1

MAJOR PRACTICE OUTLINE IN SWINE PRODUCTION1

By

MARK ANTHONY A. RELATIVO

INTRODUCTION

Importance of the Major Practice

Hog raising in the Philippines has been a profitable business for Filipinos through
the decades and one of the major animal enterprises in the field of agriculture. Its
popularity is evidently seen among backyard raisers. It creates opportunity to others to
have a job, especially those people in rural areas. An average Filipino family usually
raises a small number of pigs to augment their daily needs.
Despite numerous challenges facing the swine industry such as dependence on
expensive feed ingredients and susceptibility to several diseases and parasites, still many
people are venturing into this enterprise. To address these problems, the person involve to
this production, adequate technical knowledge should be provided to further improve the
productivity and profitability of the swine industry.
1Undergraduate Major Practice Outline in Swine Production to be presented as partial
fulfillment of the requirements for graduation with the degree of Bachelor of Science in
Agriculture, major in Animal Science, Central Luzon State University, Science City of Muoz,
Nueva Ecija to be conducted in Bongabon Hog Farm at Bongabon Hog Farm, Brgy Antipolo,
Bongabon, Nueva Ecija Under the supervision of Dr. Antonio J. Barroga.

According to (BAS, 2014) as of July 1, 2014 the countrys swine inventory

reached 11.98 million head, this was 0.68 higher than the last years 2013 inventory of
11.96 million head. Because of the increasing swine population, it is on this premise that
the Department of Animal Science, College of Agriculture offers the major practice
program to enable the students to acquire the necessary managerial and production skills
in swine production. Their exposure will thus be of great help in enhancing their
competitiveness in the local and global market for swine employment opportunities.
Finally, this will also boost their confidence to become successful swine entrepreneurs in
the future because of their enhanced technical and production skill in swine raising.

Objectives of the Major Practice

The general objective of the major practice is to expose the student to the actual
operation and management employed in swine production.
The specific objectives are:
1. To provide a venue for demonstrating the profitable operation of swine
production under the guidance and supervision of competent faculty;
2. To acquire necessary knowledge and to gain experience in both technical and
managerial aspect of swine production;
3. To identify and analyze problems in actual situations which will provide
immediate and proper remedial measures;

4. To provide means for testing the technical and economic viability of existing
and newly-developed technologies regarding swine raising; and
5. To develop the students ability to integrate knowledge from various disciplines
into swine production and to identify, analyze problems, and give
recommendations in actual farm operations.

Expected Outputs
The expected outputs of the major practice are the following:
1. Development of skills to make the student competitive in terms of swine
production.
2. Testing and mastery of new technologies in swine production.
3. To develop skills necessary to solve different problems encountered in the
farm.
4. Prepare cost and return analysis of the project/farm to determine the
profitability of the swine enterprise
5. Analyze and compare data gathered from the industry.

Time and Place of the Major Practice

The study will be conducted from May to August 2015 at Bongabon Hog Farm,
Brgy. Antipolo, Bongabon, Nueva Ecija.

REVIEW OF RELATED LITERATURE

Swine production requires a lot of understanding and patience. The following

information is useful in understanding this business and its production performance
operation
Swine Industry
According to Tacio (2013), strengths of swine industry include easy access to
good genetics and state-of-the-art technologies, feed milling, and other related
management protocols from both local and foreign sources. Moreover, the swine industry
is also facing some weaknesses such as generally low purchasing power of pork
consumers, high cost of feeds and other production inputs, heavy dependence on
imported feed ingredients, and inadequate national program for disease prevention.
The countrys total swine inventory as of July 1, 2014, reached 11.98 million
head. This was 0.68 percent higher than the last years inventory of 11.96 million head.
Stocks in backyard farms went up by 0.94 percent against the 2013 level. About 65
percent of the total stocks were raised in backyard farms and 35 percent were in
commercial farms. During the first half of 2014, total hog production was 966.00
thousand metric tons liveweight. It was 1.02 percent higher than its previous years level
of 956.25 thousand metric tons liveweight, (BAS, 2014).

Swine Production Performance and Profitability

According to Hansen (2010), the efficient and profitable swine production
depends on the understanding the concepts of genetics, environment, herd management
and nutrition, these factors interact with each other and their net output determines the
level of production and profitability.
As stated by (The Pig Site, 2014), there are 3 major areas that are crucial to
management decisions, namely; economics, production and feed. The total liveweight of
pigs leaving the farm is fundamental to profitability. Every extra kilogram of liveweight
sold increases the margin over feed with few extra overheads. Likewise matching the
type of pig to the best market is another important management decision. Production is
monitored from individual records of the sow, sucking pig, weaner and grower-finisher
and every case of a disease, treatment and mortality levels are recorded.

Feeding Management
Huntzicker et al., (2009) reported that feed is the major production input in the
swine production process. In fact, feed accounts for more than 65% of all production
expenses. Dietary needs for pigs vary by age, weight, and the specific function of the
animal being fed. Swine rations are typically formulated using cereal grains as base
ingredients because they are low in fiber and high in energy. Required nutrients are
energy, protein, amino acids, minerals and vitamins.

Feed represents the highest cost in pig production. About 70 to 80 percent of the
total cost of production is spent on feeds if pure commercial feeds are used. Commercial
feeds are used to produce good quality fatteners at the shortest possible time. Thus, close
attention on proper feeding should be observed, particularly on the amount, type of feed
given and the methods used to attain maximum growth and high feed efficiency.
However, proper feeding should be coupled with proper health care and management
along with good environment to achieve the target of producing quality finishers (Mixph,
2012).
Good feed is necessary for growth, body maintenance and the production of meat
and milk. Locally available feeds that are less expensive, but can be nutritionally
complete when properly prepared are utilized. Pigs can be fed well, using only kitchen
scraps from a familys household. The nutritional needs of pigs can be divided into six
categories or classes. These are water, carbohydrates, fats, proteins, vitamins and
minerals (FAO, 2009).
Sows diet is usually supplemented with good creep ration if the milk supply is
inadequate. The pigs are fed with a good pre-starter ration at one week old. Different
rations are given at different stages of growth but a shift in ration should be done
gradually so as not to upset the pigs' normal feeding behavior. It is necessary that a
transition period of at least one week before a diet has to be shifted is necessary (Beth,
2014).
Creep feed is the baby piglets first and important dry feed. It contains 20%
protein that is highly fortified with milk by-products and is available in small, chewable,

highly palatable pellets for easy digestion. A combination of protein source, milk
replacer, vitamins, amino acids and rich feed ingredients makes it a complete feed that is
ideal start for young healthy piglets. The feed ingredients are namely; corn, soya bean
meal, barley, wheat bran, vegetable protein, oilseeds extracts, fatty acids, feed phosphate,
pig vitamins, and trace minerals. Creep feed should be given daily to the piglet at 20g
daily or a good home-made mixture with fine rice bran, broken rice and milled maize
grains. Can be an alternative clean drinking water must always be made available (FAO,
2009).
Health Management
According to Aragon (2009) and (Huntzicker et al., (2009), health management
and biosecurity is very important in livestock production nowadays, because it
contributes large responsibility on how to run business on a hundred sow level
production. It is important to buy sows and gilts that come from reputable sources to help
prevent diseases and other problems from entering the farm.
As mentioned by FAO (2010) biosecurity is defined as the implementation of
measures that reduce the risk of disease agents being introduced and spread. Biosecurity
can be implemented at country, regional, provincial and farm level. Pigs carry a wide
range of infectious agents. Some may be unimportant, some harmful and potentially
dangerous, and some to be kept at all costs. It is important to implement biosecurity
measures for the following reasons like its economic impact. Finally some diseases can
cause considerable losses to a pig business.

As stated by Pfizer (2009), the key to preventing PRDC is to provide an optional

environment and to vaccinate against bacteria and viruses that contribute to the disease
complex. Provide adequate air quality, ventilation and temperature, maintain proper
stocking density with no more than three weeks variation in age per room, and maintain
strict all-in/all-out production.
Breeding Management
According to Myer (2011) when selecting boars or gilts, visit producers who raise
hogs similar to the environment of the farm owner. Take the advice of successful hog
farmers, Extension agents, agricultural education teachers, and livestock specialists when
deciding on replacement stock.
Good reproductive management of the herd will be important to farm owners
success. Genetics will influence important traits such as litter size, litter weights, growth
rate, feed efficiency, backfat thickness, pork quality and structural correctness
(Huntzicker et al., 2009).
As mentioned by King et al., (2006), the 3 methods of breeding are pen mating
(boar run with females), hand mating (supervised natural mating), and artificial
insemination (AI). Pen mating is generally found on smaller operations and works best in
a pen of pigs in various stages of the estrous cycle. Pen mating with a group of recently
weaned sows is less desirable because their estrous cycles may occur close together and
lead to overuse of the boar. In hand mating, the female is usually mated 2-3 times during
estrus, with the first service on the first day of standing estrus, and subsequent mating at
24-hr intervals; confirmed mating should be recorded.

As stated by Reicks (2007), the first and overriding principle of artificial

insemination (AI) in swine is if a sow is in standing heat, she can be bred; if she is not in
standing heat, do not attempt to breed her. This key to maximizing fertility rates in the
breeding herd requires a solid understanding of AI basics, timing of insemination, use of
lubricants, boar usage, over breeding and nine key semen-handling principles.
Furthermore, the problem with natural service, however, is the quality of each boar's
semen.
Nutrition
According to Bar (2012), the specific diet for each farm has a high cost at the
manufacturing level and isnt always offset by the results. Sometimes, the same diet with
different management can act the same as a specific one. The owner should assess the
nutritional costs and benefits before making the decision.
Pigs are fed a diet that is primarily ground corn to supply heat and energy and
soybean meal to provide protein. Vitamins and minerals are also added in their feed.
Rations are closely tailored to optimize health and growth at each stage in their life.
Many producers even modify the ration based on the pigs gender. The ration is normally
changed to provide more energy and less protein as the pig grows. The goal is to optimize
feed utilization for different stages of growth. Since nutritional needs are different for
male and female grow-finish pigs, larger operations may even modify the ration, based on
gender (EPA, 2015).
As mentioned by Matt (2012) pigs require large amounts of energy in order to
grow at their maximum potential. That is why a pigs body will store energy in the form

10

of fat. The major source of the pigs energy comes from swine feed in the form of
carbohydrates that can be found in grains such as corn, sorghum, and wheat. It is
common to see any and all of these grains in swine feed.
Piglet Management
According to (AGRIBIZ, 2014) let the piglet suck the first milk (colostrums).
Colostrums contain antibodies needed by the baby pigs to fight against diseases during
the early life. An iron reserve in the body of newborn piglet is consumed in a weeks
time. Injection of commercial iron dextran is necessary to prevent piglet from newborn
anemia. Repeat administration is on fourteen days after birth or as soon as symptoms are
detected. Wean piglets at four to six weeks of age. When weaning is done earlier than 56
days, a sow can farrow from four to five times in two years since sows usually come in
heat from three to seven days after weaning. The proper procedure in weaning is to
remove the sow, leaving the piglets in familiar surroundings. It is also important that all
other routinary management practices like deworming, castration and ear notching or
tattoing are carried out before weaning.
The first milk, colostrum, is rich in disease-preventing immunogloblins; the very
first colostrums is the richest and best, because the quality of colostrums declines over
time. Getting a good dose of colostrums, especially from the piglets dam, is probably the
single most important factor related to a piglets survival and long-term health. Strong,
early-born piglets get to the udder hours before their later-born litter mates and go from
teat to teat taking the best colostrums (Reese et al., 2010).
Waste Management

11

According to Itkin (2011), one of the long-standing and costly problems of

handling manure has been the absence of simple, reliable, accurate and long-lasting
system of manure collection from the barn.
Manure produced by livestock operations contains the feed nutrients that animals
were not able to use. Grassland livestock operations generally use manure as a source of
nutrients for crop production, and should be considered a manageable, valuable fertilizer
resource. The stored manure are sometimes treated for some reasons include odour
control, energy recovery, enhance the decomposition of manure, reduction of manure
volume and nutrient content, in some circumstances where insufficient land is available
to receive the manure (Nelson, 2014).
As mentioned by Castelo et al.,(2008) the environmental effects associated with
pig waste, especially those generated from confinement or factory pig farms, include the
following: (a) air pollution and greenhouse gas emissions, (b) surface water
eutrophication and groundwater contamination, (c) fish kills, (d) land degradation and
long-run soil toxicity to plants and animals, and (e) habitat destruction and loss of
biodiversity.
As stated by Medina (2010) the major waste associated with swine production is
the swine carcass or animal deaths. Proper disposal of dead pigs and the associated
benefits it provides on animal and human health are sometimes overlooked. Animals die
because of disease, injury, or other causes. Disease spread due to improper carcass
disposal is prevalent in densely pig-populated areas where outbreaks are also not
uncommon.

12

Housing Management
In whatever systems of operation, hog houses must be constructed properly to
insure maximum performance of the pigs. A good house may not improve the health
condition of the animals but a poor one will certainly increase disease problems easily.
Hog house should be constructed on a slightly sloping and well-drained area so that it
will not become too muddy and inconvenient to work in. Permanent hog houses should
have concrete floors for easy cleaning and to minimize the occurrence of parasites and
diseases. Concrete floors must not be too rough to cause foot and leg problems nor too
smooth to be slippery when wet (AGRIBIZ, 2014).
The site should be at an elevated place that cannot be flooded by rain water. The
site should be protected from the sun (shade from trees) and have ample fresh air. Away
from residences around 8-10 meter away downwind. In case of a large scale pig farm, the
site selected needs also to be: well connected to roads throughout the year, Suitable for
manure disposal, connected to reliable water and electricity sources (FAO, 2009).
Record Keeping
As stated by Friendship (2014) record analysis can be used to focus attention so
that resources can be concentrated on solving a specific problem. In the post-weaning
until market period, the main production records include mortality, growth rate, and feed
efficiency. Because feed cost contributes substantially to the cost of producing a market
hog, measuring feed consumption and monitoring feed costs are extremely important.

13

As mentioned by The Organic Farmer (2010) a means of animal identification is

an essential part of any recording system. The most common identification system
include, naming, color differences, ear shapes; however this is only applicable for small
number of sows. Being able to identify the pigs is essential if records are too kept and for
the managing the pigs accordingly. All the animals should be identified when they are
young.
An efficient and good raiser should have a complete, accurate and precise farm
record. It is very necessary for any swine raiser of keeping production records.
Furthermore, proper identification should be given to the animal with unified
identification system. Moreover it is better for the farm to use different records with
different form to modify by the producer who wants to keep the record to satisfy their
objective (PCARRD, 2006).
Marketing
Marketing is the last job done on growing-finishing pigs. Hogs are marketed
when they reach at least 80 kg. Marketable hogs may be sold to middlemen who usually
act as buying or selling agents, direct to meat processors without the intervention of a
middleman, or in auction markets where animals are sold to the buyers who offers the
highest accept- able price per kilo live-weight or per head. When a large number of hogs
are to be marketed, the producer must observe proper shipment and transport handling to
minimize losses due to shrinkage, bruises, injuries and possible deaths (Mixph, 2012).

14

According to Beth, (2012) after raising livestock, they are now ready to sell.
Marketing poultry and livestock is last phase in farm operations. It involves different
practices such as slaughtering, dressing, transporting, holding, and distributing produce
from the farm to the local market. Animal raises can sell their animal produce live,
dressed, slaughtered, or frozen.

DESCRIPTION AND SCHEDULE OF ACTIVITIES

Orientation of the Major Practice

Prior to the conduct of the major practice, major practice student will be briefed
by the farm manager regarding the over-all management of the farm, including the
objective of the operation, production facilities, inputs and all important management
practices that are being carried out on the project.

Production Facilities and Inputs

The major practice program covers one production cycle, from breeding up to
weaning period. All production inputs required in operating a sow unit will be provided
by the project such as breeding stocks, feed light, water, veterinary drugs, housing and
other equipment.

Proposed Program and Activity

15

Swine requires different method of handling than other livestock. Swine

management practices and techniques vary somewhat among swine breeders. The type of
production system a producer follow depends on a managerial skill, available capital,
feed supply, available labor, and personal preference.
Below are the management activities to be performed and pertinent data to be
recorded and able to analyze by the major practice student during the conduct of the
major practice.
A. Feeding the Animals
1. Types(s) of feed given
2. Amount of feeds provided
3. System of feeding
B. Breeding Management
1. Breeding management for boar
2. Breeding management for gilts and sow
C. Management of Pregnant Sow
1. Feeding scheme
2. Period of stay in gestation pen
3. Preparation of the farrowing sow
4. Transfer to the farrowing sow
5. Transfer to the farrowing stall
D. Management of the Farrowing Sow

16

1. Preparation of the materials at the farrowing time

2. Sign of approaching parturition
3. Actual date farrowing
4. In case of dystocia
5. Recording of the litter size, at birth, dead and live piglets and sex
E. Care and Management of the Piglets
1. Care of the piglets
2. Cutting a needle teeth
3. Castrating the piglets
4. Preventing nutritional anemia
5. Creep feeding
6. Weaning of pigs
F. Vaccination
1. Types of vaccine used
2. Vaccination schedule
a. Weanling
b. Sow
c. Boar
3. Site of injection
4. Dosage
G. Deworming
1. Preparation of animals before deworming

17

2. Schedule of deworming
a. Weanling
b. Sow
c. Suckling
d. Weanling
e. Boar
f. Fattener
3. Kinds of dewormer used, active ingredients, mode of administration and
dosage
H. Record keeping
1. Breeding record
2. Sow and Litter record
3. Stock record
4. Supply inventory
I. Cost and Return Analysis
1. Income from sales
a. Weanlings
b. Fatteners
c. Boars
d. Culled sows
e. Pork
2. Expenses

18

a. Stocks
b. Feeds
c. Drug and medicines
d. Gasoline, oil and lubricants
e. Other supply
f. Electricity
g. General services
h. Maintenance and other operation
3. Net Income or Net Loss
4. Return on Expenses (ROE)
J. Data to be Gathered
1. Average present sow level
2. Total breeding
3. Total litter
4. Litter index
5. Artificial Insemination
a. Semen color
b. Semen odor
c. Semen volume
6. Farrowing rate (%) =

Number of animals concieve

X 100
Number of animal served

7. Total piglets born alive, head =

TotalPBA X Number of litters

19

8. Piglets born alive per litter, head =

Total PBA
Total p arity

9. Average birth weight, kg =

Total birthweight
Total born alive

10. Still born per litter, (%) =

Total stillborn
x 100
Total litter

11. Mummified per litter, (%) =

Total mummified
x 100
Total litter

12. Total piglets weaned, head =

Total PBAPreweaning mortality

Total parity

13. Total Litter weaned, head =

Preweaning mortality
Total parity
Total piglet weaned
Total number of litter

14. Piglets weaned per litter, head =

Total weaning weight

total piglet weaned

15. Average Weaning weight, kg =

16. Piglets weaned/sow/year, head =

Total PBAPreweaning mortality

Average present sow

Rearingmortality
17. Pre weaning mortality, (%) = Total piglets born alive x 100

18. Post weaning mortality, (%) =

Rearing mortality
x 100
Total PBAPreweanig mortality

19. Average weight of fatteners =

Total weight of fatteners

Total number of fatteners

20

20. Gain weight = final weightinitial weight

21. Average daily gain =

gain weight
total fattening days

22. Average feed intake =

total feed intake

total fattening days

23. Feed conversion ratio =

total feed consumed

gainweight

24. Organizational set-up on the farm

25. Land area
26. Types of operation (Breeding-Fattening)
27. Animal to laborer ratio
28. Waste disposal system
29. Fattener Operation
30. Average sow parity
31. Incidence of recycle
32. Mortality causes %
a. Pre-weaning
b. Post weaning
c. Growth and Economic performance
a. Feed Intake
b. Initial Weight
c. Final Weight

21

d. Average Daily Gain

e. Feed Conversion Ratio
f. Feed cost/kg gain in weight
d. Carcass quality evaluation
a. Live weight
b. Carcass Weight
c. Dressing percentage
d. Carcass length
e. Backfat thickness
f. Loin eye area
g. Marketing
h. Pork color
e. Economics of Fattening

PROPOSED PROGRAM OF ACTIVITIES

MONTHS
ACTIVITIES
Preparation
of outline
Orientation
to the farm
Breeding
Management
Management
of pregnant

Apr

May

June

X
X
X
X

July

Aug

Sept

Oct

Nov

Dec

22

sow
Management
of farrowing
sow
Care and
management
of piglet
Castration
Vaccination
Weaning
Deworming
Management
of Dry Sow
Record
Keeping
Marketing
Writing
of
Manuscript
Presentation
of Major
Practice

X
X
X
X

X
X

X
X

X
X

LITERATURE CITED

AGRIBIZ 2014. Swine/Hog Raising Investment Guide. Retrieve from

http://businessdiary.com.ph on April 2, 2015
ARAGON, V. 2009. Control Prevention and
http://www.pig.333.com/ Aprl 20,2015

Treatment.

Retrieved

from

BAR N.L, 2012. Reducing the Cost of Pigs Feed. Retrieved from
https://www.pig333.com/nutrition/ on April 9, 2015

23

BAS.2014. Swine Industry Performance Report. Retrieved from Bureau of Agricultural

Statistics Department of Agriculture, Philippines. on April 2, 2015
BUREAU of AGRICULTURAL STATISTICS (BAS). 2014. Performance of Philippine
Agriculture.Retrieved from http://www.bas.gov.ph/?ids =agriperformance. on
April 14, 2015.
BETH.2012. Raising Swine in the Philipines.Retrieved from http://beth811.hubpages.
com /hub/Raising-Swine-or-pigs on
April11, 2015
BETH.2014. Swine Raising in the Philippines |A Viable & Popular Source
of Income.
Retrieved from http://beth811.hubpages.com/hub/Raising-Swine-or-pigs on
April 11, 2015
CASTELO, M.A., C.A NARROD and M.M TIONGCO..2008. Structural
Changes in the
Philippine Pig Industry and
Their
Environmental Implications. Retrieved from www.ifpri.org on
April 9, 2015
EPA.2015.
Pork
Production.
Retrived
from
http://www.epa.gov/agriculture/ag101/ on April 10, 2015
FOOD and AGRICULTURAL ORGANIZATION (FAO). 2009. Good
Practices for
Biosecurity
in
the
PigSector.
Retrieved
from
www.fao.org/docrep/012/i1435e/i1435e00.pdfOn April 10, 2015
FAO.2010.
Swine
Health
Management.
Retrieved
www.fao.org/publications on April 12, 2015

from

FRIENDSHIP, R.M.2014. Overview of Health-Management Interaction:

Pigs. Retrieved from http://www.merckmanuals.com on April 4,
2015
PFIZER.2009.Respiratory Diseases. Retrieved from www.pfizerah.com on April 28, 2015
HANSEN, J. 2010. Production Performance and Profitability of swine. Retrieved from
http://www. Ncsv.edu/projects/swine extension on April 4, 2015

24

HUNTZICKER, S., Z. MILLER, N. PETERSON, and D. WACHTER. 2009. Guide to

Raising Healthy Pigs. Retrieve from http://www.learningstore.uwex.edu
April 2, 2015
INTERNATIONAL TRAINING CENTER on HOG INDUSTRY 2012. Hog/Swine
Business: Record Keeping. Retrieved from http://bizfil.com/hogswinebusiness-record-keeping/ on April 12, 2015
ITKIN, A. 2011. Manure Management and Modern Swine Housing Design. Retrieved
from http://en.engormix.com/ on April 25,2015
JANNI, A.K., R.K. NICOLAI, S. HOLF, and R.M STENGLEIN. 2012. The Pig Site.
Biofilters for Odour and Air Pollution Mitigation.
Retrieve
from
http://www.thepigsite.com
March 29, 2015
KING, V.L. D. REEVES and G.D. Dial. 2006. Breeding Management and Factors
Associated with Swine Breeding, Breeding, Care and Management of the
sow. Retrieved from http://philippinealmanac.com on April 15, 2015
MATT.2012.
Swine
Feed
and
Nutrition.
http://littlepigfarm.com/ on April 13, 2015

Retrieved

from

MEDINA J.C. 2010.UsapangBaboy. Animal Waste Management.Retrieved from

http://www.usapangbaboy.com on April 12, 2015.
MYER, R.2011. Swine: Selection and Mating of Breeding Stock.
Retrieved from http://edis.ifas.ufl.edu/ on April 9, 2015
MIXPH.2012. Guide to Proper Feeding of Hog/Swine. Retrieved from
http://mixph.htm/ on April 13, 2015
NELSON, V. 2014. A Guide to Swine Manure Management Methods. Retrieve from
http://www.agriculture.alberta.ca/ on March 30, 2015
PCCARD. 2006. The Philippine Recommend for Pork Production. Series 13D.PhilippineCouncil for Agriculture, Forestry and Natural Resources
Research and Development,
Department
of
Science
and
Technology.LosBanos, Laguna. 188 pp.
REESE, D.E., T.G. HARTSOCK, and W.E. MORGAN MORROW. 2010. Baby
Pig Management - Birth to Weaning. Retrieved from
http://www.extension.org/ on April 11, 2015

25

REICKS, D. 2007. Proper AI Techniques, Semen Handling. National Hog Farmer..

Retrieved from http://nationalhogfarmer.com on April 25, 2015
TACIO, H.D, 2013. Prospects of Swine Industry. Retrieved from
http://www.sunstar.com.ph/ on April 2, 2015
THE

PIG
SITE,
2014.
Pig
Health.
Retrieved
from
http://www.thepigsite.com/swinenews/newshome.php . on April 12, 2015

THE

ORGANIC FARMING (TOF). 2010.Record Keeping Retrieved from

http://www.infonet-biovision.org/default/ct/290/animalKeeping on April 12,
2015