Pig Compressed
Pig Compressed
Pig Compressed
NATIVE PIG
IMPROVED PIG
Published by:
Regional Livestock Development Centre, Department of Livestock, MoAF
KanglungTrashigang: Bhutan
Compiled by:
1. Dr. Norbu Doelma
2. Mr. Cheku
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
vii
LIST OF FIGURE
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’
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
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.
4
SESSION 2: PREVAILING PIG HOUSING SYSTEMS
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.
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.
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)
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.
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.
9
SESSION 3: AVAILABLE BREEDS OF PIGS
Duration: 1 hour
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.
12
SESSION 4: REPRODUCTIVE CYCLE OF THE SOW
Duration: 1 hour
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)
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
15
SESSION 5: SELECTION OF BREEDING ANIMALS AND BREEDING
SYSTEMS
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.
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
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.
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.
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.
21
SESSION 7 & 8: CARE AND MANAGEMENT OF DIFFERENT CATEGORIES
OF PIGS.
Duration: 3 hours
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.
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.
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.
9.3. 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
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
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
––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.
28
Table 3. Commonly used feed stuff by small producers and their possible source of nutrients
––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.
29
SESSION 10: COMMON DISEASES OF PIGS AND THEIR PREVENTIVE
MEASURES
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.
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.
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.
Treatment:
––Deworming should be done at an age of 1-2 months and once every 3 months
––Ivermectin, Albendazole, Fenbendazole, etc.
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.
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
34
SESSION 11: WASTE MANAGEMENT
Duration: 1 hour
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.
36
SESSION 12: RECORD KEEPING
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.
38
SESSION 13: BIO-SECURITY
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.
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
41
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.
42
SESSION 15: FIELD VISIT
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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