GooD Day!

SWINE PRODUCTION

PREPARED BY:

PROF. LILY DELA CUADRA

 A. Common
Terms Used in
Swine
Production
 PIG
refers to all
animals
belonging to
order Suidae
boar

Fully mature male swine

used in breeding
sow

Fully mature female swine

that have undergone breeding
and farrowing
Farrowing

The act of giving

birth in swine
Nursing/
Lactating
sow

Sow that currently sucking or

nursing piglets
 Dry
Sow

A sow that is not active in

breeding nor nursing
piglet

Young swine of any sex of

about 1-2 mo old
Junior
boar

Young sexually mature and

intact male pig intended for
breeding
barrow
Male mature
swine castrated
before puberty
WEANLING
weaning
The separated
mommy!

the separation of
young/piglet
piglet from the sow

my baby!
Growing–replacement pigs
are meant to replace
old/retiring breeding boar/sow
 The feeder pig

is a pig that has been weaned

and started to eat solid and fed
to finish for market
Finisher
pigs

Pigs that are on last stage of growth

and are nearing for slaughter or
market weighing 90-110kg and
aging about 4.5-5 mo
B. TYPES OF SWINE
OPERATION
Farrow-to-Feeder
Farrow-to-Finish
Feeder- to-Finish
 b.1. Farrow-to-Feeder
(Weanling Production)

Begins with breeding to farrowing sows

and sell the piglets when age 1-2 mo or to
weaning
provides a good foundation for increasing the
number of sows or expanding into a farrow-to-
finish operation
 b.2. Farrow to finish

involves breeding and farrowing

sows, and feeding the pigs until
the market weight of 90-110 kg
b.3. Feeder-to-Finish

Start with feeder pigs weighing 12-18

kg and feed them to market weight of
90-110 kg.
Allows the farmer to use homegrown
feeds to fatten pigs without having to
manage breeding stock.
 c. ACTIVITIES
1. Locating the farm site
Ion
2. Establishing the essential farm
structures
(Swine
3. Selection of stock housing)

4. Care and Management

5. Health and disease Control
management
6. Marketing
Locating the Farm
Site
What should be the ideal
site for a swine farm?
a. Favorable climate and soil

Places with mild climate and good

rainfall distribution is suitable for
swine farming
Good soil holds
enough moisture
for plants and
creates mild
environment
while preventing
build up of
parasites.
 b. Distance
Urban centers
Market
Transportation and
communication system
Sources of supplies
c. Good peace and order

Quiet and orderly places

are conducive for
farming
 d. Physical Characteristics of the
land

Flat to gently rolling topography

reduces stress during transport and
provide good drainage
e. Presence of natural
provisions
Naturally-grown trees create cool
environment.
Rivers and hills can be a source of
cheap water and natural barriers
 f. Size of the land
there must be substantial area to
allow future expansion and
production of feed crops.
 Swine
SWINE HOUSING
The close confinement
system permits the farmer
to create a most suitable
condition appropriate to a
particular species.
Pigs in the backyard are barely
housed
Many backyard pigs are
loosely confined
others are tethered
Under the natural habitat,
pigs live in the open
A simple backyard swine house
The concept of
production in
commercial farms is
factory-based
In commercial operation pigs are
housed to improve their efficiency
 Swine are housed

To give them comfort

For security and protection

For easier handling and
management
To improve production efficiency
 Components of a Commercial
Swine House

Breeding
Gestating Unit
Farrowing and Nursery Unit
Growing-Finishing Unit
Breeding Unit
The Breeding Unit
Is where breeding
animals (boar and
sow) are mated
and confined
The building is divided into sow
and boar pens which may also
serve as breeding pen
A breeding pen
Boar and sow pens provide adequate
space for animals to do exercise
An adjustable dummy is usually
found in the breeding unit
Boar semen are collected in the
breeding unit
The boar and
sow are mated
in the
breeding pen
Gestating Unit
The Gestating
Section/Unit
is where pregnant
animals
are kept
Inside the
gestating units are
gestating pens for
pregnant pigs
A gestation crate, (also called
sow stall )

a 7 x 2 ft metal /wood enclosure

in which pregnant sow are
confined during pregnancy and in
most of her adult life
Farrowing
Unit
The Farrowing Unit/Section

Is where
animals due for
birth are
confined
the farrowing unit is composed of
farrowing pens
 Farrowing pen
The farrowing pen is the
most important pen in the
farm.
It’s designed in a way that the right
temperature is provided for the sow
and her piglets during the first seven
to 10 days after birth, while trampling
and overlying is prevented.
Inside the
farrowing pen
is an array of
farrowing
crates that
individually
hold about-to-
farrow sow
Farrowing crate/stall
used to confine the sow so that
she may stand or lie down
without accidentally crushing her
piglets
The crate
restricts the
pigs movement
thus protecting
the piglets from
crushing
A farrowing
crate A metal or wooden
pen wood that
confines the sow or
gilt so that they do
not lay on their
piglets.

The recommended dimension is 2.7x1.8 m to

accommodate modern prolific breed
 Creep

A separate part of the farrowing pen

accessible only to young piglets.
Lactating-
Nursery
Unit
 A nursery unit is a facility or
building designed specifically to
house newly weaned pigs until
they reach the grower/finisher
stage.
Sow with suckling piglets are kept
in lactating-nursery unit until
weaning
 The nursery unit has nursing
stall

For the sake of clarity, the following terms are

defined:
• Sow-pig nursery: a unit for sows and their litters
• Pig nursery: a unit for weaned pigs only
Piglets in nursery unit are
taught to feed on solid feeds
Nursing pigs fed with
milk replacer
Growing-
Finishing
Unit
The Growing- Finishing Unit

is where feeder pig and

growing replacement pigs
are housed
Growing–replacement pigs
are meant to replace
old/retiring breeding boar/sow
They usually the
best of all the
born piglets
comprising 10-20
% of the crop
 Potential
replacement
breeders are
kept
separate
from finisher
pigs
 feeder pig

pig that has been weaned and

started to eat solid and fed to
finish for market
Finisher
pigs

Pigs that are on last stage of growth

and are nearing for slaughter or
market weighing 90-110kg and
aging about 4.5-5 mos.
Finishing

The final stage of

growth of hog prior to
slaughter
The whole
unit is
divided into
group pens
Each group pen holds 5-30
finisher pigs to encourage
competition
Watering and Feeding
Devices for Swine
 Water trough
(plastic/concrete/wood)

For outdoor pigs

Automatic
drinker
for pig kept individually
like sows and
boars Bowl drinker
Nipple drinker

can be used for

any class of pigs
Wheel or Floor water
basin

Recommended
for growing
pigs kept in
group
Creep feeder

Used for creep

feeding for nursing
piglets
Feeding devices for growing pigs
(1-5 mos.)

Wheel feeder hopper

Self feeder

• For growing replacement

pigs
Finisher feeder

For growing finishing pigs

Feed bunk
(Plastic or metal)

For pigs keep individually

Rectangular Feed bunk
(Plastic or metal)

for sow and boar or for 2 animals

kept in the same pen
Concrete feeding trough

Used in traditional fixed house

Portable plastic feeding
trough

For outdoor feeding

Cooling System for
Pigs
Wallow as cooling facility
for swine
Cooling the pigs
using a
pressurized water
hose
Overhead sprinkler
Ambient temperature. The suggested
optimum range of air temperatures for
gestating gilts and sows is 60-68°F
Acquisition of Stock
 Characteristics of a good pig to
raise
Fast growing
High meat recovery
high feed
conversion efficiency
Produce good meat quality
Adaptive and resistant to diseases
High reproductive effiency
What to Begin With

Active breeder
(Boar & sow)

Ready-to-breed
(young boar & gilt)

grower-replacement
(piglets)
 Main Basis of Selection
Records pertaining to
Records Productive & reproductive
performance of relatives

The way the animal looks will Physical

provide an idea what the
animal would be appearance

Actual Base on how the animal

actually perform in the most
Performance recent performance
Pedigree Records
tells about the performance of the animal’s
parents and relatives on;

Reproductive and productive

performance such as, litter sizes,
birth weights, ADG, fertility

Meat recovery/yield. backfat, loin

eye, etc.
Physical appearance
(for gilt/slow) Long and wide body
Well-arch back
Well developed
and uniformly
developed
mammary glands/
teats Body shape/structures
conforms with breed
strong legs characteristics
Physical appearance
(for boar)
Long and wide body
Well developed and
uniformly
developed
mammary glands /
teats and
Possesses a pair
testicle
well developed
testicle
Body shape/structures conforms
strong legs with breed characteristics
 Actual Performance
Actual reproductive
performance such as, litter
sizes, birth weights, ADG,

Actual productive and

Reproductive conformation
Actual meat recovery/yield
Points To Consider
 Follow proper spaces requirement for different
classes of swine (see table 1).

 Pen partitions, at least 36 inches high, except those

for boars and weanling pigs, which need 48 inches and
30 inches high respectively. The recommended height
of hog houses for all classes of pigs is 7-8 feet for the
top of the girth to the floor.

 Doors may be made of round iron bars. A door 24 inches

wide and 48 inches high for boars and 34 – 36 inches for
all other classes of pigs is satisfactory.
 TABLE 1

2 – 3 months 40 sq. meter

11. Spaces Requirements for fattening stocks
3 – 4 months 50 sq. meter

4 – 5 months 50 sq. meter

5 – 6 months 60 sq. meter

6 – 7 months 75 sq. meter

7 – 8 months 75 sq. meter

Points To Consider
 East – west orientation

 Floors should be placed on firm earth and be of

intermediate finish

 Floor should be 3% slope preferably ½ inch per foot

towards the gutter or drainage canal
 Floors should be 3.5 – 4 inches thick

 Consider the breed in making feeders and

waterers

 Well ventilated
 Breeds

And
Breeding
 Common breeds in the
Philippines
Landrace

 Largewhite / Yorkshire

 Duroc

 Hampshire
LANDRACE
YORKSHIRE
 DUROC

Duroc
HAMPSHIRE
Selection of Pigs to raise

Physical bases of selection

On the basis of performance

Guide on selecting sows

PHYSICAL BASIS OF SELECTION

 Teats
 Good body conformation
 Feet
 Back
 Body size
 Boars
TEATS
 12 + more
 live
 Proper spacing between teats
GOOD BODY COMFORMATION

 (well-muscled back, well-developed ham

and superb carcass quality)
FEET
 - strong, not too short and not too long
back
 - Wide and strong
BODY SIZE
 conform to age and breed
BOARS
 Same size of testicles
ON THE BASIS OF PERFORMANCE
Fast growth rate (85 kg at 120 days of growing

Feed efficiency (3kg feed/kg meat)

Quality of meat (thin fat and thick lean)

Number of piglet/farrowing
(10 or more piglet)
ON THE BASIS OF PERFORMANCE
Fast return of estrus (5 days after weaning)

Good mothering ability

(more numbers of piglets at weaning)

Disease resistant

Longer productivity period (3yrs or more)

GUIDE ON SELECTING SOW
Age = 6 -7 months old

Number of teats – 6 pairs or more

Kind of teats – permanent, properly spaced,

line and the same size

Balance arched back

Feet – same size, strong

Long body

Disease free or no abnormalities

BREEDING TIME

 Gilt – 5- 7 months, 100 kg

 Sows – in heat 3 – 7 days after

weaning, 8 months

 Boar – 8 – 10 months old

SIGNS OF ESTRUS
 Pre heat (2 – 3 days period)

 Swelling and reddening of vulva

 A little mucus discharge

 No appetite

 Frequent urination
 Mounting with other pigs

 Restless
TRUE HEAT ( 24 - 30 HOURS )

 Swelling of vulva

 Thick and clear mucus discharge

 Stand still if mounted

 Cock ears if mounted

 Receptive and alert with boars

POST HEAT ( 1 DAY )
Return the sow/gilt at 12-24 hours after first sign of estrus

The boars needs 24 hours rest after every service

Give proper feeds and vitamins to sow a few days before

breeding

Record the schedule of the boar

Check the sow at 21-42 days after breeding
CHECK OF SOWS / GILT IF
PREGNANT

Signs of pregnancy
 Does not show estrus

 Enlargement of the abdomen

 Sows become fat

 Enlargement of vulva and udder

PROPER FEEDING FOR SWINE

 The nutritional needs of pigs vary with age. To

become an efficient hog producer, we must
first know what feed swine require in order to
grow and reproduce
FEEDING MANAGEMENT PROGRAM

 PREGNANT SOWS / GILTS  DAY OLD PIGLETS

 LACTATING SOWS / GILTS  GROWING BOARS

 GROWER – FINISHER PIGS

 LACTATING PIGLETS TO WEANING

 Pregnant Sows
Stage of pregnancy Volume of feed

1st 3 weeks Normal – 2 kg/day

Thin – 2.5 kg/day
Fat – 1.5 kg/day + roughage

22 – 84 days Normal – 2 kg/day

Thin – 2.5 kg/day
Fat – 1.5 – 2 kg/day + roughage

85 – 110 days Normal – 2.5

Thin – 3.0 kg/day
Dat 2.5 kg/day

111 – 113 days 2 kg/day

Farrowing day No feed, water only

 Lactating Sows
Stage of Lactation Volume of feed

Farrowing day No feed, water only

Day after farrowing 1 kg lactating feed/day

2nd day 2 kg/day

3rd day 3 kg/day

4th day – 7th day 4 kg/day if piglets above 7 heads

2 kg/day +.30 kg/[piglet if piglet below 6 heads

Remaining days of lactation 2 kg/day .30 kg/piglet depending on the

condition of the sow

Days of weaning No feed, limited water

 Growing Stocks
Age weeks Weight (kg) Volume (kg) Type of feed
10 – 11 20 - 30/35 .8 Starter
11 - 12 .9 Starter
12 – 13 1.0 Starter
13 – 14 1.2 Starter
14 – 15 30/35 – 60 1.4 Grower
15 - 16 1.5 Grower
16 – 17 1.6 Grower
17 – 18 1.7 Grower
18 – 20 1.8 Grower
20 – 22 60 – 110 1.9 Breeder
22 – 25 2.0 Breeder
25 – 30 2.1 Breeder
30 – 32 2.2 Breeder
*Give 3 – 3.5 kg/day/gilt at 10 – 14 days before breeding
FEEDING BOAR

Give breeder feed 2 kg/day + .5 if thin and

- .5 if fat

If used to service add .5 kg to the regular

feed 3 x more/week
 DAY OLD PIGLETS
Age from birth Feed

7 – 10 days 100% milk replacer

11 75% milk replacer + 25% pre-starter

12 50% milk replacer + 50% pre-starter

13 25% milk replacer + 75% pre-starter

14 -38 100% pre-starter

42 Weaning

49 – 50 75% pre-starter + 25% starter

51 – 52 50% pre-starter + 50% starter

53 – 54 25% pre-starter + 75% starter

55 100% starter
Age (wks) ADG (500 – 550g)
Weight (kg) Feed/day (kg)
8 15 0.7
9 17 0.8
10 20 0.9
11 22 0.9
12 25 1
13 28 1.1
14 31 1.2
15 34 1.3
16 38 1.4
17 42 1.5
18 46 1.6
19 50 1.7
20 55 1.8
21 60 1.9
22 65 2
23 70 2.1
24 75 2.2
25 79 2.3
26 83 2.4
27 87 2.5
28 90 2.6
MANAGEMENT PROGRAM

 SOWS / GILTS

 PIGLETS

 GROWING – FATTENING PIGS

 SOWS / GILTS
Days What to do

Days of breeding Normal feeding

21 days after breeding 1st check-up if sows return to estrus

42 days after breeding 2nd check up if sows return

85 days after breeding (3 days before Add the amount of feed to offer
farrowing)

100 days before farrowing (14 days before 1st management treatment, cleaning and
farrowing) disinfection of pens where they will be
transferred

104 days before farrowing (7 days before 2nd treatment transferring of ---- to the
farrowing) farrowing stalls

111 days before breeding (3 days before Reduce the amount of feed, clean the pens
farrowing)

Days of farrowing No feed. Only water

*Gestation period of sows is 114 days

*Prepare the farrowing stall 1 week before farrowing
 PIGLETS
Day What to do

Day of birth -Cutting of umbilical cord

-Cutting of teeth

-Sucking of colostrum

-Place the inside the brooder

0 – 3 days -Inject iron dextran (200 mg/piglet)

7 – 14 days -Castration

14 days -Giving of pre-starter feed little by little add

pre-starter feed if much is not enough to the
number of piglet
-Deworm piglet if there are signs of worms

35 days -Vaccination of hog cholera

30 – 42 days -Weaning (weight of piglets = 7 – 8 kg)

 GROWING / FATTENING

Day What to do

Day of transferring to the new pen -Group the piglets depending on sizes
-Give ample supply of water
-Separate the weak and sick pigs
-Earnotching

1 – 4 days after transferring -Increase feed offered

5 days after transferring -Give right feed ration

7 days after transferring -Deworm and mange treatment

*Bathing pigs during hotter days to improve their appetite

*Practice proper record keeping
SIGNS OF APPROACHING FARROW

She is restless
She starts building a nest
Frequent urination
Swelling of vulva
Mucus discharge
Enlargement of mammary gland
Milk appears in her teats
THINGS TO PREPARE BEFORE
FARROWING

Clean rags

Clean scissors

Clean thread

 Disinfectant

Weighing scale
 Soap
THINGS TO REMEMBER DURING
FARROWING

The time of farrowing may last from 1 – 12 hours

The interval from one piglet is 30 minutes

The placenta should expel after the last piglet is farrowed

WHEN TO ASSIST DURING
FARROWING

If the sow show no sign after the due date

If it more than an hour of labor

In Case Of Delay Parturition, Correct
Condition As Follows:
 Examine your nails. Trim closely and smoothly if long and sharp

 Clean the vulva

 Wash hand and arms thoroughly with soap

 Lubricate the hand and arm with gel or baby oil

 Hold all fingers of one hand together forming a cone and gently pull
the tip of the vulva with the thumb and forefinger on the other hand

 Slowly insert the other hand, into the vagina. Come in contact with the
fetus
In Case Of Delay Parturition, Correct
Condition As Follows:
 Pull the fetus gently. Usually after pulling out one, the remaining
piglets will just come out freely

 Inject hormone if you are sure no hindrance in the vulva

COMMON SWINE DISEASES

Hog Cholera Leptospirosis

Pneumonia Swine Pox

Gastroenteritis Brucellosis

Swine Dysentery Metritis

Erysipelas Mastitis

Tetanus Agalactea
HOG CHOLERA
Called swine fever or classical swine fever,  serious and often
fatal viral disease of swine. Characterized by high fever and
exhaustion.

TRANSMIT
Disease is transmitted from infected pigs via numerous carrier agents,
including vehicles in which pigs are conveyed from place to place, dealers
who journey from farm to farm, and farm attendants. The virus may be
present in garbage used for swine feed but is destroyed by cooking.
 SYMPTOMS
 Loss of appetite
 General depression

 Reddened and draining eyes

 vomiting
 coughing
 diarrhea
 Difficult in respiration

NOTE:
In many cases a skin rash develops; the mucous membrane of
the mouth and throat may become inflamed and ulcerative. The
animal lies about, moving reluctantly, sometimes with a
staggering gait and an arched back; later it is unable to rise and
becomes comatose
PNEUMONIA
Is an inflammation condition of the lung affecting
primarily the microscopic air sacs known as alveoli. It is
usually caused by infection with viruses or bacteria and
less commonly other microorganism.

SYMPTOMS
 Cough
 Chest Pain
 Fever
 Difficult in breathing
GASTROENTERITIS
Gastroenteritis or infectious diarrhea is a medical condition
characterized by inflammation ("-itis") of the gastrointestinal
tract that involves both the stomach ("gastro"-) and the small
intestin ("entero"-),

SYMPTOMS
 Diarrhea

 Abdominal pain
 Vomiting
 Cramping
SWINE DYSENTERY
Swine dysentery (SD) is a severe, infectious disease characterized by
mucohemorrhagic diarrhea and marked inflammation limited to the
large intestine (cecum and/or colon). Spirochaetal colitis (SC) causes
milder colitis in young -pig
ERYSIPELAS

Erysipelas is an acute infection of the upper dermis and superficial

lymphatics, usually caused by streptococcus bacteria.Erysipelas is
more superficial than cellulitis, and is typically more raised and
demarcated.
LEPTOSIPIROSIS
Leptospirosis (also known as field fever, rat catcher's
yellows, and pretibial fever among others names) is an infection caused
by bacteria of the leptospira type. Symptoms can range from none to
mild such as headaches, muscles pains, and fevers to severe
with bleeding from the lungs or meningitis.

SWINE POX
A viral disease that is characterized by the acute appearance of round to
oval cutaneous lesions that heal in three to four weeks.
BRUCELLOSIS
Brucellosis, also called Bang's disease, Crimean fever, Gibraltar
fever, Malta fever, Maltese fever, Mediterranean fever,rock fever,
or undulant fever, is a highly contagious zoonosis caused by ingestion
of unpasteurized milk or undercooked  meat from infected animals or
close contact with their secretions. 

METRITIS
Metritis is inflammation of the wall of the uterus, while endometritis is
inflammation of the functional lining of the uterus, called
the endometriu .
MASTITIS
Mastitis is the inflammation of breast tissue.

Mastitis can be classified as milk stasis, non-infectious or infectious

inflammation and abscess. It is impossible to correlate this
classification with clinical symptoms, in particular milk stasis, non-
infectious and infectious inflammation can be distinguished only by
leukocyte count and bacteria culturing.

SYMPTOMS
 Fever

 Intensity of pain

 Erythema
 COMMON PARASITES

INTERNAL PARASITES

Roundworm Lung worm Kidney worm

 COMMON PARASITES

EXTERNAL PARASITES
Mange Lice
PREVENTION
AND
DISEASE
MANAGEMENT
PROGRAM
ROUTINE
 Inject piglets with iron dextran at 2 – 3 days old to
prevent anemia
 Vaccinate entire herd at 8 weeks of age, immunize against
hog cholera and swine plague, HMD must also be given
 Deworm at 8th week of age. Repeat every 50 days. Do
not deworm and vaccinate simultaneously
 Spray and dip to control external parasites such as
mange
 Give feeding levels of antibiotics, particularly to piglets
to birth and at first week of its life to prevent scouring
and increase resistance to disease
 Inject vit. A, D, and E to sows and boars to prevent
muscoskeletal ailment and correct reproductive failure
attributed to vitamin deficiency
SWINE SCIENCE
 Formula to estimate live weight of hogs:

Heart girth X Heart Girth X Length

400
 Hampshire is a black hog with a white belt encircling the body
including the front legs

 A boar to sow ratio of 1:25-30 is recommended

 Flushing – full feeding sows and gilts with energy ration for
about 2 weeks before mating is important to insure maximum
ovulation rate

 Growing – finishing – refers to the part-weaning period to

slaughter weight of about 100 kg.
BIOSECURITY
Observe strict sanitation in all times
Proper disposal of dead
animals
Maintain a regular and
comprehensive disease control
program
Proper feeds and feeding
Thank you!