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FARMERS TRAINING MANUAL ON


PIG FARMING

INTENSIVE PIG HOUSE

BACKYARD PIG HOUSE

NATIVE PIG

IMPROVED PIG

Training Guide to Trainers

Regional Livestock Development Centre, Kanglung


Department of Livestock
© 2019 Regional Livestock Development Centre, Kanglung, Trashigang
Department of Livestock, Ministry of Agriculture & Forest

Published by:
Regional Livestock Development Centre, Department of Livestock, MoAF
KanglungTrashigang: Bhutan

Compiled by:
1. Dr. Norbu Doelma
2. Mr. Cheku

Layout and illustration: Mr. Namgay Dorji, PPO (Head IMS)

For copies and information:


Regional Director
RLDC, Kanglung
Trashigang
FARMERS TRAINING MANUAL ON
PIG FARMING

Training Guide to Trainers

Regional Livestock Development Centre, Kanglung


Department of Livestock
i
iii
TABLE OF CONTENTS

1. Introduction..............................................................................................................1
2. Importance of pig rearing and understanding the prevailing pig production
systems .....................................................................................................................4
2.1. Advantages of Pig Rearing:..............................................................................4
2.2. General idea on the prevailing pig system in the country:...............................4
3. Prevailing pig housing systems ..............................................................................6
3.1. Prevailing housing systems of pigs:.................................................................6
3.2. Points to be considered in construction of pig sty............................................7
3.3. Floor space requirement...................................................................................9
4. Available breeds of pigs......................................................................................... 11
4.1. Available Pig Breeds and their Characteristics..............................................11
4.2. Native pigs......................................................................................................12
5. Reproductive cycle of the sow...............................................................................14
5.1. Puberty............................................................................................................14
5.2. Estrous cycle...................................................................................................14
5.3. Signs of heat...................................................................................................14
5.4. Points related to pig reproduction..................................................................14
5.5. Flow chart of the reproductive cycle of the sow............................................15
6. Selection of breeding animals and breeding systems..........................................17
6.1. Criteria for selection of breeding boar...........................................................17
6.2. Criteria for selection of breeding sows...........................................................17
6.3. Systems of Breeding.......................................................................................17
7. Restraining and transportation of pigs/piglets...................................................20
7.1. Restraining of Piglets.....................................................................................20
7.2. Restraining of older/heavier Pigs...................................................................20
7.3. Points to be considered during transportation of live pig/piglet....................21
7.4. Animal welfare...............................................................................................21
8. Care and management of different categories of pigs........................................23
8.1. Care and Management of Pregnant sow.........................................................23
8.2. Care and Management during and after Farrowing........................................23
8.2.1. Flushing...............................................................................................24
8.3. Care and Management of neonate/piglet........................................................24
9. Care and management of growing and finishing pigs and boar........................25
9.1. Care and management of growing/finishing pigs...........................................25

v
9.2. Care and Management of the boar.................................................................25
9.3. Wallowing.......................................................................................................25
10. Feeding different categories of pigs for optimum production ..........................27
10.1. Main components of Nutrients.......................................................................27
10.2. Category of Concentrate Feed........................................................................27
10.3. Commercial Farm Feeding.............................................................................27
10.4. Commonly used feed stuff by small pig Producers........................................28
10.5. Some points to be considered in feeding Management..................................29
11. Common diseases of pigs and their preventive measures .................................31
11.1. Assessment of Diseased Pigs.........................................................................31
11.2. Most prevailing diseases in pigs, their control and preventive measures......31
11.3. Parasitic Infestations.......................................................................................33
11.3.1. Internal Parasites.................................................................................33
11.3.2. External Parasites................................................................................33
11.4. Measly Pork....................................................................................................33
11.5. Vaccination.....................................................................................................34
12. Waste management................................................................................................36
12.1. Bio gas plant...................................................................................................36
12.2. Traditional composting...................................................................................36
13. 1Record keeping.....................................................................................................38
13.1. Different types of farm records......................................................................38
14. Bio-security.............................................................................................................40
14.1. Basic biosecurity measures............................................................................40
15. Production of Quality Pork ..................................................................................42
15.1. Antemortem Care...........................................................................................42
15.2. Bleeding..........................................................................................................42
15.3. Dehairing or skinning, gambrel hanging........................................................42
16. Field visit.................................................................................................................43
17. Biblography............................................................................................................44
18. Annexture ..............................................................................................................45

vi
LIST OF TABLES

Table 1. Floor space requirement for different categories of pigs....................................9


Table 2. Onset of puberty in different breeds..................................................................14
Table 3. Commonly used feed stuff by small producers and their possible source of
nutrients...........................................................................................................................29
Table 4. Signs of healthy and diseased pig.....................................................................31
Table 5. Vaccination schedule for pigs...........................................................................34
Table 6. Breeding record (Source: CNR)........................................................................38
Table 7. Litter or sow record (Source: CNR)..................................................................38
Table 8. Mortality record (Source: CNR).......................................................................38
Table 9. Expences and income (Source: CNR)...............................................................38
Table 10. Herd statistics (Source: CNR).........................................................................38

vii
LIST OF FIGURE

Figure 1. Herd of pigs under free-range system...............................................................6


Figure 2. Tethered pig.......................................................................................................6
Figure 3. Open enclosures.................................................................................................6
Figure 4. Semi-intensive shed...........................................................................................6
Figure 5. Scientific housing (Courtesy: Lingmethang Farm)...........................................6
Figure 6. Integrated Housing............................................................................................7
Figure 7. Schematic diagram of shed and gable type roof................................................8
Figure 8. Wall and roofing of shed....................................................................................8
Figure 9. Floor plan of pigsty...........................................................................................9
Figure 10. Large Black...................................................................................................11
Figure 11. Saddleback.....................................................................................................11
Figure 12. Duroc.............................................................................................................11
Figure 13. Landrace........................................................................................................11
Figure 14. Yorkshire.......................................................................................................12
Figure 15. Sofak (Native)...............................................................................................12
Figure 16. Sow standing still when applied pressure on the back..................................14
Figure 17. Cross breeding...............................................................................................17
Figure 18. Inbreeding......................................................................................................18
Figure 19. Controlling heavier pigs with the help of snare.............................................20
Figure 20. Restraining heavier pigs on their side wit the help of a rope........................20
Figure 21. Process of farrowing......................................................................................23
Figure 22. Nesting behavior............................................................................................23
Figure 23. Sow with piglets............................................................................................24
Figure 24. Clipping of needle teeth.................................................................................24
Figure 25. Boar with a pair of well-developed testicles.................................................25
Figure 26. Pig affected by swine fever...........................................................................31
Figure 27. Snout and foot of pig with FMD...................................................................32
Figure 28. Damaged joints and feet................................................................................32
Figure 29. Faeces with worms........................................................................................33
Figure 30. Pigs with mange............................................................................................33
Figure 31. Lifecycle of T. solium....................................................................................34
Figure 32. Benefits of biogas..........................................................................................36
Figure 33. Composting of degradable materials.............................................................36
Figure 34. Rough diagram for primal muscle cuts.........................................................42

viii
1. INTRODUCTION
In Bhutan, most of the population lives in rural areas where livestock farming is
the integral part of their livelihood. These animals are found in almost all the agro-
ecological zones ranging from the subtropical to the alpine region. Raring of pigs
however have been an important contributor to human welfare since long time back.
They have socio-economic and cultural importance to the livelihood of many Bhutanese
rural communities. However, there is evidence of increased religious disapproval of pig
raising and the consumption of pork, which is mainly met from imports, is increasing
every year contributing significantly to the trade deficit of the national economy.

With the growth of income and employment, the demand for livestock products is
increasing rapidly. But smallholder livestock keepers are not adequately equipped to
capture these emerging market opportunities. As such, this manual through the support
of CARLEP Project has been developed with the objective of building the capacity
of smallholder of pig producers to bring changes in their production practices and to
transform subsistence farming into small scale commercial farming. The manual is
meant for trainees attending theoretical or practical pig training courses and for small
scale farmers to read at home to improve their knowledge about pig production.

In preparing this manual, multiple sources have been used as references corresponding to
our Bhutanese conditions and every effort has been made to provide correct information.
It is assumed that the trainer of this manual have some understanding of pig production
as the manual text has been kept to a minimum and it is mostly illustrated with photos.
We also expect the trainers to use locally relevant examples to make the delivery context
specific.

1
Overview of ‘ Training Manual on Pig Farming’

Session Topic Time Remarks


Day 1
Registration 15 minute
Importance of Pig rearing and Understanding
Session 1 45 minute Theory
the Prevailing Pig Production Systems
Session 2 Prevailing pig farming systems in the area 45 minute Theory
Tea Break
Session 3 Available pig breeds in the country 1 hour Theory
Session 4 Reproductive cycle of the sow 1 hour Theory
Lunch Break
Selection of breeding animal and breeding
Session 5 1 hour Theory
systems
Session 6 Restraining and transportation of pigs 1 hour Theory
1 hour Practical
Day 2 Recap of day 1 by Participants 15 minute
Session 7 & Care and management of different categories of
3 hours Theory
8 pigs
Session 9 Feed and feeding of different Categories of pigs 1 hour Theory
Lunch Break
Common diseases of pig and their control
Session 10 1.5 hour Theory
measures and vaccination
1.5 hour Practical
Day 3 Recap of day 2 by Participants 15 minute
Session 11 Waste Management 1.15 hour Theory
Session 12 Record keeping 30 minutes Theory
Session 13 Bio-security 30 minutes Theory
Session 14 Slaughtering 30 minutes Theory
Tea Break
Session 15 Field Visit 5 hours Practical

Note: The suggested time table is only indicative, facilitator may modify the time table
as deem fit locally.

2
SESSION 1: IMPORTANCE OF PIG REARING AND UNDERSTANDING THE
PREVAILING PIG PRODUCTION SYSTEMS

Duration: 0.75 hours

Target Group: Pig rearing farmers

Learning ––To high light the advantages of pig rearing and the prevailing pig
objective systems.
Learning ––Farmers should be able to understand the advantages of pig rearing
outcome and the pig rearing systems practiced in the country.
Content ––Advantages of pig rearing
––General idea on the prevailing pig system in the country

Methodology ––Lecture
––PPT presentation
Materials/ ––Postures
tools ––Projector
––Markers
Assessment ––Q & A

3
2. IMPORTANCE OF PIG REARING AND UNDERSTANDING THE
PREVAILING PIG PRODUCTION SYSTEMS
2.1. Advantages of Pig Rearing:
––Pig is a more efficient yielder than any other animal. In addition, pig carcass
have smaller proportion of bones and higher proportion of edible meat
––Efficient converter of low quality feed to high quality meat/animal protein
––Pigs adapt to any environmental conditions and have large litter size.
––Pig faeces make good fertilizers
––Financially rewarding by selling pork and piglets.

2.2. General idea on the prevailing pig system in the country:


Production issues:
––Breed type: Both indigenous and exotic breeds are reared by traditional and
semi intensive systems. Large black and saddle black are commonly seen due
to its prolific character.
––Number of pigs kept by each household: Majority of households rear 1-3 pigs
mainly due to difficulty in feeding and shortage of labor
––Rearing objective: Majority of the households rear pigs for selling purpose.
Pure indigenous breeds are kept mainly for own consumption owing to its
perceived better taste.
––Herd type: About 80-90% household rear pig for meat purpose while 10-20%
rear for breeding purpose.
––Housing system: It varies from place to place and also depending upon the
financial status of the producer. It ranges from free roaming (scavenging) to
backyard or scientific system of housing.
––Major feed resources: Kitchen wastes, jungle forages, residue of country
liquor, rice bran, maize, potatoes etc are the major feed sources.
––Major disease problem: Swine fever, foot and mouth disease, parasitic
(internal and external) infestation, diarrhea, piglet anemia, foot rot are the
major problems.
––Economics of pig production: Roughly the economics of pig production can
be worked out by using the formula.
––Total income earned from a pig-cost of production (cost of piglet + cost of
feed + labor + cost of transportation + others)
––Use of money: The income generated usually is spent on meeting various
household expenses.
––Pig rearing trend: According to the recent statistics, there’s a noticeable
decrease in the number of households rearing pigs. This is mainly due to
religious sentiments and preference of other livestock over pigs.
––Government Support: In order to encourage pig farming in the country, the
government provides subsidy in the form of subsidized piglet price, support for
shed construction in the form of cement and CGI sheet and free transportation.

4
SESSION 2: PREVAILING PIG HOUSING SYSTEMS

Duration: 0.75 hours

Target group: Pig Rearing Farmers

Learning ––To introduce various pig housing systems and points to be


objective considered while designing suitable housing.
Learning ––The farmers should be able to explain different housing systems
outcome and basic considerations while designing a pig house.
––Free-Range (Scavengers)
––Tethering
Content
––Back yard
––Semi-Intensive system
––Intensive System
––Integrated Farming
––Points to be considered in construction of a pig house
Methodology ––Lecture
––PPT presentation
––Participatory discussion
Materials/ ––Photographs
tools ––Projector
––White board
Assessment ––Quiz
criteria

5
3. PREVAILING PIG HOUSING SYSTEMS
3.1. Prevailing housing systems of pigs:
Free-Range (Scavengers): is the traditional method of
rearing pigs. This system is cheap and requires minimal
management. The pigs are allowed to scavenge or
wander freely and pick up food when and where they
can. This system is no more popular due to decrease
in grazing land and also increase in public complaint Figure 1. Herd of pigs under
because of the damaged caused to the land and crops free-range system
by the pigs.

Tethering
Pigs are confined in the homestead/roadside by tying
on the chest with a short/long rope. Most of the feed
and water required are provided to the pigs. A small
part is left for the pigs to scavenge. They are left in the
open day and night. Figure 2. Tethered pig

Backyard Rearing
The pigs are housed in a simple sty constructed with
elevated bamboo or wood. The pigs are also tethered in
some cases. All required feed and water are provided in
the shed. Some sheds can have roofing while are open
Figure 3. Open enclosures
enclosure

Semi-Intensive System
The animals are confined to a limited area and backyard
feeding is practiced. The animals are fed on kitchen
wastes, food by-products, and minimum management
adopted. Productivity is better.

Intensive Farming Figure 4. Semi-intensive shed


This is the commercial method of pig production.
Housing is done from concrete flooring and asbestos
roofing. Adequate shade, pen space, feed and water
facilities are provided to meet the requirements of
the pigs. Skilled management adopted and high
productivity.

Figure 5. Scientific housing


(Courtesy: Lingmethang Farm)

6
Integrated System
––Piggery enterprise can be integrated
with fish farming. The wastes from
the pig house are directly drained
into the pond and act as excellent
pond fertilizer & raise the biological
productivity of the pond. Some
fishes feed directly on pig excreta,
which contain 70% digestible food
for the fish. No supplementary
feed is required for the fish culture, Figure 6. Integrated Housing
which normally accounts for 60%
of the total input cost.

Benefits of Integrated Pig Farming


1. The fish utilize the food spilled by pigs and their excreta which is very rich in
nutrients.
2. The pig dung acts as a substitute for pond fertilizer and supplementary fish feed.
Hence, the cost of fish production is greatly reduced.
3. No additional land is required for piggery operations.
4. Cattle fodder required for pigs and grass are grown on the pond embankments.
5. Pond provides water for washing the pig - sties and pigs.
6. It results in high production of animal protein per unit area.
7. It ensures high profit through less investment.
8. The pond muck, which gets accumulated at the pond bottom due to constant
application of pig dung, can be used as fertilizer for growing vegetables and other
crops and cattle fodder.

3.2. Points to be considered in construction of pig sty


Location
––An open, elevated (to avoid water logging) space, sufficiently exposed to sunlight.
––At least 50 meters away from residential place.

Orientation of the house


––The house should be well ventilated and directed longitudinally in North-South
direction to allow sunlight in the morning as well as in the evening. Sunlight helps
to keep the floor dry and also reduces the chance of diseases.

7
Type of house
––Pig house may have single or double rows of pen. In large farms, double rows
facing each other are constructed.
––Depending upon single/double, the type of roofing may vary. Generally in single
row pen, roof is of shed type (single roof and slopes to one side) while in double
row pen, roof is gable type (double roof, slopes on both sides)

Figure 7. Schematic diagram of shed and gable type roof

Floor
––Floor should be concrete, little rough to avoid slipperiness. Should be slightly
sloped for easy drainage.
––Floor space should be adequate as per the requirement of the pigs. Inadequate
space may lead to increase in disease and low productivity.
––A drain of about 1 feet wide and 0.5 feet depth should be constructed on the
sloped- side of the floor.

Feed and Water trough


––The feeding and water trough should be 1.5 feet wide and 1 feet depth. The feeding
trough should be longer than the water trough.
––As a low cost measure, tyre, wooden block and concrete bowls can also be used.

Wall
––Walls should be constructed 3.5 feet above the
plinth area. The part above 3.5 feet can be covered
with bamboo netting/wire to prevent crows and
other predators.
––In high altitude areas, the height of the house
should be lowered in order to reduce heat loss
from the surface. Lower houses also protect pigs
from cold winds. Figure 8. Wall and roofing of
––In plain areas, height of the shed can be increased shed
for free circulation of air

8
Provision for pregnant and lactating sow/boar/diseased pig.
––Separate provision should be made for farrowing pigs, diseased pigs and boars.
––Farrowing pens should have the provision for creep area (protected space for
feeding piglets) with guard rail on one side to protect piglets from their mothers
before weaning.
––Breeding boars should be kept single to prevent disturbance to others.
––Diseased animals should kept in isolation.

3.3. Floor space requirement


Pig houses should have two parts:
––Pen – house with roof and side wall for
feeding, watering, resting, etc.
––Paddock- adjacent space covered
by half wall without roof mainly for
exercise.
Figure 9. Floor plan of pigsty
Table 1. Floor space requirement for different categories of pigs

Type of Pig Pen size Number of pigs per pen


Pregnant sow (farrowing pen) 10 ft X 8 ft (80 sq. ft) Single
Weaners (1-3 months) 10 ft X 10 ft (100 sq. ft) 8-10 piglets
Grower (3-7 months old) 10 ft X 10 ft (100 sq. ft) In group of 5-7 pigs
Finisher (8-12 months old) 10 ft X 10 ft (100 sq. ft) In group of 3-4 pigs
Breeding boar 10 ft X 8 ft (80 sq. ft) Single
Breeding sow/gilt 10 ft X 10 ft (100 sq. ft) In group of 3-4 pigs

9
SESSION 3: AVAILABLE BREEDS OF PIGS

Duration: 1 hour

Target group: Pig rearing Farmers

Learning ––To be able to familiarize and recognize different breeds of pigs with
objective their characteristics.
Learning ––The participants should be able to recognize different breeds of pigs
outcome with their characteristics
Content ––Large Black
––Saddleback
––Duroc
––Landrace
––Yorkshire
––Native breeds
Methodology ––Lecture
––PPT presentation
Materials/ ––Photographs
tools ––Projector
––Postures
Assessment ––Q & A, Picture Spotting
criteria

10
4. AVAILABLE BREEDS OF PIGS
4.1. Available Pig Breeds and their Characteristics

LARGE BLACK
Characteristics: It is known for its ability to raise large
litters out of doors while being excellent foragers.
a. Solid Black-snout to tail.
b. Large lop ears covering the eyes.
c. Long straight face and snout.
d. Long deep bodies. Figure 10. Large Black

SADDLEBACK
Characteristics: It is docile pig with good mothering skills.
It is also very hardy and a good forager.
––Black color with white band running over the shoulder
and down to both front feet.
––Medium to large loop ear.
Figure 11. Saddleback
DUROC
Characteristics: Has good mothering ability, resistant to
stress and adaptable to various environmental conditions.
––It is red in color.
––Very prolific, drooping ears
––Useful for crossbreeding
Figure 12. Duroc
––Have medium length and slight dish face.

LANDRACE
Characteristics: Landrace breeds are promoted for their
ability to cross with other breeds and are known for their
length of body.
––Straight snout and trim jowl, and very large, slightly
drooping ears. Figure 13. Landrace
––Landrace sows are prolific, farrow large litters, and possess good mothering ability.
––The breed is medium in size and is noted for its efficient feed utilization and meaty
carcass.

11
YORKSHIRE
Characteristics: The Yorkshire is a large breed and has
been used widely in crossbreeding programs. It is known to
have excellent mothering ability and is often referred to as
the “Mother Breed.”
––White in color with slightly dished face and erect
ears. Figure 14. Yorkshire
––Extremely long, deep-sided hogs with high carcass quality and are known to be
very prolific.

4.2. Native pigs


Native pig rearing has been an important contributor to human welfare since long time
back. They have socio-economic and cultural importance other livelihood of many
Bhutanese rural communities. However, there is evidence of decrease in population and
increasingly being replaced by the exotic breeds. If not taken proper measures, probably
of extinction could happen within a short period of time. These indigenous pigs are
hardy, resistant to many diseases and can adapt to harsh rural environment under low
inputs. Under scavenging, they have better mothering ability and increased survival of
litters per farrowing than exotic. It can adapt to local conditions and can tolerate heat
and cold better than the imported pigs. They can thrive well on locally-available feeds,
including kitchen and farm refuse, and can cope with low quality feeds. Rearing is by far
cheaper. At least four types of indigenous pigs (Dempha, Dromfak, Sefak and Jitu) have
been reported in Bhutan (FAO, 2010). However their name varies from region to region.
Figure 15 shows the native (sofak) pig found in Udzorong, Tashigang.

Characteristics: Native breeds of pig can be found throughout the country.


––They area small body size compared to other exotic
and cross pig types.
––Native pigs are resistant to parasites and diseases.

Figure 15. Sofak (Native)

12
SESSION 4: REPRODUCTIVE CYCLE OF THE SOW

Duration: 1 hour

Target group: Pig rearing Farmers

Learning ––To understand about the reproductive cycle of the sow.


objective
Learning ––The participants should be able to detect heat in sows and know the
outcome right time for mating.
Content ––Puberty
––Estrous cycle
––Signs of heat
––Flow chart of the reproductive cycle of the sow
Methodology ––Lecture, Video clips
––PPT presentation
––Participatory discussion
Materials/ ––Photographs
tools ––Projector
Assessment ––Quiz
criteria

13
5. REPRODUCTIVE CYCLE OF THE SOW
5.1. Puberty
It’s the time when the reproductive system starts functioning with the appearance of heat
(estrous cycle)

5.2. Estrous cycle


––The average length of estrous cycle is 21 days with a range of 18-24 days.
––Heat sign remains for 1-3 days.
––Best time to mate is 12-36 hour (15-24 hours) after the onset of heat (standing
heat), second service 12 hours after the first service is advocated for higher
conception rate and large litter size.
––The young gilt should at least attain 8 months old in cross bred pigs, 4-7 months
in indigenous breeds and 6-8 months in exotic pigs.
––The minimum body weight of gilt should weigh 80 kilograms or above.

5.3. Signs of heat


––Stands still with arched back when apply
pressure on back.
––Mounting or attempting to ride other females
––Swollen, red vulva
––Mucus from the vulva
––Popping of the ears
Figure 16. Sow standing still
when applied pressure on the
Table 2. Onset of puberty in different breeds back

Breed Age at Puberty


Exotic Breed 6-8 months
Cross Breed 7-8 months
Indigenous Pig 4-7 months

5.4. Points related to pig reproduction


––Male or female pigs are generally used for breeding at the age of 7-8 months after
their sexual maturity.
––Gestation period is 114 days
––Piglets suck mother’s milk till 5-8 weeks of age. Thereafter the piglets should be
separated (weaned) from their mothers.
––Sows again come in heat 1-2 weeks after weaning and should be re-bred in next
estrous cycle.

14
cycle.
✓ Total time for one cycle is 164 days. In normal conditions, 2 cycles are possible in one
year with average feed and good management.

––Total time for one cycle is 164 days. In normal conditions, 2 cycles are possible in
5.5. Flowonechart
year with average
of the feed and goodcycle
reproductive management.
of the sow
5.5. Flow chart of the reproductive cycle of the sow

Farmers’ Training Manual on Pig Farming

15
SESSION 5: SELECTION OF BREEDING ANIMALS AND BREEDING
SYSTEMS

Duration: 1.25 hours

Target group: Pig rearing Farmers

Learning ––To impart knowledge on the criteria for selection of breeding


objective animals and the breeding system.
Learning ––The participants should know all basic selection criteria for breeding
outcome animal selection and the common breeding practices.
––Criteria for selection of breeding boars
––Criteria for selection of breeding sows
Content
––Cross breeding
––Inbreeding
––Natural breeding
Methodology ––Lecture
––PPT presentation
––Participatory discussion
Materials/ ––Photographs
tools ––Projector
––Drawings
––Markers
Assessment ––Q & A
criteria

16
6. SELECTION OF BREEDING ANIMALS AND BREEDING SYSTEMS
6.1. Criteria for selection of breeding boar
The following parameters should be considered while selecting a boar:
––The boar should show true breeding character.
––Boar should be healthy and masculine, long and deep body, strong legs and
back.
––Age shouldn’t be less than 7 months during the time of breeding.
––Should have both testicles well-positioned and size should match its body size
and age.
––Boar should be free from any parasitic or contagious diseases.
––Boar should have good sex libido.
––Boar shouldn’t be overweight since that reduce the performance of the boar.

6.2. Criteria for selection of breeding sows


––A healthy sow with the history of one farrowing with health litters is preferred.
––Age shouldn’t be below 7 months.
––The sow should be feminine, good lucking and active.
––It should not be too fatty.
––Udder should be well developed with minimum 12 functional teats, 6 teat in
each row and the condition of the teat should be good.
––The sow should have good mothering ability.

6.3. Systems of Breeding


Cross breeding
Mating of two individuals from different breeds
to produce hybrids.

Advantages
––Increased Vigor & growth rate of litters
––Large litter size
––Increased disease resistance
Figure 17. Cross breeding
In-breeding (mating of related pigs)
Mating between individuals of the same breed but which are more closely related.

17
Examples:
––Father x Daughter
––Son x Mother
––Brother x Sister

Effects of inbreeding
––Reduced strength & Vigor in piglets
––Less no. of piglets
––Decreased birth weight & weaning
weight
––Retarded sexual maturity

Natural Breeding
––In this method a boar having Figure 18. Inbreeding
superior breed characteristics is used for mating.
––To produce better piglets with large litter size, only the best quality boar in the
area should be used.

18
SESSION 6: RESTRAINING AND TRANSPORTATION OF PIGS/PIGLETS

Duration: 1 hour

Target group: Pig rearing Farmers

Learning ––To impart knowledge on methods of restraining pigs and points to


objective be considered while transporting pigs.
Learning ––The participants should be able to demonstrate restraining methods
outcome on live animal and know proper transportation procedure for pig/
piglets.
––Methods of restraining pig and piglets
Content ––Points to be considered during transportation of pigs
Methodology ––PPT presentation
––Participatory discussion
––Practical demonstration
Materials/ ––Photographs
tools ––Projector
Assessment ––Demonstration by trainee
criteria

19
7. RESTRAINING AND TRANSPORTATION OF PIGS/PIGLETS
7.1. Restraining of Piglets.
Pigs need to be restrained to for general health check up, buying/selling, for administering
medicines, vaccination, etc. The pig producers must know proper restraining methods
for the safety of the pigs and themselves.

Method of Restraining
a. Restraining a piglet on the side (for vaccination/treatment/injections)
––At first, place the piglet in the room where it is to be restrained.
––After cornering the piglet, grasp its hind limb firmly with both hands and lift it
from the ground with its head down.
––Hold the rear leg with one hand and use the other hand to grasp the front leg on
the same side of the pig.
––Use your knee to put pressure on the side of the pig to retain the control.

7.2. Restraining of older/heavier Pigs


For restraining older pigs, the following methods are used:

Using snare
––Firstly the pig must be confined to a very
small pen or crowded into a corner.
––A loop is prepared with a twine rope by giving
a slip knot as shown below. The strength
of the material must be appropriate to the
animal’s size.
––With the handle of the snare in one hand,
guide its loop into the mouth over the nose or Figure 19. Controlling heavier pigs
upper jaw. Make sure the snare is above the with the help of snare
tongue. It is pulled into the mouth.
––When the snare is in place, the animal is pulled forward. The pig will pull back.

Laying the pig its side (for surgery/foot trimming etc)


––The pig is snared and firmly controlled.
––A loop is formed at the end of 15 feet length
rope and it is placed around the neck of the
pig.
––The loop is positioned so that the bowline knot
is on top of the pigs neck. Then the rope is
Figure 20. Restraining heavier
brought back and a half hitch is placed around
pigs on their side wit the help of a
the body immediately behind the front legs. rope

20
––The rope is taken further back along the top line and second half hitch is placed
just in front of the rear legs.
––The pig can now be laid down by pulling the rope.
––As the animal responds to the tightening of the hitches, it can be guided with the
rope and snare to lie on one side or the other.
––When the management task is completed, the half hitches are made loose.

7.3. Points to be considered during transportation of live pig/piglet


Improper handling of pigs prior to and during transportation may result in excessive
shrinkage loss, wound, injury and occasional death.

During the process of transportation, following precautions must be taken into


consideration:
––Transporter should clean, disinfect and change the bedding material. Generally
the pigs are transported in sand during summer and straw on sand during winter.
––Care should be taken that pigs are loaded properly, under loading is as dangerous
as over loading. Partition should be made in trucks.
––Pigs should be transported either fed lightly or should be fed 12 hours before
loading.
––Pigs that are over fed or watered defecate or urinate excessively. As a result the
floor becomes slippery and dirty thus making the pigs uncomfortable.
––Efforts should be made to keep the pigs quite. Hot excited pigs experience more
shrinkage and are more prone to injuries.
––Transporting during early morning or late evening id preferred to reduce weight
shrinkage.
––The truck is to be driven slowly, slowed down during turns. Sudden stops are to
be avoided.
––Unloading should be done slowly and carefully. Ppigs shouldn’t be dropped on
the grounds.

7.4. Animal welfare


Animal welfare means how an animal is coping with the conditions in which it lives. An
animal is in a good state of welfare if:
––It is healthy, comfortable, well nourished, safe, able to express natural behavior,
and if it is not suffering from unpleasant states such as pain, fear, and distress.
––Good animal welfare requires disease prevention and veterinary treatment,
appropriate shelter, management, nutrition, humane handling and humane
slaughter/killing.
––Animal welfare refers to the state of the animal; the treatment that an animal
receives is covered by other terms such as animal care, animal husbandry, and
humane treatment.

21
SESSION 7 & 8: CARE AND MANAGEMENT OF DIFFERENT CATEGORIES
OF PIGS.

Duration: 3 hours

Target group: Pig rearing Farmers

Learning ––To impart knowledge on day-to-day management of different


objective categories of pigs.
Learning ––The participants should assimilate clear understanding on day-to-
outcome day management of piglets, pregnant and lactating sows and boars.
––Care and management of pregnant sows
Content ––Care and management during and after farrowing
––Care and management of piglets
––Care and management of Growing/finishing pigs
––Care and management of boars
Methodology ––Group work
––PPT presentation
––Participatory discussion
Materials/ ––Photographs
tools ––Projector
Assessment ––Group presentation, Extempore, Q&A
criteria

22
8. CARE AND MANAGEMENT OF DIFFERENT CATEGORIES OF
PIGS.
8.1. Care and Management of Pregnant sow
––Gestation period ranges from 114 to 117 days.
––After mating if the sow does not come to heat in 21-42 days, it confirms
conception.
––Sows should be fed with quality green fodder and balanced diet.
––Protein source (oil cakes/ soya bean meal), mineral and vitamins are essential
during the time of pregnancy.
––Feed should be reduced 8-10 days before farrowing in order to reduce abdominal
pressure on the fetus.
––Pregnant sows should be shielded from extremes of heat to prevent fetus loss
during early pregnancy. Pregnant sow should be segregated from others.
––Pregnant sows should be allowed to exercise in open area or pasture area at
least for some time every day. Exercise keeps the sow fit and active, increases
appetite and reduces stiffness.
––The farrowing pen should be dried off before keeping the sows there. Provision
of bedding material has to be provided after 90 days of gestation.

8.2. Care and Management during and after Farrowing


––Sows look restless and anxious before 10-15hrs of farrowing
––Nesting around the bedding material by snout
––Vulvar swelling and enlargement. Sometimes dripping of milk from the teats.
––Farrowing completes within 2-6 hrs
––Segregate new born piglets immediately
––After 2-3 hrs sows should be provided with semi-liquid feed
––Remove the placenta completely from the sow and bury it.

Figure 21. Process of farrowing Figure 22. Nesting behavior

23
8.2.1. Flushing
It is a process of giving extra amount of feed to the gilt or sow just before 2 weeks of
breeding or service. The flushed animals should be fed 0.5-1 kg extra feed/day.

8.3. Care and Management of neonate/piglet


––The newborn piglet should be cleaned, especially the mucus from the mouth
and the nostrils with a clean cloth.
––The naval cord of the piglets should be cut with a sterilized blade 2-3 cm away
from the naval and should be tied with a clean thread. Tincture iodine is to be
applied over the tied portion.
––Piglets are placed on a clean dry area and are assisted in suckling the colostrums
within 45 minutes to 1 hr after farrowing.
––Piglets are born with 4 pairs of teeth, two pairs on both upper and lower jaws
called the needle teeth. It has no importance in piglets and should be clipped
as soon as
––Possible to avoid injuring sows teat during suckling.
––Provision for a creep area (by putting partition) should be made within the shed
for safety of the piglets.
––Iron injection has to be administered between 4th and 14th day after farrowing
to prevent piglet anemia. The udder of the sow can also be sprayed with iron
tonics or ferrous sulphate mixed with molasses. Red soil can also be used in the
absence of iron injections.
––In cold weather or winter, a small area can be heated with infrared lamp.
––This keeps the young pigs warm and helps prevent pneumonia and crushing as
the piglets tend to hurdle for warmth.
––If the mother is unable to feed or incase of death of the sow, fostering from
another sow should be done.
––Timely weaning of the piglets has to be ensured. This helps the sows to come to
heat again quickly. During weaning the mother is removed from the pen instead
of removing the piglets.
––Male piglets to be reared for fattening purpose should be castrated at the age of
1.5-3 months.

Figure 23. Sow with piglets Figure 24. Clipping of needle teeth

24
9. CARE AND MANAGEMENT OF GROWING AND FINISHING PIGS
AND BOAR
9.1. Care and management of growing/finishing pigs
This period is considered from weaning to age of slaughter.
––Normal weaning period is 8 weeks (56 days).
––Pigs should be weaned in groups so that they don’t develop isolation stress.
––Periodic examination of fecal sample is recommended. Dewormed at 6 monthly
interval.
––Vaccination is important to protect from Swine fever, FMD etc.
––As they grow male and female should be separated.
––Adequate feed and water should be provided every day.
––Cleaning of pig and pig sty should be done at least once every day.
––Adequate care should be given to prevent any skin or communicable diseases.

9.2. Care and Management of the boar


––A boar should be fed twice a day.
Over-feeding or under feeding
should be avoided.
––2-2.5kg concentrate feed with
adequate water is needed depending
upon the body weight of the boar.
––Traditional feed must be
supplemented with protein source
such as fish meal/ soya bean meal/
Figure 25. Boar with a pair of well-
egg to maintain a strong and healthy developed testicles
body of the boar.
––Breeding should be done before feeding and best time is morning or evening.
––Boar to ratio should preferably be 1:4 ratios. In community level, a breeding
boar against 10 sows also works.
––Same boar shouldn’t be used for breeding more than one female in a week.
––Boars shouldn’t be allowed to be lethargic and fatty. Sufficient space for
exercise should be given.

9.3. Wallowing
Pigs have few sweat glands on their nose. As pigs do not sweat, they need to wallow in
mud or in water to keep their body cool in summer. It is specially needed for fattening
and breeding animals.

25
SESSION 9: FEEDING DIFFERENT CATEGORIES OF PIGS FOR OPTIMUM
PRODUCTION

Duration: 1 hour

Target group: Pig rearing Farmers

Learning ––To understand different categories of feedstuff and the common


objective feedstuff used in feeding.
Learning ––The participants should know the feeding requirements at different
outcome stages and the nutrient content of different locally available feeds.
––Main nutrient components
Content ––Commercial farm feeding
––Commonly used feedstuff by small producers
Methodology ––PPT presentation
––Participatory discussion
Materials/ ––Photographs
tools ––Feed sample
Assessment ––Q & A
criteria

26
10. FEEDING DIFFERENT CATEGORIES OF PIGS FOR OPTIMUM
10.PRODUCTION
FEEDING DIFFERENT CATEGORIES OF PIGS FOR
OPTIMUM
10.1. PRODUCTION
Main components of Nutrients
Feedstuffs consumed by pig get digested in the body. In the process, the nutrients are
10.1. Main components of Nutrients
absorbed by the body for its growth and maintenance. For better growth and production
Feedstuffs consumed by pig get digested in the body. In the process, the nutrients are absorbed by
performance ofgrowth
the body for its the pigsandthe feed stuff For
maintenance. should
bettercontain the production
growth and following performance
nutrients: of the
pigs – Water
–feed
the stuff should contain the following nutrients:
––Proteins/ essential amino acids
✓ Water
✓–– Carbohydrates
Proteins/ essential amino acids
✓–– Vitamins
Carbohydrates
✓–– Vitamins
Minerals
✓ Minerals
––Salts
✓ Salts
✓–– Feedadditive
Feed additive
✓–– Someessential
Some essential
fattyfatty acids.
acids.

10.2.Category
10.2. Categoryof
of Concentrate
Concentrate Feed
Feed
✓ Pellet type ✓ Crumble type

❑ Sow Ration ❑ Creep Feed


❑ Finishers Ration ❑ Starter
❑ Growers Ration

10.3.
10.3.Commercial
Commercial Farm Feeding
Farm Feeding
Creep Feed: When thebabypigsarebetween 7-10days old, provide
themwith creep feed from a separate trough to which the dam has
Creep Feed: When thebabypigsarebetween 7-10days old, provide themwith
nocreep
access.
feed This
from should continue
a separate trough totill the the
which young
dam pigs
has noare weaned
access. This at
should
continue
age till the young
of 6 weeks. Creeppigs are weaned
ration though atexpensive,
age of 6 weeks. Creep ration
is necessary for though
a
expensive, is necessary for a good start and should be supplied freely to piglets.
good start and should be supplied freely to piglets. An allowance of not more than 0.2
An allowance of not more than 0.2 kgperanimal per day is considered adequate.
kgperanimal per day is considered adequate.
✓–– Small
Smallamounts
amountscancan
be provided in pansin pans
be provided
✓ It should be fresh every day
✓–– It should
Best be fresh every
to use commercial creepday
feeds
✓–– Bestpigs
Baby to use commercial
eat creep creep
feed better feeds
if it is sweetened
––Baby pigs eat creep feed better if it is sweetened
Starter Feed: This ration should be gradually introduced before the pigs are
completely weaned at the age of 6 weeks. The practice allows for smoother
Starter Feed:
transition. An allowance of 0.5-1.0
This ration kg per
should be animal
graduallyper day is adequate if fed
introduced
quality feed. Weaners should be on this ration till the live weight of about 10-
before the pigs are completely weaned at the age of 6 weeks.
The practice
Farmers’ allows
Training for smoother
Manual transition. An allowance of
on Pig Farming
0.5-1.0 kg per animal per day is adequate if fed quality feed.
Weaners should be on this ration till the live weight of about 10-20 kg when they should
be gradually introduced to grower ration.

27
Grower Feed: By the time the growingpigis overwiththe stress
of weaning,its digestive system will be competent to deal with
a wider range of proteinandenergyfeedsources.An allowance
of 1.0-2.0 kg of feed per animal per day is adequate. Growers
shouldbe on thisration till thelive weight ofabout 20-50 kg

Sow Ration: Mature sows gain 30-35 kg and gilts 40-


45 kg during pregnancy. Feed should be so regulated
that sows and gilts are never over fat or thin. Individual
feeding is preferred. Flushing is a practice of giving extra
feed to sows and gilts from 1-2 weeks prior to mating and
returns to normal feeding after mating.

––Gestation Diets:
Pregnant sow is feed @ 3000g/day/pig under restricted feeding program.

––Lactation Diets:
Stage Amount of feed/day (kg)
Day of farrowing No feed but ad lib water
Day 1 1 kg
Day 2 2 kg
Day 3 3 kg
Day 4-7 4 kg
Day 8 until weaning @ 1500g/sow/day with additional sucklers allowances of
350g/piglet/day

––Flushing
Flush sow after completion of lactation period to speed up ovulation and
subsequent litter size.

Finisher Diets
Finisher diets are usually fed from 50kgs to market weight.
The diet should contain13-14% crude protein. Feeding
allowance of 2.0-2.5 kg peranimal perday is recommended.
Fattening is best achieved under total confinement.

10.4. Commonly used feed stuff by small pig Producers


Pig producers in rural areas are not aware about the nutrient composition of different
feed stuffs and importance of feeding different nutrients to pigs. The commonly used
feed stuffs with their possible source of nutrients are listed below:

28
Table 3. Commonly used feed stuff by small producers and their possible source of nutrients

Feed Ingredients Source of Nutrient


Residue of country liquor Energy
Kitchen waste Not Specific ( specially energy)
Rice bra/ Rice polish Energy
Maize Energy
Vegetables Minerals + Vitamins
Taro Energy
Banana/fruits Energy
Egg Protein
Green Forage Not Specific
Soya bean meal Protein

––The table shows that locally available feed stuffs are rich in energy but deficient
in other nutrients. These feeds cannot support normal growth and reproduction of
pigs.
––For normal growth and reproduction of pigs, the producers should add feed
ingredients rich in protein such as Soya bean meal, Lentils, Beans, Whey,
Groundnut & Mustard oil cake.

10.5. Some points to be considered in feeding Management


––Moldy feeds should be avoided as these might lead to aflatoxicosis.
––Water should be provided from a hygienic source to avoid water borne diseases.
––In absence of concentrate feed, sweet potato, legume forages, broken rice, rice
polish, minerals and vitamins, together with some protein source can form a
feed.
––If green vegetables/forages are used, the leaves and vegetables should be
chopped into pieces and it should be boiled to increase the digestibility of the
ration as well as to reduce the chance of infectious disease.
––Instead of collecting and feeding jungle forages, pig producers should cultivate
some food-feed/ forages (e.g. maize, sweet potato, taro, etc) at the homestead.
Many of these crops can be can be cultivated in a small plot of land as mixed
crop.

29
SESSION 10: COMMON DISEASES OF PIGS AND THEIR PREVENTIVE
MEASURES

Duration: 1.5 hour

Target group: Pig rearing Farmers

Learning ––To impart knowledge on the identification of sick animals and


objective explain about the major diseases in pigs and their preventive
measures.
Learning ––The participants should be able to recognize signs of sick animals
outcome and take preventive measures accordingly.
––Assessment of diseased animals
Content ––Swine fever
––FMD
––Lameness
––Piglet Anemia
––Internal and External Parasites
––Measly Pork
––Vaccination
Methodology ––Lecture
––PPT presentation
––Participatory discussion/Group work
Materials/ ––Photographs
tools ––Projector
Assessment ––Picture Spotting, Extempore
criteria

30
11. COMMON DISEASES OF PIGS AND THEIR PREVENTIVE
MEASURES
11.1. Assessment of Diseased Pigs
Pigs should be observed at least once every morning. Any pigs with sign of disease
should be immediately separated from the flock.

Table 4. Signs of healthy and diseased pig

Character Healthy Pig Diseased Pig


Skin and hair Shinning and healthy Dull
Tail Neatly curled Tail hang straight
Eyes Bright with no discharge Dull with discharge
Movement Easy, a resting pig relaxes and Not found in relaxed state and the
breathes evenly and quietly breathing is fast
Appetite Normal Does not feed itself
Stool Normal Constipated/ Diarrhea
Body Round and fleshy Pot-bellied
Discharge NO discharge from any part of the Discharge from the orifices are
body noticed
Temperature Normal High

11.2. Most prevailing diseases in pigs, their control and preventive measures.

Swine Fever:
––Fever 105-107 F
––Loss of appetite
––Nervous signs like convulsions,
tremors, etc
––Conjunctivitis and nasal discharge
––Death within 1-7 days
Figure 26. Pig affected by swine fever
Preventive Measures:
––Vaccinate twice a year
––Isolate the diseased animals
––Thoroughly clean the pig and disinfect the shed, utensils and surrounding.

31
Foot and Mouth Disease:
––Fever
––Profuse stringy and foamy Salivation.
––Lameness and difficulty in eating.
––Vesicles on tongue, inner cheeks, gums and inter digital space followed by
ulceration of the mucus membrane of the mouth and foot.

Prevention & Control:


––Isolation of sick animals.
––Vaccinate twice a year.
––Clean the lesions on the foot and mouth with potassium permanganate.
––Apply antibiotic/antiseptic ointment or solutions if required.
––Thoroughly clean the farmhouse, utensils and surrounding.

Figure 27. Snout and foot of pig with FMD


Lameness:
––Damage to the feet, joints or muscles
or to the nerves controlling the leg
––Cause: Poor flooring of the house
––Difficulty in standing or walking
––Will not be able to breed.

Piglet Anemia
It is caused due to deficiency of iron in
Figure 28. Damaged joints and feet
piglets. The sign and symptoms are :
––Piglets become dull, weak and anemic.
––Skin develops wrinkles and roughness.

32
Prevention and control:
––Iron injection at 4th and 14th day age of piglets.
––Supply of iron salts (ferrous sulphate) on the sows udder around the teat so that the
piglets receive the iron while suckling milk.
––Red soil can be provided in the sheds where iron salts are not available.

11.3. Parasitic Infestations


11.3.1. Internal Parasites
––Large white worms, Ascaris suum
––Whip worm, Trichuris suis
––Red stomach worm, Hyostrongylus
rubidus
––Thread worm, Strongyloides ransomi
Figure 29. Faeces with worms
Signs of infestation:
––Inappetance, Diarrhea
––Pot-bellied, Rough Hair coat
––Stunted growth, loss of appetite
––Coughing

Treatment:
––Deworming should be done at an age of 1-2 months and once every 3 months
––Ivermectin, Albendazole, Fenbendazole, etc.

11.3.2. External Parasites


These are mainly ticks, lice, mites, etc. The signs of
infestation are:
––Pruritis
––Scaly & Dry skin
––Blisters on skin.
Figure 30. Pigs with mange
Treatment: Ivermectin injection

Prevention: Shed and pig both should be kept clean.

11.4. Measly Pork


A term used for pork infested by Taenia solium cysticerci. The life cycle of T. solium is
indirect. It passes through pigs, as intermediate hosts, into humans, as definitive hosts.
From humans, the eggs are released in the environment where they await ingestion by
another host. Humans as the definitive hosts are directly infected from contaminated
meat.

33
A term used for pork infested by Taenia solium cysticerci. The life cycle of T. solium is indirect.
It passes through pigs, as intermediate hosts, into humans, as definitive hosts. From humans, the
eggs are released in the environment where they await ingestion by another host. Humans as the
definitive hosts are directly infected from contaminated meat.

Figure 29 Lifecycle of T. solium


Figure 31. Lifecycle of T. solium
Prevention and Control
Prevention and Control
The best way to avoid getting tapeworms is to not eat undercooked pork. Moreover, a high level
The best way to avoidandgetting
of sanitation preventiontapeworms is to notofeat
of fecal contamination pig undercooked
feeds also plays pork.
a major Moreover,
role in a
high level of sanitation and prevention of fecal contamination of pig feeds also plays
prevention. Infection can be prevented with proper disposal of human faeces around pigs, cooking

a major rolemeat
in thoroughly
prevention. and/or freezing the meat at −10 °C for 5 days. For human cysticercosis, dirty
Infection can be prevented with proper disposal of human
hands are attributed to be the primary cause, and especially common among food
faeces around pigs, cooking
handlers.Therefore, meat
personal thoroughly
hygiene and/or
such as washing freezing
one's theeating
hands before meatis at
an −10 °C for 5
effective
days. For human
measure. cysticercosis, dirty hands are attributed to be the primary cause, and

especially common among food handlers.Therefore, personal hygiene such as washing


11.5. Vaccination
one’s handsTable
before eating
5 Vaccination is anforeffective
schedule pigs measure.
Route &
Diseases Age & vaccination Remarks
11.5. Vaccination dose

Table 5. Vaccination schedule forPiglets


Swine fever pigsfrom 6-8 wks of age 1 ml i/m
Avoid vaccination in
& repeat at annual. pregnant sows
Diseases Age & vaccination
Foot & Mouth Disease
5 months of age & annual
Route
2ml i/m
& dose Remarks
Swine fever Piglets from 6-8 wks of age & 1 ml i/m Avoid vaccination
Farmers’repeat
Trainingat annual.
Manual on Pig Farming in pregnant sows
Foot & Mouth 5 months of age & annual 2ml i/m
Disease

34
SESSION 11: WASTE MANAGEMENT

Duration: 1 hour

Target group: Pig rearing Farmers

Learning ––To impart knowledge on the different methods of waste management


objective and their importance
Learning ––The participants should be able to explain benefits of waste
outcome management and their advantages.
––Bio-gas plant
Content ––Composting
Methodology ––Lecture
––PPT presentation
––Participatory discussion/Group work
Materials/ ––Photographs
tools ––Projector
Assessment ––Q & A
criteria

35
12. WASTE MANAGEMENT
Waste management
––The waste management is basically developed to recycle and reuse the waste
products to minimize the polluting of our environment.
––Proper management of waste can greatly reduce bad odor, biological oxygen
demand (BOD) and harmful bacteria (E. coli) to an acceptable limit to the soil.
––There are multiple methods of managing waste such as Integrated farming,
Bio-gas plant, Sun drying, Traditional Composting, Vermin-composting
and Effluent treatment etc. However, integrated farming, Bio-gas plant, and
traditional composting can be best practiced in the village level.

12.1. Bio gas plant


––It is an anaerobic
digestion of
biodegradable materials
and biogas produced
comprises mainly of
methane & carbon
dioxide. 3 adult pigs can
be integrated with 1m³
biogas plant sufficient to
meet 70% cooking gas
needs for a family. Figure 32. Benefits of biogas
––Slurry produced is excellent organic manure.
––Bio gas is mainly used for cooking, lighting, heating and duel-fuel engine etc.

12.2. Traditional composting


The pit is filled with waste after
separation & removal of all non-
degradable materials before
composting. Fertilizer is ready for use
when it looks like a dark soil.

Figure 33. Composting of degradable materials

36
SESSION 12: RECORD KEEPING

Duration: 0.5 hours

Target group: Pig rearing Farmers

Learning ––To understand the importance of maintaining different types of in


objective the farm
Learning ––The participants should have clear understanding on different types
outcome of farm records and their maintenance.
Content ––Different Records.
Methodology ––Lecture
––PPT presentation
Materials/ ––Photographs
tools ––Projector
Assessment ––Q & A
criteria

37
13. 1RECORD KEEPING
13.1. Different types of farm records.
The keeping of accurate records is absolutely essential for the success of any pig
enterprise. It gives a clear picture of the type of operations, so that the exact degree of
success can be measured.Therefore, a good record of the number of pigs in herd, feed
consumption, mortality, medication, and sales should be kept.

Also on reproduction details of boar performance, sow productivity; weaners growth


and grower/finisher efficiency should be recorded. The following tables are extracted
from CNR teaching modules, which are found to most suitable at farmers level or small
producers.

Table 6. Breeding record (Source: CNR)


After
Expected Actual
Boar Sow Date onset Litter Litter
Breed Breed System Farrowing Farrowing Remarks
No. No. mated of heat Size M F
Date Date
(Hours)

Table 7. Litter or sow record (Source: CNR)


Sow
Litter size Boar breed Piglet born alive Piglet born death Birth wt. Weaning wt.
Breed
at birth at weaning

Table 8. Mortality record (Source: CNR)


Pig no. Sex Date of death Cause Remarks

Table 9. Expences and income (Source: CNR)


Expenses Unit price Cost Particular Breed Sex Wt. (kg) Total Amount

Table 10. Herd statistics (Source: CNR)


Herd size Total Nos.
Number of animals at the beginning of the month
Increase
Decrease
Number of animals at the end of the month
Percentage mortality

38
SESSION 13: BIO-SECURITY

Duration: 0.5 hours

Target group: Pig rearing Farmers

Learning ––To create awareness amongst the farmers regarding the importance
objective of biosecurity.
Learning ––The participants should be able to assimilate basic biosecurity
outcome measures that should be practiced in the farm.
Content ––Basic biosecurity measures
Methodology ––Lecture
––PPT presentation
Materials/ ––Photographs
tools ––Projector
Assessment ––Q & A
criteria

39
14. BIO-SECURITY
Bio-security
It is the prevention of disease causing agents entering or leaving any place where farm
animals are present. It involves a number of measures and protocols designed to prevent
disease causing agents from entering or leaving a property and being spread.

14.1. Basic biosecurity measures


Farm to farm movement of infected livestock is the most effective means by which
animal diseases such as Foot and Mouth Disease can be spread. Diseases can also be
spread by other means, such as wildlife, air or other vectors. Basic biosecurity measures
are concerned with minimising the spread through contaminated vehicles, clothing,
footwear and equipment.The two key biosecurity measures are concerned with:
––Minimising movement of people, vehicles and equipment where animals are
kept and
––Implementing best practice (hygiene and protective clothing) in situations
where there is direct contact with animals.

Bio-security refers to the procedures and protocols that minimize the pig’s risk of
transmitting disease between groups. An effective bio-security program is a philosophy
using precautions, which should be followed by the production team. All individuals
should know and understand both why the precautions are in place as well as why they
are important.
––Entry of people, machinery and vehicles should be restricted, and restrict access
to all areas. All incoming and outgoing vehicles, machinery and equipment use
a single route. Foot dip and tyre dip should be in placed at all the entry points.

40
SESSION 14: Production of Quality Pork

Duration: 0.5 hours

Target group: Pig rearing Farmers

Learning ––To impart knowledge on how to produce good quality pork.


objective
Learning ––The participants should be able to know ante mortem care and
outcome dressing of carcass in a systematic manner.
––Antemortem care
Content ––Bleeding
––Dressing procedure
Methodology ––Lecture
––PPT presentation
Materials/ ––Photographs
tools ––Projector
Assessment ––Q & A
criteria

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15. Production of Quality Pork
15.1. Antemortem Care
Before slaughter, pigs should be given free access to water but be denied food for at
least 12 and preferably 24 hours in order to help purge the digestive system. They should
not be crowded, exposed to high temperatures or unnecessarily stressed. Just before
slaughter, they can be hosed clean, or scrubbed by hand if they will tolerate handling
without becoming stressed. It is not only cruel to stress animals and to cause them
unnecessary pain; it results in a poorer meat product.

15.2. Bleeding
––The objectives of bleeding are to kill the animal with minimal damage to the
carcass and to remove quickly as much blood as possible as blood is an ideal
medium for the growth of bacteria.
––To prevent the risk of recovery, animals must be bled as soon as possible after
stunning.

15.3. Dehairing or skinning, gambrel hanging


––Immerse the bled-out pig into the tub of hot (150-160 F) water, and use the
thermometer and some kettles full of boiling water to make sure it stays that
way.
––After 5 minutes or so, haul the pig out onto the table and scrape the bristles hard
and furiously with your scraping tools. If the bristles do not come off easily, dip
the pig again.
––For the final dehairing, burning the remaining hair that couldn’t be removed
can do singeing.
––Make a tiny cut just below the genital slit, being careful not to puncture any
intestines, then slip your hand inside the carcass and keep two cupped fingers
on the back of the knife as you cut. This keeps the guts from accidentally being
slashed,
––You will be removing the innards in three stages: the stomach and intestinal
mass in the abdominal cavity, the cluster up in the thoracic cavity behind the
thin, tough membrane of the diaphragm that comprises the heart and lungs and
a few other attached bits, and the kidneys and fatty bits up near the spine.

Figure 34. Rough diagram for primal


muscle cuts

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SESSION 15: FIELD VISIT

16. FIELD VISIT


The participants will be made into groups and visit the farms in the village. They will
note the following:
––Housing systems, durability, advantages and disadvantages
––Breed reared and breeding performance
––Breeding system and breeding management
––Care and management of different categories
––Feeding schedule and sources of feed
––Major diseases prevailing
––Preventive measures adopted by the farmers.

At the end f the visit the participants will note the key learning points and explain the
same to all the trainees. They will also respond to the quarries of the other trainees.

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BIBLOGRAPHY

1. Nidup, K., Tshering, D., Wangdi, S., Gyeltshen, C., Phuntsho, T. and Moran, C.
(2010). Farming and biodiversity of pigs in Bhutan. Animal Genetic Resources.
Food and Agriculture Organization of the United Nations. Page: 48, 47–61.
2. FAO (2009). Farmer’s Hand Book on Pig Production.
3. Rameshwar, D. and Iain, A. W. (2011). Training Manual on Smallholders’ Pig
Management. International Livestock Research Institute.
4. Ikani, I.E. and Dafwang, I.I. (2011). Pig Production Technology for Piggery
farmers. National Agriculture Extension and Research Liaison Service, Ahmadu
Bello University , Zaria.
5. Gerard, O., Dirk, V.K. and Sounthone, V. (2003). A Manual on Improved Rural Pig
Production. Project Management Unit, Vientiane. Department of Livestock and
Fisheries, Ministry of Agriculture and Forestry, Lao PDR.

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ANNEXTURE

Use the following evaluation form before and after the training to evaluate the knowledge
of the participants and effectiveness of the training.
Usefulness of the
Knowledge (use tick mark) learning to improve the
Subject system (use tick mark)
Before Training After Training Not Very
Useful
Yes No Yes No useful useful
Importance of pig on livelihood.
Advantages of pig rearing and prevailing pig
system in the country.
Knowledge on improved/scientific housing.
Knowledge on different breeds of pigs and
their characteristics.
Knowledge on reproductive cycle of the sow.
Knowledge on the selection of breeding
animal and different breeding system.
Knowledge on restraining and transportation
of pigs.
Knowledge on care and management of
different categories of pigs.
Knowledge on feed and feed requirements for
different categories of pigs.
Knowledge on common diseases and
vaccination in pigs.
Knowledge on waste management.
Knowledge on record keeping.
Knowledge on bio-security.
Knowledge on slaughtering.
TOTAL

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