BACKGROUND TO PIG

PRODUCTION IN FIJI.
CONTENT;
Introduction
Breed of Swine
Performance of Pigs
Selecting of breeding sows
Body parts
Good boar and bad testicle
Pig house and site selection
Breeding and Mating
Care and management of piglets






INTRODUCTION
The introduction of pig in Fiji dates back to the first
exploring sailors of the mid 1700s. Since then pigs
have been common animals around the villages.
Later the following recommendation were made by the
department of Agriculture.
1. All commercial pigs be kept on concrete floor
2. All cattle and pigs to be tested for Tuberculosis
BREED OF SWINE
There are many imported breeds in the country today
and its sometime difficult to determine the best breed
most suited to our condition.
Here is a guide to help you select the breed to raise
depending on your purpose, money and experience.
Large White
Largewhite are entirely
white with medium ,
erect ears. Sows have
superior mothering
ability, farrow and wean
large litter and are
excellent milkers. They
adapt well to
confinement but not to
rugged conditions.

Landrace
Landrace are white, have
short legs and medium to
large dropping ears.
The sows are noted for their
excellence in mothering
ability and litter size.
They are heavy millers and
produce pigs with superior
rate of growth and
efficiency in feed utilization.
When crossed wjth other
breeds , they produce pigs
of highly acceptable carcass
quality

DUROC

The Duroc color is of varying shades of red. The sows are prolific and are
good mothers.They produce pigs that are superior in growth rate, and
their performance under rugged conditions is better than any of the
white breeds.
Crossbreeds Male and female for breeding
belongs to different breeds.

Pure breeding Males and females used for
breeding belong to the same breed.



Cont.
o Sow - A female pig. Also used to describe any
breeding female which has been server and is
on the farm
o Dry Sow- Usually a pregnant sow without a
litter. Sows do not come on heat until after
weaning
o Gilt A female that has been transfer to the
breeding head but not yet mated

Terms and definition of pigs
You are advised to find as many practical
examples as you can when learning these
details and to seek the guidance of a
competent person where practical.
The following represent some of the basic
terms definitions commonly used in the pig
industry.
Boar An entire male pig. Also used to
describe any male pig transfer to the breeding
herd.
Herd the total number of pigs(not feral) on
the property.
Breeding herd size the total number of sow
in the herd
Farrowing production of a litter of one or
more live or dead pigs but not an abortion
Abortion the expulsion other fetuses before
the normal farrowing time of 110- 120 days
after successful service.
Litter the product of farrowing
Piglet a pig between birth and one week old
Sucker a pig between birth and weaning
Runt an unsize pig: can either be born a
runt(true runt) or become runted later in life
because of poor nutrition (nutrition runt)
Weaner a young pig that has been permently
remove from its mother (natural of fostered ) and
is less than 8 week old
Grower any pig between weaning and sale or
transfer to the breeding herd
Finisher a growing pig at the final stage of
preparation for market: usually 16 weeks old
Porker a growing pig suitable for slaughter as
fresh meat (pork):convertion pork markets
usually prefer porkers range from 30-45 Hot
Standard Carcass Weight (HSCW)
Cull To remove from the breeding herd.
Backfatter Any culled boar or sow suitable for
slaughter for small goods purpose and not
suitable for pork bacon markets. Usually
overweight
Barrow A male that has been castrated when
young [usually 2 weeks old ]
Rig A male pig with one or more testicles
retained in the body
Fostering The act of transferring a sucker from
one sow to another.

PERFORMANCES OF PIGS
1. Litter size - 6-16piglets
2. Birth weight - 0.6- 2.oo kg
3. 1
st
mating of gilts - 8 month
4. Mating after weaning - 5 7 days
5. Live weight of adult sow - 180kg
6. Culling of sow - after 8
th

lactation- [ 4 years ].






When selecting breeder sows on the basis of physical
appearance consider the following;
1. The gilt should have well-developed udder with a
minimum of six pairs of properly spaced function teats.
A sow with poor udder development is likely to have
poor milking capacity.
2. Choose those which do not have inverted teats for such
teats are inherited and do not secrete milk.
3. A long body is more desirably in sows because it
provides more space for udder development
4. Make it a point to select the biggest animals within a
litter.
SELECTION CRITERIA

5. Female breeder should come from a litter of
eight or more good size piglets with high
survivability.
6. Do not keep gilts that come from sows in which
agalactia [ failure to secrete milk ] have been
observed.

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

Body Parts of a Pig
GOOD BOAR
The primary sex organs should be clearly
visible and be well developed. Select only
those boars whose testicles are of equal size.
Large Even Testicles
Bad Testicle Examples
Small Testicles Uneven Testicles Small Uneven Testicles
Reproductive organs of a male.
The testicles and pennies of the male must be
correctly form and free from deformities and
infection.
o The testicles must be the same size.
o Both testicles should be down in the scrotum.
Do not use a male in which only one testicles
down in the scrotum.
o The larger the testicles the better.
o The testicles must be firm, not soft.
PIG HOUSING
If you are rearing pigs for sale, you must rear
them in good well designed and equiped
facilities.

Remember your farm will need facilities for:
1. Housing
2. Feeding
3. Feed storage
4. Handling of pigs
5. Handling and disposal of pigs waste
SITE SELECTION
The site must be:
1. Be protected from adverse weather condition such as
sun, wind, flooding etc.
2. Be well drained
3. Be large enough to avoid overcrowding
4. Have room for further expansion
5. Have reliable water supply
6. To be located at least 200 meters away from the
nearest dwelling house
7. Plan to minimize odours [ smell ]
8. Have feeding and marketing access
PIG HOUSING SYSTEM
Sketch possible layout for your piggery. The
selection of the layout will depend on the
type of production system.
1. Farrowing
2. Weaning
3. Fattening / grower
4. Finishing porkers for pigs and baconers
5. Storage / office etc.

BREEDING
Amaiden gilt will be ready for mating when
she is 8month 70 90 kg live weight.
Wean sow will be ready 5 7 days after
weaning piglets.
A boar [ male pig ] over six months will be
ready for breeding.
Gestation period : 3months 3weeks & 3days.
BEFORE MATING
Wean sow will be ready for mating after 5-7
days [ return to heat after weaning ].

Dousing of nilvem and injecting iron to piglets
Before weaning
MATING
1. Hand mate
2. Match sow to boars
3. Artificial Insemination
4. Period of mating 5 7 days

Observe proper time of mating to ensure maximum litter size. Below are sign of heat of sows.
- Swelling and reddening of the vulva
- mucous discharge from the vulva
- restlessness and grunts frequently
- mounting on another pig
- frequent urination
- cook her ears frequently

Mate each gilts or sow twice to the same boar in one heat period with an interval 12 to 25 hours.
A boar to sow of 1 25 30 is generally recommended.


STEPS OF MATING
Step 1 Step 2
Press test Transfer to the boar pan
Step 3
Entering the boars pan
Step 4 Step 5


Hand mate

Mating
Pig mature sexually [ puberty ] in between 5-7 months and
female come of heat [ oestrus ] every 21 days. Oestrus lasts
1 3 day.
Gilts are mated on their 2
nd
or 3
rd
oestrus somewhere
between 7 and 8 months of age for best result.
Sows are mated on their first oestrus after weaning
usually within one week after weaning. They will not come
on heat during lactation because of their regular [ hourly ]
suckling pattern and associated hormonal release patterns.
Gilts and sows should be mated on each day of standing
heat; especially on the morning of the second day - shortly
before ovulation takes place, with a boar of compatible
size.
Standing heat.
Female adopting a firm standing position with arched back when
pressure is placed on her back [ she will support a persons weight
comfortably ]. This is called the riding test.
Breeds will erect ears tilt them back against the neck.
Moist vulva.
A honking call some females and males emit a characteristic deep
sound when sexually excite
A female pig coming into heat is restless and not eat.


Mating should be made before feeding and in the cool of the day.

Assistance at first mating
It is advisable to supervise and assist. If necessary. Boars of similar weight
and age should be used, but if this is not possible, a service crate should
be used. Rough handling by a vigorous boar may make a gilt nervous
about late mating, but it is important not to interfere unless necessary.

Supervision
With supervised or hand matings, it is important to take the sow or gilt to the
boars pen or mating pen. She normally assumes the major role in
searching out the male and this initial contact is important in replacing the
social contact, behaviour with the sexual behaviour sequence. However,
dont leave together unsupervised. If the sow is not on standing heat, the
boar may become particularly aggressive and frustrated, and injure
himself or the sow. Check the vaginal entry takes place and the boar does
not serve into the rectum.


Care after mating.
After mating the sow or gilt should be return to a pen or stall on her
own, and then remated 12-18 hours later and the service date
recorded. If the sow or gilt has to be returned to a group of sows,
she should be washed or held until she has gone of heat, and then
return.

Gestation period
The first month after mating is critical and any form of stress must be
avoid.
Implantation of embryos occurs between day 11 and day 18.
Incorrect nutrition or stress can have an adverse effect on embryo
survival. Conception can also be affected when mated sows are
return to a group of sows. Placing sow individual pens or stall has
many advantage.
Pregnancy.
The period from conception to farrowing last for
114 days
Some are checked regularly for pregnancy or
signs of non- pregnancy by
Observation of return to oestrus around 21
and 42 days after mating
Artificial insemination [ AI ].
Is the deliberate introduction of semen into a
female vagina for then purpose of achieving a
pregnancy through fertilisation.
Insert the tube to the valve and twist the tube clock wise
Lift the tube up and press the syringe

When remove the tube turn the tube to anti clock wise
Sign of heat























Upturned Vulvas Upturned Vulvas
































Infantile Vulva Ideal Vulva
FARROWING
Some take an average 2 to 3 hours to have their litters. They lie down during
delivery and are confined in a specially designed farrowing pen. This protects them
from other sow during birth and the crate is equipped to protect the piglets from
overlays by the sow, cold, draught, disease.
Sows are checked by the stockman during farrowing and receive immediate
attention if problems arise. The behavioural signs of farrowing are
General restlessness including getting up down frequently, bar biting pawing at the
floor and bed making if material [ straw etc ] is available.
Presence of milk[ colostrums] in the teats.
Enlargement of the vulva.Urine fluid and foetal meconium are visable just before
the first piglet is born.
Farrowing
Birth of piglet is about every 15 minutes associated with contraction of abnormal
muscles and hjnd legs before each delivery.
Post farrowing
Expulsion of afterbirth.
The sow does not usually need any feed on the day of farrowing.

CARE AND MANAGEMENT OF PIGLETS
AT FARROWING TIME.
Prepare farrowing materials and equipment
before farrowing dates.
Using a clean dry cloths material from the mouth
and nose of new born pigs. Assist the piglets
breathing by swinging its head down or slapping
it for a few seconds.
Tie string around umbilical cord two inches from
the base and cut with a sharp pair of surgical
scissors Do not pull the cord away from the
body while cutting so as not to cause hernia.
Cont;
Place piglets underneath a heater. Whenever
necessary a 100 watt bulb is enough to provide the
desired temperature. This can be changed to a 50
watt bulb after 14 days of brooding.

Lactation/ suckling.
This last for about 4 weeks when weaning takes place. The sow
suckles her litter at approximately hourly intervals for about 45
seconds. She has complete control within 1-2 days of bith.

The sow and litter establish a bond using sound and smell until
weaning. They will accept foster piglets providing the smell is
acceptable. The fostering techniques helps to balance large and
small litters, provided they are born within a couple of days of each
other, and to recycle onto newly farrowed sows.

Some produce up to 10 litres of milk each day and this is
complemented with creep feeding to maximize litter growth. They
require 30-40 grams lysing together with other nutrients in balance
and 20-25 litres of water each day to produce milk and maintain a
reasonable body condition.
Colostrum
Colostrum is the first milk and an essential source
of energy nutrient and ammunity for the piglets.
Maximise colostrum intake in the first 6 hours
after birth, archieving at least 100 ml intake by 16
hours post farrowing.
Beyond 16 hours is to late as the piglets intestine
can no longer absorb the large antibody found in
colostrum
Colostrum is only available in quantity for about
12 hours and after 20 hours the sow will be
producing milk and not colostrum.
Cut the needle teeth

This is done by holding the pig firmly by one hand with three
fingers supporting the jaw and the thumb pressing against the
back of the neck.
Insert the forefinger to one side of the mouth just behind the
needle teeth reaching for the tip of the tongue with a side
cutting nipper or ordinary nail cutter cut close to the gum
level
Do not make a slanted cut or leave jagged edges for this are
likely to cause injuries to the gums and tongue of the piglet
and teats of the mother . Clean and disinfect nipper before
working with another piglet.

STEPS OF CUTTING NEEDLE TEETH OF PIGGLETS

1 2 3
4 5
The need for iron injection.
Pigs raised out doors get enough iron from eating
soil. When pigs are raised indoors and do not
have access to soil, the piglets may not get
enough iron because the sows milk does not
contain enough iron. This can cause a condition
called piglet anaemia. Piglets that does not get
enough iron, can be given an iron injection. Other
ways to provide the piglets with iron are to put
soil [ from an area where pigs are not kept ] into
the pig pen, and to make sure that piglets are
given lots of green leafs, vegetable to eat
everyday.
Weaning / remating or culling
Sow are weaned and remated as soon as practical
to maximize litter prodution. Those not remated
within two weeks of weaning are usually culled.

Sow are often culled after 6 litters or when they
rear a poor litter eg less than 8 pigs, poorly grown
piglets of> 6kg bodyweight at 4 weeks of age
uneven growth rate especially too many runts
Weaned sow are penned beside a boar to receive
sexual stimulation from the sound and smell.
Light is also important for oestrus stimulation.
Sows are given as much feed and water as they
require before and during mating. Weaned litters
receive special attention for best result [ growth,
food and survival]. This includes feeding, water,
hygiene pen comfort [ climate, space and social ]
and minimal handling.
Farrowing pens
When a pen/ room has been vacated, it should be
thoroughly cleaned and disinfected. A high
pressure hose to remove any dirt or dung that
has collected, and then a disinfectant applied.
Then pens should be dry before sows placed in
them.
Any maintenance work that is required should be
carried out before the pen is again occupied.
When heat lamps or radiators are used, their
position and operation should be check.
Castrating piglets.
Castrastion, the removal of the testicles is done on a male
pig that is not needed for breeding. Castrated pigs are
quieter and easier to handle. They become fatter than
boars [ male pig use for breeding ] and they produce meat
that does not have a strong smell [ boar taint ].
Why pigs are castrated
There are reason why pigs are castrated.
1. Boars often fight, causing injury to one another. Castrated
pigs are quieter and easier to handle.
2. A castrated pig will put on more fat.
3. The meat does not have a strong unpleasant smell [ boar
taint ]

CASTRATION METHOD FOR A PERSON
USING A SURGICAL KNIFE
1. Hold the piglet by both hind legs with its head
down.
2. Using the thumb, push up on both testicles.
3. Make an incision through the skin of the scrotum
over each testicle in the direction of the tail.
4. Be sure the incisions are made low on the scrotal
sac to allow for fluid drainage.
5. It does not matter if you cut through the white
membrane of each testicle or not.

STEPS OF CASTRATION
Head down Push up both scrotum Pull testicle slightly
Castration complete Apply of iodine Cut testicle
Cont;
6. Pop the testicles through each incision and pull on
them slightly.
7. Pull each testicle out while pressing your thumb
against the piglets pelvis.
8. Thumb pressure on the pelvis is important to ensure
that the testicular cords break off at the point of your
thumb rather than deep inside the body, which may
promote development of a hernia.
9. If necessary, the testicle may be cut free of the cord
using a scraping motion.
10. Cut away any cord or connective tissue protruding
from the incision and spray the wound with antiseptic.

What a pig needs in it feed.
Like other animals pigs need carbohydrates, protein, fats,
minerals and vitamins in their feeds. Pigs will grow faster
and get fat more quickly if they are fed a balance diet high
in nutrient. Mixing different kind of food is the best way to
ensure that pigs get a diet with the proper amount of
nutrients. The following are examples of foods that supply
the nutrients needed by pigs.
Starchy crops such as breadfruit, cassava, and sweet potato
are rich in carbohydrates, which are important source of
energy.
Meat mill, fish meal, coconut meal.
Fresh leaves, coloured fruits and vegetables are a good
source of vitamins and minerals.

Water
Pigs must always have access to fresh, clean
water. The water requirements rangers are shown
below the table. Pigs will drink more water during
hot weather.
Stage of life Amount of water needed daily
Lactating sow ----- 20- 30 litres.
Young grower ----- 3-5 litres.
Grower ----- 5 12 litres.
Dry stock ----- 12 15 litres.
Pregnant sow ----- 12 20 litres.

DISEASE OF PIGS
1. Brucellosis (Brucela suis)
2. Leptospirosis(Leptospira sp) can be spread to human.
3. Prolapse of the rectum.--- A prolapse of the rectum can occur
after the animal strains to pass dung. A part of the rectums comes
out of the anus.
4. Diarrhoea --- If diarrhoea is not treated in young animal, it kills
many of them.
5. Coughing
Infection disease of the lungs or windpipe.
Parasites in the lungs.
Fluid or mucus in the lungs or windpipe.
A medicine going into the lungs instead of the stomach.
Dusty [ powder