Swine Production Technologies

Swine Production Technologies (Part 1)

is a very popular enterprise in the Philippines such that there is a proliferation of backyard producers, which dominates the swine industry and a healthy viable commercial sector.

Despite the crises facing the swine industry, still many people are venturing in this enterprise. This manual hopes to bring appropriate technology to the interested farmers and would-be swine producers in order that they may realize profitable production and improve their quality of life.

Kinds of Swine

BREED COLOR EARS TYPECOUNTRY OF ORIGIN

OBSERVATIONS

Landrace White Hanging Meat DenmarkLong face, good mothers, weak legs, prolific

Largewhite White Standing Meat EnglandFertile, high quality meat, fast grower

BerkshireBlack with 6 White points

Standing Meat USAShort, black skin, more resistant to diseases compared to white breeds

HampshireBlack with White bands

Standing Meat USAShort, good quality meat, strong legs

Duroc Jersey

Black and White

2/3 erect 1/3 hanging

Meat USAGood constitution, strong legs, fast grower, resistant to stress

PietrainBlack and White

StandingVery meaty

BelgiumVery meaty ham and loin, very susceptible to stress

Landrace

Landrace are white, have short legs and medium to large drooping ears. The sows are noted for their excellence in mothering ability and litter size. They are heavy milkers and produce pigs with superior rate of growth and efficiency in feed utilization. When crossed with other breeds, they produce pigs of highly acceptable carcass quality. They are however, weak on the feet and legs and have problems adapting to rugged conditions. Such defects should be corrected by proper selection and breeding.

Largewhite

Yorkshires are entirely white with medium, erect ears. Sows have superior mothering ability, farrow and wean large litters and are excellent milkers. They adapt well to confinement but not to rugged conditions.

Slaughter animals yield a high dressing percentage, produce fine quality meat and compare favorably with other breeds in growth and economy of grains.

Berkshire

Berkshires are black with six white points – four white feet, some white in the face and tail. The ears are erect and inclined forward as the animal grows older. They are known for their style, meatiness and good adaptability to rugged conditions. They have desirable length in converting feed to weigh gain. The sows are not as prolific as the other breeds.

Hampshire

Hampshire are black with a white belt around the shoulder and body. They are generally short legged and lack body thickness. The sows have a reputation of weaning a high percentage of pigs farrowed and are able to adapt to very rugged conditions. The growth rate, however, has generally been average or below.

Duroc Jersey

The Duroc color is of varying shades of red. The sows are prolific and are good mothers. They produce pigs that are superior in growth rate, feed conversion, and their performance under rugged conditions is better than any of the white breeds.

Pietrain

The Pietrain is a very meaty type of pig with spotted black and white color. It has well-shaped hams, loin and shoulders. Ears are erect. The carcass has a high lean meat percentage, but it has a poor body constitution. Feed efficiency is not really good and they are a little bit slow grower. This breed is also highly susceptible to stress. Thus, Pietrain is only worthwhile in crosses but not as purebreds.

Management Practices

Most gilts of the improved breeds reach the age of puberty at about six to eight months of age but they should not be bred until they are eight months of age or are weighing about 90 to 100 kg.

Swine Housing

Generally, boars should be four to six months old at the time of selection. Whatever systems of operation, hog houses must be constructed properly to ensure maximum performance of the pigs.

A good hog house may not improve the health conditions of the animals but a poor one will certainly increase disease problem easily.

For a small or backyard operations, cheap and locally available materials may be used such as bamboo and nipa.

Hog houses should be constructed on a slightly sloping and well-drained area so that it will not become too muddy and convenient to work in.

Permanent hog houses should have concrete floors for easy cleaning and to minimize the occurrence of parasites and diseases. Concrete floors must not be too rough to cause foot and leg problems nor too smooth to be slippery when wet.

Selection Criteria

When selecting breeder sows on the basis of physical appearance, consider the following:

The gilt should have well developed udder with a minimum of six pairs of properly spaced function teats. A sow with poor udder development is likely to have a poor milking capacity;

Choose those which do not have inverted teats such teats are inherited and do not secrete milk;

A long body is more desirably in sows because it provides more space for udder development;

The body should have a uniform width from front to rear; Good development of the ham. Loin and shoulder is required of a breeding animal; Must have a sound and well placed feet and legs. Animals with medium short feet and

short upright pasterns are preferable; Make it a point to select the biggest animals within a litter; Female breeders should come from a litter of eight or more good-sized piglets with high

survivability; Do not keep the gilts that come from sows in which agalactia (failure to secrete milk)

have been observed; Select vigorous and hardy pigs from a healthy litter in a herd raised under good swine

sanitation. Do not keep gilts or boars from litters that have physical abnormalities. This may be inherited

Most of the factors discussed in connection with a selection of gilt or sow also apply in the selection of a boar. However the following pointers should also be considered:

Masculinity, both in appearance and action, should predominate in the make-up of any boar;

The primary sex organs should be clearly visible and be well-developed. Select only those boars whose testicles are of equal size;

Select however, the best is to select a boar which has been proven and tested for boars with traits that can overcome the defects of the herd. Minor defects in the boar may be ignored provided that they are not presenting among the sows;

Feeds and Feeding Practices

If the milk supply of the sow is inadequate to feed her piglets, supplement her with a good creep ration. Use a milk replacer. Choose many available brands.

Begin feeding a commercial good pre-starter ration when the pigs are about one week of age.

The ration of the pigs should be changed at different stages of growth but the shift from one ration to another should be done gradually in order not to upset the normal feeding behavior of the pigs. Always allow a transition period of at least one week before making changes

Swine Production Technologies (Part 2)

Care and Health Practices

Common Diseases and Parasites

Hog Cholera or Swine Fever

Pigs gets contaminated through direct contact or by eating uncooked slops or kitchen scraps containing the virus

Signs

Fever, loss of appetite Increased thirst, chills and sometimes vomiting Constipation, later followed by diarrhea Inflammation of the eye (conjunctivitis) thick discharges causing eyelids to stick together Reddish, purple discoloration of skin at ears, abdomen, inner thighs or tai Death ensues 4-7 days after onset of signs Prolonged duration of illness (chronic form) terminates in pneumonia or hemorrhagic

enteritis, or both

Prevention and Control

Vaccinate all pigs against the disease using a reliable vaccine, weaning at one week before or after weaning; sows and boars, every six months

Dispose all pigs known to have the disease. Disinfect contaminated pens and premises properly

Avoid giving uncooked slops or kitchen scraps to pigs which are common sources of infection

Swine Dysentery

Signs

Loss of appetite Fever Rough coat and weakness Watery feces flecked with mucus or blood

Prevention and Treatment

Antibiotics in feed for two weeks when disease is prevalent Quarantine new arrivals for a week and feed high level antibiotics

Pneumonia-disease Complex

Signs

Coughing Eye and nasal discharge Difficult breathing (abdominal nature) Chilling Muscular cramps Sneezing

Pneumonia symptoms are associated with the following conditions:

Swine Plague – usually a complication of swine flu Enzootic Pneumonia – impaired growth and feed conversion rates for long time with

frequent attacks of persistent dry cough Swine Flu – exposure to stress, particularly cold and inclement weather; poor drafty

environment also favors chilling of susceptible pigs Athorpic Rhinitis – lateral distortion of nose, excessive sneezing of even week-old piglets

Prevention

Improve management and emphasize dry, clean, draft-free and well-ventilated housing Avoid overcrowding, as most respiratory disease are transmitted by inhalation of infected

air particles Provide plenty of clean, fresh water, nutritious feed and vitamin-antibiotic feed

supplement

Treatment

There is no specific treatment for swine flu, swine plague and enzootic pneumonia. However, antibiotics like tetracyclines and sulfas may be of benefit. Respiratory stimulants and antiseptics as well as good nursing care speed up recovery

For Athropic Rhinitis, the following therapeutic approach is recommended

Sulfamethazine in feeds Sulfathiazole in water – 1/3 to ½ gram per gallon.

Marketing

Marketing is the last job done on growing finishing pigs. Hogs are marketed when they reach at least 80 kg.

Marketable hogs may be sold to middleman who usually act as buying or selling agents, direct to meat processors without the intervention of a middleman, or in auction markets where the animals are sold to the buyers who offers the highest acceptable price per kilo live-weight or per head.

When a large number of hogs are to be marketed the producer must observe proper shipment and transport handling to minimize losses due to shrinkage, bruises, injuries and possible deaths. Here are some tips:

When transporting hogs, separate the large animals from small pigs by partition Provide loading facilities for easier and proper loading of pigs If necessary provide beddings of sand or saw dust. When the weather is hot wet down the

beddings before loading to keep the pigs cool and comfortable Do not overload nor underload the truck Do not excite or over heat hogs. Give the hogs enough rest and leave them undisturbed

until they are butchered Do nor overfeed hogs before transport to avoid suffocation or vomiting.

Technology Options:

Artificial Insemination in Pigs

A very cheap and practical way to carry out genetic improvement is through the use of artificial insemination (AI). The strength of AI is generally dependent on the genetic superiority of the boar and the possibility of spreading its qualities to more females to produce offsprings of better genetic quality.

The swine AI technology includes boar selection and evaluation; semen collection, evaluation, processing and storage; estrus detection; procedure of insemination; and breeding performance evaluation.

By using AI, one ejaculate can be used to breed 10 sows on the average compared to only one when natural mating is practiced. Other advantages of AI in pigs are the following:

The gilt should have well developed udder with a minimum of six pairs of properly spaced function teats. A sow with poor udder development is likely to have a poor milking capacity;

minimizes if not totally control the spread of reproductive diseases;

allows the use of physically handicapped or crippled, yet genetically superior boars that cannot normally perform natural mating;

avoids possible injuries on either the boar or the sow/gilt that may happen during mating; infertile boars are immediately detected; allows breeding of females from distant places with less transport costs and

inconvenience, and without causing travel-related stress on the boar; allows small-scale raisers to keep a few sows without maintaining a boar; eliminates the problem of mating boars and sows of different sizes; increases the number of sows bred by a boar and the possibility of extending the boars’

productive life; and reduces breeding cost.

Pork Research and Technology

DA launches “Pork in a Box”

To increase accessibility and reduce price of hog products in the market the Agriculture Department launches recently the “Pork in a Box” program.

A pork post production system, this “Pork in a Box” project hopes to ensure safety, economy, efficiency and environmental soundness in all aspects of the pork supply chain.

According to Agriculture Secretary Arthur C. Yap,under this program, instead of transporting live hogs, these will be processed in the point of origin in the Visayas and Mindanao and only carcass and cut products will be transported directly to markets in Metro Manila.

Aside from minimizing transport costs, the program provides access to ready market, and will reduce layers of middlemen that result in add-on-costs in the marketing of hog products.

Aside from cutting post production losses and transport costs, Yap said the program can reduce risk of disease transmission, improve meat quality and safety of pork and pork products

Swine Raising for Meat Production in the Philippines (Part 1)

Here’s an in-depth look at the world of swine raising and the potential business you can get out of it.

Swine is believed to be the earliest animal to be domesticated, proven by paintings and carvings of pigs that date back to 25,000 years have been found. Swine is one of agriculture’s best sources of income and a very good source of protein.

The Philippine swine industry is dominated by backyard hog farming, which claims 76% of total swine stocks while 24% come from commercial farms. The swine industry contributed to 80% of the total Philippine livestock output in 2004.

Outbreaks in animal disease and the like caused a slight decline in hog production in 2004, producing only 1,722.44 metric tons as compared to 1,733.09 metric tons in 2003. But as swine prices continued to rise, the swine industry’s value continuously increased from Php 74.73 billion in 1999 to 118.70 billion pesos in 2004. Retail prices steadily rose from Php 108.47 in 1999 to Php 135.66 in 2004 and live weight output significantly increased from 65.06 (1999) to 81.62 (2004), indicating increased interest in the improvement of swine farming. Thus giving hog farmers the incentive to increase production and more farmers continue to join the enterprise.

It is however imperative that swine-producers consider significant factors and techniques before venturing into hog farming to maximize profit on production.

Swine breeds in the PhilippinesSeveral imported breeds of meat-type swine are presently available in the Philippine market. It is important to consider farming experience, finance and purpose before choosing the best breed suitable to raise in local conditions.

BerkshireBerkshires are characterized by their black color and six white points and four white feet. Berkshires are medium sized and are generally smooth. This breed is also longer in proportion in depth compared to other breeds. Berkshires have ears that stand erect and noses that are short.

The Berkshire breed is one of the oldest improved breeds of swine. Berkshires originated in the county of Berkshire in South Central England. This breed has short black skin and is more resilient to disease than white breeds, but may not be as prolific as the other breeds. Berkshires are popular for their meatiness and good adaptability to rugged conditions.

DurocThe red hog breed Duroc is a popular breed for its exceptional growth rate as they are able to grow faster on less feed. This Duroc’s rapid growth rate is unsurpassed by any other breed. This breed originated in the 18oos in the Northeastern United States and are characterized by their large size and noted for their hardiness and prolificacy.Duroc pigs have a good constitution and are resistant to stress, with ears that are 2/3 erect and 1/3 hanging. Duroc sows are also good mothers.

The Duroc breed’s skeletal structure stands up in all kinds of environment, and it also has anatural leanness. These factors contribute to the Duroc’s ability for rapid growth and pro4uct that is agreeable to both packer and consumer. As such, the Duroc will inevitably continue to be a vital element in pork production.

HampshireThe Hampshire breed originated in Southern England. Hampshires are black with white bands

encircling the front of the body, also the front legs and feet. Hampshries are meaty and medium in size. This breed has a smooth appearance, has erect ears and are active and alert animals.

Hampshires are characterized by their short, strong legs and their ability to produce quality meat. Hampshire sows are known for weaning a high percentage of the pigs farrowed. This breed is also known for their ability to adapt to very rugged conditions. Their growth rate are generally average or below.

LandraceA variety of Landrace strains originated from the famous Danish Landrace hogs that were developed in Denmark in 1895. The Landrace is characterized by its long body length, short legs, and medium to large drooping ears. Landrace swine is meaty on the foot, especially on the rail. Their hams are plump but trim. Their sides are long and uniform in depth.

Landrace sows are prolific and are known to be excellent mothers and having a good litter size. This breed’s sows have been known for their milk producing abilities, reaching their top milk after five weeks of lactation which is much later when compared to other breeds.

PietrainPietrain originated in Pietrain, a village in Belgium from which this breed is named. Pietrain are medium in size and characterized by its white color with black spots. Pietrains carry their ears erect and are commonly referred to as being of piebald markings. This breed has well shaped hams, loins, and shoulders and is very meaty. Pietrains carry an extremely high proportion of lean to fat. Thus Pietrains are the choice breed for fresh meat processing.

However, this breed has a slow growth and has less satisfactory feed efficiency. Pietrains are also susceptible to stress. Pietrain boars are often bred with Landrace sows, as Pietrain sows lack in mothering abilities and in milk production.

YorkshireYorkshires, otherwise known as the Largewhites, are entirely white with medium and erect ears. Yorkshire sows have excellent mothering ability, farrow and wean large litters. Yorkshire sows are also noted for their ability to yield high dressing percentage and produce high quality meat. Yorkshires are preferred for their superior growth capability and economic gains.

The Yorkshire or Large White originated in Yorkshire County, England. Yorkshires are known for their ability to cross with and improve other breeds. They are noted to be an active and lean breed. The Large White’s extra height or length of leg enables them to remain active and have long useful lives in the breeding pen.

Raising swine in the PhilippinesSeveral factors should be considered before venturing into swine raising to ensure a profitable yield. Precautionary steps should also be taken prior to raising swine in the selection of breeder sows, equipment and facilities, nutrition and health management, and technology research.

Breeder swineThe first important factor in swine raising is making the appropriate choice of breeder sows and boars for existing conditions as well as financial considerations. Consequently, choosing the best sows for the farm should be guided accordingly.Selecting the superior sows can be guided by their appearance. The biggest animals in the litter should be selected as breeder animals. Female breeders should be from a litter with high survivability rate. It is prudent to ensure that selected sows do not come from a litter observed with agalactia or failure to secrete milk.

Farm sanitation should also be considered when selecting hardy and vigorous pigs. Pigs-with abnormalities should not be selected as .these may be inherited.

Sows with longer bodies are more desirable as length provides more space for udder development. Sows should have a uniform body width from front to rear. Breeding sows should have a good . development of the ham, loin and shoulder. Feet and legs should be well placed. Medium short feet and short upright pasterns are favorable in selecting the – right sow.

Teats should be well spaced, with a minimum number of 6 per gilt. Gilts with better udder development are more able to have better milking capacity. Sows should be inspected for inverted teats as these do not secrete milk.

Boars four to six months old should be selected for their masculinity in appearance and activity. Boars should have visible and well-developed primary sex organs and whose testicles are of equal size. Selected boars should be able to overcome the defects of the herd. Minor defects may be ignored as long as these defects are not present among the sows.

Swine Raising for Meat Production in the Philippines (Part 2)

Here’s an in-depth look at the world of swine raising and the potential business you can get out of it.

Housing facilities play an important role in raising profitable hogs. The swine house should be constructed to aid in the maximum performance of the stock. Poorly constructed hog houses unquestionably facilitate health management problems that should be avoided.

Hog houses are ideally built on a slightly sloping area to facilitate proper drainage. This prevents the house from getting too muddy and allows convenience.

Concrete floors should be built for permanent hog houses. This facilitates ease in cleaning and minimizes parasite and disease incidents. Concrete floors should not be too abrasive to cause leg and feet problems. However it should not also be too smooth to be slippery when wet.

Bamboo and nipa are housing materials that are cheap and locally available and are ideal for small farms and backyard hog farming operations.

Recommended Space Allocation for Animals and Equipment Pre-farrowing gilts can be housed in a pen dimension size of 2.0 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 35-45 cubic meter and partition wall at 1.20m.

Pre-farrowing sows can be housed in a pen dimension size of 2.7 cubic meter, with the ceiling of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition wall at 1.20 – 1.50 m.

Post farrowing, young sows in pens with solid flooring can be housed in a pen dimension size of 4.12 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 35-45 cubic meter and partition wall at 1.20m. Post farrowing, young sows in pens with slatted flooring can be housed in a pen dimension size of 3.0 cubic meter, with the of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition wall at 1.20 m.

Mature sows at post-farrowing in pens with solid flooring can be housed in a pen dimension size of 5.62 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition wall at 1.20m.

Mature sows at post- farrowing in pens with slatted flooring can be housed in a pen dimension size of 3.0 cubic meter, with the of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 45-50 cubic meter and partition wall at 1.20 m.

Herd sows may be housed in a pen dimension size of 2.7 cubic meters, with the ceiling height of 3.0 cubic meters. Door height for herd sows is ideally at 1.0 m, feeder space at 40-50 cubic meter and partition wall at 1.20-1.50 m.

Boars in pens with matting may be housed in a pen dimension size of 6.0 cubic meters, with the ceiling height of 3.0 cubic meters. Door height is ideally at 1.0 m, feeder space at 40-50 cubic meters and partition wall at 1.20-1.50 m.

Weaning pens with solid flooring may have the dimension size of 0.40 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 0.60 m, feeder space at 20 cubic meters and partition wall at 0.75 m.

Weaning pens with slatted flooring may have the dimension size of 0.20-0.30 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 0.60 m, feeder space at 20 cubic meters and partition wall at 0.75 m.

Growing-Finishing pigs at 23 kg to 6o kg may be housed in a pen dimension size of 0.60 – 0.70 cubic meter, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 25 cubic meters and partition wall at 1.0 m.

Growing-Finishing pigs at 60 kg to 90 kg may be housed in a pen dimension size of 0.90 cubic meter 1.00 cubic meters, with the ceiling height of 3.0 cubic meter. Door height is ideally at 1.0 m, feeder space at 25 cubic meters and partition wall at 1.0 m.

EquipmentFeeders and drinking troughs should be amply provided in the hog house. Concrete feeders and troughs are the best choice but those of other materials may also be used. Halved discarded automobile tires are sometimes used for this purpose.

Farrowing stalls are installed in bigger hog farming operations to reduce piglet mortality rate. Piglet mortality rate is caused by crushing of piglets from lack of space. Heat lamps should be installed to help the survival of newborn piglets. In the absence of heat lamps, old boxes lined with sacks or thickly bedded straw, rice hull or saw dust may be used to keep the piglets warm and comfortable.

Sows for breedingSow management and care should be utmost priority in breeding. The sow’s food intake should be regulated right after breeding to prevent obesity. Obesity in pregnant sows often result in fewer pigs farrowed as wells as farrowing complications.

Sows may be sprinkled with water during high temperature weather or when deemed necessary to keep the environment ideal for conception. Breeder sows must be fed with newly harvested green feeds (i.e. camote vines, kangkong, paragrass and water lily) to avoid constipation. Sows must also be provided with fresh water at all times.

Boars for breedingNew boars should always be checked for fertility and diseases that are associated with abortion or birth of dead piglets. At the same time, a boar’s breeding load must be regulated to the ideal rate.

Boars have a different breeding load at different ages. Boars should start breeding at age eight to ten months, servicing once per week or once every five to ten days. Boars at eleven months should ideally service once per week or once every four days. At twelve months, boars may service twice per week or once every three days. Boars eighteen months and over are very well able to service three to seven times per week or once every other day.

Piglets at farrowing time Materials and equipment for care of the newborn piglets should be prepared prior to the farrowing dates.

Newborn pigs need assistance in breathing. This can be done by cleaning out the mucus membrane and other substances from the mouth and nose of the piglets when they are born. The piglet may also need to be slapped lightly for a few seconds. Swinging the piglet’s head down also helps it to breathe.

A piglet’s umbilical cord should be cut with a pair of sanitized scissors. A clean string should be tied approximately two inches from the base before cutting. The string should prevent the umbilical cord from being tugged, as this causes hernia in piglets. The cut end of the umbilical cord should be dipped in a bottle of tincture of iodine. After the piglets’ umbilical cord is cut, newborn pigs should be placed in a piglet box with an overhead heater. A 100-watt bulb provides enough heat for the ideal temperature, which can be changed to a 50-watt bulb after two weeks of brooding.

Piglets are born with eight sharp, fully erupted teeth, also known as needle teeth. Newborn pigs fight with their littermates to establish teating order. This process often causes injuries to piglets as they deliver sideways bites with their needle teeth to their littermates while competing for access. to teats. Unclipped teeth also cause injuries to the sow’s udder. Routine needle teeth clipping may be done at birth to prevent injuries from fighting. Needle teeth should be cut close to the gum level with a nail cutter or a side-cutting nipper. It is important not to leave any jagged edge or make a slanted cut. Slanted cuts and jagged edges often cause injuries to the gums and tongue of piglets and to the teats of the mother. The cutter should be disinfected before using it on another piglet.

Piglets should suck the colostrum, commonly known as the first milk, which contains anti-bodies that help the piglets fight diseases early on. Piglets should also be injected with commercial iron dextrain after birth to prevent incidents of newborn anemia as iron reserves in piglets are consumed within seven days after birth. This should be repeated after 2 weeks of first administration. Should symptoms of anemia be detected, re-administration of the supplement must be done right away.

Piglets should be weaned at age four to six weeks. Health management practices like castration, de-worming, ear notching or tattooing and the like should be done before weaning.

Growing and finisher pigs Growing and finisher pigs have a less demanding management. However, growing-finisher pigs should be provided with utmost protection from pests and diseases. Grower-finisher pigs must be fed according to their requirements.

Pigs should be de-wormed seven to fourteen days after weaning. Vaccinations should be administered seven to fourteen days after weaning or seven days after de-worming. Pigs with slow growth, even with good feeding management, should be disposed of immediately as their stay in the farm will only be uneconomical.

Swine Raising for Meat Production in the Philippines (Part 3)

Here’s an in-depth look at the world of swine raising and the potential business you can get out of it.

Sows and gilts should be full-fed with a high-energy ration for fourteen days prior to mating to ensure a maximum ovulation rate.

Mating should be done at the most appropriate time for the sow to guarantee the maximum litter size. Signs that a sow is in heat should be closely observed before mating. These include exhibiting restlessness and frequent grunts, mounting other pigs, frequent urination, swelling and reddening of the vulva with possible discharge.

Sows and gilts should be mated to the same boar in one heat period with an interval of 12 to 25 hours. An ideal boar to sow ratio is 1.25 to 30.

Sows should be settled in the furrowing house seven days before expected date of furrowing to give the sow ample time to adjust to her new environment. Sows and gilts should be de-wormed and protected from internal parasites and should be treated for external parasites two weeks before expected furrowing date.

Breeding sows furrow averagely 109 to 119 days after successful mating. Furrowing signs include presence of milk when the teats are pressed, swollen abdomen, swollen vulva with possible discharge, and restlessness in the sow. Sows should have assistance during birth as this is most crucial time to piglets.

Piglets must be weaned at age four to six weeks. Sows are removed from the pen so the piglets are left with their familiar environment. Sows come in heat within three to seven days after weaning.

Artificial inseminationArtificial insemination is the breeding process in which the boar’s semen is given to the sow through the use of a catheter. This technology started in the Philippines in the 60’s and is now widely adapted by commercial and backyard pig farmers.

Artificial insemination is popular for its economic benefits. More gilts and sows are able to breed with one boar thus diminishing the care and management need of more boars. Artificial insemination also allows the farmer to choose which boar to breed with gilts. When applying artificial insemination, a knowledgeable technician should be present to do the procedure. Proper artificial insemination facilities should be prepared to preserve the quality of the semen.

Artificial insemination should be performed on the sow in heat at the right time. It is also important to check the quality of the semen before the process. Storage and transportation of the semen should be given utmost care.  Semen should be stored at 16 to 17C.

Feeding managementThe right feeding management should start at the very beginning of a piglet’s life. It is important to supply the sow with a good ration if her milk is inadequate to feed the litter. If necessary, piglets may be provided with a milk replacer.

Pigs have different ration requirements for each growth stage. Ration changes should be made gradually over a seven-day period to allow .the pigs to adjust to their new feeding rations.

At age one week, piglets should be fed with a good commercial pre-starter ration. Starter rations are given to pigs from weaning to age eight weeks, or when they are 10 to 25 kilograms in weight. At age eight weeks or when they are 30 to 35 kilograms, pigs are given a grower ration until they are age fifteen to twenty weeks, after which pigs should be given a finisher ration. Clean water should be provided at all times.

When formulating a simplified ration, it is important to consider that the ration should always include sufficient energy, protein and vitamins and minerals. Corn and its by-products, cassava, camote and slaughterhouse discards may be fed to the pigs if these are properly cooked and dried. Proper ration can prevents any excess feed that will only go to waste.

The animals must be fed with rations that are highly digestible. Enzymes may be included in the feed to help in the pigs’ digestion. Some processes like pelleting, extrusion and pre-cooking of the feed are known to help in the digestibility of the feed. Easily digestible feeds ensure that the nutrients from the feeds are absorbed by the animals.

Health managementSanitation should be given priority in, keeping a healthy environment in hog house. Buildings, pens, equipment and facilities should always be kept clean and regularly sanitized and disinfected.

Pigs coming from other sources must be initially quarantined and isolated before transporting them to the pens. Replacement breeder stocks must be immunized against parasites and diseases especially hog cholera and swine plague. Services of a veterinarian or a technician from the Bureau of Animal Industry must be sought when necessary.

Biosecurity measures Biosecurity measures must be undertaken to guarantee maximum profitability of the stock. Pest control and waste management are among the important biosecurity procedures recommended in swine operations.

Flies, mice, birds and rats should be kept out of the hog house as they not only steal food, they also transmit disease. Rats can be controlled by using mechanical and chemical pest control measures like traps and pesticides. Cats can be used for controlling rats. Other preventive measures are cleaning feed spill promptly, and controlling weeds around the hog house.

All-in-all-out management system should be adapted when moving animals of the same age to their pens. This minimizes disease transmission and allows for the pens to be fully cleaned and sanitized.

Swine Raising for Meat Production in the Philippines (Part 4)

Here’s an in-depth look at the world of swine raising and the potential business you can get out of it.

Another biosecurity measure is, regular monitoring of animals for diseases. All incoming livestock must be tested and quarantined before transporting them to the hog house.

Waste management is a key biosecurity measure. Improper waste management in the hog house can inevitably lead to profit losses. Sanitation in the pens may be performed by dry cleaning or by using a power sprayer to minimize water usage in cleaning the pens. The use of slatted flooring also lessens water usage in cleaning. Pens should be built to maintain the pigs’ temperature levels to minimize the need to wash them. Trees and foliage may be planted in the vicinity of the hog house to keep the animals cool in hot weather.

An anaerobic process called biogas production may be used to extract methane gas from the animal wastes. This greatly reduces waste odor in the hog house. Another anaerobic process that can be adapted is the use of a septic tank, commonly known as the poso negro. A lagoon may be built with aerators as an aerobic process of waste management. Solid wastes may also be mixed with plant residues with effective microorganisms like Trichoderma and Azotobacter to produce organic fertilizer within a month.

Common swine diseases

Brucellosis or contagious abortionBrucellosis of pigs or contagious abortion, also known as Bang’s disease is caused by bacteria scientifically known as Brucella suis that is shed in milk or by the aborted fetus, afterbirth or other reproductive tract discharges.

There is no effective way to detect this disease. Abortion or birth of weak piglets is the most obvious sign. Abortion happens when the sow is at its second or third month of pregnancy. The sow may demonstrate irregular heat cycles and stillbirths may occur. Milk production is reduced due to changes in normal lactation period caused by abortions and delayed conceptions. Other signs of this disease include enlarged arthritic joints, paralysis and lameness. This disease is not necessarily fatal, unless it is complicated by metritis.

This disease is transmitted through direct contact with an infected animal or environment or equipment contaminated with discharges from infected animals.

Weight loss and stillbirths damages the farm profitability. This disease may also be transmitted to humans and rapidly spreads. Therefore prevention of this disease should be given importance. Sanitation and strict hygienic measures should be applied in the hog house. Breeding animals should be purchased from certified herds. Animals tested positive for this disease should be disposed immediately to prevent contamination.

A high incidence of this disease in the hog house should necessitate replacement of the entire herd and restocking after six to eight months.

Hog choleraHog Cholera, now commonly known as classical swine fever, is a highly contagious viral disease. This disease occurs in an acute, sub acute, chronic or persistent form.

Hog Cholera is characterized by high fever and loss of appetite. Pigs with hog cholera suffer from constipation which is later followed by diarrhea. Other symptoms include increased thirst, chills, and vomiting. There is inflammation of the eye with discharges that cause the eyelids to close. There is also a reddish purple discoloration of skin at the ears, abdomen, inner thighs or tail.

Chronic hog cholera terminates in pneumonia or hemorrhagic enteritis or both. This disease has a high morbidity and mortality rate as death follows in four to seven days of sign onset.

The common source of this infection is uncooked slops or kitchen scraps. Thus feeding this to the pigs should be avoided.

This disease may be prevented by administering vaccination to all pigs. Sows and boars must be vaccinated every six months and piglets weaned at one week should be vaccinated before or after weaning.

If this disease penetrates the hog house, all pigs known to have contracted this disease should be disposed immediately. Contaminated areas should be cleaned and disinfected properly.

Gastroenteritis complex / scouring (diarrhea) Gastroenteritis or scouring is commonly cause by irritation of he small intestine by parasites, bacteria, or by sudden diet changes.

Conditions that cause gastroenteritis complex include dietary scours, colibacillosis, balantidiosis, dysentery, and gastrointestinal parasites. Dietary scours are caused by sudden changes in the diet, thus feeds must be introduced to pigs gradually over a period of seven days. Colibacilosis is commonly caused by stress factors like weaning, transport, and vaccination. Colibacilosis can also be caused by a contaminated water supply or a change in feed, as these upsets the balance of bacteria in the pig intestines. Balantidiosis is caused by contaminated water or contaminated forage like kangkong. Overcrowding of animals which is often followed by a lack of deworming causes most cases of gastrointestinal parasites. Dysentery resuls from transport stress, and contaminated feeds like kitchen scraps.

Gastroenteritis characterized by diarrhea must be corrected immediately by administering fluids to infected animals. Infected animals should be diagnosed by a veterinarian and should be treated according to diagnosis.

Piggery Management : Caring for Piglets

Despite the many crises the swine industry faces, many Filipinos still venture into swine-raising as an enterprise. This may sound all hogwash during times of porcine crisis, so we will let statistics speak for it:

Selecting a bloodlineToday there are imported breeds of meat-type swine presently available in the Philippine market ‘there is no ultimately ideal breed that gives the most profit. Instead, producers should consider local conditions mid other Factors such as farming experience, finance and purpose when choosing a breed to raise.

Your pig pen candidates: Berkshire – This is characterized by the animal’s black color and six white points and four white feet. ‘They are medium-sized and are generally smooth. They are longer in proportion in depth compared to other breeds. Ears stand erect and noses are short. They are more resilient to disease than white breeds, but may not be as prolific as the other breeds. This breed is popular for their meatiness and good adaptability to rugged conditions.

Duroc – This breed is known for its red color and has become a popular breed for its exceptional growth rate as they are able to grow faster oil less feed. The Duroc’s rapid growth rate is unsurpassed by any other breed. This breed’s skeletal structure stands up in all kinds of environment, and it also has a natural leanness. These factors contribute to the Duroc’s ability for rapid growth and product that is agreeable to both packer and consumer. As such, the Duroc will inevitably continue to be a vital element in pork production. This breed is characterized by their large size and noted for their hardiness and prolificacy. Duroc pigs have a good constitution and are resistant to stress. Duroc sows are also good mothers.

Hampshire – Hampshires are black with white bands encircling the front of the body, also the front legs and feet. They are also characterized by their short, strong legs and their ability to produce quality meat. Hampshires are meaty and medium in size. This breed has a smooth appearance, and has erect ears. They are active and alert animals. Hampshire sows are known for weaning, a high percentage of the pigs farrowed. This breed is also known for their ability to adapt to very rugged condition. However their growth rate are generally average or below.

Landrace - This breed is characterized by its long body length, short legs. and medium to large drooping ears. They are meaty on the foot, especially on the rail; their hams are plump but trim. Their sides are long and uniform in depth. Landrace sows are prolific and are known to be excellent mothers and having a good litter size. This breed’s sows have been known for their milk producing abilities. reaching their top milk after five weeks of lactation which is much later when compared to other breeds.

Pietrain – Pietrains are medium in size and characterized by its white color with black spots. Their ears are erect. They have well-shaped hams, loins, and shoulders and are very meaty. Pietrains carry an extremely high proportion of lean to fat meat. That’s why they are often the choice breed for fresh meat processing. They drawback is, this breed has a slow growth and has

less satisfactory feed efficiency. Pietrains are also susceptible to stress, which makes them worthwhile only as crosses and not as purebreds. Pietrain boars are often bred with Landrace sows, as Pietrain sows lack in mothering abilities and in milk production.

Yorkshire – This breed is also known as the Largewhites. They are entirely white with medium and erect ears. Yorkshires are preferred for their superior growth capability and economic gains. They are noted to be an active and lean breed. Yorkshires are known for their ability to cross with and improve other breeds. Yorkshire sows have excellent mothering ability, farrow and wean large litters. Yorkshire sows are also noted for their ability to yield high dressing percentage and produce high quality meat.

For an updated list on currently available breeds in the market, producers and farmers may contact: National Federation of Hog Farmers (NFHF) 4/F Room 401 R& G Tirol Building 831 EDSA corner Eugenio Lopez Street Brgy. South Triangle, Quezon CityPhone: (632) 924-2317Fax: (632) 924-2259E-mail: [email protected]

How to choose a healthy pigletFive signs to look for when buying stock:• Fine and shiny hair• Energetic and alert eyes, not droopy• Clear eyes, no dried tip secretions• Firm belly does not sag or hang down• Body and feature proportions are symmetric

How to keep a healthy piglet1. Provide clean and dry housing.Housing provided for the pigs should always be kept clean and dn. That’s why it’s ideal to build pens on a slightly sloping area so there is proper drainage. If the pens are built with ground flooring, this keeps the pen from getting too muddy. If the pens are built with concrete floors, flooring should not be abrasive because this causes lesions and problems for the legs and feet. At the same time, concrete flooring should not also be too smooth such that they become slippery when wet. Concrete floors also facilitate convenience in cleaning pens, which minimizes parasite and disease problems.

Ideal housing materials available locally are bamboo and nipa. A 7 sqm pen is comfortable space enough to raise 5 to piglets. Feeders and drinking troughs or equipment should be provided. Concrete feeders and troughs are the best choice but those made of other materials may also be used. Halved discarded automobile tires can also be used.

2. Feed appropriately.Pigs have varying feed requirements for each growth stage. Ration changes should be made gradually over a seven-day period to allow the pigs to adjust to their new feeding rations. Clean water should be made available to the pigs at all times.

Corn, cassava, cannote maybe fed to the pigs, provided that thrv are properly cooked and dried. heed should be highly digestible, so enzymes that help in the pigs’ digestion may be Included in the feed. When feeds are easily digested by the animals, producers are assured that the animals absorb the most nutrients from the feed.

3. Protect the pigs from pests and diseases.This is probably the most important factor m safeguarding the stock’s maximum profitability. The industry was recently devastated by the news that millions have been lost because of diseases. As such, every pig farm, commercial or backyard must undertake bioserurity measures. Sanitation and pest control must be high in the priority list of every pig farmer.

The pens should be free from flies, mice, rats and even birds. These animals are considered farm pests. They do not only pilfer the pigs’ feed, but more importantly, they transmit diseases. Spilt feed must be removed promptly to control presence of these farm pests. Traps and pesticides may also be used to control and prevent rat infestation, provided they are used carefully according to veterinarian and label recommendations.

Diseases may be prevented by administering vaccinations properly. Deworming should be done 7 to 14 days after weaning. Vaccinations, another 7 to 14 days after deworming. Pigs should also be given a bath every day, especially during extremely hot weather.

Before the pigs go to marketPigs can thrive with minimal labor but producers are recommended to keep careful watch of the animals. If the occasion arises that a pig continues to have a slow growth rate despite good feeding management, the animal should be disposed of immediately to prevent further incurring losses for the farm.

As in any enterprise, swine meat production is most profitable when resources are used wisely. These resources include feed and labor. As it is, feed costs make up 60% to 70% of the total costs of production and it is prudent to make use of every gram of it. Any venture to reduce feed costs without sacrificing the yield will result in highly favorable returns.

This is where FCE or Food Conversion Efficiency comes in. It is the measure used to show how much. feed is needed for body tissue yield. This is the standard used to measure the production system’s performance. FCE is simply defined as the number of kilograms needed to produce one kilogram of live weight gain.

However, the best FCE does not necessarily equate to the best recourse for the farm. Higher feed quality most often converts to higher body tissue.

In principle, higher feed quality means higher intake, this means better conversion rate. But producers must keep in mind that higher quality feed also means higher feed cost. As such, producers must find the right balance of feed quality and conversion rate to attain optimum profitability for theoperation.

Whether the operation has annual or biannual output, producers should best keep in mind the following profitability equation (Cost per Unit of Gain):

Total costs to run operation for a period / Total weight sold = Cost per unit of gain

When the Cost per unit of gain is compared to returns per unit of sale, profit or loss of the operation can then be derived. Producers are often inclined to cut expenses in operation, especially during this time of economic slump. However, any cuts in production expenditures also affects the operation as a whole, so farmers are best advised to consider the factors on which they cut back. The operation may be able to save money on the short term but may suffer devastating losses in the long run. Again, it’s all a matter of balance. It all boils down to the farmer, and his ability to balance the scale of management and profitability.

Livestock and Poultry Inventory by Year and Animal TypeYear    Hog2004    12,561.692005    12,139.6920o6    13,046.682007    13,459.332008    13,701.02

Source : Bureau of Agricultral Statistics(BAS)Unit : In thousand heads

Annual Farmgate Prices of Agricultural Commodities by Commodity and year2006     2007     2008Hogs Upgraded for Slaughter      69.30   71.28    81.08Source : Bureau of Agricultral Statistics(BAS)Unit: (peso per kilogram (or as indicated)

Annual Retail Prices of Agricultural Commodities by Commodity and Year2004     2005     2006     2007    2008Pork Lean Meat            132.43  139.28  138.44  139.32  156.20Pork Meat with bones  116.89  124.09  123.35  124.96  141.56Pork Pata (front)            95.49  101.85  102.32  103.58  117.85Source : Bureau of Agricultral Statistics(BAS)Unit: [peso per kilogram (or as indicated)]

Producer Price Index for Agriculture, 2005-20072005     2006     2007Philippines Hog  173.65   167.95   173.00

PORCIMAX for Higher Immune Response in Swine

The blue ear virus has ravaged the swine industries of China and Vietnam. This so called “blue ear virus” affects the respiratory and reproductive system of pigs, causing their ears to turn blue. Meanwhile, in the Philippines, the Province of Bulacan is declared under hog cholera alert and placed on mild quarantine. The disease is also suspected to be rapidly spreading in Pampanga and Tarlac. Hog cholera is classified as a “List A” disease, meaning it does not only pose a barrier to animal trade but also found to be highly infectious and spread rapidly.

These two swine diseases were among the topics discussed in the recently concluded “Pig Disease Summit XI” organized by the National Federation of Hog Farmers, Inc. at Sulo Hotel on November 16, 2007.

Dr. Perry Mallari, DVM, presented Walcom’s Swine Feed Additives PORCIMAX, an “Immunomodulator”. As an “Immunomodulator”, PORCIMAX is an immunity enhancing formulation that boosts immunity and high resistance to disease. This formulation helps in reducing mortality in swine.

Dr. Perry Mallari explains that PORCIMAX increases the secretion of natural growth hormone, thus improving the different immune component for a higher immune response in swine. He elaborated on the use of enhancing the natural growth hormone as a new approach in supporting the prevention of swine diseases.

The “Pig Disease Summit XI” was attended by Bureau of Animal Industry (BAI) officials, swine producers and swine practitioners.

Swine Raising for Meat Production In the Philippines

Roundworm infectionRoundworm infection is caused by the bacterial agent scientifically known as Ascaris lumbricoides. Symptoms of this disease depends heavily on the number of worms present in the pigs, management and nutrition of the animals. Pigs infected with this disease demonstrate a slow growth rate, thinness, thick and dull hair growth. Pigs may expel worms through vomit or feces.

This disease may be treated by oral administration of a de-wormer through fees or drinking water. Piperazine dewormers are effective treatment of this disease.

Swine dysenterySwine Dysentery is caused by the bacteria Brachyspira hyodysenteriae. This disease is common to pigs at weight twelve to 75 kg. Severe cases sometimes occur in sows and their sucking

piglets. The bacteria associated with these diseases causes a severe inflammation of the large intestine with dysentery or bloody mucus diarrhea.

This disease is characterized by loss of appetite, fever, weakness, rough coat and watery feces spotted with blood or mucus.

Twitching of the tail, slight reddening of the skin, sunken eyes and dehydration may also be observed. Sudden death may occur in heavy finisher pigs.

Antibiotics in feed for two weeks may be used to treat this disease. New arrivals should be quarantined for seven days and fed high level antibiotics to prevent this disease.

Costs and marketingImportant factors should be considered before venturing into the swine raising enterprise.

A backyard operation requires investments in housing facility with a concrete floor that is livable for hogs, and a viable and healthy seed stock. The backyard operation also requires operation expenses such as feeds, veterinary services, medication and supplements. Livestock insurance is also a n operation expense to be considered.

Large scale operations require fixed investments that include hog houses, facilities and equipment. Required hog houses are farrowing houses or stalls, a gilt/dry/gestating stall, a boar house, a weaning house, a growing/fattening house and an isolation house. Equipment investments for a large-scale operation include water pumps, electrical connections, hammer will, feed mixer, hog scales, and other farm and sanitation equipment. Stock investment are sows or gilts and boars. Large-scale operation expenses are on hog feeds, veterinary services and medication, vitamin supplements, repair and maintenance of buildings and maintenance of machinery and equipment.

Hogs are marketed at weight of 8o kg. There are three ways to market finishing pigs: through a middleman, direct marketing, or auction marketing. Middlemen act as buying or selling agents. Direct marketing to meat processors may be done without the sue of middlemen. Auctioning at a market may also be done where animals are sold to buyers with the highest acceptable price per kilo liveweight or per head. It is important to scout the market for the most viable marketing type in the area before starting a hog farm.

Proper shipment and transport of the pigs should be observed when marketing a large number of hogs. This minimizes losses caused by shrinkage, bruises, injuries and possible deaths.

Large animals should be separated from smaller pigs by a partition. Loading facilities should be provided to proper loading of animals. Beddings of sand and saw dust should be provided when necessary. These beddings should be wet down before loading top keep the animals cool and comfortable in hot weather. Transport vehicles should not be over crowded or over loaded. Hogs should be protected from stress and excitement and should be given enough rest before they are butchered. The animals should not be overfed before transport to prevent vomiting or suffocation.

Record keeping is a key tool in a successful operation and marketing. Record keeping must be kept simple and precise as this can be used for improvements and adjustments to achieve the maximum profitability of the farm and successful daily farm operation.

The two types of records are economical and technical. Economical records refer to the financial side of the operation. This record includes price of meat, price of weanlings and price of feed. Technical records are production and farm schedule. This includes age of sow, farrowing dates, and number of piglets.

Study Finds MRSA in U.S. Swine and Farm Workers

Researchers led by Dr. Tara C. Smith, associate professor of epidemiology at the University of Iowa College of Public Health, have reported finding methicillin-resistant Staphylococcus aureus(MRSA) in pigs and farm workers in the United States.

The investigators found a strain of MRSA, known as ST398 in swine production, in swine production system in the Midwest, according to the new study.

“Our results show that colonization of swine by MRSA was very common in one of two corporate production systems we studied,” said Smith. Because ST398 was found in both animals and humans, it suggests transmission between the two.

“Our findings also suggest that once MRSA is introduced, it may spread broadly among both swine and their caretakers. Agricultural animals could become an important reservoir for this bacterium,” the project leader added.

THE STAPHStaphylococcus aureus, often called “the golden staph”, are bacteria commonly carried on the skin or in the nose of healthy people. About 25 percent to 30 percent of people in the U.S. carry staph in their nose, but it does not make them sick. Staph can also be carried in the armpit, groin, rectum, or genital area. Most staph infections are minor and can be treated without antibiotics. However, staph can sometimes cause serious infections like pneumonia, blood or joint infections, and deep skin infections.

MRSA is a type of staph that is not killed by penicillin and similar antibiotics. About 1 out of every 100 people carries MRSA without making them sick. A recent study estimated that MRSA caused 94,000 infections and more than 18,000 deaths in the U.S. in 2005. MRSA infections do not look like any different than those caused by ordinary staph.

SKIN LESIONSCommon skin conditions caused by staph and MRSA may look like any of the following:• sores that look and feel like spider bites;• red painful bumps under the skin, called boils or abscesses;• a cut that is swollen, hot and filled with fluid or red skin with a honey-colored crust (usually on the face); or• red, warm, firm skin area that is painful and getting larger (usually on the legs).

TRANSMISSIONAnyone can get a staph infection. People are more likely to get a staph infection if they have• skin-to-skin contact with someone who has a staph infection• contact with items and surfaces that have staph on them• openings in their skin such as cuts or scrapes• crowded living conditions• poor hygiene

MRSA IN SWINEMRSA has been, found in a variety of animals including horses, cattle, dogs, cats, and swine. Previous studies have shown that many swine and swine farmers in Canada and the Netherlands are colonized with MRSA. However, the University of Iowa study was the first to investigate carriage of MRSA among swine and swine farmers in the U.S.

FARM FINDINGSFor the study, investigators analyzed nasal swabs of 299 swine and 20 swine workers from two different production systems in Iowa and Illinois. At Production System A, the overall prevalence of MRSA was 70 percent in swine and 64 percent in workers. At Production System B, all swine and human samples were negative for MRSA.

The researchers could not determine why System A had a high prevalence rate of MRSA among its swine and swine handlers, but listed differences compared to System B. First, the systems raised different breeds of swine. Second, System A was an older, more established operation that had approximately twice the number of animals as System B. Third, both systems imported sows from different sources, raising the possibility that ST398 may have been introduced via live swine or pork products.

These findings, according to the American Association of Swine Veterinarians. are very similar to those previously reported in Canada and Europe. It should be noted that MRSA is common in a number of livestock and companion animal species and it should come as no Surprise that it would be found in pigs and people working closely with pigs.

MRSA IN THE NETHERLANDS Another research has shown that ST398 accounts for 20 percent of all MRSA detected in the Netherlands, demonstrating the importance of considering livestock and other animals when examining the epidemiology of MRSA.

“Iowa ranks first in the nation in swine production.” Smith said. “Transmission of MRSA on swine farms or in veterinary facilities could complicate efforts to reduce MRSA transmission statewide and beyond.

Swine Raising for Meat Production in the Philippines (Conclusion)

Here’s an in-depth look at the world of swine raising and the potential business you can get out of it.

Mastitis-metritis-agalactia, syndrome or MMA syndrome, also known as post-partum dysgalactia, is commonly caused by nonspecific or unknown sources. Mastitis and agalactia is the absence or lack of milk in sows.

MMA syndrome may be caused by infection or stress from excitement or difficulty in farrowing. This condition may also be caused by digestive difficulty or by environmental factors.

Metritis is referred as the nonspecific inflammation of the uterus and is associated with abortion, difficult delivery, or retained placenta.

Symptoms of MMA syndrome include abnormal body temperature, reddish-brown mucus discharge with tissues of placental membranes that attract flies. There is also tenderness and warmth in the mammary tissue.

Prevention of MMA syndrome can be done by regularly checking the health status of the breeding sows. Sows with a history in breeding troubles should be replaced. Reduce incidence of MMA by providing proper diet, exercise, and clean, disinfected farrowing environment. A highly digestible, mild laxative ration should be provided for sows after farrowing. Stress and udder injuries should be eliminated.

Affected sows by mastitis may be treated by antibiotic infusion into the udder. Hot compress and mild antiseptic should be applied externally. A pituitary extract containing oxytoxin should be administered.

Metritis may be treated by inserting antibiotics inside the uterus and systematic administration of sulfa injections and other antibiotics.

Pneumonia-Disease Complex Pneumonia-disease complex is characterized by coughing, difficulty in breathing, sneezing, chilling, eye and nasal discharge, and muscular cramps Symptoms of this disease are associated with swine plague, swine flu, athropic rhinitis and enzootic pneumonia.

This disease may be prevented by proper management, and a hygienic and, well-ventilated housing. Overcrowding should be avoided as most respiratory diseases are caused by inhalation of infected air particles. Clean water should be provided at all times, as well as nutritious feed and a vitamin antibiotic feed supplement.

Known treatment is not available for swine flu, swine plague and enzootic pneumonia. Antibiotics like tetracycline and sulfa drugs may be used for prevention. Speedy recovery’ may be achieved by use of stimulants and antiseptics.

Roundworm infection Roundworm infection is caused by the bacterial agent scientifically known as Ascaris

lumbricoides. Symptoms of this disease depends heavily on the number of worms present in the pigs, management and nutrition, of the animals. Pigs infected with this disease demonstrate a slow growth rate, thinness, thick and dull hair growth. Pigs may expel worms through vomit or feces.

This disease may be treated by oral administration of a de-wormer through fees or drinking water. Piperazine dewormers are effective treatment of this disease.

Swine DysenterySwine Dysentery is caused by the bacteria Brachyspira hyodysenteriae. This disease is common to pigs at weight twelve to 75 kg. Severe cases sometimes occur in sows and their sucking piglets. The bacteria associated with these diseases causes a severe inflammation of the large intestine with dysentery or bloody mucus diarrhea.

This disease is characterized by loss of appetite, fever, weakness, rough coat and watery feces spotted with blood or mucus. Twitching of the tail, slight reddening of the skin, sunken eyes and dehydration may also be observed. Sudden death may occur in heavy finisher pigs.

Antibiotics in feed for two weeks may be used to treat this disease. New arrivals should be quarantined for seven days and fed high-level antibiotics to prevent this disease.

Costs and marketingImportant factors should be considered before venturing into the swine raising enterprise.

A backyard operation requires investments in housing facility with a concrete floor that is livable for hogs, and a viable and healthy seed stock. The backyard operation also requires operation expenses such as feeds, veterinary services, medication and supplements. Livestock insurance is also an operation expense to be considered.

Large-scale operations require fixed investments that include hog houses, facilities and equipment. Required hog houses are farrowing houses or stalls, a gilt/dry/gestating stall, a boar house, a weaning house, a growing/fattening house and an isolation house. Equipment investments for a large-scale operation include water pumps, electrical connections, hammer will, feed mixer, hog scales, and other farm and sanitation equipment.

Hogs are marketed at weight of 80 kg. There are three ways to market finishing pigs: through a middleman, direct marketing, or auction marketing. Middlemen, act as buying or selling agents.

Direct marketing to meat processors may be done without the sue of middlemen. Auctioning at a market may also be done where animals are sold to buyers with the highest acceptable price per kilo live-weight or per head. It is important to scout the market for the most viable marketing type in the area before starting a hog farm.

Proper shipment and transport of the pigs should be observed when marketing a large number of hogs. This minimizes losses caused by shrinkage, bruises, injuries and possible deaths.

Large animals should be separated from smaller pigs by a partition. Loading facilities should be provided to proper loading of animals. Beddings of sand and saw dust should be provided when necessary. These beddings should be wet down before loading top keep the animals cool and comfortable in hot weather. Transport vehicles should not be over crowded or over loaded. Hogs should be protected from stress and excitement and should be given enough rest before they are butchered. The animals should not be overfed before transport to prevent vomiting or suffocation.

Record keeping is a key tool in a successful operation and marketing. Record keeping must be kept simple and precise as this can be used for improvements and adjustments to achieve the maximum profitability of the farm and successful daily farm operation.

The two types of records are economical and technical. Economical records refer to the financial side, of the operation. This record includes price of meat, price of weanlings and price of feed.

Technical records are production and farm schedule. This includes age of sow, farrowing dates, and number of piglets.