable for the hot, tropical climate of the

Solomon Islands. This includes local breeds.

Introduced breed lines that have been cross-bred with local breeds

should be adapted to the climate. They combine the hardiness of

local breeds with the productivity of imported breeds.

Breeds that are established in the Solomon Islands and that have

adapted to local conditions include:

• Land Race

• Duroc

• Large Black

• Large White

• local breeds.

Selecting pigs for breedingSelect breeding stock that:• comes from a healthy mother that has produced healthy, strong

piglets

• eat plenty of feed

• comes from sows with a good temper

• is suited to the climate of the Solomon Islands

• comes from sows that produce large litters.

When the sow produces a litter of piglets, keep them separate to

other pigs. Place them in a house that is dry and protected from

cold wind.

Provide a farrowing rail to keep the newly born piglets in a separate

area so that the sow does not lay on top of them.



PIG HOUSESThe pig house provides shelter for your pigs and piglets.

There are different ways that pigs can be kept:

• pigs may be kept in a house all the time

• pigs may be kept in a yard (called a ‘pen’) — a shelter in the pen

will be necessary to protect pigs from rain, sun and cold wind;

the shelter will have to be big enough to house all the pigs in the

pen.

Keeping pigs in a house all the time makes management easier. The

pigs can easily be fed, checked for disease and the house cleaned.

Pigs of the same size should be kept together so the bigger pigs do

not get all their food.

Choosing the type and placement of pig houseThe pig house should:

• be built on dry land

• have good access, close to food and water supplies

• have good drainage around it

• have good ventilation

• provide shade

• provide shelter from rain

• provide shelter to keep the pigs warm at night

• protect the pigs from strong winds to keep them healthy

• have extra pens for sick pigs.



Pig pens should be made about three metres by three

metres square. The sides should be made strong.

This pig pen is made of strong steel mesh attached to

a strong timber frame.

Size of pig houseEach pig will need about three cubic metres (three long paces bythree long paces) of space.

The house will have to be big enough for all your pigs.

An extra pen or two can be made for sick pigs if they have to be

separated from the other pigs.



MaterialsUse bush materials, especially sago palm for the roof, to build yourpig house. This saves money. Make sure the floors and walls are

strong.

The roof of the pig house can be made of galvanised iron or leaf.

Leaf roofs cost less.

Types of pig housesThere are three types of pig house:

• slatted floor house

• concrete floor house

• deep litter

• stone floor house

• earth floor house.

The slatted floor pig house is

raised above the ground. It is

easy to clean and provides

good ventilation for

the pigs.



Local bush pig in

house with slatted

floor. Small spaces

between planks

helps with cleaning.

Slated floor pig house• usually 2.5m long by 2m wide, depending on the number of

pigs

• the house is raised above the ground

• it is easy to make

• it costs less to make

• is easy to clean; gaps between the floor planks allow waste to be

washed away• provides good ventilation

• keeps out dogs

• stops the pigs getting worms

• is easy to make from bush poles or from sawn timber.

It will be necessary to clean under the slatted floor to remove

waste.



This pig house at Silolo, North Malaita, is built over a swamp.

The house has been raised above the water so that it does not flood.

Bush poles and cut timber have been used to construct the house.

The house provides shelter for two piglets.

John Faleka, agriculture Field Officer, recommends slatted floor pig

houses be built from sawn timber of 10 to 12 x 2.4cm in size. These

are laid with a gap between them of 2.5cm. The sides of the pig house

can be made with the same or similar-sized timber.

Materials:

• posts: 8 pieces (4 x 4) 10 ft long

• bearers: 4 pieces (4 x 2) 10 ft long or bush sticks

• floor joists: 8 pieces (4 x 2) 12 ft long or bush sticks• floor joists: 8 pieces (4 x 2) 12 ft long or bush sticks

• rafters: sticks or bamboo 12 pieces (2 x 2) 12 ft long

• flooring: 18 pieces (6 x 2) 10 ft long

• leaf panels: 20 pieces - 2m long

• nails: 4” - 2kg; 3” - 2kg; 2” - 1kg

• bush rope - 1 bundle.



Concrete floor pig houseThe concrete floor pig house:

• usually 2.5m long by 1.5m wide for each pig

• is easy to keep clean

• stops the pigs getting worms

• lasts a long time

• the floor should slope away from the area where the pig eats and

sleeps• costs more money to make.

Materials:

• floor: 3 bags of cement

• posts: 8 pieces (4 x 4) 10ft long

• rafters: 12 pieces (2 x 2) 10 ft long

• walling: 12 pieces (6 x 1) 10ft long


• nails: 3” - 1kg

• bush rope - 1 bundle.

Concrete floor pighouses last a long time

and are easy to clean

concrete floor

strong timber sides

leaf roof garden for

growing

pig food



Deep litter floor house• usually 2.5m long by 1.5m wide for each pig

• less smell

• floor is dug and filled with stones and sawdust

• waste is mixed with the sawdust and used as a mulch in the

garden.

Materials:

• posts: 8 pieces (4 x 4) 10 ft long

• walling: 12 pieces (6 x 1) 10 ft long

• rafters: 12 pieces (2 x 2) 10 ft long

• flooring: 5 x 40kg sawdust


• some stones.

A pig house with a leaf roof and strong walls made of wooden planks. Photo: T. Jansen


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FEEDING PIGSPigs need a balanced diet to stay

healthy. A balanced diet is madeup of:

• energy food (carbohydrates)

• body building food (protein)

• protectiv e food (vitamins,

minerals)

• water.

Energy food Body building Protective food WaterEnergy foods

make the pigs

active and give

them the energy

they need each

day.

Cook the followingfoods for your

pigs:

• sweet

potato

• cassava

• coconut

• copra cake

• taro

• yam

• rice

• corn

• cooking

bananas

• kakake

• sago palm

trunk.

Body building food

helps the pigs

grow.

• beans

• cow pea

• soy bean

• wing bean

• peanut

• meat meal

• fish

• fishmeal.

When fish are

cleaned for

cooking for people

to eat, the insides

can be cooked for

pigs.

Protective foods

help pigs stay

healthy.

They provide

vitamins and

minerals.

• bush leaves

and vines

• grass

• legume leaves

• sweet potato

tops

• banana

• pawpaw.Agriculture

Department

Field Officer John

Faleka says that

protective foods

are best given to

pigs a few hours

after the energyand body building

foods.

Pigs need plenty

of fresh, clean

water.

Fill their water

container every

day.



Energy foods

Types of feed

Body building foods — protein

Protective foods

Food for a balanced diet:



Feeding pigs of different ages:• newly weaned pigs need more body building food (protein)• a sow (female pig) suckling piglets needs more body building

food

• mature, fully-grown pigs need less body building food than young

pigs or sows feeding piglets.

Guide for feeding pigs – amount per pig per dayAll pigs need a mixed diet that includes protective feed such as green

leaf and bush vines. In general each pig should get 0.5kg of greens

per day.

Give the correct types and amounts of feed to the different types of

pig so that they grow healthy and fast.

Do not give feed that is not needed as this is wasteful.

Here is a guide for feeding pigs using energy food such as cooked

sweet potato or some other root crop with a body building food such

as fish meal.

Feed quantities every day

Type of pig Weight ofpig

Age Cooked sweetpotato

Fish meal

Weaner 12kg+ 8 weeks 2kg 0.5-1kg

Grower 23-50kg 3-4

months

3.5kg 1-1.5kg

Lactating sow 80kg+ 2yrs + 8kg 2kg

Sow and boars 80kg + 2yrs + 5kg 1.5kg

Source: John Faleka



Growing food for pigsImported pig food is expensiveand is difficult to transport to your

village. Pig food can be grown in a

special pig food garden:

• make the pig food garden close

to the pig house

• sweet potato, cassava, pawpaw,beans and leaves can be grown

in the pig food garden

• keep the soil fertile to grow as

much pig food as you can

• grow enough food for all your

pigs.



Feed should be given to pigs in strong containers.

Feeding containers — a large plastic bowl and a clam shell

Containers for feed and waterFeeders and water containers can be large plastic bowls, large clam

shells or can be made from large tins.

Feed containers can be made from a hollowed log. Make the corners

round for ease of cleaning. Raise it off the ground so the pig cannotput its feet into it.

A water container can be

made from a large tin.

Make sure it has no sharp

edges that could cut the

pig’s mouth.


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Malu’u farmer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Kwailabu village farmer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

Ferasubua village . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Suva’a bay free range system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37



MALU’U FARMER

Farmer:John Faleka.

Location:Malu’u, North Malaita.

Type of system:Intensive; pigs kept in houses.

The pig house is divided into rooms.

Each room is 2 x 2.5m.

The size of the garden where food for the pigs is grown is 15 x

20m.

Breeds:John keeps imported breeds.

Products:• pigs for sale every three months

• family and customary use

• pig manure used on vegetable garden to make soil fertile

• sells pigs at Christmas.



Reason for keeping pigs:• John gets a good price for them• he is an agricultural advisor and needs pigs as an example

• customary value, such as bride price.

Number of pigs:• up to 10

• at present: 5 adults – 3 sows, 1 boar, 1 gilt kept in a separate pen.

Piglets are weaned at eight weeks, removed from the mother and

put into a separate room.

John says a farmer can start with three to five pigs and increase

the number to 10 when enough food is grown in the garden to feed

them.

Feeding:Feed from garden and manufactured food from PNG. Imported feed

adds to cost of keeping the pigs.

Water is given every day.

The food garden is 15 to 20 metres from the pig houses. The pigs aregiven left-over food grown in the garden.

Categories of food:• body building feed - fish meal, Leucaena

• energy feed - banana, cassava, grain, meal run, sweet potato,

kang kong taro

• protective feed - green leaf tips, grass, banana leaf, sago palm

insides.


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Diseases:Pigs are sprayed with water every day to avoid the skin disease

scabies.

Wastes:The slatted-floor pen is raised off the ground and is above a stand of

bananas. Wastes trickle down to provide manure to the bananas.

The area below the pens is cleaned and the manure put on a

vegetable garden to provide nutrients. The manure becomes compost

and nutrients for the crops.

John Faleka with his pig house.

John has made his pig house with a slatted floor and iron roof.

John uses his pig wastes to fertilise a food garden.



KWAILABU VILLAGEFARMER

Farmer:Rose Adewane.

Rose started as a trainee with the

Sustainable Livelihoods for Rural

Youth Project in September 2003.

Location:Kwailabu village, North Malaita. The

village is situated on a small island off

the coast of North Malaita

Type of system:Intensive; pigs kept in houses.Rose has two pig houses. One is 5 x 2.5m and has three rooms. The

other 4 x 2.5m and has two rooms.

Breeds:Rose keeps imported breeds and a local pig used for cross

breeding.

Products:Pigs are bred, reared then sold. The pigs are sold for Solomon dollars

or for shell money.

Rose says that people travel to find pigs. They come to the village.



The pigs earn money and are of benefit to the family because they

can be used for feasts. They are important for the village community

because they are used for bride price and as compensation.

Number of pigs:Rose started with nine pigs. She first bought a pig from her uncle.

She mated it and produced eight piglets.

In December 2003 she sold five. Rose has four left.

Rose says that three to four pigs are all that can be kept because

there is not enough food for more.

Feeding:Rose has made a pig food garden next to the pig houses. It measures

30 x 20m.

The garden soil is not very fertile. This limits the amount of food

she can grow and the number of pigs she can keep. Water is given

every day.

Types of food:

• body building food – fish• protective food – cassava leaf, the large leaf of a local vine known

as ‘salu halu’ that climbs coconut palms

• energy food – sweet potato, taro.

A large plastic bowl is used to serve food. A large clam shell serves

water.

Housing:The pig house:


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Morning Midday EveningWater given.

Feed given including

mixed green coconut and

sweet potato.

More food given.

No feeding if Rose is

busy.

Fish, sweet potato,

cassava given.

The food is sometimes

served raw, sometimes

cooked.

The pig houses are cleaned when Rose has time.

Diseases:

Rose has two pig houses sheltered in the forest. The trees provide shade and help

keep the pigs cool. Next to the pig houses Rose has a garden where she growsfood for the pigs.



FERASUBUA VILLAGE

Farmer:James Iroga.James is the son of the village chief, Chief Kabina.

He started his pig system in September 2003.

He started with three youths to build a concrete floor, deep litter

pen.

Location:Farasubua village, North Malaita. Ferasubua is a village on an

artificial island off the east coast of North Malaita.

Type of system:James has managed the system for two years.Mixed rotational pig/ cropping/ kokorako (chicken) system:

• the pen is approximately 60 x 100 metres in size and is divided

into three paddocks

• cassava, sweet potato and alu (a leaf) is grown in one paddock

• bean, sorghum and soy bean is grown in another; this paddockalso houses kokorako in a kokorako house with a laying box

where eggs are laid

• the kokorako also forage in the pig area; they are let out to forage

every afternoon

• the pig house is situated on the fence where two paddocks meet

• the pigs are released into the adjoining paddock every

afternoon.



Breeds:Cross-breeds of Landrace and local pigs.

Products:Fattened pigs and young weaners are sold.

Pig manure is used as fertiliser in the garden.

Housing:The pigs are kept in a deep litter, concrete floor housing and pen.

Management:

Daily activitiesMorning Midday EveningWater given.

Fed fish meal and meal

run.

Pigs released to forage. Fish meal and meal run.

Gate closed.

Diseases:None reported.Information supplied by Charles Bole, Sustainable Livelihoods for Rural Youth Project.



60m

100m

cassava,

sweet potato

and alu (a leaf)

bean, sorghum

and soy bean

Pig house

Kokorako house

with laying box

pigs let out to

forage in theafternoon

kokorako

(chickens) are

let out to forage

in the afternoon

Deep litter, concrete floor house

Pig and kokorako system made by JamesIroga, Ferusubua village, North Malaita

fence fence

fence

f e n c e



SUVA’A BAY FREE RANGE SYSTEMA community living on the shores of Suva’a Bay, North Malaita,

has built a stone wall about one metre high across their land. Thevillage is on one side and forest on the other.

Pigs live in the forest. The villagers throw food over the wall for the

pigs. The pigs also find food by foraging.

When a pig is needed it is hunted with dogs.

A stone wall has been built across the land. The pigs livein the forest behind he wall.

Stone wall


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3

Smallholder – PigsThe wean to finish period

This short manual provides for a start in pig production in Uganda

This first booklet indicates how to succeed in finishing pigs.Once your stockmanship skills have encompassed the wean to finish pig, the stockperson can

move towards keeping adult breeding stock.

When read on the computer each page is hyperlinked

The pig – weaning to finish PageIntroduction to Pigs

Basic pig breeds 5

Basic terms in pig farming 6

The surface landmarks 8

The pig’s life cycle 9

Products from pig production 10

Handling and moving pigs 11

Sustainability 3 year plan 14

Basic Housing

Smallholder finishing house plan 15

What if I decide I do not like pigs? 19

Areas and volumes 20

Measurements the basics 21

The basic tools – builder and adviser 22

Composting manure 26

Security Fencing 28

Feed and water for the growing pig 29

Feed ingredients 30

Feed dietary requirements for pigs 32

Swill feeding – collection and distribution 33

Building a pig feeder 35

Feed – balancing the diet and the pig’s requirements 37

Mixing dry feed for the pig 39

Which of these food stuffs can be used to feed pigs? 40

Obtaining pigs

Selecting the pig 44

Introducing the pig to the farm 46

Introduction to medication and vaccinations 48

Keeping pigs healthy

Biosecurity handwashing 49

Normal pig behavior:

Lying patterns 50

Defecation patterns 51

Play behaviour 52

Daily routines 53

Weekly routines 56

Recognising health:

Stockmanship 57Stockmanship the basics 58

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Medicine and needles – the basics 59

Clinical signs of health and ill health 60

Disorders of the pig by age – an introduction 61

Monitoring the pigs

Weight estimation of pigs 63

Growth rates 64

Moving the pigs to market 65Cleaning the building after the pigs go

Cleaning the house 66

Lime washing 67

Budget examples

Building costs 68

Wean to finish budget 69

Adopt a pig concept 70

Notes 71

Index 72

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Basic Breeds of Pigs

Flopped ears. Roman nose Pointed ears. Dished faceWhite body

Landrace Large White/Yorkshire

Red colour

Duroc Tamworth

Belted colour

Saddleback Hampshire

Other

Large Black Berkshire (6 white points)

Remember that most commercial pigs will be a cross breed of Landrace/Large White and Duroc


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Swine, Pigs and Hogs – The basics

Animal terms:Boar – entire male pig

Castrate/ Barrow – male pig castratedGilt – female from birth to having her first pigletsSow – a female who has had piglets

Piglet – young pig which has not been weanedWeaning – Removing the piglets from the lactating

sow

Weaner – a pig after weaning – generally 18-24 daysof age until 30 kg (66 lbs)

Grower – a pig older than 30 kg (66 lbs) – feeder pig

Finisher – a pig older than 60 kg (120 lbs)Farrowing – giving birth - parturition

Lactating – producing milkGestating – the period from weaning to giving birth (dry sow period elsewhere)Litter – each group of piglets from a sow

Parity – each parity refers to each separate farrowing – a 3rd parity sow has had three littersMummified piglet – fetus which died during gestation born in a state of mummificationStillborn – piglet born dead – but otherwise normal

Fostering – moving piglets between sows to assist them getting enough milk

Colostrum – the first milk after farrowing – full of antibodiesProcessing – the variety of procedures carried out on piglets – castration, tail docking, teeth

clipping, ear notching and an iron injection.

Pre-weaning mortality – the number of piglets who die in the farrowing housePost-weaning mortality – the number of weaners/grower or finishers who die in the post-

weaning period until slaughter

Breeding/service – the mating process

Weaning to breeding interval – the days between weaning until the next breeding

Repeat – a sow or gilt who fails to conceiveConceive – to become pregnant

Farrowing rate – number of animals bred / number of animals who actually farrowCulling – removal of an animal from the farm

Body condition score – a method of estimating amount of body fat 5 point scale 1-5

Food conversion ration – FCR – the rate of growth (g) / amount of dry food eaten (g)Growth rate – number of grams increase in bodyweight per day

Types of production:Farrowing house – the room where sows and gilts give birth and lactateGestation barn / dry sow house – where the sows live while pregnantNursery – the room where pigs live from weaning to about 30 kg

Grow/finish – the room where pigs live from 30 kg until slaughter

Wean to finish – a room where pigs live from weaning to slaughterAll-in/all-out – the process where buildings are emptied of one group of pigs, thoroughly

cleaned and then populated with a new group of pigs

Batch – one group of pigsBatch farrowing – a group of sows and gilts breed to farrow in a group


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Three site production – a system where pigs are reared on three separate farms – classically

gestation and farrowing on one farm/site : nursery on another and grow/finish on a

third site.

Two site production – a system where pigs are reared on two separate farms – classically twoforms – a) gestation, farrowing and nursery on one farm/site and the grower/finisheron another farm/site.

b) gestation and farrowing on one farm and wean to finish on anotherSome variations in gestation housing:

Crates/stalls, ESF (Electronic sow feeding), trickle feeding (feeding small amounts over

a short period of time), outdoor – housed outside in arcs.

Some basic facts:Age at breeding – varies: for a gilt 220 days; for a boar about 7 months

Estrus cycle – 18-24 days – three weeks

Gestation – 115 days – three months, three weeks and three daysBreeding season – generally year-round – poorer in the summer and early autumn

Slaughter weight – about 114 kg (250-280 lbs) at about 26 weeks of age

Breeding

Gestation

115 days

Farrowing

Weaning

Grow/finish

SlaughterSelection

Nucleus farm

Basic Pig Life Cycle


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9

Introduction to the Pig

The Basic Economic Life Cycle of the pig

Where is money generated?

Compost from faecesMeat from finishing pigs

Gilts for sale

Weaners

Also note pigs are useful to clear land and “plough” the fields.

The stages of the life cycle are simplified

Finishing – depends on weight – 40 kg by 12 weeks of age, 100 kg by 22 weeks of age

Gestation lasts 115 days – 3 months, 3 weeks, 3 days

Weaning can successfully occur between 3 weeks to 3 months of age


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Pig Products in UgandaWhat are the four main products that pigs produce and how long can it take before I get any

return on my investment?

1. Manure or Compost

Pigs produce faeces, this

combined with plant

material and any wasted

feed can be placed into a

compost pile. Pig manure

can be solid or liquid

depending on the type of

plant that requires the

manure.

Within 4 weeks even young pigs will start producing manure/compost for sale or use in your

own garden produce.

2. Meat

The second purpose of pigs is to produce meat. Weaned pigs at 15 kg will cost around 25,000shillings and a 70 kg meat pig can raise about 150,000 shillings. But note this difference is not

all profit – there is feed, labour and possible medicines to pay for.

However, how long does it take to go from a weaned pig to a sale pig? With the proper feeding

routines – this can be as short as 5 months – but will poor feeding this can take 12 months. Weare going to assume good feeding routines.

Good pigs growing well Emaciated pigs on a poor diet Ready for the Pork joint

3. Weaned pigletsThe ultimate goal is to

produce your own piglets!

But while this seems

extremely high value – if you

wean 10 piglets each worth

25,000 shillings – this is250,000 shillings!! But it

takes around a year beforeyou get this money - can you

wait that long before

earning? Lots of babies Lots of weaned pigs

Why does it take this long?

Weaner purchased – 2 months old Gilt mated – 8 months old Gilt farrowed 13 months oldPiglets weaned 1 month later. Thus from purchasing your weaners it will take 12 months

And the weaners are sold some 5 months later – this is 17-18 months after your initial purchase!

4. Labour Pigs can be utilized to help clear land of trees

and till the soil. This was a traditional use of

pigs.


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Handling and Moving Pigs

Most pigs are not used to being handled. They become very vocal when caught and will not settle easily.

Pigs will work as a herd or as individuals, before moving a group of pigs think of escape routes you would

take and then try to block them.

HandlingYoung pigs may be picked up and will generally settle

Older pigs examine within a crate or restrain using a loop around the upper jaw behind the canines

Moving

Pigs can be moved as a group Design passageway to prevent

escapes.

Walls 850 mm high

Young pigs may be easier to move in

a barrow

Pigs have a wide angle 310 degree vision which allows them to see behind themselves without turning their heads.

They are easily distracted by objects to the front and sides and sharp changes in floor texture and appearance. A shaft

of sunlight is sufficient to affect pig movement.


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When moving growers pigs use a pig

boards, hands and your voice. Avoid

electric prods

There is never any need to use

violence - the pig will object

Pigs move much easier in a quiet

controlled environment

Pigs can be trained to a harness.

This is how they are used to hunt

truffles.

Boars can be trained to walk to heel

and follow a route

Take special care with boars or

lactating sows. Pigs are armed

with razor blades

Loading finishing pig can be a particularly stressful time for a pig. It is

essential to carefully design the loading area. Avoid steps and any rise over

20o. Ensure the area is well lit without corners. The use of hydraulic lifts

(right) is to be encouraged.

With ramps they should be constructed with at least 850 mm high to prevent

distraction. The passageway should allow 2 pigs to move at the same time,

allowing physical contact. Have an offset panel at ramp entrances, rather than

a funnel. A catwalk along the outside of the ramp will allow staff easy access

to the pigs on the ramp to improve pig movement.

Offset

entrance

2 pig wideWalkway


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13

Mixing pigs

Care is needed because:1 Pigs will fight whilst they establish their ‘pecking order’. This happens whenever the group

is disturbed.

2 It takes 1-2 days to establish the pecking order, and performance may be compromisedduring this period.

3 Pigs need time and space to work out their pecking order. After this, the weaker pig willback down.

For all pigs;

1 Pigs should be kept as much as possible in stable social groups, and mixing at any stagebetween accommodation types should be kept to a minimum.

2 Avoid mixing in pens where sharp edges to feed troughs and drinkers protrude, and caninjure the pigs.

3 Always mix pigs of similar size.4 As a general rule, never introduce less than 3 pigs into an established larger group.

However, it may be necessary to introduce 1 or 2 sows to dynamic service groups.

5 Low levels of lighting can reduce aggression when mixing. This must not be used for longerthan 1-2 days.

6 Resorting to the use of tranquilisers and masking sprays may indicate that the mixingmethods and facilities on your farm are inadequate.

For sows:

1 Allow plenty of space (eg if mixing sows, you need 3.5 m 2 per sow) so that there is enoughspace to get away if chased or threatened. Sows will mostly chase for less than 2.5 m.

2 Ideally only mix sows at weaning. Avoid mixing sows 5-21 days after service as this is whenthe eggs implant and stress can result in high numbers of returns.

3 Use physical barriers in the pen such as big bales or plastic sheeting suspended from theroof. This allows a beaten pig to get out of sight and quickly ends the fight.

4 Time mixing to fit in with management routines to best allow supervision, however mixingin the evening may be best if you can arrange to be there to oversee this.

5 Use fresh straw at mixing – it acts as a cushion if fighting occurs and increases surface grip.

6 Consider ad lib feeding when mixing.

7 Consider allowing physical contact eg through a gate, between a dynamic main group and asup-group to be mixed into it, prior to mixing. This may reduce fighting when they are

introduced.8 Avoid re-mixing groups. If practical mix sows back into their original groups post weaning.

9 Avoid mixing in any form of cubicle system. Sows can be trapped easily and injured – consider a specialist mixing pen.

10 Consider breaking up the edge of the lying area with divisions so that sub-groups can havetheir own areas.

11 Try closing off a section of a large yard system for a few days then penning the sub-group inthis area when mixing. This helps to establish a new territory for the smaller group.


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14

Small holder’s sustainability plan for 3 years

10 pig

finishing

shed

5 x 10 finishing unit

10 pigs every 4 weeks

3 x 50 finishing units

different

communities

10 pigs per week

5 sows farrowing every

3 weeks breeding farm

supplying weaners

Year 1

Year 2

Year 3


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Timber protectionAll timber which is placed in the ground should be protected from being eaten and rooting,

particularly from termites.

Peel back the bark Carefully cover the end in burnt engine oil.

Use a rag to rub the oil into the wood

Cover the protected timber with a plastic

sheet

Place in the ground

This will greatly increase the life of the post. Without this protection the termites will eat the

post in around 6 months.

Pigs and wood postsPigs will also eat any wood posts. Be

particularly careful of any post which is

supporting the roof. Protect such postswith metal sheets (although this can

become sharp) and/or concrete.

Observation area and Sow modificationThe building could be used for sow and

farrowing accommodation

The sleeping area is slightly modified sothat wooden beams can be placed across

the sleeping area restraining the pigs

either for treatment or as a farrowing area


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Example of a similar building – although thatch roof is used in this example

Side view of the entire house. Note the 2 metre biosecurity zone around the building

The rear of the house

From inside the outside area


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How does this fit into a three year plan for the community?Year 1

Month 1

Build building for 10 finishing pigs – learn the ropes of pig productionIncome from composting.

Months 2 to 6

Build four more 10 finishing pig buildings – this provides 5 buildings – each with one monthsupply of pigs. Thus income now coming in every month from pigs.

10x 150,000 shillings per month – net 15,000,000 shillings a year.

Year 2

Build 4 more community finishing units

Income now 10x 150,000 shillings per week – net 65,000,000 shillings a yearYear 3

Build a 5 sows a week breeding unit- supplying 50 pigs a week to one of the community

finishing units. Control the cost of producing the piglets – net 78,000,000 shillings a year

What if I decide I don’t like pigs?

The buildings are designed to be able to accommodate other animals – chickens, turkeys or

goats for example. They could be modified for older pigs also.


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B ASIC MEASUREMENTS

When on the farm, it can be useful to make estimates about the size of objects. However,

there are times when a tape measure is not easily available

Within reason it is possible to make some assessment using your own body features

For example:2.5 cm (1”) is approximately from the

tip of your thumb to the knuckle

5 cm (2”) inches is approximately thelength of the thumb

10 cm (4”) is the width of the hand –

hence the term ‘hand’ in horse

measure

20 cm (8”) inches is the spread of

your hand

30 cm (12”) inches is the approximate

length of a foot

1 m (1 yard) is approximately the

length of one stride

Get to know your own measurements and note the exact measurement.

However, on a day to day basis using these simple measures will help you estimate

depth of water, length of a feeder or the rough dimensions of a pen


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Basic tools required to build and run the unit

Builder toolsThe essential tools to building the building

Spade Dibbler – iron bar

Machete/Panga Saw

Measuring rope Plumb line

Tape measure Trowel


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Hammer Chalk

Small blackboard or other record Burnt engine oil

Wheelbarrow – ready with useful

equipment

Green Warrior’s minimal equipment

Tape measure Chalk, pen and paper

Animal marker Soap to wash hand - biosecurity


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Basic materials to build the structure

Stones Bricks

Posts Bamboo or sticks

Iron sheets Gutter and downpipe

Water butt Thatch

Nails String

Concrete Sand/aggregate


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Equipment in daily use

Boiling pan Buckets

Measure Brush and pan

Boots Basic medicinal supplies – syringe and needles


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Initial layers

Covering

Soil

Manure

Water

Dry grass

Soil/ashGreen Grass

Covering

Repeat

LiquidMethod Obtain a large water container – cleaned drum

Liquid manure will be made with a ratio of 3:1 water to faeces

Place manure into a sisal sac

Tie the sac top with a rope

Suspend the sisal sack in a container full of water

Leave for 2 weeks

Prepare liquid manure for use or sale

UsesSolid For all crops. Ideally place before crops grown

Very useful for Banana crops

Liquid Apply to fruit crops at the roots. Do not apply to the leavesIdeal for tomatoes, peppers etc

Ideal for restricted environments ie pots or plastic bags

Pit 1

Prepare compost in layers – month 1

Pit 2

Allow compost to mature –

month 2

Pit 3Aerate the compost each day – month 3

Pit 4Store and re are for sale/use

PoleString

Water

Faeces inSisal sac

Container


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Security fencingMaking your farm secure is important. Not only to keep unwanted human visitors but also to

reduce animal visitors and to stop your animals from straying, essential to maintain

biosecurity.

The type of fencing may vary with species. Pigs for example will burrow under fencing if

required and therefore the fence must go into the ground. Birds will obviously fly over a fence.

Basic Fencing - Natural products

Wicker fencing Thorn fencing Close hedge

To stop animals

Electric fencing – here powered by solar power to

protect bee hives.

Electric fencing can be extremely useful in the

farming of pigs

Fox and other small predators

Note the above fence is not placed into the ground

and will not stop pigs. To stop pigs place the fence

0.5m underground

Stopping human

Humans are extremely difficult to stop. In general the fence will be extremely expensive.

Barb wire is not a real deterrent to people Razor wire will reduce humans


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Feed and water for growing pigs

The provision of food and water is an obvious essential for production animals.

In pig the average daily feed intake dry matter can be estimate to be 4% of the bodyweight of the pig.

The pig’s average daily water use can be estimated to be 10% of its bodyweight.

There are two main types of pigs feed – a dry feed – whose water content will be below 20% and a “wet” fed

where water is added deliberately and/or the water content is high initially – for example vegetables or swill is

being fed.

With these guides expected intake can be calculated per pig in the group.

Body weight 10 30 50 70 90 110 Kg live weight

Dry matter feed intake 0.4 1.2 2 2.8 3.6 4.4 kg per day

Daily water intake 1 3 5 7 9 11 Litres per day

Wet feed intake 1.2 3.6 6 8.4 10.8 13.2 Kg per day

Daily water intake 0.2 0.6 1 1.4 1.8 2.2 Litres per day

How often should the pigs be fed?Dry feed

With dry feed after weaning the food is placed in a feeder and food is made available all day.

Thus the entire day’s feed for the whole group of pigs is added to the feeder once daily.

Wet fed

With wet fed, the feed is offered to the pigs around 5 times a day. All the pigs eat at the same time. Therefore, the

trough length needs to be long enough for all the pigs (at the end of finishing) to be able to eat at the same time.

The pigs will rapidly become accustomed to this type of feeding regime. One additional “feed” time should beprovided which is just plain water. Keep a record of each feeding time – as shown below:

How long a feeder is required?


Ad lib feed pig -dry 3.3 4.0 5.0 6.5 7.0 7.5 cmFor 10 pigs 0.3 0.4 0.5 0.7 0.7 0.8 metres

Restricted feed pig - wet 13 17 21 25 28 30 cm

For 10 pigs 1.3 1.7 2.1 2.5 2.8 3.0 metres

At the end of the feeders have a slope so that the feeder is easier to clean.

Food preparationIf swill feed is used, it is essential to boil the food thoroughly for at least 30 minutes. This is to kill any viruses that

might be present in the feed – potentially African and Classical Swine Fever virus – both which can result in

extremely high mortality in pigs. Feed should be used within 48 hours of collection.

Swill being boiled for a minimum of 30 minutes Feeding records for wet feeding – 5 times a day and

one additional water only feed


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Northern Uganda Feed Ingredients

Food Positive

characteristics

Negative characteristics Weaner Grow

finish

Adult

Cassava - Meal Good energy

source

Very low minerals

Very low protein – 1%Cyanide in tubers need

processing – roasting anddrying

No 40%

of

ration

40%

of

ration

Cassava -

leaves

Good protein – 21%

Rich in lysine

Good minerals

Low sulphur aminoacids

Cyanogenic compounds

Sun drying – wilting,chopping removes 90% of

these compounds

High fiber

No 10% 40%

Sweet Potato –

meal

Energy high Protein low

Low in sulphur aminoacidsLysine low

Trypsin inhibitor – heattreat

5% of

grain

50%

ofgrain

50%

ofgrain

Sweet Potato –

leaves

Good minerals

Good protein – 20%

Silage good for

sows

40%

grain

40%

grain

Maize bran Low in protein High in fibre

Rice bran Low in protein High in fibre

Ground nuts Good fat 2x

soya

Good energy

Good protein

Good lac sow

Low in methionine, lysine

and tryptophan

Tannins

Roasting and grinding help

5%

roast

10% 10%

Beans High protein

20%

Good lysine

Low B vitamins

Trypsin inhibitors

Tannins

Haemaglutinins

Steaming helps – 75

minutes

50%

of

soya

50%

of

soya

Mukene – littledried fish

High in protein Watch salt levels 15%

Blood meal Rich in leucine

Rich in lysine

Minerals low

Low in isoleucine

2% 5% 5%

Brewers waste May contain high salt

Greens –

Dodo, boo,

Cabbage,

napier, lablab,

mucina,callandra,

lukoko

High in fibre

High in water

content


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Bones, hooves,

horns

Millet

Sorghum

Sunflower –

meal

Good protein

Good energy

Poor lysine

Supplement sulpha and

tryptophan

100%

soya

2/3

soya

100%

soya

Sunflower –

leaves

High in energy

Medium

protein

High fiber 17% 15% 10% 25%

Banana

(not many in

Northern

Uganda)

Rich potassium

Good B6

Ascorbic acid

30% protein

Better ripe

Per day:Growing pigs

will eat 5-6kg

Finishers 9kg

Sows in

lactation 20kg

Protein low (peeling helps

but not time element)

Poor minerals

Green should be chopped

or crushed

50% 50% 50%

Banana silage Made in 4 days

and lasts 6

months

50%

diet

50%

grain

50%

grain


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GUIDE TO THE BASIC MAKEUP REQUIREMENTS OF PIG DIETS

DietBody

weight

Energy

DE

Crude

protein

Total

lysine

Dig

lysine

Crude

Fibre

NDF Ash Vit A Vit D3 Vit E

Unitskg MJ/Kg % % % mg/kg

1st Creep 7-12 16 22 1.8 1.6 1 3 7.5 10,000 2,000 250

2nd Creep 12-18 16 22 1.8 1.6 1.5 4 6.0 10,000 2,000 250Weaner 18-30 15.5 21 1.5 1.3 2.0 6 5.5 10,000 2,000 150

Grower 30-65 14.5 19 1.5 1.3 3.0 10 5. 10,000 2,000 65

Finisher 65-110 14 19 1.25 1.1 4.0 13 5 7,500 1,500 40

Gilt rearer 60-130 13.6 14 0.85 0.7 5 15 7 10,000 2,000 100

Gestating

sow

12.5 16 0.7 0.52 6.5 24 7 10,000 2,000 60

Lactating sow 14 18 1.0 0.85 4.5 16 6.5 10,000 2,000 100

Boar 12.5 16 0.7 0.52 6.5 24 7 10,000 2,000 60


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Swill – collection and distribution

Swill is made from kitchen byproducts – this can be from the home or from restaurants.Hospital waste should be avoided due to the possible contamination by human diseases and

pathogens.

All feed from kitchens can be collected – this can include alcohol products. Include all

vegetable peelings, egg shells and bones. Ideally food not containing pig meat is preferred but

this option is not always available. Therefore, it is best to assume that all kitchen feed contains

pork products. It is then essential – absolutely essential-- that the kitchen wastes are

thoroughly boiled for at least 30 minutes before it can be fed to the pigs.

The kitchen wastes should be as fresh as possible. Ideally do not use food over 48 hours old.

Boiling also helps to preserve the kitchen wastes. Rodents and other vermin will also eat this

kitchen waste and the storage of the prepared products needs to be clean and secure.

Any feed not eaten by the pigs must be cleaned up thoroughly and disposed. Ideally any feednot eaten should be included in the composting pile.

Collection – 2 or 3 x a week

Motor bike collection Small trailer for a bike Truck for larger amounts

Preparation

Food Collect waste feed Remove all plastics, glass and

metals

Collect Boil for 30 minutes

Add a small amount of water to

help boiling

Store before use


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Feeding

Ideally feed 5 times a day

little and often. Have one

additional “meal” as water

only each day. Record eat

feeding time

With swill feeding it is fed as a restricted feeding option, therefore all the pigs need to eat at the

same time. This requires a long feed trough.

Feed trough size with age of pigHow long a feeder is required?


Restricted feed pig - wet 130 170 210 250 280 300 Cm per pig

For 10 pigs (as an example) 1.3 1.7 2.1 2.5 2.8 3.0 metres

Commercial liquid/wet feeding with sufficient

room – highly efficient

Watch the pigs eating. Ensure there is sufficient

space for all to eat. Note any pig which is reluctant

to eat (as shown) and then check to ensure the pig

is healthy


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Building a feeder

1 Calculate:

The number of pigs in the pen

The type of feeding system – adlib or restricted

Final weight of the pigs2 Determine the length of feeder required.

For examine for 10 pigs each @ 70kg on restricted feed- they require 3 metres

3 Place the feeder in the pen so that the pigs can be fed from outside the pen

4 Layout the position of the feeder on the ground

5 Ensure that the ground is level

6 Lay the bricks.

For a 3 metre feeder 27 bricks will be required as shown


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7 Concrete the feeder

8 Make a ramp at both ends to assist cleaning

Cross-section of the feeder showing ramp at each end – not to scale

9 For the unit system the pigs will walk over the feed when entering or leaving

the pen

10 Ensure the feeder is managed to maximize hygiene and minimize feed

wastage.

This is essential both to minimize cost, but just as important to reduce the risk

of encouraging rodents and other vermin – including other pigs to your unit.

12 bricks in length – 3 metres

1.5 bricks

10-14 cm wide


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Creep diets – high in protein and

lysine Grower diets – moderate protein Sow and weaner diets General pig diet recommendations

Rice bran

polish 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 7

Salt 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Shells 4 4 0 4 5 0 0 0 5 5 0 4 0 0 5 6 0 0 0 0 0

Soya fat 0 0 0 0 0 13 0 0 0 0 0 0 5 0 0 0 0 0 0 0 0

Soya meal 0 0 20 0 0 16 0 0 0 0 4 0 0 0 0 0 0 0 0 0 0

Sunflowermeal 0 0 0 0 0 6 0 0 0 0 0 0 8 9 0 0 0 0 0 0 0

Sunflower

meal 0 0 0 0 0 0 11 11 0 0 0 0 0 0 0 0 0 0 0 0 7

Sweet Potato

leaves 0 0 0 0 0 0 21 21 0 0 0 0 0 0 0 0 0 0 0 0 0

Sweet potatomeal 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 17

Vitamin

premix 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Wheat 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 42 42 20 30 0

Wheat

bran/pollard 0 41 0 0 0 9 0 0 0 41 0 0 10 15 0 39 0 0 20 18 0

Wood Ash 0 0 1 0 0 0 0 0 0 0 1 0 0 0 0 0 0 0 0 0 0


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Dry feed mixing

Mixing the complete feed

When mixing feed, mix the smaller quantities first and then move to the larger quantities

Thus for example when making a diet for sows

Place feed in the centre of the floor

Mix first feeds with your hands

Then mix with a small scoop

Finally mix the larger ingredients using a shovel.

Vitamin premix 0.25 kg

Add the salt and mix thoroughly 0.25 kg

Fish meal. add half the volume, mix. Add the second

half and mix thoroughly

4 kg + 4 kg

Shells - As the fish meal mix in two halves 4.5 kg + 4.5 kgCotton seed cake As the fish meal mix in two halves 15kg + 15 kg

Maize bran – As the fish meal mix in two halves 50 kg + 50 kg

Once the feed has been mixed, place the completed feed into 25 kg bags.


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Which of these feed stuffs can be fed to pigs?

Irish Potatoes Sweet Potatoes Bitter tomatoes

NO OK OK + NO OK OK+ NO OK OK+

Tomatoes Irish Potato peelings Banana Leaves


Banana fruit Cassava leaves Sweet Potatoes leaves


Cassava root Animal Bones Milk powder


Eggs Maize Maize husks



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Home brew residue Meckene - fish Egg shells


Soya Beans CabbageNO OK OK + NO OK OK+ NO OK OK+

Fish heads and remains Ground Nuts Sugar Cane and Molasses


Silage – grass, banana Salt (NaCl) Shells


Lemon/limes/oranges Maize, Wheat or Rice bran Meat and Blood meal


Sorghum Sunflower Banana peelings


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Egg plant Margarine/butter/cheese Avocado


Matooke Beer Cotton seed – the white seeds


Milk liquid Soap Bottle tops


Plastic pieces Carrots Papaya


Restaurant food Rice Lupins



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Sycamore fig fruit Maize cobs Wheat, Barley, Oats


Pineapple, melon, grape, mango Insect larvae and grubs Grass


Acorns and nuts from trees Apples Bread/bakery

waste/chapatti/injera


This photomontage aims to illustrate the wide variety of items that can go into a pig’s diet anda few items which cannot. Many items need further processing- but boiling for 30 minutes is a

great general start. Consult your local advisor or Green Warrior if you are concerned about a

particular food product or how to process the food to make it suitable for your pigs.


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Obtaining the pigs

Which pig to take home?

It is human nature to feel sorry for the weak and defenseless.

However, it is nature’s way to remove the weak and defenseless from thegenetic pool

Do not buy someone else’s problem

Do not buy a sick or sorry pig

Avoid pigs with a listless manner which hang back into the group

Only examine the pig in a well-lit area. Walk the pig on an even coloured floor.

Pigs do not like to cross lines, shades or wet areas.

What to look for:Pigs with exceptionally long and coarse hair coats

Pigs with heads that appear too big for their bodies

Pigs which are stunted, compared with their litter mates

Look for bright clear open eyes – avoid small shrunken eyesAvoid pigs which are excessively dirty – housed too hot

Avoid groups of pigs who are too huddled – housed too cold

What to listen for:Note any sniffling and sneezing in the pigs

Avoid groups of pigs which present with discharges from the eyes and noses

Avoid groups of pigs who are coughing, particularly when they first rise up

Touch the prospective pigsExamine the head carefully – avoid any pigs with twisted, swollen or misshapen

snouts

Examine the jaw line in detail, looking for knots or swellings. Do not think you can

easily lance an abscess. This will only result in a scar and may release the causalagents onto your farm

Examine the skin, looking for lice, a greasy feel and lots of wax in the ears – whiletreatable this is probably a sign of mange.

Examine the legs – watch the pig in motion – which should be ‘free’

Note if the pig is housed in deep bedding, move the animal to a solid concrete floor

and if necessary hose off the feet so they can be easily examined.Don’t take a pig with a stiff gait

Avoid front legs which are too straight

Avoid hind legs which are too tucked under the body

Avoid knocked knees

Avoid front legs which are too close together

Run your hands down over all four legs looking for swellings in the joints,

muscles and feet – which may indicate injury or arthritis

Examine the feet – do not select pigs with toes of uneven size.

Examine the feet for lines, cracks, under run heels or bruised soles

Length of the pig – note 3 nipples in front of the prepuce in males and note position

and number of the teats

Ensure the gilt has an anus

If the boar is intended for breeding examine the testes, size, shape and consistency.

Any defect you note in a weaner or young grower is not going to be missed by the

butcher 20 weeks later.


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Take a breathStand back and consider your prospective pig

Leg at each corner

Good loin development

Ideally a line dipping along the back – indicating lean

Ideally a hollow in front of the tail and shape of the hamGood growth for its age

Does it look like its breed, note its colour distribution and markings

Hair coat bright and clean

Additional questions to ask:Date of birth?

Diarrhoea as a piglet?

Vaccine programme? – mother and piglets

In-feed and water medication programme

What is it currently being fed on? Can you have 5kg to help settle the pig at its new

home?

Movement form available?Required blood tests have been completed?

Check list for the visual examination of your pig


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Settling your Pig into its New Home

BiosecurityAlways review the biosecurity arrangements for the pig – particularly if

there are already pigs in the household – isolation and acclimatisation will berequired.

Treat the pig for mange (Sarcoptes scabiei). Unless told otherwise, it is

always wise to assume the pig is positive. Two injections of ivermectin 7-14

days apart should eliminate this and other parasites. (except tapeworms)

Preparing the penThe pig will want to sleep in a dry draught free area. Allow the pig to select

thi

Pig Husbandry

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